ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: FUIYOH! Finally a Chef Who Respect Tofu (Wang Gang Mapo Tofu)
B1
Remember back when Jamie Olive Oil, he crushed tofu and he crushed all Asian people.
158 ประโยค
หากประโยคสั้นหรือยาวเกินไป กดที่ Edit เพื่อปรับแก้
1
Remember back when Jamie Olive Oil, he crushed tofu and he crushed all Asian people.
2
Hot haiya.
3
Today we're gonna review Uncle Wang Gang make one of the most famous Chinese dish in the world, Mapo tofu.
4
Jamie, I know you watch Uncle Roger video now.
5
So let's see how this Grand Master make tofu.
6
Maybe we both learn a few things.
7
Hello, I'm Wang Gong.
8
I'm going to share a special dish with you.
9
Marlboro tofu.
10
Look at that tofu chopping.
11
Blade straight to palm.
12
Don't try this at home, okay, niece and nephew.
13
Good for tofu.
14
Cube it, don't crush it.
15
Beef correct.
16
Nowadays for Mar Potofu, common to use pork, but authentic Sichuan version use beef.
17
Correct?
18
Make sure your beef is a little bit fatty.
19
The chopping is so efficient.
20
Ginger, correct?
21
Just so smooth.
22
Look at that scooping.
23
Chilli good?
24
Ah, okay, this is your nephew.
25
I know this looks like spring onion, but this is not spring onion, okay?
26
This garlic leaf, completely different ingredient.
27
Most restaurants in white people country just substitute this for spring onion.
28
Haiyaa, but that not authentic.
29
And why he changed shopping pot?
30
麻婆豆腐的刀口辣椒 碗中加入子蛋头干辣椒 Dried chili, good 加入青花椒 5g Ah,
31
Sichuan peppercorn, correct That's the most important ingredient for mapo tofu
32
If you don't use Sichuan peppercorn then you cannot call it
33
mapo tofu You can call it Jamie Oliver tofu That's what you can call it Woo!
34
Yeah!
35
Sichuan peppercorn different from all other type of chili or pepper because it's the only peppercorn that can give you that numb,
36
tingling sensation That right, that's why Sichuan is the biggest exporter of lube in the world Ok,
37
nice wok, nice fire, oil correct Ok,
38
put the peppercorn and the dried chilli in there to get the flavour to come out,
39
that's called blooming Correct Ah,
40
that why he changed to plastic chopping board, because he crushing chilli like gonna stain it.
41
Don't stain your beautiful wood chopping board down there.
42
Stain this piece of shit plastic.
43
Nobody care.
44
Fuyuh.
45
What?
46
Did it go from chili to chili powder just using knife?
47
Holy shit that is amazing skill.
48
If Uncle Roger do this it gonna take me two weeks.
49
But look at Uncle Wang Gam just use cleaver Fuck food processor is for weak people.
50
It looks so nice and even That why he Uncle Wang Gang Traditional knife chili.
51
See in China they knife chili in London They knife people
52
that way Uncle Roger open my restaurant there
53
because everybody in London all carrying sharp knife It like they're ready to chop spring onion anytime Okay,
54
fermented black bean Water go in What he gonna do?
55
Salt, okay Ah, he blanching tofu,
56
good This important step, because you blanching tofu Get rid of tofu that bean smell White people when they cook tofu,
57
they always miss this step They whack it in pan straight away Take your time to blanch tofu
58
Why are you in so hurry?
59
Tofu not going anywhere?
60
Now the proper cooking starting Oil of course Okay,
61
pork lard fuiyoo
62
Uncle Roger love cooking with pork lard It's my favourite oil to use
63
Because pork lard gives every dish you make more depth of flavor Eat my favorite halal oil, don't worry Is smokey barbecue pork halal?
64
Yes And by the way, we don't call it rapeseed oil anymore We call it canola oil,
65
haiya Rapeseed, just terrible naming, you know Seed oil already have bad reputation nowadays And you throw R word in there somewhere,
66
haiya Who came up with this name?
67
Rapeseed So tragic this name Okay,
68
put the beef in there, nice, nice
69
豆瓣酱, fuiyoo, correct That's another non-negotiable ingredient for Marpo豆腐 豆瓣酱 is Chinese fermented bean paste
70
If you haven't had豆瓣酱 before a niece and nephew The flavor very hard to describe It's umami, earthy, little bit funky also If you've never tried before,
71
just go on Amazon and buy a can But to be honest, nobody just eat Doubanjiang straight from China It's gonna taste disgusting, but at least you know what it tastes like Doubanjiang is
72
the essence of Sichuan cuisine Sichuan is this place in China You know that country Uncle Roger not allowed to go?
73
Good country, good country Good country, good country Who care?
74
China not even that cool?
75
Uncle Roger don't want to
76
go anyway Add the first Mmm,
77
I can smell it from here Chili powder going good
78
Salt again MSG FUYEO!
79
But why just one gram?
80
Use more!
81
Change that G from gram to gallon A little bit sugar, correct, but don't add too much Okay,
82
soy sauce good Most western restaurants add too much sugar to their Chinese food Not good Okay,
83
tofu in there, bubbling away Look good already He putting slurry mixture in three separate times?
84
That's why he unkaw Wang Kang You know, most home cooks, they just gonna put in cornstarch slurry one time, right at the end, and that cause bad texture.
85
Uncle Wang Gang do it three times, the reason quite complex.
86
Let's watch it first, Uncle Roger explain why later.
87
Oh, and by the way, cornstarch slurry, it's just cornstarch and water.
88
This one too simple, Uncle Wang Gang so at once level chef, he don't even bother explaining what it is.
89
Because this too basic for him, Uncle Wang Kang explaining how to make cornstarch slurry is like you explaining how to blink
90
First one is the thinnest slurry, correct?
91
Little bit thicker slurry this time The third time is the thickest slurry.
92
Good Fuiyoh
93
Okay, adding cornstarch three separate times Another classic Sichuan cooking technique
94
The first time cornstarch liquid go in there It to protect
95
the tofu Create this barrier Lock moisture in Keep the tofu tender keep it not soggy.
96
And second time cornstarch slurry go in, it to thicken the sauce.
97
That's the most common use of cornstarch slurry to thicken all Chinese sauces.
98
And the third time you put slurry in there is to do final thickening so there no more liquid pooling at bottom.
99
See, there's so much attention to detail.
100
Most home-cooked or most shitty Chinese restaurant, they're gonna just whack cornstarch liquid in there one time right at the end.
101
So what you get there is tofu that too too mushy and sauce that too thick.
102
Haiyaa.
103
Texture all wrong.
104
But food is not too much.
105
See with mapo tofu, he just swirling it around.
106
But with fried rice, Uncle Wang Gang punching rice with ladle like the fried rice owe him money.
107
This important cooking technique, you should be gentle to your mapo tofu.
108
Treat it like woman, no violence.
109
Compare this to how Jamie cook, he just poking and prodding and just mashing tofu into sauce.
110
Haiya.
111
Put a little bit more of that chili powder in there.
112
Good. And the garlic leaf.
113
Mmm, looks so good.
114
Look at that colour!
115
Uncle Roger mouth-watering watching this At my London restaurant we serve Marpo tofu also
116
But with a twist We add one onsen egg on there And some kimchi It fusion done well
117
And now they taste test That Uncle Wang Gang family They got cute auntie And bad guy from Kung Fu Hustle
118
Let's see what he think I have a lot of food that I have to eat, but it's not different.
119
I have to eat my goat's milk.
120
I don't know how to eat it.
121
What?
122
It fit my taste because my teeth not that good?
123
Haiya, that's not the compliment you think it is.
124
That like going up to a painter and say, Oh, I love your painting.
125
It's very beautiful.
126
Because my eye not that good.
127
Oh, yeah.
128
It's a spring.
129
This is called a marble.
130
Oh, yeah.
131
Why?
132
What's the origin of Mapo tofu?
133
I'm going to tell him what he knows.
134
A person who is a former person who is a former person who is a former person.
135
This is for a few years.
136
My wife, my wife, is a little bit of a mother.
137
What?
138
And her wife is very happy to eat that tofu.
139
Many people have no name.
140
This name is called Mapo tofu.
141
What?
142
No!
143
Is that why it's called Mapo tofu?
144
Haiyaa no no no I'm her husband, she's a little bit of a mother She's very good at her, she's a little bit of a knife
145
Cooking amazing but that story Make Uncle Roger put my leg down from chair That the origin of the name?
146
So Ma Po Tofu literally translate to Tofu cooked by the pork muck face wife Haiyaa What the hell?
147
Don't name dishes after your wife Agneska I hope the wife divorce
148
that guy And then open new restaurant And come up with dishes based on his insecurity Do it back to him Oh,
149
welcome to my new restaurant The main dishes we're serving Small dick noodle Receiving hairline bok choy Secretly gay fried fish
150
Gambling problem soup Domestic abuse dumpling
151
Aunt Roger can go on all day Making example like this
152
But anyway Mapo tofu dish is classic for a reason
153
Because it's delicious If you've never tried before Come try it one day at my restaurant.
154
Thank you niece and nephew for watching.
155
You two think you're going to like this video next.
156
And of course my cookbook coming out November 3rd.
157
Click link in description to pre-order.
158
Fuiyoo!
ดาวน์โหลดแอป
Everything you need to speak fluently
AI PronunciationScore every sentence
IPA PracticeMaster every sound
VocabularyBuild your word bank
Vocab GameLearn while playing
เกี่ยวกับบทเรียนนี้
ในบทเรียนนี้ เราจะฝึกฟังและพูดตามวิดีโอของเชฟที่เคารพเต้าหู้ โดยเราได้เรียนรู้เกี่ยวกับการทำอาหารจีนที่มีชื่อเสียงที่สุดอย่างมโปโตฟู (Mapo Tofu) ผ่านการพูดและวิธีการที่เชฟแสดงให้เห็น ถึงแม้ว่าเราจะไม่ได้อยู่ในครัวจริงๆ แต่เราสามารถฝึกพูดภาษาอังกฤษโดยการเลียนแบบเสียงและอารมณ์ของเชฟ รวมถึงการใช้คำศัพท์ที่เกี่ยวข้องกับการทำอาหารได้
คำศัพท์และวลีสำคัญ
- Tofu (เต้าหู้)
- Mapo Tofu (มโปโตฟู)
- Sichuan peppercorn (พริกไทยเสฉวน)
- Chili (พริก)
- Chopping (การหั่น)
- Authentic (แท้จริง)
- Cube it (หั่นเป็นลูกเต๋า)
- Blooming (การทำให้หอม)
เคล็ดลับการฝึก
เมื่อฝึกพูดตามเชฟในวิดีโอนี้ ควรเริ่มจากการฟังแล้วหยุดในแต่ละช่วง เพื่อให้เราได้มีโอกาส repear the phrases ที่เชฟพูดไปด้วยเสียงและน้ำเสียงที่เหมาะสม โดยเฉพาะอย่างยิ่งเมื่อเข้าใจถึงน้ำเสียงที่ใช้ โดยการ ชาโดว์อิ้งภาษาอังกฤษ เราสามารถพัฒนาทักษะการพูดของเราได้อย่างมีประสิทธิภาพมากขึ้น โดยเฉพาะเมื่อเชฟมีความเร็วพูดที่ค่อนข้างรวดเร็ว ควรเริ่มจากการฟังช้าๆ แล้วเพิ่มความเร็วขึ้นเรื่อยๆ ค่อยๆ เลียนแบบ shadow speech จนกลายเป็น shadowspeak ในที่สุด ควรตั้งเป้าหมายในการฝึกพูดให้มีความชัดเจน และบูรณาการการใช้คำศัพท์ใหม่ที่ได้เรียนรู้จากวิดีโอนี้ลงไปด้วย นอกจากนี้ ควรทำซ้ำและฝึกพูดอย่างสม่ำเสมอเพื่อช่วยให้จำคำศัพท์และการออกเสียงได้ดีขึ้นในการ ฝึกพูดภาษาอังกฤษ ของคุณ
เทคนิค Shadowing คืออะไร?
Shadowing เป็นเทคนิคการเรียนรู้ภาษาที่ได้รับการรับรองทางวิทยาศาสตร์ พัฒนาขึ้นสำหรับการฝึกนักแปลมืออาชีพ วิธีการนี้เรียบง่ายแต่ทรงพลัง: คุณฟังเสียงภาษาอังกฤษจากเจ้าของภาษาและพูดตามทันที — เหมือนเงาที่ตามผู้พูดด้วยช่วงเวลาห่าง 1-2 วินาที การวิจัยแสดงว่าเทคนิคนี้ปรับปรุงความแม่นยำในการออกเสียง ทำนองเสียง จังหวะ การเชื่อมเสียง การฟังเข้าใจ และความคล่องแคล่วในการพูดได้อย่างมีนัยสำคัญ
☕ เลี้ยงกาแฟเราสักแก้ว
ShadowingEnglish ยังคงเปิดให้ใช้งาน ฟรี 100% ได้ด้วยการสนับสนุนจากคุณ ค่าใช้จ่ายสำหรับเซิร์ฟเวอร์และ AI นั้นสูงมาก — กาแฟของคุณช่วยให้เราเดินหน้าต่อไปได้! 🙏