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

一旦油热了，就可以入自己喜爱的葱类。

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，我最喜欢的葱，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.

这些酱汁会多味道，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，我们吸收了一些盐水，然后是一些原始的葱元素。

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些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.

所以我们要做一些酸油， 这只会一些额外的丰富性和脂肪，然后是我最喜欢的莳萝， 再上一些欧芹和一些葱来吃一点葱，然后我们有山羊酪。