[老饭骨] 炮仗鸡卷 - https://youtu.be/44m3d8HeKqg

[Laofangu]

视频链接：https://youtu.be/44m3d8HeKqg

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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•炮仗鸡卷】炮仗一口，年味儿就来了！ 30年前的老菜，寓意吉祥、软熘做法、酸甜可口！ |老饭骨

简介
#最远的团聚​ 更多新春特别企划请看👉🏻https://bit.ly/3rJWSK7​
小友们好，今天是除夕夜，大爷给大家带来一道30年前的老菜——炮仗鸡卷！
这道菜是宴会菜中的一个小炒菜，成菜精美，形似炮仗，酸甜可口，非常适合过年一家人团圆的时候吃！
鸡肉片的时候要片大片，上浆的糊用了鸡蛋清，炸出来雪白还起泡。
调汁儿小友们最好用番茄酱，这次大爷还教了小友们一个软熘的手法，小友们可要好好学了！
片尾还有大爷做宴会菜的小科普时间，大家伙儿别忘了看哦！


字幕
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三十年前做的一道菜

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炮仗鸡卷

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炮仗一口 黄金万两

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大家在夜里12点钟放炮的时候

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吃着炮仗鸡卷 放着炮仗

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鸡胸肉 油菜 胡萝卜 简单

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这油菜咱们先给它处理一下

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来一特写 一破两开

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小油菜心要整整齐齐的

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这是一个高档宴会的小炒菜

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过去做大宴会就是高档宴会

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前面要跟两个或者四个小炒

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因为它是要喝酒的菜

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什么干煸牛肉丝啊 干炸小丸子啊

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咱们第二个切这胡萝卜

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切成炮仗捻儿 五毫米小条

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为什么这个 胡萝卜它硬

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过油的时候胡萝卜刚刚好

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这个是炮仗捻儿

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第三步咱们准备一个鸡蛋

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取蛋清加点淀粉

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调一个上浆的糊

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糊里边要放点盐 放点胡椒

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现在都不提倡用味精了

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咱就不放

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黄酒

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先把这基础工作先做好

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你看这糊弄好了

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现在就开始片鸡片了

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我们就选择是鸡胸肉了

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宽一点的地方

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看着啊

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完整的大片 对要完整

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放这儿

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鸡肉它比较黏

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片的时候我要带点水

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咱们先卷两个

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看着啊这要上浆的

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里边也要上浆

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炮仗捻儿来

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卷的粗细大小要均匀

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这个我们还拿剪刀

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二伯给来点油  一点点油

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杨兵你看卷好了

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整整齐齐的

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这也是手工菜

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包包儿卷卷儿

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这也是我们厨房的一个

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要求很高的一个工艺

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小炮仗漂亮吧

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然后熘啊

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今天咱这熘是什么熘啊

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我们常说的

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有软熘 有焦熘 有滑熘

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这个咱是属于软熘

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这个不是吃脆的

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吃的是外滑 滑嫩的

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番茄口的 它算软熘

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二伯给照照

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像不像一个一个小炮仗 一挂鞭

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杨兵 看一下

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给它拖点粉子

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师父还得再来个干盘子

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对来个干盘子

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这个油温四成热

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因为它卷完了它厚

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得让它沁熟 沁一下

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为什么叫软熘

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咱不拖水粉 直接拖（干）粉

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它这个表壳它不是硬的

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它是软一点

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用这种方法

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里边可以卷桃仁

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核桃仁给它去了皮下油锅炸香

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然后卷在里边

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你看着好像是个鸡丁

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一咬里边 又酥又香

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桃仁鸡卷

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你炒宫保味的 炒鱼香味的

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炒酱汁味的 都行

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就根据不同菜系

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你可以定不同的口味

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兌个汁儿 番茄沙司

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最好用番茄酱

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因为番茄沙司和番茄酱

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有好多网友在问

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它们俩有什么区别啊

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番茄沙司它里边是加了味的

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番茄酱是没有经过调味的

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就是原味的

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这是白糖 盐

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杨兵照一下 糖盐葱姜水

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白醋 来一点点

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你看 好了

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兑一小碗汁 咱们下锅

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油三成热 这油温不要太热

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你看好看吧

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鸡蛋清炸出来的起泡

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一个是起泡 另外它白啊

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你看 漂亮

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这油温慢慢给它沁一下

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烫菜心了

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烫菜心搁点盐

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你看这个好看了吧

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一个都没散

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漂亮

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然后挂一个番茄汁

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这就叫软熘 它不需要焦炸

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一焦炸这胡萝卜就变样了

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真没想到出这个效果 太漂亮

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这要使火腿也可以

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金华火腿炸出来是红的

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菜心下锅

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这个基本现在就熟了

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鸡片好熟

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好看吧像个小炮仗吧

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待会把这炮仗让它染红了

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摆菜心了啊

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杨兵看啊看一下照这个

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这个汁你看见没有

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它粉 颜色浅

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它出来以后效果不会好

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我们稍微搁点酱油

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搁点酱油让它更红亮一点

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我们点一点老抽

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冰糖老抽

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冰糖老抽下了之后

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颜色会更红亮

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放点底油

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你看这颜色再一下锅

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特别漂亮

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这里边不用放什么葱姜蒜了

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我们事先放了葱姜酒水

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先把汁勾好

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这汁的甜度够不够

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看这汁的亮度

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为什么有的说

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这汁糖够不够味儿够不够

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汁亮了这个汁味儿就够了

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来了

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咱们就装盘了

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这菜心摆的也安逸吧 安逸

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太漂亮了这样摆出来的效果

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最后一个 这就行了

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再来点淀粉

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我把这汁儿再拢一下

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这汁得亮

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还不能太多

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太薄了太稀了它就不亮了

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这个菜太漂亮了

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好 加点油吧

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放热油 把这汁得打开了

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不要多 不要那么多汁

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太漂亮了 这汁多亮

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二伯你看

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过年了 炮仗鸡卷

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久违了这菜

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我从来没见过

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这菜太让人惊艳了

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咱们上菜吧

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老饭骨的年夜菜 炮仗鸡卷

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小饭骨们 来着

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好吃

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这叫软熘

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杨兵 你也吃一下我来照一下

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这个软熘桃仁鸡卷

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就这汁都好吃

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炮仗一口 黄金万两

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好吃 香

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外面是酸酸甜甜的口感

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里面有鸡肉的香味

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它不是特别甜

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它吃的就跟什么似的

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跟宫廷里边抓炒那口味似的

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它不是属于完全的酸甜味

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他拿捏的特别好

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这个炮仗鸡卷我也是第一次见

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咱们就普及一下

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这是一个老菜

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过去满汉全席也好

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宫廷宴也好 等等

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但是上大菜的时候

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前面一上完凉菜

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酒过三杯 菜过五味

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什么五味啊

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前面要跟着两个 四个小炒

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这四个小炒是小盘装 是下酒的

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喝酒的小菜

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比如说素的

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像海米炒银芽 素的

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也可以三彩炒鸭丝 炒鱼丝

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干煸牛肉丝 干炸小丸子

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丸子要小 宫保鸡丁都可以上

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就是入口喝酒

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这些特别爽口 而且有味道的

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这都是属于餐前的四道小菜

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这四道小菜要精美 要精致

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对 小盘

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你看过去咱们说了

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豆芽菜里边还要串什么

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串什么

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串火腿丝

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把火腿丝撕成小细丝

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串到那豆芽上

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那可费了劲了 也是个老菜

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现在这菜都呈现不了

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这叫软熘 还可以焦熘

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还有滑熘

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你看炒宫保的或者鱼香的

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你可以滑熘

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焦熘吃这鸡卷就不一样了

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得脆 外焦里嫩

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00:10:11,240 --> 00:10:13,080
谢谢大爷 不谢不谢

230
00:10:13,080 --> 00:10:15,920
过年了 也给大家献个

231
00:10:15,920 --> 00:10:18,440
年代比较久的一个老菜

232
00:10:18,440 --> 00:10:20,080
真正有一个基础

233
00:10:20,080 --> 00:10:22,000
应该说这个菜不难

234
00:10:22,000 --> 00:10:23,760
大家喜欢就好

235
00:10:23,760 --> 00:10:26,440
祝大家春节快乐

[ytsubtitles-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
大爷	Da Ye
番茄酱	tomato sauce	注意不是 ketchup。Ketchup 有额外调味（糖、醋等），一般做菜不用这个
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) "
淀粉	starch
黄酒	huangjiu rice wine
二伯	Er Bai
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
师父	master	注意不是"师傅"
油温	oil temperature	翻译“油温X成热”时，将其转换为摄氏度，转换关系大致为 一成 = 30 度
核桃	walnut
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
调味	season
白醋	white vinegar
老抽	dark soy sauce
冰糖	white rock sugar
底油	base oil
香味	aroma
豆芽	bean sprout