– 英语/中文 双语歌词

歌词与翻译

[中文]

我会把整只猪扛在肩上，

然后把它运到烤坑里，扔到烤架上。

然后我就告诉所有人，

不要因为我吃素而找我麻烦。

[音乐]

我是克里斯·鲁宾斯坦。

我是加州科斯塔梅萨Wild Good Tavern的厨师，隶属于The Culinary Militia。

今天，我要向大家展示如何制作一道纯素烤喇叭菇手撕三明治。

很多素食者错过了很多美味的食物。

你们经常受到批评，因为你们做的很多东西

味道不太好。

所以，今天我要

向大家展示如何烟熏蘑菇。

撕碎它们，制作三明治，

gonna show you how to smoke the mushrooms.

Pull them, make the sandwich, and

所以，对于这道菜，首先你需要

大约一磅喇叭菇。

它们也被称为平菇。

去任何亚洲超市，

去蘑菇区，

你就能找到它们。

拿上你最喜欢的烧烤酱，

大约一杯。

一个卷心菜，

你需要一杯纯素蛋黄酱，

一个红洋葱。

半杯苹果醋，

四汤匙糖。

一汤匙红辣椒碎，

两个胡萝卜，和四个面包卷。

为了炒蘑菇，

你需要两汤匙油。

不要用橄榄油，因为它有一个较低的

烟点，你会烧焦它，你真的不想

那种味道。

就用植物油、大豆油、

菜籽油，你喜欢什么就用什么。

最后你需要大约两

杯木屑，浸泡在水中30分钟左右。

我喜欢用苹果木，

因为在烟熏蔬菜时，它会

I like to use apple for

味道更清淡。

如果你要

烟熏肉类，

你需要用山核桃木或黑胡桃木，

或者类似的东西。

所以，苹果木或樱桃木是我喜欢用的。

所以，这个过程的第一步，

我们要烟熏蘑菇。

所以我们要

到外面烤架上进行。

所以，根据你烤架的类型，

你可以用几种不同的方法来做。

今天，我们只有一个标准的燃气烤架，

所以我们要使用一个烟熏盒。

如果你有一个木炭烤架，

你可以直接把这些东西放在炭火上，

然后这样烟熏它们。

所以，我们要拿出木屑，打开你的盒子。

So, we're gonna take the chips, open up your box.

均匀地铺开，

然后把它放在烤架最热的部分。

这需要大约10到15分钟才能开始冒烟。

所以你要把烤架调到最高档，

让它达到600-700度，温度越高越好。

木屑必须

700 degrees, the hotter the better.

先变干才能开始冒烟，所以

我们现在开始冒一点烟了，

大约五分钟后就准备好了。

我实际上已经开始

做饭了，因为我选择了素食。

我妈妈是一位非常棒的厨师，但是

My mom is a phenomenal cook, but

当我决定成为素食者时，我大约17岁。

我仍然住在家里，她有点放弃了，所以我开始自己做饭。

当高中毕业后，

我决定我想成为一名厨师。

好了，我们差不多准备好了。

I decided I wanted to be a chef.

我们要检查一下。

冒了很多好烟。

木屑变棕色了。

我建议你把它放在顶层架子上，如果你有一个

What I would do,

is put them on the top rack, if you have a,

像这样的烤架。

把它们掰开。

盖上盖子，

让它烤20分钟左右。

有一件事你要小心，

当你用烤架做这个的时候，

不要把蘑菇烤焦。

一旦你把蘑菇放进去，就要留意它们。

them once you put the mushrooms in.

它们会变黑，会冒烟，

它们会被煮熟，但不要烤焦它们。

好了，

蘑菇正在烟熏的时候，我们回

到里面开始做卷心菜沙拉。

首先，拿上你的卷心菜。

我来给大家展示一个小技巧[声音]就是

像这样把它摘下来。

现在，我们要

做一种叫做chiffonade的技术。

你要把绿叶蔬菜卷起来。

拿上你的刀，然后非常薄地切。

[声音] 在切的时候，

把卷心菜放进碗里。

我假设每个人都知道

如何削胡萝卜。

用削皮器，我已经削好这些了。

拿一个擦菜板。

[声音] 我决定做卷心菜沙拉，只是因为

我喜欢卷心菜。

我认为每个人都喜欢卷心菜。

尝试不同的东西。

不要总是用卷心菜，

尝试用不同的方式思考。

它对你的健康也很好。

还有一件事要记住，当你切菜时。

把你的拇指收起来。

我今天早上已经切到我的拇指了，

只是为了向大家展示，这可能发生在任何人身上。

要切洋葱，把它切成两半，

我喜欢把它再切成两半，只是为了大小。

好了，大约20到30分钟了，

我们要去检查一下蘑菇。

好了，这些看起来不错。

我们要回到里面把它们撕碎。

好了，蘑菇准备好了，

我们要继续做卷心菜沙拉。

这是沙拉酱，

我们要从纯素蛋黄酱开始。

你需要一杯纯素蛋黄酱，

半杯苹果醋，

四汤匙糖，

一汤匙红辣椒碎。

拿一个打蛋器，

让我们把它们混合在一起[声音]。

我们要把我们切好的

蔬菜都倒进去，然后把酱汁倒在上面。

醋会帮助分解

卷心菜，让它变得柔软可食用。

然后用你干净的手，搅拌一下。

你也可以把卷心菜弄碎，这会

帮助分解纤维，这样你

就不会一口吃下生的卷心菜。

完成了。我们要把它放在一边，

让它腌制一下，

分解一下。

现在要撕碎蘑菇。

拿一个蘑菇。

拿一个普通的家用叉子。

[音乐]

我们要像这样把它刮下来。

它们看起来像

小鱿鱼。

用你的叉子，把顶部弄碎。

所以，如果你试图在

我们完成之前吃这个，

它不会很好吃。

它会尝起来像你吃了一堆篝火。

一旦我们用烧烤酱煮熟它，

烟熏味会变得柔和，

并融入到酱汁中，

它会变得非常美味。

好了，我们快完成了。

下一步是

我们要给蘑菇涂上酱汁。

[音乐]

两汤匙植物油。

我们拿蘑菇。

我们要扔进锅里。

[声音] 这真是

[声音] 然后我们要拿我们的烧烤酱。

然后我们[声音]。

翻转它们。

让它充分涂上。

加热至完全熟透。

[声音] 而且

如果你不舒服炒菜。

你还没有掌握这些技能？

用勺子。

把它们搅拌一下。

让它充分涂上。

你希望烧烤酱

稍微焦糖化一点，

并粘在蘑菇上，而不是粘在锅上。

好了。

所以让我们组装三明治。

我喜欢在底部放卷心菜沙拉。

有助于吸收烧烤酱。

不会让你的面包变得湿漉漉的。

然后，把烧烤酱放在上面。

好了。

这就是你烟熏、撕碎的喇叭菇三明治。

trumpet mushroom sandwich.

[音乐]

它有点乱，但它真的很好吃。

感谢你的加入，如果你想查看

我的烧烤撕碎喇叭菇三明治的食谱，

请点击下面的链接。

[声音]

[英语]

I would sling a whole pig over my shoulder,

carry it to our pit and throw it on the grill.

And at that point, I told everybody that they

were not aloud to give me shit for being vegan.

[MUSIC]

I'm Chris Rubinstein.

I'm a chef at the Wild Good Tavern in Costa

Mesa, California with The Culinary Militia.

Today, I'm gonna show you guys how to make a vegan

pulled trumpet mushroom barbecue sandwich.

A lot of vegans miss out on some good food.

And you guys catch a lot of flak because a lot of

what you cook isn't very good.

So, today I'm

gonna show you how to smoke the mushrooms.

Pull them, make the sandwich, and

impress some of your friends.

So for this dish, first thing you're gonna

need is about a pound of trumpet mushrooms.

They're also called king oyster mushrooms.

Go to any Asian market,

go to the mushroom section,

you're gonna find them.

Take your favorite barbecue sauce,

about a cup of that.

One head of kale,

you're gonna need one cup of vegan mayonnaise,

a red onion.

Half a cup of apple cider vinegar,

four tablespoons of sugar.

A tablespoon of crushed red pepper,

two carrots, and four rolls.

And to saute the mushrooms we're

gonna need two tablespoons of oil.

Don't use olive oil because it has a low

smoke point and you're gonna end up

burning it and you really don't want that flavor.

Just use vegetable oil, soybean oil,

canola, whatever you'd like to use.

And the last thing you're gonna need is about two

cups of wood chips, soaked in water for

about half an hour.

I like to use apple for

this dish, cuz it's a little lighter when

you're gonna to smoke vegetables.

If you're gonna to smoke meat,

you want to use hickory or mesquite or

things like that.

So, apple or cherry is what I like to use.

So for the first step in the process,

we're gonna to smoke the mushrooms.

So we're gonna to go

outside to the grill and do that.

So, depending upon what kind of grill you have,

you can do this a couple of different ways.

Today, we just have a standard gas grill,

so we're gonna use a smoking box.

If you had a charcoal grill,

you could just take these guys, and

put them straight on the coals, and

smoke them that way.

So, we're gonna take the chips, open up your box.

Just spread them out nice and evenly, just

stick them in the hottest part of the grill.

And that's gonna take about ten,

15 minutes before they start smoking.

So you wanna crank the grill up all the way to

high, let it get to six,

700 degrees, the hotter the better.

Wood chips have to

dry out first before they start smoking, so

we're starting to get a little bit of smoke now,

and it should be ready in about five minutes.

I actually started

cooking because I went vegan.

My mom is a phenomenal cook, but

when I decided to become vegan I was about 17.

I was still living at home and she kind of gave

up, so I started cooking for myself.

And when it came time after high school to

figure out what I want to do with my life,

I decided I wanted to be a chef.

All right, so we're about ready.

We're gonna check it.

Getting a lot of good smoke.

The chips are nice and brown.

What I would do,

is put them on the top rack, if you have a,

if you have a rack like that on your grill.

Just break them apart.

Drop the lid, and let it go for

about 20 minutes or so.

One thing you wanna be careful of,

when you're doing this on the grill,

is not to burn the mushrooms.

Just keep an eye on

them once you put the mushrooms in.

They're gonna get dark, they're gonna get smoky,

they're gonna get cooked, but don't burn them.

All right, so,

while the mushrooms are smoking we're gonna come

back inside and start working on the kale slaw.

First thing you do, take your kale.

I'll show you a little trick [SOUND] is

just pull it off like that.

Now, what we're gonna do is

a technique called chiffonade.

You're gonna take your green, roll it up.

Take your knife, and just really thin, just.

[SOUND] As you're going,

just put your kale in the bowl.

So I'm gonna assume everybody out

there knows how to peel a carrot.

Use a peeler so I already peeled these.

Take a cheese grater.

[SOUND] So I decided to do a kale slaw just cuz.

I love Kale.

I think everyone loves Kale.

Just try different stuff.

Don't always use cabbage,

just try to think in different ways.

It's also very healthy for you.

And one thing to remember when you're cutting.

Tuck your thumb in.

I went ahead and sliced my thumb this morning

just to show you guys it can happen to anyone.

To Julienne onion, cut it in half,

I like to cut it in half again just for size.

All right so it's been about 20, 30 minutes,

we're gonna go check on the mushrooms.

All right, these are looking good.

We are going to go back inside and shred them.

All right, so the mushrooms are ready,

we are going to keep making the slaw.

So this is the dressing for the slaw,

we gonna to start with our vegan mayonnaise.

You are going to need one cup of vegan mayonnaise,

half a cup of apple cider vinegar,

and four table spoons of sugar and

a table spoon of crushed red pepper.

Take a whisk, and

let's get it all together [SOUND].

We're gonna take all the vegetables that we

chopped up, and just pour the dressing right over.

And the vinegar is gonna help break down

the kale and make it nice and soft and edible.

And then take your clean hands, give it a toss.

You can kind of crunch up the kale too that's gonna

help break down the fibers so you're not

gonna get a big mouth full of just raw kale.

That's done. We're gonna let that sit

on the side and let that kind of marinate and

break down a little bit.

Now to shred the mushrooms.

Gonna take a mushroom.

Take a regular household fork.

[MUSIC]

And we're gonna just scrape them

down like this.

They look like a little squids.

And take your fork and just mash the top part.

So if you try to eat this before we're finished,

it's not gonna be very good.

It's gonna taste like you ate a campfire.

Once we cook it with the barbecue sauce,

the smoke is gonna mellow out and

introduce itself into the sauce, and

it's gonna be really delicious.

All right, so we're almost done.

The next step is

we're gonna sauce the mushrooms.

Two tablespoons of vegetable oil.

[MUSIC]

So our pan's nice and hot.

I'll grab the mushrooms.

We're gonna throw right in the pan.

[SOUND] That's an awesome sound.

[SOUND] Then we're gonna grab our barbecue sauce.

Then we just [SOUND].

Flip them around.

Get it nice and coated.

Heat it all the way through.

[SOUND] And

if you don't feel comfortable sauteing.

You don't have those skills yet?

Use a spoon.

Just move them around.

Get it nice and coated.

You want the barbecue sauce to

caramelize a little bit and

stick to the mushrooms and not the pan.

All right.

So let's assemble the sandwich.

I like to start with the slaw on the bottom.

Helps soak up the barbecue sauce.

Doesn't get your bun all soggy.

And then, the barbecue right on top of that.

There we go.

And that is your smoked, pulled,

trumpet mushroom sandwich.

[MUSIC]

It's messy, but it's pretty damn good.

Thanks for joining me, if you want to check out

the recipe for my barbecue pulled trumpet

mushroom sandwich, click on the link below.

[SOUND]

重点词汇

词汇	含义
sling /slɪŋ/ B1	verb - 投掷 (tóuzhì)
shoulder /ˈʃoʊldər/ A2	noun - 肩膀 (jiān bǎng)
pit /pɪt/ A2	noun - 坑 (kēng)
grill /ɡrɪl/ A2	noun - 烤架 (kǎojià) verb - 烤 (kǎo)
vegan /ˈviːɡən/ B1	adjective - 纯素 (chún sù)
chef /ʃef/ A2	noun - 厨师 (chúshī)
tavern /ˈtævərn/ B2	noun - 小酒馆 (xiǎo jiǔguǎn)
culinary /ˈkʌlɪnəri/ B2	adjective - 烹饪的 (pēngrèn de)
militia /mɪˈlɪʃə/ C1	noun - 民兵 (mín bīng)
trumpet /ˈtrʌmpɪt/ A2	noun - 小号 (xiǎohào)
mushroom /ˈmʌʃruːm/ A2	noun - 蘑菇 (mógu)
barbecue /ˈbɑːrbɪkjuː/ A2	noun - 烧烤 (shāokǎo) verb - 烧烤 (shāokǎo)
flak /flæk/ B1	noun - 批评 (pīpíng)
smoke /smoʊk/ A2	verb - 冒烟 (màoyān) noun - 烟 (yān)
impress /ɪmˈpres/ B1	verb - 给…留下深刻印象 (gěi…liú xià shēn kè yìnxiàng)
pound /paʊnd/ A2	noun - 磅 (bàng)
oyster /ˈɔɪstər/ B1	noun - 牡蛎 (mǔlì)
kale /keɪl/ A2	noun - 羽衣甘蓝 (yǔyī gānlán)
mayonnaise /meɪoʊˈneɪz/ A2	noun - 蛋黄酱 (dànhuáng jiàng)
vinegar /ˈvɪnɪɡər/ A2	noun - 醋 (cù)
saute /soʊˈteɪ/ B1	verb - 炒 (chǎo)