[老饭骨] 鱼香蒸蛋 - https://youtu.be/BIxjLqBrH8A

[Laofangu]

视频链接：https://youtu.be/BIxjLqBrH8A

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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•鱼香蒸蛋】蒸蛋润、滑、嫩，精确到克的鱼香汁儿做法！一看就能学会！ |老饭骨

简介
小友们好，二伯今天给大家带来一道家常美味——鱼香蒸蛋！
之前二伯做过鱼香肉丝，好多小友留言说想学鱼香汁儿但是味道把握不好，这不，这次咱们带来精确到克的量化版鱼香汁儿做法，包大家一学就会！
蒸蛋是每个家庭经常都会做的一道菜，蒸蛋怎么做才能润、滑、嫩，没有马蜂窝呢？小秘诀就是要加点盐、牛奶和温水，这样蛋液里面的筋才会断，更容易熟而且不起马蜂窝。
最后是我们量化过的鱼香汁儿配方，带给大家：绵白糖42克，米醋30克，黄酒15克，酱油23克，胡椒粉少许，水50克，豆瓣酱35克，泡椒15克，葱姜蒜少许，水淀粉适量。
P.S上期视频已经收到小友们的反馈，这期已经调整了拍摄手法，大家伙儿请放心观看😁

字幕
1
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这个网友我跟你说多次

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要求做鱼香 做鱼香

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网友对咱们这么忠诚 还是做吧

4
00:00:06,320 --> 00:00:08,040
原来您做过鱼香肉丝

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00:00:08,040 --> 00:00:10,040
现在他们进一步要求什么呢

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00:00:10,040 --> 00:00:12,200
最好能给量化一下 把这汁

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所以说我们今天 大爷你看

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00:00:13,920 --> 00:00:16,000
再加上这菜很简单

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四个鸡蛋 鱼香蒸水蛋

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这简单

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鸡蛋待会你给磕了 小魏

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四个鸡蛋就够了在家里边

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二伯真会使唤人连鸡蛋都不磕了

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你看啊 剁碎了的泡椒

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买的有点差点意思

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但是我们剁碎了是吧

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豆瓣酱 四川豆瓣酱

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郫县豆瓣酱

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然后那还有牛奶

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鸡蛋和牛奶再蒸这水蛋

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蛋白质更加丰富

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所以说还好吃

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加点小青豆配点颜色

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煮熟了的 都剥了皮了

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第一步咱先把汁给做出来

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做鱼香汁

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我们做了一个标准

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今使秤了 大家看看

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绵白糖四十二克

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这么精确

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米醋三十克

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三十克啊

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好 嘿 这

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一手准 一招鲜

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黄酒 老饭骨的黄酒

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我建议要真是料酒就别使了

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要使就使这好酒

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十五克

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嘿 再来点

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多一点点 没事

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就按十五克走就行

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酱油

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酱油二十三克

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别哆嗦啊

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好了 嘿 一招鲜

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现在有点张秉贵那样式了

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一招鲜 表扬得我心里美滋的

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加胡椒粉 水

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胡椒粉 胡椒粉少许

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胡椒粉称不出来

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称不出来 体现不出来

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加水 水是五十克

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到了

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够了

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正好五十 好齐活

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豆瓣酱跟泡椒

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豆瓣酱三十五克

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泡椒十五克

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少量的搁这里边

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这就是葱姜蒜少许了

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这就根据自己的量无所谓了

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然后蒜

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这就让它泡出这种

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味道

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葱和蒜同样 姜稍微少一点

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颜色好像浅一点

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待会您还加豆瓣酱泡椒炒呢

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这会不加呢

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开始吧 可以开始了大爷

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先蒸水蛋吧 我给您拿个盆师父

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来师父 来先磕了

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打了它 四个鸡蛋

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这个鸡蛋是洗过了

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大家记住了一定要洗

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这鸡蛋二百三十六克带壳的

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四个鸡蛋

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你师父磕鸡蛋有点像

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家庭妇女磕鸡蛋

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比较谨慎

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这有点像专业厨师磕鸡蛋

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一磕一捏

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有点小孩过家家的劲

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烧点开水吧师父 一百八十八克水

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温水

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怎么样大爷 可以 加点盐吧师父

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对 你不加盐它澥不了 

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来一点 您捏盐啊

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您别在这抡大胳膊呀

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老抡大胳膊

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盐 少许

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盐  来一点就够了

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这点网友要知道 要搁点盐

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不搁盐的话

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它蛋的里边的筋就断不了

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你先搁奶

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你先打奶 我把水再给你热一下

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牛奶一百八十八克

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水是一百五十克

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水已经热了 你看必须水得温乎

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这水不能过热 温乎水

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温水出来以后比较嫩滑嫩

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它容易熟 而且不起蜂窝

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过滤啊 它是两个意思 一个是

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要把鸡蛋里边的一些

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蛋皮还有蛋啰嗦

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还有什么 杂质

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有时候还带一个小红点

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通过这过滤以后

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把这些问题都解决了

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使鸡蛋液更加柔和

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入锅掀锅了 烫烫烫等一会师父

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注意点锅边啊师父

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没事你师父是铁手

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大爷好看吧 好看 开火

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大火就得

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您炒汁吧师父

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五分钟以后改小火

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先让它顶上气来

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油

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小油 来点小油

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这点酱搁里头 都搁进去

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鱼香汁喽 火不能大

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泡椒豆瓣酱下锅

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如果说要热的时候

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我们可以拿下来 离火

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要不然就是炒糊了

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姜 下锅

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油少点

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刚强你看香味出来了

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然后我们把汁搁进去 炒出香味

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淀粉 水淀粉

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水淀粉就是适量了

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因为水淀粉不像干淀粉

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它好标准

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这样再来一点让它稠一点

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这汁漂亮

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大爷怎么样 好

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齐活 味出来了 搁点浮油

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好我给你起蛋羹了啊

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好 来了 浇汁

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溜点芡

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明油亮芡

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鱼香蒸蛋

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多漂亮啊

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小魏这鱼香汁调的比例挺准的

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关键您现场指导师父

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画龙点睛

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星星点点

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这有点像大荷包

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那叫什么大莲蓬似的好家伙

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咱们检验一下二伯这个

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水蛋的水平

153
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走着 鱼香水蛋

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但是你得给它削一下

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掀一下那个蛋面

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你看啊 刚强

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你看你师父做这个 咱们翻一下底

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翻一个个你看着啊 大爷翻这盖了

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多嫩呀

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秃噜秃噜的 您晃晃它

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那它肯定晃悠 我再来汁

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比日本的嫩豆腐还嫩

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这就是牛奶的作用

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嫩嫩的水蛋

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香香的味道

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这个鱼香汁配的非常非常好

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你看这个蛋面

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一个蜂窝都没有

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就是我们那蒸锅有点毛病

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砸的水印

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一点不漏水有的蒸不好

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你水大了它漏水

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这汤到时候就泄了

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润 滑 嫩

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虽然泡椒没有完全达到标准

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但是味道也不错 全出来了

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用了郫县豆瓣酱调味

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另外还有一个量化 比例

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呈现给大家了

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关键水蛋是一个最关键的一个环节

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水一定要是温水 温水和温奶

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光水不行

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搁了牛奶以后特别嫩 滑 白 润

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还是还有一种清淡清香

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而且增加了原材料的什么

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本身鸡蛋有蛋白质一加牛奶

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蛋白质更加丰富

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然后网友要注意这么以下几个点

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鸡蛋和水的比例 牛奶的比例

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一比一点四到一点五

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蒸锅开水锅下锅八分钟

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火不要太旺

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蒸出来水蛋就能达到这种标准

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调汁调味

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还有一个最关键点

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如果说最简单的

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有时候我们家里要倒点酱油

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搁两滴香油完事了

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但是搁香油搁酱油的时候

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一定下锅就搁

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说燉一分钟到两分钟再搁酱油

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这水蛋没法吃了

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有点生酱油生抽的味

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一定要趁热搁出来以后才香

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在这我们共同的感谢二伯

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感谢师父

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谢谢大爷

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其实有些人说我这鱼香做的好

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真的做不好 就鱼香汁

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大爷他调不起这味来因为什么

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他传承上一代的师父的水平就不行

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您说您能做出好的来吗

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我跟大爷的师父

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北京饭店那些老师傅

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包括我们的师父那一代

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解放前在当地都是高厨

217
00:09:54,320 --> 00:09:55,680
然后调到北京是吧

218
00:09:55,680 --> 00:09:57,040
他们把这菜

219
00:09:57,360 --> 00:09:59,360
再经过外事的需要

220
00:09:59,360 --> 00:10:00,880
他们不断的去改进

221
00:10:00,880 --> 00:10:04,360
最后形成了北京菜

222
00:10:04,360 --> 00:10:07,120
北京四川菜的独有的风格

223
00:10:07,120 --> 00:10:10,520
这是这些老一代的师傅

224
00:10:10,520 --> 00:10:13,280
对中国川菜的最大贡献

225
00:10:13,280 --> 00:10:16,760
我跟大爷我们这一代人继承了

226
00:10:16,920 --> 00:10:18,920
大爷真的 这我敢说

227
00:10:18,920 --> 00:10:20,440
不但继承了

228
00:10:20,440 --> 00:10:22,000
还需要我们去发扬光大

229
00:10:22,000 --> 00:10:25,240
我们本着跟老饭骨的精神

230
00:10:25,240 --> 00:10:26,720
就是什么毫无保留

231
00:10:26,720 --> 00:10:30,440
你看今天刚才我们在摄像当中

232
00:10:30,440 --> 00:10:32,760
今天所有的分量

233
00:10:32,760 --> 00:10:36,840
全是我们三人一点点称出来的

234
00:10:36,840 --> 00:10:40,200
绝对不糊弄 然后奉献给我们

235
00:10:40,200 --> 00:10:42,360
按照配方的比例

236
00:10:42,360 --> 00:10:44,000
我跟你说一点都不带差的好

237
00:10:44,000 --> 00:10:46,000
这味道特别准

238
00:10:46,000 --> 00:10:48,960
小饭骨们在家里做起来确实好吃

239
00:10:48,960 --> 00:10:51,520
走起 是吧

240
00:10:51,520 --> 00:10:53,800
perfect

[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
鱼香	Yuxiang	川菜的"鱼香"味型指用传统烧鱼配料做的其他菜。由于是专业术语，且和字面意思有一定距离，因此零翻译处理
二伯	Er Bai
米醋	rice vinegar
黄酒	huangjiu rice wine
豆瓣酱	doubanjiang
泡椒	pickled chili
水淀粉	slurry	slurry 在烹饪语境下可以专指水淀粉	链接
大爷	Da Ye
料酒	Chinese cooking wine
师父	master	注意不是"师傅"
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
淀粉	starch
调味	season
香油	sesame oil
生抽	light soy sauce

[little-helping-hand]

认领

[ytsubtitles-bot[bot]]

@little-helping-hand 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

[little-helping-hand]

bot, please upload

Subtitles uploaded as pull request

``` # https://youtu.be/BIxjLqBrH8A # 国宴大师•鱼香蒸蛋】蒸蛋润、滑、嫩，精确到克的鱼香汁儿做法！一看就能学会！ |老饭骨 # State Banquet Master Chef – Steamed eggs Yuxiang Style # 小友们好，二伯今天给大家带来一道家常美味——鱼香蒸蛋！ # 之前二伯做过鱼香肉丝，好多小友留言说想学鱼香汁儿但是味道把握不好，这不，这次咱们带来精确到克的量化版鱼香汁儿做法，包大家一学就会！ # 蒸蛋是每个家庭经常都会做的一道菜，蒸蛋怎么做才能润、滑、嫩，没有马蜂窝呢？小秘诀就是要加点盐、牛奶和温水，这样蛋液里面的筋才会断，更容易熟而且不起马蜂窝。 # 最后是我们量化过的鱼香汁儿配方，带给大家：绵白糖42克，米醋30克，黄酒15克，酱油23克，胡椒粉少许，水50克，豆瓣酱35克，泡椒15克，葱姜蒜少许，水淀粉适量。 # P.S上期视频已经收到小友们的反馈，这期已经调整了拍摄手法，大家伙儿请放心观看😁 # Er Bai’s recipe # Yuxiang sauce – 42g sugar, 30g rice vinegar, 15g hunagjiu rice wine, 23g soy sauce, pinch of grounded pepper, 50g water, 35g doubanjiang, 15g pickled chilli, tiny amount of spiring onion, ginger and garlic, some potato starch slurry. # Tip – adding bit of salt, milk and warm water for a silky smooth texture. 1 00:00:00,000 --> 00:00:02,360 # 这个网友我跟你说多次 # Our fans told us many times 2 00:00:02,360 --> 00:00:04,280 # 要求做鱼香 做鱼香 # requesting to make Yuxiang (sauce), 3 00:00:04,280 --> 00:00:06,320 # 网友对咱们这么忠诚 还是做吧 # They are our loyal followers. Let’s do it. 4 00:00:06,320 --> 00:00:08,040 # 原来您做过鱼香肉丝 # You have made shredded pork Yuxiang style before. 5 00:00:08,040 --> 00:00:10,040 # 现在他们进一步要求什么呢 What more do they want now? 6 00:00:10,040 --> 00:00:12,200 # 最好能给量化一下 把这汁 It is better to quantify the sauce. 7 00:00:12,200 --> 00:00:13,920 # 所以说我们今天 大爷你看 Therefore, today. Look, Da Ye. 8 00:00:13,920 --> 00:00:16,000 # 再加上这菜很简单 Plus, this dish is so easy. 9 00:00:16,000 --> 00:00:18,360 # 四个鸡蛋 鱼香蒸水蛋 Four eggs. Steamed eggs Yuxiang style. 10 00:00:18,360 --> 00:00:20,200 # 这简单 This is easy. 11 00:00:21,920 --> 00:00:23,760 # 鸡蛋待会你给磕了 小魏 Wei, you crack the eggs. 12 00:00:23,760 --> 00:00:25,360 # 四个鸡蛋就够了在家里边 Four eggs are enough for home cooking. 13 00:00:25,360 --> 00:00:27,960 # 二伯真会使唤人连鸡蛋都不磕了 Er Bai cannot be bothered to crack eggs now. 14 00:00:27,960 --> 00:00:29,720 # 你看啊 剁碎了的泡椒 Chopped pickled chilli. 15 00:00:29,720 --> 00:00:31,320 # 买的有点差点意思 16 00:00:31,320 --> 00:00:32,640 # 但是我们剁碎了是吧 We finely chopped it. 17 00:00:32,640 --> 00:00:34,480 # 豆瓣酱 四川豆瓣酱 Doubanjiang, SiChuan Doubanjiang 18 00:00:34,480 --> 00:00:36,000 # 郫县豆瓣酱 PiXiang Doubanjiang 19 00:00:36,000 --> 00:00:37,480 # 然后那还有牛奶 Milk 20 00:00:37,480 --> 00:00:39,640 # 鸡蛋和牛奶再蒸这水蛋 Eggs and milk for the recipe 21 00:00:39,640 --> 00:00:41,240 # 蛋白质更加丰富 More protein 22 00:00:41,240 --> 00:00:42,880 # 所以说还好吃 Taste better 23 00:00:42,880 --> 00:00:44,800 # 加点小青豆配点颜色 Garden peas add some colour 24 00:00:44,800 --> 00:00:47,080 # 煮熟了的 都剥了皮了 Cooked and peeled 25 00:00:47,080 --> 00:00:48,840 # 第一步咱先把汁给做出来 First step, make the sauce 26 00:00:48,840 --> 00:00:50,080 # 做鱼香汁 Make Yuxiang sauce 27 00:00:50,080 --> 00:00:52,960 # 我们做了一个标准 We standardised the recipe 28 00:00:53,920 --> 00:00:56,880 # 今使秤了 大家看看 with kitchen scale. Take a look. 29 00:00:58,960 --> 00:01:00,520 # 绵白糖四十二克 42g sugar 30 00:01:00,520 --> 00:01:01,920 # 这么精确 So precise. 31 00:01:02,880 --> 00:01:04,560 # 米醋三十克 30g rice vinegar 32 00:01:05,120 --> 00:01:06,400 # 三十克啊 30g? 33 00:01:07,240 --> 00:01:09,600 # 好 嘿 这 wow 34 00:01:09,600 --> 00:01:12,080 # 一手准 一招鲜 nice 35 00:01:12,640 --> 00:01:15,360 # 黄酒 老饭骨的黄酒 Huangjiu rice wine, Laofangu brand 36 00:01:15,880 --> 00:01:19,280 # 我建议要真是料酒就别使了 I recon ditch the normal cooking wine 37 00:01:19,280 --> 00:01:21,240 # 要使就使这好酒 Use better cooking wine instead. 38 00:01:21,600 --> 00:01:23,480 # 十五克 15g 39 00:01:25,520 --> 00:01:27,040 # 嘿 再来点 Hey, bit of more 40 00:01:30,720 --> 00:01:32,120 # 多一点点 没事 Just a little bit, it will be fine. 41 00:01:32,120 --> 00:01:33,600 # 就按十五克走就行 15g is good. 42 00:01:34,240 --> 00:01:35,520 # 酱油 Soy sauce 43 00:01:36,040 --> 00:01:38,000 # 酱油二十三克 23g soy sauce 44 00:01:38,280 --> 00:01:39,480 # 别哆嗦啊 Do not shake 45 00:01:40,600 --> 00:01:42,280 # 好了 嘿 一招鲜 Good. Hey. Hole in one. 46 00:01:42,280 --> 00:01:45,200 # 现在有点张秉贵那样式了 A bit of BingGui Zhang style. 47 00:01:45,200 --> 00:01:48,600 # 一招鲜 表扬得我心里美滋的 A hole in one. Your compliment made my day. 48 00:01:48,600 --> 00:01:50,800 # 加胡椒粉 水 Add grounded pepper, water 49 00:01:50,800 --> 00:01:52,880 # 胡椒粉 胡椒粉少许 Little grounded pepper 50 00:01:52,880 --> 00:01:54,560 # 胡椒粉称不出来 Grounded pepper cannot be weighted. 51 00:01:54,560 --> 00:01:56,360 # 称不出来 体现不出来 Too light, it will not show (on the scale). 52 00:01:56,360 --> 00:01:59,960 # 加水 水是五十克 50g water 53 00:02:00,480 --> 00:02:01,360 # 到了 54 00:02:02,600 --> 00:02:03,440 # 够了 Enough. 55 00:02:04,040 --> 00:02:07,440 # 正好五十 好齐活 50g exactly. 56 00:02:07,880 --> 00:02:08,920 # 豆瓣酱跟泡椒 Doubanjiang and pickled chilli. 57 00:02:08,920 --> 00:02:10,160 # 豆瓣酱三十五克 35g Doubanjiang 58 00:02:10,160 --> 00:02:11,480 # 泡椒十五克 15g pickled chilli 59 00:02:11,880 --> 00:02:13,160 # 少量的搁这里边 Put small amount in. 60 00:02:13,160 --> 00:02:14,920 # 这就是葱姜蒜少许了 Small amount. 61 00:02:14,920 --> 00:02:17,640 # 这就根据自己的量无所谓了 Your personal preference. 62 00:02:17,640 --> 00:02:18,720 # 然后蒜 Garlic 63 00:02:18,720 --> 00:02:21,160 # 这就让它泡出这种 Stir them to release the 64 00:02:21,960 --> 00:02:23,240 # 味道 fragrance 65 00:02:23,240 --> 00:02:26,720 # 葱和蒜同样 姜稍微少一点 Same amount of scallion and garlic, little bit of less ginger. 66 00:02:27,920 --> 00:02:29,600 # 颜色好像浅一点 Colour seems little light. 67 00:02:29,600 --> 00:02:31,920 # 待会您还加豆瓣酱泡椒炒呢 Still need to add Doubanjiang and pickled chilli later. 68 00:02:31,920 --> 00:02:33,520 # 这会不加呢 Do not add them now. 69 00:02:33,520 --> 00:02:35,120 # 开始吧 可以开始了大爷 You can start, Da Ye. 70 00:02:35,120 --> 00:02:37,240 # 先蒸水蛋吧 我给您拿个盆师父 Make steamed eggs first, master? I will get a bowl for you. 71 00:02:37,240 --> 00:02:38,680 # 来师父 来先磕了 72 00:02:39,720 --> 00:02:42,560 # 打了它 四个鸡蛋 Crack four eggs. 73 00:02:42,560 --> 00:02:45,160 # 这个鸡蛋是洗过了 Eggs were washed. 74 00:02:45,160 --> 00:02:47,480 # 大家记住了一定要洗 Make sure to wash them. 75 00:02:48,200 --> 00:02:51,440 # 这鸡蛋二百三十六克带壳的 Each egg is 236g including shell. 76 00:02:51,440 --> 00:02:53,920 # 四个鸡蛋 Four eggs 77 00:02:58,080 --> 00:02:59,640 # 你师父磕鸡蛋有点像 Your master’s egg cracking style looks a bit like 78 00:02:59,640 --> 00:03:01,520 # 家庭妇女磕鸡蛋 housewife. 79 00:03:04,120 --> 00:03:05,840 # 比较谨慎 Very careful. 80 00:03:08,280 --> 00:03:11,480 # 这有点像专业厨师磕鸡蛋 This more like a pro 81 00:03:11,480 --> 00:03:13,400 # 一磕一捏 Crack and squeeze 82 00:03:14,040 --> 00:03:16,200 # 有点小孩过家家的劲 A bit of like kids playing 83 00:03:16,200 --> 00:03:19,320 # 烧点开水吧师父 一百八十八克水 Master, (shall I) boil some water? 188g water. 84 00:03:19,320 --> 00:03:20,960 # 温水 Warm water 85 00:03:25,560 --> 00:03:28,760 # 怎么样大爷 可以 加点盐吧师父 How is it, Da Ye? Okay. Add bit of more salt, master? 86 00:03:28,760 --> 00:03:30,800 # 对 你不加盐它澥不了 Correct, it won’t dilute without salt. 87 00:03:30,800 --> 00:03:32,760 # 来一点 您捏盐啊 88 00:03:32,760 --> 00:03:35,960 # 您别在这抡大胳膊呀 89 00:03:35,960 --> 00:03:37,440 # 老抡大胳膊 90 00:03:37,440 --> 00:03:38,560 # 盐 少许 91 00:03:38,560 --> 00:03:41,000 # 盐 来一点就够了 Salt. Just a pinch. 92 00:03:41,480 --> 00:03:43,920 # 这点网友要知道 要搁点盐 Fans need to know. 93 00:03:43,920 --> 00:03:45,400 # 不搁盐的话 Without salt, 94 00:03:45,400 --> 00:03:50,240 # 它蛋的里边的筋就断不了 The tissues won’t break up. 95 00:03:51,520 --> 00:03:52,760 # 你先搁奶 Pour the milk first. 96 00:03:52,760 --> 00:03:55,400 # 你先打奶 我把水再给你热一下 You whisk the milk. I will warm up the water again. 97 00:03:55,960 --> 00:03:58,040 # 牛奶一百八十八克 188g milk 98 00:03:58,040 --> 00:03:59,960 # 水是一百五十克 150g water 99 00:04:04,080 --> 00:04:07,560 # 水已经热了 你看必须水得温乎 Water is too hot. It got to be warm. 100 00:04:07,560 --> 00:04:10,520 # 这水不能过热 温乎水 Can’t overheat the water. 101 00:04:12,600 --> 00:04:16,160 # 温水出来以后比较嫩滑嫩 Warm water ensure silkiness and smooth texture. 102 00:04:16,240 --> 00:04:19,800 # 它容易熟 而且不起蜂窝 It speeds up the cooking process and will not create air bubbles. 103 00:04:19,800 --> 00:04:23,880 # 过滤啊 它是两个意思 一个是 There are two points of sieving. 104 00:04:24,240 --> 00:04:26,320 # 要把鸡蛋里边的一些 One is to filter out 105 00:04:26,320 --> 00:04:28,560 # 蛋皮还有蛋啰嗦 106 00:04:28,560 --> 00:04:30,360 # 还有什么 杂质 unwanted bits. 107 00:04:30,360 --> 00:04:33,320 # 有时候还带一个小红点 108 00:04:33,320 --> 00:04:34,680 # 通过这过滤以后 109 00:04:34,680 --> 00:04:36,320 # 把这些问题都解决了 110 00:04:36,360 --> 00:04:38,560 # 使鸡蛋液更加柔和 Another is to mix to completion. 111 00:04:40,800 --> 00:04:43,560 # 入锅掀锅了 烫烫烫等一会师父 Gonna take the lid off. Master, wait. It is hot. 112 00:04:43,560 --> 00:04:45,040 # 注意点锅边啊师父 Watch the edge, master. 113 00:04:45,840 --> 00:04:47,320 # 没事你师父是铁手 Your master has a pair of metal hands. 114 00:04:47,320 --> 00:04:49,760 # 大爷好看吧 好看 开火 115 00:04:50,600 --> 00:04:52,000 # 大火就得 High heat. 116 00:04:52,720 --> 00:04:54,360 # 您炒汁吧师父 Master, could you fry the sauce? 117 00:04:54,360 --> 00:04:56,120 # 五分钟以后改小火 Turn down the heat to lowest setting after 5 minutes. 118 00:04:56,120 --> 00:04:58,080 # 先让它顶上气来 119 00:04:58,080 --> 00:04:59,280 # 油 Oil 120 00:05:05,360 --> 00:05:08,760 # 小油 来点小油 Just little. 121 00:05:11,480 --> 00:05:14,280 # 这点酱搁里头 都搁进去 Soy sauce. 122 00:05:14,280 --> 00:05:17,080 # 鱼香汁喽 火不能大 Low heat for Yuxiang sauce. 123 00:05:17,400 --> 00:05:19,440 # 泡椒豆瓣酱下锅 Put pickled chilli and Doubanjiang in. 124 00:05:19,440 --> 00:05:20,680 # 如果说要热的时候 If it is overheating, 125 00:05:20,680 --> 00:05:23,400 # 我们可以拿下来 离火 we can move the wok away from the fire. 126 00:05:24,960 --> 00:05:27,000 # 要不然就是炒糊了 Otherwise, you will burn it. 127 00:05:29,120 --> 00:05:32,240 # 姜 下锅 Ginger now. 128 00:05:36,160 --> 00:05:37,480 # 油少点 Bit of oil. 129 00:05:37,640 --> 00:05:41,600 # 刚强你看香味出来了 You can smell the aroma now. 130 00:05:42,960 --> 00:05:45,600 # 然后我们把汁搁进去 炒出香味 Now we pour the mixture in and stir fry to release the aroma. 131 00:05:48,840 --> 00:05:53,120 # 淀粉 水淀粉 Starch, starch slurry. 132 00:05:53,120 --> 00:05:55,280 # 水淀粉就是适量了 Some starch slurry. Use your own judgement. 133 00:05:55,280 --> 00:05:56,720 # 因为水淀粉不像干淀粉 Unlike powder, 134 00:05:56,720 --> 00:05:58,560 # 它好标准 which can be measured precisely. 135 00:05:58,800 --> 00:06:01,240 # 这样再来一点让它稠一点 Little more to thicken it. 136 00:06:01,680 --> 00:06:03,640 # 这汁漂亮 Beauty. 137 00:06:04,960 --> 00:06:06,800 # 大爷怎么样 好 What do you think, Da Ye? Great! 138 00:06:06,800 --> 00:06:09,720 # 齐活 味出来了 搁点浮油 Done! Aroma is here. Now pour some oil in. 139 00:06:11,640 --> 00:06:15,200 # 好我给你起蛋羹了啊 Let me lift the steamed eggs. 140 00:06:20,760 --> 00:06:24,880 # 好 来了 浇汁 Great! Here we come! 141 00:06:26,760 --> 00:06:28,160 # 溜点芡 Pour the sauce over! 142 00:06:28,160 --> 00:06:29,560 # 明油亮芡 143 00:06:31,560 --> 00:06:33,200 # 鱼香蒸蛋 Yuxiang steamed eggs! 144 00:06:33,800 --> 00:06:35,400 # 多漂亮啊 Beautiful! 145 00:06:35,400 --> 00:06:37,960 # 小魏这鱼香汁调的比例挺准的 Wei’s Yuxiang recipe is spot on. 146 00:06:37,960 --> 00:06:40,360 # 关键您现场指导师父 Master, it is more down to your guidance. 147 00:06:42,360 --> 00:06:44,240 # 画龙点睛 148 00:06:44,480 --> 00:06:46,160 # 星星点点 149 00:06:46,160 --> 00:06:47,640 # 这有点像大荷包 150 00:06:47,640 --> 00:06:49,720 # 那叫什么大莲蓬似的好家伙 151 00:06:50,000 --> 00:06:52,720 # 咱们检验一下二伯这个 Let’s test Er Bai’s 152 00:06:52,720 --> 00:06:54,560 # 水蛋的水平 steamed eggs. 153 00:06:54,600 --> 00:06:57,800 # 走着 鱼香水蛋 154 00:06:57,800 --> 00:06:59,320 # 但是你得给它削一下 155 00:06:59,320 --> 00:07:01,160 # 掀一下那个蛋面 156 00:07:01,160 --> 00:07:04,360 # 你看啊 刚强 157 00:07:04,360 --> 00:07:08,120 # 你看你师父做这个 咱们翻一下底 158 00:07:09,080 --> 00:07:12,880 # 翻一个个你看着啊 大爷翻这盖了 159 00:07:13,200 --> 00:07:14,320 # 多嫩呀 So tender. 160 00:07:14,320 --> 00:07:15,880 # 秃噜秃噜的 您晃晃它 Shake it. Check it out. 161 00:07:15,880 --> 00:07:19,040 # 那它肯定晃悠 我再来汁 162 00:07:20,600 --> 00:07:23,600 # 比日本的嫩豆腐还嫩 Much tender than Japanese Tofu. 163 00:07:24,320 --> 00:07:26,440 # 这就是牛奶的作用 Because of milk. 164 00:07:26,440 --> 00:07:28,800 # 嫩嫩的水蛋 165 00:07:31,800 --> 00:07:33,400 # 香香的味道 166 00:07:34,160 --> 00:07:36,600 # 这个鱼香汁配的非常非常好 167 00:07:37,160 --> 00:07:39,480 # 你看这个蛋面 Take a look at the surface. 168 00:07:41,800 --> 00:07:43,520 # 一个蜂窝都没有 Zero air bubble. 169 00:07:43,520 --> 00:07:45,760 # 就是我们那蒸锅有点毛病 170 00:07:45,760 --> 00:07:47,280 # 砸的水印 171 00:07:47,280 --> 00:07:49,320 # 一点不漏水有的蒸不好 172 00:07:49,320 --> 00:07:51,520 # 你水大了它漏水 173 00:07:51,520 --> 00:07:53,440 # 这汤到时候就泄了 174 00:07:53,440 --> 00:07:55,360 # 润 滑 嫩 175 00:07:55,360 --> 00:07:57,800 # 虽然泡椒没有完全达到标准 176 00:07:57,800 --> 00:08:00,880 # 但是味道也不错 全出来了 177 00:08:00,880 --> 00:08:03,560 # 用了郫县豆瓣酱调味 178 00:08:03,560 --> 00:08:06,200 # 另外还有一个量化 比例 179 00:08:06,200 --> 00:08:08,160 # 呈现给大家了 180 00:08:08,320 --> 00:08:12,480 # 关键水蛋是一个最关键的一个环节 The most important part is steamed egg. 181 00:08:12,480 --> 00:08:16,120 # 水一定要是温水 温水和温奶 Must use warm water and milk. 182 00:08:16,960 --> 00:08:18,960 # 光水不行 Both. 183 00:08:19,280 --> 00:08:24,440 # 搁了牛奶以后特别嫩 滑 白 润 184 00:08:24,840 --> 00:08:27,040 # 还是还有一种清淡清香 185 00:08:27,040 --> 00:08:29,440 # 而且增加了原材料的什么 186 00:08:29,680 --> 00:08:32,000 # 本身鸡蛋有蛋白质一加牛奶 187 00:08:32,000 --> 00:08:34,440 # 蛋白质更加丰富 188 00:08:34,440 --> 00:08:38,000 # 然后网友要注意这么以下几个点 Fans need to pay attention to 189 00:08:38,000 --> 00:08:41,160 # 鸡蛋和水的比例 牛奶的比例 Ratio between egg, water and milk. 190 00:08:41,160 --> 00:08:44,400 # 一比一点四到一点五 1 : 1.4 : 1.5 191 00:08:45,160 --> 00:08:49,160 # 蒸锅开水锅下锅八分钟 Boil the water in the steamer first. Then steam for 8 minutes. 192 00:08:49,160 --> 00:08:51,440 # 火不要太旺 Keep boiling at medium to high heat. 193 00:08:53,160 --> 00:08:56,600 # 蒸出来水蛋就能达到这种标准 Your steamed eggs will achieve this standard. 194 00:08:56,600 --> 00:08:58,120 # 调汁调味 195 00:08:58,120 --> 00:08:59,680 # 还有一个最关键点 One more tip 196 00:08:59,680 --> 00:09:01,120 # 如果说最简单的 197 00:09:01,120 --> 00:09:02,560 # 有时候我们家里要倒点酱油 Sometimes we drizzle bit of soy sauce. 198 00:09:02,560 --> 00:09:05,160 # 搁两滴香油完事了 Bit of sesame oil. 199 00:09:05,160 --> 00:09:07,880 # 但是搁香油搁酱油的时候 200 00:09:07,880 --> 00:09:11,160 # 一定下锅就搁 You must add them in when you put eggs in the steamer. 201 00:09:11,160 --> 00:09:15,560 # 说燉一分钟到两分钟再搁酱油 It will be too late if you leave it after steamed for 1 or 2 minutes. 202 00:09:15,560 --> 00:09:17,840 # 这水蛋没法吃了 203 00:09:17,840 --> 00:09:20,400 # 有点生酱油生抽的味 It tastes raw soy sauce. 204 00:09:20,400 --> 00:09:23,360 # 一定要趁热搁出来以后才香 205 00:09:23,360 --> 00:09:26,240 # 在这我们共同的感谢二伯 206 00:09:26,240 --> 00:09:28,640 # 感谢师父 207 00:09:28,640 --> 00:09:30,560 # 谢谢大爷 208 00:09:30,560 --> 00:09:32,760 # 其实有些人说我这鱼香做的好 209 00:09:32,760 --> 00:09:35,160 # 真的做不好 就鱼香汁 210 00:09:35,160 --> 00:09:37,520 # 大爷他调不起这味来因为什么 211 00:09:38,360 --> 00:09:42,760 # 他传承上一代的师父的水平就不行 212 00:09:43,120 --> 00:09:45,120 # 您说您能做出好的来吗 213 00:09:45,120 --> 00:09:46,320 # 我跟大爷的师父 214 00:09:46,320 --> 00:09:47,680 # 北京饭店那些老师傅 215 00:09:47,680 --> 00:09:49,760 # 包括我们的师父那一代 216 00:09:49,760 --> 00:09:54,320 # 解放前在当地都是高厨 217 00:09:54,320 --> 00:09:55,680 # 然后调到北京是吧 218 00:09:55,680 --> 00:09:57,040 # 他们把这菜 219 00:09:57,360 --> 00:09:59,360 # 再经过外事的需要 220 00:09:59,360 --> 00:10:00,880 # 他们不断的去改进 221 00:10:00,880 --> 00:10:04,360 # 最后形成了北京菜 222 00:10:04,360 --> 00:10:07,120 # 北京四川菜的独有的风格 223 00:10:07,120 --> 00:10:10,520 # 这是这些老一代的师傅 224 00:10:10,520 --> 00:10:13,280 # 对中国川菜的最大贡献 225 00:10:13,280 --> 00:10:16,760 # 我跟大爷我们这一代人继承了 226 00:10:16,920 --> 00:10:18,920 # 大爷真的 这我敢说 227 00:10:18,920 --> 00:10:20,440 # 不但继承了 228 00:10:20,440 --> 00:10:22,000 # 还需要我们去发扬光大 229 00:10:22,000 --> 00:10:25,240 # 我们本着跟老饭骨的精神 230 00:10:25,240 --> 00:10:26,720 # 就是什么毫无保留 231 00:10:26,720 --> 00:10:30,440 # 你看今天刚才我们在摄像当中 232 00:10:30,440 --> 00:10:32,760 # 今天所有的分量 233 00:10:32,760 --> 00:10:36,840 # 全是我们三人一点点称出来的 234 00:10:36,840 --> 00:10:40,200 # 绝对不糊弄 然后奉献给我们 235 00:10:40,200 --> 00:10:42,360 # 按照配方的比例 236 00:10:42,360 --> 00:10:44,000 # 我跟你说一点都不带差的好 237 00:10:44,000 --> 00:10:46,000 # 这味道特别准 238 00:10:46,000 --> 00:10:48,960 # 小饭骨们在家里做起来确实好吃 239 00:10:48,960 --> 00:10:51,520 # 走起 是吧 240 00:10:51,520 --> 00:10:53,800 # perfect ```

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