你看，確是完整一塊 真特別奶皮形成的原因因為高脂肪的水牛奶很香濃在合上

你看，確是完整一塊 真特別
奶皮形成的原因
因為高脂肪的水牛奶很香濃
在合上蓋的蒸燉過程…
所以熱力保留在裡面 對
所以下層燉成的牛奶是份外嫩滑
薑撞奶…
要製作美味的薑撞奶
一定要選用本地的老黃薑
因為本地老黃薑的澱粉質特別高
那些澱粉質恰如勾芡
那會有一層…
會有沉澱，你看 果然
這裡有一層，你看到嗎
製作的時候要拌勻它
沒錯 像生粉一樣
你看，像生粉般沉澱在底部
所以一定要拌勻 對，拌勻
然後開始
我們請老闆娘出來教我們吧
康老闆 你好
溫度十分重要
如果溫度太低就無法製作
如果太高亦無法製作
大約是六十度
六十至七十度就可以
將它拌勻，再舀一大湯匙
撞下去的動作很重要
一勺子往下沖
一直拉，你看
再等幾十秒，它就會凝固
是嗎 是
我又嘗試做一碗
我的膽子不夠，所以多放一些薑
這樣就行嗎 行，都可以
大約要等多久才會凝固
二十秒至二十五秒
這碗已經凝固了
凝固的意思是表面能夠承托一把湯匙
你成功了 真有趣
二十五秒後，我放上去 可以了
就可以承托著湯匙 果然
我們敬你 謝謝
然後敬康老闆 謝謝
我借花敬佛 我品嚐這碗
這是順德馳名的薑撞奶 薑撞奶
我們很感謝康老闆
十分香滑
薑汁的味道果然很特別
這碗的薑特別多，你覺得美味嗎
很美味 我特意為你炮製
原來Maggie如此關照我
我十分感動
感動得今晚回家會流淚
Martin，我告訴你吧
我小時候生病的話
我媽媽就會為我熬白粥
但是我們不會放鹽
而是加一些名為牛乳片的東西
我自小就吃牛乳片
真想知道它的製作方法
牛乳片含有醋和鹽
能有效消炎、治喉嚨痛和聲音沙啞
希望可以找到我的好朋友
他一直經營了很多年
全部由人手製作
來這裡品嚐一下他的手作牛乳
人手製作的
不僅可以品嚐或購買
更可以學習製造方法
又能滿足你另外一個願望 好的
(勾起Maggie兒時回憶的金榜牛乳片)
(曾經與雙皮奶一時名震天下)
(但是因為愈來愈少年青人)
(肯學做這門逐漸式微的手藝)
(今時今日在金榜街)
(亦只剩下為數不多的手作坊)
首先手拿著網
盛起少量白醋
舀進來的時候，千萬別沾到杯子
要搖晃一下 對
甫沖入去就要壓下去
一下子倒出來
壓平後，將水份擠出
你看我好像很用力
那種力度是… 暗勁
用溫柔的力度 對，沒錯
輕力按壓，然後輕輕一拋
真瀟灑 我也要試
舀少許醋 對
差不多
然後加點牛奶
一湯匙牛奶 高脂肪的水牛奶
撞下去
另一隻手要配合 不斷推壓
要放在手上
真逗趣，但怎麼全部弄破了
撞得不夠好
變成這樣怎麼辦
任何事都是知易行難
本來打算製作一塊從小就吃的牛乳片
讓我試一下，我沒做過的
讓我嘗試行不行
首先舀起這個份量的醋
倒在裡面
撞向中間 撞入牛奶
馬上…
你的手太用刀，戳穿了奶皮
厚薄度有規定嗎
必須講究厚薄度
否則按壓得不平均就不好看
我也失敗
現在還不能吃嗎
現在的味道不好，你嚐嚐看
沒泡過鹽水的味道不好吃
品嚐一些泡過鹽水的
泡鹽水後掐乾來吃 是酸的
果然相差甚遠 沒說錯吧
泡過鹽水就會有牛奶味
散發出牛奶的香味 沒錯
我們繼續觀察阿姨怎麼做
我要再試一次 你再試吧
兩隻手要配合
做牛乳必須心靈手巧
行了嗎 不錯
這片不錯 太好了
太好了… 這片不錯
阿姨說不錯，應該不成問題
有潛質 雖然偏厚
然後將水份擠出 有潛質

ผลลัพธ์ (อังกฤษ) 1:

You see, true is the complete 塊 AA Gent tCauses of naipiBecause of high fat milk sweet 濃Steamed double-boiled over in Gatlinburg on a collection of ASP.So hot keep in here faceDouble-boiled milk lower Jeuno is extra tenderGinger milk hit ...To manufacturing hit a great ginger milkBe sure to select use local old yellow gingerBecause the local old yellow ginger starch acetates of high quality specialStarch acetates quality flourThe Club Med has a coating ...Club Med has sunk 澱, you reallyThis spot has a coating, do you see anyManufacture of calculations to mix 勻No powder is wrong like a model coursesYou see, 澱 sinking like a powder at the bottomSo make sure you mix 勻 Yes, mixing 勻Then startWe teach us please landlady outKang boss HelloTemperature is very importantIf the temperature is too low cannot programIf too high can't manufacture forApproximately 60 degrees60-70 canIt'll mix 勻, then spoon one TablespoonDown begins is importantA spoon down ChongAll you seeWait for those ten seconds, it'll solidifyIs there any isI 嘗 to try to make a bowlMy bold is not enough, so I have some more gingerThis model courses any rows, you canApproximately how long will it be before Club Med solidification20 seconds to 25 seconds'Ve solidified this BowlSolidified means surface able to support a TablespoonYou made it really interestingAfter 25 seconds, I can put upYou can support a Tablespoon reallyWe respect you 謝 謝Then King Kang boss 謝 謝I take Peter-to-pay I taste this dishThis is 順 de 馳 ginger ginger hit hit milk milkWe are very 謝 Kang bossVery creamyTaste of ginger juice was very specialGinger specialities of this bowl, you have is worth any deliciousDelicious I made for you gun manufactureOriginal Maggie in the future about myI findFind home tonight want streaming tearsMartin, let me tell youMy calculations are sick said媽 媽 I want because I Cook porridgeBut we don't want to put saltBut some thought milk's East WestI grew up eating milk tabletsReally want to know its method of manufactureMilk with vinegar and saltEffective anti-inflammatory, treatment of pain in throat 嚨 and voice of sand 啞Hoping to find my best friendHe Bible 營 for yearsAll manual programThis taste of his hand here in the future for milkStaffing programNot only can taste or posted by boughtMore Learning method of manufactureYou another one and full foot 願 looks good(Remind Maggie er time memories in my eyes great milk)(Bible stub when Tri-skin milk fame world)(But because fewer young people in the future)(Can do this school activities decline by Jian hands 藝)(When present in Pang Jie)(Also why only limited number of workshops)First: temporary staffing ･ holdingRemove a small amount of white vinegarScoop the progress of calculations in the future, qian萬: don't touch the CupHoang 搖 YesFu Chong into the pressureSuddenly poured outAfter pressure, water 擠 'llYou see me as hardIt kind of is ... Dark JinWith a hot soft Yes, no fault輕 pressure, then 輕 輕 cast瀟 sprinkled I really want to tryScooping maybe less vinegar I'mAlmostThen add little milkA Tablespoon of milk fat buffalo milkDownOther than a hand to not catching air circuit breakers with the push pressureTo be placed on the handsReally funny, but what all brokenDon't hit enough goodChange into this model courses what is to be doneEverything is known and easy difficultOriginally intended to eat milk 塊 to promote the manufacture of smallLet me have a try, I'm not over嘗 let me try OKFirst scoop this individual amounts of vinegarPour in hereCrashed into the intermediate crashed into the milkOn the Happy Valley ...Your hands are too with a knife, laid bare the naipiAny thickness rulesMust 講 thicknessNo entering into average pressure is not bad to look atI failureNow you still can't eat anyFully furnished apartments in bad taste, you taste tasteNo bubbles over the smell of salt water doesn't taste goodTaste some over salt waterFoaming salt water pinch dry after eating in the future is an acidYesterday there was no difference in was wrongBubble over the salt water Club Med with milk flavorSends the scent of milk without faultOur 繼 續 view justice aunts doI'm going to try again, you try it againTwo hands only to meetMilk must do soul handymanDo you no wrongThis film does not fault very wellThat's great ... This is not wrongAunt says not wrong, Ying this no problem problem潛 quality although partial-thicknessWater 擠 then you'll see 潛 quality

ผลลัพธ์ (อังกฤษ) 2:

You see, indeed complete a really special
reason Naipi formed
because of the high fat milk is very fragrant water
in the process of closing the lid of the steaming stew ...
so the heat remains in the inside of
it into milk is lower stew duties tender
ginger milk ...
to make a delicious ginger milk
must choose a local old turmeric
because starch is particularly high local old turmeric
those starch to thicken just as
that one ... there
will be precipitation, you really see
there is one, you see it
produced when you want to mix it
right like cornstarch as
you see, like cornstarch as settled at the bottom
so be sure to mix right, mix well
and then start
us out to teach us please the boss
Kang boss Hello
temperature is very important
if the temperature is too low you can not make
if you can not make too much also
about sixty degrees
sixty to seventy degrees can
it mix well, then scoop a tablespoon
hit down action is very important to
a spoon washed down
had been pulled, you see
wait tens of seconds, it freezes
right was
I was trying to do a bowl of
my courage is not enough, so put some ginger
so okay row, it can be
about how long it will be solidified
twenty to twenty-five seconds
this bowl has solidified
solidified mean surface capable of supporting a spoon
you succeed really interesting
twenty-five seconds later, I can put up
can really supporting a spoon
we respect you, thank you
and thank you boss Kang respect
my flowers to King I tasted the bowl Buddha
which is reputed Shunde ginger milk ginger milk
we are very grateful to the boss Kang
very creamy
ginger taste really very special
bowl of ginger particularly, do you think it delicious
it was delicious I cooked specially for you
original Maggie take care of me so
I was very moved
moved home tonight will cry
Martin, I tell you
I was a kid sick, then
my mother would boil porridge for me
, but we do not salt
but add something called milk tablets
I childhood eat milk tablets
really want to know the method of making
milk tablets contain vinegar and salt
effective anti-inflammatory, cure sore throat and hoarseness
hoping to find my good friend
he has been operating for many years
all by handmade
come here to taste his hand-made milk
manpower produced
not only can taste or buy
more can learn the manufacturing method
can satisfy your desire another good
(brought back childhood memories of Maggie bang milk tablets)
(Shuangpinai one o'clock and once reputed in the world)
(However, because fewer and fewer young people)
(door willing to learn to do it gradually declined craft)
(today in Gold Street)
(Yizhi few remaining hand workshop)
first hand holding network
dish up a small amount of white vinegar
scoop came in, never touches the cup
for a jolt to
just go into the pressure will go down
once poured out
flattened after the moisture out of
you to see me like a very hard
kind of strength is ... Anjin
with gentle efforts Yes, yes
gently pressed, then gently toss
really cool I will try
to scoop a little vinegar for
about
then add a little milk,
a tablespoon of milk, high-fat milk, water
hit down
your other hand to cope with the ever pressing
to put hand on
really funny, but how all torn
knocked good enough to
become so how to do
anything it is easier said than done
was going to make a small piece to eat milk
let me try, I did not do
let me try line No
first scoop up the amount of vinegar
poured inside
crashed crashed into the middle of the milk
right away ...
your hands are too knife stabbed Naipi
thickness of provisions it
must pay attention to the thickness of the
otherwise depressed Debu mean it does not look good
and I fail
now not eat it
now smells bad, you try to see
had bubble saline taste good to eat
and taste some soaked saline
soak brine after pinch dry eat sour
really not far wrong, right
bubble on brine milk will taste
exudes the smell of milk right
that we continue to observe the aunt how do
I want to try again you try it
two hands to tie
do milk must ingenuity
line yet good
this nice nice
nice ... this is good
aunt said it was great, no problem should
have the potential though uneven thickness
is then extruded water has the potential to

ผลลัพธ์ (อังกฤษ) 3:

You see, it"s a really special.It causes the formation ofBecause of the high fat milk is rich in waterIn the process of steaming and boiling...So the heat is kept inside.So the lower part of the milk is a copy of the tender and smoothJiang Zhuangnai...To make delicious Jiang ZhuangnaiWe must choose the local yellow gingerBecause the local ginger starch Huang is particularly highThe starch thicken asThere will be a layer...There will be precipitation, you look at itThere is a layer, do you seeMix it well when you make it.Yes, like as corn flourYou see, like flour like precipitate in the bottomSo be sure to mix well, mix wellThen beginLet"s ask the boss to come and teach us.Kang boss helloTemperature is very importantIf the temperature is too low, you can"t make it.If too high can not be producedAbout sixty degreesSixty to seventy degrees canIt will mix well, then scoop a few tablespoonsIt"s important to hit it.One spoon downAlways pull, you see.Wait for a few seconds, it will solidifyIs that rightI"m trying to make a bowl ofMy courage is not enough, so put some gingerThat"s all right, all right.How long will it take to wait for a long time to solidifyTwenty seconds to twenty-five seconds.The bowl has been set.The solidification of the mean surface can hold a spoonIt"s interesting that you have succeeded.Twenty-five seconds later, I put it up.You can really support the spoonWe respect you.And thank you for your boss.I spend Jingfo I taste this bowlThis is Shunde"s famous ginger hit Jiang Zhuangnai.We are very grateful to the Kang bossVery fragrant and smoothThe taste of ginger juice is very specialThis bowl of ginger is very much, do you feel deliciousIt"s delicious. I cooked for you.Originally Maggie so take care of meI was very touchedMoved to go home tonight will shed tearsMartin, let me tell you.When I was young, I was sick.My mother will I boil the rice congeeBut we don"t put salt in it.It"s something to add to the milk.I was eating milk tabletsI really want to know how it"s made.Milk contains vinegar and salt.Can effectively diminish inflammation, sore throat and hoarse voiceHope I can find my good friendHe has been running for many years.All made by handCome here to taste his milk.Made by handCan not only taste or buyMore can learn the manufacturing methodAnd it"s good for you to meet another wish.(Maggie evoke childhood memories Jinbang milk tablets)(once the name of the time with the double skin milk shake the world)(but for more and more young people)(willing to learn to do the gradual decline of the craft)(today at Jinbang Street)(only a few hands are left)First hand holding the netRemove a small amount of white vinegarWhen the scoop came in, don"t touch the cupShake it upJust go down into itPour out all of a suddenFlatten, moisture extrusionYou see I seem to be very hardThat kind of strength is... Dark energyWith the strength of the soft, rightLight force press, and then gently tossI also want to try really coolScoop a little vinegar onAlmostAnd add some milk.A tablespoon of milk with high fat milkHit downThe other hand to cooperate with constant pressureTo put it on your hands.Really funny, but how all brokeHit not good enoughHow to do soAnything is easier said than doneOriginally intended to produce a small piece of milk to eatLet me give it a try, I didn"t do it.Let me tryThe first scoop up amount of vinegarFall inInto the middle into milkImmediately...Your hands are too with a knife, stabbed itThere are provisions thicknessWe must pay attention to thicknessOtherwise, the average is not pressed to look goodI also failedCan"t you eat nowNow the taste is not good, you try to seeDid not soak the salty taste is not goodTry some of the salty water.After the bubble brine pinch dry to eat is sourSo far no wrong.Bubble over salt water will have milk flavorThe smell of milk is right.We continue to observe how the aunt did it.I"m going to try again.Two hands to cooperateDo you have milkAll right.This is a nice piece.Too good... This piece of goodAunt said good, should not be a problemThough the potential is thickAnd then the water out of the potential