Translations:Kashmiri cuisine/157/ja: Difference between revisions

From Azupedia
Jump to navigation Jump to search
VisualWikitext
Created page with "===ブランチング=== ダンデライオン（「ハアンド」）の茎は、ギザギザの葉とともに4回湯通しして、苦味がないようにする。"
 
(No difference)

Latest revision as of 22:37, 12 June 2025

Information about message (contribute)
This message has no documentation. If you know where or how this message is used, you can help other translators by adding documentation to this message.
Message definition (Kashmiri cuisine)
=== Blanching ===
The stalks of dandelion (''haand'') with their spiky-edged leaves have to blanched four times so that they bear no bitterness.

ブランチング

ダンデライオン（「ハアンド」）の茎は、ギザギザの葉とともに4回湯通しして、苦味がないようにする。

Retrieved from "https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/157/ja&oldid=153288"