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双语说美食 | 来自亚洲的这些饺子,你喜欢哪款?Dumpling Around Asia


今日胡言乱语主要内容:



最近热播剧《姥姥的饺子馆》追的小爷神魂颠倒,今天借此机会强推一下,真心好看,不做作不矫情,充满人情味和生活哲学。所以,这期呢小爷特别找了这个和饺子有关的小短片跟大家分享。


今天的亚洲风味饺子从韩国饺子,中国锅贴,尼泊尔莫莫到日式煎饺的四款不同风格,4个国家的人用饺子讲述了自己的文化和成长故事。


    适合阅读人群


   心灵手巧爱做饭的

   对饮食文化感兴趣的


   特别适合


   雅思口语和食物有关的话题,这四个都是小故事可以借鉴来说。 






Korean version - 韩国版




- Hi, I'm Daniel and I'm making mandu today.


Mandu is a Korean-style dumpling, it's similar...


It's the Korean version of what a lot of Americans know as pot stickers.


You know, I'm not entirely sure why they do use tofu.


I actually didn't realize that most other cultures don't use tofu.


As for why you have to extract the water, if you don’t, it will make the mandu too watery. I got the basic recipe from my mom.


My mom actually eyeballs  most of the spices and what not, so I had to get more exact specifications online.


It's pretty rare to make mandu these days unless it's for Korean New Years, and even then me and my mom haven't made it in a while.


After finding out that I made it for this video, she actually wants to restart the tradition of making it for New Years again.


True story.


I use egg and water because it helps the skin stick better.


For some reason, when I just use water, it never seems to stick.


I don't know what everyone else's secret is.


It just doesn't work for me.


Growing up Korean-American, especially 'cause I'm only half,

was definitely a little bit confusing, but one of the easiest ways to connect with Korean culture and with my mom was always through food. Making mandu is one of the more fun ways to connect with my Korean heritage.


Food in general has always been one of the easiest ways for me and my mom to connect, which was very important for her and ultimately very important for me to help me understand my heritage and where my mom came from.


01

- 嗨,我是丹尼尔,今天我正在做Mandu。

Mandu是韩式饺子,它们差不多吧......

Mandu是许多美国人都知道的锅贴的韩国版

我不完全确定为什么他们会使用豆腐。

我实际上没有意识到大多数其他国家的饺子都是不用豆腐。


至于为什么要去水,如果你去水,豆腐会让mandu太湿。我从妈妈那里得到了基本食谱。我妈放调味料都是目测的,所以我必须在网上获得更准确的规格。现在吧,很少再有人做mandu了,除非是在韩国新年,即使那时我和我妈也不怎么做。


在我妈知道我是为了拍这部影片才做的水饺,她就想着再一次恢复制作应景年才的传统。这是真的。


我用鸡蛋和水混在一起,因为它可以让饺子皮粘的更紧。

不知道为什么,我只是用水的时候,这皮子好想永远粘不住。


我不知道其他人的秘密是什么。它对我不起作用。

在美国长大的韩裔美国人,特别是'因为我只有一半的韩国血统’,所以我对韩国文化也是一知半解,能让我和韩国文化,和我妈产生连结的最简单的方法之一就是美食。而包mandu是一种更有趣的方式。


总的来说,食物一直是我和妈妈联系的最简单的方式之一,对我而言最重要的是帮助我了解我的血统。 


这不就饺子煮熟了煎一煎嘛…





Chinese dumplings - 中国锅贴



- Hi, my name is Lisa, and today I'm going to be making guotie.


Guotie are Chinese dumplings otherwise known as pot sticker.


We're using Napa cabbage. We sprinkle salt on top of it to help draw some of the water out because we don't want too much moisture in the dumplings because then it will be soggy and it'll fall apart.


I don't remember exactly the first time we had guotie at home.

I just always remember whenever there was Chinese New Year

or a special occasion my mom would make the dumplings.


I just always remember them being an exciting part because whenever there was something fun happening, there'd be dumplings. So, I would know that it would be an exciting time. When I was a kid, some of my favorite times were getting to spend time with my mom in the kitchen.


And we didn't have a lot of money when we were growing up,

but we always had enough food no matter how little money we had. And I had a lot of allergies growing up as well, and I would remember that my mom would make me special food. So, to me, I will always remember food is love, and if I can help cook and I can feed other people, that's a way that I can show other people love. 


02


- 嗨,我是Lisa,今天我要做guotie。guotie是中国饺子,也被称为锅贴。


我们要用的是大白菜,在它上面洒盐以,这样可以让大白菜出水,因为锅贴内陷不能有太多水分,水多了会让锅贴糊掉而散开。


我不记得我们家第一次吃锅贴是什么时候了。我永远记得,只要有中国新年,或者特殊节日,妈妈才会包饺子。

我总记得那些生活中让人开心的事,因为只要有喜事,就会有饺子。所以,我一看到水饺就知道有好日子要到了。


小时候,我最快乐的时光就是和妈妈一起在厨房里的时候。在我们成长的年代里,家里不富裕,但无论我们有多少钱,父母都不会让我饿着。


而且我对很多食物过敏,我会记得我妈妈会给我准备特别的饭菜。所以,对我而言,我永远记得食物就是爱,如果我可以帮忙做饭,我可以让别人吃到我做的饭,那这就是我表达爱的方式。 


这种锅贴应该是南方的...


Nepali momo - 尼泊尔版



- Hi, I'm Sanjana, and today I'm making Nepali momo.


Nepali momo is a kind of steamed dumpling that's essentially Nepali street food.


So, I'm not from Nepal.I'm actually South Indian, but my best friend, Nikita, is Nepali and this recipe is actually her mom's.


So, the thing that really excites me about momo is that the flavors in the filling are super familiar to me.


I've grown up on Indian cooking. My mom uses a lot of turmeric and a lot of garam masala amongst other spices in a lot of her cooking, so when I had momo that was packaged inside of this really tiny type of dumpling, it was really fun to be able to have that much flavor that was just bite-sized  and poppable.


It was just a little piece of home inside this really tiny dumpling. As opposed to soy sauce, Nepali momo use a chutney. It just tastes so delicious with the filling that's inside the momo. Momo are definitely finger food, so use your hands, pick up a momo, dip it in the sauce, and enjoy 'em. 

 

03

- 嗨,我是Sanjana,今天我正在做尼泊尔莫莫。

尼泊尔莫莫是一种蒸饺,其实它就是尼泊尔的街边小吃。

我不是尼泊尔人。我其实是南印度人,但我最好的朋友尼基塔是尼泊尔人。


这个方子是她妈妈的。所以,莫莫真正让我兴奋的是它里面的馅料,对我而言再熟悉不过的了。我是吃印度料理长大的,我妈妈会在料理里用很多姜黄和一些综合辛香料。

所以,当我吃到momo这种小饺子里的咖喱内陷,只是一口大小,就可以尝到多种新香料的味道和爆浆的感觉,真的很幸福。


在这个小巧的饺子里所包含的就是家的感觉。尼泊尔莫莫沾的是酸辣酱,而不是酱油。蘸酱配上磨磨的内陷真的是人间美味。莫莫是可以直接用手抓着吃的食物,所以你就要抓一个,沾一沾酱,然后慢慢享用它们。 


这...看起来更像变异的小笼…



Japaneze gyoza dumpling - 日式煎饺



- Hi, I'm Rie.


I'm making Japaneze gyoza dumpling today. Gyoze is Japanese-style dumpling. I got this recipe from my mom and she eyeballs  all of the ingredients, which is a typical mom thing to do.


She used a lot of Nira chives. I think that it's the secret for her gyoza. Gyoza is one of the first dishI learned how to cook from my mom. The memory I have of making gyoza is how fast my mom can fold them.


I would make one and she already made five. It's been a while since I've made a gyoza with my mom, but I bet she still makes them faster than me. I usually pan fry gyoza. After you line the gyoza in a pan, you will add water to steam them. 


I'm adding a tablespoon of flour into the water so it will create extra crispy base. We call this hane, which translate to wings. This style of gyoza is really popular in Japan. When I make gyoza, I usually end up making hundreds of them. If freeze, it's great. It's great for meal prep. 


04

- 嗨,我是Rie。

我今天要做的是日本饺子。 Gyoze是日式饺子。我从妈妈那里得到了这个配方,她目测了所有的材料配比,这就是典型老妈会做的事情。


她用了很多韭菜。我觉得这是她包饺子的秘方。饺子是从妈妈那里学到的第一道菜。我对包饺子的记忆就是看我妈能包多快。我包一个的时间,她已经包了五个。我和妈妈一起包饺子已经有一段时间了,但我敢打赌,她还是比我包的快。


我通常喜欢用煎的方式来料理饺子。把它们整齐的放进平底锅后,加水蒸熟它们。我会在水里加入一汤匙面粉,这样可以让饺子底部煎的更脆。我们称之为hane,意思是【翅膀】。这种风格的饺子在日本非常流行。如果我要包饺子,通常会包上百个,冷藏过后再煎也很好吃。很适合先准备好一周要吃的量。


嗯…我们北方的锅贴跟这类似… 




Every culture has their own version of dumplings. Cooking connects people and has a strong attachment to memory. I hope after watching this, it will bring back all the fun memories you had with your family or friends, or create new one with some dumplings.


每个国家都有属于自己的饺子。烹饪将人们连结起来并且让人留下难以忘怀的记忆。希望看完这部影片之后,你会想起和你家人朋友的所有美好回忆,或者你可以用饺子写下新的记忆。





你们家乡有哪些和食物有关的故事?要在留言区分享哟...



【英语知识点】


1. My mom actually eyeballs most of the spices and what not


eyeballs - 【verb】To check the quantity of illicit substances without the use           of a gram scale. 目测,放东西不用量杯




2.  because then it will be soggy and it'll fall apart. 


soggy - 【adj】Meaning bad, dismal, pathetic. Lack luster. 潮湿的,阴沉的




3. which was very important for her and ultimately very important for me to help me understand my heritage.


heritage - 【noun】Person's background, tradition. 个人背景,传统,遗憾文化




4. that was just bite-sized and poppable.


bite-sized -【adj】Someone who is small and tiny, is often known as "bite-size”.  一口可以吃下的东西



           

ref: buzzfeedvideo




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