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  • Narrator: Every weekend, Saúl Torres and his crew

    敘述者。每個週末,Saúl Torres和他的團隊

  • make and sell 500 pounds of lamb barbacoa

    製作並銷售500磅的羊肉巴伐利亞餅

  • to nearly 1,200 people.

    近1,200人。

  • Narrator: Wrapped inside long maguey leaves

    敘述者。裹在長長的瑪格麗特葉子裡

  • and slow roasted for 11 hours,

    並緩慢地烤了11個小時。

  • this lamb barbacoa is legendary for its tenderness

    這款羊肉芭樂因其鮮嫩的口感而聞名遐邇

  • and its sweet and smoky flavors.

    以及它的甜味和煙燻味。

  • We visited Saúl at his restaurant, El Pica 1,

    我們在薩烏爾的餐廳El Pica 1拜訪了他。

  • in Texcoco, Mexico, to see how this dish is prepared

    在墨西哥的特斯科科,看看這道菜是如何製作的。

  • and what it takes to make such big batches.

    以及製作如此大批量的產品需要什麼。

  • Narrator: Making enough barbecue for the weekend

    敘述者。為週末製作足夠的烤肉

  • begins at 8 a.m. on Friday.

    星期五上午8點開始。

  • Saúl and his team begin preheating the 11 pit ovens

    薩烏爾和他的團隊開始預熱11個烤爐

  • by adding large cuts of wood into the bottoms

    通過在底部添加大塊的木頭來實現。

  • and stripping pieces of cardboard for kindling.

    和剝去紙板的碎片作為火種。

  • Using a lighter, they set the pieces of cardboard on fire

    他們用打火機點燃了這些紙板碎片。

  • and place them into the center of the wood.

    並將它們放入木材的中心。

  • When the flames reach the top of the oven,

    當火焰達到爐頂時。

  • they start off-loading fresh maguey leaves

    他們開始卸下新鮮的瑪格麗特葉子

  • and placing them across the ovens.

    並將它們橫放在烤爐上。

  • The agave leaves are roasted

    龍舌蘭葉子經過烘烤

  • until they become more flexible.

    直到他們變得更加靈活。

  • Meanwhile, another team off-loads 500 pounds of lamb

    與此同時,另一隊人馬卸下500磅的羊肉

  • and places it into the meat-prep area.

    並將其放入肉類準備區。

  • Using a machete, they cut down the larger pieces

    他們用砍刀砍下較大的碎片

  • so the meat can better fit inside of the 3-foot-wide oven.

    這樣肉可以更好地放在3英尺寬的烤箱內。

  • All of the ovens El Pica 1 uses

    El Pica 1使用的所有烤箱

  • are preheated for seven to eight hours.

    預熱七到八個小時。

  • But knowing when the oven is ready

    但知道烤箱何時準備好

  • is based entirely on feel.

    是完全基於感覺的。

  • Narrator: When the oven is ready,

    敘述者。當烤箱準備好了

  • the remaining pieces of wood are removed

    剩餘的木頭被移除

  • and a smoldering pile is left at the bottom.

    並在底部留下一個燃燒的堆積物。

  • Workers then take the preroasted maguey leaves

    然後,工人們拿著預先烤好的瑪格麗特葉子

  • and line the ovens.

    並在烤箱內鋪上襯墊。

  • These leaves contain a sap,

    這些葉子含有一種汁液。

  • which will infuse the meat with a sweet, smoky flavor

    這將為肉類注入甜美的煙燻味。

  • when combined with the wood embers.

    當與木燼結合時。

  • Narrator: Once the oven has been wrapped,

    敘述者。爐子一旦被包起來了

  • a large steel pot filled with chickpeas,

    一個裝滿鷹嘴豆的大鐵鍋。

  • guajillo chilies, secret spices,

    瓜希羅辣椒,祕密香料。

  • and water is lowered into the bottom.

    並將水降到底部。

  • Narrator: They then place a metal grill on top of that pot

    敘述者。然後,他們在鍋的頂部放置一個金屬烤架

  • to hold the stack of meat inside the oven.

    將肉堆放在烤箱內。

  • Narrator: When the oven is full,

    敘述者。當爐子滿了的時候

  • the maguey leaves are folded over the meat

    蛆蟲的葉子被摺疊在肉上

  • and a large metal lid is placed on top

    並在上面放置一個大的金屬蓋子

  • and sealed using wet mud and sand.

    並使用溼泥和沙子進行密封。

  • Narrator: The barbecue is left to cook overnight

    敘述者。燒烤架被放置過夜

  • for 11 hours, braising in its own juices and fat.

    11個小時,用它自己的汁液和脂肪進行燉煮。

  • Underneath, the consommé helps steam

    在下面,清湯幫助蒸汽

  • and infuse the meats with flavor

    併為肉食注入風味

  • while collecting fat drippings.

    同時收集脂肪渣滓。

  • By morning, the team at El Pica 1

    到了早上,El Pica 1的團隊

  • will have a rich consommé to serve alongside

    將有豐富的清湯與之相伴。

  • the smoky, sweet lamb barbacoa.

    煙熏火燎的甜味羊肉巴比卡。

  • Narrator: They start serving the barbacoa

    敘述者。他們開始供應巴爾巴科亞

  • at 7:45 a.m. the next day.

    第二天上午7點45分。

  • Narrator: Using two plates,

    敘述者。用兩個盤子。

  • workers dive headfirst into the oven,

    工人們一頭扎進烤箱。

  • scooping large pieces of tender lamb

    舀著大塊的嫩羊肉

  • into plastic-lined boxes.

    進入塑膠襯裡的盒子。

  • The meat is sold for about $10 per pound,

    這些肉的售價約為每磅10美元。

  • and customers can choose the cuts they want.

    而客戶可以選擇他們想要的切割。

  • Narrator: The word "barbecue" originated

    敘述者。燒烤 "這個詞起源於

  • with the Taíno people of the Caribbean,

    與加勒比海的塔伊諾人。

  • who used a wooden platform set over a fire

    他用一個木頭平臺架在火上

  • to cook their meat.

    烹飪他們的肉。

  • And barbacoa, which directly translates to barbecue,

    還有barbacoa,直接翻譯為烤肉。

  • has been cooked in pit ovens in Mexico

    已在墨西哥的坑爐中烹製過

  • for more than 500 years.

    500多年來。

  • Narrator: Inside El Pica 1,

    敘述者。El Pica內部 1,

  • customers buy the consommé to dip their meats into,

    顧客購買湯汁來蘸取他們的肉。

  • and vendors sell other condiments

    和供應商出售其他調味品

  • and tortillas to complement the barbecue.

    和玉米餅來補充烤肉的不足。

  • Narrator: Even though El Pica 1 usually sells out

    敘述者。儘管El Pica 1通常會銷售一空

  • of its lamb barbacoa every weekend,

    它的羊肉棒棒糖每週末都有。

  • the restaurant has no plans to cook more than 500 pounds.

    該餐廳沒有計劃烹飪超過500磅的食物。

Narrator: Every weekend, Saúl Torres and his crew

敘述者。每個週末,Saúl Torres和他的團隊

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在墨西哥德斯科科,每個週末都有500磅的羔羊肉被烹製出來,這就是大批量的羊肉。 (How 500 Pounds Of Lamb Barbacoa Is Cooked Every Weekend In Texcoco, Mexico | Big Batches)

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    林宜悉 發佈於 2022 年 08 月 04 日
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