資料來源 : pyDict

燉,蒸

資料來源 : Webster's Revised Unabridged Dictionary (1913)

Braise \Braise\, Braize \Braize\, n. [So called from its
   iridescent colors.] (Zo["o]l.)
   A European marine fish ({Pagrus vulgaris}) allied to the
   American scup; the becker. The name is sometimes applied to
   the related species. [Also written {brazier}.]

Braise \Braise\, Braize \Braize\, n. [F.]
   1. Charcoal powder; breeze.

   2. (Cookery) Braised meat.

Braise \Braise\, v. t. [F. braiser, fr. braise coals.] (Cookery)
   To stew or broil in a covered kettle or pan.

         A braising kettle has a deep cover which holds coals;
         consequently the cooking is done from above, as well as
         below.                                   --Mrs.
                                                  Henderson.

資料來源 : WordNet®

braise
     v : cook in liquid; "braise beef"