[老饭骨] 鱼香蒸蛋 - https://youtu.be/BIxjLqBrH8A #1720
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bot, please upload Subtitles uploaded as pull request``` # https://youtu.be/BIxjLqBrH8A国宴大师•鱼香蒸蛋】蒸蛋润、滑、嫩，精确到克的鱼香汁儿做法！一看就能学会！ |老饭骨State Banquet Master Chef – Steamed eggs Yuxiang Style小友们好，二伯今天给大家带来一道家常美味——鱼香蒸蛋！之前二伯做过鱼香肉丝，好多小友留言说想学鱼香汁儿但是味道把握不好，这不，这次咱们带来精确到克的量化版鱼香汁儿做法，包大家一学就会！蒸蛋是每个家庭经常都会做的一道菜，蒸蛋怎么做才能润、滑、嫩，没有马蜂窝呢？小秘诀就是要加点盐、牛奶和温水，这样蛋液里面的筋才会断，更容易熟而且不起马蜂窝。最后是我们量化过的鱼香汁儿配方，带给大家：绵白糖42克，米醋30克，黄酒15克，酱油23克，胡椒粉少许，水50克，豆瓣酱35克，泡椒15克，葱姜蒜少许，水淀粉适量。P.S上期视频已经收到小友们的反馈，这期已经调整了拍摄手法，大家伙儿请放心观看😁Er Bai’s recipeYuxiang sauce – 42g sugar, 30g rice vinegar, 15g hunagjiu rice wine, 23g soy sauce, pinch of grounded pepper, 50g water, 35g doubanjiang, 15g pickled chilli, tiny amount of spiring onion, ginger and garlic, some potato starch slurry.Tip – adding bit of salt, milk and warm water for a silky smooth texture.1 这个网友我跟你说多次Our fans told us many times2 要求做鱼香 做鱼香requesting to make Yuxiang (sauce),3 网友对咱们这么忠诚 还是做吧They are our loyal followers. Let’s do it.4 原来您做过鱼香肉丝You have made shredded pork Yuxiang style before.5 现在他们进一步要求什么呢What more do they want now? 6 最好能给量化一下 把这汁It is better to quantify the sauce. 7 所以说我们今天 大爷你看Therefore, today. Look, Da Ye. 8 再加上这菜很简单Plus, this dish is so easy. 9 四个鸡蛋 鱼香蒸水蛋Four eggs. Steamed eggs Yuxiang style. 10 这简单This is easy. 11 鸡蛋待会你给磕了 小魏Wei, you crack the eggs. 12 四个鸡蛋就够了在家里边Four eggs are enough for home cooking. 13 二伯真会使唤人连鸡蛋都不磕了Er Bai cannot be bothered to crack eggs now. 14 你看啊 剁碎了的泡椒Chopped pickled chilli. 15 买的有点差点意思16 但是我们剁碎了是吧We finely chopped it. 17 豆瓣酱 四川豆瓣酱Doubanjiang, SiChuan Doubanjiang 18 郫县豆瓣酱PiXiang Doubanjiang 19 然后那还有牛奶Milk 20 鸡蛋和牛奶再蒸这水蛋Eggs and milk for the recipe 21 蛋白质更加丰富More protein 22 所以说还好吃Taste better 23 加点小青豆配点颜色Garden peas add some colour 24 煮熟了的 都剥了皮了Cooked and peeled 25 第一步咱先把汁给做出来First step, make the sauce 26 做鱼香汁Make Yuxiang sauce 27 我们做了一个标准We standardised the recipe 28 今使秤了 大家看看with kitchen scale. Take a look. 29 绵白糖四十二克42g sugar 30 这么精确So precise. 31 米醋三十克30g rice vinegar 32 三十克啊30g? 33 好 嘿 这wow 34 一手准 一招鲜nice 35 黄酒 老饭骨的黄酒Huangjiu rice wine, Laofangu brand 36 我建议要真是料酒就别使了I recon ditch the normal cooking wine 37 要使就使这好酒Use better cooking wine instead. 38 十五克15g 39 嘿 再来点Hey, bit of more 40 多一点点 没事Just a little bit, it will be fine. 41 就按十五克走就行15g is good. 42 酱油Soy sauce 43 酱油二十三克23g soy sauce 44 别哆嗦啊Do not shake 45 好了 嘿 一招鲜Good. Hey. Hole in one. 46 现在有点张秉贵那样式了A bit of BingGui Zhang style. 47 一招鲜 表扬得我心里美滋的A hole in one. Your compliment made my day. 48 加胡椒粉 水Add grounded pepper, water 49 胡椒粉 胡椒粉少许Little grounded pepper 50 胡椒粉称不出来Grounded pepper cannot be weighted. 51 称不出来 体现不出来Too light, it will not show (on the scale). 52 加水 水是五十克50g water 53 到了54 够了Enough. 55 正好五十 好齐活50g exactly. 56 豆瓣酱跟泡椒Doubanjiang and pickled chilli. 57 豆瓣酱三十五克35g Doubanjiang 58 泡椒十五克15g pickled chilli 59 少量的搁这里边Put small amount in. 60 这就是葱姜蒜少许了Small amount. 61 这就根据自己的量无所谓了Your personal preference. 62 然后蒜Garlic 63 这就让它泡出这种Stir them to release the 64 味道fragrance 65 葱和蒜同样 姜稍微少一点Same amount of scallion and garlic, little bit of less ginger. 66 颜色好像浅一点Colour seems little light. 67 待会您还加豆瓣酱泡椒炒呢Still need to add Doubanjiang and pickled chilli later. 68 这会不加呢Do not add them now. 69 开始吧 可以开始了大爷You can start, Da Ye. 70 先蒸水蛋吧 我给您拿个盆师父Make steamed eggs first, master? I will get a bowl for you. 71 来师父 来先磕了72 打了它 四个鸡蛋Crack four eggs. 73 这个鸡蛋是洗过了Eggs were washed. 74 大家记住了一定要洗Make sure to wash them. 75 这鸡蛋二百三十六克带壳的Each egg is 236g including shell. 76 四个鸡蛋Four eggs 77 你师父磕鸡蛋有点像Your master’s egg cracking style looks a bit like 78 家庭妇女磕鸡蛋housewife. 79 比较谨慎Very careful. 80 这有点像专业厨师磕鸡蛋This more like a pro 81 一磕一捏Crack and squeeze 82 有点小孩过家家的劲A bit of like kids playing 83 烧点开水吧师父 一百八十八克水Master, (shall I) boil some water? 188g water. 84 温水Warm water 85 怎么样大爷 可以 加点盐吧师父How is it, Da Ye? Okay. Add bit of more salt, master? 86 对 你不加盐它澥不了Correct, it won’t dilute without salt. 87 来一点 您捏盐啊88 您别在这抡大胳膊呀89 老抡大胳膊90 盐 少许91 盐 来一点就够了Salt. Just a pinch. 92 这点网友要知道 要搁点盐Fans need to know. 93 不搁盐的话Without salt, 94 它蛋的里边的筋就断不了The tissues won’t break up. 95 你先搁奶Pour the milk first. 96 你先打奶 我把水再给你热一下You whisk the milk. I will warm up the water again. 97 牛奶一百八十八克188g milk 98 水是一百五十克150g water 99 水已经热了 你看必须水得温乎Water is too hot. It got to be warm. 100 这水不能过热 温乎水Can’t overheat the water. 101 温水出来以后比较嫩滑嫩Warm water ensure silkiness and smooth texture. 102 它容易熟 而且不起蜂窝It speeds up the cooking process and will not create air bubbles. 103 过滤啊 它是两个意思 一个是There are two points of sieving. 104 要把鸡蛋里边的一些One is to filter out 105 蛋皮还有蛋啰嗦106 还有什么 杂质unwanted bits. 107 有时候还带一个小红点108 通过这过滤以后109 把这些问题都解决了110 使鸡蛋液更加柔和Another is to mix to completion. 111 入锅掀锅了 烫烫烫等一会师父Gonna take the lid off. Master, wait. It is hot. 112 注意点锅边啊师父Watch the edge, master. 113 没事你师父是铁手Your master has a pair of metal hands. 114 大爷好看吧 好看 开火115 大火就得High heat. 116 您炒汁吧师父Master, could you fry the sauce? 117 五分钟以后改小火Turn down the heat to lowest setting after 5 minutes. 118 先让它顶上气来119 油Oil 120 小油 来点小油Just little. 121 这点酱搁里头 都搁进去Soy sauce. 122 鱼香汁喽 火不能大Low heat for Yuxiang sauce. 123 泡椒豆瓣酱下锅Put pickled chilli and Doubanjiang in. 124 如果说要热的时候If it is overheating, 125 我们可以拿下来 离火we can move the wok away from the fire. 126 要不然就是炒糊了Otherwise, you will burn it. 127 姜 下锅Ginger now. 128 油少点Bit of oil. 129 刚强你看香味出来了You can smell the aroma now. 130 然后我们把汁搁进去 炒出香味Now we pour the mixture in and stir fry to release the aroma. 131 淀粉 水淀粉Starch, starch slurry. 132 水淀粉就是适量了Some starch slurry. Use your own judgement. 133 因为水淀粉不像干淀粉Unlike powder, 134 它好标准which can be measured precisely. 135 这样再来一点让它稠一点Little more to thicken it. 136 这汁漂亮Beauty. 137 大爷怎么样 好What do you think, Da Ye? Great! 138 齐活 味出来了 搁点浮油Done! Aroma is here. Now pour some oil in. 139 好我给你起蛋羹了啊Let me lift the steamed eggs. 140 好 来了 浇汁Great! Here we come! 141 溜点芡Pour the sauce over! 142 明油亮芡143 鱼香蒸蛋Yuxiang steamed eggs! 144 多漂亮啊Beautiful! 145 小魏这鱼香汁调的比例挺准的Wei’s Yuxiang recipe is spot on. 146 关键您现场指导师父Master, it is more down to your guidance. 147 画龙点睛148 星星点点149 这有点像大荷包150 那叫什么大莲蓬似的好家伙151 咱们检验一下二伯这个Let’s test Er Bai’s 152 水蛋的水平steamed eggs. 153 走着 鱼香水蛋154 但是你得给它削一下155 掀一下那个蛋面156 你看啊 刚强157 你看你师父做这个 咱们翻一下底158 翻一个个你看着啊 大爷翻这盖了159 多嫩呀So tender. 160 秃噜秃噜的 您晃晃它Shake it. Check it out. 161 那它肯定晃悠 我再来汁162 比日本的嫩豆腐还嫩Much tender than Japanese Tofu. 163 这就是牛奶的作用Because of milk. 164 嫩嫩的水蛋165 香香的味道166 这个鱼香汁配的非常非常好167 你看这个蛋面Take a look at the surface. 168 一个蜂窝都没有Zero air bubble. 169 就是我们那蒸锅有点毛病170 砸的水印171 一点不漏水有的蒸不好172 你水大了它漏水173 这汤到时候就泄了174 润 滑 嫩175 虽然泡椒没有完全达到标准176 但是味道也不错 全出来了177 用了郫县豆瓣酱调味178 另外还有一个量化 比例179 呈现给大家了180 关键水蛋是一个最关键的一个环节The most important part is steamed egg. 181 水一定要是温水 温水和温奶Must use warm water and milk. 182 光水不行Both. 183 搁了牛奶以后特别嫩 滑 白 润184 还是还有一种清淡清香185 而且增加了原材料的什么186 本身鸡蛋有蛋白质一加牛奶187 蛋白质更加丰富188 然后网友要注意这么以下几个点Fans need to pay attention to 189 鸡蛋和水的比例 牛奶的比例Ratio between egg, water and milk. 190 一比一点四到一点五1 : 1.4 : 1.5 191 蒸锅开水锅下锅八分钟Boil the water in the steamer first. Then steam for 8 minutes. 192 火不要太旺Keep boiling at medium to high heat. 193 蒸出来水蛋就能达到这种标准Your steamed eggs will achieve this standard. 194 调汁调味195 还有一个最关键点One more tip 196 如果说最简单的197 有时候我们家里要倒点酱油Sometimes we drizzle bit of soy sauce. 198 搁两滴香油完事了Bit of sesame oil. 199 但是搁香油搁酱油的时候200 一定下锅就搁You must add them in when you put eggs in the steamer. 201 说燉一分钟到两分钟再搁酱油It will be too late if you leave it after steamed for 1 or 2 minutes. 202 这水蛋没法吃了203 有点生酱油生抽的味It tastes raw soy sauce. 204 一定要趁热搁出来以后才香205 在这我们共同的感谢二伯206 感谢师父207 谢谢大爷208 其实有些人说我这鱼香做的好209 真的做不好 就鱼香汁210 大爷他调不起这味来因为什么211 他传承上一代的师父的水平就不行212 您说您能做出好的来吗213 我跟大爷的师父214 北京饭店那些老师傅215 包括我们的师父那一代216 解放前在当地都是高厨217 然后调到北京是吧218 他们把这菜219 再经过外事的需要220 他们不断的去改进221 最后形成了北京菜222 北京四川菜的独有的风格223 这是这些老一代的师傅224 对中国川菜的最大贡献225 我跟大爷我们这一代人继承了226 大爷真的 这我敢说227 不但继承了228 还需要我们去发扬光大229 我们本着跟老饭骨的精神230 就是什么毫无保留231 你看今天刚才我们在摄像当中232 今天所有的分量233 全是我们三人一点点称出来的234 绝对不糊弄 然后奉献给我们235 按照配方的比例236 我跟你说一点都不带差的好237 这味道特别准238 小饭骨们在家里做起来确实好吃239 走起 是吧240 perfect |
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