daube

简明释义

英[dəʊb]美[doʊb]

n. 炖肉（尤指牛肉）

英英释义

单词用法

同义词

反义词

例句

1.Mr Stheeman, like Mr Daube, met key investors in Asia at the end of last year as he prepared for the critical months ahead of a UK election, expected in six weeks' time.

与道贝一样，斯蒂曼去年年底会晤了亚洲若干重要的投资者，以便为英国大选前那关键的几个月做好准备。预计英国将在6周后举行大选。

2.Mr Stheeman, like Mr Daube, met key investors in Asia at the end of last year as he prepared for the critical months ahead of a UK election, expected in six weeks' time.

与道贝一样，斯蒂曼去年年底会晤了亚洲若干重要的投资者，以便为英国大选前那关键的几个月做好准备。预计英国将在6周后举行大选。

3.Enjoy with richly flavoured meat dishes like osso bucco and lamb daube.

配新鲜风味的肉餐，如炖小牛肉和红酒炖羊肉。

4.Food Matching: Daube, pork meats, roasted meats, eggs en meurette.

食物搭配：炖牛肉，猪肉，烤肉等。

5.The chef prepared a delicious daube for the dinner party, which is a traditional French braised beef stew.

厨师为晚宴准备了一道美味的daube，这是一种传统的法国炖牛肉。

6.At the local bistro, I ordered the daube and it was rich in flavor and perfectly tender.

在当地的小酒馆，我点了daube，味道浓郁，肉质鲜嫩。

7.My grandmother's recipe for daube has been passed down through generations.

我祖母的daube食谱已经传承了几代人。

8.During our trip to Provence, we enjoyed a hearty daube made with local wine.

在我们去普罗旺斯旅行期间，我们享用了用当地葡萄酒制作的丰盛daube。

9.The daube was served with a side of crusty bread to soak up the delicious sauce.

这道daube配有一旁的脆皮面包，可以用来吸收美味的酱汁。

作文

In the heart of French cuisine lies a dish that embodies the essence of comfort and tradition: the daube. This slow-cooked stew, typically made with beef, is a culinary masterpiece that has been passed down through generations. The origins of daube can be traced back to the Provence region, where it was originally prepared by farmers and shepherds who needed a hearty meal after a long day of labor. They would use inexpensive cuts of meat, which, when cooked slowly in wine and aromatic vegetables, transformed into a tender and flavorful dish. The preparation of daube is an art form in itself. It begins with marinating the meat, often in red wine, along with herbs like thyme and bay leaves. This step not only infuses the beef with rich flavors but also helps to tenderize it. After marinating, the meat is browned in a heavy pot, which adds depth to the final dish. The next stage involves adding a variety of vegetables such as carrots, onions, and garlic, along with the marinade. The magic happens when the pot is covered and left to simmer for several hours. The low and slow cooking process allows the flavors to meld beautifully, resulting in a savory sauce that complements the tender meat. What makes daube truly special is its versatility. While traditional recipes call for beef, variations exist that incorporate lamb, pork, or even game meats. Each version brings its own unique twist to this classic dish, reflecting the local ingredients and culinary traditions of different regions. For instance, in Nice, the addition of olives and orange zest gives the daube a Mediterranean flair, while in other areas, spices may be introduced to create a more robust flavor profile. Serving daube is an experience in itself. It is often accompanied by crusty bread or creamy polenta, allowing diners to soak up the rich sauce. The presentation is rustic yet inviting, embodying the warmth of a home-cooked meal. Sharing a pot of daube around the table encourages conversation and connection, making it a perfect dish for gatherings and celebrations. In conclusion, the daube is more than just a meal; it is a celebration of culture and community. Its deep-rooted history and comforting flavors make it a beloved dish in French cuisine. Whether enjoyed on a chilly winter evening or at a festive family gathering, daube warms the soul and nourishes the spirit. As you savor each bite, you are not just tasting a dish; you are experiencing a piece of history that continues to bring people together across generations. So, the next time you find yourself craving something hearty and fulfilling, consider preparing a daube and indulge in the rich tapestry of flavors it offers.

在法国美食的核心，有一道体现了舒适与传统本质的菜肴：daube。这道慢炖炖菜，通常以牛肉为主料，是一件烹饪杰作，代代相传。daube的起源可以追溯到普罗旺斯地区，最初是由农民和牧羊人准备的，他们在辛苦劳作一天后需要一顿丰盛的餐点。他们会使用便宜的肉块，而这些肉块在葡萄酒和芳香蔬菜中慢炖后，变成了一道嫩滑可口的菜肴。 daube的准备过程本身就是一种艺术。首先要腌制肉类，通常用红酒、百里香和月桂叶等香草进行腌制。这一步不仅能使牛肉充满丰富的味道，还能帮助其变得更加嫩滑。腌制后，将肉块在重锅中煎至上色，这样可以为最终的菜肴增添深度。接下来的步骤是加入胡萝卜、洋葱和大蒜等各种蔬菜，以及腌制液。当锅盖好，慢慢炖煮几个小时后，魔法就发生了。低温慢炖的过程使得味道完美融合，最终形成一种浓郁的酱汁，搭配嫩滑的肉块。 使daube真正特别的是它的多样性。虽然传统食谱通常使用牛肉，但也有变种使用羊肉、猪肉甚至野味。每一种版本都为这道经典菜肴带来了独特的变化，反映了不同地区的当地食材和烹饪传统。例如，在尼斯，加入橄榄和橙子皮为daube增添了地中海风味，而在其他地区，可能会加入香料来创造更强烈的风味。 享用daube本身就是一种体验。它通常与脆皮面包或奶油玉米粥搭配，让食客能够吸收丰富的酱汁。它的呈现方式既乡土气息又诱人，体现了家常菜的温暖。围坐在桌边分享一锅daube，鼓励着对话与连接，使其成为聚会和庆祝活动的完美菜肴。 总之，daube不仅仅是一顿饭；它是文化和社区的庆祝。其根深蒂固的历史和舒适的风味使其成为法国美食中备受喜爱的菜肴。无论是在寒冷的冬夜还是在热闹的家庭聚会上享用，daube都能温暖人心，滋养灵魂。当你品尝每一口时，你不仅仅是在品尝一道菜；你是在体验一段历史，这段历史继续将人们跨越世代联系在一起。因此，下次当你渴望一些丰盛和满足的食物时，不妨考虑准备一份daube，尽情享受它所提供的丰富风味之旅。