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自制鱼干或熏鱼(下)

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This is the VOA Special English Development Report.
这里是美国之音慢速英语发展报道。

Today we have the second of two reports explaining how to prepare fish by drying or smoking them.
今天我们讲述怎样制作干鱼或熏鱼的第二部分。

We talked last week about the first steps of cleaning and salting freshly caught fish. The directions can be found on our Website chinavoa.com.
上周我们讲到了清洗和腌制刚捕获的鱼的首个步骤,你可以登录我们的网站chinavoa.com查看相关说明。

To dry fish, you will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with space between each piece.
为了把鱼晾干,你需要一个干燥台或悬挂点。如果使用干燥台,应该在干燥台上铺上金属网或具有间隙的木格栅。

Lay the cleaned and salted fish still wet on the table. Do not let them touch each other. Be sure that air can flow around the fish from all sides, including the top and bottom.
将仍然潮湿,经过清洗、腌制的鱼摊放到干燥台上面,鱼和鱼之间不要接触到。确保鱼四周的空气流通,包括鱼上方和下方。

Build a small smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
第一天,在干燥台下方点一小堆熏烟赶走苍蝇。之后,你可以在鱼上方覆盖一层薄布来防止苍蝇,注意布不要接触到鱼。

Fish taste better if they are out of bright sunlight while they are being dried. For best results, put the drying table under a tree. Turn the fish over every other day. Small fish will dry in about three days if the air is dry. Large fish will take a week or ten days to dry.
在干燥的过程中避免阳光直射会使鱼的味道更好,为此我们可以将干燥台置于树下。隔天将鱼翻转一次。如果空气干燥,小鱼大约3天就能晾干,大鱼将需要7到10天。

After the fish have dried, place them in a basket. Cover them with clean paper or large leaves. Then put the basket in a cool, dry place off the ground.
鱼晾干后,将他们放到篮子里,并用干净纸张或大树叶盖好。然后将篮子放置在远离地面的阴凉干燥处。

Make sure as much of the saltwater as possible is removed before you smoke the fish. The smoking can be done in a large, round metal container. Remove the top of the drum and cut a small opening on one side at the bottom.
在熏鱼前必须尽可能的将鱼中的盐水排出。熏制需要使用一个大的、圆形的金属容器。可以把汽油桶之类的大圆桶顶部去掉,并在桶底部的边上开个孔制成熏制容器。

Cover the top with a strong wire screen. This is where you put the fish. Build a small fire in the drum by reaching in through the opening at the bottom.
圆桶顶部盖上铁丝网,这就是放鱼的地方。通过底部边上开的孔在圆桶中烧堆小火。

Wood from fruit trees makes good fuel for your fire. The wood will give the smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well.
果树木材是熏鱼的最佳燃料。这种木材可以使熏鱼色味俱全。山核桃、橡树、梣木等硬木木材也可以。

It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dried wood.
最重要的是保持小火,这样才不会把鱼烧焦。熏鱼需要浓烟小火。一种产生浓烟的办法是使用湿木材,而不是干木材。

You should smoke the fish for five days or longer if you plan to store them for a long time. After you finish smoking the fish, remove them and let them cool. Then wrap them in clean paper.
将鱼用烟熏制5天,如果你计划保存很长时间就多熏几天。鱼熏好后,将鱼从熏制容器上取下来并冷却,然后用干净的纸包起来。

Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
将鱼放在篮子并放置在远离地面的阴凉干燥处,干鱼在食用前务必要保持完全干燥。

This is the VOA Special English Development Report.

\

Men hang dried fish on a fence to be sold at a township near Cape Town, South Africa, in May

Today we have the second of two reports explaining how to prepare fish by drying or smoking them.

We talked last week about the first steps of cleaning and salting freshly caught fish. The directions can be found on our website, tingclass.com.

To dry fish, you will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with space between each piece.

Lay the cleaned and salted fish, still wet, on the table. Do not let them touch each other. Be sure that air can flow around the fish from all sides, including the top and bottom.

Build a small smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.

Fish taste better if they are out of bright sunlight while they are being dried. For best results, put the drying table under a tree. Turn the fish over every other day. Small fish will dry in about three days if the air is dry. Large fish will take a week or ten days to dry.

After the fish have dried, place them in a basket. Cover them with clean paper or large leaves. Then put the basket in a cool, dry place off the ground.

Make sure as much of the saltwater as possible is removed before you smoke the fish.

The smoking can be done in a large, round metal container. Remove the top of the drum and cut a small opening on one side at the bottom.

Cover the top with a strong wire screen. This is where you put the fish. Build a small fire in the drum by reaching in through the opening at the bottom.

Wood from fruit trees makes good fuel for your fire. The wood will give the smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well.

It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dried wood.

You should smoke the fish for five days or longer if you plan to store them for a long time. After you finish smoking the fish, remove them and let them cool. Then wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.

And that’s the VOA Special English Development Report. Transcripts, MP3s and podcasts of our reports are at tingclass.com. I’m Barbara Klein


内容来自 VOA英语学习网https://www.chinavoa.com/show-516-213289-1.html
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