1. Instead of a gentle simmer, we boil our stews and braises until they are tough and dry. 炖菜或肉的时候,我们也没有及时将菜出锅,而是会一直炖到肉变的又干又硬才罢休。
2. She Shared recipes from her latest cookbook, "Braises and Stews: Everyday Slow-Cooked recipes," on The Early Show. 她分享食谱,从她的最新菜谱“,及营养蔬菜:每天慢煮食谱”,对早期表现。
3. It's unknown that which chef with his fantastic idea braises these three treasures together to be a boiler bowl, namely "Shuiyang Three Treasures". 也不知道是哪位厨师突发奇想,把这三样东西烩在一起,做成一锅煲,并且取了个名子叫“水阳三宝”。