kimchee

简明释义

英[ˈkɪm.tʃiː]美[ˈkɪm.tʃi]

n. 韩国泡菜

英英释义

单词用法

同义词

反义词

例句

1.Peter: I can eat kimchee and most of the hot Korean food. However, I'm not so fond of the tangy and hot taste of wasabi.

像辣白菜等大部分韩国食品我都喜欢吃。但是，我不喜欢芥末的刺激的味道。

2.Peter: I can eat kimchee and most of the hot Korean food. However, I'm not so fond of the tangy and hot taste of wasabi.

像辣白菜等大部分韩国食品我都喜欢吃。但是，我不喜欢芥末的刺激的味道。

3.The potent smell of kimchee emitted from Korea is one of the biggest problems with the world pollution.

韩国的泡菜味道四处挥发也是世界污染源之一。

4.Adding kimchee to your sandwiches can elevate the flavor significantly.

在三明治中加入泡菜可以显著提升风味。

5.The kimchee stew was so delicious that I couldn't stop eating.

这道泡菜炖菜太好吃了，我停不下来。

6.He made a salad with fresh vegetables and kimchee for a healthy lunch.

他做了一份新鲜蔬菜和泡菜的沙拉，作为健康午餐。

7.I love having kimchee for breakfast because it adds a spicy kick to my meal.

我喜欢早餐吃泡菜，因为它给我的餐点增添了辛辣的风味。

8.She always orders kimchee fried rice when we go to the Korean restaurant.

我们去韩国餐厅时，她总是点泡菜炒饭。

作文

Kimchee, a traditional Korean dish, has gained immense popularity around the world. This fermented vegetable dish, primarily made from napa cabbage and seasoned with a variety of spices, is not only delicious but also packed with health benefits. The process of making kimchee (泡菜) involves salting the cabbage to draw out moisture, followed by mixing it with chili pepper, garlic, ginger, and sometimes fish sauce or other ingredients, depending on regional variations. The mixture is then placed in jars and allowed to ferment for a period of time. One of the reasons kimchee (泡菜) is so beloved is its unique flavor profile. The combination of spicy, sour, and umami tastes creates a complex taste that can enhance a variety of dishes. In Korea, kimchee (泡菜) is served as a side dish with almost every meal, and it can also be used as an ingredient in various recipes, such as kimchee (泡菜) fried rice, kimchee (泡菜) stew, and even in tacos or burgers for a fusion twist. Beyond its flavor, kimchee (泡菜) is known for its health benefits. It is rich in probiotics due to the fermentation process, which can aid digestion and promote gut health. Additionally, kimchee (泡菜) is low in calories and high in vitamins A, B, and C, making it a nutritious addition to any diet. Many people enjoy kimchee (泡菜) for its potential to boost the immune system and provide anti-inflammatory properties. In recent years, the global interest in Korean cuisine has surged, leading to an increased demand for kimchee (泡菜) outside of Korea. Restaurants specializing in Korean food often feature kimchee (泡菜) prominently on their menus, and many grocery stores now carry various brands of this beloved dish. Home cooks have also taken to making their own kimchee (泡菜), experimenting with different ingredients and fermentation times to create their perfect version. However, making authentic kimchee (泡菜) can be a labor-intensive process, requiring careful attention to detail. The balance of flavors is crucial, and each family may have its own secret recipe passed down through generations. Some might prefer a spicier version, while others may enjoy a milder taste. Despite these differences, the essence of kimchee (泡菜) remains the same: a celebration of vegetables and fermentation. In conclusion, kimchee (泡菜) is more than just a side dish; it is a cultural icon that represents the heart of Korean cuisine. Its rich history, diverse flavors, and numerous health benefits make it a dish worth exploring. Whether enjoyed in its traditional form or incorporated into modern recipes, kimchee (泡菜) continues to captivate taste buds around the globe. As more people discover the joys of kimchee (泡菜), it is likely to remain a staple in kitchens and restaurants for years to come.

泡菜是传统的韩国菜肴，已在世界范围内获得了巨大的受欢迎程度。这种发酵的蔬菜菜肴，主要由大白菜制成，并用各种香料调味，不仅美味，而且富含健康益处。制作kimchee(泡菜)的过程包括给大白菜加盐以抽出水分，然后用辣椒、大蒜、生姜以及有时的鱼露或其他成分混合，具体取决于地区差异。然后将混合物放入罐中，允许其发酵一段时间。kimchee(泡菜)如此受欢迎的原因之一是其独特的风味组合。辛辣、酸和鲜味的结合创造了一种复杂的味道，可以增强多种菜肴的风味。在韩国，kimchee(泡菜)几乎与每顿饭一起作为配菜供应，还可以用作各种食谱中的成分，例如kimchee(泡菜)炒饭、kimchee(泡菜)炖菜，甚至用于塔可或汉堡的融合风味。除了其风味外，kimchee(泡菜)因其健康益处而闻名。由于发酵过程，它富含益生菌，有助于消化并促进肠道健康。此外，kimchee(泡菜)热量低，维生素A、B和C含量高，是任何饮食中营养丰富的补充。许多人喜欢kimchee(泡菜)因为它可能增强免疫系统并提供抗炎特性。近年来，全球对韩国料理的兴趣激增，导致kimchee(泡菜)在韩国以外的需求增加。专门经营韩国食品的餐厅通常在菜单上显著展示kimchee(泡菜)，许多杂货店现在也出售各种品牌的这种受欢迎的菜肴。家庭厨师们也开始制作自己的kimchee(泡菜)，尝试不同的成分和发酵时间，以创造出他们完美的版本。然而，制作正宗的kimchee(泡菜)可能是一个劳动密集型的过程，需要仔细关注细节。风味的平衡至关重要，每个家庭可能都有自己的秘密配方，代代相传。有些人可能更喜欢更辛辣的版本，而另一些人可能享受温和的口味。尽管存在这些差异，但kimchee(泡菜)的本质依然相同：对蔬菜和发酵的庆祝。总之，kimchee(泡菜)不仅仅是一道配菜；它是文化的象征，代表着韩国美食的核心。其丰富的历史、多样的风味和众多的健康益处使其成为值得探索的菜肴。无论是在传统形式中享用，还是融入现代食谱中，kimchee(泡菜)继续吸引着全球的味蕾。随着越来越多的人发现kimchee(泡菜)的乐趣，它可能会在厨房和餐厅中继续成为主食，持续多年。