【老饭骨】麻豆腐 https://www.youtube.com/watch?v=CwM_CO_l8Ls

[Laofangu]

标题：【国宴大师•麻豆腐】越吃越香麻豆腐，老北京人最爱的味儿！绝配雪里蕻，诶嘿，真地道！|老饭骨 简介： 小友们，今天给大家带来一道麻豆腐。 有朋友会问：麻豆腐是啥？ 答曰：可不是麻婆豆腐哦，这道菜绝对北京味儿！ 有朋友来北京吃不惯着麻豆腐，但真的这道菜得越吃他菜越香呐！ 在外的北京朋友们可以学做这道麻豆腐以解乡愁喽。 想知道欢子为啥长这么帅么？ 4分10有惊喜 哈哈。周末愉快！

字幕： 1 00:00:00,000 --> 00:00:02,000 呲勺

2 00:00:04,200 --> 00:00:07,320 三叔 多地道啊这个

3 00:00:07,320 --> 00:00:10,840 红绿相间 真漂亮

4 00:00:10,840 --> 00:00:12,320 这灰了吧唧什么玩意

5 00:00:12,320 --> 00:00:14,960 麻豆腐

6 00:00:14,960 --> 00:00:16,960 有很多人来北京说吃不惯麻豆腐

7 00:00:16,960 --> 00:00:19,840 吃不惯 他慢慢的越吃越香

8 00:00:19,840 --> 00:00:21,560 咱们就做羊油的

9 00:00:21,560 --> 00:00:22,960 人家吃不习惯怎么办

10 00:00:22,960 --> 00:00:25,880 吃不习惯 素油炒这种技法也可以

11 00:00:25,880 --> 00:00:28,360 毛豆仁儿提前入一下味儿

12 00:00:28,360 --> 00:00:30,760 大料 花椒粒 盐 别的不用加

13 00:00:30,760 --> 00:00:31,720 这么简单 对

14 00:00:31,720 --> 00:00:32,920 好 十五分钟就行了

15 00:00:32,920 --> 00:00:33,800 为了节省时间

16 00:00:33,800 --> 00:00:39,720 咱就先把雪里蕻焯一下水 因为它咸

17 00:00:39,720 --> 00:00:44,720 麻豆腐雪里蕻跟豆儿是绝配 离不开

18 00:00:46,800 --> 00:00:49,520 雪里蕻不能太少了

19 00:00:49,520 --> 00:00:51,520 咱就干焙 不放油

20 00:00:51,520 --> 00:00:54,040 其实雪里蕻是麻豆的筋骨

21 00:00:54,040 --> 00:00:56,480 专业术语叫魂儿 筋骨

22 00:00:56,480 --> 00:01:00,520 煮好的豆 最好是泡个一个小时

23 00:01:00,520 --> 00:01:05,080 大料 花椒那个味儿入进去

24 00:01:05,080 --> 00:01:07,040 五香豆儿说白了就是

25 00:01:07,040 --> 00:01:09,960 熟了没有 不能糊弄我们网友

26 00:01:09,960 --> 00:01:11,400 正好

27 00:01:11,400 --> 00:01:13,560 收收水气行了

28 00:01:14,880 --> 00:01:17,080 咱们现在开始耗油

29 00:01:17,080 --> 00:01:18,760 关键是在耗油

30 00:01:18,760 --> 00:01:22,280 这个药料咱也先给它洗一下

31 00:01:22,280 --> 00:01:26,680 有小茴香 豆蔻 香叶 辣椒 八角

32 00:01:26,680 --> 00:01:28,400 要葱油么 葱油更好

33 00:01:28,400 --> 00:01:29,320 我给你炸好的

34 00:01:29,320 --> 00:01:30,440 好 谢谢三叔

35 00:01:31,840 --> 00:01:33,760 少放点 把我的全放里了

36 00:01:33,760 --> 00:01:36,920 羊油 羊尾巴油

37 00:01:36,920 --> 00:01:40,040 再搁点葱出点葱香味

38 00:01:40,040 --> 00:01:43,520 把所有的料下下去

39 00:01:43,520 --> 00:01:46,320 麻豆腐关键的是油 香香的

40 00:01:46,320 --> 00:01:48,720 耗油的同时咱把口儿给它调出来

41 00:01:48,720 --> 00:01:51,920 把雪里蕻加进去 豆儿

42 00:01:51,920 --> 00:01:53,520 麻豆腐是什么做的

43 00:01:53,520 --> 00:01:56,480 绿豆 先得泡 泡完以后打碎了

44 00:01:56,480 --> 00:01:57,600 糗出来的

45 00:01:57,600 --> 00:01:59,040 它那个汁儿提出来

46 00:01:59,040 --> 00:02:00,440 发酵完了就是豆汁

47 00:02:00,440 --> 00:02:01,880 渣子就是麻豆腐

48 00:02:01,880 --> 00:02:04,960 这个东西离不开黄酱 澥好的黄酱

49 00:02:04,960 --> 00:02:07,520 香啊是吧 层次感很强

50 00:02:07,520 --> 00:02:11,080 稍微提一点糖 糖提鲜 来一点

51 00:02:11,080 --> 00:02:15,920 酱油 胡椒粉

52 00:02:15,920 --> 00:02:21,800 还有秘诀 咱把炸好的葱捞出来

53 00:02:21,800 --> 00:02:24,400 再切点葱末 没少用葱啊

54 00:02:24,400 --> 00:02:26,080 突出葱香味儿

55 00:02:26,080 --> 00:02:29,040 看见没有网友 把炸好的葱切成末

56 00:02:29,040 --> 00:02:31,400 然后拌在里头吃着香

57 00:02:32,480 --> 00:02:33,880 下一个节目 豆汁

58 00:02:33,880 --> 00:02:36,960 用豆汁澥麻豆腐 原汁原味

59 00:02:36,960 --> 00:02:39,000

60 00:02:39,000 --> 00:02:41,600 香 酸香

61 00:02:43,440 --> 00:02:46,480 咱们起锅坐油 关键是油

62 00:02:46,480 --> 00:02:49,480 油可以多一点没关系 不要怕油大

63 00:02:49,480 --> 00:02:51,920 既然做咱们就往传统上做

64 00:02:51,920 --> 00:02:54,440 想吃油少油多的自己去调整

65 00:02:54,440 --> 00:02:59,960 再一次的大量的葱花 葱香味

66 00:02:59,960 --> 00:03:01,800 差不都了这菜

67 00:03:01,800 --> 00:03:04,160 二十年专注京味菜

68 00:03:04,160 --> 00:03:07,000 讲究 香 离不开这香味

69 00:03:07,000 --> 00:03:08,800 有回味啊 改小火

70 00:03:10,080 --> 00:03:11,880 把麻豆腐下进去

71 00:03:15,360 --> 00:03:18,840 跟炸酱面似的 待会弄碗面条得了

72 00:03:18,840 --> 00:03:22,760 小火去推 必须得推

73 00:03:22,760 --> 00:03:24,200 待会您看 这时候有油

74 00:03:24,200 --> 00:03:26,160 待会就没油了 全推进去了

75 00:03:26,160 --> 00:03:28,120 小火慢慢熬 就跟炸酱似的

76 00:03:28,120 --> 00:03:29,880 熬多长时间师父 一般

77 00:03:29,880 --> 00:03:32,200 最少得二十分钟

78 00:03:32,200 --> 00:03:35,960 要如果有时间的话 四十分钟小火

79 00:03:35,960 --> 00:03:38,640 慢慢儿推 炖透了

80 00:03:38,640 --> 00:03:40,640 多香 糗透了

81 00:03:40,640 --> 00:03:43,320 麻豆腐 酱 雪里蕻的香气

82 00:03:43,320 --> 00:03:45,960 融合到一起 多棒

83 00:03:45,960 --> 00:03:47,440 您看没油了是吧三叔

84 00:03:48,440 --> 00:03:51,360 咱们现在基本上推了二十分钟了

85 00:03:51,360 --> 00:03:55,720 待会往外噗噗冒气 气顶勺

86 00:03:55,720 --> 00:03:58,560 像我这样推四十分钟（更香了）

87 00:03:58,560 --> 00:04:01,600 来欢子推会儿 徒弟推

88 00:04:01,600 --> 00:04:03,640 我推这还真是有经验

89 00:04:03,640 --> 00:04:06,640 从小一来北京学徒就开始推这个

90 00:04:06,640 --> 00:04:08,120 为什么他长得帅呢

91 00:04:08,120 --> 00:04:10,440 就因为推麻豆腐推的

92 00:04:10,440 --> 00:04:14,120 还手工灌肠 外边都是自己买

93 00:04:14,120 --> 00:04:15,040 我们都是自己做

94 00:04:15,040 --> 00:04:17,640 这麻豆腐不搁羊油不搁酱

95 00:04:17,640 --> 00:04:19,080 出不来香味

96 00:04:19,080 --> 00:04:22,120 一般咱们家使的都是豆油是吧

97 00:04:22,120 --> 00:04:24,120 各种花生油 豆油都可以

98 00:04:24,120 --> 00:04:25,840 就是素油 都可以

99 00:04:25,840 --> 00:04:27,240 素油也是这种方式

100 00:04:27,240 --> 00:04:28,360 还是那句话

101 00:04:28,360 --> 00:04:29,760 你喜欢吃哪口儿

102 00:04:29,760 --> 00:04:31,000 你用哪口儿油 都可以

103 00:04:31,000 --> 00:04:33,480 关键是制料油跟葱油的时候

104 00:04:33,480 --> 00:04:36,760 得制好了 一通百通

105 00:04:36,760 --> 00:04:38,560 这个基本形状可以了

106 00:04:38,560 --> 00:04:40,440 出丝了 出丝了啊

107 00:04:40,440 --> 00:04:42,600 差不多得了 翻下勺

108 00:04:43,880 --> 00:04:45,400 一看立住了

109 00:04:46,880 --> 00:04:48,280 咱刨一个坑儿

110 00:04:48,280 --> 00:04:49,760 你知道这刨坑儿还不能说

111 00:04:49,760 --> 00:04:50,960 待会他们就全看见了

112 00:04:50,960 --> 00:04:53,520 韭菜越搁越多越香 韭菜不能少了

113 00:04:53,520 --> 00:04:56,280 辣椒油呢 辣椒油待会现呲

114 00:04:56,280 --> 00:04:58,440 欢子看你的手艺了今天

115 00:04:58,440 --> 00:04:59,480 师父考考你

116 00:04:59,480 --> 00:05:02,600 这是什么油 色拉油

117 00:05:02,600 --> 00:05:03,360 还是把辣椒洗一下

118 00:05:03,360 --> 00:05:05,200 洗一下油温高点没事

119 00:05:05,200 --> 00:05:06,360 没问题

120 00:05:06,360 --> 00:05:09,120 关键是这呲啦一下

121 00:05:09,120 --> 00:05:10,400 呲勺

122 00:05:10,400 --> 00:05:13,480

123 00:05:13,480 --> 00:05:16,480 三叔 多地道啊这个

124 00:05:16,480 --> 00:05:18,360 出锅喽

125 00:05:18,360 --> 00:05:21,040 红绿相间 真漂亮

126 00:05:21,040 --> 00:05:22,520 感觉怎么样三叔

127 00:05:22,520 --> 00:05:24,480

128 00:05:24,480 --> 00:05:25,560 我有一种自豪感

129 00:05:25,560 --> 00:05:26,880 太好了

130 00:05:26,880 --> 00:05:29,520 天上有 人间能有几回绝 是吧

131 00:05:29,520 --> 00:05:31,200 绝对北京味儿 做的好

132 00:05:31,200 --> 00:05:32,080 好 谢谢叔儿

133 00:05:32,080 --> 00:05:32,960 太好吃了

134 00:05:32,960 --> 00:05:35,400 青韭 辣椒 颜色 口味

135 00:05:35,400 --> 00:05:37,960 关键你最后那辣椒 你看见没有

136 00:05:37,960 --> 00:05:39,920 那呲啦这一下 必须得到位了

137 00:05:39,920 --> 00:05:42,160 说糊没糊 说没糊马上要糊了

138 00:05:42,160 --> 00:05:43,320 那种回味

139 00:05:43,320 --> 00:05:46,520 韭菜的香气 辣椒的香气

[ytsubtitles-bot[bot]]

对照翻译建议，根据对译表生成

花椒: Sichuan peppercorn 小茴香: fennel seed 香叶: bay leaf 八角: star anise 香味: aroma 层次感: layering of... 花生: peanut 韭菜: chinese chive

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bot, please upload

Subtitles uploaded as pull request

``` # https://www.youtube.com/watch?v=CwM_CO_l8Ls # 标题：【国宴大师•麻豆腐】越吃越香麻豆腐，老北京人最爱的味儿！绝配雪里蕻，诶嘿，真地道！|老饭骨 # 简介： # 小友们，今天给大家带来一道麻豆腐。 # 有朋友会问：麻豆腐是啥？ # 答曰：可不是麻婆豆腐哦，这道菜绝对北京味儿！ # 有朋友来北京吃不惯着麻豆腐，但真的这道菜得越吃他菜越香呐！ # 在外的北京朋友们可以学做这道麻豆腐以解乡愁喽。 # 想知道欢子为啥长这么帅么？ # 4分10有惊喜 # 哈哈。周末愉快！ # 字幕： 1 00:00:00,000 --> 00:00:02,000 # 呲勺 "Zi"(mimetic word for the sound when fry things with oil) the spoon 2 00:00:04,200 --> 00:00:07,320 # 三叔 多地道啊这个 Isn't it authentic, Sanshu 3 00:00:07,320 --> 00:00:10,840 # 红绿相间 真漂亮 Colourful, Beautiful! 4 00:00:10,840 --> 00:00:12,320 # 这灰了吧唧什么玩意 What's this grey-ish thing? 5 00:00:12,320 --> 00:00:14,960 # 麻豆腐 Ma tofu 6 00:00:14,960 --> 00:00:16,960 # 有很多人来北京说吃不惯麻豆腐 There are people that didn't like Ma tofu 7 00:00:16,960 --> 00:00:19,840 # 吃不惯 他慢慢的越吃越香 and they gradually got used to it 8 00:00:19,840 --> 00:00:21,560 # 咱们就做羊油的 we'll make one with mutton fat oil 9 00:00:21,560 --> 00:00:22,960 # 人家吃不习惯怎么办 what if they didn't like it? 10 00:00:22,960 --> 00:00:25,880 # 吃不习惯 素油炒这种技法也可以 Then we can do it with vege-oil instead 11 00:00:25,880 --> 00:00:28,360 # 毛豆仁儿提前入一下味儿 We give some seasoning to the peeled soybean 12 00:00:28,360 --> 00:00:30,760 # 大料 花椒粒 盐 别的不用加 Nothing but aniseed, Sichuan pepper, salt 13 00:00:30,760 --> 00:00:31,720 # 这么简单 对 That easy? Yeah 14 00:00:31,720 --> 00:00:32,920 # 好 十五分钟就行了 Alright, 15 mins should be enough 15 00:00:32,920 --> 00:00:33,800 # 为了节省时间 To save some time 16 00:00:33,800 --> 00:00:39,720 # 咱就先把雪里蕻焯一下水 因为它咸 We first boil the potherb mustard so that it's less salty 17 00:00:39,720 --> 00:00:44,720 # 麻豆腐雪里蕻跟豆儿是绝配 离不开 Ma tofu and potherb mustard are the perfect match, you do not tear them apart 18 00:00:46,800 --> 00:00:49,520 # 雪里蕻不能太少了 don't put too little potherb mustard 19 00:00:49,520 --> 00:00:51,520 # 咱就干焙 不放油 we "ganbei"(fry with no oil) 20 00:00:51,520 --> 00:00:54,040 # 其实雪里蕻是麻豆的筋骨 potherb mustard is the backbone of Ma tofu 21 00:00:54,040 --> 00:00:56,480 # 专业术语叫魂儿 筋骨 technically speaking, the soul of Ma tofu 22 00:00:56,480 --> 00:01:00,520 # 煮好的豆 最好是泡个一个小时 Boiled beans, it is the best to soak them in the seasoned water for an hour 23 00:01:00,520 --> 00:01:05,080 # 大料 花椒那个味儿入进去 to ensure the beans have the flavour of aniseed and pepper 24 00:01:05,080 --> 00:01:07,040 # 五香豆儿说白了就是 They are Wuxiang(Five flavours) beans, actually 25 00:01:07,040 --> 00:01:09,960 # 熟了没有 不能糊弄我们网友 Is it cooked? Don't fool our audiance 26 00:01:09,960 --> 00:01:11,400 # 正好 It's just right. 27 00:01:11,400 --> 00:01:13,560 # 收收水气行了 dried potherb mustard out of the wok 28 00:01:14,880 --> 00:01:17,080 # 咱们现在开始耗油 We now start to Haoyou(Season melted solid animal fat) 29 00:01:17,080 --> 00:01:18,760 # 关键是在耗油 This is the crucial part 30 00:01:18,760 --> 00:01:22,280 # 这个药料咱也先给它洗一下 Wash these Chinese Medicine(Traditional Chinese Medicine is also used for food seasoning) 31 00:01:22,280 --> 00:01:26,680 # 有小茴香 豆蔻 香叶 辣椒 八角 fennel, cardamun, myrcia, aniseed 32 00:01:26,680 --> 00:01:28,400 # 要葱油么 葱油更好 Do you need some Congyou(Oil seasoned with spring onion)? That's even better 33 00:01:28,400 --> 00:01:29,320 # 我给你炸好的 I made it for you 34 00:01:29,320 --> 00:01:30,440 # 好 谢谢三叔 Thank you Sanshu 35 00:01:31,840 --> 00:01:33,760 # 少放点 把我的全放里了 Ok,=-= you used it all 36 00:01:33,760 --> 00:01:36,920 # 羊油 羊尾巴油 Mutton Fat, from the tail 37 00:01:36,920 --> 00:01:40,040 # 再搁点葱出点葱香味 Give some fresh spring onions 38 00:01:40,040 --> 00:01:43,520 # 把所有的料下下去 Now put all the Chinese Medicine in the wok 39 00:01:43,520 --> 00:01:46,320 # 麻豆腐关键的是油 香香的 It's all about the oil, aromatic! 40 00:01:46,320 --> 00:01:48,720 # 耗油的同时咱把口儿给它调出来 In the meantime we should start on the tofu 41 00:01:48,720 --> 00:01:51,920 # 把雪里蕻加进去 豆儿 shove in the potherb mustard and beans 42 00:01:51,920 --> 00:01:53,520 # 麻豆腐是什么做的 what is the tofu made of 43 00:01:53,520 --> 00:01:56,480 # 绿豆 先得泡 泡完以后打碎了 Mung, you have to soak it in water for about a day and crush using blender 44 00:01:56,480 --> 00:01:57,600 # 糗出来的 you must "qiu"(put all the crushed mung in a container for a while and it becomes slimy) this tofu 45 00:01:57,600 --> 00:01:59,040 # 它那个汁儿提出来 the liquid we obtained after that can be fermentated 46 00:01:59,040 --> 00:02:00,440 # 发酵完了就是豆汁 and it becomes DouZhi(another Beijing traditional food) 47 00:02:00,440 --> 00:02:01,880 # 渣子就是麻豆腐 the remaining is the Ma tofu 48 00:02:01,880 --> 00:02:04,960 # 这个东西离不开黄酱 澥好的黄酱 Diluted Soybean sauce is a must for this dish 49 00:02:04,960 --> 00:02:07,520 # 香啊是吧 层次感很强 Aromatic right? Strong layed scent 50 00:02:07,520 --> 00:02:11,080 # 稍微提一点糖 糖提鲜 来一点 Give it a little sugar for it to be Xian(The fifth flavour that human can taste) 51 00:02:11,080 --> 00:02:15,920 # 酱油 胡椒粉 Soy sauce, pepper powder 52 00:02:15,920 --> 00:02:21,800 # 还有秘诀 咱把炸好的葱捞出来 Secret in my recipe, get all the fried spring onions out 53 00:02:21,800 --> 00:02:24,400 # 再切点葱末 没少用葱啊 chop more spring onions, we used a lot of onions 54 00:02:24,400 --> 00:02:26,080 # 突出葱香味儿 to make the onion flavour stand out 55 00:02:26,080 --> 00:02:29,040 # 看见没有网友 把炸好的葱切成末 Pay attention my friends, chop the fried onion into little chips 56 00:02:29,040 --> 00:02:31,400 # 然后拌在里头吃着香 and mix it with the dish 57 00:02:32,480 --> 00:02:33,880 # 下一个节目 豆汁 for our next trick, DouZhi! 58 00:02:33,880 --> 00:02:36,960 # 用豆汁澥麻豆腐 原汁原味 we used Douzhi to dilute the Ma tofu as they are made of the same thing 59 00:02:36,960 --> 00:02:39,000 60 00:02:39,000 --> 00:02:41,600 # 香 酸香 Aromatic, It smells sour but aromatic(the smell of Douzhi) 61 00:02:43,440 --> 00:02:46,480 # 咱们起锅坐油 关键是油 now we put a wok on the stove and pour in the oil 62 00:02:46,480 --> 00:02:49,480 # 油可以多一点没关系 不要怕油大 we can use a little more oil, don't be afraid of using too much 63 00:02:49,480 --> 00:02:51,920 # 既然做咱们就往传统上做 We will do it according to the tradition if we are to do this 64 00:02:51,920 --> 00:02:54,440 # 想吃油少油多的自己去调整 You can adjust the amount of oil based on your own situation 65 00:02:54,440 --> 00:02:59,960 # 再一次的大量的葱花 葱香味 LOTS OF ONION CHIPS!! The scent of onion 66 00:02:59,960 --> 00:03:01,800 # 差不都了这菜 we are almost there 67 00:03:01,800 --> 00:03:04,160 # 二十年专注京味菜 I've focused on Beijing cuisine for twenty years 68 00:03:04,160 --> 00:03:07,000 # 讲究 香 离不开这香味 The scent of the dish had always played a big part in Beijing cuisine 69 00:03:07,000 --> 00:03:08,800 # 有回味啊 改小火 There will be an after taste, turn down the gas 70 00:03:10,080 --> 00:03:11,880 # 把麻豆腐下进去 shove the tofu in 71 00:03:15,360 --> 00:03:18,840 # 跟炸酱面似的 待会弄碗面条得了 looks just like Zhajiang noodle's sauce, maybe make some noodles later 72 00:03:18,840 --> 00:03:22,760 # 小火去推 必须得推 push it over a low flame 73 00:03:22,760 --> 00:03:24,200 # 待会您看 这时候有油 You can see some oil floating 74 00:03:24,200 --> 00:03:26,160 # 待会就没油了 全推进去了 and it will all be pushed into tofu a while later 75 00:03:26,160 --> 00:03:28,120 # 小火慢慢熬 就跟炸酱似的 use a low flame just as you are making Zhajiang noodle's sauce 76 00:03:28,120 --> 00:03:29,880 # 熬多长时间师父 一般 How long do we decoct it, master? 77 00:03:29,880 --> 00:03:32,200 # 最少得二十分钟 20 mins at least 78 00:03:32,200 --> 00:03:35,960 # 要如果有时间的话 四十分钟小火 40 mins over a low flame if you got time 79 00:03:35,960 --> 00:03:38,640 # 慢慢儿推 炖透了 push it slowly 80 00:03:38,640 --> 00:03:40,640 # 多香 糗透了 The smell is so good, :3 we've almost done the "Qiuing" 81 00:03:40,640 --> 00:03:43,320 # 麻豆腐 酱 雪里蕻的香气 Ma tofu, soybean paste, the scent of potherb mustard 82 00:03:43,320 --> 00:03:45,960 # 融合到一起 多棒 all mixed together beautifully! Awesome! 83 00:03:45,960 --> 00:03:47,440 # 您看没油了是吧三叔 See how there is no more oil seen now, Sanshu? 84 00:03:48,440 --> 00:03:51,360 # 咱们现在基本上推了二十分钟了 We've pushed it for 20 mins now 85 00:03:51,360 --> 00:03:55,720 # 待会往外噗噗冒气 气顶勺 There will me more steam over time 86 00:03:55,720 --> 00:03:58,560 # 像我这样推四十分钟（更香了） Push it for 40 mins will make it more aromatic 87 00:03:58,560 --> 00:04:01,600 # 来欢子推会儿 徒弟推 Come, Huanzi. Take my position for a while, apprentice should do the job 88 00:04:01,600 --> 00:04:03,640 # 我推这还真是有经验 I am really experience in this 89 00:04:03,640 --> 00:04:06,640 # 从小一来北京学徒就开始推这个 I have been doing this(pushing Ma tofu) since I was an apprentice when I first arrived Beijing 90 00:04:06,640 --> 00:04:08,120 # 为什么他长得帅呢 Why is he good looking? 91 00:04:08,120 --> 00:04:10,440 # 就因为推麻豆腐推的 Because he push a lot of Ma tofu 92 00:04:10,440 --> 00:04:14,120 # 还手工灌肠 外边都是自己买 and make homemade sausages, other restaurants buy them 93 00:04:14,120 --> 00:04:15,040 # 我们都是自己做 but we make our own sausages 94 00:04:15,040 --> 00:04:17,640 # 这麻豆腐不搁羊油不搁酱 if you don't make Ma tofu with mutton fat and soybean paste 95 00:04:17,640 --> 00:04:19,080 # 出不来香味 there will not be enough scent 96 00:04:19,080 --> 00:04:22,120 # 一般咱们家使的都是豆油是吧 Chinese famillies usually have soybean oil in their home 97 00:04:22,120 --> 00:04:24,120 # 各种花生油 豆油都可以 varies kind of peanut oil or soybean oil is ok 98 00:04:24,120 --> 00:04:25,840 # 就是素油 都可以 vege oil even 99 00:04:25,840 --> 00:04:27,240 # 素油也是这种方式 It's the same way if you choose to use vege oil 100 00:04:27,240 --> 00:04:28,360 # 还是那句话 Once again, 101 00:04:28,360 --> 00:04:29,760 # 你喜欢吃哪口儿 You can use whatever 102 00:04:29,760 --> 00:04:31,000 # 你用哪口儿油 都可以 oil you like 103 00:04:31,000 --> 00:04:33,480 # 关键是制料油跟葱油的时候 the crucial part is when you make the ani-oil and onion-oil 104 00:04:33,480 --> 00:04:36,760 # 得制好了 一通百通 Have to make that right, and once you know the method there will be no strict rules when you cook 105 00:04:36,760 --> 00:04:38,560 # 这个基本形状可以了 This shape looks good enough 106 00:04:38,560 --> 00:04:40,440 # 出丝了 出丝了啊 There are filaments 107 00:04:40,440 --> 00:04:42,600 # 差不多得了 翻下勺 That's ok, you don't have to do it anymore 108 00:04:43,880 --> 00:04:45,400 # 一看立住了 Look, it stands by itself 109 00:04:46,880 --> 00:04:48,280 # 咱刨一个坑儿 we make a hole on top 110 00:04:48,280 --> 00:04:49,760 # 你知道这刨坑儿还不能说 Don't talk about the hole! 111 00:04:49,760 --> 00:04:50,960 # 待会他们就全看见了 They will see it later 112 00:04:50,960 --> 00:04:53,520 # 韭菜越搁越多越香 韭菜不能少了 The more Chinese chives you put in the more aromatic it gets 113 00:04:53,520 --> 00:04:56,280 # 辣椒油呢 辣椒油待会现呲 where's the chilli oil? We will "Zi" the chilli oil. 114 00:04:56,280 --> 00:04:58,440 # 欢子看你的手艺了今天 It's all on you Huan 115 00:04:58,440 --> 00:04:59,480 # 师父考考你 let's see what you got 116 00:04:59,480 --> 00:05:02,600 # 这是什么油 色拉油 what's this oil? Salad Oil 117 00:05:02,600 --> 00:05:03,360 # 还是把辣椒洗一下 Let's wash the chilli first 118 00:05:03,360 --> 00:05:05,200 # 洗一下油温高点没事 This way the oil temperture can be higher when "Zi" the spoon without overcooking the chilli 119 00:05:05,200 --> 00:05:06,360 # 没问题 No Problem 120 00:05:06,360 --> 00:05:09,120 # 关键是这呲啦一下 Carefull, It's neck or nothing 121 00:05:09,120 --> 00:05:10,400 # 呲勺 "Zi" the spoon 122 00:05:10,400 --> 00:05:13,480 123 00:05:13,480 --> 00:05:16,480 # 三叔 多地道啊这个 So authentic right, Sanshu? 124 00:05:16,480 --> 00:05:18,360 # 出锅喽 Ready to serve! 125 00:05:18,360 --> 00:05:21,040 # 红绿相间 真漂亮 Colorful and beautiful 126 00:05:21,040 --> 00:05:22,520 # 感觉怎么样三叔 How does it taste, Sanshu? 127 00:05:22,520 --> 00:05:24,480 128 00:05:24,480 --> 00:05:25,560 # 我有一种自豪感 I am very proud 129 00:05:25,560 --> 00:05:26,880 # 太好了 Very good! 130 00:05:26,880 --> 00:05:29,520 # 天上有 人间能有几回绝 是吧 How many times can you taste this while you are alive?(Chinese Idiom) 131 00:05:29,520 --> 00:05:31,200 # 绝对北京味儿 做的好 Absolute Beijing Cuisine, Good job 132 00:05:31,200 --> 00:05:32,080 # 好 谢谢叔儿 Right, Thank you Shu! 133 00:05:32,080 --> 00:05:32,960 # 太好吃了 So delicious! 134 00:05:32,960 --> 00:05:35,400 # 青韭 辣椒 颜色 口味 Green Chives, Chilli, Colour, Taste 135 00:05:35,400 --> 00:05:37,960 # 关键你最后那辣椒 你看见没有 The last step when you "Zi" that chilli 136 00:05:37,960 --> 00:05:39,920 # 那呲啦这一下 必须得到位了 that had to be done right! 137 00:05:39,920 --> 00:05:42,160 # 说糊没糊 说没糊马上要糊了 It's not overcooked, but almost there. 138 00:05:42,160 --> 00:05:43,320 # 那种回味 The after taste of that 139 00:05:43,320 --> 00:05:46,520 # 韭菜的香气 辣椒的香气 The aroma of chives and chilli ```

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``` # https://www.youtube.com/watch?v=CwM_CO_l8Ls # 标题：【国宴大师•麻豆腐】越吃越香麻豆腐，老北京人最爱的味儿！绝配雪里蕻，诶嘿，真地道！|老饭骨 # Beijinger's Favourate Ma tofu! Best match potherb mustard, Hey, So authentic! |Laofangu # 简介： # 小友们，今天给大家带来一道麻豆腐。 # 有朋友会问：麻豆腐是啥？ # 答曰：可不是麻婆豆腐哦，这道菜绝对北京味儿！ # 有朋友来北京吃不惯着麻豆腐，但真的这道菜得越吃他菜越香呐！ # 在外的北京朋友们可以学做这道麻豆腐以解乡愁喽。 # 想知道欢子为啥长这么帅么？ # 4分10有惊喜 # 哈哈。周末愉快！ # Friends, today we bring you the Ma tofu # Some may ask, "What is Ma tofu?" # Answer:"It is not Mapo tofu, this one is real Beijing cuisine" # Some people didn't like its flavour and loved it over time as they gave it more attempts # You guys, who was born in Beijing and now living aboard can learn this dish and use it as a solution of homesickness # Wanna know why Huanzi is handsome like this? # Surprise at 4:10 # Haha, Have a good weekend! # 字幕： 1 00:00:00,000 --> 00:00:02,000 # 呲勺 "Zi"(mimetic word for the sound when fry things with oil) the spoon 2 00:00:04,200 --> 00:00:07,320 # 三叔 多地道啊这个 Isn't it authentic, Sanshu 3 00:00:07,320 --> 00:00:10,840 # 红绿相间 真漂亮 Colourful, Beautiful! 4 00:00:10,840 --> 00:00:12,320 # 这灰了吧唧什么玩意 What's this grey-ish thing? 5 00:00:12,320 --> 00:00:14,960 # 麻豆腐 Ma tofu 6 00:00:14,960 --> 00:00:16,960 # 有很多人来北京说吃不惯麻豆腐 There are people that didn't like Ma tofu 7 00:00:16,960 --> 00:00:19,840 # 吃不惯 他慢慢的越吃越香 and they gradually got used to it 8 00:00:19,840 --> 00:00:21,560 # 咱们就做羊油的 we'll make one with mutton fat oil 9 00:00:21,560 --> 00:00:22,960 # 人家吃不习惯怎么办 what if they didn't like it? 10 00:00:22,960 --> 00:00:25,880 # 吃不习惯 素油炒这种技法也可以 Then we can do it with vege-oil instead 11 00:00:25,880 --> 00:00:28,360 # 毛豆仁儿提前入一下味儿 We give some seasoning to the peeled soybean 12 00:00:28,360 --> 00:00:30,760 # 大料 花椒粒 盐 别的不用加 Nothing but aniseed, Sichuan pepper, salt 13 00:00:30,760 --> 00:00:31,720 # 这么简单 对 That easy? Yeah 14 00:00:31,720 --> 00:00:32,920 # 好 十五分钟就行了 Alright, 15 mins should be enough 15 00:00:32,920 --> 00:00:33,800 # 为了节省时间 To save some time 16 00:00:33,800 --> 00:00:39,720 # 咱就先把雪里蕻焯一下水 因为它咸 We first boil the potherb mustard so that it's less salty 17 00:00:39,720 --> 00:00:44,720 # 麻豆腐雪里蕻跟豆儿是绝配 离不开 Ma tofu and potherb mustard are the perfect match, you do not tear them apart 18 00:00:46,800 --> 00:00:49,520 # 雪里蕻不能太少了 don't put too little potherb mustard 19 00:00:49,520 --> 00:00:51,520 # 咱就干焙 不放油 we "ganbei"(fry with no oil) 20 00:00:51,520 --> 00:00:54,040 # 其实雪里蕻是麻豆的筋骨 potherb mustard is the backbone of Ma tofu 21 00:00:54,040 --> 00:00:56,480 # 专业术语叫魂儿 筋骨 technically speaking, the soul of Ma tofu 22 00:00:56,480 --> 00:01:00,520 # 煮好的豆 最好是泡个一个小时 Boiled beans, it is the best to soak them in the seasoned water for an hour 23 00:01:00,520 --> 00:01:05,080 # 大料 花椒那个味儿入进去 to ensure the beans have the flavour of aniseed and pepper 24 00:01:05,080 --> 00:01:07,040 # 五香豆儿说白了就是 They are Wuxiang(Five flavours) beans, actually 25 00:01:07,040 --> 00:01:09,960 # 熟了没有 不能糊弄我们网友 Is it cooked? Don't fool our audiance 26 00:01:09,960 --> 00:01:11,400 # 正好 It's just right. 27 00:01:11,400 --> 00:01:13,560 # 收收水气行了 dried potherb mustard out of the wok 28 00:01:14,880 --> 00:01:17,080 # 咱们现在开始耗油 We now start to Haoyou(Season melted solid animal fat) 29 00:01:17,080 --> 00:01:18,760 # 关键是在耗油 This is the crucial part 30 00:01:18,760 --> 00:01:22,280 # 这个药料咱也先给它洗一下 Wash these Chinese Medicine(Traditional Chinese Medicine is also used for food seasoning) 31 00:01:22,280 --> 00:01:26,680 # 有小茴香 豆蔻 香叶 辣椒 八角 fennel, cardamun, myrcia, aniseed 32 00:01:26,680 --> 00:01:28,400 # 要葱油么 葱油更好 Do you need some Congyou(Oil seasoned with spring onion)? That's even better 33 00:01:28,400 --> 00:01:29,320 # 我给你炸好的 I made it for you 34 00:01:29,320 --> 00:01:30,440 # 好 谢谢三叔 Thank you Sanshu 35 00:01:31,840 --> 00:01:33,760 # 少放点 把我的全放里了 Ok,=-= you used it all 36 00:01:33,760 --> 00:01:36,920 # 羊油 羊尾巴油 Mutton Fat, from the tail 37 00:01:36,920 --> 00:01:40,040 # 再搁点葱出点葱香味 Give some fresh spring onions 38 00:01:40,040 --> 00:01:43,520 # 把所有的料下下去 Now put all the Chinese Medicine in the wok 39 00:01:43,520 --> 00:01:46,320 # 麻豆腐关键的是油 香香的 It's all about the oil, aromatic! 40 00:01:46,320 --> 00:01:48,720 # 耗油的同时咱把口儿给它调出来 In the meantime we should start on the tofu 41 00:01:48,720 --> 00:01:51,920 # 把雪里蕻加进去 豆儿 shove in the potherb mustard and beans 42 00:01:51,920 --> 00:01:53,520 # 麻豆腐是什么做的 what is the tofu made of 43 00:01:53,520 --> 00:01:56,480 # 绿豆 先得泡 泡完以后打碎了 Mung, you have to soak it in water for about a day and crush using blender 44 00:01:56,480 --> 00:01:57,600 # 糗出来的 you must "qiu"(put all the crushed mung in a container for a while and it becomes slimy) this tofu 45 00:01:57,600 --> 00:01:59,040 # 它那个汁儿提出来 the liquid we obtained after that can be fermentated 46 00:01:59,040 --> 00:02:00,440 # 发酵完了就是豆汁 and it becomes DouZhi(another Beijing traditional food) 47 00:02:00,440 --> 00:02:01,880 # 渣子就是麻豆腐 the remaining is the Ma tofu 48 00:02:01,880 --> 00:02:04,960 # 这个东西离不开黄酱 澥好的黄酱 Diluted Soybean sauce is a must for this dish 49 00:02:04,960 --> 00:02:07,520 # 香啊是吧 层次感很强 Aromatic right? Strong layed scent 50 00:02:07,520 --> 00:02:11,080 # 稍微提一点糖 糖提鲜 来一点 Give it a little sugar for it to be Xian(The fifth flavour that human can taste) 51 00:02:11,080 --> 00:02:15,920 # 酱油 胡椒粉 Soy sauce, pepper powder 52 00:02:15,920 --> 00:02:21,800 # 还有秘诀 咱把炸好的葱捞出来 Secret in my recipe, get all the fried spring onions out 53 00:02:21,800 --> 00:02:24,400 # 再切点葱末 没少用葱啊 chop more spring onions, we used a lot of onions 54 00:02:24,400 --> 00:02:26,080 # 突出葱香味儿 to make the onion flavour stand out 55 00:02:26,080 --> 00:02:29,040 # 看见没有网友 把炸好的葱切成末 Pay attention my friends, chop the fried onion into little chips 56 00:02:29,040 --> 00:02:31,400 # 然后拌在里头吃着香 and mix it with the dish 57 00:02:32,480 --> 00:02:33,880 # 下一个节目 豆汁 for our next trick, DouZhi! 58 00:02:33,880 --> 00:02:36,960 # 用豆汁澥麻豆腐 原汁原味 we used Douzhi to dilute the Ma tofu as they are made of the same thing 59 00:02:36,960 --> 00:02:39,000 60 00:02:39,000 --> 00:02:41,600 # 香 酸香 Aromatic, It smells sour but aromatic(the smell of Douzhi) 61 00:02:43,440 --> 00:02:46,480 # 咱们起锅坐油 关键是油 now we put a wok on the stove and pour in the oil 62 00:02:46,480 --> 00:02:49,480 # 油可以多一点没关系 不要怕油大 we can use a little more oil, don't be afraid of using too much 63 00:02:49,480 --> 00:02:51,920 # 既然做咱们就往传统上做 We will do it according to the tradition if we are to do this 64 00:02:51,920 --> 00:02:54,440 # 想吃油少油多的自己去调整 You can adjust the amount of oil based on your own situation 65 00:02:54,440 --> 00:02:59,960 # 再一次的大量的葱花 葱香味 LOTS OF ONION CHIPS!! The scent of onion 66 00:02:59,960 --> 00:03:01,800 # 差不都了这菜 we are almost there 67 00:03:01,800 --> 00:03:04,160 # 二十年专注京味菜 I've focused on Beijing cuisine for twenty years 68 00:03:04,160 --> 00:03:07,000 # 讲究 香 离不开这香味 The scent of the dish had always played a big part in Beijing cuisine 69 00:03:07,000 --> 00:03:08,800 # 有回味啊 改小火 There will be an after taste, turn down the gas 70 00:03:10,080 --> 00:03:11,880 # 把麻豆腐下进去 shove the tofu in 71 00:03:15,360 --> 00:03:18,840 # 跟炸酱面似的 待会弄碗面条得了 looks just like Zhajiang noodle's sauce, maybe make some noodles later 72 00:03:18,840 --> 00:03:22,760 # 小火去推 必须得推 push it over a low flame 73 00:03:22,760 --> 00:03:24,200 # 待会您看 这时候有油 You can see some oil floating 74 00:03:24,200 --> 00:03:26,160 # 待会就没油了 全推进去了 and it will all be pushed into tofu a while later 75 00:03:26,160 --> 00:03:28,120 # 小火慢慢熬 就跟炸酱似的 use a low flame just as you are making Zhajiang noodle's sauce 76 00:03:28,120 --> 00:03:29,880 # 熬多长时间师父 一般 How long do we decoct it, master? 77 00:03:29,880 --> 00:03:32,200 # 最少得二十分钟 20 mins at least 78 00:03:32,200 --> 00:03:35,960 # 要如果有时间的话 四十分钟小火 40 mins over a low flame if you got time 79 00:03:35,960 --> 00:03:38,640 # 慢慢儿推 炖透了 push it slowly 80 00:03:38,640 --> 00:03:40,640 # 多香 糗透了 The smell is so good, :3 we've almost done the "Qiuing" 81 00:03:40,640 --> 00:03:43,320 # 麻豆腐 酱 雪里蕻的香气 Ma tofu, soybean paste, the scent of potherb mustard 82 00:03:43,320 --> 00:03:45,960 # 融合到一起 多棒 all mixed together beautifully! Awesome! 83 00:03:45,960 --> 00:03:47,440 # 您看没油了是吧三叔 See how there is no more oil seen now, Sanshu? 84 00:03:48,440 --> 00:03:51,360 # 咱们现在基本上推了二十分钟了 We've pushed it for 20 mins now 85 00:03:51,360 --> 00:03:55,720 # 待会往外噗噗冒气 气顶勺 There will me more steam over time 86 00:03:55,720 --> 00:03:58,560 # 像我这样推四十分钟（更香了） Push it for 40 mins will make it more aromatic 87 00:03:58,560 --> 00:04:01,600 # 来欢子推会儿 徒弟推 Come, Huanzi. Take my position for a while, apprentice should do the job 88 00:04:01,600 --> 00:04:03,640 # 我推这还真是有经验 I am really experience in this 89 00:04:03,640 --> 00:04:06,640 # 从小一来北京学徒就开始推这个 I have been doing this(pushing Ma tofu) since I was an apprentice when I first arrived Beijing 90 00:04:06,640 --> 00:04:08,120 # 为什么他长得帅呢 Why is he good looking? 91 00:04:08,120 --> 00:04:10,440 # 就因为推麻豆腐推的 Because he push a lot of Ma tofu 92 00:04:10,440 --> 00:04:14,120 # 还手工灌肠 外边都是自己买 and make homemade sausages, other restaurants buy them 93 00:04:14,120 --> 00:04:15,040 # 我们都是自己做 but we make our own sausages 94 00:04:15,040 --> 00:04:17,640 # 这麻豆腐不搁羊油不搁酱 if you don't make Ma tofu with mutton fat and soybean paste 95 00:04:17,640 --> 00:04:19,080 # 出不来香味 there will not be enough scent 96 00:04:19,080 --> 00:04:22,120 # 一般咱们家使的都是豆油是吧 Chinese famillies usually have soybean oil in their home 97 00:04:22,120 --> 00:04:24,120 # 各种花生油 豆油都可以 varies kind of peanut oil or soybean oil is ok 98 00:04:24,120 --> 00:04:25,840 # 就是素油 都可以 vege oil even 99 00:04:25,840 --> 00:04:27,240 # 素油也是这种方式 It's the same way if you choose to use vege oil 100 00:04:27,240 --> 00:04:28,360 # 还是那句话 Once again, 101 00:04:28,360 --> 00:04:29,760 # 你喜欢吃哪口儿 You can use whatever 102 00:04:29,760 --> 00:04:31,000 # 你用哪口儿油 都可以 oil you like 103 00:04:31,000 --> 00:04:33,480 # 关键是制料油跟葱油的时候 the crucial part is when you make the ani-oil and onion-oil 104 00:04:33,480 --> 00:04:36,760 # 得制好了 一通百通 Have to make that right, and once you know the method there will be no strict rules when you cook 105 00:04:36,760 --> 00:04:38,560 # 这个基本形状可以了 This shape looks good enough 106 00:04:38,560 --> 00:04:40,440 # 出丝了 出丝了啊 There are filaments 107 00:04:40,440 --> 00:04:42,600 # 差不多得了 翻下勺 That's ok, you don't have to do it anymore 108 00:04:43,880 --> 00:04:45,400 # 一看立住了 Look, it stands by itself 109 00:04:46,880 --> 00:04:48,280 # 咱刨一个坑儿 we make a hole on top 110 00:04:48,280 --> 00:04:49,760 # 你知道这刨坑儿还不能说 Don't talk about the hole! 111 00:04:49,760 --> 00:04:50,960 # 待会他们就全看见了 They will see it later 112 00:04:50,960 --> 00:04:53,520 # 韭菜越搁越多越香 韭菜不能少了 The more Chinese chives you put in the more aromatic it gets 113 00:04:53,520 --> 00:04:56,280 # 辣椒油呢 辣椒油待会现呲 where's the chilli oil? We will "Zi" the chilli oil. 114 00:04:56,280 --> 00:04:58,440 # 欢子看你的手艺了今天 It's all on you Huan 115 00:04:58,440 --> 00:04:59,480 # 师父考考你 let's see what you got 116 00:04:59,480 --> 00:05:02,600 # 这是什么油 色拉油 what's this oil? Salad Oil 117 00:05:02,600 --> 00:05:03,360 # 还是把辣椒洗一下 Let's wash the chilli first 118 00:05:03,360 --> 00:05:05,200 # 洗一下油温高点没事 This way the oil temperture can be higher when "Zi" the spoon without overcooking the chilli 119 00:05:05,200 --> 00:05:06,360 # 没问题 No Problem 120 00:05:06,360 --> 00:05:09,120 # 关键是这呲啦一下 Carefull, It's neck or nothing 121 00:05:09,120 --> 00:05:10,400 # 呲勺 "Zi" the spoon 122 00:05:10,400 --> 00:05:13,480 123 00:05:13,480 --> 00:05:16,480 # 三叔 多地道啊这个 So authentic right, Sanshu? 124 00:05:16,480 --> 00:05:18,360 # 出锅喽 Ready to serve! 125 00:05:18,360 --> 00:05:21,040 # 红绿相间 真漂亮 Colorful and beautiful 126 00:05:21,040 --> 00:05:22,520 # 感觉怎么样三叔 How does it taste, Sanshu? 127 00:05:22,520 --> 00:05:24,480 128 00:05:24,480 --> 00:05:25,560 # 我有一种自豪感 I am very proud 129 00:05:25,560 --> 00:05:26,880 # 太好了 Very good! 130 00:05:26,880 --> 00:05:29,520 # 天上有 人间能有几回绝 是吧 How many times can you taste this while you are alive?(Chinese Idiom) 131 00:05:29,520 --> 00:05:31,200 # 绝对北京味儿 做的好 Absolute Beijing Cuisine, Good job 132 00:05:31,200 --> 00:05:32,080 # 好 谢谢叔儿 Right, Thank you Shu! 133 00:05:32,080 --> 00:05:32,960 # 太好吃了 So delicious! 134 00:05:32,960 --> 00:05:35,400 # 青韭 辣椒 颜色 口味 Green Chives, Chilli, Colour, Taste 135 00:05:35,400 --> 00:05:37,960 # 关键你最后那辣椒 你看见没有 The last step when you "Zi" that chilli 136 00:05:37,960 --> 00:05:39,920 # 那呲啦这一下 必须得到位了 that had to be done right! 137 00:05:39,920 --> 00:05:42,160 # 说糊没糊 说没糊马上要糊了 It's not overcooked, but almost there. 138 00:05:42,160 --> 00:05:43,320 # 那种回味 The after taste of that 139 00:05:43,320 --> 00:05:46,520 # 韭菜的香气 辣椒的香气 The aroma of chives and chilli ```

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