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  • Hi everybody

    嗨,大家好

  • Do you know what it is inside?

    你知道裏面是什麼嗎?

  • we are going to make delicious stew today

    我們要做美味的燉湯

  • delicious Korean style clam stew!

    是美味的韓式蛤蜊湯,

  • it's called Jogaetang. Let's open!

    韓文是Jogaetang.

  • Marylanf clams. Hard shell Maryland clams.

    這些是來自馬里蘭州的蛤蜊,是硬殼蛤

  • The size is not too small not to big. Less than 2 inch.

    大小適中,在2英寸以內。

  • this is a perfectly size for jogaetang.

    這個大小最適合做jogaetang,蛤蜊湯.

  • And this is one kilo more than 2 pounds

    這裏是一公斤,等於兩磅多一點.

  • First when you bring the clams

    現在來處埋蛤蜊.

  • and wash. Rinse in cold water in scrub a little bit

    當用冷水清洗蛤時,要沖刷一下.

  • and then after that salty water around four cups

    然後把它們泡在四杯鹽水內.

  • water and one tablespoon salt and mix this

    鹽水份量是,四杯水混一湯匙鹽.

  • and then soak this at least 2 hours.

    最少要浸泡2小時.

  • These clams are soaked overnight actually so you can soak overnight at least two hours.

    而我這些蛤已浸泡一夜.

  • I will show you.

    讓我給你看

  • These guys spit out all mud and sand.

    經過浸泡蛤蜊便吐出泥沙.

  • See? Can you see that? Throw away.

    看?看到嗎?

  • This is so clean!

    現在都乾淨了!

  • And peel this.

    白蘿蔔去皮,

  • Thinly slice.

    切成薄片.

  • This radish makes broth really tasty and sweet.

    白蘿蔔會能令清湯更甜,更美味.

  • Small onion.

    一個細洋蔥,

  • 2 large garlic cloves.

    2瓣大蒜.

  • 5 large dried anchovies.

    5大條乾鳳尾魚.鳯尾魚去頭,

  • Remove heads. And then press down with 2 fingers.

    然後用兩隻手在肚的位置按下,

  • And then inside, innards.

    這樣打開魚肚,把內臟去掉.

  • Remove this.

    20分鐘後,

  • 20 minutes after

    我們把鳳尾魚拿走,

  • we are going to take out all dried anchovies.

    蘿蔔況半透明,代表已熟了.

  • Radish is a little translucent, it's cooked.

    高湯是琥珀色的,

  • And the soup,

    很好吃.

  • The broth is an amber color, so tasty.

    拿走了鳳尾魚,

  • so we take out dried anchovies

    就可以放進蛤蜊,

  • let's add clam

    蓋上蓋子,讓它一直煮直至蛤蜊打開.

  • Cover this until the clams open. We just keep boiling

    煮的期間,我們可以處理青椒,

  • So meanwhile we need to add the green chili pepper

    青辣椒可以帶出另一個層次的味道。所以,我總是用綠辣椒

  • green chili pepper adds a really good flavor. So I always use green chili pepper

    還有青蔥.

  • And this is green onion.

    在上菜之前

  • All this green stuff we are going to add

    才把這兩樣東西加上.

  • just before serving.

    蛤蜊開始打開,

  • Clams started opening.

    這個高湯裏我沒有加鹽的,

  • We didn't use any salt here.

    因為蛤蜊有新鮮咸咸的味道.

  • Because these clams saltiness coming out. So we don't need any salt.

    當所有蛤蜊都打開了,就只再煮多一分鐘,

  • All clams are open now. And then one more minute I'll keep boiling.

    (加上青蔥和青椒) 便可以關火.

  • Turn off.

    除了加點現磨黑椒,還有

  • Ground black pepper and what else?

    一茶匙芝麻油.

  • Sesame oil, one teaspoon.

    天啊!

  • Oh my!

    我煮了白飯來配蛤蜊湯.還有伴飯的小菜

  • To eat this I made rice. And this is "mitbanchan." Mitbanchan is side dishes

    這種小菜可以放在冰箱一段時間.

  • that you can keep in the refrigerator for a while.

    有泡菜,這泡菜我是幾日前做的.

  • And then kimchi. Just only a couple of days ago I made this kimchi.

    看起來真不錯!

  • Looks so good!

    每次拿過泡菜後都要用勺子像這樣把泡菜壓一下.

  • After taking kimchi always press down like this. This juice, kimchi juice.

    然後才放回冰箱內.

  • Put it back.

    記得這個是醃青辣椒嗎?

  • Remember? This is gochu-jangajji?

    這是蛤蜊湯,

  • Pickle.

    泡菜,醃青辣椒,

  • So this is my jogaetang. Clam stew.

    燜黑豆,炖咸牛肉。

  • Kimchi, gochu-jangajji: pickled green chili pepper

    在冰箱裏總有這些伴菜.

  • and this is beans, braised beans. And also jangjorim, salty beef.

    這樣很方便,燉個湯,然後拿出伴菜,

  • This side dishes are always kept in the refrigerator,

    加上新鮮的白飯,就是一頓很好的飯.

  • so easy when you make this one stew, and then bring

    首先,我想嘗嘗湯.

  • all your side dishes and then you can make a nice meal. I made rice.

    嗯!真的很不錯

  • First I like to taste this broth, let's taste.

    無論湯是什麼溫度,你可以說這個喝下很siwonhada

  • Mmmm! Really good. No matter what temperature

    我們說“siwonhada”. Siwonhada是“涼”。

  • it is you can "Whaaa it's cool, refreshing!"

    許多人想知道為什麼韓國人時常說很涼

  • We say "shiwonhada." Shiwonhada means, actually, "cool."

    就算吃熱的東西都會這樣說

  • So many people just wondering why Korean people say that cool

    當你嘗這個

  • even though they eat just a hot temperature stuff?

    吞下去時

  • When you taste this

    高湯通過你的喉

  • and swallow

    到胃。感覺真的很清爽和涼。

  • this broth is going all through to your

    乾杯

  • stomach. Feel really refreshing. And cool.

    嗯~

  • Cheers, everybody!

    蘿蔔真的很美味

  • Mmm!

    又軟又甜,

  • This radish is really delicious.

    蛤蜊是QQ的,很鮮味,非常可口.

  • Soft. Sweet.

    今天我們做了蛤蜊湯.

  • Soft and chewy and sweet, savory

    韓式的蛤蜊湯.

  • and perfect. Today we made to get Jogaetang.

    希望大家喜歡我的食譜,下次見.拜拜.

  • Korean style clam stew.

  • Enjoy my recipe. See you next time, bye!

Hi everybody

嗨,大家好

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C1 高級 中文 蛤蜊 泡菜 鳳尾魚 高湯 冰箱 小菜

燉蛤蜊(佐賀堂:조개탕)。 (Clam Stew (Jogaetang: 조개탕))

  • 199 2
    林宜悉 發佈於 2021 年 01 月 14 日
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