跟读练习: Prawn Bisque with Queensland Tiger Prawns | HOLY BASIL RECIPES - 通过YouTube学习英语口语
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Hey guys, how are you doing?
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Hey guys, how are you doing?
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It's Duncan here at Holbele Basil Thai in Croydon and I'm here to show you another beautiful soup,
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a traditional soup with a tiny tiny Thai twist.
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Today we'll be making a prawn bisque and the prawns we're using are these beautiful tiger prawns from Queensland.
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They're so fresh and lovely.
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I just want to show you how I like to peel a prawn.
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Firstly what I do is support the prawn between the head
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and the body here
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and then just using my finger with some gloves on just to go in against the belly here and just scraping down,
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taking off the legs and then simply peeling around the body.
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very very simple very clean and easy
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and then to devein the prawn we just take a small knife
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and going in from the top of the back here we
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just cut a line down the back of the prawn
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and in here you'll see two different things one of them
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we keep all of these ones here is beautiful all of the row all of this green sometimes it's orange
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and this thin little one inside is the one that we want to remove.
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So don't remove all of this it adds a lot of beautiful flavour.
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Okay then what we need to do is in this case I'm going to remove the head
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and I'm going to keep the heads separate from the prawn tail.
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The prawn tail I'm going to poach these in the soup later including
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that row line down the back and the tail will just look nice and presentable in the soup as well.
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So now it's just time to continue killing these prawns.
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And that is it, all of those removed.
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Now it's really important when you're making the bisque
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that you do buy whole prawns because you will need those shells as part of the soup.
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You're also going to need some butter,
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some tomato paste, coriander root,
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some fresh leek, a couple of shallots, one fresh tomato.
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Over here, we have some Mare Kong whiskey.
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Now, Mare Kong whiskey is my little tie twist on this.
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Normally you'd use a brandy or a rum but I like to use the mercom.
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We've got some stock here,
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some fish stock, some pepper,
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finishing it off with some cream and coriander for garnish and this one here is beurre maniere.
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Now beurre maniere is just a simple mixture of equal parts butter
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and plain flour mixed together well it's a cold roux
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and then what we do is at the end
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when we need to thicken it we'll add that at the very end but really easy to make.
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Okay let's get started.
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Starting with just a little bit of oil we're then going to place the butter in with the oil.
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Using a wooden spoon, an extremely large pre-burnt well loved industry standard wooden spoon,
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we're then going to add our prawn shells to the butter and oil.
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Cook those prawn shells until they become nice and red in color.
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Then we're going to add some leek,
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our shallots, and then again saute that until they become a little bit softened but no color.
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We add the tomato paste.
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I like to add a good two to three tablespoons of tomato paste
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so that we get a nice rich red color in our soup.
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Okay, what I've got here is from my mortar and pestle,
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I've got a beautiful large piece of marble.
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We need something heavy, we want to crush up these shells.
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We want to release all of the flavour that's inside those prawn heads.
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Okay the next thing we're going to add is our coriander root.
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It's not very traditional but this soup ends up being blended together
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and all of these flavours melt and I think the coriander root is a really lovely flavour to have in this biz.
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Now we're going to add our mer kong.
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Now we need to flambe our alcohol so we're going to add that in first,
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wait for the alcohol to become hot and once it's hot just use a lighter and carefully ignite it.
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The reason for doing this is to burn off the alcohol that's in there.
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Once that's done, we add,
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no not some more mercom, we add some stock.
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So I'm going to add here a good litre of beautiful fish stock
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and then we're just going to let that simmer for about 15 minutes.
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Now that all that lovely colour has come out from the crustacean shell,
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it's time to strain it.
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And because I smashed it up before,
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all that flavour came out from inside the head.
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If you like, you can actually put it into a food processor and blend it even further,
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but you need to put it through something very fine,
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like a muslin pot.
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So now that all of that lovely liquid is being strained,
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we put it back into our pot,
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and then it's just time to add a few more ingredients.
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Firstly, some seasoning with some salt,
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a little bit of white pepper,
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and then we're going to put in some fresh tomato.
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turn that back on and then again we simmer that for another five minutes.
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Tomatoes have just started to soften and now I'm just going to add the prawns
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and just let those poach for about three minutes.
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Then once they have cooked I'm going to remove the tomato
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and the prawn and build those into the base of my plate and then we can pour the soup around it.
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So now that the prawns have been presented with the tomatoes,
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it's just time to finish off the soup.
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We start by adding our cream,
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approximately one part cream to three part soup would be a good estimate.
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Bring that to the boil and then we'll just thicken it with the beurre maniere as needed.
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And now that the soup is a beautiful consistency,
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we just pour that soup around the prawns and around the tomato.
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If we pour it on top,
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everything will become the one colour,
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so I like to have the contrast of the centerpiece compared to the actual soup itself.
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And then just simply garnish that with a few coriander leaves.
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You could use parsley or chervil or dill.
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They would all be perfect.
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There we go.
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A really simple dish.
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A beautiful prawn bisque using Queensland tiger prawns with a tiny,
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tiny touch of Thailand using that Meokong whiskey and the coriander root as well.
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A beautiful soup of French tradition with a Thai twist.
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Enjoy!
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为什么要通过这个视频练习口语？
通过这个视频，您可以在轻松愉快的氛围中学习如何讲英文，同时提高自己的烹饪知识。视频中的翻译内容不仅可以帮助您学会一些新的词汇和表达方式，还可以让您了解如何用英文描述烹饪过程。这种文化学习与语言学习相结合的方式，特别适合想要了解泰国饮食文化的英语学习者。您可以通过看YouTube学英语来跟随主讲者Duncan练习英语口语，提升自己的听说能力，并更好地享受烹饪的乐趣。
语法与表达的语境
在视频中，Duncan使用了多个语法结构和表达方式，这些都是您在英语口语练习中可以模仿的重点：
- 命令句：他使用“let's get started”来引导观众，在进行实操时非常常见，这种表达可以让您学会如何在教学或过程解释中激励他人。
- 现在进行时：例如“we are going to add”，这不只说明动作的发生，更添加了一种临场感，适合在讲述事情时使用。
- 使用具体名词：通过列举食材（如“leek”, “shallots”），增加了语言的生动性与具体性，提高交流的清晰度。
这些表达方式都十分适合您在英语口语练习中进行模仿与练习。
常见的发音陷阱
在视频中，有些单词和发音特别需要注意，以免发生误解：
- prawns（虾）：要注意发音中的“aw”音，很多学习者会发成“prowns”，而正确的发音更接近于“prons”。
- às ingredients（材料）：视频中提到的食材名称，像“shallots”和“leek”，这些词语的发音需要正确，以增强您的口语表达能力。
- Mare Kong whiskey：这个词汇是个别的表达方式，原本是“孟加拉威士忌”，发音上要注意各个音节的分开，以免形成口音问题。
通过shadow speech练习，您可以更成功地掌握这些发音，让您的口语能力更上一层楼。也可以在各种句子中使用这些词语，通过持续练习，帮助自己克服发音陷阱，成为更流利的英语口语者。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。