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【国宴大师•蒜焖羊肉】不加香料做出最原汁原味的蒜焖羊肉！鲜香味美，没膻味全靠这个小窍门！ |老饭骨

简介
小友们好，最会吃肉的冯肉肉又来带给大家一道家常美味——蒜焖羊肉！
这道菜用料简单，完全呈现了羊肉原汁原味的鲜香，天气冷了喝一大碗汤，暖暖的特别舒坦！
但是咱们家庭做菜，买的羊肉大多是冷冻过的，如何处理才能把羊肉的膻味给去掉呢？
小友们快点击视频，告诉你们这个小绝招！喜欢的小友一定不要忘了点赞留言，咱们开饭咯！
字幕
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叫蒜焖羊肉

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不加任何香料

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就是大蒜和羊肉的结合

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以前我就没觉得

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这羊肉跟大蒜结合这么好吃过

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现在我是爱上它了

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这羊肉一定要选一年以上的羊

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羊肉选择是很讲究的

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你要是羔羊不行 它没那口感 太嫩

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羊肉选的部位是羊腩或者是前腿

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一年以上的羊肉炖出来好吃 筋道

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刀工还挺整齐 刀工一致 齐活

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吃之前一定要有一个浸泡的过程

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之前我已经给它浸泡了几个小时了

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然后咱们再给它清洗一下

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把这血水给它拔出来

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然后今天咱这个菜

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就是前期处理的时候很关键

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因为肉是冻卷 是冻肉

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进过冷库的羊肉一定要

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在处理的时候要仔细一点

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其实为什么内蒙羊肉好吃

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一般人就是现宰现炖

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这个羊肉 您要是鲜肉就不用这么复杂

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就直接上水 就直接给它煮就行了加盐

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但是这肉一冻完了之后

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它腥膻味就加重

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因为血水在里面闷着

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现在通过这么多年的实践

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一个羊肉一个鸡就不能冻 还有鸽子

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只要一冻就完

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大家看一眼 肉一定要冲到水清了

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然后这时候咱们凉水下锅了

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肉要是不清的话

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说句实话吃的味道就差远了

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鲜肉您没必要

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鲜肉您你怎么煮它都是清的

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这肉筋头筋脑的好吃

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我觉得我每回吃

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都愿意吃羊腩那块 或者前腿

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羊腩牛腩这都好吃

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趁这机会我先把大蒜切了

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活不能闲着是吧

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咱们蒜量一定要大 有半斤多

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中间给它破开就行 一切两半

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第一这样好出味

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第二就是说

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这个蒜 它的个儿不能大过主料去

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这道菜最早我吃的时候是在西北吃的

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然后回来之后

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结合咱们北京这块的口味

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又重新给做了一个调整

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这个汤出来是奶白色的

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我们在当地吃的时候是清汤的

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都是鲜羊 咱们比不了

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然后这个羊肉用咱们冻卷一试

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做出奶白汤来了 我说这菜有意思

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这也没有这么多香料

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不能把羊肉的味给它盖了

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以前就是说这汤你可以留原汤

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但是今天咱们这个不能用

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今天咱要用纯净水

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亮子 我有我自己的看法

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我估计大爷能赞同我的看法

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比如说我要做清汤的这种羊肉

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就是炖的汤也不要

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完全换成吊好的清鸡汤

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然后它合成的时候

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汤巨鲜 肉特别香

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大爷他们做狮子头慢慢也发展了

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原来就是原汤 现在换成清鸡汤

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要不然搁点菌汤

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它也在随着人的需求在发展了

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咱们店里边卖清鸡汤羊蝎子

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一直反响特别好

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行了 这开锅就行了

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因为你这是冷水下锅

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您看刚才这个肉看着

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是不是觉得特别肥

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你看这回做完了之后这个肉

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羊腩这块肥瘦相间 筋也多

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就适合炖的 烧的

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汤底一定要用纯净水

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对用好水 这个不能将就

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或者净化过的水也行

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大爷这个羊肉我试过什么您知道么

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那时候八几年 大爷

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就炖羊肉 就那老黄鸡扔进半只去

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那羊肉巨香 绝对的

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小亮你还得把老的传统弄出来

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好啊 再结合一下

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那绝对特别香那羊肉

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不夸张的说你师父就是个神人

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敢想才能出好东西

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这个羊肉一定要洗它两遍到三遍

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因为这个步骤是很关键的一步

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有一些网友啊

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我们这儿羊肉没有你这么费事

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咱在家里边不比产地资源这么优势

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一定要给它处理得干干净净

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您店里边卖也是 您出来好吃才行

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这就行了 

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水一开往里一搁就行

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这就齐了 都是原味

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这个辣椒放四个就行了

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一斤放肉一个 这是四斤肉

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水开了 直接往里边一倒

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加什么调料么

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什么都不加 连盐都不加

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酒呢 酒也不加

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这汤多清亮啊

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开火

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压了四十五分钟 又闷了二十五分钟

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真烂乎 倍儿烫

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拿布拿布 我给你拿

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其实他也烫 我还真不烫

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咱们这个上面要是有油

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不要它 打掉它

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下一步 先给它捞出来

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（辣椒）不要了

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葱姜没有 就搁了四个辣椒

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原汁原味

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进行下一步 煸蒜

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半斤蒜 油不要太热 花生油

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稍微让它有一起泡就行了 中火

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千万不要油太热再下蒜

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要让它凉一点 别让它上色

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表面一起泡 透了就行了

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这蒜出来应该是跟肉的颜色差不多

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让它吃的得特别的面

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这就行了 看见了吧

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师父您照一下 全都起小泡了

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也不能让它上色 一上色这火就大了

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把火加大

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00:05:56,760 --> 00:06:00,160

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这小锅翻的

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00:06:02,160 --> 00:06:05,760

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它有一个煸炒

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这个原汤往里边加的时候

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一定要缓慢的往里加 烹进去

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一点一点往里加

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大火催开它 全都翻开了

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就是边烧边加

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这一步是很关键的

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师父您看这汤 奶白汤

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说句实话 当时我在

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人家西北那儿吃这个菜的时候

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人家是清汤

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但是人家做的手法

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我都是按照人这手法做的

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这个汤一定要一点一点的加

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实际上是在收汤 收汁

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正常情况下大火的话

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这汤比这还白还浓

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他为什么逐步加汤

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因为它这温度达不到

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你要一下闷了你就冲不出来了

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您看刚才 大爷 我洗这么多遍

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目的就是为了要这个汤

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就要这汤 对 奶白汤

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再来一勺 诱人啊

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刚才咱们一点盐没有

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咱们调口的时候 这下就给它调够了

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两勺盐 十克左右

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（白）胡椒粉的量一定要达到这样

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最关键的就是它了 胡椒粉

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因为这个菜主要突出的就是

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它胡椒辣 就是胡椒的香味

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就盐和胡椒

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这个鲜度要比放味精还好 出锅

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咱们这个菜是这么呈现的

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这叫“装羊蒜”

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来 师父

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这菜还真是

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别皱眉头

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这个蒜吃着特别滑

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而且到嘴里特别细腻

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大爷您知道 这有什么特点么

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这菜做的是独树一帜

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味道非常突出

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大蒜和羊肉这个融合 挺好的

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融合的好

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其实我们做菜

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不管多少种调料 多少种烹调技法

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最后的菜的境界 出来就是融合

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你这融合达到了高度

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实际上我是不太爱吃炖羊肉的人

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烤羊肉串 爆羊肉 涮羊肉都行

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但是这种炖的

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不管是红烧清炖

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我实际上不太喜欢

198
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但是今天 太喜欢了

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用料简单 但是原料不简单

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他调味调的太高了 你看什么都没有

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按二伯说的

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调水也好 调情也好 调味也好

203
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他调水调的好 他调水用的纯净水

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好的上等的前腿羊腩羊肉

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加上这么一大碗大蒜

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没有花椒 没有葱姜

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没有料酒 没有香辛料

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就是两个原材料的融合

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巧夺天工 彰显一章

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00:09:24,760 --> 00:09:26,440

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今儿我也看出来了

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这么多年他跟着我

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我们相识这么多年

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他尊重食材 这个了不起了

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首先尊重师父 尊重食材

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尊重食材才能尊重别人呢

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你连食材都不尊重

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能做出好菜来么

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好 为小亮点赞

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谢谢大爷

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
羊肉	lamb
香味	aroma
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
大蒜	garlic
刀工	knife skill
牛腩	beef brisket
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) "
大爷	Da Ye
羊蝎子	lamb spine
师父	master	注意不是"师傅"
调料	seasoning
花生油	peanut oil
调味	season
二伯	Er Bai
花椒	Sichuan peppercorn
料酒	Chinese cooking wine

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/P-N0x8sJ9Ig # 标题（标题翻译过长，请将其精简到 100 字符内） # 【国宴大师•蒜焖羊肉】不加香料做出最原汁原味的蒜焖羊肉！鲜香味美，没膻味全靠这个小窍门！ |老饭骨 # State Banquet Master Chef: Stewed lamb with garlic. The most original taste of lamb, no spices added! # |--------------------------- title should not be longer than this line ----------------------------| # 简介 # 小友们好，最会吃肉的冯肉肉又来带给大家一道家常美味——蒜焖羊肉！ # 这道菜用料简单，完全呈现了羊肉原汁原味的鲜香，天气冷了喝一大碗汤，暖暖的特别舒坦！ # 但是咱们家庭做菜，买的羊肉大多是冷冻过的，如何处理才能把羊肉的膻味给去掉呢？ # 小友们快点击视频，告诉你们这个小绝招！喜欢的小友一定不要忘了点赞留言，咱们开饭咯！ # Hello friends! Our best meat-lover Chef Feng is bringing another home-made dish: Stewed lamb with garlic! # This dish presents the most original aroma of lamb with simple ingredients. It feels so warm and comfortable when you can have a big bowl of soup during the cold days! # However, in most situations we can only find frozen lamb when cooking at home. How can we remove the ram taint of frozen lamb? # Please find the trick in the video! Don't forget to thumb up and comment if you like it! Time for dinner! # 字幕 1 00:00:00,000 --> 00:00:02,360 # 叫蒜焖羊肉 This dish is called 'Stewed lamb with garlic' 2 00:00:02,360 --> 00:00:03,600 # 不加任何香料 We are not adding any extra spices 3 00:00:03,600 --> 00:00:05,520 # 就是大蒜和羊肉的结合 It's the simple combination of garlic and lamb 4 00:00:11,960 --> 00:00:13,040 # 以前我就没觉得 I have never thought that 5 00:00:13,040 --> 00:00:16,240 # 这羊肉跟大蒜结合这么好吃过 lamb tastes so good in combination with garlic 6 00:00:16,240 --> 00:00:18,360 # 现在我是爱上它了 Now I've fallen in love with it 7 00:00:18,360 --> 00:00:21,640 # 这羊肉一定要选一年以上的羊 We must choose lamb over 1 year old 8 00:00:21,640 --> 00:00:23,880 # 羊肉选择是很讲究的 You need to be picky when choosing lamb for this dish 9 00:00:23,880 --> 00:00:27,800 # 你要是羔羊不行它没那口感太嫩 Young lamb is not appropriate. It's too tender 10 00:00:27,800 --> 00:00:31,240 # 羊肉选的部位是羊腩或者是前腿 You may choose lamb belly or front leg 11 00:00:31,240 --> 00:00:36,160 # 一年以上的羊肉炖出来好吃筋道 Lamb over 1-year-old is more delicious, providing a chewy texture 12 00:00:36,160 --> 00:00:39,040 # 刀工还挺整齐刀工一致齐活 -Nice cutting skill. -Nicely cut, done! 13 00:00:39,040 --> 00:00:42,240 # 吃之前一定要有一个浸泡的过程 You must soak the meat before cooking 14 00:00:42,240 --> 00:00:44,480 # 之前我已经给它浸泡了几个小时了 I have soaked it for several hours in advance 15 00:00:44,480 --> 00:00:46,640 # 然后咱们再给它清洗一下 Let's wash it now 16 00:00:46,640 --> 00:00:47,920 # 把这血水给它拔出来 To completely remove the blood inside 17 00:00:47,920 --> 00:00:48,960 # 然后今天咱这个菜 Our dish today 18 00:00:48,960 --> 00:00:51,880 # 就是前期处理的时候很关键 relies heavily on the preparation step 19 00:00:51,880 --> 00:00:55,360 # 因为肉是冻卷是冻肉 Since we are using frozen lamb now 20 00:00:55,360 --> 00:00:57,880 # 进过冷库的羊肉一定要 Frozen lamb must be 21 00:00:57,880 --> 00:01:00,240 # 在处理的时候要仔细一点 carefully processed before cooking 22 00:01:00,240 --> 00:01:02,160 # 其实为什么内蒙羊肉好吃 To be honest, why is the best lamb in Inner Mongolia? 23 00:01:02,160 --> 00:01:04,640 # 一般人就是现宰现炖 That's because they cook the lamb directly after butchering 24 00:01:04,640 --> 00:01:08,560 # 这个羊肉您要是鲜肉就不用这么复杂 If you have fresh lamb, you don't really need to do all these 25 00:01:08,560 --> 00:01:12,640 # 就直接上水就直接给它煮就行了加盐 Simply boil it in water with some salt 26 00:01:12,640 --> 00:01:14,800 # 但是这肉一冻完了之后 But once the meat is frozen 27 00:01:14,800 --> 00:01:17,320 # 它腥膻味就加重 The taint strengthens 28 00:01:17,320 --> 00:01:20,200 # 因为血水在里面闷着 because the blood remains in the meat (when frozen) 29 00:01:20,200 --> 00:01:22,960 # 现在通过这么多年的实践 Based on our practice for so many years 30 00:01:22,960 --> 00:01:26,760 # 一个羊肉一个鸡就不能冻还有鸽子 It's better not to freeze lamb and chicken. And pigeon 31 00:01:26,760 --> 00:01:27,840 # 只要一冻就完 They taste bad once frozen 32 00:01:27,840 --> 00:01:31,640 # 大家看一眼肉一定要冲到水清了 Please take a look. You must rinse the meat until the water becomes clear 33 00:01:31,640 --> 00:01:34,480 # 然后这时候咱们凉水下锅了 Now let's boil it with cold water 34 00:01:34,480 --> 00:01:35,760 # 肉要是不清的话 If you don't rinse the meat well 35 00:01:35,760 --> 00:01:39,480 # 说句实话吃的味道就差远了 To be honest, it tastes much worse 36 00:01:39,480 --> 00:01:40,440 # 鲜肉您没必要 However this does not apply to fresh meat 37 00:01:40,440 --> 00:01:43,000 # 鲜肉您你怎么煮它都是清的 Fresh meat always tastes nice no matter how you deal with it #这句话有点意味不明... 38 00:01:43,000 --> 00:01:45,280 # 这肉筋头筋脑的好吃 This cut tastes good because it contains tendon 39 00:01:45,280 --> 00:01:47,400 # 我觉得我每回吃 Personally, I would always prefer 40 00:01:47,400 --> 00:01:51,440 # 都愿意吃羊腩那块或者前腿 Lamb belly or front leg 41 00:01:51,440 --> 00:01:53,920 # 羊腩牛腩这都好吃 Lamb belly and beef brisket taste good 42 00:01:53,920 --> 00:01:56,640 # 趁这机会我先把大蒜切了 Let me cut the garlic now 43 00:01:56,640 --> 00:01:58,640 # 活不能闲着是吧 We should make full use of our time, right? 44 00:01:58,640 --> 00:02:04,040 # 咱们蒜量一定要大有半斤多 We must use a lot of garlic in this dish. More than 250 grams here 45 00:02:04,040 --> 00:02:06,320 # 中间给它破开就行一切两半 Simply cut it in the middle. Cut into two halves 46 00:02:06,320 --> 00:02:07,840 # 第一这样好出味 Firstly, the flavor goes out easily 47 00:02:07,840 --> 00:02:08,840 # 第二就是说 Secondly 48 00:02:08,840 --> 00:02:11,880 # 这个蒜它的个儿不能大过主料去 The size of the garlic should not exceed the main ingredient (lamb) 49 00:02:11,880 --> 00:02:15,240 # 这道菜最早我吃的时候是在西北吃的 I had this dish for the first time in the northwest of China 50 00:02:15,240 --> 00:02:16,800 # 然后回来之后 After I came back 51 00:02:16,800 --> 00:02:19,680 # 结合咱们北京这块的口味 Based on the preference of flavor in Beijing 52 00:02:19,680 --> 00:02:22,400 # 又重新给做了一个调整 I adjusted the recipe of this dish 53 00:02:22,400 --> 00:02:24,920 # 这个汤出来是奶白色的 In my recipe, the soup is milky white 54 00:02:24,920 --> 00:02:26,760 # 我们在当地吃的时候是清汤的 Back into the northwest, the broth was clear and transparent 55 00:02:26,760 --> 00:02:28,320 # 都是鲜羊咱们比不了 (In the northwest) they have fresh lamb, which we don't have here 56 00:02:28,320 --> 00:02:31,920 # 然后这个羊肉用咱们冻卷一试 So I tried with frozen lamb to make this dish 57 00:02:31,920 --> 00:02:35,400 # 做出奶白汤来了我说这菜有意思 I was surprised that we could make milky white soup with frozen lamb 58 00:02:35,400 --> 00:02:37,000 # 这也没有这么多香料 Here I am not using many spices 59 00:02:37,000 --> 00:02:39,280 # 不能把羊肉的味给它盖了 Because we should avoid covering the original flavor of lamb 60 00:02:39,280 --> 00:02:41,960 # 以前就是说这汤你可以留原汤 In previous dishes, you can use the original broth here (for further steps) 61 00:02:41,960 --> 00:02:43,520 # 但是今天咱们这个不能用 But we cannot use this today 62 00:02:43,520 --> 00:02:45,120 # 今天咱要用纯净水 We are using purified water instead 63 00:02:45,120 --> 00:02:47,960 # 亮子我有我自己的看法 Liangzi, I have my own idea on this issue 64 00:02:47,960 --> 00:02:49,840 # 我估计大爷能赞同我的看法 I think Da Ye agrees with me 65 00:02:49,840 --> 00:02:51,960 # 比如说我要做清汤的这种羊肉 For example, if I am going to make a lamb dish with clear broth 66 00:02:51,960 --> 00:02:53,560 # 就是炖的汤也不要 I would rather discard the broth out of lamb 67 00:02:53,560 --> 00:02:55,960 # 完全换成吊好的清鸡汤 I would use clear chicken broth 68 00:02:55,960 --> 00:02:57,680 # 然后它合成的时候 When the chicken broth meets lamb 69 00:02:57,680 --> 00:03:01,000 # 汤巨鲜肉特别香 The soup becomes incredibly nice, and the meat tastes amazing 70 00:03:01,000 --> 00:03:03,080 # 大爷他们做狮子头慢慢也发展了 Da Ye is also making some changes in his Shizitou (aka 'Lion Head') recipe 71 00:03:03,080 --> 00:03:05,440 # 原来就是原汤现在换成清鸡汤 In the old recipe, he used the original broth. Now it's changed into clear chicken broth 72 00:03:05,440 --> 00:03:06,800 # 要不然搁点菌汤 Or mushroom broth 73 00:03:06,800 --> 00:03:10,520 # 它也在随着人的需求在发展了 The recipe keeps developing according to customers' demands 74 00:03:10,520 --> 00:03:13,720 # 咱们店里边卖清鸡汤羊蝎子 In our restaurant, the 'Lamb spine with clear chicken broth' 75 00:03:13,720 --> 00:03:16,000 # 一直反响特别好 has always a been popular dish 76 00:03:16,000 --> 00:03:18,160 # 行了这开锅就行了 Okay. It's done when boiling 77 00:03:18,160 --> 00:03:21,720 # 因为你这是冷水下锅 Because you are boiling from cold water 78 00:03:21,720 --> 00:03:23,560 # 您看刚才这个肉看着 See? You may think the lamb looks very fatty 79 00:03:23,560 --> 00:03:26,160 # 是不是觉得特别肥 before boiling 80 00:03:26,160 --> 00:03:29,320 # 你看这回做完了之后这个肉 Now take another look. The lamb... 81 00:03:29,320 --> 00:03:33,040 # 羊腩这块肥瘦相间筋也多 The lamb belly is composed of lean meat and fat. Also some tendons 82 00:03:33,040 --> 00:03:35,960 # 就适合炖的烧的 It's very suitable for braising and brewing 83 00:03:35,960 --> 00:03:38,880 # 汤底一定要用纯净水 You must use bottled water for the soup 84 00:03:38,880 --> 00:03:41,640 # 对用好水这个不能将就 Yes, you should use good water. Cannot compromise on that 85 00:03:41,640 --> 00:03:44,040 # 或者净化过的水也行 or purified water 86 00:03:44,040 --> 00:03:46,440 # 大爷这个羊肉我试过什么您知道么 Da Ye, let me tell you what I tried with lamb 87 00:03:46,440 --> 00:03:47,960 # 那时候八几年大爷 It was back into the 80s, Da Ye 88 00:03:47,960 --> 00:03:51,680 # 就炖羊肉就那老黄鸡扔进半只去 While brewing lamb, simply put half of an old chicken into the pot 89 00:03:51,680 --> 00:03:54,240 # 那羊肉巨香绝对的 The lamb was awesome. Absolutely 90 00:03:54,240 --> 00:03:57,920 # 小亮你还得把老的传统弄出来 Xiao Liang, you need to preserve the old traditions 91 00:03:57,920 --> 00:03:59,320 # 好啊再结合一下 Sure. Combine the traditions with new situations 92 00:03:59,320 --> 00:04:01,120 # 那绝对特别香那羊肉 The lamb is absolutely going to be incredibly tasty 93 00:04:01,120 --> 00:04:04,600 # 不夸张的说你师父就是个神人 I am not flattering. Your master is a legend 94 00:04:06,000 --> 00:04:09,120 # 敢想才能出好东西 You need to be brave enough to create good stuff 95 00:04:09,120 --> 00:04:13,080 # 这个羊肉一定要洗它两遍到三遍 The lamb must be rinsed two or three times 96 00:04:13,080 --> 00:04:16,200 # 因为这个步骤是很关键的一步 This is a really critical step 97 00:04:16,200 --> 00:04:17,400 # 有一些网友啊 Some friends may think that 98 00:04:17,400 --> 00:04:19,280 # 我们这儿羊肉没有你这么费事 'in my home, we don't have to do so much to prepare the lamb' 99 00:04:19,280 --> 00:04:23,200 # 咱在家里边不比产地资源这么优势 Honestly, most people don't have nice lamb as you do in the place of production 100 00:04:23,200 --> 00:04:26,000 # 一定要给它处理得干干净净 So we must wash it thoroughly 101 00:04:26,000 --> 00:04:29,840 # 您店里边卖也是您出来好吃才行 It's the same for restaurants. You must make sure it's delicious when the dish is done 102 00:04:29,840 --> 00:04:30,760 # 这就行了 This should be ok. 103 00:04:30,760 --> 00:04:33,280 # 水一开往里一搁就行 When the water is boiling, simply pouring it into this pot 104 00:04:33,280 --> 00:04:34,640 # 这就齐了都是原味 And that's done. All original flavor 105 00:04:34,640 --> 00:04:36,840 # 这个辣椒放四个就行了 Let's put four dried chili peppers into the pot 106 00:04:36,840 --> 00:04:39,000 # 一斤放肉一个这是四斤肉 One chili pepper per 500 g of meat. We have 2 kg here 107 00:04:39,000 --> 00:04:41,680 # 水开了直接往里边一倒 The water is boiling. Directly pour into the pot 108 00:04:41,680 --> 00:04:43,080 # 加什么调料么 Do we need to add any ingredient or spice? 109 00:04:43,080 --> 00:04:44,760 # 什么都不加连盐都不加 Nothing. Not even salt 110 00:04:44,760 --> 00:04:46,800 # 酒呢酒也不加 Wine? No wine 111 00:04:46,800 --> 00:04:49,320 # 这汤多清亮啊 Look how clear the broth is 112 00:04:49,320 --> 00:04:50,320 # 开火 Let's start heating 113 00:04:50,320 --> 00:04:54,000 114 00:04:54,000 --> 00:04:56,960 # 压了四十五分钟又闷了二十五分钟 Pressure-cooked for 45 minutes. Then kept in the pot (sealed) for 25 minutes. 115 00:04:56,960 --> 00:04:58,840 # 真烂乎倍儿烫 That's totally stewed. Too hot 116 00:04:58,840 --> 00:05:01,000 # 拿布拿布我给你拿 Get a towel. Let me get one for you 117 00:05:01,000 --> 00:05:05,080 118 00:05:05,080 --> 00:05:08,800 # 其实他也烫我还真不烫 -In fact he can feel the heat, too. -Not really! 119 00:05:08,800 --> 00:05:11,520 # 咱们这个上面要是有油 If we have floating oil here 120 00:05:11,520 --> 00:05:13,360 # 不要它打掉它 Get rid of it with a spoon 121 00:05:14,520 --> 00:05:16,600 # 下一步先给它捞出来 Next step. Taking out of the water first 122 00:05:16,600 --> 00:05:18,480 123 00:05:18,480 --> 00:05:19,600 # （辣椒）不要了 Throw away (the chili peppers) 124 00:05:19,600 --> 00:05:22,120 # 葱姜没有就搁了四个辣椒 No ginger, no green onion. Just four chili peppers 125 00:05:22,120 --> 00:05:23,400 # 原汁原味 That's the original flavor 126 00:05:23,400 --> 00:05:25,280 # 进行下一步煸蒜 Next step. Fry the garlic 127 00:05:25,280 --> 00:05:30,480 # 半斤蒜油不要太热花生油 250 grams of garlic. The oil shouldn't be too hot. Use peanut oil 128 00:05:30,480 --> 00:05:33,440 # 稍微让它有一起泡就行了中火 Just let it bubble a bit. Use medium heat 129 00:05:33,440 --> 00:05:35,880 # 千万不要油太热再下蒜 Never fry the garlic with overheated oil 130 00:05:35,880 --> 00:05:38,520 # 要让它凉一点别让它上色 Cook at a relatively low temperature. Don't let the garlic turn brown 131 00:05:38,520 --> 00:05:41,760 # 表面一起泡透了就行了 It's done when you can see small bubbles on the surface of garlic 132 00:05:41,760 --> 00:05:45,360 # 这蒜出来应该是跟肉的颜色差不多 The garlic should have a similar color to the lamb (when the dish is done) 133 00:05:45,360 --> 00:05:47,240 # 让它吃的得特别的面 The garlic will be very soft finally 134 00:05:47,240 --> 00:05:48,920 # 这就行了看见了吧 This is done. See that? 135 00:05:48,920 --> 00:05:52,040 # 师父您照一下全都起小泡了 Master, please shoot this. All with small bubbles 136 00:05:52,040 --> 00:05:55,000 # 也不能让它上色一上色这火就大了 Shouldn't let the garlic turn brown. In that case, the temperature is too high 137 00:05:55,000 --> 00:05:56,760 # 把火加大 Now use high heat 138 00:05:56,760 --> 00:06:00,160 139 00:06:00,160 --> 00:06:02,160 # 这小锅翻的 Look how you toss the wok. Nice! 140 00:06:02,160 --> 00:06:05,760 141 00:06:05,760 --> 00:06:07,280 # 它有一个煸炒 We need a frying step here 142 00:06:07,280 --> 00:06:09,560 # 这个原汤往里边加的时候 When you add the broth into the wok 143 00:06:09,560 --> 00:06:13,040 # 一定要缓慢的往里加烹进去 Make sure you do it slowly from the edge of the wok 144 00:06:13,040 --> 00:06:14,600 # 一点一点往里加 Add the broth little by little 145 00:06:14,600 --> 00:06:16,720 # 大火催开它全都翻开了 Use high heat to boil the broth 146 00:06:16,720 --> 00:06:18,480 # 就是边烧边加 Add broth while brewing 147 00:06:18,480 --> 00:06:21,000 # 这一步是很关键的 This is a very critical step 148 00:06:21,760 --> 00:06:25,200 # 师父您看这汤奶白汤 -Master, look at the soup. -Milky white! 149 00:06:25,200 --> 00:06:27,400 # 说句实话当时我在 In fact, when I had this dish 150 00:06:27,400 --> 00:06:29,720 # 人家西北那儿吃这个菜的时候 in the northwest 151 00:06:29,720 --> 00:06:30,920 # 人家是清汤 That dish was served with clear broth 152 00:06:30,920 --> 00:06:32,720 # 但是人家做的手法 But the receipe... 153 00:06:32,720 --> 00:06:35,000 # 我都是按照人这手法做的 Basically I followed their recipe 154 00:06:35,000 --> 00:06:38,160 # 这个汤一定要一点一点的加 You must add the broth slowly 155 00:06:38,160 --> 00:06:40,240 # 实际上是在收汤收汁 Actually this is also thickening the soup 156 00:06:40,240 --> 00:06:41,800 # 正常情况下大火的话 Generally if we are using high heat (in the restaurant kitchen) 157 00:06:41,800 --> 00:06:44,280 # 这汤比这还白还浓 The soup is more white and thick than we have here 158 00:06:44,280 --> 00:06:45,560 # 他为什么逐步加汤 Why is he adding the broth in separate steps? 159 00:06:45,560 --> 00:06:47,400 # 因为它这温度达不到 Because the temperature is not high enough here 160 00:06:47,400 --> 00:06:50,760 # 你要一下闷了你就冲不出来了 If you add too much broth in one go, the fatty droplets stay inside the meat and will not go out #理论上奶白汤是由于脂肪滴的悬浊液，这里加了一点解释 161 00:06:50,760 --> 00:06:53,400 # 您看刚才大爷我洗这么多遍 Look, Da Ye. I washed the meat so many times 162 00:06:53,400 --> 00:06:56,640 # 目的就是为了要这个汤 Just because I want the white soup here 163 00:06:56,640 --> 00:06:58,880 # 就要这汤对奶白汤 Just want the soup. -Yes, the milky white soup 164 00:06:58,880 --> 00:07:02,440 # 再来一勺诱人啊 One more spoon. That's intriguing 165 00:07:02,440 --> 00:07:04,200 # 刚才咱们一点盐没有 We didn't add any salt just now 166 00:07:04,200 --> 00:07:06,840 # 咱们调口的时候这下就给它调够了 Now let's tune the flavor. 167 00:07:06,840 --> 00:07:11,240 # 两勺盐十克左右 Two spoons of salt. About 10 grams 168 00:07:11,240 --> 00:07:14,520 # （白）胡椒粉的量一定要达到这样 (White) pepper powder. You must have this much 169 00:07:14,520 --> 00:07:17,120 # 最关键的就是它了胡椒粉 This is the most important ingredient 170 00:07:17,120 --> 00:07:19,400 # 因为这个菜主要突出的就是 Because this dish relies on 171 00:07:19,400 --> 00:07:21,400 # 它胡椒辣就是胡椒的香味 the spicy flavor of pepper. The aroma of pepper 172 00:07:21,400 --> 00:07:22,680 # 就盐和胡椒 Just salt and pepper 173 00:07:22,680 --> 00:07:26,840 # 这个鲜度要比放味精还好出锅 The umami flavor is even better than MSG. Ready to serve! 174 00:07:26,840 --> 00:07:29,320 # 咱们这个菜是这么呈现的 That's how we present the dish 175 00:07:29,320 --> 00:07:31,800 # 这叫“装羊蒜” This is 'Zhuang yang suan' (homophonic to 'pretending to be dumb') 176 00:07:34,440 --> 00:07:35,480 # 来师父 Come on, master 177 00:07:35,480 --> 00:07:45,840 178 00:07:45,840 --> 00:07:47,280 # 这菜还真是 This dish is ... 179 00:07:47,640 --> 00:07:53,080 180 00:07:53,080 --> 00:07:53,840 # 别皱眉头 Don't frown 181 00:07:53,840 --> 00:08:00,400 182 00:08:00,400 --> 00:08:04,800 # 这个蒜吃着特别滑 The garlic is really smooth 183 00:08:04,800 --> 00:08:06,560 # 而且到嘴里特别细腻 It gives a silky feeling in your mouth 184 00:08:06,560 --> 00:08:08,400 # 大爷您知道这有什么特点么 Da Ye, do you know what's special about this dish? 185 00:08:08,400 --> 00:08:12,920 # 这菜做的是独树一帜 This dish is really unique 186 00:08:12,920 --> 00:08:17,480 # 味道非常突出 With very outstanding flavor 187 00:08:17,480 --> 00:08:22,000 # 大蒜和羊肉这个融合挺好的 The combination between garlic and lamb 188 00:08:22,000 --> 00:08:24,120 # 融合的好 Nice combination 189 00:08:26,280 --> 00:08:27,520 # 其实我们做菜 Actually in terms of cooking 190 00:08:27,520 --> 00:08:30,200 # 不管多少种调料多少种烹调技法 No matter how many ingredients or cooking techniques we are using 191 00:08:30,200 --> 00:08:33,200 # 最后的菜的境界出来就是融合 The ultimate goal of a dish is combination 192 00:08:33,200 --> 00:08:36,240 # 你这融合达到了高度 You are reaching a high level of combination 193 00:08:36,240 --> 00:08:40,480 # 实际上我是不太爱吃炖羊肉的人 Actually I am not a big fan of stewed lamb 194 00:08:40,480 --> 00:08:43,600 # 烤羊肉串爆羊肉涮羊肉都行 I prefer roasted lamb, stir-fried lamb, or hot pot with lamb slices 195 00:08:43,600 --> 00:08:44,760 # 但是这种炖的 But stewed lamb... 196 00:08:44,760 --> 00:08:46,200 # 不管是红烧清炖 No matter with a red thick sauce or clear broth 197 00:08:46,200 --> 00:08:48,480 # 我实际上不太喜欢 I don't really enjoy those 198 00:08:48,480 --> 00:08:51,480 # 但是今天太喜欢了 -But today... -You love it much 199 00:08:51,480 --> 00:08:54,640 # 用料简单但是原料不简单 Simple ingredients, but not simple material #不太明白大爷当时想表达啥... 200 00:08:54,640 --> 00:08:57,720 # 他调味调的太高了你看什么都没有 He is really good at tuning the flavor. Look, almost nothing! 201 00:08:57,720 --> 00:08:59,240 # 按二伯说的 According to Er Bai 202 00:08:59,240 --> 00:09:02,320 # 调水也好调情也好调味也好 'Tune the water, tune the feel, tune the flavor' #这里可能也不太准确... 203 00:09:02,320 --> 00:09:05,840 # 他调水调的好他调水用的纯净水 He is really doing well in tuning the water. Using purified water 204 00:09:05,840 --> 00:09:09,560 # 好的上等的前腿羊腩羊肉 Deceny lamb front leg, or belly 205 00:09:09,560 --> 00:09:13,000 # 加上这么一大碗大蒜 And a big bowl of garlic 206 00:09:13,000 --> 00:09:16,200 # 没有花椒没有葱姜 No Sichuan peppercorns, no ginger and green onion 207 00:09:16,200 --> 00:09:19,040 # 没有料酒没有香辛料 No Chinese cooking wine, no other spices 208 00:09:19,040 --> 00:09:21,760 # 就是两个原材料的融合 The simple combination of two materials 209 00:09:21,760 --> 00:09:24,760 # 巧夺天工彰显一章 Ingenious and unique 210 00:09:24,760 --> 00:09:26,440 211 00:09:26,440 --> 00:09:27,800 # 今儿我也看出来了 Today I can feel that 212 00:09:27,800 --> 00:09:29,920 # 这么多年他跟着我 He's been following me for so many years 213 00:09:29,920 --> 00:09:31,360 # 我们相识这么多年 We have known each other for so long 214 00:09:31,360 --> 00:09:34,400 # 他尊重食材这个了不起了 He respects the ingredients. That's already incredible 215 00:09:34,400 --> 00:09:36,440 # 首先尊重师父尊重食材 Firstly, you respect your master, and you respect the ingredients 216 00:09:36,440 --> 00:09:38,680 # 尊重食材才能尊重别人呢 You must respect your ingredients before respecting others 217 00:09:38,680 --> 00:09:39,760 # 你连食材都不尊重 How can you possibly make a nice dish 218 00:09:39,760 --> 00:09:41,160 # 能做出好菜来么 if you do not respect the ingredients? 219 00:09:41,160 --> 00:09:42,680 # 好为小亮点赞 Good! Thumb up for Xiao Liang! 220 00:09:42,680 --> 00:09:43,720 # 谢谢大爷 Thank you, Da Ye! ```

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[老饭骨] 蒜焖羊肉 - https://youtu.be/P-N0x8sJ9Ig #1621

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