[English]
I brought my lunch from home today as usual. It's an opportunity to introduce some rest of yesterday's lunch because today's lunch was made from Sunday's leftovers. Except stewed spareribs with brown sauce, there are fish stick, fried cabbage and fried pork with corn. So today, I just talk about my second favorite, fried pork with corn.
> Fried pork with corn
The word "Fry" seems not to be able to explain the Chinese cooking way because more than three sorts of cooking in hot oil translate into the same word, all called "fry". The first one and also most common one, fast cooking with big fire by turning over and over, is called "Chao". The key point is "turn over". The second one, cooking with much oil such as fried chicken and French fries, is called "Zha". The key is much oil usage. The third sort, cooking without much oil and without turning over, is called "Jian". In this way, oil can not cover the material and material is heated on one side. You can say that the "Jian" is the middle level between "Chao" and "Zha". If you use too much oil which covers the material, it's "Zha". And if you move and turn the material over and over, it's "Chao".
For this dish, my mom "Chao" pork and corn with soy sauce. You must ask me why soy sauce again. That's a long story. In addition, it is also very important for the size and shape of sliced pork. However, I have no time to explain now. Any way, we have a lot of tomorrows :p
[中文]
今天剛好便當裡是昨天的剩菜，可以用來介紹「玉米炒肉絲」，當然除了昨天講的紅燒肉以外，還有鱈魚條和炒高麗菜。不過重點還是擺在我第二喜歡的「玉米炒肉絲」吧！
> 玉米炒肉絲
因為這次的材料簡單易懂，所以我就來解釋咱們「炒」這個字。以前就一直覺得很奇怪，翻譯「炒、炸、煎」的時候全都是用「Fry」這個單字，因此我決定好好介紹這三種截然不同的料理方式。雖然這三種方式都是用熱油來烹煮，但「炒」的精髓應該是在於使用大火翻攪的動作，西方人好像除了沙拉以外，並不會把食材攪和在一起，要吃牛就一大塊牛排，要吃魚就一塊魚排，但「炒」這個方式卻是我們最常使用的，難怪英文的「cook」我們則是翻譯成「炒」菜。而「炸」對西方人來講就比較普遍了，像是炸雞、炸薯條，就是把食物泡在一大鍋油裡，我倒覺得「Fry」這個字根本就是來形容「炸」。最後「煎」就比較難解釋了，我是說油不能蓋過食物，而且也不會去常常翻動它，似乎剛好介於炒與炸之間。這文化的差異還真大呀！
> Fried pork with corn
The word "Fry" seems not to be able to explain the Chinese cooking way because more than three sorts of cooking in hot oil translate into the same word, all called "fry". The first one and also most common one, fast cooking with big fire by turning over and over, is called "Chao". The key point is "turn over". The second one, cooking with much oil such as fried chicken and French fries, is called "Zha". The key is much oil usage. The third sort, cooking without much oil and without turning over, is called "Jian". In this way, oil can not cover the material and material is heated on one side. You can say that the "Jian" is the middle level between "Chao" and "Zha". If you use too much oil which covers the material, it's "Zha". And if you move and turn the material over and over, it's "Chao".For this dish, my mom "Chao" pork and corn with soy sauce. You must ask me why soy sauce again. That's a long story. In addition, it is also very important for the size and shape of sliced pork. However, I have no time to explain now. Any way, we have a lot of tomorrows :p
[中文]
今天剛好便當裡是昨天的剩菜，可以用來介紹「玉米炒肉絲」，當然除了昨天講的紅燒肉以外，還有鱈魚條和炒高麗菜。不過重點還是擺在我第二喜歡的「玉米炒肉絲」吧！
> 玉米炒肉絲
因為這次的材料簡單易懂，所以我就來解釋咱們「炒」這個字。以前就一直覺得很奇怪，翻譯「炒、炸、煎」的時候全都是用「Fry」這個單字，因此我決定好好介紹這三種截然不同的料理方式。雖然這三種方式都是用熱油來烹煮，但「炒」的精髓應該是在於使用大火翻攪的動作，西方人好像除了沙拉以外，並不會把食材攪和在一起，要吃牛就一大塊牛排，要吃魚就一塊魚排，但「炒」這個方式卻是我們最常使用的，難怪英文的「cook」我們則是翻譯成「炒」菜。而「炸」對西方人來講就比較普遍了，像是炸雞、炸薯條，就是把食物泡在一大鍋油裡，我倒覺得「Fry」這個字根本就是來形容「炸」。最後「煎」就比較難解釋了，我是說油不能蓋過食物，而且也不會去常常翻動它，似乎剛好介於炒與炸之間。這文化的差異還真大呀！
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