sauerbraten

简明释义

英[ˈsaʊərˌbrɑːtən]美[ˈsaʊərˌbrɑːtən]

n. 醋焖牛肉

英英释义

单词用法

同义词

反义词

例句

1.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。

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.During the holidays, we always enjoy sauerbraten 酸烤肉 with red cabbage and dumplings.

节假日期间，我们总是享用配有红甘蓝和饺子的sauerbraten 酸烤肉。

4.At the German restaurant, I ordered sauerbraten 酸烤肉 as it is a traditional dish.

在那家德国餐厅，我点了sauerbraten 酸烤肉，因为这是道传统菜肴。

5.Last weekend, I tried making my first homemade sauerbraten 酸烤肉 and it turned out delicious.

上周末，我尝试自己做了第一道自制的sauerbraten 酸烤肉，结果非常美味。

6.The marinade used for sauerbraten 酸烤肉 typically includes vinegar, spices, and onions.

制作sauerbraten 酸烤肉的腌料通常包括醋、香料和洋葱。

7.My grandmother has a secret recipe for sauerbraten 酸烤肉 that has been passed down for generations.

我奶奶有一个关于sauerbraten 酸烤肉的秘密食谱，已经传承了好几代。

作文

Sauerbraten is a traditional German pot roast, often regarded as one of the country's national dishes. This dish is typically made from beef, although variations using other meats such as pork, lamb, or even horse can be found in different regions of Germany. The name sauerbraten (酸腌牛肉) literally translates to 'sour roast,' which reflects the unique preparation method that involves marinating the meat in a mixture of vinegar, water, and various spices for several days before cooking. This marinating process not only tenderizes the meat but also imparts a distinctive sour flavor that characterizes the dish.The origins of sauerbraten (酸腌牛肉) date back to medieval times when preservation methods were crucial for food safety. In an era without refrigeration, marinating meats in vinegar was an effective way to prevent spoilage. Over time, this practice evolved into a beloved culinary tradition, with each region of Germany adding its own twist to the recipe. For instance, in the Rhineland, raisins and sugar are often included in the marinade, creating a sweet and tangy flavor profile, while in Franconia, the dish may be served with a rich gravy made from the marinade.Preparing sauerbraten (酸腌牛肉) requires patience and attention to detail. First, the chosen cut of meat is combined with a marinade that typically includes red wine vinegar, onions, carrots, and a variety of spices such as bay leaves, juniper berries, and cloves. This mixture is left to marinate for several days, allowing the flavors to meld and the meat to become tender. After marinating, the meat is seared in a hot pan to develop a rich brown crust, then slow-cooked until it is fork-tender. The leftover marinade is often used to make a sauce that accompanies the dish, enhancing its flavor.One of the joys of enjoying sauerbraten (酸腌牛肉) is the communal aspect of the meal. Traditionally, this dish is served during family gatherings or festive occasions, often accompanied by sides such as red cabbage, potato dumplings, or boiled potatoes. The combination of the tender, flavorful meat with the sweet and sour notes of the sauce creates a comforting and satisfying dining experience.In modern times, sauerbraten (酸腌牛肉) has gained popularity beyond Germany's borders, with many people around the world appreciating its rich flavors and historical significance. It is not uncommon to find this dish featured on menus at German restaurants or during Oktoberfest celebrations. Furthermore, home cooks have embraced the challenge of recreating this classic dish, sharing their own variations and adaptations online.In conclusion, sauerbraten (酸腌牛肉) is more than just a meal; it is a representation of German culture and culinary history. Its unique preparation method and rich flavors make it a beloved dish that brings people together, whether at a festive gathering or a quiet family dinner. For anyone interested in exploring international cuisine, mastering the art of making sauerbraten (酸腌牛肉) is a rewarding endeavor that promises to delight the senses and warm the heart.

酸腌牛肉是一道传统的德国炖肉菜肴，常被视为该国的国菜之一。这道菜通常用牛肉制作，尽管在德国不同地区也可以找到使用猪肉、羊肉甚至马肉的变种。sauerbraten（酸腌牛肉）这个名字字面意思是“酸味烤肉”，这反映了独特的准备方法，即将肉浸泡在醋、水和各种香料的混合物中，通常持续几天，然后再进行烹饪。这种腌制过程不仅使肉质变得嫩滑，还赋予了这道菜独特的酸味。sauerbraten（酸腌牛肉）的起源可以追溯到中世纪，当时保存食物的方法对食品安全至关重要。在没有冰箱的时代，将肉类浸泡在醋中是一种有效的防止腐败的方法。随着时间的推移，这一做法演变成了一种受人喜爱的烹饪传统，德国每个地区都对食谱进行了自己的改编。例如，在莱茵地区，腌料中常常加入葡萄干和糖，创造出一种甜酸的风味，而在弗兰肯地区，这道菜可能会搭配用腌料制作的浓郁酱汁。制作sauerbraten（酸腌牛肉）需要耐心和关注细节。首先，选择的肉块与通常包括红酒醋、洋葱、胡萝卜和多种香料（如月桂叶、杜松子和丁香）的腌料混合在一起。这个混合物会腌制几天，让味道融合，肉质变得嫩滑。腌制后，肉会在热锅中煎至表面呈现丰富的棕色外壳，然后慢慢烹饪，直到变得松软可口。剩下的腌料通常会用来制作伴随这道菜的酱汁，增强其风味。享用sauerbraten（酸腌牛肉）的乐趣之一在于用餐的共同性。传统上，这道菜在家庭聚会或节庆场合上供应，通常搭配红卷心菜、土豆饺子或水煮土豆等配菜。嫩滑美味的肉与酱汁的甜酸风味相结合，创造出一种舒适而令人满意的用餐体验。在现代，sauerbraten（酸腌牛肉）在德国以外的地方也越来越受欢迎，世界各地许多人都欣赏它丰富的风味和历史意义。在德国餐馆的菜单上或在啤酒节庆典期间，这道菜并不罕见。此外，家庭厨师们也开始接受制作这道经典菜肴的挑战，在线分享他们自己的变种和改编。总之，sauerbraten（酸腌牛肉）不仅仅是一顿饭；它是德国文化和烹饪历史的体现。其独特的准备方法和丰富的风味使其成为一道受人喜爱的菜肴，无论是在节庆聚会还是安静的家庭晚餐中，都能将人们团结在一起。对于任何有兴趣探索国际美食的人来说，掌握制作sauerbraten（酸腌牛肉）的艺术是一项值得的努力，承诺将愉悦感官，温暖人心。