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关注：1
2013-05-23 12:21
求翻译：1. 配制寿司醋：盐、糖、白醋比例为0.5:1:2混合在一起加入海带丝小火煮开，全部融化后关火，浸泡。最好多泡几小时是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
1. 配制寿司醋：盐、糖、白醋比例为0.5:1:2混合在一起加入海带丝小火煮开，全部融化后关火，浸泡。最好多泡几小时
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2013-05-23 12:21:38
1. Preparation of sushi vinegar: salt, sugar, white vinegar mixed with the ratio of 0.5:1:2 adding kelp simmer open, all melted off after the fire, soak. Best to soak a few hours
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2013-05-23 12:23:18
Sushi vinegar: 1.preparation, sugar, salt, white vinegar ratio is 0.5 : 2 : 1 mixed in to join together in a small fire boil the sea tangle, all melted, soak the fire. Best multi-soaked several hours
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2013-05-23 12:24:58
1. Configuration sushi vinegar: The salt, the sugar, the white vinegar proportion are 0.5:1:2 mix are joining the fine-shredded edible seaweed flame to boil up together, after melts completely closes the fire, the immersion.zuihao soaks for several hours
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2013-05-23 12:26:38
1. sushi vinegar preparation: salt and sugars, white vinegar mixed with scale 0.5:1:2 joined kelp silk boil small fires, melt closed after fire, soaking. Best bubbly for hours
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2013-05-23 12:28:18
1. the preparation of sushi vinegar: salt, sugar, white vinegar mix ratio of 0.5:1:2 together joined kelp silk small fire boil, melt closed after fire, immersion. Best bubbly for hours
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