[老饭骨] 连锅汤-https://youtu.be/q2SHY1RBcl4

[Laofangu]

视频链接：https://youtu.be/q2SHY1RBcl4

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标题（翻译主要意思即可，不要超过 100 个字符）
【国宴大师•连锅汤】冬季养生就得喝这锅汤！汤鲜澄澈、荤素搭配，国宴大师还原50年前的手艺！ |老饭骨

简介
小友们好，评论区里大家都说冬天了，想吃点汤菜，这不，今天二伯带来一道经典老菜——连锅汤。
连锅汤的主要食材是萝卜和白肉，学会二伯的小绝招，萝卜煮出来鲜香味美又软烂，再喝一口汤，立马就能暖和起来。
搭配这道菜，二伯还做了3种蘸料，分别用干辣椒、辣椒面和辣椒酱来做，蘸上萝卜和白肉，各有风味！

字幕
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隋坡

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赶紧尝尝吧

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这是一个老菜

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几十年了

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我十几岁的时候

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在我师父他们家

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他做过这个 连锅汤

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我说这还挺好的冬天

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这是猪的坐板儿肉

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就是煮回锅肉这块肉

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凉水下锅 得嘞

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凉水下锅把里边这个

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血沫子这些东西杂质慢慢的

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就让它渗透出来

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搁点葱姜

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搁点黄酒

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煮上了 煮多长时间

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只要能扎透就行了

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还不能煮太烂了

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把萝卜切成骨牌片

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焙点花椒面

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小火

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把花椒炒香

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隋坡给二伯看着那锅要开

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打沫子 好嘞

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沫子一定要打干净

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搁这边吧 倒那纸上

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晾上

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下一步

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豆瓣酱给剁一剁

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做这个兑碗汁的红油

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油

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用热油来呲这个辣椒是吗

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辣椒给它洗一洗

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往辣椒粉上倒了点凉油

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辣椒酱

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倒点凉油给它拌一拌

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难免糊了

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大爷这差不多了 （油温）五成热

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这个热油不能一下下去

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要不然就糊了 一点一点的

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这个辣椒酱得挖个小洞

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让这油从里往外（加）热

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这得高点 这油温

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它不会溅出 溅的哪都是

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然后再呲这边这个

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水洗以后

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就炸的特别爆香

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三椒合一

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酥香 干香 酱香

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这个就行了

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下边呢 下边把酱油做了

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网友们看着啊

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二伯要把酱油熬一下

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其实很多酱油

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都应该把它呲熟了

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熟了更香

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我把萝卜弄一下 齐了

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这个萝卜这个臭气味

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就一样东西能解就是冰糖

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别的都解不了

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这刚才您没说 还藏一个小诀窍

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水开了

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下萝卜焯水

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二伯小绝招啊

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焯萝卜的时候搁点冰糖

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去掉萝卜的苦味 涩味和臭气味

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好了

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捞出

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焯完了冲一下凉

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也是在去掉萝卜的臭气味

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先擀这个花椒面

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我们把花椒炒好以后

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放在纸上面擀的时候

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它会更干松

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花椒味还很少能进到

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木的案板当中去

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比较好清洁

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嘿 精细

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下一步咱们就调个汁儿

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郫县豆瓣酱 炸熟了的

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然后来一把花椒面

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你这不是一把

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您这一捏捏

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红油

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干辣椒油

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酱油

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我再把葱花搁上去

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星星点点

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好 齐活

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肉煮好了

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二伯 你歇会啊 我给你切切肉

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越薄越好

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够薄吗 够薄

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我得按着二伯的要求

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二伯考验我呢

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你看这肉煮的特别好

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带点溏心

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待会咱一煮

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香气就出来了 是不是大爷

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二伯 您查查行不行

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您太地道了大爷

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我是切不出来

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来 咱们继续

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这是煮肉的原汤

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这个不能给扔了 这原汤非常好

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开火 开火啦

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先放肉 其实这个肉为什么先放啊

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因为我们切的时候它还有点溏心

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这个煮出来的肉呈小碗状

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放了点花椒 提出花椒的香味

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盐

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然后白胡椒粉 行了

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这肉起变化了

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有点小碗状了啊 打卷了

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大爷切这肉炒回锅肉绝了

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好 锅开了二伯

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萝卜什么时候放

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赶紧下吧大爷

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这里边花椒都篦出来

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肉呢蘸上这汁儿吃

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然后这汤呢 我们可以喝汤

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愿意吃酸辣口 你看

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醋 香菜 白胡椒粉

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自己一调 能吃两个味道

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给大家看 上边一点油都没有

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汤清 萝卜烂糊

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这冬天来点这个

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这一家人多温暖啊

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起锅装盘

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齐活

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先喝汤了啊二伯

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汤鲜 没有萝卜的臭味

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吃这个得这么吃

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一种方式先喝汤 后吃肉

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你看二伯调这汁

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大爷挺辣的 您挑底下

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没事 就不怕辣

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它是两种口感

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刚才是汤鲜味美 现在呢

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香辣

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这豆瓣酱搁的好

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酱香 醇厚

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隋坡 赶紧尝尝吧

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你先喝汤先体验一下

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因为你要先吃辣的

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再一喝汤瞎了

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就体现不出这汤的味了 可是呢

156
00:06:16,080 --> 00:06:19,400

157
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冰糖加里边焯这个白萝卜 确实好

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这绝对是一窍门 确实好

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今儿可来着了

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确实 大约有

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三十年四十年都不做了

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但是最让我赞美的

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焯萝卜搁了两块冰糖

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去掉萝卜的臭味 苦味 涩味

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这个小诀窍非常经典

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给二伯点个赞

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谢谢大爷 谢谢隋坡

[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
二伯	Er Bai
香味	aroma
干辣椒	dried chili pepper
师父	master	注意不是"师傅"
血沫	scum	指肉类焯水煮出来的浮沫，通常要去除掉
黄酒	huangjiu rice wine
花椒	Sichuan peppercorn
豆瓣酱	doubanjiang
红油	red chili oil
大爷	Da Ye
油温	oil temperature	翻译“油温X成热”时，将其转换为摄氏度，转换关系大致为 一成 = 30 度
爆香	bring out the aroma
冰糖	white rock sugar
焯水	parboil	主要用于生肉焯水去除异味血水
焯水	blanch	主要用于蔬菜等快速烫熟
香菜	cilantro
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) "
鲜味	umami taste	两种翻译皆可
鲜味	savory taste	两种翻译皆可

[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/q2SHY1RBcl4 # 标题 # 【国宴大师•连锅汤】冬季养生就得喝这锅汤！汤鲜澄澈、荤素搭配，国宴大师还原50年前的手艺！ |老饭骨 # State Banquet Master Chef: 'Lian Guo Tang' (Soup-in-pot). Best soup for winter! # 简介 # 小友们好，评论区里大家都说冬天了，想吃点汤菜，这不，今天二伯带来一道经典老菜——连锅汤。 # 连锅汤的主要食材是萝卜和白肉，学会二伯的小绝招，萝卜煮出来鲜香味美又软烂，再喝一口汤，立马就能暖和起来。 # 搭配这道菜，二伯还做了3种蘸料，分别用干辣椒、辣椒面和辣椒酱来做，蘸上萝卜和白肉，各有风味！ # Hello friends! Lots of people want to have soup in the cold winter. Today Er Bai presents a traditional dish: 'Lian Guo Tang' (Soup-in-pot) # The main ingredients for this dish are radish and pork. With Er Bai's trick, the radish is delicious, sweet, and soft. You can feel warm immediately with one sip of the soup. # Er Bai also introduced 3 types of dippings for this dish, including dry chili pepper, chili pepper powder, and chili sauce, each of which has a unique flavor. # 字幕 1 00:00:01,600 --> 00:00:02,360 # 隋坡 Sui Po 2 00:00:02,360 --> 00:00:03,760 # 赶紧尝尝吧 Taste it 3 00:00:05,400 --> 00:00:06,400 # 这是一个老菜 This is a traditional dish 4 00:00:06,400 --> 00:00:07,400 # 几十年了 It has been decades 5 00:00:07,400 --> 00:00:08,560 # 我十几岁的时候 When I was a teenager 6 00:00:08,560 --> 00:00:09,720 # 在我师父他们家 In my master's home 7 00:00:09,720 --> 00:00:12,480 # 他做过这个 连锅汤 He also cooked this 'Lian Guo Tang' (Soup-in-pot) 8 00:00:12,480 --> 00:00:14,480 # 我说这还挺好的冬天 I would say it's really suitable for winter 9 00:00:19,640 --> 00:00:21,480 # 这是猪的坐板儿肉 This is the 'zuo ban rou' pork (the cut on the butt) 10 00:00:21,480 --> 00:00:23,920 # 就是煮回锅肉这块肉 which is also for 'Hui Guo Rou' 11 00:00:23,920 --> 00:00:27,960 # 凉水下锅 得嘞 Boil from cold water. OK 12 00:00:27,960 --> 00:00:30,280 # 凉水下锅把里边这个 Boil from cold water to 13 00:00:30,280 --> 00:00:33,040 # 血沫子这些东西杂质慢慢的 let the scum and other stuff 14 00:00:33,040 --> 00:00:34,640 # 就让它渗透出来 go out slowly 15 00:00:34,880 --> 00:00:36,760 # 搁点葱姜 Add some green onion and ginger 16 00:00:37,800 --> 00:00:39,040 # 搁点黄酒 Some Huangjiu rice wine 17 00:00:39,040 --> 00:00:40,920 # 煮上了 煮多长时间 Boil it now. For how long? 18 00:00:40,920 --> 00:00:42,280 # 只要能扎透就行了 As long as you can pierce it 19 00:00:42,280 --> 00:00:43,640 # 还不能煮太烂了 Don't cook it too hard 20 00:00:43,640 --> 00:00:46,880 # 把萝卜切成骨牌片 Cut the radish into dominoes-shaped slices 21 00:00:46,880 --> 00:00:49,240 # 焙点花椒面 Prepare some baked Sichuan peppercorn powder 22 00:00:49,240 --> 00:00:50,440 # 小火 Low heat 23 00:00:50,440 --> 00:00:51,840 # 把花椒炒香 Cook the Sichuan peppercorn until you smell the aroma 24 00:00:51,840 --> 00:00:54,160 # 隋坡给二伯看着那锅要开 Sui Po, keep an eye on the pot. It's boiling 25 00:00:54,160 --> 00:00:56,000 # 打沫子 好嘞 Remove the scum. Ok 26 00:00:56,000 --> 00:00:58,200 # 沫子一定要打干净 Make sure you remove it completely 27 00:00:59,240 --> 00:01:01,600 # 搁这边吧 倒那纸上 Place it here on the kitchen towel 28 00:01:01,600 --> 00:01:03,920 # 晾上 Cool it a bit 29 00:01:03,920 --> 00:01:05,200 # 下一步 Next step 30 00:01:05,200 --> 00:01:07,880 # 豆瓣酱给剁一剁 Mince the doubanjiang 31 00:01:07,880 --> 00:01:10,840 # 做这个兑碗汁的红油 To make the red chili oil 32 00:01:10,840 --> 00:01:12,800 # 油 Oil 33 00:01:12,800 --> 00:01:15,800 # 用热油来呲这个辣椒是吗 Fry the chili with hot oil, right? 34 00:01:15,800 --> 00:01:18,000 # 辣椒给它洗一洗 Wash the chili peppers 35 00:01:18,000 --> 00:01:20,120 # 往辣椒粉上倒了点凉油 Add some cold oil onto the chili pepper powder 36 00:01:20,120 --> 00:01:21,320 # 辣椒酱 Chili sauce 37 00:01:21,320 --> 00:01:23,720 # 倒点凉油给它拌一拌 Add some cold oil and stir it 38 00:01:23,720 --> 00:01:25,440 # 难免糊了 to avoid burning 39 00:01:25,440 --> 00:01:28,680 # 大爷这差不多了 （油温）五成热 Da Ye, this is almost ok. The oil temperature is at 150 degrees Celsius 40 00:01:31,320 --> 00:01:33,120 # 这个热油不能一下下去 You should not add all the hot oil in one go 41 00:01:33,120 --> 00:01:35,040 # 要不然就糊了 一点一点的 Otherwise it's gonna be burnt. Slowly, little by little 42 00:01:35,040 --> 00:01:36,520 # 这个辣椒酱得挖个小洞 Dig a small hole in the center of the sauce 43 00:01:36,520 --> 00:01:39,160 # 让这油从里往外（加）热 Let the oil heat it from the center to the surrounding 44 00:01:39,160 --> 00:01:40,800 # 这得高点 这油温 The oil temperature needs to be higher 45 00:01:42,920 --> 00:01:45,280 # 它不会溅出 溅的哪都是 It will not splash everywhere 46 00:01:47,760 --> 00:01:49,280 # 然后再呲这边这个 Then fry this one here 47 00:01:49,280 --> 00:01:50,640 # 水洗以后 After washing 48 00:01:50,640 --> 00:01:53,760 # 就炸的特别爆香 It smells very nice 49 00:01:53,760 --> 00:01:54,920 # 三椒合一 Mixture of the three kinds of chili peppers 50 00:01:54,920 --> 00:01:58,560 # 酥香 干香 酱香 Crispy-aroma, dry-aroma, and sauce-aroma 51 00:01:58,560 --> 00:01:59,480 # 这个就行了 This is done 52 00:01:59,480 --> 00:02:01,080 # 下边呢 下边把酱油做了 Now let's prepare the soysauce 53 00:02:02,280 --> 00:02:04,160 # 网友们看着啊 Look, friends 54 00:02:04,160 --> 00:02:06,880 # 二伯要把酱油熬一下 Er Bai is going to boil the soysauce 55 00:02:08,160 --> 00:02:09,600 # 其实很多酱油 In fact, for most types of soysauce 56 00:02:09,600 --> 00:02:11,360 # 都应该把它呲熟了 you should boil them before use 57 00:02:11,360 --> 00:02:13,960 # 熟了更香 Smells better after boiled 58 00:02:13,960 --> 00:02:18,080 # 我把萝卜弄一下 齐了 Let me deal with the radish, and it'll be done 59 00:02:18,080 --> 00:02:20,080 # 这个萝卜这个臭气味 The bad smell of the radish... 60 00:02:20,080 --> 00:02:22,920 # 就一样东西能解就是冰糖 Can only be eliminated by one thing. White rock sugar. 61 00:02:22,920 --> 00:02:23,960 # 别的都解不了 Nothing else works 62 00:02:23,960 --> 00:02:27,920 # 这刚才您没说 还藏一个小诀窍 You didn't say that in the beginning. That's a hidden trick 63 00:02:27,920 --> 00:02:29,240 # 水开了 Water is boiling 64 00:02:29,240 --> 00:02:31,120 # 下萝卜焯水 Blanch the radish 65 00:02:31,120 --> 00:02:33,360 # 二伯小绝招啊 Small trick from Er Bai 66 00:02:33,360 --> 00:02:34,360 # 焯萝卜的时候搁点冰糖 Add some white rock sugar while blanching the radish 67 00:02:34,360 --> 00:02:37,800 # 去掉萝卜的苦味 涩味和臭气味 to remove its bitterness and bad smell 68 00:02:37,800 --> 00:02:38,320 # 好了 Done 69 00:02:38,320 --> 00:02:39,720 # 捞出 Take it out 70 00:02:39,720 --> 00:02:41,400 # 焯完了冲一下凉 Rinse with cold water after blanching 71 00:02:41,400 --> 00:02:44,040 # 也是在去掉萝卜的臭气味 This is also removing the bad smell 72 00:02:44,040 --> 00:02:45,800 # 先擀这个花椒面 Crush the Sichuan peppercorn 73 00:02:46,680 --> 00:02:49,520 # 我们把花椒炒好以后 After heating the Sichuan peppercorn 74 00:02:49,520 --> 00:02:51,320 # 放在纸上面擀的时候 Crush it on the kitchen towel 75 00:02:51,320 --> 00:02:52,160 # 它会更干松 It's going to be drier and more crispy 76 00:02:52,160 --> 00:02:54,320 # 花椒味还很少能进到 Its smell and flavor will not penetrate 77 00:02:54,320 --> 00:02:55,800 # 木的案板当中去 into the chopping board 78 00:02:55,800 --> 00:02:57,240 # 比较好清洁 It's good for cleaning 79 00:03:00,600 --> 00:03:02,800 # 嘿 精细 Hey. That's a fine job 80 00:03:02,800 --> 00:03:04,960 # 下一步咱们就调个汁儿 Now let's prepare a sauce 81 00:03:04,960 --> 00:03:08,680 # 郫县豆瓣酱 炸熟了的 Doubanjiang. Fried 82 00:03:08,680 --> 00:03:10,320 # 然后来一把花椒面 With a handful of Sichuan peppercorn powder 83 00:03:10,320 --> 00:03:11,640 # 你这不是一把 This is not a handful 84 00:03:11,640 --> 00:03:12,760 # 您这一捏捏 This is a 'fingerful' 85 00:03:12,760 --> 00:03:15,360 # 红油 Red oil 86 00:03:15,360 --> 00:03:17,320 # 干辣椒油 Chili oil 87 00:03:17,320 --> 00:03:19,040 # 酱油 And soy sauce 88 00:03:19,040 --> 00:03:20,840 # 我再把葱花搁上去 Let me add the minced green onion 89 00:03:20,840 --> 00:03:23,280 # 星星点点 Minced bits 90 00:03:23,280 --> 00:03:25,960 # 好 齐活 Ok. Done 91 00:03:25,960 --> 00:03:27,480 # 肉煮好了 The pork is ready 92 00:03:27,480 --> 00:03:29,720 # 二伯 你歇会啊 我给你切切肉 Er Bai, take a break. Let me cut the meat for you 93 00:03:31,360 --> 00:03:33,840 # 越薄越好 The thinner the better 94 00:03:33,840 --> 00:03:36,480 # 够薄吗 够薄 Thin enough? Yes 95 00:03:36,480 --> 00:03:38,880 # 我得按着二伯的要求 I need to follow Er Bai's orders 96 00:03:38,880 --> 00:03:41,480 # 二伯考验我呢 He is testing me 97 00:03:41,480 --> 00:03:44,120 # 你看这肉煮的特别好 See? The meat is well cooked 98 00:03:44,120 --> 00:03:47,400 # 带点溏心 Slightly raw in the middle 99 00:03:47,400 --> 00:03:48,840 # 待会咱一煮 When we boil it later 100 00:03:48,840 --> 00:03:51,480 # 香气就出来了 是不是大爷 The aroma is going to come out. Isn't it, Da Ye? 101 00:03:51,480 --> 00:03:55,640 # 二伯 您查查行不行 Er Bai, please check this 102 00:03:55,640 --> 00:03:57,280 # 您太地道了大爷 That's really authentic, Da Ye! 103 00:03:57,280 --> 00:03:58,560 # 我是切不出来 I cannot do this 104 00:03:58,560 --> 00:04:01,400 # 来 咱们继续 Come on, let's continue 105 00:04:01,400 --> 00:04:03,760 # 这是煮肉的原汤 This is the original broth when boiling the pork 106 00:04:03,760 --> 00:04:06,400 # 这个不能给扔了 这原汤非常好 You shouldn't throw it away. The broth is great 107 00:04:06,400 --> 00:04:10,080 # 开火 开火啦 Turn on the heat. Heat is on 108 00:04:10,080 --> 00:04:14,520 # 先放肉 其实这个肉为什么先放啊 Add the meat first. Why add the meat first? 109 00:04:14,520 --> 00:04:17,960 # 因为我们切的时候它还有点溏心 Because it's still a bit raw in the middle 110 00:04:17,960 --> 00:04:21,640 # 这个煮出来的肉呈小碗状 The boiled pork slices will turn into the shape of a bowl 111 00:04:21,640 --> 00:04:24,480 # 放了点花椒 提出花椒的香味 Add some Sichuan peppercorns. That's activating the aroma of the peppercorns 112 00:04:24,480 --> 00:04:27,160 # 盐 Salt 113 00:04:27,160 --> 00:04:29,600 # 然后白胡椒粉 行了 Then white pepper powder. Done 114 00:04:29,600 --> 00:04:30,520 # 这肉起变化了 The meat is changing in shape 115 00:04:30,520 --> 00:04:32,840 # 有点小碗状了啊 打卷了 Now they look like small bowls. Becoming curved 116 00:04:32,840 --> 00:04:35,120 # 大爷切这肉炒回锅肉绝了 The pork slices cut by Da Ye is awesome for cooking Hui Guo Rou 117 00:04:35,120 --> 00:04:38,320 # 好 锅开了二伯 Ok. It's boiling, Er Bai 118 00:04:38,320 --> 00:04:39,640 # 萝卜什么时候放 When do we add the radish? 119 00:04:39,640 --> 00:04:40,760 # 赶紧下吧大爷 Right now, Da Ye 120 00:04:40,760 --> 00:04:43,760 121 00:04:43,760 --> 00:04:46,240 # 这里边花椒都篦出来 Filter the peppercorns out 122 00:04:46,240 --> 00:04:48,360 # 肉呢蘸上这汁儿吃 Dip the pork into the sauce 123 00:04:48,360 --> 00:04:50,200 # 然后这汤呢 我们可以喝汤 And the soup... We can have the soup 124 00:04:50,200 --> 00:04:51,920 # 愿意吃酸辣口 你看 If you prefer the sour-spicy flavor... You see 125 00:04:51,920 --> 00:04:54,480 # 醋 香菜 白胡椒粉 Vinegar, coriander, and white pepper powder 126 00:04:54,480 --> 00:04:57,880 # 自己一调 能吃两个味道 You can create two flavors by yourself 127 00:04:57,880 --> 00:05:00,160 # 给大家看 上边一点油都没有 Show this to everyone. No oil drops on the surface 128 00:05:00,160 --> 00:05:04,000 # 汤清 萝卜烂糊 The soup is clear. The radish is very soft 129 00:05:04,000 --> 00:05:05,000 # 这冬天来点这个 Have this dish in winter 130 00:05:05,000 --> 00:05:08,040 # 这一家人多温暖啊 You will enjoy your time warmly with your family 131 00:05:08,040 --> 00:05:09,480 132 00:05:09,480 --> 00:05:11,320 # 起锅装盘 Ready to serve 133 00:05:11,320 --> 00:05:12,080 134 00:05:12,080 --> 00:05:13,200 # 齐活 Done! 135 00:05:13,920 --> 00:05:15,400 # 先喝汤了啊二伯 Er Bai, we can have the soup first 136 00:05:15,400 --> 00:05:18,160 137 00:05:18,160 --> 00:05:21,600 # 汤鲜 没有萝卜的臭味 The soup is very delicious. No bad smell from the radish 138 00:05:21,600 --> 00:05:24,880 139 00:05:25,720 --> 00:05:27,520 # 吃这个得这么吃 You can have this dish in this way 140 00:05:27,520 --> 00:05:30,960 # 一种方式先喝汤 后吃肉 One way is to enjoy the soup first, and the meat later 141 00:05:30,960 --> 00:05:33,840 # 你看二伯调这汁 Look at Er Bai's sauce 142 00:05:33,840 --> 00:05:35,480 # 大爷挺辣的 您挑底下 Da Ye, this is spicy. Pick from the bottom 143 00:05:35,480 --> 00:05:38,640 # 没事 就不怕辣 It's fine. I am not afraid of spicy food 144 00:05:38,640 --> 00:05:40,400 # 它是两种口感 Now it's giving a different feeling 145 00:05:42,160 --> 00:05:45,960 # 刚才是汤鲜味美 现在呢 It was delicious and umami previously. Now, 146 00:05:45,960 --> 00:05:49,560 147 00:05:49,560 --> 00:05:51,600 # 香辣 it's aromatic and spicy 148 00:05:51,600 --> 00:05:53,240 # 这豆瓣酱搁的好 The doubanjiang is well prepared 149 00:05:54,640 --> 00:05:57,600 # 酱香 醇厚 Smells nice and thick in flavor 150 00:05:57,600 --> 00:06:04,120 151 00:06:05,200 --> 00:06:07,720 # 隋坡 赶紧尝尝吧 Sui Po, taste it 152 00:06:07,720 --> 00:06:09,920 # 你先喝汤先体验一下 Have the soup first 153 00:06:09,920 --> 00:06:11,120 # 因为你要先吃辣的 Since if you taste the spicy first 154 00:06:11,120 --> 00:06:12,520 # 再一喝汤瞎了 It'll ruin the soup 155 00:06:12,520 --> 00:06:16,080 # 就体现不出这汤的味了 可是呢 You won't enjoy the original flavor of the soup. However, 156 00:06:16,080 --> 00:06:19,400 157 00:06:19,400 --> 00:06:23,680 # 冰糖加里边焯这个白萝卜 确实好 Blanching the radish with rock white sugar 158 00:06:23,680 --> 00:06:25,600 # 这绝对是一窍门 确实好 This is definitely a trick. Amazing 159 00:06:25,600 --> 00:06:27,480 # 今儿可来着了 It's worth it today 160 00:06:27,480 --> 00:06:30,160 161 00:06:30,160 --> 00:06:32,520 # 确实 大约有 Indeed. It's been already... 162 00:06:32,520 --> 00:06:35,840 # 三十年四十年都不做了 30 to 40 years since I cooked this dish last time 163 00:06:35,840 --> 00:06:39,560 # 但是最让我赞美的 The part that I praise the most 164 00:06:39,560 --> 00:06:42,840 # 焯萝卜搁了两块冰糖 is to add some rock sugar while blanching the radish 165 00:06:42,840 --> 00:06:46,520 # 去掉萝卜的臭味 苦味 涩味 which removes the bad smell, bitterness, and unpleasant flavor 166 00:06:46,520 --> 00:06:50,920 # 这个小诀窍非常经典 This is a classic trick 167 00:06:50,920 --> 00:06:53,800 # 给二伯点个赞 Thumb up for Er Bai! 168 00:06:53,800 --> 00:06:56,120 # 谢谢大爷 谢谢隋坡 Thank you, Da Ye! Thank you, Sui Po! ```

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