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【国宴大师•老妈蹄花】入口即化、软烂脱骨！这一碗滋补养颜的老妈蹄花才是四川人的地道夜点心！ |老饭骨

简介
小友们好，今天继续带给大家适合当年菜的菜品—— 老妈蹄花！
这道菜在四川可谓是家喻户晓，大街小巷总有一家店打着“老妈蹄花”的招牌！
想要做好老妈蹄花，杨兵师傅给大家总结了几个小要点：
1.猪蹄一定要泡2-3小时以上，把血水泡掉，还要用长流水冲5分钟左右，祛除腥味
2.焯水一定冷水下锅，把血水逼出来
3.加入白芷，增加肉香味，还要加入少量当归，增加汤的香味
还有最关键的一点就让小友们在视频里去发现😁
老妈蹄花入口即化、软烂脱骨，肉质柔嫩白净，搭配上灵魂蘸料，简直巴适得不摆了！

字幕
1
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在大家的心目中

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老妈蹄花该什么时候吃

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00:00:02,200 --> 00:00:03,680
我们可不是白天吃的

4
00:00:03,680 --> 00:00:04,680
吃完饭喝完酒

5
00:00:04,680 --> 00:00:06,520
打完麻将再吃个宵夜

6
00:00:06,520 --> 00:00:09,040
吃完宵夜之后再来一碗蹄花

7
00:00:09,320 --> 00:00:11,600
来 老妈蹄花好啦

8
00:00:12,840 --> 00:00:15,680
这才是本地人吃蹄花的时间

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00:00:15,680 --> 00:00:16,880
叫夜蹄花

10
00:00:16,880 --> 00:00:19,680
烂乎 入口即化

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00:00:19,680 --> 00:00:22,240
一定要猪前蹄 筋多肉多

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00:00:22,240 --> 00:00:25,160
需要浸泡至少两三个小时以上

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00:00:25,160 --> 00:00:26,920
要把它血水拔出来

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00:00:26,920 --> 00:00:28,960
猪蹄从中间给它剖开了

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00:00:28,960 --> 00:00:30,680
然后凉水下锅

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00:00:30,680 --> 00:00:34,160
放点葱姜片 黄酒

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00:00:34,160 --> 00:00:34,760
汆水的时候

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00:00:34,760 --> 00:00:37,200
我会再放几颗白胡椒粒

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凉水它更能把它的血水拔出来

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做出来的蹄花

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没有腥味 才会白

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要弄得白白净净嘞

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得稍微要多焯一会儿

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没有血沫了就合适

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00:00:49,600 --> 00:00:51,880
捞出来 最好是用热水

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00:00:51,880 --> 00:00:55,080
尽量不要用凉水 来洗一洗

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检查一下它还有没有毛

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00:00:57,760 --> 00:00:59,840
而且这个不能用火去燎

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燎完之后 你燎黑了

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燎的它的皮是黄的

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就这样干干净净的就行

32
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这个时候就得要开水

33
00:01:07,360 --> 00:01:11,720
姜片 葱 白芷是增加肉香的

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放当归两片

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而且一定不能多 多了它就抢味了

36
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然后把它放进去

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整个肉香味

38
00:01:20,160 --> 00:01:22,120
还有浓稠度会不一样一点

39
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好了 白胡椒粒

40
00:01:23,720 --> 00:01:28,040
这个时候把猪蹄放下去

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其实这个蹄花是不能用高压锅压的

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要是我们吃的最正宗的

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一定小火慢炖

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对 一定小火慢炖

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要炖三到四个小时

46
00:01:37,160 --> 00:01:38,280
高压锅的处理方法

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一定尽量去接近我们炖的

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稍微放一点黄酒

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这个时候不能放多了

50
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放多了也会抢味

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一定是干干净净的

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漂漂亮亮的盖上盖儿

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压个三十分钟左右 开始

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还有一个小步骤

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白芸豆 这个豆子一定要泡一夜

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让它完全充分的吃够水

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开锅了 你要凉水下锅的话

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它煮了之后容易爆

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开水下锅 焯一焯就可以了

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然后用水泡上就行

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三十多分钟了

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把焯了水的芸豆放进去

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把它盖上

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再压个二十分钟

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老妈蹄花 还有个灵魂性的东西

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没有这个东西它不叫老妈蹄花

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它就吃不到味道

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非常简单 香菜

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香葱

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蒜末

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小米椒末 辣嘞

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川菜提鲜

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我们给它放一点味精

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放一点酱油

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酱油大概是 像这样一个小碗的话

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大概放三勺

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非常关键的一个东西 生抽

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这个生抽的量比较大一点

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00:02:49,080 --> 00:02:50,440

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生抽主要是提它生抽的鲜

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酱油是它的浑厚的鲜

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然后放一点点的花椒油

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花椒油有一点就行

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这个汁就调好了 很简单

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这个蘸到猪蹄上面

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安逸得很 巴适得板

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00:03:09,480 --> 00:03:11,240

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漂亮啊

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你看芸豆开花了 这个才好呢

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这个时候

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我在锅里面稍微调一下味

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川菜嘛

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我放了点盐 放了一点点味精

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然后盐不要太多

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微微的淡一点就行

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主要是喝这个汤

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这就出锅了啊

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我要拿个砂锅

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这砂锅滋滋啦啦的安逸得很

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撒一点绿色的葱花

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来 老妈蹄花好了

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巴适得板

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再来点蘸水

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软烂脱骨

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安逸

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其实非常简单的一个菜

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但是它有一定的关键点

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首先第一个

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猪蹄回来之后

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一定要泡两三个小时以上

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充分的把血水泡掉

115
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泡完之后还要再用长流水

116
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冲个五分钟左右

117
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继续的把它的腥味去掉

118
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然后焯水一定是冷水下锅

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把血水逼出来

120
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然后更加的去掉它的毛腥味

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做的时候非常关键的两个东西

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第一个白芷

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但不能多 增加它的肉香味

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然后再放一点点的当归 很少

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能够增加汤的浓郁的香味

126
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再一个最关键的点

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一定要让它烂乎

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入口即化 口感才会更好

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
腥味	gamey taste
焯水	parboil	主要用于生肉焯水去除异味血水
焯水	blanch	主要用于蔬菜等快速烫熟
白芷	baizhi	注意不是欧芷 Angelica archangelica	链接
香味	aroma
当归	dong quai		链接
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) "
黄酒	huangjiu rice wine
血沫	scum	指肉类焯水煮出来的浮沫，通常要去除掉
香菜	cilantro
生抽	light soy sauce
花椒	Sichuan peppercorn

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``` # https://youtu.be/OtebqOG_BYk # 标题（标题翻译过长，请将其精简到 100 字符内） # 【国宴大师•老妈蹄花】入口即化、软烂脱骨！这一碗滋补养颜的老妈蹄花才是四川人的地道夜点心！ |老饭骨 # State Banquet Master Chef – Lao Ma Pork Feet: An authentic, nutritious Sichuan late night dish melts in your mouth. # |--------------------------- title should not be longer than this line ----------------------------| # 简介 # Introduction # 小友们好，今天继续带给大家适合当年菜的菜品—— 老妈蹄花！ # Hi everyone! Today we present you a Spring Festival dish – Lao Ma Pork Feet! # 这道菜在四川可谓是家喻户晓，大街小巷总有一家店打着“老妈蹄花”的招牌！ # It is so well-known in Sichuan that whichever streets you visit, you will see a restaurant with a sign of “Lao Ma Pork Feet”. # 想要做好老妈蹄花，杨兵师傅给大家总结了几个小要点： # Chef Yang Bing concluded a few key tips for you to successfully make Lao Ma Pork Feet. # 1.猪蹄一定要泡2-3小时以上，把血水泡掉，还要用长流水冲5分钟左右，祛除腥味 # 1. One has to soak pork feet for over 2-3 hours to remove the blood. In addition, one needs to wash the pork feet in running water for 5 minutes to remove the gamey taste. # 2.焯水一定冷水下锅，把血水逼出来 # 2. Put the pork feet in to the cold water and then parboil to remove the blood further. # 3.加入白芷，增加肉香味，还要加入少量当归，增加汤的香味 # 3. Add baizhi to enhance the meat aroma. Add a little dong quai to improve soup’s aroma. # 还有最关键的一点就让小友们在视频里去发现😁 # The last key point? Check it out in the video. # 老妈蹄花入口即化、软烂脱骨，肉质柔嫩白净，搭配上灵魂蘸料，简直巴适得不摆了！ # Lao Ma Pork Feet is so soft that it melts in your mouth. The meat is clean, white and tender. Eat it with dipping sauce is even more enjoyable. # 字幕 1 00:00:00,000 --> 00:00:00,960 # 在大家的心目中 In your perspective,… 2 00:00:00,960 --> 00:00:02,200 # 老妈蹄花该什么时候吃 …when should one eat Lao Ma Pork Feet? 3 00:00:02,200 --> 00:00:03,680 # 我们可不是白天吃的 We never eat it in the day. 4 00:00:03,680 --> 00:00:04,680 # 吃完饭喝完酒 After dinner we drink some wine. 5 00:00:04,680 --> 00:00:06,520 # 打完麻将再吃个宵夜 Then we play Ma Jiang and eat late night meals. 6 00:00:06,520 --> 00:00:09,040 # 吃完宵夜之后再来一碗蹄花 After that we order a bowl of Pork Feet. 7 00:00:09,320 --> 00:00:11,600 # 来老妈蹄花好啦 Now, Lao Ma Pork Feet is ready! 8 00:00:12,840 --> 00:00:15,680 # 这才是本地人吃蹄花的时间 This is the time that the locals eat pork feet. 9 00:00:15,680 --> 00:00:16,880 # 叫夜蹄花 (this is why we called it) late night pork feet. 10 00:00:16,880 --> 00:00:19,680 # 烂乎入口即化 It is soft, easy-to =-chew, and it melt in your mouth 11 00:00:19,680 --> 00:00:22,240 # 一定要猪前蹄筋多肉多 You have to use the fore hoof, which has much muscle and meat. 12 00:00:22,240 --> 00:00:25,160 # 需要浸泡至少两三个小时以上 You have to soak it over 2-3 hours. 13 00:00:25,160 --> 00:00:26,920 # 要把它血水拔出来 So that the blood could diffuse out. 14 00:00:26,920 --> 00:00:28,960 # 猪蹄从中间给它剖开了 We spitted the pork feet from the midline. 15 00:00:28,960 --> 00:00:30,680 # 然后凉水下锅 And put it in the pot while the water is still cold. 16 00:00:30,680 --> 00:00:34,160 # 放点葱姜片黄酒 Add some spring onion and ginger, huangjiu rice wine 17 00:00:34,160 --> 00:00:34,760 # 汆水的时候 When parboiling,… 18 00:00:34,760 --> 00:00:37,200 # 我会再放几颗白胡椒粒 …I would add a few white pepper seeds 19 00:00:37,200 --> 00:00:40,480 # 凉水它更能把它的血水拔出来 The blood out migrates from the pork feet more when it is heated up with cold water 20 00:00:40,480 --> 00:00:41,640 # 做出来的蹄花 The pork feet cooked in this way… 21 00:00:41,640 --> 00:00:43,400 # 没有腥味才会白 …doesn’t have gamey taste and looks white. 22 00:00:43,400 --> 00:00:45,720 # 要弄得白白净净嘞 White and clean 23 00:00:45,720 --> 00:00:47,560 # 得稍微要多焯一会儿 We will have to parboil longer… 24 00:00:47,560 --> 00:00:49,600 # 没有血沫了就合适 …until the scum are gone 25 00:00:49,600 --> 00:00:51,880 # 捞出来最好是用热水 Now scoop it out and wash it with hot water. 26 00:00:51,880 --> 00:00:55,080 # 尽量不要用凉水来洗一洗 Try to avoid using cold water for washing.. 27 00:00:55,080 --> 00:00:57,760 # 检查一下它还有没有毛 Check if it has any fur left. 28 00:00:57,760 --> 00:00:59,840 # 而且这个不能用火去燎 You can’t use fire to remove the fur though. 29 00:00:59,840 --> 00:01:01,560 # 燎完之后你燎黑了 Because you will burn it if you do. 30 00:01:01,560 --> 00:01:03,240 # 燎的它的皮是黄的 The burnt skill will become yellow. 31 00:01:03,240 --> 00:01:04,800 # 就这样干干净净的就行 Just make it clean, like this. 32 00:01:04,800 --> 00:01:07,360 # 这个时候就得要开水 At this moment, we will need boiled water. 33 00:01:07,360 --> 00:01:11,720 # 姜片葱白芷是增加肉香的 Ginger slices, spring onion, and baizhi enhances the aroma of the meat. 34 00:01:11,720 --> 00:01:13,800 # 放当归两片 Add two slices of dong quai. 35 00:01:13,800 --> 00:01:16,280 # 而且一定不能多多了它就抢味了 And you must not add too much. Otherwise, it will overpower the original flavor. 36 00:01:17,240 --> 00:01:18,920 # 然后把它放进去 And add it in. 37 00:01:18,920 --> 00:01:20,160 # 整个肉香味 The aroma of the meat. 38 00:01:20,160 --> 00:01:22,120 # 还有浓稠度会不一样一点 The thickness will be slightly different. 39 00:01:22,120 --> 00:01:23,720 # 好了白胡椒粒 Ok, white pepper seeds. 40 00:01:23,720 --> 00:01:28,040 # 这个时候把猪蹄放下去 Now add the pork feet. 41 00:01:28,040 --> 00:01:31,480 # 其实这个蹄花是不能用高压锅压的 In fact, we shouldn’t press-cook the pork feet with high-pressure cooker. 42 00:01:31,480 --> 00:01:32,880 # 要是我们吃的最正宗的 If we want to eat the most authentic… 43 00:01:32,880 --> 00:01:34,160 # 一定小火慢炖 … we have to slow-cook the feet in low heat. 44 00:01:34,160 --> 00:01:35,120 # 对一定小火慢炖 Yes, have to slow-cook it in low heat. 45 00:01:35,120 --> 00:01:37,160 # 要炖三到四个小时 We have to cook for 3-4 hours. 46 00:01:37,160 --> 00:01:38,280 # 高压锅的处理方法 Using the pressure cooker,… 47 00:01:38,280 --> 00:01:40,400 # 一定尽量去接近我们炖的 ...we need to create a texture closer to that made by slow-cooking. 48 00:01:40,400 --> 00:01:43,480 # 稍微放一点黄酒 Add a little bit of huangjiu rice wine. 49 00:01:43,480 --> 00:01:44,960 # 这个时候不能放多了 You can’t add too much 50 00:01:44,960 --> 00:01:46,440 # 放多了也会抢味 Too much huangjiu rice wine will overpower the original flavor too. 51 00:01:46,440 --> 00:01:47,720 # 一定是干干净净的 Must be clean and clear,… 52 00:01:47,720 --> 00:01:50,000 # 漂漂亮亮的盖上盖儿 … and pretty before we cover it up. 53 00:01:50,000 --> 00:01:54,040 # 压个三十分钟左右开始 Pressure-cook for around 30 mins. Start. 54 00:01:54,040 --> 00:01:55,160 # 还有一个小步骤 And a small prep 55 00:01:55,160 --> 00:01:58,240 # 白芸豆这个豆子一定要泡一夜 White kidney beans. Have to soak them overnight. 56 00:01:58,240 --> 00:02:00,720 # 让它完全充分的吃够水 So that they will soak up enough water. 57 00:02:00,720 --> 00:02:03,600 # 开锅了你要凉水下锅的话 The water is boiling. If you put in the beans when the water is still cold, … 58 00:02:03,600 --> 00:02:05,280 # 它煮了之后容易爆 …they could easily explode when being cooked. 59 00:02:05,280 --> 00:02:07,320 # 开水下锅焯一焯就可以了 Add the beans to boiling water and blanch it 60 00:02:07,320 --> 00:02:09,520 # 然后用水泡上就行 Then soak them in water again. 61 00:02:09,520 --> 00:02:10,960 # 三十多分钟了 Now we have cooked the pork feet for over 30 mins. 62 00:02:10,960 --> 00:02:16,280 # 把焯了水的芸豆放进去 Throw in the white kidney beans we just prepared. 63 00:02:16,280 --> 00:02:19,040 # 把它盖上 Cover the pot up,… 64 00:02:19,040 --> 00:02:21,240 # 再压个二十分钟 …, and cook for another 20 mins. 65 00:02:21,240 --> 00:02:24,360 # 老妈蹄花还有个灵魂性的东西 Lao Ma Pork Feet isn’t yet Lao Ma Pork Feet… 66 00:02:24,360 --> 00:02:26,400 # 没有这个东西它不叫老妈蹄花 … without a soul item. 67 00:02:26,400 --> 00:02:27,480 # 它就吃不到味道 The dish won’t have enough taste without it. 68 00:02:27,480 --> 00:02:28,760 # 非常简单香菜 Very simple. Cilantro. 69 00:02:28,760 --> 00:02:30,520 # 香葱 Green Onion. 70 00:02:30,520 --> 00:02:32,080 # 蒜末 Grounded garlic. 71 00:02:32,080 --> 00:02:33,920 # 小米椒末辣嘞 Bird’s eye chili. Spicy. 72 00:02:33,920 --> 00:02:35,640 # 川菜提鲜 To bring out the xian in Sichuan cuisine, … 73 00:02:35,640 --> 00:02:37,800 # 我们给它放一点味精 … we add some msg. 74 00:02:37,800 --> 00:02:39,120 # 放一点酱油 Some soy sauce. 75 00:02:39,120 --> 00:02:42,480 # 酱油大概是像这样一个小碗的话 For soy sauce, we are adding… 76 00:02:42,480 --> 00:02:44,120 # 大概放三勺 … around 3 table spoons for a small ball of ingredients like this. 77 00:02:44,120 --> 00:02:46,840 # 非常关键的一个东西生抽 A key ingredient, light soy sauce. 78 00:02:46,840 --> 00:02:49,080 # 这个生抽的量比较大一点 The quantity of the light soy sauce is relatively large. 79 00:02:49,080 --> 00:02:50,440 80 00:02:50,440 --> 00:02:54,120 # 生抽主要是提它生抽的鲜 We need the light soy sauce for its xian,… 81 00:02:54,120 --> 00:02:56,800 # 酱油是它的浑厚的鲜 …, soy sauce for its strong and concentrated xian. 82 00:02:56,800 --> 00:03:00,600 # 然后放一点点的花椒油 And add a little bit Sichuan peppercorn oil. 83 00:03:00,600 --> 00:03:02,160 # 花椒油有一点就行 Just a little bit Sichuan peppercorn oil is enough. 84 00:03:02,160 --> 00:03:04,880 # 这个汁就调好了很简单 The sauce is ready, very simple. 85 00:03:04,880 --> 00:03:07,360 # 这个蘸到猪蹄上面 Dip the pork feet into this sauce 86 00:03:07,360 --> 00:03:09,480 # 安逸得很巴适得板 Comfortable and satisfying (in Sichuan dialect: “anyi” “bashi”) 87 00:03:09,480 --> 00:03:11,240 88 00:03:11,240 --> 00:03:12,680 # 漂亮啊 Beautiful 89 00:03:12,680 --> 00:03:15,680 # 你看芸豆开花了这个才好呢 Look the white kidney beans have cracked. This is exactly what we want. 90 00:03:15,680 --> 00:03:16,480 # 这个时候 At this moment, … 91 00:03:16,480 --> 00:03:17,800 # 我在锅里面稍微调一下味 … let me season the dish in the pot. 92 00:03:17,800 --> 00:03:18,760 # 川菜嘛 For Sichuan cuisine,… 93 00:03:18,760 --> 00:03:20,800 # 我放了点盐放了一点点味精 …I added some salt, some msg,.. 94 00:03:20,800 --> 00:03:22,600 # 然后盐不要太多 … but not too much salt,… 95 00:03:22,600 --> 00:03:24,280 # 微微的淡一点就行 … just enough salt to taste the flavor. 96 00:03:24,280 --> 00:03:26,360 # 主要是喝这个汤 We are mainly after the soup. 97 00:03:26,360 --> 00:03:28,080 # 这就出锅了啊 Now it is ready to serve. 98 00:03:28,080 --> 00:03:30,000 # 我要拿个砂锅 Let me take a clay pot. 99 00:03:30,000 --> 00:03:33,080 # 这砂锅滋滋啦啦的安逸得很 The sound from the clay pot makes me so comfortable and satisfying (“anyi”). 100 00:03:33,080 --> 00:03:34,840 # 撒一点绿色的葱花 Sprinkle some green onion pieces. 101 00:03:34,840 --> 00:03:38,760 102 00:03:38,760 --> 00:03:41,360 # 来老妈蹄花好了 Ok, Lao Ma Pork Feet is ready! 103 00:03:42,520 --> 00:03:44,000 # 巴适得板 Comfortable and satisfying (“bashi”) 104 00:03:44,000 --> 00:03:46,760 105 00:03:46,760 --> 00:03:48,120 # 再来点蘸水 I am adding some dipping sauce. 106 00:03:48,480 --> 00:03:49,720 107 00:03:50,400 --> 00:03:52,080 # 软烂脱骨 So soft that the bones are easily separated from the meat. 108 00:03:52,080 --> 00:03:53,320 # 安逸 Comfortable and satisfying (“anyi”) 109 00:03:53,320 --> 00:03:54,560 # 其实非常简单的一个菜 It’s actually a very simple dish,… 110 00:03:54,560 --> 00:03:57,000 # 但是它有一定的关键点 But it has some key points. 111 00:03:57,000 --> 00:03:58,200 # 首先第一个 First of all,… 112 00:03:58,200 --> 00:04:00,240 # 猪蹄回来之后 … after you bought the pork feet,… 113 00:04:00,240 --> 00:04:02,720 # 一定要泡两三个小时以上 …you have to soak it in water for over 2-3 hours. 114 00:04:02,720 --> 00:04:04,680 # 充分的把血水泡掉 By the time most blood will diffuse from the pork feet 115 00:04:04,680 --> 00:04:07,640 # 泡完之后还要再用长流水 After soaking, you need to use running water,... 116 00:04:07,640 --> 00:04:09,480 # 冲个五分钟左右 …to wash for about 5 minutes. 117 00:04:09,480 --> 00:04:11,560 # 继续的把它的腥味去掉 This removes the gamey taste further. 118 00:04:11,560 --> 00:04:13,760 # 然后焯水一定是冷水下锅 Then parboil. You have to put the pork feet in to the pot when the water is still cold. 119 00:04:13,760 --> 00:04:16,320 # 把血水逼出来 In this way, the blood that is left will be drawn out. 120 00:04:16,320 --> 00:04:18,920 # 然后更加的去掉它的毛腥味 Consequently, such prep will remove its gamey taste all together. 121 00:04:18,920 --> 00:04:21,400 # 做的时候非常关键的两个东西 Two key points when you slow-cook the dish. 122 00:04:21,400 --> 00:04:23,040 # 第一个白芷 The first one is baizhi 123 00:04:23,040 --> 00:04:25,040 # 但不能多增加它的肉香味 You can’t add too much. The purpose is to enhance the aroma of the meat. 124 00:04:25,040 --> 00:04:28,120 # 然后再放一点点的当归很少 And add a little bit dong quai. Very little. 125 00:04:28,120 --> 00:04:31,280 # 能够增加汤的浓郁的香味 Enough to increase the strong aroma in the soup. 126 00:04:31,280 --> 00:04:33,040 # 再一个最关键的点 And one more key point. 127 00:04:33,040 --> 00:04:35,440 # 一定要让它烂乎 You have to cook it till soft and easy-to-chew. 128 00:04:35,440 --> 00:04:38,000 # 入口即化口感才会更好 The taste is better when it can melt in your mouth. ```

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[老饭骨] 老妈蹄花 - https://youtu.be/OtebqOG_BYk #1690

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