[老饭骨] 醋熘白菜 -https://youtu.be/-duq0FIfowk

[Laofangu]

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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•醋熘白菜】易学易懂的家常醋熘白菜，酸甜开胃，掌握三大要点，一学就会！ |老饭骨

简介
小友们好，上次做的罗汉大虾小友们觉得复杂吗？今天咱们就给小友们带来一道易学易懂的家常炒菜——醋熘白菜！
这道菜基本上家家都会做，但是要想做得口感脆嫩，还有三大要点需要小友们记下！
选材、刀功、料汁的比例、火候大小这些小细节也得处理好咯！快点击视频，看隋坡师傅为小友们解锁最简单易学的做菜小知识！

字幕
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00:00:00,160 --> 00:00:01,280
醋溜白菜

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这菜好

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00:00:02,720 --> 00:00:04,000
易学易懂

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冬储大白菜

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00:00:08,680 --> 00:00:10,840
它在外边的筋太多

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所以使中间这个

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00:00:12,320 --> 00:00:13,760
芯里边还是好一点的

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00:00:13,920 --> 00:00:16,000
要在选材的方面

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00:00:16,480 --> 00:00:17,440
好在哪儿

10
00:00:17,440 --> 00:00:18,320
其实这醋溜白菜

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00:00:18,320 --> 00:00:19,680
第一个要点他说出来了

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00:00:19,680 --> 00:00:21,160
第二个就是刀工了

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刀工 抹刀

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放点盐先杀一杀它的的水气

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00:00:29,760 --> 00:00:31,480
他这第二个要点出来了

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一般的白菜人家不杀

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醋溜白菜的蒜是必须得放的

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葱不起主要的味道

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00:00:38,200 --> 00:00:39,960
然后有个干辣椒

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它这里边没姜

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要有姜不好吃了 完了

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这是第三点很重要

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兑个醋溜白菜的汁

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米醋80克

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鲜味酱油60克

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然后放点糖

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综合一下酱油当中的豆苦味

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盐3克

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淀粉 这是玉米淀粉

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我们把这个锅里边放上底油

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油温六成热

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辣椒煸炒一下

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棕色

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大火 一直是大火煸炒

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煸到这白菜基本要透明了

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它就透了

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然后在汁里还要放点香油

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汁倒进锅之后只要淀粉糊化了

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包在原料上面就可以了

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翻两下出锅了

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香味出来了

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最后要比别的菜的汁芡儿要大一点

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表面光泽红亮

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醋溜白菜

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这我还特别爱吃

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第一口

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里边有蒜香

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醋香

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辣香

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白菜的脆嫩

51
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选料的时候

52
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一定是靠中间

53
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往里的白菜帮好一些

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在刀工处理上

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两毫米半到三毫米厚

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这个厚度才合适

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汁的量

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要把握好

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少了就体现不出来

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挂了这么多汁 不叫溜

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太多了就会出的满盘子是汤

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干辣椒一定要炸到这种棕红色

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才能出那种香味

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等这个碗芡下锅之后

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不要忙着去使劲去搅它

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糊化了使勺推两下

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翻一下就可以出锅了

[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
白菜	napa cabbage
脆	crispy	指物理性质上的容易碎裂，例如煎/烤后食物的酥脆；注意不要和 crunchy 混用
脆	crunchy	指口感上的爽脆，可以用于形容多汁或有一定韧性的物体；注意不要和 crispy 混用
刀工	knife skill
干辣椒	dried chili pepper
米醋	rice vinegar
鲜味	umami taste	两种翻译皆可
鲜味	savory taste	两种翻译皆可
淀粉	starch
底油	base oil
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
香油	sesame oil
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) "
香味	aroma

[Koi111]

认领

[ytsubtitles-bot[bot]]

@Koi111 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

[Koi111]

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/-duq0FIfowk # 标题 # 【国宴大师•醋熘白菜】易学易懂的家常醋熘白菜，酸甜开胃，掌握三大要点，一学就会！ |老饭骨 # State Banquet Master Chef: Quick Fried Napa Cabbage with Vinegar, sweet & sour, easy to learn! # 简介 # 小友们好，上次做的罗汉大虾小友们觉得复杂吗？今天咱们就给小友们带来一道易学易懂的家常炒菜——醋熘白菜！ # 这道菜基本上家家都会做，但是要想做得口感脆嫩，还有三大要点需要小友们记下！ # 选材、刀功、料汁的比例、火候大小这些小细节也得处理好咯！快点击视频，看隋坡师傅为小友们解锁最简单易学的做菜小知识！ # Hello friends! Do you all think that the dish we made last time, Arhat Prawn is too complicated? Today we are going to teach you guys a homestyle dish that is easy to learn, Quick Fried Napa Cabbage with Vinegar. This dish is very common for home-cooking, but if you want the cabbage to have a crunchy texture, there are three key points to be noted. # You have to pay attention to all details, including ingredient selection, cutting skills, ratio of the sauce and the control of the flame. Now please watch the video and learn the recipe with Sui Po together! # 字幕 1 00:00:00,160 --> 00:00:01,280 # 醋溜白菜 Quick Fried Napa Cabbage with Vinegar 2 00:00:01,280 --> 00:00:02,320 # 这菜好 This is an awesome dish 3 00:00:02,720 --> 00:00:04,000 # 易学易懂 Easy to understand and quick to learn 4 00:00:07,400 --> 00:00:08,480 # 冬储大白菜 Napa cabbage is usually stored in large quantity during winter season 5 00:00:08,680 --> 00:00:10,840 # 它在外边的筋太多 The outer layers have more hard stems 6 00:00:10,840 --> 00:00:12,320 # 所以使中间这个 So we use the core parts mainly 7 00:00:12,320 --> 00:00:13,760 # 芯里边还是好一点的 The inner layer of the napa cabbage is a better choice for this dish 8 00:00:13,920 --> 00:00:16,000 # 要在选材的方面 The first key point, 9 00:00:16,480 --> 00:00:17,440 # 好在哪儿 during the method of ingredient selection 10 00:00:17,440 --> 00:00:18,320 # 其实这醋溜白菜 for this dish 11 00:00:18,320 --> 00:00:19,680 # 第一个要点他说出来了 was told by him just now 12 00:00:19,680 --> 00:00:21,160 # 第二个就是刀工了 The second point Is the cutting skill 13 00:00:21,200 --> 00:00:23,120 # 刀工 抹刀 Slant-cut the napa cabbage 14 00:00:26,880 --> 00:00:29,520 # 放点盐先杀一杀它的的水气 Put in some salt to remove excess moisture 15 00:00:29,760 --> 00:00:31,480 # 他这第二个要点出来了 This is his second point 16 00:00:31,520 --> 00:00:33,080 # 一般的白菜人家不杀 Amateur chefs don’t do this step usually 17 00:00:33,600 --> 00:00:35,640 # 醋溜白菜的蒜是必须得放的 Garlic must be used in this dish 18 00:00:36,040 --> 00:00:37,960 # 葱不起主要的味道 Onion is not the main flavour 19 00:00:38,200 --> 00:00:39,960 # 然后有个干辣椒 And also dried chillies 20 00:00:40,400 --> 00:00:41,600 # 它这里边没姜 There is not any ginger in this dish 21 00:00:41,600 --> 00:00:43,040 # 要有姜不好吃了 完了 If you put ginger in it, the dish would not be tasty anymore 22 00:00:43,040 --> 00:00:45,800 # 这是第三点很重要 This is the third key point # 23 # 00:00:48,360 # 兑个醋溜白菜的汁 # Now let’s make the sauce 23 00:00:48,520 --> 00:00:50,280 # 米醋80克 Rice vinegar 80g 24 00:00:50,480 --> 00:00:52,640 # 鲜味酱油60克 Umami soy sauce 60g 25 00:00:52,800 --> 00:00:54,240 # 然后放点糖 Then add some sugar 26 00:00:54,320 --> 00:00:57,920 # 综合一下酱油当中的豆苦味 to balance with the slight bitterness of the soy sauce 27 00:00:58,040 --> 00:00:59,720 # 盐3克 3g of salt 28 00:01:00,720 --> 00:01:03,080 # 淀粉 这是玉米淀粉 Some corn starch 29 00:01:05,400 --> 00:01:07,240 # 我们把这个锅里边放上底油 Add some base oil into the wok 30 00:01:07,240 --> 00:01:08,680 # 油温六成热 Heat the oil until 180 °C 31 00:01:09,600 --> 00:01:11,200 # 辣椒煸炒一下 Fry the chillies first 32 00:01:12,000 --> 00:01:12,880 # 棕色 until they turned reddish brown 33 00:01:18,200 --> 00:01:21,040 # 大火 一直是大火煸炒 Fry it with high flame 34 00:01:21,200 --> 00:01:24,040 # 煸到这白菜基本要透明了 Fry the napa cabbage slices until they are mostly translucent 35 00:01:24,040 --> 00:01:25,600 # 它就透了 then it is cooked 36 00:01:28,960 --> 00:01:31,080 # 然后在汁里还要放点香油 We have to add some sesame oil into the sauce too 37 00:01:32,680 --> 00:01:35,400 # 汁倒进锅之后只要淀粉糊化了 Fry the cabbage until the sauce thickens up 38 00:01:35,400 --> 00:01:37,200 # 包在原料上面就可以了 and coats the cabbage slices 39 00:01:38,720 --> 00:01:40,320 # 翻两下出锅了 Toss it for a few times and the dish is done 40 00:01:40,320 --> 00:01:41,800 # 香味出来了 The dish is very aromatic now 41 00:01:43,120 --> 00:01:46,400 # 最后要比别的菜的汁芡儿要大一点 The sauce should be thicker than the other dishes, with more slurry 42 00:01:46,400 --> 00:01:49,040 # 表面光泽红亮 The dish should have a shiny surface with a slight hint of red 43 00:01:49,400 --> 00:01:51,120 # 醋溜白菜 Quick Fried Napa Cabbage with Vinegar 44 00:01:52,080 --> 00:01:53,520 # 这我还特别爱吃 This is one of my favourite dishes 45 00:01:53,640 --> 00:01:54,760 # 第一口 First bite 46 00:01:57,360 --> 00:01:58,720 # 里边有蒜香 There is the aroma of garlic in it 47 00:01:58,920 --> 00:02:00,200 # 醋香 And the fragrance of the vinegar 48 00:02:00,280 --> 00:02:01,440 # 辣香 Some slight spiciness 49 00:02:02,080 --> 00:02:03,720 # 白菜的脆嫩 The crunchy texture of the cabbage 50 00:02:04,400 --> 00:02:05,320 # 选料的时候 When you are choosing the ingredients, 51 00:02:05,320 --> 00:02:06,880 # 一定是靠中间 you have to use the inner parts of the napa cabbage 52 00:02:06,880 --> 00:02:09,200 # 往里的白菜帮好一些 Those layers are better 53 00:02:09,200 --> 00:02:10,760 # 在刀工处理上 When you are cutting the cabbage, 54 00:02:10,760 --> 00:02:12,080 # 两毫米半到三毫米厚 2mm to 3mm thick 55 00:02:12,080 --> 00:02:13,640 # 这个厚度才合适 is a perfect thickness 56 00:02:13,640 --> 00:02:15,360 # 汁的量 You should have a solid grasp of 57 00:02:15,360 --> 00:02:16,640 # 要把握好 the amount of the sauce 58 00:02:16,640 --> 00:02:18,480 # 少了就体现不出来 If the sauce is too little, then the dish would taste different 59 00:02:18,480 --> 00:02:20,040 # 挂了这么多汁 不叫溜 If the sauce is too much, then this is not fried cabbage 60 00:02:20,200 --> 00:02:22,600 # 太多了就会出的满盘子是汤 The dish would be cabbage soup 61 00:02:22,600 --> 00:02:25,040 # 干辣椒一定要炸到这种棕红色 Dried chillies have to be fried until become brownish 62 00:02:25,040 --> 00:02:26,720 # 才能出那种香味 then the aroma of it would be released 63 00:02:26,720 --> 00:02:28,560 # 等这个碗芡下锅之后 When you pour the sauce with the slurry into the wok 64 00:02:28,600 --> 00:02:30,960 # 不要忙着去使劲去搅它 Don’t stir it immediately 65 00:02:31,280 --> 00:02:33,040 # 糊化了使勺推两下 When the sauce thickens up, use the wok ladle to stir it a few times 66 00:02:33,040 --> 00:02:34,360 # 翻一下就可以出锅了 Toss it then it can be served ```

[ytsubtitles-bot[bot]]

@Koi111, I've formatted and uploaded your subtitles as #1687.

[ytsubtitles-bot[bot]]

@Koi111 you're awesome!

Please upload the subtitles to YouTube via https://immoonancient.github.io/YTSubtitles/static/uploader.html?video=-duq0FIfowk&path=lao-fan-gu%2F20210111-cu-liu-bai-cai.srt