Herbs a perfect to use in your cooking.

草藥是一個完美的使用在你的烹飪。

They had vibrancy on amazing depth of flavor on.

他們有活力上驚人的深度風味上。

Once you get the hang of them, they are so quick and simple to use on one woman who really knows these chefs.

一旦你掌握了它們的竅門，在一個真正瞭解這些廚師的女人身上，它們是如此快速和簡單。

Best Friends is expert herb grower Lorraine Melton.

最好的朋友是草本植物種植專家Lorraine Melton。

I love herbs.

我喜歡草藥。

I love the way you can cook with them.

我喜歡你用它們做飯的方式。

I love the smell of them.

我喜歡它們的味道。

She's been growing an incredible array of herbs in the wet Cambridge of countryside for over 20 years and could smell obey from a basil at 50 paces Way grow about 150 varieties of herbs.

她已經在鄉下潮溼的劍橋種植了一系列令人難以置信的草藥，20多年來，她可以從50步路的羅勒中聞到服從，種植大約150種草藥。

It's always interesting to grow new varieties, see what they taste like, see what they smell like it gets a bit addictive after a while.

種植新品種總是很有趣，看看它們的味道，看看它們的氣味，過一段時間就會有點上癮。

Broadly speaking, you get harder herbs and softer herbs, softer herbs and things like parsi basil, rocket, coriander.

大致來說，你會得到較硬的藥材和較軟的藥材，較軟的藥材和帕西羅勒、火箭、香菜等東西。

We grow two main types of parts.

我們主要種植兩類零件。

We've got flat leaf parsley and curly parsley flavor wise.

從味道上看，我們有平葉香芹和卷葉香芹。

I think they're very similar, although a lot of people would say that the flat leaf parsley has got a stronger mawr aromatic flavor.

我覺得它們很相似，雖然很多人會說平葉歐芹有更強的毛毛香味道。

This is your common basil sweet Genevieve's.

這是你常見的羅勒甜吉納維芙的。

This is a purple variety called Reuben, with Greek basil, Thai basil, holy basil.

這個紫色品種叫魯本，有希臘羅勒、泰國羅勒、聖羅勒。

When you're looking for a battle, you want a bright fresh basil, nice leaves, no blemishes and nice strong stems.

當你想打仗的時候，你要的是鮮豔新鮮的羅勒，葉子好看，沒有瑕疵，莖部漂亮結實。

It's got a lot of oils in it, and it's very strong smelling it.

裡面有很多油，聞起來很濃郁。

Just place of summer basil.

只是夏天羅勒的地方。

Lorraine certainly knows her stuff, and she's right.

羅琳當然知道她的本事，她是對的。

Soft herbs are delicate, so for maximum flavor, always use them at the end of cooking or simply add as they are too cold.

柔性藥材很嬌貴，所以為了發揮最大的風味，一定要在烹飪結束後使用，或者乾脆在太冷的時候添加。

Dishes.

菜品。

Here are my top five soft herbs that I could never live without.

以下是我最不能缺少的五種軟性藥材。

Basil.

羅勒。

As Lauren says, It comes in many types, all with an amazing, sweet, pungent flavor.

正如勞倫所說，它有很多類型，都有一種神奇的、甜的、辛辣的味道。

Great blitzed in pest owes sprinkled hole over mozzarella on showing its versatility.

大泡在害蟲嗷嗷叫灑在馬蘇裡拉奶酪上的洞，顯示其多功能性。

It even makes a wonderful ice cream parsley.

它甚至可以做一個美妙的冰激凌香菜。

Beautifully earthy and intensely fresh.

美妙的泥土氣息和強烈的新鮮感。

Use both the leaves and the stems for great depth of flavor in savior dressing soups and salads.

葉子和莖都可以用來做湯和沙拉的調味品，味道很深。

Coriander for an amazing hint of Citrus, often using Thai dishes, coriander is perfect in Curries and chutneys, but it bruises easily, so treated with care.

芫荽是一種令人驚奇的柑橘味，經常使用泰國菜，芫荽是完美的咖喱和酸辣醬，但它很容易瘀傷，所以治療的護理。

Tarragon, a stable of French cooking things, has long, soft green leaves on a distinct aniseed flavor.

龍蒿，是法國烹飪事情的穩定，葉子長而柔軟的綠色，有明顯的茴香味。

Great with chicken or in rich, creamy sources.

搭配雞肉或濃郁的奶油來源，效果極佳。

Finally, chervil, both mild and sweet.

最後是小茴香，既溫和又甜美。

A perfect pairing with fish on incredible mix simply with melted butter for a quick source.

一個完美的搭配與魚上不可思議的混合簡單地與融化的黃油快速來源。

Those are my favorite soft herbs.

這些都是我最喜歡的軟性藥材。

What about the hard ones?

難的呢？

The harder ones tends to be a more woody plants things like thyme, rosemary.

比較難的往往是木本植物比較多的東西，比如百里香、迷迭香。

You've got your common time, which is your ordinary general bog standard cooking time.

你有你的普通時間，也就是你的普通一般的豬舍標準烹飪時間。

And then you got things like lemon time.

然後你得到的東西，如檸檬時間。

We do an orange time, which is actually one of my favorites.

我們做一個橙色的時間，這實際上是我的最愛之一。

It smells like time, but it's got a deep sort of musky scent as well, which is gonna give you a slightly different flavor in your dish.

它聞起來像時間的味道，但它有一種深沉的麝香，這是會給你一個稍微不同的味道在你的菜。

Hard herbs like thyme could take more intense cooking than soft herbs, so the great in stews, roast or pan frying.

像百里香這樣的硬性藥材比軟性藥材需要更激烈的烹飪，所以在燉、烤、煎中都是很好的選擇。

Choose the right one, and you can add wonderful depth of flavor to your dishes.

選擇合適的，你可以為你的菜品增加美妙的深度風味。

Here are my top five I used day in and day out.

以下是我日復一日使用的前五名。

Rosemary, amazingly robust with great bittersweet green leaves, is a classic paired with lamb, delicious sprinkled over specialty breads like focaccia or great as toppings for fruity sorbets.

迷迭香，令人驚奇的濃郁的苦澀的綠葉，是搭配羊肉的經典，美味的灑在特色麵包上，如focaccia或作為水果冰糕的澆頭。

Lorraine's favorite time ahead.

洛林最喜歡的時間在前面。

The aromatic, pungent herb, which has delicious flavor to a Sunday roast.

芳香撲鼻的藥材，給週日的烤肉帶來美味。

It's amazing with wild mushrooms on his perfect in marinades.

這是驚人的與野生蘑菇上他的完美在醃製。

Aragona warm and full of delicious aromatic oils, a staple of great Italian dishes on perfect sprinkled on pizzas or, in past the sources.

阿拉戈納溫暖和充滿美味的芳香油，偉大的意大利菜餚的主打完美灑在比薩餅或，在過去的來源。

Sage.

Sage.

A strong tasting herb with a deliciously bitter flavor.

味道濃郁的草藥，味道苦澀可口。

Incredibly in stuffings on with rich meats like pork or duck.

搭配豬肉或鴨肉等豐富的肉類，令人難以置信的餡料。

Finally bay, bitter, sweet and spicy is delicious.

最後月桂、苦、甜、辣都很好吃。

Simmered in soups, stocks and risottos on Justus.

煨在湯、湯和燴飯上的Justus。

Good dried or fresh grown herbs is a lot easier than people think it is on window boxes and balconies.

好的幹藥材或新鮮種植的藥材在窗箱和陽臺上比人們想象的要容易得多。

It's great.

這是偉大的。

You can just open your window, put your hand out and snips them off when you're out looking for her.

你可以直接打開窗戶，把手伸出來，在你出去找她的時候把它們剪掉。

Make sure look nice and healthy.

確保看起來漂亮又健康。

No blemish is stems Look strong.

沒有瑕疵的是莖看起來強壯。

They should just spring back.

他們應該只是回春。

It's a nice, springy sort of herbs.

這是一種很好的，很有彈性的一種藥材。

Smell obviously, is quite important.

氣味顯然，是相當重要的。

Not all things smell, but obviously, if you think it's one that's gonna smell like lemon time, you should have a nice fresh lemons sent.

並不是所有的東西都有味道，但很明顯，如果你認為這是一個會聞到檸檬味的時間，你應該有一個很好的新鮮檸檬發送。

And obviously the final one is taste.

而很顯然，最後一個是品味。

You can tip a bit off and taste your herbs, and you can see what they taste like them where they bought from a supermarket or picked from the window box.

你可以提示一下，品嚐你的草藥，你可以看到他們的味道像他們從超市買的地方或從窗口盒子裡挑。

Herbs a great weight at fresh flavors to your dishes.

草藥是一個偉大的重量在新鮮的味道，你的菜。

Perfect for delicious simple suppers.

非常適合做美味的簡單晚餐。

I love this recipe.

我喜歡這個食譜。

Why?

為什麼？

Because it turns this humble ingredients I can of tuna into something delicious.

因為它把這簡陋的食材我罐頭金槍魚變成了美味。

Just open up on drained tuna into a sieve.

把瀝乾的金槍魚打開放入篩子中即可。

Just likely flake that don't press it too hard.

只是可能片，不要太用力。

Otherwise, you'll dry out the tuna now thes air.

否則，你會幹金槍魚現在的空氣。

Water chestnuts Just slicing nice and thin.

荸薺只是切得很薄很薄。

You could buy them anywhere.

你可以在任何地方買到它們。

Any supermarket adjustments and fresh ginger.

任何超市調整和鮮姜。

Get with that rough skin on the outside by grating the ginger.

通過磨碎生薑來解決外面的粗糙皮膚。

You get to get all that really nice sort of juice and take your spring onions on.

你可以得到所有真正好的那種汁液，並把你的春天的洋蔥。

Just slice on an angle.

就在一個角度上切開。

I like the texture of the water chestnut for the spring onion.

我喜歡用荸薺來做蔥的口感。

We'll touch a fresh coriander.

我們要摸一摸新鮮的香菜。

Lovely.

可愛的。

Next.

下一個

Remove the seeds from a chilly to reduce its heat without losing any flavor.

涼拌後取出種子，使其熱度降低而不失風味。

On finely chop chili's and kaffir lime leaves.

上切碎辣椒的和卡菲爾石灰葉。

Roll them up nice and tight.

把它們捲起來，卷得又緊又好。

Run your knife down the center.

把刀從中間穿過。

Once on, just chop that makes the fish cake nice and fragrant.

上場後，只要切開，就能讓魚餅又香又好。

Touch assault Touch of pepper, fish sauce just like the season, the tuna to bind all those one of the ingredients to whole eggs.

觸摸攻擊觸摸辣椒，魚醬就像季節一樣，金槍魚要把所有這些材料之一捆綁到全蛋上。

Give that a nice little whisk point on.

給那個漂亮的小笤帚點上。

Then add your eggs.

然後加入你的雞蛋。

He hands in there, start mixing mhm.

他的手在那裡，開始混合嗯。

Get the mixture.

獲取混合物。

Roll it from hand to hand with palm patting down nicely to cook at a little ground oil to a hot pan at the face of a clock.

用手掌拍下很好地捲起來，在一點鐘面的熱鍋裡用地油煮。

We're gonna go from 12 away around the last one.

我們要從最後一個12號左右的距離。

In these fish cakes only take a few minutes to cook, so keeping track off the order they go in the pan means you know which one to turn first to the power.

在這些魚餅只需要幾分鐘的時間來烹飪，所以記住他們在鍋裡的順序，意味著你知道哪一個先轉到電源。

A nice, gentle little shake to make sure that nothing sticking to the bottom spatula.

輕輕地搖一搖，確保沒有東西粘在底鏟上。

Two fingers on top.

兩個手指在上面。

Turn them over beautiful, crackling noises something you always want because tunes already cooked.

把它們翻過來，美麗的，噼裡啪啦的聲音，你總是想要的東西，因為曲調已經熟了。

So we just lightly fried and we get a nice crisp outside gently take them out.

所以我們只是輕輕的炸一下，我們就可以得到一個很好的外脆輕輕的拿出來。

You smell incredible.

你聞起來很香

Let them sit there.

讓他們坐在那裡。

We're gonna make a really nice, delicious simple dipping sauce.

我們要做一個非常好的，美味的簡單蘸醬。

Start off a little pinch of sugar fish sauce, two tablespoons that gives it the saltiness, one tablespoon of rice wine vinegar.

先放一點糖魚醬，兩湯匙，讓它有鹹味，一湯匙米酒醋。

There's some fresh lime juice.

有一些新鮮的青檸汁。

Squeeze all that line in your fresh coriander, lots of coriander on in.

把線都擠在你的新鮮香菜裡，大量的香菜上在。

Give that little mix and then you have the most amazing spicy tuna fish cakes.

給這個小混合，然後你就有了最神奇的香辣金槍魚餅。

Who'd have thought something that's delicious that could come out of a Can I Simple supper in minutes.

誰能想到好吃的東西，能在幾分鐘內出一個Can I簡單的晚餐。

That's so mouth watering the easy and delicious you're guaranteed to cook it again and again, yeah.

這簡單又好吃的東西讓人垂涎欲滴，保證你會反覆做，耶。