bouillon

简明释义

英[ˈbuːjɒn;ˈbuːjɒ̃]美[ˈbuːjɑːn]

n. （法）牛肉等的清汤

n. （Bouillon）人名；（德）布伊隆；（法）布永

复 数 b o u i l l o n s

英英释义

单词用法

同义词

反义词

例句

1.Cut yutiao fritter into small pieces. whisk together eggs and drinking water seasoning with chicken bouillon salt and pepper.

油炸鬼用剪刀剪成小块。鸡蛋两只打散，加入凉开水。用鸡精，适量食盐和胡椒粉调味，用蛋抽搅打均匀。

2.He christened it Bathykorus bouilloni, a tribute to the late Marine scientist Jean bouillon, but many have noticed its striking resemblance to the former Anakin Skywalker.

他将这种水母命名为Bathykorusbouilloni，向晚年的海洋学家Jeanbouillon致敬。不过许多人注意到的则是：这种水母和早期的阿纳金·天行者实在是惊人地相似。

3.The add-on steamed beef soup or the chicken bouillon, match by the pickled vegetable, the hot pepper, the beef piece, the chicken meatball, the apple piece, seasoning and so on egg, then edible.

后加牛肉汤或鸡肉汤，配以泡菜，辣椒，牛肉片，鸡肉丸子，苹果片，鸡蛋等佐料，即可食用。

4.Leave a bit of oil in the same pan and heat up. Add in ginger, garlic and chili sauce. Stir briefly and add in stock, salt, chicken bouillon.

锅内留少许底油烧热，放姜蒜末和辣椒酱略炒，然后加入上汤，盐，鸡精烧开。

5.Chicken bouillon is a popular compound condiment in the present market.

鸡精是目前市场上倍受欢迎的一种复合调味料。

6.He took the lid off the cylinder, and upended the pail into the boiling bouillon.

他把盖子从圆筒上拿掉，把一桶鱼都倒进了沸腾的汤里。

7.The solution was to create little pots of jellied bouillon .

解决方法就是制造小罐装的汤冻。

8.Dishes of bouillon were brought in hot and hot.

一道道热气腾腾的肉汤被端上来了。

9.She added some bouillon to the pot to make it richer.

她在锅里加了一些高汤使其更加浓郁。

10.The recipe calls for vegetable bouillon to enhance the flavor.

这个食谱需要植物高汤来增强风味。

11.I made a delicious chicken bouillon for the soup.

我为汤做了一种美味的鸡肉高汤。

12.You can use bouillon cubes for a quick broth.

你可以使用高汤块来快速制作高汤。

13.He prefers homemade bouillon over store-bought.

他更喜欢自制的高汤而不是商店购买的。

作文

Bouillon is a term that might not be familiar to everyone, but it holds a significant place in the world of culinary arts. This French word refers to a clear broth made by simmering meat, vegetables, and herbs in water. The process of making bouillon (高汤) can elevate a dish from ordinary to extraordinary, as it serves as the foundation for many soups, sauces, and stews. In this essay, I will explore the importance of bouillon (高汤) in cooking, its various types, and how it can enhance flavors in our meals.To begin with, bouillon (高汤) is often considered the essence of flavor in many dishes. When preparing a meal, the choice of liquid can drastically change the outcome. For instance, using plain water may yield a bland soup, while using a rich bouillon (高汤) can impart deep, complex flavors. Chefs around the world understand that the quality of bouillon (高汤) can make or break a dish. Therefore, investing time in creating a homemade bouillon (高汤) can be a game changer in the kitchen.There are several types of bouillon (高汤), each with its unique characteristics. The most common types include chicken, beef, and vegetable bouillon (高汤). Chicken bouillon (高汤) is often used in lighter soups and risottos, providing a delicate flavor that complements a variety of ingredients. On the other hand, beef bouillon (高汤) tends to be richer and heartier, making it an excellent base for robust dishes like stews and gravies. For those who prefer plant-based options, vegetable bouillon (高汤) offers a versatile alternative that can enhance the taste of numerous vegan and vegetarian recipes.Making bouillon (高汤) at home is a straightforward process that allows for customization according to personal preferences. To create a basic chicken bouillon (高汤), one would typically start by simmering chicken bones, onions, carrots, celery, and herbs such as thyme and parsley in water for several hours. This slow cooking process extracts flavors and nutrients from the ingredients, resulting in a fragrant and flavorful liquid. Once strained, the bouillon (高汤) can be stored in the refrigerator for up to a week or frozen for later use.In addition to being a base for soups and sauces, bouillon (高汤) can also be used to cook grains, such as rice or quinoa, adding an extra layer of flavor to these staple foods. Furthermore, it can be incorporated into braising liquids for meats, enhancing their taste and tenderness. The versatility of bouillon (高汤) makes it an invaluable ingredient in any kitchen.In conclusion, bouillon (高汤) is more than just a simple broth; it is a fundamental element that can transform a dish. Understanding how to make and utilize bouillon (高汤) effectively can significantly improve one’s cooking skills. Whether you are a novice cook or an experienced chef, mastering the art of bouillon (高汤) preparation can lead to more flavorful and satisfying meals. So, the next time you find yourself in the kitchen, consider reaching for that pot and creating your own delicious bouillon (高汤) to elevate your culinary creations.

高汤这个词可能并不为每个人所熟知，但它在烹饪艺术的世界中占有重要地位。这个法语词指的是通过将肉类、蔬菜和香草在水中慢炖而成的清汤。制作高汤(bouillon)的过程可以将一道菜从普通提升到非凡，因为它是许多汤、酱汁和炖菜的基础。在这篇文章中，我将探讨高汤(bouillon)在烹饪中的重要性、各种类型以及它如何增强我们餐点的风味。首先，高汤(bouillon)常被认为是许多菜肴中风味的精髓。当准备一顿饭时，液体的选择可以极大地改变结果。例如，使用普通水可能会导致汤味道平淡，而使用丰富的高汤(bouillon)则可以赋予深邃而复杂的风味。世界各地的厨师都明白，高汤(bouillon)的质量可以决定一道菜的成败。因此，在制作自制高汤(bouillon)上投入时间可以在厨房中带来巨大的改变。有几种类型的高汤(bouillon)，每种都有其独特的特点。最常见的类型包括鸡肉、牛肉和蔬菜高汤(bouillon)。鸡肉高汤(bouillon)通常用于较轻的汤和意大利调味饭，提供一种细腻的风味，可以与多种食材相辅相成。另一方面，牛肉高汤(bouillon)往往更丰富、更丰腴，非常适合用作炖菜和肉汁等浓郁菜肴的基础。对于那些偏好植物性选择的人来说，蔬菜高汤(bouillon)提供了一种多功能的替代品，可以增强众多素食和素食食谱的味道。在家制作高汤(bouillon)是一个简单的过程，可以根据个人喜好进行定制。要制作基本的鸡肉高汤(bouillon)，通常需要将鸡骨、洋葱、胡萝卜、芹菜和百里香、香菜等香草在水中慢炖数小时。这个慢煮过程从食材中提取出风味和营养，最终得到一种芳香而美味的液体。过滤后，高汤(bouillon)可以在冰箱中保存一周或冷冻以备后用。除了作为汤和酱汁的基础外，高汤(bouillon)还可以用于烹饪谷物，如米饭或藜麦，为这些主食增添额外的风味。此外，它还可以融入肉类的炖煮液中，增强其味道和嫩度。高汤(bouillon)的多功能性使其成为任何厨房中不可或缺的成分。总之，高汤(bouillon)不仅仅是一种简单的汤；它是可以改变一道菜的基本元素。有效理解如何制作和利用高汤(bouillon)可以显著提高一个人的烹饪技能。无论你是初学者还是经验丰富的厨师，掌握制作高汤(bouillon)的艺术都能让你的餐点更加美味和令人满意。因此，下次当你在厨房时，不妨拿起锅，制作你自己的美味高汤(bouillon)，提升你的烹饪创作。