(浇汁)
给…涂油
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
语法信息:
(烧)
煮
to cook food in very hot water
语法信息:
(漂烫)
焯水
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
语法信息:
(焖)
炖
to cook food at a low temperature with a small amount of liquid in a closed container
语法信息:
(轻煮)
煮嫩
to cook something gently in water just below boiling point
(注入)
浸泡
to soak something in liquid in order to get the flavor of it
语法信息:
(扒 (pá))
水煮 (shuǐ zhǔ)
to cook food, especially fish, in a small amount of boiling water or another liquid
语法信息:
(高压锅烹饪)
压力烹调
to prepare food by cooking it in a sealed pot under high pressure
(炖煮)
慢炖
to cook something at a temperature just below boiling, allowing it to bubble gently
语法信息:
(用蒸汽烹饪)
蒸
to cook using the steam of boiling water
语法信息:
(浸渍)
浸泡
to soak or immerse something in a liquid to extract flavors
语法信息:
(煮)
炖
to cook something at a low temperature in liquid in a closed container
语法信息:
(水浴锅)
隔水盆
a container of hot water used for slow cooking or keeping food warm
A bain-marie, also known as a water bath or double boiler, is a cooking technique used to gently heat or melt delicate ingredients, such as chocolate, custards, or sauces, without burning or curdling them. It involves placing a container of food in a larger pan filled with hot water, which surrounds the food with gentle, indirect heat. The water in the outer pan helps to regulate the temperature and prevents the food from overheating or cooking too quickly.
语法信息:
(肉酥)
酱肉
a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat
Confit is a French cooking technique traditionally used to preserve meat, most commonly duck, goose, or pork, by slow-cooking it in its own fat. The process involves gently cooking the meat at a low temperature in fat until it becomes tender and flavorful. After cooking, the meat can be served, but it is typically stored in the fat, which acts as a protective barrier, preventing air and bacteria from reaching the meat and allowing it to be preserved for an extended period.
(炖)
煨
to cook something slowly in a large, cylindrical container made from clay, over low heat
(减少)
浓缩
to simmer a liquid until it thickens and intensifies in flavor through evaporation
语法信息:
(炼脂)
熬制
to subject animal fat to heat, causing it to liquefy and allowing impurities to separate
语法信息:
(慢煮)
熬煮
to cook something slowly until there is only a small amount of liquid left
语法信息:
(过滤)
澄清
to make a liquid clear or pure by removing suspended matter or impurities
语法信息:
(焯水)
初煮
to partly boil food, especially vegetables
(煮沸)
烫
to heat a liquid, especially milk or water until it boils or gets close to that degree
语法信息:
(加水)
稀释
to make something less strong by adding water to it
语法信息:
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