[老饭骨] 蒜泥拌鸡蛋 - https://youtu.be/J3Hfyjeaxpk

[Laofangu]

视频链接：https://youtu.be/J3Hfyjeaxpk

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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）
【国宴大师•蒜泥拌鸡蛋】一学就会的山东家常早点，浓浓蒜香，鸡蛋原来还能这样吃！附各种淀粉的用途（下）|老饭骨

简介
小友们好，又到了周五晚上，大爷二伯今天给大家分享一道山东的家常小菜——蒜泥拌鸡蛋。
这道菜大师姐在山东吃过之后就再也忘不了了，满满蒜香。并且做法简单，几分钟就能做好。
小友们周末要是睡个懒觉，来个蒜泥拌鸡蛋，配上大白馒头和稀饭，这味儿，绝了！
片尾大爷和二伯继续给大家聊聊关于淀粉的那些事儿，如果还有不清楚的地方，小友们记得在评论区告诉大爷和二伯！

字幕
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排队站着

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鸡蛋 蒜 就这两样 简单吧

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热热乎乎的 鸡蛋加馒头

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真香

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山东的家常菜

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咱们把鸡蛋下锅

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鸡蛋煮上了 咱把这算蒜捶了

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拍一下 这样它不用满处乱跑

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咱们如果家里没有蒜臼子

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咱们把它搁到打碎机里头

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我在家里没有这个

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我们就使擀面杖砸

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其实这个是最好的

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这菜简单啊

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小菜当中有智慧

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锅开了 来咱们把馒头蒸上

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差不多了

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搁一碗里头 鸡蛋好了

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咱们冲一下凉

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排队站着

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您看 拿凉水激完皮就好剥

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先搁这儿

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这个菜咱们鸡蛋不能煮成溏心儿

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吃的是沙瓤

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蒜臼子小点了 把鸡蛋掰碎

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捣一下 先捣蒜后捣蛋

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捣成块状 擓出来

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其实这捣细了还不好吃 没有口感

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来咱们把这个蒜搁在里边

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然后咱们

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（放入）盐

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咱们倒入香油

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多搁点

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搁上盐搁上香油 这个味儿出来了吧

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这小盘漂亮

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忙的时候吃干 闲的时候吃稀

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不闲不忙 干稀搭配

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咱们这馒头也好了

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大白馒头

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咱们来个小薄荷叶

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当个早点不错啊

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是啊 省事儿啊

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先给我大伯来一个 先给师父

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您看这大馒头

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咱们这馒头咱别切 切的没有掰的香

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来半拉 中间这儿一掰

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你看看 先给你师父 先给大爷

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热乎乎的鸡蛋加馒头

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怎么样 朝辉  真好吃

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我第一次吃

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特别香

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这跟炒鸡蛋完全不是一个味道

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蒜的辣味不那么呛不吧 不辣不辣

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一点都不辣 二伯

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您这好 还没给您照呢您就一大口了

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这个菜也是我在山东淄博第一次吃到

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后来我就忘不了了

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还有一个东西呢

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就这一个薄荷叶让你给抄着了

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再来一口

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正好变了一个味道

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这薄荷 和蒜鸡蛋的清香味 马上变味

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每次吃师父都有创新

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这薄荷真香

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您这吃的跟人家都不一样

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朝辉 这大礼拜六的 起的晚点儿

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捣上两瓣蒜 腾俩馒头 煮俩鸡蛋

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再配碗粥

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真香

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有网友就一直想让大爷二伯

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讲讲各种淀粉的用途

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再有像我们做松鼠鱼

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脆皮鱼

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什么焦溜肉片

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还有锅包肉

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像这类的

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如果要用生粉

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他炸出来以后

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效果还特别好看

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但是他一挂汁

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麻烦了

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吃这有点黏牙

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不脆

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炸出来很脆

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但是他一挂汁

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瞬间

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他就会回软

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吃起来有点黏牙垫牙

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但是我们用的白薯粉

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土豆粉

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还有玉米淀粉

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还有绿豆淀粉

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他炸完了以后是酥脆的

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是吧

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所以我们

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在用淀粉的时候

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一定要掌握好这几个环节

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如果掌握不好

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炸出来以后

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它效果也不会好

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二伯有什么补充的吗

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大爷

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非常详细

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全面

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非常勤奋

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非常详细

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这是我上

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大学老师专门给讲的

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淀粉和淀粉之间的

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它的区别

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再有一个就是

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生粉在勾芡当中

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温度不能太高

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一般你看

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有好多粤菜的师傅

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在勾芡的时候

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他会把火拉（开） 把锅

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离开火

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在旁边有一个锅架  在90度

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左右的温度上

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勾芡

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如果用高温的方法

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一勾 就是一坨子

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大爷说的这个

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特别关键

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你比如说过去说打蚝油芡

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是吧

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打蚝油汁

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那火似开非开的时候

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然后他还不能大火晃荡

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是吧

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然后最后打完以后

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最后它封油的时候

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你看封油之后

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他用勺底下抹着封油

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所以说这就是生粉的作用

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是吧

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谢谢

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[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
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
淀粉	starch
大爷	Da Ye
二伯	Er Bai
馒头	Mantou (aka Chinese steamed buns)	"Chinese steamed buns"有一定的流传度，第一次提及一下即可，之后一律使用拼音 Mantou
家常菜	homestyle dish	不要使用 homely. Homely 在美式英语指 unattractive
香油	sesame oil
师父	master	注意不是"师傅"
香味	aroma
粥	congee	指中式米粥；不要和 porridge 混用
粥	porridge	指西式粥如燕麦粥等；不要和 congee 混用
松鼠鱼	squirrel fish
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
土豆	potato
勾芡	add slurry	slurry 在烹饪语境下可以专指水淀粉	链接
蚝油	oyster sauce

[brainshawn]

认领

[ytsubtitles-bot[bot]]

@brainshawn 谢谢认领！请在 48 小时内完成翻译。

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[brainshawn]

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/J3Hfyjeaxpk # 标题 （标题翻译过长，请将其精简到 100 字符内） # 【国宴大师•蒜泥拌鸡蛋】一学就会的山东家常早点，浓浓蒜香，鸡蛋原来还能这样吃！附各种淀粉的用途（下）|老饭骨 # [State Banquet Master Chef: Boiled eggs with mashed garlic] - Homely breakfast from Shandong, very easy to learn and delicious! Attached starch usage (continued) # |--------------------------- title should not be longer than this line ----------------------------| # 简介 # 小友们好，又到了周五晚上，大爷二伯今天给大家分享一道山东的家常小菜——蒜泥拌鸡蛋。 # 这道菜大师姐在山东吃过之后就再也忘不了了，满满蒜香。并且做法简单，几分钟就能做好。 # 小友们周末要是睡个懒觉，来个蒜泥拌鸡蛋，配上大白馒头和稀饭，这味儿，绝了！ # 片尾大爷和二伯继续给大家聊聊关于淀粉的那些事儿，如果还有不清楚的地方，小友们记得在评论区告诉大爷和二伯！ # Hello friends, Friday evening comes again! This time Da Ye and Er Bai will share a homely dish from Shandong -- boiled eggs with mashed garlic. Da Shijie said she would never forget this dish since she tasted it in Shandong -- full of garlic aroma. Cooking this dish only takes several minutes, so it is very easy. It would be perfect, if we eat this dish together with Mantou (aka Chinese steamed buns) and congee, especially on a lazy weekend morning! At the end of this video, Da Ye and Er Bai will continue to talk about the usage of starch, so please feel free to leave your comments if there’s anything unclear to you! # 字幕 1 00:00:00,000 --> 00:00:01,000 2 00:00:01,000 --> 00:00:02,160 # 排队站着 Stand in one line 3 00:00:02,160 --> 00:00:04,560 # 鸡蛋 蒜 就这两样 简单吧 Egg and garlic, that’s all, so easy 4 00:00:04,560 --> 00:00:07,600 # 热热乎乎的 鸡蛋加馒头 Warm eggs and Mantou 5 00:00:07,600 --> 00:00:08,720 # 真香 It smells so good 6 00:00:08,720 --> 00:00:10,240 # 山东的家常菜 Homely dish from Shandong 7 00:00:10,240 --> 00:00:13,560 8 00:00:13,560 --> 00:00:15,600 # 咱们把鸡蛋下锅 Put the eggs in the pot 9 00:00:16,600 --> 00:00:19,640 # 鸡蛋煮上了 咱把这算蒜捶了 During boiling eggs, let’s smash the garlics 10 00:00:19,640 --> 00:00:22,840 # 拍一下 这样它不用满处乱跑 Slap to make them more stable 11 00:00:22,840 --> 00:00:23,480 12 00:00:23,480 --> 00:00:26,120 # 咱们如果家里没有蒜臼子 If you don’t have a mortar 13 00:00:26,120 --> 00:00:28,040 # 咱们把它搁到打碎机里头 We could put the garlic into a blender 14 00:00:28,040 --> 00:00:29,280 # 我在家里没有这个 If we don’t have a blender either 15 00:00:29,280 --> 00:00:31,120 # 我们就使擀面杖砸 We could use a rolling pin to punch it 16 00:00:31,120 --> 00:00:32,600 # 其实这个是最好的 Actually this is the best 17 00:00:32,600 --> 00:00:34,280 # 这菜简单啊 This dish is very easy to make 18 00:00:34,280 --> 00:00:36,000 # 小菜当中有智慧 Small dish could also reflect wisdom 19 00:00:36,000 --> 00:00:39,360 # 锅开了 来咱们把馒头蒸上 The water has been boiled, let’s steam some Mantou 20 00:00:39,360 --> 00:00:42,200 # 差不多了 Almost done 21 00:00:42,200 --> 00:00:44,520 # 搁一碗里头 鸡蛋好了 Put them into a bowl; eggs are ready 22 00:00:44,520 --> 00:00:46,680 # 咱们冲一下凉 Let’s cool eggs down with water 23 00:00:46,680 --> 00:00:48,080 24 00:00:48,080 --> 00:00:49,000 # 排队站着 Stand in one line 25 00:00:49,240 --> 00:00:53,600 # 您看 拿凉水激完皮就好剥 Look, it’s easier to peel after cooled down with water 26 00:00:53,600 --> 00:00:56,080 # 先搁这儿 Put them here first 27 00:00:56,080 --> 00:00:58,520 # 这个菜咱们鸡蛋不能煮成溏心儿 We shouldn’t use tender eggs in this dish 28 00:00:58,520 --> 00:01:01,040 # 吃的是沙瓤 We need to make eggs like pulp 29 00:01:01,040 --> 00:01:03,440 # 蒜臼子小点了 把鸡蛋掰碎 The mortar is a bit small, so we firstly break the eggs off with our hands 30 00:01:03,440 --> 00:01:05,080 31 00:01:05,080 --> 00:01:08,040 # 捣一下 先捣蒜后捣蛋 Mash garlics then eggs 32 00:01:08,040 --> 00:01:10,560 # 捣成块状 擓出来 Mash them into small blocks, then take them out 33 00:01:10,560 --> 00:01:11,440 34 00:01:11,440 --> 00:01:14,360 # 其实这捣细了还不好吃 没有口感 Actually it would be less tasty if we mash too much 35 00:01:14,360 --> 00:01:17,520 # 来咱们把这个蒜搁在里边 Let’s put the garlics inside 36 00:01:17,520 --> 00:01:18,480 # 然后咱们 Then we 37 00:01:18,480 --> 00:01:20,320 38 00:01:20,320 --> 00:01:21,920 # （放入）盐 (add) some salt 39 00:01:21,920 --> 00:01:23,640 # 咱们倒入香油 And some sesame oil 40 00:01:23,640 --> 00:01:24,920 41 00:01:24,920 --> 00:01:26,200 # 多搁点 Add more 42 00:01:26,200 --> 00:01:29,960 # 搁上盐搁上香油 这个味儿出来了吧 With salt and sesame oil, the taste begins to show up 43 00:01:29,960 --> 00:01:31,120 44 00:01:31,120 --> 00:01:32,520 # 这小盘漂亮 The small dish is beautiful 45 00:01:32,520 --> 00:01:34,840 # 忙的时候吃干 闲的时候吃稀 Eat dry food when busy, and wet food when idle 46 00:01:34,840 --> 00:01:37,440 # 不闲不忙 干稀搭配 If you are both not busy and not idle, you could mix dry and wet food together 47 00:01:37,440 --> 00:01:39,320 # 咱们这馒头也好了 Mantou is eady 48 00:01:39,320 --> 00:01:42,280 # 大白馒头 Big white Mantou 49 00:01:42,280 --> 00:01:44,800 # 咱们来个小薄荷叶 Add some mint leaves 50 00:01:44,800 --> 00:01:47,000 # 当个早点不错啊 A good breakfast 51 00:01:47,000 --> 00:01:48,440 # 是啊 省事儿啊 Yes, very easy 52 00:01:48,440 --> 00:01:50,880 # 先给我大伯来一个 先给师父 Da Bo eat fist, my master 53 00:01:50,880 --> 00:01:52,840 # 您看这大馒头 Look at the bid white Mantou 54 00:01:52,840 --> 00:01:56,760 # 咱们这馒头咱别切 切的没有掰的香 Don’t cut the Mantou, it’s more delicious to break off with hands 55 00:01:56,760 --> 00:01:59,080 # 来半拉 中间这儿一掰 Take half, break off in the middle 56 00:01:59,080 --> 00:02:02,680 # 你看看 先给你师父 先给大爷 Look, give it to your master first, Da Ye 57 00:02:02,680 --> 00:02:06,320 # 热乎乎的鸡蛋加馒头 Warm eggs with Mantou 58 00:02:06,320 --> 00:02:08,160 59 00:02:13,800 --> 00:02:15,680 # 怎么样 朝辉 真好吃 How does it taste? Chaohui, very good 60 00:02:15,680 --> 00:02:17,840 # 我第一次吃 It’s my first time to eat this 61 00:02:17,840 --> 00:02:19,280 # 特别香 Very delicious 62 00:02:19,280 --> 00:02:23,720 # 这跟炒鸡蛋完全不是一个味道 Very different taste from Scrambled eggs 63 00:02:23,720 --> 00:02:26,280 # 蒜的辣味不那么呛不吧 不辣不辣 Is the garlic too spicy? Not at all 64 00:02:26,280 --> 00:02:27,960 # 一点都不辣 二伯 Not at all, Er Bai 65 00:02:27,960 --> 00:02:31,880 # 您这好 还没给您照呢您就一大口了 Look, you eat too fast to take a photo 66 00:02:31,880 --> 00:02:32,640 67 00:02:32,640 --> 00:02:36,560 # 这个菜也是我在山东淄博第一次吃到 # I ate this dish the first time in Zibo Shandong 68 00:02:36,560 --> 00:02:38,240 # 后来我就忘不了了 And can’t forget it since then 69 00:02:38,240 --> 00:02:39,640 # 还有一个东西呢 Missed one thing 70 00:02:39,640 --> 00:02:42,080 # 就这一个薄荷叶让你给抄着了 You took the only mint leaf 71 00:02:42,080 --> 00:02:42,760 72 00:02:42,760 --> 00:02:43,760 # 再来一口 Eat once more 73 00:02:43,760 --> 00:02:46,280 74 00:02:46,280 --> 00:02:47,560 # 正好变了一个味道 A new taste 75 00:02:47,560 --> 00:02:51,560 # 这薄荷 和蒜鸡蛋的清香味 马上变味 The taste was changed immediately, when mixing mint, eggs and garlic together 76 00:02:51,560 --> 00:02:52,720 77 00:02:52,720 --> 00:02:56,040 # 每次吃师父都有创新 Master can always innovate each time 78 00:02:56,040 --> 00:02:57,800 # 这薄荷真香 The mint is so delicious 79 00:02:57,800 --> 00:02:59,480 # 您这吃的跟人家都不一样 You eat very differently from others 80 00:02:59,480 --> 00:03:03,720 # 朝辉 这大礼拜六的 起的晚点儿 Chaohui, wake up later on Saturday 81 00:03:03,720 --> 00:03:06,600 # 捣上两瓣蒜 腾俩馒头 煮俩鸡蛋 Mash 2 pieces of garlic, steam 2 pieces of Mantou, and boil 2 eggs 82 00:03:06,600 --> 00:03:07,640 # 再配碗粥 And a bowl of congee 83 00:03:07,640 --> 00:03:08,800 84 00:03:08,800 --> 00:03:09,840 # 真香 So perfect 85 00:03:16,000 --> 00:03:18,560 # 有网友就一直想让大爷二伯 Some friends want Da Ye and Er Bai 86 00:03:18,560 --> 00:03:20,240 # 讲讲各种淀粉的用途 To talk about the usage of different types of starch 87 00:03:20,240 --> 00:03:23,000 # 再有像我们做松鼠鱼 For instance, when we cook squirrel fish 88 00:03:23,000 --> 00:03:24,200 # 脆皮鱼 Crispy Fish 89 00:03:24,200 --> 00:03:27,320 # 什么焦溜肉片 Jiao Liu Rou Pian 90 00:03:27,320 --> 00:03:29,080 # 还有锅包肉 Guo Bao Rou 91 00:03:29,080 --> 00:03:29,880 # 像这类的 And so on 92 00:03:29,880 --> 00:03:30,920 # 如果要用生粉 If we use starchy flour 93 00:03:30,920 --> 00:03:31,840 # 他炸出来以后 After fried 94 00:03:31,840 --> 00:03:33,960 # 效果还特别好看 The dish will have a good look 95 00:03:33,960 --> 00:03:34,840 # 但是他一挂汁 But after adding sauce 96 00:03:34,840 --> 00:03:36,600 # 麻烦了 The problem comes up 97 00:03:36,600 --> 00:03:38,640 # 吃这有点黏牙 The dish will become sticky 98 00:03:38,640 --> 00:03:39,920 # 不脆 Not crispy anymore 99 00:03:39,920 --> 00:03:41,360 # 炸出来很脆 Initially crispy after frying 100 00:03:41,360 --> 00:03:42,760 # 但是他一挂汁 But after adding sauce 101 00:03:42,760 --> 00:03:43,920 # 瞬间 Immediately 102 00:03:43,920 --> 00:03:45,600 # 他就会回软 It becomes soft 103 00:03:45,600 --> 00:03:47,440 # 吃起来有点黏牙垫牙 And even sticks your teeth 104 00:03:47,440 --> 00:03:49,080 # 但是我们用的白薯粉 But if we use sweet potato starch 105 00:03:49,080 --> 00:03:50,360 # 土豆粉 Potato starch 106 00:03:50,360 --> 00:03:51,480 # 还有玉米淀粉 And cornstarch 107 00:03:51,480 --> 00:03:53,160 # 还有绿豆淀粉 And mung bean starch 108 00:03:53,160 --> 00:03:54,920 # 他炸完了以后是酥脆的 The food is crispy after being fried 109 00:03:54,920 --> 00:03:56,000 # 是吧 Yes 110 00:03:56,000 --> 00:03:56,720 # 所以我们 So when we 111 00:03:56,720 --> 00:03:57,880 # 在用淀粉的时候 Use starch 112 00:03:57,880 --> 00:03:59,560 # 一定要掌握好这几个环节 We must pay attention to these steps 113 00:03:59,560 --> 00:04:01,720 # 如果掌握不好 Otherwise 114 00:04:01,720 --> 00:04:02,680 # 炸出来以后 After frying 115 00:04:02,680 --> 00:04:04,480 # 它效果也不会好 The result wouldn’t be good 116 00:04:05,040 --> 00:04:06,600 # 二伯有什么补充的吗 Er Bai, do you have anything to say 117 00:04:06,600 --> 00:04:07,880 # 大爷 Da Ye 118 00:04:07,880 --> 00:04:11,200 # 非常详细 Very detailed 119 00:04:11,200 --> 00:04:11,800 # 全面 Comprehensive 120 00:04:11,800 --> 00:04:12,840 # 非常勤奋 Very diligent 121 00:04:12,840 --> 00:04:13,880 # 非常详细 Very detailed 122 00:04:13,880 --> 00:04:15,000 # 这是我上 This was 123 00:04:15,000 --> 00:04:16,760 # 大学老师专门给讲的 What I learnt when I was in university 124 00:04:16,760 --> 00:04:18,520 # 淀粉和淀粉之间的 Among different types of starch 125 00:04:18,520 --> 00:04:20,320 # 它的区别 The difference 126 00:04:20,320 --> 00:04:21,320 # 再有一个就是 Another one is 127 00:04:21,320 --> 00:04:23,360 # 生粉在勾芡当中 Starchy flour during adding slurry 128 00:04:23,360 --> 00:04:24,960 # 温度不能太高 The temperature shouldn’t be very high 129 00:04:24,960 --> 00:04:25,880 # 一般你看 In most cases 130 00:04:25,880 --> 00:04:27,120 # 有好多粤菜的师傅 Many chefs of Guangdong cuisine 131 00:04:27,120 --> 00:04:28,560 # 在勾芡的时候 When adding slurry 132 00:04:28,560 --> 00:04:30,720 # 他会把火拉（开） 把锅 They will move the wok away 133 00:04:30,720 --> 00:04:32,000 # 离开火 From the fire 134 00:04:32,000 --> 00:04:35,240 # 在旁边有一个锅架 在90度 Put it on a rack, use 90 degrees 135 00:04:35,240 --> 00:04:36,240 # 左右的温度上 Or so temperature 136 00:04:36,240 --> 00:04:37,160 # 勾芡 Add slurry 137 00:04:37,160 --> 00:04:38,400 # 如果用高温的方法 If the temperature is too high 138 00:04:38,400 --> 00:04:39,960 # 一勾 就是一坨子 The starch will form solid 139 00:04:39,960 --> 00:04:41,120 # 大爷说的这个 What Da Ye said 140 00:04:41,120 --> 00:04:42,400 # 特别关键 Is very important 141 00:04:42,400 --> 00:04:44,480 # 你比如说过去说打蚝油芡 For example, long time ago, when mixing starch with oyster sauce 142 00:04:44,480 --> 00:04:45,760 # 是吧 Yes 143 00:04:45,760 --> 00:04:46,640 # 打蚝油汁 Mix with oyster sauce 144 00:04:46,640 --> 00:04:48,920 # 那火似开非开的时候 When the water seems to be boiled but is not boiled yet 145 00:04:48,920 --> 00:04:51,560 # 然后他还不能大火晃荡 You should keep the temperature not too high 146 00:04:51,560 --> 00:04:52,440 # 是吧 yes 147 00:04:52,440 --> 00:04:54,760 # 然后最后打完以后 Finally 148 00:04:54,760 --> 00:04:56,200 # 最后它封油的时候 In the encapsulation oil step 149 00:04:56,200 --> 00:04:57,400 # 你看封油之后 Then you will find 150 00:04:57,400 --> 00:05:00,600 # 他用勺底下抹着封油 They encapsulate oil using the bottom of fry spoon 151 00:05:00,600 --> 00:05:02,960 # 所以说这就是生粉的作用 So this is the effect of starch flour 152 00:05:02,960 --> 00:05:03,960 # 是吧 Yes 153 00:05:03,960 --> 00:05:04,880 # 谢谢 Thanks 154 00:05:04,880 --> 00:01:55,200 155 00:03:09,840 --> 00:00:02,000 ```

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