[老饭骨] 宝石虾球&豆瓣鱼 - https://youtu.be/hgN4RnKhH1E

[Laofangu]

视频链接：https://youtu.be/hgN4RnKhH1E

<备注内容，如视频时长、发布日期等等（如果无需备注，请删除此行）>

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•宝石虾球&豆瓣鱼】珍藏40年的老菜谱,老饭骨首次分享!老饭骨团建日,坚守传承老味道!|老饭骨

简介
小友们好，今天的视频比较特殊，是老饭骨的团建日！今天也不在咱们小厨房做菜了，目的地：密云！
这次大爷和二伯首次分享了他们珍藏40多年的老菜谱，这次咱们就按照老菜谱上面的手法，一步一步还原上面的两道菜：宝石虾球和豆瓣鱼！
虽然以前的书文字简单，语言朴素，但其实每句话都是要点。这也是我们做老饭骨的初心，想把这些老的味道，能够通过视频的形式记录下来，传承下去，并且能够让更多的人了解。
做老饭骨已经两年了，今天大爷和二伯也很想和小友们说说我们的心里话。一路走来，离不开小友们对我们的支持与喜爱，这也是我们继续走下去的动力。不管未来有多难，老饭骨对传承的坚守不会变。
老饭骨是条路，这条路要一直走下去...
字幕
1
00:00:00,000 --> 00:00:03,120
大爷师父坐好 咱们出发

2
00:00:03,120 --> 00:00:04,720
今天是老饭骨团建

3
00:00:04,720 --> 00:00:05,680
目的地密云

4
00:00:10,720 --> 00:00:13,680
二伯这次团建你有什么打算

5
00:00:13,680 --> 00:00:15,280
团建 我也第一次团建

6
00:00:15,280 --> 00:00:18,040
我这心里还没底儿呢 大爷

7
00:00:18,040 --> 00:00:20,320
在这还得宣布一下

8
00:00:20,320 --> 00:00:23,600
我们网友粉丝们 还有小饭骨们

9
00:00:23,600 --> 00:00:25,720
为了这次把团建搞好

10
00:00:25,720 --> 00:00:28,560
我和二伯一人带了一本老书

11
00:00:30,560 --> 00:00:32,200
过去都是言传身教

12
00:00:32,200 --> 00:00:33,760
所以就是靠书本

13
00:00:33,760 --> 00:00:35,520
因为过去老的菜谱

14
00:00:35,520 --> 00:00:37,560
全是以文字来表达

15
00:00:37,560 --> 00:00:40,440
读懂了以后你才能把这菜做得好

16
00:00:40,440 --> 00:00:42,000
具体什么书

17
00:00:42,000 --> 00:00:45,120
等我们到了团建的现场

18
00:00:45,120 --> 00:00:47,160
我会给大家展示的

19
00:00:47,160 --> 00:00:51,240
不是展示 还要做菜

20
00:00:51,240 --> 00:00:55,480
把那些有故事有情节的老菜

21
00:00:55,480 --> 00:00:57,960
告诉我们的小饭骨

22
00:00:57,960 --> 00:01:00,120
和我们的粉丝朋友们

23
00:01:01,200 --> 00:01:04,440
二伯一句话 一句话啊

24
00:01:04,440 --> 00:01:05,800
就一句了

25
00:01:05,800 --> 00:01:08,640
其实啊 大爷您知道么

26
00:01:08,640 --> 00:01:10,240
我虽然老书不多

27
00:01:10,240 --> 00:01:12,720
但是我觉得我带的书的意义

28
00:01:12,720 --> 00:01:15,520
意义很大

29
00:01:15,520 --> 00:01:20,520

30
00:01:20,520 --> 00:01:23,160
咱们距离还有一段路程

31
00:01:23,160 --> 00:01:24,600
你们先吃点小花碗

32
00:01:24,600 --> 00:01:26,120
先垫一垫吧 可以

33
00:01:26,120 --> 00:01:30,600

34
00:01:30,600 --> 00:01:32,400
小花碗

35
00:01:32,400 --> 00:01:33,720

36
00:01:33,720 --> 00:01:35,000
想吃么

37
00:01:35,000 --> 00:01:35,600

38
00:01:36,760 --> 00:01:38,160
这边雪不小啊

39
00:01:38,160 --> 00:01:41,480
北边的雪比市里的（大）

40
00:01:41,480 --> 00:01:42,680
市里没怎么下

41
00:01:43,640 --> 00:01:44,720
这小花碗吃了

42
00:01:44,720 --> 00:01:46,000
还有什么好吃的啊

43
00:01:46,000 --> 00:01:48,440
大爷您别着急 咱们到了地方

44
00:01:48,440 --> 00:01:50,760
咱们把咱们的大菜拿出来

45
00:01:50,760 --> 00:01:52,760
佛跳墙在那备着呢

46
00:01:52,760 --> 00:01:55,680
亮子 我们期待着啊

47
00:01:55,680 --> 00:01:56,880
你好好开车

48
00:01:56,880 --> 00:02:00,040
我和二伯准备要睡了

49
00:02:00,840 --> 00:02:02,320
知道今天团建要干嘛么

50
00:02:02,320 --> 00:02:03,760
团建不是喝酒么

51
00:02:03,760 --> 00:02:07,000
不是

52
00:02:07,000 --> 00:02:09,720
大爷二伯说 要给你们上一课

53
00:02:09,720 --> 00:02:10,880
一般的上一课就是

54
00:02:12,040 --> 00:02:13,600
可能犯错误了

55
00:02:14,840 --> 00:02:17,920
晕车的隋哥已经迷茫了

56
00:02:17,920 --> 00:02:19,000

57
00:02:21,160 --> 00:02:26,240
北国风光 千里冰封 万里雪飘

58
00:02:26,240 --> 00:02:27,400
看看 看看

59
00:02:28,160 --> 00:02:29,320
到了

60
00:02:31,320 --> 00:02:33,440
老饭骨来啦

61
00:02:33,440 --> 00:02:36,360
你不能这么说 老饭骨进村啦

62
00:02:36,360 --> 00:02:38,680
我们这次带来了老书

63
00:02:38,680 --> 00:02:40,640
也带来了老菜

64
00:02:40,640 --> 00:02:43,120
我先说说我这个老菜

65
00:02:43,120 --> 00:02:45,320
这本书是我师父编写的

66
00:02:45,320 --> 00:02:46,840
淮扬菜部分

67
00:02:46,840 --> 00:02:48,040
是北京饭店

68
00:02:48,040 --> 00:02:50,040
在建国以来的第二本书

69
00:02:50,040 --> 00:02:51,800
这是1984年出的

70
00:02:51,800 --> 00:02:57,560
这本书是1988年我写的

71
00:02:57,560 --> 00:03:00,120
二伯那书你看看

72
00:03:00,120 --> 00:03:02,600
显得比我这陈旧点

73
00:03:02,600 --> 00:03:04,440
刚强那是哪年的

74
00:03:04,440 --> 00:03:06,640
1974年12月

75
00:03:06,640 --> 00:03:09,880
北京市第一服务局 我照一下

76
00:03:09,880 --> 00:03:11,240
那时候还没有旅游局呢

77
00:03:11,240 --> 00:03:13,080
这是我师父上学的时候

78
00:03:13,080 --> 00:03:14,120
这两本都是

79
00:03:14,120 --> 00:03:16,760
1973年5月

80
00:03:17,840 --> 00:03:18,120

81
00:03:18,120 --> 00:03:19,240
你看这个书为什么

82
00:03:19,240 --> 00:03:20,680
它有传承的意义 你看

83
00:03:20,680 --> 00:03:23,480
无意当中 我翻出一个东西

84
00:03:23,480 --> 00:03:26,440
这是我当年随便写的一个东西

85
00:03:26,440 --> 00:03:29,240
当厨师长的时候 写了这些东西

86
00:03:29,240 --> 00:03:32,840
料单 这肯定是绝版了

87
00:03:32,840 --> 00:03:35,480
其实你看一张破纸 小便条

88
00:03:35,480 --> 00:03:37,160
但是非常珍贵

89
00:03:37,160 --> 00:03:40,120
所以说这张纸是我

90
00:03:40,120 --> 00:03:41,080
我跟你说

91
00:03:41,080 --> 00:03:42,240
我看到这张纸我快流泪了

92
00:03:42,240 --> 00:03:43,720
因为40年都过去了

93
00:03:43,720 --> 00:03:46,360
这是留给我唯一的纪念的东西

94
00:03:46,360 --> 00:03:49,760

95
00:03:49,760 --> 00:03:54,880
过去出菜谱没有画片 图案

96
00:03:54,880 --> 00:03:56,320
基本都是文字

97
00:03:56,320 --> 00:03:58,720
但是每个文字写得非常清晰

98
00:03:58,720 --> 00:04:01,520
每次搞国宴 我师父都是一支笔

99
00:04:01,520 --> 00:04:03,520
你要作为下边分派的

100
00:04:03,520 --> 00:04:07,240
保证最后不会亏 也不会剩很多

101
00:04:07,240 --> 00:04:08,560
当我拜这师父的时候

102
00:04:08,560 --> 00:04:10,040
很多老师傅就告诉我了

103
00:04:10,040 --> 00:04:12,560
说 你一定要把你师父

104
00:04:12,560 --> 00:04:14,600
这门手艺学下来

105
00:04:14,600 --> 00:04:19,360
我师父原来所传承的一个老菜

106
00:04:19,360 --> 00:04:21,640
叫宝石虾球

107
00:04:21,640 --> 00:04:23,360
我把宝石虾球这个菜

108
00:04:23,360 --> 00:04:24,920
也给大家念叨念叨

109
00:04:24,920 --> 00:04:26,600
宝石虾球

110
00:04:26,600 --> 00:04:27,640
原料

111
00:04:27,640 --> 00:04:28,600
一 主料

112
00:04:28,600 --> 00:04:32,040
大虾肉 500克 肥膘肉100克

113
00:04:32,040 --> 00:04:33,000
也就是说

114
00:04:33,000 --> 00:04:36,680
一斤虾肉要搁二两肥膘

115
00:04:36,680 --> 00:04:39,080
这个配比数就出来了

116
00:04:39,080 --> 00:04:41,640
杨兵你看一下书

117
00:04:41,640 --> 00:04:42,680
是不是500克（虾肉）

118
00:04:42,680 --> 00:04:46,200
放100克肥膘呢

119
00:04:46,200 --> 00:04:48,800
上面写到了

120
00:04:49,800 --> 00:04:51,440
二 配料

121
00:04:51,440 --> 00:04:55,160
豌豆粒50克 冬菇25克

122
00:04:55,160 --> 00:04:56,800
胡萝卜100克

123
00:04:56,800 --> 00:04:58,520
宝石虾球为什么叫宝石呢

124
00:04:58,520 --> 00:04:59,680
今天先看看

125
00:04:59,680 --> 00:05:02,760
这叫玛瑙 五彩缤纷了啊

126
00:05:02,760 --> 00:05:05,440
翡翠 白玉

127
00:05:05,440 --> 00:05:07,040
你看我都知道了

128
00:05:07,040 --> 00:05:09,480
这叫什么呢  这黑宝石

129
00:05:09,480 --> 00:05:11,280
琥珀

130
00:05:11,280 --> 00:05:13,280
前面是叫粗加工

131
00:05:13,280 --> 00:05:14,680
后边开始细加工

132
00:05:14,680 --> 00:05:17,160
第一个过程书上怎么写的

133
00:05:17,160 --> 00:05:19,000
先把虾肉弄干净

134
00:05:19,000 --> 00:05:21,520
然后铺开给剁成馅 虾蓉

135
00:05:21,520 --> 00:05:23,160
肥膘切成粒

136
00:05:23,160 --> 00:05:24,560
一字不差

137
00:05:24,560 --> 00:05:26,160
葱切段姜切片

138
00:05:26,160 --> 00:05:29,520
加料酒 制成葱姜酒水

139
00:05:29,520 --> 00:05:32,920
加葱姜酒水 白胡椒粉 盐

140
00:05:32,920 --> 00:05:36,600
味精 蛋清 淀粉

141
00:05:36,600 --> 00:05:38,720
先把这搅上劲儿 是吧

142
00:05:38,720 --> 00:05:41,200
这很快 说起就是三分钟

143
00:05:42,240 --> 00:05:44,680
打馅多的时候就要摔馅

144
00:05:44,680 --> 00:05:46,040
你看它有劲了

145
00:05:46,040 --> 00:05:51,000
就说明它这盐就OK了

146
00:05:51,000 --> 00:05:53,120
重量越来越重了

147
00:05:53,120 --> 00:05:54,880

148
00:05:54,880 --> 00:05:55,480
好了

149
00:05:55,480 --> 00:05:58,880
将各种主配料合在一起

150
00:05:58,880 --> 00:06:03,120
翡翠 珍珠 玛瑙 琥珀五色宝石

151
00:06:03,120 --> 00:06:05,560
搅拌上劲 挤成虾球

152
00:06:05,560 --> 00:06:07,440
将挤好的虾球下锅

153
00:06:07,440 --> 00:06:09,640
用小火沁炸熟

154
00:06:09,640 --> 00:06:10,880
过去老师傅讲

155
00:06:10,880 --> 00:06:12,440
炸这东西什么叫熟了

156
00:06:12,440 --> 00:06:13,920
浮起即熟

157
00:06:13,920 --> 00:06:17,000
漂亮 一般我们过去这种炸的菜

158
00:06:17,000 --> 00:06:19,760
要不就要炸的焦焦的 沁炸法

159
00:06:19,760 --> 00:06:22,120
这要吃嫩嫩的 低温油温

160
00:06:22,120 --> 00:06:22,520

161
00:06:22,520 --> 00:06:26,360
虾球浮起 捞出控油 装入盘中即可

162
00:06:26,360 --> 00:06:29,000
你看这个颜色 安逸

163
00:06:29,000 --> 00:06:30,280
三 特点

164
00:06:30,280 --> 00:06:31,720
虾嫩味鲜

165
00:06:31,720 --> 00:06:33,440
各色配料犹如

166
00:06:33,440 --> 00:06:38,000
珊瑚 翡翠 琥珀 玛瑙 水晶之类

167
00:06:38,000 --> 00:06:40,200
因此得名宝石虾球

168
00:06:41,080 --> 00:06:43,320
大爷讲这个宝石虾球

169
00:06:43,320 --> 00:06:45,280
就到此为止

170
00:06:45,280 --> 00:06:46,680
二伯有一道好菜

171
00:06:46,680 --> 00:06:47,880
也是传统老菜

172
00:06:47,880 --> 00:06:50,240
没人鼓掌 鼓掌

173
00:06:50,240 --> 00:06:51,240
什么老菜

174
00:06:51,240 --> 00:06:52,240
实际这道菜呢

175
00:06:52,240 --> 00:06:55,400
说是简单 你看 豆瓣鱼

176
00:06:55,400 --> 00:06:57,840
豆瓣鱼是我师父的传承

177
00:06:57,840 --> 00:07:00,920
我先念一段烹饪的理解

178
00:07:00,920 --> 00:07:02,360
就是我上学的时候

179
00:07:02,360 --> 00:07:03,920
老师上的第一堂课

180
00:07:03,920 --> 00:07:06,160
记得特别清楚 烹饪是什么

181
00:07:06,160 --> 00:07:10,640
烹饪学是研究食物原料的性质

182
00:07:10,640 --> 00:07:14,680
刀技切配 烹调方法

183
00:07:14,680 --> 00:07:18,040
和菜肴的色香味形

184
00:07:18,040 --> 00:07:20,120
以及如何保护

185
00:07:20,120 --> 00:07:24,640
其营养价值的一门科学

186
00:07:24,640 --> 00:07:26,480
可能你们都在岗位上

187
00:07:26,480 --> 00:07:28,120
都是总厨 都是老板

188
00:07:28,120 --> 00:07:29,440
手艺再高超

189
00:07:29,440 --> 00:07:30,680
我也希望你们

190
00:07:30,680 --> 00:07:34,480
老饭骨的传承人 不要偏离了方向

191
00:07:34,480 --> 00:07:39,480
这是我跟大爷的一点希望

192
00:07:39,480 --> 00:07:42,920
下面我就把豆瓣鱼的要求

193
00:07:42,920 --> 00:07:44,560
一字不落的给念一遍

194
00:07:44,560 --> 00:07:45,760
豆瓣鱼

195
00:07:45,760 --> 00:07:47,040
第一是原料

196
00:07:47,040 --> 00:07:50,080
主料 鲜鱼1尾 什么鱼都可以

197
00:07:50,080 --> 00:07:51,680
第二是调料

198
00:07:51,680 --> 00:07:56,160
调料是花生油 葱香蒜

199
00:07:56,160 --> 00:07:58,880
豆瓣酱 酱油 醋

200
00:07:58,880 --> 00:08:05,000
糖 料酒 味精 团粉 汤

201
00:08:05,000 --> 00:08:06,880
二是制作方法

202
00:08:06,880 --> 00:08:11,400
鱼去鳞鳃鳍 开膛去五脏洗净

203
00:08:11,400 --> 00:08:16,200
在鱼身两面斜剞一字刀纹

204
00:08:16,200 --> 00:08:19,640
葱姜蒜均切成碎末

205
00:08:19,640 --> 00:08:20,640
条件有限

206
00:08:20,640 --> 00:08:21,480
这鱼你看

207
00:08:21,480 --> 00:08:23,360
只能给切成两半了 没办法

208
00:08:23,360 --> 00:08:25,080
它没有过多的调料

209
00:08:25,080 --> 00:08:26,560
就是鱼 葱香蒜

210
00:08:26,560 --> 00:08:29,720
你看这鱼 包括鳃也好 鳍也好

211
00:08:29,720 --> 00:08:31,720
全部得铰掉了

212
00:08:31,720 --> 00:08:35,200
然后烧热油 将鱼炸到七成熟

213
00:08:35,200 --> 00:08:36,960
它不是完全炸熟了

214
00:08:36,960 --> 00:08:38,880
其实为什么过去的书

215
00:08:38,880 --> 00:08:41,880
它写的含金量要高

216
00:08:41,880 --> 00:08:43,800
你别瞧文字简单

217
00:08:43,800 --> 00:08:45,480
现在的鱼炸的都非常干

218
00:08:45,480 --> 00:08:47,440
你看烧出鱼里边不嫩

219
00:08:47,440 --> 00:08:49,160
它要求你炸七成熟

220
00:08:49,160 --> 00:08:51,320
这就是烹饪要求

221
00:08:51,320 --> 00:08:53,760

222
00:08:53,760 --> 00:08:56,960
先不能翻 定住型再翻

223
00:08:56,960 --> 00:09:00,400
这还行 没问题

224
00:09:00,400 --> 00:09:04,640
书上说 炸至七成熟

225
00:09:04,640 --> 00:09:07,600
七成熟就给它捞出来就得了

226
00:09:07,600 --> 00:09:11,200
行了 然后捞出鱼 留下一些油

227
00:09:11,200 --> 00:09:13,640
下入豆瓣酱炒酥

228
00:09:13,640 --> 00:09:15,240
这个一定要煸酥了它

229
00:09:15,240 --> 00:09:18,000
煸不酥它有臭腥味

230
00:09:18,000 --> 00:09:20,880
煸酥了它又不能煸糊了

231
00:09:20,880 --> 00:09:24,440
好 第二步是什么 葱姜蒜

232
00:09:26,640 --> 00:09:29,400
再下入葱姜蒜炒一下

233
00:09:29,400 --> 00:09:31,320
留一部分葱说的是

234
00:09:32,320 --> 00:09:34,440
这你怎么掌握那么清楚啊

235
00:09:34,440 --> 00:09:35,960
我看着书呢师父

236
00:09:35,960 --> 00:09:38,680
留下一些葱

237
00:09:38,680 --> 00:09:42,440
加入汤 酱油 糖 料酒

238
00:09:42,440 --> 00:09:46,680
料酒 酱油

239
00:09:46,680 --> 00:09:48,120
白胡椒粉

240
00:09:48,120 --> 00:09:50,120
再来点糖 糖别太多

241
00:09:50,120 --> 00:09:52,400
加开水

242
00:09:52,400 --> 00:09:53,360

243
00:09:55,280 --> 00:09:57,880
把鱼放入锅内 先烧它一会

244
00:09:57,880 --> 00:09:59,480
师父这个烧多长时间

245
00:09:59,480 --> 00:10:01,080
烧的把这汁

246
00:10:01,080 --> 00:10:05,680
基本上㸆去多一半

247
00:10:05,680 --> 00:10:07,920

248
00:10:07,920 --> 00:10:09,560
看看颜色

249
00:10:09,560 --> 00:10:12,440
剩下的汁能打上芡就够了

250
00:10:12,440 --> 00:10:14,840
咱们怎么着也得烧个二十分钟

251
00:10:14,840 --> 00:10:17,920
师父 咱们这鱼二十分钟了

252
00:10:17,920 --> 00:10:18,720
差不多了 好了

253
00:10:18,720 --> 00:10:21,160

254
00:10:21,160 --> 00:10:22,920
吃的就是这火候

255
00:10:22,920 --> 00:10:23,960
走

256
00:10:23,960 --> 00:10:25,800

257
00:10:25,800 --> 00:10:28,600
收汁 最后一步 料渣篦出去

258
00:10:28,600 --> 00:10:30,000
收汁咱们按照它的要求

259
00:10:30,000 --> 00:10:33,920
出勺时 加入醋和一些油

260
00:10:33,920 --> 00:10:38,040
来点醋 来点味精 少来点味精

261
00:10:38,040 --> 00:10:39,720
下入味精 （用淀粉）勾芡

262
00:10:39,720 --> 00:10:43,080
你看 拉长线

263
00:10:43,080 --> 00:10:47,040
让它熬的起了泡了

264
00:10:47,040 --> 00:10:50,160
来点油 葱油

265
00:10:50,160 --> 00:10:53,400
我们得来点葱花 这点睛之笔

266
00:10:53,400 --> 00:10:56,440
最后来点葱花 这就行了

267
00:10:56,440 --> 00:10:59,200
这个不但是能烧鳜鱼

268
00:10:59,200 --> 00:11:02,880
草鱼 鲤鱼 鲈鱼全行是吧

269
00:11:02,880 --> 00:11:03,800
什么鱼都行

270
00:11:03,800 --> 00:11:05,000
这芡够亮

271
00:11:05,000 --> 00:11:07,720
然后最后它有一个注解

272
00:11:07,720 --> 00:11:12,480
此菜要求吃出酸甜辣咸各味

273
00:11:12,480 --> 00:11:14,360
活鱼可不用油炸

274
00:11:14,360 --> 00:11:18,520
只用少许的油两面煎一下就可以了

275
00:11:18,520 --> 00:11:20,480
特点 鱼肉鲜嫩

276
00:11:20,480 --> 00:11:24,520
口味辣中带甜酸 四川名菜之一

277
00:11:24,800 --> 00:11:26,200

278
00:11:26,200 --> 00:11:30,960
今天为什么把这个菜谱念一念

279
00:11:30,960 --> 00:11:33,800
我记得我老师上学的时候

280
00:11:33,800 --> 00:11:35,520
我老师跟我说的一句话

281
00:11:35,520 --> 00:11:37,680
你既然选择了烹饪这一行

282
00:11:37,680 --> 00:11:40,200
那你就选择了付出

283
00:11:40,200 --> 00:11:42,320
你就从今以后你选这行

284
00:11:42,320 --> 00:11:43,480
你就没有休息日了

285
00:11:43,480 --> 00:11:44,440
等我们离开岗位的时候

286
00:11:44,440 --> 00:11:45,640
要做一些事情的时候

287
00:11:45,640 --> 00:11:47,840
其实就是凭我们

288
00:11:47,840 --> 00:11:49,560
这么多年的这些经验来讲

289
00:11:49,560 --> 00:11:51,160
要传给后人

290
00:11:51,160 --> 00:11:53,960
其实当我特别是看到社会现象

291
00:11:53,960 --> 00:11:55,520
有一些不好的现象

292
00:11:55,520 --> 00:11:58,360
比如说这么大盘的菜

293
00:11:58,360 --> 00:12:02,000
这么一丢丢点东西

294
00:12:02,000 --> 00:12:06,480
对我们行业有误解 有曲解的意思

295
00:12:06,480 --> 00:12:08,960
所以说我跟大爷要尽我所能

296
00:12:08,960 --> 00:12:12,120
要把这份传承要传承好

297
00:12:12,120 --> 00:12:13,240
我们老饭骨

298
00:12:13,240 --> 00:12:15,600
在这条路上已经走了两年了

299
00:12:15,600 --> 00:12:17,240
我相信在今后的道路上

300
00:12:17,240 --> 00:12:19,640
不管有多难 我们要走下去

301
00:12:19,640 --> 00:12:20,400
要坚守这个东西

302
00:12:20,400 --> 00:12:22,480
是不是大爷 好

303
00:12:22,480 --> 00:12:24,520
给二伯鼓掌 谢谢师父

304
00:12:24,520 --> 00:12:27,960
一般二伯那些书 大爷那些书

305
00:12:27,960 --> 00:12:29,840
说如果今天不拿出来

306
00:12:29,840 --> 00:12:33,200
可能大家永远也见不到

307
00:12:33,200 --> 00:12:36,160
没有老饭骨的呈现

308
00:12:36,160 --> 00:12:37,800
大家可能也听不到一些

309
00:12:37,800 --> 00:12:40,080
老饭骨背后的故事

310
00:12:40,080 --> 00:12:42,560
还有一些菜的故事

311
00:12:42,560 --> 00:12:45,080
我有时候常跟隋坡说

312
00:12:45,080 --> 00:12:46,760
我们是耍手艺的

313
00:12:46,760 --> 00:12:49,000
我曾经也说过

314
00:12:49,000 --> 00:12:51,520
你看中国有四大手艺人

315
00:12:51,520 --> 00:12:53,760
其中一个手艺人就是我们厨师

316
00:12:53,760 --> 00:12:55,600
另外我们老饭骨

317
00:12:55,600 --> 00:12:58,760
还要继续的走下去

318
00:12:58,760 --> 00:13:00,680
工匠精神是坚持下来的

319
00:13:00,680 --> 00:13:03,760
不是说说下来了 是干出来的

320
00:13:03,760 --> 00:13:07,080

321
00:13:07,080 --> 00:13:09,440
今天为了（感谢）

322
00:13:09,440 --> 00:13:12,720
小饭骨们这一年多来的表现

323
00:13:12,720 --> 00:13:16,000
今天大爷发个小奖

324
00:13:16,000 --> 00:13:18,360

325
00:13:18,360 --> 00:13:19,760
谢谢大爷

326
00:13:19,760 --> 00:13:20,480
天儿凉了

327
00:13:20,480 --> 00:13:21,600
谢谢师父

328
00:13:21,600 --> 00:13:24,560
温暖要送到每个人的身上

329
00:13:24,560 --> 00:13:27,000
谢谢大爷

330
00:13:27,000 --> 00:13:28,880
亲自发 还有我一个

331
00:13:28,880 --> 00:13:31,400
有 必须有

332
00:13:31,400 --> 00:13:32,000
谢谢大爷

333
00:13:32,000 --> 00:13:35,040
今天来者都有 来者有份

334
00:13:35,040 --> 00:13:36,400

335
00:13:36,400 --> 00:13:39,800
隋坡 来了师父 谢谢

336
00:13:39,800 --> 00:13:42,160
你看大爷想的多周到啊

337
00:13:42,160 --> 00:13:45,560
金汤佛跳墙滋补火锅 看见没有

338
00:13:45,560 --> 00:13:47,600
那边的鲍鱼 海参

339
00:13:47,600 --> 00:13:49,080
我们的金汤

340
00:13:49,080 --> 00:13:51,040
看这海参

341
00:13:51,040 --> 00:13:53,240
全是大海参 大鲍鱼

342
00:13:53,240 --> 00:13:55,440
还有这么多羊肉

343
00:13:55,440 --> 00:13:58,840
虾 鱼丸 虾丸 鱼片

344
00:13:58,840 --> 00:14:01,600
还有这边的烧饼 羊肉片

345
00:14:01,600 --> 00:14:03,800
还有各种素菜 配上金汤

346
00:14:03,800 --> 00:14:05,280
那吃的美美的

347
00:14:05,280 --> 00:14:07,800
老饭骨团建 彩

348
00:14:07,800 --> 00:14:10,240
干杯

[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
二伯	Er Bai
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) "
师父	master	注意不是"师傅"
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
豌豆	pea
切片	slice / cut ... into slices
料酒	Chinese cooking wine
淀粉	starch
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
香味	aroma
调料	seasoning
花生油	peanut oil
豆瓣酱	doubanjiang
腥味	gamey taste
入味	flavor penetration
勾芡	add slurry	slurry 在烹饪语境下可以专指水淀粉	链接
葱油	scallion oil
草鱼	grass carp
鲤鱼	carp
鲈鱼	bass
海参	sea cucumber
羊肉	lamb

[joyceyuqiliu]

认领

[ytsubtitles-bot[bot]]

@joyceyuqiliu 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

[joyceyuqiliu]

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/hgN4RnKhH1E # 视频链接：https://youtu.be/hgN4RnKhH1E # 【国宴大师•宝石虾球&豆瓣鱼】珍藏40年的老菜谱,老饭骨首次分享!老饭骨团建日,坚守传承老味道!|老饭骨 # [State Banquet Master Chef – Shrimp Balls Full of Gems & Douban Fish] Laofangu reveals a 40-year-old legendary recipe! Celebrating the craftsmanship at Team Building Day. # 小友们好，今天的视频比较特殊，是老饭骨的团建日！今天也不在咱们小厨房做菜了，目的地：密云！ # Hi everyone, we have a special episode today for the Laofangu’s Team Building Day! Instead of cooking in our signatory kitchen, we are leaving for Miyun District, Northeast Beijing. # 这次大爷和二伯首次分享了他们珍藏40多年的老菜谱，这次咱们就按照老菜谱上面的手法，一步一步还原上面的两道菜：宝石虾球和豆瓣鱼！ # Da Ye and Er Bai revealed their 40-year-old secret recipe for the first time in front of the public. Following the recipe instruction step by step, we are making two dishes today: Shrimp Balls and Douban Fish! # 虽然以前的书文字简单，语言朴素，但其实每句话都是要点。这也是我们做老饭骨的初心，想把这些老的味道，能够通过视频的形式记录下来，传承下去，并且能够让更多的人了解。 # The old text may appear to be simple yet every single word matters. This is also our initial intension of establishing Laofangu, as we can pass on the legendary tastes, the essential ideas vividly through videos to share with anyone who may be interested. # 做老饭骨已经两年了，今天大爷和二伯也很想和小友们说说我们的心里话。一路走来，离不开小友们对我们的支持与喜爱，这也是我们继续走下去的动力。不管未来有多难，老饭骨对传承的坚守不会变。 # We have been working on Laofangu for two years, and Da Ye and Er Bai want to share some honest words with you. We couldn’t have been so popular without your love and support, which will always motivate us down the road. No matter how hard it’s gonna be in the future, Laofangu promises to carry on the mission to pass on the culinary legacy. # 老饭骨是条路，这条路要一直走下去... # Laofangu is creating a pathway for many more food enthusiasts to walk along with us. 1 00:00:00,000 --> 00:00:03,120 # 大爷师父坐好 咱们出发 Da Ye and master please buckle up! Let’s go! 2 00:00:03,120 --> 00:00:04,720 # 今天是老饭骨团建 Today is the Laofangu Team Building date! 3 00:00:04,720 --> 00:00:05,680 # 目的地密云 We are heading to Miyun District. 4 00:00:10,720 --> 00:00:13,680 # 二伯这次团建你有什么打算 Er Bai, what’s your plan for team building? 5 00:00:13,680 --> 00:00:15,280 # 团建 我也第一次团建 Team Building. It’s my first time too. 6 00:00:15,280 --> 00:00:18,040 # 我这心里还没底儿呢 大爷 I am not so confident about our plan, Da Ye. 7 00:00:18,040 --> 00:00:20,320 # 在这还得宣布一下 We should make an announcement here. 8 00:00:20,320 --> 00:00:23,600 # 我们网友粉丝们 还有小饭骨们 Our fans on the internet, and Xiaofangu. 9 00:00:23,600 --> 00:00:25,720 # 为了这次把团建搞好 In order to organize the team building activities well, 10 00:00:25,720 --> 00:00:28,560 # 我和二伯一人带了一本老书 Er Bai and I brought an old book 11 00:00:30,560 --> 00:00:32,200 # 过去都是言传身教 In the past, we were taught by examples 12 00:00:32,200 --> 00:00:33,760 # 所以就是靠书本 Which are mainly from books 13 00:00:33,760 --> 00:00:35,520 # 因为过去老的菜谱 Because the old recipes… 14 00:00:35,520 --> 00:00:37,560 # 全是以文字来表达 …are recorded by words 15 00:00:37,560 --> 00:00:40,440 # 读懂了以后你才能把这菜做得好 One can only make a perfect dish if one truly understand the words 16 00:00:40,440 --> 00:00:42,000 # 具体什么书 But which books exactly? 17 00:00:42,000 --> 00:00:45,120 # 等我们到了团建的现场 Let’s wait till we reach the team building activity site… 18 00:00:45,120 --> 00:00:47,160 # 我会给大家展示的 ..to show them to everyone 19 00:00:47,160 --> 00:00:51,240 # 不是展示 还要做菜 Not just show, but cook 20 00:00:51,240 --> 00:00:55,480 # 把那些有故事有情节的老菜 We are revealing the legendary dishes with interesting stories behind… 21 00:00:55,480 --> 00:00:57,960 # 告诉我们的小饭骨 … to our Xiaofangu… 22 00:00:57,960 --> 00:01:00,120 # 和我们的粉丝朋友们 … and our fans 23 00:01:01,200 --> 00:01:04,440 # 二伯一句话 一句话啊 Er Bai, we are running out of time. 24 00:01:04,440 --> 00:01:05,800 # 就一句了 Just one more word 25 00:01:05,800 --> 00:01:08,640 # 其实啊 大爷您知道么 Actually, do you know, Da Ye 26 00:01:08,640 --> 00:01:10,240 # 我虽然老书不多 Although I don’t have many old books, … 27 00:01:10,240 --> 00:01:12,720 # 但是我觉得我带的书的意义 …the meaning behind the books I brought… 28 00:01:12,720 --> 00:01:15,520 # 意义很大 .. is huge. 29 00:01:15,520 --> 00:01:20,520 30 00:01:20,520 --> 00:01:23,160 # 咱们距离还有一段路程 We are still a few miles away 31 00:01:23,160 --> 00:01:24,600 # 你们先吃点小花碗 You guys can eat some Xiaohuawan… 32 00:01:24,600 --> 00:01:26,120 # 先垫一垫吧 可以 …to stay your hunger. Ok. 33 00:01:26,120 --> 00:01:30,600 34 00:01:30,600 --> 00:01:32,400 # 小花碗 Xiaohuawan 35 00:01:32,400 --> 00:01:33,720 36 00:01:33,720 --> 00:01:35,000 # 想吃么 Wanna eat it? 37 00:01:35,000 --> 00:01:35,600 38 00:01:36,760 --> 00:01:38,160 # 这边雪不小啊 The snow is quite heavy 39 00:01:38,160 --> 00:01:41,480 # 北边的雪比市里的（大） Much heavier than that in the northern part of the city 40 00:01:41,480 --> 00:01:42,680 # 市里没怎么下 There isn’t much snow in the city 41 00:01:43,640 --> 00:01:44,720 # 这小花碗吃了 We’ve finished eating the Xiaohuawan 42 00:01:44,720 --> 00:01:46,000 # 还有什么好吃的啊 Is there anything elses we could try? 43 00:01:46,000 --> 00:01:48,440 # 大爷您别着急 咱们到了地方 Don’t worry, Da Ye. When we arrive at the place, … 44 00:01:48,440 --> 00:01:50,760 # 咱们把咱们的大菜拿出来 …we will have the grand dishes 45 00:01:50,760 --> 00:01:52,760 # 佛跳墙在那备着呢 Such as Fotiaoqiang 46 00:01:52,760 --> 00:01:55,680 # 亮子 我们期待着啊 Liang Zi, we are looking for ward to it. 47 00:01:55,680 --> 00:01:56,880 # 你好好开车 Focus on driving, please. 48 00:01:56,880 --> 00:02:00,040 # 我和二伯准备要睡了 Er Bai and I plan to take a nap. 49 00:02:00,840 --> 00:02:02,320 # 知道今天团建要干嘛么 Do you know what we are gonna do at Team Building Day? 50 00:02:02,320 --> 00:02:03,760 # 团建不是喝酒么 Team Building is about drinking, right? 51 00:02:03,760 --> 00:02:07,000 # 不是 Nah. 52 00:02:07,000 --> 00:02:09,720 # 大爷二伯说 要给你们上一课 Da Ye and Er Bai said that they are gonna host a culinary session for you. 53 00:02:09,720 --> 00:02:10,880 # 一般的上一课就是 Well, having such a session usually means.. 54 00:02:12,040 --> 00:02:13,600 # 可能犯错误了 …one might have made some mistakes. 55 00:02:14,840 --> 00:02:17,920 # 晕车的隋哥已经迷茫了 Brother Sui who got carsick already looks confused. 56 00:02:17,920 --> 00:02:19,000 57 00:02:21,160 --> 00:02:26,240 # 北国风光 千里冰封 万里雪飘 The North country scene: A hundred leagues locked in ice; A thousand leagues of whirling snow. 58 00:02:26,240 --> 00:02:27,400 # 看看 看看 Look, Look 59 00:02:28,160 --> 00:02:29,320 # 到了 We are here. 60 00:02:31,320 --> 00:02:33,440 # 老饭骨来啦 Laofangu is coming! 61 00:02:33,440 --> 00:02:36,360 # 你不能这么说 老饭骨进村啦 You can’t say that. Laofangu arrived at the village! 62 00:02:36,360 --> 00:02:38,680 # 我们这次带来了老书 We brought some old books this time 63 00:02:38,680 --> 00:02:40,640 # 也带来了老菜 As well as some legendary dishes. 64 00:02:40,640 --> 00:02:43,120 # 我先说说我这个老菜 Let me talk about my legendary dish 65 00:02:43,120 --> 00:02:45,320 # 这本书是我师父编写的 This book is written by my master 66 00:02:45,320 --> 00:02:46,840 # 淮扬菜部分 on the Huaiyang Cuisine. 67 00:02:46,840 --> 00:02:48,040 # 是北京饭店 The book is the second book of Beijing Restaurant… 68 00:02:48,040 --> 00:02:50,040 # 在建国以来的第二本书 …since the founding of the country. 69 00:02:50,040 --> 00:02:51,800 # 这是1984年出的 This was published in 1984. 70 00:02:51,800 --> 00:02:57,560 # 这本书是1988年我写的 I wrote this book in 1988. 71 00:02:57,560 --> 00:03:00,120 # 二伯那书你看看 Look at Er Bai’s book. 72 00:03:00,120 --> 00:03:02,600 # 显得比我这陈旧点 That looks a bit older than mine. 73 00:03:02,600 --> 00:03:04,440 # 刚强那是哪年的 Gangqiang, which year was that? 74 00:03:04,440 --> 00:03:06,640 # 1974年12月 December of 1974. 75 00:03:06,640 --> 00:03:09,880 # 北京市第一服务局 我照一下 (published by)Beijing First Service Bureau. Let me take a picture. 76 00:03:09,880 --> 00:03:11,240 # 那时候还没有旅游局呢 At that time, there is not even the Beijing Tourism Bureau. 77 00:03:11,240 --> 00:03:13,080 # 这是我师父上学的时候 This was when my master was in school. 78 00:03:13,080 --> 00:03:14,120 # 这两本都是 Both books were 79 00:03:14,120 --> 00:03:16,760 # 1973年5月 （published） on May of 1973. 80 00:03:17,840 --> 00:03:18,120 81 00:03:18,120 --> 00:03:19,240 # 你看这个书为什么 Why are these books.. 82 00:03:19,240 --> 00:03:20,680 # 它有传承的意义 你看 …meaningful to be passed on? Look, … 83 00:03:20,680 --> 00:03:23,480 # 无意当中 我翻出一个东西 … I accidentally found one item… 84 00:03:23,480 --> 00:03:26,440 # 这是我当年随便写的一个东西 … a random note I made … 85 00:03:26,440 --> 00:03:29,240 # 当厨师长的时候 写了这些东西 … when I was the head chef … 86 00:03:29,240 --> 00:03:32,840 # 料单 这肯定是绝版了 Ingredient lists. Oh this must be an exhausted edition. 87 00:03:32,840 --> 00:03:35,480 # 其实你看一张破纸 小便条 Actually look, it’s just a piece of torn paper, or a sticker note. 88 00:03:35,480 --> 00:03:37,160 # 但是非常珍贵 Nevertheless it is very precious. 89 00:03:37,160 --> 00:03:40,120 # 所以说这张纸是我 So this note is my … 90 00:03:40,120 --> 00:03:41,080 # 我跟你说 I will be honest with you, 91 00:03:41,080 --> 00:03:42,240 # 我看到这张纸我快流泪了 I am almost in tears when I saw this note. 92 00:03:42,240 --> 00:03:43,720 # 因为40年都过去了 Because it has been 40 years,… 93 00:03:43,720 --> 00:03:46,360 # 这是留给我唯一的纪念的东西 … and this is the only meaningful souvenir left for me. 94 00:03:46,360 --> 00:03:49,760 95 00:03:49,760 --> 00:03:54,880 # 过去出菜谱没有画片 图案 The recipes in the past came with no picture or diagram… 96 00:03:54,880 --> 00:03:56,320 # 基本都是文字 … but mainly words 97 00:03:56,320 --> 00:03:58,720 # 但是每个文字写得非常清晰 Yet each word was clearly written 98 00:03:58,720 --> 00:04:01,520 # 每次搞国宴 我师父都是一支笔 Every time hosting a national fest, our master has a budget in his mind 99 00:04:01,520 --> 00:04:03,520 # 你要作为下边分派的 He always made sure the work is planned and delegated well… 100 00:04:03,520 --> 00:04:07,240 # 保证最后不会亏 也不会剩很多 … so that in the end, he is neither losing money nor creating much waste 101 00:04:07,240 --> 00:04:08,560 # 当我拜这师父的时候 When I took apprenticeship under my master, … 102 00:04:08,560 --> 00:04:10,040 # 很多老师傅就告诉我了 … many experienced chef told me that… 103 00:04:10,040 --> 00:04:12,560 # 说 你一定要把你师父 .. that you have to… 104 00:04:12,560 --> 00:04:14,600 # 这门手艺学下来 … master the skills from your master… 105 00:04:14,600 --> 00:04:19,360 # 我师父原来所传承的一个老菜 One legendary dish inherited by my master… 106 00:04:19,360 --> 00:04:21,640 # 叫宝石虾球 … is called Shrimp Balls Full of Gems. 107 00:04:21,640 --> 00:04:23,360 # 我把宝石虾球这个菜 Let me discuss this Shrimp Balls Full of Gems… 108 00:04:23,360 --> 00:04:24,920 # 也给大家念叨念叨 … with everyone. 109 00:04:24,920 --> 00:04:26,600 # 宝石虾球 Shrimp Balls Full of Gems 110 00:04:26,600 --> 00:04:27,640 # 原料 Ingredient list 111 00:04:27,640 --> 00:04:28,600 # 一 主料 One, main ingredients 112 00:04:28,600 --> 00:04:32,040 # 大虾肉 500克 肥膘肉100克 Shrimp meat 500 g, pork fat 100 g 113 00:04:32,040 --> 00:04:33,000 # 也就是说 That is to say 114 00:04:33,000 --> 00:04:36,680 # 一斤虾肉要搁二两肥膘 1 jin (500g) shrimp meat pairs with 2 liang (100g) pork fat 115 00:04:36,680 --> 00:04:39,080 # 这个配比数就出来了 This is the ratio 116 00:04:39,080 --> 00:04:41,640 # 杨兵你看一下书 Yang Bing, take a look at the book 117 00:04:41,640 --> 00:04:42,680 # 是不是500克（虾肉） Is it 500 g shrimp meat,… 118 00:04:42,680 --> 00:04:46,200 # 放100克肥膘呢 …with 100 g pork fat? 119 00:04:46,200 --> 00:04:48,800 # 上面写到了 It says, … 120 00:04:49,800 --> 00:04:51,440 # 二 配料 Second, accessory ingredients 121 00:04:51,440 --> 00:04:55,160 # 豌豆粒50克 冬菇25克 Green pea 50 g, winter mushroom （shiitake） 25 g 122 00:04:55,160 --> 00:04:56,800 # 胡萝卜100克 Carrots 100g 123 00:04:56,800 --> 00:04:58,520 # 宝石虾球为什么叫宝石呢 Why there are gems in shrimp ball? 124 00:04:58,520 --> 00:04:59,680 # 今天先看看 Let’s take a closer look 125 00:04:59,680 --> 00:05:02,760 # 这叫玛瑙 五彩缤纷了啊 This is “agate”, then more colors 126 00:05:02,760 --> 00:05:05,440 # 翡翠 白玉 Jade (green), white jade 127 00:05:05,440 --> 00:05:07,040 # 你看我都知道了 See I know them all 128 00:05:07,040 --> 00:05:09,480 # 这叫什么呢 这黑宝石 What is this called? Black gem, maybe? 129 00:05:09,480 --> 00:05:11,280 # 琥珀 No, amber 130 00:05:11,280 --> 00:05:13,280 # 前面是叫粗加工 In the first part we do some rough processing 131 00:05:13,280 --> 00:05:14,680 # 后边开始细加工 Then we focus on details 132 00:05:14,680 --> 00:05:17,160 # 第一个过程书上怎么写的 What does the book say on the first step? 133 00:05:17,160 --> 00:05:19,000 # 先把虾肉弄干净 First, one needs to clean the shrimp meat 134 00:05:19,000 --> 00:05:21,520 # 然后铺开给剁成馅 虾蓉 Then the meat is spread and chopped into sticky fillings, or shrimp paste 135 00:05:21,520 --> 00:05:23,160 # 肥膘切成粒 Chop pork fat into pieces 136 00:05:23,160 --> 00:05:24,560 # 一字不差 The exact word 137 00:05:24,560 --> 00:05:26,160 # 葱切段姜切片 Then cut green onions into sections, and slice some ginger 138 00:05:26,160 --> 00:05:29,520 # 加料酒 制成葱姜酒水 Add Chinese cooking wine to create green-onion-ginger-wine water 139 00:05:29,520 --> 00:05:32,920 # 加葱姜酒水 白胡椒粉 盐 Add in this water, and white pepper power, salt 140 00:05:32,920 --> 00:05:36,600 # 味精 蛋清 淀粉 MSG, egg white, starch 141 00:05:36,600 --> 00:05:38,720 # 先把这搅上劲儿 是吧 Stir this well when you feel some resistance 142 00:05:38,720 --> 00:05:41,200 # 这很快 说起就是三分钟 This won’t take long. About 3 minutes. 143 00:05:42,240 --> 00:05:44,680 # 打馅多的时候就要摔馅 If one prepares more fillings, one needs to beat it 144 00:05:44,680 --> 00:05:46,040 # 你看它有劲了 Look as it gains strong gluten structure 145 00:05:46,040 --> 00:05:51,000 # 就说明它这盐就OK了 This suggests that the salt is enough 146 00:05:51,000 --> 00:05:53,120 # 重量越来越重了 It seems to be stronger 147 00:05:53,120 --> 00:05:54,880 148 00:05:54,880 --> 00:05:55,480 # 好了 ok 149 00:05:55,480 --> 00:05:58,880 # 将各种主配料合在一起 We can mix the main and accessory ingredients 150 00:05:58,880 --> 00:06:03,120 # 翡翠 珍珠 玛瑙 琥珀五色宝石 Jade, White pearl/jade, agate, amber 151 00:06:03,120 --> 00:06:05,560 # 搅拌上劲 挤成虾球 Stir it till the gluten is strong. Push the paste out from your palm to form shrimp balls. 152 00:06:05,560 --> 00:06:07,440 # 将挤好的虾球下锅 Now the shrimps are in the pot 153 00:06:07,440 --> 00:06:09,640 # 用小火沁炸熟 Low heat to have the balls fully cooked 154 00:06:09,640 --> 00:06:10,880 # 过去老师傅讲 Experience chefs once said in the past 155 00:06:10,880 --> 00:06:12,440 # 炸这东西什么叫熟了 How could one tell the food is thoroughly fried? 156 00:06:12,440 --> 00:06:13,920 # 浮起即熟 When it floats, it is cooked. 157 00:06:13,920 --> 00:06:17,000 # 漂亮 一般我们过去这种炸的菜 Beautiful. When we fried such food in the past, … 158 00:06:17,000 --> 00:06:19,760 # 要不就要炸的焦焦的 沁炸法 … we either need to fry it to a burnt color, call it “Qing Zha Technique” 159 00:06:19,760 --> 00:06:22,120 # 这要吃嫩嫩的 低温油温 For this, we want to have a tender texture, so instead, we fry the food in oil with low heat 160 00:06:22,120 --> 00:06:22,520 161 00:06:22,520 --> 00:06:26,360 # 虾球浮起 捞出控油 装入盘中即可 When the shrimp balls float, scoop them out to drain extra oil, then place them on the plate to serve 162 00:06:26,360 --> 00:06:29,000 # 你看这个颜色 安逸 Look at this color, soothing 163 00:06:29,000 --> 00:06:30,280 # 三 特点 Third, characteristics 164 00:06:30,280 --> 00:06:31,720 # 虾嫩味鲜 The shrimp is tender and xian (umami) 165 00:06:31,720 --> 00:06:33,440 # 各色配料犹如 The variety of ingredients remind people of… 166 00:06:33,440 --> 00:06:38,000 # 珊瑚 翡翠 琥珀 玛瑙 水晶之类 … a bunch of gems like coral reef, jade, amber, agate, crystal, etc. 167 00:06:38,000 --> 00:06:40,200 # 因此得名宝石虾球 Thus, it has the name of “Shrimp Balls Full of Gems” 168 00:06:41,080 --> 00:06:43,320 # 大爷讲这个宝石虾球 That’s it on Da Ye’s introduction of Shrimp Balls Full of Gems 169 00:06:43,320 --> 00:06:45,280 # 就到此为止 170 00:06:45,280 --> 00:06:46,680 # 二伯有一道好菜 Now we turn to Er Bai… 171 00:06:46,680 --> 00:06:47,880 # 也是传统老菜 … who is going to introduce another legendary dish from the old times… 172 00:06:47,880 --> 00:06:50,240 # 没人鼓掌 鼓掌 Claps your hands everyone~ 173 00:06:50,240 --> 00:06:51,240 # 什么老菜 Which legendary dish? 174 00:06:51,240 --> 00:06:52,240 # 实际这道菜呢 Actually, this dish… 175 00:06:52,240 --> 00:06:55,400 # 说是简单 你看 豆瓣鱼 … sounds quite simple: Douban Fish. 176 00:06:55,400 --> 00:06:57,840 # 豆瓣鱼是我师父的传承 Douban Fish is the inheritance of my master. 177 00:06:57,840 --> 00:07:00,920 # 我先念一段烹饪的理解 Let me share a piece of understanding for cooking. 178 00:07:00,920 --> 00:07:02,360 # 就是我上学的时候 When I was in school, … 179 00:07:02,360 --> 00:07:03,920 # 老师上的第一堂课 … in the first class … 180 00:07:03,920 --> 00:07:06,160 # 记得特别清楚 烹饪是什么 …I remembered very clearly about “what is culinary art”. 181 00:07:06,160 --> 00:07:10,640 # 烹饪学是研究食物原料的性质 Culinary art is the study on the properties of the food materials,… 182 00:07:10,640 --> 00:07:14,680 # 刀技切配 烹调方法 … the knife skills, pairing techniques, cooking methods, 183 00:07:14,680 --> 00:07:18,040 # 和菜肴的色香味形 … the color, smell, taste, shape of the dish,… 184 00:07:18,040 --> 00:07:20,120 # 以及如何保护 … and how to protect… 185 00:07:20,120 --> 00:07:24,640 # 其营养价值的一门科学 … the nutritional value of the food material. 186 00:07:24,640 --> 00:07:26,480 # 可能你们都在岗位上 Maybe you are already comfortable in your role, 187 00:07:26,480 --> 00:07:28,120 # 都是总厨 都是老板 Maybe you are all head chef, or boss/owner, 188 00:07:28,120 --> 00:07:29,440 # 手艺再高超 But no matter how good you are at your skills, 189 00:07:29,440 --> 00:07:30,680 # 我也希望你们 I hope you… 190 00:07:30,680 --> 00:07:34,480 # 老饭骨的传承人 不要偏离了方向 … who are the hier of Laofangu would not deviate from the focus of “culinary art”. 191 00:07:34,480 --> 00:07:39,480 # 这是我跟大爷的一点希望 This is an expectation from Da Ye and I. 192 00:07:39,480 --> 00:07:42,920 # 下面我就把豆瓣鱼的要求 Next, I will read the instructions of making Douban Fish… 193 00:07:42,920 --> 00:07:44,560 # 一字不落的给念一遍 …in its exact word. 194 00:07:44,560 --> 00:07:45,760 # 豆瓣鱼 Douban Fish 195 00:07:45,760 --> 00:07:47,040 # 第一是原料 First, raw ingredients 196 00:07:47,040 --> 00:07:50,080 # 主料 鲜鱼1尾 什么鱼都可以 Main ingredients: fresh fish 1 count (whatever fish you like) 197 00:07:50,080 --> 00:07:51,680 # 第二是调料 Then, seasoning 198 00:07:51,680 --> 00:07:56,160 # 调料是花生油 葱姜蒜 Peanut oil, green onion, ginger, garlic 199 00:07:56,160 --> 00:07:58,880 # 豆瓣酱 酱油 醋 Doubanjiang, soy sauce, vinegar 200 00:07:58,880 --> 00:08:05,000 # 糖 料酒 味精 团粉 汤 Sugar, Chinese cooking wine, MSG, starch (which is used for thickening), soup 201 00:08:05,000 --> 00:08:06,880 # 二是制作方法 Second, cooking instruction 202 00:08:06,880 --> 00:08:11,400 # 鱼去鳞鳃鳍 开膛去五脏洗净 Remove the scales, gills, fins of the fish. Open up the fish and remove the organs. Clean it well. 203 00:08:11,400 --> 00:08:16,200 # 在鱼身两面斜剞一字刀纹 Create tilted parallel cuts on both sides of fish body. 204 00:08:16,200 --> 00:08:19,640 # 葱姜蒜均切成碎末 Chop green onions, ginger, and garlic. 205 00:08:19,640 --> 00:08:20,640 # 条件有限 We have limited options (e.g. pot size). 206 00:08:20,640 --> 00:08:21,480 # 这鱼你看 Look at this fish 207 00:08:21,480 --> 00:08:23,360 # 只能给切成两半了 没办法 We have to cut it into two pieces. No way to resolve this. 208 00:08:23,360 --> 00:08:25,080 # 它没有过多的调料 It doesn’t have too much seasoning. 209 00:08:25,080 --> 00:08:26,560 # 就是鱼 葱姜蒜 It’s just fish, green onion, ginger, garlic 210 00:08:26,560 --> 00:08:29,720 # 你看这鱼 包括鳃也好 鳍也好 See, you have to remove the scales, gills, fins, 211 00:08:29,720 --> 00:08:31,720 # 全部得铰掉了 …all of them… 212 00:08:31,720 --> 00:08:35,200 # 然后烧热油 将鱼炸到七成熟 Then you would heat up the oil, till the fish is medium well 213 00:08:35,200 --> 00:08:36,960 # 它不是完全炸熟了 Don’t fry it to well done. 214 00:08:36,960 --> 00:08:38,880 # 其实为什么过去的书 So why old books … 215 00:08:38,880 --> 00:08:41,880 # 它写的含金量要高 … have higher writing quality? 216 00:08:41,880 --> 00:08:43,800 # 你别瞧文字简单 The words are simple yet precise. 217 00:08:43,800 --> 00:08:45,480 # 现在的鱼炸的都非常干 The fried fish nowadays tends to be very dry 218 00:08:45,480 --> 00:08:47,440 # 你看烧出鱼里边不嫩 So it lost the tenderness when it is served on the table. 219 00:08:47,440 --> 00:08:49,160 # 它要求你炸七成熟 The book recipe requires you to fry the fish to medium well. 220 00:08:49,160 --> 00:08:51,320 # 这就是烹饪要求 Be aware of this requirement. 221 00:08:51,320 --> 00:08:53,760 222 00:08:53,760 --> 00:08:56,960 # 先不能翻 定住型再翻 Don’t flip until the fish shape is set. 223 00:08:56,960 --> 00:09:00,400 # 这还行 没问题 This looks fine. No problem. 224 00:09:00,400 --> 00:09:04,640 # 书上说 炸至七成熟 The book says, fry it till medium well. 225 00:09:04,640 --> 00:09:07,600 # 七成熟就给它捞出来就得了 So scoop it out when it reaches medium well. 226 00:09:07,600 --> 00:09:11,200 # 行了 然后捞出鱼 留下一些油 Ok. After scooping out the fish, leave some oil in the pot. 227 00:09:11,200 --> 00:09:13,640 # 下入豆瓣酱炒酥 Add in Doubanjiang and fry it till crispy. 228 00:09:13,640 --> 00:09:15,240 # 这个一定要煸酥了它 You have to make it crispy. 229 00:09:15,240 --> 00:09:18,000 # 煸不酥它有臭腥味 Otherwise it will have a gamey taste. 230 00:09:18,000 --> 00:09:20,880 # 煸酥了它又不能煸糊了 But not so much that it is burnt. 231 00:09:20,880 --> 00:09:24,440 # 好 第二步是什么 葱姜蒜 Ok. What’s the second step? Green onion, ginger, and garlic. 232 00:09:26,640 --> 00:09:29,400 # 再下入葱姜蒜炒一下 Add in green onion, ginger, and garlic to fry together. 233 00:09:29,400 --> 00:09:31,320 # 留一部分葱说的是 The book also mentions “leave some green onion”. 234 00:09:32,320 --> 00:09:34,440 # 这你怎么掌握那么清楚啊 Oh you seem to know this very well. 235 00:09:34,440 --> 00:09:35,960 # 我看着书呢师父 I am reading out the book now, master. 236 00:09:35,960 --> 00:09:38,680 # 留下一些葱 Leave some green onion. 237 00:09:38,680 --> 00:09:42,440 # 加入汤 酱油 糖 料酒 Add in soup, soy sauce, sugar, Chinese cooking wine. 238 00:09:42,440 --> 00:09:46,680 # 料酒 酱油 Chinese cooking wine, soy sauce. 239 00:09:46,680 --> 00:09:48,120 # 白胡椒粉 White pepper powder. 240 00:09:48,120 --> 00:09:50,120 # 再来点糖 糖别太多 Some more sugar, but not too much. 241 00:09:50,120 --> 00:09:52,400 # 加开水 Add boiling water 242 00:09:52,400 --> 00:09:53,360 243 00:09:55,280 --> 00:09:57,880 # 把鱼放入锅内 先烧它一会 Put the fish back to the pot and leave it there for a while. 244 00:09:57,880 --> 00:09:59,480 # 师父这个烧多长时间 How long does it take? 245 00:09:59,480 --> 00:10:01,080 # 烧的把这汁 Till the liquid… 246 00:10:01,080 --> 00:10:05,680 # 基本上㸆去多一半 …becomes almost half of the original volume. 247 00:10:05,680 --> 00:10:07,920 248 00:10:07,920 --> 00:10:09,560 # 看看颜色 Watch the color. 249 00:10:09,560 --> 00:10:12,440 # 剩下的汁能打上芡就够了 Cook till the rest of the liquid is enough for starch to thicken. 250 00:10:12,440 --> 00:10:14,840 # 咱们怎么着也得烧个二十分钟 It will take at least 20 minutes I think. 251 00:10:14,840 --> 00:10:17,920 # 师父 咱们这鱼二十分钟了 Master, the fish has been cooked for 20 minutes. 252 00:10:17,920 --> 00:10:18,720 # 差不多了 好了 Almost done, ok. 253 00:10:18,720 --> 00:10:21,160 254 00:10:21,160 --> 00:10:22,920 # 吃的就是这火候 Timing is everything. 255 00:10:22,920 --> 00:10:23,960 # 走 Take and go! 256 00:10:23,960 --> 00:10:25,800 257 00:10:25,800 --> 00:10:28,600 # 收汁 最后一步 料渣篦出去 Thicken the liquid. Last step is to leave the dregs out. 258 00:10:28,600 --> 00:10:30,000 # 收汁咱们按照它的要求 Let us follow the instruction. 259 00:10:30,000 --> 00:10:33,920 # 出勺时 加入醋和一些油 Before thickening the liquid, add in some vinegar and oil. 260 00:10:33,920 --> 00:10:38,040 # 来点醋 来点味精 少来点味精 Some vinegar, some MSG, just a little bit. 261 00:10:38,040 --> 00:10:39,720 # 下入味精 （用淀粉）勾芡 Add slurry to thicken the liquid. 262 00:10:39,720 --> 00:10:43,080 # 你看 拉长线 Look, I can make a long and smooth waterfall. 263 00:10:43,080 --> 00:10:47,040 # 让它熬的起了泡了 Heat it till bubbling. 264 00:10:47,040 --> 00:10:50,160 # 来点油 葱油 Add in some oil (scallion oil) 265 00:10:50,160 --> 00:10:53,400 # 我们得来点葱花 这点睛之笔 We have to put in some chopped green onion as a finishing touch. 266 00:10:53,400 --> 00:10:56,440 # 最后来点葱花 这就行了 In the end, some chopped green onion, that’s it. 267 00:10:56,440 --> 00:10:59,200 # 这个不但是能烧鳜鱼 This recipe works not just for Mandarin fish, … 268 00:10:59,200 --> 00:11:02,880 # 草鱼 鲤鱼 鲈鱼全行是吧 … but also for grass carp, carp, bass, etc. 269 00:11:02,880 --> 00:11:03,800 # 什么鱼都行 Works for any fish 270 00:11:03,800 --> 00:11:05,000 # 这芡够亮 The Qian (thickened sauce) is bright enough. 271 00:11:05,000 --> 00:11:07,720 # 然后最后它有一个注解 Finally, the recipe has a footnote. 272 00:11:07,720 --> 00:11:12,480 # 此菜要求吃出酸甜辣咸各味 A successful making will give the tastes of sour, sweet, spicy, salty and more. 273 00:11:12,480 --> 00:11:14,360 # 活鱼可不用油炸 One could skip the frying step for fresh fish. 274 00:11:14,360 --> 00:11:18,520 # 只用少许的油两面煎一下就可以了 Fry in shallow oil on both sides of the fish is just fine. 275 00:11:18,520 --> 00:11:20,480 # 特点 鱼肉鲜嫩 The characteristic is the tenderness and xianwei (umami) of the fish. 276 00:11:20,480 --> 00:11:24,520 # 口味辣中带甜酸 四川名菜之一 The taste is spicy hinted with sweetness and sourness. One of the famous Sichuan dishes. 277 00:11:24,800 --> 00:11:26,200 278 00:11:26,200 --> 00:11:30,960 # 今天为什么把这个菜谱念一念 Why are we reading the recipes today? 279 00:11:30,960 --> 00:11:33,800 # 我记得我老师上学的时候 I remember when I was in school, … 280 00:11:33,800 --> 00:11:35,520 # 我老师跟我说的一句话 … my teacher once told me that.. 281 00:11:35,520 --> 00:11:37,680 # 你既然选择了烹饪这一行 … now that you choose to pursue a career in culinary art, … 282 00:11:37,680 --> 00:11:40,200 # 那你就选择了付出 … you have to prepare to give”… 283 00:11:40,200 --> 00:11:42,320 # 你就从今以后你选这行 In your future career, … 284 00:11:42,320 --> 00:11:43,480 # 你就没有休息日了 … you don’t have any off day. 285 00:11:43,480 --> 00:11:44,440 # 等我们离开岗位的时候 Now we retire from our roles, … 286 00:11:44,440 --> 00:11:45,640 # 要做一些事情的时候 … and do something else. 287 00:11:45,640 --> 00:11:47,840 # 其实就是凭我们 Speaking from the perspective of our … 288 00:11:47,840 --> 00:11:49,560 # 这么多年的这些经验来讲 … years of experience, … 289 00:11:49,560 --> 00:11:51,160 # 要传给后人 We ask ourselves on what to pass on? 290 00:11:51,160 --> 00:11:53,960 # 其实当我特别是看到社会现象 In fact, when I observe the society, … 291 00:11:53,960 --> 00:11:55,520 # 有一些不好的现象 … when I noticed some bad phenomenon. 292 00:11:55,520 --> 00:11:58,360 # 比如说这么大盘的菜 For example, when I saw a huge plate … 293 00:11:58,360 --> 00:12:02,000 # 这么一丢丢点东西 … placed with just a tiny little food, 294 00:12:02,000 --> 00:12:06,480 # 对我们行业有误解 有曲解的意思 I think there might be a misunderstanding, or misinterpretation of our profession. 295 00:12:06,480 --> 00:12:08,960 # 所以说我跟大爷要尽我所能 So, Da Ye and I agree to do what we can 296 00:12:08,960 --> 00:12:12,120 # 要把这份传承要传承好 To pass on the legacy we are proud of. 297 00:12:12,120 --> 00:12:13,240 # 我们老饭骨 Us Laofangu,… 298 00:12:13,240 --> 00:12:15,600 # 在这条路上已经走了两年了 … has been doing this for 2 years. 299 00:12:15,600 --> 00:12:17,240 # 我相信在今后的道路上 I believe in the future, … 300 00:12:17,240 --> 00:12:19,640 # 不管有多难 我们要走下去 … no matter how hard it is gonna be, we promise to carry on our mission… 301 00:12:19,640 --> 00:12:20,400 # 要坚守这个东西 … to preserve the culinary legacy. 302 00:12:20,400 --> 00:12:22,480 # 是不是大爷 好 What do you say, Da Ye? Yes. 303 00:12:22,480 --> 00:12:24,520 # 给二伯鼓掌 谢谢师父 Give a round of claps to Er Bai. Thank you master! 304 00:12:24,520 --> 00:12:27,960 # 一般二伯那些书 大爷那些书 In normal days, if Er Bai and Da Ye … 305 00:12:27,960 --> 00:12:29,840 # 说如果今天不拿出来 … don’t bring out the books, … 306 00:12:29,840 --> 00:12:33,200 # 可能大家永远也见不到 … we could never see it. 307 00:12:33,200 --> 00:12:36,160 # 没有老饭骨的呈现 Without Laofangu’s effort, 308 00:12:36,160 --> 00:12:37,800 # 大家可能也听不到一些 … people may not have the chance to hear… 309 00:12:37,800 --> 00:12:40,080 # 老饭骨背后的故事 …the stories behind. 310 00:12:40,080 --> 00:12:42,560 # 还有一些菜的故事 And the stories about the dishes. 311 00:12:42,560 --> 00:12:45,080 # 我有时候常跟隋坡说 Sometimes I often discuss with Sui Po that 312 00:12:45,080 --> 00:12:46,760 # 我们是耍手艺的 .. we are people who live on craftmanship. 313 00:12:46,760 --> 00:12:49,000 # 我曾经也说过 I used to say that… 314 00:12:49,000 --> 00:12:51,520 # 你看中国有四大手艺人 … there are 4 types of craftmanships in China,… 315 00:12:51,520 --> 00:12:53,760 # 其中一个手艺人就是我们厨师 … one of them is us chef/cook. 316 00:12:53,760 --> 00:12:55,600 # 另外我们老饭骨 In addition, us Laofangu,… 317 00:12:55,600 --> 00:12:58,760 # 还要继续的走下去 … will keep going. 318 00:12:58,760 --> 00:13:00,680 # 工匠精神是坚持下来的 Craftmanship becomes durable only when we keep doing what we do. 319 00:13:00,680 --> 00:13:03,760 # 不是说说下来了 是干出来的 Action speaks louder than words. 320 00:13:03,760 --> 00:13:07,080 321 00:13:07,080 --> 00:13:09,440 # 今天为了（感谢） To thank 322 00:13:09,440 --> 00:13:12,720 # 小饭骨们这一年多来的表现 Xiaofangu’s effort in the past years, 323 00:13:12,720 --> 00:13:16,000 # 今天大爷发个小奖 Da Ye has a small prize to give out. 324 00:13:16,000 --> 00:13:18,360 325 00:13:18,360 --> 00:13:19,760 # 谢谢大爷 Thank you Da Ye. 326 00:13:19,760 --> 00:13:20,480 # 天儿凉了 The weather becomes colder and colder. 327 00:13:20,480 --> 00:13:21,600 # 谢谢师父 Thank you Master. 328 00:13:21,600 --> 00:13:24,560 # 温暖要送到每个人的身上 I want to make sure everyone stays cozy. 329 00:13:24,560 --> 00:13:27,000 # 谢谢大爷 Thank you Da Ye 330 00:13:27,000 --> 00:13:28,880 # 亲自发 还有我一个 You hand out the prize in person. I have one too? 331 00:13:28,880 --> 00:13:31,400 # 有 必须有 Yep, that is a must. 332 00:13:31,400 --> 00:13:32,000 # 谢谢大爷 Thank you Da Ye. 333 00:13:32,000 --> 00:13:35,040 # 今天来者都有 来者有份 Everyone who comes today gets one. 334 00:13:35,040 --> 00:13:36,400 335 00:13:36,400 --> 00:13:39,800 # 隋坡 来了师父 谢谢 Sui Po. I am coming master, thank you. 336 00:13:39,800 --> 00:13:42,160 # 你看大爷想的多周到啊 Da Ye is so thoughtful. 337 00:13:42,160 --> 00:13:45,560 # 金汤佛跳墙滋补火锅 看见没有 Golden soup Fotiaoqiang Nutritious Hotpot. Did you see? 338 00:13:45,560 --> 00:13:47,600 # 那边的鲍鱼 海参 The abalones, sea cucumbers 339 00:13:47,600 --> 00:13:49,080 # 我们的金汤 Our golden soup 340 00:13:49,080 --> 00:13:51,040 # 看这海参 Look at the sea cucumbers. 341 00:13:51,040 --> 00:13:53,240 # 全是大海参 大鲍鱼 All huge abalones and sea cucumbers. 342 00:13:53,240 --> 00:13:55,440 # 还有这么多羊肉 So many lamb meat as well. 343 00:13:55,440 --> 00:13:58,840 # 虾 鱼丸 虾丸 鱼片 Shrimp, fish ball, shrimp ball, fish fillet. 344 00:13:58,840 --> 00:14:01,600 # 还有这边的烧饼 羊肉片 And the Shaobing, lamb slices, 345 00:14:01,600 --> 00:14:03,800 # 还有各种素菜 配上金汤 And a variety of vegetables, with golden soup. 346 00:14:03,800 --> 00:14:05,280 # 那吃的美美的 Beautiful and Satisfying. 347 00:14:05,280 --> 00:14:07,800 # 老饭骨团建 彩 Laofangu Team Building. Perfect! 348 00:14:07,800 --> 00:14:10,240 # 干杯 Cheers! ```

[ytsubtitles-bot[bot]]

@joyceyuqiliu, I've formatted and uploaded your subtitles as #1684.

[ytsubtitles-bot[bot]]

Fantastic, @joyceyuqiliu!

Please upload the subtitles to YouTube via https://immoonancient.github.io/YTSubtitles/static/uploader.html?video=hgN4RnKhH1E&path=lao-fan-gu%2F20210109-bao-shi-xia-qiu-dou-ban-yu.srt

[joyceyuqiliu]

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/hgN4RnKhH1E # 视频链接：https://youtu.be/hgN4RnKhH1E # 【国宴大师•宝石虾球&豆瓣鱼】珍藏40年的老菜谱,老饭骨首次分享!老饭骨团建日,坚守传承老味道!|老饭骨 # State Banquet Master Chef – Shrimp Balls with Gems & Douban Fish. 40-years-old Recipe! # 小友们好，今天的视频比较特殊，是老饭骨的团建日！今天也不在咱们小厨房做菜了，目的地：密云！ # Hi everyone, we have a special episode today for the Lao Fan Gu’s Team Building Day! Instead of cooking in our signatory kitchen, we are leaving for Miyun District, Northeast Beijing. # 这次大爷和二伯首次分享了他们珍藏40多年的老菜谱，这次咱们就按照老菜谱上面的手法，一步一步还原上面的两道菜：宝石虾球和豆瓣鱼！ # Da Ye and Er Bai revealed their 40-year-old secret recipe for the first time in front of the public. Following the recipe instruction step by step, we are making two dishes today: Shrimp Balls and Douban Fish! # 虽然以前的书文字简单，语言朴素，但其实每句话都是要点。这也是我们做老饭骨的初心，想把这些老的味道，能够通过视频的形式记录下来，传承下去，并且能够让更多的人了解。 # The old text may appear to be simple yet every single word matters. This is also our initial intension of establishing Lao Fan Gu, as we can pass on the traditional tastes, the essential ideas vividly through videos to share with anyone who may be interested. # 做老饭骨已经两年了，今天大爷和二伯也很想和小友们说说我们的心里话。一路走来，离不开小友们对我们的支持与喜爱，这也是我们继续走下去的动力。不管未来有多难，老饭骨对传承的坚守不会变。 # We have been working on Lao Fan Gu for two years, and Da Ye and Er Bai want to share some honest words with you. We couldn’t have been so popular without your love and support, which will always motivate us down the road. No matter how hard it’s going to be in the future, Lao Fan Gu promises to carry on the mission to pass on the culinary legacy. # 老饭骨是条路，这条路要一直走下去... # Lao Fan Gu is creating a pathway for many more food enthusiasts to walk along with us. # Import Intro 1 00:00:00,000 --> 00:00:03,120 # 大爷师父坐好 咱们出发 Da Ye and master please buckle up! Let’s go! 2 00:00:03,120 --> 00:00:04,720 # 今天是老饭骨团建 Today is the Lao Fan Gu Team Building date! 3 00:00:04,720 --> 00:00:05,680 # 目的地密云 We are heading to Miyun District. 4 00:00:10,720 --> 00:00:13,680 # 二伯这次团建你有什么打算 Er Bai, what’s your plan for team building? 5 00:00:13,680 --> 00:00:15,280 # 团建 我也第一次团建 Team Building. It’s my first time too. 6 00:00:15,280 --> 00:00:18,040 # 我这心里还没底儿呢 大爷 I am not so confident about our plan, Da Ye. 7 00:00:18,040 --> 00:00:20,320 # 在这还得宣布一下 We should make an announcement here. 8 00:00:20,320 --> 00:00:23,600 # 我们网友粉丝们 还有小饭骨们 Our fans on the internet, and Xiao Fan Gu. 9 00:00:23,600 --> 00:00:25,720 # 为了这次把团建搞好 In order to organize the team building activities well, 10 00:00:25,720 --> 00:00:28,560 # 我和二伯一人带了一本老书 Er Bai and I brought an old book 11 00:00:30,560 --> 00:00:32,200 # 过去都是言传身教 In the past, we were taught by examples 12 00:00:32,200 --> 00:00:33,760 # 所以就是靠书本 Which are mainly from books 13 00:00:33,760 --> 00:00:35,520 # 因为过去老的菜谱 Because the old recipes… 14 00:00:35,520 --> 00:00:37,560 # 全是以文字来表达 …are recorded by words 15 00:00:37,560 --> 00:00:40,440 # 读懂了以后你才能把这菜做得好 One can only make a perfect dish if one truly understands the words 16 00:00:40,440 --> 00:00:42,000 # 具体什么书 But which books exactly? 17 00:00:42,000 --> 00:00:45,120 # 等我们到了团建的现场 Let’s wait till we reach the team building activity site… 18 00:00:45,120 --> 00:00:47,160 # 我会给大家展示的 ...to show them to everyone 19 00:00:47,160 --> 00:00:51,240 # 不是展示 还要做菜 Not just show, but cook 20 00:00:51,240 --> 00:00:55,480 # 把那些有故事有情节的老菜 We are revealing the traditional dishes with interesting stories behind… 21 00:00:55,480 --> 00:00:57,960 # 告诉我们的小饭骨 … to our Xiao Fan Gu… 22 00:00:57,960 --> 00:01:00,120 # 和我们的粉丝朋友们 … and our fans 23 00:01:01,200 --> 00:01:04,440 # 二伯一句话 一句话啊 Er Bai, we are running out of time. 24 00:01:04,440 --> 00:01:05,800 # 就一句了 Just one more word 25 00:01:05,800 --> 00:01:08,640 # 其实啊 大爷您知道么 Actually, do you know, Da Ye 26 00:01:08,640 --> 00:01:10,240 # 我虽然老书不多 Although I don’t have many old books, … 27 00:01:10,240 --> 00:01:12,720 # 但是我觉得我带的书的意义 …the meaning behind the books I brought… 28 00:01:12,720 --> 00:01:15,520 # 意义很大 .. is huge. 29 00:01:15,520 --> 00:01:20,520 30 00:01:20,520 --> 00:01:23,160 # 咱们距离还有一段路程 We are still a few miles away 31 00:01:23,160 --> 00:01:24,600 # 你们先吃点小花碗 You guys can eat some Xiaohuawan… 32 00:01:24,600 --> 00:01:26,120 # 先垫一垫吧 可以 …so that you won’t be too hungry. Ok. 33 00:01:26,120 --> 00:01:30,600 34 00:01:30,600 --> 00:01:32,400 # 小花碗 Xiaohuawan 35 00:01:32,400 --> 00:01:33,720 36 00:01:33,720 --> 00:01:35,000 # 想吃么 Wanna eat it? 37 00:01:35,000 --> 00:01:35,600 38 00:01:36,760 --> 00:01:38,160 # 这边雪不小啊 The snow is quite heavy 39 00:01:38,160 --> 00:01:41,480 # 北边的雪比市里的（大） Much heavier than that in the northern part of the city 40 00:01:41,480 --> 00:01:42,680 # 市里没怎么下 There isn’t much snow in the city 41 00:01:43,640 --> 00:01:44,720 # 这小花碗吃了 We’ve finished eating the Xiaohuawan 42 00:01:44,720 --> 00:01:46,000 # 还有什么好吃的啊 Is there anything else we could try? 43 00:01:46,000 --> 00:01:48,440 # 大爷您别着急 咱们到了地方 Don’t worry, Da Ye. When we arrive at the place, … 44 00:01:48,440 --> 00:01:50,760 # 咱们把咱们的大菜拿出来 …we will have the grand dishes 45 00:01:50,760 --> 00:01:52,760 # 佛跳墙在那备着呢 Such as Fo Tiao Qiang. 46 00:01:52,760 --> 00:01:55,680 # 亮子 我们期待着啊 Liang Zi, we are looking forward to it. 47 00:01:55,680 --> 00:01:56,880 # 你好好开车 Focus on driving, please. 48 00:01:56,880 --> 00:02:00,040 # 我和二伯准备要睡了 Er Bai and I plan to take a nap. 49 00:02:00,840 --> 00:02:02,320 # 知道今天团建要干嘛么 Do you know what we are gonna do at Team Building Day? 50 00:02:02,320 --> 00:02:03,760 # 团建不是喝酒么 Team Building is about drinking, right? 51 00:02:03,760 --> 00:02:07,000 # 不是 Nah. 52 00:02:07,000 --> 00:02:09,720 # 大爷二伯说 要给你们上一课 Da Ye and Er Bai said that they are gonna host a culinary session for you. 53 00:02:09,720 --> 00:02:10,880 # 一般的上一课就是 Well, having such a session usually means... 54 00:02:12,040 --> 00:02:13,600 # 可能犯错误了 …one might have made some mistakes. 55 00:02:14,840 --> 00:02:17,920 # 晕车的隋哥已经迷茫了 Brother Sui gets carsick and looks confused. 56 00:02:17,920 --> 00:02:19,000 57 00:02:21,160 --> 00:02:26,240 # 北国风光 千里冰封 万里雪飘 The North country scene: A hundred leagues locked in ice; A thousand leagues of whirling snow. 58 00:02:26,240 --> 00:02:27,400 # 看看 看看 Look, Look 59 00:02:28,160 --> 00:02:29,320 # 到了 We are here. 60 00:02:31,320 --> 00:02:33,440 # 老饭骨来啦 Lao Fan Gu is coming! 61 00:02:33,440 --> 00:02:36,360 # 你不能这么说 老饭骨进村啦 You can’t say that. Lao Fan Gu arrived at the village! 62 00:02:36,360 --> 00:02:38,680 # 我们这次带来了老书 We brought some old books this time 63 00:02:38,680 --> 00:02:40,640 # 也带来了老菜 As well as some traditional dishes. 64 00:02:40,640 --> 00:02:43,120 # 我先说说我这个老菜 Let me talk about mine first. 65 00:02:43,120 --> 00:02:45,320 # 这本书是我师父编写的 This book is written by my master 66 00:02:45,320 --> 00:02:46,840 # 淮扬菜部分 on the Huaiyang Cuisine. 67 00:02:46,840 --> 00:02:48,040 # 是北京饭店 The book is the second book of Beijing Restaurant… 68 00:02:48,040 --> 00:02:50,040 # 在建国以来的第二本书 …since the founding of the country. 69 00:02:50,040 --> 00:02:51,800 # 这是1984年出的 This was published in 1984. 70 00:02:51,800 --> 00:02:57,560 # 这本书是1988年我写的 I wrote this book in 1988. 71 00:02:57,560 --> 00:03:00,120 # 二伯那书你看看 Look at Er Bai’s book. 72 00:03:00,120 --> 00:03:02,600 # 显得比我这陈旧点 That looks a bit older than mine. 73 00:03:02,600 --> 00:03:04,440 # 刚强那是哪年的 Gangqiang, which year was that? 74 00:03:04,440 --> 00:03:06,640 # 1974年12月 December of 1974. 75 00:03:06,640 --> 00:03:09,880 # 北京市第一服务局 我照一下 (published by)Beijing First Service Bureau. Let me take a picture. 76 00:03:09,880 --> 00:03:11,240 # 那时候还没有旅游局呢 At that time, there is not even the Beijing Tourism Bureau. 77 00:03:11,240 --> 00:03:13,080 # 这是我师父上学的时候 This was when my master was in school. 78 00:03:13,080 --> 00:03:14,120 # 这两本都是 Both books were 79 00:03:14,120 --> 00:03:16,760 # 1973年5月 （published） on May of 1973. 80 00:03:17,840 --> 00:03:18,120 81 00:03:18,120 --> 00:03:19,240 # 你看这个书为什么 Why are these books... 82 00:03:19,240 --> 00:03:20,680 # 它有传承的意义 你看 …meaningful to be passed on? Look, … 83 00:03:20,680 --> 00:03:23,480 # 无意当中 我翻出一个东西 … I accidentally found one item… 84 00:03:23,480 --> 00:03:26,440 # 这是我当年随便写的一个东西 … a random note I made … 85 00:03:26,440 --> 00:03:29,240 # 当厨师长的时候 写了这些东西 … when I was the head chef … 86 00:03:29,240 --> 00:03:32,840 # 料单 这肯定是绝版了 Ingredient lists. Oh this must be an exhausted edition. 87 00:03:32,840 --> 00:03:35,480 # 其实你看一张破纸 小便条 Actually look, it’s just a piece of torn paper, or a sticker note. 88 00:03:35,480 --> 00:03:37,160 # 但是非常珍贵 Nevertheless it is very precious. 89 00:03:37,160 --> 00:03:40,120 # 所以说这张纸是我 So this note is my … 90 00:03:40,120 --> 00:03:41,080 # 我跟你说 I will be honest with you, 91 00:03:41,080 --> 00:03:42,240 # 我看到这张纸我快流泪了 I am almost in tears when I saw this note. 92 00:03:42,240 --> 00:03:43,720 # 因为40年都过去了 Because it has been 40 years,… 93 00:03:43,720 --> 00:03:46,360 # 这是留给我唯一的纪念的东西 … and this is the only meaningful souvenir left for me. 94 00:03:46,360 --> 00:03:49,760 95 00:03:49,760 --> 00:03:54,880 # 过去出菜谱没有画片 图案 The recipes in the past came with no picture or diagram… 96 00:03:54,880 --> 00:03:56,320 # 基本都是文字 … but mainly words 97 00:03:56,320 --> 00:03:58,720 # 但是每个文字写得非常清晰 Yet each word was clearly written 98 00:03:58,720 --> 00:04:01,520 # 每次搞国宴 我师父都是一支笔 Every time hosting a national fest, our master has a budget in his mind 99 00:04:01,520 --> 00:04:03,520 # 你要作为下边分派的 He always made sure the work is planned and delegated well… 100 00:04:03,520 --> 00:04:07,240 # 保证最后不会亏 也不会剩很多 … so that in the end, he is neither losing money nor creating much waste 101 00:04:07,240 --> 00:04:08,560 # 当我拜这师父的时候 When I took apprenticeship under my master, … 102 00:04:08,560 --> 00:04:10,040 # 很多老师傅就告诉我了 … many experienced chefs told me that… 103 00:04:10,040 --> 00:04:12,560 # 说 你一定要把你师父 .. that you have to… 104 00:04:12,560 --> 00:04:14,600 # 这门手艺学下来 … master the skills from your master… 105 00:04:14,600 --> 00:04:19,360 # 我师父原来所传承的一个老菜 One traditional dish inherited by my master… 106 00:04:19,360 --> 00:04:21,640 # 叫宝石虾球 … is called Shrimp Balls with Gems. 107 00:04:21,640 --> 00:04:23,360 # 我把宝石虾球这个菜 Let me discuss this dish... 108 00:04:23,360 --> 00:04:24,920 # 也给大家念叨念叨 … with everyone. 109 00:04:24,920 --> 00:04:26,600 # 宝石虾球 Shrimp Balls with Gems 110 00:04:26,600 --> 00:04:27,640 # 原料 Ingredient list 111 00:04:27,640 --> 00:04:28,600 # 一 主料 One, main ingredients 112 00:04:28,600 --> 00:04:32,040 # 大虾肉 500克 肥膘肉100克 Shrimp meat 500 g, pork fat 100 g 113 00:04:32,040 --> 00:04:33,000 # 也就是说 That is to say 114 00:04:33,000 --> 00:04:36,680 # 一斤虾肉要搁二两肥膘 1 jin (500g) shrimp meat pairs with 2 liang (100g) pork fat 115 00:04:36,680 --> 00:04:39,080 # 这个配比数就出来了 This is the ratio 116 00:04:39,080 --> 00:04:41,640 # 杨兵你看一下书 Yang Bing, take a look at the book 117 00:04:41,640 --> 00:04:42,680 # 是不是500克（虾肉） Is it 500 g shrimp meat… 118 00:04:42,680 --> 00:04:46,200 # 放100克肥膘呢 …with 100 g pork fat? 119 00:04:46,200 --> 00:04:48,800 # 上面写到了 It says, … 120 00:04:49,800 --> 00:04:51,440 # 二 配料 Second, accessory ingredients 121 00:04:51,440 --> 00:04:55,160 # 豌豆粒50克 冬菇25克 Green pea 50 g, winter mushroom （shiitake） 25 g 122 00:04:55,160 --> 00:04:56,800 # 胡萝卜100克 Carrots 100g 123 00:04:56,800 --> 00:04:58,520 # 宝石虾球为什么叫宝石呢 Why there are gems in shrimp ball? 124 00:04:58,520 --> 00:04:59,680 # 今天先看看 Let’s take a closer look 125 00:04:59,680 --> 00:05:02,760 # 这叫玛瑙 五彩缤纷了啊 This is “agate”, then more colors 126 00:05:02,760 --> 00:05:05,440 # 翡翠 白玉 Jade (green), white jade 127 00:05:05,440 --> 00:05:07,040 # 你看我都知道了 See I know them all 128 00:05:07,040 --> 00:05:09,480 # 这叫什么呢 这黑宝石 What is this called? Black gem, maybe? 129 00:05:09,480 --> 00:05:11,280 # 琥珀 No, amber 130 00:05:11,280 --> 00:05:13,280 # 前面是叫粗加工 In the first part we do some rough processing 131 00:05:13,280 --> 00:05:14,680 # 后边开始细加工 Then we focus on details 132 00:05:14,680 --> 00:05:17,160 # 第一个过程书上怎么写的 What does the book say on the first step? 133 00:05:17,160 --> 00:05:19,000 # 先把虾肉弄干净 First, clean the shrimp meat 134 00:05:19,000 --> 00:05:21,520 # 然后铺开给剁成馅 虾蓉 Then spread and chopped the meat into sticky fillings, or shrimp paste 135 00:05:21,520 --> 00:05:23,160 # 肥膘切成粒 Chop pork fat into pieces 136 00:05:23,160 --> 00:05:24,560 # 一字不差 The exact word 137 00:05:24,560 --> 00:05:26,160 # 葱切段姜切片 Then cut green onions into sections, and slice some ginger 138 00:05:26,160 --> 00:05:29,520 # 加料酒 制成葱姜酒水 Add Chinese cooking wine to create green-onion-ginger-wine extract 139 00:05:29,520 --> 00:05:32,920 # 加葱姜酒水 白胡椒粉 盐 Add in this extract, and white pepper power, salt 140 00:05:32,920 --> 00:05:36,600 # 味精 蛋清 淀粉 MSG, egg white, starch 141 00:05:36,600 --> 00:05:38,720 # 先把这搅上劲儿 是吧 Stir this well when you feel some resistance 142 00:05:38,720 --> 00:05:41,200 # 这很快 说起就是三分钟 This won’t take long. About 3 minutes. 143 00:05:42,240 --> 00:05:44,680 # 打馅多的时候就要摔馅 If one prepares more fillings, one needs to beat it 144 00:05:44,680 --> 00:05:46,040 # 你看它有劲了 Look as it gains strong gluten structure 145 00:05:46,040 --> 00:05:51,000 # 就说明它这盐就OK了 This suggests that the salt is enough 146 00:05:51,000 --> 00:05:53,120 # 重量越来越重了 It seems to be stronger 147 00:05:53,120 --> 00:05:54,880 148 00:05:54,880 --> 00:05:55,480 # 好了 ok 149 00:05:55,480 --> 00:05:58,880 # 将各种主配料合在一起 We can mix the main and accessory ingredients 150 00:05:58,880 --> 00:06:03,120 # 翡翠 珍珠 玛瑙 琥珀五色宝石 Jade, White pearl/jade, agate, amber 151 00:06:03,120 --> 00:06:05,560 # 搅拌上劲 挤成虾球 Stir it till the gluten is strong. Push the paste out from your palm to form shrimp balls. 152 00:06:05,560 --> 00:06:07,440 # 将挤好的虾球下锅 Now the shrimps are in the pot 153 00:06:07,440 --> 00:06:09,640 # 用小火沁炸熟 Low heat to have the balls fully cooked 154 00:06:09,640 --> 00:06:10,880 # 过去老师傅讲 Experienced chefs once said in the past 155 00:06:10,880 --> 00:06:12,440 # 炸这东西什么叫熟了 How could one tell the food is thoroughly fried? 156 00:06:12,440 --> 00:06:13,920 # 浮起即熟 When it floats, it is cooked. 157 00:06:13,920 --> 00:06:17,000 # 漂亮 一般我们过去这种炸的菜 Beautiful. When we fried such food in the past, … 158 00:06:17,000 --> 00:06:19,760 # 要不就要炸的焦焦的 沁炸法 … we either need to fry it to a burnt color, call it “Qing Zha Technique” 159 00:06:19,760 --> 00:06:22,120 # 这要吃嫩嫩的 低温油温 For this, we want to have a tender texture, so instead, we fry the food in oil with low heat 160 00:06:22,120 --> 00:06:22,520 161 00:06:22,520 --> 00:06:26,360 # 虾球浮起 捞出控油 装入盘中即可 When the shrimp balls float, scoop them out to drain extra oil, then place them on the plate to serve 162 00:06:26,360 --> 00:06:29,000 # 你看这个颜色 安逸 Look at this color, soothing 163 00:06:29,000 --> 00:06:30,280 # 三 特点 Third, characteristics 164 00:06:30,280 --> 00:06:31,720 # 虾嫩味鲜 The shrimp is tender and xian (umami) 165 00:06:31,720 --> 00:06:33,440 # 各色配料犹如 The variety of ingredients remind people of… 166 00:06:33,440 --> 00:06:38,000 # 珊瑚 翡翠 琥珀 玛瑙 水晶之类 … a bunch of gems like coral, jade, amber, agate, crystal, etc. 167 00:06:38,000 --> 00:06:40,200 # 因此得名宝石虾球 Thus, it has the name of “Shrimp Balls with Gems” 168 00:06:41,080 --> 00:06:43,320 # 大爷讲这个宝石虾球 That’s it on Da Ye’s introduction of Shrimp Balls with Gems 169 00:06:43,320 --> 00:06:45,280 # 就到此为止 170 00:06:45,280 --> 00:06:46,680 # 二伯有一道好菜 Now we turn to Er Bai… 171 00:06:46,680 --> 00:06:47,880 # 也是传统老菜 … who is going to introduce another traditional dish from the old times… 172 00:06:47,880 --> 00:06:50,240 # 没人鼓掌 鼓掌 Claps your hands everyone~ 173 00:06:50,240 --> 00:06:51,240 # 什么老菜 Which traditional dish? 174 00:06:51,240 --> 00:06:52,240 # 实际这道菜呢 Actually, this dish… 175 00:06:52,240 --> 00:06:55,400 # 说是简单 你看 豆瓣鱼 … sounds quite simple: Douban Fish. 176 00:06:55,400 --> 00:06:57,840 # 豆瓣鱼是我师父的传承 Douban Fish is the inheritance of my master. 177 00:06:57,840 --> 00:07:00,920 # 我先念一段烹饪的理解 Let me share a piece of understanding for cooking. 178 00:07:00,920 --> 00:07:02,360 # 就是我上学的时候 When I was in school, … 179 00:07:02,360 --> 00:07:03,920 # 老师上的第一堂课 … in the first class … 180 00:07:03,920 --> 00:07:06,160 # 记得特别清楚 烹饪是什么 …I remembered very clearly about “what is culinary art”. 181 00:07:06,160 --> 00:07:10,640 # 烹饪学是研究食物原料的性质 Culinary art is the study on the properties of the food materials,… 182 00:07:10,640 --> 00:07:14,680 # 刀技切配 烹调方法 … the knife skills, pairing techniques, cooking methods, 183 00:07:14,680 --> 00:07:18,040 # 和菜肴的色香味形 … the color, smell, taste, shape of the dish,… 184 00:07:18,040 --> 00:07:20,120 # 以及如何保护 … and how to protect… 185 00:07:20,120 --> 00:07:24,640 # 其营养价值的一门科学 … the nutritional value of the food material. 186 00:07:24,640 --> 00:07:26,480 # 可能你们都在岗位上 Maybe you are already comfortable in your role, 187 00:07:26,480 --> 00:07:28,120 # 都是总厨 都是老板 Maybe you are all head chef, or boss/owner, 188 00:07:28,120 --> 00:07:29,440 # 手艺再高超 But no matter how good you are at your skills, 189 00:07:29,440 --> 00:07:30,680 # 我也希望你们 I hope you… 190 00:07:30,680 --> 00:07:34,480 # 老饭骨的传承人 不要偏离了方向 … who are the heirs of Lao Fan Gu would not deviate from the focus of “culinary art”. 191 00:07:34,480 --> 00:07:39,480 # 这是我跟大爷的一点希望 This is an expectation from Da Ye and I. 192 00:07:39,480 --> 00:07:42,920 # 下面我就把豆瓣鱼的要求 Next, I will read the instructions of making Douban Fish… 193 00:07:42,920 --> 00:07:44,560 # 一字不落的给念一遍 …in its exact word. 194 00:07:44,560 --> 00:07:45,760 # 豆瓣鱼 Douban Fish 195 00:07:45,760 --> 00:07:47,040 # 第一是原料 First, raw ingredients 196 00:07:47,040 --> 00:07:50,080 # 主料 鲜鱼1尾 什么鱼都可以 Main ingredients: fresh fish 1 count (whatever fish you like) 197 00:07:50,080 --> 00:07:51,680 # 第二是调料 Then, seasoning 198 00:07:51,680 --> 00:07:56,160 # 调料是花生油 葱姜蒜 Peanut oil, green onion, ginger, garlic 199 00:07:56,160 --> 00:07:58,880 # 豆瓣酱 酱油 醋 Doubanjiang, soy sauce, vinegar 200 00:07:58,880 --> 00:08:05,000 # 糖 料酒 味精 团粉 汤 Sugar, Chinese cooking wine, MSG, starch (which is used for thickening), soup 201 00:08:05,000 --> 00:08:06,880 # 二是制作方法 Second, cooking instruction 202 00:08:06,880 --> 00:08:11,400 # 鱼去鳞鳃鳍 开膛去五脏洗净 Remove the scales, gills, fins of the fish. Open up the fish and remove the organs. Clean it well. 203 00:08:11,400 --> 00:08:16,200 # 在鱼身两面斜剞一字刀纹 Create tilted parallel cuts on both sides of fish body. 204 00:08:16,200 --> 00:08:19,640 # 葱姜蒜均切成碎末 Chop green onions, ginger, and garlic. 205 00:08:19,640 --> 00:08:20,640 # 条件有限 We have limited options (e.g. pot size). 206 00:08:20,640 --> 00:08:21,480 # 这鱼你看 Look at this fish 207 00:08:21,480 --> 00:08:23,360 # 只能给切成两半了 没办法 We have to cut it into two pieces. No way to resolve this. 208 00:08:23,360 --> 00:08:25,080 # 它没有过多的调料 It doesn’t have too much seasoning. 209 00:08:25,080 --> 00:08:26,560 # 就是鱼 葱姜蒜 It’s just fish, green onion, ginger, garlic 210 00:08:26,560 --> 00:08:29,720 # 你看这鱼 包括鳃也好 鳍也好 See, you have to remove the scales, gills, fins, 211 00:08:29,720 --> 00:08:31,720 # 全部得铰掉了 …all of them… 212 00:08:31,720 --> 00:08:35,200 # 然后烧热油 将鱼炸到七成熟 Then you would heat up the oil, till the fish is medium well 213 00:08:35,200 --> 00:08:36,960 # 它不是完全炸熟了 Don’t fry it to well done. 214 00:08:36,960 --> 00:08:38,880 # 其实为什么过去的书 So why old books … 215 00:08:38,880 --> 00:08:41,880 # 它写的含金量要高 … have higher writing quality? 216 00:08:41,880 --> 00:08:43,800 # 你别瞧文字简单 The words are simple yet precise. 217 00:08:43,800 --> 00:08:45,480 # 现在的鱼炸的都非常干 The fried fish nowadays tends to be very dry 218 00:08:45,480 --> 00:08:47,440 # 你看烧出鱼里边不嫩 So it lost the tenderness when it is served on the table. 219 00:08:47,440 --> 00:08:49,160 # 它要求你炸七成熟 The book recipe requires you to fry the fish to medium well. 220 00:08:49,160 --> 00:08:51,320 # 这就是烹饪要求 Be aware of this requirement. 221 00:08:51,320 --> 00:08:53,760 222 00:08:53,760 --> 00:08:56,960 # 先不能翻 定住型再翻 Don’t flip until the fish shape is set. 223 00:08:56,960 --> 00:09:00,400 # 这还行 没问题 This looks fine. No problem. 224 00:09:00,400 --> 00:09:04,640 # 书上说 炸至七成熟 The book says, fry it till medium well. 225 00:09:04,640 --> 00:09:07,600 # 七成熟就给它捞出来就得了 So scoop it out when it reaches medium well. 226 00:09:07,600 --> 00:09:11,200 # 行了 然后捞出鱼 留下一些油 Ok. After scooping out the fish, leave some oil in the pot. 227 00:09:11,200 --> 00:09:13,640 # 下入豆瓣酱炒酥 Add in Doubanjiang and fry it till crispy. 228 00:09:13,640 --> 00:09:15,240 # 这个一定要煸酥了它 You have to make it crispy. 229 00:09:15,240 --> 00:09:18,000 # 煸不酥它有臭腥味 Otherwise it will have a gamey taste. 230 00:09:18,000 --> 00:09:20,880 # 煸酥了它又不能煸糊了 But not so much that it is burnt. 231 00:09:20,880 --> 00:09:24,440 # 好 第二步是什么 葱姜蒜 Ok. What’s the second step? Green onion, ginger, and garlic. 232 00:09:26,640 --> 00:09:29,400 # 再下入葱姜蒜炒一下 Add in green onion, ginger, and garlic to fry together. 233 00:09:29,400 --> 00:09:31,320 # 留一部分葱说的是 The book also mentions “leave some green onion”. 234 00:09:32,320 --> 00:09:34,440 # 这你怎么掌握那么清楚啊 Oh you seem to know this very well. 235 00:09:34,440 --> 00:09:35,960 # 我看着书呢师父 I am reading out the book now, master. 236 00:09:35,960 --> 00:09:38,680 # 留下一些葱 Leave some green onion. 237 00:09:38,680 --> 00:09:42,440 # 加入汤 酱油 糖 料酒 Add in soup, soy sauce, sugar, Chinese cooking wine. 238 00:09:42,440 --> 00:09:46,680 # 料酒 酱油 Chinese cooking wine, soy sauce. 239 00:09:46,680 --> 00:09:48,120 # 白胡椒粉 White pepper powder. 240 00:09:48,120 --> 00:09:50,120 # 再来点糖 糖别太多 Some more sugar, but not too much. 241 00:09:50,120 --> 00:09:52,400 # 加开水 Add boiling water 242 00:09:52,400 --> 00:09:53,360 243 00:09:55,280 --> 00:09:57,880 # 把鱼放入锅内 先烧它一会 Put the fish back to the pot and leave it there for a while. 244 00:09:57,880 --> 00:09:59,480 # 师父这个烧多长时间 How long does it take? 245 00:09:59,480 --> 00:10:01,080 # 烧的把这汁 Till the liquid… 246 00:10:01,080 --> 00:10:05,680 # 基本上㸆去多一半 …becomes almost half of the original volume. 247 00:10:05,680 --> 00:10:07,920 248 00:10:07,920 --> 00:10:09,560 # 看看颜色 Watch the color. 249 00:10:09,560 --> 00:10:12,440 # 剩下的汁能打上芡就够了 Cook till the rest of the liquid is enough for starch to thicken. 250 00:10:12,440 --> 00:10:14,840 # 咱们怎么着也得烧个二十分钟 It will take at least 20 minutes, I think. 251 00:10:14,840 --> 00:10:17,920 # 师父 咱们这鱼二十分钟了 Master, the fish has been cooked for 20 minutes. 252 00:10:17,920 --> 00:10:18,720 # 差不多了 好了 Almost done, ok. 253 00:10:18,720 --> 00:10:21,160 254 00:10:21,160 --> 00:10:22,920 # 吃的就是这火候 Timing is everything. 255 00:10:22,920 --> 00:10:23,960 # 走 Take and go! 256 00:10:23,960 --> 00:10:25,800 257 00:10:25,800 --> 00:10:28,600 # 收汁 最后一步 料渣篦出去 Thicken the liquid. Last step is to leave the dregs out. 258 00:10:28,600 --> 00:10:30,000 # 收汁咱们按照它的要求 Let us follow the instruction. 259 00:10:30,000 --> 00:10:33,920 # 出勺时 加入醋和一些油 Before thickening the liquid, add in some vinegar and oil. 260 00:10:33,920 --> 00:10:38,040 # 来点醋 来点味精 少来点味精 Some vinegar, some MSG, just a little bit. 261 00:10:38,040 --> 00:10:39,720 # 下入味精 （用淀粉）勾芡 Add slurry to thicken the liquid. 262 00:10:39,720 --> 00:10:43,080 # 你看 拉长线 Look, I can make a long and smooth waterfall. 263 00:10:43,080 --> 00:10:47,040 # 让它熬的起了泡了 Heat it till bubbling. 264 00:10:47,040 --> 00:10:50,160 # 来点油 葱油 Add in some oil (scallion oil) 265 00:10:50,160 --> 00:10:53,400 # 我们得来点葱花 这点睛之笔 We have to put in some chopped green onion as a finishing touch. 266 00:10:53,400 --> 00:10:56,440 # 最后来点葱花 这就行了 In the end, some chopped green onion, that’s it. 267 00:10:56,440 --> 00:10:59,200 # 这个不但是能烧鳜鱼 This recipe works not just for Mandarin fish, … 268 00:10:59,200 --> 00:11:02,880 # 草鱼 鲤鱼 鲈鱼全行是吧 … but also for grass carp, carp, bass, etc. 269 00:11:02,880 --> 00:11:03,800 # 什么鱼都行 Works for any fish 270 00:11:03,800 --> 00:11:05,000 # 这芡够亮 The Qian (thickened sauce) is bright enough. 271 00:11:05,000 --> 00:11:07,720 # 然后最后它有一个注解 Finally, the recipe has a footnote. 272 00:11:07,720 --> 00:11:12,480 # 此菜要求吃出酸甜辣咸各味 A successful making will give the tastes of sour, sweet, spicy, salty and more. 273 00:11:12,480 --> 00:11:14,360 # 活鱼可不用油炸 One could skip the frying step for fresh fish. 274 00:11:14,360 --> 00:11:18,520 # 只用少许的油两面煎一下就可以了 Fry in shallow oil on both sides of the fish is just fine. 275 00:11:18,520 --> 00:11:20,480 # 特点 鱼肉鲜嫩 The characteristic is the tenderness and xian (umami) of the fish. 276 00:11:20,480 --> 00:11:24,520 # 口味辣中带甜酸 四川名菜之一 The taste is spicy hinted with sweetness and sourness. One of the famous Sichuan dishes. 277 00:11:24,800 --> 00:11:26,200 278 00:11:26,200 --> 00:11:30,960 # 今天为什么把这个菜谱念一念 Why are we reading the recipes today? 279 00:11:30,960 --> 00:11:33,800 # 我记得我老师上学的时候 I remember when I was in school, … 280 00:11:33,800 --> 00:11:35,520 # 我老师跟我说的一句话 … my teacher once told me that... 281 00:11:35,520 --> 00:11:37,680 # 你既然选择了烹饪这一行 … now that you choose to pursue a career in culinary art, … 282 00:11:37,680 --> 00:11:40,200 # 那你就选择了付出 … you have to prepare to give”… 283 00:11:40,200 --> 00:11:42,320 # 你就从今以后你选这行 In your future career, … 284 00:11:42,320 --> 00:11:43,480 # 你就没有休息日了 … you don’t have any day off. 285 00:11:43,480 --> 00:11:44,440 # 等我们离开岗位的时候 Now we retire from our roles, … 286 00:11:44,440 --> 00:11:45,640 # 要做一些事情的时候 … and do something else. 287 00:11:45,640 --> 00:11:47,840 # 其实就是凭我们 Speaking from the perspective of our … 288 00:11:47,840 --> 00:11:49,560 # 这么多年的这些经验来讲 … years of experience, … 289 00:11:49,560 --> 00:11:51,160 # 要传给后人 We ask ourselves on what to pass on. 290 00:11:51,160 --> 00:11:53,960 # 其实当我特别是看到社会现象 In fact, when I observe the society, … 291 00:11:53,960 --> 00:11:55,520 # 有一些不好的现象 … when I noticed some bad phenomenon. 292 00:11:55,520 --> 00:11:58,360 # 比如说这么大盘的菜 For example, when I saw a huge plate … 293 00:11:58,360 --> 00:12:02,000 # 这么一丢丢点东西 … placed with just a tiny little food, 294 00:12:02,000 --> 00:12:06,480 # 对我们行业有误解 有曲解的意思 I think there might be a misunderstanding, or misinterpretation of our profession. 295 00:12:06,480 --> 00:12:08,960 # 所以说我跟大爷要尽我所能 So, Da Ye and I agree to do what we can 296 00:12:08,960 --> 00:12:12,120 # 要把这份传承要传承好 To pass on the legacy we are proud of. 297 00:12:12,120 --> 00:12:13,240 # 我们老饭骨 Us Lao Fan Gu,… 298 00:12:13,240 --> 00:12:15,600 # 在这条路上已经走了两年了 … has been doing this for 2 years. 299 00:12:15,600 --> 00:12:17,240 # 我相信在今后的道路上 I believe in the future, … 300 00:12:17,240 --> 00:12:19,640 # 不管有多难 我们要走下去 … no matter how hard it is gonna be, we promise to carry on our mission… 301 00:12:19,640 --> 00:12:20,400 # 要坚守这个东西 … to preserve the culinary legacy. 302 00:12:20,400 --> 00:12:22,480 # 是不是大爷 好 What do you say, Da Ye? Yes. 303 00:12:22,480 --> 00:12:24,520 # 给二伯鼓掌 谢谢师父 Give a round of claps to Er Bai. Thank you master! 304 00:12:24,520 --> 00:12:27,960 # 一般二伯那些书 大爷那些书 In normal days, if Er Bai and Da Ye … 305 00:12:27,960 --> 00:12:29,840 # 说如果今天不拿出来 … don’t bring out the books, … 306 00:12:29,840 --> 00:12:33,200 # 可能大家永远也见不到 … we could never see it. 307 00:12:33,200 --> 00:12:36,160 # 没有老饭骨的呈现 Without Lao Fan Gu’s effort, 308 00:12:36,160 --> 00:12:37,800 # 大家可能也听不到一些 … people may not have the chance to hear… 309 00:12:37,800 --> 00:12:40,080 # 老饭骨背后的故事 …the stories behind. 310 00:12:40,080 --> 00:12:42,560 # 还有一些菜的故事 And the stories about the dishes. 311 00:12:42,560 --> 00:12:45,080 # 我有时候常跟隋坡说 Sometimes I often discuss with Sui Po that 312 00:12:45,080 --> 00:12:46,760 # 我们是耍手艺的 .. we are people who live on craftmanship. 313 00:12:46,760 --> 00:12:49,000 # 我曾经也说过 I used to say that… 314 00:12:49,000 --> 00:12:51,520 # 你看中国有四大手艺人 … there are 4 types of craftsmanship in China,… 315 00:12:51,520 --> 00:12:53,760 # 其中一个手艺人就是我们厨师 … one of them is us chef/cook. 316 00:12:53,760 --> 00:12:55,600 # 另外我们老饭骨 In addition, us Lao Fan Gu,… 317 00:12:55,600 --> 00:12:58,760 # 还要继续的走下去 … will keep going. 318 00:12:58,760 --> 00:13:00,680 # 工匠精神是坚持下来的 Craftmanship becomes durable only when we keep doing what we do. 319 00:13:00,680 --> 00:13:03,760 # 不是说说下来了 是干出来的 Action speaks louder than words. 320 00:13:03,760 --> 00:13:07,080 321 00:13:07,080 --> 00:13:09,440 # 今天为了（感谢） To thank 322 00:13:09,440 --> 00:13:12,720 # 小饭骨们这一年多来的表现 Xiao Fan Gu’s effort in the past years, 323 00:13:12,720 --> 00:13:16,000 # 今天大爷发个小奖 Da Ye has a small prize to give out. 324 00:13:16,000 --> 00:13:18,360 325 00:13:18,360 --> 00:13:19,760 # 谢谢大爷 Thank you Da Ye. 326 00:13:19,760 --> 00:13:20,480 # 天儿凉了 The weather becomes colder and colder. 327 00:13:20,480 --> 00:13:21,600 # 谢谢师父 Thank you Master. 328 00:13:21,600 --> 00:13:24,560 # 温暖要送到每个人的身上 I want to make sure everyone stays cozy. 329 00:13:24,560 --> 00:13:27,000 # 谢谢大爷 Thank you Da Ye 330 00:13:27,000 --> 00:13:28,880 # 亲自发 还有我一个 You hand out the prize in person. I have one too? 331 00:13:28,880 --> 00:13:31,400 # 有 必须有 Yep, that is a must. 332 00:13:31,400 --> 00:13:32,000 # 谢谢大爷 Thank you Da Ye. 333 00:13:32,000 --> 00:13:35,040 # 今天来者都有 来者有份 Everyone who comes today gets one. 334 00:13:35,040 --> 00:13:36,400 335 00:13:36,400 --> 00:13:39,800 # 隋坡 来了师父 谢谢 Sui Po. I am coming master, thank you. 336 00:13:39,800 --> 00:13:42,160 # 你看大爷想的多周到啊 Da Ye is so thoughtful. 337 00:13:42,160 --> 00:13:45,560 # 金汤佛跳墙滋补火锅 看见没有 The Nutritious Golden soup Fo Tiao Qiang Hotpot. Did you see? 338 00:13:45,560 --> 00:13:47,600 # 那边的鲍鱼 海参 The abalones, sea cucumbers 339 00:13:47,600 --> 00:13:49,080 # 我们的金汤 Our golden soup 340 00:13:49,080 --> 00:13:51,040 # 看这海参 Look at the sea cucumbers. 341 00:13:51,040 --> 00:13:53,240 # 全是大海参 大鲍鱼 All huge abalones and sea cucumbers. 342 00:13:53,240 --> 00:13:55,440 # 还有这么多羊肉 So much lamb meat as well. 343 00:13:55,440 --> 00:13:58,840 # 虾 鱼丸 虾丸 鱼片 Shrimp, fish ball, shrimp ball, fish fillet. 344 00:13:58,840 --> 00:14:01,600 # 还有这边的烧饼 羊肉片 And the Shaobing, lamb slices, 345 00:14:01,600 --> 00:14:03,800 # 还有各种素菜 配上金汤 And a variety of vegetables, with golden soup. 346 00:14:03,800 --> 00:14:05,280 # 那吃的美美的 Beautiful and Satisfying. 347 00:14:05,280 --> 00:14:07,800 # 老饭骨团建 彩 Lao Fan Gu Team Building. Perfect! 348 00:14:07,800 --> 00:14:10,240 # 干杯 Cheers! ```

[ytsubtitles-bot[bot]]

@joyceyuqiliu, I've formatted and uploaded your subtitles as #1694.

[ytsubtitles-bot[bot]]

@joyceyuqiliu you're awesome!

Please upload the subtitles to YouTube via https://immoonancient.github.io/YTSubtitles/static/uploader.html?video=hgN4RnKhH1E&path=lao-fan-gu%2F20210117-bao-shi-xia-qiu-dou-ban-yu.srt

[ytsubtitles-bot[bot]]

已发布