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标题（翻译主要意思即可，不要超过 100 个字符）
【國宴大師•香菇瓤菜心】50元做出國宴大菜:香菇百花瓤菜心！蝦肉Q彈鮮香、油菜清鮮爽口，便宜的食材也能做出高端國宴！|老飯骨

简介
小友們好，大爺很長一段時間沒有做國宴菜了，週五了準備給小友們加一頓國宴大餐，挑戰用50塊錢做出一道國宴大菜！
香菇百花瓤菜心既有香菇的菌香，也有著蝦肉的Q彈鮮香，油菜的清鮮爽口，菜香濃郁，層次感強！
其實這些簡單的食材，只要通過廚師用心的烹飪，一樣能夠走向國際舞台，發揚中國的傳統美食文化！
片尾大爺還回答了小友們之前很關心的問題，“做菜的油到底能不能多次利用？最多能用幾次呢？”，如果有解答小友們的疑惑，記得給大爺點個讚哦！

字幕
1
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这全是老活啊

2
00:00:01,800 --> 00:00:02,520
老宴会菜

3
00:00:02,840 --> 00:00:03,960
这真漂亮啊大爷

4
00:00:03,960 --> 00:00:04,520
漂亮吧

5
00:00:04,520 --> 00:00:06,000
这是一个国宴大菜

6
00:00:10,000 --> 00:00:10,600
二伯好

7
00:00:10,640 --> 00:00:11,320
大爷好

8
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刚强好

9
00:00:12,200 --> 00:00:12,960
师父好

10
00:00:13,360 --> 00:00:15,480
今天给了我一个很艰巨的任务

11
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我们导演说了

12
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要让做一个50块钱以下的

13
00:00:20,600 --> 00:00:21,960
国宴菜

14
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咱们今天做一什么呢

15
00:00:23,760 --> 00:00:26,000
香菇瓤菜心

16
00:00:27,440 --> 00:00:29,640
这是一个国宴的大菜

17
00:00:29,640 --> 00:00:30,960
它有素菜

18
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但是还有点荤是吧

19
00:00:32,800 --> 00:00:34,960
我第一步先把香菇处理一下

20
00:00:35,440 --> 00:00:36,520
点个火

21
00:00:38,000 --> 00:00:39,400
我的节奏就比较快

22
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你们得跟上一点

23
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还有两节葱

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来两片姜

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来点油

26
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看出来您要做个大菜啊

27
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咱把葱姜煸煸

28
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这是一个花菇

29
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什么叫花菇

30
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看看吧

31
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这菇在花菇里边是属于上品

32
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这样的花菇

33
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肉厚

34
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泡的时候也要讲究一点

35
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第一遍先洗 洗完了以后

36
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泡点凉水回软

37
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然后要把香菇汤要留下来

38
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然后把香菇都处理干净了

39
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我们用葱姜

40
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煸炒

41
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还有耗油 耗油香菇啊

42
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再来一点水

43
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一搁耗油和香菇烧的很香的

44
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对

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搁上水

46
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最后呢还要搁一点老抽

47
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搁点糖

48
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这耗油香菇必须搁糖

49
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对 提鲜

50
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糖

51
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盐要少搁啊

52
00:01:38,920 --> 00:01:39,720
白胡椒啊

53
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最关键的啊

54
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黄酒

55
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倍儿香

56
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这香菇 煨一煨

57
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如果着急的话

58
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我们就改蒸了

59
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不着急咱就可以直接煮

60
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这香菇就OK了

61
00:02:01,080 --> 00:02:04,320
这时候啊我们焯水 菜心要焯水

62
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在这儿之前

63
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我们还要备了一点金华火腿

64
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时间问题

65
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我们先蒸上

66
00:02:09,400 --> 00:02:10,680
大约要一小时

67
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葱姜黄酒三样东西

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开始蒸香菇

69
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这个时候我们等着锅开

70
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我这边先处理这虾

71
00:02:20,760 --> 00:02:23,640
瓤馅的可以用鸡馅鱼馅还有虾馅

72
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这虾已经洗干净了

73
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是吧

74
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我们干毛巾把水分沾干

75
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挑完虾线的

76
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对

77
00:02:31,320 --> 00:02:33,480
咱山东菜叫虾腻子

78
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广东菜虾胶

79
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对 这个弄干了以后

80
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很快啊 嗯

81
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你看

82
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百花的已经是虾胶了

83
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这个虾处理的时候特别快

84
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一拍

85
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再一剁 好了

86
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粤菜的百花馅可以粗一点

87
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淮扬菜我们要细一点

88
00:02:58,320 --> 00:03:00,280
有时候我们这刀背要厚的话

89
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我们又翻过来 捶

90
00:03:03,840 --> 00:03:04,760
这叫捶虾胶

91
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武刀的刀背就要厚

92
00:03:06,080 --> 00:03:08,760
你还得打点肥膘增加虾的香气

93
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虾胶好了

94
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好

95
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这个肥膘呢用硬肥膘

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像上面这层蔫皮啊

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就不要了这上面有筋

98
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好水开了 这个焯水不能搁油

99
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搁油因为你瓤馅的时候瓤不上去了

100
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所以就是给它焯软

101
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这个菜心呢我们要买叫矮脚黄

102
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短粗头大

103
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肉厚 它面乎

104
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把菜心一开二

105
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帮我冲一冲啊

106
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冲凉

107
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因为现在这虾呀

108
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都是养殖虾

109
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它这胶性蛋白质不太丰富

110
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肥膘肉要多给一点

111
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刀背砸

112
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广东的牛肉丸不是用大棒子敲么

113
00:03:54,840 --> 00:03:58,360
拿刀剁呢是把肥膘里的筋斩断

114
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齐活 这个环节好了

115
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黄酒

116
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葱姜酒水

117
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胡椒粉

118
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搁点胡椒粉

119
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给来一点鸡蛋啊

120
00:04:11,400 --> 00:04:13,080
盐 盐没少搁啊

121
00:04:13,480 --> 00:04:15,520
葱姜酒水 蛋清

122
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半个蛋清

123
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淀粉玉米淀粉

124
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顺时针

125
00:04:20,800 --> 00:04:22,600
为什么呢 现在虾胶啊

126
00:04:22,680 --> 00:04:25,240
它有时候打出来以后它不脆

127
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我们搁点蛋清增加它蛋白质的凝固

128
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好了

129
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打成上劲儿

130
00:04:31,880 --> 00:04:33,800
国宴菜 标准

131
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菜心也要吸干水分

132
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是吧

133
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尤其菜心的头这部分

134
00:04:40,160 --> 00:04:41,440
要把它吸干水分

135
00:04:41,440 --> 00:04:43,080
不吸干它不好沾啊

136
00:04:43,440 --> 00:04:44,480
稀汤挂水的

137
00:04:44,480 --> 00:04:46,120
搁淀粉馅上去

138
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它不会掉下来

139
00:04:48,440 --> 00:04:50,240
这事就快差不离了

140
00:04:50,240 --> 00:04:51,320
差不离咯

141
00:04:51,600 --> 00:04:53,440
这是这全是老活

142
00:04:53,720 --> 00:04:55,200
老宴会菜

143
00:04:55,200 --> 00:04:58,040
香菇咕咚咕咚也差不多了

144
00:04:58,080 --> 00:04:59,640
该剂虾胶了吧大爷

145
00:05:00,080 --> 00:05:00,480
一个

146
00:05:02,280 --> 00:05:03,080
两个

147
00:05:03,440 --> 00:05:05,800
挤这丸子呢手就有准了

148
00:05:05,800 --> 00:05:07,240
大小都一样

149
00:05:07,480 --> 00:05:09,000
这是几十年的工作经验

150
00:05:09,520 --> 00:05:09,960
看着啊

151
00:05:10,400 --> 00:05:12,240
拿一小板 抹点油

152
00:05:12,240 --> 00:05:14,360
其实在家里头用勺也可以

153
00:05:14,560 --> 00:05:15,800
如果说没有小竹坯子的话

154
00:05:15,800 --> 00:05:16,120
对

155
00:05:16,680 --> 00:05:18,520
要光滑饱满

156
00:05:18,560 --> 00:05:20,240
要鱼肉更白

157
00:05:20,240 --> 00:05:21,320
鱼肉鸡腻子

158
00:05:21,360 --> 00:05:22,240
而且还更细腻

159
00:05:22,240 --> 00:05:23,560
但是鱼丸子有一个问题

160
00:05:23,600 --> 00:05:25,440
蒸的时候火不能太旺了

161
00:05:25,920 --> 00:05:27,600
这鱼丸子一蒸跟马蜂窝似的

162
00:05:27,600 --> 00:05:28,680
这真漂亮大爷

163
00:05:28,680 --> 00:05:29,280
漂亮吧

164
00:05:29,840 --> 00:05:30,520
待会你看

165
00:05:30,520 --> 00:05:32,360
再点上火腿末更漂亮

166
00:05:32,440 --> 00:05:33,600
为什么要点点火腿末

167
00:05:34,000 --> 00:05:35,240
因为这菜很清淡

168
00:05:35,640 --> 00:05:37,880
当你吃着一点火腿末的时候

169
00:05:37,880 --> 00:05:40,560
又火腿的那种咸香

170
00:05:41,120 --> 00:05:42,760
对有鲜味 有香味

171
00:05:43,720 --> 00:05:44,800
火腿呢

172
00:05:45,280 --> 00:05:47,000
搁点黄酒搁点葱姜给蒸一下

173
00:05:47,520 --> 00:05:49,280
蒸完了怎么保存呢

174
00:05:49,320 --> 00:05:50,560
把它肥的去掉

175
00:05:50,560 --> 00:05:52,560
找一个小罐

176
00:05:52,880 --> 00:05:55,640
放点咱们植物油给它封上

177
00:05:56,280 --> 00:05:58,640
什么时候用把油一冲接着用

178
00:05:58,680 --> 00:06:01,120
但火腿买来一定要是蒸熟

179
00:06:01,240 --> 00:06:02,040
火腿末

180
00:06:02,360 --> 00:06:03,680
火腿有几个部位啊

181
00:06:04,320 --> 00:06:06,320
最好的是上腰峰

182
00:06:06,320 --> 00:06:07,280
那块肉特别红

183
00:06:08,200 --> 00:06:10,520
真正好火腿那都是好几年啊

184
00:06:11,920 --> 00:06:13,640
画龙点睛

185
00:06:14,880 --> 00:06:15,440
这就好看了

186
00:06:16,560 --> 00:06:17,760
这蒸的时间很短

187
00:06:17,760 --> 00:06:19,440
三 分钟开锅三分钟

188
00:06:21,000 --> 00:06:23,000
找着教材书上的感觉了

189
00:06:23,240 --> 00:06:25,280
应该说就我知道的

190
00:06:25,760 --> 00:06:26,680
有50年

191
00:06:27,840 --> 00:06:29,080
就说我50年前

192
00:06:29,560 --> 00:06:30,640
就我来到饭店

193
00:06:31,760 --> 00:06:32,760
就有这道菜

194
00:06:32,800 --> 00:06:33,560
锅开了

195
00:06:33,720 --> 00:06:35,920
您慢点大爷 锅边儿烫

196
00:06:37,160 --> 00:06:40,040
这边蒸着 这边把冬菇

197
00:06:40,200 --> 00:06:41,000
也勾出来

198
00:06:41,560 --> 00:06:44,280
葱姜挑出去 吃其味不见其物

199
00:06:44,560 --> 00:06:45,800
淀粉勾芡

200
00:06:45,800 --> 00:06:46,640
水淀粉

201
00:06:49,440 --> 00:06:50,480
好了

202
00:06:50,480 --> 00:06:51,160
菜就熟了

203
00:06:51,240 --> 00:06:51,600
行了

204
00:06:51,840 --> 00:06:53,760
明油亮芡儿

205
00:06:54,680 --> 00:06:55,560
你看我这好了啊

206
00:06:55,800 --> 00:06:57,080
嘿 一蒸倍儿漂亮啊大爷

207
00:06:57,480 --> 00:06:58,000
还一白汁呢

208
00:06:58,200 --> 00:06:58,720
对

209
00:06:59,720 --> 00:07:01,760
什么细节都不能少

210
00:07:02,360 --> 00:07:05,720
白汁呢是用好鸡汤清鸡汤

211
00:07:06,480 --> 00:07:07,840
盐 搁点糖

212
00:07:08,440 --> 00:07:09,720
胡椒粉

213
00:07:10,000 --> 00:07:10,800
先调一汁

214
00:07:11,120 --> 00:07:12,120
米汤芡儿

215
00:07:12,120 --> 00:07:12,840
玻璃芡儿

216
00:07:14,240 --> 00:07:14,920
好了

217
00:07:14,960 --> 00:07:17,080
要是有鸡油来点鸡油

218
00:07:17,600 --> 00:07:18,560
鸡油亮啊

219
00:07:18,600 --> 00:07:19,040
对

220
00:07:19,360 --> 00:07:20,280
出锅了

221
00:07:20,520 --> 00:07:21,280
走着

222
00:07:21,840 --> 00:07:23,160
出水见芙蓉

223
00:07:23,920 --> 00:07:24,760
浇白汁啊

224
00:07:25,440 --> 00:07:27,720
浇完这汁呢这虾才能亮

225
00:07:30,160 --> 00:07:31,400
老菜还是鲜啊

226
00:07:31,400 --> 00:07:32,520
菜心呢也给点儿味儿

227
00:07:33,760 --> 00:07:34,560
该香菇了

228
00:07:36,840 --> 00:07:37,520
筷子

229
00:07:41,920 --> 00:07:43,200
知我者二伯也

230
00:07:43,960 --> 00:07:46,720
这个帽儿一定要朝上 得了

231
00:07:47,280 --> 00:07:48,960
菌中鲜海中鲜

232
00:07:50,640 --> 00:07:51,440
这地道啊

233
00:07:52,840 --> 00:07:54,800
二伯您尝尝

234
00:07:54,800 --> 00:07:57,200
给我

235
00:07:57,200 --> 00:07:57,840
先吃虾

236
00:08:00,560 --> 00:08:01,160
哎

237
00:08:01,440 --> 00:08:02,680
这虾Q弹

238
00:08:03,400 --> 00:08:04,520
鲜香无比

239
00:08:05,040 --> 00:08:05,440
是不是

240
00:08:05,440 --> 00:08:07,040
颜色漂亮

241
00:08:07,120 --> 00:08:08,240
这虾胶打的好

242
00:08:08,280 --> 00:08:09,400
油菜碧绿

243
00:08:10,040 --> 00:08:11,440
清鲜爽口

244
00:08:13,200 --> 00:08:14,920
这香菇蒸的真是入味儿

245
00:08:15,240 --> 00:08:16,840
菌香味儿非常足

246
00:08:17,040 --> 00:08:17,720
层次感

247
00:08:17,840 --> 00:08:19,520
能吃出三种不同的味道

248
00:08:20,280 --> 00:08:21,360
虾胶的味儿

249
00:08:21,640 --> 00:08:23,640
油菜的清香可口

250
00:08:23,640 --> 00:08:24,960
香菇这菌香味

251
00:08:25,920 --> 00:08:26,520
倍儿浓郁

252
00:08:26,600 --> 00:08:27,560
三种食材

253
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合为一体

254
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融合的好

255
00:08:30,320 --> 00:08:31,040
这就是什么

256
00:08:31,080 --> 00:08:31,720
大爷

257
00:08:31,960 --> 00:08:32,920
还原

258
00:08:33,000 --> 00:08:35,840
50年前的北京饭店的国宴菜

259
00:08:35,840 --> 00:08:37,720
怕我们忘了本不忘初心

260
00:08:38,120 --> 00:08:40,120
最后有一句话向大爷学习

261
00:08:40,120 --> 00:08:40,880
向大爷致敬

262
00:08:41,880 --> 00:08:42,680
谢谢二伯

263
00:08:43,080 --> 00:08:43,440
大爷

264
00:08:43,480 --> 00:08:44,440
一菜

265
00:08:44,480 --> 00:08:45,360
三种吃法

266
00:08:45,360 --> 00:08:46,400
菌类的菌中鲜

267
00:08:46,440 --> 00:08:47,560
虾有海中鲜

268
00:08:47,640 --> 00:08:49,240
还有油菜的爽脆

269
00:08:49,320 --> 00:08:50,440
又学一招大爷

270
00:08:51,000 --> 00:08:53,080
大美中国菜 大国工匠

271
00:08:53,440 --> 00:08:54,440
给大爷点赞

272
00:08:54,440 --> 00:08:55,360
谢谢刚强

273
00:08:56,280 --> 00:08:57,080
我发现你现在

274
00:08:57,560 --> 00:08:59,800
比我还会夸人啊

275
00:09:00,000 --> 00:09:00,560
好

276
00:09:10,000 --> 00:09:12,160
大多数菜肴都需要过油

277
00:09:12,160 --> 00:09:13,240
家庭日常的烹饪

278
00:09:13,240 --> 00:09:14,600
还是很心疼油的

279
00:09:14,600 --> 00:09:15,880
然后就想问一下

280
00:09:15,880 --> 00:09:19,040
平时油循环使用几次比较适宜

281
00:09:19,200 --> 00:09:20,040
在家里边

282
00:09:20,080 --> 00:09:21,360
因为大爷在家里

283
00:09:21,360 --> 00:09:22,280
也经常做饭

284
00:09:22,320 --> 00:09:23,280
也会

285
00:09:23,360 --> 00:09:24,400
碰到这种同样的问题

286
00:09:24,400 --> 00:09:25,360
比如说

287
00:09:25,520 --> 00:09:26,960
我们今天要炸鱼

288
00:09:27,480 --> 00:09:29,600
炸完这鱼的一个油

289
00:09:29,720 --> 00:09:31,560
让它控一控

290
00:09:31,560 --> 00:09:32,560
沉淀一下

291
00:09:32,920 --> 00:09:34,440
然后弄个油篦子

292
00:09:34,880 --> 00:09:36,680
倒到一个小的小碗里头

293
00:09:37,760 --> 00:09:39,000
就搁起来了

294
00:09:39,240 --> 00:09:41,360
这个等下次再炸鱼的时候

295
00:09:41,840 --> 00:09:42,880
再添点油

296
00:09:42,880 --> 00:09:43,880
再继续炸

297
00:09:44,280 --> 00:09:45,600
这儿能炸五六次就可以了

298
00:09:45,680 --> 00:09:46,960
五六次没问题哈

299
00:09:47,240 --> 00:09:49,320
这个油是专门炸鱼的油

300
00:09:49,400 --> 00:09:50,400
它也不会不健康了

301
00:09:50,400 --> 00:09:51,320
没有

302
00:09:51,560 --> 00:09:52,680
这个油只要不变色

303
00:09:52,680 --> 00:09:53,840
比如说我一下油

304
00:09:53,840 --> 00:09:55,720
这鱼一下锅一炸

305
00:09:55,880 --> 00:09:56,800
这鱼就黑了

306
00:09:56,880 --> 00:09:59,280
这说明这油就不行了

307
00:09:59,280 --> 00:10:00,480
只要它不变色

308
00:10:00,600 --> 00:10:01,720
我们再添点新油

309
00:10:01,760 --> 00:10:03,000
就一点问题没有

310
00:10:03,000 --> 00:10:05,680
但是比如我们要炸个素丸子

311
00:10:05,720 --> 00:10:06,840
炸个油饼

312
00:10:06,840 --> 00:10:07,080
是吧

313
00:10:07,080 --> 00:10:07,680
炸的油

314
00:10:07,720 --> 00:10:09,160
这油就比较多

315
00:10:09,400 --> 00:10:10,960
这油多了怎么办呢

316
00:10:11,000 --> 00:10:12,560
因为它炸的全是素的

317
00:10:13,160 --> 00:10:14,680
我们在炒菜当中

318
00:10:14,880 --> 00:10:15,960
炒一些肉菜

319
00:10:16,680 --> 00:10:18,760
或者烧个鱼或者做什么

320
00:10:18,760 --> 00:10:21,120
我们添加点油

321
00:10:21,320 --> 00:10:22,800
因为它是炸过菜的油

322
00:10:22,800 --> 00:10:23,480
它香

323
00:10:23,640 --> 00:10:26,840
逐渐的带着就用进去了

324
00:10:27,080 --> 00:10:28,720
另外我们还可以

325
00:10:29,440 --> 00:10:30,240
比如有那种

326
00:10:30,320 --> 00:10:31,480
棉纸

327
00:10:31,520 --> 00:10:32,320
是吧

328
00:10:32,360 --> 00:10:33,680
给它过滤一下

329
00:10:33,960 --> 00:10:37,280
它的颜色也会会好一点

330
00:10:37,960 --> 00:10:39,360
这个

331
00:10:39,480 --> 00:10:41,240
也是用五六次就可以了

中文	English	备注	参考
香菇	shiitake mushroom
大爷	Da Ye
二伯	Er Bai
师父	master	注意不是"师傅"
老抽	dark soy sauce
黄酒	huangjiu rice wine
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
淀粉	starch
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
肉鸡	broiler chicken
鲜味	umami taste	两种翻译皆可
鲜味	savory taste	两种翻译皆可
香味	aroma
植物油	vegetable oil
勾芡	add slurry	slurry 在烹饪语境下可以专指水淀粉	链接
水淀粉	slurry	slurry 在烹饪语境下可以专指水淀粉	链接
入味	flavor penetration
层次感	layering of ...
油饼	youbing (deep-fried cake)

bot, please upload

Subtitles uploaded as pull request

``` # https://www.youtube.com/watch?v=8cVmzTx_jeI # 标题（标题翻译过长，请将其精简到 100 字符内） # 【國宴大師•香菇瓤菜心】50元做出國宴大菜:香菇百花瓤菜心！蝦肉Q彈鮮香、油菜清鮮爽口，便宜的食材也能做出高端國宴！|老飯骨 # 【State Banquet Master Chefs – Shiitake mushrooms and stuffed choy sum】 A state banquet dish you can make for 50 yuan: Shiitake mushrooms and choy sum stuffed with minced shrimps. The shrimps are bouncy and delicious. The choy sum is crisp and refreshing. Cheap ingredients can be turned into a fancy state banquet dish! – Lao Fan Gu # |--------------------------- title should not be longer than this line ----------------------------| # 简介 # 小友們好，大爺很長一段時間沒有做國宴菜了，週五了準備給小友們加一頓國宴大餐，挑戰用50塊錢做出一道國宴大菜！ # 香菇百花瓤菜心既有香菇的菌香，也有著蝦肉的Q彈鮮香，油菜的清鮮爽口，菜香濃郁，層次感強！ # 其實這些簡單的食材，只要通過廚師用心的烹飪，一樣能夠走向國際舞台，發揚中國的傳統美食文化！ # 片尾大爺還回答了小友們之前很關心的問題，“做菜的油到底能不能多次利用？最多能用幾次呢？”，如果有解答小友們的疑惑，記得給大爺點個讚哦！ # Introduction # Hi friends, Da Ye hasn’t been making state banquet dishes for a long time. He is going to make one this Friday by taking a challenge to make a state banquet dish for only 50 yuan! # Shiitake mushrooms and choy sum stuffed with minced shrimp is a dish that has mushroom aroma, bouncy and delicious shrimps, as well as crisp and refreshing choy sum. It has a strong aroma and a well-layered flavour! # The ingredients are very simple. But with diligent preparation, these simple ingredients can be turned into a dish that could be presented in front of the world as a show case of Chinese culinary tradition! # At the end of the video, Da ye has also answered a question from many of our viewers, “Whether cooking oil can be used for multiple types? How many times can it be reused?”, if Da Ye has cleared your cloud of confusion, don’t forget to give a ‘like’ to this video! # 字幕 1 00:00:00,000 --> 00:00:01,160 # 这全是老活啊 This is a traditional dish. 2 00:00:01,800 --> 00:00:02,520 # 老宴会菜 A traditional banquet dish. 3 00:00:02,840 --> 00:00:03,960 # 这真漂亮啊大爷 This is so beautiful, Da Ye. 4 00:00:03,960 --> 00:00:04,520 # 漂亮吧 Beautiful, isn’t it. 5 00:00:04,520 --> 00:00:06,000 # 这是一个国宴大菜 This is a big state banquet dish. 6 00:00:10,000 --> 00:00:10,600 # 二伯好 Hi Er Bai 7 00:00:10,640 --> 00:00:11,320 # 大爷好 Hi Da Ye 8 00:00:11,320 --> 00:00:12,080 # 刚强好 Hi Gang Qiang 9 00:00:12,200 --> 00:00:12,960 # 师父好 Hi master 10 00:00:13,360 --> 00:00:15,480 # 今天给了我一个很艰巨的任务 I have been given a difficult task today. 11 00:00:16,000 --> 00:00:18,040 # 我们导演说了 Our director 12 00:00:18,080 --> 00:00:20,600 # 要让做一个50块钱以下的 asked me to make a dish under 50 yuan. 13 00:00:20,600 --> 00:00:21,960 # 国宴菜 A state banquet dish. 14 00:00:22,560 --> 00:00:23,760 # 咱们今天做一什么呢 The dish we are going to make today is 15 00:00:23,760 --> 00:00:26,000 # 香菇瓤菜心 Shiitake mushrooms and stuffed choy sum. 16 00:00:27,440 --> 00:00:29,640 # 这是一个国宴的大菜 This is a big state banquet dish. 17 00:00:29,640 --> 00:00:30,960 # 它有素菜 It has vegetables. 18 00:00:31,080 --> 00:00:32,680 # 但是还有点荤是吧 And also, some meat. 19 00:00:32,800 --> 00:00:34,960 # 我第一步先把香菇处理一下 I’m going to prepare the shiitake mushrooms first. 20 00:00:35,440 --> 00:00:36,520 # 点个火 Light up the stove. 21 00:00:38,000 --> 00:00:39,400 # 我的节奏就比较快 My pace is pretty fast. 22 00:00:40,240 --> 00:00:41,480 # 你们得跟上一点 You need to keep up. 23 00:00:41,480 --> 00:00:42,480 # 还有两节葱 Two short pieces of spring onions. 24 00:00:42,480 --> 00:00:43,360 # 来两片姜 Two pieces of ginger. 25 00:00:43,360 --> 00:00:44,200 # 来点油 Some oil. 26 00:00:44,840 --> 00:00:47,480 # 看出来您要做个大菜啊 Looks like you are going to make a big dish. 27 00:00:47,560 --> 00:00:49,640 # 咱把葱姜煸煸 Let’s stir-fry the spring onions and the ginger. 28 00:00:50,040 --> 00:00:52,560 # 这是一个花菇 This is a flower mushroom (a type of shiitake mushroom). 29 00:00:52,600 --> 00:00:53,280 # 什么叫花菇 What is a flower mushroom? 30 00:00:53,280 --> 00:00:54,160 # 看看吧 Look, 31 00:00:55,040 --> 00:00:57,240 # 这菇在花菇里边是属于上品 This is a high quality one. 32 00:00:57,440 --> 00:00:58,680 # 这样的花菇 This type of flower mushroom is 33 00:00:59,080 --> 00:01:00,480 # 肉厚 thick 34 00:01:00,920 --> 00:01:02,800 # 泡的时候也要讲究一点 Pay attention when soaking them. 35 00:01:03,040 --> 00:01:05,160 # 第一遍先洗洗完了以后 Wash them first, after the washing 36 00:01:05,240 --> 00:01:06,920 # 泡点凉水回软 soak them in cold water until they are soft. 37 00:01:07,200 --> 00:01:10,200 # 然后要把香菇汤要留下来 And then keep the soaking liquid. 38 00:01:10,360 --> 00:01:12,360 # 然后把香菇都处理干净了 Then clean the mushrooms. 39 00:01:12,360 --> 00:01:13,680 # 我们用葱姜 We are going to stir-fry them with 40 00:01:14,760 --> 00:01:15,560 # 煸炒 the spring onions and ginger. 41 00:01:18,040 --> 00:01:20,360 # 还有耗油耗油香菇啊 Also oyster sauce, oyster sauce shiitake mushrooms. 42 00:01:20,600 --> 00:01:21,640 # 再来一点水 And some more water. 43 00:01:21,640 --> 00:01:23,600 # 一搁耗油和香菇烧的很香的 The mushrooms smell very nice once the oyster sauce is added. 44 00:01:23,600 --> 00:01:24,360 # 对 Yes. 45 00:01:25,680 --> 00:01:26,480 # 搁上水 Add water. 46 00:01:27,240 --> 00:01:29,680 # 最后呢还要搁一点老抽 Add some dark soy sauce at last. 47 00:01:30,480 --> 00:01:31,240 # 搁点糖 Some sugar. 48 00:01:31,440 --> 00:01:33,400 # 这耗油香菇必须搁糖 Oyster mushrooms must have sugar in it. 49 00:01:33,520 --> 00:01:34,720 # 对提鲜 Yes. It adds a savory note. 50 00:01:35,160 --> 00:01:35,600 # 糖 Sugar 51 00:01:36,760 --> 00:01:37,720 # 盐要少搁啊 Don’t add too much salt. 52 00:01:38,920 --> 00:01:39,720 # 白胡椒啊 White pepper. 53 00:01:41,600 --> 00:01:42,520 # 最关键的啊 And most importantly, 54 00:01:42,880 --> 00:01:43,600 # 黄酒 huangjiu rice wine. 55 00:01:44,080 --> 00:01:44,720 # 倍儿香 Smells amazing. 56 00:01:44,960 --> 00:01:46,840 # 这香菇煨一煨 Simmer the mushroom for a little while. 57 00:01:48,080 --> 00:01:49,280 # 如果着急的话 If in a hurry, 58 00:01:50,400 --> 00:01:51,440 # 我们就改蒸了 we could steam it instead. 59 00:01:51,440 --> 00:01:54,280 # 不着急咱就可以直接煮 If not in a hurry, we could just boil it. 60 00:01:58,720 --> 00:02:00,320 # 这香菇就OK了 Mushrooms are ready. 61 00:02:01,080 --> 00:02:04,320 # 这时候啊我们焯水菜心要焯水 Now we blanch the choy sum. 62 00:02:04,360 --> 00:02:05,240 # 在这儿之前 Before that, 63 00:02:05,240 --> 00:02:07,520 # 我们还要备了一点金华火腿 We need to prepare some Jinghua ham. 64 00:02:07,520 --> 00:02:08,040 # 时间问题 Due to the time, 65 00:02:08,080 --> 00:02:09,400 # 我们先蒸上 We are going to steam it first. 66 00:02:09,400 --> 00:02:10,680 # 大约要一小时 For about an hour. 67 00:02:10,680 --> 00:02:12,880 # 葱姜黄酒三样东西 Three things, spring onions, ginger and huangjiu rice wine. 68 00:02:13,080 --> 00:02:14,960 # 开始蒸香菇 Let’s steam the mushrooms. 69 00:02:16,160 --> 00:02:19,000 # 这个时候我们等着锅开 While we are waiting for the water to boil, 70 00:02:19,160 --> 00:02:20,760 # 我这边先处理这虾 I’m going to prepare the shrimps. 71 00:02:20,760 --> 00:02:23,640 # 瓤馅的可以用鸡馅鱼馅还有虾馅 Apart from shrimp mince, the stuffing could also be chicken mince or fish mince. 72 00:02:23,880 --> 00:02:24,920 # 这虾已经洗干净了 The shrimps have already been cleaned. 73 00:02:24,920 --> 00:02:25,560 # 是吧 Yes. 74 00:02:25,560 --> 00:02:28,320 # 我们干毛巾把水分沾干 We are using a dry towel to soak up the water. 75 00:02:28,320 --> 00:02:29,200 # 挑完虾线的 The veins have already been removed. 76 00:02:29,200 --> 00:02:29,680 # 对 Yes. 77 00:02:31,320 --> 00:02:33,480 # 咱山东菜叫虾腻子 Minced shrimp are called Xia Ni Zi in Shandong cuisine. 78 00:02:33,480 --> 00:02:35,640 # 广东菜虾胶 or Xia Jiao in Guangdon cuisine. 79 00:02:35,680 --> 00:02:37,720 # 对这个弄干了以后 Yes. Shrimps are dried. 80 00:02:38,000 --> 00:02:38,880 # 很快啊嗯 Very fast. 81 00:02:38,880 --> 00:02:39,400 # 你看 Look 82 00:02:41,840 --> 00:02:43,840 # 百花的已经是虾胶了 Xia jiao is called ‘hundred flowers (minced shrimps)’. 83 00:02:44,240 --> 00:02:46,880 # 这个虾处理的时候特别快 It can be made very quickly. 84 00:02:47,200 --> 00:02:47,840 # 一拍 Give it a pat. 85 00:02:48,400 --> 00:02:50,280 # 再一剁好了 And then chop, done. 86 00:02:52,960 --> 00:02:56,640 # 粤菜的百花馅可以粗一点 Minced shrimps used in Guangdong cuisine doesn’t need to be very fine. 87 00:02:56,640 --> 00:02:58,320 # 淮扬菜我们要细一点 It needs to finer in Huaiyang cuisine. 88 00:02:58,320 --> 00:03:00,280 # 有时候我们这刀背要厚的话 If the spine of our knife is thick 89 00:03:00,520 --> 00:03:02,800 # 我们又翻过来捶 We turn the knife around, hammer it. 90 00:03:03,840 --> 00:03:04,760 # 这叫捶虾胶 This is called hammering the minced shrimp. 91 00:03:04,800 --> 00:03:06,080 # 武刀的刀背就要厚 Chopping knife’s spine is thick. 92 00:03:06,080 --> 00:03:08,760 # 你还得打点肥膘增加虾的香气 You also need to add some pork fat to boost the aroma of the shrimps. 93 00:03:10,040 --> 00:03:10,960 # 虾胶好了 The minced shrimp is ready. 94 00:03:11,240 --> 00:03:11,880 # 好. Right. 95 00:03:12,520 --> 00:03:14,880 # 这个肥膘呢用硬肥膘 For the pork fat, use hard fat only. 96 00:03:15,280 --> 00:03:17,400 # 像上面这层蔫皮啊 The skin on the top, 97 00:03:17,880 --> 00:03:20,280 # 就不要了这上面有筋 needs to be trimmed off because it has tendons in it. 98 00:03:21,640 --> 00:03:24,360 # 好水开了这个焯水不能搁油 The water is boiling now. Do not add oil to the water while blanching. 99 00:03:25,040 --> 00:03:28,080 # 搁油因为你瓤馅的时候瓤不上去了 it will be hard to stuff the vegetables if oil is added. 100 00:03:28,120 --> 00:03:30,200 # 所以就是给它焯软 So just blanch it until soft. 101 00:03:30,440 --> 00:03:33,280 # 这个菜心呢我们要买叫矮脚黄 The choy sum we are using today is called Ai Jiao Huang. 102 00:03:33,280 --> 00:03:34,400 # 短粗头大 Short and thick with a big stalk. 103 00:03:34,400 --> 00:03:35,760 # 肉厚它面乎 It is thick and tender. 104 00:03:36,800 --> 00:03:39,160 # 把菜心一开二 Cut the choy sum open into two pieces. 105 00:03:39,760 --> 00:03:41,320 # 帮我冲一冲啊 Give it a rinse. 106 00:03:41,560 --> 00:03:41,920 # 冲凉 Rinse until it cools. 107 00:03:42,720 --> 00:03:43,800 # 因为现在这虾呀 The shrimps nowadays 108 00:03:44,240 --> 00:03:45,320 # 都是养殖虾 are usually farmed. 109 00:03:45,720 --> 00:03:48,160 # 它这胶性蛋白质不太丰富 They have less protein in them. 110 00:03:48,200 --> 00:03:49,560 # 肥膘肉要多给一点 More pork fat is needed. 111 00:03:49,640 --> 00:03:50,440 # 刀背砸 Hammer with the back of the knife. 112 00:03:50,480 --> 00:03:53,240 # 广东的牛肉丸不是用大棒子敲么 When making beef balls in Guangdong cuisine, they are usually beaten with a big stick. 113 00:03:54,840 --> 00:03:58,360 # 拿刀剁呢是把肥膘里的筋斩断 Chopping it with the knife cuts up the tendons in the fat. 114 00:03:58,760 --> 00:04:00,360 # 齐活这个环节好了 Done, this step is completed. 115 00:04:04,880 --> 00:04:05,720 # 黄酒 Huangjiu rice wine. 116 00:04:05,800 --> 00:04:06,560 # 葱姜酒水 Spring onions, ginger and huangjiu rice wine. 117 00:04:07,920 --> 00:04:09,160 # 胡椒粉 Whit pepper powder. 118 00:04:09,160 --> 00:04:10,080 # 搁点胡椒粉 Add some white pepper. 119 00:04:10,080 --> 00:04:11,200 # 给来一点鸡蛋啊 And some egg. 120 00:04:11,400 --> 00:04:13,080 # 盐盐没少搁啊 Salt. Plenty of salt. 121 00:04:13,480 --> 00:04:15,520 # 葱姜酒水蛋清 Spring onions, ginger and huangjiu rice wine, egg white. 122 00:04:15,920 --> 00:04:16,840 # 半个蛋清 Half egg white. 123 00:04:16,880 --> 00:04:18,520 # 淀粉玉米淀粉 Starch, corn starch. 124 00:04:19,960 --> 00:04:20,800 # 顺时针 Clock-wise. 125 00:04:20,800 --> 00:04:22,600 # 为什么呢现在虾胶啊 A lot of minced shrimps 126 00:04:22,680 --> 00:04:25,240 # 它有时候打出来以后它不脆 are not crunchy sometimes. 127 00:04:25,640 --> 00:04:28,280 # 我们搁点蛋清增加它蛋白质的凝固 We add some egg white to help the protein to stick better. 128 00:04:29,480 --> 00:04:30,200 # 好了 Okay. 129 00:04:30,240 --> 00:04:31,160 # 打成上劲儿 Beat and mix it until fully combined. 130 00:04:31,880 --> 00:04:33,800 # 国宴菜标准 State banquet dish, standard. 131 00:04:34,160 --> 00:04:36,280 # 菜心也要吸干水分 We need to drain the choy sum as well. 132 00:04:36,280 --> 00:04:36,520 # 是吧 Right. 133 00:04:36,520 --> 00:04:38,840 # 尤其菜心的头这部分 Especially the water in the stalks. 134 00:04:40,160 --> 00:04:41,440 # 要把它吸干水分 Remove all the water. 135 00:04:41,440 --> 00:04:43,080 # 不吸干它不好沾啊 wet stalks are harder to combine (with the stuffing). 136 00:04:43,440 --> 00:04:44,480 # 稀汤挂水的 Too watery 137 00:04:44,480 --> 00:04:46,120 # 搁淀粉馅上去 Sprinkle some starch powder, 138 00:04:46,720 --> 00:04:47,920 # 它不会掉下来 so it won’t fall off. 139 00:04:48,440 --> 00:04:50,240 # 这事就快差不离了 Almost there. 140 00:04:50,240 --> 00:04:51,320 # 差不离咯 Almost there. 141 00:04:51,600 --> 00:04:53,440 # 这是这全是老活 These are the traditions. 142 00:04:53,720 --> 00:04:55,200 # 老宴会菜 An old dish from the state banquet. 143 00:04:55,200 --> 00:04:58,040 # 香菇咕咚咕咚也差不多了 The shiitake mushrooms are almost done. 144 00:04:58,080 --> 00:04:59,640 # 该剂虾胶了吧大爷 Let’s squeeze the minced shrimps, Da Ye. 145 00:05:00,080 --> 00:05:00,480 # 一个 One. 146 00:05:02,280 --> 00:05:03,080 # 两个 Two. 147 00:05:03,440 --> 00:05:05,800 # 挤这丸子呢手就有准了 So much skills in the hands while squeezing the shrimp balls. 148 00:05:05,800 --> 00:05:07,240 # 大小都一样 Same sizes. 149 00:05:07,480 --> 00:05:09,000 # 这是几十年的工作经验 This is many years of experience. 150 00:05:09,520 --> 00:05:09,960 # 看着啊 Look. 151 00:05:10,400 --> 00:05:12,240 # 拿一小板抹点油 Put some oil on. 152 00:05:12,240 --> 00:05:14,360 # 其实在家里头用勺也可以 You can also use a spoon at home. 153 00:05:14,560 --> 00:05:15,800 # 如果说没有小竹坯子的话 If you don’t have this little baboon tool. 154 00:05:15,800 --> 00:05:16,120 # 对 Yes. 155 00:05:16,680 --> 00:05:18,520 # 要光滑饱满 Smooth and chubby. 156 00:05:18,560 --> 00:05:20,240 # 要鱼肉更白 It would be whiter if you are using fish. 157 00:05:20,240 --> 00:05:21,320 # 鱼肉鸡腻子 A mixture of fish and chick mince 158 00:05:21,360 --> 00:05:22,240 # 而且还更细腻 makes it finer. 159 00:05:22,240 --> 00:05:23,560 # 但是鱼丸子有一个问题 But there is one problem with fish balls. 160 00:05:23,600 --> 00:05:25,440 # 蒸的时候火不能太旺了 Don’t put the flame too hot when steaming them. 161 00:05:25,920 --> 00:05:27,600 # 这鱼丸子一蒸跟马蜂窝似的 There will be a lot of holes on the fish balls. 162 00:05:27,600 --> 00:05:28,680 # 这真漂亮大爷 This is so beautiful, Da Ye. 163 00:05:28,680 --> 00:05:29,280 # 漂亮吧 Beautiful, right? 164 00:05:29,840 --> 00:05:30,520 # 待会你看 You will see, 165 00:05:30,520 --> 00:05:32,360 # 再点上火腿末更漂亮 It is even prettier after the ham is added. 166 00:05:32,440 --> 00:05:33,600 # 为什么要点点火腿末 Why do we need to add some ham? 167 00:05:34,000 --> 00:05:35,240 # 因为这菜很清淡 Because this dish is quite light. 168 00:05:35,640 --> 00:05:37,880 # 当你吃着一点火腿末的时候 When you taste the ham mince, 169 00:05:37,880 --> 00:05:40,560 # 又火腿的那种咸香 The ham gives a savory note. 170 00:05:41,120 --> 00:05:42,760 # 对有鲜味有香味 True, taste savory, and smells good. 171 00:05:43,720 --> 00:05:44,800 # 火腿呢 For the ham, 172 00:05:45,280 --> 00:05:47,000 # 搁点黄酒搁点葱姜给蒸一下 steam it with some huangjiu rice wine, spring onions and ginger. 173 00:05:47,520 --> 00:05:49,280 # 蒸完了怎么保存呢 How do we keep it after it’s steamed? 174 00:05:49,320 --> 00:05:50,560 # 把它肥的去掉 Trim off the fat. 175 00:05:50,560 --> 00:05:52,560 # 找一个小罐 Find a little jar. 176 00:05:52,880 --> 00:05:55,640 # 放点咱们植物油给它封上 Seal it with some vegetable oil. 177 00:05:56,280 --> 00:05:58,640 # 什么时候用把油一冲接着用 Rinse off the oil before you use it. 178 00:05:58,680 --> 00:06:01,120 # 但火腿买来一定要是蒸熟 Ham must be fully steamed after purchased. 179 00:06:01,240 --> 00:06:02,040 # 火腿末 Minced ham. 180 00:06:02,360 --> 00:06:03,680 # 火腿有几个部位啊 What are the different parts for hams? 181 00:06:04,320 --> 00:06:06,320 # 最好的是上腰峰 Upper loan is the best. 182 00:06:06,320 --> 00:06:07,280 # 那块肉特别红 It is a very red piece. 183 00:06:08,200 --> 00:06:10,520 # 真正好火腿那都是好几年啊 The real good ham is usually ripened for years. 184 00:06:11,920 --> 00:06:13,640 # 画龙点睛 Make the finishing point. 185 00:06:14,880 --> 00:06:15,440 # 这就好看了 Making it looking good. 186 00:06:16,560 --> 00:06:17,760 # 这蒸的时间很短 The steam time is short. 187 00:06:17,760 --> 00:06:19,440 # 三分钟开锅三分钟 3 minutes after the water boils. 188 00:06:21,000 --> 00:06:23,000 # 找着教材书上的感觉了 A textbook dish. 189 00:06:23,240 --> 00:06:25,280 # 应该说就我知道的 From what I know, 190 00:06:25,760 --> 00:06:26,680 # 有50年 It has been 50 years, 191 00:06:27,840 --> 00:06:29,080 # 就说我50年前 50 years ago, 192 00:06:29,560 --> 00:06:30,640 # 就我来到饭店 When I started to work at (Beijing) Hotel. 193 00:06:31,760 --> 00:06:32,760 # 就有这道菜 This dish has already existed. 194 00:06:32,800 --> 00:06:33,560 # 锅开了 The water is boiling. 195 00:06:33,720 --> 00:06:35,920 # 您慢点大爷锅边儿烫 Slowly Da Ye. The pot is burning. 196 00:06:37,160 --> 00:06:40,040 # 这边蒸着这边把冬菇 While this is steaming, let’s 197 00:06:40,200 --> 00:06:41,000 # 也勾出来 make a slurry for the mushrooms. 198 00:06:41,560 --> 00:06:44,280 # 葱姜挑出去吃其味不见其物 Take out the spring onions and ginger. We only need their flavour. 199 00:06:44,560 --> 00:06:45,800 # 淀粉勾芡 Make a slurry with corn starch. 200 00:06:45,800 --> 00:06:46,640 # 水淀粉 Here’s the slurry. 201 00:06:49,440 --> 00:06:50,480 # 好了 Done. 202 00:06:50,480 --> 00:06:51,160 # 菜就熟了 It is now cooked. 203 00:06:51,240 --> 00:06:51,600 # 行了 Fine. 204 00:06:51,840 --> 00:06:53,760 # 明油亮芡儿 Some finishing oil to brighten the slurry. 205 00:06:54,680 --> 00:06:55,560 # 你看我这好了啊 Look, I’m finishing the dish here. 206 00:06:55,800 --> 00:06:57,080 # 嘿一蒸倍儿漂亮啊大爷 Hey, so pretty once it is steamed, Da Ye. 207 00:06:57,480 --> 00:06:58,000 # 还一白汁呢 There’s also a white source 208 00:06:58,200 --> 00:06:58,720 # 对 Yes. 209 00:06:59,720 --> 00:07:01,760 # 什么细节都不能少 We can’t miss any detail. 210 00:07:02,360 --> 00:07:05,720 # 白汁呢是用好鸡汤清鸡汤 Using good chicken stock, clear chicken stock, to make the white sauce. 211 00:07:06,480 --> 00:07:07,840 # 盐搁点糖 Salt, add some sugar. 212 00:07:08,440 --> 00:07:09,720 # 胡椒粉 White pepper powder. 213 00:07:10,000 --> 00:07:10,800 # 先调一汁 Mix first. 214 00:07:11,120 --> 00:07:12,120 # 米汤芡儿 Looks like rice soup. 215 00:07:12,120 --> 00:07:12,840 # 玻璃芡儿 Clear slurry. 216 00:07:14,240 --> 00:07:14,920 # 好了 Done. 217 00:07:14,960 --> 00:07:17,080 # 要是有鸡油来点鸡油 Add some chicken oil if you have any. 218 00:07:17,600 --> 00:07:18,560 # 鸡油亮啊 Chicken oil makes it shiny. 219 00:07:18,600 --> 00:07:19,040 # 对 Yes. 220 00:07:19,360 --> 00:07:20,280 # 出锅了 Out of the pot. 221 00:07:20,520 --> 00:07:21,280 # 走着 Let’s go. 222 00:07:21,840 --> 00:07:23,160 # 出水见芙蓉 Like lotus flowers just out of water. 223 00:07:23,920 --> 00:07:24,760 # 浇白汁啊 Pour the white sauce over. 224 00:07:25,440 --> 00:07:27,720 # 浇完这汁呢这虾才能亮 The shrimps are sparkling after the sauce is poured over. 225 00:07:30,160 --> 00:07:31,400 # 老菜还是鲜啊 Traditional dish is delicious. 226 00:07:31,400 --> 00:07:32,520 # 菜心呢也给点儿味儿 The choy sum adds flavours as well. 227 00:07:33,760 --> 00:07:34,560 # 该香菇了 Mushrooms. 228 00:07:36,840 --> 00:07:37,520 # 筷子 Chopsticks. 229 00:07:41,920 --> 00:07:43,200 # 知我者二伯也 Er Bai knows me the best. 230 00:07:43,960 --> 00:07:46,720 # 这个帽儿一定要朝上得了 The caps must face up. Done. 231 00:07:47,280 --> 00:07:48,960 # 菌中鲜海中鲜 The umami of the mushrooms and the umami of the seafood. 232 00:07:50,640 --> 00:07:51,440 # 这地道啊 Authentic. 233 00:07:52,840 --> 00:07:54,800 # 二伯您尝尝 Er Bai, please have a try. 234 00:07:54,800 --> 00:07:57,200 # 给我 Give it to me. 235 00:07:57,200 --> 00:07:57,840 # 先吃虾 Shrimps first. 236 00:08:00,560 --> 00:08:01,160 # 哎 oh 237 00:08:01,440 --> 00:08:02,680 # 这虾Q弹 The shrimp is bouncy. 238 00:08:03,400 --> 00:08:04,520 # 鲜香无比 Incomparably delicious. 239 00:08:05,040 --> 00:08:05,440 # 是不是 Isn’t it? 240 00:08:05,440 --> 00:08:07,040 # 颜色漂亮 Beautiful colour. 241 00:08:07,120 --> 00:08:08,240 # 这虾胶打的好 The minced shrimps are very well made. 242 00:08:08,280 --> 00:08:09,400 # 油菜碧绿 The choy sum is green. 243 00:08:10,040 --> 00:08:11,440 # 清鲜爽口 Crisp and refreshing. 244 00:08:13,200 --> 00:08:14,920 # 这香菇蒸的真是入味儿 The flavour penetrated the mushrooms very well. 245 00:08:15,240 --> 00:08:16,840 # 菌香味儿非常足 The flavour of the mushroom itself is very strong. 246 00:08:17,040 --> 00:08:17,720 # 层次感 Goo layering of flavours. 247 00:08:17,840 --> 00:08:19,520 # 能吃出三种不同的味道 You can taste three different flavours. 248 00:08:20,280 --> 00:08:21,360 # 虾胶的味儿 Flavour of the minced shrimps. 249 00:08:21,640 --> 00:08:23,640 # 油菜的清香可口 Fresh taste of the choy sum. 250 00:08:23,640 --> 00:08:24,960 # 香菇这菌香味 Aroma from the mushrooms. 251 00:08:25,920 --> 00:08:26,520 # 倍儿浓郁 Very rich taste. 252 00:08:26,600 --> 00:08:27,560 # 三种食材 Three ingredients 253 00:08:27,680 --> 00:08:28,600 # 合为一体 fused into one dish. 254 00:08:29,520 --> 00:08:30,320 # 融合的好 Good fusion. 255 00:08:30,320 --> 00:08:31,040 # 这就是什么 Guess what 256 00:08:31,080 --> 00:08:31,720 # 大爷 Da Ye 257 00:08:31,960 --> 00:08:32,920 # 还原 re-creating 258 00:08:33,000 --> 00:08:35,840 # 50年前的北京饭店的国宴菜 a state banquet dish made in Beijing Hotel 50 years ago 259 00:08:35,840 --> 00:08:37,720 # 怕我们忘了本不忘初心 is a reminder for us to remain true to our original aspiration. 260 00:08:38,120 --> 00:08:40,120 # 最后有一句话向大爷学习 We need to learn from Da Ye. 261 00:08:40,120 --> 00:08:40,880 # 向大爷致敬 Paying my respect to Da Ye. 262 00:08:41,880 --> 00:08:42,680 # 谢谢二伯 Thank you Er Bai. 263 00:08:43,080 --> 00:08:43,440 # 大爷 Da Ye. 264 00:08:43,480 --> 00:08:44,440 # 一菜 One dish, 265 00:08:44,480 --> 00:08:45,360 # 三种吃法 three ways to eat. 266 00:08:45,360 --> 00:08:46,400 # 菌类的菌中鲜 The umami of the mushrooms. 267 00:08:46,440 --> 00:08:47,560 # 虾有海中鲜 The umami of the shrimps. 268 00:08:47,640 --> 00:08:49,240 # 还有油菜的爽脆 And the crispy vegetables. 269 00:08:49,320 --> 00:08:50,440 # 又学一招大爷 I’m learning new skills from Da Ye again. 270 00:08:51,000 --> 00:08:53,080 # 大美中国菜大国工匠 Great Chinese cuisine, great chef. 271 00:08:53,440 --> 00:08:54,440 # 给大爷点赞 Give Da Ye a thumb-up. 272 00:08:54,440 --> 00:08:55,360 # 谢谢刚强 Thank you Gang Qiang. 273 00:08:56,280 --> 00:08:57,080 # 我发现你现在 I found that 274 00:08:57,560 --> 00:08:59,800 # 比我还会夸人啊 now you are better at praising people then me. 275 00:09:00,000 --> 00:09:00,560 # 好 Good. 276 00:09:10,000 --> 00:09:12,160 # 大多数菜肴都需要过油 Oil is needed a lot in many dishes. 277 00:09:12,160 --> 00:09:13,240 # 家庭日常的烹饪 In everyday cooking, 278 00:09:13,240 --> 00:09:14,600 # 还是很心疼油的 it feels bad to use too much oil, 279 00:09:14,600 --> 00:09:15,880 # 然后就想问一下 So, the question is 280 00:09:15,880 --> 00:09:19,040 # 平时油循环使用几次比较适宜 how many times can we reuse cooking oil 281 00:09:19,200 --> 00:09:20,040 # 在家里边 at home? 282 00:09:20,080 --> 00:09:21,360 # 因为大爷在家里 I often cook 283 00:09:21,360 --> 00:09:22,280 # 也经常做饭 at home. 284 00:09:22,320 --> 00:09:23,280 # 也会 And usually 285 00:09:23,360 --> 00:09:24,400 # 碰到这种同样的问题 I would encounter the same problem. 286 00:09:24,400 --> 00:09:25,360 # 比如说 For instance, 287 00:09:25,520 --> 00:09:26,960 # 我们今天要炸鱼 we need to try fish today. 288 00:09:27,480 --> 00:09:29,600 # 炸完这鱼的一个油 After the oil is used, 289 00:09:29,720 --> 00:09:31,560 # 让它控一控 let it sit for a while. 290 00:09:31,560 --> 00:09:32,560 # 沉淀一下 to sediment. 291 00:09:32,920 --> 00:09:34,440 # 然后弄个油篦子 Then, use a oil strainer 292 00:09:34,880 --> 00:09:36,680 # 倒到一个小的小碗里头 pour the oil into a small bowl. 293 00:09:37,760 --> 00:09:39,000 # 就搁起来了 keep it there. 294 00:09:39,240 --> 00:09:41,360 # 这个等下次再炸鱼的时候 When you need to fry fish again later, 295 00:09:41,840 --> 00:09:42,880 # 再添点油 add some fresh oil to it, 296 00:09:42,880 --> 00:09:43,880 # 再继续炸. then use it again. 297 00:09:44,280 --> 00:09:45,600 # 这儿能炸五六次就可以了 In this way, the oil can be reused for five to six times. 298 00:09:45,680 --> 00:09:46,960 # 五六次没问题哈 Five to six times without any problems. 299 00:09:47,240 --> 00:09:49,320 # 这个油是专门炸鱼的油 This oil is used for frying fish only. 300 00:09:49,400 --> 00:09:50,400 # 它也不会不健康了 Is this unhealthy? 301 00:09:50,400 --> 00:09:51,320 # 没有 No, 302 00:09:51,560 --> 00:09:52,680 # 这个油只要不变色 as long as the colour of the oil doesn’t change. 303 00:09:52,680 --> 00:09:53,840 # 比如说我一下油 For example, say I’m reusing the oil, 304 00:09:53,840 --> 00:09:55,720 # 这鱼一下锅一炸 If the fish turns black 305 00:09:55,880 --> 00:09:56,800 # 这鱼就黑了 while frying, 306 00:09:56,880 --> 00:09:59,280 # 这说明这油就不行了 this means the oil cannot be used anymore. 307 00:09:59,280 --> 00:10:00,480 # 只要它不变色 As long as the colour doesn’t change, 308 00:10:00,600 --> 00:10:01,720 # 我们再添点新油 We can add some fresh oil to it, 309 00:10:01,760 --> 00:10:03,000 # 就一点问题没有 This would have no problem at all. 310 00:10:03,000 --> 00:10:05,680 # 但是比如我们要炸个素丸子 But, if we want to fry vegetarian meatballs, 311 00:10:05,720 --> 00:10:06,840 # 炸个油饼 Or a youbing (deep-fried cake, 312 00:10:06,840 --> 00:10:07,080 # 是吧 right, 313 00:10:07,080 --> 00:10:07,680 # 炸的油 the oil needed for that 314 00:10:07,720 --> 00:10:09,160 # 这油就比较多 is quite a lot. 315 00:10:09,400 --> 00:10:10,960 # 这油多了怎么办呢 So what can we do if there’s a lot of oil？ 316 00:10:11,000 --> 00:10:12,560 # 因为它炸的全是素的 Because everything that has been fried in these oil are vegetarian, 317 00:10:13,160 --> 00:10:14,680 # 我们在炒菜当中 (the oil can be reused) when we are making stir-fried dishe. 318 00:10:14,880 --> 00:10:15,960 # 炒一些肉菜 Like stir frying a meat dish, 319 00:10:16,680 --> 00:10:18,760 # 或者烧个鱼或者做什么 or cooking a fish 320 00:10:18,760 --> 00:10:21,120 # 我们添加点油 We could reuse some that oil. 321 00:10:21,320 --> 00:10:22,800 # 因为它是炸过菜的油 Because the oil has been used to fry vegetables, 322 00:10:22,800 --> 00:10:23,480 # 它香 it is very aromatic. 323 00:10:23,640 --> 00:10:26,840 # 逐渐的带着就用进去了 We can use it as we cook. 324 00:10:27,080 --> 00:10:28,720 # 另外我们还可以 We could also use, 325 00:10:29,440 --> 00:10:30,240 # 比如有那种 For example, 326 00:10:30,320 --> 00:10:31,480 # 棉纸 paper towers 327 00:10:31,520 --> 00:10:32,320 # 是吧 right, 328 00:10:32,360 --> 00:10:33,680 # 给它过滤一下 to have the oil filtered. 329 00:10:33,960 --> 00:10:37,280 # 它的颜色也会会好一点 The colour of the oil will be better. 330 00:10:37,960 --> 00:10:39,360 # 这个 In this way, 331 00:10:39,480 --> 00:10:41,240 # 也是用五六次就可以了 the oil could also be used for five to six times. ```

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[老饭骨] 香菇瓤菜心 -https://www.youtube.com/watch?v=8cVmzTx_jeI #1422

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