Other ingredients commonly used to thicken soups and broths include rice, flour and grains.

其它用來使羹湯或高湯變濃的配料通常包括米, 面粉和谷物.

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When meat products, especially broths, are cooked, they often have lower oxidation - reduction potentials.

肉制品尤其是當(dāng)肉湯被蒸煮時, 它們經(jīng)常有較低的氧化還原電勢.

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