[老饭骨] 酱牛肉 - https://youtu.be/478_IKg9ISc

[Laofangu]

视频链接：https://youtu.be/478_IKg9ISc

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请翻译以下全部内容

标题（翻译主要意思即可，不要超过 100 个字符）
【国宴大师•酱牛肉】酱香浓郁、筋软肉酥!最详细的酱牛肉大法来了!酱包的做法必须收藏!|老饭骨

简介
小友们好，今天是元旦佳节，也是2021年的第一天！
老饭骨在这里感谢小友们长久以来的支持与陪伴，新的一年祝大家万事如意，好心情好胃口！
这期视频掌勺的是小亮师傅，看看这次大家喜爱的冯肉肉又带给我们什么横货了！
小亮这次带来他的酱牛肉配方，酱牛肉其实家家都会做，但味道各不相同。
这次我们主要把步骤分为腌制和卤制，腌制要放冰箱里24小时，把酱全部吃进肉里！
卤制小友们可以按照小亮师傅的配方，只需六种料：白芷、白蔻、小茴香、花椒、大料和香叶。做出来的酱包还可以放进冰箱冻上，能再用两次。
做出来的酱牛肉酱香浓郁，筋软肉酥超级入味！小友们还等什么，快跟着视频学起来！

字幕
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切开之后

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一看就能看出来

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入味没入味

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大爷这好吃

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您来吧 您来您来

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筋 长筋 您长长筋骨

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今天咱们来个酱牛肉

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你看网友为什么想你啊

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来了就是高大上

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除了羊肉就是牛肉

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人家说小亮净做横货

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肉买回来先洗先泡

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泡完了之后开刀

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开刀给它开成三条

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这是前腿腱子

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条打的差不多三指宽的条

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入味的刀口要给它留出来

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开完刀之后

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咱们先来一点酱油底口

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就是黄豆酱油

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然后随后就是玉桂粉

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咱们肉是有三斤差不多

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一斤您就放两克就行

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给它拌匀了

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您用干黄酱也行

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稀黄酱也行

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一斤肉您就一两酱就够了

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把这酱给它均匀的裹上

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搁冰箱里腌制

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我还得来点盐

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咱为了让它快速吃

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得3勺

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这样拌匀了

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吃酱牛肉家里边要是费

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您就提前腌

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最多我试过能腌到48小时

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这刀口一定要冲下

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外面筋皮朝上

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这个就腌着它就行了

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搁冰箱里边24小时

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您就可以用了

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这就是我提前腌好的

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你看这颜色不是鲜红了

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有点酱红色

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它会把酱吃进去

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还有特别挺实

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下一步清洗

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因为咱们酱还有料粉咱们不能要

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咱要的是它的味道

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洗干净了 这就齐了

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咱们今天这个是做牛肉的

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这个料的配比在冯肉肉小号上

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它有一个精确的比例

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大家可以照着去抓料包去

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主料白芷

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白芷的辅料是白蔻和小茴香

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它们3个的辅料是花椒和大料

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它们5个的辅料是香叶

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就行了 就这六味料就够了

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搭配的非常的合理

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这个料咱们给它泡一会

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然后清洗一下

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这牛肉咱们温水下锅

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它放进去之后不变色

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这水温下去就行

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我盖上盖

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咱们腌完之后

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它不会出这么多大血沫

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稍微一撇就行

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煮10分钟到20分钟

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这个沫您给它撇干净了

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咱们搁这边煮着

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咱们家里边

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你要是不喜欢吃牛肉味特别重

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这汤倒掉

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重新沏汤

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你要是喜欢原汁的

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就用这个汤不用倒

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把这个沫打干净了就行了

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炒酱

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油您稍微宽一点

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葱一定要跟酱画等号

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咱们来点葱姜

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咱们今天用的是色拉油

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这个油您可以使什么呀

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上市场您买点黄油老鸡的鸡油

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买回来给它炼了

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炼完了之后

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用这油来炒酱是最好的

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这葱姜的香味一出来

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就可以加料

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这个料也不要炸的过于火大

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就是小火

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这是咱们刚才腌制的酱

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这也是稀黄酱

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4两酱

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酱下锅进行炒制

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它把这油一吃进去

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咱们就可以往里边添汤

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齐活

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把肉捞出来

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咱们炒的这个料

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现在这个酱就可以了

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就是往这里边一倒

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您给它熬个15分钟到20分钟

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把这料味还有

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葱姜的香味给熬出来

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这个料待会咱是需要打出来的

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打出来之后搁冰箱里边

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冷冻冰箱给它冻上

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您下次还可以酱两次

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用这个料包

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咱们这煮了有20分钟了

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你要不喜欢香料味重

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您就少煮10分钟

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你要喜欢这个料味

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您就多煮10分钟

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就是连酱渣带香料全要打出来

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这个别给扔了

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下回再酱的时候

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还可以放进去

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这个还可以卤两回

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汤呢 我先得调味

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搁几个小辣椒

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您可搁可不搁

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这是根据您自己的口味

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搁几块冰糖

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因为这酱还有料

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它煮完了之后它会回苦

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冰糖是调味的

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有个十几块就够了

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牛肉

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搁到锅里

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汤呢 酱渣和料渣给它篦出来

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齐活

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现在咱们高压锅（压上）

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开始（36分钟）

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该出锅了

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该出锅了 到点了

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半天了 这家伙

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嚯

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真红啊

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端出来

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颜色它要是淡

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您还可以搁在锅里边

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给它收收汤

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加一点酱油或者老抽调一下色

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大火顶到头

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老抽

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这个颜色自己掌握

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您喜欢重色

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您就多来一点 多来一点没事

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听师父的

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色上来了吧 一煮就上色

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尝一下汤口应该是没问题

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因为这样做了无数回了

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这么多肉

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没问题就是这味

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好嘞 出锅了

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瞧瞧这亮

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齐活

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看咱们切开之后

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一看就能看出来入味没入味

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肯定是透了 是腌透了

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你看 透了 大爷你看

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来一块

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这么大块哪受得了啊

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咱这个最好是第二天

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搁冰箱里边

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给它用保鲜膜封好了

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第二天吃更香

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现在就挺香的的 

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现在挺香

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大爷这好吃

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您来 您来

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筋 长筋   长点筋骨

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长点筋骨

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小亮给你来一口

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您来这个 我来这块瘦的

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你长长筋

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我长点肉 长点肌肉

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入味入的特别

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然后好多牛肉

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炖出来里边没味

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它里外是一致的

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吃完了不塞牙

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火候必须得拿捏的非常好

[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
腌	marinate	仅限烹饪前对食材的腌泡；不是腌腊 (cure)
腌	cure	专指用盐腌制后放干；不是腌泡 (marinate)
白芷	baizhi	注意不是欧芷 Angelica archangelica	链接
白蔻	white cardamom
小茴香	fennel seed
花椒	Sichuan peppercorn
大料	star anise	指八角
香叶	bay leaf
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) "
入味	flavor penetration
大爷	Da Ye
羊肉	lamb
黄豆酱	soybean sauce	参考了李锦记的译名；黄豆发酵的酱分为干湿两种，干黄酱/黄酱倾向半固体，多用于北京炸酱面；黄豆酱/豆酱更稀，更普遍常见于各种菜肴	链接
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
干黄酱	yellow soybean paste	黄豆发酵的酱分为干湿两种，干黄酱/黄酱倾向半固体，多用于北京炸酱面；黄豆酱/豆酱更稀，更普遍常见于各种菜肴	链接
黄酱	yellow soybean paste	黄豆发酵的酱分为干湿两种，干黄酱/黄酱倾向半固体，多用于北京炸酱面；黄豆酱/豆酱更稀，更普遍常见于各种菜肴	链接
辅料	other ingredient	这里是相对"主料"而言的，但并不是次要的材料。没有太好的译法
血沫	scum	指肉类焯水煮出来的浮沫，通常要去除掉
香味	aroma
调味	season
冰糖	white rock sugar
老抽	dark soy sauce
师父	master	注意不是"师傅"

[lcf87]

认领

[ytsubtitles-bot[bot]]

@lcf87 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

[lcf87]

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``` # https://youtu.be/478_IKg9ISc # 标题 # 【国宴大师•酱牛肉】酱香浓郁、筋软肉酥!最详细的酱牛肉大法来了!酱包的做法必须收藏!|老饭骨 # State banquet chef - Flavouful, tender braised beef. # 简介 # 小友们好，今天是元旦佳节，也是2021年的第一天！ # 老饭骨在这里感谢小友们长久以来的支持与陪伴，新的一年祝大家万事如意，好心情好胃口！ # 这期视频掌勺的是小亮师傅，看看这次大家喜爱的冯肉肉又带给我们什么横货了！ # 小亮这次带来他的酱牛肉配方，酱牛肉其实家家都会做，但味道各不相同。 # 这次我们主要把步骤分为腌制和卤制，腌制要放冰箱里24小时，把酱全部吃进肉里！ # 卤制小友们可以按照小亮师傅的配方，只需六种料：白芷、白蔻、小茴香、花椒、大料和香叶。做出来的酱包还可以放进冰箱冻上，能再用两次。 # 做出来的酱牛肉酱香浓郁，筋软肉酥超级入味！小友们还等什么，快跟着视频学起来！ # Hola Amigos, may everyone have a wonderful new year! # Today's video is about a braised beef recipe from Liang Shifu. The recipe is his own take. # It's a two-step process, marination and braising. The marination takes 24 hours for the best results. # The spices used in the brining process: Baizhi, White cardamom, fennel seeds, Sichuan peppercorns, Star anise, and bayleaves. # The spice mix can be used three times, just remember to keep it frozen after each use. # The braised beef will be rich in flavour and tender, let's get started! # 字幕 1 00:00:00,000 --> 00:00:00,800 # 切开之后 It's clear, the flavour is there after cutting open 2 00:00:00,800 --> 00:00:02,360 # 一看就能看出来 It's clear, the flavour is there after cutting open 3 00:00:02,360 --> 00:00:03,720 # 入味没入味 It's clear, the flavour is there after cutting open 4 00:00:04,480 --> 00:00:05,440 # 大爷这好吃 It's good Daye, take a bite! 5 00:00:06,080 --> 00:00:07,240 # 您来吧 您来您来 It's good Daye, take a bite! 6 00:00:07,240 --> 00:00:10,280 # 筋 长筋 您长长筋骨 The tendon's quite good, have some! (you are what you eat) 7 00:00:11,800 --> 00:00:14,160 # 今天咱们来个酱牛肉 We are making braised beef today 8 00:00:15,920 --> 00:00:17,560 # 你看网友为什么想你啊 Our viewers miss you pal, you make show stoppers every single time 9 00:00:17,560 --> 00:00:19,400 # 来了就是高大上 Our viewers miss you pal, you make show stoppers every single time 10 00:00:19,400 --> 00:00:20,720 # 除了羊肉就是牛肉 Lamb, beef, you got it all, feasty! 11 00:00:20,720 --> 00:00:23,120 # 人家说小亮净做横货 Lamb, beef, you got it all, feasty! 12 00:00:24,080 --> 00:00:25,920 # 肉买回来先洗先泡 We soak the meat first 13 00:00:25,920 --> 00:00:27,080 # 泡完了之后开刀 Cut into three strips once soaked 14 00:00:27,080 --> 00:00:28,560 # 开刀给它开成三条 Cut into three strips once soaked 15 00:00:28,600 --> 00:00:30,680 # 这是前腿腱子 This is front shank 16 00:00:31,720 --> 00:00:34,680 # 条打的差不多三指宽的条 Cut into strips, around the same width as three fingers 17 00:00:34,680 --> 00:00:37,200 # 入味的刀口要给它留出来 Make some incisions for marination 18 00:00:37,640 --> 00:00:38,640 # 开完刀之后 After that, we put some soy sauce as base 19 00:00:38,640 --> 00:00:40,240 # 咱们先来一点酱油底口 After that, we put some soy sauce as base 20 00:00:40,240 --> 00:00:41,840 # 就是黄豆酱油 Regular soy sauce would just do 21 00:00:42,480 --> 00:00:44,080 # 然后随后就是玉桂粉 A bit cinnamon powder 22 00:00:44,080 --> 00:00:47,080 # 咱们肉是有三斤差不多 We have around 1.5 kilos of meat (~3lbs) 23 00:00:47,560 --> 00:00:49,320 # 一斤您就放两克就行 Around 4g per every kilo 24 00:00:51,360 --> 00:00:52,480 # 给它拌匀了 Rub it in 25 00:00:53,600 --> 00:00:55,600 # 您用干黄酱也行 Soy bean paste, whether dry or wet, would do 26 00:00:55,600 --> 00:00:56,960 # 稀黄酱也行 Soy bean paste, whether dry or wet, would do 27 00:00:56,960 --> 00:00:59,480 # 一斤肉您就一两酱就够了 Use about 100g marinade for every kilo of meat 28 00:01:01,000 --> 00:01:03,200 # 把这酱给它均匀的裹上 Rub the marinade even, and let it marinade in fridge 29 00:01:03,280 --> 00:01:04,240 # 搁冰箱里腌制 Rub the marinade even, and let it marinade in fridge 30 00:01:04,280 --> 00:01:05,280 # 我还得来点盐 For making this quick, some extra salt is needed 31 00:01:05,280 --> 00:01:06,880 # 咱为了让它快速吃 For making this quick, some extra salt is needed 32 00:01:07,240 --> 00:01:08,120 # 得3勺 About three tsp, 33 00:01:08,720 --> 00:01:10,400 # 这样拌匀了 Even it out 34 00:01:11,040 --> 00:01:13,200 # 吃酱牛肉家里边要是费 If you make braised beef often (不太懂这句话是啥意思) 35 00:01:13,200 --> 00:01:14,240 # 您就提前腌 You can marinade it in advance, for up to 48 hours 36 00:01:14,280 --> 00:01:17,520 # 最多我试过能腌到48小时 You can marinade it in advance, for up to 48 hours 37 00:01:17,520 --> 00:01:19,600 # 这刀口一定要冲下 Place the cut-side down, the tendons up 38 00:01:19,600 --> 00:01:21,520 # 外面筋皮朝上 Place the cut-side down, the tendons up 39 00:01:22,120 --> 00:01:24,000 # 这个就腌着它就行了 Marinade it for at least 24 hours in fridge 40 00:01:24,200 --> 00:01:25,680 # 搁冰箱里边24小时 Marinade it for at least 24 hours in fridge 41 00:01:25,680 --> 00:01:27,080 # 您就可以用了 Marinade it for at least 24 hours in fridge 42 00:01:27,600 --> 00:01:29,360 # 这就是我提前腌好的 This is what I have marinaded 43 00:01:29,760 --> 00:01:31,320 # 你看这颜色不是鲜红了 You see, the colour changed from bright to darker red. 44 00:01:31,320 --> 00:01:32,440 # 有点酱红色 You see, the colour changed from bright to darker red. 45 00:01:32,440 --> 00:01:34,320 # 它会把酱吃进去 The marinade is absorbed into hte meat 46 00:01:34,320 --> 00:01:36,040 # 还有特别挺实 The meat also turned firmer 47 00:01:36,640 --> 00:01:38,560 # 下一步清洗 Next, wash the marinade off the meat 48 00:01:38,560 --> 00:01:41,920 # 因为咱们酱还有料粉咱们不能要 Next, wash the marinade off the meat 49 00:01:42,040 --> 00:01:43,560 # 咱要的是它的味道 We don't want the marinade, but its flavour. 50 00:01:46,720 --> 00:01:48,120 # 洗干净了 这就齐了 Right, clean, all set 51 00:01:49,440 --> 00:01:51,800 # 咱们今天这个是做牛肉的 The spice mix will be published on his channel (小号？？？) 52 00:01:51,800 --> 00:01:54,800 # 这个料的配比在冯肉肉小号上 The spice mix will be published on his channel (小号？？？) 53 00:01:54,840 --> 00:01:56,480 # 它有一个精确的比例 It's a precise ratio to be referenced 54 00:01:56,520 --> 00:01:58,920 # 大家可以照着去抓料包去 It's a precise ratio to be referenced 55 00:01:58,920 --> 00:02:00,240 # 主料白芷 Main spice: Baizhi 56 00:02:00,240 --> 00:02:02,840 # 白芷的辅料是白蔻和小茴香 Accompanying by white cardamom and fennel seeds 57 00:02:02,840 --> 00:02:07,600 # 它们3个的辅料是花椒和大料 And Sichuan peppercorn and star anise 58 00:02:07,680 --> 00:02:10,640 # 它们5个的辅料是香叶 Partnered also with bay leaves 59 00:02:10,720 --> 00:02:13,160 # 就行了 就这六味料就够了 That's it, 6 spices 60 00:02:13,160 --> 00:02:15,080 # 搭配的非常的合理 That combination makes total sense to me. 61 00:02:16,400 --> 00:02:18,840 # 这个料咱们给它泡一会 We soak and wash it a bit 62 00:02:18,840 --> 00:02:20,480 # 然后清洗一下 We soak and wash it a bit 63 00:02:22,040 --> 00:02:25,640 # 这牛肉咱们温水下锅 Place the beef in warm water 64 00:02:25,680 --> 00:02:27,200 # 它放进去之后不变色 You can tell the water temp is right 65 00:02:27,200 --> 00:02:28,880 # 这水温下去就行 when the beef doesn't change colour when put in 66 00:02:29,120 --> 00:02:30,520 # 我盖上盖 close the lid 67 00:02:32,240 --> 00:02:33,320 # 咱们腌完之后 There won't be as much scum after marination 68 00:02:33,320 --> 00:02:36,000 # 它不会出这么多大血沫 There won't be as much scum after marination 69 00:02:36,000 --> 00:02:37,840 # 稍微一撇就行 Just remove them 70 00:02:39,040 --> 00:02:40,440 # 煮10分钟到20分钟 Boil 10 to 20 minutes 71 00:02:40,480 --> 00:02:43,120 # 这个沫您给它撇干净了 Remove all the impurities 72 00:02:44,080 --> 00:02:45,560 # 咱们搁这边煮着 Let it simmer on the side 73 00:02:46,800 --> 00:02:48,040 # 咱们家里边 If you don't like beefy flavour, discard the broth 74 00:02:48,040 --> 00:02:51,280 # 你要是不喜欢吃牛肉味特别重 If you don't like beefy flavour, discard the broth 75 00:02:51,280 --> 00:02:52,560 # 这汤倒掉 If you don't like beefy flavour, discard the broth 76 00:02:52,560 --> 00:02:54,160 # 重新沏汤 If you don't like beefy flavour, discard the broth 77 00:02:54,440 --> 00:02:56,560 # 你要是喜欢原汁的 Otherwise, keep the broth 78 00:02:56,560 --> 00:02:57,600 # 就用这个汤不用倒 Otherwise, keep the broth 79 00:02:57,600 --> 00:02:59,520 # 把这个沫打干净了就行了 Just remove all the impurities 80 00:03:01,280 --> 00:03:02,240 # 炒酱 Stir fry the sauce (酱不知道怎么翻准确) 81 00:03:04,000 --> 00:03:05,960 # 油您稍微宽一点 A bit more oil 82 00:03:06,320 --> 00:03:09,480 # 葱一定要跟酱画等号 Important: use the same amount of leek as the sauce 83 00:03:09,840 --> 00:03:12,080 # 咱们来点葱姜 Leek and ginger 84 00:03:12,080 --> 00:03:15,200 # 咱们今天用的是色拉油 We're using normal cooking oil, 85 00:03:15,200 --> 00:03:17,320 # 这个油您可以使什么呀 but you can be creative here, 86 00:03:17,320 --> 00:03:20,040 # 上市场您买点黄油老鸡的鸡油 For example you can use chicken oil (lard) 87 00:03:20,240 --> 00:03:21,520 # 买回来给它炼了 For example you can use chicken oil 88 00:03:21,520 --> 00:03:22,200 # 炼完了之后 For example you can use chicken oil 89 00:03:22,200 --> 00:03:24,920 # 用这油来炒酱是最好的 It'd be even better that way 90 00:03:27,680 --> 00:03:29,120 # 这葱姜的香味一出来 Cook out the leek and genger flavours 91 00:03:29,120 --> 00:03:30,720 # 就可以加料 And then add in the spices 92 00:03:31,040 --> 00:03:34,880 # 这个料也不要炸的过于火大 Don't fry the spices on high heat 93 00:03:34,880 --> 00:03:36,480 # 就是小火 Use low heat 94 00:03:37,960 --> 00:03:40,400 # 这是咱们刚才腌制的酱 This is the marinade we've used 95 00:03:40,400 --> 00:03:42,160 # 这也是稀黄酱 It's a looser soy bean paste 96 00:03:42,360 --> 00:03:43,680 # 4两酱 About 200grams in there 97 00:03:44,640 --> 00:03:47,080 # 酱下锅进行炒制 In to the wok 98 00:03:47,120 --> 00:03:48,680 # 它把这油一吃进去 Once the oil is absorbed, we add in the broth 99 00:03:48,880 --> 00:03:51,040 # 咱们就可以往里边添汤 Once the oil is absorbed, we add in the broth 100 00:03:51,880 --> 00:03:52,880 # 齐活 There 101 00:03:53,720 --> 00:03:55,000 # 把肉捞出来 Get the meat out 102 00:03:57,200 --> 00:03:58,800 # 咱们炒的这个料 The stir fried soup base is ready then 103 00:03:58,800 --> 00:04:01,280 # 现在这个酱就可以了 The stir fried soup base is ready then 104 00:04:01,440 --> 00:04:03,760 # 就是往这里边一倒 Pour it there and boil it for 15-20 minutes 105 00:04:06,880 --> 00:04:09,680 # 您给它熬个15分钟到20分钟 Pour it there and boil it for 15-20 minutes 106 00:04:09,680 --> 00:04:11,440 # 把这料味还有 Cook out the sauce and spice flavour 107 00:04:11,440 --> 00:04:14,680 # 葱姜的香味给熬出来 Cook out the sauce and spice flavour 108 00:04:15,080 --> 00:04:17,200 # 这个料待会咱是需要打出来的 We strain out the spice mix later 109 00:04:17,440 --> 00:04:19,000 # 打出来之后搁冰箱里边 Freeze it, and you can use it twice more later 110 00:04:19,000 --> 00:04:20,760 # 冷冻冰箱给它冻上 Freeze it, and you can use it twice more later 111 00:04:21,080 --> 00:04:23,000 # 您下次还可以酱两次 Freeze it, and you can use it twice more later 112 00:04:23,000 --> 00:04:24,320 # 用这个料包 Freeze it, and you can use it twice more later 113 00:04:25,080 --> 00:04:27,160 # 咱们这煮了有20分钟了 We have boiled it for 20 minutes already 114 00:04:27,160 --> 00:04:29,000 # 你要不喜欢香料味重 If you don't like the spice flavours, boil it for 10 minutes less 115 00:04:29,000 --> 00:04:30,760 # 您就少煮10分钟 If you don't like the spice flavours, boil it for 10 minutes less 116 00:04:30,760 --> 00:04:32,280 # 你要喜欢这个料味 If you like the spice flavours, boil it for 10 minutes more 117 00:04:32,280 --> 00:04:33,640 # 您就多煮10分钟 If you like the spice flavours, boil it for 10 minutes more 118 00:04:33,640 --> 00:04:37,120 # 就是连酱渣带香料全要打出来 Strain everything out, don't just dump them 119 00:04:38,600 --> 00:04:39,680 # 这个别给扔了 Strain everything out, don't just dump them 120 00:04:39,680 --> 00:04:41,240 # 下回再酱的时候 Reuse it next time you make this 121 00:04:41,240 --> 00:04:42,600 # 还可以放进去 Reuse it next time you make this 122 00:04:43,040 --> 00:04:45,240 # 这个还可以卤两回 IT's good for two more times 123 00:04:46,240 --> 00:04:47,720 # 汤呢 我先得调味 Flavour the soup base here 124 00:04:48,480 --> 00:04:49,720 # 搁几个小辣椒 A few chilis 125 00:04:49,720 --> 00:04:51,320 # 您可搁可不搁 Totally up to you, based on your liking 126 00:04:51,320 --> 00:04:53,120 # 这是根据您自己的口味 Totally up to you, based on your liking 127 00:04:53,120 --> 00:04:54,280 # 搁几块冰糖 Some rock sugars 128 00:04:54,280 --> 00:04:56,080 # 因为这酱还有料 We need sugar because the spices would be a bit bitter later 129 00:04:56,080 --> 00:04:58,240 # 它煮完了之后它会回苦 We need sugar because the spices would be a bit bitter later 130 00:04:58,240 --> 00:04:59,680 # 冰糖是调味的 We balance that out using sugar. 131 00:04:59,720 --> 00:05:01,280 # 有个十几块就够了 Just tens of them would be enough. 132 00:05:02,080 --> 00:05:02,960 # 牛肉 Place the beef in, after straining out everything else 133 00:05:03,480 --> 00:05:04,600 # 搁到锅里 Place the beef in, after straining out everything else 134 00:05:05,520 --> 00:05:08,680 # 汤呢 酱渣和料渣给它篦出来 Place the beef in, after straining out everything else 135 00:05:09,920 --> 00:05:10,600 # 齐活 Done 136 00:05:11,600 --> 00:05:13,720 # 现在咱们高压锅（压上） Place it in pressure cooker for 36 minutes 137 00:05:14,560 --> 00:05:16,000 # 开始（36分钟） Place it in pressure cooker for 36 minutes 138 00:05:16,800 --> 00:05:17,440 # 该出锅了 'Bout time, let's take it out 139 00:05:17,440 --> 00:05:18,680 # 该出锅了 到点了 'Bout time, let's take it out 140 00:05:18,680 --> 00:05:19,880 # 半天了 这家伙 It's been some time now 141 00:05:20,960 --> 00:05:21,960 # 嚯 Heh 142 00:05:22,200 --> 00:05:23,080 # 真红啊 Nice red colour in there 143 00:05:24,040 --> 00:05:26,080 # 端出来 If the colour isn't as red, you can reduce the soup a bit 144 00:05:26,320 --> 00:05:28,240 # 颜色它要是淡 If the colour isn't as red, you can reduce the soup a bit 145 00:05:28,560 --> 00:05:30,920 # 您还可以搁在锅里边 If the colour isn't as red, you can reduce the soup a bit 146 00:05:30,960 --> 00:05:33,120 # 给它收收汤 If the colour isn't as red, you can reduce the soup a bit 147 00:05:33,120 --> 00:05:35,760 # 加一点酱油或者老抽调一下色 Add in some regular or dark soy sauce for the colour 148 00:05:36,480 --> 00:05:37,800 # 大火顶到头 High heat 149 00:05:38,400 --> 00:05:39,640 # 老抽 Dark soy sauce 150 00:05:39,680 --> 00:05:41,760 # 这个颜色自己掌握 You are after all the controller of the beef colour 151 00:05:41,760 --> 00:05:43,440 # 您喜欢重色 A bit more soy sauce if you like the darker colour 152 00:05:43,440 --> 00:05:45,160 # 您就多来一点 多来一点没事 A bit more soy sauce if you like the darker colour 153 00:05:45,760 --> 00:05:47,360 # 听师父的 Listen to the master! 154 00:05:48,240 --> 00:05:50,160 # 色上来了吧 一煮就上色 You see, the colour is coating the meet, once boils 155 00:05:50,840 --> 00:05:54,240 # 尝一下汤口应该是没问题 The soup is right on 156 00:05:54,240 --> 00:05:57,680 # 因为这样做了无数回了 Done this a million times already 157 00:05:57,680 --> 00:05:59,160 # 这么多肉 Lots of meat 158 00:06:01,640 --> 00:06:03,400 # 没问题就是这味 Atta flavour! 159 00:06:05,320 --> 00:06:06,800 # 好嘞 出锅了 Sure, take it out 160 00:06:07,440 --> 00:06:08,800 # 瞧瞧这亮 Watch the shin of the meat 161 00:06:09,160 --> 00:06:10,320 # 齐活 C'est Tres bien 162 00:06:11,720 --> 00:06:13,640 # 看咱们切开之后 It's clear whether the flavour is there after cut open 163 00:06:13,680 --> 00:06:16,480 # 一看就能看出来入味没入味 It's clear whether the flavour is there after cut open 164 00:06:16,480 --> 00:06:18,080 # 肯定是透了 是腌透了 You see the marinade penetrated perfectly, Da Ye 165 00:06:18,080 --> 00:06:19,600 # 你看 透了 大爷你看 You see the marinade penetrated perfectly, Da Ye 166 00:06:20,000 --> 00:06:21,120 # 来一块 Take one! 167 00:06:21,440 --> 00:06:22,920 # 这么大块哪受得了啊 It's too big lol 168 00:06:23,200 --> 00:06:25,680 # 咱这个最好是第二天 It's best to rest for a day in fridge, sealed by plastic film 169 00:06:25,680 --> 00:06:26,680 # 搁冰箱里边 It's best to rest for a day in fridge, sealed by plastic film 170 00:06:26,680 --> 00:06:28,320 # 给它用保鲜膜封好了 It's best to marinade for two days in fridge, sealed by plastic film 171 00:06:28,320 --> 00:06:30,800 # 第二天吃更香 It's better on the second day 172 00:06:32,040 --> 00:06:35,440 # 现在就挺香的的 It's already good now 173 00:06:35,440 --> 00:06:36,960 # 现在挺香 It's already good now 174 00:06:37,360 --> 00:06:38,880 # 大爷这好吃 It's good Da Ye 175 00:06:39,040 --> 00:06:39,960 # 您来 您来 Come on come on 176 00:06:39,960 --> 00:06:42,600 # 筋 长筋 长点筋骨 Take some 177 00:06:42,600 --> 00:06:45,040 # 长点筋骨 It's good for you 178 00:06:45,040 --> 00:06:46,080 # 小亮给你来一口 Take a bit too 179 00:06:46,080 --> 00:06:47,720 # 您来这个 我来这块瘦的 Take this lean one 180 00:06:47,720 --> 00:06:48,760 # 你长长筋 You grow some tendon 181 00:06:49,120 --> 00:06:50,720 # 我长点肉 长点肌肉 I grow some muscle 182 00:06:51,800 --> 00:06:52,840 # 入味入的特别 The flavour is there 183 00:06:52,880 --> 00:06:54,440 # 然后好多牛肉 Many beef dishes are bland inside 184 00:06:54,440 --> 00:06:55,880 # 炖出来里边没味 Many beef dishes are bland inside 185 00:06:55,920 --> 00:06:57,280 # 它里外是一致的 Yours is perfect, in and out 186 00:06:58,280 --> 00:07:01,160 # 吃完了不塞牙 Good job managing the heat! 187 00:07:01,160 --> 00:07:04,720 # 火候必须得拿捏的非常好 Good job managing the heat! ```

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@lcf87, I've formatted and uploaded your subtitles as #1686.