Практика Shadowing: Fixing Spaghetti's Asian Soup Problem - Изучайте разговорный английский по видео
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Spaghetti has a noodle soup problem.
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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,
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maybe it'll be okay, but there'll always be something a little off about it.
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Like that it doesn't quite come together, that it almost feels like two separate things in the same bowl.
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In short, it just won't be very roue.
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Now, roue is a word that we don't really seem to have in English for whatever reason.
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The characters literally mean enter flavor, and it refers to the quality of flavor -absorptiveness.
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A good example might be something like a chicken parm sandwich.
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You deep fry the thing, not for crispy -related purposes, but so that the flavor of the tomato sauce can really enter that breading.
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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,
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and in Chinese food, it's a big reason why we basically always marinate before stir frying.
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And I think this is why spaghetti often isn't very good in the context of a lot of Asian soups.
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Because within the greater noodle universe, spaghetti is one of the firmest, driest noodles that you can get.
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I mean, like, egg -only, low -moisture, durum wheat.
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Sort of akin to Cantonese wonton noodles, the stuff's basically designed from the ground up to be hearty as hell.
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But unlike Cantonese wonton noodles, they're also pretty thick, so in a soup, the flavor entrance quality is not exactly roué.
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But luckily, I think we might have just stumbled upon a solution.
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You see, browsing our… increasingly problematically sized collection of old Chinese cookbooks.
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In this 1989 Yangzhou one, there's a dish called Wei Mian or braised noodles.
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Now this dish isn't exactly unknown or anything, but you don't really see it around too too much anymore.
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And the noodle cooking technique is this ever so slight twist.
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Basically, it uses a firmer noodle, partially boils it to what's more or less al dente by any other name.
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But unlike pasta, then shocks with cool water to stop the cooking and rinse off some of the starch,
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and finally boils the noodle till cooked inside of the soup.
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And with this technique, the flavor enters, even with spaghetti.
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So while today we'll just be covering this old school dish,
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definitely do keep this technique in mind for whenever you've just gotta reach for that spaghetti.
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So then, let's get started here at first with said soup.
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So we'll be using a base of 10 grams of dried shrimp here,
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and then soaking that with 20 grams of Shaoxing wine and setting that aside.
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Next, grab about 30 grams worth of scallions, cut them into about inch long sections, separating out the whites and greens.
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And then… honestly, that's it for the soup prep.
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To make it then, just swirl in a tablespoon half of lard to a wok or pot,
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and fry those scallion whites over a medium -low flame.
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Once they're starting to get a bit golden brown, then add in the greens.
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Continue to slowly fry those until the greens deepen in color and ever so slightly crispen up, then just remove solely the greens,
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but no need to be too too obsessive.
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Then, to the remaining whites, add in the soaked shrimp together with the wine and swap your flame up a touch to medium.
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Fry that until the wine's basically reduced away and the oil's gotten clear again,
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about three minutes, then hit it with two cups of hot boiled water from the kettle.
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That said, at this point, in the interest of cultural fidelity and also not pissing off any Jiang Zhe people out there,
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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,
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but today we went hong tang, that is, red soup, soy sauce included.
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basically just because that's the way we personally like it.
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Further, the very most classic braised noodle out there is probably this dish, which uses a fish stock and shredded fish,
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which we'll link a couple recipes for in the pinned comment below.
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Either way, for us today, we'll just toss in a quarter teaspoon salt, quarter teaspoon MSG, one teaspoon of sugar,
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together with a tablespoon half of soy sauce.
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Quick stir, heat off, soup base ready.
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And for us, we're transferring this thing to a serving pot, mostly for YouTube thumbnail purposes,
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but definitely do feel free to dish minimize and keep this all in one.
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So, soup base in hand, now we can handle our noodles.
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Nothing crazy, pot of boiling water, 100 grams of dried spaghetti, and cook that until it just starts to reach al dente,
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which was, for this bag, on this stove, about five minutes for us.
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Then strain and give that a good rinse.
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Again, not just to shock, but also to avoid clouding the soup.
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Then just bring your soup base up to a boil, then toss in your now par -cooked spaghetti.
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Once back up to a boil, swap your flame down to medium -low and then just let that braise.
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If you want it to keep a bit of a bite, braise it for about four to five minutes.
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Or if you're cool with softer and more rouille, eight to ten.
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Then just toss back on the crispy scallion, plus a couple fresh ones for the sake of good looking.
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And with that, your spaghetti noodle soup is done.
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So in Jiang Zhe, they actually have a specific type of noodles that's used for Wei Mian.
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They are fresh noodles that are usually thicker so that it can sustain longer cooking time.
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So in this context, pasta or spaghetti is actually pretty good for this application.
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But of course you can use whatever Chinese or Asian types of noodles that you want
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But if they are thinner, just remember to cut the cooking time slightly
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So right, as always, recipes in the description box
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Thank you for everyone that's supporting us on Patreon And of course, subscribe for more Chinese cooking videos
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I'll see you soon.
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Лексика и советы по произношению к этому уроку
Этот урок разговорной практики построен на видео «Fixing Spaghetti's Asian Soup Problem». Чаще всего повторяются слова: noodle, soup, spaghetti, ruwei, flavor. В этом видео 17 предложений и 994 слов для шедоуинга. Речь длится 6:22. Говорящий говорит в естественном темпе, около 156 слов в минуту, близком к повседневной речи. Только 74% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная. Вопросов здесь 4 из 17 предложений, так что это хорошая тренировка вопросительной интонации и коротких ответов.
Ключевая лексика этого видео
15 слов из видео, которые стоит выучить, с произношением и значением:
| Слово | Произношение | Значение |
|---|---|---|
| soup существительное | /sup/ | суп, похлёбка |
| boil глагол | /bɔɪ(ə)l/ | кипяти́ть, вскипяти́ть |
| dish существительное | /dɪʃ/ | таре́лка, ми́ска |
| flavor существительное | /ˈfleɪvə/ | вкус, арома́т |
| technique существительное | /tɛkˈniːk/ | те́хника |
| flame существительное | /fleɪm/ | пла́мя, по́лымя |
| pasta существительное | /ˈpɑ.stə/ | макаро́ны, макаро́нные изде́лия |
| toss глагол | /tɔs/ | броса́ть, подбра́сывать |
| shock существительное | /ʃɔk/ | уда́р |
| thick прилагательное | /θɪk/ | то́лстый |
| stir глагол | /stɝ/ | разме́шивать, меша́ть |
| swap глагол | /ˈswɑp/ | меня́ться, поменя́ться |
| shrimp существительное | /ʃɹɪmp/ | креве́тка |
| gram существительное | /ˈɡɹæm/ | грамм |
| soak глагол | /soʊk/ | намока́ть, намо́кнуть |
Произношение, на которое стоит обратить внимание
Говорящий использует 18 сокращённых и редуцированных форм, например we'll, don't, isn't. Произносите их коротко, так, как слышите.
- Звуки «th»: thick /θɪk/, thin /ˈθɪn/, thumbnail /ˈθʌm.neɪl/
- Звуки «sh» и «zh»: dish /dɪʃ/, shock /ʃɔk/, shrimp /ʃɹɪmp/, partially /ˈpɑɹʃəli/, preposition /ˌpɹɛpəˈzɪʃən/
Звуки, трудные для русскоязычных:
- /w/ — губы округлены, это не /v/: swap /ˈswɑp/, twist /twɪst/, sandwich /ˈsæn(d).wɪd͡ʒ/, wheat /ˈwiːt/, swirl /swɝl/
- Звонкие согласные в конце слова — не оглушайте их: cloud /ˈklaʊ̯d/, sandwich /ˈsæn(d).wɪd͡ʒ/, subscribe /səbˈskɹaɪb/, minimize /ˈmɪn.ɪˌmaɪz/, stove /stoʊv/
Как заниматься с этим видео
- Прослушайте всё видео один раз молча и выпишите незнакомые слова.
- Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
- Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как soup, boil, dish.
Что такое техника Shadowing?
Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.