Other ingredients commonly used to thicken soups and broths include rice, flour and grains.
其它用来使羹汤或高汤变浓的配料通常包括米, 面粉和谷物.
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When meat products, especially broths, are cooked, they often have lower oxidation - reduction potentials.
肉制品尤其是当肉汤被蒸煮时, 它们经常有较低的氧化还原电势.
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