| 释义 |
〔stock〕The broth in which meat, fish, bones, or vegetables are simmered for a relatively long period, used as a base in preparing soup, gravy, or sauces.原汁：肉、鱼、骨头或蔬菜小火炖相当长时间后而化成的汤，用于准备汤、肉汁或调味汁的底汁〔pyrography〕The process or art of producing designs on wood, leather, or other materials by using heated tools or a fine flame.烙画（法），烫画（法）：通过使用加热的工具或小火在木头，皮革，或其他材料上形成图案的过程或艺术〔bank〕To cover (a fire), as with ashes or fresh fuel, to ensure continued low burning.封火，压火：用灰或新的燃料闷、封、压炉火等以维持小火继续燃烧 |