liquidize

简明释义

英[ˈlɪkwɪdaɪz]美[ˈlɪkwɪdaɪz]

vt. 使液化

vi. 液化

第 三 人 称 单 数 l i q u i d i z e s

现 在 分 词 l i q u i d i z i n g

过 去 式 l i q u i d i z e d

过 去 分 词 l i q u i d i z e d

英英释义

单词用法

同义词

反义词

例句

1.I really think we should close it down as soon possible and liquidize our assets.

我想我们确实应该立刻关闭它并且清算我们的资产。

2.I really think we should close it down as soon possible and liquidize our assets.

我想我们确实应该立刻关闭它并且清算我们的资产。

3.Liquidize the mixture and then pass it through a sieve.

将混合物打成泥状，然后用滤网滤一下。

4.To make a smooth soup, you need to liquidize 使液化 the vegetables after cooking.

为了制作顺滑的汤，你需要在煮熟后将蔬菜liquidize 使液化。

5.The recipe suggests that you liquidize 使液化 the fruits for a refreshing smoothie.

这个食谱建议你将水果liquidize 使液化，以制作清爽的冰沙。

6.You can liquidize 使液化 leftover beans to create a delicious dip.

你可以将剩余的豆子liquidize 使液化，以制作美味的蘸酱。

7.In order to prepare baby food, you should liquidize 使液化 the cooked vegetables and fruits.

为了准备婴儿食品，你应该将煮熟的蔬菜和水果liquidize 使液化。

8.If you want a thinner consistency, simply liquidize 使液化 the mixture with some water.

如果你想要更稀的稠度，只需用一些水liquidize 使液化混合物。

作文

In the world of culinary arts, the process of transforming solid ingredients into a smooth, flowing consistency is often essential for creating delicious dishes. One such method that chefs frequently use is to liquidize their ingredients. This technique involves blending or pureeing solid foods with a liquid until they achieve a liquid form, which can enhance the texture and flavor of a dish. For instance, when making soups, many cooks will liquidize vegetables like carrots, tomatoes, and onions to create a velvety base that is both flavorful and visually appealing. The act of liquidizing not only improves the mouthfeel of the dish but also allows for better incorporation of flavors. When vegetables are liquidized, their natural sweetness is released, and the resulting mixture can be seasoned and adjusted more easily. Additionally, liquidizing can help in achieving a smoother consistency that is often preferred in sauces and dressings. For example, a classic vinaigrette can be made more sophisticated by liquidizing fresh herbs, garlic, and vinegar together to create a vibrant dressing that clings beautifully to salads. Moreover, liquidizing can be particularly beneficial for those who may have difficulty consuming solid foods, such as the elderly or individuals recovering from surgery. By liquidizing meals, caregivers can ensure that these individuals receive adequate nutrition without the risk of choking. Smoothies, for instance, are an excellent way to incorporate fruits, vegetables, and even protein powders into a diet that might otherwise lack variety. In addition to its practical applications in cooking, the term liquidize can also be applied metaphorically in various contexts. For example, in business, the idea of liquidizing assets refers to the process of converting physical assets into cash or easily tradable forms. This concept highlights the importance of flexibility and adaptability in both financial and culinary practices. Just as a chef must liquidize ingredients to create the perfect dish, a business must be willing to adjust its resources to meet market demands. Furthermore, the environmental implications of liquidizing should not be overlooked. As we strive to reduce food waste, liquidizing can play a significant role in utilizing leftover produce. By liquidizing overripe fruits and vegetables, we can create smoothies, soups, or sauces that minimize waste and maximize flavor. This practice not only benefits our wallets but also contributes to a more sustainable food system. In conclusion, the process of liquidizing is a versatile technique that serves multiple purposes in the kitchen, from enhancing flavors to improving textures. It allows chefs to create dishes that are not only delicious but also accessible to a wider audience. Whether through the preparation of soups and sauces or the creation of smoothies, liquidizing has a significant impact on the culinary experience. As we continue to explore the potential of this technique, it becomes clear that liquidizing is more than just a cooking method; it is a bridge between creativity and practicality in the kitchen.

在烹饪艺术的世界中，将固体食材转变为光滑流动的一致性的方法通常是创造美味菜肴的必要步骤。厨师们经常使用的一种方法是液化他们的食材。这种技术涉及将固体食物与液体混合或打成糊状，直到它们达到液态形式，这可以增强菜肴的质地和风味。例如，在制作汤时，许多厨师会液化胡萝卜、番茄和洋葱等蔬菜，以创建一种既美味又视觉上吸引人的丝滑基础。 液化的行为不仅改善了菜肴的口感，还允许更好地结合风味。当蔬菜被液化时，它们的天然甜味被释放，所得到的混合物可以更容易地调味和调整。此外，液化有助于实现更光滑的稠度，这在酱汁和调味料中通常是首选的。例如，通过将新鲜香草、大蒜和醋一起液化，经典的油醋汁可以变得更加复杂，形成一种生动的调味料，完美附着在沙拉上。 此外，液化对于那些可能难以食用固体食物的人来说尤其有益，例如老年人或术后恢复中的个体。通过液化餐点，护理人员可以确保这些人获得足够的营养，而不会面临窒息的风险。例如，奶昔是一种极好的方式，可以将水果、蔬菜甚至蛋白粉融入到可能缺乏多样性的饮食中。 除了在烹饪中的实际应用外，液化这个词也可以在各种背景下隐喻性地使用。例如，在商业中，液化资产的概念指的是将实物资产转换为现金或易于交易的形式的过程。这个概念突显了在财务和烹饪实践中灵活性和适应性的重要性。正如厨师必须液化食材以创造完美的菜肴一样，企业也必须愿意调整其资源以满足市场需求。 此外，液化的环境影响也不容忽视。在我们努力减少食物浪费的过程中，液化可以在利用剩余农产品方面发挥重要作用。通过液化过熟的水果和蔬菜，我们可以制作奶昔、汤或酱汁，从而减少浪费并最大化风味。这种做法不仅对我们的钱包有益，还有助于建立更可持续的食品系统。 总之，液化的过程是一种多功能技术，在厨房中服务于多个目的，从增强风味到改善质地。它允许厨师创造出不仅美味而且更易于更广泛受众接受的菜肴。无论是通过汤和酱汁的准备，还是通过奶昔的制作，液化对烹饪体验产生了重大影响。随着我们继续探索这一技术的潜力，显然液化不仅仅是一种烹饪方法；它是厨房中创造力与实用性之间的桥梁。