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Martha Stewart's Cooking School  Learn About Beans
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What happens to purple beans when you cook them?
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Martha Stewart's Cooking School  Learn About Beans
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Snow peas should be flat and green, with just a little hint from the actual peas inside. And for preparation, basically, that's the standard. Just pull and get that little, tiny string off the pea. This can be done in the morning, of a meal, or a party, even be done the day before. But not too much more in events. Same thing goes for the sugar snaps. And if they have the same end on, just break that off. We have purple beans, which are very pretty. But when you cook them, they get a little paler. Now yellow beans, I love these. They are awesome, and known as wax beans. See how beautiful they are, an uniformed color, plump, crispy. They should snap when you snap them, just like that. They should not look like this. This is a bean that should be thrown away. That's not what you wonna buy. You wonna buy firm, crispy beans. These are haricot very, very fine, string beans. That too, just pulls off this same end. And some people don't even like this little point and cut that off too. I actually like the little points, though. I leave them on.



荷兰豆应该是绿色扁平的,外面稍稍可以看见里面豆子的样子。准备步骤就像这样,把两边的筋撕掉。它可以作为早饭,正餐,派对食物或者前一天剩下的食物。但是一次不要做太多。然后来说说豌豆。如果它们也有筋,撕掉就可以了。这些是很漂亮的紫可可豆,它们煮过之后颜色会变淡。我很喜欢黄豆,它们又叫黄刀豆,很棒。看它们外观多漂亮,颜色统一,形状饱满,掰断很容易,声音很脆。它们的外观不该是这样的,这是不想买的,不新鲜的样子。应该买饱满又脆的黄豆。它们的筋也要撕掉。有些人不喜欢吃它的两个头,他们会把头切掉。我则会留着,因为我喜欢吃豆子的头。

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