boeuf

简明释义

英[bɜːf]美[bʌf]

n. （法语）牛肉；牛（丑）

n. （Boeuf）人名；（法）伯夫

英英释义

单词用法

同义词

反义词

例句

1."For example, just try putting a bottle of London Pride into a casserole, or a porter beer chucked into boeuf bourguignon at the beginning," she says.

“例如，一开始仅仅试着在盒子中放一瓶伦敦的骄傲，”她说。

2.“She's not convincing,” says the owner, serving up an obligatory four-course meal, including boeuf bourguignon and chips, for euro11 ($15), while keeping an eye on her television soap.

“她并不让人信服，”主人说着，端出必备的四菜餐食，其中包括价值11欧元（合15美元）的红酒洋葱炖牛肉（boeufbourguignon）和炸薯条，与此同时，一只眼还盯着她的肥皂剧。

3.Saturne, e, Caper, Jupiter, Mercure au Boeuf;

土星在跳跃时、木星跟水星在金牛座， 座。

4.“She's not convincing,” says the owner, serving up an obligatory four-course meal, including boeuf bourguignon and chips, for euro11 ($15), while keeping an eye on her television soap.

“她并不让人信服，”主人说着，端出必备的四菜餐食，其中包括价值11欧元（合15美元）的红酒洋葱炖牛肉（boeufbourguignon）和炸薯条，与此同时，一只眼还盯着她的肥皂剧。

5.The chef prepared a delicious boeuf (牛肉) bourguignon for dinner.

厨师为晚餐准备了美味的boeuf（牛肉）勃艮第炖菜。

6.The recipe calls for tender cuts of boeuf (牛肉) for the stew.

这个食谱需要嫩滑的boeuf（牛肉）来做炖菜。

7.In France, boeuf (牛肉) is often served with a rich sauce.

在法国，boeuf（牛肉）通常配有浓郁的酱汁。

8.I ordered a steak made from boeuf (牛肉) at the restaurant.

我在餐厅点了一份用boeuf（牛肉）做的牛排。

9.She prefers boeuf (牛肉) over chicken when it comes to barbecue.

在烧烤时，她更喜欢boeuf（牛肉）而不是鸡肉。

作文

In the world of culinary delights, few ingredients hold as much prestige as beef, or as the French would say, boeuf. This term not only refers to the meat of cattle but also embodies a rich cultural history and a variety of cooking techniques that elevate it to an art form. The versatility of boeuf allows it to be prepared in numerous ways, from a simple steak grilled to perfection to a complex beef bourguignon simmered for hours in red wine. Each preparation method brings out different flavors and textures, making boeuf a favorite among many chefs and home cooks alike.One of the most celebrated cuts of boeuf is the filet mignon, known for its tenderness and rich flavor. It is often cooked quickly at high temperatures to preserve its juiciness. On the other hand, tougher cuts such as chuck or brisket benefit from slow cooking methods, allowing the connective tissues to break down and resulting in a melt-in-your-mouth experience. This adaptability is what makes boeuf a staple in various cuisines around the world.In France, boeuf takes center stage in many traditional dishes. The classic coq au vin, which is typically made with chicken, can also be adapted to use boeuf, showcasing the meat's ability to absorb rich flavors. Similarly, the famous French dip sandwich features thinly sliced boeuf served on a crusty baguette, often accompanied by a savory dipping broth. These dishes highlight the importance of boeuf in French gastronomy and its role in bringing people together around the dining table.Moreover, the cultural significance of boeuf extends beyond mere sustenance. In many cultures, sharing a meal that includes boeuf signifies hospitality and celebration. For instance, during festive occasions, large cuts of boeuf are often roasted and served to guests as a gesture of goodwill. This practice reflects the communal aspect of dining and the importance of food in fostering relationships.However, it is essential to consider the ethical implications surrounding the consumption of boeuf. As awareness grows about sustainable farming practices and animal welfare, many consumers are now seeking responsibly sourced boeuf. This shift in mindset has led to an increase in demand for grass-fed and organic options, promoting a more conscientious approach to eating.In conclusion, boeuf is much more than just a type of meat; it is a symbol of culinary tradition, cultural significance, and evolving consumer values. Whether enjoyed in a fine dining restaurant or a cozy family gathering, boeuf continues to be a beloved ingredient that brings flavor and joy to our plates. As we navigate the complexities of modern dining, it is crucial to appreciate the heritage and responsibility that comes with enjoying this magnificent ingredient.

在美食的世界中，很少有食材能像牛肉一样享有盛誉，或者用法语说是boeuf。这个词不仅指牛的肉，还蕴含着丰富的文化历史和多种烹饪技巧，使其升华为一种艺术形式。boeuf的多样性使其可以以多种方式准备，从简单的完美烤牛排到复杂的红酒炖牛肉，每种准备方法都能展现出不同的风味和质感，使boeuf成为许多厨师和家庭厨师的最爱。其中，最受欢迎的牛肉部位之一是菲力牛排，以其嫩滑和浓郁的风味而闻名。通常在高温下快速烹饪，以保持其多汁。而像肩肉或胸肉这样的较硬部位则适合慢炖，允许结缔组织分解，最终带来入口即化的体验。这种适应性使得boeuf成为世界各地多种美食的主食。在法国，boeuf在许多传统菜肴中占据重要地位。经典的红酒炖鸡，通常使用鸡肉制作，也可以改用boeuf，展示了这种肉类吸收丰富风味的能力。同样，著名的法式浸牛肉三明治则是将薄切的boeuf放在脆皮法棍上，通常配有美味的浸泡汤。这些菜肴突显了boeuf在法国美食中的重要性，以及它在餐桌上团聚人们的作用。此外，boeuf的文化意义超越了单纯的生存需求。在许多文化中，共享一顿包含boeuf的餐点象征着热情好客和庆祝。例如，在节日场合，大块的boeuf常常被烤制并提供给客人，作为一种善意的表示。这种做法反映了用餐的共同体特征及食物在促进关系方面的重要性。然而，考虑到消费boeuf所涉及的伦理问题是至关重要的。随着对可持续农业实践和动物福利的认识不断提高，许多消费者现在寻求负责任来源的boeuf。这种心态的转变导致对草饲和有机选项的需求增加，促进了一种更有意识的饮食方式。总之，boeuf不仅仅是一种肉类，它象征着烹饪传统、文化意义和不断发展的消费者价值观。无论是在高档餐厅还是温馨的家庭聚会中，boeuf依然是一个受人喜爱的食材，为我们的餐盘带来了风味与快乐。在我们应对现代饮食的复杂性时，欣赏享用这一伟大食材所带来的遗产与责任尤为重要。