青年中文braising的意思
braising中文翻譯：
n.燉；燒
v.（用文火）燉（braise的ing形式）
-raising───n.高地；提高；舉；浮雕裝飾；v.飼養；升起；舉起（raise的ing形式）
araising───阿拉辛
braiding───n.編結物；辮子；v.交錯編織，編結（braid的現在分詞）
brailing───n.卷帆索；（捕魚用的）抄網；v.用卷帆索卷
braining───n.頭腦，智力；腦袋；vt.猛擊…的頭部；n.(Brain)人名；(英)布雷恩
bruising───adj.殊死的；十分激烈的；n.挫傷；v.擦傷（bruise的ing形式）
praising───n.贊美；溢美之詞；v.贊美（praise的ing形式）；歌頌
raising───n.高地；提高；舉；浮雕裝飾；v.飼養；升起；舉起（raise的ing形式）
Hebraising───希伯來語
This is a characteristic of Huaiyang cuisine, stewing and braising.───這是淮揚菜的另外一個特點，以燉燜見長。
Fish can be cooked in various ways such as boiling, steaming, and braising.───魚的做法有很多種，例如煲湯，清蒸，燉煮。
She was braising beef in a covered pot.───她正用一個蓋嚴的鍋燜牛肉。
This equipment is mainly used for pure milk braising , which can degrease the milk and raise the dry content for the milk.───本設備主要用于純牛奶閃蒸，可使牛奶脫脂，并提高于物質含量。
flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled.───鴿子的肉，適合于烤或蒸；鴿子（剛孵出來的）的肉，可以燒烤。
CONCLUSION The PF content of White Peony Root could be increased by braising process, and the process does not influence the FTIR spectra.───結論蒸制加工有利于提高杭白芍的芍藥苷含量，而加工方法不影響杭白芍的FTIR光譜。
The main methods of cooking Chinese cuisine include sauteing, frying, braising, steaming and stewing.───中國菜的主要烹調方法有煎、炒、燉、蒸、煨。
It is widely used for hair drier, heater, lamp and braising cup.───廣泛使用于電吹風、暖風機、燈具和燉盅。
Braising, boiling, annealing, setbacks and struggling are all necessary processes of shaping.───燉、熬、磨練、挫折、掙扎，這些都是成長必經的過程。
Braising , boiling, annealing, setbacks and struggling all necessary processes of shaping.
Poultry and meat can take little time to cook (grilling and searing in a hot, nonstick pan) or a lot of hands-off time (braising and stewing until they are fork-tender and flavorful).
With older wild goose, braising is the preferred method of cooking.
The processing methods included microwave-drying, drying, braising , insolation , steaming and airing, the temperature condition stored had also been studied.
The long braising in wine develops rich flavors.
Methods of cooking such as braising and stewing are used to increase tenderness in tougher cuts of meat.
Cantonese food emphasizes braising, roasting[Sentence dictionary], frying and deep frying.
Slow cooking or braising tends to turn fresh mushrooms to mush and to destroy their subtle, ethereal texture.
Braising or cooking in liquid is recommended.