1. Remove the bouquet garni and stir in the parsley.
取出香料包、将欧芹搅拌加入。

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2. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.
取走香料包,加盐试味。 洒上适当的胡椒并上碟。

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3. Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews and soups.
与新鲜的小枝欧芹和月桂树叶一起,麝香草被纳入叫花束饰菜的法国香草混合物中,用来做季节性原料,炖菜和煲汤。

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4. Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews and soups.
与新鲜的小枝欧芹和月桂树叶一起,麝香草被纳入叫花束饰菜的法国香草混合物中,用来做季节性原料,炖菜和煲汤。

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