weixin_39520775
2020-12-09 14:29 阅读 4

[老饭骨] 二伯糖醋鱼 - https://www.youtube.com/watch?v=D6XF8uxwwJg

视频链接:https://www.youtube.com/watch?v=D6XF8uxwwJg

请翻译以下全部内容


标题(翻译主要意思即可,不要超过 100 个字符)
【国宴大师•二伯糖醋鱼】糖醋鱼“酥脆”的看家秘诀大公开!酸甜可口,家宴硬菜赶紧学起来!

简介
小友们好,二伯今天给大家带来一道家宴硬菜——糖醋鱼!
学会了这道菜,以后再有什么家庭聚餐,第一大厨的称号就是你的了!
为了教小友们这道菜,二伯可是把老师傅们看家的本领都传授给大家了,小友们可要记好笔记看仔细咯!
就是锅有点小,大家在家里做鱼记得选择适合的大小。
还有炸的时候注意应该提溜着炸,二伯这鱼的造型稍微有点“翻车”😁
不过这味道确实没的说,加入了百香果和西柚和醪糟,使糖醋鱼的口感层次更加丰富。
小友们还想看老饭骨们做什么菜呢,欢迎来评论区告诉我们!

# import intro 稿件内请原样保留此行

字幕
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小魏师父考考你

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是直刀下还是坡一点

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师兄你说 我看你怎么说

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应该是先直刀后坡刀呗

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别应该啊

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下刀了 这是关键

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刀工一致 起来了是吧

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小魏看这鱼 看这汁儿多亮

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吃这条鱼真是不白活一回

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有鲤鱼 有西柚 有百香果

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有醪糟 有米醋

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葱末 咱再切点姜

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没蒜糖醋就不提味

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好啦 小料切好啦

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我们这时候就手把汁儿就调出来了

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其实为什么搁点盐

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这糖醋鱼你看还没少搁吧

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它必须得搁

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师父跟我们讲盐是定味的

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米醋 量很大 一勺多点了

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糖 搁进去

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够吗师父 不够再来点

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糖醋糖醋 糖在第一

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为什么好多人做这鱼不好吃

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做糖醋的东西

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你一定要大糖大醋

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怕糖尿病人吃不了

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糖尿病人他都不吃这个

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吃这个的人他就要求

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味道一定要达到味道标准

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哪家也不能天天吃糖醋

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咱们拿一点酱油 调点颜色

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这颜色还浅点

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你看这回咱把葱姜米都搁进去

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要老抽吗师父 来点

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让味道释放出来是吧

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颜色还稍微浅一点 再来点(老抽)

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然后我们用点开水 激一下

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这鱼改改刀吧  这边烧着开水

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你要是我们清蒸鱼 干烧鱼

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这都剌个燕尾 这都得去掉

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但是糖醋鱼就不能去

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这就是规矩 这就是讲究

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小魏师父考考你

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是直刀下呢还是坡一点

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应该是先直刀后坡刀吧

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里头还得剌一刀

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我感觉师兄这个说法有点靠谱

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我赞同

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小魏讲话说的对

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就直刀下去 直刀下去 马上就坡

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坡到最后贴着骨头来一刀

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这么大差不多了有三指

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贴着骨头走

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你看见没有 刀工一致 起来了

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姜给它入了味

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剩点葱都没事

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料酒 够么 够

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去去腥味 然后里边也是

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盐 

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腌个二十分钟就足矣

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这边腌着这边和糊

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师父汁儿我给调了吧

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水烧开了 倒里边

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先把它攉拢开

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来点酱油

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这回差不多了

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为什么这么调汁不在锅里调啊

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葱姜煸出来它就煸出味了

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它不需要煸味

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它需要在这汁里边

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它吸附这汁把葱姜蒜带出来

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它托着这糖醋鱼走

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你要是稍微一煸

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葱姜味全释放出来了

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那味道就有点别扭

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不鲜了是吧 就夺它本身的鲜味

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夺糖醋味

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腌的差不多 二十分钟了

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和糊咱再哪儿和啊

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找一个盆 开水呢

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这是什么粉子师父 玉米粉就行

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生粉行么 生粉不好

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生粉适合勾芡

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玉米淀粉 这就差不多了

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这个水开了么 开了倒这里面

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跟我们做的有点不一样啊师父

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没见过这种糊啊师父

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一会你就明白了

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一般的都全是这种生糊

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这是生粉还是玉米淀粉

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玉米淀粉 都是一样的东西

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其实这就是关键是吧

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生熟糊 这就是亮点

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这样吃完了以后

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脆皮糊有层次感了 层次感就出来了

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这种技法是传统的技法吗

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这都是过去老师傅

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人家看家的东西人不愿意传

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再来点水

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其实这种精华的东西

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博大精深 它有它的道理

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刚才是什么样

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刚才你看它拿不起来

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现在就非常听话

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其实好多人都不知道这个

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解密呢您是解密呢

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再来点油 好 差不多了

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差不多吧 差不多

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你看坐上油咱们可以

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先让油预热

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你看这个糊多听话  让它自然流下来

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里边没挂上

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孙勇你要是用这糊的话

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你应该怎么做啊

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弄熟面(淀粉)弄开水烫面(淀粉)

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说实话我从来没用过

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差不多了吧 差不多了

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放锅里了 这糊真棒

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这条鱼有点大师父

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提醒网友 在家里买鱼的时候

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一定要买小点

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今天这鱼是二斤半左右

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我觉得家里有一斤八两就合适

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捞出来油温高了再升一下

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这边可以 这边你托了底下了

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鱼应该是提溜着这么炸

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不能(躺着)搁锅里炸

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搁锅里炸就不对了

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但这糊真棒

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那天梅师哥还说呢

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师父做那个鸡丁 用生熟糊

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试了一下在家

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那种酥度那种口感完全不一样

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这形状还行 这是第二遍了

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炸几遍啊咱这个

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提油温再炸一遍就齐了

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一般是三遍

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这尾巴都粘上了 这锅太小

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鱼有点大

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师父这油温够高了吧 这油温够高了

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再复炸一下

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你看看  已经特别酥脆了

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听这声 嘎巴嘎巴的

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吃到嘴里也是嘎巴嘎巴的是吧师父

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你看永远都不皮

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成型了 炸了三遍网友们

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搁盘儿里头 漂亮

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下一步该炒汁了 这是关键

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你看还有一老传统

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湿毛巾轻轻的蘸一下

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你听听 咔吧咔吧的

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咔吧咔吧脆 让它好入味

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油温必须得够网友们

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你看炸这鱼

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这糊 嘎巴嘎巴脆 这糊真是好

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但是在我这基础上

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你们应该少搁糊(熟糊)

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熟糊有点多了 我就给你们做一模板

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咱有百分之十就够

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我加了百分之二十

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所以这东西就有点厚了

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最后觉得还是真诚的告诉网友吧

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百分之十合适

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什么都有比例是吧

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油温行啦 不行不行

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一定要冒烟 冒大烟 冒青烟

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得油温特别够 得够一下烹起来

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这边还坐着一个锅

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坐着油 待会浇一下

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这就差不多了

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关键时刻来

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漂亮 关键时刻

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赶紧勾芡

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差不多了

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您那醪糟还没搁呢师父

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什么时候搁啊 呲完油以后

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就这么玩

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这(醪糟)搁里头

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与众不同的糖醋汁 加上醪糟

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这糖醋鱼

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冒泡儿啦

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这糖醋鱼汁颜色绝了

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真好

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西柚 百香果

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香啊

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百香果

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再一浇

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小魏看这鱼 看这汁多亮

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颜色金黄

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好吃的鱼已经出锅了

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糖醋味浓郁 回味悠长

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师父辛苦棒棒的

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经典时刻来到了 这汁晶莹剔透

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你先尝个汁儿 都不用吃鱼

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鱼都没问题 先尝尝汁

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好嘞谢谢师父

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糟香四射 有百香果

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我在这都闻见特别香

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地道 凉了以后你看汁儿汁

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来孙勇你从这掰一块

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掰一块蘸点汁尝一下

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00:09:29,080 --> 00:09:30,600
嘎巴脆听到吗

224
00:09:30,600 --> 00:09:33,720
听得到声音吗 一定要这种效果

225
00:09:33,720 --> 00:09:35,120
你看师兄

226
00:09:35,120 --> 00:09:38,160

227
00:09:38,160 --> 00:09:40,840
一定要包着嘴嚼 香味四射

228
00:09:40,840 --> 00:09:42,240
用鼻孔出气

229
00:09:42,240 --> 00:09:45,400
它那不是艮的 那糊是酥脆酥脆

230
00:09:45,400 --> 00:09:47,880
你听这声音

231
00:09:48,520 --> 00:09:51,160
鱼很嫩外边很酥脆 外焦里嫩

232
00:09:51,160 --> 00:09:52,400
这就是它独特的糊

233
00:09:52,400 --> 00:09:55,840
糖醋味适中 回味悠长

234
00:09:55,840 --> 00:09:58,920
百香果飘香

235
00:09:58,920 --> 00:10:02,000
而且还有糟的香气

236
00:10:02,000 --> 00:10:03,920
复合味特别浓

237
00:10:03,920 --> 00:10:06,000
吃这道鱼 这叫不白活一回

238
00:10:06,000 --> 00:10:07,920
感谢师父 谢谢师父

239
00:10:07,920 --> 00:10:08,880
又学东西了

240
00:10:08,880 --> 00:10:11,640
又吃好吃的了跟着师父

241
00:10:11,640 --> 00:10:12,600
在这个特殊时期

242
00:10:12,600 --> 00:10:16,480
你们哥俩跟网友说句话吧

243
00:10:17,320 --> 00:10:18,080
师兄你来

244
00:10:18,080 --> 00:10:20,200
我表达能力比较差 师兄你代表

245
00:10:20,200 --> 00:10:21,760
我也说不好

246
00:10:22,720 --> 00:10:23,680
好吃的味道

247
00:10:23,680 --> 00:10:24,720
传统的技艺

248
00:10:24,720 --> 00:10:26,680
年代的回味

249
00:10:26,680 --> 00:10:27,680
祝我们的国家

250
00:10:27,680 --> 00:10:29,960
YQ马上就要过去了

251
00:10:29,960 --> 00:10:32,040
肯定会过去

252
00:10:32,600 --> 00:10:35,520
祝网友们身体健康 万事如意

253
00:10:36,400 --> 00:10:36,800
好

# import ending.srt 00:10:39,000 稿件内请原样保留此行

该提问来源于开源项目:immoonancient/YTSubtitles

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11条回答 默认 最新

  • weixin_39719749 weixin_39719749 2020-12-09 14:29

    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 | | ---- | ------- | ---- | ---- | | 国宴大师 | State Banquet Master Chef | 老饭骨频道子栏目 | | 二伯 | Er Bai | | | 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 |

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  • weixin_39712724 weixin_39712724 2020-12-09 14:29

    认领

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  • weixin_39719749 weixin_39719749 2020-12-09 14:29

    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_39712724 weixin_39712724 2020-12-09 14:29

    标题(翻译主要意思即可,不要超过 100 个字符) 【国宴大师•二伯糖醋鱼】糖醋鱼“酥脆”的看家秘诀大公开!酸甜可口,家宴硬菜赶紧学起来! [Master Chefs • Er Bai Sweet Sour Fish] Show you the secret of making the fish coating crispy! Sour and Sweet, try this feast quality dish in home!

    简介 小友们好,二伯今天给大家带来一道家宴硬菜——糖醋鱼! 学会了这道菜,以后再有什么家庭聚餐,第一大厨的称号就是你的了! 为了教小友们这道菜,二伯可是把老师傅们看家的本领都传授给大家了,小友们可要记好笔记看仔细咯! 就是锅有点小,大家在家里做鱼记得选择适合的大小。 还有炸的时候注意应该提溜着炸,二伯这鱼的造型稍微有点“翻车”😁 不过这味道确实没的说,加入了百香果和西柚和醪糟,使糖醋鱼的口感层次更加丰富。 小友们还想看老饭骨们做什么菜呢,欢迎来评论区告诉我们!

    Introduction Hello friends. Er Bai will show you how to make a feast quality dish today - sweet sour fish! After learning this dish, you will be easily titled as the best chef in any family dinners! In order to teach you how to make this dish, Er Bai shared the skills and secret of the coating. You may need to watch carefully and take some notes! Unfortunately, the pot is a bit too small, please remember to choose a right size fish when making it at home. Since the shape of Er Bai's fish is not quite ideal, it is better to hold the fish upside down in the air while frying the fish. However, it tastes great. With the passion fruit, grapefruit and Liaozao (ferment glutinuous rice with yeast), the sweet and sour fish has a more complex flavor and texture. If there are any other dishes you want to know how to make, please leave your comment in the comment area!

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  • weixin_39712724 weixin_39712724 2020-12-09 14:29

    bot, please upload

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  • weixin_39748183 weixin_39748183 2020-12-09 14:29
    字幕已编辑整合进主贴 1 00:00:00,000 --> 00:00:04,360 2 00:00:04,360 --> 00:00:05,440 小魏师父考考你 3 00:00:05,440 --> 00:00:07,200 是直刀下还是坡一点 4 00:00:07,200 --> 00:00:09,160 5 00:00:09,160 --> 00:00:12,240 师兄你说 我看你怎么说 6 00:00:12,240 --> 00:00:14,400 应该是先直刀后坡刀呗 7 00:00:14,400 --> 00:00:15,560 别应该啊 8 00:00:15,560 --> 00:00:17,520 下刀了 这是关键 9 00:00:17,520 --> 00:00:19,480 刀工一致 起来了是吧 10 00:00:19,480 --> 00:00:21,720 小魏看这鱼 看这汁儿多亮 11 00:00:21,720 --> 00:00:24,080 吃这条鱼真是不白活一回 12 00:00:24,080 --> 00:00:27,400 有鲤鱼 有西柚 有百香果 13 00:00:27,400 --> 00:00:29,640 有醪糟 有米醋 14 00:00:29,640 --> 00:00:32,880 葱末 咱再切点姜 15 00:00:32,880 --> 00:00:34,920 没蒜糖醋就不提味 16 00:00:34,920 --> 00:00:36,800 好啦 小料切好啦 17 00:00:36,800 --> 00:00:39,600 我们这时候就手把汁儿就调出来了 18 00:00:39,600 --> 00:00:41,400 其实为什么搁点盐 19 00:00:42,480 --> 00:00:44,320 这糖醋鱼你看还没少搁吧 20 00:00:44,320 --> 00:00:45,800 它必须得搁 21 00:00:45,800 --> 00:00:49,240 师父跟我们讲盐是定味的 22 00:00:49,240 --> 00:00:53,680 米醋 量很大 一勺多点了 23 00:00:55,480 --> 00:00:58,080 糖 搁进去 24 00:00:58,080 --> 00:01:00,160 够吗师父 不够再来点 25 00:01:00,160 --> 00:01:02,320 糖醋糖醋 糖在第一 26 00:01:02,320 --> 00:01:05,400 为什么好多人做这鱼不好吃 27 00:01:05,400 --> 00:01:06,480 做糖醋的东西 28 00:01:06,480 --> 00:01:08,920 你一定要大糖大醋 29 00:01:08,920 --> 00:01:11,240 怕糖尿病人吃不了 30 00:01:11,240 --> 00:01:13,360 糖尿病人他都不吃这个 31 00:01:13,360 --> 00:01:15,200 吃这个的人他就要求 32 00:01:15,200 --> 00:01:18,480 味道一定要达到味道标准 33 00:01:18,480 --> 00:01:21,160 哪家也不能天天吃糖醋 34 00:01:21,880 --> 00:01:25,760 咱们拿一点酱油 调点颜色 35 00:01:25,760 --> 00:01:27,200 这颜色还浅点 36 00:01:27,200 --> 00:01:29,600 你看这回咱把葱姜米都搁进去 37 00:01:29,600 --> 00:01:31,480 要老抽吗师父 来点 38 00:01:31,480 --> 00:01:34,760 让味道释放出来是吧 39 00:01:34,760 --> 00:01:37,320 颜色还稍微浅一点 再来点(老抽) 40 00:01:37,320 --> 00:01:40,120 然后我们用点开水 激一下 41 00:01:40,120 --> 00:01:42,360 这鱼改改刀吧 这边烧着开水 42 00:01:42,360 --> 00:01:46,040 你要是我们清蒸鱼 干烧鱼 43 00:01:46,040 --> 00:01:49,160 这都剌个燕尾 这都得去掉 44 00:01:49,160 --> 00:01:51,920 但是糖醋鱼就不能去 45 00:01:51,920 --> 00:01:54,960 这就是规矩 这就是讲究 46 00:01:54,960 --> 00:01:56,120 小魏师父考考你 47 00:01:56,120 --> 00:01:58,280 是直刀下呢还是坡一点 48 00:01:58,280 --> 00:02:00,480 应该是先直刀后坡刀吧 49 00:02:00,480 --> 00:02:02,080 里头还得剌一刀 50 00:02:02,080 --> 00:02:04,400 我感觉师兄这个说法有点靠谱 51 00:02:04,400 --> 00:02:05,440 我赞同 52 00:02:05,440 --> 00:02:07,240 小魏讲话说的对 53 00:02:07,240 --> 00:02:12,600 就直刀下去 直刀下去 马上就坡 54 00:02:12,600 --> 00:02:15,520 坡到最后贴着骨头来一刀 55 00:02:15,520 --> 00:02:18,560 这么大差不多了有三指 56 00:02:18,560 --> 00:02:24,200 57 00:02:24,200 --> 00:02:26,880 贴着骨头走 58 00:02:26,880 --> 00:02:30,400 你看见没有 刀工一致 起来了 59 00:02:30,400 --> 00:02:32,840 姜给它入了味 60 00:02:32,840 --> 00:02:34,720 剩点葱都没事 61 00:02:35,400 --> 00:02:38,280 料酒 够么 够 62 00:02:38,280 --> 00:02:40,400 去去腥味 然后里边也是 63 00:02:40,400 --> 00:02:44,240 盐 64 00:02:44,240 --> 00:02:46,560 腌个二十分钟就足矣 65 00:02:46,560 --> 00:02:48,240 这边腌着这边和糊 66 00:02:48,240 --> 00:02:49,880 师父汁儿我给调了吧 67 00:02:49,880 --> 00:02:52,360 水烧开了 倒里边 68 00:02:52,360 --> 00:02:56,120 69 00:02:56,120 --> 00:02:58,240 先把它攉拢开 70 00:02:58,240 --> 00:03:00,760 来点酱油 71 00:03:00,760 --> 00:03:03,280 72 00:03:03,280 --> 00:03:05,440 这回差不多了 73 00:03:05,440 --> 00:03:08,040 为什么这么调汁不在锅里调啊 74 00:03:08,040 --> 00:03:10,120 葱姜煸出来它就煸出味了 75 00:03:10,120 --> 00:03:11,280 它不需要煸味 76 00:03:11,280 --> 00:03:12,760 它需要在这汁里边 77 00:03:12,760 --> 00:03:16,080 它吸附这汁把葱姜蒜带出来 78 00:03:16,080 --> 00:03:18,120 它托着这糖醋鱼走 79 00:03:18,120 --> 00:03:19,360 你要是稍微一煸 80 00:03:19,360 --> 00:03:21,880 葱姜味全释放出来了 81 00:03:21,880 --> 00:03:24,200 那味道就有点别扭 82 00:03:24,200 --> 00:03:27,280 不鲜了是吧 就夺它本身的鲜味 83 00:03:27,280 --> 00:03:28,840 夺糖醋味 84 00:03:28,840 --> 00:03:31,920 腌的差不多 二十分钟了 85 00:03:31,920 --> 00:03:33,280 和糊咱再哪儿和啊 86 00:03:33,280 --> 00:03:36,920 找一个盆 开水呢 87 00:03:36,920 --> 00:03:39,240 这是什么粉子师父 玉米粉就行 88 00:03:39,240 --> 00:03:41,920 生粉行么 生粉不好 89 00:03:41,920 --> 00:03:44,720 生粉适合勾芡 90 00:03:46,240 --> 00:03:50,240 玉米淀粉 这就差不多了 91 00:03:51,200 --> 00:03:54,120 这个水开了么 开了倒这里面 92 00:03:55,320 --> 00:03:57,760 跟我们做的有点不一样啊师父 93 00:03:57,760 --> 00:04:00,040 没见过这种糊啊师父 94 00:04:00,040 --> 00:04:01,760 一会你就明白了 95 00:04:01,760 --> 00:04:03,880 一般的都全是这种生糊 96 00:04:03,880 --> 00:04:05,800 这是生粉还是玉米淀粉 97 00:04:05,800 --> 00:04:08,240 玉米淀粉 都是一样的东西 98 00:04:09,440 --> 00:04:11,760 其实这就是关键是吧 99 00:04:12,200 --> 00:04:15,760 生熟糊 这就是亮点 100 00:04:16,840 --> 00:04:18,720 这样吃完了以后 101 00:04:18,720 --> 00:04:22,440 脆皮糊有层次感了 层次感就出来了 102 00:04:22,440 --> 00:04:24,200 这种技法是传统的技法吗 103 00:04:24,200 --> 00:04:25,880 这都是过去老师傅 104 00:04:25,880 --> 00:04:27,840 人家看家的东西人不愿意传 105 00:04:27,840 --> 00:04:28,520 再来点水 106 00:04:28,520 --> 00:04:31,400 其实这种精华的东西 107 00:04:31,400 --> 00:04:34,360 博大精深 它有它的道理 108 00:04:34,360 --> 00:04:35,640 刚才是什么样 109 00:04:35,640 --> 00:04:37,320 刚才你看它拿不起来 110 00:04:37,320 --> 00:04:38,880 现在就非常听话 111 00:04:38,880 --> 00:04:40,360 其实好多人都不知道这个 112 00:04:40,360 --> 00:04:42,360 解密呢您是解密呢 113 00:04:42,360 --> 00:04:44,360 114 00:04:44,360 --> 00:04:46,080 再来点油 好 差不多了 115 00:04:46,080 --> 00:04:47,720 差不多吧 差不多 116 00:04:48,400 --> 00:04:49,800 你看坐上油咱们可以 117 00:04:49,800 --> 00:04:51,720 先让油预热 118 00:04:52,840 --> 00:04:56,240 你看这个糊多听话 让它自然流下来 119 00:04:56,240 --> 00:04:57,400 里边没挂上 120 00:05:01,560 --> 00:05:03,000 孙勇你要是用这糊的话 121 00:05:03,000 --> 00:05:04,160 你应该怎么做啊 122 00:05:04,160 --> 00:05:06,120 弄熟面(淀粉)弄开水烫面(淀粉) 123 00:05:06,120 --> 00:05:07,320 说实话我从来没用过 124 00:05:07,320 --> 00:05:08,960 差不多了吧 差不多了 125 00:05:08,960 --> 00:05:11,160 126 00:05:20,360 --> 00:05:23,680 放锅里了 这糊真棒 127 00:05:23,680 --> 00:05:25,440 这条鱼有点大师父 128 00:05:25,440 --> 00:05:27,720 提醒网友 在家里买鱼的时候 129 00:05:27,720 --> 00:05:28,840 一定要买小点 130 00:05:28,840 --> 00:05:30,800 今天这鱼是二斤半左右 131 00:05:30,800 --> 00:05:32,680 我觉得家里有一斤八两就合适 132 00:05:32,680 --> 00:05:34,160 133 00:05:34,160 --> 00:05:36,200 捞出来油温高了再升一下 134 00:05:36,200 --> 00:05:37,480 135 00:05:37,480 --> 00:05:41,040 这边可以 这边你托了底下了 136 00:05:41,040 --> 00:05:43,000 鱼应该是提溜着这么炸 137 00:05:43,000 --> 00:05:44,320 不能(躺着)搁锅里炸 138 00:05:44,320 --> 00:05:46,400 搁锅里炸就不对了 139 00:05:46,400 --> 00:05:48,160 但这糊真棒 140 00:05:48,160 --> 00:05:49,920 那天梅师哥还说呢 141 00:05:49,920 --> 00:05:52,600 师父做那个鸡丁 用生熟糊 142 00:05:52,600 --> 00:05:54,760 试了一下在家 143 00:05:54,760 --> 00:05:58,760 那种酥度那种口感完全不一样 144 00:05:58,760 --> 00:06:03,920 145 00:06:03,920 --> 00:06:06,840 这形状还行 这是第二遍了 146 00:06:06,840 --> 00:06:08,040 炸几遍啊咱这个 147 00:06:08,040 --> 00:06:10,160 提油温再炸一遍就齐了 148 00:06:10,160 --> 00:06:13,080 一般是三遍 149 00:06:13,080 --> 00:06:14,920 这尾巴都粘上了 这锅太小 150 00:06:14,920 --> 00:06:17,120 鱼有点大 151 00:06:17,120 --> 00:06:19,320 师父这油温够高了吧 这油温够高了 152 00:06:19,320 --> 00:06:20,480 再复炸一下 153 00:06:20,480 --> 00:06:21,720 154 00:06:21,720 --> 00:06:25,840 你看看 已经特别酥脆了 155 00:06:25,840 --> 00:06:28,920 听这声 嘎巴嘎巴的 156 00:06:28,920 --> 00:06:31,120 吃到嘴里也是嘎巴嘎巴的是吧师父 157 00:06:32,720 --> 00:06:34,400 你看永远都不皮 158 00:06:36,400 --> 00:06:40,640 成型了 炸了三遍网友们 159 00:06:40,640 --> 00:06:45,560 搁盘儿里头 漂亮 160 00:06:45,560 --> 00:06:49,640 下一步该炒汁了 这是关键 161 00:06:49,640 --> 00:06:51,000 你看还有一老传统 162 00:06:51,000 --> 00:06:53,360 湿毛巾轻轻的蘸一下 163 00:06:54,680 --> 00:06:57,480 你听听 咔吧咔吧的 164 00:06:57,480 --> 00:07:00,160 咔吧咔吧脆 让它好入味 165 00:07:00,160 --> 00:07:02,600 油温必须得够网友们 166 00:07:02,600 --> 00:07:05,160 你看炸这鱼 167 00:07:05,160 --> 00:07:08,720 这糊 嘎巴嘎巴脆 这糊真是好 168 00:07:08,720 --> 00:07:10,240 但是在我这基础上 169 00:07:10,240 --> 00:07:13,560 你们应该少搁糊(熟糊) 170 00:07:13,560 --> 00:07:15,560 熟糊有点多了 我就给你们做一模板 171 00:07:15,560 --> 00:07:17,160 咱有百分之十就够 172 00:07:17,160 --> 00:07:18,040 我加了百分之二十 173 00:07:18,040 --> 00:07:21,120 所以这东西就有点厚了 174 00:07:21,120 --> 00:07:26,040 最后觉得还是真诚的告诉网友吧 175 00:07:26,040 --> 00:07:27,840 百分之十合适 176 00:07:27,840 --> 00:07:29,560 什么都有比例是吧 177 00:07:30,840 --> 00:07:32,880 油温行啦 不行不行 178 00:07:32,880 --> 00:07:36,360 一定要冒烟 冒大烟 冒青烟 179 00:07:36,360 --> 00:07:38,560 得油温特别够 得够一下烹起来 180 00:07:39,680 --> 00:07:41,200 这边还坐着一个锅 181 00:07:41,200 --> 00:07:43,120 坐着油 待会浇一下 182 00:07:43,120 --> 00:07:45,280 这就差不多了 183 00:07:45,280 --> 00:07:46,880 关键时刻来 184 00:07:46,880 --> 00:07:48,520 185 00:07:48,520 --> 00:07:50,880 漂亮 关键时刻 186 00:07:50,880 --> 00:07:52,680 赶紧勾芡 187 00:07:52,680 --> 00:07:57,880 188 00:07:57,880 --> 00:07:58,800 差不多了 189 00:07:59,880 --> 00:08:02,040 您那醪糟还没搁呢师父 190 00:08:02,040 --> 00:08:03,960 什么时候搁啊 呲完油以后 191 00:08:03,960 --> 00:08:06,080 192 00:08:09,040 --> 00:08:10,200 就这么玩 193 00:08:10,200 --> 00:08:12,240 这(醪糟)搁里头 194 00:08:12,240 --> 00:08:15,400 与众不同的糖醋汁 加上醪糟 195 00:08:15,400 --> 00:08:17,360 196 00:08:17,360 --> 00:08:19,640 这糖醋鱼 197 00:08:20,640 --> 00:08:22,120 冒泡儿啦 198 00:08:22,120 --> 00:08:24,320 这糖醋鱼汁颜色绝了 199 00:08:24,320 --> 00:08:25,720 200 00:08:25,720 --> 00:08:26,560 真好 201 00:08:27,600 --> 00:08:30,080 西柚 百香果 202 00:08:30,080 --> 00:08:32,880 香啊 203 00:08:32,880 --> 00:08:34,880 百香果 204 00:08:34,880 --> 00:08:36,160 再一浇 205 00:08:36,160 --> 00:08:39,560 206 00:08:39,560 --> 00:08:43,280 小魏看这鱼 看这汁多亮 207 00:08:43,280 --> 00:08:44,880 颜色金黄 208 00:08:46,600 --> 00:08:48,880 好吃的鱼已经出锅了 209 00:08:48,880 --> 00:08:52,120 糖醋味浓郁 回味悠长 210 00:08:52,120 --> 00:08:54,840 师父辛苦棒棒的 211 00:08:54,840 --> 00:08:56,440 212 00:08:56,440 --> 00:09:00,120 经典时刻来到了 这汁晶莹剔透 213 00:09:00,120 --> 00:09:02,840 你先尝个汁儿 都不用吃鱼 214 00:09:02,840 --> 00:09:04,560 鱼都没问题 先尝尝汁 215 00:09:04,560 --> 00:09:06,080 好嘞谢谢师父 216 00:09:06,080 --> 00:09:08,960 糟香四射 有百香果 217 00:09:08,960 --> 00:09:11,320 我在这都闻见特别香 218 00:09:11,320 --> 00:09:15,960 地道 凉了以后你看汁儿汁 219 00:09:15,960 --> 00:09:18,920 来孙勇你从这掰一块 220 00:09:18,920 --> 00:09:20,560 221 00:09:20,560 --> 00:09:23,360 掰一块蘸点汁尝一下 222 00:09:23,360 --> 00:09:29,080 223 00:09:29,080 --> 00:09:30,600 嘎巴脆听到吗 224 00:09:30,600 --> 00:09:33,720 听得到声音吗 一定要这种效果 225 00:09:33,720 --> 00:09:35,120 你看师兄 226 00:09:35,120 --> 00:09:38,160 227 00:09:38,160 --> 00:09:40,840 一定要包着嘴嚼 香味四射 228 00:09:40,840 --> 00:09:42,240 用鼻孔出气 229 00:09:42,240 --> 00:09:45,400 它那不是艮的 那糊是酥脆酥脆 230 00:09:45,400 --> 00:09:47,880 你听这声音 231 00:09:48,520 --> 00:09:51,160 鱼很嫩外边很酥脆 外焦里嫩 232 00:09:51,160 --> 00:09:52,400 这就是它独特的糊 233 00:09:52,400 --> 00:09:55,840 糖醋味适中 回味悠长 234 00:09:55,840 --> 00:09:58,920 百香果飘香 235 00:09:58,920 --> 00:10:02,000 而且还有糟的香气 236 00:10:02,000 --> 00:10:03,920 复合味特别浓 237 00:10:03,920 --> 00:10:06,000 吃这道鱼 这叫不白活一回 238 00:10:06,000 --> 00:10:07,920 感谢师父 谢谢师父 239 00:10:07,920 --> 00:10:08,880 又学东西了 240 00:10:08,880 --> 00:10:11,640 又吃好吃的了跟着师父 241 00:10:11,640 --> 00:10:12,600 在这个特殊时期 242 00:10:12,600 --> 00:10:16,480 你们哥俩跟网友说句话吧 243 00:10:17,320 --> 00:10:18,080 师兄你来 244 00:10:18,080 --> 00:10:20,200 我表达能力比较差 师兄你代表 245 00:10:20,200 --> 00:10:21,760 我也说不好 246 00:10:22,720 --> 00:10:23,680 好吃的味道 247 00:10:23,680 --> 00:10:24,720 传统的技艺 248 00:10:24,720 --> 00:10:26,680 年代的回味 249 00:10:26,680 --> 00:10:27,680 祝我们的国家 250 00:10:27,680 --> 00:10:29,960 YQ马上就要过去了 251 00:10:29,960 --> 00:10:32,040 肯定会过去 252 00:10:32,600 --> 00:10:35,520 祝网友们身体健康 万事如意 253 00:10:36,400 --> 00:10:36,800 好 我是大爷10:39
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  • weixin_39520775 weixin_39520775 2020-12-09 14:29

    bot, please hint

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  • weixin_39719749 weixin_39719749 2020-12-09 14:29

    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 | | ---- | ------- | ---- | ---- | | 国宴大师 | State Banquet Master Chef | 老饭骨频道子栏目 | | 二伯 | Er Bai | | | 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 | | 师父 | master | 注意不是"师傅" | | 刀工 | knife skill | | | 鲤鱼 | carp | | | 老抽 | dark soy sauce | | | 料酒 | Chinese cooking wine | | | 腌 | marinate | 仅限烹饪前对食材的腌泡;不是腌腊 (cure) | | 腌 | cure | 专指用盐腌制后放干;不是腌泡 (marinate) | | 鲜味 | umami taste | 两种翻译皆可 | | 鲜味 | savory taste | 两种翻译皆可 | | 勾芡 | add slurry | slurry 在烹饪语境下可以专指水淀粉 | 链接 | 淀粉 | starch | | | 层次感 | layering of ... | | | 油温 | oil temperature | 翻译“油温X成热”时,将其转换为摄氏度,转换关系大致为 一成 = 30 度 | | 入味 | flavor penetration | | | 香味 | aroma | |

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  • weixin_39719749 weixin_39719749 2020-12-09 14:29

    , I've formatted and uploaded your subtitles as #906.

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  • weixin_39719749 weixin_39719749 2020-12-09 14:29

    Marvelous, !

    Please upload the subtitles to YouTube via https://immoonancient.github.io/YTSubtitles/static/uploader.html?video=D6XF8uxwwJg&path=lao-fan-gu%2F20200410-er-bo-tang-cu-yu.srt

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  • weixin_39719749 weixin_39719749 2020-12-09 14:29

    已发布

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