备菜刀工

字幕原文

Before I even turn on the stove, I get everything prepped. 连火都还没开呢，我就先把所有的食材备好了。

I grab a peeler and run it down a couple of carrots, 我随手抓起削皮刀，给两根胡萝卜削皮，

letting the skins curl off into the sink. 削下来的胡萝卜皮打着卷儿落进水槽里。

Then I line them up on the cutting board and slice them into thin rounds. 然后把它们在案板上排好，切成薄薄的圆片。

An onion is next — I dice it into small, 接下来是洋葱——我把它切成小小的、

even cubes, blinking through the sting as my eyes start to water. 均匀的丁，眼睛被辣得直冒泪花，只能使劲眨巴着。

I smash a clove of garlic with the flat of my knife, 我用刀面拍扁一瓣蒜，

peel off the skin, and mince it fine. 剥掉外皮，剁得碎碎的。

There's a rhythm to it once you get going — 只要一上手，就慢慢有了节奏——

the steady tap of the knife, everything in its own little pile. 切菜声笃笃作响，每样食材都整齐地码成各自的一小堆。

They call it mise en place, 这在厨房里叫 mise en place，

having it all ready before you start, 也就是在正式开工前把所有东西都准备妥当，

and honestly, it makes cooking feel calm instead of chaotic. 说实话，这样能让做饭变得从容平静，而不是手忙脚乱。

Board wiped, bowls lined up, I'm ready to cook. 案板擦干净，配料碗一字排开，终于可以开火做饭了。