第三人稱(chēng)單數：braises現在分詞：braising過(guò)去分詞：braised過(guò)去式：braised
braise基本解釋
braise
及物動(dòng)詞燉，燜
braise網(wǎng)絡(luò )解釋
1. 燜：常用于海鮮的烹調方法主要有 (Au Gratin):熱量由上向下使食物表面焦黃;清煮(Boil):加香料和葡萄酒(Wine)在上湯(或水)中煮熟;燜 (Braise):將切成塊的海鮮加香料、調味品和葡萄酒在不多的水中小火煮成;炸(Deep Fried燴(Stew),
2.
2. 燉：deep-fry : 炸 | braise : 燉 | boil :煮
3. braise
3. 燉、蒸：炒的、嫩煎的 saute | 燉、蒸 braise | 清蒸 Steam
4. braise的意思
4. 油炸過(guò)用溫火燉：grill 烤、煎 | braise 油炸過(guò)用溫火燉 | pure 煮成濃湯
braise詞典解釋
1. 燜；燉
When you braise meat or a vegetable, you fry it quickly and then cook it slowly in a covered dish with a small amount of liquid.
e.g. I braised some beans to accompany a shoulder of lamb.
我燉了些豆子，和羊肘子一塊吃。
e.g. ...braised cabbage.
燜卷心菜
braise英英釋義
verb
1. cook in liquid
e.g. braise beef