18.7.10 【最简美式口语058】美食厨味• 烹饪必备英语 教你做红烧肉 Braised pork with brown sauce

time:2018-07-10 Source:

710日有趣的免费英语课《英语PK台》京晶主持

节目直播:1400-1500 当晚重播:2200-2300

周三嘉宾  #跟老美学地道美语#

周三主题:Real Life English 【最简美式口语058美食厨味· 烹饪必备英语教你做红烧肉 Braised pork with brown sauce


了解今日课堂题目:


一期垂涎欲滴的口语课,大厨二厨就位,食材配料配齐,小锅一放,小火一开,煮肉,调酱,切姜,一切有条不紊进行起来,超详细全流程烹饪红烧肉,老外厨房小能手马克全程英文讲解,精确的时间控制,恰当的火候,45分钟即可鲜香出锅。你们点播的超级实用生活Cooking英语,还不错哦,看起来好好吃的样子,吃货们动手做起来 Yummy yummy!

Dialogue : (课堂全文本于微信公众号【英语PK台】课后发送,参与直播互动中译英练习需加京晶微信goingforgold2018 拉入群 ,高级互动直播间,微信大课堂,马上加入:http://zhibo.qingting.fm/liveshow/96b2c744c77b56e2904c86b0078dceea?from=groupmessage&isappinstalled=1 )

dialogue 1

Mark: Hi Jingjing. Did I bring the right stuff?

Jingjing: Let's see: green onions, cooking wine, dark vinegar. ----but don't have.

Mark: You have the meat already, right?

Jingjing: Yes, I bought it ----. Oh, let me run to the kitchen and take it out of the pot. It was only supposed to -----.

Mark: Ok, so catch me up here. --------?

Jingjing: Well, I just cut the pork belly into -----for a little while. Now I'm draining the water off -------- pan to sauté the pork.

Mark: I thought it had to be cooked on --------.

Jingjing: No, just enough to sear the juices in. ------. I'm adding a little salt and chili here, --------Sichuan peppercorns.

Mark: And later you'll transfer it to------ there, I bet.

Jingjing: Exactly. -------over a tiny flame.

Mark: Timing is everything.

Jingjing: You said it. Help me to empty this into the clay pot, will you?

Mark: Sure. -----------

Jingjing: No. Set it back down -----. I'm going to use the remaining oil to make a brown sugar sauce.

Mark: -------- this brown sugar.

Jingjing: Thanks. Once this starts to sizzle,-----of that dark vinegar. So, get the bottle open for me, -------?

Mark: Sure.

dialogue 2

Jingjing: Ok, here goes the sauce into the clay pot. --------to stick in another minute. Now, where'd I put the cover.

Mark: Is this it?

Jingjing: Yes. Gimmie. Ok. ------. Since I have two chopping boards, would you use this one to cut the ginger into slices.----------

Mark: You got it.

Jingjing: Where's the cooking wine you brought.

Mark: I put it to the left of the stove. ------

Jingjing: Good thinking. Ready with that ginger.

Mark: Uh, yeah, if these slices are enough.

Jingjing: -------- I'll add, first the ---------, there; now the ginger; and, finally, these green onions.

Mark: Are you going to add anything else?

Jingjing: You know what? ------- a little soy sauce in there.

Mark: It smells great. How long do we have to wait before eating?

Jingjing: Um, 45 minutes. ----------

Mark: I can wait 45 minutes. How about we watch some FIFA highlights I downloaded? --------

Jingjing: --------plugging it into my TV set. I'll take care of these dishes and join you in the living room in 5 minutes.

Mark: It's your TV. ------- Let me do the dishes.

Jingjing: Ok, great. Grab a drink from the fridge on your --------- room later.


new words and phrases

from dialogue 1

boil cook something in very hot water

catch me up describe what you've done so far

drain keep solid ingredients but get rid of the liquid

sauté fry something on a low or medium heat

sear cook something on a high heat, so that the outer surface makes a seal

brown overheat something so that it turns brown (still edible)

burn overheat something so that it turns black

transfer A to B take something out of one pot and put it into another pot (or serving dish) (more often used for one part of a dish while still cooking)

empty A into B take something out of one pot and put it into another pot (or serving dish) (more often used for mixed ingredients or soup)

sizzle food cooking in oil at a high enough heat to make a sound


ingredients

pork belly 

oil 

salt chili  (red, spicy pepper can usually be called chili”, unless it has a distinctive flavor—as with chipotle) (simply calling something pepper”, in British and American English, makes people think of black pepper 黑椒)

Sichuan peppercorns 

brown sugar

ginger

cooking wine 

dark vinegar 

soy sauce

green onions ( Chinese onions allium chinense, green onions, immature allium cepa—aka scallions, or shallots in UK English and New Orleans) (NOTE: If you use the larger Chinese onions, it is good to add some to the pork as you start to sauté it.) 


分享到(SHARE TO)

推荐RECOMMEND