跟讀練習: Quick & Easy Recipes With Gordon Ramsay - 通過影片學習英語口語
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216 句
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Some of the best street food I've ever eaten was in Asia.
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Every one of those little markets was filled with smells of delicious food that all centered around an Asian staple, noodles.
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Learn to cook those properly and you'll be surprised how quick and easy it is to knock off a delicious dinner.
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First off, we're going to soak our noodles.
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Now these are rice noodles.
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Into a bowl and just pour hot water over the rice noodles.
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soak and rehydrate.
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12 to 15 minutes to soften up.
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If you've got a wok, perfect.
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If not, just a normal sized frying pan with big sloping sides.
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Pan on.
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Get it really nice and hot.
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Chicken breast, very lean, hardly any fat.
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On there you've got this little fillet.
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Just slice that off.
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Now, the secret to getting it really nice and thin and to cut it into strips.
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Take a knife, keep it nice and flat on the board and sort of slice it in half like a sort of scallop.
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Like that.
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We call this butterfly in the chicken.
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Take a rolling pin and nice and gently roll over the chicken.
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What it does is it sort of flattens it and allows you to slice it even thinner.
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And the thinner the slices of the chicken, the sort of crisper it gets, the quicker it cooks.
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Slice it in half.
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Start slicing these nice, thin slices.
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The good news is, one chicken breast can serve two or three easily.
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Next, wash your knife and finely sliced garlic.
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The thinner the garlic, the crispier.
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This is a young, tender broccoli.
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Just slice them down.
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I want a bite to the broccoli.
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And normally you sort of paste the dish with one third noodles, one third vegetables and one third of your protein chicken.
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With a dish that takes literally minutes to put together, it's really important to get everything organised.
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Everything needs to be at your fingertips.
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Touch of olive oil.
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Get that pan really nice and ready.
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Just starting to smoke.
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Drop the chicken in first.
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A bit of salt and pepper.
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Open up those little strands of chicken.
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Nice.
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Once you've started to sear off the chicken, get the garlic in.
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Now, let that get really nice and crispy.
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The way to do it is to sort of spread all the chicken, the garlic, up the side of the pan.
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You see why it's so important to cut the chicken to thin strips, because it colours and cooks at the same time as well.
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Really, really crucial.
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Now that garlic's getting really nice and crispy.
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Broccoli in.
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Feels strange putting raw broccoli in like that.
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Normally, you blanch it in boiling water, dry it out, You want that crunch.
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Now soy sauce.
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That helps to season it but also stains beautifully.
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Soy sauce in.
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Lovely.
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It's exactly what I want.
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Now take that out.
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Give your pan a little wipe out.
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A little teaspoon of olive oil.
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Get that wok.
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Really nicely oiled again.
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Drain your noodles.
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They're beautiful.
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This is a really exciting way of finishing this quick stir-fry.
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Very classic.
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Two eggs in.
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Whisk up the eggs.
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Give that a really good whisk.
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Sort of almost spread it at the side of the pan.
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Lightly season the eggs.
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Noodles in.
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Chicken and broccoli in.
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Give that a really nice mix.
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You want the egg to sort of almost bring the dish together.
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That egg's cooked.
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Make sure you've got that nice, even distribution of chicken, broccoli, garlic.
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Lovely.
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And then just finish that, that fresh lime.
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And there you have a very simple, delicious stir fry with rice noodles.
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Making your gnocchi is so simple to do, yet the results are absolutely stunning.
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And it's a great way of using up leftover baked potatoes.
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You can make gnocchi just with flour and eggs.
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However, the potato gives it a nice, light, sort of creamy, fluffy texture.
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Cut them in half.
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Take your spoon and scoop the inside of those potatoes.
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I'm using leftover baked potatoes, but this really works as well with leftover ball potatoes.
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Two choices.
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You can get a fork and sort of mash the potato and get it nice and light and fluffy.
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Or this little gadget.
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It's called a ricer.
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I suppose it's a posh word for a potato masher.
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Just squeeze gently.
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You can see how nice and light it is, almost like fluffy, little strands of potato.
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You can do this when the potatoes are hot, it'll go through the rice, that's so much quicker.
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Just slice that off there.
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Now a nice spoon of ricotta in.
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Little touch of salt and pepper.
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It's really important to season the mixture as we go along, otherwise the gnocchi becomes really bland.
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Flour over the ricotta, sieved so there's no lumps.
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delicious egg.
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Give that a little whisk.
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Now make a little well in the center.
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You want a nice soft pliable ball of dough.
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Give that a really good mix.
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Get some thyme flours in there.
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And this thyme is light, fragrant, and it's just a really nice herb.
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And with the ricotta, it tastes brilliant.
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Just pick the little tips of the thyme flours.
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Next, flour your hands generously and knead the mixture into a dough.
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Fold in and push.
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And basically what it's doing is get it nice and smooth.
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to get it nice and smooth.
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As it starts to get a little bit wet, then just add a little touch of flour.
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We want something really nice and soft.
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Now don't overwork it.
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It stops the gnocchi from expanding when it hits the pan.
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That's exactly what I want.
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A nice sort of soft, fragrant ball.
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Cut the ball in half, lightly flour the hands and just roll it gently.
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And just think of a big, long cigar.
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The mixture will start getting a little bit sort of wetter, but do not add lots of flour.
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Now, lightly flour the knife, so when you slice the gnocchi, it doesn't stick.
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Cut the dough into bite-sized pieces.
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Just take your finger, dip it in the flour, and push down.
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Why?
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I want my gnocchi to look like a pillow.
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And for me, the most important part there is that not one of them are identically the same shape.
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Water on.
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Bring it up to the boil.
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Little touch of olive oil in there.
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Lightly flour your hand.
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Lift up the gnocchi.
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In to the rolling boiling water.
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Turn that pan to stop them from sticking at the bottom.
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And let them simmer.
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And they start to sort of tell you they're cooked when they start floating.
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Get a pan on.
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Get that nice and hot.
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Now they're just starting to come up to the top.
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And you can continue cooking them like that.
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I like blanching them in the water, taking them out, and then frying them.
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To saute the gnocchi, heat olive oil in a frying pan.
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Gently lift up and look, they've doubled in size.
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Drain it, get rid of the excess water, and straight in to the hot pan.
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This is where they start to take on a completely different texture.
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A nice crisp, sauteed texture on the outside.
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Gnocchi loves fresh pepper.
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So, pepper in.
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And you'll see, as I start turning them, got this really nice little sort of brown colour.
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And they're almost puffing up now like little parcels.
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So I want them nice and sautéed, both sides.
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But light and creamy in the centre.
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Fresh garden peas in.
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And the butter gives it that really nice sort of beignoisette flavour on the end.
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Beautiful.
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Put a little bit of fresh thyme over the peas.
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And then finally, I want to lift it up.
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Fresh lemon.
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Zest the lemon over.
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Smells incredible.
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And then finally, seal the deal with a touch of grated palms and cheese.
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Give your veg some attitude, and you'll get amazingly elegant dishes on a budget that are always guaranteed to impress.
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What more do you want from Great Cooking?
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Cheap to make, easy to cook, and absolutely stunning.
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For me, food always has to be impressive.
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But when it comes to dessert, often you see spun sugar or wild decorations.
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Remember, simple is always the most impressive.
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This cheesecake is so straightforward, yet so delicious.
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Now, cream cheese.
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Leave it out of the fridge for five or ten minutes.
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Go nice and soft.
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Trust me, your arms will be thanking you.
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Sugar in.
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This cheesecake is New York cheesecake because it's baked.
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So there's no base.
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Start creaming the cheese and the sugar.
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Spending the amount of time I do in the States, if there's one thing they know how to do out there, it's the most amazing, impressive cheesecake.
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Rich, delicious, but so simple.
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Work the bowl.
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Lift the bowl to your advantage.
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Really whisk.
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Whisk, whisk, whisk.
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Lovely.
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Nice and creamy.
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Now, get your eggs.
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Add the eggs to the mixture bit by bit.
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Doing it this way, it's more efficient.
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A, you're incorporating a lot of air.
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B, the mixture doesn't separate.
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Blaster your egg.
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Lovely.
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Of course you can use an electric mixer, but why go to the gym where you can just make a cheesecake a day?
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A cheesecake a day?
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Keep the bingo wings away.
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Now, couple of tablespoons of flour.
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Give it a whisk.
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Stop something going lumpy.
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Now, I want to scent that cheesecake.
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I've got the freshness, the zest of the lemon in there.
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I want to sort of tart it up even more.
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Fold in some fresh raspberries.
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Sort of just mix them through.
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Be careful not to crush them.
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Then grease the cake tin with butter.
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This will ensure your cheesecake slides out beautifully.
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Get your mix.
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Let that fall in.
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Now take your cake tin and just tap it.
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The mixture hits the bottom of the cake tin, the raspberries rise and you've got raspberries at the top, the middle and the bottom.
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It also stops all those little pockets of air trapping underneath the mixture in the cake tin, so there's no holes in the cheesecake.
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Now into the oven 180 degrees for 35 to 40 minutes.
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Mmm, slightly soufflé'd up.
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Pull off.
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That's the colour I wanted on top.
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And look at it.
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It's one of the simplest, yet the most stylish cheesecakes anywhere.
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Beautiful.
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I'll see you next time.
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關於本課：戈登拉姆齊的快速美味食譜
歡迎來到這節生動有趣的英語口語練習課！我們將跟隨世界名廚戈登·拉姆齊的腳步，學習如何快速製作美味的亞洲炒麵和意式土豆丸子（Gnocchi）。這不僅是一次引人入勝的烹飪體驗，更是一次提升您英語口語練習的絕佳機會。
通過本影片，您將深入學習並練習：
- 詞彙主題： 大量烹飪動詞、食材名稱（如 noodles, chicken, broccoli, garlic, ricotta, thyme）和廚房用具詞彙，以及描述食物質地和味道的形容詞。
- 語法模式： 重點練習指令性語句（imperatives），這是日常交流中給出指示和建議的常用方式。同時，您還將接觸表示順序的連線詞和比較級形容詞。
- 口語場景： 模擬描述烹飪過程、解釋製作步驟、表達對食物的看法等真實場景，有效提升您的英語流利度。
重要詞彙和短語
以下是從影片轉錄中精選的實用英語詞彙和短語，附有中文解釋：
- soak and rehydrate：浸泡並使其恢復水分。
- butterfly the chicken：將雞肉橫切但不完全切斷，像蝴蝶一樣展開。
- at your fingertips：觸手可及，準備就緒。形容一切都在掌控之中，非常方便。
- sear off：快速煎烤，使其表面焦黃。
- season it：給食物調味（新增鹽、胡椒、香料等）。
- whisk up：打發（雞蛋、奶油等），用打蛋器快速攪打。
- don't overwork it：不要過度處理/揉捏，尤其在製作麵糰時，避免變得僵硬。
本影片練習技巧
為了最大化您的英語口語練習效果，請嘗試以下跟讀（shadowing）技巧：
- 語速與口音： 戈登·拉姆齊的語速較快，發音清晰，帶有獨特的英式口音。建議初學者先慢速跟讀，確保每個單詞的發音準確，再逐步加快。嘗試模仿他的語調和節奏，這對於改善您的發音練習和聽力理解都大有裨益。
- 話題難度： 影片內容涉及烹飪，詞彙專業但語境清晰。適合中級及以上水平的學習者。如果您是初學者，可以先關注高頻詞彙和基本指令。
- 細節模仿： 關注戈登在描述食材質地（如 "crispier", "fluffy"）和烹飪動作（如 "slice", "whisk", "knead"）時的用詞和語調。精確模仿這些細節能讓您的表達更生動、更地道。
- 雅思口語關聯： 本影片的指令性語言和過程描述對於備考雅思口語的考生尤其有用。您可以將學到的詞彙和表達用於描述一項技能、一個食譜或一次烹飪經歷，例如雅思口語Part 2的話題。
- 反覆練習： 對於有挑戰性的句子或短語，請反覆暫停、跟讀，直到能夠流暢自然地表達出來。這是提升英語流利度至關重要的一步。
影片中的語法
說話人最常用的結構，並附上影片中的原話：
| 結構 | 影片中的用法 |
|---|---|
| 現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事 | I've ever eaten · you've started · they've doubled |
| 被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的 | was filled · are always guaranteed |
什麼是跟讀法？
跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。