[老饭骨] 三杯鸡 - https://youtu.be/xTlNLLaaKh4

需翻译以下内容

标题

【国宴大师•三杯鸡】经典台菜大放送，香嫩Q弹三杯鸡，黄酒煨锅边，香气飘满屋！

描述

小友们好，今天给大家带来台菜的代表性菜品：三杯鸡。

三杯鸡这道菜发源于江西省，后流传并发扬于台湾，成为台菜的代表性菜品。

三杯鸡是江西省地方传统名菜，相传与民族英雄文天祥有关。
因烹制时不放汤水，仅用米酒一杯、猪油或茶油一杯、酱油一杯，故得名。
但因三杯鸡做法多样，版本颇多，今天呢咱们做的是老饭骨的邓氏三杯鸡。

取三黄鸡，不去骨，将鸡切成小块后开始清洗，
其中清洗是非常重要的一步，因为决定了煎出的鸡是否黄亮。
洗净后开始腌制。

三杯鸡的点睛之笔的三杯汁应如何配制？
香油，米酒和酱油的配比是怎样的呢？
香油，米酒，酱油这三杯应该什么时候放呢？
三杯鸡的灵魂：罗勒叶应该什么时候放呢？
黄酒煨锅边儿是什么操作？砂锅，黄酒和菜会出现什么样的化学碰撞？
那叫一个香呀！感兴趣的小友记得学呀！

字幕

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咱们放一个灵魂这也是关键

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今天做一个三杯鸡 

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一杯麻油

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一杯酱油

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一杯米酒

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然后这里边还有一个

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最重要的最关键的

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九层塔 也叫罗勒叶

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三杯鸡起源于江西

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真正盛行是在台湾

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但是这个版本颇多

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有不同版本的三杯鸡

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你今天做什么版本的

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今天我是这样

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咱们做一个老饭骨邓氏的三杯鸡

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咱们把化好的鸡腿切了

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去骨么 不去骨

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因为带骨煎出来鸡香

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我是这么认为的骨头显着量大

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肉带骨做出来它有骨香味

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这是肉鸡 这个是三黄鸡

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现在都通称三黄鸡

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师父咱们切完了之后

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要在清水里头拔它一下

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最好拔一小时以上拔透了

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这样做出来的鸡亮

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这鸡腌多长时间合适

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咱们最好腌到一个小时以上

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一定要漂洗到没有血水

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然后挤净它然后再腌

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这样煎出来的鸡清澈黄亮

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洗的真干净

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咱们腌这个鸡其中有一个

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我可能需要加的

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十三香 味道为王了么

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最终是把味道做足

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三杯鸡的版本是按n次数算的

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怎么做好吃咱就怎么来

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然后师父还得加一点黄酒

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这个一定要腌入味

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酒香味出来了

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我跟你讲小邓

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你还记得咱们老厨房吗

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三十年前刚参加工作你一进厨房

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所有的菜的味道全是这个味道

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加一点酱油

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要静置它一小时

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先搁这

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切点姜片 好了

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这里边从调料来讲

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最主要的还是蒜 要把蒜煸香

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然后咱们再切点青红椒

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主要是为了配色用

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给我们兑这个三杯汁吧

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第一杯我们要用麻油

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麻油就是香油

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在台湾菜里边其实广泛用到了香油

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而且它出来以后菜的味道确实很香

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我也借鉴了他一部分

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一杯麻油

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咱们今天用小碗了 三个小碗

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一杯米酒

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真正比例是

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香油3 米酒2 酱油1

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然后我们加一杯（生抽） 差不多了

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如果说你生抽倒一 必定太咸了

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蚝油可以下上十五克到二十克

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都没关系

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最后这就是三杯

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香油提香

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蚝油提鲜加味道

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米酒去腥

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其实这个菜真正的东西它在这儿

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把它搁进去就是三杯鸡

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三杯鸡有各种的三杯的

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凭你的口味去找你的口

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还是说一通百通用口味来变通

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咱下香油咱们先下一半

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现在是半杯

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放姜 把这姜煎成微黄

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然后咱们下葱

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把它的香气全面慢慢逼出来

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逼到哪里呢逼到油里

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小火慢煎

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葱姜不炸永远不香 搁点蒜

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咱们第二次把油下进去

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温度起来以后我们准备煎鸡

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三个鸡腿放这么多的葱姜蒜

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咱这个蒜子你看稍微有点微黄了

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下这个鸡

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可以把火开大一点没事没关系

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家里火还是慢 鸡肉有点出水

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家里就这条件咱们火力不够

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这一面基本上颜色已经快变了

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下边又是葱姜蒜加上麻油

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味道会浸入到整个的鸡肉里边

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没错它能不香吗

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然后师父咱们现在开始放辣椒

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二荆条

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然后师父咱们现在该放第二杯了

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米酒

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有的地方会用什么样的米酒

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是用一种略甜的 对

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师父咱们现在放第三杯

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三杯鸡的任务陆续的往下投

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欠一点黄

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再点一滴老抽 上上色

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放冰糖 十一二克

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再来一小把

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这个菜出来是咸甜还是甜咸

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咸甜 就是咸压甜 对了

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好了师父咱们呢转进砂锅

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转进砂锅慢慢焗

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把砂锅烧一下底

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烧一烧然后把它挪过去

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烧热了砂锅里边不用垫点东西么

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不用 垫点儿羊肉

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有酒用砂锅出的的香味浓

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所以说一定要用砂锅 加盖

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歇一分钟收收汁

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这火合适

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要有耐心

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想要吃好的味道一定要有耐心

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你看这就行了

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黏糊了

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那么我们现在放点配色的

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咱们放一个灵魂这也是关键

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这一下三杯鸡的特色一下出来了

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没有它就是不行

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亮师兄你看这鸡的颜色了吗

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我看着呢我口水都要流出来了

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还有一个工序

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我们把盖再盖上

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这是师父教我的一个方式

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围着这锅边 倒多少

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用砂锅的热气把黄酒的香气逼出来

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走在路上这一道都是香的

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上菜服务员都高兴

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好了咱们现在关火了

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这香 你看这个

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刚才加饭酒（黄酒）的味道了么

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你闻一闻老冯

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我已经在这儿就闻到了

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就是这一路上

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如果你要是在店里坐着

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一路上都会有这个香味

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可以开盖了整个挥发完

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香太香了

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咱们别跟厨房吃了地儿小

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好菜不怕晚怎么样

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有点与众不同

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鸡香肉嫩

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有Q劲有弹性

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有广东菜的特点

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也有台湾菜的特点

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还有小麻辣

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好吃是王道

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其实这是三杯鸡的灵魂

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叫罗勒叶

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台湾还有一种叫法

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叫九层塔

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三杯鸡离不开九层塔

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这个菜红极一时 盛行一世

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所以说版本很多

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好 吃吧

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``` # https://youtu.be/xTlNLLaaKh4 # 标题 # 【国宴大师•三杯鸡】经典台菜大放送，香嫩Q弹三杯鸡，黄酒煨锅边，香气飘满屋！ # Title:[San-Bei Chicken] Classic dish from Taiwan, featuring tender chicken, aroma of rice wine that will fill the whole room! # 描述 # 小友们好，今天给大家带来台菜的代表性菜品：三杯鸡。 # 三杯鸡这道菜发源于江西省，后流传并发扬于台湾，成为台菜的代表性菜品。 # 三杯鸡是江西省地方传统名菜，相传与民族英雄文天祥有关。 # 因烹制时不放汤水，仅用米酒一杯、猪油或茶油一杯、酱油一杯，故得名。 # 但因三杯鸡做法多样，版本颇多，今天呢咱们做的是老饭骨的邓氏三杯鸡。 # 取三黄鸡，不去骨，将鸡切成小块后开始清洗， # 其中清洗是非常重要的一步，因为决定了煎出的鸡是否黄亮。 # 洗净后开始腌制。 # 三杯鸡的点睛之笔的三杯汁应如何配制？ # 香油，米酒和酱油的配比是怎样的呢？ # 香油，米酒，酱油这三杯应该什么时候放呢？ # 三杯鸡的灵魂：罗勒叶应该什么时候放呢？ # 黄酒煨锅边儿是什么操作？砂锅，黄酒和菜会出现什么样的化学碰撞？ # 那叫一个香呀！感兴趣的小友记得学呀！ # Hi everyone, we present one of the most iconic dishes from Taiwan: San Bei (three-cup) Chicken. # Originally this is a dish was rooted in Jiangxi, and was brought to Taiwan and became an iconic dish there. # Story goes that this dish was a traditional dish in Jiangxi and is connected with the famous historical hero Wen Tianxiang. The name of this dish comes from its special recipe: no water needed. One cup of rice wine, one cup of pork or tea-seed oil and one cup of soy sauce, that’s all we need. There are many versions of this famous dish, we are making the one in the style of our own. # Chop the chicken into small pieces and clean it before marination. Cleaning is very important for the colorisation during cooking. # What’s the most important step in making the cause? What’s the best ratio between the ingredients? When do we need to add sesame the three cups of ingredients? When should you put the Thai basil leaves? What is the proper technique to add Chinese rice wine (Huangjiu)? What would happen when the clay pot meets the rice wine and the ingredients? # The amazing aroma of this dish is so amazing that everyone should learn to cook it. # 字幕 1 00:00:00,000 --> 00:00:03,560 # 咱们放一个灵魂这也是关键 San-Bei Chicken (featuring Thai Basil) What we are putting in now is the soul of this dish 2 00:00:03,560 --> 00:00:06,560 # 今天做一个三杯鸡 We are making San-Bei (three-cup) Chicken today 3 00:00:06,560 --> 00:00:08,400 # 一杯麻油 One cup of sesame oil 4 00:00:08,400 --> 00:00:10,800 # 一杯酱油 One cup of soysauce 5 00:00:10,800 --> 00:00:13,640 # 一杯米酒 One cup of Chinese rice wine 6 00:00:13,640 --> 00:00:15,160 # 然后这里边还有一个 And one more thing 7 00:00:15,160 --> 00:00:18,080 # 最重要的最关键的 Which is also the most important 8 00:00:18,080 --> 00:00:21,920 # 九层塔也叫罗勒叶 Thai basil, one may use regular Basil 9 00:00:21,920 --> 00:00:24,120 # 三杯鸡起源于江西 This dish originates from Jiangxi 10 00:00:24,120 --> 00:00:26,360 # 真正盛行是在台湾 But got really popular in Taiwan 11 00:00:26,360 --> 00:00:28,560 # 但是这个版本颇多 There are many different styles of this dish. 12 00:00:28,560 --> 00:00:30,640 # 有不同版本的三杯鸡 Different ways to cook it. 13 00:00:30,640 --> 00:00:32,160 # 你今天做什么版本的 How are you cooking it today? 14 00:00:32,160 --> 00:00:33,040 # 今天我是这样 Here’s my plan 15 00:00:33,040 --> 00:00:39,160 # 咱们做一个老饭骨邓氏的三杯鸡 I will do it in totally Lao Fan Gu style 16 00:00:39,160 --> 00:00:43,040 # 咱们把化好的鸡腿切了 First, let’s chop the chicken thigh pieces 17 00:00:43,040 --> 00:00:44,600 # 去骨么不去骨 Debone it ? No we don’t debone it. 18 00:00:44,600 --> 00:00:47,680 # 因为带骨煎出来鸡香 We need the bones for extra aroma 19 00:00:47,680 --> 00:00:51,680 # 我是这么认为的骨头显着量大 I thought you keep the bones to make the portion look bigger. 20 00:00:51,680 --> 00:00:56,200 # 肉带骨做出来它有骨香味 The bone gives extra flavour and aroma 21 00:00:56,200 --> 00:00:59,080 # 这是肉鸡这个是三黄鸡 Is this wild chicken? This is san-huang Chicken 22 00:00:59,080 --> 00:01:01,200 # 现在都通称三黄鸡 A special breed of meat chicken 23 00:01:01,200 --> 00:01:03,280 # 师父咱们切完了之后 After we are done with chopping 24 00:01:03,280 --> 00:01:06,640 # 要在清水里头拔它一下 We need to rinse it in water 25 00:01:06,640 --> 00:01:09,600 # 最好拔一小时以上拔透了 Better soak it for over one hour 26 00:01:09,600 --> 00:01:11,960 # 这样做出来的鸡亮 Makes the chicken look cleaner after coocking 27 00:01:11,960 --> 00:01:13,880 # 这鸡腌多长时间合适 How long should we marinate it? 28 00:01:13,880 --> 00:01:16,760 # 咱们最好腌到一个小时以上 Preferably over one hour too. 29 00:01:16,760 --> 00:01:19,360 # 一定要漂洗到没有血水 Rinse until all the blood is gone 30 00:01:19,360 --> 00:01:22,200 # 然后挤净它然后再腌 Squeeze the excessive water out before marination. 31 00:01:22,200 --> 00:01:25,600 # 这样煎出来的鸡清澈黄亮 So that the chicken will look clean and yellow after frying 32 00:01:25,600 --> 00:01:27,120 33 00:01:27,120 --> 00:01:29,560 # 洗的真干净 That’s clean 34 00:01:29,560 --> 00:01:33,120 # 咱们腌这个鸡其中有一个 For the marination 35 00:01:33,120 --> 00:01:34,920 # 我可能需要加的 I need to add one more thing 36 00:01:34,920 --> 00:01:38,440 # 十三香味道为王了么 the 13-spices, for the perfect flavour 37 00:01:38,440 --> 00:01:41,200 # 最终是把味道做足 To maximise the flavour 38 00:01:41,200 --> 00:01:44,920 # 三杯鸡的版本是按n次数算的 There are just so many different ways to cook this dish. 39 00:01:44,920 --> 00:01:47,840 # 怎么做好吃咱就怎么来 As long as it tastes good. 40 00:01:47,840 --> 00:01:50,960 # 然后师父还得加一点黄酒 Here, master, I will add some Huangjiu (yellow Chinese rice wine) 41 00:01:50,960 --> 00:01:54,240 # 这个一定要腌入味 Marinate it through 42 00:01:54,240 --> 00:01:57,320 # 酒香味出来了 You can smell the rice wine. 43 00:01:57,320 --> 00:01:58,680 # 我跟你讲小邓 Let me tell you, Deng 44 00:01:58,680 --> 00:01:59,880 # 你还记得咱们老厨房吗 Do you remember our old kitchen? 45 00:01:59,880 --> 00:02:03,160 # 三十年前刚参加工作你一进厨房 Thirty years ago when you first started to work with me? 46 00:02:03,160 --> 00:02:05,360 # 所有的菜的味道全是这个味道 The moment you start cooking, everything smells like this. 47 00:02:05,360 --> 00:02:06,760 # 加一点酱油 A bit of Soysauce 48 00:02:06,760 --> 00:02:08,320 # 要静置它一小时 Marinate for one hour 49 00:02:08,320 --> 00:02:10,960 # 先搁这 Leave it here. 50 00:02:10,960 --> 00:02:14,120 # 切点姜片好了 Slice some ginger, alright 51 00:02:14,120 --> 00:02:15,920 # 这里边从调料来讲 So, about the garnish. 52 00:02:15,920 --> 00:02:19,560 # 最主要的还是蒜要把蒜煸香 Garlic is the key, we will fry it to get the flavour out. 53 00:02:19,560 --> 00:02:20,960 # 然后咱们再切点青红椒 Some red and green chilli pepper 54 00:02:20,960 --> 00:02:22,600 # 主要是为了配色用 mainly for their colour 55 00:02:22,600 --> 00:02:24,760 # 给我们兑这个三杯汁吧 Let’s make the sauce 56 00:02:24,760 --> 00:02:27,160 # 第一杯我们要用麻油 First one is Ma You 57 00:02:27,160 --> 00:02:29,560 # 麻油就是香油 Which is sesame oil 58 00:02:29,560 --> 00:02:33,240 # 在台湾菜里边其实广泛用到了香油 It is very popular in Taiwan 59 00:02:33,240 --> 00:02:36,280 # 而且它出来以后菜的味道确实很香 Also, the dish smells so much better with it. 60 00:02:36,280 --> 00:02:38,560 # 我也借鉴了他一部分 So I learnt from it 61 00:02:38,560 --> 00:02:42,240 # 一杯麻油 One cup of sesame oil 62 00:02:42,240 --> 00:02:44,360 # 咱们今天用小碗了三个小碗 We are using small bowls today. So three small bowls. 63 00:02:44,360 --> 00:02:46,480 # 一杯米酒 One cup of rice wine 64 00:02:46,480 --> 00:02:47,520 # 真正比例是 a good ratio is 65 00:02:47,520 --> 00:02:52,040 # 香油3 米酒2 酱油1 Sesame : Rice Wine : Soy Sauce 3:2:1 66 00:02:52,040 --> 00:02:56,840 # 然后我们加一杯（生抽）差不多了 So lastly a cup of soy sauce. 67 00:02:56,840 --> 00:03:00,600 # 如果说你生抽倒一必定太咸了 It would be too salty if soy sauce is the same portion as others. 68 00:03:00,600 --> 00:03:04,160 # 蚝油可以下上十五克到二十克 about 15-20 grams of oyster sauce 69 00:03:04,160 --> 00:03:05,160 # 都没关系 Doesn’t really matter 70 00:03:05,160 --> 00:03:06,800 # 最后这就是三杯 Here we have it, the three cups of sauce 71 00:03:06,800 --> 00:03:07,800 # 香油提香 Sesame oil brings up the aroma 72 00:03:07,800 --> 00:03:11,600 # 蚝油提鲜加味道 Oyster sauce boosts the umami 73 00:03:11,600 --> 00:03:13,720 # 米酒去腥 Rice wine removes the unwanted smells of the meat 74 00:03:13,720 --> 00:03:15,160 75 00:03:15,160 --> 00:03:17,600 # 其实这个菜真正的东西它在这儿 That’s the main feature of this dish. 76 00:03:17,600 --> 00:03:20,800 # 把它搁进去就是三杯鸡 What makes it the san-bei chicken 77 00:03:20,800 --> 00:03:23,080 # 三杯鸡有各种的三杯的 The dish comes with different styles 78 00:03:23,080 --> 00:03:26,440 # 凭你的口味去找你的口 Pick the favour you like the sauce 79 00:03:26,440 --> 00:03:29,400 # 还是说一通百通用口味来变通 again, as long as you know the basic theory you can make your own combination. 80 00:03:29,400 --> 00:03:32,720 # 咱下香油咱们先下一半 We will first use half of the sesame oil 81 00:03:32,720 --> 00:03:34,280 # 现在是半杯 So half a cup now 82 00:03:34,280 --> 00:03:38,160 # 放姜把这姜煎成微黄 Slightly brown the ginger slices. 83 00:03:38,160 --> 00:03:40,560 # 然后咱们下葱 Leek too. 84 00:03:40,560 --> 00:03:44,560 # 把它的香气全面慢慢逼出来 Get the aroma out 85 00:03:44,560 --> 00:03:47,600 # 逼到哪里呢逼到油里 And infuse the flavour to the oil. 86 00:03:48,600 --> 00:03:50,040 # 小火慢煎 Low heat, fry slowly. 87 00:03:50,040 --> 00:03:54,240 # 葱姜不炸永远不香搁点蒜 Ginger and leek needs to be fried for the maximum flavour. Garlics in now. 88 00:03:54,240 --> 00:03:57,200 # 咱们第二次把油下进去 Now we add the rest of the oil. 89 00:03:57,200 --> 00:03:59,200 # 温度起来以后我们准备煎鸡 We fry the chicken when the temperature goes up. 90 00:03:59,200 --> 00:04:03,240 # 三个鸡腿放这么多的葱姜蒜 All these for only three chicken leg pieces. 91 00:04:03,240 --> 00:04:06,320 # 咱这个蒜子你看稍微有点微黄了 Garlic has been slightly browned. 92 00:04:06,320 --> 00:04:07,400 # 下这个鸡 Put the chicken in. 93 00:04:07,400 --> 00:04:10,320 # 可以把火开大一点没事没关系 The heat can go higher, that’s fine. 94 00:04:10,320 --> 00:04:13,240 # 家里火还是慢鸡肉有点出水 The heat at our home kitchen is still a bit weak, the moisture is coming out of the meat. 95 00:04:13,240 --> 00:04:16,520 # 家里就这条件咱们火力不够 Well that’s the best we can do at home 96 00:04:16,520 --> 00:04:18,960 # 这一面基本上颜色已经快变了 This side is getting some colour already. 97 00:04:18,960 --> 00:04:22,120 # 下边又是葱姜蒜加上麻油 With all the leek, ginger and garlic frying in sesame oil 98 00:04:22,120 --> 00:04:25,480 # 味道会浸入到整个的鸡肉里边 The flavour will go all they way through the meat 99 00:04:25,480 --> 00:04:27,240 # 没错它能不香吗 No wonder it smells so good. 100 00:04:27,240 --> 00:04:29,400 # 然后师父咱们现在开始放辣椒 Now we add the dried chilli pepper. 101 00:04:29,400 --> 00:04:30,320 # 二荆条 The Er-Jing-Tiao chilli pepper 102 00:04:30,320 --> 00:04:33,920 # 然后师父咱们现在该放第二杯了 OK master, now it’s time for the second cup. 103 00:04:33,920 --> 00:04:34,880 # 米酒 Rice wine 104 00:04:34,880 --> 00:04:36,600 # 有的地方会用什么样的米酒 People from different places use different rice wine 105 00:04:36,600 --> 00:04:39,960 # 是用一种略甜的对 Sometime they use a sweet type of rice wine. 106 00:04:39,960 --> 00:04:41,640 # 师父咱们现在放第三杯 # Ok master, now it’s time for the third cup. 107 00:04:41,640 --> 00:04:46,280 # 三杯鸡的任务陆续的往下投 We are completing the mission cup by cup. 108 00:04:48,440 --> 00:04:49,280 # 欠一点黄 We need a little bit more colour. 109 00:04:49,280 --> 00:04:52,920 # 再点一滴老抽上上色 Some dark soy sauce for the colour. 110 00:04:52,920 --> 00:04:55,680 # 放冰糖十一二克 Crystal sugar, 11-12 grams. 111 00:04:55,680 --> 00:04:58,040 # 再来一小把 A pinch more. 112 00:04:58,040 --> 00:05:02,480 # 这个菜出来是咸甜还是甜咸 Is this dish mainly featuring sweetness or saltiness? 113 00:05:02,480 --> 00:05:06,960 # 咸甜就是咸压甜对了 Salty, and a bit of sweetness. 114 00:05:06,960 --> 00:05:10,040 # 好了师父咱们呢转进砂锅 OK master, now we move it into the clay pot. 115 00:05:10,040 --> 00:05:12,080 # 转进砂锅慢慢焗 Cook it slowly in the clay pot. 116 00:05:12,080 --> 00:05:13,880 # 把砂锅烧一下底 Let’s pre-heat the pot. 117 00:05:13,880 --> 00:05:16,600 # 烧一烧然后把它挪过去 And then we pour the dish in. 118 00:05:16,600 --> 00:05:19,200 # 烧热了砂锅里边不用垫点东西么 Do we need to put something in it when it’s hot? 119 00:05:19,200 --> 00:05:22,920 # 不用垫点儿羊肉 You know, something like lamb? 120 00:05:22,920 --> 00:05:26,680 # 有酒用砂锅出的的香味浓 The rice wine elevates the flavour in the clay pot. 121 00:05:26,680 --> 00:05:28,880 # 所以说一定要用砂锅加盖 So we must use clay pot, with lid on. 122 00:05:28,880 --> 00:05:31,600 # 歇一分钟收收汁 Let me take a break for a minute while it cooks. 123 00:05:31,600 --> 00:05:33,880 # 这火合适 The heat is fine. 124 00:05:33,880 --> 00:05:34,680 # 要有耐心 Be patient 125 00:05:34,680 --> 00:05:38,080 # 想要吃好的味道一定要有耐心 It takes time to cook a proper dish and to achieve the desired flavour. 126 00:05:38,080 --> 00:05:39,560 127 00:05:39,560 --> 00:05:41,720 # 你看这就行了 Look, that’s almost done. 128 00:05:41,720 --> 00:05:43,600 # 黏糊了 It’s getting thick 129 00:05:43,600 --> 00:05:46,560 # 那么我们现在放点配色的 Now, it’s time for some colour in it. 130 00:05:46,560 --> 00:05:48,920 # 咱们放一个灵魂这也是关键 And the one that brings soul to this dish. 131 00:05:51,120 --> 00:05:54,200 # 这一下三杯鸡的特色一下出来了 Now that’s a proper san-bei chicken 132 00:05:54,200 --> 00:05:56,880 # 没有它就是不行 You can’t cook a san-bei chicken without it. 133 00:05:56,880 --> 00:05:59,080 # 亮师兄你看这鸡的颜色了吗 Liang, look at the colour of the chicken. 134 00:05:59,800 --> 00:06:02,800 # 我看着呢我口水都要流出来了 I am, and it’s making me drool. 135 00:06:02,800 --> 00:06:04,040 # 还有一个工序 One more step 136 00:06:04,040 --> 00:06:05,320 # 我们把盖再盖上 Let’s put the lid back on. 137 00:06:05,320 --> 00:06:06,920 # 这是师父教我的一个方式 I learnt it from my master. 138 00:06:06,920 --> 00:06:10,720 # 围着这锅边倒多少 Pour the wine around the lid. (How much?) 139 00:06:10,720 --> 00:06:15,200 # 用砂锅的热气把黄酒的香气逼出来 Use the heat of the pot to get the aroma of the rice wine out. 140 00:06:15,200 --> 00:06:17,400 # 走在路上这一道都是香的 The aroma will be so strong 141 00:06:17,400 --> 00:06:19,320 # 上菜服务员都高兴 The waiter will be happy all the way serving it. 142 00:06:19,320 --> 00:06:22,400 # 好了咱们现在关火了 OK let’s turn off the heat. 143 00:06:23,680 --> 00:06:25,440 # 这香你看这个 Smells amazing, look at it! 144 00:06:25,440 --> 00:06:27,040 # 刚才加饭酒（黄酒）的味道了么 Smell that? The rice one I just added? 145 00:06:27,040 --> 00:06:29,520 # 你闻一闻老冯 Smell this chef Feng. 146 00:06:29,520 --> 00:06:31,240 # 我已经在这儿就闻到了 I smelt it already all the way from here. 147 00:06:31,240 --> 00:06:32,320 # 就是这一路上 All the way from kitchen to the table 148 00:06:32,320 --> 00:06:33,640 # 如果你要是在店里坐着 If you are sitting in the restaurant. 149 00:06:33,640 --> 00:06:36,280 # 一路上都会有这个香味 You will smell it all the way. 150 00:06:36,280 --> 00:06:38,960 # 可以开盖了整个挥发完 OK we can now open the lid. 151 00:06:38,960 --> 00:06:42,880 152 00:06:42,880 --> 00:06:44,080 # 香太香了 Smells amazing. 153 00:06:44,080 --> 00:06:46,440 # 咱们别跟厨房吃了地儿小 Let’s not eat it here in the kitchen, it’s too crowded. 154 00:06:46,440 --> 00:06:49,200 # 好菜不怕晚怎么样 A good dish is worth waiting for. 155 00:06:49,200 --> 00:06:53,440 # 有点与众不同 Very unique 156 00:06:53,440 --> 00:06:55,000 # 鸡香肉嫩 The chicken is very tender 157 00:06:55,000 --> 00:06:56,600 158 00:06:56,600 --> 00:06:59,400 # 有Q劲有弹性 Tender but still has its structure 159 00:06:59,400 --> 00:07:01,080 # 有广东菜的特点 it has the features of a dish from Guagndong 160 00:07:01,080 --> 00:07:04,880 # 也有台湾菜的特点 also that from Taiwan 161 00:07:04,880 --> 00:07:06,360 # 还有小麻辣 Also, a little bit spicy. 162 00:07:06,360 --> 00:07:07,200 # 好吃是王道 Anyway, most importantly it is delicious. 163 00:07:07,200 --> 00:07:09,480 # 其实这是三杯鸡的灵魂 Now, this ingredient is the soul of this dish 164 00:07:09,480 --> 00:07:11,120 # 叫罗勒叶 Thai basil 165 00:07:11,120 --> 00:07:13,960 # 台湾还有一种叫法 In Taiwan people call it 166 00:07:15,080 --> 00:07:16,840 # 叫九层塔 Jiu-Ceng-Ta 167 00:07:16,840 --> 00:07:20,920 # 三杯鸡离不开九层塔 You can’t cook this dish without it. 168 00:07:20,920 --> 00:07:24,240 # 这个菜红极一时盛行一世 This was such a popular dish 169 00:07:24,240 --> 00:07:25,600 # 所以说版本很多 That’s why there are many different variation of this dish. 170 00:07:25,600 --> 00:07:26,760 # 好吃吧 Alright, let’s dig in. # 00:07:29 片尾开始 ```

immoonancient / YTSubtitles

[老饭骨] 三杯鸡 - https://youtu.be/xTlNLLaaKh4 #645