curd

简明释义

英[kɜːd]美[kɜːrd]

n. 凝乳；凝乳状物；清蒸鲑鱼薄片间的脂肪物质；（花椰菜或类似植物的）可食用块状花序

vt. 使凝结，使结成凝乳

vi. 凝结，结成凝乳

n. （Curd）（英）柯德（人名）

复 数 c u r d s

第 三 人 称 单 数 c u r d s

现 在 分 词 c u r d i n g

过 去 式 c u r d e d

过 去 分 词 c u r d e d

英英释义

单词用法

同义词

反义词

例句

1.Moreover, bean curd cheese cake is also wonderful.

此外，用豆腐做成的奶酪蛋糕也是特棒的。

2.In front of her was a bowl filled to its brim with curd rice.

呈在她面前的是一碗满满的硬米饭。

3.When you take a bite the bean curd oozes sticky, salty sweetness.

当你咬一小口，豆腐就会慢慢渗出一些汁液，咸咸甜甜的，很好吃。

4.Learn how to cook a curd biscuit with raisins.

学习如何用葡萄干做凝乳饼干。

5.Now learn how to cook a curd biscuit with raisins.

现在我们来学习如何做葡萄干豆腐饼。

6.May: Grilled corn, glutinous dumplings, Fried peanuts, and bean curd jelly.

阿美：烤玉米、汤圆、炸花生和豆腐脑。

7.The process of making curd involves coagulating milk proteins.

制作凝乳的过程涉及到牛奶蛋白的凝固。

8.The recipe calls for fresh cheese made from milk and lemon juice, which is known as curd.

这个食谱需要用牛奶和柠檬汁制作的新鲜奶酪，称为凝乳。

9.After boiling the milk, let it cool down to form curd.

煮沸牛奶后，让其冷却以形成凝乳。

10.She added some fruits to the curd to make a delicious dessert.

她在凝乳中加入了一些水果，做成了一道美味的甜点。

11.In India, curd is a staple food item used in many dishes.

在印度，凝乳是许多菜肴中的主食。

作文

In the world of culinary delights, few ingredients are as versatile as cheese. Among the various forms of cheese, one often overlooked is the humble curd（凝乳）. The curd（凝乳） is a product of milk that has been coagulated, separating it from the whey. This process not only transforms the liquid into a solid but also lays the foundation for countless cheese varieties. Understanding curd（凝乳） is essential for anyone interested in cooking or food science.The journey of curd（凝乳） begins with the basic ingredient: milk. Milk can come from various sources, including cows, goats, and sheep. When making curd（凝乳）, an acid, such as lemon juice or vinegar, is added to the milk. This acid causes the proteins in the milk to coagulate, forming solid masses known as curds（凝乳）. The remaining liquid is referred to as whey, which is often discarded or used in other recipes.Once the curd（凝乳） is formed, it can be processed further. For instance, the curd（凝乳） can be cut into smaller pieces and heated to release more whey, resulting in a firmer texture. This step is crucial in making cheeses like cheddar and mozzarella. The temperature and time of heating can significantly affect the final product's flavor and texture.After the desired consistency is achieved, the curd（凝乳） is often salted. Salt not only enhances the flavor but also acts as a preservative, extending the cheese's shelf life. At this stage, the curd（凝乳） can be molded into various shapes, depending on the type of cheese being produced. The molding process can involve pressing the curd（凝乳） to remove excess whey, resulting in a denser cheese.A fascinating aspect of curd（凝乳） is its role in different culinary traditions around the world. In India, for example, curd（凝乳） is a staple ingredient in many dishes, such as paneer, a fresh cheese made by curdling milk. Paneer is not only delicious but also rich in protein, making it a popular choice among vegetarians. Similarly, in Middle Eastern cuisine, curd（凝乳） is used to make labneh, a strained yogurt that serves as a dip or spread.Beyond its culinary uses, curd（凝乳） also plays a significant role in nutrition. It is an excellent source of calcium, protein, and essential vitamins. Incorporating curd（凝乳） into one's diet can contribute to bone health and overall well-being. Additionally, the fermentation process involved in some curd（凝乳） products can promote gut health by introducing beneficial bacteria.In conclusion, the humble curd（凝乳） is a remarkable ingredient that holds great importance in both cooking and nutrition. From its simple beginnings as coagulated milk to its transformation into various cheese types, understanding curd（凝乳） opens up a world of culinary possibilities. Whether you are a seasoned chef or a home cook, appreciating the role of curd（凝乳） in your kitchen can enhance your cooking experience and lead to delicious creations.

在烹饪的美食世界中，很少有成分像奶酪一样多才多艺。在各种形式的奶酪中，一个常被忽视的就是谦逊的curd（凝乳）。curd（凝乳）是牛奶经过凝固而产生的产品，分离出乳清。这一过程不仅将液体转变为固体，还为无数种奶酪的种类奠定了基础。理解curd（凝乳）对于任何对烹饪或食品科学感兴趣的人来说都是至关重要的。curd（凝乳）的旅程始于基本成分：牛奶。牛奶可以来自各种来源，包括牛、羊和山羊。在制作curd（凝乳）时，通常会向牛奶中添加一种酸，如柠檬汁或醋。这种酸使牛奶中的蛋白质凝固，形成称为curds（凝乳）的固体块。剩余的液体被称为乳清，通常会被丢弃或用于其他食谱。一旦形成了curd（凝乳），它可以进一步加工。例如，可以将curd（凝乳）切成更小的块并加热，以释放更多的乳清，从而得到更坚硬的质地。这个步骤对于制作切达奶酪和马苏里拉奶酪至关重要。加热的温度和时间会显著影响最终产品的味道和质地。在达到所需的一致性后，通常会给curd（凝乳）加盐。盐不仅增强了风味，还作为防腐剂，延长了奶酪的保质期。在这一阶段，curd（凝乳）可以被模压成各种形状，具体取决于所生产的奶酪类型。模压过程可能涉及对curd（凝乳）施加压力以去除多余的乳清，从而得到更密实的奶酪。curd（凝乳）的一个迷人之处在于它在世界各地不同烹饪传统中的角色。例如，在印度，curd（凝乳）是许多菜肴中的主食成分，如帕尼尔（paneer），这是一种通过使牛奶凝固而制成的新鲜奶酪。帕尼尔不仅美味，而且富含蛋白质，是素食者的热门选择。同样，在中东美食中，curd（凝乳）用于制作labneh，这是一种浓稠的酸奶，可用作蘸酱或涂抹。除了其烹饪用途外，curd（凝乳）在营养方面也扮演着重要角色。它是钙、蛋白质和必需维生素的极佳来源。将curd（凝乳）纳入饮食中可以促进骨骼健康和整体健康。此外，某些curd（凝乳）产品中涉及的发酵过程可以通过引入有益细菌来促进肠道健康。总之，谦逊的curd（凝乳）是一种了不起的成分，在烹饪和营养中都具有重要意义。从它作为凝固牛奶的简单起源到它转变为各种奶酪类型，理解curd（凝乳）为烹饪的无限可能性打开了大门。无论你是经验丰富的厨师还是家庭厨师，欣赏curd（凝乳）在厨房中的角色都能提升你的烹饪体验，并导致美味的创作。