ぽかぽか 2025年4月7日 月曜（2）今旬キャベツ＆玉ねぎ料理！簡単裏技
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00Thank you for watching!
00:30The first one is boiled cabbage.
00:34The second one is stir-fried cabbage.
00:37The third one is raw cabbage.
00:40These are the three dishes.
00:42It looks delicious.
00:44I think raw cabbage is the best.
00:46Please line up the dishes in order.
00:50If you put it in hot water, it will flow out.
00:54That's right.
00:56It's delicious.
00:59It's good for digestion.
01:01That's right.
01:03It looks soft.
01:05It looks like boiled cabbage has a lot of vitamins.
01:09That's right.
01:11If you boil it, it will increase.
01:13If you add heat, it will increase.
01:15What?
01:17If you add heat, it will increase.
01:22I think so.
01:24It's not vitamin C.
01:26I think so.
01:28I think this is the best.
01:30I'm looking forward to it.
01:32Raw cabbage is the best.
01:34Is it boiled cabbage or stir-fried cabbage?
01:36I think it's boiled cabbage.
01:38Is it hot water or hot water?
01:40I think so.
01:42I think it will be coated with oil.
01:44It won't flow out.
01:46I see.
01:47Let's choose this one.
01:49Is that okay?
01:50Raw cabbage is the most nutritious.
02:00Boiled cabbage is the most nutritious.
02:05I think so.
02:07I see.
02:09Is it right?
02:12Please judge.
02:16The correct answer is...
02:18It's boiled cabbage.
02:20It's boiled cabbage.
02:24It's boiled cabbage.
02:26Look at this.
02:28The best way to eat raw cabbage is to eat it raw.
02:33It's good.
02:35It's good.
02:37It's good.
02:39The best way to eat raw cabbage is to eat it raw.
02:43Vitamin U and Vitamin C are weak to heat and water.
02:48So, I recommend eating it raw.
02:53The best way to eat raw cabbage is to microwave it.
03:00So, I recommend microwaving it.
03:03Now, let's move on to the recommended recipe.
03:11It's a salad with crushed almonds.
03:15It's fashionable.
03:17It looks delicious.
03:19I recommend a salad with crushed almonds.
03:25The reason why this salad is effective is...
03:30Vitamin C and Vitamin U are taken together.
03:34Vitamin C is taken from cabbage.
03:37Vitamin E is taken from almonds.
03:40Both have antioxidants.
03:42It is a good nutrient for preventing aging of the skin and preventing arteriosclerosis.
03:48Vitamin C and Vitamin E are taken together.
03:51It is a good nutrient for preventing aging of the skin and preventing arteriosclerosis.
03:56So, I recommend a salad with crushed almonds and raw cabbage.
04:01The best way to eat raw cabbage is to eat it raw.
04:05Mr. Yokozawa, it's a hassle to eat it raw, isn't it?
04:08It's a hassle.
04:09No matter how much I do, I can only cut it into 100 pieces.
04:12It's a little difficult to cut it into 1000 pieces.
04:14Mr. Yokozawa, I'd like to introduce you to a recommended product.
04:22This is the famous kitchen knife made by a knife craftsman in Seki City, Gifu Prefecture.
04:29This is a super fluffy cabbage slicer made by a knife craftsman.
04:34Did you know this?
04:36Yes, I knew it.
04:39You can cut it with a kitchen knife.
04:45But it's really big.
04:48Can I try this?
04:51How is it?
04:52It's so fluffy.
04:55It's amazing.
04:57It's light.
05:00It's easy.
05:01It's amazing.
05:02And it's big, so it's good to be able to cut it all at once.
05:06It's a size that can't be cut with a kitchen knife.
05:09It's amazing.
05:11It's easy.
05:12I wish I could do this at a pork cutlet restaurant.
05:16The cabbage at the pork cutlet restaurant is getting ready.
05:21You can do this at home.
05:23It's a hassle to cut it with a kitchen knife.
05:25It's a hassle.
05:27Can you buy this at a convenience store?
05:29Yes, you can buy it on the Internet.
05:34It's delicious.
05:36It's a completely different cut.
05:39It's light.
05:41Let's eat.
05:43It's fluffy.
05:51Thank you very much.
05:54It doesn't taste like anything.
05:58This is the last question.
06:02Mr. Sawabe, isn't it too late?
06:05Mr. Sawabe hasn't arrived yet.
06:08Mr. Sawabe hasn't arrived yet.
06:10Let's take a picture of him.
06:12Of course.
06:15It's an important day.
06:18Let's move on to the last question.
06:21The next question is about how to eat onions.
06:27Of the three types of meat, beef, chicken, and pork,
06:32Please arrange them in an order that you can expect a higher ratio by eating them together with onions.
06:39Onions?
06:41It's a good combination.
06:46It's like pork or oyakodon.
06:49Can you imagine how you eat it?
06:52It's grilled with ginger.
06:54It's definitely cabbage.
06:56It's not onion.
06:58It's a direct combination of pork and onions.
07:02It's a combination of pork and onions.
07:07When I eat Korean food, I sweat a lot.
07:11It's because it's spicy.
07:14It's because it's spicy.
07:17It's kimchi.
07:19I don't think there's a lot of onions in the steak.
07:27It's mostly potatoes and carrots.
07:31I think there's pork.
07:34How about chicken?
07:36I don't think so.
07:38I don't think so.
07:40It's grilled chicken.
07:42It's grilled onion.
07:44There's a lot of onions in the oyakodon.
07:48Onions are long onions.
07:55Please arrange them in an order that you can expect a higher ratio by eating them together with onions.
08:00It's pork.
08:02It's because it's oyakodon.
08:04It's pork, chicken, and beef.
08:07Can you imagine how you eat it?
08:09It's a good combination of pork and onions.
08:17Now, let's move on to the judgment.
08:19Teacher, is it a circle or a cross?
08:26That's great.
08:32Two consecutive correct answers.
08:34That's great.
08:36It's pork, so this is the one that goes best with it.
08:41It's pork and onions.
08:43This is the best partner.
08:45If you eat shogayaki, your blood sugar will go up.
08:48But pork is the best.
08:51Pork is rich in vitamin B.
08:54Vitamin B1, which contains 100 grams of lactic acid, is the best in food.
09:01Pork is rich in vitamin B1, but pork is the best.
09:09And then there's chicken and beef.
09:14Of course, beef has more iron, and each has its own advantages.
09:18But pork has the best vitamin B1.
09:22The ingredient called allicin, which is contained in onions, is attached to vitamin B1.
09:28Originally, vitamin B1 is water-soluble, so it is easily excreted into the urine.
09:33By attaching it, the time it stays in the body increases and the absorption increases.
09:40As a result, the energy metabolism, such as sugar, increases.
09:44This is one of the causes of fatigue.
09:46It also prevents energy deficiency.
09:50You made shogayaki naturally.
09:54I think that's how the standard menu is read.
09:58What kind of food do you usually make?
10:00Shogayaki.
10:01Yes, shogayaki and pork shabu-shabu salad.
10:03I recommend it because you can get allicin efficiently with raw onions.
10:10Matsuda-san, you did it.
10:11I did it.
10:12I'm already in the health of the future.
10:16You know that.
10:17Yes, I know that.
10:19I'm sure I'm in the health of the future.
10:21You got two correct answers in a row.
10:27It was great.
10:29Now, let's move on to the secret recipe of spring vegetables.
10:34Secret Recipe of Cabbage and Onion
10:38This is the special edition of the secret recipe of cabbage and onion.
10:41Next, I will show you the secret recipe of cabbage and onion.
10:53Now, I will show you the secret recipe of cabbage and onion.
11:00However, one of them is the real secret recipe and the other is the secret recipe of cabbage and onion.
11:06Everyone, please guess which one is the real secret recipe.
11:09This is the special edition of Matsuda-uto.
11:11Matsuda-uto did a good job today.
11:14This time, it's Staff-da-uto.
11:17So, which one is the real secret recipe of cabbage and onion?
11:23Please take a look.
11:24Secret Recipe of Cabbage and Onion
11:29How to cook the onion in a short time?
11:40A. Stir-fry the onion with ice.
11:50B. Put the onion in the microwave.
11:55How to cook the onion in a short time?
12:03It is said that the onion is ready when it turns into a sweet color.
12:06However, which one is the real secret recipe?
12:09A. Stir-fry the onion with ice.
12:12B. Put the onion in the microwave.
12:15Which one is the real secret recipe?
12:17If you think A is the real secret recipe, please look at the left side of the screen.
12:21If you think B is the real secret recipe, please look at the right side of the screen.
12:24Now, please take a look.
12:29Oh, it's broken.
12:30It's time to hesitate.
12:31Are you hesitating now?
12:34Please move while hesitating.
12:36There is no music in the middle of this.
12:39It's a little bit.
12:42It's a little bit.
12:45Now, please pick it up.
12:48It's broken.
12:51Now, Matsuda-san.
12:53B. Stir-fry the onion with ice.
12:55It's the same principle as taking a bath.
12:59When the cold body is in a warm place, it feels hot.
13:03If you put the onion in the pan in a cold state,
13:08the onion will be hot.
13:10It will be very hot.
13:13It will be caramelized.
13:17Iwai-san, what do you think?
13:19I think it's easier to break the fiber if you freeze it in the freezer.
13:25I think we should use that principle.
13:28Now, there are two A's.
13:30B, Jun-san.
13:31Yes.
13:32Preheat the pan before you stir-fry the onion.
13:34You'd better prepare your mind for the onion.
13:37You're going to have a fever from now on.
13:39You have to say that.
13:42We want you to have a fever.
13:45You have to say that.
13:47The two ladies are satisfied.
13:49I have an image that the onion will be burnt.
13:51It takes time to prevent the onion from burning.
13:53If you heat the pan from the beginning,
13:55you can cook the onion on high heat at once.
13:58Which one is the correct answer?
14:00Here is the correct answer.
14:05Which one is it?
14:07Which one is it?
14:09This is the correct answer.
14:11Which one is it?
14:13Which one is it?
14:15What?
14:17This is a microwave!
14:19You're right.
14:21It's a microwave.
14:24Right!
14:29How long did it take to cook the onion?
14:31I was surprised.
14:33The correct answer is A.
14:35Heat the pan before you stir-fry the onion.
14:38The answer is C.
14:41The correct answer is B, the microwave was turned off before it was stir-fried.
14:44That's right.
14:45Ms. Ijuni said,
14:47you're going to warm up now,
14:50so you have to get the onions ready.
14:52Is that right?
14:53Yes, it is.
14:54No, no, it's impossible.
14:55It's impossible.
14:56It would be strange if the teacher were to say that.
15:01The reason is a little different,
15:03but by putting it in the microwave,
15:05it's easier to evaporate,
15:07and it's easier to cook,
15:09and it's faster to shorten the time and turn it into a candy color.
15:12At 600 watts,
15:14it's recommended to take about 5 minutes.
15:18You have to evaporate the water.
15:20That's right.
15:22If it's ice, the water will come out,
15:25so it may take more time.
15:27Ms. Yokoda, didn't you know?
15:29No, I was going to do it,
15:31but I didn't know there was such a function.
15:33I just did it in time.
15:35Did you warm it up?
15:36Yes, I warmed it up and did it.
15:37I've never waited for it to become like this.
15:39Before that.
15:40I ate it right before that.
15:42But you can make it fast, can't you?
15:44Yes, that's right.
15:45I'm glad.
15:46On the other hand, it shortens the time,
15:48and you can do something else in the meantime,
15:50so I recommend putting it in the microwave.
15:52I see.
15:54Please refer to it.
15:55Now, we still have Urao-san.
15:56Yes.
15:57Next is a question about cabbage.
15:59Yes.
16:00Now, when you peel the cabbage leaves,
16:02everyone...
16:03It's difficult.
16:04It's a little out of focus now,
16:06and it's a little tattered.
16:08That's right.
16:09You can't peel it well.
16:10It breaks in the middle.
16:11Yes, that's right.
16:13Now, I'd like to introduce Urao-san,
16:16who can solve such a problem.
16:18Now, please take a look here.
16:21How can you easily peel the cabbage?
16:24I want to know.
16:26Wow!
16:27Is it thick?
16:29What is this?
16:30Tap it.
16:31Yes, tap the hard part.
16:33It's really thick.
16:34Really?
16:36It's amazing, isn't it?
16:37It's amazing.
16:38Again, salt?
16:39Again?
16:40What is this?
16:42B. Soak it in salt water.
16:46How can you easily peel the cabbage?
16:49Which one?
16:51This is a little...
16:53I want to know.
16:54Now, which one is the real problem?
16:56Please choose A or B.
16:58Yes.
16:59Tap the hard part or soak it in salt water?
17:02Which one is it?
17:05What is this?
17:07Now, how can you easily peel the cabbage?
17:11Tap the hard part or soak it in salt water?
17:15Which one is the real problem?
17:18How many seconds left?
17:20No, it hasn't moved yet.
17:22Yes, it's almost there.
17:27It stopped.
17:28It's dangerous.
17:29It's dangerous.
17:31All of them chose A.
17:35Iwai-san.
17:36Well...
17:37Miyoko-san.
17:38It's a pickle.
17:40I don't want to taste it.
17:43Why do you want to make it a pickle?
17:45I don't want to.
17:46Why do you want to make it a pickle?
17:47It's different.
17:48Matsuda-san.
17:49Even Matsuda-out uses salt for everyone.
17:58I'm sorry.
18:01I'm sorry.
18:05I'm sorry my son has enrolled in a university.
18:14Sorry.
18:15Sorry, Hitomi-san.
18:17It took time.
18:19It took time.
18:20I'm sorry my son has enrolled in a university.
18:24First of all,
18:26I'm sorry.
18:27I
18:57You have to press it down hard.
18:59It's a pressure relief.
19:01You have to press it down hard.
19:03Press it down hard.
19:05Then the skin of the cabbage...
19:07The skin of the cabbage...
19:09It's easy to peel.
19:11It's easy to peel.
19:13The pressure relief is decreasing.
19:15The pressure relief is decreasing.
19:17It's decreasing.
19:19It's the end of the celebration ceremony.
19:21Let's see the correct answer.
19:23Here is the correct answer.
19:27Which one is it?
19:29Which one is it?
19:31It's easy to peel.
19:33It's amazing.
19:35It's amazing.
19:37It's interesting.
19:39It's easy to peel.
19:41I want to try it.
19:43B is salty.
19:45B is salty.
19:47B is salty.
19:49B is salty.
19:51The correct answer is A.
19:53The correct answer is A.
19:55The correct answer is A.
20:01Sorry for you, Mr. Right.
20:03Maybe I should do that, too.
20:05What would you do by doing that?
20:11Okuyama, isn't that interesting?
20:13He wants to try it.
20:15Why?
20:17By kicking, the tendon is relaxed.
20:19By kicking, the tendon is relaxed.
20:21That makes the peels easier.
20:23That makes the peels easier.
20:25This is the second trick.
20:27Let's go to the next trick.
20:29The next trick is
20:31cabbage and onion.
20:33I think everyone has the same problem.
20:35How can we solve this problem?
20:37Let's see.
20:51How to cut the onion without bleeding?
20:55Cut it with a fork.
21:03What are you putting in?
21:05Earwax?
21:07Block the ear completely
21:09and cut it at the same rhythm.
21:25How to cut the onion without bleeding?
21:55A, B, C, D, E, F, G
21:57A, B, C, D, E, F, G
21:59A, B, C, D, E, F, G
22:01The answer is A, B, C, D, E, F, G
22:03I'm with Matsuda-kun.
22:05I see.
22:07Is it low probability?
22:09The correct answer is
22:11the one in this room,
22:13not in the video.
22:15I want to verify it.
22:17Congratulations
22:19for your success.
22:23I'm going to New York!
22:25Thank you so much!
22:27Thank you so much!
22:29Let's get started.
22:31Please cut the onions.
22:33I'm sorry, Mr. Ito.
22:35Mr. Saru says
22:37if you cover your ears completely
22:39and cut at the same rhythm,
22:41you won't be able to close your eyes.
22:43Let's start with A.
22:45Please cover your ears.
22:47At the same rhythm?
22:49At the same rhythm?
22:51At the same rhythm?
22:53Yes.
22:55Please cut the onions.
22:57Don't do it at the same rhythm.
22:59Now, he's starting to cut.
23:01Now, he's starting to cut.
23:03At the same rhythm.
23:05At the same rhythm.
23:09How is it?
23:11How is it?
23:13Does it sting?
23:15Does it sting?
23:17Does it sting?
23:19Does it sting?
23:21Does it sting?
23:23What is this?
23:25What is this?
23:27What is this?
23:29It's okay if it's at the same rhythm,
23:31It's okay if it's at the same rhythm,
23:33but it's too rough.
23:35Is it stinging?
23:37It's slightly stinging,
23:39but I don't know how it is.
23:41It's slightly stinging, but I don't know how it is.
23:43What was flowing?
23:45What was flowing?
23:47It doesn't make sense.
23:49It doesn't make sense.
23:51It's all clear to me.
23:53I don't know if it makes sense.
23:55But this is kind of different.
23:57But this is kind of different.
23:59I see.
24:01Let's move on to B.
24:03Let's move on to B.
24:05Let's move on to B.
24:07He's cooling the potato.
24:09He's cooling the potato.
24:11It's cold.
24:13He's cooling the potato.
24:15Yes, that's right.
24:16I think it's important not to let it fly.
24:18That's right.
24:19What if I cut it with this?
24:20It won't come off.
24:21That's right.
24:22Here I go.
24:23Yes.
24:24Don't ride the rhythm.
24:25I see.
24:26What do you mean?
24:27Don't ride the rhythm too much.
24:29How is it?
24:30He's good.
24:31He's good.
24:32How is it?
24:33He's calm.
24:34How is it compared to before?
24:35Well.
24:36What?
24:37Yes.
24:38Yes.
24:39What is it?
24:40How is it?
24:41How is it?
24:42I don't feel anything.
24:43I don't feel anything.
24:44What?
24:45What?
24:46What about before?
24:47Just a little bit.
24:48I see.
24:49I don't feel anything.
24:50What?
24:51What?
24:52I don't know.
24:53Is that right?
24:54That's right.
24:55He did the opposite.
24:56He did the opposite.
24:57That's right.
24:58I don't know.
24:59That's good.
25:00Be honest.
25:01Be honest.
25:02It's real.
25:03It's real.
25:04I don't feel anything.
25:05I don't feel anything.
25:06This is B.
25:07What is the correct answer?
25:09The correct answer is to cool it and cut it on kitchen paper.
25:14That's the correct answer.
25:15That's the correct answer.
25:16That's the correct answer.
25:17That's the correct answer.
25:18That's the correct answer.
25:19That's the correct answer.
25:20Why?
25:21Why is that?
25:22By cooling it, the volatile ingredients become less likely to be released.
25:27It becomes less likely to be released.
25:29Also, it's water-soluble, so by cutting it on damp kitchen paper, it becomes easier to absorb.
25:35Those are the two points.
25:36I see.
25:37I see.
25:38I felt it.
25:39I feel it.
25:40I was like my father.
25:42I'm sorry.
25:43With the heated kitchen paper, I think the principal also said it was the same with damp paper.
25:50I'll stop here.
25:52We're continuing with our messages.