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标题（翻译主要意思即可，不要超过 100 个字符）
【国宴大师•虎皮凤爪】虎皮凤爪一招教您起“虎皮”，软嫩脱骨、汁厚入味！怎么辨别咸淡|老饭骨

简介
小友们好，大师姐今天带来一道很下饭的虎皮凤爪！
虎皮凤爪想要起“虎皮”，其实方法很简单，更有二伯现场为爱徒指点迷津，鸡爪软糯红亮有妙招！
最后还有大爷二伯教大家三步辨别咸淡的方法，这下做菜再也用为放多少盐犯愁了！

字幕
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油温七成热

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鸡爪子捞在冰水里边 激一下

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做这个关键

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00:00:11,320 --> 00:00:14,040
咱得在水里边来点麦芽糖

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00:00:14,040 --> 00:00:16,680
为了让它上色

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把它在水里化开了

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00:00:19,160 --> 00:00:20,000
你可以搁点白醋

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炸出来更上色 还去腥

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00:00:21,680 --> 00:00:24,880
咱们听师父的加点米醋

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00:00:24,880 --> 00:00:29,400
师父是关键时候给你指点迷津

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00:00:29,400 --> 00:00:30,200
搁醋主要是去腥

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咱把这温水下锅 飞一下水

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凤爪

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你看前面那指甲全都剪掉了

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又脏又有味道

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这就跟人一样讲卫生

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你知道吗

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勤剪指甲

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水开了

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开了就可以了

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00:00:45,920 --> 00:00:48,080
这凤爪够肥的

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大爷您看咱们烧着油了

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油温得热一点

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您看油温七成热了

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把凤爪炸成金黄色

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炸出泡状的就可以了

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然后咱们把火关上

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然后把鸡爪子捞在冰水里边 

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激一下 一冷一热一激 皮更容易发泡

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虎皮的感觉就出来了

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咱们把这个倒进去 得了你就炝锅吧

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那我这儿倒油了啊

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你倒你倒 虎皮状了

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咱把葱姜下去 辣椒

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把葱姜和辣椒煸出香味来

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咱们下点蒜蓉辣酱 煸炒一下

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这什么酱 柱候酱

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再下入柱候酱

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把水烧开

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咱们把炸好的凤爪放到锅里边

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黄酒 酱油

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冰糖老抽

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你看

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好

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下入蚝油 让它开锅

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师父您看这个 汤也比较红亮了

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汤也比较红亮了

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就等它开锅 盖盖儿 焖上中火

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中火 一干了就行了

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咱们中间打开锅看看

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你看

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鸡爪子已经变大了

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炸完以后它的吸汁儿性更强

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你看这凤爪上面

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都是一层麻点似的皮

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这就是刚才咱们炸完了起的气泡

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咱们出锅之前淋点香油

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葱姜辣椒都挑出去

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收收汁儿

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出菜比较亮

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汤汁粘稠 网友喜欢这道菜

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大爷先尝

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师父

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还吃的挺香 

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怎么样 好吃

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软烂入味儿

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二伯尝尝

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斯文老头 斯文二伯

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就这干辣椒 稍微把干辣椒去一去

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你这菜就特别完美

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我就说一个

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这只能叫热菜了

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不能叫凉菜

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大爷说的对 为什么呢

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凉菜要利索

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因为咱们烧的汁浓味厚

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有点热菜的这种风格

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真正凉菜粤菜里边

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凤爪特别利索

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而且酥 它那是蒸出来的

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所以它就爽

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这个凤爪热着吃也可以 凉着吃也行

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这菜还真不错

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大爷再来一块

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再来一块 好

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咱们有位网友叫岚马

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他想问咸淡是怎么闻出来的

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因为咸淡有时候闻

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要分三步

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第一步是看

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我们比如说拌韭菜馅的饺子馅

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是吧

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肉馅如果够咸了

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这韭菜放进去

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很快它就塌下来了

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就给腌的蔫了

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茴香也是一样

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馅够咸不够咸

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我们在打馅的时候

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肉刚开始松散

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经过我们打馅的过程当中

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它变成粘稠了

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有劲儿了

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你看我们在一些菜谱的书里边

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会写到这么一句话

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将肉馅放各种调味品

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搅拌上劲

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包括上浆也是

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一上劲就说明它够咸了

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如果它不够咸

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它就上不了劲儿

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馅儿也是如此

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第二个是闻

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因为我们放了很多调味品

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一闻馅儿就感觉特别香

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因为你没有盐

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它的香味也产生不出来

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是盐激发出来的香味

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第三个

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是搅拌

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有的必要的时候

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我们还要品尝

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看有了闻有了

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然后最后

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用我们的口腔和舌尖

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来品尝菜咸与不咸

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比如说做一些酱汤

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卤肉

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现在还有更科技的

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测盐的测温度的

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度量计 测盐计

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一测你看

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今天我们冯肉肉

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拿了一个测盐计

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一测  一滴汤就能测出

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它的盐度是七是八

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不能超过十

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另外做这些酱味卤味的

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这些菜

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热做冷吃的

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刚开始的味道是要咸一点

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让它凉了以后

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它这咸味会降低

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所以要分三步看味道的

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咸 不咸

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好嘞 那请问二伯

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大爷说的很详细了

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其实我再补充两句

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首先选这个料

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一定要新鲜

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才能调出好的味道来

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第二就是刀工这一块

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尽量让它要整齐

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出来的味道才能一致

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再一个就是投味

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我们要投料这个味道

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比如说 我搁酱油也好

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搁盐也好

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下味精也好下味道也好

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基本就凭经验了

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眼看着搁多少盐差不多了

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比如一斤肉馅

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我搁多少盐

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搁几钱盐

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基本就有个大概齐

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最好的方法就是你倒约

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我把盐约出一斤来

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你直接约出这个数

169
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就扔进去就行了

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有几种调味的

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调味方式

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一种是烹调前加味儿

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有的原料块比较大

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不容易入味

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事先要给它加一些盐

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酱油

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一些调味品

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它得腌制

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还有烹调中加味

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尤其肉它蛋白质丰富

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你过早的放盐

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肉就不烂

183
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还有一个烹调后加味儿

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在最后

185
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就这个菜将要出锅的时候

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我们要定味儿

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缺颜色

188
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补有点颜色缺盐

189
00:07:26,400 --> 00:07:28,120
我们可能还要加一些盐

190
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可能偶然间盐多了一点

191
00:07:30,400 --> 00:07:31,520
你多了一点怎么办

192
00:07:31,560 --> 00:07:33,120
咸了怎么办

193
00:07:33,400 --> 00:07:35,280
我们还要加点糖

194
00:07:36,800 --> 00:07:38,960
让这个味道更加厚重

195
00:07:39,960 --> 00:07:41,520
你看我们很多调味品

196
00:07:41,600 --> 00:07:43,200
上面都有一些克度

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比如说黄酒

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它含酒量一般在百分之十四

199
00:07:50,280 --> 00:07:52,120
就十四度

200
00:07:52,120 --> 00:07:54,240
醋就不同了

201
00:07:54,240 --> 00:07:55,760
有五度的有八度的

202
00:07:55,760 --> 00:07:57,080
还有十三度的

203
00:07:58,040 --> 00:07:59,800
它那度数

204
00:08:00,200 --> 00:08:02,680
就是衡量原材料调味品

205
00:08:02,680 --> 00:08:05,800
它的质地和它的味道

206
00:08:05,800 --> 00:08:07,320
是浓是淡

207
00:08:07,360 --> 00:08:09,960
所以我们在烹调当中

208
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像这种些知识

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是多方面的

210
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希望我们的网友

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在这方面多了解一点

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好

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
入味	flavor penetration
二伯	Er Bai
大爷	Da Ye
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
白醋	white vinegar
师父	master	注意不是"师傅"
米醋	rice vinegar
香味	aroma
黄酒	huangjiu rice wine
冰糖	white rock sugar
老抽	dark soy sauce
蚝油	oyster sauce
香油	sesame oil
干辣椒	dried chili pepper
韭菜	Chinese chive
腌	marinate	仅限烹饪前对食材的腌泡；不是腌腊 (cure)
腌	cure	专指用盐腌制后放干；不是腌泡 (marinate)
调味	season
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) "
刀工	knife skill
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

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``` # https://youtu.be/ri1ovCTCkVI # 标题 # 【国宴大师•虎皮凤爪】虎皮凤爪一招教您起“虎皮”，软嫩脱骨、汁厚入味！怎么辨别咸淡|老饭骨 # State Banquet Master Chef - Tiger Skin Chicken Feet. How to tell saltiness of a dish. # 简介 # 小友们好，大师姐今天带来一道很下饭的虎皮凤爪！ # 虎皮凤爪想要起“虎皮”，其实方法很简单，更有二伯现场为爱徒指点迷津，鸡爪软糯红亮有妙招！ # 最后还有大爷二伯教大家三步辨别咸淡的方法，这下做菜再也用为放多少盐犯愁了！ # Hi everyone, Da Shijie showcases how to cook "Tiger Skin Chicken Feet" today! # There's a simple trick to make the "Tiger Skin". Er Bai gives enlightening feedbacks to his apprentice on the spot. # Finally Da Ye and Er Bai share techniques to tell how salty a dish is. No more worrying about how much salt to put! # 字幕 1 00:00:00,000 --> 00:00:02,200 # 油温七成热 Oil temperature is about 210°C 2 00:00:02,200 --> 00:00:05,560 # 鸡爪子捞在冰水里边激一下 Put chicken feet in ice water to make it shrink a little bit 3 00:00:10,160 --> 00:00:11,320 # 做这个关键 The key to make this dish: 4 00:00:11,320 --> 00:00:14,040 # 咱得在水里边来点麦芽糖 add some maltose 5 00:00:14,040 --> 00:00:16,680 # 为了让它上色 for coloring. 6 00:00:16,680 --> 00:00:19,160 # 把它在水里化开了 Dissolve it completely 7 00:00:19,160 --> 00:00:20,000 # 你可以搁点白醋 You can add some white vinegar 8 00:00:20,000 --> 00:00:21,680 # 炸出来更上色还去腥 for better coloring and to remove the blood smell. 9 00:00:21,680 --> 00:00:24,880 # 咱们听师父的加点米醋 Let's heed master's words and add some rice vinegar 10 00:00:24,880 --> 00:00:29,400 # 师父是关键时候给你指点迷津 You master gives clarifications at the right moment 11 00:00:29,400 --> 00:00:30,200 # 搁醋主要是去腥 Add vinegar to remove the blood smell 12 00:00:30,200 --> 00:00:33,040 # 咱把这温水下锅飞一下水 Warm water. Put the chicken feet in and boil a little bit. 13 00:00:33,040 --> 00:00:34,640 # 凤爪 Chicken feet 14 00:00:34,640 --> 00:00:36,840 # 你看前面那指甲全都剪掉了 You see the nails are all clipped 15 00:00:36,840 --> 00:00:38,320 # 又脏又有味道 They are dirty and smelly 16 00:00:38,320 --> 00:00:39,760 # 这就跟人一样讲卫生 Remain hygienic just like humans do 17 00:00:39,760 --> 00:00:40,480 # 你知道吗 You know? 18 00:00:40,880 --> 00:00:42,320 # 勤剪指甲 Clip nails regularly 19 00:00:42,320 --> 00:00:43,080 # 水开了 The water is boiling 20 00:00:43,080 --> 00:00:44,800 # 开了就可以了 Stop when it's boiling 21 00:00:45,920 --> 00:00:48,080 # 这凤爪够肥的 These chicken feet are quite large 22 00:00:50,400 --> 00:00:53,160 # 大爷您看咱们烧着油了 Da Ye you see we have the oil heated here 23 00:00:53,160 --> 00:00:55,680 # 油温得热一点 We need the oil quite hot 24 00:00:55,680 --> 00:00:58,880 # 您看油温七成热了 You see it's about 210°C 25 00:01:00,720 --> 00:01:03,240 # 把凤爪炸成金黄色 Fry them to golden 26 00:01:03,240 --> 00:01:04,960 # 炸出泡状的就可以了 and bubbles forming on the surface. 27 00:01:04,960 --> 00:01:06,560 # 然后咱们把火关上 Then let's turn off the heat 28 00:01:06,560 --> 00:01:09,880 # 然后把鸡爪子捞在冰水里边 Put chicken feet in ice water 29 00:01:09,880 --> 00:01:14,560 # 激一下一冷一热一激皮更容易发泡 Bubbles will form with immediate hot and cold transition 30 00:01:14,560 --> 00:01:16,760 # 虎皮的感觉就出来了 And we have the "Tiger Skin" looks 31 00:01:16,760 --> 00:01:22,320 # 咱们把这个倒进去得了你就炝锅吧 Let's pour them in a colander. Go heat up the wok. 32 00:01:22,320 --> 00:01:24,240 # 那我这儿倒油了啊 I'll pour the oil 33 00:01:24,240 --> 00:01:26,840 # 你倒你倒虎皮状了 Go head. We have "Tiger Skin" now. 34 00:01:26,840 --> 00:01:31,640 # 咱把葱姜下去辣椒 Let's add green onion, ginger and dried chili peppers 35 00:01:31,640 --> 00:01:34,760 # 把葱姜和辣椒煸出香味来 Bring out the aroma of those ingredients 36 00:01:34,760 --> 00:01:37,920 # 咱们下点蒜蓉辣酱煸炒一下 Let's add some minced garlic hot sauce and stir fry 37 00:01:39,520 --> 00:01:41,080 # 这什么酱柱候酱 What is this sauce? Chu Hou sauce. 38 00:01:41,080 --> 00:01:43,080 # 再下入柱候酱 Then add Chu Hou sauce 39 00:01:47,760 --> 00:01:49,880 # 把水烧开 Bring to a boil 40 00:01:49,880 --> 00:01:54,360 # 咱们把炸好的凤爪放到锅里边 Let's put in the fried chicken feet 41 00:01:57,720 --> 00:02:01,720 # 黄酒酱油 Huangjiu rice wine and soy sauce 42 00:02:01,720 --> 00:02:04,440 # 冰糖老抽 White rock sugar and dark soy sauce 43 00:02:04,440 --> 00:02:05,480 # 你看 Salt (字幕和视频不符) 44 00:02:05,480 --> 00:02:06,160 # 好 Sugar (字幕和视频不符) 45 00:02:07,160 --> 00:02:10,680 # 下入蚝油让它开锅 Add soy sauce and wait it to boil 46 00:02:10,680 --> 00:02:12,080 # 师父您看这个汤也比较红亮了 Master, you see the soup is brightening red. 47 00:02:12,080 --> 00:02:13,560 # 汤也比较红亮了 Master, you see the soup is brightening red. 48 00:02:13,560 --> 00:02:16,720 # 就等它开锅盖盖儿焖上中火 Wait for it boil. Put on a lid and turn to middle heat. 49 00:02:16,720 --> 00:02:18,920 # 中火一干了就行了 Middle hear. Wait till the water is gone. 50 00:02:18,920 --> 00:02:21,280 # 咱们中间打开锅看看 Let's check 51 00:02:21,280 --> 00:02:23,600 # 你看 You see? 52 00:02:23,600 --> 00:02:25,400 # 鸡爪子已经变大了 They have become larger in size 53 00:02:25,400 --> 00:02:27,320 # 炸完以后它的吸汁儿性更强 They absorb the sauce better after frying 54 00:02:27,320 --> 00:02:29,680 # 你看这凤爪上面 You see on their surface 55 00:02:29,680 --> 00:02:32,560 # 都是一层麻点似的皮 there are sesame-like bubbles. 56 00:02:32,560 --> 00:02:35,840 # 这就是刚才咱们炸完了起的气泡 These are the bubbles we had before 57 00:02:35,840 --> 00:02:39,960 # 咱们出锅之前淋点香油 Spray some sesame oil before finished 58 00:02:39,960 --> 00:02:42,040 # 葱姜辣椒都挑出去 Pick out green onion, ginger and dried chili peppers 59 00:02:42,040 --> 00:02:43,480 # 收收汁儿 Thicken the sauce 60 00:02:45,200 --> 00:02:47,200 # 出菜比较亮 Make the final dish pleasing to the eye 61 00:02:49,720 --> 00:02:53,840 # 汤汁粘稠网友喜欢这道菜 Sauce fully absorbed. Fans like this dish. 62 00:02:53,840 --> 00:02:56,360 # 大爷先尝 Da Ye first 63 00:02:56,360 --> 00:02:57,960 # 师父 Master 64 00:02:57,960 --> 00:03:00,240 # 还吃的挺香 Looks delicious 65 00:03:00,240 --> 00:03:01,560 # 怎么样好吃 How is it? Good. 66 00:03:01,760 --> 00:03:03,880 # 软烂入味儿 Soft and well-seasoned 67 00:03:03,880 --> 00:03:05,080 # 二伯尝尝 Now Er Bai 68 00:03:05,080 --> 00:03:08,240 # 斯文老头斯文二伯 Er Bai is a mannerly old man 69 00:03:08,240 --> 00:03:11,400 # 就这干辣椒稍微把干辣椒去一去 If you could use less dried chili peppers, 70 00:03:11,400 --> 00:03:13,160 # 你这菜就特别完美 this dish would be perfect. 71 00:03:13,160 --> 00:03:14,760 # 我就说一个 One thing though 72 00:03:14,760 --> 00:03:15,840 # 这只能叫热菜了 This is a hot dish 73 00:03:15,840 --> 00:03:16,560 # 不能叫凉菜 Not a cold dish 74 00:03:16,960 --> 00:03:18,400 # 大爷说的对为什么呢 Da Ye is right. Why so? 75 00:03:18,400 --> 00:03:20,360 # 凉菜要利索 Cold dish must be refreshing with simple and straightforward flavors 76 00:03:20,360 --> 00:03:23,680 # 因为咱们烧的汁浓味厚 Since our sauce is thick and full of flavors, 77 00:03:23,680 --> 00:03:25,600 # 有点热菜的这种风格 this dish is of a more hot dish style. 78 00:03:25,600 --> 00:03:27,520 # 真正凉菜粤菜里边 Authentic chicken feet cold dish from Cantonese cuisine 79 00:03:27,520 --> 00:03:29,480 # 凤爪特别利索 is very simple and straightforward in flavor. 80 00:03:29,520 --> 00:03:31,720 # 而且酥它那是蒸出来的 It's crispy, because of the steaming process. 81 00:03:31,720 --> 00:03:32,880 # 所以它就爽 So it's refreshing 82 00:03:32,880 --> 00:03:36,000 # 这个凤爪热着吃也可以凉着吃也行 This chicken feet dish can be served hot or cold 83 00:03:36,000 --> 00:03:36,880 # 这菜还真不错 This dish is great 84 00:03:36,880 --> 00:03:37,880 # 大爷再来一块 Da Ye you want one more? 85 00:03:37,880 --> 00:03:39,840 # 再来一块好 One more. OK. 86 00:03:50,160 --> 00:03:52,040 # 咱们有位网友叫岚马 Our fan named "Lan Ma" 87 00:03:52,040 --> 00:03:54,840 # 他想问咸淡是怎么闻出来的 asked how saltiness can be smelled? 88 00:03:55,200 --> 00:03:57,600 # 因为咸淡有时候闻 To smell the saltiness, 89 00:03:58,440 --> 00:03:59,880 # 要分三步 there are 3 steps: 90 00:04:00,360 --> 00:04:02,120 # 第一步是看 The first step is to see 91 00:04:02,120 --> 00:04:05,320 # 我们比如说拌韭菜馅的饺子馅 We can take the Chinese chives dumpling filling for example 92 00:04:05,480 --> 00:04:06,200 # 是吧 OK? 93 00:04:06,200 --> 00:04:08,320 # 肉馅如果够咸了 If the meat is already salty enough, 94 00:04:08,320 --> 00:04:10,240 # 这韭菜放进去 the Chinese chives 95 00:04:10,240 --> 00:04:12,040 # 很快它就塌下来了 will wither and lose water very quickly once put in. 96 00:04:12,320 --> 00:04:13,800 # 就给腌的蔫了 They are salted 97 00:04:14,080 --> 00:04:15,360 # 茴香也是一样 Similar for fennel leaves 98 00:04:15,360 --> 00:04:17,240 # 馅够咸不够咸 How to tell when the filling is salty enough? 99 00:04:17,720 --> 00:04:18,920 # 我们在打馅的时候 We know that when mixing dumpling fillings, 100 00:04:19,040 --> 00:04:21,480 # 肉刚开始松散 the minced meat is initially going to loose up. 101 00:04:21,720 --> 00:04:23,320 # 经过我们打馅的过程当中 Then with more mixing, 102 00:04:23,520 --> 00:04:25,040 # 它变成粘稠了 it will stick together again. 103 00:04:25,080 --> 00:04:26,160 # 有劲儿了 Become thick 104 00:04:26,160 --> 00:04:28,760 # 你看我们在一些菜谱的书里边 As some of the cooking manuals 105 00:04:28,760 --> 00:04:30,520 # 会写到这么一句话 will tell you: 106 00:04:30,840 --> 00:04:33,280 # 将肉馅放各种调味品 mix meat and other seasoning ingredients 107 00:04:33,280 --> 00:04:34,760 # 搅拌上劲 until it becomes thick 108 00:04:35,360 --> 00:04:37,080 # 包括上浆也是 Similar for mixing with starch 109 00:04:37,440 --> 00:04:39,440 # 一上劲就说明它够咸了 Once becoming thick, it's salty enough 110 00:04:39,440 --> 00:04:40,840 # 如果它不够咸 If not salty enough, 111 00:04:40,840 --> 00:04:42,640 # 它就上不了劲儿 it will not stick so well 112 00:04:42,640 --> 00:04:43,880 # 馅儿也是如此 It's the same for fillings 113 00:04:44,640 --> 00:04:46,880 # 第二个是闻 The second step is to smell 114 00:04:46,920 --> 00:04:50,240 # 因为我们放了很多调味品 If we put many seasonings in, 115 00:04:51,000 --> 00:04:53,640 # 一闻馅儿就感觉特别香 we can smell the aroma of the various ingredients. 116 00:04:54,040 --> 00:04:55,560 # 因为你没有盐 Without salt, 117 00:04:55,600 --> 00:04:58,680 # 它的香味也产生不出来 the aroma won't come out. 118 00:04:58,720 --> 00:05:01,440 # 是盐激发出来的香味 It's the salt at work here 119 00:05:02,080 --> 00:05:02,960 # 第三个 The third step is - 120 00:05:03,720 --> 00:05:04,440 # 是搅拌 to beat. 121 00:05:05,080 --> 00:05:05,840 # 有的必要的时候 Sometimes when necessary, 122 00:05:05,840 --> 00:05:06,880 # 我们还要品尝 we need to taste. 123 00:05:07,560 --> 00:05:09,240 # 看有了闻有了 We see and smell 124 00:05:09,520 --> 00:05:10,760 # 然后最后 And finally, 125 00:05:11,240 --> 00:05:13,160 # 用我们的口腔和舌尖 we taste with our mouth and tongue to 126 00:05:13,160 --> 00:05:14,760 # 来品尝菜咸与不咸 taste the saltiness. 127 00:05:15,160 --> 00:05:16,480 # 比如说做一些酱汤 For example, to taste when making sauce soups 128 00:05:17,160 --> 00:05:18,040 # 卤肉 and braised meat. 129 00:05:18,320 --> 00:05:20,160 # 现在还有更科技的 Now we have more advanced tools 130 00:05:20,320 --> 00:05:22,080 # 测盐的测温度的 that detect saltiness and temperature. 131 00:05:22,080 --> 00:05:26,000 # 度量计测盐计 Cooking thermometer and salt meter 132 00:05:26,000 --> 00:05:27,480 # 一测你看 Just one test 133 00:05:27,680 --> 00:05:29,400 # 今天我们冯肉肉 Today "Feng Rourou" 134 00:05:29,400 --> 00:05:30,840 # 拿了一个测盐计 brings a salt meter. 135 00:05:30,840 --> 00:05:34,720 # 一测一滴汤就能测出 One test, with one drop of soup, can 136 00:05:34,920 --> 00:05:37,360 # 它的盐度是七是八 tell the saltiness is at around 7 or 8. 137 00:05:37,360 --> 00:05:39,520 # 不能超过十 Must be no more than 10 138 00:05:39,520 --> 00:05:42,520 # 另外做这些酱味卤味的 In addition, for braised food, 139 00:05:42,840 --> 00:05:43,440 # 这些菜 which 140 00:05:44,560 --> 00:05:46,000 # 热做冷吃的 are cooked hot and served cold, 141 00:05:46,760 --> 00:05:48,520 # 刚开始的味道是要咸一点 they should be a little bit saltier initially. 142 00:05:48,520 --> 00:05:50,200 # 让它凉了以后 Once cool down, 143 00:05:50,360 --> 00:05:51,600 # 它这咸味会降低 the saltiness will decrease. 144 00:05:51,600 --> 00:05:54,880 # 所以要分三步看味道的 So we need 3 steps to see 145 00:05:54,880 --> 00:05:56,800 # 咸不咸 the saltiness of a dish. 146 00:05:56,800 --> 00:05:59,240 # 好嘞那请问二伯 OK. Now same question for Er Bai. 147 00:05:59,240 --> 00:06:00,960 # 大爷说的很详细了 Da Ye has made it quite clear 148 00:06:00,960 --> 00:06:03,360 # 其实我再补充两句 I want to offer some additional comments 149 00:06:03,560 --> 00:06:06,040 # 首先选这个料 First of all the material 150 00:06:06,280 --> 00:06:08,520 # 一定要新鲜 must be fresh, 151 00:06:08,680 --> 00:06:10,200 # 才能调出好的味道来 for the best flavors. 152 00:06:10,200 --> 00:06:14,800 # 第二就是刀工这一块 Second, knife skills are important 153 00:06:14,800 --> 00:06:16,320 # 尽量让它要整齐 Try to make everything uniform 154 00:06:16,680 --> 00:06:20,240 # 出来的味道才能一致 so that the flavor is the uniform as well. 155 00:06:20,280 --> 00:06:21,560 # 再一个就是投味 The next thing is the right amount of seasoning 156 00:06:21,880 --> 00:06:23,200 # 我们要投料这个味道 for the flavor we want to achieve. 157 00:06:23,200 --> 00:06:25,240 # 比如说我搁酱油也好 Either I want to add soy sauce, 158 00:06:25,520 --> 00:06:27,280 # 搁盐也好 salt, 159 00:06:27,280 --> 00:06:29,680 # 下味精也好下味道也好 or MSG, 160 00:06:29,680 --> 00:06:31,240 # 基本就凭经验了 the amount of each is totally based on experiences. 161 00:06:31,240 --> 00:06:33,360 # 眼看着搁多少盐差不多了 The amount of salt to put is totally by eyeball 162 00:06:34,120 --> 00:06:35,120 # 比如一斤肉馅 For example, 0.5kg minced meat 163 00:06:35,120 --> 00:06:36,360 # 我搁多少盐 requires how much salt? 164 00:06:36,600 --> 00:06:37,600 # 搁几钱盐 How many grams of salt? 165 00:06:37,600 --> 00:06:39,640 # 基本就有个大概齐 You should have a rough idea about that 166 00:06:39,720 --> 00:06:41,680 # 最好的方法就是你倒约 The best method is to pour it out 167 00:06:42,880 --> 00:06:44,560 # 我把盐约出一斤来 I pour out about 0.5kg of salt, 168 00:06:44,560 --> 00:06:45,640 # 你直接约出这个数 with some rough measurement, 169 00:06:45,640 --> 00:06:47,000 # 就扔进去就行了 and then just add it in. 170 00:06:47,200 --> 00:06:49,000 # 有几种调味的 There are several 171 00:06:49,120 --> 00:06:49,880 # 调味方式 seasoning order. 172 00:06:49,920 --> 00:06:53,320 # 一种是烹调前加味儿 One is to season before cooking 173 00:06:54,680 --> 00:06:56,880 # 有的原料块比较大 Some material comes in large chunks 174 00:06:56,880 --> 00:06:58,200 # 不容易入味 They are difficult to season well 175 00:06:59,440 --> 00:07:01,080 # 事先要给它加一些盐 So add some salt initially, 176 00:07:01,280 --> 00:07:01,800 # 酱油 with some soy sauce, 177 00:07:02,600 --> 00:07:03,640 # 一些调味品 and other seasoning ingredients. 178 00:07:03,800 --> 00:07:04,600 # 它得腌制 To marinate first 179 00:07:04,600 --> 00:07:06,760 # 还有烹调中加味 Also we can season in the middle of cooking. 180 00:07:07,080 --> 00:07:10,440 # 尤其肉它蛋白质丰富 This is especially true for cooking meat, which is rich in protein. 181 00:07:10,760 --> 00:07:12,320 # 你过早的放盐 If you add salt too early, 182 00:07:12,920 --> 00:07:14,800 # 肉就不烂 the meat won't be easy to chew. 183 00:07:14,800 --> 00:07:17,080 # 还有一个烹调后加味儿 And lastly to season after cooking 184 00:07:18,080 --> 00:07:19,440 # 在最后 At the very last 185 00:07:19,640 --> 00:07:21,440 # 就这个菜将要出锅的时候 Right before the dish is served 186 00:07:21,440 --> 00:07:23,280 # 我们要定味儿 We want to preserve the final flavor 187 00:07:23,280 --> 00:07:24,160 # 缺颜色 Not enough coloring? 188 00:07:24,160 --> 00:07:26,280 # 补有点颜色缺盐 Add some coloring. Not enough salt? 189 00:07:26,400 --> 00:07:28,120 # 我们可能还要加一些盐 We may need to add some salt 190 00:07:28,200 --> 00:07:30,360 # 可能偶然间盐多了一点 Probably we add a little bit too much salt 191 00:07:30,400 --> 00:07:31,520 # 你多了一点怎么办 What now? 192 00:07:31,560 --> 00:07:33,120 # 咸了怎么办 What if it's too salty? 193 00:07:33,400 --> 00:07:35,280 # 我们还要加点糖 We'd want to add some sugar 194 00:07:36,800 --> 00:07:38,960 # 让这个味道更加厚重 to make the real flavor more subtle. 195 00:07:39,960 --> 00:07:41,520 # 你看我们很多调味品 You see many seasoning ingredients 196 00:07:41,600 --> 00:07:43,200 # 上面都有一些克度 have measurements. 197 00:07:43,720 --> 00:07:45,600 # 比如说黄酒 For example, huangjiu rice wine 198 00:07:45,720 --> 00:07:49,400 # 它含酒量一般在百分之十四 contains about 14% of alcohol. 199 00:07:50,280 --> 00:07:52,120 # 就十四度 14% 200 00:07:52,120 --> 00:07:54,240 # 醋就不同了 Vinegar is different 201 00:07:54,240 --> 00:07:55,760 # 有五度的有八度的 It may contain 5% acetic acid or 8% 202 00:07:55,760 --> 00:07:57,080 # 还有十三度的 Or even 13% 203 00:07:58,040 --> 00:07:59,800 # 它那度数 That measurement 204 00:08:00,200 --> 00:08:02,680 # 就是衡量原材料调味品 can determine how much origin material is used. 205 00:08:02,680 --> 00:08:05,800 # 它的质地和它的味道 Also the texture and flavor 206 00:08:05,800 --> 00:08:07,320 # 是浓是淡 to be thick or thin. 207 00:08:07,360 --> 00:08:09,960 # 所以我们在烹调当中 So some cooking 208 00:08:09,960 --> 00:08:11,680 # 像这种些知识 knowledges like these 209 00:08:11,920 --> 00:08:12,960 # 是多方面的 are not very straightforward. 210 00:08:13,160 --> 00:08:14,040 # 希望我们的网友 Hope our fans can 211 00:08:14,360 --> 00:08:16,880 # 在这方面多了解一点 learn a little bit more on these. 212 00:08:17,240 --> 00:08:18,480 # 好 OK! ```

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[老饭骨] 虎皮凤爪 - https://youtu.be/ri1ovCTCkVI #1505

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