英语翻译
问题描述：
英语翻译
1.porous fruits 2.layers of rabbit 3.medallion of beef 4.if you are cooking a medallion of cod,you don't want to flatten it out.5.cooking a braise cut sous vide at 65.5℃ for a longer time,however,serves to break down the collagen without squeezing out all the juices,resulting in meat that is as tender as that from a traditional braise but more flavorful.求高手翻译.
答
1.多孔的水果
2.多层兔肉.
3.切成大片的牛肉
4.烹饪切成大片的鳕鱼时,不需要把它摊平.
5.在65.5℃的温度下真空低温慢焖,分解胶原蛋白的同时还能保留所有汁水,如同传统闷烧一样保持肉质的鲜嫩,味道却更加可口.