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「普羅旺斯雜菜燴」- Ratatouille Casserole


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Ra-ta-tou-ille
普羅旺斯雜菜燴

That's gonna be fantastic! You'll see what I'm talking about!
那一定會很棒!你等會兒就會知道我在說什麼!

Now I've gotta taste that, because I am not sure of what does it taste like.
現在我要來嚐看看,因為我不確定它嚐起來會是怎樣。

Wow...mmm!!!
哇...嗯!!!

Sorry, honey. I wish you were here!
抱歉甜心,我真希望你也在這裡!

My parents live in the southwest of France, in a small village, where everyone knows each other. And my mom is famous for her delicious ratatouille casseroles. And my dad grows all sorts of vegetables. And sure enough, I got some inspiration for you.
我爸媽住在法國西南部,一個大家都認識彼此的小村莊。我媽以她美味的普羅旺斯雜菜燴著稱。而我爸種植各式各樣的蔬菜。那麼當然,我有些好點子要給你們。

He's got so many good things in it, like tomato, bell pepper, onions, garlic, herbs and those beautiful guys here: yellow squash, uh, Japanese eggplants. I'd like to use poblano and some chili peppers to get a little kick.
他有許多好東西,像是番茄、青椒、洋蔥、大蒜、香草以及這裡那些好傢伙:黃南瓜、日本茄子。我想用一些墨西哥青辣椒以及一些紅辣椒來加點後勁。

Peppers take on a wonderful smoky flavor when charred over a flame. Once roasted, put the peppers into a bowl. Cover it with plastic wrap, and let them steam for about fifteen minutes, then peel the peppers.
辣椒在火上烤焦後會得到很棒的煙燻風味。一旦烤好後,將辣椒放進碗裡。用保鮮膜覆蓋起來,讓它們燜個大約十五分鐘,再幫辣椒削皮。

Meanwhile, prepare the mirepoix. Chop the carrots, celery and onion. Using a mandolin or a sharp knife, slice the zucchini, yellow squash, Japanese eggplant and tomatoes into 1/16-inch rounds (about two millimeters.)
同時,準備香味蔬菜。將紅蘿蔔、芹菜、洋蔥切碎。用刨刀或一把鋒利的刀,將櫛瓜、黃南瓜、日本茄子和番茄切成約1/16英吋厚的圓片(大概二毫米)。

Open up peppers, and take the seeds and ribs out, and chop them. I guarantee you those beautiful smoky peppers will take this dish up to another level. That can be called "ratatouille with a Mexican twist."
切開辣椒,取出籽和蒂心,然後切碎它們。我向你保證,那些美麗的煙燻辣椒將讓這道菜提升到另一個層次。那可以叫做「墨西哥風普羅旺斯雜菜燴」。

Now saute the mille-fleurs: carrots, onion and celery on high heat for about ten minutes. Add garlic and cook three more minutes. Then stir in chopped peppers and crushed tomatoes. Add the herbes de provence and cook down for about twenty minutes. Gently puree with basil. Then put the mixture back into the pan.
現在煸炒這些雜菜:紅蘿蔔、洋蔥和芹菜用大火烹煮約十分鐘。加上大蒜後再煮三分鐘。接著混入切碎的辣椒及搗爛的番茄。加入普羅旺斯香草並燉煮個大約二十分鐘。和羅勒一起小心地打成漿。接著將攪好的材料放回平底鍋。

Now, it's time to have fun. Arrange a strip of alternating slices of tomato, yellow squash, zucchini and eggplant. Add salt, pepper and the olive oil-garlic-thyme seasoning.
現在,是時候來點樂子了。排出一列番茄、黃南瓜、櫛瓜和日本茄子片交替的長條。加上鹽巴、胡椒以及大蒜百里香風味橄欖油醬。

Isn't this gorgeous?
這不是很棒嗎?

Cover with foil, and we are gonna bake it slowly to confit all vegetables for three hours at two hundred and eighty degrees. A day after, or right before serving, bake the casserole uncovered for forty-five minutes at three hundred and eighty degrees. And see what happens.
鋪上錫箔紙,我們將以華式兩百八十度(約攝氏137度)慢烤三小時,將所有蔬菜油浸功封(註一)起來,一天後,或就在上菜前,將普羅旺斯雜菜燴以華式三百八十度(約攝氏193度)不加遮蓋地烤個四十五分鐘。然後看看會怎樣。

Voila! Oh my! I wish you could smell it! This is right there...my dazzle garden.
瞧!喔我的天啊!我希望你能聞到它!就在那裡...我的璀璨花園。

Summer on your plate. Gorgeous, healthy, tasty, sur la suite, and next is "Bon appetite!"
盤中的夏日,完美、健康、好吃、接下來(法文)下一步是「祝你胃口大開(法文)!」

I hope you enjoyed as much as I did. I am Bruno Albouze. Thank you for watching.
我希望你和我一樣享受。我是Bruno Albouze。謝謝你的收看。

Umm, egg...hahaha. Japanese eggplant. Okay!
呃,蛋...哈哈哈。日本茄子。Okay!

Remy is not in the kitchen today.
Remy(動畫電影《料理鼠王》主角)今天可不在廚房裡。

註一:confit這個字源自於法文 "confire",意思是「保存」,在廚藝上這是一種用油浸泡「功封」的特殊料理方式。詳細介紹請見以下連結:廚房裡的人類學家

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