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While Ken's at the market, Jenny's grandmother is showing me
老譚去逛市場的時候 Jenny的祖母向我們展示了
her traditional method for making pickles.
她制作泡菜的傳統方法
She first adds to the pickling water, garlic, chilli and salt,
她先在泡菜湯里加了大蒜 辣椒和鹽
and then uses a method I
然后使用了一種
haven't seen before, two types of rock sugar,
我從未見過的方法 加了兩種冰糖
a lot of Sichuan pepper
很多的花椒
and instead of vinegar, she's adding bai jiu,
而且沒有加醋 而是加了白酒
a local 50% proof spirit, a bit like a sweeter version of vodka.
一種當地的50度酒 有點像微甜的伏特加
Pickles are incredibly popular in China
泡菜在中國非常的受歡迎
and are an easy way to preserve vegetables.
也是一種簡單易行的保存蔬菜的方式
When I was a child in Taiwan,
我小時候住在臺灣
I used to have them for breakfast with my grandmother.
常常和祖母一起早餐吃泡菜
Jenny's grandmother always
Jenny的祖母一直
has a pot of pickles on the go, even today.
保持著做泡菜的習慣 一直到今天
Wow, I can't wait to try those.
哇 我已經迫不及待的想嘗嘗了
The pickling water is so strong that the vegetables
泡菜湯的味道十分濃烈
are ready in just 24 hours.
所以蔬菜24小時便泡好了
She serves them the traditional way,
她用傳統方法把泡菜裝盤
with a light drizzle of chilli and Sichuan pepper oil,
灑上少許辣椒和花椒油
made from infusing hot oil with Sichuan peppercorns.
一種由熱油和花椒籽制成的調味油
Mmm. That is delicious. So crunchy.
唔 太美味了 嘎嘣脆
I've got now the chilli,
現在嘗到辣椒的味道了
the numbing heat of that Sichuan pepper oil
以及花椒油麻麻的熱感
and a little sour from the pickle.
還有一點點泡菜的酸味兒
Beautiful, thank you.
太好吃了 謝謝奶奶
