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  • When you're in Taipei, you might come across this.

    當你在臺北的時候,你可能會遇到這個。

  • This is a guabao, and it's a specialty of northern Taiwan.

    這就是瓜包,是臺灣北部的特產。

  • Also known as a Taiwanese hamburger,

    又稱臺灣漢堡包。

  • guabao is one of the few Taiwanese delicacies

    瓜包飯

  • that has made it big outside of the island.

    ,已經在島外做大了。

  • I met up with Ivy Chen,

    我和陳艾薇見了面。

  • a private cooking class teacher in Taipei

    臺北私人烹飪班老師

  • and an old friend of mine.

    和我的一個老朋友。

  • So this is Shidong Market.

    所以這裡是石洞市場。

  • Can you tell me a little bit about

    你能告訴我一點關於

  • why you chose this market today?

    為什麼你今天選擇了這個市場?

  • We went and bought pork, flour, and pickled mustard greens,

    我們去買了豬肉、麵粉、醃芥菜。

  • and walked over to her apartment

    並走到她的公寓

  • where we began the cooking process.

    我們在這裡開始了烹飪過程。

  • First, we worked on the dough.

    首先,我們在麵糰上做文章。

  • So we just added a pinch of salt, and then what else do we do?

    所以我們只是加了一點鹽,然後我們還能做什麼?

  • Can I touch it?

    我可以觸摸它嗎?

  • I just want to see.

    我只是想看看。

  • Oh, it's very elastic.

    哦,它很有彈性。

  • Kind of like a rubber band.

    有點像橡皮筋。

  • Next is the pork.

    接下來是豬肉。

  • It is first blanched in boiling water to get rid of excess blood.

    先用開水焯一下,以去除多餘的血液。

  • Yeah, I always did it with boiling water

    是啊,我一直都是用開水做的。

  • and then my pork gets really tough.

    然後我的豬肉變得非常堅硬。

  • Why?

    為什麼?

  • By slowly heating the meat,

    通過慢慢加熱肉。

  • the blood coagulates so that it is easily skimmed off.

    血液凝固,所以很容易被撇掉。

  • Okay.

    好吧,我知道了

  • In a wok, she puts in rice wine

    在鍋裡,她放了米酒

  • and two types of soy sauce:

    和兩種醬油。

  • regular and dark.

    有規律的和黑暗的。

  • And a bit of water.

    還有一點水。

  • Is it low heat or high heat?

    是低熱還是高熱?

  • Cinnamon,

    肉桂。

  • orange peel,

    橙皮。

  • After that's done, it's time to return to the dough.

    做完這些之後,就可以回到麵糰上了。

  • Oh, my goodness. It's like a pillow!

    哦,我的天啊。這就像一個枕頭!

  • The dough is rolled out,

    麵糰擀開後。

  • brushed with oil,

    刷了油的。

  • folded in half,

    疊成兩半。

  • and then steamed for about 10 minutes.

    然後再蒸10分鐘左右。

  • The whole thing is assembled with peanuts

    整件事情是用花生組裝的。

  • and cilantro for taste.

    和香菜的味道。

  • While guabao is celebrated internationally today,

    雖然今天國際上都在慶祝瓜寶。

  • its origins are rooted in religion.

    其起源於宗教。

  • Hey guys,

    嘿,夥計們

  • I actually met Ivy three years ago at her cooking class here.

    其實我三年前在她的烹飪課上認識了Ivy。

  • She's the one that taught me how to make xiaolongbao.

    是她教我做小籠包的。

  • I have since forgotten,

    後來我就忘了。

  • and I learned guabao from her.

    我跟她學了瓜包。

  • If you want to learn more about Ivy's cooking class,

    如果你想了解更多關於Ivy的烹飪課程。

  • click the links below.

    點擊以下鏈接。

  • Watch this for more videos on Taiwanese food,

    請看這裡,瞭解更多關於臺灣美食的視頻。

  • and don't forget to subscribe to @Goldthread2.

    並別忘了訂閱@金線2。

When you're in Taipei, you might come across this.

當你在臺北的時候,你可能會遇到這個。

字幕與單字
自動翻譯

影片操作 你可以在這邊進行「影片」的調整,以及「字幕」的顯示

B2 中高級 中文 麵糰 豬肉 臺灣 烹飪 血液 橡皮筋

瓜包的做法--臺灣豬腩肉三明治的做法 (How to Make Guabao, Taiwan’s Pork Belly Sandwich)

  • 2 1
    林宜悉 發佈於 2020 年 10 月 23 日
影片單字