[老饭骨] 韭菜盒子 - https://youtu.be/ungR-Wwyf3M #1717
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bot, please upload Subtitles uploaded as pull request``` # https://youtu.be/ungR-Wwyf3M标题【国宴大师•韭菜盒子】金黄酥脆，一口下去鲜香多汁，不露馅儿的韭菜盒子秘诀在这里！ |老饭骨State Banquet Master Chef: Golden and Crispy Chives Pockets简介小友们好，今天给大家带来一道家常面点——韭菜盒子！做好韭菜盒子关键在于调馅儿，这次我们做的是猪肉虾仁韭菜馅儿的盒子，虾仁加上韭菜，鲜上加鲜！炒葱花用的是大葱花，煸至金黄色，这样香味才更足。做馅颜色不能太重，所以加酱油不要放老抽。大家煎馅饼的时候可能会遇到做馅饼容易露馅儿的问题，小友们在家如果用电饼铛来做，馅饼一定不要做得太厚。馅饼遇热中间会起鼓，如果馅饼做得太厚，电饼铛的盖儿会影响馅饼起鼓，就容易露馅儿。所以可以选用平底锅来煎。煎出的韭菜盒子表面金黄酥脆，一口下去虾肉和韭菜鲜香多汁，一盘根本吃不够！Hello friends, today we introduce a family style pastry: chives pockets!The key to make good chives pockets lay in the stuffing. We are making chives pockets with pork and shrimps. The aroma of shrimps and chives goes perfectly together. We are using the big green onions and frying them till golden. Therefore, the flavor can really come out. We use the soy sauce but not dark soy sauce so the color is still fresh. Some of you may had problems of breaking the shape of pockets when cooking. If you cook them on an electrical pan fryer, don’t make the pockets too thick. The stuffing in the pocket will inflate when heated, and the lid of the pan fryers may pressure them to break. So we can use pans instead. The chives pockets have golden crispy wraps, and juicy delicious shrimp and chives stuffing. One plate of them is not enough!字幕1 吃半拉不过瘾 得吃一个I am still craving after a half. I need to finish the entire one. 2 赶紧吃吧 不吃就没了Hurry up before they are gone 3 韭菜盒子Chives pocket 4 咱们今天的馅呢是The ingredients of stuffing include 5 猪肉 虾仁 韭菜馅Pork, shrimps and chives 6 你看葱花 他用的是大葱花See the green onions? He is using the big green onions. 7 窍门在这呢吧So that’s the trick 8 这葱太小了它还没有释放出香味The small green onions don’t have enough flavor 9 它就糊掉了 要煸到金黄色They get burnt too fast. We need to fry them till golden 10 它才能出这个味道That’s when the flavor get out 11 就关火了Turn off the heater now 12 酱油要炸一下Soy sauce in the frying wok 13 让它充分的释放酱香味道So that the sauce flavor can come out 14 好了Alright 15 这个味道就出来了There the flavor goes 16 酱油遇热起泡The soy sauce starts to bubble when heated 17 迅速它就挥发出香味了And the flavor comes out quickly 18 然后把它倒在旁边 晾一晾Let’s put this aside and let it cool off 19 所以吃韭菜馅这葱一定煸熟放进去For stuffing with chives, the green onions need to be fried 20 这放在旁边 晾一晾Put this aside and cool off 21 面是和好了的We have already made the dough 22 咱们选用的是中筋粉We chose to use the medium gluten flour 23 一斤面是七两水350 grams of water for every 500 grams of flour 24 和完之后要饧它十分钟Let the dough rest for 10 minutes after mixing 25 然后拿手再揉一遍Then we knead the dough once again 26 表面就润了之后再饧一会儿After the dough has a smooth surface, let it rest again 27 不饧它还是有筋The resting help soften the gluten 28 没法去做这个剂Otherwise it is hard to make the rolls 29 把面和好之后咱们就开始要和这个馅After the dough, let’s mix the stuffing 30 肥瘦猪肉 虾仁 姜米Ground pork with some fat, shrimps and garlic pieces 31 姜还可以有祛寒 去腥味的作用Garlic adds some spice to it and gets rid of the gamey smell 32 猪肉馅呢 往里边加点葱Put some green onions in the ground pork 33 做好的酱油倒进去 已经凉了Pour the soy sauce we made in there. It is already cooled down 34 猪肉虾仁馅呢For the pork and shrimp stuffing 35 你不能颜色就太重了We don’t make the color too dark 36 搁点酱油你不能搁老抽Some soy sauce, but not the dark soy sauce 37 一点点加Add the soy sauce in a few times 38 盐 三克Three grams of salt 39 胡椒粉 两克Two grams of pepper 40 这个还不能打得很软The stuffing cannot be too watery right now 41 因为这韭菜还会出汤Because the chives contain some water too 42 所以要黏乎一点So let it be a little sticky for now 43 闻一下Have a smell 44 行 这样呢Alright 45 咱把这虾仁就放进去了Now we can put the shrimps in 46 虾仁咱们方便的时候可以用If you have much time 47 葱姜水先泡一下Marinate the shrimps with garlic and green onions first 48 多洗两遍Wash it a few more times too 49 刚剥完这种虾仁还有一些不干净的The peeled shrimps can have filth 50 也有一些粘液Like the mucus 51 然后把切好的韭菜倒进去Then pour the cut chives in 52 其实吃虾馅搁韭菜是最好的The shrimp goes perfectly with the chives 53 但是有的人可能不吃韭菜But some people don’t like chives 54 咱们来点香油Let’s have some sesame oil 55 包馅无论是饺子还是馅饼For stuffing, either dumplings or pies 56 尽可能的咱们要使用不好料酒Hold the cooking wine if you don’t know what you are doing 57 不要用了 因为它包在里边Because it will be contained within 58 这个料酒不容易往外挥发The alcohol is hard to evaporate 59 你掌握不好就别用了Hold it if you are not sure 60 这大家伙要注意Be careful guys 61 这就行了This should be good 62 咱们弄面Now let’s work with the dough 63 这个面三十多度三十五度的水The water for the dough need to be from 30 to 35 degrees Celsius 64 然后一斤面七两水就和成这样了Then a 10:7 flour water ratio will give you a dough like this 65 但是有点软It’s a bit soft though 66 软的时候咱们上面掸一点薄面When the dough is too soft, dust some excessive flour on there 67 咱把它拿出来它不粘手So it doesn’t stick to your hands when you grab it 68 要硬了它就不好吃了The hard dough will not make a good texture for the pocket 69 你看这盆也比较干净Take a look, the pot is pretty clean as well 70 和好的面When the dough is made 71 饧置十分钟十五分钟之后After a 10-15 minutes rest 72 就不能再揉了 上劲了We cannot knead the dough anymore 73 咱们做一个剂 六十克Let’s make a roll, about 60 grams 74 六十克的面团A 60 gram dough 75 咱们要把它擀到直径十二厘米大小We will roll it to a diameter about 12 centimeters 76 这个面很软The dough is soft 77 馅饼边上要薄一点For pie wraps, the edge need to be thinner 78 中间要厚一点The center need to be thicker 79 最后捏褶的时候So that when we nip it together 80 它中间的疙瘩不会很大The lump in the middle won’t be too big 81 我记得我小时候When I was little 82 妈妈给我烙那个馅饼The pies my mom made me 83 永远都是中间一大疙瘩一点馅没有Always had a huge lump in the center, with no stuffing at all 84 十二（厘米）Twelve centimeters 85 大约呢包上六十克的馅With about 60 grams of stuffing 86 包的时候 捏这小边 一点点When we wrap it, nip just a small tip of the edge slowly 87 转着圈的捏Rotate and nip 88 你看它中间 它不是一大硬疙瘩See the middle here, not a big lump 89 没那么大然后中间的时候捏一下Nip it together in the middle to close it 90 可以往回盖一下 这样就可以了And then push it back a bit, done 91 捏的时候注意 捏上边一点 一边When we nip it, be careful to just nip a tiny bit 92 一点一点往起兜Nip the bit up and then nip together 93 左手是往里填馅用的Your left hand can push the stuffing in during the same time 94 如果冒出来了你就使手按它一下If the stuffing is coming out, just push it back 95 中间它不是疙瘩Not a lump in the middle 96 弄完之后咱们就要翻着放Then we put it upside down after done 97 搁在面粉的案板上边On a chopping board with flour on it 98 擀一下 轻点Roll it very gently 99 看着要露馅了When you see the stuffing is going to burst 100 翻过来 擀一擀Flip it over and then roll 101 也擀到要露馅了 咱们就下锅When the stuffing is going to come out on the other too, it is ready to cook 102 薄面抖一抖Dust the excessive flour off 103 今天我们使平底锅来煎馅饼We are frying our pockets with a pan 104 如果我们在家要是用电饼铛烙We may also be cooking with an electrical pan fryer 105 咱们家庭式的电饼铛 槽比较浅The ones in families have a rather thinner groove 106 热饼铛 放进去之后So that when we put the pockets in 107 馅饼表面的淀粉 面粉The starch and flour at the surface of the pockets 108 迅速糊化凝结成壳了Will get burnt and sealed 109 馅儿里边遇热 它会出起鼓来The stuffing inside will inflate when heated 110 如果说您馅饼特别厚If you made the pockets thick 111 它在起鼓的时候When they inflate 112 电饼铛的盖 就会影响它长The cap of the electrical pan fryer will pressure on them 113 这时候它就会从两边会露馅Then the stuffing will come out from the edges 114 就破了 就顶破了They will break the shape 115 所以要用饼铛的话最好不要太厚So if you are cooking with those electrical pan fryers, do not make the pockets too thick 116 跟饼铛的槽一样高At most as think as the groove when cooked 117 如果是生胚的话 会矮到一半Which is half as thick before cooking 118 盖上盖 盖上盖歇一会Put the lid on 119 盖盖煮皮 盖盖烙皮With the lid, the pan cooks the wraps 120 馅饼的表面起鼓了When the surface starts to inflate 121 证明里面的肉蔬菜还有虾都熟了It means the meat, veggies and the shrimps in there are cooked 122 它只有熟了以后They can only generate the steam 123 它才能产生热的蒸汽After they are cooked 124 出锅啦Ready to get out 125 韭菜盒子Chives pockets 126 你们得吃一个You guys have to try an entire one 127 半拉不够吃Half of it won’t get you satisfied 128 吃半拉不过瘾 得吃一个You will still be carved after half, finish it in whole 129 赶紧吃吧 不吃就没了Hurry up before they are all gone 130 这是虾肉 这大虾肉See the shrimp here, big pieces 131 我也看得嘴馋了 你也来一个I’m hungry too. Try one too 132 摄影师也尝一个 元国来一个吃Let’s have one for our photographer and Yuanguo 133 这馅饼香The pocket is so good 134 特别是酱油 它炸这葱花Especially for the soy sauce. The green onions fried is exceptional 135 呲的熟油 这熟油呢The oil added in the stuffing is cooked 136 真的 一个是非常提鲜Really improves the aroma 137 虾跟韭菜绝搭The shrimp goes perfectly with chives 138 这盘吃完了 上菜We are done with this plate. We need more 139 接着上 第二盘There you go, second plate |
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@Kevinzheng5, I've formatted and uploaded your subtitles as #1723. |
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