00:00What kind of food can be able to bring the food together?
00:05It means that it's done well.
00:07It's a good time.
00:08It's a good time.
00:10It's got to get out of a room for a room to hold it.
00:13Today, I'm going to have to go with曹玉老師.
00:16I'm going to have a good time.
00:18It's a good time.
00:20It's a good time.
00:21It's a good time.
00:22It's a good time.
00:24It's a good time.
00:26It's a good time.
00:30The food is also a good time.
00:33It's a good time.
00:34It's good time.
00:36It's a good time.
00:38This menu is the best way to make did曹玉老師's.
00:41This food is a good time.
00:44It's a good time.
00:46It's a good time.
00:47This food is a good time.
00:48It's a good time.
00:50I wrote a new book called,
00:53It's a very important part of the dish.
00:55The dish is a very important part.
00:57China, Japan, and the North Korea are still using this method.
01:01Yes, the North is usually keeping the dish out of the dish.
01:08The dish is actually the dish.
01:10The dish is the dish.
01:11Yes, like in the四川, there is a dish dish.
01:15The dish is using the meat of the meat.
01:17It's just a dish to make it with the meat.
01:20庆民要素里面有非常详细的描述
01:23就是怎么做杂
01:24非常细致
01:26所以它还有一个很显赫的一个后备
01:29就是壽司
01:31对 然后就杂就变成寿司这种
01:33几乎完全不发酵
01:34OK
01:34但寿司米一定要有酸的米
01:37那就是要模仿乳酸的发酵的味道
01:41这个 今天我们有荷叶
01:43有鱼
01:44然后这些香料
01:45这个做出来其实就是荷叶果炸
01:48荷叶果炸
01:49degree的人一定都知道
01:51台北故宮博物院有一個很有名的國罩帖
01:54有王 suk志的國罩帖
01:55這個就是講的國罩味家金氏君
01:59我覺得這個味道好
02:01那我們開始做吧
02:03那第一個步驟幹嘛
02:04第一個步驟其實是蒸飯
02:06蒸飯
02:07對 因為它是用飯的乳酸來發酵的
02:10所以先是把飯給蒸上
02:11常規的做飯是1比1.1
02:14你如果要做硬的話就1比0.8
02:17240 is 480 x 0.8
02:21I'm not sure how to do it.
02:24I'll take the rice off the rice.
02:29Let's put it on the pan.
02:31Let's cook a minute.
02:32Yes.
02:33Let's drink some tea.
02:34Let's do the fish.
02:36Yes.
02:37You need to prepare some ingredients.
02:41You need to cut the rice from the mouth.
02:44You need to cut the骨.
02:45Okay.
02:46Okay.
02:47There is a few pieces.
02:49The text was written that it needs to be dried.
02:53Okay.
02:54Let's put the little oil in here.
02:56Put the oil on it.
02:57Put this on it.
03:00It will have to take water.
03:02Put water in it.
03:04Put it down and put it on it.
03:06Then we prepare some ingredients.
03:09This is a very spicy.
03:10It makes it taste more spicy.
03:13Yes, it is.
03:43They sent the food from the rice.
03:47After that, they gave him his侄 to the other people.
03:51They gave him a fish.
03:54They gave him a fish.
03:57After that, he wrote him a death sentence.
04:00He died.
04:02I think it's a good thing.
04:04If not there are two books,
04:07it would be something that would be released.
04:11Yes, according to the Lord, I think it was a shame.
04:15Yes, I think it was a shame.
04:17But there is also a way that the people in the U.S don't want to kill the U.S.
04:23So I think it's not a good thing, it's not a good thing.
04:27Um, let's do it.
04:30Let's do it.
04:32Then we need to add the paste in the paste.
04:36陣皮和橘皮
04:39鱼放多少呢
04:41少来一点
04:44花雕
04:44对加花雕
04:50香味还可以啊
04:51那个陣皮啊 橘皮的香味出来
04:54我把这个鱼的水给它倒一下
04:59擦的比较干才行
05:00上面不能有水
05:02我觉得主要就是靠那个乳酸
05:04让这个鱼肉达到一个保存的效果吧
05:09来吧
05:10这样子
05:12每块都要裹上
05:13对
05:13然后再拿荷叶
05:15荷叶来捡
05:16先把荷叶准备起来
05:17对
05:18马光你把这个荷叶攀在这
05:20咱们先试一个看看
05:22它底下也要铺一点这个米饭
05:25是
05:25那我估计四块一包差不多了
05:29把肉放在饭里面
05:31就是很像啊
05:32埋起来
05:33埋起来
05:34然后埋起来的时候呢
05:36就要用
05:38用身把它盖满
05:40这个应该实了
05:41应该可以了
05:42我紧一点
05:45我觉得这个可以
05:46这个绑起来可以
05:53这一兜就好了
05:54可以啊
05:56很像怎么回事啊
05:57很像怎么回事
05:58对对对
05:58是的 是的
05:59这个做完了还得割一阵子
06:02对对对
06:03等好几天
06:04至少有四五天的样子
06:06才能够收成嘛
06:07不过导演组织给我们准备了
06:09已经做好了
06:10已经做好了
06:11对对对对对
06:11对对对对对
06:11要不然谁也等不了那么久
06:15怎么样可以吗
06:18外面闻的都是荷叶的香味
06:19是
06:21闻得还蛮好闻的
06:22手上拿的这个就是王羲之血的国杂
06:27是
06:28就是苏式的
06:29苏式的
06:30国杂
06:31是这个
06:32好像手上拿的都是历史
06:33对
06:34厚重的历史
06:36我在所有的文献里
06:38我没看过杂是持熟的
06:40就是他们是做到这种程度
06:42就已经是OK了
06:44哦 他们叫这个叫熟
06:45对对对
06:46芭蕉也叫熟
06:47芭蕉也叫熟
06:48那咱们就蒸蒸汗
06:50蒸熟它 对对对
06:51蒸熟它
06:52毕竟是带水
06:52对
06:53来 上楼梯蒸
06:55时间定好了
06:56半个小时差不多了
06:57想象古时候人如果要保存鱼货的话
07:01是
07:01你要么就把他做成咸鱼
07:03一个是腌制
07:06然后一个是晒干
07:07然后再来就是
07:08鱼杂
07:09鱼杂
07:10其实鱼杂相对来讲
07:12对鱼的风味损失最小
07:13看起来好像是
07:15它是用乳酸的情况来讲
07:16它用乳酸
07:16然后这个乳酸的这种
07:18乳酸菌产生的酸
07:20是一种很
07:21我说它是一种很醇厚
07:23很温和的酸
07:24很柔和的酸
07:25很柔和
07:26其实宋朝它还是吃大量的生食的
07:29嗯 宋杂特别多
07:30对 宋杂特别多
07:32然后到明朝就慢慢的
07:34开始注意到有其他疾病的问题
07:36有寄生虫的问题
07:37对
07:37所以慢慢的就
07:39吃的越来越少
07:40对
07:41正好了
07:42应该是少了
07:43挑一个
07:45嗯
07:45这个吧
07:47行
07:47我觉得好像在开粽子
07:54先把它剪开吧
07:56剪开 打开来看看
07:57闻到那个酸味了吧
07:59对
07:59乳酸的那个味道出来了
08:01一种很熟悉的味道
08:04嗯
08:05那个洋乐朵
08:06洋乐朵
08:07洋乐朵 乳酸菌吗
08:08我尝一略尝看这个米饭什么味道
08:11嗯 已经糜烂了很酸
08:18已经糜烂了很酸
08:20米饭是酸的吧
08:21对
08:21酸就对了
08:27我估计第一口很难接受
08:29嗯
08:30但是吃几口会上瘾
08:31是吧
08:32哈哈
08:33我觉得我们是完全按照它的说法
08:37在做这道菜
08:39应该是没做错
08:41乳酸菌的味道也出来
08:43就是不够咸
08:44嗯
08:45然后但是它那个橘皮的味道
08:47嗯
08:48几乎没出现
08:49非常非常淡
08:50嗯
08:51毕竟这个味道
08:53从明代以来
08:54就很少出现了
08:56它也消失了四五百年了
08:59嗯
09:00这个就
09:01荷叶的香味还是在
09:02嗯
09:06鱼肉大口一点吃
09:07还有点感觉
09:08是是是
09:09可以了
09:10所以
09:11我觉得我们做的是成功的
09:13对 成功了
09:14成功了
09:15嗯
09:16rejection
09:18有 CV
09:18Harim
09:19有 CV
09:20凤减
09:20成功了
09:21凡减
09:22变化
09:24鸣
09:25看一下
09:26一个比方
09:27来的
09:28取患
09:29之后
09:31你会接散
09:31就是
09:34拿者
09:353
09:37好
09:38变化
09:40其然
09:44午
09:45在
09:46It's very nice to have a lot of water and a lot of water, but it's very nice to have a lot of water.
10:10You can see some of us in ancient times.
10:13上古的话就是海,肉酱,看到以后全部都变成豆酱,就不再用肉来做了,因为那个有肉毒感,容易毒死,然后那个炸类,炸类原来都是用鱼和鸟来做的,就是各种的黄雀炸,鱼炸,到现在基本上变成粉蒸肉和寿司,但是炸还是在啊,但是上古还有一样东西就是做那个烟酸菜的那个煮,煮都在。
10:43对,各种煮到现在仍然是有的, is.
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