– 英语/中文 双语歌词

歌词与翻译

[中文]

好的。

最棒的——猪排，配上

美味的土豆泥、烩卷心菜和

绝妙的焦糖苹果。

首先，是这块猪排。

烹饪猪肉的时候，一定要

提前至少五分钟从冰箱里拿出来。

让它达到室温，这样

It gets up to room temperature and then it

猪肉就不会变得干柴。

猪肉最棒的一点是

它需要调味两次，一次在烹饪前

另一次在烹饪时。

好好地调味一下。

两面都撒上盐和胡椒。

抹匀调味料。

这层油脂，真漂亮。

一旦焦糖化，它就能保持猪肉的湿润。

让它静置五分钟后再烹饪。

这样会使它更嫩。

同时，也能让它达到室温。

热锅。

先将锅烧热。

一茶匙橄榄油。

抓住猪排的骨头，放入锅中。

这就是你想要听到的声音。

每面煎90秒。

抬起来看看。

翻过来。

两面都焦糖化。

非常重要。

拿起猪排倾斜锅子。

让锅子完成工作。

将猪排竖起来。

这样可以烹饪猪排的背面，

开始融化油脂，更重要的是，

油脂融化的越多，猪肉就越美味。

通常，八盎司的猪排需要

七到八分钟才能烹饪好。

一旦猪肉上色，加入几块黄油。

然后，用黄油给猪肉涂抹。

黄油现在给猪肉带来了一种

非常好的坚果香味。

通过涂抹黄油，可以增加猪肉的口感

更重要的是，防止猪肉变干。

三分钟后，翻过来，

对另一面做同样的处理。

取出猪肉。

让它静置。

现在，它还没有熟。

Now, that's not cooked.

但静置的过程中，它会继续烹饪。

倒掉锅里的油。

一茶匙油。

一些切碎的大蒜。

切碎的洋葱。

现在我们开始制作最美味的酱汁。

将大蒜和洋葱焦糖化。

用液体去除锅底的残留物。

基本上，它会清洗锅底，

并为你的酱汁带来美妙的风味。

一旦你看到洋葱和大蒜的颜色

开始改变，倒入卡尔瓦多斯。

倾斜锅子。

小心别烧到眉毛。

减少酒精含量。

非常重要，要把酒精烧掉。

现在，看看这个颜色。

一旦你减少了酒精，

加入少许鸡汤。

将所有的卡尔瓦多斯都减少掉。

现在酱汁开始提升一个等级。

将它煮沸。

煮两分钟。

让它减少。

好的。

高汤减少了一半。

接下来，加入奶油。

这能给酱汁带来浓郁的口感。

更重要的是，它开始变稠。

将它煮沸。

我们想要的是像咖啡牛奶一样的颜色。

一茶匙第戎芥末和一茶匙粗粒芥末。

轻轻地搅拌均匀。

现在，看看这个。

最棒的、令人惊叹的芥末酱。

拿起猪排。

把猪排放回锅里。

在低温下静置三到四分钟。

猪肉就在酱汁中烹饪，保持鲜嫩，

And that pork just cooks in that sauce, stays nice and tender,

几乎在放松的同时烹饪。

好的。

接下来，焦糖苹果。

青苹果与猪肉搭配得非常出色。

它的风味和酸度令人难以置信。

削苹果皮。

去苹果核。

切片。

一、二、三。

现在我们要做的就是焦糖化这些苹果，

但首先，制作焦糖。

热锅。

红糖、八角、肉桂和丁香。

轻轻地给苹果调味。

盐，两面都撒上胡椒。

调味后，我要制作焦糖。

一汤匙红糖。

制作焦糖最令人兴奋的事情是，你永远不要搅拌它。

如果你搅拌焦糖，它会开始结晶。

热锅。

让焦糖融化。

一旦它开始改变颜色，我们就要加入黄油。

然后，加入我们的苹果。

好的。

苹果放进去。

之后，加入八角、丁香。

这能让焦糖变得非常香。

锅子很热。

加入黄油。

哦，玛丽，它们看起来真漂亮。

我们开始吧。

好极了。

现在，一旦你形成了焦糖，

加入少许黄油，几乎让苹果炖煮。

所以它是一种香气扑鼻、辛辣、

焦糖化的苹果，酸度可以提升猪肉的风味。

开始摆盘。

首先，你的烩卷心菜。

First off, your braised cabbage.

然后，我们将猪排放在卷心菜上。

它就放在那里。

接下来，你的奶油土豆。

将猪肉从酱汁中取出，放在上面。

然后，用勺子将芥末酱淋在上面。

拿起那些焦糖苹果。

然后，用我们漂亮的装饰。

取一些美味的焦糖，轻轻地涂抹。

这就是最棒的

焦糖猪排、烩卷心菜、

奶油土豆、苹果。

完成了。

[英语]

- Right.

The most amazing pork chop, served

with fantastic mashed potatoes, braised cabbage, and

fabulous caramelized apples.

First off, the pork chop.

Whenever you cook pork, make sure you take

it out of the fridge for at least five minutes

before you cook it.

It gets up to room temperature and then it

stops the pork from being dry.

The most amazing thing about pork

is that it needs to be seasoned twice, once before you cook it

and second as you're cooking it.

Nicely season it.

Salt and pepper both sides.

Mop up the seasoning.

This fat here, beautiful.

Once that's caramelized, it keeps the pork nice and moist.

Let that sit there for five minutes before we cook it.

It makes it so much tenderized.

Also, it gets it up to room temperature.

Hot pan on.

Get the pan nice and hot first.

A teaspoon of olive oil.

Hold the pork by the bone and place it inside.

That's the noise you want to hear.

90 seconds each side.

Lift it up.

Turn it over.

Caramelize both sides.

Really important.

Take the pork and tilt it.

And let the pan literally do the work.

Stand the pork up.

That way it cooks the back of the pork,

starts to render the fat, and more

importantly, the more fat you render, the more flavorsome

that pork is.

Eight ounce pork chop, normally, they'll take between seven

and eight minutes to cook.

Once the pork is colored, a couple knobs of butter.

And you baste that pork.

And that butter's giving the pork a really

nice nut brown flavor now.

By basting the pork, you're adding more texture

and more importantly, you stop it from going dry.

After three minutes, turn it over,

and do the same to this side.

You take it out.

You let it rest.

Now, that's not cooked.

But as it rests there, it will continue cooking.

Drain out the pan.

Teaspoon of oil.

Some minced garlic.

Chopped shallots.

And this is where we start to make the most amazing sauce.

Caramelize the garlic and the shallots.

Deglaze the pan.

Basically, it's going to wash the bottom of that pan

and give that amazing flavor to your sauce.

Once you start to see the color of those shallots and garlic

changing, Calvados in.

Tilt the pan.

And singe your eyebrows.

Reduce the alcohol.

Really important to burn that off.

And now, look at the color.

Once you've reduced the alcohol from there,

you take a touch of chicken stock.

Reduce all that Calvados down.

And this is where the source starts to go up a level.

Bring that up to the boil.

Cook it out for two minutes.

Let it reduce.

Right.

Stock's reduced down by half.

Next up, cream.

That gives it that richness to the sauce.

More importantly, it starts to thicken.

Bring that up to the boil.

And what we're looking for is like a cafe au lait color.

Teaspoon Dijon mustard and a teaspoon of grain mustard.

And just gently whisk that in.

Now, look at that.

The most amazing, stunning mustard sauce.

Lift up the pork.

The pork goes back in.

That sits there on a low heat of three

and a half to four minutes.

And that pork just cooks in that sauce, stays nice and tender,

and it almost relaxes and cooks at the same time.

Right.

Next up, caramelized apples.

Granny Smith apples goes brilliantly well with pork.

The flavor and the acidity is incredible.

Peel the apple.

Core the apple.

And slice.

One, two, three.

What we're going to do now is caramelize these apples,

but first off, make a caramel.

Hot pan.

Brown sugar, start anise, cinnamon, and cloves.

Lightly season the apples.

Salt, pepper both sides.

Once we season them, I'm going to make the caramel.

A tablespoon of brown sugar.

The exciting thing about making a caramel is you never stir it.

If you stir a caramel, it will start to crystallize.

Hot pan.

Get the caramel melting.

Once it starts to change color, we're going to add the butter.

Then, add our apples.

OK.

Apples in.

After that, star anise, cloves.

That starts to make the caramel really nice and fragrant.

Pan's nice and hot.

Get your butter in.

Oh, Mary, they look lovely.

Here we go.

Wee.

Now, once you've formed that caramel,

touch of butter in there and almost let the apples stew.

So it's that kind of fragrant, spicy, sort

of caramelized apple with the acidity that

lifts the flavor of that pork.

Coming to plate it.

First off, your braised cabbage.

And we're going to sit the pork on top of the cabbage.

It just sits there.

Next, your cream potatoes.

Lift your pork out of that sauce and sit that on.

And then, just spoon your mustard sauce on top.

Lift those caramelized apples.

And then, use our beautiful garnish.

Take some of that amazing caramel and just glaze.

And there we have the most amazing

caramelized pork chop, braised cabbage,

cream potatoes, apples.

Done.

重点词汇

词汇	含义
amazing /əˈmeɪzɪŋ/ B1	adjective - 令人惊叹的 (lìng rén jīngtàn de)
pork /pɔːrk/ A2	noun - 猪肉 (zhūròu)
fantastic /fænˈtæstɪk/ B1	adjective - 极好的 (jí hǎo de)
potatoes /pəˈteɪtoʊz/ A2	noun - 土豆 (tǔdòu)
braised /breɪzd/ B2	verb - 炖 (dùn)
caramelized /ˌkærəˈmaɪlˌaɪzd/ B2	adjective - 焦糖化的 (jiāotáng huà de)
seasoned /ˈsiːzənd/ B1	verb - 调味 (tiáowèi)
tenderized /ˈtɛndəraɪzd/ B2	verb - 使…变嫩 (shǐ…biàn nèn)
render /ˈrɛndər/ B2	verb - 融化 (rónghuà)
flavorsome /ˈfleɪvərsəm/ B2	adjective - 美味的 (měiwèi de)
baste /bæst/ B2	verb - 浇 (jiāo)
texture /ˈtɛkstʃər/ B1	noun - 质地 (zhìdì)
sauce /sɔːs/ A2	noun - 酱汁 (jiàngzhī)
garlic /ˈɡɑːrlɪk/ A2	noun - 大蒜 (dàsuàn)
shallots /ʃəˈlɒts/ B2	noun - 洋葱 (yángcōng)
deglaze /diːˈɡleɪz/ B2	verb - 脱釉 (tuōyòu)
Calvados /kælˈvædoʊ/ C1	noun - 卡尔瓦多斯 (kǎ'ěrwǎduōsī)
stock /stɒk/ B1	noun - 高汤 (gāotāng)
mustard /ˈmʌstərd/ A2	noun - 芥末 (jièmo)