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发展报道—自己动手:如何配制干鱼或熏鱼。第二部分。

楼主:华山布衣 日期: 回贴:3 浏览:

DEVELOPMENT REPORT - Do-It-Yourself: How to Dry or Smoke Fish, Part 2
发展报道—自己动手:如何配制干鱼或熏鱼。第二部分。
This is the VOA Special English Development Report.
这是美国之音特别英语发展报道。
Today we have the second of two reports explaining how to prepare fish by drying or smoking them.
今天我们播讲如何配制干鱼或熏鱼这两篇报道的第二部分。
We talked last week about the first steps of cleaning and salting freshly caught fish. The directions can be found on our Web site, www.unsv.com.
上周我们谈到了清洗和盐腌鲜鱼的第一步。具体方法可以在我们的网站www.unsv.com找到。
To dry fish, you will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with space between each piece.
制作干鱼,需要一张干燥的桌子或者一个挂鱼的地方。如果是用桌子,桌面上应有一个用金属丝网或薄木板做成的分层隔开的置顶。
Lay the cleaned and salted fish, still wet, on the table. Do not let them touch each other. Be sure that air can flow around the fish from all sides, including the top and bottom.
把洗净并过了盐还是湿的鱼放在桌子上,别让它们彼此挨着。保证鱼的周围包括顶部和底部的空气流通。
Build a small smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
第一天,在干燥的桌子下面生一小堆冒烟的火以轰走蝇类。之后,你可以用一块薄布遮盖来防蝇。不要让布碰着鱼。
Fish taste better if they are out of bright sunlight while they are being dried. For best results, put the drying table under a tree. Turn the fish over every other day. Small fish will dry in about three days if the air is dry. Large fish will take a week or ten days to dry.
如果有明亮的阳光照射而此时鱼正在被晒干,那鱼的味道会更好。为达到最佳效果,把晒鱼的桌子放在树下,每隔一天将鱼翻身。如果空气干燥,小鱼约三天内会干透,大的鱼得花一周或10天晒干。
After the fish have dried, place them in a basket. Cover them with clean paper or large leaves. Then put the basket in a cool, dry place off the ground.
鱼晒干后,将它们放在一个篮子里,用干净的纸或大型的树叶盖着,然后把篮子放在远离地面的阴凉干燥处。
Make sure as much of the saltwater as possible is removed before you smoke the fish.
在制作熏鱼之前,确保尽可能多地除去盐水。
The smoking can be done in a large, round metal container. Remove the top of the drum and cut a small opening on one side at the bottom.
熏制过程可以在一个大的圆型金属容器内进行。拆除圆桶的顶部并在底部的一边开一个小口。
Cover the top with a strong wire screen. This is where you put the fish. Build a small fire in the drum by reaching in through the opening at the bottom.
用牢固的金属筛网覆盖顶部。这是你放鱼的地方。生一个小火通过底部的开口伸进圆桶。
Wood from fruit trees makes good fuel for your fire. The wood will give the smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well.
果树的木材作为生火用的好燃料。这种木材能使熏鱼色味俱佳。像山胡桃木、橡木、梣木等硬质木材也能充分燃烧。
It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dried wood.
重要的是要保持小火,那样它就不会烧着鱼。需要的是大量的烟而火焰却很小。得到浓烟的一个办法是使用生材,而不是干燥的木头。
You should smoke the fish for five days or longer if you plan to store them for a long time. After you finish smoking the fish, remove them and let them cool. Then wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
如果你打算将熏鱼长时间储存,应该将鱼熏制5天或更长的时间。熏制完成之后,将鱼移开并让其冷却。然后包裹在干净的纸里。把鱼放在篮子里,并把它们放在远离地面的阴凉干燥处。干鱼在被吃掉前,必须保持完全的干燥。
And that's the VOA Special English Development Report. Transcripts, MP3s and podcasts of our reports are at www.unsv.com. I'm Steve Ember.
这就是今天的美国之音特别英语发展报道。广播稿、mp3、以及报道的播客都在www.unsv.com网站。我是史蒂夫·恩伯。

生手练习,请多指教!

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  第1楼 作者:farseer 创建: <编辑>  <引用>

 the drying table   晒鱼桌

it should have a top made of wire screen or thin pieces of wood with space between each piece.

桌子上铺上一层金属网或一层松散的木屑。

Fish taste better if they are out of bright sunlight while they are being dried.

晾鱼时如果避免阳光直射那么晾干后鱼的味道会更好。


2楼 作者:华山布衣 创建: <编辑>  <引用>

thank you very much!

3楼 作者:华山布衣 创建: <编辑>  <引用>

DEVELOPMENT REPORT - Do-It-Yourself: How to Dry or Smoke Fish, Part 2
发展报道—自己动手:如何配制干鱼或熏鱼。第二部分。
This is the VOA Special English Development Report.
这是美国之音特别英语发展报道。
Today we have the second of two reports explaining how to prepare fish by drying or smoking them.
今天我们播讲如何配制干鱼或熏鱼这两篇报道的第二部分。
We talked last week about the first steps of cleaning and salting freshly caught fish. The directions can be found on our Web site, www.unsv.com.
上周我们谈到了清洗和盐腌鲜鱼的第一步。具体方法可以在我们的网站www.unsv.com找到。
To dry fish, you will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with space between each piece.
制作干鱼,需要一张干燥的桌子或者一个挂鱼的地方。如果是用桌子,桌子上铺上一层金属网或一层松散的木屑。
Lay the cleaned and salted fish, still wet, on the table. Do not let them touch each other. Be sure that air can flow around the fish from all sides, including the top and bottom.
把洗净并过了盐还是湿的鱼放在桌子上,别让它们彼此挨着。保证鱼的周围包括顶部和底部的空气流通。
Build a small smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
第一天,在晒鱼桌下生一小堆冒烟的火以轰走蝇类。之后,你可以用一块薄布遮盖来防蝇。不要让布碰着鱼。
Fish taste better if they are out of bright sunlight while they are being dried. For best results, put the drying table under a tree. Turn the fish over every other day. Small fish will dry in about three days if the air is dry. Large fish will take a week or ten days to dry.
晾鱼时如果避免阳光直射那么晾干后鱼的味道会更好。为达到最佳效果,把晒鱼的桌子放在树下,每隔一天将鱼翻身。如果空气干燥,小鱼约三天内会干透,大的鱼得花一周或10天晒干。
After the fish have dried, place them in a basket. Cover them with clean paper or large leaves. Then put the basket in a cool, dry place off the ground.
鱼晒干后,将它们放在一个篮子里,用干净的纸或大型的树叶盖着,然后把篮子放在远离地面的阴凉干燥处。
Make sure as much of the saltwater as possible is removed before you smoke the fish.
在制作熏鱼之前,确保尽可能多地除去盐水。
The smoking can be done in a large, round metal container. Remove the top of the drum and cut a small opening on one side at the bottom.
熏制过程可以在一个大的圆型金属容器内进行。拆除圆桶的顶部并在底部的一边开一个小口。
Cover the top with a strong wire screen. This is where you put the fish. Build a small fire in the drum by reaching in through the opening at the bottom.
用牢固的金属筛网覆盖顶部。这是你放鱼的地方。生一个小火通过底部的开口伸进圆桶。
Wood from fruit trees makes good fuel for your fire. The wood will give the smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well.
果树的木材作为生火用的好燃料。这种木材能使熏鱼色味俱佳。像山胡桃木、橡木、梣木等硬质木材也能充分燃烧。
It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dried wood.
重要的是要保持小火,那样它就不会烧着鱼。需要的是大量的烟而火焰却很小。得到浓烟的一个办法是使用生材,而不是干燥的木头。
You should smoke the fish for five days or longer if you plan to store them for a long time. After you finish smoking the fish, remove them and let them cool. Then wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
如果你打算将熏鱼长时间储存,应该将鱼熏制5天或更长的时间。熏制完成之后,将鱼移开并让其冷却。然后包裹在干净的纸里。把鱼放在篮子里,并把它们放在远离地面的阴凉干燥处。干鱼在被吃掉前,必须保持完全的干燥。
And that's the VOA Special English Development Report. Transcripts, MP3s and podcasts of our reports are at www.unsv.com. I'm Steve Ember.
这就是今天的美国之音特别英语发展报道。广播稿、mp3、以及报道的播客都在www.unsv.com网站。我是史蒂夫·恩伯。

经farseer指正,重发一次。

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