向外國人解釋中餐做法很難？甩給你一份英文版水煮肉片recipe

01 向外國人解釋中餐做法很難？甩給你一份英文版水煮肉片recipe

用地道英文解釋中國菜做法很難？快來看看歪果仁寫的正宗“水煮肉片”食譜！水煮牛肉有著怎樣的淵源？豆瓣醬、辣椒粉用英文怎么說？

別著急，還是先吃個飯再來讀吧……

Recipe/食譜

boiled pork slices with sizzling chilli oil

水煮肉片

This version of a classic Sichuan dish is easy to make at home and excitingly sizzly.

這款經(jīng)典四川菜在家里就能很容易地做出來（問號臉.jpg），還有令人興奮的咝咝聲。

（前排提示：歪果仁作者非常沉迷于這道川菜的咝咝聲）

When Sichuanese cuisine began to blaze a trail across the culinary scene in China in the late 1990s, dishes that were riotous with chillies, Sichuan pepper and fizzing oil claimed centre stage.No dish summed up the new craze for Sichuan better than shui zhu yu, a sizzling basinful of poached fish, oil and spices with the laughably misleading name of “water-boiled fish”.

當(dāng)四川菜在1990年代末期開始在中國餐飲業(yè)大行其道時，那些加了大把的辣椒、花椒并澆上咝咝作響的熱油的菜品占領(lǐng)了餐桌中央。要說如果有一道菜能夠代表人們對四川的狂熱，那非“水煮魚”莫屬，滾燙的煮魚肉，配上熱油和辣椒香料，滿滿當(dāng)當(dāng)一盆。有趣的是，它的名字“water-boiled fish”，很容易讓人理解為白水煮的魚，相當(dāng)有誤導(dǎo)性。

You weren't actually meant to eat all that oil, of course, but rather remove the slices of fish and crunchy vegetables from it with your chopsticks or the little wire strainers many restaurants provided.The fish was delicately textured, with a fiery kick from the extravagant quantities of dried chillies and Sichuan pepper that lent their flavours to the oil.More sophisticated restaurants would begin by heating their base oil with fragrant spices before it even met the chillies; cheaper places would reuse it.

當(dāng)然啦，你不用真的吃掉那些油（歪果仁還是太天真），只需要用筷子或者許多餐廳提供的小漏勺，把魚肉片和那些爽脆的蔬菜挑出來吃就行啦。魚肉紋理細(xì)膩，大量的干辣椒和花椒浸潤在油里，倍添香氣。還有一些更加講究的餐廳，會在加辣椒之前用其它香料把底油炒香。廉價餐廳會反復(fù)使用這些調(diào)料。（還真的很懂中國菜啊?。?/p>

這個歪果仁作者不僅了解底油反復(fù)利用的中國菜（江湖）特色，正經(jīng)的餐飲文化她也是了解的相當(dāng)深入。

來看看她關(guān)于水煮肉片起源的描述吧：

That flamboyant dish is just one of a whole genre of Sichuanese recipes involving spicy, sizzling oil.Apart from the famously numbing-hot Chongqing ox-tripe hotpot, said to have been invented by Yangtze River labourers, the best-loved is perhaps the “water-boiled beef” of the southern Sichuanese city of Zigong.

上面那道華麗麗的水煮魚只是貫穿麻辣熱油的川菜中的一道而已。除了鼎鼎大名、傳說是由長江船工們發(fā)明的重慶麻辣牛肚火鍋，最廣為人們喜愛的應(yīng)該就是川南自貢的水煮牛肉了。

The people of Zigong dropped slices of beef into a spicy broth, tipped everything into a bowl, sprinkled over some chillies and pepper and then finished with a hissing libation of oil.

自貢人把牛肉切片，加入香辣的肉湯中，再把所有的俏頭放入一個碗里，撒上辣椒和花椒，最后再如同奠酒一般，儀式感滿滿地澆上滋滋作響的熱油。

The following is a pork version of this classic dish that's easy to make at home and excitingly sizzly, but not unreasonably extravagant with the oil.If you make it with Korean ground chillies, the kind used in kimchi, it will have a gorgeous warmth and tingle but won't make your hair stand on end.If you'd like to ratchet the heat up a notch, use fierier chilli flakes for the final garnish.Move fast in the final stages of cooking, so the dish will still be fizzing noisily when presented at the table.

下面講解用豬肉來烹飪這道經(jīng)典菜肴，在家做很方便，咝咝作響的聲音不絕于耳，但是要浪費掉很多油。如果你換成那種韓國泡菜里用的韓式辣醬，它口味微辣，相對溫和，不會讓你辣到汗毛都豎起來。如果你想要把辣度再調(diào)高一個等級，可以在最后用更猛烈的辣椒片來提味。烹飪這道菜的最后時刻，動作一定要快，這樣端上桌時，湯表面還在咝咝作響呢。

下面就是中英食譜啦！

Boiled pork slices with sizzling chilli oil

（歪果版水煮肉片，一如既往的沒有“若干”、“少許”，全部精確到克）

INGREDIENTS

食材和調(diào)料

200g lean pork

200克豬瘦肉

For the marinade

腌料：

? tsp light soy sauce 半茶匙生抽

? tsp Shaoxing wine 半茶匙紹興酒

1 tbs potato starch 一茶匙馬鈴薯淀粉

1 tbs water 一茶匙水

For the base vegetables

底部的蔬菜部分：

Half (250g) Chinese leaf cabbage 半個（250克）大白菜葉

Leek (optional) 韭菜少許（選加）

2 Sichuanese dried chillies, snipped in half, seeds discarded 2個四川干辣椒，對半切開，去籽

? tsp whole Sichuan pepper 半茶匙花椒

Other ingredients

其它佐料：

2? tbs Sichuan chilli-bean paste 兩茶匙半四川辣味豆瓣醬

2 garlic cloves, peeled and sliced 兩瓣蒜，剝皮，切片

A piece of ginger (about the size of the garlic cloves, peeled and sliced) 一塊和蒜瓣大小差不多姜，去皮，切片

300ml stock or water 300毫升高湯或者水

1 tsp light soy sauce 一茶匙生抽

? tsp sugar 八分之一茶匙糖

1? tsp potato starch mixed with 1 tbs cold water 將一茶匙半馬鈴薯淀粉與一茶匙冷水混合

1 tbs coarsely ground chillies 一茶匙粗磨辣椒粉

? tsp ground roasted Sichuan pepper 四分之一茶匙的炒花椒粉

1 tbs finely sliced spring onion greens 一茶匙蔥末

About 120ml cooking oil 約120毫升烹飪油

1 Slice the pork as evenly as possible into thin, bite-sized pieces.Add the marinade ingredients and set aside.Cut the cabbage and leek (if using) lengthwise into finger-thick sections, and then into 6cm-7cm lengths.

均勻地將豬肉切成一口大小的薄片。加入腌汁，放在一旁。將圓白菜和韭菜切成一指寬，斷成六到七厘米長。

2 Bring some water to the boil in a saucepan or wok and blanch the vegetables for about 30 seconds, to “break their rawness”.Shake dry in a colander.

在深平底鍋或者炒鍋里加入適量水燒開，蔬菜焯水30秒斷生。用漏勺濾干水分。

3 Add 1 tbs oil and the dried chillies and Sichuan pepper to a seasoned wok over a high flame, and sizzle very briefly until they are fragrant.Add the blanched vegetables and stir-fry until they are cooked, adding salt to taste and then pile them in the bottom of your serving bowl.

炒鍋中倒入一茶匙油，調(diào)大火，加入辣椒和花椒，簡單翻炒爆香。加入焯過水的蔬菜，旺火翻炒，按口味加入鹽，隨后把它們鋪在碗底。

4 Clean the wok with a wok brush or kitchen paper, and reheat over a medium flame.Add 3 tbs of fresh oil, followed by the chilli-bean paste, and stir-fry until the oil is red and fragrant.

用刷子或者廚房紙清洗炒鍋后，調(diào)中火熱鍋，加入3茶匙油，緊接著放辣味豆瓣醬，炒至紅油并出香。

5 Add the garlic and ginger and fry briefly until they smell wonderful, then add the stock or water, soy sauce and sugar.Bring to the boil.

加入蒜和姜繼續(xù)翻炒，出味，隨后加入高湯或水、生抽和糖，煮沸。

6 Sprinkle the meat slices in the boiling liquid, separating them as you go.Nudge them gently with your ladle or wok scoop so that they don't stick together.When they are just cooked, give the potato starch mixture a stir and add to the centre of the wok, stirring to thicken the sauce.Pour the meat and the sauce over the waiting vegetables and rinse the wok.

將肉片下入沸騰的鍋里，一邊下一邊將它們分開。用鍋勺或鏟子輕輕撥動它們，防止粘連。快熟時，攪拌淀粉水并倒入鍋中，讓湯汁在攪拌中變濃厚。把肉和湯汁倒在一邊碗里的蔬菜上，把鍋洗凈。

7 Return the wok to a high flame with 4 tbs oil and heat until the wok is beginning to smoke.Scatter the ground chillies and ground Sichuan pepper over the centre of the meat dish and use a ladle to pour over the hot oil.The spices will sizzle dramatically as you do this.(To check that the oil is hot enough, first drip over a few drops and listen for the sizzle …)

用大火，燒熱4茶匙油至鍋開始冒煙。把辣椒粉和花椒粉放在菜品的中間，用鍋勺把熱油淋在上面。這個時候，這些調(diào)料就會劇烈地發(fā)出咝咝的聲音。（如果想看看油是不是夠熱，你可以先滴一點點油上去，聽聽有沒有咝咝的聲音……）

8 Scatter over the spring onions and bring the dish to the table before the sizzling stops.

撒上蔥花，趁著咝咝聲上桌。

真是個對“sizzling”有執(zhí)念的歪果仁??！

詞匯總結(jié)

Sichuanese cuisine

n.川菜

culinary scene餐飲業(yè)

fiz [fiz]

n.發(fā)嘶嘶聲；有泡沫的飲料

vi.作嘶嘶聲

When Sichuanese cuisine began to blaze a trail across the culinary scene in China in the late 1990s, dishes that were riotous with chillies, Sichuan pepper and fizzing oil claimed centre stage.

當(dāng)四川菜在1990年代末期開始在中國餐飲業(yè)大行其道時，那些加了大把的辣椒、花椒并澆上咝咝作響的熱油的菜品占領(lǐng)了餐桌中央。

sizzling ['s?z(?)l??; 's?zl??]

adj.極熱的

vi.發(fā)咝咝聲（sizzle的現(xiàn)在分詞）

basinful ['beis?nful]

n.滿盆，一滿盆

No dish summed up the new craze for Sichuan better than shui zhu yu, a sizzling basinful of poached fish, oil and spices with the laughably misleading name of “water-boiled fish”.

那非“水煮魚”莫屬，滾燙的煮魚肉，配上熱油和辣椒香料，滿滿當(dāng)當(dāng)一盆。有趣的是，它的名字“water-boiled fish”，很容易讓人理解為白水煮的魚，相當(dāng)有誤導(dǎo)性。