Ghee /ɡiː/
Ghee is a type of clarified butter commonly used in Indian cooking.
It is made by simmering butter to separate the milk solids and water from the fat.
Ghee has a rich, nutty flavor that adds depth to various dishes.
This cooking fat can be used for frying, sautéing, and in baking.
Many people appreciate ghee for its high smoke point and health benefits.
It is often used in traditional recipes and is a staple in many Indian households.
酥油是一种在印度烹饪中常用的澄清黄油。
它是通过将黄油加热，分离出牛奶固体和水，从而得到的。
酥油具有浓郁的坚果风味，为各种菜肴增添了深度。
这种烹饪油脂可用于煎、炒和烘焙。
许多人欣赏酥油的高烟点和健康益处。
它常用于传统食谱，是许多印度家庭的主食。
配套练习✍️
🔍 完形填空（Cloze Test）
-
Ghee is a type of clarified butter commonly used in ______ cooking.
（a. Chinese / b. Indian / c. Italian） -
It is made by ______ butter to separate the milk solids.
（a. freezing / b. simmering / c. boiling） -
Ghee has a rich, nutty ______ that adds depth to various dishes.
（a. texture / b. flavor / c. color） -
This cooking fat can be used for frying, sautéing, and in ______.
（a. cleaning / b. baking / c. roasting） -
Many people appreciate ghee for its high ______ point.
（a. melting / b. smoke / c. boiling）
✅ 选择题（Multiple Choice）
-
What is a main use of ghee?
A) To sweeten desserts
B) To enhance the flavor of dishes
C) To make sauces -
Which of the following best describes the taste of ghee?
A) Very bland
B) Rich and nutty
C) Sour and sweet -
Where is ghee most commonly used?
A) In European cuisine
B) In Indian cuisine
C) In Middle Eastern cuisine
✏️ 填空题（Fill in the Blanks）
-
Ghee can be used in ______ for its rich flavor.
（可选答案：salads, desserts, curries） -
People like to use ghee because it has a high smoke ______.
（可选答案：point, level, temperature） -
In India, ghee is often included in ______ dishes.
（可选答案：sweet, savory, cold） -
Traditional Indian meals often feature ______ cooked with ghee.
（可选答案：vegetables, fruit, ice cream）
练习答案✅
完形填空：
- b. Indian
- b. simmering
- b. flavor
- b. baking
- b. smoke
选择题：
6. B) To enhance the flavor of dishes
7. B) Rich and nutty
8. B) In Indian cuisine
填空题：
9. curries
10. point
11. savory
12. vegetables
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