parboil

简明释义

英[ˈpɑːbɔɪl]美[ˈpɑːrbɔɪl]

v. （尤指将蔬菜）煮成半熟；受热致使不适

第 三 人 称 单 数 p a r b o i l s

现 在 分 词 p a r b o i l i n g

过 去 式 p a r b o i l e d

过 去 分 词 p a r b o i l e d

英英释义

单词用法

同义词

反义词

例句

1.While the beef is roasting parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander.

在烤牛肉的同时，把土豆放到加盐的水里煮10分钟，使土豆煮到半熟，沥干水份。

2.Objective: to observe the effect of parboil and manipulative therapy on cervical spondylotic radiculopathy.

目的观察推拿手法治疗颈椎病的作用、疗效及其机理。

3.Cut spinach into small sections, parboil until cooked, squeeze to drain, then add into the minced pork, stir up to form stuffing.

菠菜切小段，烫熟，取出挤干水份，然后加进碎肉拌匀，成为馅料。

4.For any vegetable you would parboil or steam, the microwave works as well or better, and is faster.

任何的蔬菜你都可以用微波炉来预煮或是蒸熟，它有相同或是更好的效果，事实上，它的速度更快。

5.Roughly chop and parboil the potatoes.

把土豆大致切一下，煮成半熟。

6.Wash pigeon, parboil in boiling water, remove.

乳鸽洗净，放半煲水内飞水，隔干。

7.While the beef is roasting parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander.

在烤牛肉的同时，把肆豆放到加盐的水里煮10分钟，使土豆煮到半熟，沥干水份。

8.Cut spinach into small sections, parboil until cooked, squeeze to drain, then add into the minced pork, stir up to form stuffing.

菠菜切小段，烫熟，取出挤干水份，然后加进碎肉拌匀，成为馅料。

9.Wash and parboil duck tongues in boiling water for 5 minutes. Rinse and drain well.

鸭脷洗净，放入滚水中煮5分钟，取出洗净。

10.The recipe suggests to parboil the potatoes before adding them to the stew.

这个食谱建议在将土豆放入炖菜之前先焯水。

11.You can parboil the pasta for a few minutes to achieve the perfect texture.

你可以将意大利面焯水几分钟，以获得完美的口感。

12.Before roasting the vegetables, you should parboil them to reduce cooking time.

在烤蔬菜之前，你应该焯水以减少烹饪时间。

13.To prepare for the stir-fry, first parboil the broccoli until it's bright green.

为了准备炒菜，首先要将西兰花焯水，直到它变得鲜绿色。

14.To make the dish more flavorful, parboil the chicken in broth before grilling.

为了让菜肴更美味，在烧烤之前可以将鸡肉用高汤焯水。

作文

Cooking is an art that requires not only creativity but also a good understanding of techniques and methods. One such technique that is often overlooked by novice cooks is to parboil (预煮) certain ingredients before incorporating them into a dish. This method can enhance flavors, improve textures, and reduce cooking time significantly. In this essay, I will explore the benefits of parboiling (预煮) and how it can elevate your culinary skills.To begin with, parboiling (预煮) involves partially cooking food in boiling water for a short period. This technique is particularly useful for vegetables like potatoes, carrots, and green beans. By parboiling (预煮) these vegetables, you soften them slightly, making them easier to cook thoroughly later on. For instance, when making a stir-fry, if you parboil (预煮) the vegetables beforehand, they will cook more evenly and quickly in the pan, ensuring that they retain their vibrant color and crunchiness.Moreover, parboiling (预煮) can also help to remove some of the bitterness from certain vegetables. For example, when preparing Brussels sprouts or kale, a quick parboil (预煮) can mellow their strong flavors, making them more palatable for those who might not enjoy these vegetables raw. This technique opens up a world of possibilities for incorporating healthy greens into your meals without overwhelming your taste buds.In addition to enhancing flavors, parboiling (预煮) can be a game-changer when it comes to preparing grains such as rice or quinoa. By parboiling (预煮) the grains briefly before cooking them fully, you can reduce the overall cooking time while achieving a better texture. This is particularly beneficial for busy weeknight dinners when time is of the essence. Imagine being able to serve a delicious grain bowl in under 30 minutes, thanks to the magic of parboiling (预煮).Furthermore, parboiling (预煮) can also be used to prepare meats, especially tougher cuts. For instance, when making a hearty stew, parboiling (预煮) the meat for a few minutes can help to tenderize it and infuse it with flavor before it is added to the pot. This step not only enhances the final dish but also allows for a more efficient cooking process, as the meat will require less time to become tender during the simmering stage.Lastly, parboiling (预煮) is a fantastic way to prepare food for freezing. If you have excess vegetables or meats, parboiling (预煮) them before freezing can help preserve their color, flavor, and nutritional value. When you are ready to use them, they will cook more quickly and evenly, saving you time and effort in the kitchen.In conclusion, the technique of parboiling (预煮) is an invaluable tool in any cook's repertoire. It not only enhances the flavors and textures of various ingredients but also streamlines the cooking process. By incorporating parboiling (预煮) into your cooking routine, you can elevate your dishes and impress your family and friends with your culinary skills. So next time you're in the kitchen, consider giving parboiling (预煮) a try—you might just discover a new favorite cooking method!

烹饪是一门艺术，不仅需要创造力，还需要对技术和方法的良好理解。其中一种常常被初学者忽视的技巧是对某些食材进行预煮，然后再将其加入菜肴中。这种方法可以增强风味、改善质地，并显著减少烹饪时间。在本文中，我将探讨预煮的好处，以及它如何提升你的烹饪技能。首先，预煮涉及将食物在沸水中短时间部分烹饪。这种技巧对土豆、胡萝卜和青豆等蔬菜尤其有用。通过预煮这些蔬菜，可以稍微软化它们，使其在后续烹饪中更容易完全熟透。例如，在制作炒菜时，如果你事先对蔬菜进行预煮，它们将在锅中更均匀、更快速地熟透，确保保持其鲜艳的颜色和脆感。此外，预煮还可以帮助去除某些蔬菜的一些苦味。例如，在准备布鲁塞尔芽菜或羽衣甘蓝时，快速的预煮可以减轻它们强烈的风味，使其更易于接受。这一技巧为你提供了将健康绿叶蔬菜融入餐点的无限可能，而不会让味蕾感到压倒性。除了增强风味外，预煮在准备米饭或藜麦等谷物时也是一个改变游戏规则的技巧。通过对谷物进行短暂的预煮，你可以减少整体烹饪时间，同时获得更好的口感。这对于忙碌的工作日晚餐尤为重要，因为时间至关重要。想象一下，得益于预煮的魔力，你能够在30分钟内端上美味的谷物碗。此外，预煮也可以用于准备肉类，特别是较硬的肉块。例如，在制作丰盛的炖菜时，先对肉类进行几分钟的预煮可以帮助嫩化肉质，并在加入锅中之前注入风味。这一步不仅增强了最终菜肴的风味，还使得烹饪过程更加高效，因为肉类在炖煮阶段所需的变嫩时间会更少。最后，预煮是准备冷冻食物的绝佳方法。如果你有多余的蔬菜或肉类，先进行预煮再冷冻，可以帮助保持它们的颜色、风味和营养价值。当你准备使用它们时，它们将更快、更均匀地烹饪，为你节省厨房中的时间和精力。总之，预煮这一技巧是任何厨师的宝贵工具。它不仅增强了各种食材的风味和质地，还简化了烹饪过程。通过将预煮纳入你的烹饪日常，你可以提升你的菜肴，给家人和朋友留下深刻印象。因此，下次你在厨房时，考虑尝试一下预煮——你可能会发现一种新的烹饪方法！