•chilies

chilies 发音

英：[ˈtʃiːliz]　　美：[ˈtʃɪliz]

英：　　美：

chilies 中文意思翻译

chilies 词性/词形变化，chilies变形

原型:chily

chilies 相似词语短语

1、embroidering sewing machines ─── 绣花缝纫机

2、machin room ─── 机械室

3、people watching ─── 观察人

4、chinon ce-4 camera ─── 奇农ce-4摄像机

5、switching out of s mode ─── 退出s模式

6、chibouques definition ─── 定义

7、carpology of orchids ─── 兰花果树学

8、chinese test ─── 汉语测试

9、eustachian tube blockage ─── 咽鼓管阻塞

10、karsts of China ─── 中国岩溶

chilies 常见例句（双语使用场景）

1、A taste for chilies has no deep meaning, no evolutionary value. It's just a taste for chilies. ─── 喜爱辣椒并没有什么深层含义，也无进化价值，喜爱就是喜爱。

2、In hotter chilies, such as habaneros, capsaicin can be felt on the skin if you cut the chili, as it will produce a burning sensation. ─── 在很辣的红辣椒如哈瓦那里，辣椒素的含量惊人，以致于你如果切开辣椒，立刻就会感觉到皮肤上有灼烧痛感。

3、"Why would I go and see a doctor? " he said. "There is nothing wrong with me. Eating chilies makes me feel great. " ─── 他说：“为什么要去看医生呢？我没有毛病，吃辣椒让我觉得很棒。”

4、In very hot chilies, the capsaicin content is so amazing that if you cut the pepper, you will immediately feel burning pain on your skin. ─── 在很辣的红辣椒里，辣椒素的含量惊人，以致于你如果切开辣椒，立刻就会感觉到皮肤上有灼烧痛感。

5、They can even put chopped chilies in the burger. ─── 他们甚至可以在汉堡里放上切碎的辣椒。

6、Sliced onions, green chilies, black pepper, cinnamon, cardamom, cloves , nutmeg and saffron are used to add flavors. ─── 切洋葱，绿辣椒，胡椒，肉桂，小豆蔻，丁香，肉豆蔻和红花是用来增加风味。

7、A sweet custard seemed to conclude the meal, but it was followed by a salty sea slug topped with green chilies. ─── 甜蛋饼上来了，似乎意味着这顿饭的结束，但是紧接着又上了一盘盖着青椒的海参。

8、Interesting fact: Chilies are extremely high in Vitamin C. One green chili pod is said to contain about 6 times as much Vitamin C. ─── 小贴士：红辣椒特别富含维生素C，而在一个绿色辣椒荚里据说维C的含量有其六倍之多。

9、Chilies usually provide the heat. ─── 辣椒通常提供热量。

英语使用场景

Add pineapple juice and chilies and reduce by half.

Add pears, thyme, pepper, chilies, and vermouth.

Dried Chilies Ancho: A relatively mild chili with a rich, smoky flavor.

Place ancho chilies and 1 cup of the cooking liquid in a blender or food processor and puree.

The chilies gave the sauce some heat.

It is not always necessary to peel chilies, by any means, but the charring adds an interesting toasted flavor.

The chilies most commonly used in this book are described here.

Pequin: A family of small chilies, yellow to orange in color, that are very hot.

Force chilies through a food mill or sieve, straining out seeds and skins.

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