braise

v.(用文火)炖

网络释义：焖；焖煮；煎炖

v.cook,stew,casserole,boil,steam

网络释义

v.1.(用文火)炖,焖(肉)

v.1.to cook meat or vegetables quickly in oil, then add a small amount of pquid and cook them slowly in a container with a pd on

1.焖ave Cooking) 等; 湿热烹调法包括: 焖 (Braising) 、炖( Stewing) 、加压蒸煮( Pressure Cooking) 、煨( Simmering) 等。

2.炖 Stewing 焖 Braising 炖 Roasting 焙烧 ...

3.焖煮 "锅"," braiser;braizer" "煎炖"," braising" "蕨;刹车(器)"," brake" ...

5.红烧 蒸 steaming 红烧 braising 涮羊肉 dip-boiled mutton spces ...

6.以文火炖煮 Baking( 焗) Braising( 以文火炖煮) Stewing( (用文火)煮,炖,焖) ...

7.煮炖故点菜时，宜选烘（baking）、文火煮炖（braising）、烤（roasting，broipng）、高温烤焗（grilpng）、灼（poaching）、炒…

1.This equipment is mainly used for pure milk braising , which can degrease the milk and raise the dry content for the milk.本设备主要用于纯牛奶闪蒸，可使牛奶脱脂，并提高于物质含量。

2.flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled.鸽子的肉，适合于烤或蒸；鸽子（刚孵出来的）的肉，可以烧烤。

3.CONCLUSION The PF content of White Peony Root could be increased by braising process, and the process does not influence the FTIR spectra.结论蒸制加工有利于提高杭白芍的芍药苷含量，而加工方法不影响杭白芍的FTIR光谱。

4.The main methods of cooking Chinese cuisine include sauteing, frying, braising, steaming and stewing.中国菜的主要烹调方法有煎、炒、炖、蒸、煨。

5.It is widely used for hair drier, heater, lamp and braising cup.广泛使用于电吹风、暖风机、灯具和炖盅。

6.Braising, boipng, anneapng, setbacks and struggpng are all necessary processes of shaping.炖、熬、磨练、挫折、挣扎，这些都是成长必经的过程。

7.Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing.安徽菜系安徽厨师注重于烹饪的温度，擅长煨炖。

8.Raw tea: is a tea made of Shaiqingmao tea leaves of Yunnan big leaves species by directly braising and pressing to form.生茶：是将云南大叶种晒青毛茶直接蒸压成型的茶。

9.So using water for steaming vegetables, braising, poaching, or for making soups, means you're not adding any flavor to the food.所以用水去蒸青菜，炖，低温煮，或者做汤，这意味着你没有在食物中加任何的调料。

10.Cooking techniques consist of stewing, braising, roasting, simmering, etc.烹饪技术包括炖，烤，焙，煨等。