評論
打印
We're at the market to shop for more conventional fare - like these super-fresh razor clams.
我們在市場里購買更多的傳統食材，比如這些超級新鮮的蟶子
See, you don't know whether they're alive or not
看，你不知道它們是否還活著
because they're open, the meat is oozing out of the shell.
因為它們是打開的，肉溢出了殼
Normally, with mussels or scallops, the shell's got to be firmly tight.
通常，貽貝扇貝類的，貝殼都會閉得很緊
The way you can tell it's fresh is if you kind of touch them, they squirt water out.
鑒別它是否新鮮的方法是如果你觸摸它們，他們就會往外噴水
These are good.
這些很好
These will be good eating, right?
這些會好吃，對嗎？
These should be really sweet and delicious.
這些應該會很甜很美味
I think that's enough.
這些應該夠了
The Cantonese like everything straight from the sea.
廣東人喜歡一切直接從海里捕撈的東西
I've got my eye on some fresh scallops.
我看上了些新鮮的扇貝
They're beautiful.
真漂亮
We Cantonese believe in never gilding the lily.
我們廣東人信奉永遠不要畫蛇添足的原則
In other words, when your ingredient is so fresh, what you want to do is highlight it.
換句話說，如果你的材料夠新鮮，你所要做的就是把這一點突出體現出來
The Cantonese prize their palate as one of the finest in China,
廣東人自譽他們的味覺為中國最好的之一
simply because all of our food is unadorned,
因為我們所有的食物都是自然和原汁原味的
simply because it's so fresh.
因為食物都非常新鮮
Freshness to us is like the Eldorado.
食材的新鮮對我們來說是就像是寶藏
At this local Guangzhou restaurant,
在這家廣州的當地餐館
diners come straight from the market with their live purchases.
食客們帶著他們采購的新鮮的食材直接從市場過來
Today, we're taking over the kitchen to cook our fresh shellfish.
今天，我們要借用這里的廚房烹飪我們買的海鮮
I'm cooking steamed Cantonese scallops with chilli, spring onion and garlic.
我要做的是廣式清蒸扇貝，用辣椒，蔥和蒜做配料
It's a quick and easy dish,
這道菜做起來快速簡單
but the skill is in the preparation of the scallops.
但是技巧體現在對扇貝的前期處理上
To open them, hold the round side down and run a flat blade along the inside.
想要打開它們，要按住圓邊，把平刀片伸進合縫中，沿著邊轉
You have to really pry them open. That's how you know they're fresh.
你必須真的把它們撬開，這樣你才知道它們是新鮮的
Separate the shell and wash to remove the dark membrane,
分開貝殼，用水洗掉黑色的膜
leaving only the scallop and the roe.
只留下貝肉和黃兒
They're now ready for the pot.
現在它們可以下鍋了
Yeah, steaming is the best way to actually cook this kind of food,
清蒸事實上是做這類食物最好的方式
because it's the freshest and the best.
因為它是最能保持鮮味的，也是最好的
I'm just preparing the chillies, these are mild chillies.
現在我在處理辣椒，這些辣椒都不太辣
Cantonese do not like really strong chillies, like a Sichuan.
廣州人和四川人不同，他們不喜歡太辣的辣椒
They don't want the freshness of the seafood to be crushed by strong seasoning.
他們不希望海鮮的鮮味被味道濃烈的調味料破壞掉
And just a lot of spring onions, and that's it.
還有很多蔥，就是這樣
Perfect, just a few minutes.
完美，只需幾分鐘
Next, pour hot oil on the spring onions and chillies,
然后，在蔥和辣椒上澆上熱油
then add a good splash of soy sauce to bring out the flavours.
再潑上些醬油把味道帶出來
It's very Cantonese, because it's steamed and minimum amount of seasoning.
這是正宗廣東式的，因為它是蒸的，并且用了最少量的調味料
Great, good, can I try one?
太好了，真好，我能嘗一個嗎
I love the way that you put coriander on it.
我喜歡你把香菜放上去的方式
I love it, I love the flavour of coriander.
我喜歡，我喜歡香菜的味道
So sweet. This is delicious.
真甜。好吃
Out of this world.
人間能得幾回啊
