- 1快炒、嫩煎（西餐說法：油少、鍋熱、快速炒香）
To sauté something is to cook it quickly in a pan with only a little hot oil or butter, keeping it moving so it does not sit and burn. The pieces are usually small. The word is French: sauté is the past form of sauter, “to jump,” because the hot fat makes bits of onion jump in the pan. Chefs often keep the mark over the e (sauté); home English also saute without it, and both get used. As a noun, a sauté is a dish cooked this way. Though actually, people sometimes say sauté when they only mean “fry it a bit,” even in a messy home pan — the tidy picture is a hot pan, little fat, short time. It is not deep-frying (that is a lot of oil) and not a long slow stew.
組成Borrowed from French sauté, past participle of sauter (“to sauté,” literally “to jump”). In cooking, the diced onions jump in the pan from the hot oil.
原始詞典資料2 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。
sautéverb/ˈsəʊteɪ/
- 1
To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.
- Parboil three-fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one tablespoon bacon fat to which has been added one tablespoon finely chopped onion.[…]Cook until potatoes are soft, then add twelve small onions cooked until soft, then drained and sautéd in two tablespoons butter to which is added one tablespoon sugar. Onions need not be sautéd unless they are desired glazed. Serve from casserole dish.
- Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.
sauténoun/ˈsəʊteɪ/
- 1
A dish prepared this way.
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。