[老饭骨] 油泼面 - https://youtu.be/klJObo8G_JE

[Laofangu]

视频链接：https://youtu.be/klJObo8G_JE

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标题（翻译主要意思即可，不要超过 100 个字符）
【国宴大师•油泼面】陕西油泼面，筋道爽滑、香辣过瘾、热油一淋“呲啦”一声，这碗面绝了！ |老饭骨

简介
小友们好，今天给大家带来一碗小友们呼声特别高的陕西油泼面！
油泼面的关键是面条要做得筋道，“盐是筋、碱是骨”，一斤面要搁上2克的碱，放上四两半的水，这样做出来的软硬刚合适。
面最好要提前糖一糖，面糖得好做出来的效果才好。糖好的面一拉、一摔，像裤腰带一样的面条就做成了！
这次我们做的油泼面的浇头有加上之前炸葱油剩下的葱，大家伙儿也可以根据口味选择不加。
最后淋上热好的菜籽油，“呲啦”一声响，劲道爽滑、香辣过瘾的陕西油泼面就做好了！

字幕
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上面喽

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油泼面走起

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捞起捞起 挑福挑寿

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主料是面粉 碱 这是和面的

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小料呢 陕西的辣椒粉

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小葱花 蒜蓉 芝麻 大葱就这些

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第一步叫小国先把面和上

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行嘞

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碱 盐是筋碱是骨

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（有碱）面吃的筋道

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一斤面搁多少碱 两克碱

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还要搁点盐

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你这温水凉水啊小国

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温水就行

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魏刚强你要做什么啊

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他做这浇头

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这个面和的像面条面似的

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就硬一点

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基本一斤面四两半水就行

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网友们记住了啊

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你要放五两水它就软了

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不好了 就成了饺子面了

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刚强同志把最累的活交给元国了

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饧五分钟咱再揉一遍

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待会再出条

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你先饧着我这耗着葱油

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葱油离不开菜籽油

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用葱炼一下 菜籽油香啊

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在西北西南 他们都用菜籽油

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传统的油泼面不加金黄的葱

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咱今天留着 改变一下口味

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一块给它拌进去

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元国 面怎么样了

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饧十分钟了 师父和大爷

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咱们先下胚子 搓成条

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饧好了之后稍微来抹一点油

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不让它干了

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小剂子

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这胚子做完了还要饧

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好比说今天你和完了面

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放冰箱里 时间越长越好

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第二天使 更好使一些

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这样 一擀

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擀成这样

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擀成这种条 待会好抻

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中间一压

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这一片刷一次油 这离不开油

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刷好了往冰箱里一放

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其实做面食这饧面很重要

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面饧的好

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做出来的效果就是好

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行了 封保鲜膜 搁一边

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网友们 时间的问题

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我们有提前和好的

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因为它有一个饧的过程

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这个饧了仨小时 最好是一夜

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对比一下

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小魏再接着拿走饧去

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慢慢的啊

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油泼辣子biangbiang面 一撕

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好 一根

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从中间往外 慢慢的

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一拉 一摔

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biangbiangbiang有声音

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过年喽 吃点好面

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这面吃着又筋道又好吃

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瞧这面煮的啊 跟裤腰带似的

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这个面很快 陕西几大怪

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面条像腰带

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来了

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关键时刻

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来一勺盐

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酱油

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醋

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根据自己的口味

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陕西人爱吃醋

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刚才炸的这个（葱）

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他们原来没有这个

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炸葱油的葱留着

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干焙一下在锅里头 辣椒面

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焙一下更香一些

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葱花

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蒜蓉 这是灵魂

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（熟）芝麻

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稍微点点儿胡椒粉

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少来点香油

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那一呲 哗啦哗啦的

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好 浇油喽

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油温八成热

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油泼面 要呲呲熟了

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你说我不愿用菜籽油

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用花生油也行 没问题

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在家里做也方便

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准备啦 关键时刻

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上面喽

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他这么着

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油泼面走起

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嘿 有点意思啊

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老饭骨人都会说话

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陕西油泼面

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你们也拿碗吃 不吃对不起

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捞起捞起 捞福喽

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挑福挑寿 捞福

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这味调的正合适

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真筋道

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加点葱香多了

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油泼面走起

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油泼面走起 不对

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油泼面走起

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踩着鸡脖子了

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差一个羊皮袄子

[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
油泼面	Biang Biang noodles		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
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) "
葱油	scallion oil
小葱	scallion	两种称呼皆可
小葱	green onion	两种称呼皆可
芝麻	sesame
大葱	spring onion
师父	master	注意不是"师傅"
大爷	Da Ye
面食	dough food
香油	sesame 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
花生油	peanut oil

[smiledra]

认领

[ytsubtitles-bot[bot]]

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[smiledra]

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Subtitles uploaded as pull request

``` # https://youtu.be/klJObo8G_JE # 标题 （标题翻译过长，请将其精简到 100 字符内） # 【国宴大师•油泼面】陕西油泼面，筋道爽滑、香辣过瘾、热油一淋“呲啦”一声，这碗面绝了！ |老饭骨 # [State Banquet Master Chefs] Shanxi Biang Biang noodles, tasty, spicy and chewey with sizzling hot oil! # |--------------------------- title should not be longer than this line ----------------------------| # 简介 # 小友们好，今天给大家带来一碗小友们呼声特别高的陕西油泼面！ # Hello friends, today we bring a bowl of long called-for Shanxi Biang Biang Noodles! # 油泼面的关键是面条要做得筋道，“盐是筋、碱是骨”，一斤面要搁上2克的碱，放上四两半的水，这样做出来的软硬刚合适。 # The key to Biang Biang noodles is that the noodles need to be al dente, "Salt and alkali are the muscles and bones," 1 jin (500 g) flour goes with 2 g of dietary alkali and 4.5 liang (225 g) water, so the dough wouldn't be too hard or too soft. # 面最好要提前糖一糖，面糖得好做出来的效果才好。糖好的面一拉、一摔，像裤腰带一样的面条就做成了！ # It's best to rest the dough for a while -- only well-rested dough can make good noodles. Take the dough, stretch, and smash it on the counter, and here we have noodles that look like woven belts! # 这次我们做的油泼面的浇头有加上之前炸葱油剩下的葱，大家伙儿也可以根据口味选择不加。 # This time we have the fried scallions from making scallion oil as a topping on the noodles, but everyone can decide to add/not add it based on taste. # 最后淋上热好的菜籽油，“呲啦”一声响，劲道爽滑、香辣过瘾的陕西油泼面就做好了！ # Lastly, pour hot oil over the noodles. With the sizzling sound, the tasty, chewey and spicy Biang Biang noodles are ready! # 字幕 1 00:00:00,000 --> 00:00:02,000 # 上面喽 Noodles are ready! 2 00:00:02,320 --> 00:00:04,400 # 油泼面走起 Come and have Biang Biang noodles 3 00:00:05,480 --> 00:00:08,160 4 00:00:08,160 --> 00:00:11,000 # 捞起捞起 挑福挑寿 may the long noodles bring blessing and longevity (blessing words) 5 00:00:11,000 --> 00:00:13,840 # 主料是面粉 碱 这是和面的 The main ingredients are flour and dietary alkali 6 00:00:13,840 --> 00:00:16,240 # 小料呢 陕西的辣椒粉 Other ingredients include chili pepper powder from Shanxi 7 00:00:16,240 --> 00:00:20,520 # 小葱花 蒜蓉 芝麻 大葱就这些 chopped green onion, minced garlic, sesame, and spring onion, that's all 8 00:00:20,520 --> 00:00:23,240 # 第一步叫小国先把面和上 First let Xiaoguo start the dough 9 00:00:23,240 --> 00:00:24,240 # 行嘞 Got it 10 00:00:24,240 --> 00:00:26,760 # 碱 盐是筋碱是骨 dietary alkali together with salt are the muscles and bones of the dough 11 00:00:26,760 --> 00:00:28,640 # （有碱）面吃的筋道 noddles are al dente this way 12 00:00:28,640 --> 00:00:31,800 # 一斤面搁多少碱 两克碱 in 1 jin (500 g) flour, 2 grams of alkali is good 13 00:00:31,800 --> 00:00:34,800 # 还要搁点盐 plus some salt 14 00:00:34,800 --> 00:00:36,440 # 你这温水凉水啊小国 Xiaoguo, is this warm or cold water? 15 00:00:36,440 --> 00:00:37,280 # 温水就行 Warm water is good 16 00:00:37,280 --> 00:00:39,040 # 魏刚强你要做什么啊 Wei Gangqiang, what are you doing? 17 00:00:39,040 --> 00:00:40,560 # 他做这浇头 He's making the topping 18 00:00:40,560 --> 00:00:43,440 # 这个面和的像面条面似的 This dough turns out like normal noodle doughs 19 00:00:43,440 --> 00:00:45,040 # 就硬一点 But a little harder 20 00:00:45,040 --> 00:00:48,320 # 基本一斤面四两半水就行 Generally 1 jin (500 g) flour goes with 4.5 liang (225 g) water 21 00:00:48,320 --> 00:00:49,880 # 网友们记住了啊 Viewer friends, remember: 22 00:00:49,880 --> 00:00:51,440 # 你要放五两水它就软了 If you put 5 liang (250 g) water the dough would be too soft 23 00:00:51,440 --> 00:00:53,800 # 不好了 就成了饺子面了 That would be a dumpling dough, but not good for this 24 00:00:53,800 --> 00:00:57,760 # 刚强同志把最累的活交给元国了 Gangqiang Tongzhi just gave the hardest labor to Yuango 25 00:00:59,160 --> 00:01:01,000 # 饧五分钟咱再揉一遍 Let the dough rest for 5 minutes and let's knead more 26 00:01:01,000 --> 00:01:02,800 # 待会再出条 We'll cut strips later 27 00:01:02,800 --> 00:01:05,680 # 你先饧着我这耗着葱油 Can you watch the dough, I will make some scallion oil 28 00:01:05,680 --> 00:01:08,160 # 葱油离不开菜籽油 Scallion oil can't go without canola oil 29 00:01:08,160 --> 00:01:11,680 # 用葱炼一下 菜籽油香啊 Infuse with scallion. Canola oil smells nice! 30 00:01:11,680 --> 00:01:15,000 # 在西北西南 他们都用菜籽油 In the Southwest and Northwest, people all use canola oil 31 00:01:15,000 --> 00:01:18,160 # 传统的油泼面不加金黄的葱 Traditional Biang Biang noddles do not have fried scallions in them 32 00:01:18,160 --> 00:01:20,120 # 咱今天留着 改变一下口味 Let's keep the scallions today to spice it up 33 00:01:20,120 --> 00:01:22,560 # 一块给它拌进去 Mix it in altogether 34 00:01:22,560 --> 00:01:24,160 # 元国 面怎么样了 Yuanguo, how is the dough? 35 00:01:24,160 --> 00:01:25,480 # 饧十分钟了 师父和大爷 Master and Da Ye, it's been resting for 10 minutes 36 00:01:25,480 --> 00:01:28,160 # 咱们先下胚子 搓成条 Let's first split the dough into strips 37 00:01:29,720 --> 00:01:32,640 # 饧好了之后稍微来抹一点油 After the dough is done resting, let's put some oil on the surface 38 00:01:32,640 --> 00:01:34,360 # 不让它干了 So that it doesn't dry 39 00:01:34,360 --> 00:01:36,200 # 小剂子 Make small splits of the dough 40 00:01:36,200 --> 00:01:38,120 # 这胚子做完了还要饧 After we split it, it needs to rest more 41 00:01:38,120 --> 00:01:39,680 # 好比说今天你和完了面 It's like if you mix the dough today 42 00:01:39,680 --> 00:01:42,440 # 放冰箱里 时间越长越好 You put it in the fridge, the longer the better 43 00:01:42,440 --> 00:01:45,040 # 第二天使 更好使一些 It will be even better the next day 44 00:01:45,040 --> 00:01:48,320 # 这样 一擀 Roll the rolling pin over like this 45 00:01:48,320 --> 00:01:49,480 # 擀成这样 Into this shape 46 00:01:51,040 --> 00:01:52,840 # 擀成这种条 待会好抻 Into strips, so we can stretch it later 47 00:01:53,280 --> 00:01:54,640 # 中间一压 Press it in the middle 48 00:01:54,640 --> 00:01:58,520 # 这一片刷一次油 这离不开油 Brush oil on each piece, it can't live without the oil 49 00:01:58,520 --> 00:02:00,720 # 刷好了往冰箱里一放 Once it's ready, put it in the fridge 50 00:02:00,720 --> 00:02:02,960 # 其实做面食这饧面很重要 In fact, resting the dough is crucial to make dough food 51 00:02:02,960 --> 00:02:03,800 # 面饧的好 If it rests well 52 00:02:03,800 --> 00:02:05,280 # 做出来的效果就是好 The food will be turn out well 53 00:02:05,280 --> 00:02:09,160 # 行了 封保鲜膜 搁一边 Ok, let's seal it with plastic film and set it aside 54 00:02:09,160 --> 00:02:10,960 # 网友们 时间的问题 Viewer friends, due to limited time 55 00:02:10,960 --> 00:02:12,280 # 我们有提前和好的 We have ready dough here 56 00:02:12,280 --> 00:02:14,040 # 因为它有一个饧的过程 Because it has to go through the process of resting 57 00:02:14,040 --> 00:02:16,360 # 这个饧了仨小时 最好是一夜 This one rested for 3 hours, but overnight would be better 58 00:02:16,360 --> 00:02:17,680 # 对比一下 Here, compare it 59 00:02:17,680 --> 00:02:20,120 # 小魏再接着拿走饧去 Xiaowei, take this and let it rest more 60 00:02:20,120 --> 00:02:21,840 # 慢慢的啊 Be careful 61 00:02:21,840 --> 00:02:25,240 62 00:02:25,240 --> 00:02:27,920 # 油泼辣子biangbiang面 一撕 Chili oil and Biang Biang noodles; tear it 63 00:02:27,920 --> 00:02:29,880 # 好 一根 Ok, one is done 64 00:02:29,880 --> 00:02:31,920 # 从中间往外 慢慢的 from the middle out, slowly 65 00:02:31,920 --> 00:02:34,400 # 一拉 一摔 stretch it, and hit it once on the counter 66 00:02:34,400 --> 00:02:36,680 # biangbiangbiang有声音 it has the "Biang Biang" sound 67 00:02:36,680 --> 00:02:40,720 # 过年喽 吃点好面 It's the Lunar New Year, let's celebrate with good noodles 68 00:02:40,720 --> 00:02:42,920 # 这面吃着又筋道又好吃 This noodle is al dente and delicious 69 00:02:42,920 --> 00:02:46,960 # 瞧这面煮的啊 跟裤腰带似的 Look at the noodles, they cook like wolven cloth belts 70 00:02:46,960 --> 00:02:50,560 # 这个面很快 陕西几大怪 These noodles don't cook for a long time. One specialty of Shanxi: 71 00:02:50,560 --> 00:02:52,040 # 面条像腰带 Noodles like woven belts 72 00:02:52,040 --> 00:02:55,920 73 00:02:55,920 --> 00:02:56,880 # 来了 Here it comes 74 00:02:56,880 --> 00:02:58,880 # 关键时刻 The critical moment 75 00:02:58,880 --> 00:03:01,800 # 来一勺盐 Add a spoonful of salt 76 00:03:01,800 --> 00:03:03,280 # 酱油 soy sauce 77 00:03:03,280 --> 00:03:07,200 78 00:03:07,200 --> 00:03:09,000 # 醋 vinegar 79 00:03:09,000 --> 00:03:10,080 # 根据自己的口味 To your taste 80 00:03:10,080 --> 00:03:12,000 # 陕西人爱吃醋 Shanxi people love vinegar 81 00:03:12,000 --> 00:03:13,040 # 刚才炸的这个（葱） This scallion we just fried 82 00:03:13,040 --> 00:03:14,240 # 他们原来没有这个 They traditionally don't use this 83 00:03:14,240 --> 00:03:16,040 # 炸葱油的葱留着 But we keep the scallion from the scallion oil 84 00:03:16,040 --> 00:03:17,960 # 干焙一下在锅里头 辣椒面 Heat it up in the wok, and chili powder 85 00:03:17,960 --> 00:03:20,440 # 焙一下更香一些 It gets more aromatic if you heat it up 86 00:03:20,440 --> 00:03:21,760 # 葱花 Scallion 87 00:03:21,760 --> 00:03:22,920 # 蒜蓉 这是灵魂 And minced garlic is the soul 88 00:03:22,920 --> 00:03:24,040 # （熟）芝麻 Baked sesame 89 00:03:24,040 --> 00:03:25,600 # 稍微点点儿胡椒粉 And a tiny bit of pepper 90 00:03:25,600 --> 00:03:26,720 # 少来点香油 Add a little more sesame oil 91 00:03:26,720 --> 00:03:28,160 # 那一呲 哗啦哗啦的 That pour will give the sizzling sound 92 00:03:28,160 --> 00:03:30,160 # 好 浇油喽 Alright, let's pour 93 00:03:30,160 --> 00:03:31,520 # 油温八成热 The oil temperature is about 240 ℃ 94 00:03:31,520 --> 00:03:33,720 # 油泼面 要呲呲熟了 Biang Biang noodles are going to get sizzling hot 95 00:03:33,720 --> 00:03:35,320 # 你说我不愿用菜籽油 If you don't want to use canola oil 96 00:03:35,320 --> 00:03:37,160 # 用花生油也行 没问题 Peanut oil works too, no problem 97 00:03:37,160 --> 00:03:38,840 # 在家里做也方便 It's also convenient at home 98 00:03:38,840 --> 00:03:41,000 # 准备啦 关键时刻 Be ready, this is it 99 00:03:41,000 --> 00:03:44,120 100 00:03:44,120 --> 00:03:45,920 101 00:03:45,920 --> 00:03:48,120 # 上面喽 Noodles are ready 102 00:03:48,120 --> 00:03:49,400 # 他这么着 Let's do it this way 103 00:03:49,400 --> 00:03:56,480 104 00:03:56,480 --> 00:03:58,720 # 油泼面走起 Come and have Biang Biang noodles! 105 00:03:58,720 --> 00:04:00,520 # 嘿 有点意思啊 Hey, that's the feel 106 00:04:00,520 --> 00:04:02,200 # 老饭骨人都会说话 People at Lao Fan Gu all know the ways to talk 107 00:04:02,200 --> 00:04:06,040 # 陕西油泼面 Shanxi Biang Biang Noodles 108 00:04:06,040 --> 00:04:07,480 109 00:04:07,480 --> 00:04:11,440 # 你们也拿碗吃 不吃对不起 You all get bowls and join us, don't let us down 110 00:04:11,440 --> 00:04:14,520 # 捞起捞起 捞福喽 get the blessing out of the bowl [blessing words] 111 00:04:14,520 --> 00:04:18,280 # 挑福挑寿 捞福 get the blessing and longevity 112 00:04:18,280 --> 00:04:20,280 113 00:04:20,280 --> 00:04:21,960 # 这味调的正合适 The taste is just right 114 00:04:21,960 --> 00:04:24,520 115 00:04:27,280 --> 00:04:28,080 # 真筋道 Al dente! 116 00:04:28,080 --> 00:04:30,240 117 00:04:30,240 --> 00:04:32,320 # 加点葱香多了 It gets more aromatic with the scallion 118 00:04:39,680 --> 00:04:42,240 # 油泼面走起 Come have Biang Biang noodles 119 00:04:42,240 --> 00:04:45,400 # 油泼面走起 不对 Come have Biang Biang noodles... Oops 120 00:04:45,400 --> 00:04:48,000 # 油泼面走起 Come have Biang Biang noodles! 121 00:04:49,680 --> 00:04:51,000 # 踩着鸡脖子了 You cracked your voice 122 00:04:51,000 --> 00:04:53,000 # 差一个羊皮袄子 All we miss is some Shanxi traditional sheepskin jacket ```

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@smiledra, I've formatted and uploaded your subtitles as #1726.