| 释义 |
Definition of dulse in English: dulsenoun dʌlsdəls mass nounA dark red edible seaweed with flattened branching fronds. Rhodymenia palmata, division Rhodophyta. See also pepper dulse Example sentencesExamples - In modern Ireland dried dulse is chewed as a snack particularly in coastal regions and it is often used as a relish with potatoes or boiled milk.
- Good sources include sea fish, sea vegetables (kelp, dulse, hijiki, nori and kombu) and iodized salt.
- Brush each piece with olive oil and top with dulse.
- However you use dulse, just take seriously their warning to reduce the salt in the recipe.
- This includes various seaweeds such as kelp or dulse, certain mineral salts such as sodium sulfate (Glauber's salts) and certain plants.
- Shredded dulse or the prepared dulse flakes make a colourful addition to chowders, omelettes and soups.
- Process the tomato, celery, dulse and onion or garlic in a food processor, or finely chop in a wooden bowl.
- Other red algae known as dulse have been pinpointed as rich sources of protein and iron, although dulse may hot be easily digested.
- You might start the game with a dulse salsa on pain au Levain from the ovens of the late restaurant in Elizabeth Street (very fashionable, dulse, at the moment).
- Kelp, dulse and sodium alginate are excellent as toxic-chelators to eliminate them from the body.
- In Scotland and Ireland, dulse is eaten dried like potato crisps but is also added to many basic dishes.
- Transfer mixture to bowl, add flour, water, dulse and salt, and mix by hand or with wooden spoon until mixture just comes together.
Origin Early 17th century: from Irish and Scottish Gaelic duileasg. Definition of dulse in US English: dulsenoundəls A dark red edible seaweed with flattened branching fronds. Rhodymenia palmata, division Rhodophyta Example sentencesExamples - Other red algae known as dulse have been pinpointed as rich sources of protein and iron, although dulse may hot be easily digested.
- You might start the game with a dulse salsa on pain au Levain from the ovens of the late restaurant in Elizabeth Street (very fashionable, dulse, at the moment).
- Process the tomato, celery, dulse and onion or garlic in a food processor, or finely chop in a wooden bowl.
- Brush each piece with olive oil and top with dulse.
- Kelp, dulse and sodium alginate are excellent as toxic-chelators to eliminate them from the body.
- In Scotland and Ireland, dulse is eaten dried like potato crisps but is also added to many basic dishes.
- Shredded dulse or the prepared dulse flakes make a colourful addition to chowders, omelettes and soups.
- This includes various seaweeds such as kelp or dulse, certain mineral salts such as sodium sulfate (Glauber's salts) and certain plants.
- Good sources include sea fish, sea vegetables (kelp, dulse, hijiki, nori and kombu) and iodized salt.
- Transfer mixture to bowl, add flour, water, dulse and salt, and mix by hand or with wooden spoon until mixture just comes together.
- In modern Ireland dried dulse is chewed as a snack particularly in coastal regions and it is often used as a relish with potatoes or boiled milk.
- However you use dulse, just take seriously their warning to reduce the salt in the recipe.
Origin Early 17th century: from Irish and Scottish Gaelic duileasg. |