焖火

Stews are not prepared by simply putting all ingredients in a pot and parboil over low heat until they are cooked. Instead, stewing takes a great variety of forms - using coconut juice, shrimp paste, reddish beancurd, etc. By using a little imagination, you too can make marvellous stews.

不要以为焖菜只是将材料一股脑儿放在锅内，用慢火将它煮熟即可，其实焖的方法有许多种，有用椰汁焖、虾酱焖、南乳焖……种类繁多，变化多端，只须动点脑筋，就能焖出精采绝伦的佳肴。

Cut Ono Fillet into small bite size pieces, season with Garlic and Black peeper seasoning, spray skillet with nonstick spray and preheat over medium heat.

小野削减鱼片成小咬大小件，季节与大蒜，黑马骏摄作料，用慢火喷雾与不粘喷涂预热和焖。

Gently allow to simmer, never boil, and skim the fat from the surface with a spoon.

牛腩放入大煲，加冷水和冰粒，用慢火焖，不能滚起，浮面的牛油用汤匙撇走。

Fries does the river fish to be fastidious very much, before putting into the pot, soaks with 60 degree about warm boiling water the dried fish 5 minutes, after fishing, under the fragrant wok with cooking oil fries crisply, Canada does seasoning again and so on hot pepper, ginger, adds the right amount water, the flame cooks in a covered vessel slowly does, adds the stand oil accent to mix, then edible, if before the food, steams a meeting in the rice cooker, the flavor is better.

炒干河鱼很讲究，下锅前用60度左右的温开水将干鱼泡5分钟，捞起后下香油锅重新炒脆，再加干辣椒、生姜等佐料，加适量的水，小火慢慢焖干，加熟油调拌，即可食用，食前若在饭锅蒸一会，味道更佳。

Man is more than a tiny vagary of whirling electrons or a wisp of smoke from a limitless smoldering.

人的生命远非旋转的微电子那样变幻莫测，也不是无尽燃烧的焖火中升起的一缕青烟。

Cover the wok, and braise for 10 minutes over medium low heat until the potatoes are quite tender.

盖上镬盖，以中低火焖10分钟直至薯仔较腍身。

Take French Champagne Plum Juice Stewed Duck Chest for example. The duck chest is imported from Australia. Fry the duck chest and stew with champagne, plum juice, Japanese sake, and soy sauce for 30 minutes. Repeat the cooking skill three times and then roast the dish. Finally, add the Balsamico vinegar into the dish. The duck absorbing the sauce tastes tender and succulent.

其中法式的香槟梅汁煨鸭胸，选用从澳洲进口的真空包装生鸭胸肉，热锅后不沾油直接将富油脂的鸭皮放入锅中煎，翻面后再煎红肉，以烙烧的方式封住其肉汁美味，并放入以香槟、梅汁、清酒与少许酱油煮滚的酱汁里关火焖煮三十分钟，重复此步骤三次后再放入烤箱烘烤，再以Balsamico义式陈年老醋拉出优雅线条，甘甜的鸭胸肉充分吸入酱汁的风味，吃起来肉质香嫩，鲜美滋味迷人。

Add to the fire grate of the bamboo mat casserole, Jiashao wine, onions knot, ginger, water, to be lit Braised seven mature.

将火方放入垫有竹箅的砂锅中，加绍酒、葱结、姜片、清水，上火焖至七成熟。

Pour everything into a 2 3/4 quart casserole, and over medium high heat, braise the belly pork for 1 1/2 hours or until the meat is 90% soft.

将肉及糖浆水等倒进一中型焖煲，再以中高火焖1 1/2小时，或焖至猪肉九成腍。

Firemen are using the squirt guns to shoot the burning fire and villagers are using branches, buckets, scoops and hoes to put out the smouldering fire.

消防队员使用高压水龙头向熊熊燃烧的大火喷水，村民们使用树枝、水桶、铁锹和镐头将焖火扑灭。

In the United States, chronic alcoholism and hepatitis C are the most common ones.

在美国，慢性酒精中毒，肝炎是最常见的。

If you have any questions, you can contact me anytime.

如果有任何问题，你可以随时联系我。