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  • Nothing beats the cold like a big bowl of homemade soup. Today, I'm gonna show you three of my very favorite recipes, and they're all totally vegetarian.

    一大碗的自製熱湯是寒冷的天氣中最撫慰人心的了!今天我要教你們三種我最喜歡的熱湯食譜,而且它們都是素食可食的。

  • I'm gonna show you a delicious creamy tomato soup, a nice spiced carrot and ginger soup, and finally, a leek and potato soup that is extra hearty.

    我要教你們做美味的奶油番茄濃湯、可口的胡蘿蔔薑濃湯,最後是非常有益健康的韭蔥馬鈴薯濃湯。

  • I love them because they're all super simple to put together.

    我很愛這幾道料理,因為它們非常好做。

  • Let's get started with our creamy tomato soup.

    我們先從奶油番茄濃湯開始吧。

  • Now, for this recipe, I'm actually using fresh tomatoes. You don't have to, you can totally use canned whole tomatoes, those will work just as well, but since I came across these beautiful, fresh Roma tomatoes, I decided I had to put them to good use, so I'm going to throw them into our soup today.

    這份食譜中我用的是新鮮的番茄,你不一定要照做,你完全可以用罐裝番茄,煮出來一樣好喝,但因為我已經有這些美麗、新鮮的小番茄了,我決定一定要好好利用它們,所以我要把它們放到今天的濃湯裡面。

  • Not to worry about any chunks in any of these soups, they're all gonna be pureed either with an immersion blender or by your regular blender, so you don't have to sweat it.

    不用擔心湯會有太大塊的食材,因為我們最後會把它們攪到濃稠狀,你可以用專業攪拌調理棒或用你的慢磨調理機,所以不用擔心。

  • In a large saucepan, I've just got some oil heating up. Once it's hot, I'm going to add one small diced onion.

    取一深湯鍋,在裡面加一些油然後開火,等到鍋子熱了,我要加入些許洋蔥末。

  • I'm gonna cook this up until it's translucent, and then I'm going to add some garlic, about two cloves in this recipe.

    煮到這些洋蔥末開始呈透明狀,然後加入些許蒜末,這份食譜中我大約用了兩瓣蒜頭。

  • I'm not gonna pretend that I'm not cheating, I use the pre-minced garlic sometimes.

    我承認我會作弊,我有時候會用事先切碎的蒜末。

  • Once the garlic is aromatic and delicious smelling, I'm going to add my chopped tomatoes. I'm gonna mix all these flavors together and just let the tomatoes start to break down for about five minutes or so.

    等到蒜頭的香味開始出來,我現在要加入切好的番茄,我要讓這些味道都融在一起,然後讓番茄煮到軟化大概需要五分鐘。

  • I've got a little bit of brown sugar for some sweetness and to cut through the acidity of the tomatoes. I also have some tomato paste, which is just gonna amp up that tomato flavor even further.

    我還會加入一些黑糖,它可以增加湯頭的甜味,還有降低番茄的酸味,我也會加入一些番茄醬,這會加強湯頭的番茄味。

  • Once these flavors are all mixed together, I'm going to add some vegetable broth. I'm using my homemade vegetable broth. You can use any kind of broth you like.

    等到這些味道都融在一起後,我要加入一些蔬菜高湯,我用的是自己熬煮的蔬菜高湯,你可以用任何你想用的高湯。

  • So, if you ever use real parmesan in your cooking, you've probably ended up with one of these.

    如果你煮東西時用過整塊的帕馬森乳酪,你有可能會有剩下的這個部分。

  • This is the rind of the parmesan. This is awesome for flavoring your soups. All I'm gonna do is pop it right into my soup.

    這是帕瑪森乳酪的外皮,用來增加湯頭風味是最棒的,只要把它丟進湯裡面煮就可以了。

  • If you don't have a parmesan rind lying around, don't sweat it, you can just use grated parmesan, it's equally delicious, and it really makes tomato soup sing.

    如果你沒有帕瑪森乳酪的外皮不用擔心,你可以直接用磨碎的帕馬森乳酪,都一樣美味,帕瑪森乳酪真的會讓番茄湯味道變得更美妙。

  • We're gonna let this all come to a boil, and then, we're gonna cover it, turn the heat down to low and let it simmer for about 30 minutes or until those tomatoes have all broken down.

    我們要讓它們煮一下然後蓋上鍋蓋,轉小火,大概小火慢煮個 30 分鐘,或者到全部的番茄都軟化。

  • So, the first thing I'm gonna do is fish out my parmesan rind, and look at what's happened, it's totally softened up. All the flavor has been stolen from it, which I love, 'cause we let nothing go to waste.

    現在我要做的第一件事就是把我的帕馬森乳酪外皮撈起來,看看它變成怎樣了,完全軟化了。它的風味都融在湯裡了,我很愛這樣,因為這樣我們就沒有浪費任何一點食材了。

  • The last step will just be adding a little bit of cream. Now, you can totally skip this step if you don't do dairy, but if you want a nice, creamy texture, this is the perfect way to achieve it.

    最後一步就是加入一點鮮奶油,如果你不吃乳製品的話你完全可以忽略這個步驟,但如果你想要美味濃稠的口感,這是個好方法。

  • Once the cream is combined, we're gonna take our soup off the heat, and then blend it all up.

    等到鮮奶油都融在湯裡,我們就要把湯鍋從爐上移開,然後我們要把湯攪成濃稠狀。

  • Now, there's two ways to do this: The first is with an immersion blender, like this. The other option is to use your traditional blender, but there are a couple really important things to keep in mind when you're using this technique.

    攪拌的方法有兩種可以選擇,第一個方法是用調理攪拌棒,像這個,另一個選擇是用你的傳統慢磨調理機,但用這些機器的時候要注意非常重要的幾點。

  • First things first when you're blending hot liquids, you should only fill your blender up to half way. Any more than that and you could totally cause an accident.

    首先,攪拌熱液體的時候,你應該裝半滿就好了,超過一點點都有可能發生意外。

  • Second thing is you need to leave a place for the hot steam to escape. I do this by removing the center of my blender lid. Another option is to just leave the lid slightly ajar so the air can escape. Otherwise, what can happen, is the lid can blow right off and cause a very dangerous mess.

    第二點是你要留通風口讓熱氣外流,我通常都會把蓋子中間的部分取出,另一個選擇是直接讓蓋子微開,讓空氣流通, 否則,蓋子可能會彈飛然後導致危險的混亂。

  • I've got my kitchen towel on top, but I'm still letting the steam escape.

    我把廚房用毛巾放在上面,但我還是有讓蒸氣出來。

  • If you have to puree your soup in batches, no big deal, do it that way.

    如果你必須分批磨碎沒有關係,就這樣做吧。

  • Once you're done, you return your soup to the pot, you can reheat it, and then we're just gonna garnish it with some fresh basil shreds.

    等到你做完這個步驟,把湯倒回鍋子裡再加熱, 然後我們就只要用一些新鮮的巴西里碎葉裝飾一下就可以了。

  • Next up is our super simple carrot and ginger soup. Now, this soup really couldn't be easier. Obviously, it features some carrots and some ginger.

    下一道是非常簡單的胡蘿蔔薑濃湯。這道料理非常簡單,很顯然它的特色就是胡蘿蔔和一些薑。

  • It all starts in a large sauce pot. I've got some oil heating up and to that I'm going to add two small onions. To that I'm gonna add some freshly grated ginger.

    首先我們要用的是大湯鍋,我已經在裡面倒了一些油並加熱了,接下來我要加入兩顆小洋蔥,然後再加入一些現磨的薑末。

  • Now, we're looking for about one teaspoon, but hey, no one's really measuring, just put in as much ginger as you think you'll need.

    理想的量是一茶匙的薑末,但我們不一定要按表操課,直接加你覺得你需要的量就可以了。

  • I'm only adding this now just to heat it up a little bit to get that flavor amped up even more.

    我現在加薑末只是要讓它加熱來增加湯頭的風味。

  • Then, I've just chopped up about eight carrots. I'm using organic carrots, so I don't bother peeling them. If you're using conventional carrots, you probably want to peel them first.

    接下來,我剛剛已經把八根胡蘿蔔切好了,我用的是有機胡蘿蔔,所以我不用削皮,如果你用的是普通的胡蘿蔔可能就需要先削皮。

  • I just clean mine off with a vegetable brush to dislodge any dirt left behind. Then I'm gonna toss in my carrots and top it with some vegetable stock.

    我直接用蔬果刷清洗刷掉表面的塵土,然後把這些胡蘿蔔丟進鍋裡,接著倒入一些蔬菜高湯直至淹過食材。

  • Once this comes to a boil, we're gonna season it with a good helping of salt, and some pepper.

    等到湯開始沸騰,我們就要加入一些鹽,還有一些胡椒來調味了。

  • I'm gonna let this simmer for about 30 minutes until the carrots are totally soft and starting to fall apart.

    接下來我要讓它小火燉煮大概 30 分鐘,直到胡蘿蔔都完全軟化、開始散開。

  • Once that happens, it's time to blend this up.

    這時候就該慢磨機上場了。

  • I'm gonna turn this heat off, and we're gonna let it sit for just a few minutes before we use our immersion blender to puree it.

    關火之後,我們得讓它悶個幾分鐘,然後再用攪拌調理棒磨碎食材跟湯。

  • You want it all the way inside the pot because you don't want it splashing back. Then you'll start with just a few pulses, and then just start working your way around your soup.

    記得要把調理棒的頭放到鍋子最底部,因為你不會想要湯濺飛出來,一開始先攪個幾下,然後就看你想怎麼攪拌囉。

  • When it's done, it will be creamy and filling. Perfect! When topped with just a little bit of fresh yogurt and some fresh ground pepper.

    等到這個步驟完成,整鍋湯會變的濃稠。完美!接著在上面加一點新鮮優格,還有一些磨碎的胡椒顆粒。

  • I cannot tell you how excited I get when leeks come into season, and one of my favorite ways to prepare them is in leek and potato soup.

    我沒辦法形容每次到了韭蔥的產季我有多興奮,而我最喜歡料理韭蔥的方法之一就是把它們拿來煮韭蔥馬鈴薯濃湯。

  • Now, if you're not familiar with leeks, they're basically a cousin of the onion, but with a much milder flavor.

    如果你對韭蔥不熟悉,它們基本上像是洋蔥的表親,但是它們的味道更溫和。

  • When it comes to leeks, there is the delicious part, and the not so delicious part.

    我們在料理韭蔥的時候,它有好吃的部分,還有比較不好吃的部分。

  • Basically what you want to do is take your leek and cut off the dark green parts. Those parts aren't very yummy.

    基本上你要做的就是把韭蔥深綠色的這個部分切掉,因為這個部分不是很好吃。

  • I like to peel off the first layer of my leek. Then, you're gonna cut off the bottom of the leek. Then, you're going to split your leek in half and chop it up really well.

    我習慣把最外面的部份去掉,然後切掉韭蔥末端,接著把它切成兩半再均勻切碎。

  • It's really important to rinse your leeks well because dirt likes to get stuck inside the rings of the leek, so you wanna give it a really good rinse in a colander in the sink, and then it is ready to cook with.

    記得一定要仔細清洗,因為它內部的多層環狀結構很容易卡塵土,所以你可以在水槽裡放個濾網器然後仔細清洗,洗淨之後就可以開始料理了。

  • So for this leek and potato soup, I have my leek standing by. There's four or five in here ready to go.

    這份韭蔥馬鈴薯湯食譜我已經切好韭蔥放在旁邊了,這邊大概有 4、5 根韭蔥的量。

  • I've also got a few potatoes that I've peeled and chopped.

    這邊還有已經削好皮、切成丁的馬鈴薯。

  • Now, I have a large sauce pan standing by with some oil heated up, and I'm gonna throw in my leeks and a little bit of celery. Celery just adds an extra level of flavor to this.

    這個大湯鍋已經倒油加熱了,接下來我要把我的韭蔥倒進去,還要加入一些芹菜。加芹菜只是為了增加湯頭的風味。

  • These beauties have already shrunk quite a bit.

    這些小可愛已經有點煮熟出水了。

  • Then we're gonna add some garlic to this, and then, we are going to add our potatoes. I cut them pretty small just to make this process go a little more quickly.

    接著我們要加入一些蒜末,然後我們要加入我們的馬鈴薯 ,我把馬鈴薯切得很小塊,為的是讓烹煮的時間縮短一些。

  • Once these flavors are all mixed together, I'm going to add some vegetable broth.

    等到這些食材的味道都融在一起之後,我要加入一些蔬菜高湯。

  • I'm also gonna season this with some salt and pepper.

    同時,用一些鹽和胡椒調味。

  • I'm gonna bring this all to a boil, and once it reaches a boil, I'll cover it, turn the heat down to low, and just let it simmer away.

    然後我要讓湯煮一下,等到湯開始沸騰就蓋上蓋子,並轉成小火讓它燉煮一下。

  • Once this has been simmering away for about 30 minutes and the potatoes are starting to fall apart, I'm going to add some cream.

    小火燉煮大概 30 分鐘之後馬鈴薯開始軟化散開了, 這時候我要加入一些鮮奶油。

  • Give this a good mix, take it off the heat, and then, we're going to puree it in the very same way we did the other two soups.

    攪拌均勻關火,然後我們就要開始磨碎食材了,用的是跟前兩道濃湯一樣的方法。

  • Then once you're done with your blending, you have the richest, most delicious thick, creamy soup that is perfect for cold weather.

    等到磨碎的步驟完成之後,你就有風味絕佳、口感豐富的濃湯可以喝了,這是冷天最佳良伴。

  • This soup can be enjoyed for three or four days or frozen for up to four months.

    這道濃湯可以放 3 到 4 天,或者放在冷凍庫就可以放上 4 個月囉。

  • I like to freeze it in individual mason jars, leaving an inch at the top to make sure the jars don't crack in the freezer, and then, I have these great little individual soups that I can bring to work with me.

    我喜歡把湯裝在獨立的玻璃瓶裡,我會留離瓶口大概一英寸的距離,以防瓶子在冷凍庫因為體積關係裂開 ,然後我就有美味的罐裝濃湯可以帶去上班的時候享用了。

  • What could be easier than that?

    還有什麼比這更簡單的嗎?

  • I definitely hope you'll give them a try, and if you do, please tweet or Instagram me a photo, 'cause I love seeing what you're coming up with in your very own kitchen, and, of course, if you haven't already, be sure to subscribe to The Domestic Geek 'cause there's lots more deliciousness where this came from.

    我真的希望你們試試看,如果你真的試了,記得再推特或 IG 分享照片給我看,因為我很愛看你們在自己的廚房做出的料理,當然,如果你還沒訂閱我的頻道,記得訂閱 The Domestic Geek ,因為這邊有更多美味的料理食譜喔。

Nothing beats the cold like a big bowl of homemade soup. Today, I'm gonna show you three of my very favorite recipes, and they're all totally vegetarian.

一大碗的自製熱湯是寒冷的天氣中最撫慰人心的了!今天我要教你們三種我最喜歡的熱湯食譜,而且它們都是素食可食的。

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秋天來了!教你做出三種暖呼呼的濃湯! (Fall Soup - 3 Delicious Ways)

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    Silvia W. 發佈於 2021 年 09 月 12 日
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