smoked

简明释义

英[sməʊkt]美[smoʊkt]

adj. 熏制的

v. 用烟处理（smoke 的过去分词）

英英释义

单词用法

同义词

反义词

例句

1.They smoked the bees out.

他们用烟把蜜蜂熏了出来。

2.They smoked cigars. They laughed.

他们抽着雪茄，大声说笑。

3.Legs of pork were cured and smoked over the fire.

猪腿在火上经过了烟熏处理。

4.At the reception they served smoked salmon.

在招待会上，他们端上了熏三文鱼。

5.Have you ever smoked a cigar?

你抽过雪茄烟吗？

6.The decline of our fish stocks may have changed the landscape forever, but the kipper, a cold-smoked herring, still remains one of the great tastes of England.

虽然近年来我们的鱼类储量下降，可能永远无法再现曾经的风光，但冷烟熏制的熏鲱鱼仍是英格兰最美味的食物之一。

7.If we smoked, we'd light a cigarette and let her try it out.

如果我们吸烟，也会点一支让她试试。

8.We had a smoked 烟熏的 turkey for Thanksgiving dinner.

我们感恩节晚餐吃了烟熏的火鸡。

9.The smoked 熏制的 cheese adds a unique taste to the dish.

这款菜肴中加入的熏制的奶酪增添了独特的味道。

10.The restaurant specializes in smoked 烟熏的 meats.

这家餐厅专门提供烟熏的肉类。

11.I love the flavor of smoked 熏制的 salmon on a bagel.

我喜欢在贝果上吃熏制的三文鱼。

12.He enjoys a smoked 熏制的 brisket sandwich for lunch.

他午餐喜欢吃一份熏制的胸肉三明治。

作文

In many cultures around the world, food preparation methods vary significantly, and one technique that has stood the test of time is the art of smoking. Smoking not only enhances the flavor of food but also preserves it for longer periods. The process involves exposing food to smoke from burning or smoldering materials, often wood, which imparts a unique taste. One of the most popular foods that are often smoked (熏制) is meat. When meat is smoked (熏制), it develops a rich, deep flavor that can be both savory and aromatic. Many barbecue enthusiasts swear by their smoked (熏制) brisket or ribs, claiming that the slow cooking process combined with the smoke creates an unparalleled taste experience.Apart from meats, various types of fish are also commonly smoked (熏制). Salmon, for instance, when smoked (熏制), takes on a whole new dimension of flavor that can elevate a simple dish to gourmet status. The delicate balance of saltiness, smokiness, and the natural richness of the fish makes it a favorite among seafood lovers. Furthermore, vegetables can also be smoked (熏制), adding a smoky depth to dishes that might otherwise be considered bland. For example, smoked (熏制) peppers or eggplants can transform a salad or dip into something extraordinary.The method of smoking (熏制) food can be traced back to ancient times when people discovered that smoke could help preserve food. This was particularly useful in times before refrigeration, as the smoke helped to inhibit the growth of bacteria. Today, while we have modern preservation techniques, the tradition of smoking (熏制) food continues, cherished for its flavor and artisanal quality.There are two primary methods of smoking (熏制): hot and cold. Hot smoking (熏制) cooks the food while infusing it with smoke, resulting in tender and flavorful dishes. Cold smoking (熏制), on the other hand, does not cook the food but rather adds a smoky flavor, making it ideal for items like cheese and salmon. Each method requires different techniques and equipment, but both yield delicious results.In addition to food, the term smoked (熏制) has also found its way into the world of beverages. For instance, certain whiskies are smoked (熏制) during the distillation process, imparting a distinct character that appeals to many connoisseurs. Similarly, cocktails can be enhanced with smoked (熏制) elements, such as smoked (熏制) ice or garnishes, which add an unexpected twist to traditional recipes.In conclusion, the practice of smoking (熏制) food and beverages is not just about preservation; it is an art form that enhances flavors and creates memorable culinary experiences. Whether you are enjoying a plate of smoked (熏制) ribs at a summer barbecue or savoring a smoked (熏制) salmon bagel for breakfast, the depth of flavor that comes from smoking (熏制) is undeniable. As we continue to explore and appreciate diverse cooking methods, the legacy of smoking (熏制) food remains a beloved tradition that connects us to our culinary history.

在世界各地的许多文化中，食物的准备方法差异显著，而一种经受住时间考验的技巧是熏制艺术。熏制不仅增强了食物的风味，还能使其保存更长时间。这个过程涉及将食物暴露于燃烧或慢燃材料（通常是木材）的烟雾中，从而赋予食物独特的味道。肉类是最常见的熏制食品之一。当肉类被熏制（熏制）时，它会发展出丰富、深沉的风味，既美味又芬芳。许多烧烤爱好者发誓他们的熏制（熏制）牛腩或肋骨是无与伦比的，因为慢炖过程结合烟雾创造了无与伦比的味觉体验。除了肉类，各种鱼类也常常被熏制（熏制）。例如，鲑鱼在被熏制（熏制）后，味道完全不同，可以将简单的菜肴提升到美食的高度。咸味、烟熏味和鱼类自然的丰富感之间的微妙平衡，使其成为海鲜爱好者的最爱。此外，蔬菜也可以被熏制（熏制），为本可能平淡的菜肴增添烟熏的深度。例如，熏制（熏制）辣椒或茄子可以让沙拉或酱料变得非同寻常。熏制食品的方法可以追溯到古代，当时人们发现烟雾可以帮助保存食物。这在没有冰箱的时代尤为有用，因为烟雾有助于抑制细菌的生长。如今，尽管我们有现代的保存技术，但熏制（熏制）食品的传统依然存在，因其风味和手工艺质量而受到珍视。熏制主要有两种方法：热熏和冷熏。热熏制（熏制）在给食物注入烟雾的同时烹饪食物，产生嫩滑且美味的菜肴。而冷熏制（熏制）则不会烹饪食物，而是添加烟熏味，非常适合奶酪和鲑鱼等食品。每种方法需要不同的技术和设备，但都能产生美味的结果。除了食品，熏制（熏制）一词也进入了饮品的世界。例如，某些威士忌在蒸馏过程中被熏制（熏制），赋予其独特的特性，吸引了许多鉴赏家。同样，鸡尾酒也可以通过熏制（熏制）元素来增强，例如熏制（熏制）冰块或装饰，给传统配方带来意想不到的变化。总之，熏制（熏制）食品和饮品的做法不仅仅是为了保存；它是一种艺术形式，增强了风味，创造了难忘的烹饪体验。无论你是在夏季烧烤会上享用一盘熏制（熏制）肋骨，还是在早餐时品尝一份熏制（熏制）鲑鱼贝果，来自熏制（熏制）的味道深度都是不可否认的。在我们继续探索和欣赏多样化的烹饪方法时，熏制（熏制）食品的遗产仍然是一个备受喜爱的传统，将我们与烹饪历史相连。