[老饭骨] 酱油汆面 - https://youtu.be/oDoQrjTkD9M

[Laofangu]

视频链接：https://youtu.be/oDoQrjTkD9M

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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•醬油汆面】老北京夏天的味道：醬香爽口、簡單易學的花椒油醬油汆面，夏天來一碗，就是這個味兒，痛快！|老飯骨

简介
小友們好，天氣越來越熱了，轉眼就到了夏天。
咱們北京的夏天可離不了這面，這不，今天就教各位小友做一道有著老北京夏天味道的小吃——醬油汆兒面！
這醬油汆面做法比較簡單，小友們認真看視頻，一學保準兒就能會，滿滿的地道老北京味兒！特別適合夏天沒胃口不知道吃什麽的朋友們。
P.S片尾還有回答之前小友們提出的問題，每期視頻我們都有在評論區精選壹些問題作解答，大家要積極留言哦！

字幕
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酱油汆儿 花椒油的酱油汆儿

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这叫一个地道

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00:00:05,040 --> 00:00:07,200

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凉凉的 夏天来这么一碗

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00:00:09,760 --> 00:00:12,120

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水里搁点盐

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为了绿点 少点点油 来一点点

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00:00:17,880 --> 00:00:19,400
锅开了 烫香椿

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这香椿必须要焯水

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00:00:21,680 --> 00:00:23,440

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咱在北京讲究什么啊

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夏天爱吃麻酱

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焯完水了 关火

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我就开始切黄瓜 黄瓜丝

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原来胡同里头讲究吃这个

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这麻酱面的吃法太多了

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00:00:40,080 --> 00:00:45,000
冰的凉凉的 酱油汆儿麻酱面

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天也热了来点这个 就两瓣蒜

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尤其那新蒜一下来 吃起来那美

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黄瓜丝 今天咱来个文吃的是吧

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有什么咱就搁什么就行了

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香椿弄好了

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切的稍微长点别太碎了

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吃的过瘾 有口感

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香椿 小萝卜 很简单 黄瓜丝

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两边一切 人家还讲究

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我切的是眉毛葱 你看那小眉毛一弯

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白眉大侠 不是黑眉

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麻酱 二八酱

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加点盐

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用水和用酱油和

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用水和 这是关键点

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你像做其它的调味用麻酱的

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比如说怪味 就用酱油和

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你像北京的麻酱面 必须是水和

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这麻酱还挺香

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好 咱这麻酱差不多了

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一挑一条线 里边还挺稠

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再攉拢攉拢就开了 先搁一边

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混合油

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花生油

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和香油

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二伯给看着点锅

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我这边看着这个油 下面喽

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炸炸花椒 你都下了吧

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油温够高了 开始炸花椒油

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花椒油 小点火

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花椒油慢慢炸 小火沁一下

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这玩意必须得炸糊了

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不炸糊了不好吃了 也别太糊

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说糊没糊 说没糊马上糊了

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炸成褐色就行了 深褐色

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花椒捞不捞 花椒少留俩 嚼着香

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行了小魏 不能再糊了

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再糊了就该苦了 好了 捞出来

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葱丝姜丝 给它炝上

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全加上 眉毛葱

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煸它一下 香味出来喽

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酱油一呲 就是酱油

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汆儿齐了

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小魏你怎么想起做一汆儿面

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上次咱直播了一次

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那网友都没看清楚 再做一遍

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二伯关火 我这儿照着呢

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你就看你那面吧

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真香 全搁进去 地道啊

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面条出锅 出锅喽

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面条热气腾腾 行了 别太凉了

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你看它这个一搭 出盘仪式很重要

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有没有鲜花啊 鲜花没有有萝卜

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搁这一堆 香椿搁到这儿

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好了 齐活

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酱油汆儿 花椒油的酱油汆儿

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让它好看点 齐活

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麻酱 太有食欲了

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凉凉的 夏天来这么一碗

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还得搁两瓣蒜 齐了

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这叫一个地道

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大爷 我给您先来一口

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别来一口 你来一盆儿吧

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来瓣蒜

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瞧大爷吃的 就是香

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你看这声音 太棒了

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看你师父吃面什么水平

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这味儿调的正合适 太好吃了

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花椒油的香味 麻酱的香味

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特别香 融为一体 太好吃了

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有网友问炒您糖色的时候

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绵白糖 白砂糖和冰糖的区别都是什么

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绵白糖你可以不加水

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但是白砂糖冰糖必须是水油炒

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必须要加点水

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绵白糖属于甜菜糖

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砂糖和冰糖属于蔗糖

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所以它那么大的糖块还有颗粒状

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你不加水的话它溶解的比较慢

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如果你火候再掌握的不当的话

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会出现问题

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但是最主要的是冰糖

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炒出来的糖色

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制出来的菜肴

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红亮

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糖色就跟红烧肉似的

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冰糖出来就是亮

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效果好

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好 下一个

[ytsubtitles-bot[bot]]

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
花椒	Sichuan peppercorn
焯水	parboil	主要用于生肉焯水去除异味血水
焯水	blanch	主要用于蔬菜等快速烫熟
调味	season
花生油	peanut oil
香油	sesame oil
二伯	Er Bai
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
香味	aroma
大爷	Da Ye
师父	master	注意不是"师傅"
糖色	caramelized sugar
冰糖	white rock sugar
红烧肉	red braised pork

[GogoZoe]

认领

[ytsubtitles-bot[bot]]

@GogoZoe 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

[GogoZoe]

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/oDoQrjTkD9M # 字幕 1 00:00:00,000 --> 00:00:03,400 # 酱油汆儿 花椒油的酱油汆儿 Soy sauce, Soy sauce with Sichuan peppercorn oil 2 00:00:03,400 --> 00:00:05,040 # 这叫一个地道 This is so idiomatic 3 00:00:05,040 --> 00:00:07,200 4 00:00:07,200 --> 00:00:09,480 # 凉凉的 夏天来这么一碗 One dish in summer days, so fresh 5 00:00:09,760 --> 00:00:12,120 6 00:00:12,120 --> 00:00:14,000 # 水里搁点盐 Add some salt in the water 7 00:00:14,000 --> 00:00:17,880 # 为了绿点 少点点油 来一点点 To give a green color, add a touch of oil 8 00:00:17,880 --> 00:00:19,400 # 锅开了 烫香椿 The water starts boiling, Xiangchun (Chinese mahogany) in 9 00:00:19,400 --> 00:00:21,680 # 这香椿必须要焯水 The Xiangchun (Chinese mahogany) must be blanched in water 10 00:00:21,680 --> 00:00:23,440 11 00:00:23,440 --> 00:00:24,760 # 咱在北京讲究什么啊 What is the tradition in Beijing ? 12 00:00:24,760 --> 00:00:26,400 # 夏天爱吃麻酱 Our favorite sesame sauce for summer ! 13 00:00:26,400 --> 00:00:28,120 14 00:00:29,160 --> 00:00:32,040 # 焯完水了 关火 Finish blanching, turn off the fire 15 00:00:32,040 --> 00:00:34,160 # 我就开始切黄瓜 黄瓜丝 I’m going to chop some shredded cucumber 16 00:00:34,160 --> 00:00:36,960 # 原来胡同里头讲究吃这个 This is the traditional way in the old days in Hutong 17 00:00:36,960 --> 00:00:40,080 # 这麻酱面的吃法太多了 There are so many recipes to eat noodles with the sesame sauce 18 00:00:40,080 --> 00:00:45,000 # 冰的凉凉的 酱油汆儿麻酱面 Cold and fresh, that’s the soy and sesame sauce noodles 19 00:00:45,000 --> 00:00:48,680 # 天也热了来点这个 就两瓣蒜 Since the weather is getting hotter, let’s add 2 cloves of garlic 20 00:00:48,680 --> 00:00:53,480 # 尤其那新蒜一下来 吃起来那美 specially with the fresh garlic, that tastes good 21 00:00:53,640 --> 00:00:57,400 # 黄瓜丝 今天咱来个文吃的是吧 Shredded cucumber in the dish, so no meat today 22 00:00:57,400 --> 00:00:59,200 # 有什么咱就搁什么就行了 Yeah, just cook whatever we have 23 00:00:59,200 --> 00:01:00,880 # 香椿弄好了 Xiangchun (Chinese mahogany) done 24 00:01:00,880 --> 00:01:02,840 # 切的稍微长点别太碎了 Chop it longer, not too little 25 00:01:02,840 --> 00:01:04,920 # 吃的过瘾 有口感 The texture is better 26 00:01:04,920 --> 00:01:08,160 # 香椿 小萝卜 很简单 黄瓜丝 Xiangchun (Chinese mahogany), reddish, Shredded cucumber, very easy 27 00:01:08,160 --> 00:01:09,640 28 00:01:09,640 --> 00:01:10,880 29 00:01:10,880 --> 00:01:14,000 # 两边一切 人家还讲究 Cut in two, he’s very particular about chopping 30 00:01:14,000 --> 00:01:17,480 # 我切的是眉毛葱 你看那小眉毛一弯 I chopped it like the eyebrow, take a look 31 00:01:17,480 --> 00:01:17,920 32 00:01:17,920 --> 00:01:19,920 # 白眉大侠 不是黑眉 Like kongfu master with white eyebrow 33 00:01:19,920 --> 00:01:21,480 34 00:01:21,480 --> 00:01:24,360 # 麻酱 二八酱 Sesame paste, made by 20% of sesame and 80% of peanut 35 00:01:24,360 --> 00:01:26,120 # 加点盐 Add some salt 36 00:01:26,120 --> 00:01:27,840 # 用水和用酱油和 Mix it with water and soy sauce 37 00:01:27,840 --> 00:01:32,480 # 用水和 这是关键点 Mix with some water, that’s important 38 00:01:32,480 --> 00:01:35,160 # 你像做其它的调味用麻酱的 If you do other recipes with sesame sauce 39 00:01:35,160 --> 00:01:37,240 # 比如说怪味 就用酱油和 For example the strange flavor, mix the paste with soy sauce 40 00:01:37,240 --> 00:01:41,520 # 你像北京的麻酱面 必须是水和 Or like the noodles with soy sauce in Beijing, it has to be mixed with water 41 00:01:41,520 --> 00:01:43,960 # 这麻酱还挺香 The sesame sauce smells good 42 00:01:43,960 --> 00:01:46,240 # 好 咱这麻酱差不多了 Ok, almost done for the sesame sauce 43 00:01:46,240 --> 00:01:48,160 44 00:01:48,160 --> 00:01:51,280 # 一挑一条线 里边还挺稠 A little sticky 45 00:01:51,280 --> 00:01:54,320 # 再攉拢攉拢就开了 先搁一边 It’s OK now, put it aside 46 00:01:54,320 --> 00:01:56,400 # 混合油 Mixed oil in 47 00:01:56,400 --> 00:01:58,120 # 花生油 Peanut oil in 48 00:01:58,120 --> 00:01:59,640 # 和香油 Sesame oil in 49 00:02:00,560 --> 00:02:02,120 # 二伯给看着点锅 Er bai monitors the oil temperature 50 00:02:02,120 --> 00:02:04,880 # 我这边看着这个油 下面喽 No problem, put the noodles in boiling water 51 00:02:04,880 --> 00:02:06,880 # 炸炸花椒 你都下了吧 Fry some Sichuan peppercorn, all in 52 00:02:06,880 --> 00:02:11,600 # 油温够高了 开始炸花椒油 It’s hot enough now, let’s make the peppercorn oil 53 00:02:12,720 --> 00:02:15,080 # 花椒油 小点火 Turn down the fire 54 00:02:15,080 --> 00:02:19,640 # 花椒油慢慢炸 小火沁一下 Make it slow, fry it slowly 55 00:02:19,640 --> 00:02:21,280 # 这玩意必须得炸糊了 It has to be fried 56 00:02:21,280 --> 00:02:23,480 # 不炸糊了不好吃了 也别太糊 It won’t be tasty if it’s not fried, don’t overcook anyway 57 00:02:23,480 --> 00:02:26,080 # 说糊没糊 说没糊马上糊了 Really carefully with the timing 58 00:02:26,080 --> 00:02:29,040 # 炸成褐色就行了 深褐色 Fry it till brown, dark brown 59 00:02:29,040 --> 00:02:33,200 # 花椒捞不捞 花椒少留俩 嚼着香 Take out the peppercorn now to not ? Leave 2 inside, it’s good to chew it 60 00:02:33,200 --> 00:02:35,120 # 行了小魏 不能再糊了 Take out now Xiaowei, it will be overcooked 61 00:02:35,120 --> 00:02:38,160 # 再糊了就该苦了 好了 捞出来 It will be bitter if it’s overcooked, now take it out 62 00:02:38,160 --> 00:02:39,200 63 00:02:39,200 --> 00:02:44,840 # 葱丝姜丝 给它炝上 Shredded green onion and ginger, blanch them it the peppercorn oil 64 00:02:44,840 --> 00:02:48,000 # 全加上 眉毛葱 Shredded leek, all in 65 00:02:49,960 --> 00:02:53,640 # 煸它一下 香味出来喽 fry them to give the fragrance 66 00:02:53,640 --> 00:02:57,120 # 酱油一呲 就是酱油 Soy sauce in 67 00:02:57,200 --> 00:02:59,920 68 00:02:59,920 --> 00:03:01,040 # 汆儿齐了 Fry all the ingredients 69 00:03:01,040 --> 00:03:02,800 # 小魏你怎么想起做一汆儿面 Xiaowei, why you want to make this recipe ? 70 00:03:02,800 --> 00:03:03,880 # 上次咱直播了一次 Last time was on live 71 00:03:03,880 --> 00:03:06,680 # 那网友都没看清楚 再做一遍 Netizens didn’t see clearly, so they ask to do it again 72 00:03:06,680 --> 00:03:08,560 # 二伯关火 我这儿照着呢 Er bai turns off the fire, I film it 73 00:03:08,560 --> 00:03:10,000 # 你就看你那面吧 You take care of the noodles 74 00:03:10,000 --> 00:03:13,000 # 真香 全搁进去 地道啊 It smells so good, all in, the idiomatic one 75 00:03:13,000 --> 00:03:15,800 # 面条出锅 出锅喽 Take out the noodles 76 00:03:15,800 --> 00:03:17,960 77 00:03:17,960 --> 00:03:21,600 # 面条热气腾腾 行了 别太凉了 The noodles are still steaming, Ok don’t cool down too much 78 00:03:21,600 --> 00:03:26,120 # 你看它这个一搭 出盘仪式很重要 Look at that, the dressage is very important 79 00:03:26,120 --> 00:03:28,640 # 有没有鲜花啊 鲜花没有有萝卜 Do we have some flowers ? No but we have some reddish 80 00:03:28,640 --> 00:03:30,880 # 搁这一堆 香椿搁到这儿 Put one accompaniment together, Xianchun put it here 81 00:03:30,880 --> 00:03:33,320 # 好了 齐活 Well done ! 82 00:03:33,320 --> 00:03:36,680 # 酱油汆儿 花椒油的酱油汆儿 Soy sauce, Soy sauce with Sichuan peppercorn oil 83 00:03:37,960 --> 00:03:41,960 # 让它好看点 齐活 Make it looks good, good job 84 00:03:41,960 --> 00:03:45,760 # 麻酱 太有食欲了 Sesame sauce, it looks so good to eat 85 00:03:45,760 --> 00:03:49,080 # 凉凉的 夏天来这么一碗 So fresh in summer days 86 00:03:49,080 --> 00:03:51,600 # 还得搁两瓣蒜 齐了 And 2 cloves of garlic, finished 87 00:03:51,600 --> 00:03:53,200 88 00:03:53,200 --> 00:03:54,800 # 这叫一个地道 This is so idiomatic 89 00:03:54,800 --> 00:03:56,480 # 大爷 我给您先来一口 Da Ye, I let you have a bite first 90 00:03:56,480 --> 00:03:59,240 # 别来一口 你来一盆儿吧 Not just a bite, make it a bowl 91 00:03:59,240 --> 00:04:00,520 # 来瓣蒜 Have a clove of garlic 92 00:04:00,520 --> 00:04:03,200 93 00:04:03,200 --> 00:04:06,200 # 瞧大爷吃的 就是香 Look at Da Ye, it must be so good 94 00:04:06,200 --> 00:04:08,680 # 你看这声音 太棒了 And this sound, amazing 95 00:04:08,680 --> 00:04:10,680 # 看你师父吃面什么水平 Let’s see how’s your master’s level to eat the noodles 96 00:04:10,680 --> 00:04:15,640 97 00:04:15,640 --> 00:04:18,520 # 这味儿调的正合适 太好吃了 The season is correct, it’s amazing 98 00:04:18,520 --> 00:04:21,200 # 花椒油的香味 麻酱的香味 There’s fragrance of peppercorn oil and sesame sauce 99 00:04:21,200 --> 00:04:23,680 # 特别香 融为一体 太好吃了 it’s incredible, all fragrances merge together, so good 100 00:04:23,680 --> 00:04:25,080 101 00:04:25,080 --> 00:00:02,000 102 00:00:00,000 --> 00:00:01,880 # 有网友问炒您糖色的时候 Some netizen want to ask when you make the caramelized sugar 103 00:00:01,880 --> 00:00:05,120 # 绵白糖 白砂糖和冰糖的区别都是什么 What’s the difference between powdered sugar, white granulated sugar and rock sugar 104 00:00:05,360 --> 00:00:07,120 # 绵白糖你可以不加水 You don’t need to add water by using powdered sugar 105 00:00:07,440 --> 00:00:10,120 # 但是白砂糖冰糖必须是水油炒 But with white granulated sugar and rock sugar, it has to be fried with oil and water 106 00:00:10,840 --> 00:00:11,880 # 必须要加点水 you must add some water 107 00:00:12,040 --> 00:00:13,920 # 绵白糖属于甜菜糖 Powdered sugar is made from sugar beet 108 00:00:14,720 --> 00:00:17,240 # 砂糖和冰糖属于蔗糖 Granulated sugar and rock sugar are made from sugar cane 109 00:00:17,880 --> 00:00:20,920 # 所以它那么大的糖块还有颗粒状 So they are granular sugar 110 00:00:21,200 --> 00:00:23,520 # 你不加水的话它溶解的比较慢 They will melt slowly if you don’t add water 111 00:00:24,000 --> 00:00:26,160 # 如果你火候再掌握的不当的话 And if you can’t control the temperature 112 00:00:26,640 --> 00:00:27,640 # 会出现问题 There will be some problems 113 00:00:28,000 --> 00:00:30,080 # 但是最主要的是冰糖 But the more commun way is using rock sugar 114 00:00:30,080 --> 00:00:31,080 # 炒出来的糖色 The caramelized sugar 115 00:00:31,880 --> 00:00:33,360 # 制出来的菜肴 And color of the dishes 116 00:00:33,840 --> 00:00:34,360 # 红亮 will be lighter 117 00:00:34,400 --> 00:00:36,400 # 糖色就跟红烧肉似的 It’s like making the red braised pork 118 00:00:36,400 --> 00:00:37,840 # 冰糖出来就是亮 The rock sugar makes the color lighter 119 00:00:37,840 --> 00:00:38,600 # 效果好 The result is better 120 00:00:39,680 --> 00:00:40,640 # 好 下一个 OK next one ```

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