bouillon cubes造句

• Originally a liquid, Oxo was released as a bouillon cube in 1911.
• Fresh stock is so easy, why would anyone use a bouillon cube instead?
• 6 chicken bouillon cubes OR 4 tablespoons chicken base, see Note
• Many recipes call for chicken bouillon cubes to enrich the broth.
• 2 1 / 2 cups chicken stock ( or use 2 bouillon cubes)
• You might want to add one or two beef bouillon cubes.
• Add onion and parsley flakes, wine, bouillon cubes and chopped tomatoes.
• Add celery with leaves, onion, parsley, bouillon cubes, sugar, salt, pepper and hot sauce.
• Save 2 cups of it, adding 1 chicken bouillon cube.
• Add bouillon cube and then add additional salt if needed.
• Add zucchini and 2 cups water and the bouillon cube.
• 1 beef bouillon cube, dissolved in 1 cup hot water
• Spanish cooks sometimes treat chorizo more like a bouquet garni, or a bouillon cube.
• Industrially produced bouillon cubes were commercialized by Maggi in 1908, by Knorr in 1912.
• Spoon out the fat, then add water and bouillon cubes.
• 2 chicken bouillon cubes or 2 teaspoons instant bouillon granules
• _Pour 1 quart of boiling water over four bouillon cubes.
• Remove from the heat and stir in the bouillon cube.
• Add the water and bouillon cubes and bring to a boil over high heat.
• 1 chicken bouillon cube, dissolved in 3 cups water