alliaceous

简明释义

英[ˌæliˈeɪʃəs]美[ˌæliˈeɪʃəs]

adj. 葱的；有葱的滋味的

英英释义

单词用法

同义词

反义词

例句

1.Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled.

鲜或冷藏的洋葱、青葱、大蒜、韭葱及其他葱属蔬菜。

2.Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled.

鲜或冷藏的洋葱、青葱、大蒜、韭葱及其他葱属蔬菜。

3.Onions, leeks, and chives are all part of the alliaceous 葱属的 family of vegetables.

洋葱、韭葱和细香葱都属于alliaceous 葱属的蔬菜家族。

4.The health benefits of alliaceous 葱属的 vegetables include improved heart health and reduced inflammation.

alliaceous 葱属的蔬菜的健康益处包括改善心脏健康和减少炎症。

5.The chef added an alliaceous 葱属的 flavor to the dish by using garlic and onions.

厨师通过使用大蒜和洋葱为菜肴增添了alliaceous 葱属的风味。

6.Many alliaceous 葱属的 plants are known for their strong aroma, which can enhance various recipes.

许多alliaceous 葱属的植物以其浓烈的香气而闻名，可以增强各种食谱。

7.Garlic is a popular alliaceous 葱属的 ingredient in Mediterranean cuisine.

大蒜是地中海美食中一种受欢迎的alliaceous 葱属的成分。

作文

The world of culinary arts is vast and filled with a myriad of flavors and aromas. Among the many categories of ingredients, those that belong to the category of alliaceous plants hold a special place. The term alliaceous refers to a group of plants that are characterized by their strong, pungent smell, often associated with garlic, onions, and leeks. These ingredients not only add depth to dishes but also offer numerous health benefits, making them a staple in many cuisines around the globe.One of the most common alliaceous vegetables is garlic. Known for its distinct flavor and aroma, garlic has been used in cooking for centuries. It is not only a flavor enhancer but also a medicinal herb, believed to have various health benefits including boosting the immune system and reducing blood pressure. When sautéed, garlic releases a sweet, nutty flavor that transforms any dish into a gourmet experience.Onions, another key member of the alliaceous family, come in various types such as red, white, and yellow. Each type brings its own unique flavor profile to the table. For instance, red onions are often used raw in salads for their sweet taste and vibrant color, while yellow onions are typically cooked down to develop a rich, caramelized flavor. The versatility of onions makes them an essential ingredient in countless recipes, from soups and stews to stir-fries and salads.Leeks, which are milder than both garlic and onions, are another popular alliaceous vegetable. They add a subtle sweetness to dishes and are often used in creamy soups or as a base for sauces. The delicate flavor of leeks pairs well with potatoes, making them a perfect addition to classic dishes like potato leek soup. Their unique texture and flavor can elevate a simple meal to something extraordinary.In addition to their culinary uses, alliaceous plants are known for their health benefits. They are rich in vitamins, minerals, and antioxidants, contributing to overall health and wellness. Research suggests that these plants may help reduce the risk of certain diseases, including heart disease and cancer. The sulfur compounds found in garlic, for example, are believed to have anti-inflammatory properties, while the quercetin in onions may help lower blood pressure.Furthermore, the inclusion of alliaceous ingredients in our diets adds not just flavor but also a wealth of nutrients. They can be easily incorporated into daily meals, whether in a hearty pasta dish, a fresh salad, or a comforting soup. The aromatic qualities of these plants make them a favorite among chefs and home cooks alike, as they can transform a simple dish into something memorable.In conclusion, the alliaceous family of plants plays a crucial role in both the culinary world and our health. Their unique flavors and numerous benefits make them indispensable in kitchens everywhere. By embracing the use of alliaceous ingredients, we can enhance our meals while also supporting our well-being. Next time you prepare a dish, consider adding some garlic, onions, or leeks to experience the full range of flavors that these remarkable plants have to offer.

烹饪艺术的世界是广阔的，充满了各种口味和香气。在众多食材类别中，属于葱科植物的那些食材占据了特殊的位置。术语葱科植物指的是一组以其强烈、刺鼻的气味为特征的植物，通常与大蒜、洋葱和韭菜相关。这些食材不仅为菜肴增添了深度，还提供了许多健康益处，使它们成为全球许多美食中的主食。最常见的葱科植物蔬菜之一是大蒜。大蒜以其独特的味道和香气而闻名，几个世纪以来一直用于烹饪。它不仅是一种调味品，还是一种药用草本植物，被认为具有多种健康益处，包括增强免疫系统和降低血压。当大蒜被炒时，会释放出甜美、坚果般的味道，使任何菜肴都变成美食体验。洋葱，另一个葱科植物家族的重要成员，有红洋葱、白洋葱和黄洋葱等多种类型。每种类型都为菜肴带来了独特的风味。例如，红洋葱常常生吃在沙拉中，以其甜味和鲜艳的颜色而著称，而黄洋葱则通常被烹饪至变得丰富、焦糖化的口味。洋葱的多功能性使它们成为无数食谱中的基本成分，从汤和炖菜到炒菜和沙拉。韭菜比大蒜和洋葱都温和，是另一种受欢迎的葱科植物。它们为菜肴增添了一丝甜味，常用于奶油汤或作为酱汁的基础。韭菜的细腻风味与土豆搭配得很好，使它们成为经典菜肴如土豆韭菜汤的完美补充。韭菜独特的质地和风味可以将简单的餐点提升到非凡的水平。除了它们的烹饪用途外，葱科植物也因其健康益处而闻名。它们富含维生素、矿物质和抗氧化剂，有助于整体健康和福祉。研究表明，这些植物可能有助于降低某些疾病的风险，包括心脏病和癌症。例如，大蒜中的硫化合物被认为具有抗炎特性，而洋葱中的槲皮素可能有助于降低血压。此外，在我们的饮食中加入葱科植物成分不仅增加了风味，还提供了丰富的营养。它们可以轻松融入日常餐点，无论是在丰盛的意大利面菜肴、新鲜的沙拉还是舒适的汤中。这些植物的芳香特性使它们成为厨师和家庭厨师的最爱，因为它们可以将简单的菜肴转变为令人难忘的美食。总之，葱科植物家族在烹饪世界和我们的健康中扮演着至关重要的角色。它们独特的风味和众多的益处使它们在各地的厨房中不可或缺。通过拥抱使用葱科植物成分，我们可以在增强餐点的同时，也支持我们的健康。下次您准备菜肴时，可以考虑加入一些大蒜、洋葱或韭菜，以体验这些卓越植物所提供的全方位风味。