saute

简明释义

英[ˈsəʊteɪ]美[soʊˈteɪ]

n. （Saute）（美）扫特（人名）

英英释义

单词用法

同义词

反义词

例句

1.Put the salted pork into a pan and fry lightly. Add in the chopped onions and saute until onion is clear.

取平底锅一只，翻炒腌猪肉。再加入洋葱翻炒直至洋葱变透明。

2.Heat a medium size pot. Add the vegetable oil, the bay leaves and the pepper corns to saute for about 1 minute.

取中等大小的锅，加热。加油，放入香叶和黑胡椒粒，炒香，约1分钟。

3.Saute on top of the stove only in olive oil, sesame oil, or butter.

加入橄榄油、芝麻油或黄油，放在炉子上面炒。

4.Peel and dice the Onions, then saute in oil until transparent.

洋葱去皮切碎，用油炒至透明状。

5.I want to eat the saute fish with brown sauce.

我想吃红烧鱼。

6.Add the oil and onion, and saute the onion until it is golden.

再加入橄榄油和洋葱，然后炒洋葱，直到变成金黄色。

7.Served with fresh vegetables, saute potatoes and gravy.

送达新鲜蔬菜，炒土豆和肉汁。

8.To prepare the vegetables, you should saute 翻炒 them in olive oil.

为了准备蔬菜，你应该在橄榄油中翻炒它们。

9.I like to saute 翻炒 garlic before adding it to the sauce.

我喜欢在把大蒜加入酱汁之前先翻炒一下。

10.You can saute 翻炒 shrimp with some spices for a quick meal.

你可以用一些香料翻炒虾，做一顿快速的饭。

11.The recipe calls for you to saute 翻炒 onions until they are golden brown.

这个食谱要求你将洋葱翻炒至金黄色。

12.After you saute 翻炒 the mushrooms, add them to the pasta.

在你翻炒蘑菇之后，把它们加入意大利面。

作文

Cooking is an art that requires not only skill but also a deep understanding of various techniques. One such technique that every aspiring chef should master is to saute. The term saute comes from the French word meaning 'to jump', which perfectly describes the way food moves in the pan when it is cooked using this method. When you saute ingredients, you typically use a small amount of fat in a hot pan, allowing the food to cook quickly while retaining its flavor and texture. This technique is especially useful for vegetables, as it helps to preserve their vibrant colors and crunchiness. In my culinary journey, I have learned that mastering the art of saute can elevate any dish. For instance, when preparing a stir-fry, I begin by heating a tablespoon of olive oil in my skillet. Once the oil is shimmering, I add garlic and onions, allowing them to saute until they are fragrant and translucent. The beauty of sauteing is that it allows the natural sugars in the ingredients to caramelize, enhancing their flavors significantly. One of my favorite dishes that utilize the saute technique is a vegetable medley. I often choose a variety of colorful vegetables like bell peppers, zucchini, and carrots. After chopping them into bite-sized pieces, I heat my pan again and drizzle in some more olive oil. As the oil heats up, I toss in the vegetables and let them saute for about five to seven minutes. The key is to keep stirring the vegetables frequently, ensuring they cook evenly and do not burn. This method allows the veggies to remain crisp while absorbing the flavors of the oil and any seasonings I add, such as salt, pepper, and herbs. Another great aspect of sauteing is its versatility. You can saute almost any ingredient, whether it be proteins like chicken or shrimp, or even grains like rice. For example, I often prepare a quick shrimp saute when I’m short on time. By marinating the shrimp in lemon juice, garlic, and a pinch of chili flakes, I can create a delicious meal in under 15 minutes. I simply heat my pan, saute the shrimp until they turn pink, and serve them over a bed of freshly cooked rice or pasta. The result is a flavorful dish that seems far more complicated than it actually is. In conclusion, the technique of saute is a fundamental skill that can transform your cooking. Whether you are preparing a simple side dish or a complex entrée, understanding how to saute properly will allow you to bring out the best in your ingredients. The quick cooking time, coupled with the ability to enhance flavors, makes sauteing an essential technique in any kitchen. So, next time you find yourself in front of the stove, remember the importance of saute and how it can elevate your culinary creations to new heights.

烹饪是一门艺术，不仅需要技巧，还需要对各种技术的深刻理解。其中，每位有抱负的厨师都应该掌握的一种技术是煸炒。这个词源于法语，意为“跳跃”，这完美地描述了食物在锅中用这种方法烹饪时的运动。当你煸炒食材时，通常会在热锅中使用少量油脂，让食物快速烹饪，同时保持其风味和质地。这种技术特别适用于蔬菜，因为它有助于保持蔬菜鲜艳的颜色和脆感。 在我的烹饪旅程中，我了解到掌握煸炒的艺术可以提升任何菜肴。例如，在准备炒菜时，我首先在平底锅中加热一汤匙橄榄油。当油开始冒烟时，我加入蒜和洋葱，让它们煸炒至散发出香气和透明。煸炒的美妙之处在于，它允许食材中的天然糖分焦糖化，从而显著增强它们的风味。 我最喜欢的一道利用煸炒技术的菜肴是蔬菜拼盘。我通常选择多种色彩缤纷的蔬菜，如甜椒、 zucchini 和胡萝卜。在将它们切成小块后，我再次加热锅，淋入一些橄榄油。当油加热时，我把蔬菜倒入锅中，让它们煸炒约五到七分钟。关键是要经常搅拌蔬菜，以确保它们均匀烹饪而不烧焦。这种方法使得蔬菜保持酥脆，同时吸收油和我添加的任何调味料的风味，例如盐、胡椒和香草。 煸炒的另一个伟大方面是它的多样性。几乎可以煸炒任何食材，无论是鸡肉或虾等蛋白质，还是米饭等谷物。例如，当我时间紧迫时，我常常准备快速的虾煸炒。通过将虾腌制在柠檬汁、大蒜和少许辣椒片中，我可以在不到15分钟的时间内制作出美味的餐点。我只需加热锅，将虾煸炒至变粉红色，然后将它们放在刚煮好的米饭或意大利面上。最终结果是一道美味的菜肴，看起来比实际复杂得多。 总之，煸炒技术是一项基本技能，可以改变你的烹饪方式。无论你是在准备简单的配菜还是复杂的主菜，理解如何正确煸炒将使你能够充分发挥食材的优势。快速的烹饪时间，加上增强风味的能力，使得煸炒成为任何厨房中的重要技术。因此，下次当你站在炉子前时，请记住煸炒的重要性，以及它如何将你的烹饪创作提升到新的高度。