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【國宴大師•椒鹽豬排】外酥裏嫩的椒鹽大豬排「後附宮保雞丁秘訣！」，肉食主義者的最愛！一口下去味兒太棒了！|老飯骨

简介
小友們好，這次帶給大家一道椒鹽豬排！此椒鹽非彼椒鹽。
學會了這道椒鹽豬排，什麽椒鹽雞排、椒鹽牛排都可以一通百通！
妥妥的肉食愛好者的福音，大口吃肉就是這麽爽！
還有一點就是關於材料問題，其實各位小友們不必太拘泥於配方。因地制宜地做一些改動是可以的。還是之前那句老話，傳承的不是方子，而是帶著敬畏心把味型完善並延續下去。
視頻後面還有二伯講述「宮保雞丁」的小彩蛋哦，小友們可要記得看！
說起來，這「宮保雞丁」和二伯之間的淵源可大了，咱們一起來聽二伯講述這道菜背後的故事，還有做「宮保雞丁」時絕不能犯的致命錯誤！
同時奉上之前視頻鏈接⬇️⬇️⬇️
【百年傳承名菜宮保雞丁】https://youtu.be/yqwE6zO-hUA

字幕
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借着这锅的热度

3
00:00:03,880 --> 00:00:06,760
这种方法鸡排牛排 都可以炸

4
00:00:06,760 --> 00:00:09,200
猪通脊 很简单

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00:00:09,200 --> 00:00:11,840

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你看咱们斩几刀断断筋

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00:00:13,560 --> 00:00:15,880
另外一会儿腌的时候还入味

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省的它卷了是不是

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咱们找一个东西腌腌就行了

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00:00:20,560 --> 00:00:22,480
椒盐是粤菜的东西

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00:00:22,480 --> 00:00:25,440
山东菜也有椒盐 但是味道不能一样

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00:00:25,440 --> 00:00:27,400
这个看样子要复杂一点

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00:00:27,400 --> 00:00:29,760
如果说咱们家里做就没那么复杂了

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搁点黄酒 搁点盐

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搁点葱姜 腌腌它就行

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先在弄点淮盐

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师父这淮盐是怎么做的

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其实就是把盐炒热了加五香粉

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先入入底味儿

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然后这个是什么你知道吗

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沙姜粉

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什么东西别太多

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吉士粉 增香的

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搁点玫瑰露 我说在这闻半天了就是香

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咱们在家没这么复杂 就搁点黄酒

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你闻闻这味 很香了 清香

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它（粤菜）跟咱们（鲁菜）的

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腌法就不一样

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你看这么大 但是吃起来很嫩

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这个鸡蛋清咱就不要了 只要蛋黄

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他们浆肉好些都是用蛋清

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其实蛋黄它的优势应该是

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比蛋清更脆 外表更脆了

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这时候咱弄点粉子 玉米淀粉

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接着抓

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其实师父这个东西如果在家里做

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真是一通百通了

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有的时候我在家里一不注意

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淀粉也没有了

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就直接使面粉也开始招呼

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其实没问题

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美食它代表着一种生活态度

45
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其实不一定太拘泥一个方式

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给我点水来

47
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来点水 稍微抓点水

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因为这是干淀粉 它稠点

49
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各种香味都出来了 复合的味道

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这就差不多了

51
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然后封点油 行了

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53
00:02:01,880 --> 00:02:05,720
你看这个淀粉似有似没 这肉很润

54
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咱就开火了

55
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热锅凉油

56
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这个（猪排）煎也行

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这方法多种多样

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美食没有那么深的定义

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椒盐的小料 很简单

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用这个小勺咱擓点椒盐 够吧

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这就不少了

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MJ味特别大

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网友朋友们 你看小料

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干葱碎 青椒碎 红椒碎

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淮盐 MJ 黄酒 记住了

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这会油差不多了

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师父这大概几成热

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这大概得有个五六成热

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这个到最后的口感

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是不是应该是外焦里嫩的

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外焦里嫩的肉一定要注意

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千万不能温油下锅

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把里边的水分都耗干了

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这粉子你要太薄了也不好

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太薄了它就 那水分锁不住了 它不嫩

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这种方法鸡排牛排都可以炸

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再炸会 让它彻底炸透了

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然后再上点颜色

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这就差不多了 再复炸一下 脆一点

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油温坐高坐热

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你看 这就酥了

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复炸 复炸主要目的是表皮更脆

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可以了 你看这颜色多漂亮

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淡淡的金黄色 到你配合了

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把这汁一倒

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借着这锅的热度 

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你看这香 香气四溢 这是烹

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满厨房都是香的

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这汁一下就吸到肉排里去了

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一人来一块吧

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先给我师姐 你先来你最小

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我下手了

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师父那我也了下手

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咸香 外焦里嫩

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复合味 太棒了

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好多现在炒宫保鸡丁的

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都犯了一个致命的错误

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谈到宫保鸡丁这道菜

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其实我有特殊的感情

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七三年我中学毕业以后

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没插队就进入学校

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当时我记得我们老师张晨

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做这宫保鸡丁

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太香了  太好吃了

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从这之后 这道菜给我

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留下的是最深的印象

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记忆犹新

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后来十六七岁

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因为什么

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我跟你们两个师叔庹有华

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庹师叔 我们很熟

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师爷（庹代良）的儿子

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我们因为是同班同学

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一起在学习烹饪

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有幸的跟跟老爷子

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老上他们家 跟老爷子认识

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当时老爷子在我心中就一个神

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前门饭店的总厨

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为什么刚才说

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我对这个菜情有独钟

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上你师爷他们家去

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每年师父都亲自炒宫保鸡丁

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说实话一年到时候就盼着去他们家

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看师父炒宫保鸡丁

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所以说这份鸡丁

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今年我六十 带着我从十六岁开始

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走到今天 一直陪伴着

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所以说今天

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我们重点说说这宫保鸡丁

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宫保鸡丁这道菜

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从这之后跟师父学

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跟你庹师爷学过

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因为什么

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我跟庹师爷这个经历非常丰富

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我跟他学的什么 学的是做人

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我今天跟你们徒弟说

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其实我们说了半天菜

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关键是我们学做人

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你做人做好了

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比如说大家都愿意帮你

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愿意把东西掏心掏肺的给你

50
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你做人做不好 别人都躲着你

51
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所以说我今天可能多啰嗦两句

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先把人做好

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这是根

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在家里边你师爷手把手的教我

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这宫保鸡丁过去怎么做

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因为他是按照老的传统的做法

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实际上我跟你师爷学的同时

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因为庹有华的关系

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当时你庹师叔在四川饭店当厨师长

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我又跟陈松如老爷子又有所接触

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两位在京城德高望重的川菜大师

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在我人生的厨艺道路上

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给了我不少的帮助

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所以说我从他们身上学到了

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00:02:16,440 --> 00:02:18,480
正宗的这种老的味道

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我记得八四年的时候

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整个旅游局

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全旅游局系统了之后考试

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00:02:26,560 --> 00:02:28,400
那时候考试难 六个菜

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八四年我是整个旅游局的第一名

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然后宫保鸡丁 十分满分

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所有的评委 七个评委

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全部给我的都是满分

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我在宴会在上这道菜经常出现

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00:02:44,360 --> 00:02:49,320
华都饭店当年主要是宴会太多

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宴会 大量的宴会你都做不完

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这段经历磨练我在哪儿呢

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我就把这鸡丁给改了

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00:02:57,840 --> 00:02:59,800
因为鸡丁它上不了档次

80
00:02:59,800 --> 00:03:04,520
就改成大盘 招呼

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00:03:04,520 --> 00:03:09,080
用什么啊 用鸡腿肉改成宫保鸡花

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大宫保鸡花 那吃着过瘾啊

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00:03:13,760 --> 00:03:17,000
腌透了以后红亮红亮的 我的天呐

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特别受欢迎

85
00:03:18,680 --> 00:03:21,400
那个年代我就给改良了

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改良之后这个鸡打鸡花

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在腌制的时候

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过去那种酱油 盐 料酒腌

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00:03:28,400 --> 00:03:30,440
葱姜水 毛姜水

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00:03:30,440 --> 00:03:31,440
反正都是这些东西

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00:03:31,440 --> 00:03:33,360
腌出来打完了很嫩

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00:03:33,360 --> 00:03:34,920
没有现在这么多添加剂

93
00:03:34,920 --> 00:03:37,200
主要是那时候用两种油

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我用什么油封呢

95
00:03:39,680 --> 00:03:41,720
用北京的花椒和四川的花椒

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两种花椒炸出的油

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00:03:43,000 --> 00:03:45,840
用这个油 腌好了以后封这个菜

98
00:03:45,840 --> 00:03:49,080
当你鸡滑了下去之后

99
00:03:49,080 --> 00:03:52,720
味道倍儿足 味道已经很浓了

100
00:03:52,720 --> 00:03:54,920
又有淡淡的那种花椒的香气味

101
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所以说这个菜

102
00:03:56,720 --> 00:03:59,280
就这菜出来就与众不同

103
00:03:59,280 --> 00:04:03,200
其实在改革当中 创新当中

104
00:04:03,200 --> 00:04:05,000
其实一个小的动作

105
00:04:05,000 --> 00:04:08,800
就能改变菜的整个的味道

106
00:04:08,800 --> 00:04:11,720
你看我从二十几岁走到今天六十岁

107
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这宫保鸡丁从来就特别火

108
00:04:16,680 --> 00:04:18,280
其实无非就两个味型

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00:04:18,280 --> 00:04:19,880
一个是过去的糊辣

110
00:04:21,160 --> 00:04:24,080
现在属于荔枝口

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00:04:24,080 --> 00:04:26,560
荔枝口比较大的 有点小糖醋了

112
00:04:26,560 --> 00:04:28,560
过去就是什么糊辣

113
00:04:28,560 --> 00:04:30,920
主要是以糊辣为主 糊辣咸鲜

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00:04:31,760 --> 00:04:33,200
它以这个为主

115
00:04:33,200 --> 00:04:38,520
现在这东西 糖和醋的比例大了

116
00:04:38,520 --> 00:04:41,360
过去的就是几种流派

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四川饭店的不让加辣椒面

118
00:04:45,040 --> 00:04:46,920
就是原汁原味

119
00:04:46,920 --> 00:04:49,320
你师爷饭店包括北京饭店

120
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可以加辣椒面

121
00:04:50,840 --> 00:04:53,560
在煸炒当中 然后推辣椒面

122
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这辣椒面有一种非常

123
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辣椒这种清香的

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那种味道也很好吃

125
00:05:02,400 --> 00:05:05,000
这两个东西都很好吃

126
00:05:05,000 --> 00:05:06,000
都各有各的特色

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峨嵋酒家为主的宫保鸡丁 糖醋

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00:05:08,640 --> 00:05:12,480
现在又是一个流派的版本

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00:05:12,480 --> 00:05:16,640
跟师父这么多年 总结了很多经验

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我觉得比方说

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从宫保鸡丁来说

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我觉得从两个点入手

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第一点 传承的东西口味的不要变

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宫保鸡丁也好

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宫保鸡花也好

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宫保鸡条也好

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改变一下 原来滑油

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我现在等于是

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00:05:32,840 --> 00:05:35,640
给它挂师父做的生熟糊

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挂完了以后

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我底下是铺一铺披萨

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我上头撒上奶酪 往上一烤

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这是我的想法

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00:05:44,040 --> 00:05:44,960
我也不知道这样对不对

145
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师父您给看看徒弟这种想法

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00:05:47,960 --> 00:05:50,320
其实你还算有想法

147
00:05:50,320 --> 00:05:51,840
我要纠正的问题是什么问题

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00:05:51,840 --> 00:05:53,360
好多现在炒宫保鸡丁的

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都犯了一个致命的错误

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00:05:55,320 --> 00:05:58,080
在传承当中其实忽视了什么

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忽视了小料

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00:05:59,920 --> 00:06:02,600
小魏 同样的葱 比如宫保鸡丁

153
00:06:02,600 --> 00:06:03,480
你看着跟着我

154
00:06:03,480 --> 00:06:05,680
我一个是在调汁的时候

155
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把葱姜蒜搁在里边

156
00:06:07,240 --> 00:06:08,920
还有一个是煸炒的

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这样的它两方面加起来

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能够刺激这个东西的香味

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全部给激发出来

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00:06:14,600 --> 00:06:17,120
但是你看 现在好多炒宫保鸡丁

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大部分全是葱骨碌

162
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这个根本就不是传承

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它里头香味熟不了

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它释放不出来

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00:06:25,680 --> 00:06:28,680
其实葱那香气是在里边

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它里边的出不出来

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我给它切了

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切完了两大好处

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第一个是香味激发出来了

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还有一个是什么

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我搁多少葱它都看不见葱

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它永远突出这主料

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这过去传承

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隐藏的其实是最大的好处

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其实在这

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你们要知道这个好处

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在这基础上 刚才小魏讲的

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你再激发你的灵感去创新

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其实最重要的那底味拿住

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一下拿足了它

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这个菜 任何菜都是这样

中文	English	备注	参考
一通百通	master the one to master all	老饭骨经常强调这句话，因此采用固定译法
二伯	Er Bai
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)
入味	flavor penetration
黄酒	huangjiu rice wine
师父	master	注意不是"师傅"
五香	five-spices
沙姜	sand ginger	两种称呼皆可
吉士粉	custard powder
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
淀粉	starch
香味	aroma
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
徒弟	disciple	指已经出师的徒弟
徒弟	apprentice	指学徒，尚未出师的徒弟
料酒	Chinese cooking wine
花椒	Sichuan peppercorn

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Subtitles uploaded as pull request

``` # https://youtu.be/FAH1mCZNRIg # 标题（翻译主要意思即可，不要超过 100 个字符） # 【國宴大師•椒鹽豬排】外酥裏嫩的椒鹽大豬排「後附宮保雞丁秘訣！」，肉食主義者的最愛！一口下去味兒太棒了！|老飯骨 # State Banquet Master Chef - Salt & Pepper Pork Fillet. Crispy on the outside, tender on the inside. Meat lovers’ dream! # 简介 # 小友們好，這次帶給大家一道椒鹽豬排！此椒鹽非彼椒鹽。 # Hello everyone, today Er Bai is bringing us his salt & pepper pork fillet! It’s not the same salt & pepper as you would normally see. # 學會了這道椒鹽豬排，什麽椒鹽雞排、椒鹽牛排都可以一通百通！ # Master this salt & pepper pork fillet to master all salt & pepper dishes like chicken fillets or even steaks! # 妥妥的肉食愛好者的福音，大口吃肉就是這麽爽！ # This is definitely the meat-lovers’ dream! It’s so satisfying to eat chunky meats like this! # 還有一點就是關於材料問題，其實各位小友們不必太拘泥於配方。因地制宜地做一些改動是可以的。還是之前那句老話，傳承的不是方子，而是帶著敬畏心把味型完善並延續下去。 # As for ingredients, you don’t actually have to stick to what Er Bai has presented here. Making certain changes using your local ingredients is absolutely fine. As Er Bai has said, we are not just passing on the recipes, but the attitude of finessing the flavour and presentation with awe. # 視頻後面還有二伯講述「宮保雞丁」的小彩蛋哦，小友們可要記得看！ # There is also a bonus clip featuring Er Bai talking about kung pao chicken. Don’t miss it! # 說起來，這「宮保雞丁」和二伯之間的淵源可大了，咱們一起來聽二伯講述這道菜背後的故事，還有做「宮保雞丁」時絕不能犯的致命錯誤！ # In fact, there is a deep connection between kung pao chicken and Er Bai. Let’s enjoy Er Bai telling his story behind this dish, together with the critical mistakes to avoid when making kung pao chicken! # 同時奉上之前視頻鏈接⬇️⬇️⬇️ # To check out how Er Bai cooked this dish, click the link below: # 【百年傳承名菜宮保雞丁】https://youtu.be/yqwE6zO-hUA # 字幕 1 00:00:00,000 --> 00:00:02,720 2 00:00:02,720 --> 00:00:03,880 # 借着这锅的热度 Use the heat from the wok 3 00:00:03,880 --> 00:00:06,760 # 这种方法鸡排牛排都可以炸 You can also fry chicken fillets or steaks with this method 4 00:00:06,760 --> 00:00:09,200 # 猪通脊很简单 Simply fillet this pork tenderloin 5 00:00:09,200 --> 00:00:11,840 6 00:00:11,840 --> 00:00:13,560 # 你看咱们斩几刀断断筋 Score the fillets to break down the connective tissues 7 00:00:13,560 --> 00:00:15,880 # 另外一会儿腌的时候还入味 It also helps the marinade to penetrate into the meat later 8 00:00:15,880 --> 00:00:17,800 # 省的它卷了是不是 And prevents the fillets from curling up 9 00:00:17,800 --> 00:00:20,560 # 咱们找一个东西腌腌就行了 Let’s find a plate to marinate them 10 00:00:20,560 --> 00:00:22,480 # 椒盐是粤菜的东西 Salt and pepper are common in Cantonese Cuisine 11 00:00:22,480 --> 00:00:25,440 # 山东菜也有椒盐但是味道不能一样 There are also salt and pepper dishes in Shandong Cuisine, but the flavours are different 12 00:00:25,440 --> 00:00:27,400 # 这个看样子要复杂一点 This looks a bit complex 13 00:00:27,400 --> 00:00:29,760 # 如果说咱们家里做就没那么复杂了 But we don’t have to make it so complex when cooking at home 14 00:00:29,760 --> 00:00:31,600 # 搁点黄酒搁点盐 Just marinate with some huangjiu rice wine, some salt 15 00:00:31,600 --> 00:00:33,520 # 搁点葱姜腌腌它就行 And some spring onions and ginger 16 00:00:33,520 --> 00:00:34,920 # 先在弄点淮盐 Firstly, add some huaiyan salt 17 00:00:34,920 --> 00:00:36,640 # 师父这淮盐是怎么做的 How to make huaiyan salt, shifu? 18 00:00:36,640 --> 00:00:39,200 # 其实就是把盐炒热了加五香粉 It’s just toasted salt with some added five-spices 19 00:00:39,200 --> 00:00:41,280 # 先入入底味儿 Use huaiyan salt to form the base flavour 20 00:00:41,280 --> 00:00:44,480 # 然后这个是什么你知道吗 Do you know what this is? 21 00:00:44,480 --> 00:00:45,960 # 沙姜粉 Sand ginger powder 22 00:00:45,960 --> 00:00:47,680 # 什么东西别太多 Don’t add too much of anything 23 00:00:47,680 --> 00:00:50,120 # 吉士粉增香的 Add custard powder to increase the aroma 24 00:00:52,120 --> 00:00:55,920 # 搁点玫瑰露我说在这闻半天了就是香 Add some rose water. I have been sniffing this fragrance for a while 25 00:00:55,920 --> 00:00:58,840 # 咱们在家没这么复杂就搁点黄酒 Don’t make it this complex at home. Just use huangjiu rice wine 26 00:00:58,840 --> 00:01:03,160 # 你闻闻这味很香了清香 Smell this. It’s so delightfully fragrant 27 00:01:03,160 --> 00:01:03,920 # 它（粤菜）跟咱们（鲁菜）的 This marinating technique in Cantonese Cuisine 28 00:01:03,920 --> 00:01:04,600 # 腌法就不一样 Is different from what’s in Shandong Cuisine 29 00:01:04,600 --> 00:01:07,120 # 你看这么大但是吃起来很嫩 This egg looks large, but tastes tender 30 00:01:07,120 --> 00:01:09,480 # 这个鸡蛋清咱就不要了只要蛋黄 We don’t use the egg white. We only need the yolk 31 00:01:12,320 --> 00:01:12,440 32 00:01:12,440 --> 00:01:15,120 # 他们浆肉好些都是用蛋清 A lot of people marinate the meat with egg whites 33 00:01:15,120 --> 00:01:17,920 # 其实蛋黄它的优势应该是 In fact, the egg yolk has its advantage 34 00:01:17,920 --> 00:01:21,320 # 比蛋清更脆外表更脆了 It makes the meat crispier on the outside 35 00:01:21,320 --> 00:01:23,960 # 这时候咱弄点粉子玉米淀粉 Now add some corn flour 36 00:01:23,960 --> 00:01:25,720 37 00:01:25,720 --> 00:01:26,920 # 接着抓 Keep massaging 38 00:01:26,920 --> 00:01:29,160 # 其实师父这个东西如果在家里做 Shifu, if we make such dishes at home 39 00:01:29,160 --> 00:01:31,400 # 真是一通百通了 We just need to master the one to master all 40 00:01:31,400 --> 00:01:33,480 # 有的时候我在家里一不注意 Sometimes I’m not aware that 41 00:01:33,480 --> 00:01:34,600 # 淀粉也没有了 I’m running out of starch at home 42 00:01:34,600 --> 00:01:36,560 # 就直接使面粉也开始招呼 So I just use flour instead 43 00:01:36,560 --> 00:01:38,040 # 其实没问题 It’s absolutely fine 44 00:01:38,040 --> 00:01:40,680 # 美食它代表着一种生活态度 Gourmet food represents an attitude toward life 45 00:01:40,680 --> 00:01:43,560 # 其实不一定太拘泥一个方式 You don’t have to limit yourself to one way 46 00:01:43,560 --> 00:01:44,560 # 给我点水来 Give me some water 47 00:01:44,560 --> 00:01:47,840 # 来点水稍微抓点水 Marinate with a touch of water 48 00:01:47,840 --> 00:01:50,560 # 因为这是干淀粉它稠点 Because of the dry corn flour, it’s a bit too thick 49 00:01:50,560 --> 00:01:55,320 # 各种香味都出来了复合的味道 All aromas have come out. It’s such a complex flavour 50 00:01:56,040 --> 00:01:57,960 # 这就差不多了 Almost done 51 00:01:57,960 --> 00:01:59,920 # 然后封点油行了 Add a drizzle of oil. That’s enough 52 00:01:59,920 --> 00:02:01,880 53 00:02:01,880 --> 00:02:05,720 # 你看这个淀粉似有似没这肉很润 The corn flour is on spot, and the meat is incredibly moist 54 00:02:05,720 --> 00:02:07,280 # 咱就开火了 Heat on 55 00:02:07,280 --> 00:02:09,640 # 热锅凉油 Hot wok and cold oil 56 00:02:09,640 --> 00:02:10,920 # 这个（猪排）煎也行 You can also pan-fry the fillets 57 00:02:10,920 --> 00:02:13,320 # 这方法多种多样 It works with different kinds of cooking methods 58 00:02:13,320 --> 00:02:15,000 # 美食没有那么深的定义 Gourmet food doesn’t have a fixed definition 59 00:02:15,000 --> 00:02:16,880 # 椒盐的小料很简单 Simple ingredients to make the salt and pepper sauce 60 00:02:16,880 --> 00:02:19,400 # 用这个小勺咱擓点椒盐够吧 A teaspoon of huaiyan salt. Should be enough 61 00:02:19,400 --> 00:02:20,440 # 这就不少了 That’s a decent amount 62 00:02:20,440 --> 00:02:22,280 63 00:02:22,280 --> 00:02:23,600 # MJ味特别大 Maggi soy sauce is extra umami 64 00:02:23,600 --> 00:02:25,400 # 网友朋友们你看小料 These are the minor ingredients 65 00:02:25,400 --> 00:02:30,200 # 干葱碎青椒碎红椒碎 Finely chopped onions, green peppers, red peppers 66 00:02:30,200 --> 00:02:34,040 # 淮盐 MJ 黄酒记住了 Huaiyan salt, Maggi soy sauce, and huangjiu rice wine. Write it down 67 00:02:34,040 --> 00:02:35,520 # 这会油差不多了 The oil should be ready by now 68 00:02:35,520 --> 00:02:36,880 69 00:02:36,880 --> 00:02:38,520 # 师父这大概几成热 How hot is the oil, shifu? 70 00:02:38,520 --> 00:02:41,440 # 这大概得有个五六成热 It’s about 150 to 180 degrees centigrade 71 00:02:41,440 --> 00:02:42,800 # 这个到最后的口感 When it’s finished, the texture of the fillets 72 00:02:42,800 --> 00:02:44,760 # 是不是应该是外焦里嫩的 Should be crispy on the outside, and tender on the inside 73 00:02:45,880 --> 00:02:48,280 # 外焦里嫩的肉一定要注意 Remember, to create such perfect texture 74 00:02:48,280 --> 00:02:50,200 # 千万不能温油下锅 Never put meat in warm oil 75 00:02:50,200 --> 00:02:51,760 # 把里边的水分都耗干了 It will dry the meat out 76 00:02:51,760 --> 00:02:54,080 # 这粉子你要太薄了也不好 The corn flour shouldn’t be too thin either 77 00:02:54,080 --> 00:02:57,720 # 太薄了它就那水分锁不住了它不嫩 Thin corn flour wouldn’t be able to lock the juice in the meat. So the meat wouldn’t be as tender 78 00:02:57,720 --> 00:03:01,280 # 这种方法鸡排牛排都可以炸 You can also fry chicken fillets or steaks with this method 79 00:03:02,720 --> 00:03:05,400 # 再炸会让它彻底炸透了 Fry for a few minutes more so the fillets are well cooked 80 00:03:05,400 --> 00:03:07,280 # 然后再上点颜色 And beautifully coloured 81 00:03:07,280 --> 00:03:07,560 82 00:03:07,560 --> 00:03:10,200 # 这就差不多了再复炸一下脆一点 That’s about it. Double fry them later to make them crispier 83 00:03:10,200 --> 00:03:12,000 # 油温坐高坐热 Wait for the oil temperature to rise 84 00:03:12,000 --> 00:03:14,080 # 你看这就酥了 Look, this is what I call crispy 85 00:03:14,080 --> 00:03:19,160 # 复炸复炸主要目的是表皮更脆 Now, double fry the fillets. The purpose of this is to make the crust even crispier 86 00:03:19,160 --> 00:03:22,960 # 可以了你看这颜色多漂亮 Done. Look how gorgeous this colour is 87 00:03:23,640 --> 00:03:25,880 # 淡淡的金黄色到你配合了 In beautiful light golden. Now do me a favour 88 00:03:25,880 --> 00:03:27,000 # 把这汁一倒 Pour the sauce in 89 00:03:27,000 --> 00:03:28,720 90 00:03:31,880 --> 00:03:34,120 # 借着这锅的热度 Use the heat from the wok 91 00:03:34,120 --> 00:03:35,320 92 00:03:35,320 --> 00:03:39,320 # 你看这香香气四溢这是烹 Look at this. The fragrance is everywhere. This is called ‘peng’ (fry quickly in hot oil and stir in sauce) 93 00:03:39,320 --> 00:03:41,600 # 满厨房都是香的 The fragrance is all over the kitchen 94 00:03:41,960 --> 00:03:45,280 # 这汁一下就吸到肉排里去了 The fillets absorbed the sauce right away 95 00:03:45,280 --> 00:03:46,680 96 00:03:46,680 --> 00:03:47,720 # 一人来一块吧 One fillet each 97 00:03:47,720 --> 00:03:50,360 # 先给我师姐你先来你最小 Shijie first. You are the youngest, go for it 98 00:03:50,360 --> 00:03:51,960 # 我下手了 I’ll just use my hand 99 00:03:51,960 --> 00:03:53,720 # 师父那我也了下手 I’ll also eat with my hand shifu 100 00:03:55,120 --> 00:03:56,760 # 咸香外焦里嫩 Savoury and fragrant. Crispy on the outside, and tender on the inside 101 00:03:56,760 --> 00:03:59,000 # 复合味太棒了 The complexity of flavours is just terrific 102 00:00:00,000 --> 00:00:01,840 # 好多现在炒宫保鸡丁的 Nowadays, a lot of people who make kung pao chicken 103 00:00:01,840 --> 00:00:03,400 # 都犯了一个致命的错误 Are making a critical mistake 104 00:00:03,400 --> 00:00:05,480 105 00:00:05,880 --> 00:00:07,680 # 谈到宫保鸡丁这道菜 When it comes to kung pao chicken 106 00:00:07,680 --> 00:00:10,440 # 其实我有特殊的感情 I actually have a special relationship with it 107 00:00:10,440 --> 00:00:12,440 # 七三年我中学毕业以后 After I graduated from middle school in 1973 108 00:00:12,440 --> 00:00:14,040 # 没插队就进入学校 I enrolled into the culinary school without waiting 109 00:00:14,040 --> 00:00:16,240 # 当时我记得我们老师张晨 I remember the kung pao chicken made by our teacher Zhang Chen 110 00:00:16,240 --> 00:00:17,600 # 做这宫保鸡丁 At that time 111 00:00:17,600 --> 00:00:20,640 # 太香了太好吃了 Was incredibly fragrant and tasty 112 00:00:20,640 --> 00:00:22,960 # 从这之后这道菜给我 Since then, this dish 113 00:00:22,960 --> 00:00:24,680 # 留下的是最深的印象 Has left me with the deepest impression 114 00:00:24,680 --> 00:00:26,120 # 记忆犹新 It remains fresh in your memory 115 00:00:26,120 --> 00:00:28,600 # 后来十六七岁 Later, when I was 16, 17 years old 116 00:00:28,600 --> 00:00:29,120 # 因为什么 This happened 117 00:00:29,120 --> 00:00:33,000 # 我跟你们两个师叔庹有华 I was familiar with you two’s shishu Tuo Youhua 118 00:00:33,000 --> 00:00:34,760 # 庹师叔我们很熟 Aka Shishu Tuo 119 00:00:34,760 --> 00:00:36,600 # 师爷（庹代良）的儿子 The son of Shiye Tuo Dailiang 120 00:00:36,600 --> 00:00:38,120 # 我们因为是同班同学 As we were classmates 121 00:00:38,120 --> 00:00:40,320 # 一起在学习烹饪 We learnt cooking together 122 00:00:40,320 --> 00:00:42,560 # 有幸的跟跟老爷子 And we were lucky enough to learn from Shiye 123 00:00:42,560 --> 00:00:45,480 # 老上他们家跟老爷子认识 We always went to their house and got to know Shiye 124 00:00:45,480 --> 00:00:48,400 # 当时老爷子在我心中就一个神 At that time, in my eyes, Shiye was simply the God 125 00:00:48,400 --> 00:00:50,080 # 前门饭店的总厨 He was the executive chef of Qianmen Hotel 126 00:00:50,080 --> 00:00:51,120 # 为什么刚才说 Why did I just say 127 00:00:51,120 --> 00:00:53,400 # 我对这个菜情有独钟 That I had a special fondness of this dish? 128 00:00:53,400 --> 00:00:54,640 # 上你师爷他们家去 Because every year when I went to Shiye’s house 129 00:00:54,640 --> 00:01:00,320 # 每年师父都亲自炒宫保鸡丁 He would always make kung pao chicken in person 130 00:01:00,320 --> 00:01:05,320 # 说实话一年到时候就盼着去他们家 To be honest, I was just looking forward to going to their house for a whole year 131 00:01:05,320 --> 00:01:07,880 # 看师父炒宫保鸡丁 To watch the master making kung pao chicken 132 00:01:07,880 --> 00:01:10,760 # 所以说这份鸡丁 So, the kung pao chicken 133 00:01:10,760 --> 00:01:14,360 # 今年我六十带着我从十六岁开始 Has companied me since I was 16 134 00:01:14,360 --> 00:01:16,840 # 走到今天一直陪伴着 All the way till today when I’m 60 135 00:01:16,840 --> 00:01:17,880 # 所以说今天 So now 136 00:01:17,880 --> 00:01:19,680 # 我们重点说说这宫保鸡丁 Let’s talk about kung pao chicken in more details 137 00:01:19,680 --> 00:01:20,680 138 00:01:20,680 --> 00:01:22,000 # 宫保鸡丁这道菜 I learnt this dish 139 00:01:22,000 --> 00:01:24,240 # 从这之后跟师父学 From the master 140 00:01:24,240 --> 00:01:26,560 # 跟你庹师爷学过 Your Shiye Tuo 141 00:01:26,560 --> 00:01:27,360 # 因为什么 Why 142 00:01:27,360 --> 00:01:30,360 # 我跟庹师爷这个经历非常丰富 I had a long and wonderful relationship with Shiye Tuo 143 00:01:30,360 --> 00:01:32,600 # 我跟他学的什么学的是做人 What I learnt the most from him was how to be a better person 144 00:01:32,600 --> 00:01:34,240 # 我今天跟你们徒弟说 I always tell you disciples and apprentices nowadays 145 00:01:34,240 --> 00:01:36,320 # 其实我们说了半天菜 That although we are learning how to cook 146 00:01:36,320 --> 00:01:37,560 # 关键是我们学做人 It’s crucial to learn how to become a better person 147 00:01:37,560 --> 00:01:39,160 # 你做人做好了 If you are a good character 148 00:01:39,160 --> 00:01:40,120 149 00:01:40,120 --> 00:01:42,160 # 比如说大家都愿意帮你 Others would love to help you 150 00:01:42,160 --> 00:01:44,000 # 愿意把东西掏心掏肺的给你 And give you their best willingly 151 00:01:44,000 --> 00:01:45,920 # 你做人做不好别人都躲着你 If you are a bad character, on the other hand, others would try to avoid you 152 00:01:45,920 --> 00:01:48,480 # 所以说我今天可能多啰嗦两句 I might have said a few more words today 153 00:01:48,480 --> 00:01:49,800 # 先把人做好 But you must first become a good person 154 00:01:49,800 --> 00:01:50,880 # 这是根 This is the root 155 00:01:50,880 --> 00:01:53,880 # 在家里边你师爷手把手的教我 Your Shiye taught me how to make kung pao chicken in the old days 156 00:01:53,880 --> 00:01:56,160 # 这宫保鸡丁过去怎么做 Step by step in his house 157 00:01:56,160 --> 00:01:59,480 # 因为他是按照老的传统的做法 Because he followed the traditional ways 158 00:01:59,480 --> 00:02:01,440 # 实际上我跟你师爷学的同时 In fact, in the meantime I learnt from Shiye 159 00:02:01,440 --> 00:02:03,320 # 因为庹有华的关系 Because of Shishu Tuo Youhua 160 00:02:03,320 --> 00:02:05,600 # 当时你庹师叔在四川饭店当厨师长 Being an executive chef at Sichuan Hotel at that time 161 00:02:05,600 --> 00:02:09,080 # 我又跟陈松如老爷子又有所接触 I was also in contact with Chef Chen Songru 162 00:02:09,080 --> 00:02:12,560 # 两位在京城德高望重的川菜大师 These two highly reputable Sichuan Cuisine master chefs in Beijing 163 00:02:12,560 --> 00:02:13,840 # 在我人生的厨艺道路上 Provided me with tremendous help 164 00:02:13,840 --> 00:02:15,120 # 给了我不少的帮助 In my career as a chef 165 00:02:15,120 --> 00:02:16,440 # 所以说我从他们身上学到了 So I learnt to cook the authentic traditional flavours 166 00:02:16,440 --> 00:02:18,480 # 正宗的这种老的味道 From both of them 167 00:02:18,480 --> 00:02:20,440 # 我记得八四年的时候 I remember, in 1984 168 00:02:20,440 --> 00:02:23,040 # 整个旅游局 The National Tourism Administration 169 00:02:23,040 --> 00:02:26,560 # 全旅游局系统了之后考试 Implemented systematic culinary tests for all succeeding chefs 170 00:02:26,560 --> 00:02:28,400 # 那时候考试难六个菜 The tests were quite hard as we had to cook 6 dishes 171 00:02:28,400 --> 00:02:32,520 # 八四年我是整个旅游局的第一名 I was ranked number 1 in the National Tourism Administration among all chefs 172 00:02:32,520 --> 00:02:36,240 # 然后宫保鸡丁十分满分 And I scored 10 out of 10 on kung pao chicken 173 00:02:36,240 --> 00:02:38,120 # 所有的评委七个评委 All seven judges 174 00:02:38,120 --> 00:02:40,320 # 全部给我的都是满分 Gave me 10 175 00:02:40,320 --> 00:02:44,360 # 我在宴会在上这道菜经常出现 I cooked this dish all the time for banquets 176 00:02:44,360 --> 00:02:49,320 # 华都饭店当年主要是宴会太多 Huadu Hotel held so many banquets those years 177 00:02:49,320 --> 00:02:54,120 # 宴会大量的宴会你都做不完 Endless banquets 178 00:02:54,120 --> 00:02:55,840 # 这段经历磨练我在哪儿呢 What did I learn from that experience? 179 00:02:55,840 --> 00:02:57,840 # 我就把这鸡丁给改了 I changed the diced chicken in the dish 180 00:02:57,840 --> 00:02:59,800 # 因为鸡丁它上不了档次 Because diced chicken was not presentable enough to be served in banquets 181 00:02:59,800 --> 00:03:04,520 # 就改成大盘招呼 I served kung pao chicken in large plates 182 00:03:04,520 --> 00:03:09,080 # 用什么啊用鸡腿肉改成宫保鸡花 With chicken thighs cut into the flower shape 183 00:03:09,080 --> 00:03:13,760 # 大宫保鸡花那吃着过瘾啊 It was so satisfying to eat big pieces of flower shaped kung pao chicken 184 00:03:13,760 --> 00:03:17,000 # 腌透了以后红亮红亮的我的天呐 The chicken was bright red after thoroughly marinating. Oh my god 185 00:03:17,000 --> 00:03:18,680 # 特别受欢迎 It was particularly popular 186 00:03:18,680 --> 00:03:21,400 # 那个年代我就给改良了 I upgraded the dish during that time 187 00:03:21,400 --> 00:03:23,960 # 改良之后这个鸡打鸡花 With this flower shaped chicken thighs 188 00:03:23,960 --> 00:03:25,600 # 在腌制的时候 When marinating 189 00:03:25,600 --> 00:03:28,400 # 过去那种酱油盐料酒腌 We used traditional soy sauce, salt, huangjiu rice wine 190 00:03:28,400 --> 00:03:30,440 # 葱姜水毛姜水 Spring onion and ginger water, and zingiber water 191 00:03:30,440 --> 00:03:31,440 # 反正都是这些东西 It was always marinated with these ingredients 192 00:03:31,440 --> 00:03:33,360 # 腌出来打完了很嫩 The chicken was super tender after marinating 193 00:03:33,360 --> 00:03:34,920 # 没有现在这么多添加剂 We didn’t have so many food additives as today 194 00:03:34,920 --> 00:03:37,200 # 主要是那时候用两种油 Essentially we used two kinds of oil 195 00:03:37,200 --> 00:03:39,680 # 我用什么油封呢 Which oil did I use for confit? 196 00:03:39,680 --> 00:03:41,720 # 用北京的花椒和四川的花椒 I fried Sichuan peppercorns from both Beijing and Sichuan 197 00:03:41,720 --> 00:03:43,000 # 两种花椒炸出的油 In the oil to extract their flavours 198 00:03:43,000 --> 00:03:45,840 # 用这个油腌好了以后封这个菜 And then confit the marinated chicken with the infused oil 199 00:03:45,840 --> 00:03:49,080 # 当你鸡滑了下去之后 When you fried the chicken later 200 00:03:49,080 --> 00:03:52,720 # 味道倍儿足味道已经很浓了 The flavour was already very intense and sophisticated 201 00:03:52,720 --> 00:03:54,920 # 又有淡淡的那种花椒的香气味 With a light touch of the aroma from Sichuan peppercorns 202 00:03:54,920 --> 00:03:56,720 # 所以说这个菜 So this dish 203 00:03:56,720 --> 00:03:59,280 # 就这菜出来就与众不同 Immediately stood out once it was revealed 204 00:03:59,280 --> 00:04:03,200 # 其实在改革当中创新当中 Actually, during culinary reform and innovation 205 00:04:03,200 --> 00:04:05,000 # 其实一个小的动作 A simple and small move 206 00:04:05,000 --> 00:04:08,800 # 就能改变菜的整个的味道 Could change the entire flavour of a dish 207 00:04:08,800 --> 00:04:11,720 # 你看我从二十几岁走到今天六十岁 Since I was in my twenties till today when I’m 60 208 00:04:11,720 --> 00:04:16,680 # 这宫保鸡丁从来就特别火 Kung pao chicken has always been a crowds’ favourite 209 00:04:16,680 --> 00:04:18,280 # 其实无非就两个味型 It has nothing but two versions 210 00:04:18,280 --> 00:04:19,880 # 一个是过去的糊辣 One is the traditional ‘hula’ flavour (spicy with slightly burnt spices) 211 00:04:21,160 --> 00:04:24,080 # 现在属于荔枝口 The other one is called ‘lizhikou’ (added equal amounts of sugar, vinegar, and starch slurry) 212 00:04:24,080 --> 00:04:26,560 # 荔枝口比较大的有点小糖醋了 Some of the stronger ‘lizhikou’ dishes could even be called sweet and sour chicken 213 00:04:26,560 --> 00:04:28,560 # 过去就是什么糊辣 In the old days, kung pao chicken was predominantly ‘hula’ 214 00:04:28,560 --> 00:04:30,920 # 主要是以糊辣为主糊辣咸鲜 This popular flavour was smoky, spicy, savoury and umami 215 00:04:31,760 --> 00:04:33,200 # 它以这个为主 The majority of the dish were cooked that way 216 00:04:33,200 --> 00:04:38,520 # 现在这东西糖和醋的比例大了 But now, more sugar and vinegar are being used 217 00:04:38,520 --> 00:04:41,360 # 过去的就是几种流派 In the past, we only had a few styles of cooking kung pao chicken 218 00:04:41,360 --> 00:04:45,040 # 四川饭店的不让加辣椒面 At Sichuan Hotel, chilli powder was not allowed to be added to the dish 219 00:04:45,040 --> 00:04:46,920 # 就是原汁原味 The flavour must be original and authentic 220 00:04:46,920 --> 00:04:49,320 # 你师爷饭店包括北京饭店 While your Shiye, along with Beijing Hotel 221 00:04:49,320 --> 00:04:50,840 # 可以加辣椒面 Added chilli powder to it 222 00:04:50,840 --> 00:04:53,560 # 在煸炒当中然后推辣椒面 During stir-frying, chilli powder would be generously incorporated 223 00:04:53,560 --> 00:04:57,440 # 这辣椒面有一种非常 The chilli powder 224 00:04:57,440 --> 00:05:00,360 # 辣椒这种清香的 Had an intense spicy aroma 225 00:05:00,360 --> 00:05:02,400 # 那种味道也很好吃 And it was equally delicious 226 00:05:02,400 --> 00:05:05,000 # 这两个东西都很好吃 Both styles tasted fantastic 227 00:05:05,000 --> 00:05:06,000 # 都各有各的特色 And both had their own characteristics 228 00:05:06,000 --> 00:05:08,640 # 峨嵋酒家为主的宫保鸡丁糖醋 Sweet and sour kung pao chicken from restaurants led by Emei Hotel 229 00:05:08,640 --> 00:05:12,480 # 现在又是一个流派的版本 Has now become another noticeable style 230 00:05:12,480 --> 00:05:16,640 # 跟师父这么多年总结了很多经验 After so many years following shifu, I have summarised quite a few tips from my experience 231 00:05:16,640 --> 00:05:19,160 # 我觉得比方说 For instance 232 00:05:19,160 --> 00:05:22,200 # 从宫保鸡丁来说 Taking kung pao chicken for example 233 00:05:22,200 --> 00:05:24,520 # 我觉得从两个点入手 In my opinion, we can start with two points 234 00:05:24,520 --> 00:05:26,800 # 第一点传承的东西口味的不要变 Firstly, don’t change the flavour of something that has been passed on for generations 235 00:05:26,800 --> 00:05:28,000 # 宫保鸡丁也好 No matter it’s diced kung pao chicken 236 00:05:28,000 --> 00:05:29,640 # 宫保鸡花也好 Or flower-shaped kung pao chicken 237 00:05:29,640 --> 00:05:30,680 # 宫保鸡条也好 Or sliced kung pao chicken 238 00:05:30,680 --> 00:05:31,880 # 改变一下原来滑油 If you want some changes, chicken used to be fried 239 00:05:31,880 --> 00:05:32,840 # 我现在等于是 Now I can do this 240 00:05:32,840 --> 00:05:35,640 # 给它挂师父做的生熟糊 Coat the chicken with the shengshuhu batter made by shifu 241 00:05:35,640 --> 00:05:36,520 # 挂完了以后 Once coated 242 00:05:36,520 --> 00:05:39,920 # 我底下是铺一铺披萨 Lay a pizza underneath the chicken 243 00:05:39,920 --> 00:05:42,680 # 我上头撒上奶酪往上一烤 Then sprinkle some cheese on top, and roast the whole thing 244 00:05:42,680 --> 00:05:44,040 # 这是我的想法 That’s just my thought 245 00:05:44,040 --> 00:05:44,960 # 我也不知道这样对不对 I’m not sure if it would work 246 00:05:44,960 --> 00:05:47,320 # 师父您给看看徒弟这种想法 Could shifu provide some feedback on this idea? 247 00:05:47,960 --> 00:05:50,320 # 其实你还算有想法 You actually have some interesting ideas 248 00:05:50,320 --> 00:05:51,840 # 我要纠正的问题是什么问题 What I must rectify here is that 249 00:05:51,840 --> 00:05:53,360 # 好多现在炒宫保鸡丁的 Nowadays, a lot of people who make kung pao chicken 250 00:05:53,360 --> 00:05:55,320 # 都犯了一个致命的错误 Are making a critical mistake 251 00:05:55,320 --> 00:05:58,080 # 在传承当中其实忽视了什么 What they have overlooked in the culinary inheritance 252 00:05:58,080 --> 00:05:59,920 # 忽视了小料 Is the use of minor ingredients 253 00:05:59,920 --> 00:06:02,600 # 小魏同样的葱比如宫保鸡丁 Xiao Wei, for spring onions, when you follow my steps 254 00:06:02,600 --> 00:06:03,480 # 你看着跟着我 To making kung pao chicken 255 00:06:03,480 --> 00:06:05,680 # 我一个是在调汁的时候 I add in spring onions and ginger 256 00:06:05,680 --> 00:06:07,240 # 把葱姜蒜搁在里边 When making the sauce 257 00:06:07,240 --> 00:06:08,920 # 还有一个是煸炒的 As well as when stir-frying 258 00:06:08,920 --> 00:06:11,160 # 这样的它两方面加起来 With both steps combined 259 00:06:11,160 --> 00:06:13,320 # 能够刺激这个东西的香味 The aroma of the spring onions can be stimulated 260 00:06:13,320 --> 00:06:14,600 # 全部给激发出来 And extracted 261 00:06:14,600 --> 00:06:17,120 # 但是你看现在好多炒宫保鸡丁 But now, a lot of people only use spring onion sticks 262 00:06:17,120 --> 00:06:18,600 # 大部分全是葱骨碌 When cooking kung pao chicken 263 00:06:18,600 --> 00:06:21,320 # 这个根本就不是传承 This is not proper inheritance 264 00:06:21,320 --> 00:06:24,880 # 它里头香味熟不了 The aroma would be trapped 265 00:06:24,880 --> 00:06:25,680 # 它释放不出来 Rather than being released 266 00:06:25,680 --> 00:06:28,680 # 其实葱那香气是在里边 The aroma of the spring onions is actually inside the stems 267 00:06:28,680 --> 00:06:30,240 # 它里边的出不出来 And it wouldn’t be able to come out 268 00:06:30,240 --> 00:06:31,480 # 我给它切了 Unless I cut them into smaller pieces 269 00:06:31,480 --> 00:06:32,600 # 切完了两大好处 There are two benefits of cutting the spring onions 270 00:06:32,600 --> 00:06:34,800 # 第一个是香味激发出来了 The first one is that the aroma can be released 271 00:06:34,800 --> 00:06:35,600 # 还有一个是什么 And the other one is that 272 00:06:35,600 --> 00:06:38,640 # 我搁多少葱它都看不见葱 You wouldn’t see the spring onions no matter how many I put into the dish 273 00:06:38,640 --> 00:06:41,040 # 它永远突出这主料 So the main ingredients can always stand out 274 00:06:41,040 --> 00:06:42,160 # 这过去传承 Knowing how to use minor ingredients 275 00:06:42,160 --> 00:06:43,560 # 隐藏的其实是最大的好处 Is actually the real hidden gem of the culinary inheritance 276 00:06:43,560 --> 00:06:44,560 # 其实在这 From the past 277 00:06:44,560 --> 00:06:46,320 # 你们要知道这个好处 You must know understand it 278 00:06:46,320 --> 00:06:48,080 # 在这基础上刚才小魏讲的 Based on this, like what Xiao Wei just said 279 00:06:48,080 --> 00:06:50,200 # 你再激发你的灵感去创新 You can then use your inspirations to innovate 280 00:06:50,200 --> 00:06:52,360 # 其实最重要的那底味拿住 The most crucial thing is to hold onto the base flavours 281 00:06:52,360 --> 00:06:53,360 # 一下拿足了它 Firmly 282 00:06:53,360 --> 00:06:55,800 # 这个菜任何菜都是这样 It applies to kung pao chicken and any other dishes ```

immoonancient / YTSubtitles

[老饭骨] 椒盐猪排 - https://youtu.be/FAH1mCZNRIg #1060

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