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

一旦油热了，就可以加入自己喜爱的葱类。

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

老实说，在每一集中都说过这个，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.

那种生大蒜的边缘消失了，你只剩下一点油的葱。

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

这些酱汁会增加很多道，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，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.

没有什么比创建一个新的边界只看到它无法繁荣，或者看着一排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.

所以要做一些酸油， 这只会增加一些额外的丰富性和脂肪，然后是最喜欢的莳萝， 再加上一些欧芹和一些大葱来吃一点葱，然后有山羊酪。