舌尖上的中国第一季第一集:自然的馈赠(16)(双语+音频)

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2016-2-12 10:23

舌尖上的中国第一季第一集:自然的馈赠(16)(双语+音频)

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挖藕的人喜欢天气寒冷,这不是因为天冷好挖藕,而是天气冷买藕吃藕汤的人就多一些,藕的价格就会涨。在湖北,藕最常见的做法就是煮汤。这是武汉及鄂中一带的家常菜---莲藕炖排骨。在湖北,几乎所有人家,在每月都要煨一两次排骨藕汤,选肉厚的猪胸骨切块儿放入砂锅,烧开后小火煨一小时,将新鲜的藕刮皮洗净,切块儿入汤,先猛火,滚开后,小火煨半小时即成。
The workers like cold weather not because the cold can make the work any easier, but because on cold days more people cook lotus roots soups that create a price hike. Hubei people usually use lotus root to cook the soup. In Wuhan and other parts in central Hubei, stew ribs in lotus root is a common dish. Nearly all local households cook this soup once or twice every month. Put hot rib cubes in an earthenware pot. Simmer them in a slow heat for an hour in the boiled soup. After adding in, the peeled lotus root cubes use a really high heat until the soup boils. It will be finished after being stewed for another half an hour.
“因为这是出自我们的手,我们在那个市场上看到藕,我们心里就有一种感觉,这个藕是我们挖出来的,这是不是出自我们的手,那肯定有这种感觉,有一种亲密感!“圣武和茂荣自豪的对我们讲着挖藕的成就感。
“It’s us that have dug them out. When we see lotus roots at markets, we get a special feeling. It’s us that dug them out, right? We certainly feel that way. We feel close to them.“

相关分类   舌尖上的中国1