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Sample translations submitted: 2
Chinese to English: 豆豉鲫鱼 General field: Other Detailed field: Cooking / Culinary
Source text - Chinese 0:00:07.805,0:00:09.235
重庆的菜品
0:00:09.735,0:00:10.735
都各有千秋
0:00:11.265,0:00:13.885
(重庆)永川豆豉鲫鱼外酥内嫩
0:00:13.885,0:00:15.320
豉香味浓
0:00:15.320,0:00:17.980
它是一道地道的传统川菜
0:00:18.865,0:00:22.355
政府接待和大小的餐饮店都有这道菜
0:00:23.720,0:00:25.620
大师的菜 加长的胃
0:00:25.780,0:00:27.000
我是周旭
0:00:27.720,0:00:29.560
它的可操作性其实很简单
0:00:29.920,0:00:31.260
选择二两左右的鲫鱼
0:00:31.700,0:00:33.600
本来鲫鱼的肉质就很细嫩
0:00:33.740,0:00:35.880
如果你再改刀 下油锅一炸
0:00:36.000,0:00:37.400
它的肉质就容易掉
0:00:38.260,0:00:39.720
姜葱 盐 料酒
0:00:40.260,0:00:41.280
腌制入味
0:00:42.105,0:00:44.285
腌制15分钟
0:00:47.455,0:00:50.515
在八成油温 下油锅炸
0:00:50.520,0:00:52.880
鱼下锅不用高油温炸的话
0:00:52.900,0:00:55.060
它很容易肉质粘连和脱落
0:00:56.140,0:00:58.320
高油温先把它定形
0:00:58.980,0:01:00.480
肉质开始紧缩了
0:01:00.700,0:01:02.260
微微开始变硬了
0:01:02.260,0:01:03.880
基本上就好了
0:01:08.995,0:01:12.175
定形之后再进行第二次复炸
0:01:14.305,0:01:17.655
第二次还是八成油温的样子
0:01:18.095,0:01:20.245
复炸的时间要快速一点
0:01:21.275,0:01:24.215
肉质紧缩以后再炸酥就行了
0:01:24.215,0:01:26.315
才能达到成菜的效果
0:01:28.245,0:01:31.075
炸完锅里加少量的油
0:01:31.075,0:01:34.085
加入姜葱 山奈 八角
0:01:34.085,0:01:36.635
在传统川菜中八角和山奈
0:01:36.635,0:01:38.275
可以去除鱼的腥味
0:01:38.725,0:01:40.005
增加香味
0:01:41.640,0:01:44.000
永川豆豉有将近四百年历史了
0:01:44.260,0:01:46.960
它是属于国家级非物质文化遗产
0:01:47.080,0:01:49.340
获得了国家的绿色食品称号
0:01:49.875,0:01:52.695
所有我们的豆豉运用很广泛
0:01:52.940,0:01:55.880
比如我们的豆豉鲫鱼 豆豉鸡等
0:01:57.040,0:01:59.260
永川豆豉是密制的发酵过程
0:01:59.260,0:02:01.440
达到了醇香味浓
0:02:01.440,0:02:05.180
做出来的菜豆豉味比较浓香
0:02:05.180,0:02:07.000
鲜汤烧开以后
0:02:07.000,0:02:09.840
再加料酒
0:02:09.840,0:02:12.520
白糖 盐 味精
0:02:12.840,0:02:15.340
调味以后把鱼倒下去
0:02:15.520,0:02:16.740
慢慢收汁
0:02:17.245,0:02:20.085
豆豉鲫鱼是属于一道炸收鱼
0:02:20.440,0:02:23.580
所有的鲜味和豆豉味慢慢浓缩了
0:02:24.060,0:02:26.620
吸收在鱼的肉质当中
0:02:26.740,0:02:29.520
再鲜美 味道更醇厚
0:02:30.900,0:02:35.180
汁水见底的时候就加入红油
0:02:35.600,0:02:37.800
增香和微辣的作用
0:02:38.180,0:02:39.180
加点香油
0:02:41.220,0:02:44.820
分成两次加豆豉 味道更浓一些
0:02:45.620,0:02:47.200
汤汁不浑浊就收好了
0:02:48.380,0:02:51.960
豆豉鲫鱼是炸收菜 是凉菜的一种
0:02:52.540,0:02:54.460
它是不带汤汁的
0:02:54.980,0:02:56.040
上桌以后
0:02:56.040,0:03:00.020
下酒和宴请这一块是很受欢迎的
0:03:01.420,0:03:03.540
我从厨已经三十年了
0:03:03.680,0:03:07.380
在(重庆永川区)世纪汉腾酒店担任行政总厨
0:03:07.660,0:03:08.780
带领一帮兄弟伙
0:03:09.020,0:03:11.700
给永川人民奉献更多的美食
Translation - English 0:00:03.655,0:00:04.655
0:00:07.805,0:00:09.235
All Chongqing dishes
0:00:09.735,0:00:10.735
have their own merits
0:00:11.265,0:00:13.885
(Chongqing)Yong Chuan Douchi (fermented soya beans)Crucian carp has a tender taste with a crispy crust
0:00:13.885,0:00:15.320
and a strong fermented soya beans taste
0:00:15.320,0:00:17.980
It's an authentic traditional Sichuan cuisine
0:00:18.865,0:00:22.355
All official gatherings and formal restaurants have this dish