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【国宴大师•回锅肉】一招教你炒出有“灯盏窝”的家常回锅肉！这个味道才最巴适！传统菜品是什么？ |老饭骨

简介
小友们好，今天老饭骨为大家带来一道家常炒菜——回锅肉！
回锅肉家家都会做，家家做出来的味道都不同。
要想回锅肉炒出“灯盏窝”，这里头可有点门道！这次大爷的四川徒弟杨兵，将带给大家最详细的四川回锅肉做法。
成菜颜色漂亮，刀工精细，咸淡适宜，两个字，巴适！ ！
片尾带给大家大爷二伯对传统菜品的定义，传承不守旧，创新不忘本！

字幕
1
00:00:00,000 --> 00:00:01,760
家家户户都会做

2
00:00:01,760 --> 00:00:03,320
家户户做法还不一样

3
00:00:03,320 --> 00:00:04,440
它有很多细节

4
00:00:04,440 --> 00:00:06,560
你要真正能把它做好 不容易

5
00:00:06,560 --> 00:00:10,040
啥子菜嘞 我看一下我猜一下

6
00:00:10,040 --> 00:00:13,840
这个是个坐板肉 有郫县豆瓣 哦

7
00:00:13,840 --> 00:00:15,240
回锅肉

8
00:00:15,240 --> 00:00:18,280

9
00:00:18,280 --> 00:00:21,680
我今天选的是地道 传统 正宗的

10
00:00:21,680 --> 00:00:23,600
回锅肉做的 后臀尖

11
00:00:23,600 --> 00:00:25,240
它的后臀尖有个特点

12
00:00:25,240 --> 00:00:28,240
肥的比较多 瘦的比较结实

13
00:00:28,240 --> 00:00:29,480
现在很多人就用

14
00:00:29,480 --> 00:00:31,400
五花肉去做回锅肉 也可以

15
00:00:31,400 --> 00:00:34,120
它是肥瘦相间 口感也还好

16
00:00:34,120 --> 00:00:35,240
但是我们比较传统的

17
00:00:35,240 --> 00:00:37,000
还真的是后臀尖

18
00:00:37,000 --> 00:00:39,760
这叫坐板肉 猪屁股蛋儿那块肉

19
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把锅烧热了

20
00:00:41,920 --> 00:00:44,720
然后现在把这个呲一下

21
00:00:44,720 --> 00:00:47,120
这个锅温度还是不要特别高了

22
00:00:47,120 --> 00:00:50,880
呲一下之后不扒锅

23
00:00:50,880 --> 00:00:54,800
但是同时又把上面的猪毛都呲掉了

24
00:00:54,800 --> 00:00:55,400
然后这个时候

25
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稍微把它改一改刀

26
00:00:56,640 --> 00:01:00,560
把它切的规整一点 也不要切的太小

27
00:01:00,560 --> 00:01:02,280
这个一定要用凉水下锅

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葱段 姜片 花雕酒

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（开锅）煮十分钟

30
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到二十分钟时间就可以了

31
00:01:08,480 --> 00:01:10,760
要煮到这个肉有点溏心

32
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有点溏心有点硬

33
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这样的话待会煮出来肉是脆脆的

34
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一切一煸它就卷起来了 灯盏窝

35
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千万不要用冻肉 冻肉肉发死

36
00:01:20,560 --> 00:01:22,640
回锅肉正宗的就是蒜苗

37
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我们这么拍一拍 拍松

38
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斜刀切 入味这么着

39
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一个是入味

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待会炒的时候它能散开

41
00:01:30,960 --> 00:01:34,400
然后叶子也是 叶子也很关键

42
00:01:34,400 --> 00:01:36,760
这样的蒜苗炒的回锅肉才香

43
00:01:37,640 --> 00:01:40,040
每家每户做的不一样

44
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今天我还加了一个

45
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二荆条

46
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中间切开就好了

47
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家庭里面的切法

48
00:01:46,120 --> 00:01:48,000
我再配个颜色好不好

49
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红的（小米辣）漂亮

50
00:01:49,880 --> 00:01:52,360
现在开锅了 把这血沫给它打了

51
00:01:52,360 --> 00:01:53,880
这血沫不打的话

52
00:01:53,880 --> 00:01:55,440
待会就贴在肉上 脏

53
00:01:55,440 --> 00:01:57,760
花椒放一点

54
00:01:57,760 --> 00:01:58,960
这个时候放

55
00:01:58,960 --> 00:02:02,280
如果（早放）打血沫就打走了

56
00:02:02,280 --> 00:02:04,440
加花椒是去腥增香

57
00:02:04,440 --> 00:02:06,640
杨兵 肉好了没 好了

58
00:02:06,640 --> 00:02:08,800
煮了大概有二十多分钟

59
00:02:08,800 --> 00:02:10,600
筷子刚好插的进去

60
00:02:10,600 --> 00:02:14,120
拉出来之后有一点点的血沫出来

61
00:02:14,120 --> 00:02:17,080
就煮到它的溏心 九成熟

62
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稍微晾一晾 这时候脆的 有弹性

63
00:02:20,120 --> 00:02:22,560
现在是皮往我这个方向去切

64
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如果你待会炒要打卷的话

65
00:02:24,320 --> 00:02:25,640
千万不能斜着切

66
00:02:25,640 --> 00:02:27,600
你觉得要把它切大一点点 就不行了

67
00:02:27,600 --> 00:02:30,400
就正常正着切 又不能太厚

68
00:02:30,400 --> 00:02:32,880

69
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你看这就是溏心

70
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里面有一点点的不熟

71
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没这溏心就不好吃 而且还不容易卷

72
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够一份了吧

73
00:02:39,840 --> 00:02:41,520
这个时候放点油

74
00:02:41,520 --> 00:02:44,000
不要让它太高的温度 放肉

75
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卷了卷了

76
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灯盏窝起来了

77
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这个时候放点姜蒜片子

78
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豆瓣酱来它一勺 放在这中间

79
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中间的温度比较高

80
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豆瓣酱一定要通过油的高温

81
00:02:58,040 --> 00:02:59,640
去把它煸透了

82
00:02:59,640 --> 00:03:03,200
灯盏窝打卷了吧 颜色出来之后

83
00:03:03,200 --> 00:03:05,200
直接放点干豆豉就好了

84
00:03:07,720 --> 00:03:10,080
香味出来之后放一点甜面酱

85
00:03:10,080 --> 00:03:13,400
这个非常关键甜面酱

86
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不搁它不出这酱香味

87
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刚才不是咱们有辣椒吗

88
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辣椒要先下 四川的二荆条

89
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稍微把辣椒的味道刚好闻出来之后

90
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放蒜苗的梗 它不是偏厚吗

91
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煸炒一下 蒜苗放完之后

92
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放一点白糖 非常非常关键

93
00:03:36,960 --> 00:03:39,200

94
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然后放一点点的味精 味精适量

95
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来一点酱油

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这个烹酱油也很关键

97
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是师父教我的

98
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酱油和醋一定要烹是吧

99
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烹了香

100
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回锅肉香喷喷的出锅啦

101
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又香又好吃的回锅肉 好看

102
00:04:02,480 --> 00:04:03,760
回锅肉这么一炒

103
00:04:03,760 --> 00:04:06,800
花花绿绿的漂亮哦 非常漂亮

104
00:04:06,800 --> 00:04:10,560

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好吃

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怎么样 这回锅肉做的地道

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安逸

108
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咸淡正合适

109
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肉炒的跟灯盏似的

110
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牛

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我说一下

112
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这个回锅肉 颜色漂亮

113
00:04:27,920 --> 00:04:29,160

114
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刀工精细

115
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炒的菜巴巴适适

116
00:04:34,280 --> 00:04:37,920
这个味道非常安逸

117
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杨兵 给你一个赞

118
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给你两个赞

119
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三个赞 谢谢干爹

120
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下次再来一个 要得

121
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一会可以吃饭了

122
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好香哦

123
00:00:00,040 --> 00:00:01,920

124
00:04:57,320 --> 00:04:58,840
想请大爷二伯多分享一些

125
00:04:58,840 --> 00:05:00,920
对传统菜品的定义概念

126
00:05:00,920 --> 00:05:02,040
现在的菜品太多

127
00:05:02,040 --> 00:05:03,120
没有传统概念了

128
00:05:03,120 --> 00:05:04,120
越来越偏

129
00:05:04,120 --> 00:05:05,960
我觉得这个网友提的（问题）也非常专业

130
00:05:05,960 --> 00:05:08,120
就是他一眼能看出问题

131
00:05:08,120 --> 00:05:10,520
我们 跟大爷参加工作

132
00:05:10,520 --> 00:05:12,720
三四十年的光阴了 那时候菜

133
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包括我们的站姿

134
00:05:14,600 --> 00:05:18,040
包括我们从刀工的处理

135
00:05:18,040 --> 00:05:19,880
到最后菜给成形

136
00:05:19,880 --> 00:05:23,520
一招一式严格按照师父这种规矩去做

137
00:05:23,520 --> 00:05:24,440
就是切葱

138
00:05:24,440 --> 00:05:25,600
现在的宫保鸡丁

139
00:05:25,600 --> 00:05:27,120
你看外边全是葱轱辘

140
00:05:27,120 --> 00:05:28,400
过去是不允许的

141
00:05:28,400 --> 00:05:28,960
大爷知道

142
00:05:28,960 --> 00:05:29,720
都得劈开了

143
00:05:29,720 --> 00:05:31,280
我跟大爷做老饭骨一年多

144
00:05:31,280 --> 00:05:32,520
到今天 有生之年

145
00:05:32,520 --> 00:05:35,560
把我们四十多年的所学的这些东西

146
00:05:35,560 --> 00:05:37,840
老师父传承的这些东西

147
00:05:37,840 --> 00:05:39,160
结合师父教的

148
00:05:39,160 --> 00:05:40,520
结合我们自己的经验

149
00:05:40,520 --> 00:05:41,840
尽可能的

150
00:05:41,840 --> 00:05:44,640
我们把传承的好的这种技艺

151
00:05:44,640 --> 00:05:46,640
做事 做得规规矩矩的

152
00:05:46,640 --> 00:05:47,520
给传承下来

153
00:05:47,520 --> 00:05:49,040
我们五千年的饮食文化

154
00:05:49,040 --> 00:05:50,000
走到今天

155
00:05:50,000 --> 00:05:52,440
我不希望在我们这代人身上去断送了

156
00:05:52,440 --> 00:05:54,320
对丢的太多了 不行

157
00:05:54,320 --> 00:05:56,200
现在餐饮是个乱象

158
00:05:56,200 --> 00:05:56,960
从学校

159
00:05:56,960 --> 00:05:59,840
他完全不是按照过去师父教出

160
00:05:59,840 --> 00:06:01,800
基本原理基本功去传承

161
00:06:01,800 --> 00:06:03,360
一上来就是摆盘

162
00:06:03,360 --> 00:06:04,720
其实你摆盘摆不好

163
00:06:04,720 --> 00:06:06,800
完全按照西餐挺大的一盘

164
00:06:06,800 --> 00:06:08,680
你看没什么东西是吧

165
00:06:08,680 --> 00:06:09,640
中不中西不西

166
00:06:09,640 --> 00:06:11,680
其实把我们的文化给糟蹋了

167
00:06:11,680 --> 00:06:13,680
所以说真是一个可悲的事

168
00:06:13,680 --> 00:06:15,160
你比如说拆烩鲢鱼头

169
00:06:15,160 --> 00:06:17,200
大爷就完全按照过去

170
00:06:17,200 --> 00:06:18,600
他的师父那种手法

171
00:06:18,600 --> 00:06:21,920
传承下来在基础上有所创新

172
00:06:21,920 --> 00:06:24,040
但是这创新它是有根基的

173
00:06:24,040 --> 00:06:25,880
是两方面菜的结合

174
00:06:25,880 --> 00:06:26,920
这种创新

175
00:06:26,920 --> 00:06:29,040
他又符合川菜这个特点

176
00:06:29,040 --> 00:06:30,080
我们要做

177
00:06:30,080 --> 00:06:31,800
我们就老老实实的

178
00:06:31,800 --> 00:06:33,040
我们不会做的

179
00:06:33,040 --> 00:06:34,920
我们绝对不会误导别人

180
00:06:34,920 --> 00:06:36,720
这是老饭骨的宗旨

181
00:06:36,720 --> 00:06:37,800
第一我们是传承

182
00:06:37,800 --> 00:06:39,360
第二我们是良心

183
00:06:39,360 --> 00:06:41,360
第三是责任

184
00:06:41,360 --> 00:06:44,160
第四我们要求有好的品质

185
00:06:44,160 --> 00:06:46,200
所以说您刚才今天

186
00:06:46,200 --> 00:06:48,760
给到咱们传统菜品的定义概念

187
00:06:48,760 --> 00:06:50,600
首先有一个关键词就是要规矩

188
00:06:50,600 --> 00:06:52,200
对  好

189
00:06:52,200 --> 00:06:54,320
不管专业厨师和网友

190
00:06:54,320 --> 00:06:55,960
爱好美食的

191
00:06:55,960 --> 00:06:56,680
擅做美食的

192
00:06:56,680 --> 00:06:59,440
从专业术语角度说

193
00:06:59,440 --> 00:07:01,360
一来应聘 家常菜

194
00:07:01,360 --> 00:07:03,600
其实我们真正的专业厨师

195
00:07:03,600 --> 00:07:05,680
还要从一个菜系学习

196
00:07:05,680 --> 00:07:07,160
比如我喜欢川菜

197
00:07:07,160 --> 00:07:08,200
粤菜

198
00:07:08,200 --> 00:07:08,880
淮扬菜

199
00:07:08,880 --> 00:07:09,520
鲁菜

200
00:07:09,520 --> 00:07:11,280
一定要从一个菜系学习

201
00:07:11,280 --> 00:07:12,840
然后旁通

202
00:07:12,840 --> 00:07:14,560
学习一些其它菜系

203
00:07:14,560 --> 00:07:16,800
这样自己就有一个

204
00:07:16,800 --> 00:07:19,880
最基本的本菜系的功底

205
00:07:19,880 --> 00:07:22,000
然后把它学精学透

206
00:07:22,000 --> 00:07:24,520
有必要 有时间到当地

207
00:07:24,520 --> 00:07:26,480
要考察当地的风土人情

208
00:07:26,480 --> 00:07:28,520
和人家那边的特产

209
00:07:28,520 --> 00:07:30,880
还要了解人家生活习惯

210
00:07:30,880 --> 00:07:32,240
一些口味

211
00:07:32,240 --> 00:07:34,200
因为现在地方的口味

212
00:07:34,200 --> 00:07:35,480
也是不断的变化

213
00:07:35,480 --> 00:07:38,800
所以他们要有一个定位 很多菜

214
00:07:38,800 --> 00:07:41,480
我和二伯在做菜的某一环节

215
00:07:41,480 --> 00:07:43,080
它是有根据的

216
00:07:43,080 --> 00:07:44,080
以前的麻婆豆腐

217
00:07:44,080 --> 00:07:45,000
就是搁牛肉的

218
00:07:45,000 --> 00:07:47,040
牛肉末

219
00:07:47,040 --> 00:07:48,680
有的单位可能为了

220
00:07:48,680 --> 00:07:52,040
（嫌）牛肉贵改成猪肉了

221
00:07:52,040 --> 00:07:53,440
如果像这样改的话

222
00:07:53,440 --> 00:07:56,360
到一代人 就十二年以后

223
00:07:56,360 --> 00:07:57,440
十年以上的

224
00:07:57,440 --> 00:07:58,840
都会影响一批人

225
00:07:58,840 --> 00:08:00,880
从这他就认识到 麻婆豆腐

226
00:08:00,880 --> 00:08:02,480
可能以后就是猪肉

227
00:08:02,480 --> 00:08:04,240
跟牛肉没关系

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00:08:04,240 --> 00:08:07,000
做菜当中你看有的专业厨师

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他那个不叫宫保鸡丁

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他只能叫炒三丁炒四丁

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但是他搁点辣椒

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搁点土豆

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搁点胡萝卜

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搁点鸡丁

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他就叫宫保鸡丁

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所以像这种误导

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会影响一大批人

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所以说传承一定要有根据

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有些它一传200年300年

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一直流传到现在经久不衰

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那就是经过几代人的这种守旧

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守着传承不守旧

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创新不忘本

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好嘞

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
大爷	Da Ye
徒弟	disciple	指已经出师的徒弟
徒弟	apprentice	指学徒，尚未出师的徒弟
刀工	knife skill
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) "
二伯	Er Bai
五花肉	pork belly
锅烧热	heat up the wok
花雕	"Huadiao" rice wine
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
蒜苗	garlic sprouts
斜刀切	slant-cut
入味	flavor penetration
二荆条	"Erjingtiao" chili pepper
小米辣	"Xiaomila" chili pepper
血沫	scum	指肉类焯水煮出来的浮沫，通常要去除掉
花椒	Sichuan peppercorn
豆瓣酱	doubanjiang
豆豉	"Douchi" fermented soybeans
香味	aroma
甜面酱	"Tian Mian Jiang" sweet bean paste
师父	master	注意不是"师傅"
家常菜	homestyle dish	不要使用 homely. Homely 在美式英语指 unattractive
麻婆豆腐	Mapo Tofu
猪肉	pork
土豆	potato

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``` # https://youtu.be/kvLep5XDwcE # 标题（标题翻译过长，请将其精简到 100 字符内） # 【国宴大师•回锅肉】一招教你炒出有“灯盏窝”的家常回锅肉！这个味道才最巴适！传统菜品是什么？ |老饭骨 # [State Banquet Master Chef • Huiguorou (Twice cooked pork)] Teaching you a trick to make Huiguorou with curly pork, this is the best flavour! What are traditional dishes? | Laofangu # |--------------------------- title should not be longer than this line ----------------------------| # 简介 # 小友们好，今天老饭骨为大家带来一道家常炒菜——回锅肉！ # 回锅肉家家都会做，家家做出来的味道都不同。 # 要想回锅肉炒出“灯盏窝”，这里头可有点门道！这次大爷的四川徒弟杨兵，将带给大家最详细的四川回锅肉做法。 # 成菜颜色漂亮，刀工精细，咸淡适宜，两个字，巴适！！ # 片尾带给大家大爷二伯对传统菜品的定义，传承不守旧，创新不忘本！ # Hello everyone, today we are bringing you a homestyle dish – Huiguorou (Twice cooked pork) # This dish can be found in every home and varies slightly in families. # To create a curled “Deng Zhan Wo”, there are some tricks! This time Da Ye’s disciple Yang Bing will show you all how to cook the most detailed Sichuan style Huiguorou. # This dish is appealing in its colour, fine knifework and balanced in flavour, only two words can describe this, Ba Shi ! (Very good) # At the end of this video Da Ye and Er Bai will talk about their definition for traditional dishes, inherit without fogyism, innovate with tradition in mind! # 字幕 1 00:00:00,000 --> 00:00:01,760 # 家家户户都会做 Every household knows how to cook this dish 2 00:00:01,760 --> 00:00:03,320 # 家户户做法还不一样 Yet everyone cooks it differently 3 00:00:03,320 --> 00:00:04,440 # 它有很多细节 A lot of detail goes into this 4 00:00:04,440 --> 00:00:06,560 # 你要真正能把它做好不容易 It’s not easy to cook it really well 5 00:00:06,560 --> 00:00:10,040 # 啥子菜嘞我看一下我猜一下 What dish is this, let me take a guess 6 00:00:10,040 --> 00:00:13,840 # 这个是个坐板肉有郫县豆瓣哦 This is a cut from the gluteal area and Pixian bean paste, oh I know! 7 00:00:13,840 --> 00:00:15,240 # 回锅肉 Huiguorou! 8 00:00:15,240 --> 00:00:18,280 9 00:00:18,280 --> 00:00:21,680 # 我今天选的是地道传统正宗的 Today I’ve chosen the most authentic and traditional 10 00:00:21,680 --> 00:00:23,600 # 回锅肉做的后臀尖 Huiguorou cooked with a gluteal cut of port 11 00:00:23,600 --> 00:00:25,240 # 它的后臀尖有个特点 One characteristic about gluteal cut 12 00:00:25,240 --> 00:00:28,240 # 肥的比较多瘦的比较结实 It has more fat portion with burly lean portion 13 00:00:28,240 --> 00:00:29,480 # 现在很多人就用 Nowadays many would use 14 00:00:29,480 --> 00:00:31,400 # 五花肉去做回锅肉也可以 Pork belly to cook Huiguorou, that works too 15 00:00:31,400 --> 00:00:34,120 # 它是肥瘦相间口感也还好 It has interlaced fat and lean portion with alright texture 16 00:00:34,120 --> 00:00:35,240 # 但是我们比较传统的 But our version is more traditional 17 00:00:35,240 --> 00:00:37,000 # 还真的是后臀尖 It's really the tip of the hip 18 00:00:37,000 --> 00:00:39,760 # 这叫坐板肉猪屁股蛋儿那块肉 This is called Zuo ban meat, pork hip meat 19 00:00:39,760 --> 00:00:41,920 # 把锅烧热了 Heat the wok 20 00:00:41,920 --> 00:00:44,720 # 然后现在把这个呲一下 Now singe this a bit 21 00:00:44,720 --> 00:00:47,120 # 这个锅温度还是不要特别高了 The temperature of this wok shouldn't be too high 22 00:00:47,120 --> 00:00:50,880 # 呲一下之后不扒锅 After singeing the pork the wok becomes non stick 23 00:00:50,880 --> 00:00:54,800 # 但是同时又把上面的猪毛都呲掉了 And at the same time the pig hair on it was singed off 24 00:00:54,800 --> 00:00:55,400 # 然后这个时候 Then this time 25 00:00:55,400 --> 00:00:56,640 # 稍微把它改一改刀 Change it slightly 26 00:00:56,640 --> 00:01:00,560 # 把它切的规整一点也不要切的太小 Cut it into a smaller size and don’t cut it too small 27 00:01:00,560 --> 00:01:02,280 # 这个一定要用凉水下锅 You must use a pot of cold water for this 28 00:01:02,280 --> 00:01:05,240 # 葱段姜片花雕酒 Scallion, sliced ginger, Huadiao wine 29 00:01:05,240 --> 00:01:06,560 # （开锅）煮十分钟 (Boiling) Cook for ten minutes 30 00:01:06,560 --> 00:01:08,480 # 到二十分钟时间就可以了 31 00:01:08,480 --> 00:01:10,760 # 要煮到这个肉有点溏心 It will be fine in twenty minutes 32 00:01:10,760 --> 00:01:13,760 # 有点溏心有点硬 To cook until this meat is a little firm 33 00:01:13,760 --> 00:01:15,480 # 这样的话待会煮出来肉是脆脆的 That way the meat is crispy once cooked 34 00:01:15,480 --> 00:01:17,920 # 一切一煸它就卷起来了灯盏窝 It rolls up as soon as everything is stirred up, becomes dengzhanwo 35 00:01:17,920 --> 00:01:20,560 # 千万不要用冻肉冻肉肉发死 Never use frozen meat 36 00:01:20,560 --> 00:01:22,640 # 回锅肉正宗的就是蒜苗 The authentic twice-cooked pork is garlic sprouts 37 00:01:22,640 --> 00:01:26,160 # 我们这么拍一拍拍松 Let's take a squash like this 38 00:01:26,160 --> 00:01:28,440 # 斜刀切入味这么着 Cut it in an angle, this helps the flavour to get in 39 00:01:28,440 --> 00:01:29,080 # 一个是入味 For one it helps the flavour to get in 40 00:01:29,080 --> 00:01:30,960 # 待会炒的时候它能散开 Another purpose it so that it disperse when cooked 41 00:01:30,960 --> 00:01:34,400 # 然后叶子也是叶子也很关键 The leaves are also the key 42 00:01:34,400 --> 00:01:36,760 # 这样的蒜苗炒的回锅肉才香 The twice-cooked pork fried with garlic sprouts is fragrant 43 00:01:37,640 --> 00:01:40,040 # 每家每户做的不一样 Every household does it differently 44 00:01:40,040 --> 00:01:42,120 # 今天我还加了一个 I also added one today 45 00:01:42,120 --> 00:01:42,960 # 二荆条 Er Jin Tiao chilli 46 00:01:42,960 --> 00:01:44,560 # 中间切开就好了 Just cut in the middle 47 00:01:44,560 --> 00:01:46,120 # 家庭里面的切法 How to cut in the family style 48 00:01:46,120 --> 00:01:48,000 # 我再配个颜色好不好 Let me add another colour what do you say 49 00:01:48,000 --> 00:01:49,880 # 红的（小米辣）漂亮 Red (spicy millet), beautiful 50 00:01:49,880 --> 00:01:52,360 # 现在开锅了把这血沫给它打了 Now it's boiling, scoop out the blood foam 51 00:01:52,360 --> 00:01:53,880 # 这血沫不打的话 If you don't remove the blood, 52 00:01:53,880 --> 00:01:55,440 # 待会就贴在肉上脏 It sticks on the meat later, dirty 53 00:01:55,440 --> 00:01:57,760 # 花椒放一点 Put a little Sichuan pepper 54 00:01:57,760 --> 00:01:58,960 # 这个时候放 Put it in at this time 55 00:01:58,960 --> 00:02:02,280 # 如果（早放）打血沫就打走了 If (put it in early) the pepper will be taken away 56 00:02:02,280 --> 00:02:04,440 # 加花椒是去腥增香 Adding pepper is to remove porky smell and enhance fragrance 57 00:02:04,440 --> 00:02:06,640 # 杨兵肉好了没好了 Yang bing is the pork ready? Yes it is 58 00:02:06,640 --> 00:02:08,800 # 煮了大概有二十多分钟 Cooked for about 20 minutes 59 00:02:08,800 --> 00:02:10,600 # 筷子刚好插的进去 The chopsticks can easily poke in 60 00:02:10,600 --> 00:02:14,120 # 拉出来之后有一点点的血沫出来 A little bit of blood came out after pulling it out 61 00:02:14,120 --> 00:02:17,080 # 就煮到它的溏心九成熟 Just boil it until it’s tender on the inside 62 00:02:17,080 --> 00:02:20,120 # 稍微晾一晾这时候脆的有弹性 Let it dry for a while, then it's crispy and elastic 63 00:02:20,120 --> 00:02:22,560 # 现在是皮往我这个方向去切 Now I cut the skin in my direction 64 00:02:22,560 --> 00:02:24,320 # 如果你待会炒要打卷的话 If you want to stir-fry later and come out curly 65 00:02:24,320 --> 00:02:25,640 # 千万不能斜着切 Never cut diagonally 66 00:02:25,640 --> 00:02:27,600 # 你觉得要把它切大一点点就不行了 You think it won’t work if you cut it a little bit bigger 67 00:02:27,600 --> 00:02:30,400 # 就正常正着切又不能太厚 It's normal and straight and not too thick 68 00:02:30,400 --> 00:02:32,880 69 00:02:32,880 --> 00:02:34,200 # 你看这就是溏心 You see, this is the tender inside 70 00:02:34,200 --> 00:02:35,560 # 里面有一点点的不熟 A little bit uncooked on the inside 71 00:02:35,560 --> 00:02:38,240 # 没这溏心就不好吃而且还不容易卷 It doesn’t taste good without this and won’t curl up 72 00:02:38,240 --> 00:02:39,840 # 够一份了吧 Enough for one dish 73 00:02:39,840 --> 00:02:41,520 # 这个时候放点油 Put some oil at this time 74 00:02:41,520 --> 00:02:44,000 # 不要让它太高的温度放肉 Don't let it too high temperature, put the meat 75 00:02:44,000 --> 00:02:47,000 # 卷了卷了 Rolled up 76 00:02:47,000 --> 00:02:48,680 # 灯盏窝起来了 The Dengzhanwo is forming up 77 00:02:48,680 --> 00:02:51,120 # 这个时候放点姜蒜片子 Put some ginger and garlic slices at this time 78 00:02:51,120 --> 00:02:54,520 # 豆瓣酱来它一勺放在这中间 A spoonful of bean paste and put it in the middle 79 00:02:54,520 --> 00:02:55,880 # 中间的温度比较高 The temperature in the middle is relatively high 80 00:02:55,880 --> 00:02:58,040 # 豆瓣酱一定要通过油的高温 The bean paste must be cooked under the high temperature of the oil 81 00:02:58,040 --> 00:02:59,640 # 去把它煸透了 Go and stir it up thoroughly 82 00:02:59,640 --> 00:03:03,200 # 灯盏窝打卷了吧颜色出来之后 Dengzhanwo is rolled up, right after the color comes out 83 00:03:03,200 --> 00:03:05,200 # 直接放点干豆豉就好了 Just put some dried tempeh 84 00:03:07,720 --> 00:03:10,080 # 香味出来之后放一点甜面酱 Put a little Tianmianjiang after the aroma comes out 85 00:03:10,080 --> 00:03:13,400 # 这个非常关键甜面酱 This is very important Tianmianjiang 86 00:03:13,400 --> 00:03:16,120 # 不搁它不出这酱香味 Without it you won’t smell the saucy aroma 87 00:03:16,120 --> 00:03:18,040 # 刚才不是咱们有辣椒吗 Didn't we have chili just now? 88 00:03:18,040 --> 00:03:23,760 # 辣椒要先下四川的二荆条 Chili must be cooked first 89 00:03:23,760 --> 00:03:26,080 # 稍微把辣椒的味道刚好闻出来之后 Just after you can smell the chili flavour 90 00:03:26,080 --> 00:03:30,600 # 放蒜苗的梗它不是偏厚吗 The stalk of the garlic seedlings is thicker, isn’t it? 91 00:03:30,600 --> 00:03:33,240 # 煸炒一下蒜苗放完之后 Stir fry the garlic sprouts 92 00:03:33,240 --> 00:03:36,960 # 放一点白糖非常非常关键 Put in a little bit of sugar is very, very important 93 00:03:36,960 --> 00:03:39,200 94 00:03:39,200 --> 00:03:44,120 # 然后放一点点的味精味精适量 Then add a little bit of MSG, the right amount of MSG 95 00:03:44,120 --> 00:03:45,560 # 来一点酱油 Some soy sauce 96 00:03:45,560 --> 00:03:46,840 # 这个烹酱油也很关键 This cooking soy sauce is also very important 97 00:03:46,840 --> 00:03:47,720 # 是师父教我的 Master taught me 98 00:03:47,720 --> 00:03:50,400 # 酱油和醋一定要烹是吧 Soy sauce and vinegar must be cooked, right? 99 00:03:50,400 --> 00:03:52,240 # 烹了香 Cooking brings out its aroma 100 00:03:53,800 --> 00:03:58,240 # 回锅肉香喷喷的出锅啦 The twice-cooked pork comes out deliciously 101 00:03:58,240 --> 00:04:02,480 # 又香又好吃的回锅肉好看 Fragrant and delicious twice-cooked pork 102 00:04:02,480 --> 00:04:03,760 # 回锅肉这么一炒 Stir-fry twice-cooked pork like this 103 00:04:03,760 --> 00:04:06,800 # 花花绿绿的漂亮哦非常漂亮 Colorful and beautiful, very beautiful 104 00:04:06,800 --> 00:04:10,560 105 00:04:10,560 --> 00:04:12,480 # 好吃 Delicious! 106 00:04:12,480 --> 00:04:14,960 # 怎么样这回锅肉做的地道 How about it? This is made authentically 107 00:04:14,960 --> 00:04:16,840 # 安逸 Comfortable! 108 00:04:16,840 --> 00:04:18,520 # 咸淡正合适 Salty is just right 109 00:04:18,520 --> 00:04:20,600 # 肉炒的跟灯盏似的 The meat is fried like a dengzhan 110 00:04:20,600 --> 00:04:21,720 # 牛 Good job! 111 00:04:21,720 --> 00:04:23,080 # 我说一下 Let me briefly talk about this 112 00:04:23,080 --> 00:04:27,920 # 这个回锅肉颜色漂亮 This twice cooked pork is beautiful in color 113 00:04:27,920 --> 00:04:29,160 114 00:04:29,160 --> 00:04:31,200 # 刀工精细 Finely cut 115 00:04:31,200 --> 00:04:34,280 # 炒的菜巴巴适适 Stir-fry process is also executed very well 116 00:04:34,280 --> 00:04:37,920 # 这个味道非常安逸 This taste is very good 117 00:04:38,600 --> 00:04:41,320 # 杨兵给你一个赞 Yang Bing, give you a like 118 00:04:41,320 --> 00:04:42,600 # 给你两个赞 Give you two likes 119 00:04:42,600 --> 00:04:45,000 # 三个赞谢谢干爹 Three likes, thank you Gan Die 120 00:04:45,000 --> 00:04:47,520 # 下次再来一个要得 Come to cook again next time, for sure! 121 00:04:47,520 --> 00:04:48,680 # 一会可以吃饭了 I can eat in a while 122 00:04:48,680 --> 00:04:50,360 # 好香哦 So fragrant 123 00:00:00,040 --> 00:00:01,920 124 00:04:57,320 --> 00:04:58,840 # 想请大爷二伯多分享一些 I want to ask Da Ye and Er Bai to share more 125 00:04:58,840 --> 00:05:00,920 # 对传统菜品的定义概念 About the definition of traditional dishes 126 00:05:00,920 --> 00:05:02,040 # 现在的菜品太多 There are too many dishes now 127 00:05:02,040 --> 00:05:03,120 # 没有传统概念了 No more traditional concepts 128 00:05:03,120 --> 00:05:04,120 # 越来越偏 More and more biased 129 00:05:04,120 --> 00:05:05,960 # 我觉得这个网友提的（问题）也非常专业 I think the (question) raised by this netizen is also very professional 130 00:05:05,960 --> 00:05:08,120 # 就是他一眼能看出问题 He can see the problem at a glance 131 00:05:08,120 --> 00:05:10,520 # 我们跟大爷参加工作 (From the date) I and Da Ye started working as a chef 132 00:05:10,520 --> 00:05:12,720 # 三四十年的光阴了那时候菜 It has been 30, 40 years. Back then those dished 133 00:05:12,720 --> 00:05:14,600 # 包括我们的站姿 Including out standing posture 134 00:05:14,600 --> 00:05:18,040 # 包括我们从刀工的处理 And knife skills, ingredient handling 135 00:05:18,040 --> 00:05:19,880 # 到最后菜给成形 To the end forming the dish 136 00:05:19,880 --> 00:05:23,520 # 一招一式严格按照师父这种规矩去做 Follow Master’s rules one by one 137 00:05:23,520 --> 00:05:24,440 # 就是切葱 For example chopping green onions 138 00:05:24,440 --> 00:05:25,600 # 现在的宫保鸡丁 Kung Pao Chicken nowadays 139 00:05:25,600 --> 00:05:27,120 # 你看外边全是葱轱辘 Look, the outside is full of green onions 140 00:05:27,120 --> 00:05:28,400 # 过去是不允许的 Was not allowed in the past 141 00:05:28,400 --> 00:05:28,960 # 大爷知道 Da Ye knows 142 00:05:28,960 --> 00:05:29,720 # 都得劈开了 You will have to split it into half 143 00:05:29,720 --> 00:05:31,280 # 我跟大爷做老饭骨一年多 Da Ye and I have been working on this channel for more than a year 144 00:05:31,280 --> 00:05:32,520 # 到今天有生之年 With all the knowledges we’ve learnt so far 145 00:05:32,520 --> 00:05:35,560 # 把我们四十多年的所学的这些东西 The skills and knowledges we’ve learnt over the 40+ years 146 00:05:35,560 --> 00:05:37,840 # 老师父传承的这些东西 Knowledges passed down from masters 147 00:05:37,840 --> 00:05:39,160 # 结合师父教的 Combined with what the master taught 148 00:05:39,160 --> 00:05:40,520 # 结合我们自己的经验 Combine our own experience 149 00:05:40,520 --> 00:05:41,840 # 尽可能的 As much as possible 150 00:05:41,840 --> 00:05:44,640 # 我们把传承的好的这种技艺 We have inherited this good skill 151 00:05:44,640 --> 00:05:46,640 # 做事做得规规矩矩的 Do things well 152 00:05:46,640 --> 00:05:47,520 # 给传承下来 To pass down 153 00:05:47,520 --> 00:05:49,040 # 我们五千年的饮食文化 Our five thousand years of food culture 154 00:05:49,040 --> 00:05:50,000 # 走到今天 Till today 155 00:05:50,000 --> 00:05:52,440 # 我不希望在我们这代人身上去断送了 I don’t want to ruin it on our generation 156 00:05:52,440 --> 00:05:54,320 # 对丢的太多了不行 I lost too much, not acceptable 157 00:05:54,320 --> 00:05:56,200 # 现在餐饮是个乱象 Now the food industry is a mess 158 00:05:56,200 --> 00:05:56,960 # 从学校 From school 159 00:05:56,960 --> 00:05:59,840 # 他完全不是按照过去师父教出 He didn’t follow the previous master’s teaching at all 160 00:05:59,840 --> 00:06:01,800 # 基本原理基本功去传承 Basic principles and basic skills to inherit 161 00:06:01,800 --> 00:06:03,360 # 一上来就是摆盘 It teaches you about plating from the first lesson 162 00:06:03,360 --> 00:06:04,720 # 其实你摆盘摆不好 Actually, you can’t perform the plating well 163 00:06:04,720 --> 00:06:06,800 # 完全按照西餐挺大的一盘 It's quite a big plate exactly as Western food 164 00:06:06,800 --> 00:06:08,680 # 你看没什么东西是吧 You don’t see much, right 165 00:06:08,680 --> 00:06:09,640 # 中不中西不西 (The style is )not Chinese nor Western 166 00:06:09,640 --> 00:06:11,680 # 其实把我们的文化给糟蹋了 Actually ruined our culture 167 00:06:11,680 --> 00:06:13,680 # 所以说真是一个可悲的事 So it's really a sad thing 168 00:06:13,680 --> 00:06:15,160 # 你比如说拆烩鲢鱼头 For example, the split braised silver carp head 169 00:06:15,160 --> 00:06:17,200 # 大爷就完全按照过去 Da Ye just follow the old tradition 170 00:06:17,200 --> 00:06:18,600 # 他的师父那种手法 The way his master does 171 00:06:18,600 --> 00:06:21,920 # 传承下来在基础上有所创新 Inheritance and innovation on the basis 172 00:06:21,920 --> 00:06:24,040 # 但是这创新它是有根基的 But this innovation has a foundation 173 00:06:24,040 --> 00:06:25,880 # 是两方面菜的结合 Is a combination of two styles 174 00:06:25,880 --> 00:06:26,920 # 这种创新 This innovation 175 00:06:26,920 --> 00:06:29,040 # 他又符合川菜这个特点 It matches with the characteristics of Sichuan cuisine 176 00:06:29,040 --> 00:06:30,080 # 我们要做 If we were to do 177 00:06:30,080 --> 00:06:31,800 # 我们就老老实实的 We will be honest 178 00:06:31,800 --> 00:06:33,040 # 我们不会做的 If we don’t know how to do 179 00:06:33,040 --> 00:06:34,920 # 我们绝对不会误导别人 We will never mislead others 180 00:06:34,920 --> 00:06:36,720 # 这是老饭骨的宗旨 This is the purpose of Lao Fan Gu 181 00:06:36,720 --> 00:06:37,800 # 第一我们是传承 First, we inherit 182 00:06:37,800 --> 00:06:39,360 # 第二我们是良心 Second we have conscience 183 00:06:39,360 --> 00:06:41,360 # 第三是责任 The third is responsibility 184 00:06:41,360 --> 00:06:44,160 # 第四我们要求有好的品质 Fourth, we require good quality 185 00:06:44,160 --> 00:06:46,200 # 所以说您刚才今天 So just as you said today 186 00:06:46,200 --> 00:06:48,760 # 给到咱们传统菜品的定义概念 Give us the definition of traditional dishes 187 00:06:48,760 --> 00:06:50,600 # 首先有一个关键词就是要规矩 First of all, there is a key word that is rules 188 00:06:50,600 --> 00:06:52,200 # 对好 Yes good 189 00:06:52,200 --> 00:06:54,320 # 不管专业厨师和网友 Regardless of professional chefs and netizens 190 00:06:54,320 --> 00:06:55,960 # 爱好美食的 Food-loving 191 00:06:55,960 --> 00:06:56,680 # 擅做美食的 Good at cooking 192 00:06:56,680 --> 00:06:59,440 # 从专业术语角度说 From the perspective of technical terms 193 00:06:59,440 --> 00:07:01,360 # 一来应聘家常菜 Come to apply for home cooking 194 00:07:01,360 --> 00:07:03,600 # 其实我们真正的专业厨师 Actually our real professional chefs 195 00:07:03,600 --> 00:07:05,680 # 还要从一个菜系学习 Also learn from a cuisine style 196 00:07:05,680 --> 00:07:07,160 # 比如我喜欢川菜 For example, I like Sichuan food 197 00:07:07,160 --> 00:07:08,200 # 粤菜 Cantonese food 198 00:07:08,200 --> 00:07:08,880 # 淮扬菜 Huaiyang Cuisine 199 00:07:08,880 --> 00:07:09,520 # 鲁菜 Lu Cai 200 00:07:09,520 --> 00:07:11,280 # 一定要从一个菜系学习 Must learn from a cuisine style 201 00:07:11,280 --> 00:07:12,840 # 然后旁通 Then extend your knowledge to others 202 00:07:12,840 --> 00:07:14,560 # 学习一些其它菜系 Learn some other cuisines 203 00:07:14,560 --> 00:07:16,800 # 这样自己就有一个 So you have a 204 00:07:16,800 --> 00:07:19,880 # 最基本的本菜系的功底 basic skills of the cuisine 205 00:07:19,880 --> 00:07:22,000 # 然后把它学精学透 Then learn it thoroughly 206 00:07:22,000 --> 00:07:24,520 # 有必要有时间到当地 It is necessary when you have time to go to the local 207 00:07:24,520 --> 00:07:26,480 # 要考察当地的风土人情 To investigate the local customs 208 00:07:26,480 --> 00:07:28,520 # 和人家那边的特产 And other specialties 209 00:07:28,520 --> 00:07:30,880 # 还要了解人家生活习惯 Also understand other people's living habits 210 00:07:30,880 --> 00:07:32,240 # 一些口味 Some flavors 211 00:07:32,240 --> 00:07:34,200 # 因为现在地方的口味 Because of the local taste 212 00:07:34,200 --> 00:07:35,480 # 也是不断的变化 Also constantly changing 213 00:07:35,480 --> 00:07:38,800 # 所以他们要有一个定位很多菜 So they have to have a positioning, many dishes 214 00:07:38,800 --> 00:07:41,480 # 我和二伯在做菜的某一环节 Me and Er Bai are in a certain part of cooking 215 00:07:41,480 --> 00:07:43,080 # 它是有根据的 It doesn’t come from nowhere 216 00:07:43,080 --> 00:07:44,080 # 以前的麻婆豆腐 Mapo Tofu in the traditional way 217 00:07:44,080 --> 00:07:45,000 # 就是搁牛肉的 Is using beef 218 00:07:45,000 --> 00:07:47,040 # 牛肉末 Ground beef 219 00:07:47,040 --> 00:07:48,680 # 有的单位可能为了 Someone may because of 220 00:07:48,680 --> 00:07:52,040 # （嫌）牛肉贵改成猪肉了 (Think) Beef is expensive then change to pork 221 00:07:52,040 --> 00:07:53,440 # 如果像这样改的话 If you change like this 222 00:07:53,440 --> 00:07:56,360 # 到一代人就十二年以后 Twelve years later in one generation 223 00:07:56,360 --> 00:07:57,440 # 十年以上的 More than ten years 224 00:07:57,440 --> 00:07:58,840 # 都会影响一批人 Will affect a group of people 225 00:07:58,840 --> 00:08:00,880 # 从这他就认识到麻婆豆腐 From then on he realized Mapo Tofu 226 00:08:00,880 --> 00:08:02,480 # 可能以后就是猪肉 Maybe it will be pork from now on 227 00:08:02,480 --> 00:08:04,240 # 跟牛肉没关系 It has nothing to do with beef 228 00:08:04,240 --> 00:08:07,000 # 做菜当中你看有的专业厨师 You see some professional chefs in cooking 229 00:08:07,000 --> 00:08:08,720 # 他那个不叫宫保鸡丁 He is not called Gongbao Chicken 230 00:08:08,720 --> 00:08:11,080 # 他只能叫炒三丁炒四丁 He can only call fried three diced fried four diced 231 00:08:11,080 --> 00:08:13,280 # 但是他搁点辣椒 But he put some chili 232 00:08:13,280 --> 00:08:13,840 # 搁点土豆 Put some potatoes 233 00:08:13,840 --> 00:08:14,760 # 搁点胡萝卜 Some carrots 234 00:08:14,760 --> 00:08:15,360 # 搁点鸡丁 Put some chicken 235 00:08:15,360 --> 00:08:17,160 # 他就叫宫保鸡丁 His name is Gongbao Chicken 236 00:08:17,160 --> 00:08:18,360 # 所以像这种误导 So misleading like this 237 00:08:18,360 --> 00:08:20,920 # 会影响一大批人 Will affect a large number of people 238 00:08:20,920 --> 00:08:24,760 # 所以说传承一定要有根据 So the inheritance must have a basis 239 00:08:24,760 --> 00:08:27,040 # 有些它一传200年300年 Some have been passed down for 200 years and 300 years 240 00:08:27,040 --> 00:08:30,200 # 一直流传到现在经久不衰 It has been passed down to the present for a long time 241 00:08:30,200 --> 00:08:33,280 # 那就是经过几代人的这种守旧 That’s how old-fashion get passed down after generations 242 00:08:33,280 --> 00:08:35,400 # 守着传承不守旧 Keeping the inheritance 243 00:08:35,400 --> 00:08:36,520 # 创新不忘本 Innovate with tradition in mind 244 00:08:36,520 --> 00:08:36,880 # 好嘞 Here we go ```

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[老饭骨] 回锅肉 - https://youtu.be/kvLep5XDwcE #1536

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