「燉 / 炖」

(pos:動詞)
<explanation>
yue:將調咗味嘅食材直接加水或湯汁，先用大火煲滾，再以小火慢煮，等到食材軟熟入味為止
eng:to simmer by bringing to a boil on high heat, then finishing on a slow flame
<eg>
yue:意大利燉飯 (ji3 daai6 lei6 dan6 faan6)
eng:risotto
----
<explanation>
yue:隔水燉：內鍋放調咗味嘅食材同埋水或湯汁，而外鍋放入水，然後冚實鍋蓋，以中細火長時間烹煮，通常都係去料理易碎嘅食材
eng:to cook in a water-bath or double boiler for a long time, typically used when there are fragile ingredients. Similar to bain-marie (except the inner boiler is normally covered to avoid the extra water from the steam)
<eg>
yue:燉燕窩 (dan6 jin3 wo1)
eng:bird's nest soup
----
<explanation>
yue:燉煮：長時間以慢火烹煮
eng:to stew; to cook on low heat for a long duration; to cook in a casserole
<eg>
yue:啲湯最少要燉三個鐘頭架。 (dan6 tong1 zeoi3 siu2 jiu3 saam1 go3 zung1 tou4 gaa3.)
eng:It takes at least three hours of stewing before the soup is done.