“chili oil”可以造什么句，chili oil造句

I like chili oil and barbecue sauce.

Adam: I like chili oil and barbecue sauce.

Homemade long egg-pasta, cooked with red wine sauce, tomato, Italian sausage, mushroom and a bit of chili oil!

Tender beef slices came in their own Jacuzzi of chili oil, having been boiled, stir-fried, then soaked in the oil - all within minutes.

This inexpensive spicy snack is beloved all over China and is made of sweet potato flour glass noodles stewed in a soup made of soybeans, chili paste, copious amounts of vinegar, and chili oil.

When Ms. Zuo prepares the dish at home, 'I make it with just tofu cubes and some chili oil, and not so much beanpaste.'

Made by curdling soy milk, this smooth tofu soup contains the subtle flavor of soybeans beneath a colorful mixed dressing of dried shrimps, pickled radish, seaweed, scallion, soy sauce and chili oil.

Dress the chunky, chewy jelly noodles and fresh vegetables with sesame sauce, vinegar, and chili oil, and then sprinkle some toasted peanuts and sesame for the final touch. Voila.

Condiment:chili oil, sesame oil, caraway, spring onion, prawn chili oil.

He helped himself to another two small spoonfuls of chili oil.

With the formula of a history over2000 years, the chili oil fat burning element extracted from chili offers you fierce experience of fat burning in eliminationg wrinkles resulted from fat skin, modifying charm after frequent use.

Lao Gan Ma creator Tao Huabi, whose face appears on each bottle of the chili oil, has recently been in the spotlight again.

Thee dish: a steaming bowl of sheep entrails soup is garnished with spicy red chili oil and fragrant coriander — the best treat for a Ningxia shepherd after a day of herding.

Nearly every Chinese person knows Lao Gan Ma, an extremely popular chili oil that hit the shelves in 1996.

Typical dishes include the following: Ma Po Tofu (Bean curd with mince and chili oil): one of the most influential flavors of Sichuan cuisine, served in every Sichuan restaurant.

The noodles are high quality and the broth is luxuriant; light in color with beads of chili oil float in a ballet of splendor.

Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion.