[老饭骨] 干烧冬笋- https://youtu.be/DIG4fs7J818

[Laofangu]

视频链接：https://youtu.be/DIG4fs7J818

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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•干烧冬笋】爽脆咸香，冬季必吃的应季菜！传统手法细节满满！ |老饭骨

简介
小友们好，今天带给大家一道冬季必吃的应季菜——干烧冬笋。
冬笋其实不太入味，配上炸过的雪菜叶，非常酥香脆嫩。
这道菜非常家常，做法也不难，但是细节还是很多的，大爷之前分享过的“劈柴块”刀功，大家还有印象吗？
还有什么冬季的时令菜大家想吃的？留言给老饭骨，大爷二伯教你们做！

字幕
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北方人吃笋吃的少

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有很多人也不知道怎么做

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咱们要做一个干烧冬笋

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你看雪里蕻的叶

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经过这一炸你看 酥脆

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这个是应季的

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先剌一刀给剌一刀剥皮

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外皮很老

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但是越剥里边就越嫩了

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这个皮有几个说法

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这边的皮

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就像这一块的皮

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这可以做菜的

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这个皮 

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这叫笋衣

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你像比如我们做的酸辣汤

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搁点豆腐片

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笋衣片

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这个特别嫩 好东西

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可以直接吃吗

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不能直接吃 一会还得处理一下

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我们把这笋给它修成这种窝头状

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外边刮得光溜的

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我们给它煮上

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凉水热水都行

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煮15分钟

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这边煮着咱们切点小料

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雪菜

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把这雪菜叶展开

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一炸垫底下碧绿碧绿的倍漂亮

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老师傅老手法

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这梗别太多 太多它咸

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这雪菜用的时候呢

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要洗洗它 泡泡它

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切成小丁状

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别死乞白赖挤

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要吃雪菜的脆嫩

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要把这水都给挤干了

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它就不脆了

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咱们这边煮着

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这边可以炸雪菜了

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油温四成热

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你看啊

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立马就伸展开了

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炸的是雪菜叶 碧绿碧绿的

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好看吧 行

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好了大爷 行了

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先关火 这边晾着

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晾完了它才酥脆

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冬笋好了

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因为你没煮的时候

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一切它就容易炸了

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就不容易出刀口

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现在煮完了以后你看

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一看就透了

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在大爷学堂里面有个刀工叫劈柴块

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什么叫劈柴块

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看着啊 不是切了

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要把它这个丝纹路给拍松

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现在已经松了你看

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隋坡你看着啊

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剌开一口

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劈柴

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到这就不能切了

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撕

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拢住了

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干烧冬笋有好多

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有好多社会餐饮也在做

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但是刀工处理上

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他的方法就错了

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这叫劈柴块

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这样做的最大好处 便于入味

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还有什么便于烹调

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二伯点火

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二伯 你看都齐了

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整齐了 刀工一致

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少搁一点盐入点味

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掸点淀粉

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搁这个淀粉以后炸出来有点虎皮色

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这个感觉比较突出

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这油啊 六成热了

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就上点颜色 外焦 脆嫩

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这炸着

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咱把这盘也给它装好

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这菜出来漂亮

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过去装饰都是自然的

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而且还可食的

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底油

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小料 葱 姜 蒜

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雪菜的梗

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再来点水

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酱油

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黄酒

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老抽

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白糖

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胡椒

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贼烫贼烫的

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下锅以后再煨一煨

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搁点水 因为火旺

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来点香油

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这就行啦

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来点明油

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好菜 一锅好菜

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干烧 没有汁儿

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今天我觉得咱耍开了

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颠起锅来了

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尝尝

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太脆了 脆吧 太脆了

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再来一根

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我给你带点雪里红梗

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再来一块

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隋坡也看半天了

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隋坡 来

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这个笋味很香很脆

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再奖励一个

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雪里蕻

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搁里边还有一个点缀的作用

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绿绿的

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入口呢还是脆的

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曾经师父跟我说过一个

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叫逢烧必炸

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然后表面还掸了这些淀粉

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它遇热糊化之后

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师父把这个汁儿往里一放

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刚刚好表面的淀粉

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把汁吸完了 好看漂亮

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口感特别的清脆

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你看这雪里蕻这叶啊

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经过这一炸 你看 酥脆

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因为冬笋它不易入味

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搭着冬笋加上这个

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吃起来有一种酥香

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脆嫩的感觉

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得掺着吃

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这也是一种点缀的方法

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叫可食

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你看见没有 没有一点糊弄的

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你看包括刀工的处理

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味道 形状 色彩

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其实是还原

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原汁原味的过去40多年前的

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这种菜品

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40年如一日

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兢兢业业

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为烹调事业做贡献

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高

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谢谢二伯

[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
脆	crispy	指物理性质上的容易碎裂，例如煎/烤后食物的酥脆；注意不要和 crunchy 混用
脆	crunchy	指口感上的爽脆，可以用于形容多汁或有一定韧性的物体；注意不要和 crispy 混用
入味	flavor penetration
大爷	Da Ye
二伯	Er Bai
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
刀工	knife skill
淀粉	starch
底油	base oil
黄酒	huangjiu rice wine
老抽	dark soy sauce
香油	sesame oil
点缀	garnish
师父	master	注意不是"师傅"

[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/DIG4fs7J818 # 标题 # 【国宴大师•干烧冬笋】爽脆咸香，冬季必吃的应季菜！传统手法细节满满！ |老饭骨 # State Banquet Master Chef: Dry-braised winter bamboo shoots # 简介 # 小友们好，今天带给大家一道冬季必吃的应季菜——干烧冬笋。 # 冬笋其实不太入味，配上炸过的雪菜叶，非常酥香脆嫩。 # 这道菜非常家常，做法也不难，但是细节还是很多的，大爷之前分享过的“劈柴块”刀功，大家还有印象吗？ # 还有什么冬季的时令菜大家想吃的？留言给老饭骨，大爷二伯教你们做！ # Hello friends! Today we are presenting a seasonal dish for winter - dry-braised winter bamboo shoots. In fact, it's hard for the bamboo shoots to absorb all the flavors. However, this dish is very crispy and delicious when served with fried potherb mustard leaves. You can cook easily it at home, but there are still plenty of details to pay attention to. Do you still remember the 'chop-wood' cutting skill taught by Da Ye? By the way, is there any other winter dishes that you want to learn? Please comment and Da Ye and Er Bai will show you how to cook! # 字幕 1 00:00:00,000 --> 00:00:02,800 # 北方人吃笋吃的少 People in the north rarely eat bamboo shoots 2 00:00:02,800 --> 00:00:05,120 # 有很多人也不知道怎么做 A lot of people do not know how to cook either 3 00:00:05,680 --> 00:00:07,840 # 咱们要做一个干烧冬笋 We are going to cook 'dry-braised winter bamboo shoots' 4 00:00:10,160 --> 00:00:12,080 # 你看雪里蕻的叶 Look. The leaves of pickled potherb mustard 5 00:00:12,120 --> 00:00:14,680 # 经过这一炸你看 酥脆 So crispy after frying 6 00:00:14,760 --> 00:00:16,920 # 这个是应季的 This is seasonal food 7 00:00:16,920 --> 00:00:19,120 # 先剌一刀给剌一刀剥皮 Cut it first to remove the skin 8 00:00:19,120 --> 00:00:21,120 # 外皮很老 The outer skin is very hard and chewy 9 00:00:21,160 --> 00:00:22,880 # 但是越剥里边就越嫩了 But it becomes tender inside as you peel it 10 00:00:23,080 --> 00:00:25,000 # 这个皮有几个说法 There are some issues about the skin 11 00:00:25,000 --> 00:00:26,200 # 这边的皮 The skin in this part 12 00:00:26,240 --> 00:00:27,520 # 就像这一块的皮 For example, here 13 00:00:27,600 --> 00:00:28,640 # 这可以做菜的 You can use it in some dishes 14 00:00:29,080 --> 00:00:30,040 # 这个皮 The skin here 15 00:00:30,040 --> 00:00:31,560 # 这叫笋衣 is named 'bamboo shoot clothes' 16 00:00:32,280 --> 00:00:33,760 # 你像比如我们做的酸辣汤 For example, in sour-spicy soup 17 00:00:34,080 --> 00:00:35,920 # 搁点豆腐片 You may add some sliced tofu 18 00:00:36,000 --> 00:00:37,560 # 笋衣片 and 'bamboo shoot clothes' 19 00:00:37,560 --> 00:00:39,800 # 这个特别嫩 好东西 This is very tender. Good stuff 20 00:00:39,800 --> 00:00:40,880 # 可以直接吃吗 Can we eat it raw? 21 00:00:40,880 --> 00:00:43,080 # 不能直接吃 一会还得处理一下 Nope, we need to process it later 22 00:00:43,080 --> 00:00:46,480 # 我们把这笋给它修成这种窝头状 Cut the bamboo shoot into the shape of 'wo tou' (steamed corn bread) 23 00:00:46,520 --> 00:00:48,120 # 外边刮得光溜的 Shave the outside until smooth 24 00:00:49,520 --> 00:00:50,600 # 我们给它煮上 Let's boil it 25 00:00:51,120 --> 00:00:52,960 # 凉水热水都行 Either cold or hot water 26 00:00:53,000 --> 00:00:54,520 # 煮15分钟 Boil it for 15 minutes 27 00:00:54,640 --> 00:00:56,440 # 这边煮着咱们切点小料 Let's cut some ingredients while boiling the bamboo shoot 28 00:00:57,600 --> 00:00:58,520 # 雪菜 (Pickled) Potherb mustard 29 00:00:58,520 --> 00:01:00,520 # 把这雪菜叶展开 Spread the leaf 30 00:01:00,640 --> 00:01:03,360 # 一炸垫底下碧绿碧绿的倍漂亮 Fry it and put under the dish. It's beautifully green 31 00:01:03,560 --> 00:01:05,640 # 老师傅老手法 Old chef, old cooking style 32 00:01:06,400 --> 00:01:08,760 # 这梗别太多 太多它咸 Don't add too much stem, otherwise it's gonna be too salty 33 00:01:08,760 --> 00:01:10,560 # 这雪菜用的时候呢 Before adding into the dish 34 00:01:10,760 --> 00:01:12,520 # 要洗洗它 泡泡它 You need to wash it and soak it 35 00:01:12,640 --> 00:01:14,040 # 切成小丁状 Cut into small dices 36 00:01:15,400 --> 00:01:17,200 # 别死乞白赖挤 But don't squeeze it too much 37 00:01:17,200 --> 00:01:19,440 # 要吃雪菜的脆嫩 you want it to be crunchy and tender 38 00:01:19,440 --> 00:01:21,200 # 要把这水都给挤干了 If you squeeze out all the water 39 00:01:21,240 --> 00:01:22,680 # 它就不脆了 It's not crunchy any more 40 00:01:23,320 --> 00:01:25,160 # 咱们这边煮着 While boiling 41 00:01:25,920 --> 00:01:28,480 # 这边可以炸雪菜了 We can start frying the pickled potherb mustard 42 00:01:28,680 --> 00:01:30,640 # 油温四成热 Oil temperature is 120 degrees Celsius 43 00:01:30,800 --> 00:01:32,360 # 你看啊 Look 44 00:01:33,400 --> 00:01:36,280 # 立马就伸展开了 The leaves spread immediately 45 00:01:36,480 --> 00:01:40,520 # 炸的是雪菜叶 碧绿碧绿的 The fried leaves are beautifully green 46 00:01:40,800 --> 00:01:43,160 # 好看吧 行 Looks nice? Yeah 47 00:01:43,440 --> 00:01:46,520 # 好了大爷 行了 That's done, Da Ye. Okay 48 00:01:46,520 --> 00:01:48,800 # 先关火 这边晾着 Turn off the fire. Cool it a bit 49 00:01:48,960 --> 00:01:51,040 # 晾完了它才酥脆 The leaves will be crispy after cooling down 50 00:01:51,600 --> 00:01:52,760 # 冬笋好了 Bamboo shoot is done 51 00:01:52,800 --> 00:01:54,360 # 因为你没煮的时候 If you do not boil it (before cutting) 52 00:01:54,360 --> 00:01:56,560 # 一切它就容易炸了 The shoot is going to crack once you cut it 53 00:01:56,560 --> 00:01:58,040 # 就不容易出刀口 In that case, it's not beautiful 54 00:01:58,040 --> 00:01:59,760 # 现在煮完了以后你看 Now, after boiling 55 00:02:00,080 --> 00:02:01,920 # 一看就透了 You can easily cut through it 56 00:02:01,920 --> 00:02:04,680 # 在大爷学堂里面有个刀工叫劈柴块 There is a special cutting skill, 'chop-wood' cut 57 00:02:04,680 --> 00:02:06,120 # 什么叫劈柴块 What is a 'chop-wood' cut? 58 00:02:06,120 --> 00:02:07,560 # 看着啊 不是切了 Look. This is not all about cutting 59 00:02:07,560 --> 00:02:10,440 # 要把它这个丝纹路给拍松 You need to crack it through the fibers 60 00:02:10,720 --> 00:02:12,520 # 现在已经松了你看 Now there's a crack 61 00:02:12,840 --> 00:02:14,120 # 隋坡你看着啊 Look, Sui Po 62 00:02:14,120 --> 00:02:15,240 # 剌开一口 Cut it from here 63 00:02:15,240 --> 00:02:16,720 # 劈柴 'chop-wood' 64 00:02:16,880 --> 00:02:18,800 # 到这就不能切了 Don't cut deeper when it reaches here 65 00:02:19,280 --> 00:02:20,480 # 撕 Tear it apart 66 00:02:22,000 --> 00:02:23,320 # 拢住了 Hold it tight 67 00:02:23,640 --> 00:02:25,160 # 干烧冬笋有好多 There are a lot of restaurants 68 00:02:25,160 --> 00:02:27,120 # 有好多社会餐饮也在做 that offer this dish 69 00:02:27,480 --> 00:02:28,840 # 但是刀工处理上 But they always make mistakes 70 00:02:28,840 --> 00:02:30,720 # 他的方法就错了 in terms of cutting the bamboo shoot 71 00:02:30,720 --> 00:02:32,400 # 这叫劈柴块 This is the 'chop-wood' cut 72 00:02:33,240 --> 00:02:35,280 # 这样做的最大好处 便于入味 The biggest advantage is for better flavor penetration 73 00:02:35,320 --> 00:02:36,880 # 还有什么便于烹调 What else? For easy cooking 74 00:02:36,880 --> 00:02:38,280 # 二伯点火 Er Bai, turn on the fire, please 75 00:02:40,360 --> 00:02:42,000 # 二伯 你看都齐了 Er Bai, we have everything here 76 00:02:42,000 --> 00:02:43,800 # 整齐了 刀工一致 Everything's ready. Uniformly cut 77 00:02:43,800 --> 00:02:45,840 # 少搁一点盐入点味 Add some salt for the base flavor 78 00:02:45,840 --> 00:02:46,600 # 掸点淀粉 Add some starch 79 00:02:46,600 --> 00:02:49,520 # 搁这个淀粉以后炸出来有点虎皮色 In this way, the bamboo shoot becomes caramel brown after fried 80 00:02:49,520 --> 00:02:51,600 # 这个感觉比较突出 That's gonna be great 81 00:02:52,920 --> 00:02:55,120 # 这油啊 六成热了 The oil temperature is about 180 degrees Celsius 82 00:02:59,240 --> 00:03:02,800 # 就上点颜色 外焦 脆嫩 Fry it for the color. Also it's gonna be crispy outside, while crunchy and tender inside 83 00:03:03,040 --> 00:03:04,000 # 这炸着 While frying 84 00:03:04,000 --> 00:03:05,600 # 咱把这盘也给它装好 Prepare the plate 85 00:03:06,240 --> 00:03:08,200 # 这菜出来漂亮 The dish is gonna be beautiful 86 00:03:08,440 --> 00:03:10,280 # 过去装饰都是自然的 In the past, we used natural materials for decoration 87 00:03:10,280 --> 00:03:12,720 # 而且还可食的 The decorations were usually edible as well 88 00:03:15,440 --> 00:03:16,720 # 底油 base oil 89 00:03:16,720 --> 00:03:18,160 # 小料 葱 姜 蒜 Ingredients. Green onion, ginger, garlic 90 00:03:18,160 --> 00:03:20,040 # 雪菜的梗 Stem of pickled potherb mustard 91 00:03:21,280 --> 00:03:22,800 # 再来点水 Some water 92 00:03:22,960 --> 00:03:24,160 # 酱油 Soysauce 93 00:03:25,560 --> 00:03:26,960 # 黄酒 'Huangjiu' rice wine 94 00:03:30,040 --> 00:03:31,240 # 老抽 dark soy sauce 95 00:03:33,800 --> 00:03:34,880 # 白糖 Sugar 96 00:03:36,920 --> 00:03:38,160 # 胡椒 Pepper 97 00:03:43,760 --> 00:03:44,840 # 贼烫贼烫的 This is very hot 98 00:03:45,080 --> 00:03:47,200 # 下锅以后再煨一煨 Braise it for some time after adding it into the wok 99 00:03:47,200 --> 00:03:50,040 # 搁点水 因为火旺 Add some water. The heat is very powerful now 100 00:03:55,600 --> 00:03:56,560 # 来点香油 Some sesame oil 101 00:03:56,560 --> 00:03:58,240 # 这就行啦 That's it 102 00:03:58,240 --> 00:04:00,360 # 来点明油 Some oil at last 103 00:04:00,960 --> 00:04:03,080 # 好菜 一锅好菜 Nice dish. That's a nice one 104 00:04:07,480 --> 00:04:09,440 # 干烧 没有汁儿 Dry-braise. No extra sauce 105 00:04:09,520 --> 00:04:11,160 # 今天我觉得咱耍开了 Today we are playing it wild 106 00:04:11,520 --> 00:04:12,840 # 颠起锅来了 I can toss the wok 107 00:04:16,840 --> 00:04:19,360 # 尝尝 Taste it 108 00:04:25,200 --> 00:04:27,600 # 太脆了 脆吧 太脆了 Too crunchy. Right? Incredibly crunchy 109 00:04:27,840 --> 00:04:28,800 # 再来一根 One more 110 00:04:28,920 --> 00:04:31,440 # 我给你带点雪里红梗 with some potherb mustard stem this time 111 00:04:31,560 --> 00:04:32,960 # 再来一块 One more 112 00:04:37,760 --> 00:04:39,320 # 隋坡也看半天了 Sui Po has been looking at it for a long time 113 00:04:39,760 --> 00:04:41,400 # 隋坡 来 Sui Po, come on 114 00:04:44,760 --> 00:04:46,640 # 这个笋味很香很脆 The bamboo shoot is very delicious and crunchy 115 00:04:47,120 --> 00:04:48,760 # 再奖励一个 One more for you 116 00:04:50,360 --> 00:04:51,640 # 雪里蕻 The pickled potherb mustard... 117 00:04:52,480 --> 00:04:53,720 # 搁里边还有一个点缀的作用 is a perfect decoration for this dish 118 00:04:53,720 --> 00:04:54,560 # 绿绿的 Green 119 00:04:54,560 --> 00:04:55,920 # 入口呢还是脆的 and crunchy 120 00:04:56,560 --> 00:04:58,080 # 曾经师父跟我说过一个 Previously my master told me 121 00:04:58,080 --> 00:04:59,920 # 叫逢烧必炸 Braised food must be fried in advance 122 00:04:59,920 --> 00:05:02,920 # 然后表面还掸了这些淀粉 Also, the starch on the surface 123 00:05:02,920 --> 00:05:04,520 # 它遇热糊化之后 When the starch gelatinizes after heating 124 00:05:04,520 --> 00:05:06,200 # 师父把这个汁儿往里一放 Master poured in the sauce 125 00:05:06,200 --> 00:05:08,200 # 刚刚好表面的淀粉 The starch on the surface will 126 00:05:08,200 --> 00:05:10,160 # 把汁吸完了 好看漂亮 absorb all the sauce. Looks beautiful 127 00:05:10,160 --> 00:05:11,480 # 口感特别的清脆 The texture is extremely crunchy 128 00:05:11,600 --> 00:05:13,440 # 你看这雪里蕻这叶啊 The potherb mustard leaves 129 00:05:13,440 --> 00:05:16,000 # 经过这一炸 你看 酥脆 becomes very crispy after frying 130 00:05:16,360 --> 00:05:18,640 # 因为冬笋它不易入味 Since it's hard for the bamboo shoot to absorb the flavors 131 00:05:18,640 --> 00:05:20,200 # 搭着冬笋加上这个 The bamboo shoots and potherb mustard leaves 132 00:05:20,200 --> 00:05:22,560 # 吃起来有一种酥香 match with each other to give a crispy, 133 00:05:22,760 --> 00:05:24,160 # 脆嫩的感觉 crunchy and tender feeling 134 00:05:24,680 --> 00:05:26,360 # 得掺着吃 You should enjoy them together 135 00:05:26,360 --> 00:05:29,840 # 这也是一种点缀的方法 This is also one way of decorating the dish 136 00:05:30,040 --> 00:05:31,280 # 叫可食 Edible decorations 137 00:05:31,520 --> 00:05:33,480 # 你看见没有 没有一点糊弄的 See? Not careless at all 138 00:05:33,760 --> 00:05:35,720 # 你看包括刀工的处理 Including cutting skills, 139 00:05:35,720 --> 00:05:38,240 # 味道 形状 色彩 taste, shape, and color 140 00:05:38,360 --> 00:05:39,680 # 其实是还原 This is to recover 141 00:05:39,680 --> 00:05:42,120 # 原汁原味的过去40多年前的 The original dish 142 00:05:42,120 --> 00:05:43,920 # 这种菜品 from more than 40 years ago 143 00:05:44,000 --> 00:05:45,560 # 40年如一日 (Da Ye) has been working for 40 years, 144 00:05:45,560 --> 00:05:46,680 # 兢兢业业 but has always been following the same principles 145 00:05:46,680 --> 00:05:48,840 # 为烹调事业做贡献 and contributes to the cooking industry 146 00:05:49,520 --> 00:05:50,280 # 高 That's marvelous 147 00:05:50,280 --> 00:05:51,320 # 谢谢二伯 Thanks, Er Bai ```

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