Braise，发音为['bre?z]，是一个英语单词，基本意思是“焖煮”“煨炖”。
Braise的英语范文如下：
Braising is a cooking method that cooks food slowly in a moist environment with minimal stirring or shaking. It is often used for meat dishes because it helps to tenderize the meat and imparts a richer flavor.
Braising can be done in a skillet, slow cooker, or oven. To begin, you will need to brown the meat on all sides to seal in the juices, then add your seasonings and liquid (water, broth, wine, etc.) Cover the pan or insert it into the slow cooker or oven and cook until the meat is tender and the liquid has been absorbed or reduced.
Braising is a versatile cooking method that can be used for a variety of dishes. It is a great way to use leftover vegetables or meat because it allows them to be incorporated into a dish without being overcooked or dry.
在英语中，braise通常指的是在湿润的环境中缓慢烹煮食物，过程中很少搅拌或摇晃。通常用于肉类菜肴，因为这有助于使肉变嫩并赋予更丰富的味道。你可以在平底锅中进行烹饪，也可以使用慢炖锅或烤箱进行烹饪。开始时，你需要将肉在所有表面上煎至金黄色以锁住汁液，然后加入调味料和液体（水、高汤、酒等）。用盖子盖住锅或将其放入慢炖锅或烤箱中，直到肉变软并且汁液被吸收或减少。braise是一种多功能的烹饪方法，可以用于各种菜肴。它也是将剩余的蔬菜或肉融入菜肴的好方法，因为这可以使它们在烹饪过程中不会变得过熟或干燥。
关于braise的音标和基础释义，由于音标部分需要具体菜品或情境具体分析，这里无法给出。基础释义部分如前所述，braise主要指在湿润的环境中缓慢烹煮食物。
Braise
Braise is a cooking technique that involves slowly simmering food in a moist environment with minimal stirring. It is commonly used for meat dishes, such as beef brisket, pork shoulder, and chicken thighs, to tenderize and infuse them with flavor.
In this recipe, we will use beef brisket to demonstrate how to braise. First, we need to prepare the ingredients: beef brisket, onions, carrots, celery, herbs (rosemary and thyme), seasonings (salt and pepper), and broth.
Step 1: Cut the beef into small pieces and wash thoroughly. Peel and dice the onions, carrots, and celery.
Step 2: Heat some oil in a pot and fry the onions until translucent. Add the beef and brown on all sides.
Step 3: Add the carrots, celery, herbs, and seasonings, and cover with broth. Bring to a boil, then reduce the heat and simmer for about 2 hours, or until the beef is tender.
Step 4: Serve the braised beef with rice or noodles, and enjoy the rich, savory flavors.
Braising is a simple yet effective technique that can be used to create a variety of delicious dishes. It is a great way to use leftover meat or to prepare cuts of meat that might otherwise be difficult to cook. Try it yourself and see how it transforms simple ingredients into a hearty meal.
Braise
Braise is a cooking method that involves searing meat or vegetables in hot fat over low heat, usually for a long period of time, to achieve a tender and flavorful result. It is a versatile technique that can be used to cook a wide range of foods, from beef brisket to vegetables.
In braise, the meat or vegetables are seared in hot fat to seal in the flavor and color. Then, they are transferred to a pot or pan and cooked over low heat for a long period of time, allowing the natural juices to release and blend with the seasonings. This process results in tender and flavorful meat or vegetables that are often served with a sauce or gravy.
Braise can be used to cook a variety of dishes, including beef stew, pork roast, and chicken breast with vegetables. Here's an example of how to braise chicken breast with vegetables:
Ingredients:
1 chicken breast
2 carrots
2 stalks of celery
1 onion
2 cloves of garlic
Salt and pepper to taste
2 tablespoons of oil
1 cup of beef broth
1 teaspoon of soy sauce
Steps:
1. Heat oil in a pot over medium-high heat.
2. Sear chicken breast for a few minutes on each side until golden brown.
3. Remove chicken breast and set aside.
4. Add carrots, celery, and onions to the pot and cook for a few minutes until softened.
5. Add garlic and cook for another minute.
6. Return chicken breast to the pot and pour in the beef broth and soy sauce.
7. Cover and braise over low heat for 30-40 minutes or until chicken is tender.
8. Season with salt and pepper to taste.
9. Serve with rice or noodles.
Braise is a simple and delicious cooking method that can be used to create a variety of dishes. It's a great way to use up leftovers or to add a new twist to an old favorite.
