Chef Akane's Recipe Counter (ZH) — Recipe 7: Turkish Pasta, Page 5
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Transcript
Akane用木铲在蓝色火焰上翻炒黑色铸铁煎锅里滋滋作响的切碎洋葱。 字幕：「步骤3：在煎锅中用中火加热1汤匙橄榄油。将洋葱炒4分钟，直到变软。」 生牛肉末从玻璃碗中滑入煎锅，木铲将它拨散。 字幕：「加入250克牛肉。将火调至中大火，并把牛肉拨成小块。」 特写：煎锅中褐色、散碎的牛肉末和变软的洋葱滋滋作响。 字幕：「炒6至7分钟，直到牛肉变褐色且不再有粉红色。」 Akane专注而镇定地将一支细探针温度计插入牛肉末中。 字幕：「熟度检查：牛肉末加热至71°C（160°F）即可安全食用。」
Image description
Akane在黑色铸铁煎锅中把切碎的洋葱炒软，加入生牛肉末，炒至散碎并变成褐色，然后用探针温度计检查。
About this chapter
Turkish pasta made Google's list of the top trending recipes of the year in its Year in Search, and it is still a much-searched comfort dish as the evenings turn cold. On a chilly November evening Akane makes it in her small kitchen in about 30 minutes: cool garlicky yogurt spread in the bowl, warm pasta, ground beef cooked with onion, tomato paste and spices until no pink remains, and a sizzling drizzle of red pepper butter with dried mint on top. Captions walk the reader through every amount, heat setting and doneness check so it can be made at home, ending with Akane at her little table doing some very reasonable math about the second serving.
