[老饭骨] 金刚火方 - https://youtu.be/uFizmfmLkaw

[Laofangu]

视频链接：https://youtu.be/uFizmfmLkaw

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请翻译以下全部内容

标题（翻译主要意思即可，不要超过 100 个字符）
【國宴大師•金剛火方】汁明芡亮！你以為這是一塊東坡肉嗎？國宴大師帶大家解鎖吃不胖的“肉”！吊湯和煲湯的區別|老飯骨
简介
大家好，今天二伯为大家带来一道吃不胖的“肉”——金刚火方！
大家知道这是什么做的呢？是不是很像之前做过的大肉方？
忘记了的小友可以去复习一下！大肉方链接：https://youtu.be/XIFhuncNUQk
本期食材主要有：冬瓜、猴头菇、酥肉、鸡蛋、香菇、菜心、盐、食用油、胡椒粉、淀粉、老抽、葱姜、八角、料酒、酱油、糖、耗油
想知道这些食材怎样才能做出这样一道健康美味的“肉”菜吗？快点击视频，片尾还有大爷二伯的答疑时间！

字幕
1
00:00:00,000 --> 00:00:03,470
一般人不知道 以为就是一块东坡肉

2
00:00:03,470 --> 00:00:05,672
但是没想到 一下嘴

3
00:00:07,807 --> 00:00:09,776
 用最便宜的食材

4
00:00:09,776 --> 00:00:11,011
做出你吃不起的样子

5
00:00:13,346 --> 00:00:15,015
原料是冬瓜

6
00:00:15,015 --> 00:00:17,817
猴头菇 素肉 鸡蛋

7
00:00:17,817 --> 00:00:20,854
这是猴头菇 魏刚强提前给切好了的

8
00:00:20,854 --> 00:00:23,289
这全是素的啊师父 没肉啊

9
00:00:23,289 --> 00:00:25,191
您看见没有 这冬瓜

10
00:00:25,191 --> 00:00:28,395
切成一方块 然后两边一片这儿一片

11
00:00:28,395 --> 00:00:31,664
然后你看 打这么一个方块就出来了

12
00:00:31,664 --> 00:00:32,799
其实很简单

13
00:00:32,799 --> 00:00:37,437
一刀唰一剔 一刀一剔

14
00:00:37,437 --> 00:00:40,807
这叫什么菜名 金刚火方

15
00:00:40,807 --> 00:00:44,210
这是功德林的代表名菜

16
00:00:44,210 --> 00:00:45,779
这个您看

17
00:00:45,779 --> 00:00:49,149
这猴头菇先拿水加点味煮它一下

18
00:00:49,149 --> 00:00:52,052
猴头菇必须得出水 鲜的也得出水

19
00:00:52,052 --> 00:00:54,054
出水以后去去它那个味道

20
00:00:54,054 --> 00:00:56,256
小魏你看 为什么要剁啊你知道么

21
00:00:56,256 --> 00:00:59,259
剁完之后它就有黏性了 否则它散

22
00:00:59,259 --> 00:01:01,694
这就行了

23
00:01:04,664 --> 00:01:07,300
这个素肉是什么成分呢

24
00:01:07,300 --> 00:01:09,335
大豆做的蛋白

25
00:01:09,335 --> 00:01:12,272
这个东西多点少点都没关系

26
00:01:12,272 --> 00:01:13,540
这馅儿准备好了 调味了

27
00:01:18,411 --> 00:01:22,248
这个一个蛋黄 其实有半个蛋黄就足够

28
00:01:22,248 --> 00:01:24,584
这是俗家的素席

29
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加点盐 放放放

30
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胡椒粉

31
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行了

32
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来点粉子

33
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摔拌
뉎㽒൑

34
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原料拍粉

35
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干粉子 为了叫它抓住

36
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粉子它能拿劲儿啊 能粘
荎൛

37
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你看 这基本粉子就铺匀了

38
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瓤馅了得

39
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把馅儿抹在冬瓜上

40
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这槽好粘东西啊 要不然粘不上

41
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它有附着力 它能黏合
上能抓住劲儿

42
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这点馅儿正合适

43
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怎么这么会弄啊 没毛病师父

44
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抹蛋清 光滑

45
00:02:06,359 --> 00:02:09,028
封住它的平面

46
00:02:09,028 --> 00:02:11,264
来点老抽吧小魏 来啦

47
00:02:11,264 --> 00:02:13,700
像五花三层的样

48
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你看 层出来了

49
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大爷 你看 

50
00:02:19,772 --> 00:02:23,276
抹上点老抽

51
00:02:23,276 --> 00:02:25,678
这有点像我们的扣肉一样

52
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抹点老抽下锅炸的时候
上色

53
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来 师父 笊篱

54
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差不多了 六到七成油温

55
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先不能攉拢啊 定型
上色

56
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漂亮啊 五花肉出来了

57
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没问题

58
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肉方出来了

59
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这还是 不错的啊 妥妥的

60
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炒汁儿了开始

61
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来点油 葱姜大料 料酒

62
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香菇水

63
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71
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酱油

64
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再加点水啊 大爷

65
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胡椒粉 很简单

66
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稍微点点儿糖 来点蚝油 香菇

67
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好 把这葱姜香味熬出来

68
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大爷您看

69
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79
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葱姜香菇熬的水 还有大料

70
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熬好了以后我们就灌到

71
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炸好的冬瓜方
⁎
Վ•쭟롙඄

72
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半个小时就差不多了

73
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盖盖儿 水够足么 够足

74
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下一步我们配点油菜吧

75
00:03:45,458 --> 00:03:47,894
削好了以后 胡萝卜头儿您看

76
00:03:47,894 --> 00:03:52,398
插进去就行了 这叫鹦鹉菜心

77
00:03:52,398 --> 00:03:54,634
水边加点盐 加点糖

78
00:03:54,634 --> 00:03:56,236
提鲜 还有去涩的作用

79
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我们再滴一点明油 翠绿光亮

80
00:04:00,473 --> 00:04:02,208
稍微一烫

81
00:04:02,208 --> 00:04:07,914
 
92
00:04:07,920 --> 00:04:08,760
好了

82
00:04:08,748 --> 00:04:10,617
关火

83
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小魏这重要任务交给你了 半个小时

84
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师父我给你出盘

85
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出锅喽

86
00:04:16,556 --> 00:04:19,459
可以了啊 把这葱姜拣出去

87
00:04:19,459 --> 00:04:23,596
取其精华 去其糟粕 本味

88
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（原汤倒进锅里）

89
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别着急慢慢的来

90
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你看 走起

91
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你行啊你

92
00:04:34,107 --> 00:04:34,674
 
104
00:04:37,240 --> 00:04:38,480
出水见芙蓉

93
00:04:38,478 --> 00:04:40,813
像个五花肉

94
00:04:40,813 --> 00:04:42,148
 
107
00:04:42,160 --> 00:04:44,720
跟五花肉一样 行了

95
00:04:44,717 --> 00:04:47,754
让它似开非开 然后勾芡

96
00:04:47,754 --> 00:04:49,956
再淋点颜色 老抽

97
00:04:49,956 --> 00:04:52,992
蒸的原汤 勾点芡

98
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小火 勾芡要用小火

99
00:04:55,461 --> 00:04:58,931
为什么用小火啊 出来芡亮

100
00:04:58,931 --> 00:05:03,703
 
114
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这回行了 好

101
00:05:05,838 --> 00:05:06,839
 
116
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淋点油

102
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118
00:05:07,760 --> 00:05:13,960
明油 这是粤菜的打蚝油芡的手法

103
00:05:13,946 --> 00:05:17,250
 
120
00:05:17,280 --> 00:05:18,680
油在
扎ʗ䁯൷

104
00:05:18,651 --> 00:05:24,290
 
122
00:05:24,320 --> 00:05:26,880
这四周这汁儿划圆了它

105
00:05:26,859 --> 00:05:29,028
小魏把菜心拿来

106
00:05:29,028 --> 00:05:31,197
九个 一边三棵

107
00:05:31,197 --> 00:05:34,934
摆一圈就行了 齐活

108
00:05:34,934 --> 00:05:38,905
金刚火方 漂亮

109
00:05:38,905 --> 00:05:40,940
这菜我看了N多遍了

110
00:05:40,940 --> 00:05:42,275
但是我一次都没吃过

111
00:05:42,275 --> 00:05:45,111
 
130
00:05:45,120 --> 00:05:47,920
大爷 您老先尝 谢谢

112
00:05:47,914 --> 00:05:50,650
 
132
00:05:50,680 --> 00:05:53,280
好吃 猛一眼看

113
00:05:53,252 --> 00:05:58,157
就跟
ⅎ豫⽎婏읐蒏❶륙襥₀

114
00:05:58,157 --> 00:05:58,191
 
135
00:05:59,840 --> 00:06:02,080
这冬瓜 看似好像硬点

115
00:06:02,061 --> 00:06:03,496
但是它不能软了

116
00:06:03,496 --> 00:06:08,234
再软肉馅和冬瓜就分离了

117
00:06:08,234 --> 00:06:09,702
它必须得拿住它

118
00:06:09,702 --> 00:06:11,871
甜咸适中 汁儿红芡儿亮

119
00:06:11,871 --> 00:06:14,807
五花三层 你吃的是肥的

120
00:06:16,476 --> 00:06:18,578
确实地道啊

121
00:06:18,578 --> 00:06:21,781
一个普通的不起眼的食材

122
00:06:21,781 --> 00:06:24,217
做出了一道大菜

123
00:06:24,717 --> 00:06:26,853
谢谢二伯 谢谢师父

124
00:06:26,853 --> 00:06:28,388

125
00:06:39,932 --> 00:06:41,968
煲汤是把原材料搁在里边

126
00:06:42,001 --> 00:06:43,069
慢慢的煲

127
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一次性成熟

128
00:06:44,303 --> 00:06:45,171
吊汤就不一样

129
00:06:45,171 --> 00:06:46,172
比如说我们吊清汤

130
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吊完之后

131
00:06:46,839 --> 00:06:47,807
再进行清

132
00:06:47,807 --> 00:06:48,408
时间不一样

133
00:06:48,441 --> 00:06:50,276
吊汤是做菜用的

134
00:06:50,276 --> 00:06:51,911
煲汤是直接喝的

135
00:06:55,047 --> 00:06:57,049
开水白菜从吊汤开始

136
00:06:57,049 --> 00:06:58,384
吊完汤以后呢

137
00:06:58,518 --> 00:07:00,386
提出来以后要把油撇干净

138
00:07:00,386 --> 00:07:03,156
用鸡臊子把汤给搞清

139
00:07:03,156 --> 00:07:05,825
白菜再用开水烫熟

140
00:07:06,225 --> 00:07:08,828
捋齐 灌上清汤上锅一蒸

141
00:07:08,861 --> 00:07:09,729
就好了

142
00:07:12,865 --> 00:07:14,901
吊汤来讲呢又分为有白臊

143
00:07:14,901 --> 00:07:16,035
有红臊

144
00:07:16,068 --> 00:07:18,104
白臊是鸡胸肉来调

145
00:07:18,104 --> 00:07:21,874
红臊有的汤是清真用的

146
00:07:22,041 --> 00:07:24,944
茶色 再用白臊再臊一遍

147
00:07:24,944 --> 00:07:27,780
这样这汤又香又鲜

148
00:07:27,780 --> 00:07:28,948
那双吊汤呢

149
00:07:28,948 --> 00:07:30,650
牛肉臊一遍鸡肉臊一遍

150
00:07:35,087 --> 00:07:36,823
我们在撇沫子的时候

151
00:07:37,123 --> 00:07:39,025
就感觉上撇干净了

152
00:07:39,425 --> 00:07:41,160
但我们再用点凉水

153
00:07:41,160 --> 00:07:42,728
再把它炸一下

154
00:07:42,929 --> 00:07:43,963
它一开锅以后

155
00:07:44,030 --> 00:07:45,431
还会产生一些浮沫

156
00:07:45,798 --> 00:07:47,400
再把沫子一清

157
00:07:47,400 --> 00:07:49,168
这汤显得更加清

158
00:07:52,672 --> 00:07:55,341
它是分阶段的去进行腌制的

159
00:07:55,441 --> 00:07:56,909
比如说我们明天用

160
00:07:56,909 --> 00:07:58,044
我们今天晚上加工出来

161
00:07:58,044 --> 00:07:59,645
搁冰箱第二天再用

162
00:07:59,645 --> 00:08:00,680
这效果更好

[ytsubtitles-bot[bot]]

以下为部分词汇翻译提示，根据对译表生成

中文	English	备注	参考
二伯	Er Bai
冬瓜	winter melon		链接
香菇	shiitake mushroom
淀粉	starch
老抽	dark soy sauce
八角	star anise
料酒	Chinese cooking wine
大爷	Da Ye
师父	master	注意不是"师傅"
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) "
调味	season
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
定型	fixed shape
五花肉	pork belly
大料	star anise	指八角
蚝油	oyster sauce
香味	aroma
勾芡	add slurry	slurry 在烹饪语境下可以专指水淀粉	链接
白菜	napa cabbage
浮沫	scum	指肉类焯水煮出来的浮沫，通常要去除掉
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)

[lulufun]

认领

[ytsubtitles-bot[bot]]

@lulufun 谢谢认领！请在 48 小时内完成翻译。

完成翻译后，请将完整稿件复制并回复到本 issue。 参考: 翻译及投稿步骤 翻译守则 往期翻译

[lulufun]

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/uFizmfmLkaw # 标题 # 【國宴大師•金剛火方】汁明芡亮！你以為這是一塊東坡肉嗎？國宴大師帶大家解鎖吃不胖的“肉”！吊湯和煲湯的區別|老飯骨 # 简介 # 大家好，今天二伯为大家带来一道吃不胖的“肉”——金刚火方！ # 大家知道这是什么做的呢？是不是很像之前做过的大肉方？ # 忘记了的小友可以去复习一下！大肉方链接：https://youtu.be/XIFhuncNUQk # 本期食材主要有：冬瓜、猴头菇、酥肉、鸡蛋、香菇、菜心、盐、食用油、胡椒粉、淀粉、老抽、葱姜、八角、料酒、酱油、糖、耗油 # 想知道这些食材怎样才能做出这样一道健康美味的“肉”菜吗？快点击视频，片尾还有大爷二伯的答疑时间！ # State Banquet Master Chef - King Kong “Meat Cube”. Do you think this is a piece of meat? # Introduction # Hello everyone, today Er Bai brings you a "meat" that will not make you fat-King Kong “Meat Cube”! # Do you know what this is made of? Is it very similar to the big pork cube we have made before? # Those who have forgotten can go and review it! Link for Braised Pork Cube: https://youtu.be/XIFhuncNUQk # The main ingredients in this video are: winter melon, hericium edodes, crispy “pork”, eggs, shiitake mushrooms, bok choy, salt, oil, pepper, starch, soy sauce, green onion, ginger, star anise, cooking wine, soy sauce, sugar, oyster sauce # Want to know how these ingredients can make such a healthy and delicious "meat" dish? Hurry up and click on the video, and there is Q&A at the end of the film! # import intro # 字幕 1 00:00:00,000 --> 00:00:03,470 # 一般人不知道 以为就是一块东坡肉 Most people don’t know, they think it’s a piece of Dongpo Pork 2 00:00:03,470 --> 00:00:05,672 # 但是没想到 一下嘴 But didn't expect, when you put it in your mouth 3 00:00:07,807 --> 00:00:09,776 # 用最便宜的食材 Use the cheapest ingredients 4 00:00:09,776 --> 00:00:11,011 # 做出你吃不起的样子 Make something look like you can't afford it 5 00:00:13,346 --> 00:00:15,015 # 原料是冬瓜 The ingredient is winter melon 6 00:00:15,015 --> 00:00:17,817 # 猴头菇 素肉 鸡蛋 Hericium edodes, vegetarian meat, and eggs 7 00:00:17,817 --> 00:00:20,854 # 这是猴头菇 魏刚强提前给切好了的 This is hericium edodes. Wei Gangqiang cut it in advance 8 00:00:20,854 --> 00:00:23,289 # 这全是素的啊师父 没肉啊 This is all vegetable, Master, no meat 9 00:00:23,289 --> 00:00:25,191 # 您看见没有 这冬瓜 Did you see this winter melon 10 00:00:25,191 --> 00:00:28,395 # 切成一方块 然后两边一片这儿一片 Cut into a square and then one on both sides, one here 11 00:00:28,395 --> 00:00:31,664 # 然后你看 打这么一个方块就出来了 Then you see, you can make it to a square shape 12 00:00:31,664 --> 00:00:32,799 # 其实很简单 it's actually really easy 13 00:00:32,799 --> 00:00:37,437 # 一刀唰一剔 一刀一剔 One cut and one tick 14 00:00:37,437 --> 00:00:40,807 # 这叫什么菜名 金刚火方 What is the name of this dish? King Kong “Meat Cube” 15 00:00:40,807 --> 00:00:44,210 # 这是功德林的代表名菜 This is the representative dish of Gong De Lin 16 00:00:44,210 --> 00:00:45,779 # 这个您看 Look at this 17 00:00:45,779 --> 00:00:49,149 # 这猴头菇先拿水加点味煮它一下 This Hericium edodes is cooked with some water 18 00:00:49,149 --> 00:00:52,052 # 猴头菇必须得出水 鲜的也得出水 This Hericium edodes need to be cooked, even for fresh ones 19 00:00:52,052 --> 00:00:54,054 # 出水以后去去它那个味道 After boiling, it can get rid of its (earthy) taste 20 00:00:54,054 --> 00:00:56,256 # 小魏你看 为什么要剁啊你知道么 Look, Xiaowei, why chop? Do you know? 21 00:00:56,256 --> 00:00:59,259 # 剁完之后它就有黏性了 否则它散 It will become sticky after chopping, otherwise it is loose 22 00:00:59,259 --> 00:01:01,694 # 这就行了 That's it 23 00:01:04,664 --> 00:01:07,300 # 这个素肉是什么成分呢 What is the ingredient of this vegetarian meat? 24 00:01:07,300 --> 00:01:09,335 # 大豆做的蛋白 Soy protein 25 00:01:09,335 --> 00:01:12,272 # 这个东西多点少点都没关系 It doesn't matter to use this stuff a bit more or less 26 00:01:12,272 --> 00:01:13,540 # 这馅儿准备好了 调味了 The stuffing is ready and seasoned 27 00:01:18,411 --> 00:01:22,248 # 这个一个蛋黄 其实有半个蛋黄就足够 This one egg yolk, actually half is enough 28 00:01:22,248 --> 00:01:24,584 # 这是俗家的素席 This is a Buddhist banquet 29 00:01:24,584 --> 00:01:27,554 # 加点盐 放放放 Add some salt 30 00:01:28,621 --> 00:01:30,190 # 胡椒粉 pepper 31 00:01:31,291 --> 00:01:31,891 # 行了 Enough 32 00:01:31,891 --> 00:01:33,927 # 来点粉子 Some starch 33 00:01:33,927 --> 00:01:36,863 # 摔拌 Beat and mix 34 00:01:36,863 --> 00:01:38,498 # 原料拍粉 Put some starch on the ingredient 35 00:01:38,498 --> 00:01:40,934 # 干粉子 为了叫它抓住 Dry starch, in order to make it easy to grab (other ingredients) 36 00:01:40,934 --> 00:01:43,736 # 粉子它能拿劲儿啊 能粘 Starch can grab (other ingredients) and be sticky 37 00:01:43,736 --> 00:01:48,675 # 你看 这基本粉子就铺匀了 You see, the starch is evenly spread 38 00:01:48,675 --> 00:01:49,375 # 瓤馅了得 Stuffing now 39 00:01:49,375 --> 00:01:52,278 # 把馅儿抹在冬瓜上 Put the stuffing on the winter melon 40 00:01:52,278 --> 00:01:54,981 # 这槽好粘东西啊 要不然粘不上 This slot make it easy to stick stuffing, otherwise it won’t stick 41 00:01:54,981 --> 00:01:58,651 # 它有附着力 它能黏合 # 上能抓住劲儿 It has adhesion, it can stick, can grab 42 00:01:58,651 --> 00:02:00,954 # 这点馅儿正合适 This stuffing is right 43 00:02:00,954 --> 00:02:03,857 # 怎么这么会弄啊 没毛病师父 Why do you really good at this? No problem, Master 44 00:02:03,857 --> 00:02:06,359 # 抹蛋清 光滑 Spread the egg whites, smooth 45 00:02:06,359 --> 00:02:09,028 # 封住它的平面 Seal its surface 46 00:02:09,028 --> 00:02:11,264 # 来点老抽吧小魏 来啦 Some soy sauce, Xiao Wei, here 47 00:02:11,264 --> 00:02:13,700 # 像五花三层的样 Like pork belly, with three layers 48 00:02:13,700 --> 00:02:16,336 # 你看 层出来了 You see, the layers come out 49 00:02:16,336 --> 00:02:17,704 # 大爷 你看 Da Ye, look 50 00:02:19,772 --> 00:02:23,276 # 抹上点老抽 Spread some dark soy sauce 51 00:02:23,276 --> 00:02:25,678 # 这有点像我们的扣肉一样 This is a bit like our meat 52 00:02:25,678 --> 00:02:28,548 # 抹点老抽下锅炸的时候 # 上色 Spread some dark soy sauce for coloring when frying 53 00:02:28,548 --> 00:02:33,386 # 来 师父 笊篱 Come, master, sieve 54 00:02:33,386 --> 00:02:35,688 # 差不多了 六到七成油温 It's almost 60 to 70% oil temperature (180 – 210 C) 55 00:02:37,757 --> 00:02:42,128 # 先不能攉拢啊 定型 # 上色 Shouldn’t move it around first, fix the shape and coloring 56 00:02:42,128 --> 00:02:44,898 # 漂亮啊 五花肉出来了 It’s pretty. Pork belly is here. 57 00:02:46,065 --> 00:02:47,100 # 没问题 No problem 58 00:02:50,503 --> 00:02:51,571 # 肉方出来了 You can see the “meat cube” now 59 00:02:51,571 --> 00:02:54,707 # 这还是 不错的啊 妥妥的 This is still good. 60 00:02:54,707 --> 00:02:55,508 # 炒汁儿了开始 Frying sauce 61 00:02:57,110 --> 00:03:01,414 # 来点油 葱姜大料 料酒 Some oil, green onion and ginger, cooking wine 62 00:03:01,414 --> 00:03:04,017 # 香菇水 Soaked mushroom water 63 00:03:04,017 --> 00:03:06,052 64 00:03:06,920 --> 00:03:09,520 # 酱油 Soy sauce 65 00:03:09,489 --> 00:03:11,591 # 再加点水啊 大爷 Add some water, Da Ye. 66 00:03:11,591 --> 00:03:15,028 # 胡椒粉 很简单 Pepper powder, very simple 67 00:03:15,028 --> 00:03:19,532 # 稍微点点儿糖 来点蚝油 香菇 A little sugar, some oyster sauce, shiitake mushrooms 68 00:03:19,532 --> 00:03:24,837 # 好 把这葱姜香味熬出来 OK, boil out the green onion and ginger fragrance 69 00:03:24,837 --> 00:03:25,939 # 大爷您看 Da Ye, see 70 00:03:27,473 --> 00:03:29,809 71 00:03:29,840 --> 00:03:33,680 # 葱姜香菇熬的水 还有大料 The water boiled with green onion, ginger, mushrooms and star anise 72 00:03:33,646 --> 00:03:35,949 # 熬好了以后我们就灌到 After it's cooked, we will pour it on 73 00:03:35,949 --> 00:03:39,786 # 炸好的冬瓜方 Fried winter melon cube 74 00:03:39,786 --> 00:03:42,222 # 半个小时就差不多了 It's almost half an hour 75 00:03:42,222 --> 00:03:44,357 # 盖盖儿 水够足么 够足 Cover it. Is the water enough? Enough 76 00:03:44,357 --> 00:03:45,458 # 下一步我们配点油菜吧 Let's prepare some bok choy next 77 00:03:45,458 --> 00:03:47,894 # 削好了以后 胡萝卜头儿您看 After cutting it, look at the carrot head 78 00:03:47,894 --> 00:03:52,398 # 插进去就行了 这叫鹦鹉菜心 Just plug it in. This is called Parrot Bok Choy 79 00:03:52,398 --> 00:03:54,634 # 水边加点盐 加点糖 Add some salt to the water and some sugar 80 00:03:54,634 --> 00:03:56,236 # 提鲜 还有去涩的作用 Improve taste and remove astringency 81 00:03:56,236 --> 00:04:00,473 # 我们再滴一点明油 翠绿光亮 Let's add a little bit of oil, to make it bright green 82 00:04:00,473 --> 00:04:02,208 # 稍微一烫 Slightly parboil 83 00:04:02,208 --> 00:04:07,914 84 00:04:07,920 --> 00:04:08,760 # 好了 Good 85 00:04:08,748 --> 00:04:10,617 # 关火 Turn off heat 86 00:04:10,617 --> 00:04:12,585 # 小魏这重要任务交给你了 半个小时 Xiao Wei, this important task is on your shoulder.For half an hour 87 00:04:12,585 --> 00:04:13,653 # 师父我给你出盘 Master, I will help you take it out 88 00:04:15,021 --> 00:04:16,556 # 出锅喽 Out of the pot 89 00:04:16,556 --> 00:04:19,459 # 可以了啊 把这葱姜拣出去 Okay, pick out the green onion and ginger 90 00:04:19,459 --> 00:04:23,596 # 取其精华 去其糟粕 本味 Take the essence and remove the dross 91 00:04:23,596 --> 00:04:26,199 # （原汤倒进锅里） (Pour the original soup into the pot) 92 00:04:26,199 --> 00:04:27,834 # 别着急慢慢的来 Don't worry and do it slowly 93 00:04:27,834 --> 00:04:31,170 # 你看 走起 See, there we go 94 00:04:31,170 --> 00:04:34,107 # 你行啊你 Not bad! 95 00:04:34,107 --> 00:04:34,674 96 00:04:37,240 --> 00:04:38,480 # 出水见芙蓉 See Lotus in the Water 97 00:04:38,478 --> 00:04:40,813 # 像个五花肉 Like a pork belly 98 00:04:40,813 --> 00:04:42,148 99 00:04:42,160 --> 00:04:44,720 # 跟五花肉一样 行了 Same as pork belly. Good 100 00:04:44,717 --> 00:04:47,754 # 让它似开非开 然后勾芡 Make it looks open but not fully open, and then make slurry 101 00:04:47,754 --> 00:04:49,956 # 再淋点颜色 老抽 More color, soy sauce 102 00:04:49,956 --> 00:04:52,992 # 蒸的原汤 勾点芡 Original soup from steaming, make the slurry 103 00:04:52,992 --> 00:04:55,461 # 小火 勾芡要用小火 Low heat, use low heat to make the slurry 104 00:04:55,461 --> 00:04:58,931 # 为什么用小火啊 出来芡亮 Why use a low heat? The slurry will be shinny 105 00:04:58,931 --> 00:05:03,703 106 00:05:03,720 --> 00:05:05,840 # 这回行了 好 Now looks good. Good 107 00:05:05,838 --> 00:05:06,839 108 00:05:06,840 --> 00:05:07,720 # 淋点油 Some oil 109 00:05:07,707 --> 00:05:07,740 110 00:05:07,760 --> 00:05:13,960 # 明油 这是粤菜的打蚝油芡的手法 Oil, this is the way to make oyster sauce slurry in Cantonese cuisine 111 00:05:13,946 --> 00:05:17,250 112 00:05:17,280 --> 00:05:18,680 # 油在 Oil in 113 00:05:18,651 --> 00:05:24,290 114 00:05:24,320 --> 00:05:26,880 # 这四周这汁儿划圆了它 Around the cube, make it round 115 00:05:26,859 --> 00:05:29,028 # 小魏把菜心拿来 Xiao Wei brought the bok choy 116 00:05:29,028 --> 00:05:31,197 # 九个 一边三棵 Nine, three on each side 117 00:05:31,197 --> 00:05:34,934 # 摆一圈就行了 齐活 Just arrange them in a circle, done. 118 00:05:34,934 --> 00:05:38,905 # 金刚火方 漂亮 King Kong “Meat Cube”. Beautiful 119 00:05:38,905 --> 00:05:40,940 # 这菜我看了N多遍了 I have watched this dish N times 120 00:05:40,940 --> 00:05:42,275 # 但是我一次都没吃过 But I haven't eaten it once 121 00:05:42,275 --> 00:05:45,111 122 00:05:45,120 --> 00:05:47,920 # 大爷 您老先尝 谢谢 Da Ye, you try it first. thank you 123 00:05:47,914 --> 00:05:50,650 124 00:05:50,680 --> 00:05:53,280 # 好吃 猛一眼看 Delicious, take a quick look 125 00:05:53,252 --> 00:05:58,157 # 就跟 like 126 00:05:58,157 --> 00:05:58,191 127 00:05:59,840 --> 00:06:02,080 # 这冬瓜 看似好像硬点 This winter melon seems a bit too hard 128 00:06:02,061 --> 00:06:03,496 # 但是它不能软了 But it can't be more soft 129 00:06:03,496 --> 00:06:08,234 # 再软肉馅和冬瓜就分离了 If so, the “meat” and winter melon are separated 130 00:06:08,234 --> 00:06:09,702 # 它必须得拿住它 It has to grab it 131 00:06:09,702 --> 00:06:11,871 # 甜咸适中 汁儿红芡儿亮 Moderately sweet and salty, bright red slurry 132 00:06:11,871 --> 00:06:14,807 # 五花三层 你吃的是肥的 “Pork belly”, what you eat is “fat” 133 00:06:16,476 --> 00:06:18,578 # 确实地道啊 Really authentic 134 00:06:18,578 --> 00:06:21,781 # 一个普通的不起眼的食材 An ordinary ingredient 135 00:06:21,781 --> 00:06:24,217 # 做出了一道大菜 Made a big dish 136 00:06:24,717 --> 00:06:26,853 # 谢谢二伯 谢谢师父 Thank you Er Bai, thank you master 137 00:06:26,853 --> 00:06:28,388 138 00:06:39,932 --> 00:06:41,968 # 煲汤是把原材料搁在里边 Soup is to put the raw materials inside 139 00:06:42,001 --> 00:06:43,069 # 慢慢的煲 Slowly cook 140 00:06:43,269 --> 00:06:44,303 # 一次性成熟 One-time mature 141 00:06:44,303 --> 00:06:45,171 # 吊汤就不一样 Broth is different 142 00:06:45,171 --> 00:06:46,172 # 比如说我们吊清汤 For example, we make clear broth 143 00:06:46,172 --> 00:06:46,806 # 吊完之后 After the broth is made 144 00:06:46,839 --> 00:06:47,807 # 再进行清 You then make it clear 145 00:06:47,807 --> 00:06:48,408 # 时间不一样 Time is different 146 00:06:48,441 --> 00:06:50,276 # 吊汤是做菜用的 Broth is for cooking 147 00:06:50,276 --> 00:06:51,911 # 煲汤是直接喝的 Soup is for eating directly 148 00:06:55,047 --> 00:06:57,049 # 开水白菜从吊汤开始 Boiling cabbage starts from making broth 149 00:06:57,049 --> 00:06:58,384 # 吊完汤以后呢 After the broth is made 150 00:06:58,518 --> 00:07:00,386 # 提出来以后要把油撇干净 Skim off the oil after you bring it up 151 00:07:00,386 --> 00:07:03,156 # 用鸡臊子把汤给搞清 Use chicken broth to make it clear 152 00:07:03,156 --> 00:07:05,825 # 白菜再用开水烫熟 Boil the cabbage in boiling water 153 00:07:06,225 --> 00:07:08,828 # 捋齐 灌上清汤上锅一蒸 Make it tidy, pour the clear broth and steam it 154 00:07:08,861 --> 00:07:09,729 # 就好了 It’s done 155 00:07:12,865 --> 00:07:14,901 # 吊汤来讲呢又分为有白臊 In terms of broth, it is divided into white minced meat 156 00:07:14,901 --> 00:07:16,035 # 有红臊 And Red minced meat 157 00:07:16,068 --> 00:07:18,104 # 白臊是鸡胸肉来调 White minced meat is made from chicken breast 158 00:07:18,104 --> 00:07:21,874 # 红臊有的汤是清真用的 Red minced meat is for halal dishes 159 00:07:22,041 --> 00:07:24,944 # 茶色 再用白臊再臊一遍 Tea color, use white minced meat to clear it one more time 160 00:07:24,944 --> 00:07:27,780 # 这样这汤又香又鲜 So this soup is fragrant and fresh 161 00:07:27,780 --> 00:07:28,948 # 那双吊汤呢 What about the double broth 162 00:07:28,948 --> 00:07:30,650 # 牛肉臊一遍鸡肉臊一遍 Use minced beef and minced chicken to clear 163 00:07:35,087 --> 00:07:36,823 # 我们在撇沫子的时候 When we were skimming the scum 164 00:07:37,123 --> 00:07:39,025 # 就感觉上撇干净了 It feels clean 165 00:07:39,425 --> 00:07:41,160 # 但我们再用点凉水 But if we use some cold water 166 00:07:41,160 --> 00:07:42,728 # 再把它炸一下 “Smash” it (make it cool down) 167 00:07:42,929 --> 00:07:43,963 # 它一开锅以后 Once it's boiling again 168 00:07:44,030 --> 00:07:45,431 # 还会产生一些浮沫 It will also produce some scum 169 00:07:45,798 --> 00:07:47,400 # 再把沫子一清 Then you skim off the scum 170 00:07:47,400 --> 00:07:49,168 # 这汤显得更加清 This soup looks clearer 171 00:07:52,672 --> 00:07:55,341 # 它是分阶段的去进行腌制的 It needs to marinade in stages 172 00:07:55,441 --> 00:07:56,909 # 比如说我们明天用 For example, we use it tomorrow 173 00:07:56,909 --> 00:07:58,044 # 我们今天晚上加工出来 We make it tonight 174 00:07:58,044 --> 00:07:59,645 # 搁冰箱第二天再用 Put in the refrigerator and use in the next day 175 00:07:59,645 --> 00:08:00,680 # 这效果更好 This works better ```

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