视频链接：https://youtu.be/4-unNNxyOd0

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）
【國宴大師•清燉獅子頭】大爺二伯奉上國宴佳品，淮陽千年名菜，肉酥軟爛，湯清味濃，溫馨如初的小廚房終回歸 |老飯骨

简介
<视频简介（如果简介无需翻译，请删除此节）>
小友們好！大爺和二伯終於回歸到大家記憶裡最初的溫馨小廚房啦！作為今年的開門大菜，當然是要奉上一道“硬核大菜”。這道國宴佳品、淮陽千年名菜清燉獅子頭，不知道合不合您的胃口？
這獅子頭燉得軟爛又有彈性，湯濃香味厚重，清淡健康又好吃，老少皆宜。
國宴的精緻菜品也能在家吃到，小友們趕緊做起來吧！

字幕
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这就跟狮子脑子似的

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你看见没有 大粒 这叫狮子头

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清炖狮子头

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00:00:05,240 --> 00:00:07,160

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今天我们又回到我们原来

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四弟的小屋了 特别高兴

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四边摄一摄 还是原来的样子是吧

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您是不是感到非常亲切 就特别亲切

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以前做过是红烧的

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这次咱们做一个国宴常规用的

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清炖狮子头

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清炖狮子头因为是常规的国宴用的

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它清淡 过去咱们叫葵花斩肉

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我们先把肉先切成片

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您是用什么粉子  用玉米淀粉就行

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切要切成肉丝

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然后切成石榴籽大的丁儿

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现在好多人切都小是吧 对

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清炖狮子头有很多方法

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比如按照应季的

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里边可以放马蹄 春天可以放春笋

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秋天可以放大闸蟹的蟹黄 蟹黄狮子头

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到冬天可以晾点风鸡 风鸡狮子头

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这个狮子头炖出来以后

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汤清肉烂 口味清淡

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你看这狮子头经过炖制以后

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它油脂它就出去了

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有句话要特别要说清楚的

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叫细切粗剁

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它上面肉呈颗粒状

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剁完之后这肉你看 上劲儿了

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它黏度起来了 好了

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然后能粘连在一起 行了好了

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你看到没有 有粘性 肥瘦相融

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下边咱进行第二项 马蹄拍一下

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马蹄放狮子头里边

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它有一个反差口感 另外还解油腻

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拍完了还不能斩太细

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葱姜酒水

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黄酒 花雕

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下一步我们先把锅点着了

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放水不放水 放好了

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这锅里头放这葱姜也得有个数量

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三块葱三片姜

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到时候往出挑的时候

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我要拣出 得有三块四块 你心里有数

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咱开始和馅儿了啊

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肉是六百克 一斤二两肉

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现在有将近四百克（葱姜酒水）水

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但是这水不能全搁进去 就先搁一部分

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淀粉两勺 大约在三十克

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胡椒 白胡椒

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少许

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盐 十克 清炖狮子头盐多一点不要紧

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因为它在炖制当中会分解到这水里头

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有的时候网友会看这盐是不是搁多了

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它不是搁多了 多不了

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顺着方向 朝着一个方向

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搅动 摔打

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这个盐不够 它摔打上劲儿不太容易

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盐的渗透力非常强

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另外还有刚才忘了跟网友交代一下

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肉的肥瘦比例很重要

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肥四瘦六

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有人说了我不爱吃那么多肥肉

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但是也要达到肥三瘦七

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肥的占三成 瘦的占七成

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脂肪过于少 吃的口感不行

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它没有弹性

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你看这水没了 我们再加水

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再搁点盐 二次下盐

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为什么啊 手感 弹性不够

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说明这盐不够 淀粉可还差一点

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这就是您的（经验）

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没有什么 我有绝对把握

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说一下弄得就合适 要有二次的

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你看这黏度不够 黏度不够您还打水

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那也得打水 到时候吃的时候不够嫩

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你看一点点的

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这水千万别一次性加足 慢慢打慢慢渗

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大爷您摔的还挺厉害

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不摔厉害不行 它不起劲儿

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你这锅也开了 马上就炖上了

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马蹄 打上劲儿以后放马蹄

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大爷这马蹄还不少呢 大约一百五十克

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摔馅的碗底一定要大

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它摔的时候piapia

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家伙事儿小了

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这底儿小 家伙事儿可不小

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太大了也不行 好家伙 它就占了二斤肉

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我们现在弄一个水淀粉的碗

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然后大爷那小手就抖起来

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我本来就抖

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锅开了

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咱们按标准做大约在二两吧

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您这个太大了 吃不了

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俩人一个 不是一人吃

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一个人吃你肯定吃不完

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如果有蟹黄 现在可以把蟹黄放进去

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蟹肉放到这个馅里头 蟹黄放到浮头

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我放着海米行不行 海米不行

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为什么不行 行是行 但是要切碎

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您这狮子头个儿可不小 得二两

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淀粉使得表面光滑

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加强肉表面的拉力

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遇热它糊化表面特别光滑

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还是徒弟会说 遇热糊化

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慢慢炖着去吧

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为什么要放五个

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它互相挤着点它不跑

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如果你放四个它在里边跟游泳似的

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在里边它不会来回跑是吧

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这里面要放点什么呢 黄酒

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你没放多少 不要多

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因为那馅儿里边有了

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放点胡椒

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还发点味精么 这都不放了

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等最后再调味

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我们讲的就是

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烹调前 烹调中 烹调后

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三个调味的环节

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三种全要加味儿

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要掌握准确

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有沫要把它打干净

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我们这个狮子头现在OK了

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我再说一个

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这个直接烧 这也叫炖

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这叫什么 这叫不隔水炖

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有的叫隔水炖

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隔水炖就是把它放在蒸锅里边

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因为它隔着水了 隔水蒸

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这两种方法它有一个什么样的好处

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不隔水炖 它出来的汤比较浓香味厚

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但是汤容易发白发浑

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要蒸的话 汤清 肉嫩

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但是有时候油漂出来的少

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这样直接炖的它油出来得多

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你看为什么说

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做酒店做高档宴席的时候

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这汤炖完了就不要了 换成清鸡汤

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夏天那时候就爽了

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小火

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狮子头现在上火炖 要炖多长时间

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两个小时甚至到两个半小时

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到三个小时都可以

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别太长了

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其实两个半小时是最好的

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炖出来了以后肉酥软烂 汤清味浓

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掀锅了啊二伯 大爷我看您休息够了

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开锅滚滚

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我们刚才说的 三截葱 一截

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大爷这白菜没盖上啊

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白菜咱就不搁了 这个季节白菜不好

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这还一片葱 这又一片

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您刚才这做法都是很传统的

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这就跟狮子脑子似的

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你见没有 大粒 这叫狮子头

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你兄弟不是干淮扬菜的

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但是能说出来吧

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您这是大师啊

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大师两回事儿 大师多了

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我们这时候要尝尝汤

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因为我就加了点胡椒 黄酒

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盐没加

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盐在狮子头里边 看它渗透有多少

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正合适

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说一句什么话 说句心里话

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现在就合适

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但是为了让它更加丰满一点

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我知道您为什么 再加点盐

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因为你还得加上油菜呢

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狮子头好了 我们这边又取了一个锅

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这油菜必须要焯一下

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因为它有青气味和涩味

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南方的油菜心叫矮脚黄

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就那种大脑袋的

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那个菜心好 它甜 而且还面

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咱北方的菜心就差点

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所以要事先给它烫一下

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一方水土养一方人

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北方的油菜就稍微有点涩苦

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但是一焯就没味儿了

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焯油菜的别超太嫩了

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因为它变色以后在锅里面略微的

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略微的给它再炖一会

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头朝外也行 头朝里也行

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现在这个砂锅我给稍微开一下火

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让开的大一点 彻底开了

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这圆砂锅就可以上桌了

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这就成型了

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00:10:01,040 --> 00:10:01,680

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隋坡 好了啊

217
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圆砂锅上桌 垫着一个盘子

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这上去你看客人要见到

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这个狮子头 能不爱吃吗

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一掀锅哗哗就开着

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00:10:14,400 --> 00:10:15,560

222
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咱们来一个开锅仪式

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一掀锅

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闻闻 有一种清香味 热气腾腾

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过去那年代人都实在 这东西都大

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二伯 吃这狮子头应该是要拿勺吃

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你要拿那筷子吃

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如果说能夹起来的话

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这狮子头就（失败）了

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所以必须用勺

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二伯你看我给您表演一个

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你看一扫

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大爷先吃 二伯必须先吃

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隋坡你看它抖 你看它颤

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这不是我手颤

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隋坡 这是你的 谢谢师父

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隋坡这做绝了

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好吃吧 好吃

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给师父尝一个

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我尝一口  自我欣赏

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这咸味拿的太准了

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一辈子宝贵经验在这放着

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入口即化

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你看这么多肉它不腻

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吃完了那种又清香 又不腻

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多拿几个勺

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让我们外边小饭骨尝尝

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中文	English	备注	参考
二伯	Er Bai
香味	aroma
淀粉	starch
马蹄	water chestnut
黄酒	huangjiu rice wine
花雕	"Huadiao" rice wine
斤	jin	不翻作"catty"，翻译时采用音译，再在后面利用括号加上克/千克的单位，如：20斤为"20 jin (10kg)"	链接
大爷	Da Ye
水淀粉	slurry	slurry 在烹饪语境下可以专指水淀粉	链接
徒弟	disciple	指已经出师的徒弟
徒弟	apprentice	指学徒，尚未出师的徒弟
调味	season
白菜	napa cabbage
师父	master	注意不是"师傅"

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/4-unNNxyOd0 # 【國宴大師•清燉獅子頭】大爺二伯奉上國宴佳品，淮陽千年名菜，肉酥軟爛，湯清味濃，溫馨如初的小廚房終回歸 |老飯骨 # State Banquet Master Chef – Stewed Shizitou (Huaiyang Cuisine) # 简介 # 小友們好！大爺和二伯終於回歸到大家記憶裡最初的溫馨小廚房啦！作為今年的開門大菜，當然是要奉上一道“硬核大菜”。這道國宴佳品、淮陽千年名菜清燉獅子頭，不知道合不合您的胃口？ # 這獅子頭燉得軟爛又有彈性，湯濃香味厚重，清淡健康又好吃，老少皆宜。 # 國宴的精緻菜品也能在家吃到，小友們趕緊做起來吧！ # Hey friends, Da Ye and Er Bai are finally going back to our very first small cozy kitchen. As the first dish, we are going to show you a “hardcore meal” - “Shizitou”. The Stewed Shizitou is one of the most famous thousand-year-old Huaiyang cuisine. The Shizitou is pulpy and springy with rich flavor. It is tasty and healthy. You can have a try on banquet dish at home. Let’s get started. # 字幕 1 00:00:00,000 --> 00:00:01,760 # 这就跟狮子脑子似的 It’s like a lion brain 2 00:00:01,760 --> 00:00:04,240 # 你看见没有大粒这叫狮子头 Look at it. Big ball. This is “Shizitou” 3 00:00:04,240 --> 00:00:05,240 # 清炖狮子头 “Shizitou” stew 4 00:00:05,240 --> 00:00:07,160 5 00:00:07,160 --> 00:00:09,360 # 今天我们又回到我们原来 Today we’re back to our very first 6 00:00:09,360 --> 00:00:12,680 # 四弟的小屋了特别高兴 Si Di’s room. Very happy. 7 00:00:12,680 --> 00:00:19,160 # 四边摄一摄还是原来的样子是吧 Look around. Still the same as the very beginning 8 00:00:19,160 --> 00:00:22,600 # 您是不是感到非常亲切就特别亲切 Don’t you feel very warm and familiar. Very warm and familiar 9 00:00:22,600 --> 00:00:24,520 # 以前做过是红烧的 We have made braised “Shizitou” before 10 00:00:24,520 --> 00:00:27,280 # 这次咱们做一个国宴常规用的 Today we are going to make one used to serve for banquet 11 00:00:27,280 --> 00:00:28,600 # 清炖狮子头 Stewed “Shizitou” 12 00:00:28,600 --> 00:00:32,200 # 清炖狮子头因为是常规的国宴用的 Because this is for banquet 13 00:00:32,200 --> 00:00:37,760 # 它清淡过去咱们叫葵花斩肉 It’s very fresh and light. We used to call it “Kui Hua Zhan Rou” 14 00:00:37,760 --> 00:00:41,040 # 我们先把肉先切成片 First of all, we cut the meat into slices 15 00:00:41,040 --> 00:00:44,600 # 您是用什么粉子用玉米淀粉就行 What kind of starch you are using? Corn starch is fine 16 00:00:44,600 --> 00:00:45,840 17 00:00:45,840 --> 00:00:47,480 # 切要切成肉丝 Cut it into strips 18 00:00:47,480 --> 00:00:49,680 19 00:00:49,680 --> 00:00:54,280 # 然后切成石榴籽大的丁儿 And cut them into pomegranate seed-size like dice 20 00:00:54,280 --> 00:00:56,680 # 现在好多人切都小是吧对 A lot of people cut them too small right? Yes 21 00:00:56,680 --> 00:01:00,520 # 清炖狮子头有很多方法 There are lots of methods cooking “Shizitou” 22 00:01:00,520 --> 00:01:02,400 # 比如按照应季的 For example, seasonally 23 00:01:02,400 --> 00:01:05,840 # 里边可以放马蹄春天可以放春笋 You can put water chestnuts. You can put Spring bamboo shoots in Spring 24 00:01:05,840 --> 00:01:10,760 # 秋天可以放大闸蟹的蟹黄蟹黄狮子头 Put crab yolk of Chinese mitten crab and make “crab yolk shizitou” 25 00:01:10,760 --> 00:01:14,800 # 到冬天可以晾点风鸡风鸡狮子头 You can make “feng ji” (dried chicken) in winter and make “feng ji Shizitou” 26 00:01:14,800 --> 00:01:17,080 # 这个狮子头炖出来以后 After it is fully cooked 27 00:01:17,080 --> 00:01:20,280 # 汤清肉烂口味清淡 Soup will be clear, and meat will be pulpy. Taste fresh. 28 00:01:20,280 --> 00:01:23,440 # 你看这狮子头经过炖制以后 When it’s being stewed 29 00:01:23,440 --> 00:01:25,960 # 它油脂它就出去了 The oil inside can come out 30 00:01:25,960 --> 00:01:28,840 # 有句话要特别要说清楚的 Want to make it clear enough 31 00:01:28,840 --> 00:01:31,440 # 叫细切粗剁 It’s called “Cu Qie Xi Duo” (cut carefully and chop roughly) 32 00:01:31,440 --> 00:01:34,560 33 00:01:34,560 --> 00:01:36,480 # 它上面肉呈颗粒状 The meat is granular 34 00:01:36,480 --> 00:01:37,440 35 00:01:39,760 --> 00:01:42,560 # 剁完之后这肉你看上劲儿了 After gets chopped, the meat “shang jing” 36 00:01:42,560 --> 00:01:44,560 # 它黏度起来了好了 It starts to become sticky 37 00:01:44,560 --> 00:01:48,760 # 然后能粘连在一起行了好了 Thus, it can stick together. Alright 38 00:01:48,760 --> 00:01:52,080 # 你看到没有有粘性肥瘦相融 Look at it. Sticky. Fat and lean part of meat mixed up. 39 00:01:53,200 --> 00:01:56,480 # 下边咱进行第二项马蹄拍一下 Now we are going to do the second step. Smash the water chestnuts 40 00:01:56,480 --> 00:01:58,200 41 00:01:58,200 --> 00:02:00,200 # 马蹄放狮子头里边 Put water chestnuts 42 00:02:00,200 --> 00:02:02,840 # 它有一个反差口感另外还解油腻 To create an opposite taste and balance the oily taste 43 00:02:02,840 --> 00:02:04,520 # 拍完了还不能斩太细 Do not chop it too small 44 00:02:04,520 --> 00:02:05,440 45 00:02:08,480 --> 00:02:10,200 # 葱姜酒水 Water made with scallions, ginger and wine 46 00:02:10,200 --> 00:02:12,480 # 黄酒花雕 Huang jiu (rice wine), Hua diao (rice wine) 47 00:02:12,480 --> 00:02:13,720 48 00:02:13,720 --> 00:02:16,080 # 下一步我们先把锅点着了 Next step, let’s turn on the burner 49 00:02:16,080 --> 00:02:19,440 # 放水不放水放好了 Do we add water? Water was already poured in 50 00:02:19,440 --> 00:02:23,080 # 这锅里头放这葱姜也得有个数量 There has to be exact numbers of scallions and ginger 51 00:02:23,080 --> 00:02:24,840 # 三块葱三片姜 Three chunks of scallions and three slices of ginger 52 00:02:24,840 --> 00:02:26,360 # 到时候往出挑的时候 The time you pick them out 53 00:02:26,360 --> 00:02:30,680 # 我要拣出得有三块四块你心里有数 You have to remember how many you have to pick up 54 00:02:30,680 --> 00:02:32,920 # 咱开始和馅儿了啊 We’re going to make filing 55 00:02:32,920 --> 00:02:36,640 # 肉是六百克一斤二两肉 The meat is 600 grams, One jin and two liang (0.6 kg) 56 00:02:36,640 --> 00:02:40,520 # 现在有将近四百克（葱姜酒水）水 Now we have about 400 g water (scallion, ginger, wine made water) 57 00:02:40,520 --> 00:02:44,880 # 但是这水不能全搁进去就先搁一部分 Don’t pour water all in. Just pour a portion of water at first 58 00:02:44,880 --> 00:02:48,240 # 淀粉两勺大约在三十克 Two tablespoons of starch, about 30g 59 00:02:48,240 --> 00:02:51,040 # 胡椒白胡椒 Pepper. White pepper 60 00:02:51,040 --> 00:02:51,960 # 少许 A little bit 61 00:02:51,960 --> 00:02:53,920 62 00:02:53,920 --> 00:02:58,520 # 盐十克清炖狮子头盐多一点不要紧 Salt. 10g. It doesn’t matter to have more salt to make stewed “Shizitou” 63 00:02:58,520 --> 00:03:02,120 # 因为它在炖制当中会分解到这水里头 Because salt will dissolve in water during stewing 64 00:03:02,120 --> 00:03:04,880 # 有的时候网友会看这盐是不是搁多了 Some people is asking whether the salt is too much 65 00:03:04,880 --> 00:03:08,320 # 它不是搁多了多不了 No, it’s not. It won’t 66 00:03:08,320 --> 00:03:12,640 # 顺着方向朝着一个方向 Follow the same direction 67 00:03:12,640 --> 00:03:16,240 # 搅动摔打 Stir and beat 68 00:03:16,240 --> 00:03:20,840 # 这个盐不够它摔打上劲儿不太容易 It’s hard to make meat “shang jing” if salt is not enough 69 00:03:20,840 --> 00:03:24,200 # 盐的渗透力非常强 Salt has strong osmosis 70 00:03:24,200 --> 00:03:27,080 # 另外还有刚才忘了跟网友交代一下 Besides, I forgot to mention that 71 00:03:27,080 --> 00:03:29,480 # 肉的肥瘦比例很重要 The ratio of fat to lean is important 72 00:03:29,480 --> 00:03:31,640 # 肥四瘦六 40% fat and 60% lean 73 00:03:31,640 --> 00:03:33,640 # 有人说了我不爱吃那么多肥肉 Some people are saying I don’t like fat 74 00:03:33,640 --> 00:03:36,440 # 但是也要达到肥三瘦七 At least 30% fat and 70% lean 75 00:03:36,440 --> 00:03:42,600 # 肥的占三成瘦的占七成 Fat is 30% and lean is 70% 76 00:03:42,600 --> 00:03:45,760 # 脂肪过于少吃的口感不行 It won’t taste good with less fat 77 00:03:45,760 --> 00:03:46,680 # 它没有弹性 It won’t be springy 78 00:03:46,680 --> 00:03:49,720 # 你看这水没了我们再加水 No water. We add more water 79 00:03:49,720 --> 00:03:52,440 # 再搁点盐二次下盐 More salt. It’s the second time we add salt. 80 00:03:52,440 --> 00:03:56,520 # 为什么啊手感弹性不够 Why? Because it doesn’t feel elastic 81 00:03:56,520 --> 00:04:01,960 # 说明这盐不够淀粉可还差一点 Which means salt is not enough. Starch is also not enough. 82 00:04:01,960 --> 00:04:03,040 # 这就是您的（经验） This is based on your experience 83 00:04:03,040 --> 00:04:05,760 # 没有什么我有绝对把握 I will never be absolutely confident 84 00:04:05,760 --> 00:04:10,320 # 说一下弄得就合适要有二次的 To make it perfect at the first time. There has to be a second time 85 00:04:10,320 --> 00:04:13,680 # 你看这黏度不够黏度不够您还打水 It’s not sticky enough. You add more water even it is not sticky? 86 00:04:13,680 --> 00:04:17,880 # 那也得打水到时候吃的时候不够嫩 There has to be some water or it’s not tender enough 87 00:04:17,880 --> 00:04:19,920 # 你看一点点的 A little bit 88 00:04:19,920 --> 00:04:24,160 # 这水千万别一次性加足慢慢打慢慢渗 Don’t add too much water at one time. Add water slowly. 89 00:04:24,160 --> 00:04:26,240 # 大爷您摔的还挺厉害 Da Ye you beat it hard 90 00:04:26,240 --> 00:04:29,400 # 不摔厉害不行它不起劲儿 It won’t “qi jing” if you don’t beat it hard 91 00:04:29,400 --> 00:04:32,000 # 你这锅也开了马上就炖上了 Water is boiling. Ready to go. 92 00:04:32,000 --> 00:04:36,800 # 马蹄打上劲儿以后放马蹄 Water chestnuts. Add water chestnuts once the meat “shang jing” 93 00:04:36,800 --> 00:04:40,920 # 大爷这马蹄还不少呢大约一百五十克 Da Ye, there are lots of water chestnuts. About 150g. 94 00:04:40,920 --> 00:04:45,600 95 00:04:45,600 --> 00:04:47,960 # 摔馅的碗底一定要大 The bowl used to beat the filing has to be large 96 00:04:47,960 --> 00:04:49,640 # 它摔的时候piapia You can hear the sound of “Pia Pia” as you beat it 97 00:04:49,640 --> 00:04:50,840 # 家伙事儿小了 The bowl is small 98 00:04:50,840 --> 00:04:53,000 # 这底儿小家伙事儿可不小 The bottom is small, but the bowl is not small 99 00:04:53,000 --> 00:04:56,960 # 太大了也不行好家伙它就占了二斤肉 Too large is not good as well. It weighs like two jin (1 kg) meat 100 00:04:56,960 --> 00:04:59,520 101 00:04:59,520 --> 00:05:02,680 # 我们现在弄一个水淀粉的碗 Now we are going to make a bowl of slurry 102 00:05:03,960 --> 00:05:05,960 # 然后大爷那小手就抖起来 Da Ye is shaking hands 103 00:05:05,960 --> 00:05:08,800 # 我本来就抖 My hands always shake 104 00:05:08,800 --> 00:05:10,520 # 锅开了 The water is boiling 105 00:05:10,520 --> 00:05:13,760 # 咱们按标准做大约在二两吧 We make an er liang-weight meatball (100g per meatball) per standard 106 00:05:13,760 --> 00:05:16,840 # 您这个太大了吃不了 This is too big. Too much for one 107 00:05:16,840 --> 00:05:19,040 # 俩人一个不是一人吃 One for two persons not for one person 108 00:05:19,040 --> 00:05:21,680 # 一个人吃你肯定吃不完 One person can’t finish it 109 00:05:21,680 --> 00:05:24,560 # 如果有蟹黄现在可以把蟹黄放进去 If you are using crab yolk, you can put it now 110 00:05:24,560 --> 00:05:29,480 # 蟹肉放到这个馅里头蟹黄放到浮头 Mix the crab meat with meat filing and put crab yolk on the surface 111 00:05:29,480 --> 00:05:32,320 # 我放着海米行不行海米不行 Can I add “Hai mi” (dried shrimp)? “Hai mi” is not ok 112 00:05:32,320 --> 00:05:36,320 # 为什么不行行是行但是要切碎 Why not? You can but you have to mince it 113 00:05:36,320 --> 00:05:37,840 114 00:05:38,200 --> 00:05:41,600 # 您这狮子头个儿可不小得二两 Your “Shizitou” is not small. There is er liang (100g). 115 00:05:42,560 --> 00:05:44,960 # 淀粉使得表面光滑 Starch makes surface smooth 116 00:05:44,960 --> 00:05:47,000 117 00:05:47,000 --> 00:05:50,120 # 加强肉表面的拉力 Strengthen the surface tension 118 00:05:50,120 --> 00:05:52,320 # 遇热它糊化表面特别光滑 Starch gelatinizes once heated, which makes meatball surface smooth. 119 00:05:52,320 --> 00:05:55,560 # 还是徒弟会说遇热糊化 Disciple is smart: starch gelatinizes once heated 120 00:05:55,560 --> 00:05:57,160 121 00:05:57,160 --> 00:05:58,400 # 慢慢炖着去吧 Stew it slowly 122 00:05:58,400 --> 00:05:59,640 # 为什么要放五个 Why you put five 123 00:05:59,640 --> 00:06:01,280 # 它互相挤着点它不跑 The meatballs won’t move if they are squeezed by each other 124 00:06:01,280 --> 00:06:03,520 # 如果你放四个它在里边跟游泳似的 It’s like swimming in the soup if you only put four in 125 00:06:03,520 --> 00:06:06,560 # 在里边它不会来回跑是吧 It won’t move right 126 00:06:06,560 --> 00:06:10,360 # 这里面要放点什么呢黄酒 What are we going to add? Huang Jiu (rice wine) 127 00:06:10,360 --> 00:06:12,760 # 你没放多少不要多 You didn’t add a lot. Not too much. 128 00:06:12,760 --> 00:06:15,000 # 因为那馅儿里边有了 Because we’ve already added some in the filing 129 00:06:15,000 --> 00:06:16,720 # 放点胡椒 Add some pepper 130 00:06:16,720 --> 00:06:18,920 # 还发点味精么这都不放了 Some MSG? no we don’t 131 00:06:18,920 --> 00:06:20,880 # 等最后再调味 We don't season until the end 132 00:06:20,880 --> 00:06:22,240 # 我们讲的就是 What we are saying is 133 00:06:22,240 --> 00:06:25,880 # 烹调前烹调中烹调后 Before cooking, during cooking and after cooking 134 00:06:25,880 --> 00:06:28,520 # 三个调味的环节 Three parts of seasoning 135 00:06:28,520 --> 00:06:30,920 # 三种全要加味儿 Season at each part 136 00:06:30,920 --> 00:06:33,720 # 要掌握准确 Have to be precise 137 00:06:33,720 --> 00:06:35,440 # 有沫要把它打干净 Scrape scum completely 138 00:06:35,440 --> 00:06:39,120 # 我们这个狮子头现在OK了 Now the “Shizitou” is good right now 139 00:06:39,120 --> 00:06:40,120 # 我再说一个 Another one 140 00:06:40,120 --> 00:06:42,480 # 这个直接烧这也叫炖 This is called “Shao” which is also called “Dun” (stew) 141 00:06:42,480 --> 00:06:45,800 # 这叫什么这叫不隔水炖 This is called “bu ge shui dun” (stew in water) 142 00:06:45,800 --> 00:06:47,280 # 有的叫隔水炖 There is another method called “ge shui dun” (stew above water) 143 00:06:47,280 --> 00:06:49,280 # 隔水炖就是把它放在蒸锅里边 “ge shui dun” is to put it in the steamer 144 00:06:49,280 --> 00:06:51,640 # 因为它隔着水了隔水蒸 Because it is separated from water and steam it. 145 00:06:51,640 --> 00:06:54,840 # 这两种方法它有一个什么样的好处 What are the benefits of these two methods? 146 00:06:54,840 --> 00:06:56,320 147 00:06:56,320 --> 00:07:02,760 # 不隔水炖它出来的汤比较浓香味厚 “bu ge shui dun” makes soup taste rich and smell good 148 00:07:02,760 --> 00:07:07,080 # 但是汤容易发白发浑 But soup looks white and cloudy 149 00:07:07,080 --> 00:07:11,760 # 要蒸的话汤清肉嫩 Steam makes soup clean and meat tender 150 00:07:11,760 --> 00:07:15,880 # 但是有时候油漂出来的少 But oil come out less 151 00:07:15,880 --> 00:07:18,600 # 这样直接炖的它油出来得多 “Bu ge shui dun” makes more oil come out 152 00:07:18,600 --> 00:07:19,680 # 你看为什么说 This is why we say that 153 00:07:19,680 --> 00:07:21,520 # 做酒店做高档宴席的时候 When restaurants cook for high-end banquet 154 00:07:23,120 --> 00:07:26,960 # 这汤炖完了就不要了换成清鸡汤 The soup is thrown away and substituted by clear chicken broth 155 00:07:26,960 --> 00:07:29,320 # 夏天那时候就爽了 So good in summer 156 00:07:29,320 --> 00:07:30,120 # 小火 Simmer 157 00:07:30,120 --> 00:07:34,560 # 狮子头现在上火炖要炖多长时间 We are going to simmer “Shizitou”. How long will it take 158 00:07:34,560 --> 00:07:37,040 # 两个小时甚至到两个半小时 Two hours or even up to two and a half hours 159 00:07:37,040 --> 00:07:38,240 # 到三个小时都可以 Or even three hours? 160 00:07:38,240 --> 00:07:40,520 # 别太长了 Don’t be too long 161 00:07:40,520 --> 00:07:42,920 # 其实两个半小时是最好的 Actually, two and a half hours is the best 162 00:07:42,920 --> 00:07:48,240 # 炖出来了以后肉酥软烂汤清味浓 That way the meat is pulpy, soup is fresh and taste is strong 163 00:07:48,240 --> 00:07:52,440 # 掀锅了啊二伯大爷我看您休息够了 Er Bai, I’m going to open the lid. Da Ye you must have a good rest 164 00:07:52,440 --> 00:07:54,560 165 00:07:54,560 --> 00:07:57,160 # 开锅滚滚 Water is boiling 166 00:07:57,160 --> 00:07:59,480 167 00:07:59,480 --> 00:08:03,760 # 我们刚才说的三截葱一截 Like we just said. Three chunks of scallions 168 00:08:03,760 --> 00:08:05,600 # 大爷这白菜没盖上啊 Da Ye, where is the Napa cabbage 169 00:08:05,600 --> 00:08:09,400 # 白菜咱就不搁了这个季节白菜不好 We don’t add Napa cabbage this time. The Napa cabbage is not good this season 170 00:08:09,400 --> 00:08:13,760 # 这还一片葱这又一片 There is a slice of scallion. Another one. 171 00:08:13,760 --> 00:08:17,320 # 您刚才这做法都是很传统的 Your cooking method is very traditional 172 00:08:17,320 --> 00:08:18,960 # 这就跟狮子脑子似的 It looks like lion brain 173 00:08:18,960 --> 00:08:21,640 # 你见没有大粒这叫狮子头 Look at it. Large ball. This is called “Shizitou” 174 00:08:21,640 --> 00:08:23,000 # 你兄弟不是干淮扬菜的 I am not a professional on Huaiyang Cuisine 175 00:08:23,000 --> 00:08:24,320 # 但是能说出来吧 But I can tell 176 00:08:24,320 --> 00:08:25,520 # 您这是大师啊 You are master 177 00:08:25,520 --> 00:08:28,200 # 大师两回事儿大师多了 it has nothing to do with master. Too many masters. 178 00:08:28,200 --> 00:08:28,240 179 00:08:28,240 --> 00:08:30,680 # 我们这时候要尝尝汤 Now we are going to have a taste of soup 180 00:08:30,680 --> 00:08:33,520 # 因为我就加了点胡椒黄酒 Because I just added pepper and huang jiu (rice wine) 181 00:08:33,520 --> 00:08:34,760 # 盐没加 I didn’t add salt 182 00:08:34,760 --> 00:08:37,120 # 盐在狮子头里边看它渗透有多少 Salt is inside the “Shizitou”. Let’s see how much it dissolved 183 00:08:37,120 --> 00:08:40,640 184 00:08:40,640 --> 00:08:41,720 # 正合适 Perfect 185 00:08:41,720 --> 00:08:42,560 186 00:08:42,560 --> 00:08:48,200 # 说一句什么话说句心里话 To be honest 187 00:08:48,200 --> 00:08:49,480 # 现在就合适 Right now is perfect 188 00:08:49,480 --> 00:08:51,600 # 但是为了让它更加丰满一点 But I want to make it richer 189 00:08:51,600 --> 00:08:54,160 # 我知道您为什么再加点盐 I know why. Add more salt 190 00:08:54,160 --> 00:08:55,960 # 因为你还得加上油菜呢 Because you are adding baby bok choy 191 00:08:55,960 --> 00:08:59,760 # 狮子头好了我们这边又取了一个锅 “Shizitou” is ready. We got another pot. 192 00:08:59,760 --> 00:09:01,840 # 这油菜必须要焯一下 The baby bok choy has to be blanched 193 00:09:01,840 --> 00:09:04,240 # 因为它有青气味和涩味 Because it has raw and bitter taste 194 00:09:04,240 --> 00:09:09,400 # 南方的油菜心叫矮脚黄 The southern baby bok choy is called “Ai Jiao Huang” 195 00:09:09,400 --> 00:09:10,960 # 就那种大脑袋的 The one with big stem 196 00:09:10,960 --> 00:09:14,080 # 那个菜心好它甜而且还面 That baby boy choy is good. Sweet and pulpy 197 00:09:14,080 --> 00:09:17,000 # 咱北方的菜心就差点 The northern baby bok choy is not as good 198 00:09:17,000 --> 00:09:20,240 # 所以要事先给它烫一下 So we blanch it at first 199 00:09:20,240 --> 00:09:22,720 # 一方水土养一方人 The unique features of a local environment always give special characteristics to its inhabitants 200 00:09:22,720 --> 00:09:24,320 201 00:09:24,320 --> 00:09:27,800 # 北方的油菜就稍微有点涩苦 The northern baby bok choy is a little bit bitter 202 00:09:27,800 --> 00:09:29,840 # 但是一焯就没味儿了 But its bitterness disappears once it is blanched 203 00:09:29,840 --> 00:09:32,040 # 焯油菜的别超太嫩了 Don’t make baby bok choy too tender 204 00:09:32,040 --> 00:09:32,520 205 00:09:32,520 --> 00:09:37,880 # 因为它变色以后在锅里面略微的 After the color changes 206 00:09:37,880 --> 00:09:40,000 # 略微的给它再炖一会 Stew it for a short time 207 00:09:40,000 --> 00:09:41,840 208 00:09:41,840 --> 00:09:44,000 # 头朝外也行头朝里也行 You can put the stem either inward or outward 209 00:09:44,000 --> 00:09:46,680 210 00:09:48,760 --> 00:09:52,440 # 现在这个砂锅我给稍微开一下火 Now I am going to turn up the flame. 211 00:09:52,440 --> 00:09:57,040 # 让开的大一点彻底开了 Turn higher. Make it fully cooked 212 00:09:57,040 --> 00:09:59,200 # 这圆砂锅就可以上桌了 The round pot is ready to serve 213 00:09:59,200 --> 00:09:59,880 214 00:09:59,880 --> 00:10:01,040 # 这就成型了 This is what it is. 215 00:10:01,040 --> 00:10:01,680 216 00:10:01,680 --> 00:10:03,680 # 隋坡好了啊 Sui Po, we are all good. 217 00:10:03,680 --> 00:10:08,080 # 圆砂锅上桌垫着一个盘子 Put the round pot on table with a plate at the bottom 218 00:10:08,080 --> 00:10:10,080 # 这上去你看客人要见到 When guests look at it 219 00:10:10,080 --> 00:10:12,600 # 这个狮子头能不爱吃吗 No wonder guests love it 220 00:10:12,600 --> 00:10:14,400 # 一掀锅哗哗就开着 Water is boiling when open the lid 221 00:10:14,400 --> 00:10:15,560 222 00:10:15,560 --> 00:10:18,760 # 咱们来一个开锅仪式 Let’s have a pot-opening ceremony 223 00:10:18,760 --> 00:10:20,040 # 一掀锅 Open the pot 224 00:10:20,040 --> 00:10:23,640 225 00:10:23,640 --> 00:10:27,320 # 闻闻有一种清香味热气腾腾 Smell it. There is a fresh fragrance. Hot. 226 00:10:27,320 --> 00:10:29,120 227 00:10:29,120 --> 00:10:34,640 # 过去那年代人都实在这东西都大 People in the past were honest. Everything was big. 228 00:10:34,640 --> 00:10:39,120 # 二伯吃这狮子头应该是要拿勺吃 Er Bai, you have to eat “Shizitou” with spoon 229 00:10:39,120 --> 00:10:40,400 # 你要拿那筷子吃 with chopsticks 230 00:10:40,400 --> 00:10:43,480 # 如果说能夹起来的话 If you can pick it up 231 00:10:43,480 --> 00:10:47,160 # 这狮子头就（失败）了 The “Shizitou” fails 232 00:10:47,160 --> 00:10:47,840 # 所以必须用勺 You have to use spoon 233 00:10:47,840 --> 00:10:50,120 # 二伯你看我给您表演一个 Er Bai, let me show you 234 00:10:50,120 --> 00:10:51,720 # 你看一扫 Look, brush 235 00:10:51,720 --> 00:10:55,200 # 大爷先吃二伯必须先吃 Da Ye you go first. Er Bai has to be the first. 236 00:10:55,200 --> 00:10:55,560 237 00:10:57,320 --> 00:11:01,120 # 隋坡你看它抖你看它颤 Sui Po, look at it. It’s shaking. 238 00:11:01,120 --> 00:11:02,680 # 这不是我手颤 It’s not my hand shaking 239 00:11:02,680 --> 00:11:04,000 240 00:11:09,000 --> 00:11:12,160 # 隋坡这是你的谢谢师父 Sui Po this is yours. Thanks, master 241 00:11:12,160 --> 00:11:13,800 # 隋坡这做绝了 Sui Po, this is fantastic 242 00:11:13,800 --> 00:11:18,200 243 00:11:18,200 --> 00:11:19,840 # 好吃吧好吃 Tasty? tasty 244 00:11:19,840 --> 00:11:22,960 245 00:11:22,960 --> 00:11:24,280 # 给师父尝一个 Let my master have a taste 246 00:11:24,280 --> 00:11:26,760 # 我尝一口自我欣赏 Let me have a taste. Self-esteem. 247 00:11:26,760 --> 00:11:29,600 248 00:11:29,600 --> 00:11:32,640 # 这咸味拿的太准了 The salty taste is perfect 249 00:11:32,640 --> 00:11:34,760 # 一辈子宝贵经验在这放着 With lifelong precious experience 250 00:11:34,760 --> 00:11:36,920 # 入口即化 It melts once you put it in your mouth 251 00:11:36,920 --> 00:11:38,920 # 你看这么多肉它不腻 It’s not oily even with lots of meat 252 00:11:38,920 --> 00:11:44,040 # 吃完了那种又清香又不腻 It tastes fresh and not oily 253 00:11:44,040 --> 00:11:45,280 # 多拿几个勺 Get more spoons 254 00:11:45,280 --> 00:11:48,280 # 让我们外边小饭骨尝尝 Let’s our “Xiao Fan Gu” have a try 255 00:11:48,280 --> 00:00:02,000 ```

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[老饭骨] 清炖狮子头 - https://youtu.be/4-unNNxyOd0 #1074

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