braising

基本解釋

So using water for steaming vegetables, braising, poaching, or for making soups, means you're not adding any flavor to the food.
所以用水去蒸青菜，燉，低溫煮，或者做湯，這意味著你沒(méi)有在食物中加任何的調(diào)料。
Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques.
野菜和野禽常被選用為原料，油炸，無(wú)油炸，腌制和文火燉煮是基本的烹飪技術(shù)。
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).
宰好的家禽獸肉可以用少許時(shí)間烹調(diào)（在一個(gè)熱的不粘鍋中烤）或者長(zhǎng)時(shí)間煮（燉或煮到肉質(zhì)軟嫩美味為止）。

Place the center cut back into the braising liquid and continue to cook until the meat can be easily shredded with a fork.
NPR: Salpicon Recipe

When you braise meat or a vegetable, you fry it quickly and then cook it slowly in a covered dish with a small amount of liquid.