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自己动手做鱼干或熏鱼

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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节目。

There are different ways to store fish. Two ways to keep fish for future use are canning and freezing. Two other methods are drying and smoking. Today we have the first of two reports describing, step by step, how to prepare dried or smoked fish.
储存鱼有不同的方法。两种储存鱼用于将来食用的方法是
罐装和冷冻,另两种就是干腌和熏制。今天我们广播的是两篇关于如何制作干鱼或熏鱼的报道的第一篇。

Begin with fish that are just out of the water. If the fish are small, leave their heads on. Cut off the heads if the fish are longer than twenty centimeters or weigh more than one hundred fifteen grams.
首先,使用刚打捞上来的鱼,如果鱼比较小就把鱼头留着,如果鱼的长度超过20厘米或者重量超过150克就去掉鱼头。

Now clean the freshly caught fish. Cut off the scales and cut open the stomach. Remove everything inside. Then wash the fish in clean water and rub salt into them.
现在把鲜鱼处理干净。刮掉鱼鳞,剖开鱼肚把鱼内脏清理干净,然后将鱼在清水里洗干净,抹上盐。

Next, put the fish in a container with a solution of three hundred grams of salt and one liter of water. This will remove the blood from the meat. Keep the fish in the saltwater for about thirty minutes. After that, wash them again in clean water.
然后,把鱼放入一个装有300克盐和1升水的盐水混合溶液的容器,这样做可以把鱼肉的血水清除掉。在盐水中泡30分钟,然后再用清水洗一遍

Next, put the fish in a solution that has more salt in the water. The water should be salty enough so that the fish float to the top. If the fish sink to the bottom of the container, add more salt to the water.
接下来,把鱼放在盐浓度更高的盐水中。盐水的浓度要高到足以使鱼漂在水面上。如果鱼沉在底下,那就在盐水中再多加些盐。

Cover the container with a clean piece of wood. Place a heavy stone on the wood to hold it down. Leave the fish there for about six hours.
用干净木板盖住容器,并用石头压住。静
置6个小时。

After that, remove them from the saltwater and place them on a clean surface. Cover the fish with a clean piece of white cloth and let them dry.
然后,把鱼从盐水中拿出放在干净的平面上,用干净的白布把鱼裹起来使其变干。

We are not done yet. We will discuss the next steps in drying fish next week. We will also describe the smoking process.
我们还没有做完,下周我们将讨论制作干鱼的后续步骤,也将讨论到熏制步骤。

Another method of preparing fish is called dry salting. Wooden boxes or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt, then put more fish on top. Cover them also with salt. Continue putting fish and salt in the container until it is full.
另一种方法叫干腌法,干腌法要用到木箱或篮子。鱼清净后,先把几条放在箱子或篮子底部,撒上盐然后在上面再放上一层鱼,再撒一层盐。继续放鱼和盐直到把容器放满。

Do not use too much salt when using the dry salting method. You should use one part salt to three parts fish. For example, if you have three kilograms of fish, you should use one kilogram of salt.
干腌法不要放太多盐,盐和鱼的比例是1比3,例如,3千克的鱼用1千克的盐。

Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt and let them dry.
一周或10天后把鱼拿出来,用淡盐水冲洗然后晾干。

We have talked a lot about salt. Keep in mind that doctors advise people to limit the sodium in their diet. It can raise blood pressure, and some people have more of a reaction than others.
我们就盐说了很多。记住医生建议在饮食中控制钠盐的摄取,钠盐会引起血压升高,而且有些人对钠盐的反应比其他人要强烈。

Do-It-Yourself: Preparing Fish for Drying or Smoking
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

There are different ways to store fish. Two ways to keep fish for future use are canning and freezing. Two other methods are drying and smoking. Today we have the first of two reports describing, step by step, how to prepare dried or smoked fish.

Begin with fish that are just out of the water. If the fish are small, leave their heads on. Cut off the heads if the fish are longer than twenty centimeters or weigh more than one hundred fifteen grams.

Now clean the freshly caught fish. Cut off the scales and cut open the stomach. Remove everything inside. Then wash the fish in clean water and rub salt into them.

Next, put the fish in a container with a solution of three hundred grams of salt and one liter of water. This will remove the blood from the meat. Keep the fish in the saltwater for about thirty minutes. After that, wash them again in clean water.

Next, put the fish in a solution that has more salt in the water. The water should be salty enough so that the fish float to the top. If the fish sink to the bottom of the container, add more salt to the water.

Cover the container with a clean piece of wood. Place a heavy stone on the wood to hold it down. Leave the fish there for about six hours.

After that, remove them from the saltwater and place them on a clean surface. Cover the fish with a clean piece of white cloth and let them dry.

We are not done yet. We will discuss the next steps in drying fish next week. We will also describe the smoking process.

Another method of preparing fish is called dry salting. Wooden boxes or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt, then put more fish on top. Cover them also with salt. Continue putting fish and salt in the container until it is full.

Do not use too much salt when using the dry salting method. You should use one part salt to three parts fish. For example, if you have three kilograms of fish, you should use one kilogram of salt.

Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt and let them dry.

We have talked a lot about salt. Keep in mind that doctors advise people to limit the sodium in their diet. It can raise blood pressure, and some people have more of a reaction than others.

And that's the VOA Special English Development Report. Transcripts and MP3 archives 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-516-213308-1.html
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