"blanch" in Chinese (Simplified)

• 焯
• 漂白 (变白)

Definition

将食物快速放入开水中再放入冷水，通常用于去皮或保持颜色。也指因恐惧或震惊而变得苍白。

Usage Notes (Chinese (Simplified))

烹饪时常用，主要用于蔬菜和坚果。描述表情时较正式或文学化。不要与“bleach”混淆。食谱常见：'blanch the spinach.' 感受：'She blanched at the news.'

Examples

First, blanch the green beans in boiling water.

首先，把四季豆**焯**一下。

The chef needs to blanch the tomatoes before peeling them.

厨师在去皮前要先**焯**一下西红柿。

She began to blanch with fear when she heard the noise.

她听到那个声音时吓得脸都**变白**了。

To keep the broccoli bright green, you should blanch it for just a minute.

为了让西兰花保持翠绿，应该只**焯**一分钟。

He tried not to blanch when they announced the surprise test.

他们宣布突击考试时，他努力让自己不**变白**。

If you blanch almonds, the skins slip right off.

如果你**焯**一下杏仁，皮很容易剥掉。