blanched

简明释义

英[blɑːntʃt]美[blæntʃt]

v. 突然变苍白（blanch 的过去式和过去分词）

英英释义

单词用法

同义词

反义词

例句

1.Her face blanched with fear at the news of her daughter's accident.

听到她女儿发生车祸的消息她吓得脸色刷白。

2.The girl blanched with fear when she saw the bear coming.

那女孩见熊(向她)走来，吓得脸都白了。

3.You can enjoy them all winter long if you freeze them uncooked or blanched.

如果你把他们原封不动或是烫洗后全冷冻起来就可以享用整个冬天了。

4.Only, , from the long line of spray where the sea meets the moon-blanched land.

月色中苍白的大地与海相接，孤寂的长岸浪花飞溅。 。

5.Everything he had said had been a mistake. He blanched at his miscalculations.

他所说过的一切都是错的。他对自己的失算感到懊恼不已。

6.Tom blanched and dropped his eyes.

汤姆脸色煞白，垂下了眼睛。

7.Only, , from the long line of spray where the sea meets the moon-blanched land.

月色中苍白的大地与海相接，孤寂的长岸浪花飞溅。 。

8.How about"blanched chicken"(8)? It is a famous dish in Guangzhou.

“白切鸡”怎么样，它是广州的一道名菜。

9.Well might she put the question: his face was blanched as her gown.

她难怪会提出这个问题来，因为他的脸色像她的衣服那么苍白。

10.The chef blanched the vegetables before adding them to the stir-fry.

厨师在将蔬菜加入炒菜之前，先焯水。

11.She blanched at the news of his sudden departure.

她听到他突然离开的消息时，感到震惊。

12.After being blanched, the almonds were ready to be used in the recipe.

经过焯水后，杏仁可以用于食谱中。

13.The child blanched when he saw the spider crawling towards him.

当孩子看到蜘蛛朝他爬过来时，他变得苍白。

14.To prepare the beans, he blanched them in boiling water for a few minutes.

为了准备豆子，他先在沸水中焯水几分钟。

作文

Cooking is an art that requires not only skill but also a deep understanding of various techniques. One such technique that often comes into play is blanching. When vegetables are blanched (焯水), they are briefly boiled and then immediately plunged into ice water to stop the cooking process. This method helps preserve the vibrant colors and nutrients of the vegetables while also enhancing their texture. For instance, when preparing green beans for a salad, many chefs prefer to blanch (焯水) them to maintain their bright green hue and crispness. The process of blanching (焯水) is quite simple but requires attention to detail. First, a large pot of water is brought to a rolling boil. Meanwhile, a bowl of ice water is prepared nearby. Once the water is boiling, the vegetables are added and left to cook for a short period, usually just a few minutes. After they have cooked, they are quickly removed from the boiling water and submerged in the ice water. This shock of cold stops the cooking process and locks in the color and flavor. One of the most common uses of blanching (焯水) is in the preparation of vegetables for freezing. By blanching (焯水) vegetables like broccoli or carrots before freezing them, you can ensure that they retain their taste and nutritional value when thawed later. Without this step, frozen vegetables can become mushy and lose their vibrant colors. Moreover, blanching (焯水) can also be beneficial when preparing certain dishes that require a softer texture. For example, if you are making a vegetable stir-fry, blanching (焯水) the vegetables beforehand can help them cook more evenly and quickly in the hot wok. This technique not only saves time but also enhances the overall quality of the dish. In addition to its practical applications, blanching (焯水) has some interesting historical roots. It is believed that the technique originated in ancient culinary practices where cooks needed to prepare food quickly while maintaining its freshness. Over time, blanching (焯水) has evolved into a standard practice in kitchens around the world, showcasing the importance of preserving food quality. In conclusion, blanching (焯水) is a valuable technique in cooking that serves multiple purposes. Whether you are looking to enhance the color and texture of your vegetables, prepare them for freezing, or simply improve your cooking efficiency, mastering this method can elevate your culinary skills. Next time you find yourself in the kitchen, consider using blanching (焯水) as a tool to create delicious and visually appealing dishes.

烹饪是一门艺术，不仅需要技巧，还需要对各种技术的深入理解。其中一种常用的技术就是焯水。当蔬菜被blanched（焯水）时，它们会被短暂地煮沸，然后立即放入冰水中以停止烹饪过程。这种方法有助于保持蔬菜的鲜艳颜色和营养，同时也增强了它们的口感。例如，在为沙拉准备青豆时，许多厨师更喜欢blanching（焯水）它们，以保持明亮的绿色和脆嫩的口感。Blanching（焯水）的过程相当简单，但需要注意细节。首先，将一大锅水煮沸。同时，准备一个冰水碗在旁边。一旦水开始沸腾，就将蔬菜加入其中，煮几分钟。煮熟后，迅速将它们从沸水中取出，浸入冰水中。这种冷却的冲击停止了烹饪过程，并锁住了颜色和风味。Blanching（焯水）最常见的用途之一是为冷冻蔬菜做准备。通过在冷冻西兰花或胡萝卜之前先进行blanching（焯水），可以确保它们在稍后解冻时保持味道和营养价值。如果不进行这一步，冷冻蔬菜可能会变得糊状，失去鲜艳的颜色。此外，当准备某些需要较软质地的菜肴时，blanching（焯水）也会很有帮助。例如，如果你要做蔬菜炒菜，提前blanching（焯水）蔬菜可以帮助它们在热锅中更均匀、更快速地烹饪。这种技巧不仅节省了时间，还提高了菜肴的整体质量。除了实际应用外，blanching（焯水）还有一些有趣的历史根源。据信，这种技术起源于古代烹饪实践，当时厨师需要快速准备食物，同时保持其新鲜度。随着时间的推移，blanching（焯水）已演变为世界各地厨房中的标准做法，展示了保持食物质量的重要性。总之，blanching（焯水）是一种有价值的烹饪技术，具有多重用途。无论你是想增强蔬菜的颜色和质感，为冷冻做准备，还是简单地提高烹饪效率，掌握这种方法都能提升你的烹饪技能。下次你在厨房时，考虑使用blanching（焯水）作为创造美味和视觉吸引力菜肴的工具。