marinade

简明释义

英[ˌmærɪˈneɪd]美[ˌmærɪˈneɪd]

n. 腌泡汁

vt. 腌泡

复 数 m a r i n a d e s

第 三 人 称 单 数 m a r i n a d e s

现 在 分 词 m a r i n a d i n g

过 去 式 m a r i n a d e d

过 去 分 词 m a r i n a d e d

英英释义

单词用法

同义词

反义词

例句

1.Add marinade into the dace paste and stir in one direction until sticky.

鲮鱼肉加腌料，顺一方向拌匀成鱼肉粉浆。

2.Most sauerbraten recipes include both vinegar and wine in the marinade.

大多数醋焖牛肉食谱的腌料中包括醋和葡萄酒。

3.Combine the pork ribs with the marinade sauce (1), set about 10 mimutes.

将排骨放入调料（1），腌10分钟。腌过排骨后的余下调料留着，备用。

4.Combine olive oil, lemon juice and dry ingredients to create marinade.

将橄榄油，柠檬汁和干的调料混合在一起，做成腌汁。

5.Marinade: 1tsp Salt, 2tsp White wine, some Black truffle oil.

腌料：盐1茶匙、白酒2茶匙、黑松露油少许。

6.Clean shrimps, drain and mix with marinade for 15 minutes.

把虾洗干净，滤干然后腌制15分钟。

7.Never use leftover marinade as a sauce, because it contains raw juices that may harbor bacteria.

由于腌汁里面含有生汁液可能有细菌所以不要把剩下的腌料当做酱料。

8.Pour all of the marinade ingredients in a bowl and mix well.

将腌渍的材料全部倒在一个碗里搅拌均匀。

9.I like to soak chicken in a flavorful marinade for at least two hours before grilling.

我喜欢在烤之前将鸡肉浸泡在有味道的腌料中至少两个小时。

10.A citrus-based marinade can help to brighten the flavors of grilled fish.

基于柑橘的腌料可以帮助提升烤鱼的风味。

11.You can make a quick marinade with soy sauce, garlic, and ginger for your tofu.

你可以用酱油、大蒜和生姜快速制作一个腌料来给豆腐调味。

12.After marinating the vegetables in the marinade, they became much more flavorful.

在腌料中腌制蔬菜后，它们的味道变得更加浓郁。

13.The secret to tender steak is a good marinade that includes acid, like vinegar or citrus juice.

嫩牛排的秘诀在于使用好的腌料，其中包含酸性成分，比如醋或柑橘汁。

作文

Cooking is an art that involves a variety of techniques and ingredients to create delicious dishes. One essential technique that many chefs use is marinating, which involves soaking food in a flavored liquid known as a marinade (腌料). A well-prepared marinade can enhance the flavor, tenderness, and overall quality of the dish. In this essay, I will explore the significance of marinade in cooking, its components, and how it can elevate a simple meal into a gourmet experience.The primary purpose of a marinade is to impart flavor to the food, especially meats, seafood, and even vegetables. A typical marinade consists of three main components: an acid, oil, and various seasonings. The acid, which can be vinegar, citrus juice, or yogurt, helps to tenderize the protein by breaking down some of the tough muscle fibers. The oil adds moisture and richness, while the seasonings, such as herbs, spices, and salt, contribute to the overall flavor profile.For instance, a classic Italian marinade might include balsamic vinegar, olive oil, garlic, and fresh herbs like rosemary and thyme. When chicken or vegetables are soaked in this marinade, they absorb the flavors, resulting in a dish that is bursting with taste. Similarly, a Mexican-style marinade could feature lime juice, chili powder, cumin, and cilantro, perfect for grilling meats or fish.The duration of marinating can vary depending on the type of food. Delicate proteins like fish may only need 15 to 30 minutes in a marinade, while tougher cuts of meat can benefit from several hours or even overnight. However, it is important to avoid over-marinating, as the acid can eventually break down the proteins too much, leading to a mushy texture.In addition to enhancing flavor, using a marinade can also improve the healthiness of a dish. By incorporating ingredients like citrus juices and fresh herbs into the marinade, cooks can add antioxidants and vitamins to their meals. For example, a marinade made with orange juice, ginger, and garlic not only provides a zesty flavor but also offers health benefits associated with those ingredients.Furthermore, marinating is not limited to proteins alone. Vegetables can also be marinated to boost their flavor and make them more appealing. A simple marinade of soy sauce, sesame oil, and rice vinegar can transform ordinary vegetables into a delightful side dish. Grilled or roasted after marinating, these vegetables take on a new dimension that complements any main course.In conclusion, the use of a marinade (腌料) in cooking is an invaluable technique that can significantly enhance the taste and texture of various dishes. By understanding the components of a marinade and experimenting with different flavors, home cooks can elevate their culinary creations. Whether it's a quick weeknight dinner or an elaborate feast, incorporating a marinade can make all the difference in creating memorable meals that delight the palate.

烹饪是一门艺术，涉及多种技术和成分，以创造美味的菜肴。许多厨师使用的一个基本技术是腌制，这涉及将食物浸泡在一种称为腌料（marinade）的调味液中。精心准备的腌料可以增强菜肴的风味、嫩度和整体质量。在这篇文章中，我将探讨腌料在烹饪中的重要性、其组成部分以及如何将简单的餐点提升为美食体验。腌料的主要目的是给食物，特别是肉类、海鲜甚至蔬菜，赋予风味。典型的腌料由三个主要成分组成：酸、油和各种调味品。酸可以是醋、柑橘汁或酸奶，帮助通过分解一些坚硬的肌肉纤维来嫩化蛋白质。油则增加了湿润感和丰富感，而调味品，如香草、香料和盐，则有助于整体风味轮廓。例如，一种经典的意大利腌料可能包括香醋、橄榄油、大蒜和新鲜香草如迷迭香和百里香。当鸡肉或蔬菜浸泡在这种腌料中时，它们会吸收风味，从而产生一种充满味道的菜肴。同样，墨西哥风格的腌料可能以青柠汁、辣椒粉、孜然和香菜为特色，非常适合烧烤肉类或鱼类。腌制的时间可以根据食物的类型而有所不同。像鱼这样的细腻蛋白质可能只需要在腌料中浸泡15到30分钟，而较坚韧的肉块则可以受益于几个小时甚至过夜。然而，重要的是要避免过度腌制，因为酸最终可能会使蛋白质分解得太多，导致口感变得糊状。除了增强风味外，使用腌料还可以改善菜肴的健康性。通过将柑橘汁和新鲜香草等成分融入腌料中，厨师可以向他们的餐点添加抗氧化剂和维生素。例如，用橙汁、生姜和大蒜制成的腌料不仅提供了清新的风味，还提供了与这些成分相关的健康益处。此外，腌制不仅限于蛋白质。蔬菜也可以腌制，以增强它们的风味，使其更具吸引力。一种简单的腌料由酱油、芝麻油和米醋制成，可以将普通蔬菜转变为美味的配菜。经过腌制后烧烤或烤制，这些蔬菜会呈现出一种新的维度，与任何主菜相得益彰。总之，在烹饪中使用腌料（marinade）是一种宝贵的技术，可以显著增强各种菜肴的味道和质地。通过了解腌料的组成部分并尝试不同的风味，家庭厨师可以提升他们的烹饪创作。无论是快速的工作日晚餐还是复杂的盛宴，加入腌料都能使创造令人难忘的美食大有不同。