Lesson 19 家乡的萝卜饼
Turnip pancakes in my hometown
Jiāxiāng de zhòngduō měishí zhōng,
家乡的众多美食中，
Among the many delicacies of my hometown,
luóbo bǐng shì zuì ràng wǒ huáiniàn de.
萝卜饼是最让我怀念的。
the turnip pancake is the one that I miss the most.
Tā nà fēngfù de sècǎi, wēi tián de kǒugǎn, zhìjīn réng ràng wǒ shífēn xiǎngniàn.
它那丰富的色彩、微甜的口感，至今仍让我十分想念。
Its rich color and slightly sweet taste still make me miss it very much.
Jiāxiāng de luóbo yǒu qīng, hóng, zǐ sān zhǒng.
家乡的萝卜有青、红、紫三种。
There are three kinds of turnips in hometown: green, red and purple.
Sān zhǒng luóbo kàn qǐlái shǎngxīnyuèmù,
三种萝卜看起来赏心悦目，
The three kinds of turnips look pleasing to the eyes and mind.
chī qǐlái, qīng de tián zhōng dài diǎnr là,
吃起来，青的甜中带点儿辣，
When eaten, the green sweet is a little bit of spicy,
hóng de là zhōng dàizhe tián,
红的辣中带着甜，
the red spicy is sweet,
zǐ de xiàng shānquán bān qīngdàn kěkǒu.
紫的像山泉般清淡可口。
and purple is as light and delicious as a mountain spring.
Fùlǎo xiāngqīnmen kuā tā shuō:
父老乡亲们夸它说：
The old folks praised it:
“Júzi, pútáo, lí, bǐ bù shàng zán de luóbo pí.”
“橘子、葡萄、梨，比不上咱的萝卜皮。”
"Oranges, grapes, and pears are not as good as our turnip skins."
Ér luóbo bǐng jiùshì yòng zhè sān zhǒng yánsè de luóbo zuò chéng de.
而萝卜饼就是用这三种颜色的萝卜做成的。
The turnip pancake is made with these three colors of turnips.
Luóbo bǐng de zuòfǎ jíqí jiǎndān,
萝卜饼的做法极其简单，
The method of turnip pancake is extremely simple.
jì bùbì chǎo huò zhǔ, yě bùyòng yóu zhá.
既不必炒或煮，也不用油炸。
It does not need to be fried or boiled or deep-fried.
Xiān bǎ sān sè luóbo xǐ jìng qiē sī, fàng rù yóu, yán děng,
先把三色萝卜洗净切丝，放入油、盐等，
First wash and shred the three-color turnips, add oil, salt, etc.,
yòng kuàizi jiǎobàn jūnyún, luóbo bǐng de yuánliào biàn zuò chéngle.
用筷子搅拌均匀，萝卜饼的原料便做成了。
stir evenly with chopsticks, and the ingredients of the turnip pancake are ready.
Zuì guānjiàn de gōngfū shì gǎn miàn.
最关键的功夫是擀面。
The most critical skill is rolling.
Gāoshǒu wǎngwǎng bǎ miàn gǎn de báo rú bái zhǐ,
高手往往把面擀得薄如白纸，
Experts often roll the dough as thin as white paper,
bàn hǎo de luóbo sīr pù dào bǐng shàng hòu, dé zài zhédié liǎng sāncì,
拌好的萝卜丝儿铺到饼上后，得再折叠两三次，
after the mixed turnips are spread on the cake, they have to be folded two or three more times,
yāoqiú bǐng shú zhīhòu biǎopí shì tòumíng de,
要求饼熟之后表皮是透明的，
after the cake is cooked, the surface of the cake is transparent
néng tòuguò biǎopí kànjiàn luóbo sīr.
能透过表皮看见萝卜丝儿。
and the turnips can be seen through the surface.
Zuìhòu yòng dāo qiē chéng kuài zhuàng, bǐng biàn zuò hǎole.
最后用刀切成块状，饼便做好了。
Finally, cut into chunks with a knife, and the cake is ready.
Jiē xiàlái, ná yīgè píngdǐ guō, xiān zài guō lǐ lín yī quān yóu,
接下来，拿一个平底锅，先在锅里淋一圈油，
Next, take a frying pan and pour a circle of oil in the pan.
dài yóu guō tàngshǒu shí, jiāng qiè hǎo de luóbo bǐng yīkuài yīkuài de fàng jìn guō lǐ.
待油锅烫手时，将切好的萝卜饼一块一块地放进锅里。
When the pan is hot, put the sliced turnip cakes into the pan piece by piece.
Gài guō qián xū fàng jìn yīxiē wēnshuǐ, yùfáng hú dǐ.
盖锅前须放进一些温水，预防糊底。
Before covering the pot, put some warm water into it to prevent the bottoming.
Huǒ zuì hǎo yòng wénhuǒ,
火最好用文火，
It is best to use a slow fire,
děng néng wén dào xiāngwèi shí, biàn kě kāiguōle.
等能闻到香味时，便可开锅了。
when you smell the fragrance, you can open the pot.
luóbobǐng yào chènrè chī ,
萝卜饼要趁热吃，
Turnip pancakes should be eaten while hot,
xǐhuan kǒuwèizhòng de , hái kěyǐ jiāshǎo xǔjiàngyóu hé cù .
喜欢口味重的，还可以加少许酱油和醋。
If you like the taste, you can add a little sauce and vinegar.
gāng chūguō de luóbobǐng ,
刚出锅的萝卜饼，
The turnip cake just out of the pan, the fragrance splash,
xiāngwèi pūbí , wàijiāolǐnèn ,
香味扑鼻，外焦里嫩，
the outside is tender and soft,
chīshàng yī kǒu , biàn ràng rén yǒngyuǎn wàng bùliǎo.
吃上一口，便让人永远忘不了。
take a bite, and people will never forget.
rújīn , měishíjiāmen duì chī tíchū le gēng gāo de yāoqiú.
如今，美食家们对吃提出了更高的要求。
Now a days, foodies have put forward higher requirements for eating.
Tāmen bùjǐn yào guān sè, wén xiāng, cháng wèi, shǎng xíng,
他们不仅要观色、闻香、尝味、赏形，
They not only want to observe the colors, smell the fragrance, taste, and appreciate the shape,
érqiě hái yāoqiú shíwù jùyǒu yǎngshēng fāngmiàn de tèsè.
而且还要求食物具有养生方面的特色。
but also require the food to have health characteristics.
Wǒ xiǎng, jiāxiāng de luóbo bǐng wánquán jùbèi zhè jǐ gè fāngmiàn de tiáojiàn,
我想，家乡的萝卜饼完全具备这几个方面的条件，
I think the turnip cake in my hometown has these conditions.
rénmen bùshì cháng shuō ma- “yú shēnghuǒ, ròu shēng tán,
人们不是常说吗－“鱼生火，肉生痰，
People often say-"fish makes fire, meat produces phlegm,
qīngcài luóbo bǎo píng'ān”,
青菜萝卜保平安”，
green vegetables and turnips keep safe".
yǎngshēng de gōngnéng, ràng wǒ gèngjiā xǐ'ài tāle.
养生的功能，让我更加喜爱它了。
The health preservation function makes me even more fond of it.
Gǎibiān zì “Zhōngguó diànshì bào”, zuòzhě: Lǐxīngtāo
改编自《中国电视报》，作者：李星涛
Adapted from "China Television News", author: Li Xingtao
Full Translation:
Turnip pancakes in my hometown
Among the many delicacies of my hometown, the turnip pancake is the one that I miss the most. Its rich color and slightly sweet taste still make me miss it very much. There are three kinds of turnips in hometown: green, red and purple. The three kinds of turnips look pleasing to the eyes and mind. When eaten, the green sweet is a little bit of spicy, the red spicy is sweet, and purple is as light and delicious as a mountain spring. The old folks praised it: "Oranges, grapes, and pears are not as good as our turnip skins."
The turnip pancake is made with these three colors of turnips.The method of turnip pancake is extremely simple. It does not need to be fried or boiled or deep-fried.
First wash and shred the three-color turnips, add oil, salt, etc., stir evenly with chopsticks, and the ingredients of the turnip pancake are ready.
The most critical skill is rolling. Experts often roll the dough as thin as white paper, after the mixed turnips are spread on the cake, they have to be folded two or three more times, after the cake is cooked, the surface of the cake is transparent and the turnips can be seen through the surface. Finally, cut into chunks with a knife, and the cake is ready.
Next, take a frying pan and pour a circle of oil in the pan. When the pan is hot, put the sliced turnip cakes into the pan piece by piece. Before covering the pot, put some warm water into it to prevent the bottoming. It is best to use a slow fire, when you smell the fragrance, you can open the pot.
Turnip pancakes should be eaten while hot, If you like the taste, you can add a little sauce and vinegar. The turnip cake just out of the pan, the fragrance splash, the outside is tender and soft, take a bite, and people will never forget.
Now a days, foodies have put forward higher requirements for eating. They not only want to observe the colors, smell the fragrance, taste, and appreciate the shape, but also require the food to have health characteristics.
I think the turnip cake in my hometown has these conditions. People often say- "fish makes fire, meat produces phlegm, green vegetables and turnips keep safe". The health preservation function makes me even more fond of it.
No comments:
Post a Comment