– 英语/中文 双语歌词

歌词与翻译

[中文]

这是一个圆眼 大多数人认为是最糟糕的

牛排。而大多数人不 甚至当牛排吃。

是一块需要努力工作的肌肉，因此它不是 那个温柔。但我今天的目标是用两种不同的方式测试

，看看我们是否可以 可以让这个和牛排一样好吃。第一个

将进行干熟。当 干式老化，您要确保保持

一切清洁，因此我 喜欢戴手套。这是一个 UMA Dry

包套件，它不是一个普通的包。它是 一种用于干燥老化的特殊袋子，它

可以让水分逸出而无需 让任何不好的东西回来。这是

在家干陈的完美方式 无需任何特殊设备。一旦我

去除了多余的液体 在袋子里剩下要做的就是

将肉转移到袋子里。我已经 之前有很多问题是否应该

你把它拍干，答案是否定的。你 希望肉湿润，因为这样可以更好地接触

，所以切勿将其拍干。使用 套件

附带一种特殊的织物，您所要做的就是将其真空密封。做 你最好，因为你将无法

排除所有空气。现在转 将其放到冷却架上，准备进行

干式老化。无事可做 但将其放在冰箱上并等待

45 天。现在我真的很想比较一下 很好，这种干老化会很好，所以我又

做了一次眼睛检查。一旦我把它切开你 已经可以看出这是一块很难切的

肉。因为它是一块工作肌肉 可以看到几乎没有肌内

脂肪。大多数人不用作牛排 他们用它作为烤肉。现在我有

两半，其中之一我将成为 用菠萝将其嫩化，

另一个将作为对照。 作为对照，我将牛排切成

半英寸厚，然后调味 和盐、胡椒和大蒜一起吃

粉末。现在我不抱太大希望 这个，但我想要一些东西来

比较。既然这个已经准备好了 让我们直接进入菠萝。现在

这可能听起来很奇怪，但是菠萝 不仅水果

本身含有酶，果皮上也含有酶。为了确保我们 提取最多数量的酶，我

将混合所有酶 包括皮肤。我知道这对你来说

听起来很奇怪，因为我们不吃 皮肤我们也不会吃这种

混合物。一旦他完成了工作，我们就 得把它洗掉。

这就是您要寻找的。

我又切了三块牛排 我将剩下的

个添加到了混合中 并确保他百分百

被淹没。现在剩下要做的就是让 将它们在

冰箱中腌制两个小时。一旦两个小时过去了 过去了，我很快就把它们去掉了，正如

，你已经通过我的嫩化知道了 实验这使得肉很软。

现在感觉真的像牛排了，我 我想如果我再留着它，它就会

开始瓦解。您还可以看到 颜色完全改变了，

红色消失了，酶开始了 已经煮牛排了。

重要的是要把它全部洗掉。酶 已经完成了他们的工作，请务必在冷水下冲洗

至少三遍 次。一旦完成，您现在就可以

真正明白我在说什么了。它 看起来不再像牛排，它看起来

像鱼。但现在他们都准备好了 是时候给它们调味了，我保持

调味料不变，用盐胡椒 和大蒜粉。现在让我们回到

我们的干式熟成。

干燥 45 天后 衰老就是这个样子。

甚至不用打开包就感觉像 摇滚。正如你可以想象的那样，在干老化之前它已经

硬了，但现在我 打开它，我感觉这个外壳

就像一块岩石。没有弯曲 无论如何。

袋子完全移除后 这就是它的样子。

然后我拿起一把最锋利的刀 试着把它们切成牛排，天哪

很难，但我成功了。

如您所知，您必须移除外部 边缘。完成后，我获得了

三块漂亮牛排的奖励。

如果您没有看到该过程并且您 触摸这个，这个电容器是一块

牛排。感觉非常温柔但是 也很小。但重要的

是它的味道如何。至 确保季节一致我使用

完全相同的东西，即盐 胡椒粉和大蒜粉。

现在我想给这些眼睛转一圈 成为牛排的最佳机会。

我将用它作为涂抹黄油。 非常简单，我们将一根

融化的黄油与两根混合 汤匙大蒜酱，搅拌均匀

，涂黄油就完成了。

但是现在我们已经准备好了牛排，是时候

来回答这个好问题了；威尔 干式熟成真的能让牛排变得圆圆的吗？

那菠萝呢，可以吗 比干熟更好？好吧，只有

一种方法可以找到答案。我将会成为 前面烤这些牛排，然后我

将间接烹饪它们 加热，别忘了涂黄油。

但现在我说已经足够了，而且 是时候煮它们了，让我们开始吧！

好吧大家，我们有我们美丽的 牛排就在这里。小天使，你准备好

尝试了吗？是的。好吧，让我们说清楚 所以要正确设定你的期望。它们

并不是昂贵的和牛 普通牛排 是的，好吧。好的。 这样我们

就可以正确判断了。所以 这是实验，这些都是 1 美元的

牛排。现在我们要判断并找到 算出一美元要多花多少钱。

有道理吗？ 好吧，好吧，那张脸是什么，所以

你没有抱有好的期望 已经。你刚刚告诉我这是一块一美元的牛排！

这是一份 1 美元的牛排。我以前吃过 1 美元的牛排，所以……它们看起来不像那样，对吧？不，他们没有。

好的，那么我们来看看在我们看来它们值多少钱听起来不错？好吧

去第一个。我们要开始了 这个就在这里，然后我们就去

好的。好吧，这将是第一个。 是的，我确实把它切得很薄，大家哈，

它就像一片薄片。干杯!干杯!

是的，这个售价 1 美元。

我不敢相信我是 为了这么薄的一片，咀嚼了这么多。

也许 50 美分。也许，也许。

哦。天使你觉得怎么样？啊...我觉得放在三明治里会很棒。是的，加一些番茄酱和

奶酪。 即使是番茄酱和奶酪。

任何可以混合的东西。给它多一点水分的东西。我想我把

剪得太厚了。我认为有必要 甚至比三明治还要薄。

是的，对于三明治来说是的，我的意思是，对于三明治来说，这还不错。

这不是它不坏，我的意思是它是每个人的

牛排。好吧，让我们出发吧， 你想试试这个还是这个？

这个还可以。我们就按顺序走吧。 我们就按顺序走吧。

那是什么干熟或什么的？为什么 你是说吗？因为它们小得可怜

。哈哈，是的，它是干熟的。你准备好了吗？ 我们走吧。好吧

哇

干陈。

干燥至最大陈化时间。

上面的果汁为零。

这并不好玩。这不好 大家。

不。

我不喜欢那样。你？不。

我认为那个更便宜了。我认为 这里这个是 1 美元，这里这个

是 50 美分。你同意。是的，我的意思是 从这个到这个是的，

使这个变得更好。这个是 肯定好多了。这个我不知道...

这个会发生什么 味道嗯，我觉得你感受到了

干陈年的味道？ 是的，我有干的 味道不错，但感觉很干。

没有多汁感，没有嫩度 那里几乎什么都没有，但你

吃完后最终能感觉到 那个小小的干燥时代就在那里。是啊是啊

你可以尝尝干陈年的味道 有点但是。就味道而言，我想我

更喜欢这个，但是 因为这个实在是太多汁了。我的意思是

它甚至没有那么多汁，只是这样 一个比这个多汁，所以这个

一个比这个味道更好。我同意 好吧，我们去最后一个

天使吧。这个我无法指指点点 你做了什么。好吧，让我们找出正确的

，现在这个仍然很有趣。 他们没有 不过外面

会很灼热。它并没有很好地看到她。 这就是使用

方法无法获得美妙的灼烧效果的原因之一 就它了。看起来更嫩了。看起来确实嫩了

好吧，看起来纤维都完全了 分开。是的。

好吧，让我们看看。我们来试试吧。

哦，是的。哦，是的。

没有？ 嗯

你要等几秒钟。是的，在吃完这些干牛排之后，还有一些多汁的。

你只需要几秒钟。

这是一个好兆头。

我认为这是胜利者。 我100%同意。

是的，是的。

我要等几秒钟。这个不错！更嫩了，嗯，多汁了。

大家绝对是赢家。 唔。我认为这是牛排。这是一件好事。

那是牛排。这是我们的牛排，我 我认为这些不是牛排，这些是

的炖肉 或其他东西。

好吧，事情是这样的

这些是眼牛排。好吧。这是 只是像牛排一样煮熟的普通眼圆。

好的。你可以看出它是每个人的眼睛。这绝对是

一块美元的牛排。 将其干熟 35 天。

我们建议干眼老化？ 这是浪费你的时间。

味道就在那里

也许如果你想干熟它，这样 你可以与另一种类型结合

肉来制作汉堡，这样 您可以在

的汉堡中品尝到干式熟成的风味 那么它是值得推荐的。但你需要

，但你需要一些脂肪。哦，你需要大量的脂肪，你不需要一些脂肪，你需要大量的脂肪，因为

上面绝对没有多汁的东西 牛排是干的，但最后还是有干熟的

的美味。 最后，是的，它有一点

的余味。我同意。这个就在这里 是菠萝天使，就像我们做的

第一个实验一样。 嗯，菠萝是好人，我一直告诉过你。

菠萝就像一个魅力，如果你 从来没有做过菠萝的大家

我推荐它。现在天使，如果我们必须的话 判断我们有牛排，它们都是一

美元。我们来判断一下价格是多少 这块牛排对你来说真的值钱吗？

一美元。我同意。 这个多少钱去了。它是免费的。

这是免费提供给您的。原来是 牛排样品。是的，您

在肉店切的牛排样本只是为了给它 供人们尝试。这不太好

无论如何，这是我们第一次 曾经做过干式熟成，但它的味道并不好

天使。我想是的 是的 非常第一次。

菠萝牛排多 1 美元到 50 美元 或者更少 你给这块牛排多少钱？

25. 25 美元？ 哇，那是很多钱。如果他们如果我

去一家餐馆，他们会给我 牛排我会吃它我会很高兴。如果我去

他们的餐厅我不会 随便提个名字，但我去过

一些牛排更差的餐厅 比这里的这个还要多，他们要我

15 到 18 美元吃一份牛排，还有这个 这里的牛排更好

现在就可以告诉你。我不能提及 名字，但你知道这被认为是

好，我们只能说它不是很好，但是 好牛排。是的。你同意。是的。 这不太

。现在如果你有一些配菜 如果我们有一些很棒的捣碎物

土豆就像一些令人难以置信的意大利面 我们用了...来自

你制作的盐视频的视频中的土豆泥。是啊 来自那个视频，或者您知道如果您

没有看过该视频，您必须查看一下。但是任何可以补充配菜的东西我都可以看到

价值 20 到 25 美元 餐厅。就像你说的，如果

你有一道美味可口的配菜。所以 如果你要在超市的

商店购买，一定要给它一个 尝试一下菠萝。这就是我

的建议。这些是我希望的结果 你们喜欢这个视频，我希望它

能为您提供信息。我知道你已经 一直在问我古嘎干熟一些

便宜的肉。我做了它不起作用 因为你，为了干老化，你必须有

的东西。因为它集中了 它使味道变得柔和，但如果

你什么都没有，那就有 这里什么也没有。也许如果你要

多煮一点生的。现在但那时 就好像它不会

这对你来说不会有坏处。它只是 无论发生什么都不起作用

这是在低温下烹饪的 然后中间还是粉红色的。

只是它并不适用于所有人 不起作用。这是你们的实验

，你们要求的，我实现了。 如果您有任何其他建议，请务必在下面评论

。我希望你 如果你们喜欢这个视频

喜欢这个视频，请务必给予它 竖起大拇指。如果您不是订阅者

，请务必订阅以后的视频。 请记住，如果您对

我使用的任何东西感兴趣，一切都在 下面的描述。非常感谢

的观看，我们再见 在下一篇中照顾好朋友。

并且不要让您的眼睛变老。不，这是浪费 你的时间。很开心。只要拿一些

菠萝就可以了，不用等 在那里，你就可以走了。

这很好。 很好。这些对狗来说很好。

对狗狗有好处，狗狗会喜欢 他们所有人。现在你觉得我们煮

一些picanha怎么样？我们得走了大家 保重。再见

Picanha 时间宝贝。我们开始做吧！

现在我们开始说话了。 现在你又幸福了。现在你让我的心情恢复了。

[英语]

This is an eye round considered by most the worst piece of

steak there is. And most people don't even eat as a steak. It is a muscle that

works hard and for that reason it is not that tender. But my goal today is to test

it two different ways to find out if we can make this as good as a steak. And the

first one is going to be dry aged. When dry aging you want to make sure you keep

everything clean and for that reason I like to wear gloves. This is an UMA Dry

bag kit it is not an ordinary bag. It is a special bag used for dry aging, it

allows moisture to escape without letting anything bad get back in. It is

the perfect way to dry aged at home without any special equipment. Once I've

removed the additional liquid that came in the bag all there's left to do is

transfer the meat inside of the bag. I've gotten a lot of questions before should

you pat it dry and the answer is no. You want the meat wet because it will give a

better contact, so never pat it dry. Using a special fabric that comes with the kit

all you have to do is vacuum seal it. Do your best because you will not be able

to remove all the air out. Now transfer it to a cooling rack and it is ready for

dry aging. There is nothing else to do but put it on your refrigerator and wait

45 days. Now I really want to compare how good this dry aging will be so I got

another eye round. Once I slice it open you can already tell that it is a tough cut

of meat. Since it's a working muscle you can see there is almost no intramuscular

fat. Most people do not use as a steak they use it as a roast. Now that I have

two halves one of them I am going to be using the pineapple to tenderize it, and

the other one is going to be the control. for the control I cut steaks at one

and a half inches thick, then I seasoned them well with salt pepper and garlic

powder. Now I don't have high hopes for this one, but I want to have something to

compare with. Since this one is ready let's move right into the pineapple. Now

this might sound weird but pineapple have enzymes not only on the fruit

itself but also on the skin. To ensure we extract the most amount of the enzymes I

am going to be blending all of it including the skin. I know it sounds

weird to you because we don't eat the skin we will also not be eating this

blend. Once he does its job we just gotta wash it off.

And that's what you're looking for.

I cut three more steaks out of the

one I had left I added them to the mix and make sure he was a hundred percent

submerged. Now there's left to do is let them marinate for two hours in the

refrigerator. Once the two hours had elapsed I quickly removed them and as

you already know by my tenderizing experiment this makes the meat very soft.

Now it really feels like a steak, and I think if I leave it any longer it will

start disintegrating. You can also see that the color completely changed, that

redness is gone and the enzymes started to cook the steak already. It is

important to wash it all off. The enzymes already did their job be sure to rinse

it under cold water for at least three times. Once that was done now you can

really see what I was talking about. It no longer looks like a steak it looks

like fish. But now that they're all ready it is time to season them and I kept the

seasoning the same, used salt pepper and garlic powder. Now let's get back to

our dry aged one.

After 45 days of dry aging this is what it looks like.

Without even opening the bag it feels like a rock. As you can imagine it was already

hard before dry aging but now that I open it and I feel this crust it is

exactly like a rock. There is no Bend whatsoever.

Once the bags was completely removed this is what it looks like.

Then I got one of my sharpest knife and tried to slice them into steaks and boy

was it hard, but I managed to do it.

As you know you have to remove the outer edges. Once I've done that I was rewarded

with three beautiful steaks.

If you did not see the process and you touch this, this capacitors a filet

mignon. It feels extremely tender but it is also very small. But the important

thing is how is it going to taste. To make sure the season is consistent I use

the exact same thing which is salt pepper and garlic powder.

Now I want to give these eye rounds the best possible chance of becoming a steak.

I'll be using this as my basting butter. It's pretty straightforward we have one

stick of melted butter mixed with two tablespoons of garlic paste, mix it well

and your basting butter is done.

But now that we have the steaks ready it is

time to answer that good question; Will dry-aged actually make that eye round a steak?

What about the pineapple, can that be better than dry aging? Well there's only

one way to find out. I'm going to be front searing these steaks and then I'm

going to be cooking them in indirect heat, and don't forget the basting butter.

But now I say it's enough talking and it is time to cook them so let's do it!

Alright everybody we have our beautiful steaks right here. Angel are you ready to

try? Yeah. This okay let's be very clear so to set your expectations right. They

are not expensive wagyu they are regular steaks yeah, alright. OK. That way we

can judge it properly right all right. So here's the experiment these are all $1

steak. Now we are gonna judge and find out how much more it costs from a buck.

Makes sense? Okay all right what was that face so

you're not having a good expectation already. You just told me it's a one dollar steak!

It is a $1 steak. I had actual $1 steak before so...They didn't look like that right? No they didn't.

Alright, so we're gonna see how much more money they're worth in our opinion sounds good? Alright

go for the first one. We're gonna start this one here and then we're gonna go

Okay. Alright this will be the first one. Yes I did cut it real thin everybody huh,

it's like a thin sliced. Cheers! Cheers!

Yeah, this one cost $1.

I can't believe I'm chewing this much for such a thin slice.

Maybe 50 cents. Maybe, maybe.

Oh. What do you think Angel? Ah... I think would be great in a sandwich. Yeah with some ketchup and

cheese. Even though yeah ketchup and cheese.

Anything to mix it up. Something to give it a little more moisture. I think I think I cut a

little too thick. I think it needs to be even thinner than this for a sandwich.

Yeah for a sandwich yeah,I mean it's not that bad for a sandwich.

It's not it's not bad, I mean it's it's it's a

steak everybody. All right let's go for, you want try this one or this one?

This one okay . Let's just go in order. Let's just go in order.

What is that dry aged or something? Why are you saying? Cuz they're small as

hell. Ha, ha yes it is dry aged. You ready for it? Let's go. Alright

Wow

Dried aged.

Dry to the max aged.

There's zero juice on it.

This is not fun. This is not good everybody.

No.

I don't enjoy that. You? No.

I think that one got cheaper. I think this one here is a dollar and this one

here is 50 cents. You agree. Yeah I mean going from this one to this one yeah it

makes this one a lot better. This one is a lot better for sure. This one I have no idea...

What happens with this one here is the flavor hmm I feel that you feel that

dry agedness flavor? Yeah I have the dry flavor on it but it's like dry.

There's no juiciness, the tenderness is not there there is almost nothing there but you

can feel in the end after you eat it that little dry age is there. Yeah yeah

you could taste the dry aged a little bit but. In regards to flavor I think I

enjoyed this one a little bit more but because this one is so juicy it's. I mean

it's not even so juicier it's just this one's more juicy than this one so this

one tastes better than this one. I agree all right let's go for the last one

Angel. This one I can't put my finger on what you did. Well let's find out right

now this one's still juicy. They didn't get a lot of searing on the outside

though. It did not see her very well. That's one of the things with this

method you can't get a wonderful sear on it it. Looks more tender.It does look tender

Alright well look even the fibers are completely separating apart. Yeah.

Alright let's see. Let's try it.

Oh yeah. Oh yea.

No? mmm

You going for seconds. Yeah after all those dry steaks, some juiciness.

You going for seconds.

That's a good sign right there.

I think this is the winner. I agree 100%.

Yeap, yeah.

I'm going for seconds. This one is good! Way more tender mm-hmm way more juicy.

Definitely the winner everybody. Hmm. I consider this a steak. That's a good one.

That's a steak. This one's our steak, I think these are not steak these are kind

of like stew meat or something else.

Alright, so here's the deal

these are eye around steaks. Alright. This is just a regular eye round cooked as a steak.

Okay. And you can tell that it is a eye round everybody it is. This is

definitely a dollar steak right here. this was dry aged for 35 days.

We recommend dry aging an eye round? It is waste of your time.

The flavor is there

maybe if you want to dry aged it so that you can combine with another type of

meat to make burgers out of it so that you get the flavor of the dry aged on

your burger then it's recommendable. But you need

you need some fat though. Oh you need a lot of fat, you don't need some fat you need a lot of fat because

there is absolutely no juiciness on the steak it is dry but the nice little

flavor of dry aged is there in the end. In the end yeah it's got that little

aftertaste. I agree. This one right here was the pineapple Angel like we did our

first experiment. Uh pineapple is good man I've been telling you.

Pineapple works like a charm if you have never done the pineapple everybody

I recommend it. Now Angel if we have to judge we got steaks they're all one

dollar. Let's judge on price how much does this steak actually cost for you?

One dollar.I agree. How much does this one went. It's free.

This one is given to you for free. It was a sample steak. Yes sample steak that you

cut it on a butcher shop just to give it away for people to try. This is not good

whatsoever it is the very first time we ever done a dry-aged that it doesn't

taste good Angel. I think so yeah yeah very first time.

Pineapple steak from $1 to 50 bucks more or less how much do you give this steak?

25. 25 bucks? Wow that's a lot of money. if they if I

go to a restaurant they give me the steak I'll eat it I'll be happy. If I go

to their restaurant I'm not gonna mention any names but I have been to

some restaurants that have steaks worse than this one here and they charged me

15 to 18 bucks for a steak and this steak here is better

can tell you right now. I can't mention names but you know this is considered a

good let's just say it's not great but a good steak. Yeah. You agree. Yeah. It is not

great. Now if you have some side dishes with this if we have some amazing mashed

potatoes like some incredible pasta that we did with a... The mashed potatoes from from

the video of the salt video you did. Yeah from that one or you know if you have

not seen that video you got to check it out. But anything that complements a side dish this I can see

be worth 20 bucks to 25 bucks on a restaurant. Like just like you said if

you have a nice and amazing side dish. So and if you're gonna buy it on the store

on the supermarket definitely give it a try to the pineapple. That's what I

recommend. These are the results I hope you guys enjoyed this video, I hope it

was informative to you. I know you've been asking me Guga dry aged some

inexpensive meat. I did it does not work because you, for dry aging you gotta have

something. Because it concentrates the flavor it tenderizes the flavor but if

you got no nothing there, there's nothing here. Maybe maybe if you were to

cooked a little more raw. Now but then that would be like it would it would no

it wouldn't be bad for you. It just wouldn't work no matter what happens

this was cook at low temperature and then it's still pink in the middle.

It just it does not work everybody it does not work. There's your experiment

you guys asked for it I made it happen. If you have any other suggestions make

sure you comment down below. I hope you guys enjoyed this video if you do

enjoyed this video make sure to give it a thumbs up. If you're not a subscriber

be sure to subscribe for future videos. Remember if you're interested in

anything I use everything is always in the description down below. Thank you so

much for watching and we'll see you guys in the next one take care of buddy.

And don't dry age your eye round. No it is a waste of your time. Big time. Just grab some

pineapple you don't have to wait put it in there and you're good to go.

This was good. It's good. Those are uh good for dogs.

Good for the dogs the dogs will love them all. Now what do you say we cook

some picanha? We gotta go everybody take care. Bye bye

Picanha time baby. Let's do it!

Now we're talking. Now you are happy again. Now you got my mood back up.

重点词汇

词汇	含义
dry /draɪ/ A2	adjective - gān (干)
age /eɪdʒ/ B1	verb - zhǔchéng (熟成)
tender /ˈtɛndər/ B2	adjective - ruǎn (软)
muscle /ˈmʌsəl/ B2	noun - jīròu (肌肉)
enzyme /ˈɛnzaɪm/ C1	noun - méijī (酶)
marinate /ˈmærɪneɪt/ C1	verb - yù yán (腌制)
sear /sɪər/ C1	verb - bǎo (煎)
flavor /ˈfleɪvər/ B2	noun - wèidào (味道)
juiciness /ˈdʒuːsiːnəs/ C1	noun - zhōuwèi (多汁)
texture /ˈtɛkstʃər/ B2	noun - wèixì (质感)
experiment /ɪkˈspɛrɪmənt/ B2	noun - shíyàn (实验)
basting /ˈbeɪstɪŋ/ C1	noun - bǎi sǔ (浇汁)
temperature /ˈtɛmp(ə)rətʃər/ B2	noun - wēndù (温度)
protein /ˈprōtēn/ C1	noun - dànbái zhì (蛋白质)
cut /kʌt/ A2	noun - pīfēn (切块)
slice /slaɪs/ A2	verb - piàn (切片)
bag /bæg/ A2	noun - dài (袋)

重点语法结构

• This is an eye round considered by most the worst piece of steak there is.

  ➔ 过去分词作形容词，被动语态 (guòqù fēncí zuò xíngróngcí, bèidòng yǔtài)

  ➔ 短语“considered by most”使用过去分词“considered”来描述眼肉。这是一个被动结构：眼肉*被大多数人认为*。该短语充当修饰“眼肉”的形容词。

• Now I really want to compare how good this dry aging will be so I got another eye round.

  ➔ 将来时 (will)，表达愿望的助动词

  ➔ “will be”表示未来状态。“want to compare”表达了想要评估干式熟成肉的质量的愿望。“so”的使用表示结果或原因。

• Once I've removed the additional liquid that came in the bag all there's left to do is transfer the meat inside of the bag.

  ➔ 完成不定式，关系从句

  ➔ “Once I've removed”使用了完成不定式。“that came in the bag”是修饰“liquid”的关系从句。

• I know it sounds weird to you because we don't eat the skin we will also not be eating this blend.

  ➔ 条件从句，将来时 (will)，否定结构

  ➔ “because we don't eat the skin”是一个原因从句。“we will also not be eating”使用了将来时 (will) 和否定结构 (not)。