julienne

简明释义

英[ˌdʒuːlɪˈen]美[ˌdʒuːliˈen]

n. 切成细丝的食物；什锦菜丝汤

v. 把（食物）切成细丝

adj. （蔬菜）切成细长条的

n. （Julienne）（法）朱利恩（人名）

英英释义

单词用法

同义词

反义词

例句

1.Proceed as for the julienne, but cut the strips, a handful at a time, cross - wise into dice.

前面的切法跟切丝一样，不过等切成细条后，再每次拿出一把细条，横切成丁。

2.Romaine lettuce, Caesar dressing, croutons, bacon bits, grated Parmesan cheese, anchovies Chili spiced shrimps and roast chicken julienne.

罗马生菜，凯撒汁，面包丁，咸肉碎，意大利干酪，银鱼柳，辣味虾和烤鸡丝。

3.Dice tofu and dice celery to be julienne.

将豆腐切丁、芹菜切丝备用。

4.At 73 points, she occupies the space of two typical hitters in a Chaotic Evil band, but she more than makes up for it with her ability to julienne opponents.

在73个点，她在一根混乱的邪恶的带子里占领两名典型的击球员的空间，但是她多于对菜丝汤对手有她的能力弥补它。

5."June is going to be a new record low (for sea ice extent)," said Julienne Stroeve of the National Snow and ice Data Center.

“6月将是一个历史新低(海冰范围)，”国家冰雪数据中心的胡安·娜斯特罗伊夫说。

6.Don't cut those vegetables too thick. The recipe requires us to julienne them.

不要把那些蔬菜切得太粗，食谱上指定要切丝的。

7.Cook 10 proceedings the pasta and this Julienne of vegetables.

库克10法律程序的面食和蔬菜这朱利安。

8.For a colorful presentation, julienne the zucchini and serve it raw.

为了色彩丰富的摆盘，将西葫芦切丝并生吃。

9.The chef demonstrated how to julienne the bell peppers for the stir-fry.

厨师演示了如何将甜椒切丝以用于炒菜。

10.To prepare the salad, you need to julienne the carrots into thin strips.

为了准备沙拉，你需要将胡萝卜切丝成细条。

11.The recipe calls for julienne carrots to enhance the flavor of the dish.

这个食谱要求使用切丝的胡萝卜来增强菜肴的味道。

12.You can julienne the onions to add them to your sandwich for extra crunch.

你可以将洋葱切丝，加入三明治中增加脆感。

作文

In the culinary world, presentation is just as important as taste. One technique that chefs often use to enhance the visual appeal of a dish is to cut vegetables into thin strips, a method known as julienne. The term julienne comes from the French word for 'to slice' and refers specifically to a cutting style where ingredients are cut into long, thin matchstick-like shapes. This technique not only makes the food look more elegant but also helps it cook evenly and quickly.To properly julienne vegetables, one must start with fresh produce. Common choices for this technique include carrots, bell peppers, zucchini, and cucumbers. Begin by washing the vegetables thoroughly. For instance, when preparing carrots, first peel them to remove the outer skin, which can be tough and unappetizing. Once peeled, trim the ends and cut the carrot into manageable lengths—usually about two to three inches.Next, take each piece and slice it lengthwise into thin planks, ensuring that they are uniform in thickness. The key to a good julienne is consistency; if the pieces vary too much in size, they will cook unevenly. After creating the planks, stack a few together and slice them again into thin strips. This will yield the classic julienne shape. Depending on your recipe, you might want to adjust the width of the strips, but typically, they should be around one-eighth of an inch wide.The julienne technique can be used in various dishes, from stir-fries to salads. For example, in a vegetable stir-fry, julienne carrots and bell peppers can add a beautiful color contrast and texture. When sautéed, these thin strips cook quickly and absorb flavors well, making them an excellent choice for quick meals.Additionally, julienne vegetables can be used as garnishes or in cold dishes like salads and slaws. A fresh salad with julienne cucumbers and bell peppers not only looks appealing but also provides a delightful crunch. The thin strips allow the dressing to coat the vegetables evenly, enhancing the overall flavor of the dish.Learning how to julienne vegetables can significantly elevate one's cooking skills. It requires practice and patience, but the results are worth the effort. Chefs and home cooks alike appreciate the aesthetic appeal that julienne cuts bring to their plates. Moreover, mastering this technique can inspire creativity in the kitchen, encouraging cooks to experiment with different ingredients and combinations.In conclusion, the julienne technique is an essential skill in the culinary arts that enhances both the appearance and taste of dishes. By understanding how to properly julienne vegetables, one can create visually stunning meals that impress family and friends. So next time you’re in the kitchen, consider reaching for your knife and practicing this elegant cutting style. With a little practice, you’ll soon be able to julienne like a pro, transforming ordinary ingredients into extraordinary culinary creations.

在烹饪界，摆盘和味道同样重要。厨师们常用的一种技巧是将蔬菜切成细条，这种方法被称为julienne。julienne这个词源于法语，意为“切片”，专指将食材切成长而细的火柴棒状。这种技巧不仅使食物看起来更优雅，还帮助其均匀快速地烹饪。要正确地julienne蔬菜，首先必须选择新鲜的食材。常见的选择包括胡萝卜、甜椒、 zucchini 和黄瓜。开始时，彻底清洗蔬菜。例如，在准备胡萝卜时，首先去皮，以去除外皮，这可能会很坚韧且不美味。去皮后，修剪两端，将胡萝卜切成可管理的长度——通常约为两到三英寸。接下来，取每一段，将其纵向切成薄片，确保厚度均匀。制作良好的julienne的关键在于一致性；如果切块大小差异太大，它们将无法均匀烹饪。在创建了薄片后，将几片叠放在一起，再次切成细条。这将产生经典的julienne形状。根据你的食谱，你可能想调整条的宽度，但通常它们应该约为1/8英寸宽。julienne技术可以用于各种菜肴，从炒菜到沙拉。例如，在蔬菜炒菜中，julienne胡萝卜和甜椒可以增加美丽的颜色对比和口感。当这些细条被炒时，它们会迅速熟透并很好地吸收风味，使其成为快速餐点的绝佳选择。此外，julienne蔬菜还可以用作装饰或冷菜中的配料。一份新鲜的沙拉，搭配julienne黄瓜和甜椒，不仅看起来吸引人，而且提供了令人愉悦的脆感。细条允许调料均匀包裹蔬菜，增强整道菜的风味。学习如何julienne蔬菜可以显著提升一个人的烹饪技巧。这需要练习和耐心，但结果是值得的。厨师和家庭厨师都欣赏julienne切割带来的美学效果。此外，掌握这一技巧可以激发厨房里的创造力，鼓励厨师尝试不同的食材和组合。总之，julienne技术是烹饪艺术中的一项基本技能，可以提升菜肴的外观和味道。通过理解如何正确地julienne蔬菜，人们可以创造出视觉上令人惊叹的美食，给家人和朋友留下深刻印象。因此，下次你在厨房时，不妨拿起刀，练习这种优雅的切割风格。只需一点练习，你就能像专业人士一样julienne，将普通食材转变为非凡的烹饪创作。