– 英语/中文 双语歌词

歌词与翻译

[中文]

您好，欢迎光临 到冰箱摄像头。

如果您咀嚼 营养目的，

那么这将是 为你呈现的节目。

不要使用“咀嚼”这个词。

今天在冰箱里，

我们向您展示 您实际上可能会使用的五个微波炉技巧

。

然后留下来， 我们要在微波炉中烹制甜点

可以与杯子里的蛋糕相媲美。

但首先…

我们要证明，仅使用微波炉， 你可以烹饪

美味的食物。

这就是它的工作原理。 第一道菜：

鱼饼。

这是一个很棒的组合 三文鱼、鳕鱼和黑线鳕

奶油味 白葡萄酒酱配韭菜。

最后撒上茴香 和柠檬土豆泥。

听起来很好吃。

当我制作一道菜时 仅使用微波炉，

James 还 在厨房里埋头苦干

做同样的菜，

但使用传统方法。

由于颜色，您可以明显看到差异

烤箱的。

但是，

你们蒙着眼睛， 你能尝出

两者之间的区别吗？

那么，我们分叉吧。

这会很有趣 不是吗？因为

我们不仅要 尝尝差异，

我们还必须导航 将叉子放入嘴中。

这是……

好吧，我不知道 它所在的角度。

不是那个。

太可爱了。

这是一个很好的鱼馅饼。

好的，您已经加载完毕。去。

这是运球。

第二号鱼饼。

这很难。

味道更新鲜。

味道比较清淡， 和更干净。

我不知道你在哪里， 但我知道你的意思。

是吗？

是的。

好。

我要说第二个

是在烤箱里完成的。

没有 对我来说这是一个明显的区别。所以我会说

第一个是在烤箱中

完成的。

是的，我同意迈克的观点。

第一个比较难吃，

就像煮熟了一样

——听起来很奇怪—— 因为煮的时间比较长。

所以没有巨大的明显差异。

这就是 制作了一个可以微波炉加热的。

所以，

三个土豆。

用叉子刺它们即可。

将它们放入玻璃碗中 然后放入微波炉

，全功率加热十分钟。

大约相当于 在烤箱

中待一个小时。

对于填充物， 我们要做两部分。

我们有两个可用微波炉加热的盘子。

您可以使用茶杯或咖啡杯， 如果你还没有这样的东西。

然后在两者之间， 我们正在分割

一些切好的韭菜，

一块黄油，

一点白葡萄酒， 和半瓣大蒜压碎。

碗热了，土豆就熟了。 此时，馅料

这些就可以进微波炉了 他们需要五分钟，

当你做糊状的时候。

优点 用微波炉烹饪这些

是因为它们不会消耗太多水，

所以你会得到非常蓬松的糊状物。

你想把果肉从皮中取出，

并与牛奶、

黄油、

柠檬皮、

和一小撮茴香籽一起捣碎。

现在韭菜已经软了 大蒜已经煮熟了。

我们可以添加鱼， 与奶油、

芥末和切碎的细香葱

一起制成美味的酱汁。

这样做的好处是 鱼是生的，

所以所有的汁液 形成令人惊叹的酱汁。

接下来我们堆上土豆泥，

，然后

，因为我们无法模仿 微波炉中的脆皮

，您可以将其放入烤箱中，

我们将添加杏仁、

松子和一些磨碎的奶酪。

我们开始吧。 这么多很棒的口味。

如果您想省略一两个， 也许是茴香籽，

或柠檬，或一种坚果， 你可以简化它。

但这是最​​终版本。

现在还需要四分钟

用微波炉煮鱼。

我建议您在

板上执行此操作，以接住任何运球。

我们开始吧。

我们需要做的就是检查

一直很热。

你可以插一根金属串

一把餐刀， 稍等一下，

，然后检查刀是否热。

否则，上菜 配一些蒸蔬菜。

同样容易

在微波炉中。 这就是我的美味鱼饼。

已排序。

我想知道我是否正确。

是的，请告诉我们。

杰米是对的。

是的！

如果你摘下眼罩， 你会看到...

你在开玩笑吧。

…你得不到的

是奶酪和杏仁的颜色

以及烤松子 从微波炉一。

但是，

四处挖掘并获取 整个组合的味道，

非常相似。

你可以为我服务，然后 告诉我它是在烤箱

中制作的，我什至不会质疑。

嗯，埃伯斯， 你已经证明了你的观点。

恭喜。

如果你只装备了 使用微波炉，

您仍然可以做饭 裂开的鱼饼

有没有用，

你决定。

妈妈说我有用。

如果有僵尸末日， 杰米会活下来，

，因为僵尸吃大脑。

詹姆斯，

就像美丽的詹姆斯一样？

就像厨师詹姆斯一样？

就像我煮鸡蛋一样 香槟醋詹姆斯？

第二道菜：

可微波炉加热的

和传统方法的烩饭。

两者都有熏火腿、

南瓜、

和卷心菜、

或 cavolo nero。

差别不大 在视觉外观上。

其中一项是在微波炉中完成的。

在炉子上不断搅拌的一种。

所以你告诉我们

是意大利人大约十秒前停止观看这个

...

正确。

你必须发出飞机的声音。

伸出你的手。

我要把它放在你手里。

什么，只是意大利调味饭到他手里？

是的。

好吃。

好的。

哦，那是烩饭。

我喜欢这样。哦，消失了。

哦，我有黑胡椒。

哦，那边不见了。

还是不错的。

那味道好多了。

我有很多卷心菜。

第二个有更多的

味道，但口感较差。

第一个咬得更多， 味道较少。

我觉得第一个的质感更好。

比较乏味。 对我来说，它的味道更像是传统的烩饭。

如果您仅限于微波炉，

这就是您的制作方法。

首先精细切块 一个葱和一瓣大蒜。

接下来是南瓜。

剥皮并切丁

，尽可能细。 你需要大约半

厘米的立方体。

然后是 cavolo nero， 取出木料

并将其切成方块。

如果您无法理解， 使用任何绿色卷心菜。

这就是所有艰苦的工作。

现在将所有切碎的东西

放入碗中，加入一些切丁的熏火腿、

一块黄油、

一杯白葡萄酒，

搅拌均匀，然后放入微波炉

中煮五分钟。

给自己拿一小块南瓜 尝尝吧。

显然，还有很多烹饪要做，

但应该是半熟的。

接下来我们可以加入烩饭、

碎汤块、

和一些水。 然后再放入微波炉加热十分钟。

你可能想在中途搅拌一下。

十分钟后， 你想把它从微波炉里拿出来，

搅拌一下， 你想测试一粒米。

您要找的

是柔软的东西 一直到

，它都没有咬到它。

我们使用的是 800 瓦微波炉，

对于我们来说，它需要 再过几分钟。

如果您的微波炉功率或多或少，

您可能需要调整时间。

再回来几分钟。

颜色看起来棒极了。这里的气味是

惊人的。

之间的唯一区别 微波炉烩饭和一个放在滚刀上的

是你不经常搅拌它。

因此，为了赋予其奶油味，

我们将添加一些法式鲜奶油、

和大量磨碎的帕尔马干酪。

调味，

然后上桌。

用一些萝卜、一些水芹和

一些磨碎的帕尔马干酪装饰。

我们开始

微波炉或熏火腿 和南瓜烩饭。

已排序。

最棒的是 微波炉它实际上只使用

一个碗，一把刀，一块砧板， 一台微波炉。工作完成了。

目前，

我觉得没有人喜欢 比另一个更好。

它们只是味道略有不同。

你认为这是一道菜

还是第二道菜？

巴里，你先走。

二。

两个

在微波炉中煮熟。

一份是用微波炉煮熟的。

不！你为什么这么做？

杰米再次获胜。

- 不！ -是的！

真的吗？

但是，它们都是浓烈的意大利调味饭。

- 你在这里可以摆脱奶油味，

因为法式鲜奶油 和帕尔马干酪。

我通常不会

用微波炉做烩饭。

我总是会在 HOB 上做这件事。

但是那个食谱

让我们所有人都感到惊讶。

你已经摘掉眼罩了，不是吗？

我不得不说……

干得好，微波炉。

微波炉干得好，我也干得好！

微波炉不仅仅适用于难吃的食物。

你也可以从它们身上得到美味的食物。

当我们相爱时 微波炉太多了，

我们为什么不给你看一些 惊人的微波炉黑客。

我看错了相机 一路走来。

如果您想剥皮 很快就会吃很多大蒜

，因为也许你对大蒜面包上瘾了，

或者你可能想避开 一群愤怒的吸血鬼

像是从死里走出来的人

与暮光混合在一起，但是 如果没有那个烦人的

脾气暴躁的女孩，

，那么这就是适合您的技巧！

取一整颗大蒜，

用手捏碎，放入碗中 并放入微波炉

中三十秒。

当大蒜回来时，

剥皮会容易得多

，因为由于脱水和科学，丁香会稍微收缩

。

想想节省的所有时间！

这意味着你要么更快地得到大蒜面包，

要么你不会那么快死于吸血鬼。

当您需要微波炉时，您不讨厌它吗 重新加热您最喜欢的意大利面、

土豆或熊猫颈暖器

，但您总是感到寒冷？

嗯，这就是适合您的技巧！

如果您想热身 一大块食物，

避免把它洒在中间。

您想要做的是创建一个环

并将其展开以增加表面积

，因此它应该煮得更快。

微波炉也有一个旋转板

是有原因的。

有很多热门和 微波炉

中存在冷点，因此请勿将物体

放在微波炉中间。

将其移到一边， 而且煮得更均匀。

如果像真正的男人一样，你有窗台盒子

和多余的新鲜香草 并且您不想看到它们被浪费，

那么这就是适合您的技巧！

将新鲜香草从茎上剥下来 然后将它们平放在两张厨房用纸之间

。

将它们放入微波炉中加热 如果是硬药草则一分钟，如果是软药草则

四十秒。

然后每隔约二十秒

直到它们干燥。

在微波炉中干燥香草比烤箱干燥、晒干或悬挂要快得多

...

，因此它们保留了更多的颜色

和更多的味道。

测试草药

并继续将它们放回微波炉 一次再持续十或二十秒

，直到它们完全干燥，

，但它们仍然具有新鲜香草的所有颜色和香味

。

将它们存放在密封容器中

，以便将来享受厨房乐趣。

如果您希望提取最大金额 柑橘类水果的果汁

因为您正在制作美味的腌料，

享受玛格丽塔浴，

或举办自己的柠檬派对，

那么这就是适合您的秘诀！

拿起水果，

在微波炉中加热 10 到 20 秒。

你希望它是温暖的，而不是滚烫的。

加热水果果肉中的分子

会使膜变弱

，因此可以让您从水果中提取更多果汁

。

现在吸血鬼已经消失了，

你的熊猫围巾很温暖， 你已经修剪了你的灌木丛，

和那些在的人 老人之家真的很喜欢你，

现在是时候清洁你的微波炉了。

将半个柠檬放入装满水的碗中。

将其放入微波炉中

并加热

五到十分钟。

这将用蒸汽清洁您的微波炉。

酸会分解所有油脂，

你会闻到可爱的柑橘味。

我认为有一些实际的 我可能实际使用的 hacks 。

微波炉很有用。

是的。另外，不要急着订阅，

，因为我们会让你感到饥饿。

还有一些额外的消息：

如果您去吃分类食品，大多数人都会知道，

我们正在探索英国及其他地区

烹饪技能的缺乏。

以及由此产生的后果。

我们开始分享 我们正在揭露的一些故事。

这些奖励视频可在 Sorted Food 上观看。

我认为冰箱摄像头应有尽有。

它的微波辐射水平恰到好处。

是的，它有一个奇怪的地方

三四路蒙眼约会的事。

还有一个梨子。

别忘了在后期拍摄时和我们在一起。

我们要在微波炉中将坚果弄脆。

甚至比杯子里的蛋糕还要好。

裂开的梨在哪里？

哦，它在这儿，我带着它。

哦，裂梨。

女士们先生们，本开了个玩笑。

本开了个玩笑！

我还得到了一块水果。

本做了一个影射。

说到影射：胡说八道。

詹姆斯？

我要把坚果弄脆。

在微波炉中，这是最重要的一点。

哦，是的，是的。

[英语]

Hello, and welcome to FridgeCam.

If you masticate for nutritional purposes,

then this will be the show for you.

Don’t use the word “masticate”.

In the fridge today,

we show you five microwave hacks

you actually might use.

Then stick around, we’re going to cook up a sweet treat

in the microwave that rivals this cake in a mug.

But first…

We’re out to prove that using solely a microwave, you can cook

great food.

So this is how it’s going to work. Dish number one:

Fish Pie.

This is an awesome mixture of salmon, cod, and haddock

in a creamy white wine sauce with leek.

Topped off with fennel and lemon mashed potato.

Sounds delicious.

Whilst I’ve created a dish using solely a microwave,

James has also been slaving away in the kitchen

doing exactly the same dish,

but using traditional methods.

You can obviously see the difference

thanks to the coloration of an oven.

However,

you guys blindfolded, can you taste

the difference between the two?

So, let’s fork up.

This is going to be interesting isn’t it? Because

not only have we got to taste the difference,

we’ve also got to navigate a fork into the mouth.

Is this the…

Okay, I’ve no idea the angle of which it’s at.

Not that one.

That’s lovely.

That’s a good fish pie.

Okay, you’re all loaded. Go.

This is dribbling.

Fish Pie number two.

That’s hard.

That tastes fresher.

That tastes like lighter, and cleaner.

I don’t know where you are, but I know what you mean.

Yeah?

Yeah.

Good.

I’m going to say the second one

was done in the oven.

There wasn’t an obvious difference for me. So I’ll say

the first one was done

in the oven.

Yeah, I agree with Mike.

The first one was stodgier,

like it’d been cooked

—It sounds weird— because it’d been cooked for longer.

So no huge discernable differences.

This was how the microwaveable one was made.

So,

three potatoes.

Just stab them with a fork.

Place them into a glass bowl and into your microwave

on full power for ten minutes.

That’s about the equivalent of being in the oven

for an hour.

For the filling, we’re going to make two portions.

We’ve got two microwaveable dishes.

You can use teacups or coffee mugs, if you haven’t got things like this.

And then between the two, we’re doing to divide

some sliced leek,

a knob of butter,

a splash of white wine, and half a clove of garlic crushed.

The bowl will be hot, the potatoes are cooked. At this point, the filling,

these can go into the microwave and they need five minutes,

whilst you make the mash.

The advantage of cooking these in microwave

is they don’t take on too much water,

so you get a really fluffy mash.

You want to take the flesh out of the skins,

and mash them with milk,

butter,

the zest of a lemon,

and a pinch of fennel seeds.

Now the leeks are softened and the garlic has cooked out.

We can add in the fish, along with cream,

mustard, and chopped chives,

to make an awesome sauce.

What’s great about this is the fish goes in raw,

so all those juices form an amazing sauce.

Next up we pile on our mashed potato,

and then,

because we can’t emulate a crispy top in a microwave

that you would get in the oven,

we’re going to add on almonds,

pine nuts, and some grated cheese.

There we go. So many awesome flavours.

If you want to leave one or two out, maybe the fennel seeds,

or the lemon, or one of the nuts, you can simplify it.

But this is the ultimate version.

It now needs another four minutes

in the microwave to cook the fish.

And I suggest you do that on a plate

plate to catch any dribbles.

And there we go.

All we need to do is check that it’s piping hot

all the way through.

You can stick a metal skewer

a table knife in, leave it for a second,

and just check that knife comes out hot.

Otherwise, serve it with some steamed veg.

Equally easy

in the microwave. That’s my flavourful fish pie.

Sorted.

I want to know if I was right.

Yeah, tell us.

Jamie was right.

Yes!

If you take the blindfold off, you’ll see…

You’re kidding me.

… what you don’t get

is that colouring of the cheese and the almonds

and the toasted pine nuts from the microwave one.

But,

digging around and getting the whole combined flavor,

much the same.

You could serve me that and tell me it was made in the oven

and I wouldn’t even question it.

Well Ebbers, you have proved your point.

Congratulations.

If you are only equipped with a microwave,

you can still cook a cracking fish pie.

Useless or not,

you decide.

Mummy says I’m useful.

If there was a zombie apocalypse, Jamie would survive,

because zombies eat brains.

James,

as in beautiful James?

As in Chef James?

As in I poach eggs in champagne vinegar James?

Dish number two:

A microwaveable

and a traditional method risotto.

Both have smoked ham,

squash,

and cabbage,

or cavolo nero.

Not a huge amount of difference in the visual appearance.

One of these is done in the microwave.

One with constant stirring on the stove.

So what you’re telling us

is that the Italians stopped watching this

about ten seconds ago

Correct.

You’ve got to make an aeroplane sound.

Hold out your hand.

I’m going to put it in your hand.

What, just risotto into his hand?

Yep.

Tasty.

Okay.

Oh that is Risotto.

I like that. Oh, it’s gone.

Oh, I’ve got black pepper.

Oh, it’s gone over there.

It’s still nice.

That is a lot more flavoursome.

I got a lot of cabbage.

Second one had more

flavour but less bite.

The first one had more bite, less flavour.

I felt like the first one had a better texture.

It was stodgier. It tastes more like a traditional risotto to me.

And if you are limited to just a microwave,

this is how you make it.

Begin by finely dicing a shallot and a clove of garlic.

Next up the squash.

Peel it and dice it

as fine as possible. You want about a half

centimeter cube pieces.

And then for the cavolo nero, take out the woody stocks

and chop that up into squares.

If you can’t get that, use any green cabbage.

That’s all the hard work done.

Now place all the chopped stuff

into a bowl with some diced smoked ham,

a knob of butter,

a glass of white wine,

give it a mix, and put it in the microwave

for five minutes to cook.

Grab yourself a little piece of squash and just taste it.

Obviously, there’s plenty of cooking still to come,

but it should be about half cooked.

Next up we can add in risotto rice,

a stock cube crumbled,

and some water. Then it goes back in the microwave for ten minutes.

You might want to stir it halfway through.

After ten minutes, you want to take it out of the microwave,

give it a stir, and you want to test a grain of rice.

What you’re looking for

is something that’s soft all the way through,

and it hasn’t got a bite to it.

We’re using an 800 watt microwave,

and for us it’s going to need a couple more minutes.

If your microwave is more or less powerful,

you may have to adjust the time.

Back in for another couple of minutes.

The colours look amazing. The smells in here are

phenomenal.

The only difference between the microwave risotto and one on a HOB

is you’re not constantly stirring it.

So to give it that creaminess,

we’re going to add in some crème fraiche,

and plenty of grated parmesan.

Season to taste,

and then serve it up.

Garnish it with some radish, some cress,

more grated parmesan.

And there we go

microwaved or smoked ham and squash risotto.

Sorted.

And the great thing about the microwave one it literally just uses

one bowl, one knife, one chopping board, one microwave. Job done.

At the moment,

I don’t think one tastes better than another.

They just taste slightly different.

Do you think it was dish one

or dish two?

Barry you go first.

Two.

Two

was cooked in a microwave.

One was cooked in a microwave.

No! Why’d you do that?

Jamie wins again.

-No! -Yes!

Really?

But, they’re both strong risottos.

-And you get away with the creaminess here,

because of the crème fraiche and the parmesan.

I would never

normally make a risotto in a microwave.

I would always do it on a HOB.

But that recipe

surprises us all.

You’ve taken your blindfolds off, haven’t you?

I have to say…

Well done, microwave.

Well done microwave, and well done me!

Microwaves aren’t just for bad food.

You can get good food out of them too.

And while we’re loving off the microwave so much,

why don’t we show you some amazing microwavable hacks.

I looked at the wrong camera all the way through that.

If you’re trying to peel a lot of garlic very quickly

because maybe you’re addicted to garlic bread,

or maybe you’re trying to fend off an angry mob of vampires

who are something like walking out of the dead

mixed with Twilight but without that annoying

grumpy girl,

then this is the hack for you!

Take a whole bulb of garlic,

crush it in your hands, put it into a bowl and into a microwave

for thirty seconds.

When the garlic comes back out,

it will be much easier to peel

because the cloves would have shrunk slightly

due to dehydration and science.

Think of all that time saved!

That means you’ll either get garlic bread quicker,

or you don’t die as quickly from vampires.

Don’t you hate it when you need a microwave to reheat your favorite pasta,

potato, or panda neck warmer,

but you keep getting cold patches?

Well this is the hack for you!

If you’re looking to heat up a big lump of food,

avoid slopping it in the middle.

What you want to do is create a ring

and spread it out to increase the surface area

and therefore it should cook quicker.

Also a microwave has a spinning plate

for a reason.

There’s lots of hot and cold points in the microwave

so don’t put your object

in the middle of the microwave.

Move it to the side, and it will cook more evenly.

If, like real men, you have window boxes

and a surplus of fresh herbs and you don’t want to see them go to waste,

then this is the hack for you!

Strip the fresh herbs off of the stalks and lay them flat

in between two sheets of kitchen paper.

Blast them in the microwave for one minute if it’s a hard herb,

forty seconds if it’s a soft herb.

And then intervals of about twenty seconds

until they’re dry.

Drying herbs in a microwave is a lot quicker

than oven drying, sun drying or hanging it,

and therefore they retain a lot more colour

and a lot more flavour.

Test the herbs

and keep returning them back to the microwave for another ten or twenty seconds at a time

until they’re completely dry,

but they still have all the color and fragrance

of fresh herbs.

Store them in an air tight container

for future kitchen fun.

If you’re looking to extract the maximum amount of juice from your citrus fruits

because you’re making a delicious marinade,

having a margarita bath,

or hosting your own lemon party,

then this is the hack for you!

Take your fruit,

heat it in the microwave for 10 to 20 seconds.

You want it to be warm, not piping hot.

Heating the molecules in the flesh of the fruit

will make the membrane weaken

and therefore will allow you extract more juice

from the fruit.

So now that vampires are gone,

your panda scarf is warm, you’ve trimmed your bush,

and the guys at the old people’s home really like you,

it’s now time to clean your microwave.

Place half a lemon in a bowl full of water.

Put that in the microwave,

and heat that up for anywhere between

five and ten minutes.

This will steam clean your microwave.

The acid will cut through any of the grease,

and you’ll get a lovely citrusy smell.

I reckon there are some actual hacks there that I might actually use.

Microwaves are useful.

Yeah. And also, don’t for get to subscribe,

because we will make you hungry.

And some bonus news:

if you head over to sorted food, most of you will know,

we’re exploring the lack of cooking skills

in the UK and beyond.

And the consequences that has.

We’re beginning to share some of the stories we’re uncovering.

Those bonus videos are available over at sorted food.

I reckon that fridge cam had everything.

It had just the right level of microwave radiation.

Yep, it had a weird

three-four way blindfold date thing.

And a cracking pear.

Don’t forget to stay with us in the after takes.

We’re going to make a nut brittle in a microwave.

Even better than cake in a mug.

Where was the cracking pear?

Oh it’s here, I’m taking it with me.

Oh cracking pear.

Ladies and gentlemen, Ben did a joke.

Ben did a joke!

I also get a piece of fruit.

Ben did an innuendo.

And talking of innuendos: Nuts.

James?

I’m going to make a nut brittle.

In a microwave, that’s the important bit.

Oh yeah, yeah.

重点词汇

词汇	含义
masticate /ˈmæs.tɪ.keɪt/ B2	verb - 咀嚼 (chǔjiáo)
nutritional /ˌnjuː.trɪˈʃən.əl/ B1	adjective - 营养的 (yíngyǎng de)
rivals /ˈraɪ.vəl/ B1	verb - 匹敌 (pǐdí)
solely /ˈsoʊl.li/ B1	adverb - 仅仅 (jǐnjǐn)
awesome /ˈɔː.səm/ A2	adjective - 令人敬畏的 (lìng rén jìngwèi de)
mixture /ˈmɪks.tʃər/ A2	noun - 混合物 (hùnhéwù)
salmon /ˈsæm.ən/ A2	noun - 鲑鱼 (guīyú)
cod /kɒd/ A2	noun - 鳕鱼 (xuěyú)
haddock /ˈhæd.ɒk/ B1	noun - 黑线鳕 (hēixiànxuě)
leek /liːk/ A2	noun - 韭葱 (jiǔcōng)
fennel /ˈfen.əl/ B1	noun - 茴香 (huíxiāng)
slaving /ˈsleɪ.vɪŋ/ B2	verb - 辛勤工作 (xīnqín gōngzuò)
coloration /ˌkɒl.ərˈeɪ.ʃən/ B2	noun - 着色 (zhuó sè)
dribbling /ˈdrɪb.əl.ɪŋ/ A2	verb - 滴落 (dīluò)
stodgier /ˈstɒdʒ.i.ər/ B2	adjective - 沉重的 (chénzhòng de)
discernable /dɪˈsɜːn.ə.bl/ C1	adjective - 可辨别的 (kěbiànbié de)
equivalent /ɪˈkwɪv.ə.lənt/ B1	adjective - 等同的 (děngtóng de)