weixin_39748183
weixin_39748183
2020-12-09 06:12

[老饭骨] 香菇瓤菜心 -https://www.youtube.com/watch?v=8cVmzTx_jeI

视频链接:https://www.youtube.com/watch?v=8cVmzTx_jeI

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标题(翻译主要意思即可,不要超过 100 个字符)
【國宴大師•香菇瓤菜心】50元做出國宴大菜:香菇百花瓤菜心!蝦肉Q彈鮮香、油菜清鮮爽口,便宜的食材也能做出高端國宴!|老飯骨

简介
小友們好,大爺很長一段時間沒有做國宴菜了,週五了準備給小友們加一頓國宴大餐,挑戰用50塊錢做出一道國宴大菜!
香菇百花瓤菜心既有香菇的菌香,也有著蝦肉的Q彈鮮香,油菜的清鮮爽口,菜香濃郁,層次感強!
其實這些簡單的食材,只要通過廚師用心的烹飪,一樣能夠走向國際舞台,發揚中國的傳統美食文化!
片尾大爺還回答了小友們之前很關心的問題,“做菜的油到底能不能多次利用?最多能用幾次呢?”,如果有解答小友們的疑惑,記得給大爺點個讚哦!

字幕
1
00:00:00,000 --> 00:00:01,160
这全是老活啊

2
00:00:01,800 --> 00:00:02,520
老宴会菜

3
00:00:02,840 --> 00:00:03,960
这真漂亮啊大爷

4
00:00:03,960 --> 00:00:04,520
漂亮吧

5
00:00:04,520 --> 00:00:06,000
这是一个国宴大菜

6
00:00:10,000 --> 00:00:10,600
二伯好

7
00:00:10,640 --> 00:00:11,320
大爷好

8
00:00:11,320 --> 00:00:12,080
刚强好

9
00:00:12,200 --> 00:00:12,960
师父好

10
00:00:13,360 --> 00:00:15,480
今天给了我一个很艰巨的任务

11
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我们导演说了

12
00:00:18,080 --> 00:00:20,600
要让做一个50块钱以下的

13
00:00:20,600 --> 00:00:21,960
国宴菜

14
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咱们今天做一什么呢

15
00:00:23,760 --> 00:00:26,000
香菇瓤菜心

16
00:00:27,440 --> 00:00:29,640
这是一个国宴的大菜

17
00:00:29,640 --> 00:00:30,960
它有素菜

18
00:00:31,080 --> 00:00:32,680
但是还有点荤是吧

19
00:00:32,800 --> 00:00:34,960
我第一步先把香菇处理一下

20
00:00:35,440 --> 00:00:36,520
点个火

21
00:00:38,000 --> 00:00:39,400
我的节奏就比较快

22
00:00:40,240 --> 00:00:41,480
你们得跟上一点

23
00:00:41,480 --> 00:00:42,480
还有两节葱

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来两片姜

25
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来点油

26
00:00:44,840 --> 00:00:47,480
看出来您要做个大菜啊

27
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咱把葱姜煸煸

28
00:00:50,040 --> 00:00:52,560
这是一个花菇

29
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什么叫花菇

30
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看看吧

31
00:00:55,040 --> 00:00:57,240
这菇在花菇里边是属于上品

32
00:00:57,440 --> 00:00:58,680
这样的花菇

33
00:00:59,080 --> 00:01:00,480
肉厚

34
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泡的时候也要讲究一点

35
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第一遍先洗 洗完了以后

36
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泡点凉水回软

37
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然后要把香菇汤要留下来

38
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然后把香菇都处理干净了

39
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我们用葱姜

40
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煸炒

41
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还有耗油 耗油香菇啊

42
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再来一点水

43
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一搁耗油和香菇烧的很香的

44
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对

45
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搁上水

46
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最后呢还要搁一点老抽

47
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搁点糖

48
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这耗油香菇必须搁糖

49
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对 提鲜

50
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糖

51
00:01:36,760 --> 00:01:37,720
盐要少搁啊

52
00:01:38,920 --> 00:01:39,720
白胡椒啊

53
00:01:41,600 --> 00:01:42,520
最关键的啊

54
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黄酒

55
00:01:44,080 --> 00:01:44,720
倍儿香

56
00:01:44,960 --> 00:01:46,840
这香菇 煨一煨

57
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如果着急的话

58
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我们就改蒸了

59
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不着急咱就可以直接煮

60
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这香菇就OK了

61
00:02:01,080 --> 00:02:04,320
这时候啊我们焯水 菜心要焯水

62
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在这儿之前

63
00:02:05,240 --> 00:02:07,520
我们还要备了一点金华火腿

64
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时间问题

65
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我们先蒸上

66
00:02:09,400 --> 00:02:10,680
大约要一小时

67
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葱姜黄酒三样东西

68
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开始蒸香菇

69
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这个时候我们等着锅开

70
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我这边先处理这虾

71
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瓤馅的可以用鸡馅鱼馅还有虾馅

72
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这虾已经洗干净了

73
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是吧

74
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我们干毛巾把水分沾干

75
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挑完虾线的

76
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对

77
00:02:31,320 --> 00:02:33,480
咱山东菜叫虾腻子

78
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广东菜虾胶

79
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对 这个弄干了以后

80
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很快啊 嗯

81
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你看

82
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百花的已经是虾胶了

83
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这个虾处理的时候特别快

84
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一拍

85
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再一剁 好了

86
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粤菜的百花馅可以粗一点

87
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淮扬菜我们要细一点

88
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有时候我们这刀背要厚的话

89
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我们又翻过来 捶

90
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这叫捶虾胶

91
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武刀的刀背就要厚

92
00:03:06,080 --> 00:03:08,760
你还得打点肥膘增加虾的香气

93
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虾胶好了

94
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好

95
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这个肥膘呢用硬肥膘

96
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像上面这层蔫皮啊

97
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就不要了这上面有筋

98
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好水开了 这个焯水不能搁油

99
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搁油因为你瓤馅的时候瓤不上去了

100
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所以就是给它焯软

101
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这个菜心呢我们要买叫矮脚黄

102
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短粗头大

103
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肉厚 它面乎

104
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把菜心一开二

105
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帮我冲一冲啊

106
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冲凉

107
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因为现在这虾呀

108
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都是养殖虾

109
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它这胶性蛋白质不太丰富

110
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肥膘肉要多给一点

111
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刀背砸

112
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广东的牛肉丸不是用大棒子敲么

113
00:03:54,840 --> 00:03:58,360
拿刀剁呢是把肥膘里的筋斩断

114
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齐活 这个环节好了

115
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黄酒

116
00:04:05,800 --> 00:04:06,560
葱姜酒水

117
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胡椒粉

118
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搁点胡椒粉

119
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给来一点鸡蛋啊

120
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盐 盐没少搁啊

121
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葱姜酒水 蛋清

122
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半个蛋清

123
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淀粉玉米淀粉

124
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顺时针

125
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为什么呢 现在虾胶啊

126
00:04:22,680 --> 00:04:25,240
它有时候打出来以后它不脆

127
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我们搁点蛋清增加它蛋白质的凝固

128
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好了

129
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打成上劲儿

130
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国宴菜 标准

131
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菜心也要吸干水分

132
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是吧

133
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尤其菜心的头这部分

134
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要把它吸干水分

135
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不吸干它不好沾啊

136
00:04:43,440 --> 00:04:44,480
稀汤挂水的

137
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搁淀粉馅上去

138
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它不会掉下来

139
00:04:48,440 --> 00:04:50,240
这事就快差不离了

140
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差不离咯

141
00:04:51,600 --> 00:04:53,440
这是这全是老活

142
00:04:53,720 --> 00:04:55,200
老宴会菜

143
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香菇咕咚咕咚也差不多了

144
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该剂虾胶了吧大爷

145
00:05:00,080 --> 00:05:00,480
一个

146
00:05:02,280 --> 00:05:03,080
两个

147
00:05:03,440 --> 00:05:05,800
挤这丸子呢手就有准了

148
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大小都一样

149
00:05:07,480 --> 00:05:09,000
这是几十年的工作经验

150
00:05:09,520 --> 00:05:09,960
看着啊

151
00:05:10,400 --> 00:05:12,240
拿一小板 抹点油

152
00:05:12,240 --> 00:05:14,360
其实在家里头用勺也可以

153
00:05:14,560 --> 00:05:15,800
如果说没有小竹坯子的话

154
00:05:15,800 --> 00:05:16,120
对

155
00:05:16,680 --> 00:05:18,520
要光滑饱满

156
00:05:18,560 --> 00:05:20,240
要鱼肉更白

157
00:05:20,240 --> 00:05:21,320
鱼肉鸡腻子

158
00:05:21,360 --> 00:05:22,240
而且还更细腻

159
00:05:22,240 --> 00:05:23,560
但是鱼丸子有一个问题

160
00:05:23,600 --> 00:05:25,440
蒸的时候火不能太旺了

161
00:05:25,920 --> 00:05:27,600
这鱼丸子一蒸跟马蜂窝似的

162
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这真漂亮大爷

163
00:05:28,680 --> 00:05:29,280
漂亮吧

164
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待会你看

165
00:05:30,520 --> 00:05:32,360
再点上火腿末更漂亮

166
00:05:32,440 --> 00:05:33,600
为什么要点点火腿末

167
00:05:34,000 --> 00:05:35,240
因为这菜很清淡

168
00:05:35,640 --> 00:05:37,880
当你吃着一点火腿末的时候

169
00:05:37,880 --> 00:05:40,560
又火腿的那种咸香

170
00:05:41,120 --> 00:05:42,760
对有鲜味 有香味

171
00:05:43,720 --> 00:05:44,800
火腿呢

172
00:05:45,280 --> 00:05:47,000
搁点黄酒搁点葱姜给蒸一下

173
00:05:47,520 --> 00:05:49,280
蒸完了怎么保存呢

174
00:05:49,320 --> 00:05:50,560
把它肥的去掉

175
00:05:50,560 --> 00:05:52,560
找一个小罐

176
00:05:52,880 --> 00:05:55,640
放点咱们植物油给它封上

177
00:05:56,280 --> 00:05:58,640
什么时候用把油一冲接着用

178
00:05:58,680 --> 00:06:01,120
但火腿买来一定要是蒸熟

179
00:06:01,240 --> 00:06:02,040
火腿末

180
00:06:02,360 --> 00:06:03,680
火腿有几个部位啊

181
00:06:04,320 --> 00:06:06,320
最好的是上腰峰

182
00:06:06,320 --> 00:06:07,280
那块肉特别红

183
00:06:08,200 --> 00:06:10,520
真正好火腿那都是好几年啊

184
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画龙点睛

185
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这就好看了

186
00:06:16,560 --> 00:06:17,760
这蒸的时间很短

187
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三 分钟开锅三分钟

188
00:06:21,000 --> 00:06:23,000
找着教材书上的感觉了

189
00:06:23,240 --> 00:06:25,280
应该说就我知道的

190
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有50年

191
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就说我50年前

192
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就我来到饭店

193
00:06:31,760 --> 00:06:32,760
就有这道菜

194
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锅开了

195
00:06:33,720 --> 00:06:35,920
您慢点大爷 锅边儿烫

196
00:06:37,160 --> 00:06:40,040
这边蒸着 这边把冬菇

197
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也勾出来

198
00:06:41,560 --> 00:06:44,280
葱姜挑出去 吃其味不见其物

199
00:06:44,560 --> 00:06:45,800
淀粉勾芡

200
00:06:45,800 --> 00:06:46,640
水淀粉

201
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好了

202
00:06:50,480 --> 00:06:51,160
菜就熟了

203
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行了

204
00:06:51,840 --> 00:06:53,760
明油亮芡儿

205
00:06:54,680 --> 00:06:55,560
你看我这好了啊

206
00:06:55,800 --> 00:06:57,080
嘿 一蒸倍儿漂亮啊大爷

207
00:06:57,480 --> 00:06:58,000
还一白汁呢

208
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对

209
00:06:59,720 --> 00:07:01,760
什么细节都不能少

210
00:07:02,360 --> 00:07:05,720
白汁呢是用好鸡汤清鸡汤

211
00:07:06,480 --> 00:07:07,840
盐 搁点糖

212
00:07:08,440 --> 00:07:09,720
胡椒粉

213
00:07:10,000 --> 00:07:10,800
先调一汁

214
00:07:11,120 --> 00:07:12,120
米汤芡儿

215
00:07:12,120 --> 00:07:12,840
玻璃芡儿

216
00:07:14,240 --> 00:07:14,920
好了

217
00:07:14,960 --> 00:07:17,080
要是有鸡油来点鸡油

218
00:07:17,600 --> 00:07:18,560
鸡油亮啊

219
00:07:18,600 --> 00:07:19,040
对

220
00:07:19,360 --> 00:07:20,280
出锅了

221
00:07:20,520 --> 00:07:21,280
走着

222
00:07:21,840 --> 00:07:23,160
出水见芙蓉

223
00:07:23,920 --> 00:07:24,760
浇白汁啊

224
00:07:25,440 --> 00:07:27,720
浇完这汁呢这虾才能亮

225
00:07:30,160 --> 00:07:31,400
老菜还是鲜啊

226
00:07:31,400 --> 00:07:32,520
菜心呢也给点儿味儿

227
00:07:33,760 --> 00:07:34,560
该香菇了

228
00:07:36,840 --> 00:07:37,520
筷子

229
00:07:41,920 --> 00:07:43,200
知我者二伯也

230
00:07:43,960 --> 00:07:46,720
这个帽儿一定要朝上 得了

231
00:07:47,280 --> 00:07:48,960
菌中鲜海中鲜

232
00:07:50,640 --> 00:07:51,440
这地道啊

233
00:07:52,840 --> 00:07:54,800
二伯您尝尝

234
00:07:54,800 --> 00:07:57,200
给我

235
00:07:57,200 --> 00:07:57,840
先吃虾

236
00:08:00,560 --> 00:08:01,160
哎

237
00:08:01,440 --> 00:08:02,680
这虾Q弹

238
00:08:03,400 --> 00:08:04,520
鲜香无比

239
00:08:05,040 --> 00:08:05,440
是不是

240
00:08:05,440 --> 00:08:07,040
颜色漂亮

241
00:08:07,120 --> 00:08:08,240
这虾胶打的好

242
00:08:08,280 --> 00:08:09,400
油菜碧绿

243
00:08:10,040 --> 00:08:11,440
清鲜爽口

244
00:08:13,200 --> 00:08:14,920
这香菇蒸的真是入味儿

245
00:08:15,240 --> 00:08:16,840
菌香味儿非常足

246
00:08:17,040 --> 00:08:17,720
层次感

247
00:08:17,840 --> 00:08:19,520
能吃出三种不同的味道

248
00:08:20,280 --> 00:08:21,360
虾胶的味儿

249
00:08:21,640 --> 00:08:23,640
油菜的清香可口

250
00:08:23,640 --> 00:08:24,960
香菇这菌香味

251
00:08:25,920 --> 00:08:26,520
倍儿浓郁

252
00:08:26,600 --> 00:08:27,560
三种食材

253
00:08:27,680 --> 00:08:28,600
合为一体

254
00:08:29,520 --> 00:08:30,320
融合的好

255
00:08:30,320 --> 00:08:31,040
这就是什么

256
00:08:31,080 --> 00:08:31,720
大爷

257
00:08:31,960 --> 00:08:32,920
还原

258
00:08:33,000 --> 00:08:35,840
50年前的北京饭店的国宴菜

259
00:08:35,840 --> 00:08:37,720
怕我们忘了本不忘初心

260
00:08:38,120 --> 00:08:40,120
最后有一句话向大爷学习

261
00:08:40,120 --> 00:08:40,880
向大爷致敬

262
00:08:41,880 --> 00:08:42,680
谢谢二伯

263
00:08:43,080 --> 00:08:43,440
大爷

264
00:08:43,480 --> 00:08:44,440
一菜

265
00:08:44,480 --> 00:08:45,360
三种吃法

266
00:08:45,360 --> 00:08:46,400
菌类的菌中鲜

267
00:08:46,440 --> 00:08:47,560
虾有海中鲜

268
00:08:47,640 --> 00:08:49,240
还有油菜的爽脆

269
00:08:49,320 --> 00:08:50,440
又学一招大爷

270
00:08:51,000 --> 00:08:53,080
大美中国菜 大国工匠

271
00:08:53,440 --> 00:08:54,440
给大爷点赞

272
00:08:54,440 --> 00:08:55,360
谢谢刚强

273
00:08:56,280 --> 00:08:57,080
我发现你现在

274
00:08:57,560 --> 00:08:59,800
比我还会夸人啊

275
00:09:00,000 --> 00:09:00,560
好

276
00:09:10,000 --> 00:09:12,160
大多数菜肴都需要过油

277
00:09:12,160 --> 00:09:13,240
家庭日常的烹饪

278
00:09:13,240 --> 00:09:14,600
还是很心疼油的

279
00:09:14,600 --> 00:09:15,880
然后就想问一下

280
00:09:15,880 --> 00:09:19,040
平时油循环使用几次比较适宜

281
00:09:19,200 --> 00:09:20,040
在家里边

282
00:09:20,080 --> 00:09:21,360
因为大爷在家里

283
00:09:21,360 --> 00:09:22,280
也经常做饭

284
00:09:22,320 --> 00:09:23,280
也会

285
00:09:23,360 --> 00:09:24,400
碰到这种同样的问题

286
00:09:24,400 --> 00:09:25,360
比如说

287
00:09:25,520 --> 00:09:26,960
我们今天要炸鱼

288
00:09:27,480 --> 00:09:29,600
炸完这鱼的一个油

289
00:09:29,720 --> 00:09:31,560
让它控一控

290
00:09:31,560 --> 00:09:32,560
沉淀一下

291
00:09:32,920 --> 00:09:34,440
然后弄个油篦子

292
00:09:34,880 --> 00:09:36,680
倒到一个小的小碗里头

293
00:09:37,760 --> 00:09:39,000
就搁起来了

294
00:09:39,240 --> 00:09:41,360
这个等下次再炸鱼的时候

295
00:09:41,840 --> 00:09:42,880
再添点油

296
00:09:42,880 --> 00:09:43,880
再继续炸

297
00:09:44,280 --> 00:09:45,600
这儿能炸五六次就可以了

298
00:09:45,680 --> 00:09:46,960
五六次没问题哈

299
00:09:47,240 --> 00:09:49,320
这个油是专门炸鱼的油

300
00:09:49,400 --> 00:09:50,400
它也不会不健康了

301
00:09:50,400 --> 00:09:51,320
没有

302
00:09:51,560 --> 00:09:52,680
这个油只要不变色

303
00:09:52,680 --> 00:09:53,840
比如说我一下油

304
00:09:53,840 --> 00:09:55,720
这鱼一下锅一炸

305
00:09:55,880 --> 00:09:56,800
这鱼就黑了

306
00:09:56,880 --> 00:09:59,280
这说明这油就不行了

307
00:09:59,280 --> 00:10:00,480
只要它不变色

308
00:10:00,600 --> 00:10:01,720
我们再添点新油

309
00:10:01,760 --> 00:10:03,000
就一点问题没有

310
00:10:03,000 --> 00:10:05,680
但是比如我们要炸个素丸子

311
00:10:05,720 --> 00:10:06,840
炸个油饼

312
00:10:06,840 --> 00:10:07,080
是吧

313
00:10:07,080 --> 00:10:07,680
炸的油

314
00:10:07,720 --> 00:10:09,160
这油就比较多

315
00:10:09,400 --> 00:10:10,960
这油多了怎么办呢

316
00:10:11,000 --> 00:10:12,560
因为它炸的全是素的

317
00:10:13,160 --> 00:10:14,680
我们在炒菜当中

318
00:10:14,880 --> 00:10:15,960
炒一些肉菜

319
00:10:16,680 --> 00:10:18,760
或者烧个鱼或者做什么

320
00:10:18,760 --> 00:10:21,120
我们添加点油

321
00:10:21,320 --> 00:10:22,800
因为它是炸过菜的油

322
00:10:22,800 --> 00:10:23,480
它香

323
00:10:23,640 --> 00:10:26,840
逐渐的带着就用进去了

324
00:10:27,080 --> 00:10:28,720
另外我们还可以

325
00:10:29,440 --> 00:10:30,240
比如有那种

326
00:10:30,320 --> 00:10:31,480
棉纸

327
00:10:31,520 --> 00:10:32,320
是吧

328
00:10:32,360 --> 00:10:33,680
给它过滤一下

329
00:10:33,960 --> 00:10:37,280
它的颜色也会会好一点

330
00:10:37,960 --> 00:10:39,360
这个

331
00:10:39,480 --> 00:10:41,240
也是用五六次就可以了

该提问来源于开源项目:immoonancient/YTSubtitles

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7条回答

  • weixin_39719749 weixin_39719749 4月前

    已发布

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  • weixin_39719749 weixin_39719749 4月前

    Your contribution matters !

    Please upload the subtitles to YouTube via https://immoonancient.github.io/YTSubtitles/static/uploader.html?video=8cVmzTx_jeI&path=lao-fan-gu%2F20200825-xiang-gu-rang-cai-xin.srt

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  • weixin_39719749 weixin_39719749 4月前

    , I've formatted and uploaded your subtitles as #1425.

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  • weixin_39520204 weixin_39520204 4月前

    bot, please upload

    Subtitles uploaded as pull request
    
    # https://www.youtube.com/watch?v=8cVmzTx_jeI
    
    # 标题 (标题翻译过长,请将其精简到 100 字符内)
    # 【國宴大師•香菇瓤菜心】50元做出國宴大菜:香菇百花瓤菜心!蝦肉Q彈鮮香、油菜清鮮爽口,便宜的食材也能做出高端國宴!|老飯骨
    # 【State Banquet Master Chefs – Shiitake mushrooms and stuffed choy sum】 A state banquet dish you can make for 50 yuan: Shiitake mushrooms and choy sum stuffed with minced shrimps. The shrimps are bouncy and delicious. The choy sum is crisp and refreshing. Cheap ingredients can be turned into a fancy state banquet dish! – Lao Fan Gu
    # |--------------------------- title should not be longer than this line ----------------------------|
    
    # 简介
    
    # 小友們好,大爺很長一段時間沒有做國宴菜了,週五了準備給小友們加一頓國宴大餐,挑戰用50塊錢做出一道國宴大菜!
    # 香菇百花瓤菜心既有香菇的菌香,也有著蝦肉的Q彈鮮香,油菜的清鮮爽口,菜香濃郁,層次感強!
    # 其實這些簡單的食材,只要通過廚師用心的烹飪,一樣能夠走向國際舞台,發揚中國的傳統美食文化!
    # 片尾大爺還回答了小友們之前很關心的問題,“做菜的油到底能不能多次利用?最多能用幾次呢?”,如果有解答小友們的疑惑,記得給大爺點個讚哦!
    
    # Introduction
    # Hi friends, Da Ye hasn’t been making state banquet dishes for a long time. He is going to make one this Friday by taking a challenge to make a state banquet dish for only 50 yuan!
    
    # Shiitake mushrooms and choy sum stuffed with minced shrimp is a dish that has mushroom aroma, bouncy and delicious shrimps, as well as crisp and refreshing choy sum. It has a strong aroma and a well-layered flavour!
    
    # The ingredients are very simple. But with diligent preparation, these simple ingredients can be turned into a dish that could be presented in front of the world as a show case of Chinese culinary tradition!
    
    # At the end of the video, Da ye has also answered a question from many of our viewers, “Whether cooking oil can be used for multiple types? How many times can it be reused?”, if Da Ye has cleared your cloud of confusion, don’t forget to give a ‘like’ to this video!
    
    # 字幕
    
    1
    00:00:00,000 --> 00:00:01,160
    # 这全是老活啊
    This is a traditional dish.
    
    2
    00:00:01,800 --> 00:00:02,520
    # 老宴会菜
    A traditional banquet dish.
    
    3
    00:00:02,840 --> 00:00:03,960
    # 这真漂亮啊大爷
    This is so beautiful, Da Ye.
    
    4
    00:00:03,960 --> 00:00:04,520
    # 漂亮吧
    Beautiful, isn’t it.
    
    5
    00:00:04,520 --> 00:00:06,000
    # 这是一个国宴大菜
    This is a big state banquet dish.
    
    6
    00:00:10,000 --> 00:00:10,600
    # 二伯好
    Hi Er Bai
    
    7
    00:00:10,640 --> 00:00:11,320
    # 大爷好
    Hi Da Ye
    
    8
    00:00:11,320 --> 00:00:12,080
    # 刚强好
    Hi Gang Qiang
    
    9
    00:00:12,200 --> 00:00:12,960
    # 师父好
    Hi master
    
    10
    00:00:13,360 --> 00:00:15,480
    # 今天给了我一个很艰巨的任务
    I have been given a difficult task today.
    
    11
    00:00:16,000 --> 00:00:18,040
    # 我们导演说了
    Our director
    
    12
    00:00:18,080 --> 00:00:20,600
    # 要让做一个50块钱以下的
    asked me to make a dish under 50 yuan.
    
    13
    00:00:20,600 --> 00:00:21,960
    # 国宴菜
    A state banquet dish.
    
    14
    00:00:22,560 --> 00:00:23,760
    # 咱们今天做一什么呢
    The dish we are going to make today is
    
    15
    00:00:23,760 --> 00:00:26,000
    # 香菇瓤菜心
    Shiitake mushrooms and stuffed choy sum.
    
    16
    00:00:27,440 --> 00:00:29,640
    # 这是一个国宴的大菜
    This is a big state banquet dish.
    
    17
    00:00:29,640 --> 00:00:30,960
    # 它有素菜
    It has vegetables.
    
    18
    00:00:31,080 --> 00:00:32,680
    # 但是还有点荤是吧
    And also, some meat.
    
    19
    00:00:32,800 --> 00:00:34,960
    # 我第一步先把香菇处理一下
    I’m going to prepare the shiitake mushrooms first.
    
    20
    00:00:35,440 --> 00:00:36,520
    # 点个火
    Light up the stove.
    
    21
    00:00:38,000 --> 00:00:39,400
    # 我的节奏就比较快
    My pace is pretty fast.
    
    22
    00:00:40,240 --> 00:00:41,480
    # 你们得跟上一点
    You need to keep up.
    
    23
    00:00:41,480 --> 00:00:42,480
    # 还有两节葱
    Two short pieces of spring onions.
    
    24
    00:00:42,480 --> 00:00:43,360
    # 来两片姜
    Two pieces of ginger.
    
    25
    00:00:43,360 --> 00:00:44,200
    # 来点油
    Some oil.
    
    26
    00:00:44,840 --> 00:00:47,480
    # 看出来您要做个大菜啊
    Looks like you are going to make a big dish.
    
    27
    00:00:47,560 --> 00:00:49,640
    # 咱把葱姜煸煸
    Let’s stir-fry the spring onions and the ginger.
    
    28
    00:00:50,040 --> 00:00:52,560
    # 这是一个花菇
    This is a flower mushroom (a type of shiitake mushroom).
    
    29
    00:00:52,600 --> 00:00:53,280
    # 什么叫花菇
    What is a flower mushroom?
    
    30
    00:00:53,280 --> 00:00:54,160
    # 看看吧
    Look,
    
    31
    00:00:55,040 --> 00:00:57,240
    # 这菇在花菇里边是属于上品
    This is a high quality one.
    
    32
    00:00:57,440 --> 00:00:58,680
    # 这样的花菇
    This type of flower mushroom is
    
    33
    00:00:59,080 --> 00:01:00,480
    # 肉厚
    thick
    
    34
    00:01:00,920 --> 00:01:02,800
    # 泡的时候也要讲究一点
    Pay attention when soaking them.
    
    35
    00:01:03,040 --> 00:01:05,160
    # 第一遍先洗 洗完了以后
    Wash them first, after the washing
    
    36
    00:01:05,240 --> 00:01:06,920
    # 泡点凉水回软
    soak them in cold water until they are soft.
    
    37
    00:01:07,200 --> 00:01:10,200
    # 然后要把香菇汤要留下来
    And then keep the soaking liquid.
    
    38
    00:01:10,360 --> 00:01:12,360
    # 然后把香菇都处理干净了
    Then clean the mushrooms.
    
    39
    00:01:12,360 --> 00:01:13,680
    # 我们用葱姜
    We are going to stir-fry them with
    
    40
    00:01:14,760 --> 00:01:15,560
    # 煸炒
    the spring onions and ginger.
    
    41
    00:01:18,040 --> 00:01:20,360
    # 还有耗油 耗油香菇啊
    Also oyster sauce, oyster sauce shiitake mushrooms.
    
    42
    00:01:20,600 --> 00:01:21,640
    # 再来一点水
    And some more water.
    
    43
    00:01:21,640 --> 00:01:23,600
    # 一搁耗油和香菇烧的很香的
    The mushrooms smell very nice once the oyster sauce is added.
    
    44
    00:01:23,600 --> 00:01:24,360
    # 对
    Yes.
    
    45
    00:01:25,680 --> 00:01:26,480
    # 搁上水
    Add water.
    
    46
    00:01:27,240 --> 00:01:29,680
    # 最后呢还要搁一点老抽
    Add some dark soy sauce at last.
    
    47
    00:01:30,480 --> 00:01:31,240
    # 搁点糖
    Some sugar.
    
    48
    00:01:31,440 --> 00:01:33,400
    # 这耗油香菇必须搁糖
    Oyster mushrooms must have sugar in it.
    
    49
    00:01:33,520 --> 00:01:34,720
    # 对 提鲜
    Yes. It adds a savory note.
    
    50
    00:01:35,160 --> 00:01:35,600
    # 糖
    Sugar
    
    51
    00:01:36,760 --> 00:01:37,720
    # 盐要少搁啊
    Don’t add too much salt.
    
    52
    00:01:38,920 --> 00:01:39,720
    # 白胡椒啊
    White pepper.
    
    53
    00:01:41,600 --> 00:01:42,520
    # 最关键的啊
    And most importantly,
    
    54
    00:01:42,880 --> 00:01:43,600
    # 黄酒
    huangjiu rice wine.
    
    55
    00:01:44,080 --> 00:01:44,720
    # 倍儿香
    Smells amazing.
    
    56
    00:01:44,960 --> 00:01:46,840
    # 这香菇 煨一煨
    Simmer the mushroom for a little while.
    
    57
    00:01:48,080 --> 00:01:49,280
    # 如果着急的话
    If in a hurry,
    
    58
    00:01:50,400 --> 00:01:51,440
    # 我们就改蒸了
    we could steam it instead.
    
    59
    00:01:51,440 --> 00:01:54,280
    # 不着急咱就可以直接煮
    If not in a hurry, we could just boil it.
    
    60
    00:01:58,720 --> 00:02:00,320
    # 这香菇就OK了
    Mushrooms are ready.
    
    61
    00:02:01,080 --> 00:02:04,320
    # 这时候啊我们焯水 菜心要焯水
    Now we blanch the choy sum.
    
    62
    00:02:04,360 --> 00:02:05,240
    # 在这儿之前
    Before that,
    
    63
    00:02:05,240 --> 00:02:07,520
    # 我们还要备了一点金华火腿
    We need to prepare some Jinghua ham.
    
    64
    00:02:07,520 --> 00:02:08,040
    # 时间问题
    Due to the time,
    
    65
    00:02:08,080 --> 00:02:09,400
    # 我们先蒸上
    We are going to steam it first.
    
    66
    00:02:09,400 --> 00:02:10,680
    # 大约要一小时
    For about an hour.
    
    67
    00:02:10,680 --> 00:02:12,880
    # 葱姜黄酒三样东西
    Three things, spring onions, ginger and huangjiu rice wine.
    
    68
    00:02:13,080 --> 00:02:14,960
    # 开始蒸香菇
    Let’s steam the mushrooms.
    
    69
    00:02:16,160 --> 00:02:19,000
    # 这个时候我们等着锅开
    While we are waiting for the water to boil,
    
    70
    00:02:19,160 --> 00:02:20,760
    # 我这边先处理这虾
    I’m going to prepare the shrimps.
    
    71
    00:02:20,760 --> 00:02:23,640
    # 瓤馅的可以用鸡馅鱼馅还有虾馅
    Apart from shrimp mince, the stuffing could also be chicken mince or fish mince.
    
    72
    00:02:23,880 --> 00:02:24,920
    # 这虾已经洗干净了
    The shrimps have already been cleaned.
    
    73
    00:02:24,920 --> 00:02:25,560
    # 是吧
    Yes.
    
    74
    00:02:25,560 --> 00:02:28,320
    # 我们干毛巾把水分沾干
    We are using a dry towel to soak up the water.
    
    75
    00:02:28,320 --> 00:02:29,200
    # 挑完虾线的
    The veins have already been removed.
    
    76
    00:02:29,200 --> 00:02:29,680
    # 对
    Yes.
    
    77
    00:02:31,320 --> 00:02:33,480
    # 咱山东菜叫虾腻子
    Minced shrimp are called Xia Ni Zi in Shandong cuisine.
    
    78
    00:02:33,480 --> 00:02:35,640
    # 广东菜虾胶
    or Xia Jiao in Guangdon cuisine.
    
    79
    00:02:35,680 --> 00:02:37,720
    # 对 这个弄干了以后
    Yes. Shrimps are dried.
    
    80
    00:02:38,000 --> 00:02:38,880
    # 很快啊 嗯
    Very fast.
    
    81
    00:02:38,880 --> 00:02:39,400
    # 你看
    Look
    
    82
    00:02:41,840 --> 00:02:43,840
    # 百花的已经是虾胶了
    Xia jiao is called ‘hundred flowers (minced shrimps)’.
    
    83
    00:02:44,240 --> 00:02:46,880
    # 这个虾处理的时候特别快
    It can be made very quickly.
    
    84
    00:02:47,200 --> 00:02:47,840
    # 一拍
    Give it a pat.
    
    85
    00:02:48,400 --> 00:02:50,280
    # 再一剁 好了
    And then chop, done.
    
    86
    00:02:52,960 --> 00:02:56,640
    # 粤菜的百花馅可以粗一点
    Minced shrimps used in Guangdong cuisine doesn’t need to be very fine.
    
    87
    00:02:56,640 --> 00:02:58,320
    # 淮扬菜我们要细一点
    It needs to finer in Huaiyang cuisine.
    
    88
    00:02:58,320 --> 00:03:00,280
    # 有时候我们这刀背要厚的话
    If the spine of our knife is thick
    
    89
    00:03:00,520 --> 00:03:02,800
    # 我们又翻过来 捶
    We turn the knife around, hammer it.
    
    90
    00:03:03,840 --> 00:03:04,760
    # 这叫捶虾胶
    This is called hammering the minced shrimp.
    
    91
    00:03:04,800 --> 00:03:06,080
    # 武刀的刀背就要厚
    Chopping knife’s spine is thick.
    
    92
    00:03:06,080 --> 00:03:08,760
    # 你还得打点肥膘增加虾的香气
    You also need to add some pork fat to boost the aroma of the shrimps.
    
    93
    00:03:10,040 --> 00:03:10,960
    # 虾胶好了
    The minced shrimp is ready.
    
    94
    00:03:11,240 --> 00:03:11,880
    # 好.
    Right.
    
    95
    00:03:12,520 --> 00:03:14,880
    # 这个肥膘呢用硬肥膘
    For the pork fat, use hard fat only.
    
    96
    00:03:15,280 --> 00:03:17,400
    # 像上面这层蔫皮啊
    The skin on the top,
    
    97
    00:03:17,880 --> 00:03:20,280
    # 就不要了这上面有筋
    needs to be trimmed off because it has tendons in it.
    
    98
    00:03:21,640 --> 00:03:24,360
    # 好水开了 这个焯水不能搁油
    The water is boiling now. Do not add oil to the water while blanching.
    
    99
    00:03:25,040 --> 00:03:28,080
    # 搁油因为你瓤馅的时候瓤不上去了
    it will be hard to stuff the vegetables if oil is added.
    
    100
    00:03:28,120 --> 00:03:30,200
    # 所以就是给它焯软
    So just blanch it until soft.
    
    101
    00:03:30,440 --> 00:03:33,280
    # 这个菜心呢我们要买叫矮脚黄
    The choy sum we are using today is called Ai Jiao Huang.
    
    102
    00:03:33,280 --> 00:03:34,400
    # 短粗头大
    Short and thick with a big stalk.
    
    103
    00:03:34,400 --> 00:03:35,760
    # 肉厚 它面乎
    It is thick and tender.
    
    104
    00:03:36,800 --> 00:03:39,160
    # 把菜心一开二
    Cut the choy sum open into two pieces.
    
    105
    00:03:39,760 --> 00:03:41,320
    # 帮我冲一冲啊
    Give it a rinse.
    
    106
    00:03:41,560 --> 00:03:41,920
    # 冲凉
    Rinse until it cools.
    
    107
    00:03:42,720 --> 00:03:43,800
    # 因为现在这虾呀
    The shrimps nowadays
    
    108
    00:03:44,240 --> 00:03:45,320
    # 都是养殖虾
    are usually farmed.
    
    109
    00:03:45,720 --> 00:03:48,160
    # 它这胶性蛋白质不太丰富
    They have less protein in them.
    
    110
    00:03:48,200 --> 00:03:49,560
    # 肥膘肉要多给一点
    More pork fat is needed.
    
    111
    00:03:49,640 --> 00:03:50,440
    # 刀背砸
    Hammer with the back of the knife.
    
    112
    00:03:50,480 --> 00:03:53,240
    # 广东的牛肉丸不是用大棒子敲么
    When making beef balls in Guangdong cuisine, they are usually beaten with a big stick.
    
    113
    00:03:54,840 --> 00:03:58,360
    # 拿刀剁呢是把肥膘里的筋斩断
    Chopping it with the knife cuts up the tendons in the fat.
    
    114
    00:03:58,760 --> 00:04:00,360
    # 齐活 这个环节好了
    Done, this step is completed.
    
    115
    00:04:04,880 --> 00:04:05,720
    # 黄酒
    Huangjiu rice wine.
    
    116
    00:04:05,800 --> 00:04:06,560
    # 葱姜酒水
    Spring onions, ginger and huangjiu rice wine.
    
    117
    00:04:07,920 --> 00:04:09,160
    # 胡椒粉
    Whit pepper powder.
    
    118
    00:04:09,160 --> 00:04:10,080
    # 搁点胡椒粉
    Add some white pepper.
    
    119
    00:04:10,080 --> 00:04:11,200
    # 给来一点鸡蛋啊
    And some egg.
    
    120
    00:04:11,400 --> 00:04:13,080
    # 盐 盐没少搁啊
    Salt. Plenty of salt.
    
    121
    00:04:13,480 --> 00:04:15,520
    # 葱姜酒水 蛋清
    Spring onions, ginger and huangjiu rice wine, egg white.
    
    122
    00:04:15,920 --> 00:04:16,840
    # 半个蛋清
    Half egg white.
    
    123
    00:04:16,880 --> 00:04:18,520
    # 淀粉玉米淀粉
    Starch, corn starch.
    
    124
    00:04:19,960 --> 00:04:20,800
    # 顺时针
    Clock-wise.
    
    125
    00:04:20,800 --> 00:04:22,600
    # 为什么呢 现在虾胶啊
    A lot of minced shrimps
    
    126
    00:04:22,680 --> 00:04:25,240
    # 它有时候打出来以后它不脆
    are not crunchy sometimes.
    
    127
    00:04:25,640 --> 00:04:28,280
    # 我们搁点蛋清增加它蛋白质的凝固
    We add some egg white to help the protein to stick better.
    
    128
    00:04:29,480 --> 00:04:30,200
    # 好了
    Okay.
    
    129
    00:04:30,240 --> 00:04:31,160
    # 打成上劲儿
    Beat and mix it until fully combined.
    
    130
    00:04:31,880 --> 00:04:33,800
    # 国宴菜 标准
    State banquet dish, standard.
    
    131
    00:04:34,160 --> 00:04:36,280
    # 菜心也要吸干水分
    We need to drain the choy sum as well.
    
    132
    00:04:36,280 --> 00:04:36,520
    # 是吧
    Right.
    
    133
    00:04:36,520 --> 00:04:38,840
    # 尤其菜心的头这部分
    Especially the water in the stalks.
    
    134
    00:04:40,160 --> 00:04:41,440
    # 要把它吸干水分
    Remove all the water.
    
    135
    00:04:41,440 --> 00:04:43,080
    # 不吸干它不好沾啊
    wet stalks are harder to combine (with the stuffing).
    
    136
    00:04:43,440 --> 00:04:44,480
    # 稀汤挂水的
    Too watery
    
    137
    00:04:44,480 --> 00:04:46,120
    # 搁淀粉馅上去
    Sprinkle some starch powder,
    
    138
    00:04:46,720 --> 00:04:47,920
    # 它不会掉下来
    so it won’t fall off.
    
    139
    00:04:48,440 --> 00:04:50,240
    # 这事就快差不离了
    Almost there.
    
    140
    00:04:50,240 --> 00:04:51,320
    # 差不离咯
    Almost there.
    
    141
    00:04:51,600 --> 00:04:53,440
    # 这是这全是老活
    These are the traditions.
    
    142
    00:04:53,720 --> 00:04:55,200
    # 老宴会菜
    An old dish from the state banquet.
    
    143
    00:04:55,200 --> 00:04:58,040
    # 香菇咕咚咕咚也差不多了
    The shiitake mushrooms are almost done.
    
    144
    00:04:58,080 --> 00:04:59,640
    # 该剂虾胶了吧大爷
    Let’s squeeze the minced shrimps, Da Ye.
    
    145
    00:05:00,080 --> 00:05:00,480
    # 一个
    One.
    
    146
    00:05:02,280 --> 00:05:03,080
    # 两个
    Two.
    
    147
    00:05:03,440 --> 00:05:05,800
    # 挤这丸子呢手就有准了
    So much skills in the hands while squeezing the shrimp balls.
    
    148
    00:05:05,800 --> 00:05:07,240
    # 大小都一样
    Same sizes.
    
    149
    00:05:07,480 --> 00:05:09,000
    # 这是几十年的工作经验
    This is many years of experience.
    
    150
    00:05:09,520 --> 00:05:09,960
    # 看着啊
    Look.
    
    151
    00:05:10,400 --> 00:05:12,240
    # 拿一小板 抹点油
    Put some oil on.
    
    152
    00:05:12,240 --> 00:05:14,360
    # 其实在家里头用勺也可以
    You can also use a spoon at home.
    
    153
    00:05:14,560 --> 00:05:15,800
    # 如果说没有小竹坯子的话
    If you don’t have this little baboon tool.
    
    154
    00:05:15,800 --> 00:05:16,120
    # 对
    Yes.
    
    155
    00:05:16,680 --> 00:05:18,520
    # 要光滑饱满
    Smooth and chubby.
    
    156
    00:05:18,560 --> 00:05:20,240
    # 要鱼肉更白
    It would be whiter if you are using fish.
    
    157
    00:05:20,240 --> 00:05:21,320
    # 鱼肉鸡腻子
    A mixture of fish and chick mince
    
    158
    00:05:21,360 --> 00:05:22,240
    # 而且还更细腻
    makes it finer.
    
    159
    00:05:22,240 --> 00:05:23,560
    # 但是鱼丸子有一个问题
    But there is one problem with fish balls.
    
    160
    00:05:23,600 --> 00:05:25,440
    # 蒸的时候火不能太旺了
    Don’t put the flame too hot when steaming them.
    
    161
    00:05:25,920 --> 00:05:27,600
    # 这鱼丸子一蒸跟马蜂窝似的
    There will be a lot of holes on the fish balls.
    
    162
    00:05:27,600 --> 00:05:28,680
    # 这真漂亮大爷
    This is so beautiful, Da Ye.
    
    163
    00:05:28,680 --> 00:05:29,280
    # 漂亮吧
    Beautiful, right?
    
    164
    00:05:29,840 --> 00:05:30,520
    # 待会你看
    You will see,
    
    165
    00:05:30,520 --> 00:05:32,360
    # 再点上火腿末更漂亮
    It is even prettier after the ham is added.
    
    166
    00:05:32,440 --> 00:05:33,600
    # 为什么要点点火腿末
    Why do we need to add some ham?
    
    167
    00:05:34,000 --> 00:05:35,240
    # 因为这菜很清淡
    Because this dish is quite light.
    
    168
    00:05:35,640 --> 00:05:37,880
    # 当你吃着一点火腿末的时候
    When you taste the ham mince,
    
    169
    00:05:37,880 --> 00:05:40,560
    # 又火腿的那种咸香
    The ham gives a savory note.
    
    170
    00:05:41,120 --> 00:05:42,760
    # 对有鲜味 有香味
    True, taste savory, and smells good.
    
    171
    00:05:43,720 --> 00:05:44,800
    # 火腿呢
    For the ham,
    
    172
    00:05:45,280 --> 00:05:47,000
    # 搁点黄酒搁点葱姜给蒸一下
    steam it with some huangjiu rice wine, spring onions and ginger.
    
    173
    00:05:47,520 --> 00:05:49,280
    # 蒸完了怎么保存呢
    How do we keep it after it’s steamed?
    
    174
    00:05:49,320 --> 00:05:50,560
    # 把它肥的去掉
    Trim off the fat.
    
    175
    00:05:50,560 --> 00:05:52,560
    # 找一个小罐
    Find a little jar.
    
    176
    00:05:52,880 --> 00:05:55,640
    # 放点咱们植物油给它封上
    Seal it with some vegetable oil.
    
    177
    00:05:56,280 --> 00:05:58,640
    # 什么时候用把油一冲接着用
    Rinse off the oil before you use it.
    
    178
    00:05:58,680 --> 00:06:01,120
    # 但火腿买来一定要是蒸熟
    Ham must be fully steamed after purchased.
    
    179
    00:06:01,240 --> 00:06:02,040
    # 火腿末
    Minced ham.
    
    180
    00:06:02,360 --> 00:06:03,680
    # 火腿有几个部位啊
    What are the different parts for hams?
    
    181
    00:06:04,320 --> 00:06:06,320
    # 最好的是上腰峰
    Upper loan is the best.
    
    182
    00:06:06,320 --> 00:06:07,280
    # 那块肉特别红
    It is a very red piece.
    
    183
    00:06:08,200 --> 00:06:10,520
    # 真正好火腿那都是好几年啊
    The real good ham is usually ripened for years.
    
    184
    00:06:11,920 --> 00:06:13,640
    # 画龙点睛
    Make the finishing point.
    
    185
    00:06:14,880 --> 00:06:15,440
    # 这就好看了
    Making it looking good.
    
    186
    00:06:16,560 --> 00:06:17,760
    # 这蒸的时间很短
    The steam time is short.
    
    187
    00:06:17,760 --> 00:06:19,440
    # 三 分钟开锅三分钟
    3 minutes after the water boils.
    
    188
    00:06:21,000 --> 00:06:23,000
    # 找着教材书上的感觉了
    A textbook dish.
    
    189
    00:06:23,240 --> 00:06:25,280
    # 应该说就我知道的
    From what I know,
    
    190
    00:06:25,760 --> 00:06:26,680
    # 有50年
    It has been 50 years,
    
    191
    00:06:27,840 --> 00:06:29,080
    # 就说我50年前
    50 years ago,
    
    192
    00:06:29,560 --> 00:06:30,640
    # 就我来到饭店
    When I started to work at (Beijing) Hotel.
    
    193
    00:06:31,760 --> 00:06:32,760
    # 就有这道菜
    This dish has already existed.
    
    194
    00:06:32,800 --> 00:06:33,560
    # 锅开了
    The water is boiling.
    
    195
    00:06:33,720 --> 00:06:35,920
    # 您慢点大爷 锅边儿烫
    Slowly Da Ye. The pot is burning.
    
    196
    00:06:37,160 --> 00:06:40,040
    # 这边蒸着 这边把冬菇
    While this is steaming, let’s
    
    197
    00:06:40,200 --> 00:06:41,000
    # 也勾出来
    make a slurry for the mushrooms.
    
    198
    00:06:41,560 --> 00:06:44,280
    # 葱姜挑出去 吃其味不见其物
    Take out the spring onions and ginger. We only need their flavour.
    
    199
    00:06:44,560 --> 00:06:45,800
    # 淀粉勾芡
    Make a slurry with corn starch.
    
    200
    00:06:45,800 --> 00:06:46,640
    # 水淀粉
    Here’s the slurry.
    
    201
    00:06:49,440 --> 00:06:50,480
    # 好了
    Done.
    
    202
    00:06:50,480 --> 00:06:51,160
    # 菜就熟了
    It is now cooked.
    
    203
    00:06:51,240 --> 00:06:51,600
    # 行了
    Fine.
    
    204
    00:06:51,840 --> 00:06:53,760
    # 明油亮芡儿
    Some finishing oil to brighten the slurry.
    
    205
    00:06:54,680 --> 00:06:55,560
    # 你看我这好了啊
    Look, I’m finishing the dish here.
    
    206
    00:06:55,800 --> 00:06:57,080
    # 嘿 一蒸倍儿漂亮啊大爷
    Hey, so pretty once it is steamed, Da Ye.
    
    207
    00:06:57,480 --> 00:06:58,000
    # 还一白汁呢
    There’s also a white source
    
    208
    00:06:58,200 --> 00:06:58,720
    # 对
    Yes.
    
    209
    00:06:59,720 --> 00:07:01,760
    # 什么细节都不能少
    We can’t miss any detail.
    
    210
    00:07:02,360 --> 00:07:05,720
    # 白汁呢是用好鸡汤清鸡汤
    Using good chicken stock, clear chicken stock, to make the white sauce.
    
    211
    00:07:06,480 --> 00:07:07,840
    # 盐 搁点糖
    Salt, add some sugar.
    
    212
    00:07:08,440 --> 00:07:09,720
    # 胡椒粉
    White pepper powder.
    
    213
    00:07:10,000 --> 00:07:10,800
    # 先调一汁
    Mix first.
    
    214
    00:07:11,120 --> 00:07:12,120
    # 米汤芡儿
    Looks like rice soup.
    
    215
    00:07:12,120 --> 00:07:12,840
    # 玻璃芡儿
    Clear slurry.
    
    216
    00:07:14,240 --> 00:07:14,920
    # 好了
    Done.
    
    217
    00:07:14,960 --> 00:07:17,080
    # 要是有鸡油来点鸡油
    Add some chicken oil if you have any.
    
    218
    00:07:17,600 --> 00:07:18,560
    # 鸡油亮啊
    Chicken oil makes it shiny.
    
    219
    00:07:18,600 --> 00:07:19,040
    # 对
    Yes.
    
    220
    00:07:19,360 --> 00:07:20,280
    # 出锅了
    Out of the pot.
    
    221
    00:07:20,520 --> 00:07:21,280
    # 走着
    Let’s go.
    
    222
    00:07:21,840 --> 00:07:23,160
    # 出水见芙蓉
    Like lotus flowers just out of water.
    
    223
    00:07:23,920 --> 00:07:24,760
    # 浇白汁啊
    Pour the white sauce over.
    
    224
    00:07:25,440 --> 00:07:27,720
    # 浇完这汁呢这虾才能亮
    The shrimps are sparkling after the sauce is poured over.
    
    225
    00:07:30,160 --> 00:07:31,400
    # 老菜还是鲜啊
    Traditional dish is delicious.
    
    226
    00:07:31,400 --> 00:07:32,520
    # 菜心呢也给点儿味儿
    The choy sum adds flavours as well.
    
    227
    00:07:33,760 --> 00:07:34,560
    # 该香菇了
    Mushrooms.
    
    228
    00:07:36,840 --> 00:07:37,520
    # 筷子
    Chopsticks.
    
    229
    00:07:41,920 --> 00:07:43,200
    # 知我者二伯也
    Er Bai knows me the best.
    
    230
    00:07:43,960 --> 00:07:46,720
    # 这个帽儿一定要朝上 得了
    The caps must face up. Done.
    
    231
    00:07:47,280 --> 00:07:48,960
    # 菌中鲜海中鲜
    The umami of the mushrooms and the umami of the seafood.
    
    232
    00:07:50,640 --> 00:07:51,440
    # 这地道啊
    Authentic.
    
    233
    00:07:52,840 --> 00:07:54,800
    # 二伯您尝尝
    Er Bai, please have a try.
    
    234
    00:07:54,800 --> 00:07:57,200
    # 给我
    Give it to me.
    
    235
    00:07:57,200 --> 00:07:57,840
    # 先吃虾
    Shrimps first.
    
    236
    00:08:00,560 --> 00:08:01,160
    # 哎
    oh
    
    237
    00:08:01,440 --> 00:08:02,680
    # 这虾Q弹
    The shrimp is bouncy.
    
    238
    00:08:03,400 --> 00:08:04,520
    # 鲜香无比
    Incomparably delicious.
    
    239
    00:08:05,040 --> 00:08:05,440
    # 是不是
    Isn’t it?
    
    240
    00:08:05,440 --> 00:08:07,040
    # 颜色漂亮
    Beautiful colour.
    
    241
    00:08:07,120 --> 00:08:08,240
    # 这虾胶打的好
    The minced shrimps are very well made.
    
    242
    00:08:08,280 --> 00:08:09,400
    # 油菜碧绿
    The choy sum is green.
    
    243
    00:08:10,040 --> 00:08:11,440
    # 清鲜爽口
    Crisp and refreshing.
    
    244
    00:08:13,200 --> 00:08:14,920
    # 这香菇蒸的真是入味儿
    The flavour penetrated the mushrooms very well.
    
    245
    00:08:15,240 --> 00:08:16,840
    # 菌香味儿非常足
    The flavour of the mushroom itself is very strong.
    
    246
    00:08:17,040 --> 00:08:17,720
    # 层次感
    Goo layering of flavours.
    
    247
    00:08:17,840 --> 00:08:19,520
    # 能吃出三种不同的味道
    You can taste three different flavours.
    
    248
    00:08:20,280 --> 00:08:21,360
    # 虾胶的味儿
    Flavour of the minced shrimps.
    
    249
    00:08:21,640 --> 00:08:23,640
    # 油菜的清香可口
    Fresh taste of the choy sum.
    
    250
    00:08:23,640 --> 00:08:24,960
    # 香菇这菌香味
    Aroma from the mushrooms.
    
    251
    00:08:25,920 --> 00:08:26,520
    # 倍儿浓郁
    Very rich taste.
    
    252
    00:08:26,600 --> 00:08:27,560
    # 三种食材
    Three ingredients
    
    253
    00:08:27,680 --> 00:08:28,600
    # 合为一体
    fused into one dish.
    
    254
    00:08:29,520 --> 00:08:30,320
    # 融合的好
    Good fusion.
    
    255
    00:08:30,320 --> 00:08:31,040
    # 这就是什么
    Guess what
    
    256
    00:08:31,080 --> 00:08:31,720
    # 大爷
    Da Ye
    
    257
    00:08:31,960 --> 00:08:32,920
    # 还原
    re-creating
    
    258
    00:08:33,000 --> 00:08:35,840
    # 50年前的北京饭店的国宴菜
    a state banquet dish made in Beijing Hotel 50 years ago
    
    259
    00:08:35,840 --> 00:08:37,720
    # 怕我们忘了本不忘初心
    is a reminder for us to remain true to our original aspiration.
    
    260
    00:08:38,120 --> 00:08:40,120
    # 最后有一句话向大爷学习
    We need to learn from Da Ye.
    
    261
    00:08:40,120 --> 00:08:40,880
    # 向大爷致敬
    Paying my respect to Da Ye.
    
    262
    00:08:41,880 --> 00:08:42,680
    # 谢谢二伯
    Thank you Er Bai.
    
    263
    00:08:43,080 --> 00:08:43,440
    # 大爷
    Da Ye.
    
    264
    00:08:43,480 --> 00:08:44,440
    # 一菜
    One dish,
    
    265
    00:08:44,480 --> 00:08:45,360
    # 三种吃法
    three ways to eat.
    
    266
    00:08:45,360 --> 00:08:46,400
    # 菌类的菌中鲜
    The umami of the mushrooms.
    
    267
    00:08:46,440 --> 00:08:47,560
    # 虾有海中鲜
    The umami of the shrimps.
    
    268
    00:08:47,640 --> 00:08:49,240
    # 还有油菜的爽脆
    And the crispy vegetables.
    
    269
    00:08:49,320 --> 00:08:50,440
    # 又学一招大爷
    I’m learning new skills from Da Ye again.
    
    270
    00:08:51,000 --> 00:08:53,080
    # 大美中国菜 大国工匠
    Great Chinese cuisine, great chef.
    
    271
    00:08:53,440 --> 00:08:54,440
    # 给大爷点赞
    Give Da Ye a thumb-up.
    
    272
    00:08:54,440 --> 00:08:55,360
    # 谢谢刚强
    Thank you Gang Qiang.
    
    273
    00:08:56,280 --> 00:08:57,080
    # 我发现你现在
    I found that
    
    274
    00:08:57,560 --> 00:08:59,800
    # 比我还会夸人啊
    now you are better at praising people then me.
    
    275
    00:09:00,000 --> 00:09:00,560
    # 好
    Good.
    
    276
    00:09:10,000 --> 00:09:12,160
    # 大多数菜肴都需要过油
    Oil is needed a lot in many dishes.
    
    277
    00:09:12,160 --> 00:09:13,240
    # 家庭日常的烹饪
    In everyday cooking,
    
    278
    00:09:13,240 --> 00:09:14,600
    # 还是很心疼油的
    it feels bad to use too much oil,
    
    279
    00:09:14,600 --> 00:09:15,880
    # 然后就想问一下
    So, the question is
    
    280
    00:09:15,880 --> 00:09:19,040
    # 平时油循环使用几次比较适宜
    how many times can we reuse cooking oil
    
    281
    00:09:19,200 --> 00:09:20,040
    # 在家里边
    at home?
    
    282
    00:09:20,080 --> 00:09:21,360
    # 因为大爷在家里
    I often cook
    
    283
    00:09:21,360 --> 00:09:22,280
    # 也经常做饭
    at home.
    
    284
    00:09:22,320 --> 00:09:23,280
    # 也会
    And usually
    
    285
    00:09:23,360 --> 00:09:24,400
    # 碰到这种同样的问题
    I would encounter the same problem.
    
    286
    00:09:24,400 --> 00:09:25,360
    # 比如说
    For instance,
    
    287
    00:09:25,520 --> 00:09:26,960
    # 我们今天要炸鱼
    we need to try fish today.
    
    288
    00:09:27,480 --> 00:09:29,600
    # 炸完这鱼的一个油
    After the oil is used,
    
    289
    00:09:29,720 --> 00:09:31,560
    # 让它控一控
    let it sit for a while.
    
    290
    00:09:31,560 --> 00:09:32,560
    # 沉淀一下
    to sediment.
    
    291
    00:09:32,920 --> 00:09:34,440
    # 然后弄个油篦子
    Then, use a oil strainer
    
    292
    00:09:34,880 --> 00:09:36,680
    # 倒到一个小的小碗里头
    pour the oil into a small bowl.
    
    293
    00:09:37,760 --> 00:09:39,000
    # 就搁起来了
    keep it there.
    
    294
    00:09:39,240 --> 00:09:41,360
    # 这个等下次再炸鱼的时候
    When you need to fry fish again later,
    
    295
    00:09:41,840 --> 00:09:42,880
    # 再添点油
    add some fresh oil to it,
    
    296
    00:09:42,880 --> 00:09:43,880
    # 再继续炸.
    then use it again.
    
    297
    00:09:44,280 --> 00:09:45,600
    # 这儿能炸五六次就可以了
    In this way, the oil can be reused for five to six times.
    
    298
    00:09:45,680 --> 00:09:46,960
    # 五六次没问题哈
    Five to six times without any problems.
    
    299
    00:09:47,240 --> 00:09:49,320
    # 这个油是专门炸鱼的油
    This oil is used for frying fish only.
    
    300
    00:09:49,400 --> 00:09:50,400
    # 它也不会不健康了
    Is this unhealthy?
    
    301
    00:09:50,400 --> 00:09:51,320
    # 没有
    No,
    
    302
    00:09:51,560 --> 00:09:52,680
    # 这个油只要不变色
    as long as the colour of the oil doesn’t change.
    
    303
    00:09:52,680 --> 00:09:53,840
    # 比如说我一下油
    For example, say I’m reusing the oil,
    
    304
    00:09:53,840 --> 00:09:55,720
    # 这鱼一下锅一炸
    If the fish turns black
    
    305
    00:09:55,880 --> 00:09:56,800
    # 这鱼就黑了
    while frying,
    
    306
    00:09:56,880 --> 00:09:59,280
    # 这说明这油就不行了
    this means the oil cannot be used anymore.
    
    307
    00:09:59,280 --> 00:10:00,480
    # 只要它不变色
    As long as the colour doesn’t change,
    
    308
    00:10:00,600 --> 00:10:01,720
    # 我们再添点新油
    We can add some fresh oil to it,
    
    309
    00:10:01,760 --> 00:10:03,000
    # 就一点问题没有
    This would have no problem at all.
    
    310
    00:10:03,000 --> 00:10:05,680
    # 但是比如我们要炸个素丸子
    But, if we want to fry vegetarian meatballs,
    
    311
    00:10:05,720 --> 00:10:06,840
    # 炸个油饼
    Or a youbing (deep-fried cake,
    
    312
    00:10:06,840 --> 00:10:07,080
    # 是吧
    right,
    
    313
    00:10:07,080 --> 00:10:07,680
    # 炸的油
    the oil needed for that
    
    314
    00:10:07,720 --> 00:10:09,160
    # 这油就比较多
    is quite a lot.
    
    315
    00:10:09,400 --> 00:10:10,960
    # 这油多了怎么办呢
    So what can we do if there’s a lot of oil?
    
    316
    00:10:11,000 --> 00:10:12,560
    # 因为它炸的全是素的
    Because everything that has been fried in these oil are vegetarian,
    
    317
    00:10:13,160 --> 00:10:14,680
    # 我们在炒菜当中
    (the oil can be reused) when we are making stir-fried dishe.
    
    318
    00:10:14,880 --> 00:10:15,960
    # 炒一些肉菜
    Like stir frying a meat dish,
    
    319
    00:10:16,680 --> 00:10:18,760
    # 或者烧个鱼或者做什么
    or cooking a fish
    
    320
    00:10:18,760 --> 00:10:21,120
    # 我们添加点油
    We could reuse some that oil.
    
    321
    00:10:21,320 --> 00:10:22,800
    # 因为它是炸过菜的油
    Because the oil has been used to fry vegetables,
    
    322
    00:10:22,800 --> 00:10:23,480
    # 它香
    it is very aromatic.
    
    323
    00:10:23,640 --> 00:10:26,840
    # 逐渐的带着就用进去了
    We can use it as we cook.
    
    324
    00:10:27,080 --> 00:10:28,720
    # 另外我们还可以
    We could also use,
    
    325
    00:10:29,440 --> 00:10:30,240
    # 比如有那种
    For example,
    
    326
    00:10:30,320 --> 00:10:31,480
    # 棉纸
    paper towers
    
    327
    00:10:31,520 --> 00:10:32,320
    # 是吧
    right,
    
    328
    00:10:32,360 --> 00:10:33,680
    # 给它过滤一下
    to have the oil filtered.
    
    329
    00:10:33,960 --> 00:10:37,280
    # 它的颜色也会会好一点
    The colour of the oil will be better.
    
    330
    00:10:37,960 --> 00:10:39,360
    # 这个
    In this way,
    
    331
    00:10:39,480 --> 00:10:41,240
    # 也是用五六次就可以了
    the oil could also be used for five to six times.
    
    
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  • weixin_39719749 weixin_39719749 4月前

    谢谢认领!请在 48 小时内完成翻译。

    完成翻译后,请将完整稿件复制并回复到本 issue。 参考: 翻译及投稿步骤 翻译守则 往期翻译

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  • weixin_39520204 weixin_39520204 4月前

    认领

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  • weixin_39719749 weixin_39719749 4月前

    以下为部分词汇翻译提示,根据对译表生成

    | 中文 | English | 备注 | 参考 | | ---- | ------- | ---- | ---- | | 香菇 | shiitake mushroom | | | 大爷 | Da Ye | | | 二伯 | Er Bai | | | 师父 | master | 注意不是"师傅" | | 老抽 | dark soy sauce | | | 黄酒 | huangjiu rice wine | | | 焯水 | parboil | 主要用于生肉焯水去除异味血水 | | 焯水 | blanch | 主要用于蔬菜等快速烫熟 | | 淀粉 | starch | | | 脆 | crispy | 指物理性质上的容易碎裂,例如煎/烤后食物的酥脆;注意不要和 crunchy 混用 | | 脆 | crunchy | 指口感上的爽脆,可以用于形容多汁或有一定韧性的物体;注意不要和 crispy 混用 | | 肉鸡 | broiler chicken | | | 鲜味 | umami taste | 两种翻译皆可 | | 鲜味 | savory taste | 两种翻译皆可 | | 香味 | aroma | | | 植物油 | vegetable oil | | | 勾芡 | add slurry | slurry 在烹饪语境下可以专指水淀粉 | 链接 | 水淀粉 | slurry | slurry 在烹饪语境下可以专指水淀粉 | 链接 | 入味 | flavor penetration | | | 层次感 | layering of ... | | | 油饼 | youbing (deep-fried cake) | |

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