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由脂肪(通常是黄油)和面粉混合而成,用于增稠酱汁和炖菜。
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由脂肪(通常是黄油)和面粉混合而成,用于增稠酱汁和炖菜。；roux (Fr.)掺油面粉糊(用于做浓羹汤)
A mixture of fat (usually butter) and flour used to thicken sauces and stews.
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由脂肪(通常是黄油)和面粉混合而成,用于增稠酱汁和炖菜。
A mixture of fat (usually butter) and flour used to thicken sauces and stews.
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页面下方列出了常见词形变化。学习时注意它们在句子中的语法位置。
Dictionary facts from ECDICT, WIKTIONARY.