- 1清湯；做成方塊的則叫高湯塊
A clear soup made by slowly boiling meat, bones, and vegetables in water, then lifting out the solid pieces so the liquid is see-through. It is a French word, and in English it still sounds a little kitchen-fancy — more a cook’s word, or a packet word, than what you order at a night market. Though actually, in many homes now ‘bouillon’ means the dry cube or powder you drop into hot water, not a pot that has been simmering for hours. That cube is salty and strong; the old soup is milder. Nearby words: stock is what cooks keep for later; is what you might drink; bouillon is the clear French cousin. It is not a thick soup and not a stew.
組成Borrowed whole from French bouillon, from the verb bouillir ‘to boil’, from Old French boillir, from Latin bullīre ‘to bubble, boil’, from bulla ‘bubble’. English did not build this from its own pieces.
原始詞典資料4 筆記錄
以下是外部詞典記錄的用法，摘錄並精簡格式，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
Bouillonname
- 1
A city in Luxemburg, Brussels, Belgium.
bouillonnoun/ˈbuː.jɒn/
- 1
A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
- 2
A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
- 3
An excrescence on a horse's frush or frog.
摘錄自 英文維基詞典 English Wiktionary，已精簡格式；依 CC BY-SA 4.0 授權使用，改動後的內容同樣以此授權提供。