vegemite

简明释义

英[ˈvɛdʒəˌmaɪt]美[ˈvɛdʒəˌmaɪt]

咸味酱

英英释义

单词用法

同义词

反义词

例句

1.Australians couldn't bear to be without vegemite (41 per cent packed it) while 55 % of South Koreans can be found carrying Kimchi and 39 per cent of Chinese travellers pack instant noodles.

澳大利亚人没咸味酱就不行不行了(41%的人会打包)，55%的韩国人会带泡菜，39%的中国人会带方便面。

2.Australians couldn't bear to be without vegemite (41 per cent packed it) while 55 % of South Koreans can be found carrying Kimchi and 39 per cent of Chinese travellers pack instant noodles.

澳大利亚人没咸味酱就不行不行了(41%的人会打包)，55%的韩国人会带泡菜，39%的中国人会带方便面。

3.The general solution has been to spread ever greater money across schooling; what Moran might call the Vegemite approach.

一般的解决办法是在学校教育上投入更多的钱：莫兰可能称之为Vegemite（咸味酱，一种用酵母制作的食品）方法。

4.If it's high in salt like Vegemite and peanut butter, refrigeration isn't necessary.

如果含盐量高，像维吉麦酱和花生酱，就不用非得冷藏。

5.Just don't get in the Vegemite vs Marmite war - everybody knows Marmite is better, but let them have their fun.

不过你可别跟他们争辩咸味酱还是酸味酱好吃，地球人都知道当然是酸味酱更好吃，不过谁让澳大利亚人喜欢呢？

6.Breakfast in Australia -there's only one crucial ingredient here, Vegemite.

澳大利亚早餐：澳大利亚的早餐有一味原料很关键，那就是咸味酱！

7.The general solution has been to spread ever greater money across schooling;what Moran might call the Vegemite approach.

一般的解决办法是在学校教育上投入更多的钱：莫兰可能称之为Vegemite（咸味酱，一种用酵母制作的食品）方法。

8.My friend introduced me to vegemite when I visited Australia.

我朋友在我访问澳大利亚时向我介绍了Vegemite。

9.Some people love vegemite, while others can't stand its taste.

有些人喜欢Vegemite，而有些人则无法忍受它的味道。

10.When making a sandwich, I like to add a bit of vegemite for extra flavor.

在做三明治时，我喜欢加一点Vegemite来增加风味。

11.For a quick snack, I often have crackers with vegemite and cheese.

作为快速小吃，我经常吃饼干配Vegemite和奶酪。

12.I spread a thick layer of vegemite on my toast every morning.

我每天早上在吐司上涂一层厚厚的Vegemite。

作文

Vegemite is a popular spread in Australia, known for its unique taste and rich nutritional profile. It is made from brewers yeast extract, a byproduct of beer production, and is often fortified with B vitamins. Many Australians grow up eating vegemite (维吉麦) on toast or sandwiches, and it has become a staple in many households across the country. The flavor of vegemite (维吉麦) is quite distinctive; it is salty, umami-rich, and somewhat bitter, which can be an acquired taste for those who are not familiar with it. For many Australians, the experience of spreading vegemite (维吉麦) on warm buttered toast is a comforting ritual that evokes feelings of home and nostalgia.The origins of vegemite (维吉麦) date back to the 1920s when it was first developed by Dr. Cyril Percy Callister. He aimed to create a nutritious food product that could utilize leftover brewer's yeast. The result was vegemite (维吉麦), which was initially met with mixed reviews. However, over the decades, it gained popularity and became a beloved Australian icon.One of the interesting aspects of vegemite (维吉麦) is its versatility. While it is most commonly used as a spread, it can also be incorporated into various recipes. For instance, some people use vegemite (维吉麦) as a flavoring agent in soups, stews, and marinades. It can add depth and richness to dishes, making it a secret ingredient in many kitchens. Moreover, vegemite (维吉麦) can be mixed with butter or cream cheese to create a delicious dip for crackers or vegetables.Despite its popularity, vegemite (维吉麦) has its critics. Some people find the taste too strong or overwhelming, especially those who are not used to savory spreads. Additionally, there have been debates about the health implications of consuming vegemite (维吉麦). While it is low in calories and high in B vitamins, its high sodium content raises concerns for those watching their salt intake. Nonetheless, many health-conscious individuals appreciate vegemite (维吉麦) as a source of essential nutrients, particularly for vegetarians and vegans who may struggle to get enough B vitamins from their diet.In recent years, vegemite (维吉麦) has gained international attention, with many food enthusiasts and travelers seeking to try this iconic Australian product. It has become a symbol of Australian culture, often featured in travel blogs and food shows. Some companies have even attempted to create similar products in other countries, but none have quite captured the essence of vegemite (维吉麦).In conclusion, vegemite (维吉麦) is more than just a spread; it represents a piece of Australian heritage. Its unique flavor and nutritional benefits make it a fascinating subject for culinary exploration. Whether you love it or hate it, there is no denying that vegemite (维吉麦) holds a special place in the hearts of many Australians. Trying vegemite (维吉麦) is an experience that reflects the diversity of tastes and traditions around the world, making it a must-try for anyone visiting Australia.

维吉麦是澳大利亚一种受欢迎的涂抹食品，以其独特的味道和丰富的营养成分而闻名。它由酿酒酵母提取物制成，是啤酒生产的副产品，并且通常添加了维生素B。许多澳大利亚人在早餐时习惯吃涂抹有维吉麦（vegemite）的吐司或三明治，这使得它成为许多家庭的主食。维吉麦（vegemite）的味道非常独特；它咸鲜、鲜味浓郁，还有些苦涩，对于那些不熟悉的人来说，可能需要时间去适应。对许多澳大利亚人来说，在温热的黄油吐司上涂抹维吉麦（vegemite）是一种舒适的仪式，唤起了家和怀旧的感觉。维吉麦（vegemite）的起源可以追溯到20世纪20年代，当时它由西里尔·珀西·卡利斯特博士首次开发。他旨在创造一种营养丰富的食品，以利用剩余的酿酒酵母。最终，产生了维吉麦（vegemite），最初反响不一。然而，经过几十年的发展，它逐渐赢得了人们的喜爱，成为澳大利亚的标志性食品。维吉麦（vegemite）一个有趣的方面是它的多样性。虽然它最常作为涂抹食品使用，但也可以融入各种食谱中。例如，有些人将维吉麦（vegemite）作为汤、炖菜和腌料的调味剂。它可以为菜肴增添深度和丰富感，使其成为许多厨房的秘密成分。此外，维吉麦（vegemite）还可以与黄油或奶油奶酪混合，制作成美味的蘸酱，搭配饼干或蔬菜。尽管受到欢迎，维吉麦（vegemite）也有一些批评者。有些人觉得它的味道太强烈或压倒性，尤其是那些不习惯咸味涂抹的人。此外，关于食用维吉麦（vegemite）的健康影响也存在争议。尽管它热量低且富含维生素B，但其高钠含量引发了关注，特别是对于那些监控盐摄入的人。然而，许多注重健康的人欣赏维吉麦（vegemite）作为必需营养素的来源，尤其是素食者和严格素食者，他们可能在饮食中难以获得足够的维生素B。近年来，维吉麦（vegemite）在国际上引起了关注，许多美食爱好者和旅行者都渴望尝试这种标志性的澳大利亚产品。它已成为澳大利亚文化的象征，常常出现在旅游博客和美食节目中。一些公司甚至试图在其他国家创造类似的产品，但没有一个能完全捕捉到维吉麦（vegemite）的精髓。总之，维吉麦（vegemite）不仅仅是一种涂抹食品；它代表了一部分澳大利亚的遗产。其独特的味道和营养价值使其成为美食探索的一个迷人主题。无论你喜欢还是讨厌，都不能否认的是，维吉麦（vegemite）在许多澳大利亚人的心中占据着特殊的位置。尝试维吉麦（vegemite）是一种体验，反映了世界各地口味和传统的多样性，使其成为任何访问澳大利亚的人必须尝试的美食。