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【国宴大师•水煎包】河南特色水煎包，锅巴酥脆、面皮绵软、汤汁浓厚，学会一招比路边摊还香！ |老饭骨

简介
小友们好，大爷和二伯发现咱们海外的小友对面食情有独钟，这次就教大家做一个河南特色小吃——水煎包！
水煎包的馅儿里有牛肉、胡萝卜与粉丝，虽然食材简单，但是搭配起来非常鲜美，一口下去回味无穷！
怎样把这牛肉处理得没有膻味儿呢？快点击视频来看看吧！

原料：面粉、酵母粉、泡打粉、水、牛肉馅（三肥七瘦）、胡萝卜、粉条、姜、葱、盐、五香粉、十三香粉、白胡椒粉、黄酒、酱油、香油、生粉
步骤：1、面粉与酵母粉、泡打粉混合，加水和面，醒发十五至二十分钟；
2、牛肉馅中加入姜末、葱花、胡萝卜丁、泡发的粉条小段，加入盐、五香粉、白胡椒粉、十三香粉调味；之后加入少许黄酒与清水，调匀；再加入少许酱油与香油；
3、糖至半发的面揪成剂子，再擀成中间厚四边薄的皮子，包入馅料；
4、按生粉与面粉一比二的比例，加水调成较稀的液体状；
5、点火后锅中加入少许大豆油，将包好的饺子摆入锅中，边角对齐；之后加入调好的生粉面粉水（水量根据饺子大小确定），先用大火加热至快收汁时转小火，淋入少许豆油；底子成型干脆后加入少许香油后即可出锅。

字幕
1
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它这个面是一斤 高筋特筋

2
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一斤（面粉）酵母放三克

3
00:00:13,200 --> 00:00:14,320
泡打粉五克

4
00:00:14,320 --> 00:00:16,320
我先把它给搅匀了

5
00:00:16,320 --> 00:00:18,280
这样的话发的时候快

6
00:00:18,280 --> 00:00:20,640
这时候咱们给它加水 七两水

7
00:00:20,640 --> 00:00:22,960
河南的水煎包好吃

8
00:00:22,960 --> 00:00:24,480
咱们和面的时候

9
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把这个水给它

10
00:00:25,760 --> 00:00:27,240
一次性倒上也行

11
00:00:27,240 --> 00:00:30,120
就慢慢的给它做成面搓也可以

12
00:00:30,120 --> 00:00:32,920
和完了还饧不饧

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00:00:32,920 --> 00:00:36,120
发一下基本上就是十五六分钟二十分钟

14
00:00:36,120 --> 00:00:37,960
为什么不能让它发起来

15
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第一 咱们等一下做水煎包的时候

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00:00:40,600 --> 00:00:42,280
还要在水里面

17
00:00:42,280 --> 00:00:44,320
它得煎二次胀发

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这个时候

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它发的是正好的

20
00:00:47,680 --> 00:00:50,920
如果说你要是提前给它发出来

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00:00:50,920 --> 00:00:55,120
发（时间）正常的时候（面）会发酸

22
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行吗 二伯 行

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盖上 别干了

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一是别干了

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二是它一会就发了

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下一步

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这是啥馅儿嘞

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这个是牛肉

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而且是三七（比例）

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00:01:09,360 --> 00:01:10,920
这样的话肥瘦均匀的时候

31
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它吃的东西比较好吃

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有口感

33
00:01:14,240 --> 00:01:16,800
这样咱们就做河南最传统的一个

34
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薛湖镇的牛肉

35
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胡萝卜粉条水煎包

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这好 好吃

37
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咱先给他切个姜末

38
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豫中平原的美食

39
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还很有特色 开封也好

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郑州也好

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商丘也好

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还有长远

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还有洛阳水席

44
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每个地区都有它的特色的美食

45
00:01:39,640 --> 00:01:41,800
这时候再加一点姜末

46
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而且各地的美食

47
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有时候同样一个菜名

48
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烹调方法可能还有些区别

49
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在加点葱花

50
00:01:50,080 --> 00:01:51,800
这时候咱们切完葱再切点胡萝卜

51
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你看河南咱们听到的

52
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鸡蛋灌饼 这好吃

53
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还有胡辣汤

54
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铁锅蛋

55
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这河南老菜了

56
00:02:01,200 --> 00:02:02,400
下次你做一铁锅蛋

57
00:02:02,400 --> 00:02:03,000
好嘞

58
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包括咱道口的烧鸡

59
00:02:04,720 --> 00:02:05,760
这道口烧鸡好吃

60
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你下回来一道口烧鸡怎么样

61
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行没问题

62
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切着胡萝卜的时候

63
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不要贴的太细

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太小的肉跟馅里边

65
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最后它吃不出来胡萝卜味儿

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刚才泡好了粉条

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这是河南的红薯粉

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泡的时候 咱可以用温水

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五六十度（就行）

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太烫了到时候就也不好了

71
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它就没有(嚼)劲了

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到时候泡了也不行

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稍微的剁一下

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别太短了

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太短了也不好

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这时候咱们开始调味 盐

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这时候得放五香粉

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白胡椒去牛肉的膻味

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调馅大部分都离不开十三香

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而且十三香的味道

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非常回味太香

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浓厚

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这时候咱们稍微加一点点水

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给它和一下

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咱今天买牛肉是干的

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所以说 要不打一点水

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到时候裹不上

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咱先给它和开了

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我还得加点香油和料酒

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黄酒 好嘞

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其实这个馅儿没必要打上劲

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和匀就行

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大家要做的时候

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一定不要叫它太淡了

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因为外边还裹成一层面

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加一点点酱油

97
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把这个馅

98
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和的滋润点

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包了之后它成坨差不多了

100
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好 我们加点香油

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好 如果说盐味到了调馅的时候

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你放香油的时候

103
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就能闻到（味道）正好 香味出来了

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闻着都香

105
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这个馅不能打上劲

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对 你看到了

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你看它是慢慢捻的

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最主要的就是什么

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把肉裹着胡萝卜和粉条

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看 稍微半发就行了

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这时候咱们给它揪成小剂儿

112
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不需要太大 按剂儿的时候

113
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一定要投一个方向

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揪着这个方向按下去

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包出来包子的时候比较光滑

116
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中间鼓四边薄

117
00:03:51,600 --> 00:03:53,480
包水煎包的时候

118
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皮薄馅稍微多一点

119
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这样咱们吃的好吃

120
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一定捏着长饺

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这饺 水煎饺

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捏完以后

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两边一定要给它

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揪稍微长一点

125
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这样的话它看着

126
00:04:05,880 --> 00:04:07,120
包子比较大气

127
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好看 都包好了

128
00:04:08,400 --> 00:04:09,080
都包好了 师父

129
00:04:09,080 --> 00:04:11,400
咱们先把汤给它调好

130
00:04:11,400 --> 00:04:14,000
生粉是一 面粉是二

131
00:04:14,000 --> 00:04:16,600
这时候咱们加上水一定要稀一点

132
00:04:16,600 --> 00:04:18,320
别太稠了

133
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太稠了等一下它有时候

134
00:04:19,640 --> 00:04:23,240
就容易沾那个面锅

135
00:04:23,240 --> 00:04:25,080
粘的时候锅巴不亮

136
00:04:25,080 --> 00:04:26,600
热锅凉油

137
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就是先把锅给烧热

138
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放的时候一定要

139
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把角儿都给它对齐

140
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出来的时候也好看

141
00:04:36,840 --> 00:04:38,520
二伯你看看 都听见滋啦啦的响

142
00:04:38,520 --> 00:04:39,600
这时候就是什么

143
00:04:39,600 --> 00:04:42,120
比如说水煎

144
00:04:42,120 --> 00:04:42,920
就刚刚说了

145
00:04:42,920 --> 00:04:45,320
咱们二合一的水汤

146
00:04:45,320 --> 00:04:47,600
这个水有点少

147
00:04:47,600 --> 00:04:48,400
因为这个锅里边

148
00:04:48,400 --> 00:04:49,720
因为咱今天包的有点大

149
00:04:49,720 --> 00:04:51,360
所以说可以多加一点点水

150
00:04:51,400 --> 00:04:52,960
咱们大家在家里边做的时候

151
00:04:52,960 --> 00:04:55,440
一定根据你包的水煎包的大小

152
00:04:55,440 --> 00:04:58,560
它的时间来确定水的量

153
00:04:59,280 --> 00:05:00,040
比如你水少了

154
00:05:00,040 --> 00:05:00,840
最后它不熟

155
00:05:01,320 --> 00:05:03,040
它干了 水煎包

156
00:05:05,720 --> 00:05:07,400
水煎包咱们叫饺

157
00:05:07,440 --> 00:05:08,400
他们叫包

158
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对

159
00:05:10,800 --> 00:05:13,160
前期是咱们一定要是大火

160
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后期最后收干的时候

161
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再小火

162
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行 盖儿

163
00:05:17,560 --> 00:05:20,680
这样基本上大概在八分钟左右

164
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小火8分钟

165
00:05:22,680 --> 00:05:24,120
这时候咱们快

166
00:05:24,160 --> 00:05:25,760
基本上冒泡的时候

167
00:05:25,760 --> 00:05:27,160
快要干锅的时候

168
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咱们可以给一点点油

169
00:05:29,880 --> 00:05:31,400
这样的话色彩更好

170
00:05:33,800 --> 00:05:34,320
好

171
00:05:34,520 --> 00:05:35,640
就是说咱们这个火

172
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一定要匀一点

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因为中间老是着中间就（糊了）

174
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所以说有时候在家里面

175
00:05:41,960 --> 00:05:43,400
用咱这电饼铛也能做

176
00:05:43,400 --> 00:05:44,880
但是一定要把这个火

177
00:05:44,880 --> 00:05:47,480
一定要均匀 均匀的控制好

178
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不均匀的话

179
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它等于中间糊了两边发白

180
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这样出来以后

181
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咱们就全部都让它进来

182
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泡什么时候没了

183
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就好了

184
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可以把四周的水分给烧干了

185
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面已经透亮 熟了

186
00:06:10,120 --> 00:06:11,440
就差这底儿了

187
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来点香油出锅

188
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出锅之后

189
00:06:16,840 --> 00:06:18,880
咱们给它摆盘

190
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嚯够意思

191
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漂亮

192
00:06:23,560 --> 00:06:25,640
您得先尝尝看馅儿

193
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徒弟做的怎么样

194
00:06:27,200 --> 00:06:31,640
嗯 香 真香

195
00:06:32,280 --> 00:06:33,880
您吃的了一个吗

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这个肉丸儿啊

197
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还有汤汁

198
00:06:41,040 --> 00:06:42,280
十三香搁的好

199
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十三香搁的好吧

200
00:06:45,160 --> 00:06:46,760
二伯尝尝

201
00:06:46,760 --> 00:06:52,000
您尝上面的锅巴是不是脆的

202
00:06:52,000 --> 00:06:54,560
脆的 这时候脆不了了 都半天了

203
00:06:54,560 --> 00:06:57,840
这还真是脆的 锅巴是酥的

204
00:06:57,840 --> 00:06:58,600
面呢

205
00:06:58,640 --> 00:07:00,040
很绵软

206
00:07:00,120 --> 00:07:02,280
馅芯我看看

207
00:07:06,400 --> 00:07:07,160
你这皱眉头

208
00:07:07,160 --> 00:07:09,480
我这心跳到这来了

209
00:07:09,480 --> 00:07:12,280
是好吃的 还是好吃呢

210
00:07:12,280 --> 00:07:13,600
徒弟在这等着

211
00:07:13,600 --> 00:07:16,160
心里面咯噔一下

212
00:07:16,160 --> 00:07:16,800
一皱眉头

213
00:07:16,800 --> 00:07:17,440
一皱眉头

214
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这边吓一跳

215
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对

216
00:07:20,960 --> 00:07:22,040
烫了

217
00:07:23,400 --> 00:07:24,680
刚才您说了

218
00:07:25,400 --> 00:07:27,160
这牛肉的膻味一点都吃不着

219
00:07:28,920 --> 00:07:30,200
你看胡萝卜

220
00:07:30,600 --> 00:07:31,320
粉丝

221
00:07:32,040 --> 00:07:35,680
你别瞧 食材搭配简单

222
00:07:36,120 --> 00:07:37,360
还有很实用

223
00:07:37,480 --> 00:07:39,680
它五香粉和十三香是揉在一起的

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00:07:39,720 --> 00:07:41,640
它出一种特殊效果

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00:07:42,120 --> 00:07:43,040
要单出一味

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00:07:43,040 --> 00:07:44,520
味道它就不够

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00:07:44,520 --> 00:07:46,960
二伯点到实处了

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00:07:48,200 --> 00:07:49,160
好吃

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
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
大爷	Da Ye
二伯	Er Bai
面食	dough food
膻味	taint	羊膻为 ram taint，猪膻为 boar taint。膻味多指雄性动物特有的味道，和腥味不同。大多数情况不会分得太仔细，除非视频作者特意强调这点，否则可不翻作taint	链接
酵母	yeast
泡打粉	baking powder
五香	five-spices
十三香	thirtheen-spices
黄酒	huangjiu rice wine
香油	sesame oil
调味	season
斤	jin	不翻作"catty"，翻译时采用音译，再在后面利用括号加上克/千克的单位，如：20斤为"20 jin (10kg)"	链接
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) "
胡辣汤	Hulatang (pepper spicy soup)	第一次提及时标注英文 pepper spicy soup，之后一律用拼音 Hulatang
料酒	Chinese cooking wine
香味	aroma
师父	master	注意不是"师傅"
徒弟	disciple	指已经出师的徒弟
徒弟	apprentice	指学徒，尚未出师的徒弟

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Subtitles uploaded as pull request

``` # https://youtu.be/QoluxOcb2lA # 标题 # 【国宴大师•水煎包】河南特色水煎包，锅巴酥脆、面皮绵软、汤汁浓厚，学会一招比路边摊还香！ |老饭骨 # State Banquet Master Chef | Henan's specialty - Pan Fried Buns # 简介 # 小友们好，大爷和二伯发现咱们海外的小友对面食情有独钟，这次就教大家做一个河南特色小吃——水煎包！ # 水煎包的馅儿里有牛肉、胡萝卜与粉丝，虽然食材简单，但是搭配起来非常鲜美，一口下去回味无穷！ # 怎样把这牛肉处理得没有膻味儿呢？快点击视频来看看吧！ # Hi friends, Daye and Erbai noticed that our overseas followers really enjoy our dough food recipes, so today we are here with a Henan specialty, Pan fried buns! Pan fried buns with beef, carrots and glass noodle filling. Even though the ingredients are simple, the combination works wonders. The buns taste so delicious and the taste lingers. Do you also want to know how to get rid of the gamey beef taste? Just watch the video! # 原料：面粉、酵母粉、泡打粉、水、牛肉馅（三肥七瘦）、胡萝卜、粉条、姜、葱、盐、五香粉、十三香粉、白胡椒粉、黄酒、酱油、香油、生粉 # Ingredients: flour, yeast, baking powder, water, minced beef (30% fat 70% lean), carrot, glass noodle, ginger, scallion, salt, five-spice powder, thirteen-spice powder, white pepper powder, huangjiu rice wine, soy sauce, sesame oil and starch # 步骤： # Steps: # 1、面粉与酵母粉、泡打粉混合，加水和面，醒发十五至二十分钟； # 1. Mix flour, yeast and baking powder with water. Rest the dough for 15 to 20mins. # 2、牛肉馅中加入姜末、葱花、胡萝卜丁、泡发的粉条小段，加入盐、五香粉、白胡椒粉、十三香粉调味；之后加入少许黄酒与清水，调匀；再加入少许酱油与香油； # 2. Put minced ginger, scallion pieces, carrot chunks, soaked glass noodle pieces together and season with salt, five spice, white pepper powder and thirteen spice. Then add huangjiu rice wine and water and mix well, followed by soy sauce and sesame oil. # 3、糖至半发的面揪成剂子，再擀成中间厚四边薄的皮子，包入馅料； # 3. Split the half-rested dough into pieces, and roll it into sheets that are thicker in the middle and thinner on the edges and put in the filling. # 4、按生粉与面粉一比二的比例，加水调成较稀的液体状； # 4. Mix 1 part starch to 2 parts flour, and add water to make the mixture a bit runny. # 5、点火后锅中加入少许大豆油，将包好的饺子摆入锅中，边角对齐；之后加入调好的生粉面粉水（水量根据饺子大小确定），先用大火加热至快收汁时转小火，淋入少许豆油；底子成型干脆后加入少许香油后即可出锅。 # 5. Heat up the pan and pour in some oil. Put the buns into the pan and make sure the pointy ends are aligned. Add in the starch and flour mixture, the amount of water depends on the size of the buns. Start with high heat until reducing the liquid, put in a bit more oil. The buns are ready when the bottom is dry and cripsy and can be served after topping up with a bit sesame oil. # 字幕 1 00:00:07,800 --> 00:00:11,320 # 它这个面是一斤高筋特筋 This is 1jin (500g) of flour 2 00:00:11,320 --> 00:00:13,200 # 一斤（面粉）酵母放三克 3 grams of yeast goes into 1jin(500g) of flour 3 00:00:13,200 --> 00:00:14,320 # 泡打粉五克 5 grams of baking powder 4 00:00:14,320 --> 00:00:16,320 # 我先把它给搅匀了 Mix well 5 00:00:16,320 --> 00:00:18,280 # 这样的话发的时候快 So that the dough will rise quicker 6 00:00:18,280 --> 00:00:20,640 # 这时候咱们给它加水七两水 Then add 7 liang (350g) water 7 00:00:20,640 --> 00:00:22,960 # 河南的水煎包好吃 Henan's pan fried buns are so delicious 8 00:00:22,960 --> 00:00:24,480 # 咱们和面的时候 It is fine 9 00:00:24,480 --> 00:00:25,760 # 把这个水给它 To pour in all of the 10 00:00:25,760 --> 00:00:27,240 # 一次性倒上也行 Water in one go 11 00:00:27,240 --> 00:00:30,120 # 就慢慢的给它做成面搓也可以 Adding the water in slowly is fine as well 12 00:00:30,120 --> 00:00:32,920 # 和完了还饧不饧 Are we resting the dough after mixing it? 13 00:00:32,920 --> 00:00:36,120 # 发一下基本上就是十五六分钟二十分钟 We will let it rest and rise. 15-20mins is enough 14 00:00:36,120 --> 00:00:37,960 # 为什么不能让它发起来 Why can't we let it rise completely? 15 00:00:37,960 --> 00:00:40,600 # 第一咱们等一下做水煎包的时候 First since when we are cooking the buns 16 00:00:40,600 --> 00:00:42,280 # 还要在水里面 They will cook in water 17 00:00:42,280 --> 00:00:44,320 # 它得煎二次胀发 So it will rise for a second time then 18 00:00:44,320 --> 00:00:45,400 # 这个时候 It will rise 19 00:00:45,400 --> 00:00:47,680 # 它发的是正好的 perfectly once cooked 20 00:00:47,680 --> 00:00:50,920 # 如果说你要是提前给它发出来 If you rise it perfectly before cooking 21 00:00:50,920 --> 00:00:55,120 # 发（时间）正常的时候（面）会发酸 The dough will taste a bit sour after it's cooked 22 00:00:55,120 --> 00:00:57,880 # 行吗二伯行 What do you think, Erbai? Good to go? - Yes! 23 00:00:57,880 --> 00:00:59,120 # 盖上别干了 Cover the dough so that it doesn't dry out 24 00:00:59,120 --> 00:01:00,400 # 一是别干了 Cover it to prevent it from drying out 25 00:01:00,400 --> 00:01:02,680 # 二是它一会就发了 But also it will rise very quickly 26 00:01:02,680 --> 00:01:03,800 # 下一步 Next step 27 00:01:03,800 --> 00:01:05,480 # 这是啥馅儿嘞 What kind of filling is this? 28 00:01:05,480 --> 00:01:07,520 # 这个是牛肉 This is beef 29 00:01:07,520 --> 00:01:09,360 # 而且是三七（比例） And the lean/fat ratio is 3 to 7 30 00:01:09,360 --> 00:01:10,920 # 这样的话肥瘦均匀的时候 A good ratio between the fat and the lean 31 00:01:10,920 --> 00:01:12,800 # 它吃的东西比较好吃 Will make the food taste better 32 00:01:12,800 --> 00:01:14,240 # 有口感 And also improve the texture 33 00:01:14,240 --> 00:01:16,800 # 这样咱们就做河南最传统的一个 We will make the most traditional buns from 34 00:01:16,800 --> 00:01:18,440 # 薛湖镇的牛肉 Xuehuzhen, Henan. The filling is a mixture of beef, 35 00:01:18,440 --> 00:01:20,400 # 胡萝卜粉条水煎包 carrots, glass noodles. 36 00:01:20,400 --> 00:01:22,160 # 这好好吃 That sounds amazing 37 00:01:23,080 --> 00:01:24,880 # 咱先给他切个姜末 Let's mince up some ginger 38 00:01:24,880 --> 00:01:26,960 # 豫中平原的美食 The delicacy from the Henan plateau region 39 00:01:26,960 --> 00:01:29,920 # 还很有特色开封也好 is very unique, like the dishes from Kaifeng, 40 00:01:29,920 --> 00:01:31,720 # 郑州也好 Zhengzhou, 41 00:01:31,720 --> 00:01:32,920 # 商丘也好 Shangqiu, 42 00:01:32,920 --> 00:01:34,760 # 还有长远 and Changyuan 43 00:01:34,760 --> 00:01:37,000 # 还有洛阳水席 Also Luoyang Shui Xi, Luoyang Water Banquet 44 00:01:37,000 --> 00:01:39,560 # 每个地区都有它的特色的美食 Every area has their unique dishes 45 00:01:39,640 --> 00:01:41,800 # 这时候再加一点姜末 Now adding in the minced ginger 46 00:01:41,800 --> 00:01:43,440 # 而且各地的美食 And the dishes from the different regions 47 00:01:43,440 --> 00:01:45,920 # 有时候同样一个菜名 Might share the same name 48 00:01:45,960 --> 00:01:47,760 # 烹调方法可能还有些区别 But the cooking methods can be slightly different 49 00:01:47,760 --> 00:01:50,080 # 在加点葱花 Now adding some chopped scallions 50 00:01:50,080 --> 00:01:51,800 # 这时候咱们切完葱再切点胡萝卜 Let's chop up some carrots after the scallions 51 00:01:51,800 --> 00:01:54,720 # 你看河南咱们听到的 Ji Dan Guan Bing, egg filled pancakes, 52 00:01:54,720 --> 00:01:57,160 # 鸡蛋灌饼这好吃 is also from Henan and is very delicious. 53 00:01:57,160 --> 00:01:58,560 # 还有胡辣汤 Also Hulatang, Peppery spicy soup 54 00:01:58,560 --> 00:01:59,520 # 铁锅蛋 Tie Guo Dan, Henan style egg cooked in iron pan 55 00:01:59,520 --> 00:02:01,200 # 这河南老菜了 are all traditional Henan dishes 56 00:02:01,200 --> 00:02:02,400 # 下次你做一铁锅蛋 Next time you should teach us how to make Tie Guo Dan 57 00:02:02,400 --> 00:02:03,000 # 好嘞 Deal! 58 00:02:03,000 --> 00:02:04,680 # 包括咱道口的烧鸡 There is also Daokou Shao Ji, braised chicken from Daokou 59 00:02:04,720 --> 00:02:05,760 # 这道口烧鸡好吃 Oh Daokou Shao Ji is so delicious 60 00:02:05,920 --> 00:02:07,400 # 你下回来一道口烧鸡怎么样 You should also teach us how to make Daokou Shao Ji 61 00:02:07,400 --> 00:02:08,200 # 行没问题 No problem 62 00:02:08,200 --> 00:02:09,600 # 切着胡萝卜的时候 When chopping the carrot 63 00:02:09,640 --> 00:02:11,440 # 不要贴的太细 Make sure to not cut it too finely 64 00:02:11,440 --> 00:02:12,680 # 太小的肉跟馅里边 If the pieces are too small 65 00:02:12,680 --> 00:02:14,000 # 最后它吃不出来胡萝卜味儿 You won't be able to taste it in the filling 66 00:02:14,000 --> 00:02:15,080 # 刚才泡好了粉条 We have soaked the glass noodles just now 67 00:02:15,120 --> 00:02:16,960 # 这是河南的红薯粉 This is sweet potato glass noodles from Henan 68 00:02:17,000 --> 00:02:18,360 # 泡的时候咱可以用温水 You can use warm water when soaking it 69 00:02:18,360 --> 00:02:18,960 # 五六十度（就行） 50 or 60 degrees celcius is good 70 00:02:18,960 --> 00:02:20,600 # 太烫了到时候就也不好了 Make sure the water is not too hot 71 00:02:20,840 --> 00:02:21,720 # 它就没有(嚼)劲了 The glass noodles will loose the chewiness 72 00:02:21,720 --> 00:02:22,600 # 到时候泡了也不行 And soaking it won't help 73 00:02:22,600 --> 00:02:23,760 # 稍微的剁一下 Chop it up slightly 74 00:02:23,760 --> 00:02:24,840 # 别太短了 Not too short 75 00:02:24,840 --> 00:02:26,320 # 太短了也不好 Make sure it is not too short 76 00:02:26,320 --> 00:02:29,000 # 这时候咱们开始调味盐 Now let's season. Some salt 77 00:02:29,040 --> 00:02:31,880 # 这时候得放五香粉 Five spice 78 00:02:31,920 --> 00:02:34,200 # 白胡椒去牛肉的膻味 White pepper to remove the gamey taste from beef 79 00:02:34,400 --> 00:02:36,720 # 调馅大部分都离不开十三香 You usually need thirteen spice when making a dumpling filling 80 00:02:36,720 --> 00:02:38,320 # 而且十三香的味道 And the aroma of thirteen spice 81 00:02:38,560 --> 00:02:40,160 # 非常回味太香 lingers 82 00:02:40,440 --> 00:02:41,040 # 浓厚 It is very rich 83 00:02:41,040 --> 00:02:43,560 # 这时候咱们稍微加一点点水 Now let's add a tiny bit of water 84 00:02:43,560 --> 00:02:44,400 # 给它和一下 Mix it in 85 00:02:44,400 --> 00:02:46,080 # 咱今天买牛肉是干的 The beef today is dry 86 00:02:46,320 --> 00:02:47,760 # 所以说要不打一点水 If we don't mix in a bit of water 87 00:02:47,760 --> 00:02:49,560 # 到时候裹不上 We might have a difficult time wrapping 88 00:02:49,560 --> 00:02:51,040 # 咱先给它和开了 Mix it well 89 00:02:51,040 --> 00:02:52,840 # 我还得加点香油和料酒 Adding in some Chinese cooking wine and sesame oil 90 00:02:53,480 --> 00:02:55,400 # 黄酒好嘞 Huangjiu rice wine. That's good. 91 00:02:55,560 --> 00:02:57,400 # 其实这个馅儿没必要打上劲 You don't have to mix until sticky 92 00:02:57,400 --> 00:02:58,320 # 和匀就行 As long as the ingredients are well integrated, it's fine 93 00:02:58,320 --> 00:02:59,840 # 大家要做的时候 When you guys are making this at home 94 00:02:59,840 --> 00:03:01,840 # 一定不要叫它太淡了 Make sure the filling is not too bland 95 00:03:01,840 --> 00:03:03,640 # 因为外边还裹成一层面 Since there is a wrapper on the outside 96 00:03:04,200 --> 00:03:05,480 # 加一点点酱油 Add a bit soy sauce 97 00:03:05,480 --> 00:03:06,160 # 把这个馅 Add a bit moisture 98 00:03:06,760 --> 00:03:08,320 # 和的滋润点 Into the filling 99 00:03:08,560 --> 00:03:10,960 # 包了之后它成坨差不多了 As long as the filling is not falling apart after forming a ball, it is ready! 100 00:03:11,400 --> 00:03:12,640 # 好我们加点香油 Ok, now a little bit of sesame oil 101 00:03:12,880 --> 00:03:15,240 # 好如果说盐味到了调馅的时候 If you put enough salt into the filling 102 00:03:15,240 --> 00:03:16,560 # 你放香油的时候 You should smell the aroma 103 00:03:16,560 --> 00:03:19,320 # 就能闻到（味道）正好香味出来了 When you put in the sesame oil 104 00:03:19,840 --> 00:03:22,000 # 闻着都香 It smells so good 105 00:03:25,080 --> 00:03:27,200 # 这个馅不能打上劲 Make sure to not overmix the filling 106 00:03:27,200 --> 00:03:28,280 # 对你看到了 Yea as you can see 107 00:03:28,280 --> 00:03:29,880 # 你看它是慢慢捻的 He is turning it and mixing it slowly 108 00:03:29,880 --> 00:03:30,880 # 最主要的就是什么 The most important thing about the filling 109 00:03:30,920 --> 00:03:35,120 # 把肉裹着胡萝卜和粉条 Is making sure the carrot and glass noodles are covered by the mince 110 00:03:35,120 --> 00:03:37,400 # 看稍微半发就行了 The dough just have to rise half way 111 00:03:37,600 --> 00:03:39,640 # 这时候咱们给它揪成小剂儿 Let's split the dough into smaller pieces 112 00:03:39,640 --> 00:03:41,480 # 不需要太大按剂儿的时候 Doesn't have to be too big. When flattening the dough pieces, 113 00:03:41,480 --> 00:03:42,600 # 一定要投一个方向 Make sure to go for the same direction 114 00:03:43,160 --> 00:03:45,000 # 揪着这个方向按下去 Press down on the cut side 115 00:03:45,000 --> 00:03:47,360 # 包出来包子的时候比较光滑 So that the buns will be very smooth after wrapping 116 00:03:47,360 --> 00:03:49,920 # 中间鼓四边薄 Thicker in the middle, thinner on the edges 117 00:03:51,600 --> 00:03:53,480 # 包水煎包的时候 When you are wrapping the buns 118 00:03:53,480 --> 00:03:55,080 # 皮薄馅稍微多一点 Make sure the wrapper is a bit thinner and add a bit more filling 119 00:03:55,080 --> 00:03:56,800 # 这样咱们吃的好吃 Since it will taste better 120 00:03:56,800 --> 00:03:58,800 # 一定捏着长饺 Pinch it by the longer edge 121 00:03:58,800 --> 00:04:00,800 # 这饺水煎饺 Wow this dumpling, pan fried dumpling 122 00:04:01,360 --> 00:04:02,120 # 捏完以后 After sealing the buns 123 00:04:02,120 --> 00:04:02,960 # 两边一定要给它 Make sure to pinch it on the edges 124 00:04:02,960 --> 00:04:04,320 # 揪稍微长一点 Elongate it a bit 125 00:04:04,320 --> 00:04:05,880 # 这样的话它看着 This way 126 00:04:05,880 --> 00:04:07,120 # 包子比较大气 It will look more polished 127 00:04:07,160 --> 00:04:08,400 # 好看都包好了 That's all the wrapping 128 00:04:08,400 --> 00:04:09,080 # 都包好了师父 Yea we are done with the wrapping, Master 129 00:04:09,080 --> 00:04:11,400 # 咱们先把汤给它调好 Let's make the slurry 130 00:04:11,400 --> 00:04:14,000 # 生粉是一面粉是二 1 part starch to 2 parts flour 131 00:04:14,000 --> 00:04:16,600 # 这时候咱们加上水一定要稀一点 Let's add a bit water, make sure the liquid is a bit runny 132 00:04:16,600 --> 00:04:18,320 # 别太稠了 And not too thick 133 00:04:18,320 --> 00:04:19,600 # 太稠了等一下它有时候 If it is too thick, 134 00:04:19,640 --> 00:04:23,240 # 就容易沾那个面锅 It will stick to the bottom of the pan very easily 135 00:04:23,240 --> 00:04:25,080 # 粘的时候锅巴不亮 Then the Guo Ba, crust, will not be shiny 136 00:04:25,080 --> 00:04:26,600 # 热锅凉油 Oil goes into the hot pan 137 00:04:26,600 --> 00:04:29,120 # 就是先把锅给烧热 Heat up the pan first 138 00:04:30,560 --> 00:04:31,760 # 放的时候一定要 When you are putting the buns in, 139 00:04:31,760 --> 00:04:34,600 # 把角儿都给它对齐 Make sure the edges are aligned 140 00:04:34,600 --> 00:04:36,200 # 出来的时候也好看 And when the dish comes out, it will be very pretty 141 00:04:36,840 --> 00:04:38,520 # 二伯你看看都听见滋啦啦的响 Erbai, look! You can hear the sizzling. 142 00:04:38,520 --> 00:04:39,600 # 这时候就是什么 The next step 143 00:04:39,600 --> 00:04:42,120 # 比如说水煎 Since we are doing Shui Jian, pan frying with water 144 00:04:42,120 --> 00:04:42,920 # 就刚刚说了 Like we just said 145 00:04:42,920 --> 00:04:45,320 # 咱们二合一的水汤 We have the two in one slurry 146 00:04:45,320 --> 00:04:47,600 # 这个水有点少 This is probably not enough water 147 00:04:47,600 --> 00:04:48,400 # 因为这个锅里边 Since the buns in the pan 148 00:04:48,400 --> 00:04:49,720 # 因为咱今天包的有点大 are on the larger side 149 00:04:49,720 --> 00:04:51,360 # 所以说可以多加一点点水 So we can add a bit more water 150 00:04:51,400 --> 00:04:52,960 # 咱们大家在家里边做的时候 When you guys are cooking it at home 151 00:04:52,960 --> 00:04:55,440 # 一定根据你包的水煎包的大小 You need to adjust the amount of water in the slurry 152 00:04:55,440 --> 00:04:58,560 # 它的时间来确定水的量 Depending on the size and cooking time of your buns 153 00:04:59,280 --> 00:05:00,040 # 比如你水少了 The buns might be uncooked 154 00:05:00,040 --> 00:05:00,840 # 最后它不熟 If there is not enough water 155 00:05:01,320 --> 00:05:03,040 # 它干了水煎包 Yea, the pan will dry up. Pan fried buns 156 00:05:05,720 --> 00:05:07,400 # 水煎包咱们叫饺 Buns but we call it dumplings 157 00:05:07,440 --> 00:05:08,400 # 他们叫包 They call it buns 158 00:05:09,280 --> 00:05:09,800 # 对 Yes 159 00:05:10,800 --> 00:05:13,160 # 前期是咱们一定要是大火 Make sure to keep the heat on high at the beginning 160 00:05:13,200 --> 00:05:14,840 # 后期最后收干的时候 And when we are reducing the liquid 161 00:05:14,840 --> 00:05:16,320 # 再小火 Turn the heat to low 162 00:05:16,320 --> 00:05:17,560 # 行盖儿 Okay, lid on! 163 00:05:17,560 --> 00:05:20,680 # 这样基本上大概在八分钟左右 This will probably take 8 minutes 164 00:05:20,720 --> 00:05:21,920 # 小火8分钟 8 minutes on low heat 165 00:05:22,680 --> 00:05:24,120 # 这时候咱们快 Now we have to move quickly 166 00:05:24,160 --> 00:05:25,760 # 基本上冒泡的时候 As soon as it starts to bubble 167 00:05:25,760 --> 00:05:27,160 # 快要干锅的时候 When the bottom is almost dry 168 00:05:27,160 --> 00:05:29,880 # 咱们可以给一点点油 We can add a bit oil 169 00:05:29,880 --> 00:05:31,400 # 这样的话色彩更好 To improve the color 170 00:05:33,800 --> 00:05:34,320 # 好 Okay 171 00:05:34,520 --> 00:05:35,640 # 就是说咱们这个火 Make sure the 172 00:05:35,640 --> 00:05:37,000 # 一定要匀一点 heat is even 173 00:05:37,000 --> 00:05:40,320 # 因为中间老是着中间就（糊了） The buns might burn if the heat is always in the middle 174 00:05:40,360 --> 00:05:41,720 # 所以说有时候在家里面 So you can make this with 175 00:05:41,960 --> 00:05:43,400 # 用咱这电饼铛也能做 A Foreman grill at home 176 00:05:43,400 --> 00:05:44,880 # 但是一定要把这个火 But make sure to be in control of the heat 177 00:05:44,880 --> 00:05:47,480 # 一定要均匀均匀的控制好 And heat up the buns evenly 178 00:05:47,480 --> 00:05:48,440 # 不均匀的话 If it is uneven 179 00:05:48,480 --> 00:05:51,360 # 它等于中间糊了两边发白 The dish will burn in the middle and the edges will be undercooked 180 00:05:53,240 --> 00:05:53,960 # 这样出来以后 If we rotate the pan like this 181 00:05:53,960 --> 00:05:55,680 # 咱们就全部都让它进来 All the pieces will have contact with heat 182 00:05:55,960 --> 00:05:58,800 # 泡什么时候没了 The dish is ready 183 00:05:58,960 --> 00:06:00,000 # 就好了 When the bubbles are gone 184 00:06:00,000 --> 00:06:03,360 # 可以把四周的水分给烧干了 To dry out the moisture on the sides 185 00:06:07,200 --> 00:06:09,640 # 面已经透亮熟了 The bun looks clear, it is cooked 186 00:06:10,120 --> 00:06:11,440 # 就差这底儿了 Now we are just waiting for the crispy bottom 187 00:06:13,600 --> 00:06:15,800 # 来点香油出锅 A bit more sesame oil and we are ready to serve 188 00:06:15,800 --> 00:06:16,840 # 出锅之后 Let's plate it 189 00:06:16,840 --> 00:06:18,880 # 咱们给它摆盘 After taking it out of the pan 190 00:06:21,320 --> 00:06:22,720 # 嚯够意思 WOW 191 00:06:22,720 --> 00:06:23,520 # 漂亮 Gorgeous 192 00:06:23,560 --> 00:06:25,640 # 您得先尝尝看馅儿 You should try the filling first 193 00:06:25,680 --> 00:06:26,920 # 徒弟做的怎么样 How did your disciple do? 194 00:06:27,200 --> 00:06:31,640 # 嗯香真香 Wow, delicious, so delicious 195 00:06:32,280 --> 00:06:33,880 # 您吃的了一个吗 Can you finish one? 196 00:06:35,480 --> 00:06:37,160 # 这个肉丸儿啊 The meat and 197 00:06:37,200 --> 00:06:40,840 # 还有汤汁 The juice 198 00:06:41,040 --> 00:06:42,280 # 十三香搁的好 The thirteen spice is perfect 199 00:06:42,840 --> 00:06:45,160 # 十三香搁的好吧 I'm glad you like the thirteen spice 200 00:06:45,160 --> 00:06:46,760 # 二伯尝尝 Try it, Erbai 201 00:06:46,760 --> 00:06:52,000 # 您尝上面的锅巴是不是脆的 Is the Guo Ba crispy? 202 00:06:52,000 --> 00:06:54,560 # 脆的这时候脆不了了都半天了 It might not be cripsy any more. It's been out of the pan for a while 203 00:06:54,560 --> 00:06:57,840 # 这还真是脆的锅巴是酥的 Wow it is still cripsy and also flaky 204 00:06:57,840 --> 00:06:58,600 # 面呢 The wrapper? 205 00:06:58,640 --> 00:07:00,040 # 很绵软 It is so soft 206 00:07:00,120 --> 00:07:02,280 # 馅芯我看看 Let me look at the middle of the filling 207 00:07:06,400 --> 00:07:07,160 # 你这皱眉头 Why are you frowning 208 00:07:07,160 --> 00:07:09,480 # 我这心跳到这来了 My heart is all the way up here 209 00:07:09,480 --> 00:07:12,280 # 是好吃的还是好吃呢 Is it delicious or is it delicious? 210 00:07:12,280 --> 00:07:13,600 # 徒弟在这等着 Your disciple is waiting here 211 00:07:13,600 --> 00:07:16,160 # 心里面咯噔一下 Heart is racing 212 00:07:16,160 --> 00:07:16,800 # 一皱眉头 When you 213 00:07:16,800 --> 00:07:17,440 # 一皱眉头 Frowned 214 00:07:17,440 --> 00:07:18,120 # 这边吓一跳 He was so scared 215 00:07:18,120 --> 00:07:18,880 # 对 Yea 216 00:07:20,960 --> 00:07:22,040 # 烫了 It is a bit too hot 217 00:07:23,400 --> 00:07:24,680 # 刚才您说了 You just said 218 00:07:25,400 --> 00:07:27,160 # 这牛肉的膻味一点都吃不着 You can't taste the gamey beef smell at all 219 00:07:28,920 --> 00:07:30,200 # 你看胡萝卜 Look at the carrot pieces 220 00:07:30,600 --> 00:07:31,320 # 粉丝 Glass noodle 221 00:07:32,040 --> 00:07:35,680 # 你别瞧食材搭配简单 The ingredients are very easy 222 00:07:36,120 --> 00:07:37,360 # 还有很实用 But very pragmatic 223 00:07:37,480 --> 00:07:39,680 # 它五香粉和十三香是揉在一起的 The five spice and thirteen spice is integrated together 224 00:07:39,720 --> 00:07:41,640 # 它出一种特殊效果 And brings out another flavour 225 00:07:42,120 --> 00:07:43,040 # 要单出一味 If we only used one of the spices 226 00:07:43,040 --> 00:07:44,520 # 味道它就不够 The flavour wouldn't be enough 227 00:07:44,520 --> 00:07:46,960 # 二伯点到实处了 Erbai, you are on point! 228 00:07:48,200 --> 00:07:49,160 # 好吃 So yummy! ```

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[老饭骨] 水煎包 - https://youtu.be/QoluxOcb2lA #1475

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