30A4
stew：炖，汤，煨；braise：炖菜、煨菜、焖菜；simmer：小火慢炖、沸静、微开；boil：开水烧开、沸腾、剁成泥浆。Stewing is a cooking method that involves simmering food in liquid for a long time, usually in a covered pot. The heat and moisture of the liquid helps to tenderize the food, breaking down its fibers and allowing flavors to mingle. Braising is another form of stewing which involves browning the food before adding liquid and then simmering it until cooked through. Simmering is a cooking technique where food is cooked in liquid at just below boiling point. Boiling is when water reaches its boiling point and bubbles rapidly, creating steam.
