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  • 2021-08-24圣尼古拉斯饼干的故事我祖母曾经说过 别在意 如果没有裂开 那它就不是圣尼古拉斯饼干 它会入口即化 《伟大的故事》由捷恩斯赞助播出 甜蜜的过去 邦板牙 菲律宾 莉莉安是一名厨师和食品史学家 从她祖先传承至今的圣尼古拉斯饼干食谱 使得她远近闻名 我的外祖母很早就教我烘焙 那时我大概两三岁 圣尼古拉斯饼干在16世纪 由西班牙人带到菲律宾 为解决该国面临的蛋黄过剩问题 西班牙时期(占领) 由于没有水泥 古老的教堂和建筑都是用蛋清建造成的 正因如此 如何利用剩余的蛋黄成了一个大问题 西班牙修女开始教当地妇女食谱来解决问题 课程之一就是制作圣尼古拉斯饼干 食谱的主要成分就是蛋黄 这些饼干以意大利圣人洛伦蒂诺·尼古拉斯来命名 据说这些饼干还被赋予了圣人的治愈力 宗教信徒坚信 如果生病了就应该食用圣尼古拉斯饼 如果发生灾害 食用这些饼干 就会得到庇佑 今天圣尼古拉斯饼仍然很受欢迎 对于莉莉安而言 这些饼干还代表着她的过去 这些模具是从亲戚们那里传下来的 模具的设计代表了家族身份 年代最久的模具来自于我的曾祖母 大约有300年的历史 正因这丰富的历史 对莉莉安来说 将烘培技术传承下去 保留制作饼干的传统十分重要 这不是那种需要无比精确用量的烘焙 做圣尼古拉斯饼更多是靠感觉 我总是把我所学到的分享给大家 我们应该怀着对饼干背后历史的感恩 来制作它 我希望这些饼干经久不衰
  • 2021-08-24人造蟹棒到底是用什么做的?Considering it’s got the word “imitation” in it,既然蟹肉棒里有“imitation”这个词 you really shouldn’t be too shocked to find that那你就不该因为 imitation crab is far from the real thing.它和真的蟹肉相去甚远而太过震惊 And yeah, that tightly packed red-and-white stuff是的 你会发现杂货铺海鲜区里陈列的那些 you’ll find displayed in the seafood section of the grocery store 包装紧实 红白相间的东西 may resemble crab,可能很像蟹肉 but it’s obviously not really made of crab at all.但它显然不是由蟹肉制成的 – These are crabs!– 这些才是螃蟹! – Fresh, local Delaware run-off crabs!– 特拉华州本地出产的新鲜螃蟹! – Those don’t look anything like crabs!– 那些看起来一点也不像螃蟹! – They look like sea scorpions.– 它们看着像海蝎子 Here’s the question, though: what is imitation crab meat made of?但问题是 人造蟹肉是用什么做的? And more importantly, is it worth your money?更重要的是 它值得你花钱吗? Weirdly enough, while you won’t find any crab meat in imitation crab,奇怪的是 虽然蟹肉棒里没有蟹肉 you will find seafood但却有海鲜 because imitation crab is made up of a paste called surimi,因为人造蟹棒是由一种叫鱼糜的糊状物制成的 which is basically processed, mashed-up fish.也就是经过初步加工的碎鱼肉 Usually, it’s actually a combination of fish通常 它是鱼肉的混合 such as Alaskan pollock or Pacific whiting fish例如阿拉斯加鳕鱼或太平洋鳕鱼 that have been put through a complicated manufacturing process经过复杂的加工程序 and turned into a gel-like substance.变成胶状物质 Obviously, seafood paste doesn’t exactly sound all that delicious,显然 海鲜酱听起来并不是那么美味 so in order to create the right taste and texture,所以为了产生更好的味道和口感 manufacturers add in starches, sugars,制造商会加入淀粉 糖 artificial flavorings, and sometimes MSG.人造香料 有时还会加入味精 However, all these additives然而 所有这些添加剂 significantly decrease the nutritional value of imitation crab,大大降低了人造蟹棒的营养价值 and it can even include gluten它甚至可能包含谷蛋白 so it’s best to stay away if you’re sensitive to that.所以如果你对它过敏的话 最好远离它 It’s probably no surprise that restaurants love this stuff,餐馆爱用这种东西可能并不奇怪 because imitation crab serves as a low-cost alternative to the real thing.因为人造蟹棒充当了一种低成本的替代品 And that’s where it first came from, too.这也是它最初的来源 Surimi was actually first created by Japanese chefs实际上 鱼肉酱最初由日本厨师发明 who were looking for a way to use their leftover fish.他们是想回收利用那些剩下的鱼 That creation eventually became the foundation of imitation crab,这一创造最终成为人造蟹棒的前身 and since then, its popularity has only grown.从那以后 它的受欢迎程度只增不减 But despite being good for restaurants on a budget,但尽管人造蟹棒对餐馆来说很划算 imitation crab meat comes with some fairly hefty drawbacks.它仍带有一些相当大的缺点 For starters, real crab meat is just downright healthier than imitation crab,首先 真正的蟹肉比人造蟹棒要健康得多 as it has more Omega-3 fats, less sugar,因为它含有更多的不饱和脂肪酸 更少的糖 and more protein, and vitamins such as B12 and zinc.和更多的蛋白质 以及维生素B12和锌 When you dine on imitation crab meat, however,然而在你吃人造蟹棒的时候 you will at least ingest less sodium你摄入的钠 than if you have a plate of the real thing in front of you,至少比一盘真正的蟹肉要少 so that’s a small bonus.这算是一点好处 Lower nutrients and higher sugar content aside,撇开低营养和高糖分不谈 it’s easy to see why imitation crab has become so popular.很容易看出为什么人造蟹棒变得如此受欢迎 Nobody’s going to argue that crab cakes aren’t usually a little pricey in restaurants,毫无疑问 餐馆里的蟹肉饼价格并不高昂 and the imitation stuff works as a decent, quick option而且 把它放进沙拉或用来蘸酱吃 when you add it to a salad or serve it with dip.也是一种不错的 快捷的选择 However, some ocean environmentalists say that然而 一些海洋环保人士说 this bargain seafood product has actually become a little too popular.这种便宜的海鲜产品实际上已供不应求了 In order to keep up with the demand为了跟上市场需求 and make enough imitation crab to go around,做出足够多的人造蟹棒供大家食用 large amounts of pollock must be harvested,人们要捕捞大量的鳕鱼 and this has some concerned about the potential for overfishing.这让一些人担心可能会出现过度捕捞现象 Making sure the fish used for imitation crab要确保人造蟹棒所用的鱼 has that appealing crabby appearance有吸引人的蟹状外观 also involves a lot of water to improve its color and the texture of the meat.还需要大量的水来改善颜色和肉的质地 This can lead to wastewater pollution if improperly discharged into the ocean.如果不合理地把水排进海洋 还会导致废水污染 Of course, nobody’s going to tell you当然 没人会阻止你 not to enjoy a little imitation crab in your sushi or seafood salad.享受一些寿司或海鲜沙拉中的人造蟹棒 As long as you’re okay with the fact只要你能接受 that you’re probably not consuming any crab at all,你可能吃的根本就不是螃蟹 go for it — especially if you don’t mind that it’s not all that healthy either.那就去吃吧——特别是如果你也不介意它没那么健康的话 If you do opt for imitation crab meat over the real stuff, however,但是 如果你真的选择了人造蟹棒而不是真正的蟹肉 just make sure you’re storing it properly就要确保你储存得当 — because while it does contain preservatives that help extend its shelf life,因为虽然它确实含有有助于延长保质期的防腐剂 it still needs to be treated much the same way as normal fish.它仍然需要受到像普通鱼一样的对待 Most importantly, once it’s been opened or thawed out,最重要的是 一旦它被打开或解冻 you’ll have only around three to five days before it spoils completely.大约三到五天之后 就会完全腐烂 And don’t worry… you’ll know when that has happened.别担心 发臭的时候你就知道了 It’s the smell.味道不对劲 If there is such a thing.要是有什么东西发臭的话 I feel saturated by it.我就感觉浑身上下都是这味 In the end, if you’re looking for crab that’s real and authentic,最后 如果你想要真正的螃蟹 you ought to know that the only crab you should be ordering你就应该知道 你要点的螃蟹 is the one that comes straight from the sea只能是直接从海里来的 — not spit out of a grinder at a manufacturing plant.而不是从制造厂的研磨机里吐出来的 Check out one of our newest videos right here!来看看我们最新的视频吧! Plus, even more Mashed videos about your favorite stuff are coming soon.另外 还有更多关于你最喜欢食物的视频即将发布 Subscribe to our YouTube channel订阅我们的油管频道 and hit the bell so you don’t miss a single one.并且开启提醒 这样你就不会错过任何一个视频啦
  • 2021-08-24怎样自制新鲜豆腐?Hi guys, today I’m gonna show you 大家好 今天我想给大家 how to make your own fresh tofu!展示下如何自制新鲜豆腐! Fresh tofu is so different from store-bought.自制新鲜豆腐完全不同于店里买的 The taste is so much nicer, cleaner, milder.口味更好 更清爽 更柔和 And the texture is just..well, you have to try it!口感十分……好吧 你一定要试试 To start you’re going to need a batch of soy milk.首先你要准备一些豆浆 Click on this video to learn how to make it.点击这个视频学习如何制作豆浆 It’s just soybeans and water…and it’s easy, I promise.实际上就是大豆和水…… 我保证很简单 You’re also going to need a coagulant.还需要一种凝固剂 This is just something that will curdle the soymilk.凝固剂是一种能让豆浆凝结的物质 Mine is just made with a half cup of water我的凝固剂是用半杯水 mixed with a tablespoon and a half of fresh lemon juice. 加上一勺半新鲜柠檬汁混合而成的 And that’s all the ingredients!这就是所有配料! So take your soymilk and heat it up to 160 degrees farenheit.然后把豆浆加热到160℉ That’s about 71 degrees celsius.大约是71℃ If you don’t have a thermometer, that’s ok too.如果你没有温度计 那也没关系 Just heat it up to boiling,只需要把豆浆煮沸 then turn off the heat and let it cool for about 3 minutes.然后关火 冷却大约3分钟 Just make sure to stir it constantly因为锅底容易结皮 as soymilk tends to form a skin on the bottom还容易溢锅 and is prone to bubbling over.所以一定要不断搅拌 Once it’s hot enough, take it away from the heat当达到足够温度 离火 and stir in half your coagulant liquid.边搅拌边倒入一半的凝固液 Stir it in really well with a wooden spoon or spatula for a few seconds.用木勺或抹刀搅拌充分搅拌几秒钟 Now, place your spoon straight down,现在 把勺子放直 stopping the spinning motion of the milk.让豆浆停止转动 Pour in the rest of your coagulant.把剩下的凝固剂倒进去 This time stirring the gentle back and forth motion.这次前后轻轻地移动勺子 You can also use a figure eight motion.划8字也行 The thing is to be gentle but thorough这里要注意 要慢慢的搅拌 in incorporating all the lemon juice mixture.但要让柠檬汁和豆浆充份地混合 You’ll find that the soymilk will start to form these lumps.你会发现豆浆开始凝结成这些小块 Once you’re getting quite a few lumps like this,当你看豆浆凝结出不少块状 cover the pot and let it sit for 10 to 15 minutes.盖上锅盖 让它静置10到15分钟 In the meantime, prepare a colander, a sieve over a bowl与此同时 准备一个过滤器 筛子底下放个碗 or be like me and improvise with the steamer pot.或者像我一样 用蒸锅临时代替 Just line it with a few layers of cheesecloth里面放几层薄纱布 or use a clean, lint-free muslin cloth.或用一个干净不起毛的棉布垫里面就行 As you can see, now the soymilk has curdled quite a bit.可以看到 现在豆浆凝结了不少 Lots of floaty white bits and the liquid is kind of yellowish液体是黄色的 里面浮着很多白色小块 but it’s clear and no longer milky looking.但很清澈 不再是乳白色 If yours is milky looking,then you gotta如果你的还是乳白色 你就要 add a little bit more lemon juice. And stir it.再加入一些柠檬汁 然后搅拌 Just ignore the fact that it kinda looks like brains.请忽略这个看起来像脑髓这件事 Now you can scoop up the brains..现在你可以挖出脑髓了…… er..I mean the soybean curds into your prepared cheesecloth.我是说把豆腐花放到事先准备好的纱布上 Just make sure you have something underneath to catch the liquid.下面一定要放个容器来接液体 I got lazy and just started to pour th e whole thing in.我比较懒 一开始就全部都倒进去了 If you do like me,如果你也要像我一样 please be careful as it can overflow if there’s not enough drainage.一定要小心 如果水不能及时排出会溢出来 Once the curds are in, gather up the sides of the cloth,豆腐花都倒进去以后 把纱布收口 move around a little bit,so more the water can drain,转几圈 能排出更多水 then twist up and squeeze the excess water out.然后拧一拧挤出多余水分 The curds and liquid may still be quite hot so be careful豆花和水可能还很热所以要小心 and don’t burn yourself!不要烫到! Once we’ve squeezed out all we have patience for, undo the twist当我们耗尽所有耐心后 解开纱布 and kind of rewrap the cloth重新包起来 so that the curds are formed into a rectangle shape.包成长方形 Pull the cloth in quite tightly, so it will hold its shape.包紧一些 让它能保持这个形状 Then we can place something on the top然后我们可以在上面放一些东西 and weight it down to force more water out.放上重物可以挤出更多水 Finally, take off the weights, gently unwrap and there’s your tofu.最后 拿下重物 慢慢打开纱布 你的豆腐就完成了 The final step is to place the tofu in some fresh cold water.最后一步是把豆腐放入新鲜的冷水中 The colder the better.越凉越好 This helps the tofu firm up even more.这样可以让豆腐更结实 Now you can use this right away!现在你可以马上尝一下! It’s so much better than store bought tofu in taste texture它的口感比商店里买的豆腐好多了 and you know exactly what went in it!并且你知道是用什么做的! This recipe is pretty small这个食谱的量很小 but you can multiply this recipe to make larger batches.但你可以按食谱量倍数增加做更大量 In the next videos, I’ll show you what I did with this batch of tofu下一期视频 我将向你们展示我用这些豆腐做的菜 and what I did with the soy milk pulp.以及如何处豆渣 Thank you so much for watching this video.非常感谢大家收看本期视频 Please give it a thumbs up if you liked it如果你喜欢 请帮忙点赞 and let me know if you try the recipe.如果你尝试了这个食谱 请告诉我 Don’t forget to subsribe if you haven’t already如果你还没订阅 别忘了订阅 for new easy vegan recipes every friday.每周五更新简单的素食食谱 Bye for now!现在再见了! YOUTUBE DESCRIPTION Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and super easy to make. And don’t worry, it doesn’t taste like lemons at all. You don’t need anything special other than cheesecloth. Store bought soymilk usually contains a bunch of additives so you won’t want to use that for this recipe. Use homemade soymilk or brands that only contain soybeans, water and maybe salt. Soymilk is really easy to make too. Just check out this video: https://www.youtube.com/watch?v=wDdzSr7RqC8 You may have heard some rumours about soy, but this legume been consumed in China for centuries! Soy is one of the “5 Sacred Grains” and is one of the most healthful sources of complete protein. Just try to get non-GMO, organic soy. DIY TOFU RECIPE Printable recipe coming soon. Makes about one 8.5oz block (250g) INGREDIENTS 5 cups plain soymilk (One batch of this recipe: https://www.youtube.com/watch?v=wDdzSr7RqC8) [1180ml] 1/2 cup water [118ml] 1 1/2 tablespoons [22ml] DIRECTIONS Combine the water and lemon juice. Separately, heat the soymilk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soymilk from burning on the bottom. If you don’t have a thermometer, you can bring it just to a boil, then remove from heat and stir for 2-3 minutes to cool. Remove the soymilk from heat and stir half of the lemon mixture into the soymilk for 1 or 2 minutes with a wooden spoon or spatula. Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop. Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently. After a minute or two, the soymilk should start to separate and curds will begin to form. Stop stirring and cover the pot with a lid. Let sit for 10 to 15 minutes. Afterwards, the soymilk will have completely separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice and stir them in well. Prepare a colander or seive lined with a few layers of cheesecloth over a bowl, or use a steamer pot. Ladle the soy curds into the cheesecloth. Pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water. Untwist the cloth and re-wrap the curds so that it forms a loaf shape. With the curds securely wrapped in the cheesecloth, place a a couple pounds of weight on top. You want to press the curds evenly to force the water out. A cutting board with a few books on top would work well. Alternatively, use a tofu press device. Let sit for 30 minutes to an hour. Carefully unwrap the tofu and place in a bowl of very cold water. This will help the tofu firm up further. Now it’s ready to use! Otherwise, store it in water, in the fridge, for 1 to 2 weeks.[视频文字简介]
  • 2021-08-24有哪些可以用水培法栽种的蔬菜Romaine is some of the healthiest lettuce out there, delivering nutrients like folate,罗马生菜是最健康的生菜之一 咔滋一咬下去 lutein, and even ones you’ve heard of, like potassium, in every crunchy bite.就能获得叶酸 叶黄素 甚至是钾等营养元素 Romaine’s fresh green color also makes it a pretty side for any main dish,鲜绿色彩使其能成为任何主菜的配菜 and it can even be used as a nice, sturdy wrap for a carb-free sandwich or wrap.还能作结实的无碳水化合物版三明治外衣 It’s pretty versatile, just don’t grill it,其用途广泛 不过最好别拿来烧烤 lest you face the wrath of Gordon Ramsay…除非你想面对Gordon Ramsay的怒火 “The lettuce is grilled?”这菜是烤的? “Uh huh. Top it on the grill.“嗯 是 烤架上烤的 ”You’ve never heard of that?”你没听说过吗? “No. It hasn’t hit London yet.”没 没在伦敦见过 Did you know, though你知道吗 that there’s one more cute little trick that a head of romaine lettuce can perform?有一个关于罗马生菜的小妙招 Actually, you won’t even need the whole head, just the bottom part of the romaine heart.甚至不用叶子 只用生菜芯的底部就行 Also, a glass of water.加上一杯清水 And a little bit of patience.以及一点点耐心 Your reward, if all should go well?如果一切顺利呢? A little bitty regrown romaine mini-me.一个迷你罗马生菜就长出来了 According to Domestic Goddess Getty Stewart, 按《家政女神》Getty Stewart的说法 you just need to cut off the end of your romaine lettuce, 只需要切掉生菜末端 leaving about one inch at the bottom. 留下大概一英寸的底部就行了 You can go ahead and eat the top part, of course, 当然可以把上面的叶子吃了 making yourself a lovely caesar salad, perhaps? 或许弄个凯撒沙拉什么的 Then take that saved stem end and float it in a shallow dish of water,然后将保存下来的茎端放在浅盘水中 about half an inch is all you should need.大约半英寸即可 Place your romaine-in-training on a sunny window sill or under a grow light,将生菜放在阳光充足的窗台上或生长灯下 and then simply wait and watch.静待观察 Don’t forget to change out the water every day or two, though,别忘了每一两天换一次水 otherwise it might start getting kind of icky and stinky.不然它会变得有点恶心还发臭 Your lettuce should start to grow pretty rapidly, with new shoots sprouting out the top end生菜根应该开始迅速生长 新芽开始冒尖 and maybe even a few roots appearing on the bottom.底部也许会长出一些须根 After 10 to 12 days, your romaine heart should have regrown a number of small leaves.10到12天后 生菜应该会长出一些小叶子 This is as big as your lettuce is going to get, and if you leave it any longer,生菜最多就长这么大 要是继续放下去 it’s just going to start tasting bitter and nasty.尝起来就会变得又苦又臭 If the leaves turn bluish or the leaves shoot up and turn spindly,如果叶子开始发青或者向上抽条生长 you’ve left it in the water for too long.那生菜已经在水里待太久了 Stewart warns that this romaine lettuce trick isn’t always going to work.Stewart提醒 这个小妙招不能每次都奏效 She says she’s tried it a dozen or so times,她称她试过十几次 and in some instances,the romaine heart just wouldn’t grow at all.有好几次生菜芯根本就不会生长 Other times, it would quickly go to seed,有时很快就会结籽 and still other times it would grow for a few days, and then just seem to die.有时它会长几天然后就死了 Even when the lettuce does grow,即使生菜开始生长了 it will not yield much more than can be used to make a very small salad.产量最多能做一个很小的沙拉 Unlike green onions, which can be entirely regrown over and over,不像可以反复生长的葱 romaine lettuce is not an infinitely renewable resource.罗马生菜是不可无限生长的蔬菜 It does, however, make for an interesting and edible science experiment,但是确实可以做一个有趣又能吃的科学实验 so why not give it a try?何不一试呢? While green onions may be the easiest veggies to regrow,虽然葱大概是最简单的可再生蔬菜 simply cut them an inch above the roots and then place them in a glass of water,只需在根部一英寸上切下 然后放入水中 there are actually a number of different fruits and vegetables其实有很多果蔬至少都可以 that can be at least partially regenerated from leftovers.从剩菜中再生出来一部分的 Bok choy and cabbage can be regrown using the same method as you use for romaine,大白菜和卷心菜也可以用与罗马生菜相同的方法再生 and leeks regenerate in much the same way as do green onions, only much more slowly.而韭菜的再生方法与葱相同 只是要慢得多 If you place the top of a carrot in a shallow dish of water,如果你把胡萝卜的顶部放在一盘浅水里 you can regrow not the actual body of the carrot,再生出的不是胡萝卜身 but a steady supply of carrot tops, which turn out to be edible and而是用不完的萝卜叶 也是可食用的 even quite tasty in a soup, a saute, or a pesto.拿来做汤 清炒或做酱也很好吃 Regrowing cilantro, basil, or mint requires starting them off in a glass of water,再生香菜 罗勒或薄荷需要先泡在一杯水里 using at least 2 to 3 inches of stem, and then planting them in soil once they grow new roots.至少用2到3英寸的茎 出新根后再种植到土里 Soil will also be required for regrowing potatoes,土豆的再生也需要土壤 plant a piece with the “eyes” looking up since these will turn into sprouts.种一块带“小眼”的土豆 才能从中发出新芽 It’s even possible to regrow a pineapple by detaching the crown and getting it to sprout菠萝也能再生 将顶端切下 放入水中等待生根 new roots in a glass of water, then repotting and then nurturing for at least a few years.长出新根后重新上盆 至少培育好几年才能长出菠萝 Although you may need a very warm climate or even a greenhouse要是想和都乐水果公司一拼的话 if you really want to give Dole a run for their money.还是需要温暖的气候甚至一个温室 Check out one of our newest videos right here!点此观看更多精彩视频 Plus, even more Mashed videos about your favorite food hacks are coming soon.此外美食骇客的《胃口大开》即将上线 Subscribe to our YouTube channel订阅我们的YouTube频道并设置提醒 and hit the bell so you don’t miss a single one. 别错过任何一个精彩视频
  • 2021-08-24禅·制作咖啡的艺术做一杯更好的咖啡的第一步 启动你的胶囊咖啡机 打开盖子 加入你最喜欢的咖啡胶囊 现在 很多人会做错这一步: 拿起你的胶囊咖啡机 直接扔到垃圾桶里 现在你准备好做一杯美味咖啡了 去食品店挑出一个好的咖啡品牌可能会很头疼 你可能听过选择悖论 我们通常认为拥有选择是好事 但当有太多选择时 我们反而感到无力 当我们终于下定决心做了某个决定 最终非常可能还是不满意 会出现买家后悔现象 感觉自己做了错误的决定 若想解决这个 你可以四处打听调查一下 找到当地咖啡店使用的品种 测试不同烘焙方式和品牌的咖啡也是一种乐趣 不要因为选择悖论就放弃 我喜欢这种咖啡 为做这个视频 我请来了一位咖啡师 让他看着我制作咖啡的过程 倒不是因为我想让他认可我的手法 我只是想惹毛他 看看他会有什么反应 我使用这个大号咖啡壶 因为这个一次能做好几杯咖啡 在有客人来的时候就很好用 冲一杯咖啡的话应看看爱乐压或V60手冲杯 制作这杯咖啡还需要纸滤器 一个手冲壶 一个咖啡杯 以及咖啡粉 就这么多 我不用研磨机 这是因为我通常每两周用一整包咖啡粉 所以 为了方便 我会在食品店就把咖啡都研磨好 你真是丢尽了自己的脸 好了 我们先把壶装满纯净水 把水烧开 把沸水倒进纸滤器中 这样可以避免纸张的味道混进去 记得把这些水顺着过滤纸倒掉 大家经常会用温度计记录水温 但我发现用温度计不是很必要 你在开玩笑么 从我的经验来看 用沸水会削弱咖啡口味 但是我听过各种不等的推荐温度 从180到200华氏度都有 在这个范围内 我觉得没什么区别 哦!这句话! 简直是在胡扯! 要想不用温度计 把温度掌握在那个范围内 把盖子打开并让开水静置一两分钟 放两勺咖啡粉 缓慢摇瓶来铺实咖啡粉 在最顶上加一点水让咖啡潮湿 这是“闷蒸“ 可以排除气体并提高…… 我也不知道我在说什么 我只是读这个网上的资料 但是网页上说这是很重要的一步 等待三十秒左右 使壶在上方来回盘旋 缓慢加入剩余热水 我现在做的不是很好 因为我试着在倒水的同时录像 我有点搞砸了 尽量不要让水流直接冲到滤纸上 这样水会直接流下去让咖啡味道变淡 我制作咖啡时 不会精确测量我用了多少水 我只是目测一下 我恨你! 你去星巴克干活 好吧! 你是个混蛋! 这是出口吗? 现在我们等一等 咖啡的滴落的过程需要两三分钟 把滤纸扔掉 就可以倒出咖啡了 不得不承认 这种方法比胶囊咖啡机耗时一些 但我可以把做咖啡的过程变成正念冥想 这过程使我更享受当下 更有耐心 还让我做的咖啡好喝多了 如果你喜欢咖啡和聊天 你会喜欢我在“大地之上”发的播客 还“大地之上”呢 别恶心我了 简直就是作秀! 我和不同背景的有趣的人聊天 一起谈论生活 自由职业 创业 搞创造谋生 等等 你可以通过这个网址看到我的播客 感谢观看
  • 2021-08-24葡萄酒是怎样酿成的英国并不是以葡萄酒而闻名 但它每年生产超过5万瓶葡萄酒 波尼葡萄酒庄园 波尼 英国 波尼有40英亩土地 即16.5公顷 我们种植酿红葡萄酒和白葡萄酒的葡萄 我们还在这里制作起泡酒 我们实际上是专门生产红葡萄酒的 所以 我们后面的大片葡萄园都种植了黑皮诺 这是波尼酒庄酿酒的方法 所有的葡萄都是手工采摘的 然后集中装箱 接着葡萄被拿去加工 我们摘葡萄并带它们去酒厂 我们把葡萄放到分拣台上 那是我们观察葡萄的地方 如果有一些葡萄我们不想压榨 我们会把那些筛掉 然后如果是酿造白葡萄酒或桃红葡萄酒的葡萄 它们就会直接进入压榨机 然后我们用压榨机器压榨它们 红葡萄酒有点不同 对于红酒 我们实际上是捣碎和去梗 将葡萄上的梗去除 我们不希望葡萄酒在发酵时梗残留其中 我们就会得到葡萄酒的颜色 味道和风味 一旦完成 就要将得到的葡萄汁放出来 然后将剩下的葡萄 轻轻地放到压榨机中 为了从中榨取最后一点果汁 起泡葡萄酒需要一些额外的工作 起泡酒在瓶子里发酵 这些瓶子必须翻转才能移动沉积物 这一过程叫做”riddling”(转瓶) 接着去除沉淀物并塞上软木塞 这些起泡酒就准备出售了 现在英国气泡葡萄酒已经被人们所熟知 许多人都听说过它们 并且在国外它也有一个自己的品牌 但我们还酿造了越来越多的葡萄酒 它们广受关注 我们每年生产的每瓶酒都卖光了
  • 2021-08-24地中海辣酱烤鸡It’s good though.味道不错 《杰米美食馆》 Hi, guys! We’re gonna make the most delicious嗨 今天我们来做超级美味的 Harissa Chicken Tray-bake.地中海辣酱烤鸡 It’s a beautiful, colourful, Mediterranean-style meal full of flavors.这是一道色彩艳丽 风味浓郁的地中海料理 It’s from my book Jamie’s Quick and Easy Five Ingredient Food.菜谱取自我写的书《杰米的五种食材快手菜》 It’s all about five ingredients working really hard, best friends ok?书里全是用五种搭配绝佳的食材完成的菜谱 So we got chicken, beautiful sweet peppers, onion, mint,我们准备的食材有鸡 鲜艳的甜椒 洋葱 薄荷 and we’ve got the most important ingredient,还有最重要的一道食材 harissa, so good,地中海辣酱 太赞了 a lovely mixture of chilis and spices. Delicious!辣椒和香料的完美融合 美味极了 Look at these peppers,看看这些甜椒 they’re so beautiful.多好看啊 Just push in the little core,从甜椒顶部把芯按进去 I want to get rid of the seeds把籽取出来 and then just tear it up into rough size chunks.然后粗略掰成块 I’ve got two onions here.拿两个洋葱 Cut them into quarters,切成四半 两个紫皮洋葱 kind of unpick them like little petals.然后就像剥花瓣一样剥开洋葱 Mix this up, look at the colors, so beautiful.搅拌一下 看看这颜色 太漂亮了 Season it, nice sea salt, pepper as well.加海盐和胡椒调味 We’re going to go in with some extra-virgin olive oil再加点特级初榨橄榄油 just a couple of nice tablespoons加几匙就够了 and a little swig of vinegar.再来一口左右的醋 Vinegar really helps to bring the flavor out of everything.醋可以给把食材中的味道引出来 And then you get the sweetness from the peppers and onions然后甜椒和洋葱的甜味就出来了 and the sourness from the vinegar, sweet and sour.加上醋的酸味 有酸味跟甜味 So it’s going to taste absolutely amazing.待会尝起来就会非常美味 And then I’m gonna use some harissa.现在我要加点地中海辣酱 Now harissa is a North African paste, chili paste.这种酱来自北非 是红辣椒酱 They come in different flavors, but basically it’s pounded-up dry chilies with oil,有多种风味 但主料是捣碎的干辣椒和油 and different versions of spices and the flavor is phenomenal.还加了各种香料 风味非凡 Four nice teaspoons,取四茶匙辣酱 goes into our tray here,加到托盘里 and you can rub it on vegetables, on fish,辣酱也可以抹在蔬菜和鱼肉上面 and in this case it’s going all over the chicken and peppers,这里我们要让鸡和甜椒都裹着辣酱 and that will make all the difference.味道就完全不一样了 Give this a nice little mix.稍微搅拌一下 Then I’ve got a little trick for the chicken, put it in the tray,有一个处理全鸡的技巧 把鸡放到托盘里 hold it nice and firmly, and then get the tip of the knife把鸡扶稳以后 用刀尖 at the top of the carcass and run your knife down.从鸡身顶部开始 让刀顺着往下切 Let the knife do the work.借刀子的重量切下去 Carefully cut that down,小心地切到底 and then we can open it up like a book.然后就可以像翻书一样把鸡打开了 Now the legs take longer to cook than the breasts,因为鸡腿比鸡胸难熟 so we can intervene and what we can do is cut所以我们要操作一下 在鸡腿肉上划几刀 right down to the bone, right, to allow the heat in,划到鸡腿骨 这样热量可以传进去 but not just the heat, flavor, right?不仅更易熟 还更入味 So what we’re doing is we’re evening up the cooking times.这样煮熟鸡腿和鸡胸所需时间就差不多 We’re making it look more appealing,我们还要让鸡看起来更诱人 and literally, I’m rubbing the harissa and the oil现在我要拿辣酱 油和调料 and all these flavors inside and outside the chicken.把鸡肉里里外外抹个遍 The flavor is gonna be so good.味道一定超赞的 And then we’re gonna lay that chicken然后把鸡肉铺在托盘里 on top of the veggies. Let me wash my hands.铺在蔬菜上面 我得洗洗手 A little bit of sea salt on top and then in the oven we go,再撒上一撮海盐 就可以塞进烤箱了 for 50 minutes to an hour at 180 degrees Celsius用180摄氏度烤50到60分钟 which is 350 degrees Fahrenheit用华氏度是350度 and when that cooks, it’s gonna be amazing,烤的时候这点特别神奇 The chicken will cook into the veg,鸡肉的味道会进到蔬菜里面 the veg will steam up and flavor the chicken.而蔬菜会冒汽 给鸡肉增加风味 It’s a beautiful beautiful harmony.简直是首美妙的协奏曲 You’re gonna love it .你会喜欢的 Look at that. The smell is amazing and the way I love to serve it看 闻起来可香了 上菜的时候 我喜欢把这道菜 is actually on a really nice rustic board.摆在一块粗木砧板上面 Beautiful veggies.蔬菜也很漂亮 That harissa has mixed with all the stuff辣酱已经和食材混合过了 that would normally make a beautiful gravy.融为超棒的肉汁 So you get this sauce所以你只要把这个汁 and you just want to scrape that down,刮下来 and then put that back over the chicken. Look at that.倒回鸡肉上面 看哪 Beautiful fresh mint over the top加点漂亮新鲜的薄荷叶在上面 so fragrant, absolutely gorgeous.色香味俱全 美味呆了 Look how juicy it is, you got crispy skin here.看看这肉 嫩得出汁 皮也是脆的 So good.太好吃了 Chili and the spices and all the sticky goodness辣椒 香料和这些美味的粘稠酱汁 serve that with some rice, little flat breads, tacos,配上米饭 面包片 玉米卷一起吃 you know, some nice little couscous,或者一点古斯米 absolutely beautiful. Guys, give that a go.味道也超级棒 你们得试试看 It’s so tasty. What you’re waiting for?超级美味 还等什么? If you enjoyed that and you haven’t seen my book如果你喜欢这道菜 但还没看过我的书 Quick and Easy Five Ingredient Food, then click the link《杰米的五种食材快手菜》 只需要点击链接 and it’s got loads of ideas with five ingredients, check it out.有超多只用五种原料做菜的方法 去看看吧 本书亚马逊有售 此节目可在频道4收看
  • 2021-08-24如何正确地吃寿司开始 如何 吃寿司 和Naomichi Yasuda 我是Yasuda 这里是东京的Yasuda寿司餐厅 今天 我要教大家怎么吃寿司 寿司中最重要的部分是米 米是最主要的原料 人们会谈论鱼怎么样 但是鱼只是第二大原料 – 您好 – 您好 你好 欢迎来到寿司店 今晚我要教你 – 如何品尝寿司 – 谢谢 现在我正在给顾客上酱油 通常在顾客店吃寿司卷的时候 我们会上酱油 这就是酱油 这个是我们独创的调味酱油 酱油是清酒 海苔和木鱼花的混合而制 姜也是一样的 这是我自己做的姜 山葵根也是我自己做 通常 美国人认为山葵就是辣根 但是辣根不是绿色的 山葵是日本本土植物 是一种当地蔬菜 山葵没有强烈的味道 来单独尝一下它的味道 这是100%纯天然的山葵 在冲味之前 舌尖首先尝到了甜味 对 是这样的 那么我要做些寿司卷 这个是大葱 我下来要做金枪鱼葱卷 这是我最喜欢的一种寿司卷 这个是最好的海苔 这种是海苔中最软的其中一种 这是全日本最好的海苔 也就是说这是世界上最好的海苔片 我做寿司用的米来自我的家乡 这是故乡的恩赐 这个量 只是用来做鲔鱼大腹的用量 这是因为鲔鱼大腹的脂肪含量最高 然后卷起来 用卷帘卷起来 寿司卷就做好了 在品尝海苔寿司的时候 海苔会粘在口腔里 日本的海苔是首屈一指的 品尝的时候用手直接拿取 然后请品尝姜的味道 姜不可以蘸酱油 – 好的 – 直接吃可以 有时 人们夹起姜放到寿司上吃 但是这个习惯非常不好 请用直接用手拿块寿司 用手抓寿司的有海苔地方 用米的那侧蘸取酱油 蘸一下就可以 这就是味道的平衡 有很多味道 – 基本上是无法形容的这种味道 – 是的 现在来片姜 – 只吃姜 – 用手直接拿吗 是的 这就是姜的味道 是的 这样能清洁口腔的味道 是的 就是这样 这是一块寿司 我没有放酱油 当你品尝这种寿司的时候 对于用鱼肉做的寿司 如何合理地使用酱油 这是右边 这是左边 寿司放在这里 把寿司翻向左侧 夹稳鱼肉 像这种寿司 用有鱼肉这侧蘸酱油 这就是最好的蘸取方式 上了这种类型的寿司 就这样做 试一下 这是新西兰的帝王鲑 – 向这边翻一下 – 对 不错 夹住 然后这样翻 这样就好 酱油够了 不要抖 – 不要抖 – 不要抖 抖是男士上完厕所才会做的动作 嗨 你好 下来一道菜是金枪鱼 这就是金枪鱼腹肉 金枪鱼腹肉通常有白条纹 我去掉了白条纹 因此这是块纯金枪鱼腹肉 金枪鱼腹肉近80%是脂肪 所以呈白色 也是金枪鱼肉中极肥美的部分 这是所需山葵酱的用量 酱油的用量也不同 入口即化 请品尝 因为大米和鱼肉的温度是不同的 每个细节都能改变这道菜味道 稍等一会 都会对味道都会有很大的影响 在吧台这里和在桌子那边品尝寿司 味道是不同的 由于温度不同 的确很多汁 已经在嘴里融化了 入口即化 味道不错吧 – 好吃 味道很棒 – 是甜的 是的 就像你一样 – 谢谢 – 不客气 1. 用手指拿寿司 2. 不要把姜和寿司混到一起吃 3. 不要抖酱汁 我希望你喜欢我的寿司课 如果你想要了解更多 请点击下面链接
  • 2021-08-24巧克力:短暂但甜蜜的历史Chocolate… food of the gods!巧克力 上帝的食物! That’s the Greek meaning of Theobroma cacao,巧克力在希腊语中是可可树的意思 the name of the tree that provides it.可可树是巧克力的来源 For a plant which is notoriously difficult to cultivate,作为植物而言 可可树公认地不易种植 its takeover of global tastes is decidedly impressive.但从巧克力在全球的风靡可以看出人们对它的喜爱 Although not sold in Britain until the 1650s,尽管巧克力于17世纪50年代才在英国出售 its history goes back about 2,500 years before that,但它的历史可以追溯到大约2500年前 when it was almost certainly first domesticated in Central and South America.当中南美洲人民第一次培育种植出了可可树时 Chocolate was an important part of early Central and South American culture.巧克力是中南美洲早期文化中重要的一部分 The classic Mayans and their successors, including the Aztecs,典型的玛雅人及后代 包括阿兹特人 consumed chocolate, usually as a drink,通常把巧克力当成饮料 with water and perhaps chilli, or thickened with maize.在其中加入水 辣椒或是用玉米增添风味 They also used the beans as currency,他们还把可可豆作为货币 as well as using them in ceremonies from baptism to burial.也会在洗礼葬礼等重要仪式上使用可可豆 It was a rich person’s beverage,作为一种贵族饮料 imbued with health and spiritual properties,巧克力被赋予了健康和神圣的寓意 and inevitably when the Spanish invaded这也不可避免地使得西班牙入侵中南美洲时 and colonised the areas where it was found,将有可可树的地方作为殖民地 they adopted it for their own use.并把可可树据为己有 At first, it was slow to spread.一开始可可豆流传得并不快 When one Spanish ship transporting the beans16世纪时 一艘运送着可可豆的西班牙商船 was captured by the British in the 16th Century,被英国人截获 they apparently threw the cargo overboard,英国人明显把可可豆误认是某种粪便 thinking it was some form of dung.把这些豆子全部扔下了船 However, as the Spanish, and then the French, and then the Italians,然而 当西班牙人 法国人和意大利人 adapted the drink for their own tastes,按自己的喜好调味巧克力饮料 they replaced the water with milk, and added sugar,他们用牛奶代替水 再加上糖 and also started drinking it hot.并开始将巧克力当成热饮饮用 By the time the British cottoned on, 当英国人开始了解它时 it was a rich, thick concoction,巧克力饮料是一种浓稠的混合物 both delicious and pleasingly exotic.既可口又具异国风味 It was also healthy –巧克力也有益健康 17th Century medicine wasn’t always certain17世纪的医学不太发达 what the new foods from the Americas would do to a Western disposition,人们不知道来自美洲的新食物在欧洲会引发什么 but chocolate mainly got a resolute thumbs up.但几乎所有人都对巧克力赞不绝口 Taken correctly, it was said to “restore natural heat,据说适当食用能“让身体恢复热量 generate pure blood, enliven the heart,产生纯净的血液 并活跃心脏 and conserve the natural faculties.”保护自然身体机能” It was also claimed to be an aphrodisiac,巧克力也被认为是一种催情剂 and one author wrote, “Twill make old women young and fresh,一位作者写道 “巧克力能使老年妇女焕发生机 create new motions of the flesh,身体灵活 and cause them to long for you know what,并让她们在做某事时更持久 if they but taste of chocolate.”只要尝一尝巧克力” The Marquis de Sade was said to be addicted to it,据说萨德侯爵沉迷于此 using it to fuel ferocious orgies.用巧克力来引爆纵欲的狂欢 No wonder it was popular!难怪巧克力这么受欢迎! At this time, chocolate was a drink.在当时 巧克力只是一种饮料 But in the early 19th Century,但是到了19世纪早期 manufacturers worked out how to remove much of the fat –生产商们知道了如何去除可可中大部分的脂肪 called cocoa butter –也就是可可油 which could then be added back carefully,可以小心地加回饮料中 to improve the texture, making it edible能改善些口感使巧克力好入口 though still very bitter.但是依旧苦涩 The defatted chocolate became cocoa powder,脱脂巧克力变成了可可粉 which allowed the poor access to their own version of the food of the gods.使穷人终于能够接触到廉价版上帝的食物 It was also used for cooking,可可粉也被用来烘焙 though we had to wait a few more decades for chocolate cake.尽管又过了几十年才出现巧克力蛋糕 It wasn’t until the second half of the 19th Century直到19世纪下半叶 that developments in milk processing, a sharp reduction in the price of sugar,牛奶加工技术的发展和砂糖价格的陡降 and fierce competition between confectionery companies还有糖果公司间激烈的斗争 resulted in the first really popular eating chocolate产生了世界上第一款相当受欢迎的巧克力 milk chocolate.牛奶巧克力 Sales exploded, and chocolate quickly came to mean the stuff you ate,销量爆增 巧克力也很快从一种饮料 not the stuff you drank.转变成固体食物 Less than 50 years later,过了不到半个世纪 chocoholics could choose from an ever-increasing range巧克力爱好者的选择范围逐渐扩大 of bars, boxes and novelty shapes.有条状的 盒状的和新奇形状的巧克力 Today chocolate is polarised –如今巧克力呈现两极化 from cheap, milky, sugary stuff, to high-end black bars of joy.有便宜的含奶含糖巧克力也有高档黑巧克力 The former, we’re told, high in sugar and fat,我们被告知 前一种糖和脂肪含量较高 is leading to an obese nation,导致了肥胖族 but the latter, it’s hinted, may actually be beneficial.但是后者 暗示对健康或许确实有益 Early studies suggest small doses of very dark chocolate,早期研究表明 少量的纯黑巧克力 rich in anti-oxidants, theobromine and caffeine富含抗氧化剂 可可碱和咖啡因 may make us happier, healthier and less stressed.也许能让我们更开心 更健康 更少压力 Perhaps those 17th Century chocolate lovers were right after all.也许那些17世纪的巧克力爱好者是对的 Thanks for watching.谢谢观看 Don’t forget to subscribe and click the bell to receive notifications for new videos.别忘记订阅并关注接收新视频的通知 See you again soon!下期再见!
  • 2021-08-24成为葡萄牙国宝的菜谱– [Narrator] These little custard tarts,-[旁白]这些小蛋挞 these eggy, sugary treats are everywhere in Portugal.这些鸡蛋味的甜点在葡萄牙随处可见 Here, here, and here.这里 这里 看这里 Some say the Pastéis de Belém is the original有人说Pastéis de Belém是 pasteis de nata, or custard tart.纳塔馅饼或蛋挞的起源地 In this little factory, through this kitchen,在这个小工厂 通过这个厨房 there’s a recipe that has been kept top secret有一个食谱已经保持了 for almost 200 years.近200年的最高机密 – Not this one, guys.-这里不能拍摄 伙计们 You can’t get in here.你们不能进来 I’m sorry.十分抱歉 Okay, I’m Miguel Clarinha, and I’m part of我是米格尔·克拉伦哈 the management of Pastéis de Belém.过去是这个店管理层的一员 This special recipe you will only find here, at this shop.这个特别的食谱你只能在这家店找到 We sell an average of about 20,000 tarts a day.我们平均每天卖2万个馅饼 In the summer, maybe around 40,000 cakes.在夏天 可能卖大概4万个蛋糕 A lot of cakes.超级多蛋糕 – [Narrator] Pastéis de Belém, as they call them here,-[旁白]Pastéis de Belém正如他们说的 are simple tarts, really: egg yolk, milk, some flour, sugar,这里都是简单的馅饼 真的:蛋黄 牛奶 一些面粉 糖 but it’s how they make them in complete secrecy但他们是怎么用这个秘方制作 that makes these tarts a national treasure.使得这些馅饼成为国宝的 – We have six people knowing the recipe.-我们有六个人知道菜谱 In the family, my father, my cousin, and myself.在我的家族里有我父亲 表妹 和我自己 We all trained the three chefs,我们都训练这三个厨师 which is Vito Artur Domingos, Yodizel Janeiro,维托·阿图尔·多明戈 尤迪泽尔·珍内卢 and Carlos Martins.和卡洛斯·马丁斯 – [Narrator] The recipe is so secret,-[旁白]菜谱太神秘了 all the bakers sign nondisclosure agreements所有的面包师都签了保密协议 to keep the timeless tarts a true mystery.让永恒的馅饼成为一个真正的谜 – Pastéis de Belém is one of the earliest recipes-Pastéis de Belém是最早的菜谱之一 at least here in Lisbon.至少在里斯本这里 We know that the recipe was invented我们知道 配方是在 in the Monastery of Jeronimos in the early 19th century.19世纪初的杰罗尼莫斯修道院发明的 This one.这里 – [Narrator] Once they have the recipe, the chefs,[旁白]一旦他们有了菜谱 厨师们 now sworn to secrecy, are given keys to this door.就得发誓要保密 然后得到这扇门的钥匙 – They work inside the factory in a separate room-他们在工厂里一个单独的房间里工作 that we call the oficina do segredo in Portuguese.我们用葡萄牙语称之为oficina do segredo It’s like the secret shop or secret room.这就像秘密商店或秘密房间 They have to work in a separate room,他们必须在被分离的房间里工作 because the process can only be seen by them.因为只有他们才能看到这个过程 ’Til today we haven’t found anyone that explained the recipe直到今天 我们还没有发现任何人 as it is.泄露了这个菜谱 If it happens, well, we probably would have to lock him up如果真的发生了 我们可能不得不把他 in the basement and throw away the key.锁在地下室然后把钥匙扔掉 [laughs]No, just kidding.[笑]这只是开玩笑 – [Narrator] Okay, secret-keeper.-好吧 秘密守卫者 What’s the best way to eat one of these custard tarts?吃这些蛋挞的最好方法是什么? – Usually I like it simple, but that’s just me.-通常我喜欢简单的吃 但那只是我 Most people like with a little bit of cinnamon on top.大多数人喜欢在上面加一点肉桂 This is the hard part of the job.这是工作的难点 – [Narrator] Yeah, this is super hard.-[旁白]是的 这超级难 I don’t know how you do it.我不知道你们是怎样做到的
  • 2021-08-24世界各地早餐大赏不论你在世界哪里醒来 丰盛的早餐是开启一天最好的方式 不论是一桌精心制作的饭菜 还是香甜可口的小餐 本视频向您展示世界上的早餐 摩洛哥的早餐很简单 早餐有鸡蛋和面包 油炸面包圈sfenj 会受到甜食爱好者的欢迎 这种面包圈淡嘴或淋上蜂蜜吃 摩洛哥早餐也作为茶点时间的美食 地中海地区 Shakshuke通常是地中海和中东地区常见的早餐菜肴 这道菜通常在美味的番茄酱汁中 烹煮 烘烤 炒制鸡蛋 这道菜认为起源于突尼斯 后经犹太移民传播至以色列以周边地区 在英国 一顿丰盛的英式早餐 意味着你盘子里的空间所剩无几 有时被称为油炸食品 这道菜的特色是单面煎的鸡蛋 香肠 炸面包 培根 豆子和西红柿 再配上一杯热茶 一些当地居民还会搭配蘑菇 黑布丁和土豆 做成终极版的英式早餐 日本的传统早餐包括一些系列小份食物 通常由味增汤 鱼 米饭组成 而米饭上面通常打个生蛋 大豆经发酵而制成的纳豆 混合了酱油和芥末也会在早餐食用 菲律宾早餐以酸甜美味的tapsilog开始 薄薄的牛肉塔帕与煎蛋和大蒜炒饭一起上桌 牛肉通常用酱油 酸柑汁 醋 糖和大蒜腌制 虽然美国各地的早餐各不相同 但早餐往往包括一些常规的小吃 美国人喜欢吃鸡蛋 培根 香肠 以及烤面包或薄煎饼的淀粉类食物 南亚菜肴halwa poori深受印度和巴基斯坦人民的喜爱 poori是由小麦粉制成 可与一种炸制的辣鹰嘴豆咖喱chana masala 土豆 甜牛奶 以及由粗面粉做的甜食halwa一起食用 在缅甸品尝可口的mohinga汤 缅甸人最喜欢的是米线和鱼汤 配以柠檬草 大蒜和鲶鱼 它被认为是缅甸的国菜 在土耳其 “kahvalti”是一种精心制作的早餐 这是一个土耳其单词 意为“早餐” 它包括新鲜的羊奶酪和喀什卡瓦等奶酪 黑橄榄和绿橄榄 新鲜出炉的白面包 水果蜜饯 蜂蜜 甜黄油 以及大量用土耳其茶杯冲泡的红茶 哥伦比亚汤Chengua是由 牛奶 水 葱和鸡蛋做成的丰盛的汤 这道汤加了香菜叶 上面放了一片叫做calado的老面包 这种面包在Chengua中会变软 在保加利亚 Banitsa是一种早餐吃的传统酥饼 它的做法是在千层酥皮之间铺上鸡蛋和奶酪的混合物 然后在烤箱中烘烤 可以热着吃 也可以冷着吃 烤鱼和咸鱼是圭亚那传统的早餐 它是由煮过的加盐鳕鱼与番茄 洋葱 大蒜和胡椒一起炒制而成 它与烤面包(一种微甜的面包)一起食用 西哥的早餐是不容错过的 Chilaquiles是将炸玉米饼浸泡在红色或绿色的调味汁中 然后淋上奶油 奶酪和洋葱制成的 在多米尼加共和国 Mangu是一道很受欢迎的早餐菜肴 它是由煮熟的大蕉 捣碎的黄油 煎蛋 多明尼加香肠和腌洋葱组成 Mas huni是马尔代夫的一道传统早餐 金枪鱼是与辣椒碎 洋葱碎 现磨碎的椰子 它和roshi大饼一起吃
  • 2021-08-24英式泡茶法想要知道如何用英式方法泡一杯茶吗? 你真幸运!我刚好烧好水 《缺英》 在《缺英》频道的上一集 我们分享了一些让茶成为英国文化关键部分的历史片段 我可不是说美国人不喜欢茶 你们喜欢!只是不是我们英国人所了解的那样 首先 美国人们喝的茶百分之八十五都是冰镇的 然而 在英国 我们需要更加温暖 强劲的茶 以此来应对英国阴雨连绵 狂风乱作还经常灰暗的日子 和我一起 让我给你演示如何英式泡茶法泡出好茶 如何泡一杯完美的茶? 英国人泡茶是非常严肃谨慎的 谨慎到甚至乔治•奥威尔都写了一篇文章 探讨如何完美泡茶 近来的研究表明 要想泡一杯完美的茶 需要用刚刚烧开的沸水 在英国 一般都是用电水壶烧开的水 就像这个 茶包要泡二到五分钟 时间长度依照个人喜好即可 我们还会在茶里加一些牛奶 茶里的牛奶之谜 先加牛奶再泡茶?还是先泡茶再加牛奶? 百分之九十八的人喝茶要加奶 这一点非常关键 而且这个问题也给我们的国家造成了持久的疑惑 但是不要慌! 英国伦敦大学学院的科学家终于解决了这个问题! 他说在杯里泡茶时 要先放水再倒入牛奶 这样就不会干扰泡茶的过程 但如果在壶里泡茶 那就应该先加牛奶 终于解开了谜题!我为此有过无数的难眠之夜 啊 这倒是提醒我了 你最喜欢什么茶? 要怎么喝茶呢? 在英国 绿茶和花草茶逐渐时兴 有一些人像我一样喜欢喝伯爵茶 你应该期待喝到一杯英式早餐茶 它是一种混合红茶 一直以来最受欢迎 在家泡茶时 我们会痴迷于用茶包 你会发现 餐馆和宾馆一般会提供散装茶叶 泡茶没有你想象中的简单 你应该先准备好回答以下几个问题 你喜欢建筑工式的茶吗? 它是一种加奶加糖的浓茶 之所以有这个名字是因为所有的建筑工和手艺人 实际上任何与家居有关的人 都喝这种茶 不过也许别给窃贼端上一杯 或许你喜欢“白无式”的茶 也就是加奶不加糖 你喜欢散装茶还是茶包呢? 浸饼 浸饼就是将饼干 也就是像这个没那么甜的曲奇泡在茶里的艺术 近日研究发现最好的浸泡饼干是佐茶饼 巧克力饼干会更好 就我而言 我喜欢消化饼干 当然啦 抛开它不好听的名字 它的味道非常好 而且泡着吃也很棒 嗯! 太好吃了! 相信我!泡美式小饼干的话可不是这个样子了 它们在高温下会变成碎屑 想都别想 不管是红茶 绿茶还是花草茶 散装茶叶还是茶包 热还是冷的 加不加奶 加三块糖还是不加糖 我想我们一定会认同别人泡的茶是最棒的 哦!谢谢!这是为我泡的! 我们也想知道你是怎样泡茶的 在评论区或推特@ANGLOPHINIA告诉我们吧 记得你也可以给我的脸书点赞哦 现在何不去烧水 喝着你爱喝的茶看《缺英》的其他视频呢 感谢收看! 嗯! 这一集比消化饼干还棒呢! 你应该去看看那一集! 哦!这集也很棒!
  • 2021-08-24如何制作燕麦奶大家好 欢迎来到新食谱视频 在这个视频中我会展示我是怎么制作燕麦奶的 并且在过程中 我将会教你一些小妙招和窍门 既然要做你自己的燕麦奶 很显然你需要一杯燕麦片 这些大约有100克燕麦 然后需要在冷水中泡一晚上 或者在温水中泡20分钟 如果着急 显然你可以完全跳过这个步骤 这不是制作燕麦奶的必要步骤 在温水中浸泡大约20分钟后 燕麦片看上去就会像这样 然后要用过滤器过筛浸泡好的燕麦 把水分过滤掉 燕麦挤干过滤好后 就要放进高速搅拌器里 当然我们还要往里加一些水 我要用大约一升水 你也可以用700毫升的水 大约三杯水 你用的水越多 就越像 你在商店买到的燕麦奶 现在我们要搅拌 在高速搅拌器里搅拌大约2分钟 如果你没有高速搅拌器 那我建议燕麦浸泡一下 那样燕麦就会更容易被搅拌均匀 不过无论你的搅拌器是哪一种类型的 确保给它一定时间 大概两分钟吧 这样燕麦和水搅拌得会很均匀 步骤这么几个 燕麦奶做出来了 口感细腻 并且放进容器里后 在冰箱里最多能存放三天 如果你想喝比我展示 口感更加顺滑的燕麦奶 那就要用到网袋了 我展示一下怎样使用网袋 方法不需要任何解释 粗棉布也行 手头上有什么就用什么 实际上就是把燕麦片和水的混合物 用网袋过滤一下 然后该挤出奶了 不管你做的是燕麦奶还是别的 这个方法同样适用于任何奶的制作 无论做的是杏仁奶 榛子奶 麻牛奶 松仁奶 无论你想要做哪种奶都行 当你快做好的时候 你会注意到网袋里还剩些粉末 是剩余的燕麦 你可以留着这些燕麦 这样就能把它加进你的奶昔里 这样就能有一些额外的纤维 你也可以冷冻它们 粉末够了以后可以用来做燕麦饼干 粉末有很多用法 通常我会把最好的奶再倒回搅拌器里 这样就能很方便地把它倒进罐子里 现在你有我之前提到的 非常基本简单的食谱来制作燕麦奶 不甜也不咸 你可以用它来做任何类型的食谱 但如果想要制作更甜的燕麦奶 我建议混合进一个蜜枣 或者可以加一丁点香草 或者加一点儿肉桂 无论你想要做成什么口味都取决于你 希望你们都喜欢这个视频 下一个视频见 身体健康 照顾好自己 再见啦
  • 2021-08-246分钟教你做美味火腿奶酪欧姆蛋大家好 欢迎收看Crouton Crackerjacks 今天我来教你们做一个美味的火腿奶酪欧姆蛋 许多人被欧姆蛋这个名字吓唬住了 不用怕 做欧姆蛋很容易 也很快 但在做的过程中有些要点和窍门你需要知道 我会演示如何在家做出完美的欧姆蛋 足以和餐馆里的媲美 话不多说 我们开始吧 要做火腿奶酪欧姆蛋 显然我需要一些火腿 现在我手上有一些火腿 我要把它们大致切成方块 我手上的刚好是成片的火腿 愿意的话 你也可以买切好的火腿来做 如果你不喜欢吃火腿 那就用任何你喜欢的配料 哪怕是蔬菜 或者培根 香肠 无论你想用什么 只要是你喜欢的就可以 我喜欢火腿和奶酪 也正是我在做的 火腿都切好了 先把它们放在一边 至于鸡蛋 我这里有三个大鸡蛋 把这些鸡蛋打入碗中 打了三个蛋 因为我喜欢三个蛋的欧姆蛋 如果你想要小一点的欧姆蛋 当然可以只用两个鸡蛋 如果你想要特大号的欧姆蛋 那可以用6个鸡蛋 但传统欧姆蛋是用3个蛋 就像我这样 接下来 往鸡蛋里加入大约一大汤匙的水 然后用叉子把蛋打散 水帮助分解蛋白和蛋黄 这样更有粘着力 如果你不想加水 那就不必加 但是 无论如何都不要加牛奶 在鸡蛋里加奶 只会让蛋变得奇怪 并且会一团糟 别往里加牛奶 要么加水 要么什么都不加 如果你要给蛋调味 现在正合适 因为我用的咸火腿 已经够咸了 所以我现在先不调味了 把鸡蛋打好 然后放到一边 我们就可以预热锅了 这里是一口8英寸的煎锅 对三份蛋的欧姆蛋来说大小正好 中火烧热平底锅 然后加入大约一茶匙植物油 放入单块黄油 黄油可以防止蛋液粘锅 植物油则很好地避免了黄油块被烧炙 所以你需要结合使用这两种油 如果你想用橄榄油 椰子油也行 我手边只有植物油 所以就用它了 你需要确保平底锅加热到很高很高的温度 黄油开始变棕的时候 锅的温度就够高了 一旦黄油变成好看的金棕色 你就可以缓慢倒入蛋液了 请注意 我是慢慢倒进去的 不要一下全倒进锅里 因为这会使热油四处飞溅 还会降低煎锅的温度 但你要让锅保持高温 所以请缓慢倒入蛋液 这儿 我是以原速呈现的 所以你就能看到这做起来有多快了 或者说欧姆蛋做好有多么快 你可以看到这口锅有多烫 因为蛋液一碰到锅就滋滋作响 煎蛋的时候 你需要用到锅铲 轻轻地 略微缓慢地 把煎好的蛋推到一边 让顶部的蛋液流到成型部分的下面 基本上 你要做的就是在翻面之前把蛋全都煎熟 我知道很多人不给欧姆蛋翻面 我不喜欢那样做 因为那样做成的欧姆蛋是溏心的 那种……我受不了那样的欧姆蛋 煎蛋的时候 像我说的 慢慢地 把煎好的挑到一边 让蛋液流下去 基本上 你这么做后 煎蛋会成好几层 呃 它们会粘在一起 这样 鸡蛋就会全部煎熟 重复这个动作 直到顶部没有可以流动的蛋液 你看 大部分都煎熟了 只剩下这一点点蛋液 现在你要确保煎蛋没有粘锅 可以看到我的煎蛋没有粘锅 现在我要给煎蛋翻面了 你最好把火关掉 因为煎锅里的余温已经足够了 不需要再继续煎了 因为你不会想吃又硬又难嚼的煎蛋 我现在要开始翻面了 这对我来说就是灾难 呃 因为这些蛋没有全部煎好 没有充分煎熟 如果你也没煎熟 用锅铲翻动一下 让煎蛋稍微紧贴锅底 所有工作做完后 就看不出有什么瑕疵了 因为奶酪会覆盖欧姆蛋 但是现在 你该给欧姆蛋放填料了 因为我做的是火腿奶酪欧姆蛋 我要放点奶酪 我用的是口味略重的车达奶酪 (sharp cheddar) 你想用淡味切达奶酪也行 (mild cheddar) 我还要放一些火腿块 这些火腿我还没有加工过 也没有预热过 煎蛋的温度可以融化奶酪 还可以加热火腿 我喜欢三层的欧姆蛋 所以 先把1/3的欧姆蛋折起来 卷到火腿和奶酪上 这样我再把它折到盘子上 就会有三层欧姆蛋了 这就是我的餐盘了 我已经做了一些土豆煎饼 街边小餐馆卖的那种 我没有录如何做土豆煎饼 如果你想知道我是怎么做的土豆煎饼 请在视频下面留言 轻轻按住我之前卷起来的部分 把欧姆蛋卷到餐盘上 我在这里弄破了一点 这不要紧 再优秀的人也难免出错 再卷一卷 再加点奶酪 把破的地方盖住 我现在就在这么做 再往欧姆蛋上撒些奶酪和火腿 现在能看出这是火腿奶酪欧姆蛋了 再稍等一会 就真正完成了 等煎蛋的温度融化了上面的奶酪 欧姆蛋就做好了 可以端上桌了 如果你们对做欧姆蛋有任何疑问 希望我都解释清楚了 我尽力了 如果你们有疑问 请给我留言 喜欢这期视频的话 请给我点个赞 十分感谢 想了解更多美食 就关注我吧 感谢观看 我们下期再见
  • 2021-08-24简单方便的法式吐司大家好 欢迎收看今天的节目 今天我会教你如何制作简单美味的法式吐司 法式吐司做起来并不复杂 也不需要什么昂贵的配料 你懂的 有的食物保持原汁原味会更好 法式吐司就是其中之一 言归正传 让我们开始制作吧 首先 做法式面包时 我们需要一点蛋糊 拿一个馅饼盘并在里边打两个大点的鸡蛋 你们可以更仔细些 别像我一样把蛋壳混进去 没人会想在法式吐司里吃到这种嘎吱响的东西 我在这个盘子里打了两个蛋 在我往里边加其他材料前 要先用叉子把蛋打散 我选择用馅饼盘是因为 用这样又宽又浅的盘子 需要给面包涂这些蛋糊时会方便点 现在往蛋里加¼杯牛奶 如果你觉得不够精致 也可以用奶油或者稀奶油 再加入一茶匙的砂糖 以及⅛到¼茶匙的肉桂 加入少许盐 大概⅛茶匙 加一点点香草 香草精就很不错 用叉子将这些原料搅拌均匀 让蛋液顺滑 牛奶可以帮我们把鸡蛋打散 我们需要的是顺滑的蛋糊 你不会想要法式吐司上出现鸡蛋块的 搅拌成这样就差不多了 现在我来说说面包 我用的是德州吐司 德州吐司就是一种普通的三明治面包 但它比一般的三明治面包要切得更厚一些 它是一种干面包 可能看起来有点寒酸 每片切片大约¾英寸厚 这正是我们需要的 我们需要厚点的面包片来做法式吐司 我们就用这种普通的三明治面包来做 如果你想你也可以用布里欧修 法式面包 或者其他任何你喜欢的面包 我只是刚好比较喜欢普通的三明治面包 它能让我做出我心里最棒的法式吐司 现在拿一个煎锅放在中高火上加热 准确的说是中火到中高火之间 往里边加大约一茶匙的植物油 再加一小块黄油 我既放了植物油又放了黄油是因为 我喜欢用黄油煎东西的味道 而且黄油不会粘锅 而植物油可以提高黄油的燃点 防止黄油烧糊 你肯定不希望有糊了的黄油混在你的法式面包里 唔 也许你想 但起码我不想这样 所以我两个都加了 在你把第一片吐司放进去之前 得先确定油够热 否则你的吐司就会粘锅 你一定不希望它发生 当黄油中的乳固体开始变成金黄色 就说明油温足够了 我不知道在视频里能不能看清楚 但他们确实已经开始变成金色了 这就说明一切就绪 可以开始做法式吐司了 接下来我得再搅拌一下 搅拌一下蛋糊 防止肉桂粘底 快速把面包片浸在蛋糊中 翻个面 让面包另一面也被蛋糊覆盖 让多余的蛋糊自然滴落 然后把它放进你的煎锅里 有很多法式吐司的菜谱让你把吐司浸泡在蛋糊里 我不太喜欢用浸泡的面包做法式吐司 你可以这么做 但是我不太喜欢 我不喜欢它吃起来口感像蛋挞一样 我还是希望它的中间是面包的口感 所以我只是在两面裹了一层薄薄的蛋糊 把面包在锅里煎几分钟 直到底部变成金黄色 不要去试着移动面包 就这么放着就好 当面包周围的气泡变小 气泡不再激烈地炸裂时 说明是时候翻面了 记得确定一下 底部应该呈金黄色 你就可以进行下一步了 翻个面 煎另一面 烹饪一到两分钟 等周围的气泡逐渐平息 盛出 放进盘子里 在锅里再加一点黄油和植物油 然后就可以继续煎剩下的法式吐司了 对我来说 这样两个蛋做的蛋糊 大概能用德州面包做六片吐司 刚好够我和我的室友吃 继续用法式吐司的烹调方法烹制剩下的面包片 现在 你可以享用这些吐司了 可以往上面倒一点美味的枫糖浆 还觉得不够精致的话 可以再撒一点糖粉 如果你喜欢的话 还可以在吐司上加个煎蛋或者培根 或者加一小碗新鲜水果也很不错 但就像我说过的 有时让美食保持原味会更好 而法式吐司就是其中之一 现在 去试试这个食谱吧 如果你试过了并觉得很不错的话 在下面评论中告诉我 如果你喜欢这个视频 点个赞 订阅频道 及时收看最新视频 发现更多美食 感谢收看 下次见
  • 2021-08-24餐厅风味的煎土豆饼欢迎继续收看我的节目 今天 我会教大家制作 餐厅风味的土豆煎饼 我上个视频中大多数评论都说 大家想看我怎么做煎土豆饼 所以下面我就来展示一下 你所需要的原材料非常简单 一个土豆 适量黄油和植物油 还有本视频我教你的技巧 好了 话不多说 让我们开始吧 当然啦 这个食谱 肯定要用到一个土豆 我用的黄皮土豆 你也可以用红皮土豆 我比较喜欢黄皮土豆的口感 不要用太软的土豆 太软的做出来效果不好 所以一定要用黄皮或红皮土豆 现在我来给土豆削皮 至于土豆的大小 如果你做一份单人份的土豆饼 一个四到五盎司的土豆就最好了 好的 我们现在继续 用削皮刀给土豆削皮 土豆削好皮后 你就要把土豆刨成丝 我用的是一个盒型擦丝器 你可以在任何超市 用几美元买到它 但你得把刨好的土豆丝 泡到一碗水里 来防止土豆氧化 当土豆氧化之后颜色会得难看 大概红棕色的样子 这会让它没那么诱人 这没有害 但真的会让人没有食欲 所以记得把它泡到一碗水里 当你把土豆全部刨成丝 你可以看到这个水 充满泡沫浑浊不清 颜色白白的 这都是土豆里面的淀粉 你要把这些泡出来的淀粉都洗掉 然后把这些土豆丝 放到一个筛子里 用冷水洗它 直到过滤出来的水变得清澈 不能让一丁点淀粉 粘在土豆饼上 因为这会带来麻烦 让土豆饼粘在锅底 所以 继续在冷水里洗它 直到流出的水清澈 然后你需要让土豆丝变干燥 我将一片面粉袋布 铺在我的灶台上 用手尽量将土豆丝的水分挤出 然后把它们铺撒在一块布上 你可以用纸来代替 用干净的厨房纸也行 厨房纸是干净的 你要做的就是 尽可能吸干这些土豆丝的水分 我把面粉袋布抬高 然后把它盖在土豆丝上面 一会它就会吸走土豆丝的水 你要让土豆丝尽可能干燥 当然 不要让它们脱水 当你觉得水分已经 被吸到不能再吸的时候 你就把土豆丝翻松 把它们翻松是为了 让它们跟空气接触 以及 在你煎土豆饼之前 在空气中干燥大概五到十分钟 然后又一次让它们尽可能干燥 现在让它们在这里待五到十分钟 然后我们就开始煎啦 现在我加热这个八英寸的煎盘 或者你叫它什么都行 当温度处于中温和中高温之间 往盘里放入 多一些植物油和一块黄油 不要被这么多的油吓怕 煎这个土豆饼就是要这么多油 差不多放两勺半汤匙的油在煎盘里 会让土豆饼煎得金黄 而且能够防止土豆粘在盘底 你也不想土豆粘在盘底的吧 当油变成金黄色的时候 就可以开始往盘里放土豆了 把土豆铺成满满一层 就像视频开头说的那样 这里是四到五盎司的土豆 轻轻地把它往盘底压 然后拿个盖子盖住它 盖住它是为了 让蒸汽将土豆所有地方焖熟 土豆饼底会变成漂亮的金黄色 需要盖上盖子煎它五分钟 在这五分钟内不要打开盖子 不用管它 让它自己煎就好 再把温度控制在 中温和中高温之间 五分钟后打开盖子 能看到土豆饼周围 是很漂亮的金黄色 这就说明可以翻面了 然后放一些胡椒粉调味 接着给它翻面 翻面后需要再煎两到三分钟 你可以看到这个金黄色有多漂亮 这都归功于大量的植物油和黄油 如果你不放这么多油 就煎不出这样的金黄色 如果你在餐厅里吃 餐厅就是这样做的 你肯定不想去餐厅后厨看看 他们做菜的时候放了多少油 但是 这就是做这个土豆饼的秘诀 好了 现在起锅 用你喜欢的食材搭配装盘 这里我放了一些炒蛋和煎培根 我知道肯定会有人问 我不能用从杂货店 买的速冻土豆饼吗 当然可以 但是 你得在煎之前把它解冻 好 这就是在家做煎土豆饼的方法 不能再简单了 只需要土豆 黄油 植物油 视频里的做法就是其中秘诀了 希望大家喜欢 感谢观看 若喜欢这个视频 请给我点个赞 感激不尽 点击订阅 获取更多美食视频 请关注我最新的视频 感谢收看 下次再见
  • 2021-08-24香蕉保鲜小妙招Many fruits and vegetables can be stored in the refrigerator许多水果和蔬菜可以储存在冰箱里 to help extend the shelf life以延长保质期 Produce like apples, melons, berries, citrus, and stone fruit像苹果 甜瓜 浆果 柑橘和核果等产品 keep very well in the refrigerator.可以在冰箱里保存得很好 Other items, like avocados,其他产品 像鳄梨 should ripen on the countertop first应该先在台面放熟 to best prepare and preserve them.以便更好地准备和保存 Remember to keep leafy greens stored in ice water记得把绿色蔬菜放进冰水里 or standing up in a vase of water like fresh-cut flowers或者像鲜切花一样竖立水中 for the longest shelf life以获得最长保质期 There are also plenty of tips还有很多建议 available for storing produce that you didn’t completely use.可以用于储存你没有完全用完的产品 For example, unused avocado can be submerged in water比如 不用的鳄梨可以浸水 and placed in the refrigerator,然后放进冰箱 and the exposed flesh will not brown.这样裸露的果肉就不会变成褐色 Finally, special storage containers, like Food52’s stow away bowls,最后 专用储存容器 像Food52网站上的碗 can keep things like potatoes, mushrooms, garlic, tomatoes, and onions good for longer可以更好更久地储存 像土豆 蘑菇 大蒜 番茄 和洋葱 since they require dark, cool spaces.因为它们需要凉爽避光的环境 Bananas are another popular fruit,香蕉是另一类很受欢迎的水果 and if you’re not into banana bread, you’ll want to keep them fresh如果不做香蕉面包 你会想让它们保鲜 and ready to eat for a longer period of time.以便食用更长时间 But how?但要怎么做呢? “Respect!”尊重! “Power!”力量! “Banana!”香蕉! “Banana!”香蕉! While keeping most fruits and vegetables fresh longer尽管大部分水果和蔬菜的持久保鲜 is simply a matter of knowing where to store the produce,只需知道在哪里储存产品 some items call for a bit more attention.但有些产品的储存需要额外注意 As bananas ripen, they produce ethylene gas,当香蕉成熟时 会产生乙烯气体 primarily in the stem, which then spreads to the rest of the fruit先从根部释放 然后扩散到其余部分 to help it ripen.以帮助香蕉成熟 One method for storing bananas is the popular plastic wrap technique.较受欢迎的一种香蕉存储是保鲜膜技术 Some people wrap the stems of a bunch of bananas with plastic wrap人们用保鲜膜裹住一串香蕉根部 to slow ripening.来减缓香蕉的成熟 It is, however, more effective to wrap the stems of individual bananas to prevent ripening然而 单根包裹防止香蕉成熟更有效 instead of while they’re all attached to one another.而不是把它们包裹在一起 By wrapping the stems individually,通过将香蕉根部单独包裹 there are fewer places for the ethylene gas to leak out乙烯气体释放到更少的地方 because the stems are more fully covered.因为香蕉根部已被充分包裹住 It’s also possible to simply place bananas in the refrigerator当香蕉成熟到你喜欢的程度时 once they are as ripe as you like.可以直接把它们放进冰箱 This method cuts back on the use and waste of plastic wrap这个方法减少了保鲜膜的用量和浪费 as well as preserving your bananas.同时也让你的香蕉保鲜 Don’t forget, you can always peel and freeze bananas不要忘了 如果香蕉太熟了 if they are becoming too ripe, as well.你也可以剥皮然后冷冻 Frozen bananas keep for up to six months,冷冻香蕉可以保存多达六个月 which considerably extends the shelf life of the fruit.这大大延长了水果的保质期 There are three ways to freeze bananas that are each useful in their own way.有三种冷冻香蕉的方法 每种都各有用处 Before choosing a method for freezing your extra, ripening bananas,在选择一种方法冷冻多余变熟的香蕉之前 think about how you’ll most likely use the bananas after they are frozen.想想你将最可能如何使用冰冻后的香蕉 “I mean, it’s one banana, Michael.“我说 就一根香蕉 Michael What could it cost?能花多少钱? ten dollars?十美元?” Frozen bananas are commonly used for making smoothies and dairy-free ice cream.冷冻香蕉常被用来制作冰沙和无奶冰激凌 They can also be used for baking by being mashed after thawing from the freezer.拿出冰箱解冻后捣碎 它们也可用于烘焙 Another way to use frozen bananas冰冻香蕉的另一种用法 is to place them on top of things like cereal, oatmeal, or acai bowls.是将它们放在一些东西像谷物 燕麦片 或者阿凯碗的顶部 Don’t forget, frozen bananas can also be dipped in chocolate or yogurt别忘了冷冻香蕉也可以蘸上巧克力或酸奶 and coated with a topping.再涂上一层配料 One method for freezing bananas一种冷冻香蕉的方法 is to flash freeze them after preparing the bananas.是在准备好香蕉后进行快速冷冻 To do so, peel the bananas and cut them into slices.这种方法需要把香蕉去皮后切成薄片 Next, place the slices on a baking sheet in a single layer.接着把香蕉薄片放在一个单层烤盘上 Put the baking sheet in the freezer for a few hours,把烤盘放在冰箱里几小时 then once the banana slices are frozen,一旦香蕉薄片冰冻住了 transfer them into a freezer-safe bag.把它们转移到冰箱冷冻袋里 This will keep the banana slices from freezing together in a clump,这可以防止香蕉薄片被冻成块 and will also prevent your blender from burning out也可以防止你的搅拌机 by processing large chunks of frozen bananas.因为加工大块的冰冻香蕉而烧坏 Another way to freeze bananas is to simply peel them,另一种香蕉冷冻方式是将香蕉简单去皮 put them in a freezer-safe bag, and place them in the freezer.放入冰箱冷冻袋里 然后放进冰箱 This method is particularly versatile这种方法有多种用途 because the bananas can be broken into smaller pieces因为香蕉可以被打碎成小块 to put into a blender or a food processor.放入搅拌机或者食品加工机 The whole bananas can also be thawed完整的香蕉也可以解冻后 and then mashed to go into baked goods like muffins or banana bread.捣碎制成烘烤食品 如松饼或香蕉面包 While it is possible to freeze bananas in their peels,虽然香蕉也可以带皮进行冷冻 it is better to avoid this.但最好避免这样 Bananas frozen in their peels are safe to eat,带皮冷冻的香蕉吃起来没有问题 but the peels turn dark brown or black and get soft但果皮会变成深棕或黑色 然后变软 which makes removing the peels very difficult.这样去皮就会变得很困难 So make the most of your bananas所以好好食用你的香蕉 and freeze them when they are just starting to get brown spots on the peels当果皮开始有棕色斑点时冷冻它们 to maximize the sweetness of the fruit.以最大化享受果实的甜 Check out one of our newest videos right here!可在这里观看我们最新的视频 Plus, even more Mashed videos about your favorite food preservation tricks此外 关于你最爱食物的保鲜技巧 are coming soon.更多视频即将发布 Subscribe to our YouTube channel订阅我们的YouTube频道 and hit the bell so you don’t miss a single one.定时确保你不错过任何一个视频
  • 2021-08-24如何制作完美的牛排I’m going to show you how to make the perfect steak下面我将示范完美牛排的制作方法 This recipe is gonna hold your hand and give you the tips and shortcuts这份手把手式的食谱会传授给你其中秘诀和捷径 so you can get it right every single time令你每次做牛排都能得心应手 This here is the griddle pan这是烤盘 Now in Italy they’ve got an old old method of cooking在意大利有个相当古老的烹饪方法 called Alma Tony叫做Alma Tony It means under the brick意思是“砖压”烹饪 We’ve got these beautiful sort of shark tooth ridges盘底这些呈鲨鱼齿状隆起的漂亮纹路 which are gonna give you those incredible bar marks会给食物烙上很棒的条痕 But also in my hand is a thick heavy grill lid我手上还有一个厚重的的烤盘盖 You’ve got the cooking and the weight from both sides这样食物两面都有承重 都会煎到 and it’s gonna give you the juicest meat.就能做出最鲜嫩多汁的肉来 So we’re gonna cook a beautiful sirloin steak.下面我们要做一道美味的西冷牛排 Now look, lots of people get their steaks from the supermarket,有不少人在超市里买牛排 and they get thin little steaks like that,买到的牛排薄得可怜 and it’s so hard to control the cooking.烹饪时很难把握火候 The way to fix it is to buy a double steak for two people.解决的办法是买一块厚度加倍的双人份牛排 Simply in your butcher’s or supermarket,就去你周围的肉店或超市 go to the counter and say “look,走到柜台说 I want a nice sirloin steak about an inch and a half thick.”“给我来一块约1.5英寸厚的优质西冷牛排” That way you can get it golden really crispy那样做出来的牛排会金黄酥脆 and the inside doesn’t get overcooked.里面的肉质也不会变老 So first up, what I want to do首先我要做的是 is just rub this steak with little olive oil, not much.给牛排抹上点橄榄油 不用太多 and then I’m gonna season it quite generously with pepper然后撒上大把的胡椒粉调味 All right, so I’m not gonna season it with salt.暂时不用加盐 I’ll do that later once I’ve sliced the meat.等肉切好以后再加盐调味 So we’re gonna roll the pepper all over.接下来把肉在胡椒粉里滚一下沾满 And look at that, nice and generous.看 裹得均匀又充足 Now this griddle pan it’s been preheating for like four or five minutes现在烤盘已经预热四五分钟了 It’s screaming hot .Turn your fan on.非常烫 打开排风扇 Right, this lid is as hot as the bottom这个盖子和盘底一样热 So I’m going to put my steak in把牛肉放进去 Push it down and I’ll put the lid on top按平 再盖上盖子 And now we are cooking.现在我们在煎牛排了 So I’ll turn the meat after a couple of minutes几分钟后我会把肉翻面 so you get the crisscross bar marking表面就会形成十字交叉痕 And then you can cook it to your liking,接着你可以根据口味偏好 medium, medium rare, rare, whatever you like把肉煎成五分三分一分熟 随你喜欢 Let’s have a little look,来看一下 so you can see already we’ve got lovely bar marks.已经可以看到漂亮的条痕了 Put down we go and on with the lid again放下去继续煎 盖子还盖上 So one of the things I love to do我喜欢做的一件事是 is sort of halfway through the cooking.在烹饪到一半的时候 You know just whip the lid off like that.拿掉盖子 就像这样 Get yourself some herbs, a bit of rosemary, a bit of thyme,取些香草 一点迷迭香 一点百里香 and just mop up some of that fat that’s rendered out of the steak,擦去一些牛排里煎出的油脂 and just use that to sort of brush and baste the steak.顺手把香草当做油刷 刷几下牛排 You’ll smell it straightaway.立刻就能闻到香味 Does it make a difference? Yes, it does.这有区别吗?确实有 Absolutely beautiful. So that’s cooked now.棒极了 这就煎好了 I’m gonna take the steak. I’m just gonna let it rest.我这就取出牛排 晾在盘子里 Look at that. Sizzling away.看呐 它在滋滋作响 As it rests, the juices go back to where they came from.牛排静置时 方才煎出的肉汁会回到肉里 That’s why you’re gonna get the juicy meat.这是多汁牛排的奥秘所在 Also a little bit of the juices come out and if you just shake that.晃动一下盘子 还会有一点肉汁冒出来 With olive oil you’re gonna get the most amazing natural sauce.用橄榄油烹调 你会做出最可口的天然酱汁 Now to go with this, I’ve done what I think is one of the best little side dishes.我还为牛排做了道我所认为的最佳配菜之一 It’s a little potato stew with mushrooms,是一道土豆炖蘑菇 and I start in a pan, a little oil,首先在锅中放一点油 a little garlic, a little thyme. I just bring it up to the heat,一点蒜和百里香 置于火上加热 and as it fries in go in the mushrooms then a little finely chopped onion.炸的时候放入蘑菇 而后是切成小块的洋葱 And as I fry that off, I’ve put in some little chunked, little nuggets of potatoes炸好以后 我放了些切成小块的土豆 and a little chicken stock.和一点鸡汤 I’ve popped it in the oven for like an hour, but I’ve cooked it in this cocotte pan.它在烤箱里烤了大概一小时 不过我用的是铸铁锅 And this is like a casserole. It is so beautiful.这锅像个砂锅一样 非常漂亮 It holds heat in such a wonderful way and if I turn the heat up now,它能很好地保温 如果现在点火的话 I’m gonna add some creme fraiche,我要加一些法式鲜奶油进去 and this is such a sumptuous indulgent.多么奢侈放纵啊 I mean look at that, too good.我意思是看呐 太棒了 So, come on, the moment of truth. 关键时刻来了 Let’s see what this steak is like.来看看牛排怎么样了 Let’s move it around in the juices. It’s shining. It’s gorgeous.把牛排在肉汁里蘸一蘸 光泽油润 美妙绝伦 We’ll save this juices. Don’t waste that.把肉汁留着 不要浪费 So get yourself a nice carving knife.拿一把锋利的切肉刀 And let’s do lovely thin slices, so it’s blushing,把牛排切成漂亮的薄片 肉色绯红 and it’s gnarly and crisp on the outside.表皮粗糙而酥脆 So juicy and look at that.汁液肥美 快看呐 And now you take a pinch of sea salt and from a height just season that.现在捏一撮海盐 从高处撒下进行调味 And then you can just place it on the resting juices here,之后可以把肉放进剩余汤汁里 and this is going to be so so good.这味道肯定特别赞 So let’s play up on the plate we go.然后开始摆盘 Let’s get a nice slice of that steak and the juices.取一片蘸好肉汁的牛排 And then I love to serve that steak with just a little watercress.然后我喜欢给牛排配上些水田芥 Really nice and peppery.真是美味又辛辣 And then what you can do is take just a little bit of vinegar to those resting juices.之后你可以在肉汁里加一点点醋 So there you go, guys.朋友们 这样就好了 The perfectly cooked steak with that incredible little stew of搭配着美味的土豆炖蘑菇 potatoes mushroom and that kick a creme fraiche watercress salad.和超棒的法式鲜奶油水田芥沙拉的完美煎牛排 Happy days, right. Enough talking.祝你开心 好了不说了 Let’s have a little try.我们来品尝一下 Mmm, god, it’s so good.我天 好吃哭了
  • 2021-08-24魔鬼蛋做法Hey, I am Bruno Albouze.嗨 我是Bruno Albouze Deviled angel, or dressed eggs,魔鬼蛋 加工过的蛋 or Oeufs Mimosa in French或法语的含羞草蛋 (浇上蛋黄酱的煮鸡蛋) are just hard-boiled eggs都是完全煮熟的鸡蛋 shelled, cut in half, and filled with a mayonnaise mixture,去壳切半后 再填上蛋黄酱混合物 a classic and egg-cellent hors d’œuvre,这是一道经典好吃的蛋类开胃菜 adorable, crowd-pleasing snack.一道可爱 讨人喜欢的小吃 You will need 6 hard-boiled eggs准备六个完全煮熟的鸡蛋 cut in half, which makes twelve appetizer servings.对半切开 就能做成12份开胃菜 As you know, hopefully, is that the Real Deal Cooking Channel,但愿你知道《真料烹饪》频道 it’s not about opening cans, but rather cooking.展现真正的烹饪 而不是表演开罐头 Homemade mayonnaise has a silkiness, an elegance自制的蛋黄酱丝滑优雅 that you won’t find in any commercial preparation.在任何商店都买不到 Attempting making your own mayonnaise could be intimidating,尝试自制蛋黄酱似乎很难 but no worries,别担心 you just have to make sure that your ingredients are at room temeprature.你只需确保配料处于室温就行 For a cup of mayonnaise,制作一杯蛋黄酱 you will need an egg yolk from pasture-raised, or organic free-range eggs,需要一个蛋黄 来自牧场饲养或有机自由放养的鸡下的蛋 a teaspoon of Dijon mustard,需要一茶匙第戎芥末 pinch of salt, pepper,一撮盐 胡椒 and a dash of red vinegar or lemon juice at the end.最后还要加一点红醋或柠檬汁 Whisk together yolk, mustard, salt and pepper.将蛋黄 芥末 盐和胡椒一起搅拌 Pour in vegetable oil in a very slow, thin stream,缓慢地将植物油以细流状倒入 whisking constantly until well blended.持续搅拌至完全混合 Add a dash of red vinegar or lemon juice,加入少许红醋或柠檬汁 and that’s it.就完成了 This is what I am talking about.这就是我说的自制蛋黄酱 Next, cut eggs in half, and pass egg yolks through a sieve接下来 鸡蛋切半 蛋黄过筛 to get this gorgeous reminiscent of the puff,筛出的蛋黄末勾起华丽的回忆 like brilliant yellow Mimosa flowers,像鲜艳的黄色含羞草花 that abound in Provence in Southern France,盛开在地中海沿岸的 and along the Mediterranean coast.南法普罗旺斯 And mix together the mayonnaise with在蛋黄酱里混合 1 teaspoon of Dijon mustard, and 2/3 of the yolks.一茶匙的第戎芥末和2/3的蛋黄 Now it looks like a pastry frangipane filling.现在这看起来像油酥杏仁奶油馅 Look at that, gorgeous!瞧 多漂亮! And I’m gonna add some minced chives.我要加些韭菜末 Readjust seasoning with salt and pepper.加盐和胡椒重新调料 Wow, delicious!哇喔 好吃极了! Of course, I’m not gonna say otherwise.当然了 不好吃的话我是不会这么说的 Evenly pipe out the yolk mixture into the egg whites.直接将蛋黄馅料均匀地挤进蛋白里 You should have just enough filling.蛋黄馅料应该正好填满所有蛋白 Then, sprinkle some piment d’Espelette,然后撒上一些埃斯佩莱特辣椒 cayenne or paprika, chives,卡宴辣椒或红辣椒 以及韭菜 and the most important thing,最重要的是加上 the remaining yolks Mimosa.余下似含羞草的蛋黄 Now you can serve these gorgeous little things现在再加上调过味的黄油生菜和嫩芝麻菜 with seasoned butter lettuce, and baby arugula.就可以享用这一小道好看的开胃菜了 It’s incredible!太美妙了! Please subscribe, like me on Facebook,请订阅本节目 在Facebook为我点赞 and follow me on Twitter, Instagram, and Pinterest.并在Twitter Instgram和Pinterest上关注我 Bon appétit.祝好胃口!
  • 2021-08-24佛罗伦萨土豆华夫饼小吃做法An amuse-bouche is a single bite-sized hors d’œuvre,餐前小点指单个小份量的前菜 usually served right before the meal to tease the palate.通常在主菜前上桌 起到开胃的作用 Today, we are going to make this,今天我们就要做这道 a Florentine Parmentier Waffle with佛罗伦萨土豆华夫饼 配菜是 mollet quail egg,鹌鹑蛋 frizzled leeks and greens.以及炸葱丝和菜叶 Hey, I am Bruno Albouze.大家好 我是布鲁诺·阿尔布兹 This is the Real Deal.这里是《货真价实》烹饪频道 鹌鹑蛋煮两分钟 冷却至室温 然后剥壳 Once your eggs are cooked and peeled,鹌鹑蛋煮熟剥壳后 keep them in cold water and refrigerate until ready to use,把它们放在冷水中 然后冷藏待用 and meanwhlie, slice the leek into 3-inch-long julienne strips.同时 把大葱切成3英寸长的葱丝 Fry the leeks, stirring often,下锅油炸 过程中要经常翻动 until leeks are just crispy and still green.直至葱丝翠绿 Be careful, you don’t want them brown.留心不要炸黄了 Add salt and pepper right after it’s fried.炸完后立马撒上盐和胡椒 To add some color to your amuse-bouche,为了给这道开胃小吃加点颜色 feel free to use your favorite greens or salad as well.你也可以加上自己最喜欢的蔬菜或沙拉 For the Parmentier Waffles,这道土豆华夫饼 which is similar to the hash browns potatoes recipe,和土豆煎饼做法类似 peel and shred potatoes,土豆削皮刨丝 and squeeze using paper towels用纸巾挤压出 to release as much liquid as possible.尽可能多的水分 Do it again until completely dry.重复这一步 直到水分完全挤干 Turn on your waffle iron,打开华夫饼机 and combine shredded potatoes with the eggs,将土豆丝和鸡蛋 sour cream, melted butter, cheese, flour,酸奶油 融化的黄油 奶酪 面粉 and seasoning as salt, pepper, and nutmeg.以及盐 胡椒粉和肉豆蔻混合在一起 Bake waffles for 5 to 6 minutes.华夫饼烤5到6分钟 Wow, these savory waffles are just amazing!哇嗷 这些美味的华夫饼真是太棒了! And you can of course enjoy them just whole like that with slaw, salad, crudités,你可以像这样 把它们配上蔬菜沙拉整块食用 or cut waffle into bite-size portions.也可以把华夫饼切成小块 To make some amuse-bouche,要做餐前小点 wrap some frizzled leeks into greens.可以用菜叶卷上炸葱丝 Add the re-warmed eggs,加入重新加热过的鹌鹑蛋 and you’re good to go.你就可以开动啦 This is truly amazing.太神奇了吧 Guys, I hope you have enjoyed this great amuse-bouche episode.希望这期美味的餐前小点能得到大家的喜欢 To get the full recipe, go to my website,想要完整的食谱 欢迎访问我的网站 www.brunoskitchen.net.www.brunoskitchen.net Thank you again for watching and please subscribe,再次感谢大家的收看 记得订阅频道 like me on Facebook,点赞我的Facebook and follow me on Twitter, Instagram and Pinterest.关注我的Twitter Instagram和Pinterest Ciao ciao.拜拜
  • 2021-08-24玉子烧做法As much as I love eating eggs,爱吃鸡蛋如我 getting them right is one tricky business.把鸡蛋做明白也不是一件容易的事 Eggs are like ladies, they are sensitive,鸡蛋就像女人 非常敏感 and you have to be gentle and delicate.你要小心 轻柔 In this episode, I am going to show you how to make本期节目里 我将展示如何制做 my version of Tamagoyaki.我的版本的玉子烧 Tamagoyaki! What’s up!玉子烧 你好 Tamagoyaki is a type of Janpanese rolled omelet玉子烧其实就是一种日式鸡蛋卷 that you might have seen served on top of Sushi.你可能见过的 摆在寿司上面的那种 It is usually made with a rectangular suacepan,它经常是用矩形平底锅制作 But no worries,但别担心 you can use your regular, uh, nonstick skillet.你也可以用常用的不粘锅平底锅 Hey, I am Bruno Albouze,我是Bruno Albouze you are watching the Real Deal Cooking Channel.您正在收看的是《真正的烹饪频道》 [music][音乐] Indeed, you might have seen these highly skilled sushi chefs.实际上 你可能看过那些技艺精湛的寿司大厨 Preparing sushi, right front of you.在你面前制作寿司 It seems out of reach, but not any more.看起来很难做到 但今天我让它变简单 Let’ s get started.让我们开始吧 Mince chives and onions.切碎香葱和洋葱 With the aid of mandolin fine julienne,用刨丝器把西葫芦和胡萝卜刨成精细的丝 and cut into brunoise, zucchini and carrots.然后切成蔬菜小丁 combine vegs together and set side.把蔬菜混在一起 放旁边备用 And by the way, there are a lot of studies that show顺便说一下 有很多研究表明 if you do some egg exercises in the morning,如果你早晨做一些鸡蛋运动 you will be in a better mood all day long.你一整天的心情都会更好 So far so good.哈哈 鸡蛋一直没有掉 For two servings, I am going to crack five eggs.做双人份 我要打五个鸡蛋 Add salt, pepper, and whip them out until smooth.加盐 胡椒 然后搅拌到鸡蛋液顺滑 Pass them through a sieve to remove the chalaza.用滤网滤掉卵黄系带 This will help to get the velvety texture we are looking for.这样才能做出我们想要的光滑细腻的质地 Next, heat up a 10 to 12 inch,接下来 用中小火加热10-12英寸的 about 27cm diameter nonstick skillet on medium-low.直径约27厘米的不粘锅平底锅 Throw in half table spoon of butter and a dash of oliver oil.放入半餐勺黄油和少许橄榄油 We will remove excess fat with paper tower用纸巾拭去多余油脂 and put in 1/3 of the eggs.放入1/3的鸡蛋液 and sprinkle some brunoise.撒上一些蔬菜小丁 Cook gently on medium-low until just have done.用中小火温煎 直到刚刚熟 Like you would do with a thick crepe.像卷厚可丽饼一样卷鸡蛋饼 Carefully roll into a log shape,小心地把它卷成原木形 and move the rolled omelet to the side where you started to roll把鸡蛋卷挪到你开始卷的这一边 and pour the egg mixture to cover the bottom of the pan again倒入鸡蛋液再次覆盖锅底 and add more vegetables.再加蔬菜小丁 when the new layer of eggs has set等新的鸡蛋饼凝固了 and still soft on top, start rolling而饼的上层还有点儿软的时候开始卷 and repeat with the last third of the eggs.再用最后1/3的鸡蛋液重复操作 When have done, finish rolling.等蛋熟了 就把它卷完 Don’ t worry if it is still wet,如果鸡蛋饼还是有点儿湿 不要担心 your omelet will continue cooking.鸡蛋卷会持续加热 and remember there is nothing worse than eating all well cooked eggs.记住 没有比吃全熟鸡蛋更糟糕的事儿了 Remove from pan把鸡蛋卷从锅里拿出来 and blaze the omelet on the bamboo mat and wrap it up.把热乎乎的鸡蛋卷放在竹帘上卷紧 Let it stand for 3 minutes, slice and serve.放置三分钟就可以切片食用了 Simple and so beautiful.既简单又好看 To get this compelete recipe,想知道完整食谱 check out my website – www.brunoskitchen.net.登录我的网站www.brunoskitchen.net Please subscribe.敬请订阅 Like me on Facebook and follow me on Twitter, Instagram and Pinterest.在脸书 推特 照片墙和拼趣上给我点赞 加关注 Ciao ciao.再见
  • 2021-08-24羊角面包Have you had dreamt of having croissants你是否梦想过享用那种 served in a hotel room in Paris?巴黎的酒店为客房供应的羊角面包? I am going to give you my secret.我这就把我的秘方给你 With my recipe, you will succeed.有了我的方子 你会梦想成真 布鲁诺烹饪 Join me on my journey to making the perfect和我一起制作完美的 buttery and flaky croissants.黄油酥皮羊角包 Combine water and yeast.水和酵母混合 Meanwhile, mix flour, sugar, and salt together.同时将面粉 糖 盐搅拌在一起 Homogenize with the liquid yeast.倒入酵母液拌匀 Then incorporate the 6 1/2 tablespoon of softened butter into the mixture.然后向混合物中加入6½茶匙的软化黄油 Continue kneading.继续揉面 When just combined,揉好了以后 transfer the dough to your work surface without additional flour.把面团转移到操作台上 无需多加面粉 Use your palm to smash the dough and folding in half用手掌用力揉搓面团 然后对折 and smash it together again.再次用力揉在一起 The croissant dough is kneaded after the initial mixing初次搅拌完成后 就要揉羊角包面团了 both to realign the strands of gluten that have began to develop,既是为了让开始形成的面筋链重新排列整齐 and to strengthen them to form the network structure of the dough.也是为了加强面筋链以形成面团的网状结构 Kneading whether by hand or machine无论是手工还是机器揉面 is a way of mixing the dough by streching it,都是通过拉伸来搅拌面团的方法 which is what makes the gluten network stronger.由此面筋网络变得更为强韧 Smells incredible!闻起来好极了! Dust your work surface and the dough with flour.在操作台和面团上撒上面粉 Deflate the dough and pat it into a rectangle shape.轻拍面团排出气体并把它塑成长方形 Wrap it and refrigerate overnight.保鲜膜包好 放入冰箱冷藏一晚 Now, how to make a slab of butter?现在 如何制作黄油厚片呢? Here is my secret weapon.这就是我的秘密武器 Just place the 16 1/2 tablespoon of butter只需把16½茶匙黄油 in a 7-by-8-inches plastic bag,放入一只7*8英寸的塑料袋中 and shape it into a slab.把它擀成厚片 Once chilled, trim off the edges to take the butter slab out.冷藏后 削开袋子边缘 取出黄油厚片 When the butter slab is soft enough,黄油厚片充分软化后 remove the chill dough from the refrigerator.把冷面团从冰箱里取出 Now in a floured surface,在撒好面粉的操作台上 roll the dough into a 15-by-7-inches rectangle.把面团擀成15*17英寸的长方形 Place the softened butter slab on one half把软化好的黄油厚片放在面团的一个半边 and fold in the other half.将另半边折叠过来 Tap the dough gently with the rolling pin.用擀面杖轻拍面团 Then roll from the center out until you have a rectangle接着从中间向两边擀 直到面团变为 24-inches long by 8-inches wide.24英寸长 8英寸宽的长方形 When you have reached the proper size,当你做好了正确的尺寸 sweep off any excess flour,扫去多余面粉 then fold the left corner two-third of the dough然后把面团的左角折向面团2/3处 up to the end almost.几乎快到底的位置 Folding the right corner and readjust the thickness of the paton.再把右角折过来 调整折叠后的面团厚度 Fold in half like a book.像一本书一样对折 You have now made a double turn called two double.现在你已经叠了两回 这称作双叠 Repeat the same step,重复这一步骤 and roll out until you have a rectangle将面团擀平 直到它变为 24-inches long by 8-inches wide.24英寸*8英寸的长方形 Fold the left third of the paton up to the center把左边1/3的面团向里叠 and the right third over that.再把右边1/3叠在上面 You have now made your simple turn.现在你完成了简易叠 Wrap it up and refrigerate for one hour.保鲜膜包好 放入冰箱冷藏一小时 Meanwhile, to make a perfect eggwash,在此期间 制作完美的蛋液 crack two eggs and blend them with a pinch of salt.磕开两个鸡蛋 加一撮盐后搅打 When the dough has rested, shaping the croissant using half the dough a time,面团静置期间 每次用一半面团制作羊角包 chill the other half,冷藏另一半 making sure the croissant dough is always cold while working with.确保羊角包面团在制作期间保持低温 Roll it to a rectangle 18-inches long by 9-inches wide,把面团擀成18英寸长 9英寸宽 and 1/8 thick, which is about 3 milimeters.1/8英寸厚即大约3厘米的长方形 With your chef knife, divide the dough into 6 large croissants.用厨师刀把面团分成6份羊角包 Roll them giving it that beautiful and familiar look.卷起来便有了那般漂亮且相似的模样 Repeat this with remaining dough,用剩下的面团重复这一步骤 and place the croissants on a greased parchment paper.把羊角包放在抹了油的烘焙纸上 Brush them with eggwash.刷上蛋液 You can make the croissants ahead of time,你可以提前制作好 and refrigerate them up to 12 hours before baking.在烤制之前冷藏12小时 Before the proofing process, arrange croissants by 6 on the baking tray.最后一次发酵前 把羊角包6个一组放在烤盘里 To proof the croissants, place them on a countertop.发酵时 把羊角包放在操作台上 Set aside to proof for在室温下 2 1/2 to 3 hours at room temperature,静置2½至3个小时发酵 untill puffed up and spongy.直至膨胀松软 Preheat your oven to 400 degrees and bake them for 10 minutes.烤箱预热至400度 烘烤10分钟 Then, turn down the heat to 375 degrees,然后温度下调至375度 and bake them for another 12 to 15 minutes.再烤12到15分钟 Gorgeous, I love it.棒极了 我太爱它了 You’ve all been waiting for delicious buttery and flaky croissants.你们期待已久的美味黄油酥皮羊角包 Sorry guys.抱歉我先享用啦
  • 2021-08-24柬埔寨金边的五种街边小吃欢迎来到金边 曾被誉为亚洲之珠的它 建造于1372年 它以充满异域风情的建筑 和熙熙攘攘的美食市场闻名 这座居住着两百万余人的城市 时刻上演着故事 其中当然要提到小吃 大胃口街头小吃 金边篇 小吃一 米糕 不是你认为的那种米糕哦 [背景音乐] 米糕 [背景音乐] 我的店叫Dara Akor Ktis 我想到卖Akor Ktis(柬埔寨米糕) 以此来养家 这不用太多食材 米磨成粉 加棕榈糖和盐 全都混合在一起 我们还会添加纯椰奶 我们需要为早上六点的营业做准备 因此得五点起来准备椰奶和米糕 米糕甜度适中 (这个店)已经开了五年 人们试过我们的米糕后 会向别人推荐 接下来 一道吸引我们眼球的菜 是在强火下烹饪出来的 我叫Cheang Sreylin 我开了一家火焰牛排饭餐厅 店铺名字是Yi Yi Bay Kor Dot Phsar Thom Thmel 地址在Samgkat Phsar Thmei Khan Daun Penh(金边) 其中有牛肉 鸡蛋和洋葱 这道菜可以搭配面包和米饭 但人们通常选择米饭 最近人们的口味趋势是更喜欢甜的 但对一些人来说这道菜可能太甜 我们的店是家族企业 已经开了快十年了 这是道甜蜜美味的食物 可以说是完美了 炸香蕉 我叫Cherm 我的店分别位于奥鲁塞 萨玛茨和廷布市场 炸香蕉尝起来又脆又甜 (它里面)有面粉 香蕉和土豆 首先 我们把面粉混合加入配料 之后 我们当场炸好 我已经在这里经营四年半了 在卖炸香蕉之前 我是泰国的移民工人 (出售食物)让我们日常盈利 虽然不多 但也足够了 下一个 看起来有点特别的街头美食 但包裹了许多有意思的味道 我叫But Sreyneng 店铺名也是一样 我的店销售烤鸡蛋 牛肉串 炸肉丸 炸鸭仔蛋 还有蒸牛肠 炸鸭仔蛋(受精卵)很特别 我使用高品质的泰国面粉作为主料 并且亲自制作其他配料 味道有点辣 酸酸甜甜 这家店已经开了四年 以后我想扩展我的生意 最后 我们把最喜欢的留到最后 说真的 最后一站咯 柬埔寨薄饼 我是Sotheary 我的店叫Num Krokvand Banh Cheav Pises 店址在前国民大会后面 王宫旁的246街道 为了制作Banh Cheav(柬埔寨薄饼) 我们将大米浸泡 下午一点开始磨米然后加入配料和鸡蛋 至于内馅 我把猪肉和鸡肉切好 就是这样了 之后 我把那些和小虾混合 我们吃它的时候搭配蔬菜 它不会很酸 还有点甜 店铺经营了七八年了 开这家店是由于我有点烹饪天赋 可以这么说 [背景音乐]
  • 2021-08-24寻找中国古茶叶Tea is the most popular drink in the world.茶是世界上最受欢迎的饮品之一 And there are countless ways we make and consume it.我们有无数种方式制茶 喝茶 But if you want to drink tea in the oldest way we still know of, 但如果你想用目前已知最古老的方式喝茶 you’ll first need to hike deep首先你就要深入到 into the remote Tea Mountains of southwest China中国西南部边远茶山 and hand-pick leaves and buds from tea trees亲手从有百年古龄的茶树上 that are hundreds of years old.采摘茶叶与嫩芽 It’s a long way to go for authentic Chinese tea,追寻正宗的中国茶要奔波万里 but one person is doing it.但有一个人正在做这件事 《伟大的故事》 专注历史 My name’s Shunan Teng.我叫邓淑南 I’m the owner of Tea Drunk,我开了一家茶馆Tea Drunk which is a teahouse in New York City.我的店位于纽约市 We specialize in historic Chinese tea.我们专注于中国古茶 Historic teas really represent the pinnacle of tea culture.古茶是茶文化巅峰之作 And these teas are usually not mass produced这些茶叶通常都不是量产 and they try to be as authentic to the tea as possible.它们被认作茶的正宗 It’s almost like a masterpiece of music played versus a practice和普通茶叶相比较 就像一曲杰作对比练习曲 or a original piece of artwork versus the copies.或者一件原创艺术品和它的复制品 The masterpiece tea, so to speak,这些古茶可称得上是茶中圣品 comes from ancient tea trees that grow in the wild.它们来自野外的古茶树 They only bud for 15 days out of the year.这些茶树一年只有15天的发芽期 So Shunan must race each spring to find the trees所以淑南每年春天都在寻找古茶树 and harvest them in time with the help of local farmers.并在当地茶农的帮助下及时采摘 The best tea trees are always on some品质最好的茶树都是在一些 of the hardest to get to places.难以到达的地方 Because they need to be on very steep slopes.因为它们长在陡坡上 We usually motorcycle a little bit.我们通常会骑一会儿摩托车 Sometimes we tread water.有时我们蹚水 Sometimes we climb.有时我们爬树 In this region, it’s not uncommon for tea trees to grow for several hundred years.在这片地区 古茶树长到几百年是很常见的 These tea trees right now, is at it’s prime现在是这些茶树品质最好的时候 and this is what tea is meant to taste like.茶叶的味道也最接近本真 Mm, tasty.嗯 好吃 Once we pick the tea, we need to spread it out一旦把茶叶采摘下来 我们就需要把它铺开 in a whole area where the water can travel out在我们炒制茶叶前 before we can wok fry the tea.让水分蒸发 This step is to kill the enzymes,这一步骤是为了杀死酶 so the tea fermentation can be stopped.阻止茶叶发酵 Then we take the tea leaves out and then we roll the tea.然后我们把茶叶拿出来进一步揉捻 Once the sun dry the tea,一旦阳光晒干了茶叶 you need to pick out any discoloration.你需要把所有杂质挑拣出来 This sorting process usually takes months to finish这项分类工作通常需要几个月来完成 because we do have to do them one by one因为我们要一个一个筛选 with every single tea.不放过每一根茶 Months will go by before this tea在茶叶装包前 is ready to be poured out.要历经几个月 But the journey is well worth it to Shunan.对淑南来说 这次经历是值得的 Those extreme fine points in taste that tea offers us,品尝茶带给我们的极致体验 I think it provides us a level of joy that’s beyond anything else.我觉得这种体验带来的快乐超乎一切 And my job here is to preserve this art.我的工作就是保护这种艺术 And hopefully even push it to a new height.希望引领它达到一个新辉煌
  • 2021-08-24世界各地的人们是怎么吃鸡蛋的Narrator: Eggs are one of the most inexpensive鸡蛋是世界上最便宜 and most popular sources of protein in the world.最受欢迎的蛋白质来源之一 Japan averages 320 eggs eaten per person annually.在日本 平均每人每年消耗320个鸡蛋 And though chicken eggs are one of the most commonly eaten eggs,虽然鸡蛋是我们最常吃的蛋之一 they definitely aren’t the only ones.但绝对不是我们唯一的选择 Whether you like them scrambled for breakfast,不管你是喜欢早餐时吃炒鸡蛋 over easy on your burger for lunch,还是午餐把蛋夹在汉堡里 or baked for dessert,又或者把它烤了当做甜点 here are some of the many ways eggs are eaten in cultures all around the world.以下是几款世界各地文化中鸡蛋的吃法 Traditionally, menemen is made with eggs,传统的土耳其炒鸡蛋是用鸡蛋 tomatoes, peppers, spices,西红柿 辣椒和香料做的 and sometimes onions.有时会加上洋葱 Some people also add meat or cheese.有的人还会加上肉或奶酪 This comforting dish is commonly eaten for breakfast and served with bread.这道爽口的菜通常是在早餐的时候配面包吃 It also shares many similarities with our next dish, shakshuka.它和下一道菜北非蛋有许多相似之处 This dish, though it originated in North African countries,虽然这道菜源于北非国家 has grown extremely popular beyond the continent.但它已在非洲大陆以外变得非常受欢迎 Countries in the Middle East and along the Mediterranean中东和地中海沿岸的国家接受了这道菜 have taken the dish and made it their own并通过添加不同的香料和配料 by adding different spices or toppings把它当成了自己的菜肴 while keeping the roots of the dish the same.但仍保留了这道菜的精髓 The base of shakshuka is tomatoes, poached eggs,制作北非蛋的基础食材是西红柿 水煮蛋 onions and spices.洋葱和香料 This dish is also known to be a bit spicy, so be careful.这道菜也有点辣 所以要小心 Of course we couldn’t limit this list to just chicken eggs.当然 这些用蛋做的菜并不局限于鸡蛋一种 Kwek kwek is a deep-fried, boiled quail egg.油炸蛋是一种炸的 煮熟的鹌鹑蛋 It’s a popular Filipino street food这是种很受欢迎的菲律宾街头小吃 that’s typically served with a spicy vinegar sauce or special sweet and sour sauce.通常会配上辛辣的醋酱或特制的糖醋沙司 The quail eggs are covered in an orange batter鹌鹑蛋上覆盖着一层橙色面糊 that gives them a very distinct color.这使它们的颜色非常独特 Loco moco is sticky rice夏威夷米饭汉堡是一种糯米饭 topped with a hamburger patty or spam上面浇了肉汁 覆盖着汉堡馅饼或午餐肉 and a fried egg with gravy on top.还有一个煎蛋 This is not necessarily an egg recipe,这不一定是有鸡蛋的食谱 but the egg in this dish is crucial但鸡蛋对这道菜来说十分重要 and really ties all the flavors together.它将所有的味道结合到一起 The origin story is unclear,这道菜的起源故事尚不清楚 but the consensus is that it was created at the Lincoln Grill restaurant in 1949.但人们都认为它是1949年林肯烧烤餐厅创造的 The staples of huevos rancheros are fried tortillas,墨西哥煎蛋的主要原料是炸玉米饼 refried beans, salsa, and of course, fried eggs.炒豆子 沙拉 当然还有煎蛋 Any other toppings are up for grabs after that.除此之外 其他任何食材都可以加到上面 Favorites include avocados, cheese, or bacon and chorizo.最受欢迎的包括牛油果 奶酪 培根和香肠 Typically served with potatoes,通常还会配上土豆 this hearty breakfast dish is loaded with protein这道丰盛的早餐富含蛋白质 that will keep you full for hours.会让你几个小时都有饱腹感 If you enjoy omelets, omusoba is a nice twist.如果你喜欢煎蛋卷 日式蛋包炒面是个不错的选择 Stir-fried noodles with meat and vegetables,把面条和肉 菜一起炒 also known as yakisoba,也叫日式炒面 are wrapped in a fluffy omelet然后把它们包在松软的煎蛋卷里 with tonkatsu sauce, ketchup, mayo, or Worcestershire sauce.配上炸豆腐酱 番茄酱 蛋黄酱或者伍斯特沙司 Omusoba is served in restaurants as street food蛋包饭在餐馆是一道街头美食 or comfort food at home.在家里则是一道家常菜 There are many iterations of a bacon, egg, and cheese,许多菜里都有培根 鸡蛋和奶酪 but the ones from bodegas in New York City take the cake.但来自纽约市博德加斯的这道菜更胜一筹 Breakfast sandwiches became popular post-World War II早餐三明治在二战后变得流行起来 when Americans wanted things to be fast and convenient.那时美国人希望一切又快又方便 They’re now widely available at fast food chains.现在 它们在快餐连锁店里随处可见 One reason they’re so popular is它们如此受欢迎的一个原因是 the taste chemistry created through the combination of bacon and eggs called umami.咸肉和鸡蛋混合后产生的味觉化学物质 也称鲜味 Nigerian egg sauce or stew is an easy-to-make dish尼日利亚的蛋酱或炖肉是一道容易制作的菜肴 that’s best served with boiled yams,最好与煮熟的山药 plantains, potatoes, bread, or sometimes rice.车前草 土豆 面包 有时还和米饭一起食用 Though it can be enjoyed any time of the day,虽然一天中的任何时间你都能吃这个菜 it’s mostly known as a breakfast dish.但它通常被认为是一道早餐菜肴 The dish consists of eggs, tomatoes, Scotch bonnet peppers,这道菜由鸡蛋 西红柿 苏格兰甜椒 onions, garlic, and spices.洋葱 大蒜和香料做成 Typically known to have more tomatoes than eggs,通常西红柿要比鸡蛋多 you can definitely adjust the ratio to your liking.你当然可以根据自己的喜好调整比例 Best served with naan, roti, or rice,最好搭配面包 烤肉或米饭 egg curry is extremely popular in India.咖喱蛋在印度非常受欢迎 Where you are in India, though,然而 你在印度的话 may slightly alter what flavors you taste underneath the curry,你在尝到的咖喱味道可能稍微有些改变 as North and South India tend to have different climates,由于北印度和南印度的气候往往不同 thus different soil for growing crops.因此种植庄稼的土壤也不同 North Indian curry typically uses ghee or cream,北印度咖喱通常使用酥油或奶油 so it’s thicker than southern curry,所以它比南印度的咖喱要浓 which uses coconut milk.南印度用的是椰奶 Bacon and egg pie is a dish Kiwis can all agree is a staple.新西兰人都认为培根蛋饼是一道主食 You can make them with beaten eggs, boiled eggs, or both.你可以用蛋液 水煮蛋或两者一起来制作这道菜 You can include peas, spring onions, or neither.你可以加豌豆 大葱或者两者都不加 Some households even include fruit chutney or tomatoes.一些家庭甚至加了水果酸辣酱或西红柿 Bacon and egg pie can be eaten hot or cold,培根蛋饼可以趁热吃 也可以冷吃 and though traditionally served for breakfast,虽然传统上它是作为早餐供应的 it’s now eaten any time of the day.不过现在 你在一天中的任何时候都可以吃 Contrary to popular belief, quiche is actually from Germany.与人们普遍认为的相反 乳蛋饼实际上来自德国 The word quiche is derived“quiche”(乳蛋饼)这个词 from the word “kutchen,”是从“kutchen”这个词衍生而来的 meaning cake, and was created in the 16th century in a German kingdom它的意思是蛋糕 创造于16世纪的一个德意志王国 that was later annexed by the French and renamed Lorraine.该王国后来被法国吞并 更名为洛林 Quiche Lorraine is one of the most popular types of quiche,洛林乳蛋饼是最受欢迎的乳蛋饼之一 but there are many varieties.但它的种类有很多 Quiche can be eaten any time of the day,乳蛋饼在一天中任何时候都可以吃 but it is considered a popular brunch dish,但人们认为它是一道受欢迎的早午餐 snack when getting tea, or a starter.喝茶时的点心 或是开胃菜 If you’re curious about the history of this dessert,如果你对这道甜品的历史很好奇 you should definitely check out our “Desserts Around the World” video.你一定要看看我们的《世界各地的甜点》这个视频 Pastel de nata is so delicious,葡式蛋挞非常美味 it partly inspired the very popular Chinese egg tart.它一定程度上激发了很受欢迎的中国蛋挞的灵感 The dessert came about from an excess of egg yolks,这道甜品是由很多蛋黄制成的 and though you can definitely research recipes to make this on your own at home,虽然你可以在家里研究食谱自己做这道菜 Portuguese natives say但葡萄牙当地人表示 the best place to get them is Pastéis de Belém in Lisbon,最好的购买地点是里斯本的Pastéde Belém where they pioneered the recipe.那里的人开创了食谱 Hot vit lon or balut is boiled, fertilized duck egg.毛蛋是煮熟的受精鸭蛋 There are actually many variations across Asia that are similar.在亚洲有许多类似毛蛋的食物 These eggs can be fertilized anywhere from 14 to 21 days.这些蛋受精的时间从14天到21天不等 To eat it, boil the egg;把它煮熟就可以吃了 then, with the whitest part of the egg upright,然后将蛋最白的部分朝上 take a small spoon to gently crack the top.用小勺子轻轻敲击顶部 Peel the shell back just enough that the liquid inside won’t spill out,把壳剥开一点点以保证里面的液体不会流出来 add salt, pepper, vinegar, or lime, and enjoy.加入盐 胡椒 醋或酸橙就可尽情享用了 You can sip the liquid and spoon the egg out,你可以吸食里面的液体 用勺子把蛋舀出来 or you can peel the entire shell off and pop it in.或者你可以把整个蛋壳剥下来再吃 Hot vit lon is known to be a delicacy with healing properties.众所周知 毛蛋是一种具有治愈作用的美味佳肴 Known to be quick, easy, and affordable,西红柿炒蛋是许多中国家庭的主要食物 tomato and egg stir fry is a staple in many Chinese homes.它以快捷 简单和实惠著称 Typically served with steamed rice,通常和蒸米饭一起吃 it’s a great balance of salty and sweet.它是咸味和甜味的完美搭配 All you need is tomato, eggs,你所需要的食材就是西红柿 and an optional, but secret ingredient鸡蛋以及一种可选但秘密的配料 that makes it unique, rice wine.那就是让它变得独特的黄酒 The culinary term deviled烹饪术语“魔鬼” existed long before it was used to describe eggs.在被用来描述鸡蛋之前就已经存在了 In the 19th century, it was used to describe food that had spicy or zesty flavors.19世纪 人们用这个词描述有辛辣味道的食物 Now, there’re many variations and even names for deviled eggs,现在 魔鬼蛋有不同的种类 甚至有不同的名字 mimosa eggs, stuffed eggs, or Russian eggs, to name a few.举几个例子 含羞草蛋 填充蛋或者俄罗斯蛋 You can date deviled eggs back to Ancient Rome魔鬼蛋可追溯到古罗马时期 where they were served as an appetizer among the wealthy.那时候 富人们把它当做开胃菜 Historically, these eggs weren’t made with mayonnaise.从历史上看 这些蛋不是用蛋黄酱做的 It wasn’t until Fannie Farmer suggested it in 1896直到1896年Fannie Farmer推荐了这道菜 that people began using it as a means to hold everything together.人们才开始把它作为融合一切食材的方法 Today the most common ingredients used to make deviled eggs今天制作魔鬼蛋最常用的原料是 are mustard, mayonnaise, and paprika.芥末 蛋黄酱和辣椒粉 They’re very popular in countries throughout Europe and North America.它在欧洲和北美国家非常受欢迎 If you’re familiar with deviled eggs,如果你对魔鬼蛋很熟悉 Polish stuffed eggs takes it to the next level.那么波兰的填充蛋则把它带到了另一个高度 It takes a bit of care,这需要细心一点 as you have to be careful因为你必须很小心 not to destroy the shell in the midst of scooping out the inside,不能在挖出内部的过程中破坏蛋壳 but once you’re in the clear,当你把内部挖出来后 mix your eggs with some herbs and spices,把它们和一些香草 香料混合起来 stuff the mixture back in the shell,把混合物再填回蛋壳里 add some breadcrumbs to the top在上面加一些面包屑 pan-fry with some oil, and voilà.用平底锅加点油煎一下就可以了 When talking about telur balado, it only makes sense to also talk about sambal telur.提到辣炒鸡蛋的时候就不得不说一说叁巴蛋 These countries share many similar foods.这些国家有很多相似的食物 Both egg dishes are fried, boiled eggs cooked in a spicy chili paste.这两道菜都是用辣椒酱煎或煮的鸡蛋 It’s a perfect way to jazz up hard-boiled eggs.这是给过熟鸡蛋调味的最佳方法 It can be served by itself, with rice, or with noodles.可以直接吃 也可以配着米饭或面条吃 Cassava egg balls are snacks.木薯蛋丸是一种小吃 They’re boiled eggs wrapped in a seasoned cassava mash,它们是包在调味木薯泥里的煮鸡蛋 similar to the consistency of mashed potatoes,木薯泥与土豆泥的稠度相似 and fried to create a nice, crispy outer layer.然后炸一下 就有了爽脆的外层 They’re normally paired with a mango or a tamarind sour.它们通常与芒果或酸罗望子搭配 If you’re ever in Guyana,如果你去过圭亚那 this is also a very popular, affordable street food这也是一种非常流行且实惠的街头小吃 that you should try.你应该尝试一下 Clearly, eggs are extremely versatile.显然 鸡蛋的用途非常广泛 Let us know in the comments below some delicious egg recipes你也可以在下面的评论区里告诉我们一些 that we should check out and some you are gonna try.我们应该去试试以及你可以尝试的鸡蛋食谱
  • 2021-08-245种健康低热量零食半杯希腊酸奶 格兰诺拉麦片 巧克力碎 冷藏 冰冻酸奶皮 两块米饼 一汤匙花生酱 一汤匙花生酱 切片香蕉 花生酱米饼 一份黄瓜丁 一份大番茄丁 半杯茅屋芝士 撒上盐和胡椒粉 黄瓜番茄茅屋芝士沙拉 一根香蕉 花生酱 花生酱香蕉块 一个苹果 一汤匙花生酱 格兰诺拉麦片 花生酱苹果片 如果你正在寻找一种天然的减肥方法 那就点击下方的链接吧 www.serious-fitness-programs.com/weightloss 点赞 订阅 分享 www.serious-fitness-programs.com/weightloss 感谢您的观看 咱们下期再见
  • 2021-08-24纽约鹿鸣春的传奇小笼包Taryn Varricchio: A trip to New York’s Chinatown isn’t complete如果不在佩尔街9号稍作停留 without a stop at 9 Pell Street.那你的纽约中国城之旅就不算完整 And even though they’ve now moved up the block,尽管他们如今搬到了另一条街 hundreds of customers walk through the restaurant’s doors许多食客每天走进餐馆 each day for one thing.都只为了一样东西 It’s called xiao long bao,那就是小笼包 or Chinese soup dumpling.或者叫它中国灌汤包 This is Joe’s Shanghai,这里是鹿鸣春 and it’s been serving New York’s most legendary自1995年起 他们一直供应着 soup dumplings since 1995.纽约最著名的灌汤包 Customer: It’s something special. This is the real deal.它是如此特别 而且货真价实 I’ve been all over China. I’ve been to Shanghai.我曾去过中国各地 包括上海 I’ve had the soup dumplings. I’ve had everything over there.在那吃过灌汤包 我对那里了如指掌 And Joe’s really matches the flavor.鹿鸣春的口感与上海的相当 It’s amazing.太惊喜了 传奇饮食 Taryn: We’re on Pell Street in Chinatown today,我们现在位于中国城的佩尔街 and we’re heading to one of the most iconic并且正去往城里此区域中 restaurants in this part of the city.最具标志性的一家餐厅 Joe’s Shanghai is almost always packed鹿鸣春几乎总是挤满了 with people coming to try their soup dumplings.来品尝灌汤包的顾客 But they’re not the only place to do soup dumplings and to do them well.做灌汤包且做得好吃的不只鹿鸣春一家 So why are so many people coming here?那为什么有如此多人来这里呢? Well, that’s what we’re here to find out.这就是我们来鹿鸣春的原因 Soup dumplings are a staple dish in Chinese and,灌汤包是中国的一种主食 in particular, Shanghainese cuisine特别是在上海菜里 Thought to be invented in the late 1800s.它被认为发明于19世纪末 They are made using a very thin dumpling skin灌汤包要用非常薄的饺子皮去包 that’s rolled out and flattened into small circles.一边旋转面团 一边将其擀成小圆形 Joe’s owner and chef, Joe Si,周思是鹿鸣春的老板兼大厨 keeps his recipe for the filling a secret,把包包子的手法视作秘方 but typically the soup starts as a gelatinous stock但通常来说 汤汁最初是凝胶状的汤料 that’s cooled and cut into cubes.需要在冷凝时切成方块 The cubes are then mixed into a ground-pork filling然后把它们和猪肉糜混合在一起 and later placed into the dough.包进擀好的皮里 To seal the dumpling properly,为了给灌汤包封好口 each layer of the wrapper must be folded要把面皮层层相叠 over itself to create a pleat,叠出一道道褶子 a skill that looks effortless for Joe对周思而言 这似乎毫不费劲 but takes many years to master.但要花多年功夫才能精通 What makes a soup dumpling a true soup dumpling?是什么让灌汤包变得如此地道呢? 一般来说 一个普通灌汤包有26道褶 娴熟的厨师甚至能捏出30道褶 褶越多 灌汤包就更好看 当它外观漂亮时 你就会想吃更多包子 Taryn: Finally, the dumplings are steamed in bamboo baskets,最后 灌汤包要放进竹笼里蒸 which causes the cubes to melt and create a piping hot soup inside.蒸汽会让里面的胶汤块融化成滚烫的汤汁 忙碌之时 我们一天能卖出400多笼灌汤包 Taryn: Countless food publications在过去的25年里 and famous celebrities have raved about the soup dumplings无数的美食书刊和名人 at Joe’s for the last 25 years.都对周思的灌汤包赞不绝口 Joe learned to make Shanghainese cuisine周思在香港进行厨师培训时 while training to be a chef in Hong Kong.学会了做上海菜 Following his training, he moved to the US培训结束后 他来到美国 and worked in several New York restaurants.在多家纽约餐馆工作 我刚来这的时候 其实是给别人打工 那个时候这里还没有灌汤包 我一边打工 一边存钱 想着做些新的东西 然后我就想到了灌汤包 Taryn: Joe opened his first restaurant in 19951995年 周思在皇后区法拉盛 in Flushing, Queens.开了自己首家餐馆 His iconic location on Pell Street in Chinatown came just a year later.仅过一年 它就成了中国城佩尔街的地标 But for Americans eating it for the first time,但对初次吃灌汤包的美国人来说 it was no easy feat.这可不是件简单事儿 一开始他们还不习惯 因为包子里有汤 但他们不知道 所以吃的时候还有些困难 由于汤汁很烫 他们常常烫到嘴 之后 他们的亚洲朋友会教他们怎么吃 他们发现这非常有趣 一个人告诉另一个人 通过口口相传 它变得流行起来 Taryn: As the popularity of soup dumplings grew,随着灌汤包越来越受欢迎 so did the number of customers dining at Joe’s.来鹿鸣春吃饭的顾客也越来越多 And today the restaurant is widely credited如今随着灌汤包在纽约的推广 with popularizing the dish in the city.鹿鸣春也广受赞誉 So, what’s the takeaway?这个外卖味道如何? Customer: Oh, awesome.棒极了 Yeah, we’re getting another round because they’re so good.是的 我们又来了 因为他们真的太棒了 Taryn: At Joe’s, customers sit at round communal tables在鹿鸣春 顾客们围坐于公共餐桌 awaiting their bamboo baskets filled with eight pork or crab soup dumplings.等待装满猪肉馅或蟹肉馅的灌汤包上桌 That broth is so delicious.这个汤汁太美味了 It’s savory, it’s hot;喷香的 还是热的 it’s like I have this warm feeling喝下这汤汁的时候 in my body from just slurping that soup.我的身体里就像有一道暖流 It’s also a cold, rainy day,在这样的寒冷雨天 so this is honestly the ideal meal right now.最理想的餐食真的就是灌汤包了 Though many restaurants now specialize in the dish,虽然现在有很多餐厅专门研究这道菜 Joe’s is still considered但在纽约 a rite of passage for those looking to try对那些想品尝灌汤包精髓的人来说 the quintessential soup dumpling of New York City.来鹿鸣春仍被看作是一种仪式 Customer: Well, I’m visiting New York for the first time.其实这是我第一次来到纽约 I’m from Minnesota.我来自明尼苏达 And I have a friend who used to live here,我有个朋友曾生活在这 and she said this was the best place in all of Manhattan她说这是整个曼哈顿最棒的地方 and if I go anywhere for lunch or dinner,如果我想外出吃午餐或晚餐 it has to be here.那一定要来这 Customer: This is the real deal.这真的很值 I wouldn’t…我不会…… I would be happy coming here我很乐意来这里 instead of flying back to China.而不是搭飞机回中国
  • 2021-08-24拉面里的鱼饼是怎么做的在你品尝拉面 乌冬或荞麦面时 可能见过这些盎然生趣 缤纷美味的鱼饼 对 它们叫做鱼饼 在日本 这些小食有着悠久深厚的历史 不寻常的鱼饼 《伟大的故事》 自8世纪起 鱼饼就开始出现在日本饮食中 千百年来 人们研制出各种类型的鱼饼 但有一种鱼饼经受住了时间的考验 它被称为hanpen 它通常是用鳕鱼肉制成的 这一洁白松软的鱼饼被认为是鱼饼之王 一些最佳的hanpen 出自这位师傅之手 我叫Toshio Oka 我是制作hanpen和kamaboko的匠人 Toshio工作的店铺叫神茂 那是一家传奇鱼饼店 自1668年起就制作并出售hanpen hanpen的制作从江户时代中期就有了 我们店的hanpen 它的制作方法 是从江户时代开始 经过许多匠人的试验而成的 我们先把鱼肉放入一个机器 然后 捶打并剁碎鱼肉 剁碎后 再次捶打鱼肉 之后是成形 成形后放入水池 它会浮于水面 接着将其煮沸 在成形时不能压得太紧或太松 我们店制作hanpen 最看重的是要做出非常细腻的质感 hanpen可能不及其他鱼饼那么鲜艳 但人们喜欢它 在旺季 这些鱼饼需求量很大 Toshio一天内要制作大约4000个hanpen 我们有正方形的hanpen 半月形的hanpen 还有用机器成形的方形hanpen 有三种形状 惊人的是 四十年过去了 Toshio却还没有厌倦做hanpen 因为对他来说 这不仅仅是份工作 这项工作的难度在于 做出简单纯粹的hanpen 这就是我们工作的价值
  • 2021-08-24费城人的最爱:番茄派Taryn Varricchio: If you’re visiting PhillyTaryn Varricchio:如果你第一次来费城 for the first time, this rectangular loaf of bread dressed in red tomato sauce这种裹满红色番茄酱的长方形面包 might not be at the top of your food bucket list,可能并不会是你的首要选择 but locals will tell you it’s a must-try.然而当地人会告诉你这是一道必尝食物 This is tomato pie, 这就是番茄派 and it’s one of the city’s oldest and most favorite dishes. 它是当地最古老 最受喜爱的名菜之一 Customer: It’s a legend. Staple.顾客:它是一个传奇 是主流食物 Doesn’t get any better than this.没有比它更好的了 Taryn: We’re in South Philly today,Taryn:今天我们在费城南部 which is basically like the Italian neighborhood of Philadelphia,这里大体上就是个费城的意大利社区 and we’re heading to Sarcone’s Bakery我们要前往Sarcone烘培店 to try tomato pie.去品尝那里的番茄派 I have never heard of it because我从来没听说过它 I’m not from this area, so we wanna know,我也不是这片区域的居民 所以我们想知道 why are Philadelphians so into tomato pie?为什么费城当地人如此热衷于番茄派呢 Let’s go find out.让我们一起去看看吧 Tomato pie has been a beloved piece番茄派几十年来一直是 of Philly’s culinary scene for decades.费城美食景点里广受喜爱的一类食物 It starts with a thick bottom layer of bread dough首先将一块厚厚的面团做成长方形 molded into a rectangular shape.作为番茄派的胚层 At Sarcone’s, the pie is partially baked在Sarcone烘培店 其中一个制作步骤就是 in a massive, decades-old brick oven将其放在一个用了几十年的大砖炉中烤制 until lightly crisped.直到派的表皮变得微微酥脆时取出 Current owner Lou and his father, Luigi,现任店主Lou和他的父亲Luigi use a 15-foot peel to pull it out会用一个15英尺长的铲子将烤制好的派拿出 before spreading on heavy helpings of the family’s original tomato sauce,然后在上面涂抹一层厚厚的家族秘制番茄酱 what they call “gravy” at the shop.在店里 这种番茄酱叫做“酱料” Once the gravy is spread evenly,将酱料均匀涂抹上之后 the pie heads back into the oven for several minutes more,将番茄派放回到炉子里 再烤制几分钟 ensuring the crust cooks all the way through以确保外皮全部烤透 and turns a golden brown.颜色也要变成焦黄色 It becomes firm on the bottom派的底层变得紧实 with a soft, fluffy texture on top而顶层变得软嫩 蓬松 that absorbs each bite of savory gravy.每一口都充满了美味的酱汁 Customer: Been eating it since I was a little kid.顾客: 我从孩童时就一直吃这家的番茄派 By far, this is my favorite tomato pie.到现在 它还是我的最爱 It’s got good gravy on basically a loaf of bread.美味的酱汁填满了整块面包 Taryn: Lou sprinkles a handful of Parmesan cheese,Taryn:Lou撒了一把帕玛森芝士 but the pie is otherwise void of dairy.不然这个派就会缺少了点乳制品 From just one look, this red sea of sauce一眼望去 这片红色酱汁海洋 is the most notable feature of the dish正是这道菜最具特色的地方 and what makes it distinctly not pizza.将它和披萨区分开来 Customer: Whenever I tell people about it,顾客:每当我向别人推荐番茄派时 they’re always confused, and they just go,他们都感到很讶异 然后就会问 “Is that pizza?”“这是披萨吗?” And it’s not pizza. You know, it’s totally different.这当然不是披萨 你看 它们完全不一样 So, I think it is something所以我认为 这正是我们这里特色 regional and special for here.别具一番本土风味 Taryn: Thick square slices are setTaryn:这些方方正正的小厚块 at the front of the store,摆放在店铺的正前方 where they’re wrapped in wax paper用蜡纸将它们打包好 and often served at room temperature.在室温下向大众售卖 Some customers grab a slice on the go,有些顾客忙碌途中挑选一小块 while others pick up whole pies还有些顾客会买下一整盘番茄派 to bring back to the office.带回办公室吃 Customer: I started eating it really young.顾客:我从很小的时候 就开始吃这个派 I think it is special for here,我认为它是这里的特色 you know what I mean?你明白我的意思吧? So when I have a chance to share that with other people that maybe aren’t from around here,所以当我有机会和外地人打交道时 I think it’s a really cool treat to bring them.带他们来这儿是个很棒的选择 Taryn: The same goes for Jimmy Rubino,Taryn:Jimmy Rubino亦是如此 who owns the oldest Italian restaurant他在费城经营了一家最古老的意大利餐馆 in Philly, right next door.就在烘焙店的隔壁 Jimmy Rubino: My grandmother made her own dough,Jimmy Rubino:我奶奶亲手揉制面团 and she made her own tomato pie,自己动手做番茄派 Friday’s usually ’cause we didn’t eat meat.一般在周五做 因为我们不吃肉 Yeah, grew up on it.是的 从小吃到大 Love it.也特别喜欢吃 Taryn: I’m eating this at room temperature right now,Taryn:此刻我就在室温下吃这个番茄派 and so it more of less它或多或少 reminds me of an appetizer,让我想起一道叫佛卡恰的开胃菜 like focaccia with sauce on top,上面也涂满了酱汁 and so, like, I can imagine eating this before a meal, before I had pasta for dinner,所以我能想象在正餐 或者在意面晚餐前 or picking this up. 先来块番茄派 And, like, people were telling us就像人们说的 this is a grab-and-go snack for them.对他们而言 这就是随时取用的小零食 Tomato pie is a century-old tradition番茄派是历史悠久的传统食物 started by Italian immigrants who settled in South Philly它在20世纪初的费城南部 and began working at bakeries in the early 1900s.率先由从意大利移民过来的面包师制作 At the end of the day, they would turn在结束一天工作后 any leftover bread into tomato pie.他们把剩余的面包做成番茄派 Louis Sarcone III: What bakers used to do back then,Louis Sarcone III:在那时侯 要是每次都有剩下的面团 whenever they had leftover dough, they would just, instead of having it go to waste,面包师常常会把剩下的面团做成披萨饼皮 they would make pizza shells out of it.而不是把它浪费掉 So, it’s a little bit different than a normal pizza,所以 它和一般的披萨有点不同 ’cause the dough is not a pizza dough.因为它用的面团并不是披萨面团 It’s a bread dough.而是面包粉团 Taryn: It has much more of a bread-like texture.Taryn:它尝起来的口感更像面包 It’s not pizza dough, as Lou was telling us,就像Lou告诉我们的 它不是披萨面团 and so it’s very airy所以它摸起来很蓬松 and kind of light.也很轻巧 So you’re biting into it,当你一口咬下去 it’s like biting into a cloud就像咬了一口云朵 rather than biting into, like, dense crust of a pizza.而不像嚼披萨那样 有一层硬硬的外壳 Customer: Brings me back to when I was a kid.顾客:它是传统的意大利美食 It’s an Italian tradition.它把我带回了孩童时代
  • 2021-08-24在四川成都的担担面之旅!– Check it out guys, it’s Trevor James.大家好 我是Trevor James We are deep in chengdu sichuan, and I’m so pumped我们正处在四川成都 我感到非常开心 ’cause today we’re goin’ for a huge Dan Dan noodle tour今天我们将来一次盛大的担担面之旅 and Sichuan noodle tour.以及四川面条之旅 We’re going deep.我们将深入大街小巷 If you like spicy Sichuan noodles,如果你喜欢麻辣的四川面条 you find the right video.那么你会爱上这个视频了 ‘Cause today we’re bringing you to eat four different variations因为今天我们将带你深入中国成都的小巷 of Chengdu DanDan noodles deep in the backstreets of Chendu, China.品尝四种不同做法的成都担担面 if you watch all the way until the end we’re如果你一直观看到最后 we’re bringing you into the back of a Sichuan kitchen我们还将带你进入后厨 to watch how the best bowl of noodles in Chengdu is made.去看看成都最好的面条是如何制作的 Let’s eat.开吃吧 We’re in the little alleyway here,我们现在身处一条小巷中 and we’re going’ to a place I’ve heard really good我们即将去到一个小有名气的地方 Dawan Mian, literally means big noodle bowl大碗面 字面意思是 大的裝面碗 Right here, oh yeah.哦 就在这儿 And you can see people are just eating,你能看到人们吃得很香 right outside, slurping.就在外面 吃得津津有味 This’s gonna be good.这家店会很不错 This looks awesome. Wow,哇 这看起来太棒了 look at all the action!看看他们的吃相 Look at this guys, look at the cauldron of noodles in the back!看看他们 看看后面的那口大锅 All these fresh noodles in Sichuan, wow!看看这些在四川刚出锅的面条 太棒了 There’s nothing better, and they’re just scooping没有比这更好的了 他们现在只舀了 on the cowpeas, right on top!一些豇豆 放在面条上面 So you can see they, they put soy sauce salt, MSG,所以你可以看到 他们放酱油 盐 味精 it’s all in there.全都放在面里 Chili oil, of course and then they load the noodles on top.然后放辣椒油 接下来他们将面放上面 Look at these noodles!看这些面条 It’s all about, ooh!全都是 哇 Look at all that chili oil!看看这些辣椒油 Oh wow, and jung-doe, so there’s chili oil哦 豇豆 所以这份面里有辣椒油 and cowpeas.和豇豆 Lot’s of that ground pork Shaozi, oh,还有大量的猪肉臊子 哇哦 It’s a wonderful day of eating Sichuan noodles今天吃到四川面条真是太棒了 Mix up that chili oil, soy sauce,把辣椒油 酱油 vinegar combo with cowpeas, the ground pork醋和豇豆 猪肉臊子均匀在一起搅拌 gotta get ever noodle covered in it要让每一根面条都被底料覆盖 and we just got some vegetable soup too.我们又获得了一份蔬菜汤 They just look beautiful. Oh,看起来不错 噢 look at that. Mmm,你看看 Ow wow, these ones are so thick.哇 这些面条味道非常浓郁了 That chili oil and the pork sauce, mixed辣椒油和猪肉酱混合在一起 make it a thick, thick pastiness.使它的味道更浓厚 更香醇 There’s actually a bit of a smokiness in there as well.同时面里还带有一点烟熏的味道 I think it’s, I think those chilies are我认为这些辣椒是带有 a little smokey.一点点烟熏味 That is amazing.太神奇了 Next up, we found another amazing接下来 我们发现了另一碗令人惊艳的 bowl of Za-jiang noodles杂酱面 deep in another old alley of Chengdu就在另一条成都老巷的深处 and full of spicy pack chilly oil到处都是辣椒油罐子 – We’re goin’ for noodles all day today, guys,兄弟们 我们今天一整天都在吃面 and right here is a little alleyway这里有一条小巷 full of little noodle stalls满是小面摊 and we’re just gonna pick one and try it out.我们就选一个试试 So this is just a local little noodle joint这里是当地的一家小面馆 in an alleyway and we’re gonna get在小巷里我们要了 the Za-jiang- mian, more DanDan noodle style Sichuan noodles. Oh,一份杂酱面 更有担担面风格的四川面条 Look at all the sesame paste. Oh,看看这些芝麻酱 garlic and a little Sichuan peppercorn. Oh,大蒜和一点点四川胡椒 and then this is the real secret here: the Sichuan hong-yo.然后是最关键的秘诀:四川红油 oh wow, there’s so many哇嗷 这里有非常多的… and star anises还有八角 Beautiful!漂亮 And it’s just all about the pure oil and chili on the bottom.这些只是底部的红油和辣椒 The green onions, the chili oil,青葱 辣椒油 there’s a bit of sesame butter in there.里面有一点点芝麻酱 But really the chili oil is different everywhere.但是每个地方的辣椒油都是不同的 Beautiful.漂亮 Boiling’em in the cauldron.在大锅里煮面 Look at that, and now there gonna go add看看这个 现在要在上面 ground pork on it. Oh,放上猪肉臊子 the cow peas.豇豆 So we’re a little early but this place gets我们来的有点早 但是这个地方 packed at lunchtime.在午餐时间会挤满人 Look at that, this one looks like they put a really,看看这里 看起来他们放了 really generous portion of that非常丰富的调料 sesame butter in the bottom. Oh,芝麻酱在底部 wow!哇 Mixing those up: one of the most把它们拌在一起:你会看到 beautiful things you’ll see in Sichuan.四川最美的东西之一 All of that beautiful chili oil.这些美味的辣椒油 That really spice-packed flavor,独具风味 aromatic spice-packed chili oil. Ah,香味十足 风味独具的辣椒油 四川最棒的东西之一 就是在这里可以找到各种各样的杂酱面 我们今天吃了好碗了 this one is just so–这个面太…… It really has that rich sesame butter flavor.它真的有非常浓郁的芝麻酱味道 So it’s a little nutty, but spicy.带点坚果味 但是很辣 And also the pork, the shaozi they put on there.还有这些猪肉 放在面上的臊子 Oh it’s, it has a rich, rich pork aroma.它带有非常浓郁的猪肉香气 Definitely strong and spicy and silky.味道很浓烈 很辣并且口感非常顺滑 And a bit of a crunch from the cow peas.还带有一点来自豇豆的爽脆口感 Next up before going to my home base noodle joint接下来 在去我的面条店基地 and getting a lesson in the back kitchen with a huge wok full of spicy ground beef在后厨参观装满辣牛肉碎的巨锅之前 we’re trying out one more variation of Dan Dan noodles我们将再品尝另外一种担担面 and hot chili oil dumplings还有红油饺子 at a joint that’s always busy for lunch就在一家成都小巷里的 in the back street of Chendu午餐时间总是非常忙碌的小店 – Right up here, there’s a little noodle stall就在这上面 有一家小面摊 and we’re gonna go see what they got,我们将看看他们那儿有什么 and order up a bowl.并点碗面 So it’s chili oil, soy sauce.这是辣椒油 酱油 Pickled mustard greens.芽菜 These are our noodles这些是我们的面 And they’re gonna top it with the saozi here接下来他们要在上面放上臊子 that’s the ground pork and adding a little oil.那是加了一点油的猪肉臊子 Doesn’t that look insane?这看起来不疯狂吗? That’s beautiful. Oh,太美了 噢 that just looks so beautiful.看起来太好看了 Look at these, awesome!看这些 太棒了 These are jong-shwei-jow.这是钟水饺 So they’ve got soy, chili oil他们放了酱油 辣椒油 and garlic.和大蒜 That just looks insanely delicious.简直是超级美味 And then we’ve got mixed noodles:然后我们拌一下面条 Dan Dan noodles, Zajiang noodles.担担面 杂酱面 She mixed these up for me.她为我拌了这些 Isn’t that incredibly beautiful.这些面条难道不好看吗 They’re so friendly.他们真是太友好 杂酱面 它有自己的传统风味 香味扑鼻 口感顺滑 太享受!评分:8.7/10 – [Voiceover] For our final meal we went for the ultimate bowl of Sichuan noodles我们的最后一餐是大碗面 一种四川面条 right in my favorite neighborhood noodle joint正好一家我最爱的小区附近的面馆 they make some mean bowls of red grazed beef noodle, dry style他们做大碗的红油干拌牛肉面 With pickled chilis and their super-fragrant ground beef.配上泡椒以及超级香的牛肉臊子 And we got super lucky and got invited同时我们很幸运的被邀请 right into the back kitchen to watch them being made.到后厨看他们的制作过程 Alright guys we‘re now in my local neighborhood各位我们现在在当地的一个小区 All of these shops have every variety所有这些商店都有各式各样的 of Sichuan food you can dream of.你梦寐以求的四川食物 But, there’s one, my local noodle joint,但是 这里有一家我们小区当地的面馆 my go-to noodle joint, that we’re gonna go into,我将要走进这家面馆 say hi to our friends and have a bowl.向我们的朋友问好 然后点一碗面 Here it is. Oh,在这儿 噢 and they’re making the shaozi right now.他们现在正在做臊子 So these are the green Sichuan peppercorns这些是四川青花椒 and they put those他们把这些 into the noodles and it gives it a slight numbing florally kick.放进面里并轻微的烹炸 So these are all the chow-lea-ow.这是所有的调料 And that’s the one they’re making with fresh green Sichuan peppercorns. Oh,他们现在在做的是新鲜的四川青椒油 it really it really has a rich, rich, florally–这个味道真得非常浓郁 A rich florally aroma.浓郁的香味 These are the shao-mey-la, spicy Sichuan chilies.这些是小米辣 非常辣的四川辣椒 These are fresh, not dried.这些是新鲜的 有水分 And they just top those right on top of the noodles.他们把这些放在面条的上面 And we are just starting to make the shaozi–我们将要开始制作臊子了 So we’re making the ground beef shaozi which they我们将要制作碎牛肉臊子 add on top of the noodles也就是他们放在面条上的 so this is the Xiangliao这是香料 ginger.生姜 噢 wow, ton’s of ginger.哇 大量的生姜 Oh yeah, and then that little bit of– Oh,哦耶 再加那么一点点 噢 look at all that dried chili flake!看看这些干辣椒粉 We’re gonna put all of that我们将把全部的 or at least a lot of that into the Saozi或者至少大部分的辣椒粉倒进臊子里 Look at all of that!看看那个 Wow!哇 Beautiful.漂亮 Oh that is gonna make it even more aromatic!噢 那将使它变得更加香 There we go, oh yeah, wow! Oh,又加了一些 哦耶 哇噢 and we’re adding another batch.我们要再加入一些 Isn’t that beautiful, just such a dark red.美不美 这种深红色 Rich.浓郁的 Ground beef. Oh,碎牛肉 噢 that is so rich.这香味太浓郁了 All the chili, all the shi-ang-li-ow.所有的辣椒 所有的香料 So we’re gonna make our bowl now.我们现在要制作大碗面 Little bit of MSG on the base. Oh,放一点味精在底部 噢 little chicken, chicken, chicken stock, chicken powder.一点鸡精 Soy sauce.酱油 Oh and that’s the real beauty.噢 真的太棒了 The Sichuan peppercorn oil, we watched them make that.四川花椒油 我们看过他们制作的过程了 Little bit o’ Thai?一点点蔬菜 Look at that?看那个 Right on top.最上面的 Pickled chili.泡椒 Little bit o’ tong.一点点葱 And then cilantro.然后香菜 And we’re gonna add fresh, incredibly fresh shaozi.我们将加入非常新鲜的臊子 What we just made full of oil as well.我们刚才做的还带着油 spicy, fragrant oil辣而香的油 Oh wow!哦哇 That is absolutely overflowing.那绝对是香味四溢的 That’s too much, so we’re just gonna盘里太多了 所以我们要 put it all in and mix it that way.倒进大碗里然后搅拌 Look at that, awesome!看这些 极好的 Shien-jow Niurou, oh yeah.鲜椒牛肉 哦耶 And there’s cabbage on the bottom.底部有生菜 That is just pure Sichuan, oh yes.这就是地道四川面条 噢耶 yeah, here we go. (laughing)耶 我们开始吧 That is incredibly smooth. Oh,不可思议的爽滑 哇 it’s just so shi-ang.它是如此香 A little spicy, gingery, garlicy. Mm,一些香味 生姜的 大蒜的 嗯 it’s a bit of spice in the pickled chili泡椒里带有一点点香料 but it’s really just smooth, and happy,但它真的非常爽滑 让人高兴 and aromatic, and makes you feel content.并且它芳香四溢 让你感到满足 Noodles are chewy.面条很劲道的 (laughing) That is so tasty.太美味了 If you guys believe this world is a beautiful place,如果你们相信世界是美好的 full of friendly people and delicious food,充满友好的人和美味的食物 you can check out our Travel Eat Repeat你可以看看我们的《旅游吃喝》 and our Tai Hao Le merge in the description below.和下方简介中的《太好了》 Make sure you leave me a comment别忘了评论 and click that subscribe and little bell notification button as well.并点击订阅和通知按钮 Thanks so much for watching.感谢收看

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