[老饭骨] 韭菜盒子 - https://youtu.be/ungR-Wwyf3M

[Laofangu]

视频链接：https://youtu.be/ungR-Wwyf3M

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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•韭菜盒子】金黄酥脆，一口下去鲜香多汁，不露馅儿的韭菜盒子秘诀在这里！ |老饭骨

简介
小友们好，今天给大家带来一道家常面点——韭菜盒子！
做好韭菜盒子关键在于调馅儿，这次我们做的是猪肉虾仁韭菜馅儿的盒子，虾仁加上韭菜，鲜上加鲜！
炒葱花用的是大葱花，煸至金黄色，这样香味才更足。做馅颜色不能太重，所以加酱油不要放老抽。
大家煎馅饼的时候可能会遇到做馅饼容易露馅儿的问题，小友们在家如果用电饼铛来做，馅饼一定不要做得太厚。
馅饼遇热中间会起鼓，如果馅饼做得太厚，电饼铛的盖儿会影响馅饼起鼓，就容易露馅儿。所以可以选用平底锅来煎。
煎出的韭菜盒子表面金黄酥脆，一口下去虾肉和韭菜鲜香多汁，一盘根本吃不够！

字幕
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吃半拉不过瘾 得吃一个

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赶紧吃吧 不吃就没了

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韭菜盒子

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咱们今天的馅呢是

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猪肉 虾仁 韭菜馅

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你看葱花 他用的是大葱花

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窍门在这呢吧

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这葱太小了它还没有释放出香味

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它就糊掉了 要煸到金黄色

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它才能出这个味道

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就关火了

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酱油要炸一下

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让它充分的释放酱香味道

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好了

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这个味道就出来了

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酱油遇热起泡

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迅速它就挥发出香味了

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然后把它倒在旁边 晾一晾

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所以吃韭菜馅这葱一定煸熟放进去

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这放在旁边 晾一晾

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面是和好了的

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咱们选用的是中筋粉

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一斤面是七两水

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和完之后要饧它十分钟

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然后拿手再揉一遍

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表面就润了之后再饧一会儿

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不饧它还是有筋

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没法去做这个剂

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把面和好之后咱们就开始要和这个馅

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肥瘦猪肉 虾仁 姜米

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姜还可以有祛寒 去腥味的作用

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猪肉馅呢 往里边加点葱

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做好的酱油倒进去 已经凉了

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猪肉虾仁馅呢

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你不能颜色就太重了

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搁点酱油你不能搁老抽

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一点点加

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盐 三克

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胡椒粉 两克

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这个还不能打得很软

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因为这韭菜还会出汤

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所以要黏乎一点

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闻一下

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行 这样呢

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咱把这虾仁就放进去了

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虾仁咱们方便的时候可以用

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葱姜水先泡一下

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多洗两遍

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刚剥完这种虾仁还有一些不干净的

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也有一些粘液

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然后把切好的韭菜倒进去

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其实吃虾馅搁韭菜是最好的

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但是有的人可能不吃韭菜

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咱们来点香油

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包馅无论是饺子还是馅饼

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尽可能的咱们要使用不好料酒

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不要用了 因为它包在里边

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这个料酒不容易往外挥发

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你掌握不好就别用了

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这大家伙要注意

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这就行了

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咱们弄面

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这个面三十多度三十五度的水

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然后一斤面七两水就和成这样了

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但是有点软

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软的时候咱们上面掸一点薄面

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咱把它拿出来它不粘手

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要硬了它就不好吃了

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你看这盆也比较干净

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和好的面

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饧置十分钟十五分钟之后

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就不能再揉了 上劲了

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咱们做一个剂 六十克

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六十克的面团

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咱们要把它擀到直径十二厘米大小

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这个面很软

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馅饼边上要薄一点

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中间要厚一点

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最后捏褶的时候

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它中间的疙瘩不会很大

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我记得我小时候

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妈妈给我烙那个馅饼

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永远都是中间一大疙瘩一点馅没有

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十二（厘米）

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大约呢包上六十克的馅

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包的时候 捏这小边 一点点

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转着圈的捏

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你看它中间 它不是一大硬疙瘩

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没那么大然后中间的时候捏一下

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可以往回盖一下 这样就可以了

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捏的时候注意 捏上边一点 一边

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一点一点往起兜

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左手是往里填馅用的

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如果冒出来了你就使手按它一下

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中间它不是疙瘩

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弄完之后咱们就要翻着放

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搁在面粉的案板上边

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擀一下 轻点

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看着要露馅了

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翻过来 擀一擀

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也擀到要露馅了 咱们就下锅

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薄面抖一抖

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今天我们使平底锅来煎馅饼

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如果我们在家要是用电饼铛烙

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咱们家庭式的电饼铛 槽比较浅

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热饼铛 放进去之后

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馅饼表面的淀粉 面粉

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迅速糊化凝结成壳了

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馅儿里边遇热 它会出起鼓来

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如果说您馅饼特别厚

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它在起鼓的时候

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电饼铛的盖 就会影响它长

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这时候它就会从两边会露馅

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就破了 就顶破了

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所以要用饼铛的话最好不要太厚

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跟饼铛的槽一样高

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如果是生胚的话 会矮到一半

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盖上盖 盖上盖歇一会

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盖盖煮皮 盖盖烙皮

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馅饼的表面起鼓了

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证明里面的肉蔬菜还有虾都熟了

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它只有熟了以后

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它才能产生热的蒸汽

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出锅啦

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韭菜盒子

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你们得吃一个

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半拉不够吃

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吃半拉不过瘾 得吃一个

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赶紧吃吧 不吃就没了

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这是虾肉 这大虾肉

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我也看得嘴馋了 你也来一个

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摄影师也尝一个 元国来一个吃

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这馅饼香

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特别是酱油 它炸这葱花

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呲的熟油 这熟油呢

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真的 一个是非常提鲜

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虾跟韭菜绝搭

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这盘吃完了 上菜

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接着上 第二盘

[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
韭菜	Chinese chive
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
猪肉	pork
大葱	spring onion
香味	aroma
老抽	dark soy sauce
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) "
腥味	gamey taste
香油	sesame oil
料酒	Chinese cooking wine
面团	dough
淀粉	starch

[Kevinzheng5]

认领

[ytsubtitles-bot[bot]]

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[Kevinzheng5]

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/ungR-Wwyf3M # 标题 # 【国宴大师•韭菜盒子】金黄酥脆，一口下去鲜香多汁，不露馅儿的韭菜盒子秘诀在这里！ |老饭骨 # State Banquet Master Chef: Golden and Crispy Chives Pockets # 简介 # 小友们好，今天给大家带来一道家常面点——韭菜盒子！ # 做好韭菜盒子关键在于调馅儿，这次我们做的是猪肉虾仁韭菜馅儿的盒子，虾仁加上韭菜，鲜上加鲜！ # 炒葱花用的是大葱花，煸至金黄色，这样香味才更足。做馅颜色不能太重，所以加酱油不要放老抽。 # 大家煎馅饼的时候可能会遇到做馅饼容易露馅儿的问题，小友们在家如果用电饼铛来做，馅饼一定不要做得太厚。 # 馅饼遇热中间会起鼓，如果馅饼做得太厚，电饼铛的盖儿会影响馅饼起鼓，就容易露馅儿。所以可以选用平底锅来煎。 # 煎出的韭菜盒子表面金黄酥脆，一口下去虾肉和韭菜鲜香多汁，一盘根本吃不够！ # Hello friends, today we introduce a family style pastry: chives pockets! # The key to make good chives pockets lay in the stuffing. We are making chives pockets with pork and shrimps. The aroma of shrimps and chives goes perfectly together. We are using the big green onions and frying them till golden. Therefore, the flavor can really come out. We use the soy sauce but not dark soy sauce so the color is still fresh. Some of you may had problems of breaking the shape of pockets when cooking. If you cook them on an electrical pan fryer, don’t make the pockets too thick. The stuffing in the pocket will inflate when heated, and the lid of the pan fryers may pressure them to break. So we can use pans instead. The chives pockets have golden crispy wraps, and juicy delicious shrimp and chives stuffing. One plate of them is not enough! # 字幕 1 00:00:00,000 --> 00:00:02,480 # 吃半拉不过瘾 得吃一个 I am still craving after a half. I need to finish the entire one. 2 00:00:02,720 --> 00:00:04,480 # 赶紧吃吧 不吃就没了 Hurry up before they are gone 3 00:00:04,720 --> 00:00:06,760 # 韭菜盒子 Chives pocket 4 00:00:07,280 --> 00:00:09,040 # 咱们今天的馅呢是 The ingredients of stuffing include 5 00:00:09,040 --> 00:00:11,640 # 猪肉 虾仁 韭菜馅 Pork, shrimps and chives 6 00:00:11,640 --> 00:00:14,160 # 你看葱花 他用的是大葱花 See the green onions? He is using the big green onions. 7 00:00:14,160 --> 00:00:15,960 # 窍门在这呢吧 So that’s the trick 8 00:00:15,960 --> 00:00:17,920 # 这葱太小了它还没有释放出香味 The small green onions don’t have enough flavor 9 00:00:17,920 --> 00:00:20,520 # 它就糊掉了 要煸到金黄色 They get burnt too fast. We need to fry them till golden 10 00:00:20,800 --> 00:00:22,240 # 它才能出这个味道 That’s when the flavor get out 11 00:00:22,240 --> 00:00:24,080 # 就关火了 Turn off the heater now 12 00:00:24,080 --> 00:00:25,800 # 酱油要炸一下 Soy sauce in the frying wok 13 00:00:25,800 --> 00:00:28,840 # 让它充分的释放酱香味道 So that the sauce flavor can come out 14 00:00:34,560 --> 00:00:35,520 # 好了 Alright 15 00:00:35,520 --> 00:00:37,600 # 这个味道就出来了 There the flavor goes 16 00:00:37,960 --> 00:00:41,160 # 酱油遇热起泡 The soy sauce starts to bubble when heated 17 00:00:41,160 --> 00:00:44,080 # 迅速它就挥发出香味了 And the flavor comes out quickly 18 00:00:44,080 --> 00:00:47,680 # 然后把它倒在旁边 晾一晾 Let’s put this aside and let it cool off 19 00:00:47,680 --> 00:00:50,400 # 所以吃韭菜馅这葱一定煸熟放进去 For stuffing with chives, the green onions need to be fried 20 00:00:50,400 --> 00:00:52,880 # 这放在旁边 晾一晾 Put this aside and cool off 21 00:00:52,880 --> 00:00:54,000 # 面是和好了的 We have already made the dough 22 00:00:54,000 --> 00:00:55,680 # 咱们选用的是中筋粉 We chose to use the medium gluten flour 23 00:00:55,680 --> 00:00:58,360 # 一斤面是七两水 350 grams of water for every 500 grams of flour 24 00:00:58,360 --> 00:01:01,360 # 和完之后要饧它十分钟 Let the dough rest for 10 minutes after mixing 25 00:01:01,360 --> 00:01:04,000 # 然后拿手再揉一遍 Then we knead the dough once again 26 00:01:04,000 --> 00:01:07,000 # 表面就润了之后再饧一会儿 After the dough has a smooth surface, let it rest again 27 00:01:07,000 --> 00:01:08,400 # 不饧它还是有筋 The resting help soften the gluten 28 00:01:08,400 --> 00:01:10,800 # 没法去做这个剂 Otherwise it is hard to make the rolls 29 00:01:11,000 --> 00:01:14,360 # 把面和好之后咱们就开始要和这个馅 After the dough, let’s mix the stuffing 30 00:01:14,360 --> 00:01:16,400 # 肥瘦猪肉 虾仁 姜米 Ground pork with some fat, shrimps and garlic pieces 31 00:01:16,400 --> 00:01:20,560 # 姜还可以有祛寒 去腥味的作用 Garlic adds some spice to it and gets rid of the gamey smell 32 00:01:20,560 --> 00:01:22,920 # 猪肉馅呢 往里边加点葱 Put some green onions in the ground pork 33 00:01:22,920 --> 00:01:26,800 # 做好的酱油倒进去 已经凉了 Pour the soy sauce we made in there. It is already cooled down 34 00:01:26,800 --> 00:01:29,200 # 猪肉虾仁馅呢 For the pork and shrimp stuffing 35 00:01:29,200 --> 00:01:31,080 # 你不能颜色就太重了 We don’t make the color too dark 36 00:01:31,080 --> 00:01:33,800 # 搁点酱油你不能搁老抽 Some soy sauce, but not the dark soy sauce 37 00:01:34,400 --> 00:01:36,080 # 一点点加 Add the soy sauce in a few times 38 00:01:37,920 --> 00:01:39,760 # 盐 三克 Three grams of salt 39 00:01:40,120 --> 00:01:43,800 # 胡椒粉 两克 Two grams of pepper 40 00:01:45,720 --> 00:01:47,280 # 这个还不能打得很软 The stuffing cannot be too watery right now 41 00:01:47,280 --> 00:01:49,880 # 因为这韭菜还会出汤 Because the chives contain some water too 42 00:01:49,880 --> 00:01:52,000 # 所以要黏乎一点 So let it be a little sticky for now 43 00:01:52,800 --> 00:01:54,080 # 闻一下 Have a smell 44 00:01:55,560 --> 00:01:56,800 # 行 这样呢 Alright 45 00:01:56,800 --> 00:01:59,160 # 咱把这虾仁就放进去了 Now we can put the shrimps in 46 00:01:59,160 --> 00:02:01,920 # 虾仁咱们方便的时候可以用 If you have much time 47 00:02:01,920 --> 00:02:04,640 # 葱姜水先泡一下 Marinate the shrimps with garlic and green onions first 48 00:02:05,400 --> 00:02:06,680 # 多洗两遍 Wash it a few more times too 49 00:02:06,680 --> 00:02:09,560 # 刚剥完这种虾仁还有一些不干净的 The peeled shrimps can have filth 50 00:02:09,560 --> 00:02:11,560 # 也有一些粘液 Like the mucus 51 00:02:11,760 --> 00:02:15,280 # 然后把切好的韭菜倒进去 Then pour the cut chives in 52 00:02:15,280 --> 00:02:17,440 # 其实吃虾馅搁韭菜是最好的 The shrimp goes perfectly with the chives 53 00:02:17,440 --> 00:02:19,480 # 但是有的人可能不吃韭菜 But some people don’t like chives 54 00:02:19,480 --> 00:02:21,480 # 咱们来点香油 Let’s have some sesame oil 55 00:02:21,480 --> 00:02:26,160 # 包馅无论是饺子还是馅饼 For stuffing, either dumplings or pies 56 00:02:26,160 --> 00:02:27,960 # 尽可能的咱们要使用不好料酒 Hold the cooking wine if you don’t know what you are doing 57 00:02:27,960 --> 00:02:29,640 # 不要用了 因为它包在里边 Because it will be contained within 58 00:02:29,640 --> 00:02:31,560 # 这个料酒不容易往外挥发 The alcohol is hard to evaporate 59 00:02:31,560 --> 00:02:33,120 # 你掌握不好就别用了 Hold it if you are not sure 60 00:02:33,120 --> 00:02:35,480 # 这大家伙要注意 Be careful guys 61 00:02:35,480 --> 00:02:36,600 # 这就行了 This should be good 62 00:02:36,600 --> 00:02:37,640 # 咱们弄面 Now let’s work with the dough 63 00:02:37,640 --> 00:02:41,040 # 这个面三十多度三十五度的水 The water for the dough need to be from 30 to 35 degrees Celsius 64 00:02:41,040 --> 00:02:43,760 # 然后一斤面七两水就和成这样了 Then a 10:7 flour water ratio will give you a dough like this 65 00:02:43,760 --> 00:02:45,320 # 但是有点软 It’s a bit soft though 66 00:02:45,320 --> 00:02:47,280 # 软的时候咱们上面掸一点薄面 When the dough is too soft, dust some excessive flour on there 67 00:02:47,280 --> 00:02:49,320 # 咱把它拿出来它不粘手 So it doesn’t stick to your hands when you grab it 68 00:02:49,320 --> 00:02:51,240 # 要硬了它就不好吃了 The hard dough will not make a good texture for the pocket 69 00:02:51,240 --> 00:02:53,520 # 你看这盆也比较干净 Take a look, the pot is pretty clean as well 70 00:02:54,360 --> 00:02:55,440 # 和好的面 When the dough is made 71 00:02:55,440 --> 00:02:57,960 # 饧置十分钟十五分钟之后 After a 10-15 minutes rest 72 00:02:57,960 --> 00:03:00,320 # 就不能再揉了 上劲了 We cannot knead the dough anymore 73 00:03:00,320 --> 00:03:03,320 # 咱们做一个剂 六十克 Let’s make a roll, about 60 grams 74 00:03:05,480 --> 00:03:08,160 # 六十克的面团 A 60 gram dough 75 00:03:08,160 --> 00:03:13,400 # 咱们要把它擀到直径十二厘米大小 We will roll it to a diameter about 12 centimeters 76 00:03:13,400 --> 00:03:14,600 # 这个面很软 The dough is soft 77 00:03:14,600 --> 00:03:16,960 # 馅饼边上要薄一点 For pie wraps, the edge need to be thinner 78 00:03:16,960 --> 00:03:18,080 # 中间要厚一点 The center need to be thicker 79 00:03:18,080 --> 00:03:19,840 # 最后捏褶的时候 So that when we nip it together 80 00:03:19,840 --> 00:03:22,360 # 它中间的疙瘩不会很大 The lump in the middle won’t be too big 81 00:03:22,360 --> 00:03:24,040 # 我记得我小时候 When I was little 82 00:03:24,040 --> 00:03:25,440 # 妈妈给我烙那个馅饼 The pies my mom made me 83 00:03:25,440 --> 00:03:28,240 # 永远都是中间一大疙瘩一点馅没有 Always had a huge lump in the center, with no stuffing at all 84 00:03:29,840 --> 00:03:33,000 # 十二（厘米） Twelve centimeters 85 00:03:33,440 --> 00:03:38,080 # 大约呢包上六十克的馅 With about 60 grams of stuffing 86 00:03:40,080 --> 00:03:43,080 # 包的时候 捏这小边 一点点 When we wrap it, nip just a small tip of the edge slowly 87 00:03:45,200 --> 00:03:46,560 # 转着圈的捏 Rotate and nip 88 00:03:49,040 --> 00:03:51,280 # 你看它中间 它不是一大硬疙瘩 See the middle here, not a big lump 89 00:03:51,280 --> 00:03:54,240 # 没那么大然后中间的时候捏一下 Nip it together in the middle to close it 90 00:03:54,240 --> 00:03:56,800 # 可以往回盖一下 这样就可以了 And then push it back a bit, done 91 00:03:57,200 --> 00:04:00,960 # 捏的时候注意 捏上边一点 一边 When we nip it, be careful to just nip a tiny bit 92 00:04:01,160 --> 00:04:03,600 # 一点一点往起兜 Nip the bit up and then nip together 93 00:04:03,600 --> 00:04:05,960 # 左手是往里填馅用的 Your left hand can push the stuffing in during the same time 94 00:04:05,960 --> 00:04:08,480 # 如果冒出来了你就使手按它一下 If the stuffing is coming out, just push it back 95 00:04:08,480 --> 00:04:10,320 # 中间它不是疙瘩 Not a lump in the middle 96 00:04:11,920 --> 00:04:14,160 # 弄完之后咱们就要翻着放 Then we put it upside down after done 97 00:04:14,160 --> 00:04:16,560 # 搁在面粉的案板上边 On a chopping board with flour on it 98 00:04:23,760 --> 00:04:25,720 # 擀一下 轻点 Roll it very gently 99 00:04:25,720 --> 00:04:27,640 # 看着要露馅了 When you see the stuffing is going to burst 100 00:04:28,000 --> 00:04:30,640 # 翻过来 擀一擀 Flip it over and then roll 101 00:04:31,600 --> 00:04:34,400 # 也擀到要露馅了 咱们就下锅 When the stuffing is going to come out on the other too, it is ready to cook 102 00:04:36,600 --> 00:04:38,440 # 薄面抖一抖 Dust the excessive flour off 103 00:04:42,720 --> 00:04:46,840 # 今天我们使平底锅来煎馅饼 We are frying our pockets with a pan 104 00:04:46,840 --> 00:04:50,960 # 如果我们在家要是用电饼铛烙 We may also be cooking with an electrical pan fryer 105 00:04:51,640 --> 00:04:55,240 # 咱们家庭式的电饼铛 槽比较浅 The ones in families have a rather thinner groove 106 00:04:55,920 --> 00:04:58,280 # 热饼铛 放进去之后 So that when we put the pockets in 107 00:05:00,000 --> 00:05:02,400 # 馅饼表面的淀粉 面粉 The starch and flour at the surface of the pockets 108 00:05:02,400 --> 00:05:04,960 # 迅速糊化凝结成壳了 Will get burnt and sealed 109 00:05:04,960 --> 00:05:07,320 # 馅儿里边遇热 它会出起鼓来 The stuffing inside will inflate when heated 110 00:05:07,320 --> 00:05:10,520 # 如果说您馅饼特别厚 If you made the pockets thick 111 00:05:10,520 --> 00:05:11,760 # 它在起鼓的时候 When they inflate 112 00:05:11,760 --> 00:05:15,640 # 电饼铛的盖 就会影响它长 The cap of the electrical pan fryer will pressure on them 113 00:05:16,040 --> 00:05:19,200 # 这时候它就会从两边会露馅 Then the stuffing will come out from the edges 114 00:05:19,200 --> 00:05:21,320 # 就破了 就顶破了 They will break the shape 115 00:05:21,320 --> 00:05:24,400 # 所以要用饼铛的话最好不要太厚 So if you are cooking with those electrical pan fryers, do not make the pockets too thick 116 00:05:24,400 --> 00:05:28,800 # 跟饼铛的槽一样高 At most as think as the groove when cooked 117 00:05:28,800 --> 00:05:31,360 # 如果是生胚的话 会矮到一半 Which is half as thick before cooking 118 00:05:31,360 --> 00:05:34,000 # 盖上盖 盖上盖歇一会 Put the lid on 119 00:05:34,000 --> 00:05:39,200 # 盖盖煮皮 盖盖烙皮 With the lid, the pan cooks the wraps 120 00:05:39,200 --> 00:05:42,960 # 馅饼的表面起鼓了 When the surface starts to inflate 121 00:05:42,960 --> 00:05:47,160 # 证明里面的肉蔬菜还有虾都熟了 It means the meat, veggies and the shrimps in there are cooked 122 00:05:47,160 --> 00:05:48,400 # 它只有熟了以后 They can only generate the steam 123 00:05:48,400 --> 00:05:51,120 # 它才能产生热的蒸汽 After they are cooked 124 00:05:51,720 --> 00:05:53,880 # 出锅啦 Ready to get out 125 00:05:59,480 --> 00:06:02,440 # 韭菜盒子 Chives pockets 126 00:06:02,440 --> 00:06:06,040 # 你们得吃一个 You guys have to try an entire one 127 00:06:06,040 --> 00:06:08,360 # 半拉不够吃 Half of it won’t get you satisfied 128 00:06:08,360 --> 00:06:11,200 # 吃半拉不过瘾 得吃一个 You will still be carved after half, finish it in whole 129 00:06:11,200 --> 00:06:13,120 # 赶紧吃吧 不吃就没了 Hurry up before they are all gone 130 00:06:13,640 --> 00:06:16,280 # 这是虾肉 这大虾肉 See the shrimp here, big pieces 131 00:06:18,960 --> 00:06:21,680 # 我也看得嘴馋了 你也来一个 I’m hungry too. Try one too 132 00:06:21,680 --> 00:06:24,160 # 摄影师也尝一个 元国来一个吃 Let’s have one for our photographer and Yuanguo 133 00:06:24,320 --> 00:06:25,280 # 这馅饼香 The pocket is so good 134 00:06:25,280 --> 00:06:28,800 # 特别是酱油 它炸这葱花 Especially for the soy sauce. The green onions fried is exceptional 135 00:06:29,280 --> 00:06:32,040 # 呲的熟油 这熟油呢 The oil added in the stuffing is cooked 136 00:06:32,040 --> 00:06:35,480 # 真的 一个是非常提鲜 Really improves the aroma 137 00:06:35,480 --> 00:06:37,560 # 虾跟韭菜绝搭 The shrimp goes perfectly with chives 138 00:06:38,400 --> 00:06:41,560 # 这盘吃完了 上菜 We are done with this plate. We need more 139 00:06:41,560 --> 00:06:44,080 # 接着上 第二盘 There you go, second plate ```

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