braising

简明释义

英[ˈbreɪzɪŋ]美[ˈbreɪzɪŋ]

n. 炖；烧

v. （用文火）炖（braise 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.Cantonese food emphasizes braising, roasting, frying and deep frying.

广东菜着重炖、烤、煎和炸。

2.Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing.

安徽菜名厨重点更重视对温度在烹饪和善于与蒸炖。

3.This is a characteristic of Huaiyang cuisine, stewing and braising.

这是淮扬菜的另外一个特点，以炖焖见长。

4.Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming.

它的底子烹饪要领包孕烤，炒，煸，深炸，烤，炖和蒸。

5.Fish can be cooked in various ways such as boiling, steaming, and braising.

鱼的做法有很多种，例如煲汤，清蒸，炖煮。

6.Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing.

安徽菜系安徽厨师注重于烹饪的温度，擅长煨炖。

7.Wei County Paper-cut is produced under the processions of hand-made patterns, braising the paper, knife cutting and coloring etc.

蔚县剪纸制作经手工熏样、焖纸、刀刻、染色等数道工序而成。

8.You can achieve a rich sauce by braising chicken with herbs.

通过用香草焖煮鸡肉，你可以得到浓郁的酱汁。

9.I love braising my meats in red wine for extra flavor.

我喜欢用红酒来焖煮我的肉类，以增加风味。

10.I learned that braising is perfect for cooking tougher cuts of meat.

我了解到，焖煮非常适合烹饪较硬的肉块。

11.The chef demonstrated the technique of braising a tough cut of beef.

厨师演示了如何对一块硬肉进行焖煮的技巧。

12.After braising the vegetables, they become tender and flavorful.

在焖煮蔬菜后，它们变得嫩滑而美味。

作文

Cooking is an art that allows us to explore various techniques and flavors. One of the most rewarding methods of cooking is braising, a technique that combines both moist and dry heat to transform tough cuts of meat into tender, flavorful dishes. In essence, braising involves first searing the meat at a high temperature to develop a rich crust, followed by slow cooking it in a small amount of liquid. This method not only enhances the taste of the meat but also infuses the dish with the flavors of the ingredients used during the cooking process.The origins of braising can be traced back to ancient cooking practices, where people would use pots to cook meat over an open flame. Today, this technique has evolved, but its core principles remain the same. The beauty of braising lies in its versatility; you can use various meats, vegetables, and liquids to create a multitude of dishes. For instance, one can braise beef, pork, lamb, or even chicken, using stock, wine, or broth as the cooking liquid. Each combination yields unique flavors and textures, making braising a favorite among many chefs.To begin the braising process, it is essential to select the right cut of meat. Tougher cuts, such as chuck roast or short ribs, work best because they contain more connective tissue, which breaks down and tenderizes the meat during the long cooking process. Once the meat is chosen, it should be seasoned generously with salt and pepper. The next step is to heat a heavy-bottomed pot or Dutch oven over medium-high heat and add a bit of oil. Once the oil is hot, the meat is added and seared on all sides until it develops a golden-brown crust. This step is crucial, as it adds depth of flavor to the final dish.After searing, the next phase of braising begins. Remove the meat from the pot and set it aside. In the same pot, aromatic vegetables such as onions, carrots, and celery are added. These vegetables not only contribute additional flavors but also help to deglaze the pot, lifting the browned bits stuck to the bottom. Once the vegetables are softened, the meat is returned to the pot along with the chosen liquid. The pot is then covered and placed in a preheated oven or left to simmer on the stovetop.The magic of braising happens during the slow cooking process. As the meat cooks gently, the collagen in the connective tissue breaks down, resulting in a melt-in-your-mouth texture. Depending on the size and type of meat, braising can take anywhere from one to several hours. It is during this time that the flavors meld together, creating a rich, hearty sauce that can be served alongside the meat.In conclusion, braising is a wonderful cooking technique that not only produces delicious meals but also allows for creativity in the kitchen. Whether you are preparing a comforting pot roast or experimenting with new flavors, braising is a method worth mastering. By understanding the fundamentals of braising, you can elevate your cooking skills and impress family and friends with your culinary creations. So, the next time you find yourself with a tough cut of meat, consider braising it to unlock its full potential and enjoy a meal that is both satisfying and full of flavor.

烹饪是一门艺术，让我们探索各种技术和口味。最令人满意的烹饪方法之一是炖煮，这是一种结合了湿热和干热的技术，可以将坚硬的肉块转化为嫩滑、充满风味的菜肴。简而言之，炖煮涉及首先在高温下将肉块煎至金黄酥脆，然后在少量液体中慢慢烹饪。这种方法不仅增强了肉的味道，还将烹饪过程中使用的食材的风味融入菜肴中。炖煮的起源可以追溯到古代烹饪实践，那时人们会用锅在明火上烹饪肉类。今天，这种技术已经发展，但其核心原则依然相同。炖煮的美在于其多功能性；您可以使用各种肉类、蔬菜和液体来创造多种菜肴。例如，人们可以用高汤、葡萄酒或肉汤来炖煮牛肉、猪肉、羊肉甚至鸡肉。每种组合都能产生独特的风味和质感，使得炖煮成为许多厨师的最爱。要开始炖煮过程，选择合适的肉块至关重要。较硬的肉块，如肩肉或短肋骨，效果最佳，因为它们含有更多的结缔组织，这在长时间烹饪过程中会分解并使肉变得嫩滑。一旦选择了肉，就应慷慨地用盐和胡椒调味。接下来的步骤是加热一个厚底锅或荷兰锅，在中高温下加入一些油。当油热时，将肉放入锅中，四面煎至金黄色。这一步至关重要，因为它为最终菜肴增添了深度的风味。在煎制后，炖煮的下一阶段开始。将肉从锅中取出，放在一旁。在同一个锅中，加入洋葱、胡萝卜和芹菜等香料蔬菜。这些蔬菜不仅提供额外的风味，还帮助去除锅底粘附的焦糖化物。一旦蔬菜变软，肉就被放回锅中，加入所选的液体。然后将锅盖好，放入预热的烤箱中或在炉灶上慢炖。炖煮的魔力发生在慢慢烹饪的过程中。随着肉的温和烹饪，结缔组织中的胶原蛋白分解，产生入口即化的质感。根据肉的大小和类型，炖煮可能需要从一个小时到几个小时不等。正是在这段时间里，风味交融在一起，创造出一种丰富、丰盛的酱汁，可以与肉一起食用。总之，炖煮是一种美妙的烹饪技术，不仅能制作出美味的餐点，还能让人在厨房中发挥创造力。无论您是在准备舒适的炖肉，还是尝试新的风味，炖煮都是值得掌握的方法。通过理解炖煮的基本原理，您可以提升您的烹饪技巧，给家人和朋友留下深刻的印象。因此，下次当您手头有一块坚硬的肉时，请考虑使用炖煮来释放其全部潜力，享受一顿既令人满意又充满风味的美餐。