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【国宴大师•罗汉大虾】传承真正的美食魂！经典名菜罗汉大虾,一菜两吃,学会让年夜饭惊艳四座！ |老饭骨

简介
小友们好，今天大爷带来的这道菜可以说是年夜饭中的重头戏，学会了能让整个年夜饭惊艳四座！
这是一道传统老菜，是北京"谭家菜"中的著名菜肴。一菜可以两吃，虾头和虾尾两种味道，造型独特，虾肉圆圆乎乎像罗汉鼓起来的肚子，所以叫罗汉大虾。
这道菜相比于家常菜，对厨艺的要求更高，很多细节需要注意，相信看完今天的视频小友们都会收获满满干货。
这期视频录下来，大爷二伯和隋坡师傅都很感慨，这道老菜展现了大爷的美食魂。
大爷二伯虽然年纪大了，但是都有一颗不老的心，一个继续把美食传承下去的信念！

字幕
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传统老菜罗汉大虾

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这是北京饭店的一道名菜

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00:00:04,800 --> 00:00:06,840
也是谭家菜的一道老菜

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00:00:06,840 --> 00:00:08,320
一呢我们要看这

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00:00:08,320 --> 00:00:10,920
虾包很脏 把这个挑出来

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00:00:10,920 --> 00:00:13,000
都是沙子 便于这虾入味

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00:00:13,000 --> 00:00:14,920
要从脊背给它打开

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00:00:14,920 --> 00:00:17,640
要把虾线给它挑出来

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00:00:17,640 --> 00:00:20,440
这虾要从一节 二节 三节

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从第三节把它切开

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但是大爷

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过去谭家菜用的是大明虾

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00:00:28,520 --> 00:00:29,800
您这虾不对

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00:00:29,800 --> 00:00:32,760
现在市场上只能买到这种虾了

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这是个老菜

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00:00:34,160 --> 00:00:36,040
就是一个菜是两吃

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虾头㸆 虾尾要瓤馅

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瓤出来以后像个罗汉的肚子

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圆圆乎乎  

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这个要把虾尾巴这个壳要去掉

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他有人开这虾是这么开的

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这一开不要紧 就劈叉了

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一定要从这边开

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它这个用刀法不一样

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从脊背开

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如果要是从这边开 就麻烦了

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就到这就劈叉了

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所以一定要从这边开

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这点一定要给它斩一下

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不斩一下它有筋

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一炸容易卷 你看圆圆乎乎

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老饭骨就注重细节

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其实你看他这刀口

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你看见没有

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一斜 一打开 尖儿一碰

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好多人他不明白

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直接就齐头下去了

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一定要斜一点

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斜一点它下来以后就是圆的

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好了 咱们把它腌上 腌点底味

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我搁点盐

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虾别咸 大约在两克到三克盐

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白胡椒

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二伯给点酒 少来

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葱姜 你看搁点葱姜 看着不起眼

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但是你做完这菜以后啊

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您这菜就感觉到

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这虾里边有葱香的味儿

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我们给它煎一会

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我们还要制点虾馅

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这虾馅就是这样 一拍一剁就行

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虾馅儿

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肥膘肉也是给它切碎 剁成泥

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葱姜酒水

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盐 白胡椒 淀粉

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现在这虾都是养殖虾

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还要搁个鸡蛋 加点淀粉

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增加点虾的口感 还弹牙

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朝一个方向搅动

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蛋清 再搅

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馅儿制好了 下面咱就开始操作了

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毛巾

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这虾已经腌了半天了 腌好了

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拍点淀粉

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看咱排好队了吧

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为了让大小均匀 拿手挤丸子

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这丸子一挤就知道大小都一样的

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打好的虾馅

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虾馅里边有肥膘 有虾蓉

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看着啊 拿起来

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小刮板蘸点水 不蘸水不行

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一抹 抹得圆圆乎乎的

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抹这个时候 你看这底这儿

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还得往起兜一兜 圆了吧

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再来点芝麻

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像不像罗汉那个肚脐眼

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像吧 肚脐眼是黑的 

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里边的黑东西

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不许说那么明白啊

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小尾巴红的 炸出来黑的白的

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隋坡明白了吧

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什么叫罗汉大虾

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明白了 确实是真的第一次

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在您身边看您手把手的做这道菜

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过去这菜

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一个菜用另外一个菜来进行点缀

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让人吃两个味道

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过去我们宴席里边要有

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煎炒烹炸烧烩焖熘

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各种烹调方法 各种口味

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都要在这宴席里边

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让客人来体验

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你看圆乎乎胖嘟嘟

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特别像罗汉那个肚子 滴溜圆

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咱分两个步骤 先炸这个

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油温大约五成热

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你看它一炸完了

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这颜色一上来粉扑扑的

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四成到五成下锅 给它沁熟

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怎么看出这熟呢

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浮起即熟 很好看啊

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然后我们先控油

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下锅 煎 油焖大虾

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大爷同时教两个菜

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一个是油焖 一个是罗汉

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两边煎 煎的让它红了

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要是大明虾 它现在就能出红油了

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还得拿勺子拍一拍

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轻轻地拍拍头 这红油就出来了

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这种虾没有油

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葱姜丝搁一半（就够了）

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二伯给来点酒

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一定要煎透  不煎透虾容易是面的

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多点酒没事

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兑点水

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这油焖大虾

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我们第一个先搁什么 搁底味

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先搁盐 白胡椒

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白糖

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白糖得照着二十克

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一会还得要搁

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因为这虾的颜色不是特别美

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不是那么红

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我们还要搁一点番茄酱

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这番茄酱不要多

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大约有十五克番茄酱

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出来这汁要红亮

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你这糖要搁的恰到好处

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粘稠度 糖糊化之后的糖浆

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为什么叫焖 稍微盖一下

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我们这时候可以炸这个了

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烧鱼烧肉一定要盖锅

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为什么放好多水

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最后还有一个收汁的过程

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看这汁很亮

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刚才尝了一下 还差点糖

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这糖的比例和盐要弄好了

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有时候你盐不够

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太甜了也不行

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00:06:13,680 --> 00:06:15,800

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好了 装盘

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装盘的时候我们还得垫上点儿

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一边高一边低

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垫着点让汤汁不会浸到那头去

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十个 好了

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待会再收汁 咱先炸这个

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这虾 二伯 这虾又复炸一遍

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我先把虾装上

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隋坡你看这个虾小尾巴 很精彩

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像不像罗汉那肚子啊

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它就过滤的好看了 没渣子了

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再熬一下 加点香油

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加香油是来覆盖虾的腥味

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让它熬稠了不能出油

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一出油就完蛋

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明亮 起泡了

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二伯给浇上

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过了箩跟不过箩

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大爷 就是不一样

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谢谢二伯

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罗汉大虾 好了

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先吃虾头 先吃味

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我跟您说实话大爷

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我看过太多网上的菜了

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看到了大爷这个罗汉大虾

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五十年 弹指一挥间

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一晃我跟大爷都老去了

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他的菜有根基 有魂 有传承

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希望我们真正做美食的人

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都希望像大爷似的 

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有一颗 不老的心

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传承技艺

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谢谢二伯

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二伯说的让我有点伤感

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确实是五十年了

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刚才二伯说

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会老去

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不是滋味

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00:08:08,080 --> 00:08:10,120

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反正在技术方面

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师父就是一个宝藏

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永远有我们徒弟

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学不到的学不完的

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今天过多的话 我也不说了

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学习的时候 我就是徒弟

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那么生活当中

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我就是儿子

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谢谢师父指导

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快起快起

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你让我激动了 快起快起

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看起来我们六十多了

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退休以后做老饭骨这种

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传承中华美食的厨艺

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其实我们的责任是很大的

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而且身边的这些好徒弟

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跟着我们

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一路走过来 两年多了

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所以我们感觉

212
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我们后边的路还很长

213
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虽然老了 但是我们心不老

214
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中华美食博大精深

215
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永远有我们学不完的东西

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
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) "
大爷	Da Ye
家常菜	homestyle dish	不要使用 homely. Homely 在美式英语指 unattractive
二伯	Er Bai
入味	flavor penetration
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)
淀粉	starch
芝麻	sesame
点缀	garnish
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
红油	red chili oil
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
烧肉	siu yuk (roast pork belly)	"roast pork belly"有一定的流传度，第一次提及一下即可，之后一律使用拼音 siu yuk	链接
香油	sesame oil
腥味	gamey taste
师父	master	注意不是"师傅"
徒弟	disciple	指已经出师的徒弟
徒弟	apprentice	指学徒，尚未出师的徒弟

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``` # https://youtu.be/7KL0DRKuKm8 # 标题 # 【国宴大师•罗汉大虾】传承真正的美食魂！经典名菜罗汉大虾,一菜两吃,学会让年夜饭惊艳四座！ |老饭骨 # State Banquet Master Chef: Arhat Prawn #Arhat是佛教的罗汉，不知道用拼音好还是用英文好 # 简介 # 小友们好，今天大爷带来的这道菜可以说是年夜饭中的重头戏，学会了能让整个年夜饭惊艳四座！ # 这是一道传统老菜，是北京"谭家菜"中的著名菜肴。一菜可以两吃，虾头和虾尾两种味道，造型独特，虾肉圆圆乎乎像罗汉鼓起来的肚子，所以叫罗汉大虾。 # 这道菜相比于家常菜，对厨艺的要求更高，很多细节需要注意，相信看完今天的视频小友们都会收获满满干货。 # 这期视频录下来，大爷二伯和隋坡师傅都很感慨，这道老菜展现了大爷的美食魂。 # 大爷二伯虽然年纪大了，但是都有一颗不老的心，一个继续把美食传承下去的信念！ # Hello friends! Da Ye brings a highlight dish in New Year's Eve dinner that will impress all guests. # This is a traditional, famous dish in 'Tan Jia Cai' series in Beijing. The prawn head and tail will be cooked in two ways. Also, the presentation of this dish is unique - the prawn looks like a round belly of an Arhat, which is the origin of its name. # Compared with common home-made dishes, this dish requires better cooking skills as well as more attention to details. You will definitely learn a lot of solid skills from this video. # While shooting this video, Da Ye, Er Bai, and Sui Po are overwhelmed with mixed emotions - this dish presents the Da Ye's soul as a master chef. # Though Da Ye and Er Bai are in old age, their hearts never get old. Their faith of preserving delicious dishes and cooking skills will never perish. # 字幕 1 00:00:00,000 --> 00:00:02,080 # 传统老菜罗汉大虾 A traditional dish: Arhat Prawn 2 00:00:02,080 --> 00:00:04,800 # 这是北京饭店的一道名菜 This is a famous dish in Beijing Hotel 3 00:00:04,800 --> 00:00:06,840 # 也是谭家菜的一道老菜 Also an old dish from 'Tan Jia Cai' series 4 00:00:06,840 --> 00:00:08,320 # 一呢我们要看这 First, look at this... 5 00:00:08,320 --> 00:00:10,920 # 虾包很脏把这个挑出来 The sand bag is very dirty. Remove it 6 00:00:10,920 --> 00:00:13,000 # 都是沙子便于这虾入味 Full of sand. For better flavor penetration, 7 00:00:13,000 --> 00:00:14,920 # 要从脊背给它打开 Cut it from the back 8 00:00:14,920 --> 00:00:17,640 # 要把虾线给它挑出来 and remove the intestine 9 00:00:17,640 --> 00:00:20,440 # 这虾要从一节二节三节 The prawn.... segment one, two, three 10 00:00:20,440 --> 00:00:24,400 # 从第三节把它切开 Cut it at the third segment 11 00:00:24,400 --> 00:00:26,200 # 但是大爷 But, Da Ye 12 00:00:26,200 --> 00:00:28,520 # 过去谭家菜用的是大明虾 In 'Tan Jia Cai', we should use 'Ming Xia' king prawns 13 00:00:28,520 --> 00:00:29,800 # 您这虾不对 This prawn is wrong 14 00:00:29,800 --> 00:00:32,760 # 现在市场上只能买到这种虾了 That's what I could buy in the market 15 00:00:32,760 --> 00:00:34,160 # 这是个老菜 This is a traditional dish 16 00:00:34,160 --> 00:00:36,040 # 就是一个菜是两吃 Cook one dish in two ways 17 00:00:36,040 --> 00:00:41,240 # 虾头㸆虾尾要瓤馅 Fry-braise the head, and fill the tail with stuffing 18 00:00:41,240 --> 00:00:43,800 # 瓤出来以后像个罗汉的肚子 The tail looks like an Arhat's belly 19 00:00:43,800 --> 00:00:45,000 # 圆圆乎乎 Round in shape 20 00:00:45,000 --> 00:00:47,560 # 这个要把虾尾巴这个壳要去掉 The shell at the very end should also be removed 21 00:00:47,560 --> 00:00:49,720 # 他有人开这虾是这么开的 Some people cut the prawn from here 22 00:00:49,720 --> 00:00:53,040 # 这一开不要紧就劈叉了 But that'll tear it apart 23 00:00:53,040 --> 00:00:54,680 # 一定要从这边开 You must cut from this side 24 00:00:54,680 --> 00:00:56,600 # 它这个用刀法不一样 Different way of cutting 25 00:00:56,600 --> 00:00:58,400 # 从脊背开 Cut from the back 26 00:00:58,400 --> 00:01:01,800 # 如果要是从这边开就麻烦了 It's gonna be a trouble if you cut from here 27 00:01:01,800 --> 00:01:03,000 # 就到这就劈叉了 It'll split from here 28 00:01:03,000 --> 00:01:04,640 # 所以一定要从这边开 So you must cut from this side 29 00:01:04,640 --> 00:01:06,680 # 这点一定要给它斩一下 Also, you should cut here 30 00:01:06,680 --> 00:01:07,960 # 不斩一下它有筋 Otherwise there's a nerve cord remaining #虾的背部是肠，腹部是一条神经索，估计这里是说神经 31 00:01:07,960 --> 00:01:11,520 # 一炸容易卷你看圆圆乎乎 It'll roll up when frying. Look, they are round in shape 32 00:01:11,520 --> 00:01:13,760 # 老饭骨就注重细节 In Lao Fan Gu, we do take care of every detail 33 00:01:13,760 --> 00:01:15,400 # 其实你看他这刀口 Look at the cut 34 00:01:15,400 --> 00:01:16,520 # 你看见没有 See that? 35 00:01:16,520 --> 00:01:20,120 # 一斜一打开尖儿一碰 It was cut in an oblique angle. The ends meet together when opened 36 00:01:20,120 --> 00:01:21,720 # 好多人他不明白 A lot of people do not know this 37 00:01:21,720 --> 00:01:23,040 # 直接就齐头下去了 Hence they simply cut it in the right angle 38 00:01:23,040 --> 00:01:24,120 # 一定要斜一点 Make sure it's oblique 39 00:01:24,120 --> 00:01:27,240 # 斜一点它下来以后就是圆的 In this way, the prawn tail looks round after cutting 40 00:01:27,240 --> 00:01:29,680 # 好了咱们把它腌上腌点底味 Okay. Let's marinate it for some base flavor 41 00:01:29,680 --> 00:01:30,880 # 我搁点盐 Add some salt 42 00:01:30,880 --> 00:01:34,200 # 虾别咸大约在两克到三克盐 Don't make it too salty. Add about 2 to 3 grams of salt 43 00:01:34,200 --> 00:01:35,480 # 白胡椒 White pepper 44 00:01:35,480 --> 00:01:38,440 # 二伯给点酒少来 Er Bai, add some wine. Just a little bit 45 00:01:38,440 --> 00:01:41,280 # 葱姜你看搁点葱姜看着不起眼 Green onion and ginger. It may not seem important 46 00:01:41,280 --> 00:01:43,680 # 但是你做完这菜以后啊 However, after cooking 47 00:01:43,680 --> 00:01:45,760 # 您这菜就感觉到 You can feel 48 00:01:45,760 --> 00:01:48,360 # 这虾里边有葱香的味儿 the aroma of green onion in the prawn 49 00:01:48,360 --> 00:01:50,320 # 我们给它煎一会 Let's fry it for a while 50 00:01:50,320 --> 00:01:51,960 # 我们还要制点虾馅 We also need to make some shrimp stuffing 51 00:01:51,960 --> 00:01:57,440 # 这虾馅就是这样一拍一剁就行 It's simple. Crush it and chop it 52 00:01:57,440 --> 00:01:59,480 53 00:01:59,480 --> 00:02:00,200 # 虾馅儿 Shrimp stuffing 54 00:02:00,200 --> 00:02:03,160 # 肥膘肉也是给它切碎剁成泥 Pork fat. Mince it 55 00:02:03,160 --> 00:02:04,440 # 葱姜酒水 Green onion, ginger, Huangjiu rice wine, and water 56 00:02:04,440 --> 00:02:07,880 # 盐白胡椒淀粉 Salt, white pepper, starch 57 00:02:07,880 --> 00:02:10,280 # 现在这虾都是养殖虾 Now the shirmps are all cultivated 58 00:02:10,280 --> 00:02:14,880 # 还要搁个鸡蛋加点淀粉 So we need an egg and some starch 59 00:02:14,880 --> 00:02:17,680 # 增加点虾的口感还弹牙 To enhance the texture of shrimp, nice and chewy 60 00:02:17,680 --> 00:02:19,280 # 朝一个方向搅动 Stir in one direction 61 00:02:20,840 --> 00:02:23,480 # 蛋清再搅 Egg white. Go on stirring 62 00:02:23,480 --> 00:02:26,520 # 馅儿制好了下面咱就开始操作了 That's the stuffing. Now next step 63 00:02:26,520 --> 00:02:27,960 # 毛巾 Towel 64 00:02:28,560 --> 00:02:31,280 # 这虾已经腌了半天了腌好了 The shrimp has been marinated for a long time. That's done 65 00:02:31,280 --> 00:02:32,840 # 拍点淀粉 'Pat' some starch 66 00:02:32,840 --> 00:02:36,120 67 00:02:36,120 --> 00:02:37,480 # 看咱排好队了吧 All lined up 68 00:02:37,480 --> 00:02:40,760 # 为了让大小均匀拿手挤丸子 To control the size, squeeze the stuffing balls 69 00:02:40,760 --> 00:02:44,040 # 这丸子一挤就知道大小都一样的 The balls will share the same size if you use your hand 70 00:02:44,040 --> 00:02:45,960 # 打好的虾馅 Shrimp stuffing, well stirred 71 00:02:45,960 --> 00:02:49,960 # 虾馅里边有肥膘有虾蓉 There are pork fat and mashed shrimp in it 72 00:02:49,960 --> 00:02:51,880 # 看着啊拿起来 Look. Pick it up 73 00:02:51,880 --> 00:02:56,080 # 小刮板蘸点水不蘸水不行 Dip the small spoon into water. Doesn't work without water 74 00:02:56,080 --> 00:02:58,920 # 一抹抹得圆圆乎乎的 Smooth it out. The shape is nice and round 75 00:02:58,920 --> 00:03:00,880 # 抹这个时候你看这底这儿 While doing this... Look at the bottom 76 00:03:00,880 --> 00:03:06,520 # 还得往起兜一兜圆了吧 Bring it up. That's round, right? 77 00:03:06,520 --> 00:03:08,560 # 再来点芝麻 Grab some sesame 78 00:03:08,560 --> 00:03:10,880 79 00:03:10,880 --> 00:03:14,080 # 像不像罗汉那个肚脐眼 Does it look like an Arhat's belly button? 80 00:03:14,080 --> 00:03:17,520 # 像吧肚脐眼是黑的 Right? The belly botton is black 81 00:03:17,520 --> 00:03:19,320 # 里边的黑东西 Something black inside 82 00:03:19,320 --> 00:03:24,000 83 00:03:24,000 --> 00:03:25,400 # 不许说那么明白啊 Don't you say that! 84 00:03:25,400 --> 00:03:30,120 # 小尾巴红的炸出来黑的白的 After frying, the tail become red, the stuffing remains white, and the sesame is black 85 00:03:30,120 --> 00:03:31,680 # 隋坡明白了吧 Do you understand, Sui Po? 86 00:03:31,680 --> 00:03:32,960 # 什么叫罗汉大虾 What's Arhat Prawn 87 00:03:32,960 --> 00:03:35,920 # 明白了确实是真的第一次 Got it. This is indeed my first time 88 00:03:35,920 --> 00:03:41,360 # 在您身边看您手把手的做这道菜 to see how you cook this dish by your side, step by step 89 00:03:41,360 --> 00:03:42,320 # 过去这菜 This dish... In the past 90 00:03:42,320 --> 00:03:45,040 # 一个菜用另外一个菜来进行点缀 We tend to decorate one dish with another 91 00:03:45,040 --> 00:03:46,520 # 让人吃两个味道 To let people enjoy two flavors 92 00:03:46,520 --> 00:03:49,160 # 过去我们宴席里边要有 In the past, in banquets 93 00:03:49,160 --> 00:03:53,320 # 煎炒烹炸烧烩焖熘 We have dishes cooked by pan-frying, stir-frying, deep-frying, braising, boiling, brewing, and many other cooking techniques #臣妾翻不到啊 94 00:03:53,320 --> 00:03:56,240 # 各种烹调方法各种口味 All ways of cooking, all flavors 95 00:03:56,240 --> 00:03:58,240 # 都要在这宴席里边 In one banquet 96 00:03:58,240 --> 00:03:59,520 # 让客人来体验 You need your guests to taste them all 97 00:03:59,520 --> 00:04:00,920 98 00:04:00,920 --> 00:04:03,920 # 你看圆乎乎胖嘟嘟 Look, round and chubby 99 00:04:03,920 --> 00:04:06,440 # 特别像罗汉那个肚子滴溜圆 It really looks like an Arhat's belly. Round 100 00:04:06,440 --> 00:04:08,720 # 咱分两个步骤先炸这个 Cook it in two steps. Fry this one first 101 00:04:08,720 --> 00:04:10,280 # 油温大约五成热 Oil temperature is about 150 degrees Celsius 102 00:04:10,280 --> 00:04:12,880 103 00:04:12,880 --> 00:04:14,480 # 你看它一炸完了 After frying, it looks... 104 00:04:14,480 --> 00:04:16,280 # 这颜色一上来粉扑扑的 The color is nicely pink 105 00:04:17,880 --> 00:04:21,440 # 四成到五成下锅给它沁熟 Soak-fry it at about 120-150 degrees Celsius 106 00:04:21,440 --> 00:04:22,840 # 怎么看出这熟呢 How do you tell it's cooked? 107 00:04:22,840 --> 00:04:26,240 # 浮起即熟很好看啊 When it's floating. Looks nice 108 00:04:26,240 --> 00:04:28,840 # 然后我们先控油 Drain the oil first 109 00:04:28,840 --> 00:04:33,040 # 下锅煎油焖大虾 Fry it in the wok. Fry-braised prawns 110 00:04:33,040 --> 00:04:35,160 # 大爷同时教两个菜 Da Ye is teaching two dishes together 111 00:04:35,160 --> 00:04:38,320 # 一个是油焖一个是罗汉 One is fry-braised prawns. The other is Arhat prawns 112 00:04:38,320 --> 00:04:42,480 # 两边煎煎的让它红了 Fry it on both sides until it turns red 113 00:04:42,480 --> 00:04:45,360 # 要是大明虾它现在就能出红油了 Red oil is coming out if these are king prawns 114 00:04:45,360 --> 00:04:48,280 # 还得拿勺子拍一拍 Press it gently with the ladle 115 00:04:48,280 --> 00:04:51,480 # 轻轻地拍拍头这红油就出来了 Press the head gently. The oil will come out 116 00:04:51,480 --> 00:04:53,160 # 这种虾没有油 There's no oil from this kind of prawns 117 00:04:53,160 --> 00:04:55,960 # 葱姜丝搁一半（就够了） Just a half of the shredded green onion and ginger 118 00:04:55,960 --> 00:04:58,480 # 二伯给来点酒 Er Bai, some wine please 119 00:04:58,480 --> 00:05:01,760 # 一定要煎透不煎透虾容易是面的 Make sure you fry it thoroughly. Otherwise the prawn tastes pulpy 120 00:05:01,760 --> 00:05:03,360 # 多点酒没事 It's fine to add more wine 121 00:05:03,360 --> 00:05:05,080 # 兑点水 Some water 122 00:05:05,080 --> 00:05:06,040 # 这油焖大虾 For the fry-braised prawns 123 00:05:06,040 --> 00:05:08,240 # 我们第一个先搁什么搁底味 What do we add first? Base flavor 124 00:05:08,240 --> 00:05:11,840 # 先搁盐白胡椒 Salt, and white pepper 125 00:05:11,840 --> 00:05:13,160 # 白糖 Sugar 126 00:05:13,160 --> 00:05:15,560 127 00:05:15,560 --> 00:05:17,920 # 白糖得照着二十克 About 20 grams of sugar 128 00:05:17,920 --> 00:05:20,360 # 一会还得要搁 We need more (sugar) later 129 00:05:20,360 --> 00:05:22,960 # 因为这虾的颜色不是特别美 Because the color of this prawn is not very beautiful 130 00:05:22,960 --> 00:05:24,240 # 不是那么红 Not so red 131 00:05:24,240 --> 00:05:26,040 # 我们还要搁一点番茄酱 We need some tomato paste 132 00:05:26,040 --> 00:05:27,240 # 这番茄酱不要多 but not too much 133 00:05:29,120 --> 00:05:32,640 # 大约有十五克番茄酱 About 15 grams of tomato paste 134 00:05:32,640 --> 00:05:34,720 # 出来这汁要红亮 To make the sauce red and shiny 135 00:05:34,720 --> 00:05:38,040 # 你这糖要搁的恰到好处 The sugar should be right at the point 136 00:05:38,040 --> 00:05:41,320 # 粘稠度糖糊化之后的糖浆 Viscosity... The syrup from sugar caramelization 137 00:05:41,320 --> 00:05:44,840 # 为什么叫焖稍微盖一下 Why is it called fry-braised prawns? Close the lid for now (to let it boil) 138 00:05:44,840 --> 00:05:46,600 # 我们这时候可以炸这个了 We can fry this now 139 00:05:46,600 --> 00:05:49,120 # 烧鱼烧肉一定要盖锅 You must close the lid when braising meat or fish 140 00:05:49,120 --> 00:05:50,480 # 为什么放好多水 Why adding so much water? 141 00:05:50,480 --> 00:05:52,160 # 最后还有一个收汁的过程 We need to thicken the sauce later 142 00:05:52,160 --> 00:05:53,760 143 00:05:55,520 --> 00:05:57,320 # 看这汁很亮 Look. The sauce is very shiny 144 00:05:57,320 --> 00:06:02,120 145 00:06:02,120 --> 00:06:04,320 # 刚才尝了一下还差点糖 I just tasted it. We need some more sugar 146 00:06:04,320 --> 00:06:07,600 # 这糖的比例和盐要弄好了 The ratio between sugar and salt should be perfect 147 00:06:07,600 --> 00:06:08,920 # 有时候你盐不够 Sometimes the salt may not be enough 148 00:06:08,920 --> 00:06:11,480 149 00:06:11,480 --> 00:06:13,680 # 太甜了也不行 But the dish shouldn't be too sweet as well 150 00:06:13,680 --> 00:06:15,800 151 00:06:17,480 --> 00:06:19,400 # 好了装盘 Ok. Onto the plate 152 00:06:19,400 --> 00:06:22,600 # 装盘的时候我们还得垫上点儿 Place the towel under the plate to tilt it 153 00:06:22,600 --> 00:06:23,880 # 一边高一边低 Higher at one end and lower at the other 154 00:06:23,880 --> 00:06:27,120 # 垫着点让汤汁不会浸到那头去 To prevent the sauce from flowing to the other side 155 00:06:27,120 --> 00:06:29,400 156 00:06:29,400 --> 00:06:32,360 # 十个好了 Ten. Done 157 00:06:32,360 --> 00:06:35,600 # 待会再收汁咱先炸这个 Let's thicken the sauce later. Fry these first 158 00:06:35,600 --> 00:06:40,040 # 这虾二伯这虾又复炸一遍 The prawns... Er Bai, fry the prawns again 159 00:06:40,040 --> 00:06:41,640 # 我先把虾装上 Let me plate the prawn first 160 00:06:43,000 --> 00:06:45,800 # 隋坡你看这个虾小尾巴很精彩 Sui Po, look at the nice tail of the prawn 161 00:06:45,800 --> 00:06:48,520 # 像不像罗汉那肚子啊 Does it look like arhat's belly? 162 00:06:50,960 --> 00:06:54,520 # 它就过滤的好看了没渣子了 Filter the sauce. There's gonna be no sediment 163 00:06:54,520 --> 00:06:56,880 # 再熬一下加点香油 Cook it for a bit longer. Add some sesame oil 164 00:06:56,880 --> 00:07:00,200 # 加香油是来覆盖虾的腥味 Add sesame oil to cover the fishy smell of the prawn 165 00:07:00,200 --> 00:07:02,000 # 让它熬稠了不能出油 Thicken it enough to prevent phase seperation 166 00:07:02,000 --> 00:07:03,960 # 一出油就完蛋 Otherwise it's gonna be ruined 167 00:07:04,640 --> 00:07:07,360 # 明亮起泡了 Bright and bubbling 168 00:07:07,360 --> 00:07:09,880 # 二伯给浇上 Er Bai, pour the sauce please 169 00:07:09,880 --> 00:07:11,480 # 过了箩跟不过箩 Filter it or not 170 00:07:11,480 --> 00:07:13,320 # 大爷就是不一样 Da Ye, it makes a huge difference 171 00:07:14,360 --> 00:07:15,400 # 谢谢二伯 Thank you, Er Bai 172 00:07:15,400 --> 00:07:17,680 # 罗汉大虾好了 Arhat prawns, ready to serve! 173 00:07:17,680 --> 00:07:20,480 # 先吃虾头先吃味 Taste the head first 174 00:07:22,080 --> 00:07:23,160 # 我跟您说实话大爷 To be honest, Da Ye 175 00:07:23,160 --> 00:07:26,120 # 我看过太多网上的菜了 I've seen so many dishes on the internet 176 00:07:26,120 --> 00:07:30,320 # 看到了大爷这个罗汉大虾 When I see the Arhat prawns from Da Ye 177 00:07:30,320 --> 00:07:33,800 # 五十年弹指一挥间 Fifty years. Like in one moment 178 00:07:33,800 --> 00:07:35,760 # 一晃我跟大爷都老去了 Suddenly Da Ye and I are both old 179 00:07:35,760 --> 00:07:38,960 # 他的菜有根基有魂有传承 His dishes are full of souls and preserve the good traditions 180 00:07:38,960 --> 00:07:42,000 # 希望我们真正做美食的人 I hope that the people who work in the culinary industry 181 00:07:42,000 --> 00:07:43,360 # 都希望像大爷似的 I hope them to be like Da Ye 182 00:07:43,360 --> 00:07:47,560 # 有一颗不老的心 who keeps a heart that never becomes old 183 00:07:47,560 --> 00:07:48,720 # 传承技艺 Pass on the cooking skills 184 00:07:48,720 --> 00:07:50,560 # 谢谢二伯 Thank you, Er Bai 185 00:07:50,560 --> 00:07:54,400 # 二伯说的让我有点伤感 Er Bai's words are getting me emotional 186 00:07:55,920 --> 00:07:57,880 # 确实是五十年了 Indeed it's been 50 years 187 00:07:57,880 --> 00:07:59,280 188 00:07:59,280 --> 00:08:01,360 # 刚才二伯说 Er Bai just said 189 00:08:02,440 --> 00:08:03,640 # 会老去 That we will eventually become old 190 00:08:03,640 --> 00:08:05,880 191 00:08:05,880 --> 00:08:08,080 # 不是滋味 I'm speechless 192 00:08:08,080 --> 00:08:10,120 193 00:08:10,120 --> 00:08:11,920 # 反正在技术方面 In terms of cooking skills 194 00:08:11,920 --> 00:08:14,000 # 师父就是一个宝藏 My master is a giant treasure 195 00:08:14,000 --> 00:08:15,760 # 永远有我们徒弟 There's always something that we disciples 196 00:08:15,760 --> 00:08:18,040 # 学不到的学不完的 can learn from him 197 00:08:18,040 --> 00:08:21,920 # 今天过多的话我也不说了 I don't want to say anything more today 198 00:08:21,920 --> 00:08:25,280 # 学习的时候我就是徒弟 I am your disciple when learning how to cook 199 00:08:25,280 --> 00:08:27,360 # 那么生活当中 But in life 200 00:08:27,360 --> 00:08:28,240 # 我就是儿子 I am your son 201 00:08:28,800 --> 00:08:30,920 # 谢谢师父指导 Thank you, master, for teaching me 202 00:08:30,920 --> 00:08:32,280 # 快起快起 Stand up, stand up 203 00:08:32,280 --> 00:08:35,720 # 你让我激动了快起快起 You are making me emotional. Stand up now 204 00:08:38,480 --> 00:08:41,040 # 看起来我们六十多了 We are over our 60's 205 00:08:41,040 --> 00:08:43,920 # 退休以后做老饭骨这种 After retirement, we are operating this channel, Lao Fan Gu 206 00:08:43,920 --> 00:08:45,880 # 传承中华美食的厨艺 to pass on the great skills in Chinese cooking 207 00:08:45,880 --> 00:08:48,160 # 其实我们的责任是很大的 Actually we feel obliged to do this 208 00:08:48,160 --> 00:08:51,760 # 而且身边的这些好徒弟 Moreover, my awesome disciples 209 00:08:51,760 --> 00:08:52,960 # 跟着我们 are following us 210 00:08:52,960 --> 00:08:55,480 # 一路走过来两年多了 It's been two years since we started 211 00:08:55,480 --> 00:08:58,400 # 所以我们感觉 So we feel that 212 00:08:58,400 --> 00:08:59,760 # 我们后边的路还很长 We still have a long way to go 213 00:08:59,760 --> 00:09:02,760 # 虽然老了但是我们心不老 Though we are old in age, our hearts never get old 214 00:09:02,760 --> 00:09:05,080 # 中华美食博大精深 Chinese cooking is so great and broad 215 00:09:05,080 --> 00:09:07,840 # 永远有我们学不完的东西 We will never learn everything of it ```

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[老饭骨] 罗汉大虾 - https://youtu.be/7KL0DRKuKm8 #1680

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