| Change log entry 76170 | |
|---|---|
| Processed by: | richwarm (2022-10-27 23:09:56 UTC) |
| Comment: |
<< review queue entry 71769 >> 锅底 guōdǐ 名 指火锅的汤料。一般用动植物油、食盐、葱、姜、辣椒、花椒等调味品加工而成。也说底料。 Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. 在肯定镬或平底锅底被油覆盖后，倒下鸡蛋，旋动炒锅，以致鸡蛋形成薄饼。 Yueh-Nan spent years developing a line of frozen soup base products, lamb sausages, and other shelf products which can be found island wide. 越南这几年也不断研发推出新的产品如锅底、羊肉香肠、以及其他架上产品。 What kind of broth shall we order? There are three choices on the menu: plain, spicy, or "Yuanyang" style. 我们点哪种锅底呢？菜单上说有清汤、麻辣和鸳鸯三种锅底。 -------------------------------------------- Editor: 麻辣鍋的湯頭，俗稱「鍋底」，作法十分考究，湯汁主要是用牛骨長時間熬煮到骨髓盡溶，少則半日，多則一、二天。最重要的是麻辣調味，「四川的調味，大量使用辛香和中藥材料，而且每一家的調味都不同，各有獨門秘方，」梁幼祥指出，用料可以從七、八種到二十種以上。 The preparation of the soup for mala hotpot has all the makings of a black art. The basic stock is produced by boiling beef bones for anything from 12 hours to two days to get out all the marrow. But the most important element is the way the spices are mixed to create the mala flavor. "The spices used in Sichuan include many pungent, aromatic and herbal ingredients, and each restaurant uses a different mixture, according to its own exclusive, secret recipe," says Liang You-hsiang, who notes that the number of spices may range from around seven to more than 20. 其他打底的材料，最好是用耐煮的牛肚、牛筋、豬大腸頭，以及用碎豬肉調和豆腐、蔥薑蒜等材料炸成的四川丸子等。「麻辣鍋的材料最忌諱現今常用的魚丸、蛋餃、海鮮等，因為湯是由牛骨熬製的，要以牛、豬的內臟為主菜，例如牛肚、牛筋、牛雜、肥腸、牛肉片等，」劉允中認為，其中比較難煮爛的牛肚、牛筋、肥腸，要先滷煮三個鐘頭以上，切成片狀，吃火鍋時再下鍋，否則會久嚼不爛。 As for the other ingredients "for the pot," it is best to use ones which stand boiling, such as tripe, beef tendon and pork intestines, along with deep-fried Sichuan-style meatballs made of ground pork mixed with tofu, spring onions, ginger and garlic. "The worst thing you can do to mala hotpot is to put in the fish balls, egg dumplings, seafood and so on which are often used in hotpot today. The stock is made with beef bones, so the main ingredients should be beef and pork offal, such as tripe, beef tendon, lungs and fatty intestines." Liu Yun-chung feels that those ingredients which take a long time to boil tender should first be simmered for three hours or more in a savory stewing broth before being sliced and added to the hotpot at the start of the meal, or they will be far too tough. 濕答答的菜瓜布不容易晾乾，又會滋生細菌；吃火鍋時湯杓老是滑進滾燙的鍋底，還得用筷子夾起來；沒用完的番茄醬包用橡皮筋綁起來，但要用時再打開又容易沾得滿手都是，這些問題可以解決嗎？ A sopping wet scouring pad can be hard to dry, and can also breed all kinds of bacteria; when eating hot-pot, the ladle can often slide into the boiling broth, requiring chopsticks to fish it out again; half-used ketchup packets can easily be held closed with a rubber band, but when you try and reopen them to use the rest, you are likely to get ketchup splattered all over your hands. Isn't there something that can help us solve these problems? 谁家灶突不冒烟, 谁家锅底没有黑? Whose family's chimney does not send off smoke, and whose family's cooking pot is not black at the bottom? |
| Diff: |
# 鍋底 锅底 [guo1 di3] /the bottom of a pan/soup base; broth/ + 鍋底 锅底 [guo1 di3] /the bottom of a pot or pan/hotpot broth/ |