1. 焖：常用于海鲜的烹调方法主要有 (Au Gratin):热量由上向下使食物表面焦黄;清煮(Boil):加香料和葡萄酒(Wine)在上汤(或水)中煮熟;焖 (Braise):将切成块的海鲜加香料、调味品和葡萄酒在不多的水中小火煮成;炸(Deep Fried烩(Stew),

2. 炖：deep-fry : 炸 | braise : 炖 | boil :煮

3. 炖、蒸：炒的、嫩煎的 saute | 炖、蒸 braise | 清蒸 Steam

4. 油炸过用温火炖：grill 烤、煎 | braise 油炸过用温火炖 | pure 煮成浓汤

1. 焖；炖
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.

e.g. I braised some beans to accompany a shoulder of lamb.
我炖了些豆子，和羊肘子一块吃。
e.g. ...braised cabbage.
焖卷心菜

verb

1. cook in liquid

e.g. braise beef