"blanch" in Chinese (Traditional)

• 燙 (料理)
• 漂白 (變白)

Definition

將食物快速放入滾水再放入冷水，通常用來去皮或保持顏色。也指因恐懼或震驚而變得蒼白。

Usage Notes (Chinese (Traditional))

烹飪時常用，特別是蔬菜或堅果。用於形容情緒時屬正式或文學用語。不要與“bleach”混淆。食譜常見：'blanch the spinach.' 情緒：'She blanched at the news.'

Examples

First, blanch the green beans in boiling water.

首先，把四季豆**燙**一下。

The chef needs to blanch the tomatoes before peeling them.

廚師在去皮前要先**燙**一下番茄。

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

她聽到那個聲音時嚇得臉都**變白**了。

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

為了讓花椰菜保持翠綠，應該只**燙**一分鐘。

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

他努力讓自己在宣佈突擊考試時不要**變白**。

If you blanch almonds, the skins slip right off.

如果你**燙**一下杏仁，皮很容易剝掉。