bourguignon

简明释义

英[ˌbʊrɡɪˈnjɔ̃]美[ˌbʊrɡɪˈnjɔ̃]

n. （Bourguignon）人名；（法、西）布吉尼翁

英英释义

单词用法

同义词

反义词

例句

1.Jean-Pierre Bourguignon, director of the Institute of Higher Scientific Studies, says Numbers like 12 and 60 are more interesting, because they have more divisors.

法国高等科学研究所所长让-皮埃尔·布吉尼翁(Jean - Pierre Bourguignon)称，诸如12和60之类的数字更有趣，因为他们包含更多因子。

2.If beef bourguignon or chicken a la king sound impossible think again.

如果勃艮第牛肉和奶油白汁鸡听起来是不可能完成的，那就再想想吧。

3.Today we have beef Bourguignon and for hors d'oevres, the escargots is especially fresh.

今天我们有勃良第红酒牛肉当主菜，开胃菜则是蜗牛。

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.In the area of education, Bourguignon says the impact evaluation would assess a number of key questions.

布吉尼翁说，在教育领域，影响评价将对若干个关键问题作出评价。

6.Bourguignon says because of the high cost of the impact evaluations, it's not possible to undertake exhaustive impact evaluations on all projects and programs funded by the Bank.

布吉尼翁说，由于影响评价的成本较高，因此不可能对所有世行贷款项目和规划都进行影响评价。

7.It's a message reinforced by the Bank's Chief Economist and Senior Vice President for Development Economics, Francois Bourguignon, who guided the team producing the report.

世界银行首席经济学家及发展经济学高级副行长布吉尼翁强调了这个思想，他亲自指导了报告的编写工作。

8.Beef cheek bourguignon, sirloin slow roasted, leeks, soft polenta, winter truffle.

煨牛脸颊，慢烤西冷牛排，红酒，京葱，玉米糊，冬季黑松露菌。

9.I love to cook a classic beef bourguignon in a red wine sauce.

我喜欢用红酒酱烹饪经典的牛肉布根地。

10.On cold winter nights, nothing warms me up like a hearty bourguignon stew.

在寒冷的冬夜，没有什么能像丰盛的布根地炖菜那样让我感到温暖。

11.For dinner, I prepared a delicious chicken bourguignon with mushrooms.

晚餐时，我准备了一道美味的鸡肉布根地，配上蘑菇。

12.The chef recommended the bourguignon as the specialty of the house.

厨师推荐了布根地作为本店的招牌菜。

13.At the restaurant, I ordered the lamb bourguignon for a unique twist.

在餐厅，我点了羊肉布根地，以获得独特的风味。

作文

When it comes to French cuisine, one of the most celebrated dishes is undoubtedly coq au vin, but another remarkable dish that deserves attention is the famous beef bourguignon. Originating from the Burgundy region of France, bourguignon is a hearty and flavorful stew made with beef braised in red wine, typically accompanied by mushrooms, onions, and bacon. This dish not only represents the rich culinary traditions of France but also showcases the importance of regional ingredients and cooking techniques. The preparation of bourguignon involves several steps that highlight the art of slow cooking. First, the beef is seared to develop a deep, rich flavor. This initial browning is crucial as it adds complexity to the final dish. After the meat is browned, it is set aside, and the aromatic vegetables are sautéed in the same pot. Onions, carrots, and garlic are often used to create a fragrant base for the stew. Once the vegetables are softened, the next step is to deglaze the pan with red wine. The choice of wine is important; a good quality Burgundy wine enhances the overall flavor of the bourguignon. The wine not only adds depth but also helps to tenderize the beef as it cooks. After adding the wine, the beef is returned to the pot along with herbs such as thyme and bay leaves, and then the stew is simmered for several hours. The long cooking time allows the flavors to meld beautifully while the beef becomes incredibly tender. Traditionally, bourguignon is served with crusty bread or over a bed of creamy mashed potatoes, making it a perfect dish for colder months. The combination of the rich sauce, tender meat, and earthy vegetables creates a comforting meal that warms the soul. In addition to its delicious taste, bourguignon also holds a special place in French culture. It is often associated with family gatherings and celebrations, where the dish is prepared in large quantities to be shared among loved ones. Making bourguignon can be a labor of love, requiring patience and attention to detail, but the end result is always worth the effort. Moreover, bourguignon has inspired many variations around the world, with chefs putting their own spin on this classic recipe. Some may choose to add different vegetables or spices, while others might experiment with alternative proteins. Regardless of the variations, the essence of bourguignon remains the same: a celebration of rich flavors and comforting warmth. In conclusion, bourguignon is more than just a dish; it is a representation of French culinary heritage, showcasing the importance of quality ingredients and traditional cooking methods. Whether enjoyed at a fine dining restaurant or made at home for a family gathering, bourguignon continues to be a beloved dish that brings people together. Its rich flavors and heartwarming qualities make it a timeless classic that will remain cherished for generations to come.

当谈到法国菜肴时，毫无疑问，一道备受推崇的菜肴是著名的红酒炖鸡，但另一道值得关注的杰出菜肴是著名的牛肉bourguignon。该菜肴起源于法国的勃艮第地区，是一种丰盛而美味的炖菜，由红酒炖煮的牛肉制成，通常配有蘑菇、洋葱和培根。这道菜不仅代表了法国丰富的烹饪传统，还展示了区域性食材和烹饪技巧的重要性。 制作bourguignon涉及几个步骤，这些步骤突显了慢炖艺术。首先，将牛肉煎至上色，以增强其深厚的风味。这一初步的煎制至关重要，因为它为最终的菜肴增添了复杂性。在牛肉煎好后，将其放在一旁，香料蔬菜则在同一个锅中翻炒。洋葱、胡萝卜和大蒜通常用于创造芳香的炖菜基础。 一旦蔬菜变软，下一步就是用红酒去除锅底的焦糖。酒的选择很重要；优质的勃艮第红酒增强了bourguignon的整体风味。红酒不仅增加了深度，还帮助在烹饪过程中使牛肉变得更加嫩滑。在加入红酒后，牛肉被放回锅中，并加入百里香和月桂叶等香草，然后炖煮数小时。 长时间的烹饪使得风味完美融合，同时牛肉变得异常嫩滑。传统上，bourguignon与脆皮面包或奶油土豆泥一起食用，使其成为寒冷月份的完美菜肴。浓郁的酱汁、鲜嫩的肉和土豆的组合创造出一种令人舒适的餐点，温暖人心。 除了美味的口感外，bourguignon在法国文化中也占有特殊的地位。它常常与家庭聚会和庆祝活动联系在一起，通常会准备大量的菜肴与亲人分享。制作bourguignon可能是一种爱的劳作，需要耐心和细致，但最终的结果总是值得付出的努力。 此外，bourguignon还激发了世界各地的许多变体，厨师们为这一经典食谱加入自己的创意。有些人可能会选择添加不同的蔬菜或香料，而另一些人可能会尝试替代蛋白质。尽管存在各种变化，bourguignon的本质始终如一：庆祝丰富的风味和舒适的温暖。 总之，bourguignon不仅仅是一道菜；它是法国烹饪遗产的代表，展示了优质食材和传统烹饪方法的重要性。无论是在高档餐厅享用，还是在家中为家庭聚会制作，bourguignon始终是一道受人喜爱的菜肴，将人们聚集在一起。它丰富的风味和温暖的特质使其成为一种永恒的经典，必将世代相传。