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【国宴大师•二伯红烧肉】二伯创新版红烧肉，入口即化，晶莹剔透！知识点满满，必须学起来！|老饭骨

简介
小友们好，之前看过咱大爷做的高压锅版红烧肉，简单易学，酱香软糯。
今天二伯也带来创新版本的红烧肉，红烧肉配上小红萝卜，肉的香味全部滋进萝卜里面，超级美味！
做红烧肉的时候，先炸一下，这样的红烧肉更香。加入橘子皮，能祛除肉的腥味。
除了这些本期视频还讲了超多的细节，知识点满满的，小友们赶紧学起来！一通百通，可以灵活运用到我们平时做菜的时候！
你还找到了哪些知识点呢，快来评论区告诉二伯！

字幕
1
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看看晶莹剃透

3
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今天终于见面了

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本来老饭骨

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应该我们哥仨在一块

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特殊的非常时期

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我们不能在一块

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请大家原谅

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网友有个私信

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要求红烧肉 五花三层

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在这基础上你看

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我们配了小红萝卜

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这红萝卜的作用

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这个季节是正当时

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00:00:27,080 --> 00:00:29,640
这个肉加点葱姜泡一宿

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泡一宿冲干净把水空完了之后

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我们再进行炒

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这样就把肉的脏腥味全部拿掉了

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师父您给我们做的红烧肉

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是传统的红烧肉

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还是有创新点的红烧肉

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我们这有点创新点

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小魏你说最终的结果是什么

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最终的结果就是好吃好看好玩

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第一步 肉咱改工完了

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然后小萝卜有根我们都去掉了

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小樱桃萝卜漂亮 水分足

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你别瞧看似一个普通的菜

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我给你们讲 它有它的内涵

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肉的香味全部滋进萝卜里了

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特别好吃

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萝卜喜荤

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比方说广东菜的萝卜牛腩

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这个为了让它入味

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轻轻地拍一下

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拍裂就行

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还不能变形 不能拍开了是吧

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好了 可以了

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这些料再看一看

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八角 桂皮

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用这料不要特别多 淡淡的就够了

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一个白蔻一点香叶

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一个葱一个姜

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还有点蒜 香菜 足够了

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炸点葱油是吧

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叫它充分的能给它吸收了

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这些东西就够了

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洋葱来几片 行了

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这时候咱可以把加姜先放上

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姜味先出来

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你要做红烧肉怎么个做法

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没做过葱烧红烧肉

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先炼葱油 这是第一回

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创新的目的是为了什么

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是为了把我们的菜做得更好

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因为现在跟我们过去不一样

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过去原材料它非常好

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所以说现在我们需要把这些

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比如肉也好鱼也好

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可能异味的东西比较重一些

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处理掉 让它更加香

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其实这是最终的目的

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味道是王道

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油温上来了 葱放里边

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慢慢的炸吧

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小葱油你看 香气出来了

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其实用葱油最讲究的还是山东菜

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多炸它一会

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师父应该是炸到金黄色吧 金黄色

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过去做红烧肉基本不飞水

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炒糖色之后 用糖直接裹直接粘

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粘上糖其实它有什么

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一个是收缩的作用

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在裹制当中 把肉紧实了

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还有一种去腥的作用

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实际上我们做事

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成功在于什么 在于细节

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细节在哪儿呢

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当年在酒店来的第一件事干嘛

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师父 时候到了吧

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上料 上汤

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所有的油 必须拿葱炸香给我炸出来

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油永远是熟的永远是带有香味的

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这时候我们把肉拿来 葱油

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你闻这满屋子葱香味

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其实你通过气味的变化

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你就能明白这个菜香不香

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出来好不好

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慢慢的煸  肉就收缩了

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这油脂全出来了 不腻了

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现在就很有食欲了

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比如说我们要炖个鸡

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这个鸡块 你炸完了之后再炖

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你是不炸 你直接炖

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你看哪个香

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这颜色起来了吧

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大家看一看啊

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多余的油不要了

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水油炒 水油混合炒

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冰糖 都搁里头

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搁点水混合炒

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师父我想问个问题

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它的好处在哪里

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为什么都用冰糖呢

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它更亮

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不行呢不行呢 现在不行

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等会颜色还不到 不到时候

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你看看大泡变小泡

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颜色渐渐就变了 变成深褐色了

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小魏 差不多了吧

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小魏可以了

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这颜色你看看 恰到好处

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来点这个 料酒 好

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你看这颜色

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烹了点酒 酒香味十足

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用点葱油

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这两块（大料）够么 够了

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桂皮搁里边 一片香叶

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把这肉再煸炒一下

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二次回锅煸炒

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黄酒 来一瓶啊师父 来一瓶都没事

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这个香啊 味道出来了

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炒糖色

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家里边我们可以不用搁酒也行

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然后放点开水

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可以放点酱油

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调味 加点糖

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搁糖有什么作用啊

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主要提鲜又平衡味道

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慢慢的小火炖着 咱再来点盐

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盐定定味儿

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慢慢的红烧肉咱就小火烧

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焖会吧喝点水 待会儿就熟了

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五十多分钟不到一个小时了

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都差不多了

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萝卜呢 萝卜咱炸啊

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咱先搁到这火上

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炸萝卜 师兄我来

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说说油温

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九十到一百三十度 这是一个温度

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一百三到一百七 这是中性

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师父开始炸小萝卜了准备

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一百七到二百三

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这是一个最高的温度

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在做菜当中其实应该是

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用三个温度去控制

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我们制作的菜品

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这一百三实际上就是四成

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这个油温度适合做什么啊

153
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像滑溜肉片 滑炒的东西

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滑炒非常之嫩 入口即化

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最高点一百七到二百三

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这温度适合炸菜

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松鼠鱼 脆皮等等的系列的

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没味儿怎么弄啊 前期入味

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因为萝卜它不容易进味

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油我已经听到响声了啊

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这个皮 这东西是最去腥的

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过去发那些特别腥的 用这个最棒

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你们家有橘子皮没有

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搁两块你看 它确实是去腥

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好油温差不多了

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漂亮跟紫菜头一样

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你看那盐没有

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盐还有保鲜护色的作用

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你看要不早变颜色了

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漂亮

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下锅

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又漂亮又入味

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看这红烧肉你看 你看这汁儿收的

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晶莹剃透

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桂皮 香叶拣出来 挑出来

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大火催它一下齐活

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出锅喽来喽

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当年我在华都的时候

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我们就用口布去装饰

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其实自然也很美

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端一个来拍一个

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漂亮

187
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师兄的动作也比较优美啊

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手都打哆嗦 想吃肉了

189
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别急啊师兄

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做菜应该精益求精吧

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来 取个镜

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师父做这红烧肉

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肥而不腻 瘦而不柴

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入口即化 唇齿留香

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有师父的地儿就是家

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谢谢师父 感谢你们俩

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感谢师父

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最好吃的红烧肉

我是大爷

00.07.42.6

中文	English	备注
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
二伯	Er Bai
大爷	Da Ye
香味	aroma
一通百通	master the one to master all	老饭骨经常强调这句话，因此采用固定译法
师父	master	注意不是"师傅"
牛腩	beef brisket
入味	flavor penetration
八角	star anise
桂皮	cinnamon
白蔻	white cardamom
香叶	bay leaf
香菜	cilantro
洋葱	onion
小葱	scallion	两种称呼皆可
小葱	green onion	两种称呼皆可
糖色	caramelized sugar
冰糖	white rock sugar
料酒	Chinese cooking wine
大料	star anise	指八角
调味	season
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
紫菜	nori

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``` # https://www.youtube.com/watch?v=8kBl5KVoDYw # 二伯红烧肉 # 标题（翻译主要意思即可，不要超过 100 个字符） # 【国宴大师•二伯红烧肉】二伯创新版红烧肉，入口即化，晶莹剔透！知识点满满，必须学起来！|老饭骨 # 【State Banquet Master Chef· Er Bai’s Braised Pork】Br Bai’s creative braised pork is soft and transparent. This video is full of technique that you have to learn! # 简介 # 小友们好，之前看过咱大爷做的高压锅版红烧肉，简单易学，酱香软糯。 # 今天二伯也带来创新版本的红烧肉，红烧肉配上小红萝卜，肉的香味全部滋进萝卜里面，超级美味！ # 做红烧肉的时候，先炸一下，这样的红烧肉更香。加入橘子皮，能祛除肉的腥味。 # 除了这些本期视频还讲了超多的细节，知识点满满的，小友们赶紧学起来！一通百通，可以灵活运用到我们平时做菜的时候！ # 你还找到了哪些知识点呢，快来评论区告诉二伯！ # Hi friends, we’ve seen Da Ye’s Braised Pork in an instant pot. It was easy and flavorful. Today, Er Bai brings us his creative version of braised pork. In this version, we will be using radish, fried pork and Tangerine skin, which will make it delicious. # 字幕 1 00:00:02,920 --> 00:00:02,960 2 00:00:03,960 --> 00:00:06,760 # 看看晶莹剃透 look, It’s transparent. 3 00:00:06,760 --> 00:00:09,800 # 今天终于见面了 We finally meet each other. 4 00:00:09,800 --> 00:00:10,960 # 本来老饭骨 Orignlly, LaoFanGu 5 00:00:10,960 --> 00:00:12,520 # 应该我们哥仨在一块 should be we three brothers. 6 00:00:12,520 --> 00:00:13,640 # 特殊的非常时期 But it’s during lockdown, 7 00:00:13,640 --> 00:00:14,360 # 我们不能在一块 we cannot meet each other. 8 00:00:15,200 --> 00:00:17,240 # 请大家原谅 Please forgive us. 9 00:00:17,240 --> 00:00:18,560 # 网友有个私信 a fan left a message, 10 00:00:18,560 --> 00:00:21,240 # 要求红烧肉五花三层 that he required to cook Braised Pork. 11 00:00:21,240 --> 00:00:22,640 # 在这基础上你看 and under that, 12 00:00:22,640 --> 00:00:23,760 # 我们配了小红萝卜 we also use radish. 13 00:00:23,760 --> 00:00:25,160 # 这红萝卜的作用 # The purpose of radish is that 14 00:00:25,160 --> 00:00:27,080 # 这个季节是正当时 bear radish is in season now. 15 00:00:27,080 --> 00:00:29,640 # 这个肉加点葱姜泡一宿 We use green onion and ginger water to soak the meat over night. 16 00:00:29,640 --> 00:00:32,320 # 泡一宿冲干净把水空完了之后 Then, clean and dry the meat on the next day. 17 00:00:32,320 --> 00:00:34,040 # 我们再进行炒 And then we will fry it. 18 00:00:34,040 --> 00:00:39,440 # 这样就把肉的脏腥味全部拿掉了 This way helps to dissolve all the fishy flavor in the meat. 19 00:00:39,440 --> 00:00:41,000 # 师父您给我们做的红烧肉 Mater, for this dish, 20 00:00:41,000 --> 00:00:42,960 # 是传统的红烧肉 are you going to make traditional braised pork 21 00:00:42,960 --> 00:00:45,840 # 还是有创新点的红烧肉 or creative Braised Pork? 22 00:00:45,840 --> 00:00:46,920 # 我们这有点创新点 There are some creative ideas in it. 23 00:00:46,920 --> 00:00:48,680 # 小魏你说最终的结果是什么 Wei, what do you think the final result is? 24 00:00:48,680 --> 00:00:52,200 # 最终的结果就是好吃好看好玩 The final version? Should be delicious, good looking and fun! 25 00:00:52,200 --> 00:00:54,320 # 第一步肉咱改工完了 First step is to cut the meat. 26 00:00:54,320 --> 00:00:56,720 # 然后小萝卜有根我们都去掉了 And cut the root of radish. 27 00:00:56,720 --> 00:00:59,280 # 小樱桃萝卜漂亮水分足 These radishs are beautiful, hydrated. 28 00:00:59,280 --> 00:01:01,160 # 你别瞧看似一个普通的菜 Although it’s a normal dish, 29 00:01:01,160 --> 00:01:04,360 # 我给你们讲它有它的内涵 you know what, it has tricky points. 30 00:01:04,360 --> 00:01:06,760 # 肉的香味全部滋进萝卜里了 The flavor of meat will penetrate into radish. 31 00:01:06,760 --> 00:01:07,640 # 特别好吃 It will taste so good. 32 00:01:07,640 --> 00:01:10,480 # 萝卜喜荤 Radish and meat are a good paring, 33 00:01:10,480 --> 00:01:13,040 # 比方说广东菜的萝卜牛腩 like radish burdock from Guangdong dish. 34 00:01:13,040 --> 00:01:14,720 # 这个为了让它入味 To make the flavor penetrate, 35 00:01:14,720 --> 00:01:17,520 # 轻轻地拍一下 we slightly smash it. 36 00:01:17,520 --> 00:01:18,800 # 拍裂就行 As long as you see the crack. 37 00:01:18,800 --> 00:01:20,600 # 还不能变形不能拍开了是吧 You still need to see the original shape, don’t smash it over. 38 00:01:20,600 --> 00:01:22,720 # 好了可以了 okay, that’s it. 39 00:01:22,720 --> 00:01:24,120 # 这些料再看一看 Let’s see the spices: 40 00:01:24,120 --> 00:01:26,480 # 八角桂皮 star anise,cinnamon; 41 00:01:26,480 --> 00:01:28,720 # 用这料不要特别多淡淡的就够了 don’t over use these spices, just leave a little flavor; 42 00:01:28,720 --> 00:01:31,360 # 一个白蔻一点香叶 one white cardamom, some bay leaf, 43 00:01:31,360 --> 00:01:32,400 # 一个葱一个姜 one green onion, one ginger, 44 00:01:32,400 --> 00:01:34,400 # 还有点蒜香菜足够了 some garlic, cilantro and that’s enough. 45 00:01:34,400 --> 00:01:36,280 # 炸点葱油是吧 Fry some onion oil, right? 46 00:01:36,280 --> 00:01:40,520 # 叫它充分的能给它吸收了 Make sure the oil is fully flavored by green onion. 47 00:01:40,520 --> 00:01:41,920 # 这些东西就够了 this is all we need. 48 00:01:41,920 --> 00:01:43,720 # 洋葱来几片行了 and some onions, good. 49 00:01:43,720 --> 00:01:45,920 # 这时候咱可以把加姜先放上 We can put the ginger first, 50 00:01:45,920 --> 00:01:46,840 # 姜味先出来 so the flavor of ginger comes out first. 51 00:01:46,840 --> 00:01:48,360 # 你要做红烧肉怎么个做法 How would you cook braised pork? 52 00:01:48,360 --> 00:01:50,720 # 没做过葱烧红烧肉 I’ve never use onion oil to make braised pork. 53 00:01:50,720 --> 00:01:52,720 # 先炼葱油这是第一回 It’s my first time to make onion oil first. 54 00:01:52,720 --> 00:01:54,240 # 创新的目的是为了什么 what's the purpose of innovation? 55 00:01:54,240 --> 00:01:56,080 # 是为了把我们的菜做得更好 To make the dish better. 56 00:01:56,080 --> 00:01:58,640 # 因为现在跟我们过去不一样 Because it’s different from the past now. 57 00:01:58,640 --> 00:02:00,960 # 过去原材料它非常好 The raw material was organic in the past. 58 00:02:00,960 --> 00:02:03,760 # 所以说现在我们需要把这些 That’s why we need to make sure that, 59 00:02:03,760 --> 00:02:05,200 # 比如肉也好鱼也好 like meat or fish, 60 00:02:05,200 --> 00:02:08,440 # 可能异味的东西比较重一些 the ones may taste fishy 61 00:02:08,440 --> 00:02:10,080 # 处理掉让它更加香 unfishy, but tasty. 62 00:02:10,080 --> 00:02:12,600 # 其实这是最终的目的 This is our final goal. 63 00:02:12,600 --> 00:02:14,200 # 味道是王道 Flavor is most important. 64 00:02:14,200 --> 00:02:17,920 # 油温上来了葱放里边 It gets the heat, put green onion in it. 65 00:02:17,920 --> 00:02:20,000 # 慢慢的炸吧 Slowly fry them. 66 00:02:20,000 --> 00:02:22,440 # 小葱油你看香气出来了 Onion oil, look，the smells get out. 67 00:02:22,440 --> 00:02:26,240 # 其实用葱油最讲究的还是山东菜 Shandong cuisine is the most particular one about onion oil. 68 00:02:26,240 --> 00:02:27,520 # 多炸它一会 Fry them longer. 69 00:02:27,520 --> 00:02:30,040 # 师父应该是炸到金黄色吧金黄色 Master, we should fry until the color changes to golden yellow, right? 70 00:02:30,040 --> 00:02:33,440 # 过去做红烧肉基本不飞水 The meat wasn’t so watery in the past. 71 00:02:33,440 --> 00:02:36,960 # 炒糖色之后用糖直接裹直接粘 The Caramelized sugar used to cover the meat directly. 72 00:02:36,960 --> 00:02:38,400 # 粘上糖其实它有什么 the purpose of using caramelized sugar, 73 00:02:38,400 --> 00:02:39,920 # 一个是收缩的作用 one is to make the meat tight, 74 00:02:39,920 --> 00:02:42,440 # 在裹制当中把肉紧实了 during the covering process, it shrinks the meat. 75 00:02:42,440 --> 00:02:44,000 # 还有一种去腥的作用 the other one is unfishy it. 76 00:02:44,000 --> 00:02:45,240 # 实际上我们做事 In fact, when we do things, 77 00:02:45,240 --> 00:02:47,080 # 成功在于什么在于细节 success lies in the details. 78 00:02:47,080 --> 00:02:47,840 # 细节在哪儿呢 What are the details? 79 00:02:47,840 --> 00:02:50,920 # 当年在酒店来的第一件事干嘛 The first thing to do in a hotel... 80 00:02:50,920 --> 00:02:52,600 # 师父时候到了吧 Master, this is good right? 81 00:02:53,520 --> 00:02:55,200 # 上料上汤 Yes, leak the oil. 82 00:02:55,200 --> 00:03:00,120 # 所有的油必须拿葱炸香给我炸出来 the oil has to fry the onions first, 83 00:03:00,120 --> 00:03:02,760 # 油永远是熟的永远是带有香味的 so the oil is always cooked and flavorful. 84 00:03:02,760 --> 00:03:05,480 # 这时候我们把肉拿来葱油 Now we get the meat, onion oil. 85 00:03:05,480 --> 00:03:09,440 # 你闻这满屋子葱香味 The room is full of the aroma from fried onion. 86 00:03:10,560 --> 00:03:12,240 # 其实你通过气味的变化 In fact, you can judge if the dish is good or not 87 00:03:12,240 --> 00:03:15,920 # 你就能明白这个菜香不香 through the changes in the aroma. 88 00:03:15,920 --> 00:03:17,400 # 出来好不好 89 00:03:17,400 --> 00:03:20,480 # 慢慢的煸肉就收缩了 Slowly stir them, the meat will shrink. 90 00:03:20,480 --> 00:03:23,840 # 这油脂全出来了不腻了 The fat goes out so the meat will not be greasy. 91 00:03:23,840 --> 00:03:24,720 # 现在就很有食欲了 They look tasty. 92 00:03:24,720 --> 00:03:26,400 # 比如说我们要炖个鸡 For instance, if we are going to stew a chicken. 93 00:03:26,400 --> 00:03:29,400 # 这个鸡块你炸完了之后再炖 Which do you think is more flavorful? 94 00:03:29,400 --> 00:03:31,800 # 你是不炸你直接炖 The chicken pieces you fried first, 95 00:03:31,800 --> 00:03:33,000 # 你看哪个香 or the one you don’t fry. 96 00:03:33,000 --> 00:03:34,600 # 这颜色起来了吧 Look at the color change. 97 00:03:34,600 --> 00:03:36,320 # 大家看一看啊 Everyone look at it. 98 00:03:36,320 --> 00:03:38,520 # 多余的油不要了 Leave the left oil alone. 99 00:03:38,520 --> 00:03:41,720 # 水油炒水油混合炒 Cook the white rock sugar with both oil and water. 100 00:03:41,720 --> 00:03:43,640 # 冰糖都搁里头 Put the white rock sugar in it. 101 00:03:43,640 --> 00:03:46,240 102 00:03:46,240 --> 00:03:48,200 # 搁点水混合炒 Add some water and fry it. 103 00:03:50,080 --> 00:03:51,760 # 师父我想问个问题 Master, I have a question, 104 00:03:51,760 --> 00:03:52,960 # 它的好处在哪里 Why should we use white rock suger? 105 00:03:52,960 --> 00:03:54,720 # 为什么都用冰糖呢 What’s good about it? 106 00:03:54,720 --> 00:03:56,480 # 它更亮 It’s brighter. 107 00:03:56,480 --> 00:03:58,160 # 不行呢不行呢现在不行 Not yet. 108 00:03:58,160 --> 00:04:00,960 # 等会颜色还不到不到时候 It’s not the right color. 109 00:04:00,960 --> 00:04:03,840 # 你看看大泡变小泡 Look, the big bubbles turn to small ones. 110 00:04:03,840 --> 00:04:09,760 # 颜色渐渐就变了变成深褐色了 The color slowly changes to dark brown. 111 00:04:09,760 --> 00:04:11,520 # 小魏差不多了吧 Wei, that’s good. 112 00:04:11,520 --> 00:04:13,040 113 00:04:14,200 --> 00:04:15,240 # 小魏可以了 Wei,It’s enough. 114 00:04:15,240 --> 00:04:18,360 115 00:04:18,360 --> 00:04:21,720 # 这颜色你看看恰到好处 Look at this color, just right. 116 00:04:21,720 --> 00:04:23,640 # 来点这个料酒好 And some cooking wine. 117 00:04:23,640 --> 00:04:26,040 # 你看这颜色 look at the color. 118 00:04:26,040 --> 00:04:28,360 # 烹了点酒酒香味十足 It smells good. 119 00:04:28,360 --> 00:04:29,840 # 用点葱油 Add some onion oil. 120 00:04:29,840 --> 00:04:31,720 # 这两块（大料）够么够了 Two star asises? Yeah. 121 00:04:31,720 --> 00:04:34,680 # 桂皮搁里边一片香叶 Add cinnamon and one piece of bay leaf. 122 00:04:34,680 --> 00:04:36,360 # 把这肉再煸炒一下 Restir the meat. 123 00:04:36,360 --> 00:04:38,160 # 二次回锅煸炒 Stir the meat again. 124 00:04:38,160 --> 00:04:42,640 # 黄酒来一瓶啊师父来一瓶都没事 Rice wine. Using one bottle of it, master? It’s okay to use one bottle. 125 00:04:42,640 --> 00:04:45,360 # 这个香啊味道出来了 It smells so tasty. 126 00:04:45,360 --> 00:04:46,560 # 炒糖色 Add some caramelized sugar. 127 00:04:48,240 --> 00:04:51,480 # 家里边我们可以不用搁酒也行 We don’t have to use rice wine back at home. 128 00:04:51,480 --> 00:04:52,920 # 然后放点开水 And then add some boiled water. 129 00:04:52,920 --> 00:04:54,880 # 可以放点酱油 Add some soy sauce, 130 00:04:54,880 --> 00:04:56,080 # 调味加点糖 season with suger. 131 00:04:56,080 --> 00:04:57,560 # 搁糖有什么作用啊 What’s the purpose of adding sugar? 132 00:04:57,560 --> 00:04:59,360 # 主要提鲜又平衡味道 Mainly to refresh and balance the flavor. 133 00:04:59,360 --> 00:05:02,520 # 慢慢的小火炖着咱再来点盐 slowly simmer it without too much heat, and add some salt. 134 00:05:03,320 --> 00:05:05,000 # 盐定定味儿 Salt it. 135 00:05:05,000 --> 00:05:07,240 # 慢慢的红烧肉咱就小火烧 Now slowly simmer it without too much heat. 136 00:05:07,240 --> 00:05:09,640 # 焖会吧喝点水待会儿就熟了 Simmer for a bit. Drink some water, it will be done later. 137 00:05:09,640 --> 00:05:12,000 # 五十多分钟不到一个小时了 It’s about 50 mintues, less than an hour. 138 00:05:12,000 --> 00:05:13,480 # 都差不多了 It's basically done. 139 00:05:13,480 --> 00:05:14,760 # 萝卜呢萝卜咱炸啊 For radish, we fry them first. 140 00:05:14,760 --> 00:05:16,200 # 咱先搁到这火上 put it on stove first. 141 00:05:16,200 --> 00:05:19,000 # 炸萝卜师兄我来 Fry radish, Brother I can do it. 142 00:05:20,560 --> 00:05:21,640 # 说说油温 speak about oil temperature, 143 00:05:21,640 --> 00:05:23,840 # 九十到一百三十度这是一个温度 90 to 130 degree is a range, 144 00:05:23,840 --> 00:05:27,080 # 一百三到一百七这是中性 130 to 170, this range is called medium. 145 00:05:27,080 --> 00:05:28,920 # 师父开始炸小萝卜了准备 Master is preparing to fry radish. 146 00:05:28,920 --> 00:05:30,400 # 一百七到二百三 170 to 230, 147 00:05:30,400 --> 00:05:32,240 # 这是一个最高的温度 this is the highest range. 148 00:05:32,240 --> 00:05:33,960 # 在做菜当中其实应该是 There are three ranges to 149 00:05:33,960 --> 00:05:35,560 # 用三个温度去控制 control the heat during cooking. 150 00:05:35,560 --> 00:05:37,040 # 我们制作的菜品 when we cook, 151 00:05:37,040 --> 00:05:39,920 # 这一百三实际上就是四成 130 degree is about 40 percent. 152 00:05:39,920 --> 00:05:41,560 # 这个油温度适合做什么啊 what is this temperature good for? 153 00:05:41,560 --> 00:05:44,760 # 像滑溜肉片滑炒的东西 Like Hua Liu Meat, those cook with frying. 154 00:05:44,760 --> 00:05:47,600 # 滑炒非常之嫩入口即化 the food is soft using Huachao, it melts in the mouth. 155 00:05:47,600 --> 00:05:49,280 # 最高点一百七到二百三 the highest range is 170 to 230 degree. 156 00:05:49,280 --> 00:05:50,400 # 这温度适合炸菜 This is good at deep frying. 157 00:05:50,400 --> 00:05:53,000 # 松鼠鱼脆皮等等的系列的 Like Songshu fish, the ones with crispy skin. 158 00:05:53,000 --> 00:05:55,320 # 没味儿怎么弄啊前期入味 What should we do if it’s not flavorful? season it at first. 159 00:05:55,320 --> 00:05:56,800 # 因为萝卜它不容易进味 Its difficult to infuse the meat with the radish. 160 00:05:56,800 --> 00:05:59,040 # 油我已经听到响声了啊 I can hear the sound from the oil. 161 00:05:59,040 --> 00:06:02,000 # 这个皮这东西是最去腥的 This skin is more useful without the fish flavor. 162 00:06:02,000 --> 00:06:06,440 # 过去发那些特别腥的用这个最棒 In the past this is the best to remove the fishy smell. 163 00:06:06,440 --> 00:06:08,240 # 你们家有橘子皮没有 Do you have Tangerine skin at home? 164 00:06:08,240 --> 00:06:11,920 # 搁两块你看它确实是去腥 Add two pieces. It removes the fishy smell. 165 00:06:11,920 --> 00:06:14,000 # 好油温差不多了 Okay, oil get to the temperature. 166 00:06:14,000 --> 00:06:14,640 167 00:06:19,280 --> 00:06:20,680 # 漂亮跟紫菜头一样 It’s beautiful as nori. 168 00:06:20,680 --> 00:06:22,160 # 你看那盐没有 Look at the salt. 169 00:06:22,160 --> 00:06:23,800 # 盐还有保鲜护色的作用 Salt also protects the skin color. 170 00:06:23,800 --> 00:06:25,800 # 你看要不早变颜色了 Yeah, you see, otherwise the color would change. 171 00:06:25,800 --> 00:06:27,560 172 00:06:27,840 --> 00:06:28,880 # 漂亮 Beautiful. 173 00:06:28,880 --> 00:06:29,800 # 下锅 Back to the pot. 174 00:06:29,800 --> 00:06:32,280 175 00:06:32,280 --> 00:06:33,920 # 又漂亮又入味 It’s beautilful and flavorful. 176 00:06:33,920 --> 00:06:37,240 # 看这红烧肉你看你看这汁儿收的 Look at this Braised Pork, look at this gravy. 177 00:06:37,240 --> 00:06:40,560 178 00:06:40,560 --> 00:06:42,080 # 晶莹剃透 It’s clear. 179 00:06:42,080 --> 00:06:47,720 # 桂皮香叶拣出来挑出来 Pick the cinnamon and bay leaf out. 180 00:06:47,720 --> 00:06:49,440 # 大火催它一下齐活 Put it on high heat. 181 00:06:50,160 --> 00:06:52,440 # 出锅喽来喽 Out from the pot. 182 00:06:52,440 --> 00:06:54,800 # 当年我在华都的时候 When I was in HuaDu, 183 00:06:54,800 --> 00:06:59,160 # 我们就用口布去装饰 We use napkin to decorate. 184 00:06:59,160 --> 00:07:00,360 # 其实自然也很美 It originally looks is beautiful. 185 00:07:00,360 --> 00:07:02,920 # 端一个来拍一个 Come on, let’s take a picture. 186 00:07:03,640 --> 00:07:04,680 # 漂亮 Beautiful. 187 00:07:04,680 --> 00:07:07,360 # 师兄的动作也比较优美啊 Brother, your camera movements are fine, too. 188 00:07:07,360 --> 00:07:09,960 # 手都打哆嗦想吃肉了 My hands are shaking, I want to eat it. 189 00:07:10,480 --> 00:07:11,640 # 别急啊师兄 No rush, brother. 190 00:07:12,520 --> 00:07:14,320 # 做菜应该精益求精吧 We should seek for perfection in cooking. 191 00:07:14,320 --> 00:07:16,520 # 来取个镜 take a shot. 192 00:07:16,520 --> 00:07:18,360 193 00:07:18,360 --> 00:07:24,520 194 00:07:24,520 --> 00:07:26,720 # 师父做这红烧肉 This braised pork Master made, 195 00:07:26,720 --> 00:07:30,120 # 肥而不腻瘦而不柴 is fat but not greasy, lean but not insipid. 196 00:07:30,120 --> 00:07:32,320 # 入口即化唇齿留香 It melts in the mouth and the flavor remains. 197 00:07:32,320 --> 00:07:34,920 # 有师父的地儿就是家 Home is where Master is. 198 00:07:34,920 --> 00:07:36,520 # 谢谢师父感谢你们俩 Thank you Master, thank you both. 199 00:07:36,520 --> 00:07:37,960 # 感谢师父 Thank you, Master 200 00:07:38,320 --> 00:07:39,520 # 最好吃的红烧肉 The best braised pork ```

immoonancient / YTSubtitles

[老饭骨] 二伯红烧肉- https://www.youtube.com/watch?v=8kBl5KVoDYw #870

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