[老飯骨] 四川香碗- https://youtu.be/CULo4nUgrP0

[Laofangu]

视频链接：https://youtu.be/CULo4nUgrP0

<备注内容，如视频时长、发布日期等等（如果无需备注，请删除此行）>

请翻译以下全部内容

标题（翻译主要意思即可，不要超过 100 个字符）
【国宴大师•四川香碗】四川过年必做的一道菜！鲜香软糯，好吃健康，老人小孩都爱吃！ |老饭骨

简介
大家好，今天杨兵师傅给大家带来一道四川过年，婚宴、寿宴等必做的一道菜——四川香碗！
做这道菜选用的是前胛肉，不用切的太细，这样蒸出来才更有口感。
花椒一定要用刀口花椒，不要用花椒粉，这样才有颗粒感，吃肉的时候偶尔吃到一粒花椒才更香。
家里没有鸡汤怎么办？今天杨兵师傅就教大家一个小妙招，可以用炒鸡蛋来做鸡蛋汤！
这道菜的配菜有酥肉、香菇、木耳和黄花，营养丰富，口感软糯，是一道老少皆宜的菜！

字幕
1
00:00:00,000 --> 00:00:01,680
它是放正中间的那一道菜

2
00:00:01,880 --> 00:00:04,240
然后过年过节一定要有 这个菜

3
00:00:04,240 --> 00:00:04,880
没有这个菜

4
00:00:05,280 --> 00:00:06,320
就不叫过年

5
00:00:09,760 --> 00:00:10,160
杨兵

6
00:00:10,160 --> 00:00:10,560
师父好

7
00:00:11,120 --> 00:00:12,480
过年好

8
00:00:13,040 --> 00:00:15,680
过年了给大家做点啥子好吃的嘞

9
00:00:15,840 --> 00:00:18,680
我今天做一个是三蒸九扣的头碗

10
00:00:18,680 --> 00:00:20,160
在四川叫四川香碗儿

11
00:00:20,600 --> 00:00:22,360
我选的是那个前胛肉

12
00:00:22,800 --> 00:00:24,400
因为它有肥瘦相间嘛

13
00:00:24,400 --> 00:00:25,920
这个切成什么样啊

14
00:00:26,080 --> 00:00:27,840
我要把它稍微再剁一下

15
00:00:27,840 --> 00:00:28,560
剁成馅儿

16
00:00:28,560 --> 00:00:29,720
不是特别细的那种

17
00:00:29,720 --> 00:00:30,920
然后放姜葱水

18
00:00:32,120 --> 00:00:33,680
姜葱水啊 记得姜葱水

19
00:00:33,920 --> 00:00:35,680
基本上家家户户都要做嘞

20
00:00:35,680 --> 00:00:36,960
家家户户都要做

21
00:00:36,960 --> 00:00:38,960
这个其实在四川啊三蒸九扣

22
00:00:39,080 --> 00:00:41,360
就是结婚呐什么宴会啊寿宴呐

23
00:00:41,360 --> 00:00:42,440
必须要做一道菜

24
00:00:42,800 --> 00:00:44,440
还有过年必须要有这个菜

25
00:00:44,440 --> 00:00:45,480
因为没有这个菜

26
00:00:45,480 --> 00:00:45,920
没有灵魂

27
00:00:45,920 --> 00:00:47,800
就相当于这一桌没有没有头

28
00:00:47,800 --> 00:00:50,160
比如大爷要重新结婚能做这菜么

29
00:00:52,080 --> 00:00:53,240
你师父结不了婚了

30
00:00:54,000 --> 00:00:55,120
师娘不干了

31
00:00:56,240 --> 00:00:57,280
刀口花椒

32
00:00:57,280 --> 00:00:58,000
这是灵魂啊

33
00:00:58,000 --> 00:00:59,160
还有这个葱

34
00:00:59,160 --> 00:01:00,240
小香葱

35
00:01:00,320 --> 00:01:00,800
姜

36
00:01:00,800 --> 00:01:02,240
葱 姜 花椒啊

37
00:01:02,400 --> 00:01:03,480
一起剁进去

38
00:01:04,040 --> 00:01:05,760
哎这有点过年的意思啊

39
00:01:05,960 --> 00:01:08,320
这个剁是不用剁的太碎了

40
00:01:08,320 --> 00:01:09,160
太碎了的话

41
00:01:09,160 --> 00:01:10,520
待会蒸出来之后

42
00:01:10,720 --> 00:01:12,240
它没有那个口感

43
00:01:13,040 --> 00:01:14,560
让四川那个老家的人

44
00:01:14,560 --> 00:01:16,040
能吃上家乡的味道

45
00:01:16,120 --> 00:01:17,360
都得感谢杨兵啊

46
00:01:17,920 --> 00:01:19,000
浓浓这份情

47
00:01:19,520 --> 00:01:21,640
在哪都是年 要把年过好

48
00:01:21,640 --> 00:01:23,360
这个花椒啊要粘舌头

49
00:01:23,800 --> 00:01:26,080
所以说我之前用刀口把它压了一下

50
00:01:26,560 --> 00:01:27,480
然后再一起剁

51
00:01:27,480 --> 00:01:28,840
这样就稍微碎一点

52
00:01:29,280 --> 00:01:30,560
它这花椒不能用花椒面

53
00:01:31,280 --> 00:01:32,720
就得用这种刀口花椒

54
00:01:32,880 --> 00:01:34,360
偶尔你嚼到一个花椒

55
00:01:34,360 --> 00:01:34,960
嚼到一个葱

56
00:01:34,960 --> 00:01:35,600
非常香

57
00:01:35,960 --> 00:01:36,720
那才香

58
00:01:36,920 --> 00:01:39,760
现在已经剁成这种微微有点颗粒了

59
00:01:39,760 --> 00:01:41,200
鸡蛋只要鸡蛋清进去

60
00:01:41,240 --> 00:01:42,840
鸡蛋黄待会刷在上面的

61
00:01:42,840 --> 00:01:44,640
一斤肉三个鸡蛋

62
00:01:44,680 --> 00:01:46,640
为什么要加这么大比例的鸡蛋啊

63
00:01:46,640 --> 00:01:48,240
它要达到它的嫩度对

64
00:01:48,280 --> 00:01:50,080
然后呢 盐适量

65
00:01:50,960 --> 00:01:52,120
大约三克多

66
00:01:52,120 --> 00:01:54,200
然后我要放一点点味精

67
00:01:54,200 --> 00:01:56,720
哎 川菜放味精用还是比较多的

68
00:01:56,720 --> 00:01:57,800
放点鸡精

69
00:01:58,040 --> 00:01:59,640
然后放一点点的生抽

70
00:02:02,560 --> 00:02:03,120
吃上劲了

71
00:02:03,120 --> 00:02:05,120
这是搁的红薯水淀粉

72
00:02:05,120 --> 00:02:06,520
对红薯水淀粉

73
00:02:07,640 --> 00:02:09,640
红薯淀粉它本身就跟其他

74
00:02:09,680 --> 00:02:11,000
就是说玉米淀粉啊

75
00:02:11,000 --> 00:02:12,280
它那个结构不一样

76
00:02:12,640 --> 00:02:13,720
它的粘度还有它那个

77
00:02:13,760 --> 00:02:16,640
本身带那个木薯香味

78
00:02:16,640 --> 00:02:17,440
是不一样的

79
00:02:17,520 --> 00:02:18,640
网友注意啊

80
00:02:19,640 --> 00:02:20,840
一斤肉二两粉（红薯淀粉）

81
00:02:22,720 --> 00:02:23,800
装到什么家伙呢

82
00:02:23,800 --> 00:02:25,360
拿一个耐热的盒子

83
00:02:25,360 --> 00:02:27,680
我这样是方便待会要提出来

84
00:02:27,680 --> 00:02:29,120
现在把它倒进去

85
00:02:30,520 --> 00:02:32,320
很有意思的一个菜啊

86
00:02:32,920 --> 00:02:33,600
上锅蒸

87
00:02:35,840 --> 00:02:36,720
好 大火

88
00:02:37,360 --> 00:02:39,080
蒸20分钟

89
00:02:39,080 --> 00:02:40,600
好 我取了一个这个碗

90
00:02:40,680 --> 00:02:42,840
这个酥肉炸的方法不一样

91
00:02:42,840 --> 00:02:44,400
但是我这个是用的淀粉

92
00:02:44,400 --> 00:02:45,240
它是软的

93
00:02:45,880 --> 00:02:47,640
嗯这个酥肉待会蒸进去

94
00:02:47,640 --> 00:02:48,880
蒸到底下的时候

95
00:02:49,520 --> 00:02:50,640
它会很糯

96
00:02:51,000 --> 00:02:52,520
嗯 是这种作用

97
00:02:52,640 --> 00:02:54,200
然后干香菇泡过了

98
00:02:54,200 --> 00:02:55,520
对一定要用干香菇

99
00:02:55,920 --> 00:02:56,360
香啊

100
00:02:56,480 --> 00:02:58,400
对其实用小个香菇的话

101
00:02:58,400 --> 00:02:59,360
都不用切了

102
00:02:59,480 --> 00:03:00,560
木耳

103
00:03:02,480 --> 00:03:04,880
今儿这个干笋好啊

104
00:03:05,440 --> 00:03:08,400
这个笋片就是直接用干笋泡了就行

105
00:03:08,760 --> 00:03:11,440
这个放点黄花 这个最关键的东西

106
00:03:11,760 --> 00:03:12,440
先备在这儿

107
00:03:12,520 --> 00:03:13,200
就等那个了

108
00:03:13,200 --> 00:03:16,120
哎 我能看出点眉目来了

109
00:03:16,720 --> 00:03:18,400
蒸了20分钟左右了

110
00:03:18,440 --> 00:03:21,280
我这个时候我要刷一遍蛋黄

111
00:03:22,280 --> 00:03:23,120
这还得蒸一回啊

112
00:03:23,160 --> 00:03:23,560
对

113
00:03:23,560 --> 00:03:25,360
这是刷第一遍

114
00:03:25,680 --> 00:03:27,400
然后再蒸个七八分钟

115
00:03:28,320 --> 00:03:30,000
这第一遍鸡蛋刷完了

116
00:03:30,000 --> 00:03:31,080
你看定型了

117
00:03:31,720 --> 00:03:33,240
为什么要刷两遍呢

118
00:03:33,600 --> 00:03:35,200
你第一遍把它刷不平

119
00:03:35,240 --> 00:03:36,400
它会渗下去

120
00:03:36,440 --> 00:03:38,120
它这个上边一挺

121
00:03:38,160 --> 00:03:39,160
就能刷第二遍了

122
00:03:39,160 --> 00:03:40,000
哎 好嘞

123
00:03:40,320 --> 00:03:41,120
要找个平

124
00:03:41,120 --> 00:03:42,480
哎要抹平

125
00:03:42,480 --> 00:03:44,320
抹平 革命干部三把刀

126
00:03:46,240 --> 00:03:48,320
直接就把肉蒸熟了就好了

127
00:03:48,720 --> 00:03:49,920
第一步就好了

128
00:03:50,080 --> 00:03:51,920
大概有半个小时左右

129
00:03:51,920 --> 00:03:54,120
因为它肉比较厚起码半个小时

130
00:03:54,120 --> 00:03:56,400
现在我要把它取出来

131
00:03:56,400 --> 00:03:57,280
取出来

132
00:03:57,280 --> 00:03:58,280
挺了 没问题了

133
00:03:58,440 --> 00:04:00,400
晾一晾 一会儿就切片

134
00:04:01,200 --> 00:04:02,840
香碗的肉已经蒸好了

135
00:04:02,840 --> 00:04:05,000
现在我做这个是家庭版的

136
00:04:05,320 --> 00:04:06,280
如果在饭店里面

137
00:04:06,280 --> 00:04:07,880
或者是老家我们就炖鸡汤了

138
00:04:08,240 --> 00:04:10,400
然后我煎个鸡蛋汤拿它做灌汤

139
00:04:10,400 --> 00:04:12,000
没有鸡汤可以用鸡蛋

140
00:04:12,000 --> 00:04:13,920
取而代之的清鸡汤

141
00:04:17,080 --> 00:04:18,880
开水一浇也很香

142
00:04:20,000 --> 00:04:20,760
翻一下锅

143
00:04:22,920 --> 00:04:25,040
这个时候翻锅了之后放点姜葱

144
00:04:25,920 --> 00:04:26,560
差不多了

145
00:04:27,640 --> 00:04:29,600
一定要趁着这个高温

146
00:04:34,920 --> 00:04:35,840
让它煮着

147
00:04:36,200 --> 00:04:38,080
这个时候刚才蒸的这个

148
00:04:38,360 --> 00:04:39,680
蒸的这个 改刀

149
00:04:39,680 --> 00:04:41,120
肉稍微凉了一下

150
00:04:42,120 --> 00:04:43,520
这回现在要把它改个刀

151
00:04:43,800 --> 00:04:45,360
越冲它越好 它浓啊

152
00:04:45,960 --> 00:04:47,440
尽量留着哎 别扔

153
00:04:48,000 --> 00:04:49,400
留着待会煮那个吃

154
00:04:49,760 --> 00:04:50,720
汤好了

155
00:04:50,720 --> 00:04:51,360
金黄

156
00:04:51,360 --> 00:04:52,040
加点盐

157
00:04:52,360 --> 00:04:53,160
胡椒粉

158
00:04:53,920 --> 00:04:54,760
来点鸡精

159
00:05:00,880 --> 00:05:01,640
再拿去蒸

160
00:05:01,760 --> 00:05:03,680
蒸个20分钟左右

161
00:05:04,360 --> 00:05:04,760
端走

162
00:05:05,440 --> 00:05:07,200
蒸了有个半个多小时了

163
00:05:07,600 --> 00:05:08,440
然后好了

164
00:05:08,560 --> 00:05:09,000
出锅

165
00:05:09,000 --> 00:05:09,960
把盖子一打开

166
00:05:12,080 --> 00:05:14,200
就在锅里面把这个葱花撒上去

167
00:05:15,920 --> 00:05:16,880
好看

168
00:05:18,680 --> 00:05:19,680
来喽

169
00:05:19,680 --> 00:05:21,320
四川香碗儿

170
00:05:21,320 --> 00:05:22,600
香碗儿

171
00:05:22,960 --> 00:05:24,120
巴适得板

172
00:05:24,120 --> 00:05:25,760
刚强 我要吃了

173
00:05:30,160 --> 00:05:31,080
再来个酥肉吃

174
00:05:31,640 --> 00:05:33,280
四川话说好安逸哦

175
00:05:33,800 --> 00:05:34,640
安逸的很

176
00:05:35,040 --> 00:05:35,880
巴适得板

177
00:05:38,640 --> 00:05:39,480
笋香

178
00:05:39,800 --> 00:05:40,520
肉香

179
00:05:41,920 --> 00:05:42,640
味香

180
00:05:42,720 --> 00:05:43,800
四川香碗儿

181
00:05:44,480 --> 00:05:46,120
好吃而且还健康

182
00:05:46,360 --> 00:05:47,120
三香开泰

183
00:05:47,120 --> 00:05:48,280
油还不显多

184
00:05:48,440 --> 00:05:49,760
而且就是老人适合

185
00:05:50,520 --> 00:05:51,800
这才能代表川菜

186
00:05:52,600 --> 00:05:53,840
有川菜的痕迹

[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
花椒	Sichuan peppercorn
香菇	shiitake mushroom
木耳	wood ear mushroom	两种称呼皆可
木耳	black fungus	两种称呼皆可
师父	master	注意不是"师傅"
大爷	Da Ye
斤	jin	不翻作"catty"，翻译时采用音译，再在后面利用括号加上克/千克的单位，如：20斤为"20 jin (10kg)"	链接
鸡精	chicken bouillon powder
生抽	light soy sauce
水淀粉	slurry	slurry 在烹饪语境下可以专指水淀粉	链接
淀粉	starch
香味	aroma
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) "
定型	fixed shape
切片	slice / cut ... into slices
翻锅	wok tossing