offal
简明释义
n. 内脏;垃圾;碎屑;工业下脚
英英释义
单词用法
内脏和下水道 | |
用下水道烹饪 | |
丢弃下水道 | |
下水道菜肴 | |
下水道炖菜 | |
下水道汤 |
同义词
反义词
美味佳肴 | 鹅肝被认为是法国菜中的美味佳肴。 | ||
优质肉块 | The prime cut of beef is often served at high-end restaurants. | 优质牛肉块常在高档餐厅提供。 |
例句
1.Rubbish is a solid offal produced in the activity of providing service in urban daily life or for urban daily life.
垃圾,是在城市日常生活中或是为城市日常生活提供服务的活动中产生的固体废弃物。
2.Trees, grasses, plastic offal, consumption residues and silt floating and suspending in water belong to physical pollutants.
漂浮和悬浮在水中的树木、杂草、塑料废弃物、生活垃圾、泥沙等属物理性污染物。
3.Trees, grasses, plastic offal, consumption residues and silt floating and suspending in water belong to physical pollutants.
漂浮和悬浮在水中的树木、杂草、塑料废弃物、生活垃圾、泥沙等属物理性污染物。
4.But the hide of the bull and all its flesh, as well as the head and legs, the inner parts and offal.
公牛的皮和所有的肉并头,腿,脏,腑,粪。
5.But the bull with its hide and its flesh and its offal he burned up outside the camp, as the Lord commanded Moses.
惟有公牛,连皮带肉并粪,用火烧在营外,都是照耶和华所吩咐摩西的。
6.Offal is now thought to be very nutritious.
现在认为猪牛等的下水很有营养。
7.According to our concept of the Chinese people's diet, animal offal is generally edible.
按照我们中国人的饮食观念,动物内脏一般是可以食用的。
8.In traditional cuisines, chefs often use offal 内脏 to create rich and flavorful dishes.
在传统菜肴中,厨师们常常使用内脏来制作浓郁美味的菜品。
9.Some people enjoy eating offal 内脏 like liver and kidneys for their nutritional benefits.
有些人喜欢吃像肝脏和肾脏这样的内脏,因为它们的营养价值。
10.The butcher recommended some fresh offal 内脏 for making a hearty stew.
肉店老板推荐了一些新鲜的内脏来做丰盛的炖菜。
11.In many cultures, offal 内脏 is considered a delicacy and is prepared in various ways.
在许多文化中,内脏被视为一种美味,并以不同的方式烹饪。
12.The restaurant's specialty dish featured grilled offal 内脏 served with a tangy sauce.
这家餐厅的招牌菜是搭配酸辣酱的烤内脏。
作文
In many cultures around the world, food is not just a means of sustenance; it is an expression of identity, tradition, and community. One often overlooked aspect of culinary traditions is the use of offal, which refers to the internal organs and entrails of animals that are consumed as food. While some may find the idea of eating offal unappealing, it has been a staple in various cuisines for centuries and offers a rich source of nutrition and flavor. Historically, offal was considered a delicacy in many societies. In ancient times, when resources were scarce, every part of the animal was utilized to avoid waste. This practice not only reflected the resourcefulness of our ancestors but also highlighted a deep respect for the animals that provided sustenance. Today, however, as the modern food system has evolved, many people have distanced themselves from these traditional practices, leading to a decline in the appreciation for offal. Despite its historical significance, offal is often stigmatized in contemporary cuisine. Many people associate it with unpleasant textures or flavors, leading them to overlook its potential. However, chefs around the world are beginning to rediscover offal and incorporate it into their menus, showcasing its versatility and unique taste. Dishes such as foie gras, haggis, and tripe have gained popularity, challenging the notion that offal is merely a byproduct of meat production. Nutritionally, offal is incredibly beneficial. It is packed with vitamins and minerals that are essential for maintaining good health. For instance, liver is known to be one of the richest sources of vitamin A, iron, and B vitamins. Incorporating offal into one's diet can provide a more balanced intake of nutrients that are sometimes lacking in muscle meats alone. Furthermore, offal is often more affordable than prime cuts of meat, making it an economical choice for those looking to eat healthily on a budget. Culinary traditions that embrace offal often celebrate the concept of 'nose-to-tail' eating, which emphasizes using every part of the animal. This philosophy not only promotes sustainability by reducing waste but also encourages creativity in the kitchen. Chefs who adopt this approach often experiment with various cooking techniques, transforming what was once considered undesirable into exquisite dishes. For example, braised ox tongue can become a tender and flavorful main course, while crispy fried sweetbreads can serve as a delightful appetizer. In conclusion, offal deserves a place in our culinary repertoire. By understanding its historical significance, nutritional value, and potential for delicious recipes, we can begin to shift our perceptions and appreciate this often-maligned category of food. Embracing offal not only honors the traditions of our ancestors but also supports a more sustainable and ethical approach to eating. As we continue to explore the vast world of gastronomy, let us not forget the importance of every part of the animal, including the often-ignored offal.
在世界许多文化中,食物不仅仅是维持生计的手段;它还是身份、传统和社区的表达。一个常被忽视的烹饪传统方面是使用内脏,指的是作为食物消费的动物内部器官和肠道。虽然有些人可能觉得吃内脏的想法令人不快,但它在各种美食中已经成为一种主食,几个世纪以来提供了丰富的营养和风味。 历史上,内脏在许多社会中被视为美味佳肴。在古代,当资源稀缺时,动物的每个部分都被利用,以避免浪费。这种做法不仅反映了我们祖先的足智多谋,还突显了对提供食物的动物的深刻尊重。然而,随着现代食品系统的发展,许多人开始与这些传统实践保持距离,导致对内脏的欣赏下降。 尽管有其历史重要性,内脏在当代美食中常常受到污名化。许多人将其与不愉快的质地或味道联系在一起,导致他们忽略了其潜力。然而,世界各地的厨师们正在重新发现内脏并将其融入菜单,展示其多样性和独特口味。像鹅肝、哈吉斯和肚子这样的菜肴已经变得流行,挑战了内脏仅仅是肉类生产副产品的观念。 从营养学角度来看,内脏非常有益。它富含维生素和矿物质,对维持良好健康至关重要。例如,肝脏被认为是维生素A、铁和B族维生素最丰富的来源之一。将内脏纳入饮食可以提供更均衡的营养摄入,这在仅靠肌肉肉类时有时是缺乏的。此外,内脏通常比优质肉类便宜,使其成为那些希望在预算内健康饮食的人的经济选择。 拥抱内脏的烹饪传统通常庆祝“从头到尾”的饮食理念,强调使用动物的每一部分。这种哲学不仅通过减少浪费来促进可持续性,还鼓励厨房的创造力。采用这种方法的厨师通常会尝试各种烹饪技巧,将曾被视为不受欢迎的食材转变为精致的菜肴。例如,炖牛舌可以成为嫩滑美味的主菜,而脆炸甜面包可以作为美味的开胃菜。 总之,内脏在我们的烹饪食谱中值得一席之地。通过理解其历史意义、营养价值和美味食谱的潜力,我们可以开始改变我们的看法,欣赏这一常被误解的食物类别。接受内脏不仅尊重我们祖先的传统,还支持一种更可持续和道德的饮食方式。随着我们继续探索广阔的美食世界,让我们不要忘记动物每个部分的重要性,包括常被忽视的内脏。
文章标题:offal的意思是什么
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