daikon

简明释义

英[ˈdaɪkɒn]美[ˈdaɪkɑːn]

n. 萝卜

英英释义

单词用法

同义词

反义词

例句

1.The fully loaded banh mi comprises French bread stuffed with pate, pork, chicken, pickled carrot, daikon, cucumber and cilantro, topped with a Fried egg, hot sauce and mayonnaise.

一个足料的banhmi会在法式面包里塞满肉酱，猪肉，鸡肉，腌萝卜，日式萝卜，黄瓜和香菜，上面放一只煎蛋，最后淋上辣椒酱和蛋黄酱。

2.The fully loaded banh mi comprises French bread stuffed with pate, pork, chicken, pickled carrot, daikon, cucumber and cilantro, topped with a Fried egg, hot sauce and mayonnaise.

一个足料的banhmi会在法式面包里塞满肉酱，猪肉，鸡肉，腌萝卜，日式萝卜，黄瓜和香菜，上面放一只煎蛋，最后淋上辣椒酱和蛋黄酱。

3.It was at this point that Yang seemed to "snap" -screaming obscenities in Mandarin while hurling daikon radishes across the table, clearly aiming for the eyes.

正在此时，杨也开始谩骂，用普通话粗俗地尖叫，隔着桌子还瞄准金的眼睛扔萝卜。

4.Like its relatives broccoli, cabbage and kale, daikon is a cruciferous vegetable that offers cancer-protecting potential.

和其他十字花科植物如花椰菜、卷心菜、甘蓝菜一样，白萝卜也具有防癌的功效。

5.Daikon radishes, tomatoes and other vegetables had been set on plates as an offering.

盘子内摆放着有萝卜、西红柿等各式各样的蔬菜作为祭品。

6.Daikon is high in vitamin C and folate.

白萝卜中富含微生物c和叶酸。

7.I'm trying to become the mayor of this place—the best crunchy tempeh salad with daikon in town.

我正在努力成为这个地方的市长——镇上有最好的松脆的印尼豆豉色拉配白萝卜。

8.In Japanese cuisine, you often find dishes that include daikon (白萝卜) as a key ingredient.

在日本料理中，你经常会发现包含daikon（白萝卜）作为关键成分的菜肴。

9.I love to make pickled daikon (白萝卜) to serve with rice.

我喜欢做腌制的daikon（白萝卜）来搭配米饭。

10.The soup was enhanced by the addition of sliced daikon (白萝卜).

汤中加入切片的daikon（白萝卜）后味道更加丰富。

11.For a refreshing salad, I like to grate daikon (白萝卜) and mix it with carrots.

为了制作清爽的沙拉，我喜欢将daikon（白萝卜）擦丝，与胡萝卜混合。

12.You can find daikon (白萝卜) at most Asian grocery stores.

在大多数亚洲杂货店都能找到daikon（白萝卜）。

作文

The world of vegetables is vast and diverse, with each type offering unique flavors, textures, and nutritional benefits. One vegetable that stands out for its versatility and health benefits is the daikon (白萝卜). This large, white radish is commonly used in Asian cuisines, particularly in Japan, Korea, and China. Its mild flavor and crisp texture make it an excellent addition to salads, soups, and stir-fries. Originating from the Mediterranean region, the daikon (白萝卜) has been cultivated in Asia for centuries. It is often consumed raw, pickled, or cooked, showcasing its adaptability in various culinary traditions. In Japan, for example, daikon (白萝卜) is often grated and served as a condiment alongside dishes like sashimi, enhancing the flavors of the fish. In Korean cuisine, it is a key ingredient in kimchi, providing crunch and a subtle peppery taste. Nutritionally, the daikon (白萝卜) is low in calories but high in vitamins and minerals. It is an excellent source of vitamin C, which supports the immune system, and contains significant amounts of potassium, which helps regulate blood pressure. Additionally, daikon (白萝卜) is rich in antioxidants and has anti-inflammatory properties, making it a healthy choice for those looking to improve their diet. One of the most exciting aspects of the daikon (白萝卜) is its ability to be used in various forms. When sliced thinly, it can be added to salads for a refreshing crunch. When cooked, it becomes tender and absorbs the flavors of the dish, making it a great addition to stews and soups. The leaves of the daikon (白萝卜) are also edible and can be sautéed or used in pesto, adding even more versatility to this remarkable vegetable. In addition to its culinary uses, the daikon (白萝卜) is often praised for its health benefits. Traditional medicine in many Asian cultures has utilized daikon (白萝卜) for its detoxifying properties. It is believed to aid digestion and promote liver health, making it a popular choice for those seeking to cleanse their bodies. Furthermore, the high water content in daikon (白萝卜) helps keep you hydrated, especially during hot weather. In conclusion, the daikon (白萝卜) is much more than just a simple vegetable; it is a nutritious powerhouse that can enhance a variety of dishes. Its unique flavor and numerous health benefits make it a staple in many kitchens around the world. Whether you are enjoying it raw in a salad, pickled as a side dish, or cooked in a hearty stew, the daikon (白萝卜) is sure to add a delightful touch to your meals. As we continue to explore the world of vegetables, let us not overlook the humble daikon (白萝卜), which deserves a prominent place on our plates.

蔬菜的世界广阔而多样，每种蔬菜都提供独特的风味、质地和营养益处。其中一种因其多功能性和健康益处而脱颖而出的蔬菜是daikon（白萝卜）。这种大型白色萝卜在亚洲菜肴中常见，尤其是在日本、韩国和中国。它温和的风味和脆嫩的质地使其成为沙拉、汤和炒菜的绝佳补充。 daikon（白萝卜）起源于地中海地区，几个世纪以来一直在亚洲种植。它通常生吃、腌制或烹饪，展示了它在各种烹饪传统中的适应性。例如，在日本，daikon（白萝卜）通常被磨碎，作为生鱼片等菜肴的调味品，增强鱼的风味。在韩国料理中，它是泡菜的关键成分，提供脆感和微妙的辛辣味。 在营养方面，daikon（白萝卜）低热量但富含维生素和矿物质。它是维生素C的极佳来源，有助于支持免疫系统，并含有大量钾，有助于调节血压。此外，daikon（白萝卜）富含抗氧化剂，具有抗炎特性，使其成为希望改善饮食的人们的健康选择。 daikon（白萝卜）最令人兴奋的方面之一是它可以以多种形式使用。当切得很薄时，可以添加到沙拉中，增添清爽的脆感。当烹饪时，它变得柔嫩并吸收菜肴的风味，使其成为炖菜和汤的绝佳补充。daikon（白萝卜）的叶子也是可食用的，可以炒食或用于香蒜酱，进一步增加了这种非凡蔬菜的多样性。 除了烹饪用途外，daikon（白萝卜）还因其健康益处而受到称赞。许多亚洲文化的传统医学利用daikon（白萝卜）来排毒。人们相信它有助于消化并促进肝脏健康，使其成为寻求清洁身体的人的热门选择。此外，daikon（白萝卜）中的高水分含量有助于保持水分，尤其是在炎热的天气中。 总之，daikon（白萝卜）不仅仅是一种简单的蔬菜；它是一种营养丰富的强者，可以提升各种菜肴。其独特的风味和众多健康益处使其成为世界许多厨房的主食。无论您是生吃沙拉、腌制作为配菜，还是在丰盛的炖菜中烹饪，daikon（白萝卜）一定会为您的餐点增添愉悦的色彩。在我们继续探索蔬菜的世界时，让我们不要忽视这朴实的daikon（白萝卜），它值得在我们的餐盘上占据重要位置。