braising信息详情
n.炖；烧
v.（用文火）炖（braise的ing形式）
-raising───n.高地；提高；举；浮雕装饰；v.饲养；升起；举起（raise的ing形式）
araising───阿拉辛
braiding───n.编结物；辫子；v.交错编织，编结（braid的现在分词）
brailing───n.卷帆索；（捕鱼用的）抄网；v.用卷帆索卷
braining───n.头脑，智力；脑袋；vt.猛击…的头部；n.(Brain)人名；(英)布雷恩
bruising───adj.殊死的；十分激烈的；n.挫伤；v.擦伤（bruise的ing形式）
praising───n.赞美；溢美之词；v.赞美（praise的ing形式）；歌颂
raising───n.高地；提高；举；浮雕装饰；v.饲养；升起；举起（raise的ing形式）
Hebraising───希伯来语
This is a characteristic of Huaiyang cuisine, stewing and braising.───这是淮扬菜的另外一个特点，以炖焖见长。
Fish can be cooked in various ways such as boiling, steaming, and braising.───鱼的做法有很多种，例如煲汤，清蒸，炖煮。
She was braising beef in a covered pot.───她正用一个盖严的锅焖牛肉。
This equipment is mainly used for pure milk braising , which can degrease the milk and raise the dry content for the milk.───本设备主要用于纯牛奶闪蒸，可使牛奶脱脂，并提高于物质含量。
flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled.───鸽子的肉，适合于烤或蒸；鸽子（刚孵出来的）的肉，可以烧烤。
CONCLUSION The PF content of White Peony Root could be increased by braising process, and the process does not influence the FTIR spectra.───结论蒸制加工有利于提高杭白芍的芍药苷含量，而加工方法不影响杭白芍的FTIR光谱。
The main methods of cooking Chinese cuisine include sauteing, frying, braising, steaming and stewing.───中国菜的主要烹调方法有煎、炒、炖、蒸、煨。
It is widely used for hair drier, heater, lamp and braising cup.───广泛使用于电吹风、暖风机、灯具和炖盅。
Braising, boiling, annealing, setbacks and struggling are all necessary processes of shaping.───炖、熬、磨练、挫折、挣扎，这些都是成长必经的过程。
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.