[老饭骨] 玉簪鸡翼球 - https://youtu.be/38YCGhR42BU

[Laofangu]

视频链接：https://youtu.be/38YCGhR42BU

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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）
【国宴大师•玉簪鸡翼球】香、辣、嫩、酥，糊辣味十足！国宴大师教你改良粤菜，解锁鸡翼新吃法！ |老饭骨

简介
小友们大家好，今天大爷给大家带来一道小炒菜品——玉簪鸡翼球！
玉簪鸡翼球的造型很别致，鸡翼中插入青椒和胡萝卜，一红一绿，活像一根玉簪子！
这道菜原本是粤菜的一道老菜，大爷在味型上进行了改良，做成了宫保味儿，香辣酥麻、更加突出鸡翼的肉质细嫩。炒的时候满屋子的人都得在打喷嚏，不然炒得不合格！ 😁
大家还记得老饭骨做过哪些鸡肉的菜品呢？评论区一起回忆一下，还想解锁更多鸡肉的做法，记得要关注老饭骨频道哦！

字幕
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炒出来这菜您不打嚏喷我就失败了

2
00:00:02,520 --> 00:00:04,560

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烹醋 老的宫保鸡丁的味道

4
00:00:07,240 --> 00:00:10,640
这是粤菜的一道老菜 味型改了

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00:00:10,640 --> 00:00:12,320

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00:00:12,320 --> 00:00:15,240

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00:00:15,240 --> 00:00:19,160
鸡翅 这个不能扔啊 做个辣子鸡

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00:00:19,160 --> 00:00:20,400

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一拍 这两根骨头全断了

10
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看着啊 一压 一个一个的来

11
00:00:29,160 --> 00:00:33,560

12
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先把这留着 然后再去那块

13
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能拿住它

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00:00:37,480 --> 00:00:39,720
大爷 那个真别糟蹋

15
00:00:39,720 --> 00:00:43,120
绝对糟蹋不了 那个单做出一菜来

16
00:00:43,120 --> 00:00:46,320
做一蒸的吧  蒸的好 豆豉蒸

17
00:00:46,320 --> 00:00:49,280
这徒弟脑瓜灵啊 师父一直在念叨呢

18
00:00:49,280 --> 00:00:50,800
隋坡不来我恨死他了

19
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为什么老不来啊

20
00:00:52,160 --> 00:00:57,320
花为媒 似的 你怎么还不来呀

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全算上刚十五分钟

22
00:00:59,240 --> 00:01:01,480
这就完事了 正合适

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00:01:01,480 --> 00:01:05,480
青椒 长短要比刚才剔出去的骨头

24
00:01:05,480 --> 00:01:10,480
要稍微长一点 来个鸡蛋

25
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你这一招一式还挺利落

26
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照这样你能干到九十岁都没问题

27
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九十岁之前不会歇厨了

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二伯 咱俩得永远在一起

29
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实在干不了了

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您剥葱剥蒜也得在这儿干

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上浆特别快 鸡蛋

33
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因为咱们炒的是红汁菜

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就用全鸡蛋

35
00:01:30,320 --> 00:01:31,880
必须要用蛋黄 因为它香

36
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淀粉 大约十五克

37
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盐 三克 特别快啊

38
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鸡蛋蛋清 先把糊和好 攉拢匀了

39
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再给我来一点淀粉

40
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半勺 好好

41
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这些淀粉用不完

42
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一会咱们再这点淀粉干别的用

43
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好 拿走 十秒钟就完事了

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这盐搁好了 鸡蛋淀粉 叫搅拌上劲

45
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OK了 有劲了

46
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二伯回手给来点油

47
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封油 好嘞

48
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看着啊 现在开始串

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为什么叫玉簪鸡翼球

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就跟簪子似的 你看见没有

52
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为什么要用这两个颜色

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一红一绿 它漂亮

54
00:02:21,960 --> 00:02:25,880
像不像簪子 再拿牙签咱串它一下

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它掉不了 巧就巧在这儿了

56
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一成熟鸡肉就收缩了

57
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这个可以炒

58
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如果我们串点萝卜或者藕条

59
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可以给它出下水 就变成白的了

60
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白汁的可以清炖

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国宴过去讲 吃完冷菜上两个小炒

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这两个小炒是什么菜呢

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是要喝酒的菜

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上完小炒以后才上大菜

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过去的菜单就这么安排的

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比如说上完七个冷菜

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跟着上俩小炒

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什么干煸牛肉丝 什么炒银芽

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那会儿过瘾啊大爷

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隋坡看见没有

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00:03:03,080 --> 00:03:06,520
切东西做东西做事儿要稳妥

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稳妥在哪呢 有数

73
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干活要有数

74
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看着啊 就剩了两根 这就不算剩

75
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好 洗手 心里有谱 有谱

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77
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这下该下一小节目了啊

78
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咱们兑个碗汁

79
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酱油 米醋

80
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米醋一会还得烹点

81
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黄酒 盐 糖

82
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我这个叫碗汁不叫碗芡

83
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因为这里面没有淀粉

84
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要有淀粉叫碗芡

85
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葱姜蒜小料 这就算齐活了

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辣椒 还得洗一洗

88
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把辣椒籽要洗出去

89
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锅烧好了 二伯给倒点油

90
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看啊 这花生米炸好了

91
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给它搞成花生碎

92
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花生碎也好了 油温也高了

93
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现在已经五成热了

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下锅

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00:04:07,920 --> 00:04:12,880

97
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不要乱动它 为什么不让动啊

98
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一定要给鸡肉在油中

99
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表面淀粉糊化成熟的一个时间

100
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否则会粘的满锅都是

101
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这多漂亮 一个都没掉

102
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出锅 收缩就可以倒进去了

103
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花椒 这花椒有的师傅炒

104
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就搁在里边了 但吃起来很不舒服

105
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还要把它捞干净

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你看我们这时候油温就很热

108
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我为什么把辣椒给洗一下

109
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这样的也会降低油温

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111
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它不会马上糊

112
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到现在都没糊

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要不是拿水洗了 一下就糊了 完了

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葱姜

116
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糊辣味型的小料标配是葱姜蒜

117
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对 小料的料头要狠

118
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二伯 倒进来

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这个时候我们要搁点辣椒面

120
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辣椒面下去以后炒香

121
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碗汁儿

122
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颜色很漂亮

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因为这个汁要是炒鸡丁

125
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这汁儿就多了 有一半就够了

126
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勾芡  因为这个鸡球比较大

127
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所以这个汁儿稍微大一点

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好了

130
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烹醋 提香

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132
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花生碎

133
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134
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您得打嚏喷或者打一咳嗽

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00:05:44,520 --> 00:05:48,920

136
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炒出来这菜您不打嚏喷我就失败了

137
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你好长时间没来了

138
00:05:57,920 --> 00:05:58,960

139
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谢谢师叔

140
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照大爷 好吃啊这个

141
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糊辣味十足 超级嫩

142
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特别嫩 太香了

143
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改良之后有老的味道

144
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吃出老的宫保鸡丁的味道的时候

145
00:06:16,160 --> 00:06:18,440
还有蔬菜那种清香味

146
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花生米粘在上面

147
00:06:20,520 --> 00:06:21,920
那种花生米的酥香味

148
00:06:21,920 --> 00:06:24,640
这个菜巧妙的融为一体

149
00:06:24,640 --> 00:06:28,280
人说做中国菜境界什么 就是融合

150
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它把各种味道

151
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融合到一个最高的境界

152
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点个赞 谢谢二伯

153
00:06:33,880 --> 00:06:44,760

154
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给我们哥俩来一个

155
00:06:45,920 --> 00:06:50,440

156
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不过来就失去照相机会了

[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
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
大爷	Da Ye
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) "
豆豉	"Douchi" fermented soybeans
徒弟	disciple	指已经出师的徒弟
徒弟	apprentice	指学徒，尚未出师的徒弟
师父	master	注意不是"师傅"
二伯	Er Bai
淀粉	starch
米醋	rice vinegar
黄酒	huangjiu rice wine
花生	peanut
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
花椒	Sichuan peppercorn
料头	aromatics
勾芡	add slurry	slurry 在烹饪语境下可以专指水淀粉	链接
香味	aroma

[ytsubtitles-bot[bot]]

@Yingzhang1122 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

[Yingzhang1122]

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/38YCGhR42BU # 标题 # 【国宴大师•玉簪鸡翼球】香、辣、嫩、酥，糊辣味十足！国宴大师教你改良粤菜，解锁鸡翼新吃法！ |老饭骨 # State Banquet Master Chef: Yu Zan Ji Yi Qiu (Jade hairpin chicken wing) # 简介 # 小友们大家好，今天大爷给大家带来一道小炒菜品——玉簪鸡翼球！ # 玉簪鸡翼球的造型很别致，鸡翼中插入青椒和胡萝卜，一红一绿，活像一根玉簪子！ # 这道菜原本是粤菜的一道老菜，大爷在味型上进行了改良，做成了宫保味儿，香辣酥麻、更加突出鸡翼的肉质细嫩。炒的时候满屋子的人都得在打喷嚏，不然炒得不合格！ 😁 # 大家还记得老饭骨做过哪些鸡肉的菜品呢？评论区一起回忆一下，还想解锁更多鸡肉的做法，记得要关注老饭骨频道哦！ # Hello friends! Today Da Ye will show you a stir-fried dish: Yu Zan Ji Yi Qiu (Jade hairpin chicken wing)! # The shape of the chicken wing is very special. With green chili and carrot inserted into the chicken wing section, it looks just like a jade hairpin! # It was originally a traditional Cantonese dish. Da Ye has modified the flavor of this dish - he cooks it in the 'Kung Pao' flavor: aromatic, spicy, crispy, numbing, with the extra presentation of the tenderness of the chicken wing. Everyone was sneezing during cooking; otherwise this dish would be a failure! # Do you remember other ways of cooking chicken from our channel? Recall them in the comments, and please subscribe if you want to unlock more chicken recipes! # 字幕 1 00:00:00,000 --> 00:00:02,520 # 炒出来这菜您不打嚏喷我就失败了 It would be a failure if you don't sneeze when I am cooking 2 00:00:02,520 --> 00:00:04,560 3 00:00:04,560 --> 00:00:07,240 # 烹醋 老的宫保鸡丁的味道 Add vinegar. The old flavor of Kung Pao Chicken 4 00:00:07,240 --> 00:00:10,640 # 这是粤菜的一道老菜 味型改了 This is a traditional Cantonese dish. I adjusted its flavor 5 00:00:10,640 --> 00:00:12,320 6 00:00:12,320 --> 00:00:15,240 7 00:00:15,240 --> 00:00:19,160 # 鸡翅 这个不能扔啊 做个辣子鸡 -Chicken wing. -Don't throw this away, we can still cook 'La Zi Ji' (spicy chicken) out of it! 8 00:00:19,160 --> 00:00:20,400 9 00:00:20,400 --> 00:00:23,960 # 一拍 这两根骨头全断了 Knock it. Both bones will break 10 00:00:23,960 --> 00:00:29,160 # 看着啊 一压 一个一个的来 Watch this. Press it, one by one 11 00:00:29,160 --> 00:00:33,560 12 00:00:33,560 --> 00:00:36,080 # 先把这留着 然后再去那块 Keep this part first. Then remove it 13 00:00:36,080 --> 00:00:37,480 # 能拿住它 (In this way) you can hold the chicken wing 14 00:00:37,480 --> 00:00:39,720 # 大爷 那个真别糟蹋 Da Ye, don't waste that 15 00:00:39,720 --> 00:00:43,120 # 绝对糟蹋不了 那个单做出一菜来 I won't of course! We can make a dish out of it 16 00:00:43,120 --> 00:00:46,320 # 做一蒸的吧 蒸的好 豆豉蒸 What about steaming it? Good idea, steam it with "Douchi" fermented soybeans 17 00:00:46,320 --> 00:00:49,280 # 这徒弟脑瓜灵啊 师父一直在念叨呢 What a brilliant disciple! Your master has always been talking about you 18 00:00:49,280 --> 00:00:50,800 # 隋坡不来我恨死他了 like 'Sui Po doesn't come. I don't like him!' #这里认真的翻译吗哈哈哈 19 00:00:50,800 --> 00:00:52,160 # 为什么老不来啊 'Why is he always absent?' 20 00:00:52,160 --> 00:00:57,320 # 花为媒 似的 你怎么还不来呀 Like in the opera Hua Wei Mei, 'why~aren't~you~here~yet~' 21 00:00:57,320 --> 00:00:59,240 # 全算上刚十五分钟 It's just 15 minutes since we started 22 00:00:59,240 --> 00:01:01,480 # 这就完事了 正合适 And it's done! Perfect time 23 00:01:01,480 --> 00:01:05,480 # 青椒 长短要比刚才剔出去的骨头 Green chili. The piece should be slightly longer 24 00:01:05,480 --> 00:01:10,480 # 要稍微长一点 来个鸡蛋 than the bone that we just removed. Give me an egg 25 00:01:10,480 --> 00:01:13,040 # 你这一招一式还挺利落 That's a nice move 26 00:01:13,040 --> 00:01:15,120 # 照这样你能干到九十岁都没问题 You can do this all the way to your 90s 27 00:01:15,120 --> 00:01:17,800 # 九十岁之前不会歇厨了 You won't retire from the kitchen before your 90s 28 00:01:17,800 --> 00:01:20,400 # 二伯 咱俩得永远在一起 Er Bai, we need to stick together forever 29 00:01:20,400 --> 00:01:21,280 # 实在干不了了 If you are too old to cook 30 00:01:21,280 --> 00:01:22,960 # 您剥葱剥蒜也得在这儿干 You still have to stay here, even you can only peel the green onions and garlics 31 00:01:22,960 --> 00:01:24,120 32 00:01:24,120 --> 00:01:27,320 # 上浆特别快 鸡蛋 Battering is very simple. Egg 33 00:01:27,320 --> 00:01:29,080 # 因为咱们炒的是红汁菜 Since we are cooking a 'red sauce' dish 34 00:01:29,080 --> 00:01:30,320 # 就用全鸡蛋 We can use whole eggs 35 00:01:30,320 --> 00:01:31,880 # 必须要用蛋黄 因为它香 You must keep the yolk because it enhances the aroma 36 00:01:31,880 --> 00:01:34,520 # 淀粉 大约十五克 Starch. About 15 grams 37 00:01:34,520 --> 00:01:37,480 # 盐 三克 特别快啊 Salt. 3 grams. Very fast 38 00:01:37,480 --> 00:01:42,760 # 鸡蛋蛋清 先把糊和好 攉拢匀了 Firstly, mix the batter uniformly 39 00:01:42,760 --> 00:01:44,200 # 再给我来一点淀粉 Some more starch, please 40 00:01:44,200 --> 00:01:46,200 # 半勺 好好 Half a spoon. That's enough! 41 00:01:46,200 --> 00:01:48,600 # 这些淀粉用不完 We are not using it all 42 00:01:48,600 --> 00:01:51,200 # 一会咱们再这点淀粉干别的用 Let's keep these for later use 43 00:01:51,200 --> 00:01:54,040 # 好 拿走 十秒钟就完事了 Ok. Please take it away. It'll be done in 10 seconds 44 00:01:54,040 --> 00:01:58,400 # 这盐搁好了 鸡蛋淀粉 叫搅拌上劲 We have added the salt already. Now mix the chicken with the egg-starch batter until you feel the resistance 45 00:01:59,360 --> 00:02:01,840 # OK了 有劲了 That's OK. Now it feels resistant 46 00:02:01,840 --> 00:02:05,040 # 二伯回手给来点油 Er Bai, please add some oil 47 00:02:06,960 --> 00:02:09,320 # 封油 好嘞 Seal with oil. Done! 48 00:02:09,320 --> 00:02:11,240 49 00:02:11,240 --> 00:02:14,040 # 看着啊 现在开始串 Look. Now we start to insert the vegetables 50 00:02:14,040 --> 00:02:15,920 # 为什么叫玉簪鸡翼球 Why is it called 'Jade hairpin chicken wing'? 51 00:02:15,920 --> 00:02:18,480 # 就跟簪子似的 你看见没有 It looks just like a hairpin. See that? 52 00:02:18,480 --> 00:02:19,720 # 为什么要用这两个颜色 Why are we using these two colors, 53 00:02:19,720 --> 00:02:21,960 # 一红一绿 它漂亮 red and green? Because it looks beautiful 54 00:02:21,960 --> 00:02:25,880 # 像不像簪子 再拿牙签咱串它一下 Looks like a hairpin, doesn't it? You can further stablize it with a toothpick 55 00:02:25,880 --> 00:02:28,400 # 它掉不了 巧就巧在这儿了 It won't fall apart. That's the tricky point 56 00:02:28,400 --> 00:02:30,720 # 一成熟鸡肉就收缩了 The chicken shrinks once cooked 57 00:02:30,720 --> 00:02:32,400 # 这个可以炒 You can stir-fry the chicken wing here 58 00:02:32,400 --> 00:02:36,000 # 如果我们串点萝卜或者藕条 If you use raddish and lotus instead 59 00:02:36,000 --> 00:02:39,280 # 可以给它出下水 就变成白的了 You can blanch it. The chicken wing will look white 60 00:02:39,280 --> 00:02:41,160 # 白汁的可以清炖 You can make a soup in that case 61 00:02:41,160 --> 00:02:45,480 # 国宴过去讲 吃完冷菜上两个小炒 In previous state banquets, two stir-fried dishes were served after the cold starters 62 00:02:45,480 --> 00:02:47,720 # 这两个小炒是什么菜呢 What are the stir-fried dishes for? 63 00:02:47,720 --> 00:02:49,920 # 是要喝酒的菜 They allow guests to have a drink 64 00:02:49,920 --> 00:02:53,200 # 上完小炒以后才上大菜 The main course was served after the stir-fried dishes 65 00:02:53,200 --> 00:02:54,800 # 过去的菜单就这么安排的 That's how we arranged the menu 66 00:02:54,800 --> 00:02:56,200 # 比如说上完七个冷菜 For example, after seven cold dishes 67 00:02:56,200 --> 00:02:57,680 # 跟着上俩小炒 Two stir-fried dishes were served 68 00:02:57,680 --> 00:03:00,680 # 什么干煸牛肉丝 什么炒银芽 Like dry-fried shredded beef, or stir-fried bean sprouts 69 00:03:00,680 --> 00:03:02,240 # 那会儿过瘾啊大爷 That was the good old times, Da Ye 70 00:03:02,240 --> 00:03:03,080 # 隋坡看见没有 See that, Sui Po? 71 00:03:03,080 --> 00:03:06,520 # 切东西做东西做事儿要稳妥 You need to be careful whenever you cut things or cook dishes 72 00:03:06,520 --> 00:03:10,080 # 稳妥在哪呢 有数 More specifially, you have everything clear in your mind 73 00:03:10,080 --> 00:03:11,680 # 干活要有数 Keep everything organized in your mind 74 00:03:11,680 --> 00:03:15,640 # 看着啊 就剩了两根 这就不算剩 See that? Just two left. That's nothing 75 00:03:15,640 --> 00:03:19,760 # 好 洗手 心里有谱 有谱 Okay, let me wash my hand. -Keep a clear mind! 76 00:03:19,760 --> 00:03:21,400 77 00:03:21,400 --> 00:03:24,640 # 这下该下一小节目了啊 Now we proceed to our next show 78 00:03:24,640 --> 00:03:27,040 # 咱们兑个碗汁 Let's make a bowl of sauce 79 00:03:27,040 --> 00:03:30,040 # 酱油 米醋 Soybean sauce, rice vinegar 80 00:03:30,040 --> 00:03:32,200 # 米醋一会还得烹点 We need to add some rice vinegar later 81 00:03:32,200 --> 00:03:36,880 # 黄酒 盐 糖 Huangjiu rice wine, salt, and sugar 82 00:03:36,880 --> 00:03:38,480 # 我这个叫碗汁不叫碗芡 This is 'bowl sauce', rather than 'bowl slurry sauce' 83 00:03:38,480 --> 00:03:39,920 # 因为这里面没有淀粉 Because there's no starch here 84 00:03:39,920 --> 00:03:41,800 # 要有淀粉叫碗芡 If there is, it's called 'bowl slurry sauce' 85 00:03:41,800 --> 00:03:44,240 # 葱姜蒜小料 这就算齐活了 Minced green onion, ginger, and garlic. That's all we need 86 00:03:44,240 --> 00:03:46,280 87 00:03:46,280 --> 00:03:48,080 # 辣椒 还得洗一洗 We need to wash the chili 88 00:03:48,080 --> 00:03:49,560 # 把辣椒籽要洗出去 and remove the seeds 89 00:03:49,560 --> 00:03:52,480 # 锅烧好了 二伯给倒点油 The wok is heated. Er Bai, please add some oil 90 00:03:53,960 --> 00:03:56,480 # 看啊 这花生米炸好了 See? The peanuts are fried 91 00:03:56,480 --> 00:03:58,960 # 给它搞成花生碎 Now we crush them into pieces 92 00:03:58,960 --> 00:04:01,520 # 花生碎也好了 油温也高了 Peanuts taken care of. The oil temperature is right 93 00:04:01,520 --> 00:04:04,880 # 现在已经五成热了 Now it's about 150 degrees celsius 94 00:04:04,880 --> 00:04:06,720 95 00:04:06,720 --> 00:04:07,920 # 下锅 Into the wok 96 00:04:07,920 --> 00:04:12,880 97 00:04:12,880 --> 00:04:16,880 # 不要乱动它 为什么不让动啊 Don't disturb it too much. Why? 98 00:04:16,880 --> 00:04:18,920 # 一定要给鸡肉在油中 That's because you need some time for the starch on the surface of the chicken 99 00:04:18,920 --> 00:04:22,200 # 表面淀粉糊化成熟的一个时间 to be solidified 100 00:04:22,200 --> 00:04:24,160 # 否则会粘的满锅都是 Otherwise it would be stuck everywhere in the wok 101 00:04:24,160 --> 00:04:27,080 # 这多漂亮 一个都没掉 Look how beautiful this is. None of them fell apart 102 00:04:27,080 --> 00:04:29,800 # 出锅 收缩就可以倒进去了 Out of the wok as soon as the chicken shrinks 103 00:04:29,800 --> 00:04:33,120 # 花椒 这花椒有的师傅炒 Sichuan peppercorns. Some chefs tend to keep them in the dish 104 00:04:33,120 --> 00:04:36,320 # 就搁在里边了 但吃起来很不舒服 But in that case, you may have some trouble eating the dish 105 00:04:36,320 --> 00:04:38,200 # 还要把它捞干净 So we should remove the peppercorns now 106 00:04:38,200 --> 00:04:39,880 107 00:04:39,880 --> 00:04:42,640 # 你看我们这时候油温就很热 See? Now the oil temperature is very high 108 00:04:42,640 --> 00:04:45,360 # 我为什么把辣椒给洗一下 That's why I washed the chili 109 00:04:45,360 --> 00:04:47,040 # 这样的也会降低油温 This will help lowering the oil temperature as well 110 00:04:47,040 --> 00:04:49,400 111 00:04:50,440 --> 00:04:52,080 # 它不会马上糊 The chili does not get burnt soon 112 00:04:52,080 --> 00:04:54,400 # 到现在都没糊 Not burnt yet 113 00:04:54,400 --> 00:04:57,480 # 要不是拿水洗了 一下就糊了 完了 If the chili was not washed, it will be burnt immediately. That'll spoil the dish 114 00:04:57,480 --> 00:04:58,840 115 00:04:58,840 --> 00:05:00,120 # 葱姜 Green onion, ginger 116 00:05:00,120 --> 00:05:02,760 # 糊辣味型的小料标配是葱姜蒜 The standard ingredients for this 'Hu La' (Slightly-burnt spicy) flavor are green onion, ginger, and garlic 117 00:05:02,760 --> 00:05:05,080 # 对 小料的料头要狠 Yes. Add plenty of those 118 00:05:06,080 --> 00:05:08,960 # 二伯 倒进来 Er Bai, put in the chicken in please 119 00:05:08,960 --> 00:05:11,680 # 这个时候我们要搁点辣椒面 Now we add some chili pepper powder 120 00:05:11,680 --> 00:05:13,680 # 辣椒面下去以后炒香 After adding the chili pepper powder, stir-fry until aromatic 121 00:05:13,680 --> 00:05:15,480 # 碗汁儿 Add the bowl-sauce now 122 00:05:15,480 --> 00:05:17,880 123 00:05:17,880 --> 00:05:19,880 # 颜色很漂亮 Nice color 124 00:05:19,880 --> 00:05:21,680 # 因为这个汁要是炒鸡丁 The sauce would be too much if we are cooking diced chicken 125 00:05:21,680 --> 00:05:23,440 # 这汁儿就多了 有一半就够了 Half of this would be enough 126 00:05:23,440 --> 00:05:27,000 # 勾芡 因为这个鸡球比较大 Add slurry. Since the chicken wing is relatively large 127 00:05:27,000 --> 00:05:28,920 # 所以这个汁儿稍微大一点 So we have relatively more sauce here 128 00:05:28,920 --> 00:05:30,840 129 00:05:30,840 --> 00:05:31,640 # 好了 Okay 130 00:05:31,640 --> 00:05:34,320 # 烹醋 提香 Add vinegar to enhance the aroma 131 00:05:34,320 --> 00:05:37,160 132 00:05:37,160 --> 00:05:38,120 # 花生碎 Crushed peanuts 133 00:05:38,120 --> 00:05:41,480 134 00:05:41,480 --> 00:05:44,520 # 您得打嚏喷或者打一咳嗽 You must be sneezing or coughing 135 00:05:44,520 --> 00:05:48,920 136 00:05:51,080 --> 00:05:53,560 # 炒出来这菜您不打嚏喷我就失败了 Otherwise this dish would be a failure 137 00:05:55,880 --> 00:05:57,920 # 你好长时间没来了 You haven't come for a long time 138 00:05:57,920 --> 00:05:58,960 139 00:06:00,920 --> 00:06:01,840 # 谢谢师叔 Thank you, Er Bai! 140 00:06:02,000 --> 00:06:04,520 # 照大爷 好吃啊这个 Look at Da Ye. This tastes great! 141 00:06:04,520 --> 00:06:08,480 # 糊辣味十足 超级嫩 Full of 'Hu La' flavor. Super tender 142 00:06:08,480 --> 00:06:12,360 # 特别嫩 太香了 Extremely tender. Smells awesome 143 00:06:12,360 --> 00:06:13,720 # 改良之后有老的味道 You can taste the old flavors from this modified version 144 00:06:13,720 --> 00:06:16,160 # 吃出老的宫保鸡丁的味道的时候 Apart from the old 'Kung Pao' flavor 145 00:06:16,160 --> 00:06:18,440 # 还有蔬菜那种清香味 You can also taste the frangance of vegetables 146 00:06:18,440 --> 00:06:20,520 # 花生米粘在上面 With crushed peanuts on the surface 147 00:06:20,520 --> 00:06:21,920 # 那种花生米的酥香味 You can also enjoy the crispy and aroma of peanuts 148 00:06:21,920 --> 00:06:24,640 # 这个菜巧妙的融为一体 This dish fuses all the flavors perfectly 149 00:06:24,640 --> 00:06:28,280 # 人说做中国菜境界什么 就是融合 What is the highest level of Chinese cooking? Fusing. 150 00:06:28,280 --> 00:06:29,160 # 它把各种味道 This dish fuses all flavors 151 00:06:29,160 --> 00:06:31,600 # 融合到一个最高的境界 to an unprecedented extent 152 00:06:31,600 --> 00:06:33,880 # 点个赞 谢谢二伯 Thumbs up! Thanks, Er Bai! 153 00:06:33,880 --> 00:06:44,760 154 00:06:44,760 --> 00:06:45,920 # 给我们哥俩来一个 Let's take a photo for us brothers 155 00:06:45,920 --> 00:06:50,440 156 00:06:50,440 --> 00:06:53,440 # 不过来就失去照相机会了 You will lose the opportunity for the photo if you don't come here ```

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