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舌尖上的中国第一季第一集:自然的馈赠(6)(双语+音频)

2016-02-01    来源:网络    【      美国外教 在线口语培训

舌尖上的中国第一季第一集:自然的馈赠(6)(双语+音频)

“这是祖传的绝招来秘造这个酸笋,我是大长孙,他那个绝招全部遗传给我!”阿亮自豪的对我们说着。黄豆酸笋小黄鱼,地道的广西风味菜,将长不大的小黄鱼事先炸透与黄豆酸笋同炒,这是一道非常开胃的下饭菜。在柳州当地,有一种叫螺蛳粉的小吃中,酸笋是最重要的辅料。阿亮家的大头甜笋砍下来已经快两个小时了,这时候笋达到呼吸作用的高峰,4个小时后,这两筐大头甜笋都会软化腐烂。阿亮全家手下的速度都加快了。  
“Sour bamboo shoot is made under the guardianship of ancestral recipe. I’m the oldest grandson, so I inherit the cooking skill.” Raise yellow croaker with soybean, sour bamboo shoot has an authentic Guangxi flavor. Deep fry tiny yellow croakers first. Then cook them with soy beans and the sour bamboo shoot in oil. It’s a great appetizer. The sour bamboo shoot is also an ingredient for cooking snail rice flower noodles. So local snake in Liuzhu. Yih’s sweet bamboo shoots have reached a respiration peak two hours after being reaped. Four hours later they will begin to soften and rot. Yih and his family will work faster. 

阿亮每天睡觉前要查看自家的酸笋坛子,他透过光看一下酸笋的成色,儿子告诉他明天有人要来买酸笋,但是这些笋至少还要3天才能出缸,他打算推掉客人的订单。  
Every day he will check the jars containing sour bamboo shoots before he goes to sleep. Under the lamp, he checks the processed shoots. His son says there will be customers tomorrow, but the shoots won’t be ready for another three days. He will have to turn away the customers.



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