48-2 台灣廚房一定會出現的東西! A sure thing to come up in Taiwanese kitchens!

Podcast Tuesday-All About Taiwan

[00:15] 在台灣廚房一定會出現的 – 菜刀

台灣人常使用的廚房用具有三種,菜刀砧板鍋子。菜刀除了可以處理蔬菜或肉類,水果時也需要用到菜刀。比較大、比較重的菜刀會拿來肉,中型的刀會拿來切菜;比較小、比較輕的刀,會切比較小的食材。而處理像蘋果和梨子這樣的水果,也很需要用到削皮刀,但其實台灣人更常說 “你家有沒有削皮的那個~”

切西瓜這種水果的刀比較不一樣,需要用到看起來像武士刀西瓜刀,台灣有些人會用西瓜刀人,因此如果你開車時帶著西瓜刀,被臨檢到時,你會有事。

菜刀 cài dāo – knife
砧板 zhēn bǎn – chopping board
鍋子 guō zi – pot or pan
切 qiē – to cut
剁 duò – to chop
削皮刀 xiāo pí dāo – peeler
武士刀 wǔ shì dāo – Japanese samurai sword
西瓜刀 xī guā dāo – watermelon knife
砍 kǎn – to chop or to hack
臨檢 lín jiǎn – routine inspections carried out by the police on the roads, with the purpose of ensuring the legality and safety of drivers, vehicles, and relevant documents

[03:44] 在台灣廚房一定會出現的 – 砧板

台灣的廚房也一定會有砧板,台灣人有一個觀念,塑膠材質的砧板比較容易壞,但是木質的砧板比較耐用,可以用很久。另外,台灣每個家庭都至少會有兩個砧板,一個是切生食的,一個是切熟食的,如果你要切在滷味店買到的大塊豆腐、豆干海帶,你可以在專門切熟食的砧板上切,要不然生食上的微生物或是細菌會交叉污染到熟食,會烙賽

耐用 nài yòng – durable or long-lasting
生食 shēng shí – raw food
熟食 shú shí – cooked food
滷味 lǔ wèi – braised or stewed food
豆干 dòu gān – dried tofu
海帶 hǎi dài – seaweed
烙賽 lào sài – (Taiwanese language) having diarrhea

[06:35] 台灣廚房裡有超級多種鍋子!

台灣廚房的靈魂是鍋子,台灣鍋子有分非常多種類,像是炒菜鍋平底鍋不沾鍋陶鍋不鏽鋼鍋等。台灣料理絕大部分都是用炒的,所以炒菜鍋非常重要,而煎魚時用不沾鍋的平底鍋,可以直接用筷子魚,不會diao-dei,但沒有炒菜鍋的鍋氣

炒菜鍋 chǎo cài guō – wok
平底鍋 píng dǐ guō – frying pan
不沾鍋 bù zhān guō – non-stick pan
陶鍋 táo guō – clay pot
不鏽鋼鍋 bù liú gāng guō – stainless steel pot or pan
絕大部分 jué dà bù fèn – vast majority
煎魚 jiān yú – pan-fried fish
翻 fān – to flip or to turn over
diao-dei – a Taiwanese term for when food is stuck to the bottom of a pan or wok and is difficult to remove
鍋氣 guō qì – the unique flavor or aroma that develops in a pot or pan after repeated use

 

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