[老饭骨] 番茄牛肉 - https://youtu.be/G4CBtbGBy8Q

[Laofangu]

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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•番茄牛肉】鲜美浓郁!搭配牛油果的番茄牛肉你一定没吃过!|老饭骨

简介
大家好，今天由二伯带给大家一道鲜美浓郁的番茄牛肉！
这道菜可和我们平时吃过的西红柿炖牛腩可不一样。首先牛腩一定要用冷水去焯，撇出浮沫，并且要反复砸水，这样牛腩才能处理干净，炖牛腩的原汤才会干净！
番茄、西芹和洋葱用黄油炒过之后，加入牛肉汤煮一会儿，还要用粉碎机打碎，食材更加细腻，这样我们做出来的汤才会更加浓郁。
最后加入牛油果，搭配牛油果的牛肉会有一种特殊的香气，吃一口欲罢不能！
小友们快去试试看，这道家常番茄牛肉，真的不一般！

字幕
1
00:00:00,040 --> 00:00:02,360
二伯的番茄牛肉来了

2
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第一步 焯牛肉 牛腩更好

3
00:00:07,360 --> 00:00:08,800
凉水下锅

4
00:00:09,480 --> 00:00:11,760
千万别用热水去焯

5
00:00:11,760 --> 00:00:14,080
搁两根葱稍微去去腥味

6
00:00:14,640 --> 00:00:15,920
姜可以多搁点

7
00:00:16,720 --> 00:00:18,440
老饭骨的黄酒我们来一点

8
00:00:20,800 --> 00:00:22,560
这个沫子要及时撇出 

9
00:00:22,560 --> 00:00:23,800
你要不把它撇出来

10
00:00:23,800 --> 00:00:25,320
它一会滚到肉上去了

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00:00:25,320 --> 00:00:27,080
以前大爷在清汤的时候

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00:00:27,080 --> 00:00:28,320
为什么要砸一下

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因为外边一紧了以后

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00:00:29,480 --> 00:00:31,320
这沫子还没出来 锁死了

15
00:00:31,320 --> 00:00:33,680
这砸一下它又张开了

16
00:00:33,680 --> 00:00:34,920
是吧 你看大爷又砸一回

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00:00:34,920 --> 00:00:36,480
它又出来了 反复的砸

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00:00:36,480 --> 00:00:37,680
我们这时候可以下个大料

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把这肉煮一会

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00:00:38,800 --> 00:00:39,960
一个两个都没关系

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00:00:39,960 --> 00:00:41,640
就是说肉多两个也没问题

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00:00:42,080 --> 00:00:44,000
你看你闻到料香味了吧

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这时候大料就扔出去

24
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就不能要了 再要这味就进去了

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你看汤清

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这样我们就捞出来

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料就不要了 搁一边去

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这就行了

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咱是不是该压了师父 该压

30
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跟着我们就下一些料

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一根芹菜 芹菜段

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然后洋葱

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胡萝卜再来一根

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两片香叶

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来一个丁香 一到两个

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搁个辣椒

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别多了 多了就味太重了

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压多久呢 压40分钟

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好了 40分钟到了

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大爷您看看这个 清澈见底

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这个时候我再把肉捞出来

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肉已经好了 现在开始调味了

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黄油啊大爷 黄油增加香气

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我先煸葱头

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然后这个芹菜一块煸

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葱头跟牛肉是绝搭

47
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再加上黄油 西芹

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这是我们根据

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从西餐改良过来的东西

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00:01:54,120 --> 00:01:56,640
我们来一片香叶 有一片就够了

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现在我们可以

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加上番茄酱

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番茄酱呢 起增色

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番茄沙司 来一点

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番茄沙司 起增味

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西红柿 搁里边

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鲜的番茄是增鲜 你看红亮

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下一步我们就可以加上汤了

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加上炖制牛肉的原汤 原汤原味

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把这捞出来

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用粉碎机把它打碎

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牛肉汤都搁里边 都搁进去了啊

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大爷我把肉下里边了

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肉入味

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打好的搁进去 很细腻啊

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把味道充分（融）进去了

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加点老抽因为这颜色它发粉

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加点盐

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再来点糖

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来一点水淀粉

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勾点芡

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牛油果配这个就是特殊的香气味道

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00:03:03,600 --> 00:03:06,080
二伯 的番茄牛肉来了

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颜色红亮

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再加点牛油果 大爷

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味道十分鲜美

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方法独特

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整个要从头到尾要搁着大料

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就有大料味了

80
00:03:21,360 --> 00:03:23,680
但是我煮了一会儿我拿掉了

81
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你看见没大料这味 一点没有

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这是技巧 香味

83
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还有一个技巧在哪

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就是大爷这五砸水

85
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大爷可能砸了五回

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他这砸一回 我撇一回沫子

87
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他这砸一回 我撇一回沫子

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他通过砸的方法

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实际上就把一次次的沫子

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就彻底弄透了

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你看这汤 清澈到底

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这还倍儿鲜

[ytsubtitles-bot[bot]]

以下为部分词汇翻译提示，根据对译表生成

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
二伯	Er Bai
牛腩	beef brisket
浮沫	scum	指肉类焯水煮出来的浮沫，通常要去除掉
西芹	celery
洋葱	onion
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) "
腥味	gamey taste
黄酒	huangjiu rice wine
大爷	Da Ye
大料	star anise	指八角
香味	aroma
师父	master	注意不是"师傅"
芹菜	Chinese celery	芹菜分西芹和唐芹，唐 就是形容词 中国的 Chinese
香叶	bay leaf
丁香	clove
调味	season
番茄酱	tomato sauce	注意不是 ketchup。Ketchup 有额外调味（糖、醋等），一般做菜不用这个
入味	flavor penetration
老抽	dark soy sauce
水淀粉	slurry	slurry 在烹饪语境下可以专指水淀粉	链接

[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/G4CBtbGBy8Q # 标题 # 【国宴大师•番茄牛肉】鲜美浓郁!搭配牛油果的番茄牛肉你一定没吃过!|老饭骨 # State Banquet Master Chef : Beef and Tomato # 简介 # 大家好，今天由二伯带给大家一道鲜美浓郁的番茄牛肉！ # 这道菜可和我们平时吃过的西红柿炖牛腩可不一样。首先牛腩一定要用冷水去焯，撇出浮沫，并且要反复砸水，这样牛腩才能处理干净，炖牛腩的原汤才会干净！ # 番茄、西芹和洋葱用黄油炒过之后，加入牛肉汤煮一会儿，还要用粉碎机打碎，食材更加细腻，这样我们做出来的汤才会更加浓郁。 # 最后加入牛油果，搭配牛油果的牛肉会有一种特殊的香气，吃一口欲罢不能！ # 小友们快去试试看，这道家常番茄牛肉，真的不一般！ # Hello friends! Er Bai brings an amazingly delicious dish - Beef and Tomato! # This dish is different from the tomato beef brisket stew that we usually have. Firstly, the beef brisket must be blanched with cold water with the scum removed immediately. Cold water should be added into the pot repeatedly to clean up the beef as well as the broth. # The tomato, celery, and onion should be stir-fried with butter, boiled with the original beef broth, and crushed with a blender. In this way, the soup will be creamy, thick, and rich. # Finally, the avacado will give a special aroma in combination with beef, which makes you never drop your chopsticks! # Please try to cook this dish by yourselves - this home-made beef and tomato is incredible! # 字幕 1 00:00:00,040 --> 00:00:02,360 # 二伯的番茄牛肉来了 Here it comes - Er Bai's Beef and Tomato! 2 00:00:05,320 --> 00:00:07,360 # 第一步 焯牛肉 牛腩更好 First, blanch the beef. Beef brisket is better 3 00:00:07,360 --> 00:00:08,800 # 凉水下锅 Blanch with cold water 4 00:00:09,480 --> 00:00:11,760 # 千万别用热水去焯 Never use hot water 5 00:00:11,760 --> 00:00:14,080 # 搁两根葱稍微去去腥味 Add some green onion to remove the odor 6 00:00:14,640 --> 00:00:15,920 # 姜可以多搁点 You may add more ginger 7 00:00:16,720 --> 00:00:18,440 # 老饭骨的黄酒我们来一点 Add some Lao Fan Gu's Huangjiu rice wine 8 00:00:20,800 --> 00:00:22,560 # 这个沫子要及时撇出 Remove the scum immediately 9 00:00:22,560 --> 00:00:23,800 # 你要不把它撇出来 If you don't remove it now 10 00:00:23,800 --> 00:00:25,320 # 它一会滚到肉上去了 It's gonna stick to the meat later 11 00:00:25,320 --> 00:00:27,080 # 以前大爷在清汤的时候 Previously when Da Ye was 'cleaning' the broth 12 00:00:27,080 --> 00:00:28,320 # 为什么要砸一下 Why did he 'za' (add cold water into) the broth? 13 00:00:28,320 --> 00:00:29,480 # 因为外边一紧了以后 Since if the outer surface of the meat shrinks 14 00:00:29,480 --> 00:00:31,320 # 这沫子还没出来 锁死了 The scum will stay inside. Locked in the meat 15 00:00:31,320 --> 00:00:33,680 # 这砸一下它又张开了 By adding cold water, (the surface) opens again 16 00:00:33,680 --> 00:00:34,920 # 是吧 你看大爷又砸一回 Right? Look, Da Ye is adding water again 17 00:00:34,920 --> 00:00:36,480 # 它又出来了 反复的砸 More scum is coming out. Add cold water repeatedly 18 00:00:36,480 --> 00:00:37,680 # 我们这时候可以下个大料 We can add a star anise now 19 00:00:37,680 --> 00:00:38,800 # 把这肉煮一会 Boil it with the meat for a while 20 00:00:38,800 --> 00:00:39,960 # 一个两个都没关系 One or two, both ok 21 00:00:39,960 --> 00:00:41,640 # 就是说肉多两个也没问题 You may add two (star anise) if you have more meat 22 00:00:42,080 --> 00:00:44,000 # 你看你闻到料香味了吧 You can smell the aroma now, right? 23 00:00:44,000 --> 00:00:45,840 # 这时候大料就扔出去 Now, pick out the star anise 24 00:00:45,840 --> 00:00:47,880 # 就不能要了 再要这味就进去了 We don't need it anymore. Otherwise the flavor gets in 25 00:00:48,760 --> 00:00:50,160 # 你看汤清 Look. The broth is clear 26 00:00:52,480 --> 00:00:53,760 # 这样我们就捞出来 Pick it out now 27 00:00:54,080 --> 00:00:55,520 # 料就不要了 搁一边去 Don't need the star anise now. Put it aside 28 00:00:56,040 --> 00:00:57,080 # 这就行了 Done 29 00:00:57,080 --> 00:00:59,120 # 咱是不是该压了师父 该压 -Should we use the pressure cooker now, master? -Yes 30 00:01:00,400 --> 00:01:02,000 # 跟着我们就下一些料 Then, add some ingredients 31 00:01:02,000 --> 00:01:03,920 # 一根芹菜 芹菜段 A celery. Cut into sections 32 00:01:03,920 --> 00:01:05,320 # 然后洋葱 Then onion 33 00:01:05,520 --> 00:01:07,120 # 胡萝卜再来一根 One carrot 34 00:01:07,720 --> 00:01:08,840 # 两片香叶 Two bay leaves 35 00:01:09,440 --> 00:01:11,280 # 来一个丁香 一到两个 One clove. One or two 36 00:01:11,280 --> 00:01:12,960 # 搁个辣椒 One chili pepper 37 00:01:12,960 --> 00:01:14,960 # 别多了 多了就味太重了 Don't add two much. Otherwise it's too strong 38 00:01:16,160 --> 00:01:18,400 # 压多久呢 压40分钟 How long? Pressure-cook for 40 minutes. 39 00:01:21,520 --> 00:01:24,280 # 好了 40分钟到了 Okay. It's been 40 minutes now 40 00:01:24,280 --> 00:01:26,120 # 大爷您看看这个 清澈见底 Look at this, Da Ye. Clear as you can see the bottom 41 00:01:27,560 --> 00:01:29,360 # 这个时候我再把肉捞出来 Now pick out the meat 42 00:01:30,000 --> 00:01:32,520 # 肉已经好了 现在开始调味了 Meat is done. Now start seasoning 43 00:01:34,680 --> 00:01:38,040 # 黄油啊大爷 黄油增加香气 Butter, Da Ye. Butter enhances the aroma 44 00:01:38,720 --> 00:01:40,240 # 我先煸葱头 Stir-fry the onion first 45 00:01:41,480 --> 00:01:44,000 # 然后这个芹菜一块煸 Then stir-fry with the celery 46 00:01:45,600 --> 00:01:47,360 # 葱头跟牛肉是绝搭 Onion matches perfectly with beef 47 00:01:47,360 --> 00:01:49,760 # 再加上黄油 西芹 Plus butter and celery 48 00:01:49,760 --> 00:01:50,920 # 这是我们根据 This is what we ... 49 00:01:50,920 --> 00:01:53,200 # 从西餐改良过来的东西 adopted from western food 50 00:01:54,120 --> 00:01:56,640 # 我们来一片香叶 有一片就够了 One bay leaf. One is enough 51 00:01:57,800 --> 00:01:59,360 # 现在我们可以 Now we can 52 00:01:59,360 --> 00:02:01,520 # 加上番茄酱 Add some tomato paste 53 00:02:01,960 --> 00:02:05,080 # 番茄酱呢 起增色 Tomato paste improves the color 54 00:02:05,680 --> 00:02:08,240 # 番茄沙司 来一点 Ketchup. Add some 55 00:02:08,360 --> 00:02:10,240 # 番茄沙司 起增味 Ketchup enhances the flavor 56 00:02:10,480 --> 00:02:12,960 # 西红柿 搁里边 Tomato. Put into the wok 57 00:02:14,560 --> 00:02:17,840 # 鲜的番茄是增鲜 你看红亮 Fresh tomato enhances the umami flavor. Look, red and shiny 58 00:02:18,200 --> 00:02:19,640 # 下一步我们就可以加上汤了 Next, add the broth 59 00:02:19,640 --> 00:02:22,720 # 加上炖制牛肉的原汤 原汤原味 Add some broth from cooking the beef. Original broth, original taste 60 00:02:27,600 --> 00:02:29,000 # 把这捞出来 Take this out 61 00:02:29,000 --> 00:02:31,280 # 用粉碎机把它打碎 Crush it with a blender 62 00:02:34,640 --> 00:02:37,720 # 牛肉汤都搁里边 都搁进去了啊 Pour the broth into the wok. All of it 63 00:02:38,520 --> 00:02:40,640 # 大爷我把肉下里边了 Da Ye, I am adding the meat into the wok 64 00:02:41,120 --> 00:02:42,600 # 肉入味 The flavor penetrates well into the meat 65 00:02:43,720 --> 00:02:45,440 # 打好的搁进去 很细腻啊 Blended vegetables. Very creamy 66 00:02:45,440 --> 00:02:47,520 # 把味道充分（融）进去了 The flavor fuses into the dish perfectly 67 00:02:48,120 --> 00:02:51,560 # 加点老抽因为这颜色它发粉 Add some dark soy sauce because it looks pink now 68 00:02:51,560 --> 00:02:53,480 # 加点盐 Add some salt 69 00:02:53,680 --> 00:02:55,120 # 再来点糖 Then some sugar 70 00:02:55,120 --> 00:02:56,600 # 来一点水淀粉 Add some slurry 71 00:02:56,600 --> 00:02:57,800 # 勾点芡 Thicken the soup 72 00:02:58,680 --> 00:03:03,600 # 牛油果配这个就是特殊的香气味道 The avacado produces a special aroma in this dish 73 00:03:03,600 --> 00:03:06,080 # 二伯 的番茄牛肉来了 Here it comes - Er Bai's Beef and Tomato! 74 00:03:08,360 --> 00:03:10,560 # 颜色红亮 The color is red and bright 75 00:03:10,720 --> 00:03:12,480 # 再加点牛油果 大爷 Add some avacado, Da Ye 76 00:03:14,760 --> 00:03:16,320 # 味道十分鲜美 The flavor is awesome 77 00:03:17,160 --> 00:03:18,800 # 方法独特 The method is unique 78 00:03:19,080 --> 00:03:20,440 # 整个要从头到尾要搁着大料 If we keep the star anise from the beginning to the end 79 00:03:20,440 --> 00:03:21,360 # 就有大料味了 Its flavor remains in the dish 80 00:03:21,360 --> 00:03:23,680 # 但是我煮了一会儿我拿掉了 But I took it out after boiling for a while 81 00:03:23,680 --> 00:03:25,600 # 你看见没大料这味 一点没有 You cannot taste it at all 82 00:03:25,640 --> 00:03:27,680 # 这是技巧 香味 This is a trick on the aroma 83 00:03:27,760 --> 00:03:29,360 # 还有一个技巧在哪 Where's the other trick? 84 00:03:29,360 --> 00:03:31,120 # 就是大爷这五砸水 Da Ye added cold water for five times 85 00:03:31,120 --> 00:03:32,800 # 大爷可能砸了五回 He might have done it for five times 86 00:03:33,000 --> 00:03:34,880 # 他这砸一回 我撇一回沫子 Once he adds cold water, I remove the scum 87 00:03:34,880 --> 00:03:36,640 # 他这砸一回 我撇一回沫子 Once he adds cold water, I remove the scum 88 00:03:36,640 --> 00:03:38,240 # 他通过砸的方法 By adding cold water repeatedly 89 00:03:38,600 --> 00:03:40,640 # 实际上就把一次次的沫子 In fact, the scum 90 00:03:40,640 --> 00:03:41,960 # 就彻底弄透了 is removed completely 91 00:03:42,000 --> 00:03:43,560 # 你看这汤 清澈到底 Look, the soup is clear as you can see the bottom 92 00:03:43,760 --> 00:03:45,040 # 这还倍儿鲜 It's very delicious as well ```

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