〈英〉 血肠,黑香肠(含猪肉、干猪血和板油)。
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Blood sausage is from England. It is also called black pudding.
血肠产自英格兰,也叫黑布丁。
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The mother said nothing, but gave him a large dish of black pudding, and Marleen still wept without ceasing.
母亲什么也没说,只给了他一大盘黑布丁,玛杰丽还在哭个不停。
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All I know is that the traditional breakfast in rural Ireland began with black pudding.
我所知道的真正的爱尔兰早餐是以黑布丁开始的。
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Morcilla, Argentina. Argentine version of Black Pudding. But roasted over wood fired flames.
西班牙血肠:产自阿根廷,是阿根廷版的黑布丁,不同的是这种黑布丁是在木炭烤的。
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But in the south, they won't warrant a breakfast without ketchup, smoked bacon and no black pudding.
但在南方,人们不会接受一顿没有番茄酱和烟熏肉的早餐,也不吃黑布丁。
血肠是东北人的传统食品,宰猪(羊)时,用大盆装些盐水接血,然后搅拌血液,使其不凝固,拌上剁碎的猪(羊)油和洋葱末、盐、姜粉、胡椒粉等调料后灌肠,扎紧捆实,放入锅中煮制即成。切片乘热食用,或作酸菜时血肠白肉同时放入,血肠味道浓香,油而不腻。需注意的是猪血不宜与黄豆同吃,否则会引起消化不良;忌于海带同食,会导致便秘。 白肉血肠选料考究、制作精细、调料味美;白肉肥而不腻、肉烂醇香、血肠明亮、鲜美细嫩;配以韭菜花、腐乳、辣椒油、蒜泥等佐料,更加醇香四溢,鲜嫩爽口。