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  • Welcome to Ramsey in 10.

    歡迎來到拉姆齊在10。

  • We're gonna show you how to cook the most amazing dish in 10 minutes.

    我們要告訴你如何在10分鐘內烹飪出最棒的菜。

  • But honestly, I don't mind if you're one or two minutes behind, but I guarantee you the tips and the entire I'll show you a little fast track that food on.

    但說實話,我不介意你落後一兩分鐘,但我保證你的技巧和整個我會告訴你一個小快車道,食品上。

  • Who knows?

    誰知道呢?

  • One day you may absolutely nail it on 10 minutes.

    有一天,你可能絕對會在10分鐘內搞定它。

  • Today's dish is a beautiful pan seared sea Bess, where they sort of Mediterranean light tomato, eggplant or obey jean olive chili sauce.

    今天的菜是一道漂亮的煎海貝斯,他們那種地中海式的淡淡的番茄、茄子或服從牛仔褲橄欖辣椒醬。

  • I've got some leftover cook cooks was gonna be on the base, was back to the start.

    我有一些剩下的廚師廚師是要在基地,是回到了開始。

  • But this thing is an easy dish to put together the most important.

    但這個東西是一道最重要的簡易菜。

  • What you do is get organized on DSO.

    你要做的是在DSO上進行整理。

  • 90% of this battle is in the preparation so that the fish, which already fill it'd.

    這場戰役的90%是在準備,這樣的魚,已經填滿了它的d。

  • There's a beautiful little baby sea bass.

    有一條漂亮的小鱸魚。

  • I'm gonna score it.

    我要進球了

  • Syria that cooks in about two after three minutes.

    敘利亞,三分鐘後就能煮成兩。

  • Eggplant, cherry tomatoes, garlic, a little bit of oregano on these little calibration.

    茄子,櫻桃番茄,大蒜,一點點牛至在這些小校準。

  • South Italy, Chile's What's the longest thing to cook?

    南意大利、智利的什麼東西最長壽?

  • That's what you gotta ask yourself.

    這就是你要問自己的問題。

  • It's not.

    不是這樣的

  • The fish is the eggplant got the pan nice and hot first guarantee.

    魚是茄子拿到鍋裡好熱的第一保證。

  • This will be done in under 10.

    這將在10內完成。

  • Here we go.

    我們走吧

  • So literally top and tail with their plant.

    所以,從字面上看,與他們的廠子首尾呼應。

  • You know, it's a delicious vegetable.

    你知道,這是一種美味的蔬菜。

  • The less time you have, the thinner you slice it.

    時間越少,切得越薄。

  • There's no fast track.

    沒有快速通道。

  • That's why I love using these little ones.

    所以我喜歡用這些小傢伙。

  • Andi, they're less better than the big ones.

    安迪,他們比大的好不到哪裡去。

  • But more importantly, was there crispy?

    但更重要的是,有酥嗎?

  • They are so delicious, Olive, All in.

    他們太好吃了,奧利弗,全押了。

  • Get that nice and hot.

    把它弄得又好又熱。

  • If that all of all isn't hot, then the eggplant actually starts to go soggy on.

    如果這一切都不熱,那麼茄子其實就開始溼潤了。

  • Then they go greasy.

    然後他們就會變得油膩。

  • Everyone worries about salting them and then squeezing.

    大家都擔心鹽漬後再擠。

  • Know whether this small, dead plants do not need salting Okay into the pan.

    知道這種小的、死的植物是否不需要鹽漬好入鍋。

  • I get a really nice sort of crisp texture on those now eggplants.

    我在這些現在的茄子上得到了一種非常好的酥脆口感。

  • In the nice thing about this particular source, the source could be made on literally.

    在這個特殊的源頭的好東西,源頭可以在字面上做。

  • You could sit in the fridge for a day longer.

    你可以在冰箱裡多放一天。

  • It sits in the fridge.

    就放在冰箱裡。

  • The taster is eggplants and you'll see that oil get absorbed straight away.

    試吃的是茄子,你會發現油會直接被吸收。

  • And that's why it's gonna be hot.

    這就是為什麼它會是熱的。

  • So you're nice and crispy.

    所以你很好,很脆。

  • If the pans cold on the old cold, eggplant will turn greasy and soggy so get it nice and hot.

    如果平底鍋冷上老冷,茄子會變的油膩膩的,所以要把茄子弄的熱乎乎的。

  • You'll see them getting beautifully colored from there.

    你會看到他們從那裡得到美麗的色彩。

  • Start slicing your shallots.

    開始切蔥。

  • Third base of the source now, so we don't need to find ice.

    第三基地的源頭了,所以我們不需要找冰。

  • Anything is a sort of rustic Mediterranean take on a beautiful roasted sort of sea bass.

    任何東西都是一種質樸的地中海風情,是一種美麗的烤海鱸魚。

  • I saw this dish down a little Russian just outside Santa Pay.

    我在聖塔帕伊外面的一個小俄羅斯人那裡看到了這道菜。

  • Now, this is sort of a faster version of it.

    現在,這算是一個更快的版本。

  • Now you can see the eggplant getting nice and crispy.

    現在你可以看到茄子變得又香又脆。

  • They put a touch more all in there.

    他們把更多的觸摸都在那裡。

  • Now get some color on there.

    現在,在那裡得到一些顏色。

  • Really, really important.

    真的,真的很重要。

  • Beautiful taste, not better at all.

    美味的味道,一點也不好吃。

  • That's why I much prefer using these small eggplant than the big ones.

    所以比起大茄子,我更喜歡用這種小茄子。

  • Big ones take so much more time to cook onions ready next to that clove of garlic as well.

    大的要多花很多時間,旁邊那一瓣蒜也準備好了洋蔥。

  • If you want to slice the garlic, get a micro plane and great the garlic.

    如果你想把大蒜切成片,可以買個微型飛機,把大蒜切得很棒。

  • I like the texture of the garlic, so slice it again nice and thin again.

    我喜歡大蒜的口感,所以又切得很好很薄。

  • And then from there, get your fish on.

    然後從那裡,讓你的魚。

  • Just lightly score the fish.

    輕輕的給魚打分即可。

  • Just a nice little nick into the skin and they will stop the fish from coming up and again.

    只要在魚皮上打一個漂亮的小口子,它們就會阻止魚兒上來,再來一次。

  • Two or three little slices down shots, garlic and tomatoes.

    兩三小片下鏡頭,大蒜和西紅柿。

  • Ready.

    準備好了

  • Tomorrow is a beautiful little cherry.

    明天是一顆美麗的小櫻桃。

  • Tomatoes from the fine.

    番茄從細。

  • They're so sweet, They're gonna get into the source of the very last minute.

    他們太可愛了,他們會在最後一分鐘進入源頭。

  • No, that's it.

    不,就是這樣。

  • Never gonna start cooking them.

    永遠不會開始烹飪他們。

  • Eggplants used to colored.

    茄子用來著色。

  • I always.

    我總是。

  • Once you cook that plants, the most important thing is to take them out of the pan.

    一旦煮熟了那植物,最重要的是把它們從鍋裡拿出來。

  • After that, I just lightly drain them.

    之後,我只是輕輕地將它們瀝乾。

  • Okay.

    好吧,我知道了

  • I've seasoned them salt and pepper to get it a little bit more exciting.

    我給它們加了鹽和胡椒粉調味,讓它更刺激。

  • Some zest of lemon.

    一些檸檬皮。

  • Okay.

    好吧,我知道了

  • Disaster.

    災難。

  • Lemon.

    檸檬。

  • Sort of gives it that nice sort of citrusy, delicious flavor.

    算是給了它那種不錯的柑橘味,美味的味道。

  • Now look at that as a class A beautiful.

    現在來看,是A級美女。

  • They come out now, they just sit there, crispy, that beefy coat, Same pan.

    他們現在出來了,他們只是坐在那裡, 酥脆,牛肉外套,同樣的鍋。

  • Start off with a touch of all, and we're not gonna over color these shallots and garlic.

    先來點全,我們不會給這些蔥蒜上色過度。

  • We're gonna go in sort of just likely done fish.

    我們要去的排序只是可能做魚。

  • I don't need to put on that.

    我不需要穿上那個。

  • Takes literally two minutes to cook that fish pans.

    從字面上看,兩分鐘就能把魚鍋煮熟。

  • Getting nice.

    越來越好。

  • Smart on the side.

    聰明的一面。

  • Shallots, garlic in.

    蔥、蒜在。

  • Give it a really nice little toss on this source.

    在這個源頭上,給它一個很好的小折騰。

  • Looking sort of rustic.

    看起來有點鄉土氣息。

  • A little bit.

    有一點。

  • Relax.

    放鬆點

  • Not too intense.

    不太激烈。

  • I've got these beautiful dry tomatoes in a swell sun dried tomatoes in and we'll keep them.

    我把這些漂亮的幹番茄放在一個膨脹的晒乾的番茄裡,我們要把它們保存起來。

  • Hold on the chilly.

    握住寒意。

  • So I cut that into little slices.

    所以我把它切成小片。

  • It's been in the brine and so again gives the source that little touch of heat.

    它一直在鹽水裡,所以又讓源頭有了那麼一點熱度。

  • It gives it the right amount of heat seeds in I'm not really start to see useful source coming together.

    它給它適量的熱種在我不是真的開始看到有用的源頭來一起。

  • When you got that color on the shallots and garlic, turn down the gas.

    等到蔥和蒜上有了顏色,就把煤氣關掉。

  • Really super low touch more olive.

    真的是超低的觸摸更橄欖。

  • All call that down.

    都叫下來。

  • And then from there we'll put a little touch of white wine.

    然後從那裡我們會放一點白酒。

  • She asked the touch.

    她問的觸目驚心。

  • A tablespoon of white wine in there.

    裡面放了一湯匙白酒。

  • Greece.

    希臘:

  • Lovely.

    可愛的。

  • So good.

    這麼好。

  • Reduce that white wine down.

    把那白酒減下來。

  • And then, from there we start building out the source.

    然後,從那裡我們開始構建出源頭。

  • Okay, I've got a couple of tablespoons Ah, vegetable stock.

    好吧,我有幾湯匙 啊,蔬菜湯。

  • Give a little bit of body.

    給一點身體。

  • And then, from there, a couple of tablespoons off chopped tomatoes.

    然後,從那裡,幾湯匙關閉切碎的西紅柿。

  • I love Take it off the heat.

    我喜歡把它從熱。

  • You see this really nice tomato Mediterranean source coming together.

    你看這個真正好的西紅柿地中海源來了。

  • Sh Lots of cooked garlic cooked.

    什很多熟蒜熟了。

  • Check on the seasoning.

    檢查一下調料。

  • The heat in the Now I'm gonna drop my tomatoes in there literally without cooking them.

    現在我想把我的西紅柿扔進去,不用煮了。

  • They're very nice and soft.

    他們很好,很柔軟。

  • And then finally, I've got my olives for saltiness and then little touch off fresh.

    最後,我已經得到了我的橄欖的鹹味,然後小觸摸關閉新鮮。

  • We're gonna chop this.

    我們要砍掉這個。

  • I'm just gonna put that over.

    我就把這個放過去。

  • Source.

    資料來源:

  • Just pick the leaves in so it becomes a little more fragrant.

    只要把葉子摘進去,這樣就會變得更香一些。

  • Like I said, this source could be made a day to three days in advance as it sits in the fridge.

    就像我說的,這個源頭可以提前一天到三天做,因為它放在冰箱裡。

  • It's so tasty.

    太好吃了

  • We've all got onions and garlic and tomatoes at home, so it's a great way of using leftovers.

    我們家裡都有洋蔥、大蒜和西紅柿,所以這是利用剩菜的好方法。

  • It really makes a nice, refreshing source tablespoon of olive oil on top.

    在上面放上一勺橄欖油,真的很好,很清爽的源泉。

  • And then finally take your lemon just great over there now, from their fish into the pan touch of all, get a nice and hot, lightly seasoned the fish on, then literally into the pan.

    然後最後拿你的檸檬就好了那邊現,從自己的魚入鍋碰的都,弄好熱乎乎的,淡淡的調料魚就,然後真的入鍋。

  • Down on this sea bass cooks like salmon, 90% of it skin side down.

    這條鱸魚煮起來就像三文魚一樣,90%都是皮朝下。

  • That keeps it really nice and crisp.

    這讓它真的很好,很脆。

  • But these little Phillips literally take 90 seconds to two minutes to cook.

    但這些小菲利普斯從字面上看,只需90秒到兩分鐘就能煮熟。

  • Thanks for Chris.

    謝謝你,克里斯。

  • Cas.

    Cas.

  • Okay, all have done here.

    好了,都在這裡做了。

  • They're just little brought the crystals back up the temperature.

    他們只是小小的把晶體帶回了溫度。

  • The squeeze on ice touched a fresh lemon juice into it.

    擠在冰塊上的時候,摸到了新鮮的檸檬汁進去。

  • Gives that nice vibrancy.

    給人以很好的活力。

  • Andi It's a really nice, delicious garnish.

    安迪 這是一個非常好的,美味的裝飾。

  • It goes so well with sea bass.

    搭配鱸魚很好。

  • Beautiful.

    美極了

  • Yeah, once you got the color on the skin, that sea bass turn it over very carefully.

    是啊,一旦你的皮上有了顏色,那海鱸魚就會很小心地把它翻過來。

  • We turn fish once, get the fish lies underneath horizontally so you don't break the fish up and over, up and over.

    我們把魚翻一次,把魚橫著躺在下面,這樣就不會把魚弄斷了,上了又上,下了又下。

  • Look how quick that cook.

    你看,多快的廚師。

  • And then, as that's cooking, put a little touch of lemon juice inside the fish.

    然後,在煮的時候,在魚裡面放一點檸檬汁。

  • Which sees is it usually not lemon juice in that finishes cooking that Limoges goes inside now to play.

    這看到的是它通常不檸檬汁在,完成烹飪,利摩日現在去裡面玩。

  • Keep it simple.

    保持簡單。

  • This is dinner in 10 lunch in 10 brunch in 10.

    這是十人晚餐十人午餐十人早午餐。

  • Nothing complicated Couscous in the middle fish is still cooking nicely.

    沒有什麼複雜的庫斯庫斯在中間的魚仍然煮得很好。

  • I've turned the gas off and is actually continued to cook from that heat.

    我已經把煤氣關了,其實是繼續從那個火候做飯。

  • Source.

    資料來源:

  • I just lift up those tomatoes.

    我只是抬起那些西紅柿。

  • I'm not stirring, not pressing.

    我不攪拌,不按。

  • You can see the olives, the garlic, the onions.

    你可以看到橄欖,大蒜,洋蔥。

  • The sun dried tomatoes is all sort of melted into one, but makes a delicious source, and then look just drizzle around and then, finally professional, take the fish out one so he's beautiful.

    晒乾的西紅柿都是那種融為一體的,但是做出來的美味源頭,然後看著只是淋來淋去,然後,最後專業的,把魚拿出來一個,這樣他就漂亮了。

  • Crispy over jeans sits around the outside.

    脆過牛仔褲坐在外面。

  • It's such a lovely way of using baby eggplants on.

    把小茄子用在身上,真是個可愛的方法。

  • Then finally, she asked the touch of Oliver around the outside.

    然後,她終於問出了奧利弗在外面的摸樣。

  • And there you go, the most amazing sea bass with a stunning Mediterranean source.

    就這樣,最神奇的海鱸魚,有著令人驚豔的地中海源頭。

  • That's not dinner in 10.

    這不是10分鐘後的晚餐。

  • That's dinner in nine minutes and 40 seconds.

    這就是9分40秒後的晚餐。

  • Beautiful.

    美極了

  • Do not forget to describe to my amazing YouTube channel on good luck.

    不要忘了描述我的驚人的YouTube頻道上的好運氣。

  • Can't wait to see what you can do in 10.

    迫不及待地想知道你在10中能做什麼。

Welcome to Ramsey in 10.

歡迎來到拉姆齊在10。

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戈登-拉姆斯在10分鐘內烹製地中海鱸魚|拉姆斯在10分鐘內烹製鱸魚 (Gordon Ramsay Cooks Mediterranean Sea Bass in Under 10 Minutes | Ramsay in 10)

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    林宜悉 發佈於 2020 年 10 月 23 日
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