kedgeree

简明释义

英[ˈkedʒəriː]美[ˈkedʒəriː]

n. 鸡蛋葱豆饭（印度美食，等于 kedjeree）

英英释义

单词用法

同义词

反义词

例句

1.Kedgeree is a dish of curried rice, flaked fish, parsley and boiled eggs.

鸡蛋葱豆饭是一碟咖喱米饭，里面有鱼片，欧芹，煮鸡蛋。

2.Kedgeree is a dish of curried rice, flaked fish, parsley and boiled eggs.

鸡蛋葱豆饭是一碟咖喱米饭，里面有鱼片，欧芹，煮鸡蛋。

3.For breakfast, I often enjoy a dish of kedgeree which is a delightful mix of rice, fish, and spices.

早餐时，我常常享用一盘凯德吉，这是一种米饭、鱼和香料的美味混合。

4.My grandmother's recipe for kedgeree includes smoked haddock and hard-boiled eggs.

我祖母的凯德吉食谱中包括熏鳕鱼和水煮蛋。

5.At the brunch, they served a delicious kedgeree that everyone raved about.

在早午餐上，他们提供了一道美味的凯德吉，大家都赞不绝口。

6.I learned to make kedgeree during my culinary class last summer.

去年夏天，我在烹饪课上学会了制作凯德吉。

7.On cold days, a warm bowl of kedgeree can be incredibly comforting.

在寒冷的日子里，一碗热腾腾的凯德吉能带来无比的安慰。

作文

Kedgeree is a dish that has its roots in British colonial history, particularly influenced by Indian cuisine. It typically consists of flaked fish, often smoked haddock, mixed with rice, hard-boiled eggs, and a blend of spices. The dish exemplifies the fusion of cultures that occurred during the British Raj in India. Understanding the significance of kedgeree (凯德吉) goes beyond just its ingredients; it tells a story of cultural exchange and adaptation. The origins of kedgeree (凯德吉) can be traced back to a traditional Indian dish called 'khichri,' which is made from rice and lentils. When British colonizers encountered this dish, they adapted it to suit their tastes and available ingredients. The inclusion of smoked fish and the addition of eggs are prime examples of how kedgeree (凯德吉) evolved into a meal that reflects both Indian and British culinary practices. In modern times, kedgeree (凯德吉) is often served as a breakfast or brunch dish, although it can be enjoyed at any time of day. Its rich flavors and hearty components make it a satisfying meal. The preparation of kedgeree (凯德吉) involves cooking the rice until fluffy, poaching the fish gently to preserve its delicate texture, and then combining these elements with chopped boiled eggs and a variety of spices such as curry powder, which adds warmth and depth. What makes kedgeree (凯德吉) particularly interesting is its versatility. While the traditional recipe includes smoked haddock, modern variations may use other types of fish or even vegetarian alternatives. This adaptability allows kedgeree (凯德吉) to cater to different dietary preferences and tastes, making it a popular choice in contemporary kitchens. Moreover, kedgeree (凯德吉) has found its place in various cookbooks and restaurants, often celebrated for its historical significance and delicious flavor profile. It serves as a reminder of the interconnectedness of global cuisines and how food can bridge cultural divides. The dish encourages exploration and experimentation, inviting cooks to add their unique twist to a classic recipe. In conclusion, kedgeree (凯德吉) is more than just a meal; it is a symbol of cultural blending and culinary innovation. Its journey from the kitchens of India to British breakfast tables illustrates the power of food to unite people across different backgrounds. Whether enjoyed in its traditional form or reinvented with new ingredients, kedgeree (凯德吉) remains a beloved dish that continues to evolve while honoring its rich heritage.