sau

简明释义

英[sɔː]美[sɔ]

n. 分（越南货币名）

n. （Sau）人名；（意）萨乌；（柬）绍；（日）左右（名）

英英释义

单词用法

同义词

反义词

例句

1.Many are following the style of pop stars Kelly Chen Wai-lam and Sammi Cheng Sau-man by getting a suntan and a braid.

很多女生模仿歌星阵慧琳和郑秀文，晒黑皮肤，把头发梳成辫子。

2.Good at landscapes, particularly known for huge, restored the momentum profile, vigorous Sau Mau, from a style for the contemporary "Lingnan school of painting" represents one of the artists.

擅山水，尤以巨幅见长，所作气势恢廓，雄健秀茂，自具风貌，为当代“岭南画派”代表画家之一。

3.In another emotional scene, Eric represented Yeung Sau Wai requesting Kelvin Kwan to end their romance. He is very satisfied with his performance and joked that even male viewers will get touched.

另一场感情戏，是孙耀威代杨秀惠向关楚耀提出分手，他很满意自己的表现，并笑言男观众看了会感动得眼湿湿。

4.Yuk Sau was beautiful, charming scenery of the East Bay water provincial tourist resort important component.

是风光毓秀、景色迷人的水东湾省级旅游度假区的重要组成部分。

5.When the paparazzi ran into Eric and Yeung Sau Wai in a cafe, they left embarrassedly.

在咖啡店约会被撞破，孙耀威与杨秀惠尴尬离开。

6.SAU gives me the opportunity to understand American culture and interact with people.

在这里我有机会认识美国的文化和接触许多人。

7.OBJECTIVE To observe Staphylococcus aureus (SAU) infection at high altitude and plain after gunshot injury.

目的了解金黄色葡萄球菌(SAU)在高原和内地枪弹伤后的感染情况。

8.Choi Fook Sau What makes us lacking in land of burial?

财福寿何解死无葬身之地？

9.I love to eat pasta with a rich tomato sauce.

我喜欢吃配有浓郁番茄酱的意大利面。

10.She prepared a delicious sauce for the grilled chicken.

她为烤鸡准备了一种美味的酱。

11.Can you pass me the sauce for the fries?

你能把酱递给我吗？我想沾薯条。

12.The chef added a special sauce to enhance the flavor of the dish.

厨师添加了一种特别的酱来增强菜肴的味道。

13.This sauce is too spicy for my taste.

这个酱对我来说太辣了。

作文

In the culinary world, the term sauce (调味汁) plays a pivotal role in enhancing the flavors of various dishes. A well-prepared sauce can elevate a simple meal into an extraordinary dining experience. From creamy Alfredo to zesty marinara, the variety of sauces (调味汁) available is vast, each bringing its own unique character to the table. When cooking, understanding how to create and utilize different sauces is essential for any aspiring chef. One of the most fundamental types of sauce (调味汁) is the mother sauce (基础调味汁), which serves as the base for many other sauces. The five classic mother sauces (基础调味汁) include béchamel, velouté, espagnole, hollandaise, and tomato. Each of these sauces (调味汁) has its own preparation method and flavor profile. For instance, béchamel is a creamy white sauce (调味汁) made from milk and flour, while hollandaise is an emulsified sauce (调味汁) made with egg yolks and butter, often used in dishes like Eggs Benedict. Moreover, sauces (调味汁) are not just limited to savory dishes. There are also sweet sauces (调味汁) that can complement desserts beautifully. A classic example is chocolate sauce (巧克力酱), which can be drizzled over ice cream or cakes to add a rich, indulgent flavor. Fruit sauces (水果酱) like raspberry or strawberry can also enhance the presentation and taste of desserts, providing a fresh and vibrant contrast. The art of making a good sauce (调味汁) involves balancing flavors and textures. A successful sauce (调味汁) should not overpower the dish it accompanies but rather enhance it. For example, a delicate fish dish might be complemented by a light lemon butter sauce (柠檬黄油酱), whereas a hearty steak could be paired with a robust red wine sauce (红酒酱). Understanding the key elements of flavor—sweet, sour, salty, bitter, and umami—can help chefs create sauces (调味汁) that perfectly match their dishes. In addition to traditional methods, modern culinary techniques have introduced new ways to create sauces (调味汁). Sous-vide cooking, for instance, allows chefs to infuse flavors into sauces (调味汁) more effectively by cooking ingredients at precise temperatures. This technique can result in sauces (调味汁) that are incredibly flavorful and consistent. Ultimately, mastering the skill of making sauces (调味汁) is a journey that every cook should undertake. Whether you are preparing a family dinner or hosting a gourmet gathering, knowing how to create and pair sauces (调味汁) with your dishes can make all the difference. With practice, anyone can learn to whip up delicious sauces (调味汁) that will impress friends and family alike. So next time you’re in the kitchen, don't forget the importance of a good sauce (调味汁)—it could be the secret ingredient to your culinary success.

在烹饪世界中，术语sauce（调味汁）在增强各种菜肴的风味方面发挥着关键作用。精心准备的sauce可以将简单的餐点提升为非凡的用餐体验。从奶油阿尔弗雷多到辛辣的意大利番茄酱，可用的sauces（调味汁）种类繁多，每种都为餐桌带来了独特的特色。在烹饪时，理解如何制作和利用不同的sauces对任何有抱负的厨师来说都是必不可少的。最基本的sauce（调味汁）之一是母sauce（基础调味汁），它作为许多其他sauces的基础。这五种经典的母sauces（基础调味汁）包括白酱、清汤、棕色酱、荷兰酱和番茄酱。每种sauce（调味汁）都有自己独特的准备方法和风味特征。例如，白酱是一种由牛奶和面粉制成的奶油状白sauce（调味汁），而荷兰酱是一种由蛋黄和黄油乳化而成的sauce（调味汁），常用于班尼迪克蛋等菜肴。此外，sauces（调味汁）不仅限于咸味菜肴。还有一些甜sauces（调味汁）可以美妙地搭配甜点。一个经典的例子是巧克力sauce（巧克力酱），可以淋在冰淇淋或蛋糕上，增加丰富的享受感。水果sauces（水果酱）如覆盆子或草莓也可以增强甜点的呈现和味道，提供清新而生动的对比。制作好sauce（调味汁）的艺术在于平衡风味和质地。一种成功的sauce（调味汁）不应压倒所陪伴的菜肴，而应增强其风味。例如，细腻的鱼菜可能会搭配轻盈的柠檬黄油sauce（柠檬黄油酱），而丰盛的牛排则可与浓郁的红酒sauce（红酒酱）搭配。理解风味的关键元素——甜、酸、咸、苦和鲜——可以帮助厨师创造与菜肴完美匹配的sauces（调味汁）。除了传统方法，现代烹饪技术也引入了制作sauces（调味汁）的新方法。例如，真空低温烹饪使厨师能够通过在精确温度下烹饪食材来更有效地将风味注入sauces（调味汁）中。这种技术可以产生极具风味和一致性的sauces（调味汁）。最终，掌握制作sauces（调味汁）的技巧是每位厨师都应该进行的旅程。无论你是在准备家庭晚餐还是举办美食聚会，知道如何制作和搭配sauces（调味汁）与菜肴可以产生巨大的不同。通过练习，任何人都可以学会制作美味的sauces（调味汁），给朋友和家人留下深刻印象。因此，下次你在厨房时，不要忘记一款好的sauce（调味汁）的重要性——这可能是你烹饪成功的秘密成分。