Salting ប្រឡាក់អំបិល Dry ហាល Wire screen សំណាញ់
Lay ដាក់ Flow ហូរ Smoky fire ភ្លើងមានផ្សែង
Do not
let
កុំអោយ every other day មួយថ្ងៃរំលងមួយថ្ងៃ
Basket កញ្ច្រែង Make use អោយជាក់លាក់ Container ធុង
Drum ធុង fruit trees
ដើមឈើអោយផ្លែ burn ឆេះ
So ដើម្បី... Green wood
ឈើស្រស់ wrap រុំ
Off the ground ខ្ពស់ពីដី
There are two different ways to store fish. Two ways to
keep fish for future use are canning and freezing. Two other methods are drying
and smoking. Today we have the second of two report explaining how to prepare
fish by drying or smoking them. We talked last week about the first steps of
cleaning and salting freshly
caught fish. The directions can be found on our website,
voaspeciallenguage.com. To dry
fish, you will need either a drying table or a place to hang them. If a table
is used, it should have a top made of wire screen
or thin pieces of wood with space between each space.
Lay the cleaned and salted fish, still wet, on the table.
Do not let them touch each other. Be sure that air can flow around the fish from all sides, including
the top and the bottom.
Build a small smoky fire
under the drying table for the first day to keep the flies away. After that you
can keep the flies away by the covering the fish with a thin cloth. Do not let the cloth touch the fish. Fish
taste better if they are out of the bright sunlight while they are being dried.
For best result, put the drying table under a tree. Turn the fish over every other day. Small fish will dry in about
three days if the air is dry. Large fish will take a week or ten day. After the
fish have dried, place them in a basket. Cover them with clean paper large leaves.
Then put the basket in a cool, dry
place off the ground.
Make use as much of the salt water as
possible is removed before you smoke the fish.
The smoking can be done in a large, round metal container. Remove the top of the drum and cut
a small opening on one side at the bottom. Cover the top with a strong wire
screen. This is where you put the fish. Build a small wire on the drum by reaching in through the opening at the
bottom.
Wood from fruit trees
makes good fuel for your fire. The wood will give the smoked fish good color and
taste. Hardwoods such as hickory, oak and ash also burn well. It is important
to keep the fire small, so it does
not burn the fish. You want a lot
of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dried wood.
You should smoke the fish for five days or longer if
you plan to store them for a long time. After you finish smoking the fish,
remove them and let them cool. Then wrap
them in clean paper. Put the fish in basket and keep them in a cool, dry place off the ground. Dried fish must be kept
completely dry until they are eaten.
VOA Learning English for VOA Special English
Copied into a scrip by Ty Theavy
Copied into a scrip by Ty Theavy
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