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【国宴大师•无锡排骨&果子干】建国饭店第一任大厨秘方菜！港式无锡排骨汁儿香味厚、完美还原！酸甜开胃小甜品果子干！ |老饭骨

简介
小友们好，二伯今天要完美还原建国饭店第一任大厨黄金元的秘方菜——港式无锡排骨！
无锡排骨原本是大爷最拿手的淮扬菜，二伯做的港式的无锡排骨又有怎样的不同呢？
二伯的菜有一个特点，各种肉类的腥味通过素菜的搭配祛除得很到位，这样荤素、颜色和口味上搭配都非常绝妙，小友们可要把这点记下来咯！
今天是周五，大爷说再给小友们加一道甜品，让大家愉快地过个周末！大师姐带来一道老北京果子干，酸酸甜甜、清凉解暑，必须要学起来！

字幕
1
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二伯好

2
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大爷好

3
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今天二伯给我们弄一个啥好菜

4
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这菜可有年头了

5
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这菜我得重点讲讲

6
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这菜叫什么

7
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无锡排骨

8
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无锡排骨 我了解

9
00:00:14,000 --> 00:00:14,840
江苏菜

10
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淮扬菜

11
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大爷今天我做这版

12
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可不是淮扬菜

13
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港式无锡排骨

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建国饭店第一任大厨黄金元

15
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后来到了天伦王朝

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我跟他做搭档

17
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他的原方我给呈现过来

18
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在天伦的时候我们俩做搭档

19
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这个方是他的原方

20
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今天我得好好看看

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这个港式的无锡排骨

22
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跟淮扬的无锡排骨有哪些区别

23
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开始吧二伯

24
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大爷您看啊

25
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你可准备好我可挖坑了

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挖坑吧大爷

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介绍一下原料吧 师父

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香叶

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桂皮

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八角草果

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这个料是提香的

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少量的冰糖

33
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这是番茄酱

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这是蜂蜜

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香醋

36
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这个呢 OK汁

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这个喼汁

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配料 彩椒葱头

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这是您的老贯口啊

40
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最后还有一个什么

41
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您(做)淮扬菜您知道

42
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这个红曲米啊

43
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大爷还真不是说提粤菜夸张

44
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这个港式的还真是不一样

45
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大爷您看很简单

46
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你看我这排骨呢 看着还挺新鲜

47
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这个不用焯

48
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一焯这排骨就没那么香了

49
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就直接炸 大爷

50
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油温差不多了

51
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好

52
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一看就有六成热

53
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油温低了不行

54
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慢慢的沁炸 香气味出来了

55
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这个脏腥味就没了

56
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所以说我们没必要

57
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再出水了

58
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这样烧出来的肉更香大爷

59
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这个方法

60
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是我们传统的一个烹调方法

61
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你像过去的烧鸭块儿烧鸡块儿都要炸

62
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现在也是大火

63
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大爷你看是吧

64
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慢慢让它就上色

65
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这个不怕炸

66
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时间长了会不会把肉给炸老了呢

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不会

68
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因为我还得拿高压锅压

69
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这就熟了大爷

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好 捞出

71
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下一步咱开始了

72
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咱把这香料掰一下

73
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桂皮 香叶

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草果 搁一个就够

75
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八角 煸一煸

76
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大爷您看

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所有的料都给它搁下去就行了

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葱姜

79
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胡萝卜

80
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芹菜

81
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还有洋葱

82
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都下锅了

83
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因为我们这肉一般都是属于酸性的

84
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所以二伯每次在做肉菜当中

85
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放了一些素菜

86
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香菜

87
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素菜属于碱性

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它的酸碱平衡

89
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而且又增加了美味

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你看啊

91
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看着就好吃 还没吃呢

92
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然后咱们下料了啊

93
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黄酒

94
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爆香

95
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这叫烹调

96
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你看小魏 香气味够了吧

97
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现在我们再炒这个

98
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番茄沙司100克

99
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OK汁

100
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OK汁 你看也100克

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为什么这个排骨这味道它特殊啊

102
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(OK汁)西餐常用

103
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也是粤菜一种常用的调料

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这个网上都有卖的

105
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你看味道不一样吧

106
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这个喼汁 25克

107
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大爷你看 也都搁进去

108
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这喼汁和OK汁俩出来有种特殊的合成香味

109
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混合味道

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镇江香醋60克

111
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然后冰糖搁一块就够了

112
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冰糖少搁点

113
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是吧

114
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这还有一个呢 红曲水

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找颜色

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红曲水 提前沏好的

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市场上有卖红曲粉红曲米

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经过提前要泡制

119
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然后我们打点水 烧烧它

120
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烧开了的热水4勺

121
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大爷我们先烧它一会

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齐活

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高压锅吧 师父

124
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你压上锅我这菜就可以上了

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你看见没有 这颜色也挺漂亮

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好

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得了大爷 非常漂亮

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无锡排骨

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开始压

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时间到25分钟

131
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出锅

132
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大爷您快闻闻这个味

133
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非常特殊

134
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错不了

135
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把排骨先捡出来

136
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先把配料给它煸炒一下

137
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先给它煸熟了它

138
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煸一下辅料

139
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对

140
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青红椒

141
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还有洋葱

142
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好 马上放到小盆里头

143
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来 师父

144
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您把这汁往下一倒就行了

145
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再加点生抽 找找口儿

146
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这颜色已经挺漂亮了

147
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又加点生抽啊

148
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大概有6克的生抽

149
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这排骨闻着就香啊

150
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蜂蜜

151
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有10克就足够

152
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原有基础上又加了一勺白糖

153
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咸味够了

154
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砂锅我给烧上了啊

155
00:04:42,640 --> 00:04:44,200
生活要有仪式感

156
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这味道多香啊

157
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味道特殊

158
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口儿合适

159
00:04:52,280 --> 00:04:54,280
这过年过节的时候来这么一锅

160
00:04:54,760 --> 00:04:55,720
港派无锡骨

161
00:04:55,880 --> 00:04:57,840
它是咸鲜能吃出来

162
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甜酸也能吃出来

163
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还有一种特殊的香味

164
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这喼汁应该是外来的调味品

165
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这回差不多

166
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好

167
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准备勾芡咯

168
00:05:07,760 --> 00:05:09,720
这就得是喝红酒了大爷 是吧

169
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吃肉喝红酒

170
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很漂亮

171
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来点明油

172
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精彩

173
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对明油亮芡儿

174
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好

175
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出锅了

176
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看看 冒泡儿

177
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好了 漂亮啊

178
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醋的香气 OK汁的香气

179
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大爷给您来块肉吃

180
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这立秋我都没吃过肉

181
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来点汁

182
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港式的啊

183
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我每次都是享受第一口的幸福

184
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幸福满满

185
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港式无锡排骨

186
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大爷直摇头

187
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大爷回味

188
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我在比较

189
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跟无锡排骨有什么不同

190
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咸 甜 酸 鲜

191
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汁儿香 味厚

192
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跟无锡排骨有截然不同的比较

193
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我这心砰吱砰吱直跳

194
00:06:09,680 --> 00:06:12,080
你说大爷就做南方菜

195
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不是 有什么说什么

196
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各有千秋

197
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二伯这点我比较信服在哪呢

198
00:06:19,480 --> 00:06:20,720
二伯不管做鸡

199
00:06:21,720 --> 00:06:22,480
没有鸡味

200
00:06:23,240 --> 00:06:25,720
做排骨没有排骨味

201
00:06:26,720 --> 00:06:27,560
说什么味儿呢

202
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说白了就是

203
00:06:28,520 --> 00:06:29,360
鸡的腥味

204
00:06:29,360 --> 00:06:30,360
排骨的腥味

205
00:06:30,400 --> 00:06:31,280
鸡鸭的腥味

206
00:06:31,320 --> 00:06:34,360
包括其他的一些牛肉羊肉的腥味没有

207
00:06:34,800 --> 00:06:35,280
为什么

208
00:06:35,960 --> 00:06:38,880
他巧妙地运用了胡萝卜

209
00:06:39,680 --> 00:06:40,320
芹菜

210
00:06:40,640 --> 00:06:41,520
香菜

211
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葱头

212
00:06:43,200 --> 00:06:44,400
荤素搭配合理

213
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颜色搭配合理

214
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口味搭配合理

215
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不管是港式的 苏式的

216
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各有千秋

217
00:06:53,120 --> 00:06:55,800
说个不同的吧 我也透露一下

218
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无锡排骨的方法

219
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无锡排骨不炸

220
00:06:58,840 --> 00:06:59,920
为什么不炸呢

221
00:07:00,240 --> 00:07:02,680
他需要吃排骨的软烂

222
00:07:02,960 --> 00:07:03,600
你看

223
00:07:04,200 --> 00:07:05,680
二伯做这排骨

224
00:07:05,720 --> 00:07:06,640
看着软烂

225
00:07:06,680 --> 00:07:07,840
但是很整齐

226
00:07:07,840 --> 00:07:10,080
因为它拿油给炸了

227
00:07:10,080 --> 00:07:11,560
排骨保持着完整性

228
00:07:11,720 --> 00:07:13,160
锁住水分

229
00:07:13,160 --> 00:07:15,520
但是它瘦而不柴

230
00:07:16,320 --> 00:07:18,520
淮扬菜你比如说糖醋排骨

231
00:07:18,520 --> 00:07:19,360
它也要炸

232
00:07:19,520 --> 00:07:20,320
但是它做什么

233
00:07:20,320 --> 00:07:21,280
做冷菜

234
00:07:21,440 --> 00:07:22,520
糖醋小排

235
00:07:22,840 --> 00:07:25,600
那个要炸要吃什么肉的干香

236
00:07:25,600 --> 00:07:26,640
然后回甜

237
00:07:27,480 --> 00:07:28,960
还有醋的醋香

238
00:07:29,120 --> 00:07:33,480
二伯这个手法呢我特别赞同也欣赏

239
00:07:33,760 --> 00:07:34,880
二伯 辛苦

240
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谢谢大爷

241
00:07:37,040 --> 00:07:39,720
终于能让大爷赞美一句 不容易

242
00:07:39,920 --> 00:07:42,000
评价师父呢 小心点

243
00:07:45,360 --> 00:07:46,480
又吃那老味儿了师父

244
00:07:46,680 --> 00:07:48,080
跟原来您教我那个一样

245
00:07:48,200 --> 00:07:49,760
过两天我回家再做一份

246
00:07:49,800 --> 00:07:51,800
港式无锡骨

247
00:07:51,800 --> 00:07:54,320
感谢师父 感谢大爷

248
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非常好

249
00:07:56,000 --> 00:07:57,400
二伯踏实了

250
00:07:58,680 --> 00:07:59,600
二伯尝尝吧

251
00:08:11,960 --> 00:08:14,880
以前的小吃现在不太常见了

252
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老北京果子干

253
00:08:18,280 --> 00:08:21,160
您看看咱们今天准备的料

254
00:08:21,280 --> 00:08:25,160
柿饼 葡萄干 山楂干 杏干

255
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圣女果干这是新的

256
00:08:27,320 --> 00:08:29,560
这个是咱们在传统的基础上

257
00:08:29,560 --> 00:08:30,720
又加以创新了

258
00:08:30,720 --> 00:08:33,360
还有藕 这个藕是我刚才削的

259
00:08:33,360 --> 00:08:35,440
然后您看不变色为什么呢

260
00:08:35,720 --> 00:08:38,280
刚才我在这水里边加了点白醋

261
00:08:38,280 --> 00:08:40,640
桂花 然后这还有糖桂花

262
00:08:40,640 --> 00:08:43,480
咱们网友在家的时候把这些都得洗洗

263
00:08:43,600 --> 00:08:46,960
把它泡开了 是为了褶皱里边的

264
00:08:46,960 --> 00:08:48,440
有点脏东西给它洗出来

265
00:08:48,480 --> 00:08:50,000
全都把这些泡上

266
00:08:50,000 --> 00:08:53,920
咱们这柿饼要拿手掰 不要切

267
00:08:53,920 --> 00:08:56,720
把这藕咱们切一下 九个眼的

268
00:08:56,720 --> 00:09:00,440
咱们把这藕焯一下 锅一开就可以了

269
00:09:00,440 --> 00:09:03,360
准备一盆凉水 这里边加点白醋

270
00:09:03,360 --> 00:09:06,560
为了防止藕变黑

271
00:09:06,560 --> 00:09:10,240
水开了冲凉吗 不用冲凉里边有醋

272
00:09:10,240 --> 00:09:12,160
普及一个小知识

273
00:09:12,160 --> 00:09:15,600
九眼藕含淀粉量高 炖出来以后是面糊的

274
00:09:15,600 --> 00:09:17,800
基本上产在长江以南

275
00:09:17,800 --> 00:09:22,280
北方的藕脆甜嫩

276
00:09:22,280 --> 00:09:26,120
荷塘小炒那就得是用脆藕 它是七眼的

277
00:09:26,120 --> 00:09:31,080
水也开了 山楂下去 这个先煮一会

278
00:09:31,080 --> 00:09:37,560
然后把杏干下去

279
00:09:37,560 --> 00:09:39,560
葡萄干 圣女果干

280
00:09:39,560 --> 00:09:41,640
把冰塘下去 黄冰糖

281
00:09:41,640 --> 00:09:47,560
咱们把柿饼给掰成这么大块就行了

282
00:09:47,600 --> 00:09:49,520
一定要拿手掰 别切

283
00:09:49,520 --> 00:09:51,160
切的没有掰的口感好

284
00:09:51,400 --> 00:09:53,720
把它熬粘稠了就行了

285
00:09:53,720 --> 00:09:56,760
把这柿饼搁里边 全名叫什么来着

286
00:09:56,760 --> 00:09:58,080
叫果子干

287
00:09:58,840 --> 00:10:00,200
以前都是挑着担子

288
00:10:00,200 --> 00:10:02,120
果子干儿嘞

289
00:10:02,120 --> 00:10:07,280
您看这个水变这个颜色了

290
00:10:07,280 --> 00:10:08,000
把这藕也下去

291
00:10:08,040 --> 00:10:09,760
这果子干有什么固定要求么

292
00:10:09,760 --> 00:10:10,080
 
 
42
00:01:58,180 --> 00:02:00,010
基本上就是这几样

293
00:10:12,320 --> 00:10:15,680
咱这儿还有一个秘密武器 这是果冻粉

294
00:10:15,680 --> 00:10:17,880
咱们加一点水先把它化开了

295
00:10:17,880 --> 00:10:20,680
其实咱们汤汁已经有点黏度了

296
00:10:20,720 --> 00:10:22,960
加上这个口感更好

297
00:10:22,960 --> 00:10:24,720
藕粉呢 藕粉也可以

298
00:10:24,720 --> 00:10:27,240
咱们在网上都能买得到

299
00:10:27,600 --> 00:10:29,120
咱这样就把火关上

300
00:10:29,120 --> 00:10:32,080
咱们准备了点干桂花 这点就够了

301
00:10:32,240 --> 00:10:33,280
咱们把它搁里边

302
00:10:34,160 --> 00:10:37,040
把它晾凉以后 下入冰箱

303
00:10:37,040 --> 00:10:40,400
桂花酱还没放呢 最后出锅时再放

304
00:10:40,400 --> 00:10:42,800
这个味道非常好 等到自然凉确之后

305
00:10:43,160 --> 00:10:44,920
往冰箱一放  明天早上一吃

306
00:10:45,000 --> 00:10:47,520
大爷您看 咱们从冰箱里边

307
00:10:47,520 --> 00:10:49,760
冰镇完了拿出来了

308
00:10:49,760 --> 00:10:52,040
我给您盛一碗 藕现在还是脆的呢

309
00:10:52,040 --> 00:10:53,520
我知道您爱吃甜的

310
00:10:53,520 --> 00:10:57,400
特意给您来点 桂花酱

311
00:10:57,400 --> 00:11:00,120
您尝尝合不合您的口味

312
00:11:00,120 --> 00:11:02,960
我就来个柿饼吃吧 酸酸甜甜

313
00:11:03,000 --> 00:11:04,840
大爷爱吃柿饼是吧

314
00:11:04,840 --> 00:11:06,480
真好吃

315
00:11:06,480 --> 00:11:10,240
酸的脆的甜的 各种味道融合在一块

316
00:11:10,280 --> 00:11:13,520
你看二伯 谁爱吃甜的啊

317
00:11:13,520 --> 00:11:16,880
二伯那碗儿快吃完了

318
00:11:16,880 --> 00:11:18,400
尤其那藕 脆脆的

319
00:11:18,400 --> 00:11:21,120
还带有淡淡的桂花香气

320
00:11:21,120 --> 00:11:23,720
甜食本身就抓人 酸甜开胃

321
00:11:23,760 --> 00:11:26,720
到夏天冰碗它又特别解暑

322
00:11:26,840 --> 00:11:30,800
生产大块冰 小碗一碗碗的全搁在冰上

323
00:11:30,920 --> 00:11:32,640
来一碗清凉爽口

324
00:11:32,640 --> 00:11:32,960
 
 
75
00:03:21,070 --> 00:03:23,060
那个炎热的夏天

325
00:11:34,960 --> 00:11:36,680
北京人的情怀

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
排骨	pork ribs
香味	aroma
二伯	Er Bai
大爷	Da Ye
腥味	gamey taste
师父	master	注意不是"师傅"
香叶	bay leaf
桂皮	cinnamon
八角	star anise
草果	tsao-ko
冰糖	white rock sugar
香醋	Zhenjiang vinegar
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
芹菜	Chinese celery	芹菜分西芹和唐芹，唐就是形容词中国的 Chinese
洋葱	onion
香菜	cilantro
黄酒	huangjiu rice wine
爆香	bring out the aroma
调料	seasoning
镇江香醋	Zhenjiang vinegar		链接
辅料	other ingredient	这里是相对"主料"而言的，但并不是次要的材料。没有太好的译法
生抽	light soy sauce
调味	season
勾芡	add slurry	slurry 在烹饪语境下可以专指水淀粉	链接
羊肉	lamb
两	liang	翻译时采用音译，再在后面利用括号加上克的单位，如：6两为"6 liang (300g) "
山楂	Chinese hawthorn
白醋	white vinegar
淀粉	starch
面糊	batter	指油炸时裹在食物表面的面糊
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
藕粉	lotus root powder

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/ThRKmNs8UK4 # 【国宴大师•无锡排骨&果子干】建国饭店第一任大厨秘方菜！港式无锡排骨汁儿香味厚、完美还原！酸甜开胃小甜品果子干！ |老饭骨 # State Banquet Master Chef - Wuxi Pork Ribs & Braised Dried Fruits - Secret Recipe from First Chef of Jianguo Hotel # 小友们好，二伯今天要完美还原建国饭店第一任大厨黄金元的秘方菜——港式无锡排骨！ # Hello everyone, today Er Bai is going to replicate a secret recipe from Jinyuan Huang - First Chef of Jianguo Hotel: Wuxi Pork Ribs in Hong Kong style! # 无锡排骨原本是大爷最拿手的淮扬菜，二伯做的港式的无锡排骨又有怎样的不同呢？ # Wuxi Pork Ribs is a traditional Huaiyang dish, which Da Ye does the best. What makes Er Bai’s version different from the traditional one? # 二伯的菜有一个特点，各种肉类的腥味通过素菜的搭配祛除得很到位，这样荤素、颜色和口味上搭配都非常绝妙，小友们可要把这点记下来咯！ # One of the characteristics of Er Bai’s dishes is that the gamey taste of different kinds of meat is ingeniously neutralised by the added vegetables, in which case, the balance of vegetables and meat, colour and flavour is just exquisite. Take some notes on this one! # 今天是周五，大爷说再给小友们加一道甜品，让大家愉快地过个周末！大师姐带来一道老北京果子干，酸酸甜甜、清凉解暑，必须要学起来！ # As today is Friday, Da Ye wants to add a dessert for you to spend a lovely weekend! Da Shijie is bringing us an authentic Old Beijing braised dried fruits. It’s sweet and sour, and perfect for summer. You must learn how to make it! 1 00:00:00,000 --> 00:00:00,600 # 二伯好 Good day Er Bai 2 00:00:00,600 --> 00:00:01,280 # 大爷好 Good day Da Ye 3 00:00:01,520 --> 00:00:04,040 # 今天二伯给我们弄一个啥好菜 What are you bringing us today, Er Bai? 4 00:00:04,240 --> 00:00:05,480 # 这菜可有年头了 There is some history behind today’s dish 5 00:00:06,320 --> 00:00:07,800 # 这菜我得重点讲讲 Which I’d like to talk about 6 00:00:07,920 --> 00:00:09,360 # 这菜叫什么 What is it called? 7 00:00:10,040 --> 00:00:11,040 # 无锡排骨 Wuxi Pork Ribs 8 00:00:11,520 --> 00:00:12,840 # 无锡排骨我了解 I know Wuxi Pork Ribs 9 00:00:14,000 --> 00:00:14,840 # 江苏菜 It’s a Jiangsu dish 10 00:00:15,000 --> 00:00:15,600 # 淮扬菜 Huaiyang dish 11 00:00:15,640 --> 00:00:17,200 # 大爷今天我做这版 Da Ye, the version I’m cooking today 12 00:00:17,200 --> 00:00:18,240 # 可不是淮扬菜 Is not actually a Huaiyang dish 13 00:00:18,320 --> 00:00:19,760 # 港式无锡排骨 It’s Wuxi Pork Ribs in Hong Kong style 14 00:00:20,360 --> 00:00:22,280 # 建国饭店第一任大厨黄金元 It was developed by the First Chef of Jianguo Hotel, Jinyuan Huang 15 00:00:22,640 --> 00:00:24,120 # 后来到了天伦王朝 He later became the chef at Tianlun Dynasty 16 00:00:24,120 --> 00:00:25,200 # 我跟他做搭档 And I was his culinary partner 17 00:00:25,240 --> 00:00:27,120 # 他的原方我给呈现过来 Today I’m going to replicate his original recipe 18 00:00:27,120 --> 00:00:28,960 # 在天伦的时候我们俩做搭档 I learned this when we partnered at Tianlun Dynasty 19 00:00:28,960 --> 00:00:30,240 # 这个方是他的原方 This is his original recipe 20 00:00:30,280 --> 00:00:31,760 # 今天我得好好看看 I shall open my eyes today 21 00:00:32,080 --> 00:00:34,680 # 这个港式的无锡排骨 To see how this Hong Kong style Wuxi Pork Ribs 22 00:00:35,000 --> 00:00:38,120 # 跟淮扬的无锡排骨有哪些区别 Differs from the traditional Huaiyang version 23 00:00:38,920 --> 00:00:39,840 # 开始吧二伯 Let’s start, Er Bai 24 00:00:39,840 --> 00:00:40,480 # 大爷您看啊 Watch closely, Da Ye 25 00:00:40,480 --> 00:00:42,400 # 你可准备好我可挖坑了 Get ready, as I have dug the hole 26 00:00:42,400 --> 00:00:43,680 # 挖坑吧大爷 Take your time, Da Ye 27 00:00:44,040 --> 00:00:45,640 # 介绍一下原料吧师父 Tell us about the ingredients, master 28 00:00:45,680 --> 00:00:46,080 # 香叶 Bay leaves 29 00:00:46,080 --> 00:00:46,680 # 桂皮 Cinnamon 30 00:00:46,720 --> 00:00:47,720 # 八角草果 Star anise and tsao-ko 31 00:00:47,720 --> 00:00:48,840 # 这个料是提香的 They are for aroma 32 00:00:49,360 --> 00:00:50,240 # 少量的冰糖 Small amount of rock sugar 33 00:00:50,240 --> 00:00:51,720 # 这是番茄酱 Ketchup 34 00:00:51,720 --> 00:00:52,680 # 这是蜂蜜 Honey 35 00:00:52,800 --> 00:00:53,320 # 香醋 Zhenjiang vinegar 36 00:00:53,400 --> 00:00:54,760 # 这个呢 OK汁 And this is OK Sauce 37 00:00:55,640 --> 00:00:56,760 # 这个喼汁 Worcestershire Sauce 38 00:00:56,760 --> 00:00:57,800 # 配料彩椒葱头 Other ingredients include bell peppers and onions 39 00:00:57,920 --> 00:01:00,520 # 这是您的老贯口啊 These are your favourites 40 00:01:00,520 --> 00:01:01,640 # 最后还有一个什么 Last but not the least 41 00:01:02,360 --> 00:01:03,640 # 您(做)淮扬菜您知道 You must know this as you cook a lot of Huaiyang dishes 42 00:01:04,360 --> 00:01:05,280 # 这个红曲米啊 This is red yeast rice 43 00:01:05,280 --> 00:01:07,240 # 大爷还真不是说提粤菜夸张 Da Ye, I’m not exaggerating Cantonese food 44 00:01:07,560 --> 00:01:10,720 # 这个港式的还真是不一样 But this Hong Kong style is really different 45 00:01:10,800 --> 00:01:11,840 # 大爷您看很简单 Da Ye, it’s quite simple 46 00:01:11,840 --> 00:01:13,880 # 你看我这排骨呢看着还挺新鲜 Look at these fresh pork ribs 47 00:01:13,880 --> 00:01:14,840 # 这个不用焯 We don’t need to blanch them 48 00:01:15,480 --> 00:01:18,640 # 一焯这排骨就没那么香了 Otherwise they won’t be as fragrant 49 00:01:18,640 --> 00:01:19,880 # 就直接炸大爷 We deep fry them straight away, Da Ye 50 00:01:19,880 --> 00:01:20,720 # 油温差不多了 The oil temperature is about right 51 00:01:20,840 --> 00:01:21,560 # 好 Nice 52 00:01:23,440 --> 00:01:24,840 # 一看就有六成热 It looks like 60% hot (180 degree centigrade) 53 00:01:25,840 --> 00:01:26,880 # 油温低了不行 The oil temperature can’t be low 54 00:01:27,240 --> 00:01:29,680 # 慢慢的沁炸香气味出来了 Fry them slowly to bring out the aroma 55 00:01:29,800 --> 00:01:31,280 # 这个脏腥味就没了 And the gamey smell is also gone 56 00:01:31,280 --> 00:01:32,480 # 所以说我们没必要 That’s why I don’t think 57 00:01:32,760 --> 00:01:33,640 # 再出水了 That we need to blanch them 58 00:01:34,000 --> 00:01:37,000 # 这样烧出来的肉更香大爷 The pork ribs will be more fragrant when cooking like this, Da Ye 59 00:01:37,400 --> 00:01:38,080 # 这个方法 This 60 00:01:38,080 --> 00:01:40,600 # 是我们传统的一个烹调方法 Is a very traditional way of cooking meat 61 00:01:40,800 --> 00:01:44,160 # 你像过去的烧鸭块儿烧鸡块儿都要炸 When we braise duck or chicken, we also fry them first 62 00:01:44,520 --> 00:01:46,000 # 现在也是大火 It’s still on high heat 63 00:01:46,720 --> 00:01:47,880 # 大爷你看是吧 What do you think, Da Ye? 64 00:01:47,880 --> 00:01:49,720 # 慢慢让它就上色 We colour the pork slowly 65 00:01:50,600 --> 00:01:51,440 # 这个不怕炸 They sustain the heat rather well 66 00:01:51,440 --> 00:01:53,880 # 时间长了会不会把肉给炸老了呢 Will the pork be overcooked if we fry them for too long? 67 00:01:53,880 --> 00:01:54,360 # 不会 No, they won’t 68 00:01:54,720 --> 00:01:56,480 # 因为我还得拿高压锅压 Because I will braise them in the high-pressure cooker later 69 00:01:56,840 --> 00:01:57,680 # 这就熟了大爷 Now it’s done, Da Ye 70 00:01:57,720 --> 00:01:59,120 # 好捞出 Take them out 71 00:02:00,280 --> 00:02:01,560 # 下一步咱开始了 Next 72 00:02:02,240 --> 00:02:06,280 # 咱把这香料掰一下 Let’s snap these aromatics 73 00:02:06,960 --> 00:02:08,080 # 桂皮香叶 Cinnamon, bay leaves 74 00:02:08,880 --> 00:02:10,320 # 草果搁一个就够 One piece of tsao-ko 75 00:02:10,320 --> 00:02:11,600 # 八角煸一煸 Star anise. Fry them gently 76 00:02:12,880 --> 00:02:13,600 # 大爷您看 Look, Da Ye 77 00:02:14,000 --> 00:02:15,760 # 所有的料都给它搁下去就行了 We put in all other ingredients 78 00:02:15,760 --> 00:02:16,440 # 葱姜 Spring onions, ginger 79 00:02:16,720 --> 00:02:17,680 # 胡萝卜 Carrots 80 00:02:17,720 --> 00:02:18,320 # 芹菜 Celeries 81 00:02:18,320 --> 00:02:19,280 # 还有洋葱 And onions 82 00:02:19,440 --> 00:02:20,120 # 都下锅了 All in the wok 83 00:02:20,640 --> 00:02:24,800 # 因为我们这肉一般都是属于酸性的 As we know, meats are normally acidic 84 00:02:25,640 --> 00:02:27,760 # 所以二伯每次在做肉菜当中 So whenever Er Bai cooks a meat dish 85 00:02:27,800 --> 00:02:29,520 # 放了一些素菜 He will add in some vegetables 86 00:02:29,840 --> 00:02:30,600 # 香菜 Coriander 87 00:02:31,040 --> 00:02:32,000 # 素菜属于碱性 Vegetables are alkaline 88 00:02:32,000 --> 00:02:33,200 # 它的酸碱平衡 So the dish is balanced between acidity and alkalinity 89 00:02:33,360 --> 00:02:35,400 # 而且又增加了美味 And it becomes even more flavoursome 90 00:02:35,400 --> 00:02:35,880 # 你看啊 Look 91 00:02:36,160 --> 00:02:37,680 # 看着就好吃还没吃呢 They look so tasty already 92 00:02:38,240 --> 00:02:39,480 # 然后咱们下料了啊 Then, we add 93 00:02:39,600 --> 00:02:40,400 # 黄酒 Yellow rice wine 94 00:02:41,520 --> 00:02:42,160 # 爆香 And bring out the aroma 95 00:02:42,320 --> 00:02:44,800 # 这叫烹调 This is what we call ‘cooking’ 96 00:02:44,880 --> 00:02:46,560 # 你看小魏香气味够了吧 Look, Xiao Wei, isn’t it fragrant? 97 00:02:46,560 --> 00:02:48,560 # 现在我们再炒这个 Now let’s fry other ingredients 98 00:02:48,720 --> 00:02:50,800 # 番茄沙司100克 100g of ketchup 99 00:02:50,800 --> 00:02:51,520 # OK汁 OK Sauce 100 00:02:51,560 --> 00:02:53,120 # OK汁你看也100克 Also 100g 101 00:02:53,280 --> 00:02:56,200 # 为什么这个排骨这味道它特殊啊 That’s something that gives this dish its unique flavour 102 00:02:56,280 --> 00:02:56,880 # (OK汁) 西餐常用 OK Sauce is commonly used in Western food 103 00:02:56,880 --> 00:02:58,760 # 也是粤菜一种常用的调料 It’s also a common ingredient in Cantonese food 104 00:02:59,360 --> 00:03:00,600 # 这个网上都有卖的 You can buy it online 105 00:03:00,920 --> 00:03:03,640 # 你看味道不一样吧 Look, the smell is quite different 106 00:03:03,640 --> 00:03:06,960 # 这个喼汁 25克 25g of Worcestershire Sauce 107 00:03:07,560 --> 00:03:08,920 # 大爷你看也都搁进去 Mix it in, Da Ye 108 00:03:09,160 --> 00:03:12,800 # 这喼汁和OK汁俩出来有种特殊的合成香味 The Worcestershire Sauce and OK Sauce create an incredibly unique aroma 109 00:03:14,280 --> 00:03:15,120 # 混合味道 The combination of flavours 110 00:03:15,920 --> 00:03:18,160 # 镇江香醋60克 60g of Zhenjiang vinegar 111 00:03:18,160 --> 00:03:20,000 # 然后冰糖搁一块就够了 One piece of rock sugar 112 00:03:20,560 --> 00:03:21,480 # 冰糖少搁点 Don’t add too much rock sugar 113 00:03:21,800 --> 00:03:22,400 # 是吧 Right? 114 00:03:22,400 --> 00:03:23,320 # 这还有一个呢红曲水 And of course, the stock of red yeast rice 115 00:03:23,320 --> 00:03:24,280 # 找颜色 To give the dish its colour 116 00:03:24,280 --> 00:03:26,640 # 红曲水提前沏好的 We have boiled it earlier 117 00:03:26,960 --> 00:03:30,600 # 市场上有卖红曲粉红曲米 You can find red yeast powder or red yeast rice in the market 118 00:03:30,600 --> 00:03:32,000 # 经过提前要泡制 And you need to boil it before using it 119 00:03:32,720 --> 00:03:34,440 # 然后我们打点水烧烧它 Then, we add in some water 120 00:03:35,160 --> 00:03:37,280 # 烧开了的热水4勺 4 ladles of boiling water 121 00:03:37,640 --> 00:03:39,640 # 大爷我们先烧它一会 Let’s braise the dish for some time 122 00:03:39,640 --> 00:03:40,080 # 齐活 Now it’s ready 123 00:03:41,120 --> 00:03:42,720 # 高压锅吧师父 Transfer them to the high-pressure cooker 124 00:03:42,920 --> 00:03:45,240 # 你压上锅我这菜就可以上了 Once done, I can serve the dish 125 00:03:45,240 --> 00:03:47,320 # 你看见没有这颜色也挺漂亮 Look at the colour, how beautiful 126 00:03:47,760 --> 00:03:48,120 # 好 Great 127 00:03:48,120 --> 00:03:49,400 # 得了大爷非常漂亮 Da Ye, they look gorgeous 128 00:03:50,240 --> 00:03:50,960 # 无锡排骨 Wuxi Pork Ribs 129 00:03:51,360 --> 00:03:52,440 # 开始压 Pressure on 130 00:03:54,800 --> 00:03:57,760 # 时间到25分钟 Time is up, 25 minutes 131 00:03:58,080 --> 00:03:58,680 # 出锅 Take it out 132 00:03:58,920 --> 00:04:00,120 # 大爷您快闻闻这个味 Smell it, Da Ye 133 00:04:00,800 --> 00:04:01,440 # 非常特殊 Very special 134 00:04:01,560 --> 00:04:02,520 # 错不了 It can’t go wrong 135 00:04:03,240 --> 00:04:04,480 # 把排骨先捡出来 Take out the ribs first 136 00:04:04,600 --> 00:04:06,400 # 先把配料给它煸炒一下 Let’s fry some other ingredients 137 00:04:06,720 --> 00:04:07,440 # 先给它煸熟了它 Fry them first until they are cooked 138 00:04:08,320 --> 00:04:09,920 # 煸一下辅料 Fry these minor ingredients 139 00:04:09,960 --> 00:04:10,480 # 对 Yes 140 00:04:10,840 --> 00:04:11,640 # 青红椒 Green and red bell peppers 141 00:04:11,760 --> 00:04:12,760 # 还有洋葱 And onions 142 00:04:12,760 --> 00:04:14,480 # 好马上放到小盆里头 OK, transfer them into a small bowl 143 00:04:15,640 --> 00:04:16,200 # 来师父 Come, master 144 00:04:16,200 --> 00:04:17,520 # 您把这汁往下一倒就行了 You may just pour the sauce here 145 00:04:20,680 --> 00:04:22,200 # 再加点生抽找找口儿 Add some light soy sauce for seasoning 146 00:04:22,200 --> 00:04:23,640 # 这颜色已经挺漂亮了 The colour is already so appetising 147 00:04:24,240 --> 00:04:25,360 # 又加点生抽啊 Some more light soy sauce 148 00:04:25,960 --> 00:04:27,280 # 大概有6克的生抽 Roughly 6g of it 149 00:04:27,960 --> 00:04:29,360 # 这排骨闻着就香啊 The pork ribs smell so good 150 00:04:32,160 --> 00:04:33,080 # 蜂蜜 Add honey 151 00:04:34,120 --> 00:04:35,520 # 有10克就足够 10g is enough 152 00:04:36,000 --> 00:04:38,680 # 原有基础上又加了一勺白糖 Another spoonful of caster sugar 153 00:04:38,680 --> 00:04:40,280 # 咸味够了 It’s perfectly savoury 154 00:04:41,120 --> 00:04:42,240 # 砂锅我给烧上了啊 Heat the stone bowl 155 00:04:42,640 --> 00:04:44,200 # 生活要有仪式感 We need this sense of ceremony in life 156 00:04:44,760 --> 00:04:46,120 # 这味道多香啊 How fragrant it is! 157 00:04:47,760 --> 00:04:48,640 # 味道特殊 Such a unique flavour 158 00:04:50,680 --> 00:04:51,280 # 口儿合适 It’s nicely balanced 159 00:04:52,280 --> 00:04:54,280 # 这过年过节的时候来这么一锅 Cook this during holidays 160 00:04:54,760 --> 00:04:55,720 # 港派无锡骨 Wuxi Pork Ribs in Hong Kong style 161 00:04:55,880 --> 00:04:57,840 # 它是咸鲜能吃出来 You can taste the savouriness 162 00:04:57,840 --> 00:04:58,840 # 甜酸也能吃出来 As well as the sweetness and sourness 163 00:04:58,960 --> 00:05:00,200 # 还有一种特殊的香味 And it also has a unique aroma 164 00:05:00,200 --> 00:05:03,280 # 这喼汁应该是外来的调味品 This Worcestershire Sauce is an imported seasoning 165 00:05:03,440 --> 00:05:04,240 # 这回差不多 It’s almost done now 166 00:05:04,440 --> 00:05:04,760 # 好 Right 167 00:05:04,800 --> 00:05:05,960 # 准备勾芡咯 Let’s add the slurry now 168 00:05:07,760 --> 00:05:09,720 # 这就得是喝红酒了大爷是吧 You must drink some red wine with this dish right, Da Ye? 169 00:05:10,400 --> 00:05:11,880 # 吃肉喝红酒 Red wine with the meat 170 00:05:13,000 --> 00:05:13,440 # 很漂亮 So beautiful 171 00:05:13,920 --> 00:05:14,480 # 来点明油 A splash of oil 172 00:05:14,760 --> 00:05:15,320 # 精彩 Brilliant 173 00:05:15,560 --> 00:05:17,000 # 对明油亮芡儿 Bright oil goes so well with the slurry 174 00:05:17,400 --> 00:05:17,800 # 好 Alright 175 00:05:18,680 --> 00:05:19,400 # 出锅了 The dish is now served 176 00:05:19,520 --> 00:05:20,520 # 看看冒泡儿 Look at all these bubbles 177 00:05:20,520 --> 00:05:21,880 # 好了漂亮啊 It looks absolutely fantastic 178 00:05:22,200 --> 00:05:24,080 # 醋的香气 OK汁的香气 The aroma from vinegar and OK Sauce is amazing 179 00:05:24,520 --> 00:05:25,960 # 大爷给您来块肉吃 Try some ribs, Da Ye 180 00:05:27,560 --> 00:05:29,320 # 这立秋我都没吃过肉 I haven’t had any meat since the start of autumn 181 00:05:29,680 --> 00:05:30,160 # 来点汁 A bit of sauce 182 00:05:30,880 --> 00:05:31,520 # 港式的啊 Hong Kong style 183 00:05:31,520 --> 00:05:34,360 # 我每次都是享受第一口的幸福 I’m always blessed to be the first to try 184 00:05:35,120 --> 00:05:36,120 # 幸福满满 Full of happiness 185 00:05:36,280 --> 00:05:37,720 # 港式无锡排骨 Wuxi Pork Ribs in Hong Kong style 186 00:05:47,960 --> 00:05:49,000 # 大爷直摇头 Da Ye is moving his head around 187 00:05:50,080 --> 00:05:51,280 # 大爷回味 Da Ye is recollecting the pleasant flavour 188 00:05:52,040 --> 00:05:52,800 # 我在比较 I’m comparing it 189 00:05:53,480 --> 00:05:55,120 # 跟无锡排骨有什么不同 With the traditional Wuxi Pork Ribs to see what makes this different 190 00:05:55,960 --> 00:05:59,760 # 咸甜酸鲜 Savoury, sweet, sour and umami 191 00:06:00,600 --> 00:06:02,240 # 汁儿香味厚 The sauce is fragrant, and the flavour is mind-blowing 192 00:06:03,680 --> 00:06:07,760 # 跟无锡排骨有截然不同的比较 It’s indeed so different from the traditional Wuxi Pork Ribs 193 00:06:07,760 --> 00:06:09,680 # 我这心砰吱砰吱直跳 My heart is beating so hard 194 00:06:09,680 --> 00:06:12,080 # 你说大爷就做南方菜 You know, Da Ye is so good at cooking Southern food 195 00:06:12,320 --> 00:06:13,360 # 不是有什么说什么 To be honest 196 00:06:15,440 --> 00:06:16,280 # 各有千秋 They both taste great 197 00:06:16,440 --> 00:06:18,720 # 二伯这点我比较信服在哪呢 The best thing about Er Bai’s cooking is that 198 00:06:19,480 --> 00:06:20,720 # 二伯不管做鸡 When Er Bai cooks chicken 199 00:06:21,720 --> 00:06:22,480 # 没有鸡味 You won’t taste the gamey flavour of chicken 200 00:06:23,240 --> 00:06:25,720 # 做排骨没有排骨味 And when he cooks pork ribs, you won’t taste the gamey flavour of pork 201 00:06:26,720 --> 00:06:27,560 # 说什么味儿呢 So what flavours do they have? 202 00:06:27,560 --> 00:06:28,080 # 说白了就是 What I really mean is that 203 00:06:28,520 --> 00:06:29,360 # 鸡的腥味 The gamey flavours of chicken 204 00:06:29,360 --> 00:06:30,360 # 排骨的腥味 pork 205 00:06:30,400 --> 00:06:31,280 # 鸡鸭的腥味 Duck 206 00:06:31,320 --> 00:06:34,360 # 包括其他的一些牛肉羊肉的腥味没有 And all other meats like beef and lamb are gone 207 00:06:34,800 --> 00:06:35,280 # 为什么 Why? 208 00:06:35,960 --> 00:06:38,880 # 他巧妙地运用了胡萝卜 Er Bai cleverly utilises the carrots 209 00:06:39,680 --> 00:06:40,320 # 芹菜 Celeries 210 00:06:40,640 --> 00:06:41,520 # 香菜 Coriander 211 00:06:41,520 --> 00:06:42,440 # 葱头 And spring onions 212 00:06:43,200 --> 00:06:44,400 # 荤素搭配合理 So the balance of meat and vegetables 213 00:06:44,400 --> 00:06:45,560 # 颜色搭配合理 Colours 214 00:06:45,600 --> 00:06:46,680 # 口味搭配合理 And flavours is just spot on 215 00:06:47,480 --> 00:06:49,760 # 不管是港式的苏式的 Regardless of Hong Kong or Jiangsu style 216 00:06:50,640 --> 00:06:51,600 # 各有千秋 They are both delicious 217 00:06:53,120 --> 00:06:55,800 # 说个不同的吧我也透露一下 Let’s talk about something different. I’ll reveal 218 00:06:55,800 --> 00:06:57,600 # 无锡排骨的方法 How traditional Wuxi Pork Ribs are made 219 00:06:57,600 --> 00:06:58,800 # 无锡排骨不炸 We don’t fry the ribs in the traditional way 220 00:06:58,840 --> 00:06:59,920 # 为什么不炸呢 Why not? 221 00:07:00,240 --> 00:07:02,680 # 他需要吃排骨的软烂 Because we want the ribs to be soft and tender 222 00:07:02,960 --> 00:07:03,600 # 你看 Look 223 00:07:04,200 --> 00:07:05,680 # 二伯做这排骨 The ribs Er Bai made 224 00:07:05,720 --> 00:07:06,640 # 看着软烂 Seem soft 225 00:07:06,680 --> 00:07:07,840 # 但是很整齐 But they are actually quite firm 226 00:07:07,840 --> 00:07:10,080 # 因为它拿油给炸了 Because the ribs have been fried 227 00:07:10,080 --> 00:07:11,560 # 排骨保持着完整性 So they maintain their shapes very well 228 00:07:11,720 --> 00:07:13,160 # 锁住水分 The juice has been locked in the meat 229 00:07:13,160 --> 00:07:15,520 # 但是它瘦而不柴 They are lean but not dry 230 00:07:16,320 --> 00:07:18,520 # 淮扬菜你比如说糖醋排骨 Some other dishes like sweet and sour pork ribs 231 00:07:18,520 --> 00:07:19,360 # 它也要炸 Also need to be fried first 232 00:07:19,520 --> 00:07:20,320 # 但是它做什么 But they are served 233 00:07:20,320 --> 00:07:21,280 # 做冷菜 As a cold entree 234 00:07:21,440 --> 00:07:22,520 # 糖醋小排 Sweet and sour pork ribs 235 00:07:22,840 --> 00:07:25,600 # 那个要炸要吃什么肉的干香 Are fried to bring out their fragrance 236 00:07:25,600 --> 00:07:26,640 # 然后回甜 Sweet aftertaste 237 00:07:27,480 --> 00:07:28,960 # 还有醋的醋香 And the aroma from the vinegar 238 00:07:29,120 --> 00:07:33,480 # 二伯这个手法呢我特别赞同也欣赏 I’m definitely convinced by the way how Er Bai cooks the ribs, and I love it 239 00:07:33,760 --> 00:07:34,880 # 二伯辛苦 Good job, Er Bai 240 00:07:35,120 --> 00:07:35,800 # 谢谢大爷 Much appreciated, Da Ye 241 00:07:37,040 --> 00:07:39,720 # 终于能让大爷赞美一句不容易 It’s not easy to have Da Ye’s compliments 242 00:07:39,920 --> 00:07:42,000 # 评价师父呢小心点 Be careful when you comment on your master’s dish 243 00:07:45,360 --> 00:07:46,480 # 又吃那老味儿了师父 It reminds me of the old flavours, master 244 00:07:46,680 --> 00:07:48,080 # 跟原来您教我那个一样 It’s the same as what you have taught me 245 00:07:48,200 --> 00:07:49,760 # 过两天我回家再做一份 I’ll cook this dish again once I go back home in a few days 246 00:07:49,800 --> 00:07:51,800 # 港式无锡骨 Wuxi Pork Ribs in Hong Kong style 247 00:07:51,800 --> 00:07:54,320 # 感谢师父感谢大爷 Thanks master, and thanks Da Ye 248 00:07:54,920 --> 00:07:55,600 # 非常好 Very nice 249 00:07:56,000 --> 00:07:57,400 # 二伯踏实了 Er Bai can get relaxed now 250 00:07:58,680 --> 00:07:59,600 # 二伯尝尝吧 Help yourself, Er Bai 251 00:08:11,960 --> 00:08:14,880 # 以前的小吃现在不太常见了 This is a dessert from the old days, and it’s not as common now 252 00:08:15,240 --> 00:08:16,520 # 老北京果子干 Old Beijing braised dried fruits 253 00:08:18,280 --> 00:08:21,160 # 您看看咱们今天准备的料 Have a look at our ingredients today 254 00:08:21,280 --> 00:08:25,160 # 柿饼葡萄干山楂干杏干 Dried persimmons, raisins, dried Chinese hawthorns, dried apricots 255 00:08:25,160 --> 00:08:27,320 # 圣女果干这是新的 And dried cherry tomatoes. They are the new ingredients 256 00:08:27,320 --> 00:08:29,560 # 这个是咱们在传统的基础上 Yes, they are the creative addition 257 00:08:29,560 --> 00:08:30,720 # 又加以创新了 To our old tradition 258 00:08:30,720 --> 00:08:33,360 # 还有藕这个藕是我刚才削的 These are lotuses which I just peeled 259 00:08:33,360 --> 00:08:35,440 # 然后您看不变色为什么呢 Why didn’t they turn black? 260 00:08:35,720 --> 00:08:38,280 # 刚才我在这水里边加了点白醋 Because I added white vinegar into the water just now 261 00:08:38,280 --> 00:08:40,640 # 桂花然后这还有糖桂花 Osmanthus. Yes, here is some osmanthus syrup 262 00:08:40,640 --> 00:08:43,480 # 咱们网友在家的时候把这些都得洗洗 When you cook this dish at home, remember to rinse these ingredients 263 00:08:43,600 --> 00:08:46,960 # 把它泡开了是为了褶皱里边的 Soak them first, so we can rinse out the dirt 264 00:08:46,960 --> 00:08:48,440 # 有点脏东西给它洗出来 Hidden in the wrinkles 265 00:08:48,480 --> 00:08:50,000 # 全都把这些泡上 Soak all of them 266 00:08:50,000 --> 00:08:53,920 # 咱们这柿饼要拿手掰不要切 Shred these dried persimmons by hand instead of chopping them 267 00:08:53,920 --> 00:08:56,720 # 把这藕咱们切一下九个眼的 Let’s slice these lotuses. They are nine-eyed 268 00:08:56,720 --> 00:09:00,440 # 咱们把这藕焯一下锅一开就可以了 Then, blanch them and take them out as soon as the water is boiling 269 00:09:00,440 --> 00:09:03,360 # 准备一盆凉水这里边加点白醋 Get a bowl of cold water with some white vinegar 270 00:09:03,360 --> 00:09:06,560 # 为了防止藕变黑 To stop the lotuses from turning black 271 00:09:06,560 --> 00:09:10,240 # 水开了冲凉吗不用冲凉里边有醋 Do we need to rinse them with cold water after blanching? No, because of the white vinegar in the water 272 00:09:10,240 --> 00:09:12,160 # 普及一个小知识 Some facts about lotus 273 00:09:12,160 --> 00:09:15,600 # 九眼藕含淀粉量高炖出来以后是面糊的 Nine-eyed lotuses have the highest amount of starch, so they are quite glutinous after braising 274 00:09:15,600 --> 00:09:17,800 # 基本上产在长江以南 They are mostly grown in the south of Yangtze River 275 00:09:17,800 --> 00:09:22,280 # 北方的藕脆甜嫩 And the lotuses in the north are crunchy, sweet and tender 276 00:09:22,280 --> 00:09:26,120 # 荷塘小炒那就得是用脆藕它是七眼的 The dish Stir-fried Lotus uses those crunchy lotuses, which are seven-eyed 277 00:09:26,120 --> 00:09:31,080 # 水也开了山楂下去这个先煮一会 Now the water is boiling. Put in the dried hawthorns first and boil them for a bit 278 00:09:31,080 --> 00:09:37,560 # 然后把杏干下去 Then add in dried apricots 279 00:09:37,560 --> 00:09:39,560 # 葡萄干圣女果干 Raisins, dried cherry tomatoes 280 00:09:39,560 --> 00:09:41,640 # 把冰塘下去黄冰糖 And rock sugar, yellow rock sugar to be exact 281 00:09:41,640 --> 00:09:47,560 # 咱们把柿饼给掰成这么大块就行了 Then let’s shred the dried persimmons into big pieces like this 282 00:09:47,600 --> 00:09:49,520 # 一定要拿手掰别切 Make sure to shred them by hand rather than chopping them 283 00:09:49,520 --> 00:09:51,160 # 切的没有掰的口感好 Shredded persimmons have the better texture than the chopped ones 284 00:09:51,400 --> 00:09:53,720 # 把它熬粘稠了就行了 Braise them until they are sticky 285 00:09:53,720 --> 00:09:56,760 # 把这柿饼搁里边全名叫什么来着 Add in these dried persimmons. What is this dish called? 286 00:09:56,760 --> 00:09:58,080 # 叫果子干 Braised dried fruits 287 00:09:58,840 --> 00:10:00,200 # 以前都是挑着担子 In the old days, vendors would carry them on the shoulder 288 00:10:00,200 --> 00:10:02,120 # 果子干儿嘞 And yell “braised dried fruits” 289 00:10:02,120 --> 00:10:07,280 # 您看这个水变这个颜色了 Look, the colour of the water has changed 290 00:10:07,280 --> 00:10:08,000 # 把这藕也下去 Now add in the lotuses 291 00:10:08,040 --> 00:10:09,760 # 这果子干有什么固定要求么 What are the fixed ingredients for this dish? 292 00:10:09,760 --> 00:10:10,080 293 00:01:58,180 --> 00:02:00,010 # 基本上就是这几样 Basically what we have here 294 00:10:12,320 --> 00:10:15,680 # 咱这儿还有一个秘密武器这是果冻粉 And we also have a secret weapon, jelly powder 295 00:10:15,680 --> 00:10:17,880 # 咱们加一点水先把它化开了 Mix it in the water first 296 00:10:17,880 --> 00:10:20,680 # 其实咱们汤汁已经有点黏度了 The juice is already somewhat syrupy 297 00:10:20,720 --> 00:10:22,960 # 加上这个口感更好 It will have an even better texture with this added in 298 00:10:22,960 --> 00:10:24,720 # 藕粉呢藕粉也可以 How about lotus powder? It works as well 299 00:10:24,720 --> 00:10:27,240 # 咱们在网上都能买得到 They all can be purchased online 300 00:10:27,600 --> 00:10:29,120 # 咱这样就把火关上 That’s it. Turn off the heat 301 00:10:29,120 --> 00:10:32,080 # 咱们准备了点干桂花这点就够了 We have some dried osmanthus here, which is well enough 302 00:10:32,240 --> 00:10:33,280 # 咱们把它搁里边 Add it into the pot 303 00:10:34,160 --> 00:10:37,040 # 把它晾凉以后下入冰箱 Cool them down before transferring them into the fridge 304 00:10:37,040 --> 00:10:40,400 # 桂花酱还没放呢最后出锅时再放 We haven’t added the osmanthus syrup yet. Wait until they are taken out of the pot 305 00:10:40,400 --> 00:10:42,800 # 这个味道非常好等到自然凉确之后 They look so tasty. Once they are naturally cooled down 306 00:10:43,160 --> 00:10:44,920 # 往冰箱一放明天早上一吃 Chuck the pot in the fridge for enjoying tomorrow morning 307 00:10:45,000 --> 00:10:47,520 # 大爷您看咱们从冰箱里边 Look, Da Ye, we have taken the pot out of the fridge 308 00:10:47,520 --> 00:10:49,760 # 冰镇完了拿出来了 They have been nicely chilled 309 00:10:49,760 --> 00:10:52,040 # 我给您盛一碗藕现在还是脆的呢 I’ll serve you a bowl. Lotuses are still crunchy 310 00:10:52,040 --> 00:10:53,520 # 我知道您爱吃甜的 I know you love desserts 311 00:10:53,520 --> 00:10:57,400 # 特意给您来点桂花酱 Some osmanthus syrup for you 312 00:10:57,400 --> 00:11:00,120 # 您尝尝合不合您的口味 Have a taste to see if you like it 313 00:11:00,120 --> 00:11:02,960 # 我就来个柿饼吃吧酸酸甜甜 I’ll eat some persimmons first. They are sweet and sour 314 00:11:03,000 --> 00:11:04,840 # 大爷爱吃柿饼是吧 Da Ye loves dried persimmons 315 00:11:04,840 --> 00:11:06,480 # 真好吃 It’s really delicious 316 00:11:06,480 --> 00:11:10,240 # 酸的脆的甜的各种味道融合在一块 It’s sour, crunchy and sweet. Such a beautiful combination of different flavours 317 00:11:10,280 --> 00:11:13,520 # 你看二伯谁爱吃甜的啊 Look at Er Bai. Now we know who truly loves desserts 318 00:11:13,520 --> 00:11:16,880 # 二伯那碗儿快吃完了 Er Bai is almost finishing his bowl 319 00:11:16,880 --> 00:11:18,400 # 尤其那藕脆脆的 Especially these lotuses, so crunchy 320 00:11:18,400 --> 00:11:21,120 # 还带有淡淡的桂花香气 With hints of fragrance from the osmanthus 321 00:11:21,120 --> 00:11:23,720 # 甜食本身就抓人酸甜开胃 Dessert is attractive in itself. It’s sweet and sour, and opens up your appetite 322 00:11:23,760 --> 00:11:26,720 # 到夏天冰碗它又特别解暑 It also chills you down so well in summer 323 00:11:26,840 --> 00:11:30,800 # 生产大块冰小碗一碗碗的全搁在冰上 Get a large piece of ice, and place small bowls of this dish all on the ice 324 00:11:30,920 --> 00:11:32,640 # 来一碗清凉爽口 Have a bowl, nice and chilled 325 00:11:32,640 --> 00:11:32,960 326 00:03:21,070 --> 00:03:23,060 # 那个炎热的夏天 In the hot summer 327 00:11:34,960 --> 00:11:36,680 # 北京人的情怀 This is the nostalgia of Beijingers ```

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[老饭骨] 无锡排骨&果子干 - https://youtu.be/ThRKmNs8UK4 #1450

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