쉐도잉 연습: Fixing Spaghetti's Asian Soup Problem - 영상으로 영어 말하기 배우기

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Spaghetti has a noodle soup problem.

You could have the best soup base in the world, but if you opted for that bag of spaghetti in the very back of your cupboard,

maybe it'll be okay, but there'll always be something a little off about it.

Like that it doesn't quite come together, that it almost feels like two separate things in the same bowl.

In short, it just won't be very roue.

Now, roue is a word that we don't really seem to have in English for whatever reason.

The characters literally mean enter flavor, and it refers to the quality of flavor -absorptiveness.

A good example might be something like a chicken parm sandwich.

You deep fry the thing, not for crispy -related purposes, but so that the flavor of the tomato sauce can really enter that breading.

Rue is why braised root vegetables are the best part of braises, why it's often better to finish your pasta in with the sauce,

and in Chinese food, it's a big reason why we basically always marinate before stir frying.

And I think this is why spaghetti often isn't very good in the context of a lot of Asian soups.

Because within the greater noodle universe, spaghetti is one of the firmest, driest noodles that you can get.

I mean, like, egg -only, low -moisture, durum wheat.

Sort of akin to Cantonese wonton noodles, the stuff's basically designed from the ground up to be hearty as hell.

But unlike Cantonese wonton noodles, they're also pretty thick, so in a soup, the flavor entrance quality is not exactly roué.

But luckily, I think we might have just stumbled upon a solution.

You see, browsing our… increasingly problematically sized collection of old Chinese cookbooks.

In this 1989 Yangzhou one, there's a dish called Wei Mian or braised noodles.

Now this dish isn't exactly unknown or anything, but you don't really see it around too too much anymore.

And the noodle cooking technique is this ever so slight twist.

Basically, it uses a firmer noodle, partially boils it to what's more or less al dente by any other name.

But unlike pasta, then shocks with cool water to stop the cooking and rinse off some of the starch,

and finally boils the noodle till cooked inside of the soup.

And with this technique, the flavor enters, even with spaghetti.

So while today we'll just be covering this old school dish,

definitely do keep this technique in mind for whenever you've just gotta reach for that spaghetti.

So then, let's get started here at first with said soup.

So we'll be using a base of 10 grams of dried shrimp here,

and then soaking that with 20 grams of Shaoxing wine and setting that aside.

Next, grab about 30 grams worth of scallions, cut them into about inch long sections, separating out the whites and greens.

And then… honestly, that's it for the soup prep.

To make it then, just swirl in a tablespoon half of lard to a wok or pot,

and fry those scallion whites over a medium -low flame.

Once they're starting to get a bit golden brown, then add in the greens.

Continue to slowly fry those until the greens deepen in color and ever so slightly crispen up, then just remove solely the greens,

but no need to be too too obsessive.

Then, to the remaining whites, add in the soaked shrimp together with the wine and swap your flame up a touch to medium.

Fry that until the wine's basically reduced away and the oil's gotten clear again,

about three minutes, then hit it with two cups of hot boiled water from the kettle.

That said, at this point, in the interest of cultural fidelity and also not pissing off any Jiang Zhe people out there,

we should probably note that in Yangzhou, the dominant way that you see weimian is served bai tang, that is, a white soy sauce -less soup,

but today we went hong tang, that is, red soup, soy sauce included.

basically just because that's the way we personally like it.

Further, the very most classic braised noodle out there is probably this dish, which uses a fish stock and shredded fish,

which we'll link a couple recipes for in the pinned comment below.

Either way, for us today, we'll just toss in a quarter teaspoon salt, quarter teaspoon MSG, one teaspoon of sugar,

together with a tablespoon half of soy sauce.

Quick stir, heat off, soup base ready.

And for us, we're transferring this thing to a serving pot, mostly for YouTube thumbnail purposes,

but definitely do feel free to dish minimize and keep this all in one.

So, soup base in hand, now we can handle our noodles.

Nothing crazy, pot of boiling water, 100 grams of dried spaghetti, and cook that until it just starts to reach al dente,

which was, for this bag, on this stove, about five minutes for us.

Then strain and give that a good rinse.

Again, not just to shock, but also to avoid clouding the soup.

Then just bring your soup base up to a boil, then toss in your now par -cooked spaghetti.

Once back up to a boil, swap your flame down to medium -low and then just let that braise.

If you want it to keep a bit of a bite, braise it for about four to five minutes.

Or if you're cool with softer and more rouille, eight to ten.

Then just toss back on the crispy scallion, plus a couple fresh ones for the sake of good looking.

And with that, your spaghetti noodle soup is done.

So in Jiang Zhe, they actually have a specific type of noodles that's used for Wei Mian.

They are fresh noodles that are usually thicker so that it can sustain longer cooking time.

So in this context, pasta or spaghetti is actually pretty good for this application.

But of course you can use whatever Chinese or Asian types of noodles that you want

But if they are thinner, just remember to cut the cooking time slightly

So right, as always, recipes in the description box

Thank you for everyone that's supporting us on Patreon And of course, subscribe for more Chinese cooking videos

I'll see you soon.

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✨ 추천 영상

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이 레슨의 어휘와 말하기 포인트

이 말하기 레슨은 영상 “Fixing Spaghetti's Asian Soup Problem”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: noodle, soup, spaghetti, ruwei, flavor. 이 영상에는 섀도잉할 문장 17개와 단어 994개가 있습니다. 말하는 구간의 길이는 6:22입니다. 화자는 분당 약 156단어로, 일상 대화에 가까운 자연스러운 속도로 말합니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 74%뿐이라 어휘가 어려운 편입니다. 전체 17문장 중 4문장이 질문이어서 의문문 억양과 짧은 대답을 연습하기에 좋습니다.

이 영상의 핵심 어휘

영상에 나오는 익혀 둘 만한 단어 15개를 발음, 뜻과 함께 정리했습니다.

단어	발음	뜻
soup 명사	/sup/	국, 탕
boil 동사	/bɔɪ(ə)l/	비등하다, 끓다
dish 명사	/dɪʃ/	접시
flavor 명사	/ˈfleɪvə/	향미, 풍미
technique 명사	/tɛkˈniːk/	기술
flame 명사	/fleɪm/	불꽃, 불길
pasta 명사	/ˈpɑ.stə/	파스타
shock 명사	/ʃɔk/	충격, 쇼크
thick 형용사	/θɪk/	두껍다
stir 동사	/stɝ/	휘젓다
swap 동사	/ˈswɑp/	교환하다
shrimp 명사	/ʃɹɪmp/	새우
gram 명사	/ˈɡɹæm/	그램
soak 동사	/soʊk/	잠기다
thin 형용사	/ˈθɪn/	가늘다, 얇다

주의할 발음

화자는 we'll, don't, isn't 같은 축약형과 약화된 형태를 18번 사용합니다. 들리는 대로 짧게 발음하세요.

“th” 소리: thick /θɪk/, thin /ˈθɪn/, thumbnail /ˈθʌm.neɪl/
“sh”와 “zh” 소리: dish /dɪʃ/, shock /ʃɔk/, shrimp /ʃɹɪmp/, partially /ˈpɑɹʃəli/, preposition /ˌpɹɛpəˈzɪʃən/

한국어 화자가 어려워하는 소리:

/f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: flavor /ˈfleɪvə/, flame /fleɪm/, refer /ɹɪˈfɜː/, fry /fɹaɪ/, fidelity /fᵻˈdɛlədi/
/v/ — ㅂ(/b/)과 구별하기: flavor /ˈfleɪvə/, vegetable /ˈvɛd͡ʒ.tə.bəl/, stove /stoʊv/, obsessive /əbˈsɛs.ɪv/
/z/ — ㅈ이 아니라 성대를 울리는 /s/: minimize /ˈmɪn.ɪˌmaɪz/, browse /bɹaʊz/, braise /bɹeɪz/, preposition /ˌpɹɛpəˈzɪʃən/

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자신의 목소리를 녹음해 원본과 비교하고, soup, boil, dish 같은 단어에 특히 주의합니다.

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쉐도잉 연습: Fixing Spaghetti's Asian Soup Problem - 영상으로 영어 말하기 배우기

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