Name: 高登-拉姆斯的夏日食譜｜第二部分 (Summertime Recipes With Gordon Ramsay | Part Two)
Uploaded: 2020-10-24T19:55:54.000Z
Duration: 13 min 42 s

烹飪永遠不應該是一件苦差事。

The more you cook, the more confident you become.

That way you actually start to enjoy it, and that's the key to good cooking.

這樣你才會真正開始享受它，這才是做好飯的關鍵。

Otherwise the beast gonna dry out really important to season the minutes before you cook it pan.

否則，野獸會幹出真的很重要的調味前分鐘，你煮它的鍋。

Breaking up like that really helps to sort of separate it so you can pry off with a lot of color way.

這樣打散了真的很有幫助，算是把它分開了，這樣你就可以用很多顏色的方式來撬開。

Most importantly, to remember, his mint is made up of cheap cuts.

最重要的是，要記住，他的造幣廠是由廉價的切。

Brisket belly short rib so it needs help.

And frying off the men's for color is so important.

而炒掉男人的為色是如此重要。

Take it much further than you ever taken.

把它比你曾經採取的更進一步。

It is crucial that keeps the mince nice and crispy.

這是很關鍵的，可以保持肉糜的香脆。

Mince finely chopped chili, ginger, garlic and spring onions.

將辣椒、姜、蒜、蔥切成細末。

Spring onions Give this sort of mentoring nice freshness because it just gives that crunch nice and thinly.

春天的洋蔥給這種輔導很好的新鮮感，因為它只是給這種脆皮很好很薄。

Now fly off the chilies, ginger and the garlic.

First since we see door teaspoon only in garlic, chili ginger in five that off nicely Sesame seed oil Just lift up the whole flavor.

首先，既然我們看到門茶匙只在大蒜，辣椒姜在五，關閉很好的芝麻油只是提升整個味道。

Touch brown sugar that starts to really cam allies chile, the garlic and the ginger mint in mhm.

觸摸紅糖，開始真正凸輪盟友智利，大蒜和姜薄荷在嗯。

Now my fish sauce that gives it the saltiness.

You can see now why it's so important to get that meant really crispy because nothing's going soggy.

你現在知道為什麼要把那個意思弄得很脆了吧，因為什麼都不會溼透。

It's thing really crispy fresh line that makes the mince fragrant and then lime juice for honor.

它的東西真的很脆的新鮮線，使碎屑香，然後青檸汁的榮譽。

Incredible e got salty E, but the heat got the sweetness.

不可思議的e得鹹E，但熱得甜。

Now got there sitting missus Well, and then finally my spring onions in right the last minute.

現在得到了坐在那裡的夫人 好了，然後終於我的春天的洋蔥在正確的最後一分鐘。

Cook the mince now with sort of 30 seconds to g o gas off.

現在用30秒的時間把肉糜煮熟，把氣關了。

Smells so fighting to go with the chili beef.

聞起來很有戰鬥力，可以和辣椒牛肉搭配。

I'm making a simple, sweet and spicy dipping sauce so everyone can dress the crispy mint to their own taste.

我做的是簡單的甜辣蘸醬，大家可以根據自己的口味來裝扮脆皮薄荷。

Teaspoon the brown sugar soy sauce Because then I sort of dark, rich color sesame seed off the tablespoon.

茶匙的紅糖醬油，因為那時我算是深色的，顏色豐富的芝麻掉了一湯匙。

Just topped that up with a tablespoon of Oliver that stops the sesame seed all becoming too rich a teaspoon off fish sauce on.

只是在上面加了一湯匙奧利弗，阻止芝麻都變得太豐富一茶匙關魚醬上。

Centerpiece lime juice in in the coriander.

The letters I'm gonna use baby gem because it's really nice and durable and sort of quite strong.

字母我打算用寶貝寶石，因為它真的很好，很耐用，而且還挺結實。

I'm then that will touch them dressing just a little drizzle.

我然後，將觸及他們的敷料只是一個小雨點。

That's the secret of having good Easy relax food is that just help yourself.

這就是擁有好的Easy放鬆食物的祕訣，就是隻要幫助自己。

A million bucks doesn't have to be complex.

This dish is as fun to cook as it is to eat.

這道菜做起來和吃起來一樣有趣。

Yeah, Green Papaya salad This is a great salad.

是啊，青木瓜沙拉 這是一個偉大的沙拉。

To serve at a party is delicious and robust enough to last the whole evening without wilting.

在宴會上食用，既美味又健壯，可以維持整個晚上不枯萎。

First off, these are a little dried shrimp.

You could buy them anywhere they smell almost sort of off the seabed into the water.

你可以在任何地方買到它們，它們的氣味幾乎有點像從海床到水中的味道。

For this salad, inspired by my travels across Thailand, I'm starting by making I wonderfully spicy paste a little salt in there in just break them up.

對於這個沙拉，靈感來自於我在泰國的旅行，我開始通過使我奇妙的辣醬一點點鹽在那裡在只是打破他們。

This place is like a staple ingredient in Thailand.

That's what we're looking for, almost like a powder right next, just one clove of garlic.

這就是我們要找的，幾乎就像旁邊的粉末一樣，就一瓣大蒜。

But wow, it does give amazing kick to the paste in to the mix.

但是，哇，它確實給了驚人的踢到混合的糊狀物。

Now a couple of tablespoons of brown caster sugar that softens the blow with a chili.

現在幾湯匙的紅砂糖，用辣椒軟化打擊。

And then, just to get that nice sour taste a little bit of hot water into this tamarind paste It's really tart but sweet pace.

然後，為了讓酸味更濃，在羅望子醬里加點熱水，酸酸甜甜的。

Now he's got that almost sort of piccoli smell slightly salty, but the flavor is intense.

現在他的味道幾乎是那種皮可利的味道，略帶鹹味，但味道很濃。

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高登-拉姆斯的夏日食譜｜第二部分 (Summertime Recipes With Gordon Ramsay | Part Two)

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