Once the oil is hot, it's time to add your allium of choice.

一旦油热了，就可以加入自的葱类。

Honestly, I've said this in every episode, my favorite allium, it is so versatile.

老实说，我在每一集中都说过这个，我最欢的葱，它用途广泛。

That like raw garlic edge is gone, and you're left with a slight creamy, allium bite.

那种生大蒜的边缘消失了，你只剩下一点油味的葱味。

These sauces are gonna add a lot of flavor, and the alliums are gonna help anchor it and give it depth.

这酱汁会增加很多味道，而葱属会帮助固定它并赋予它深度。

You know, just in 10 minutes, we absorb some of the brine, and then some kind of raw allium element.

你知道，就在 10 分钟内，我们吸收了一，然后是一原始的葱元素。

There is nothing more disappointing than creating a new border only to see it fail to flourish, or to watch a row of beautiful alliums destroyed overnight by some slimy culprit.

没有什么比创建一个新的边界只看到它无法繁荣，或者看着一排美丽的葱被一黏糊糊的罪魁祸首一夜之间摧毁更令人失望的了。

So we're gonna do some sour cream, and that just adds some like extra richness and fat and then dill, my favorite, plus some parsley plus some scallion for a little allium bite, and we have our goat cheese.

所以我们要做一酸油， 这只会增加一额外的丰富性和脂肪，然后是我最欢的莳萝， 再加上一欧芹和一大葱来吃一点葱，然后我们有山羊酪。