沒錯，湯汁 剩下的湯汁接著我要切幾下豬蹄令芡汁可以滲入這是秘訣，切幾下

沒錯，湯汁 剩下的湯汁
接著我要切幾下豬蹄
令芡汁可以滲入
這是秘訣，切幾下
切幾下，令芡汁可以滲入
沒錯
沒錯，你看
芡汁已經有底味，再加點蠔油
加點蠔油
在粵菜烹飪而言
蠔油是很重要的基礎
為甚麼 因為蠔油的鮮味
海鮮味，對
排列好
差不多好了
因為這裡風比較大 沒關係
的確是風和日麗
我們今天真有幸
空氣清新，溫度宜人
下點油 下點油
師傅喜歡最後下一點點油
提升芡汁和菜的光澤
淋上去
你看，充滿光澤
八寶釀豬蹄
至少花上兩、三個小時
才做好這道菜，不是說笑
重點是燉…蒸要拿捏適中
做到入口鬆化
不用費勁咀嚼，那就很出色
入口鬆化，香味滲進去
蓮子吸收了所有味道 對
所以一起烹調就像釀八寶鴨一樣
烤、蒸、燉的時候
鴨汁全部滲入餡料中
現在是異曲同工
好吃
可以給我兩碗米飯來伴飯吃嗎
很香
有栗子、綠豆、蓮子
含有豐富的澱粉質，不用伴米飯
乾脆整個吃下
有蛋白質和蔬菜 骨膠原
有骨膠原，又有澱粉質
英文稱為one dish meal包羅萬有
(欣賞完林師傅和何師傅的廚藝)
(如果想知道其他名廚)
(會用甚麼傳統的順德名菜)
(跟Martin切磋廚藝)
(密切留意下回分解)
(戰情暫告一段落)
(下一節)
(Martin帶Maggie走進農場餐廳)
(將一條水庫大鯇魚一開五)
(送上一魚五食河鮮會)
(還會硬闖私房豪宅)
(做一頓順德全豬宴)
(有大魚大肉，吃不飽不舒服)
(快點換些碗筷，等著吃了)
Maggie，我這幾天常跟你說
要帶你吃遍順德美食
我知道你喜歡吃魚
有鯪魚、鯇魚和各式各樣的魚
有一種魚，我從沒有為你介紹
是一種需要大量水來飼養的魚
需要大量水來飼養的魚？
當然難不倒我，一定是水庫魚
我現在就帶你去品嚐水庫魚
由於水庫有很大的儲水量
很肥美
飼養的魚隻特別肥美
你小心點
你看，這尾水庫魚不是開玩笑
非常肥美
你摸一下
你看看有幾斤重
我記得你教過我怎樣挑魚
對，新鮮的魚的魚眼很晶瑩
說得沒錯
我現在拿給師傅炮製一魚五味
五味嗎？
我知道是哪五味
有鮮雜果粒炒魚眼嗎
還有呢，你還想吃甚麼
我還想吃鮮炸魚鱗 魚鱗
還有呢
我想吃脆皮魚鰭
脆皮魚鰭，你真嘴饞
讓師傅有機會為我們炮製一魚五味
(順德之所以有一魚五食)
(因為順德廚師對河鮮非常有研究)
(他們知道甚麼魚要怎麼烹煮才最好)
(也知道魚的不同部位)
(採用不同的方法來烹煮)
(才可以將最好的味道)
(帶給每一位食客)
(難怪Martin都爭相走進廚房)
(向羅師傅請教)
羅師傅用這尾水庫大魚
為我們炮製多少道菜
今天炮製一魚五味
一魚五味
剛才羅師傅告訴我這五味是
古法蒸魚頭
還有涼瓜魚茸羹
還有燜魚肉
還有魚腸煎蛋，我小時候最愛吃
最後用魚尾來做煎焗啜魚
用魚尾來做魚啜
意思是成品看似魚唇一樣
這樣子
首先宰掉魚頭
魚頭用來做古法蒸魚頭
從魚身的中間剖開
取一把重一點的刀
這個部位沒有軟骨，只有大魚骨
可以拆肉做魚茸羹
拆肉做魚茸羹
因為有大魚骨比較容易拆肉
切至非常薄
切魚尾 這個部位的幼骨較多
用來做啜魚片
(將魚分配好)
(羅師傅馬上開始炮製第一食)
(「煎烤啜魚」)
(將魚尾部份切成薄片)
(是因為魚尾比較多幼骨)
(現在將幼骨切斷)
(再以薑蔥醬汁用煎烤方法快煮)
(這就可以連魚骨一併吃下)
(又能保持魚尾肉的鮮嫩質感)
魚骨很短 對，很短
完全沒有影響
簡直可以一併咀嚼
留心看我吃，你剛才說有骨
小心點
很好吃
因為魚骨很短，完全沒問題
這倒是，像軟骨一樣 對
是我剛才倒霉吃到一塊有魚骨
現在我一直吃都沒吃到魚骨
繼續品嚐這鍋魚茸
魚羹…
怎麼是綠色 綠色
因為加了很多涼瓜茸
原來加了涼瓜茸
是不是還加了雲耳 是木耳絲
賣相很吸引，有白色一點點的魚茸
像雪花一樣
嚐一口 應該很嫩滑
這一道的口感比較清爽 對
加入雞蛋白，師傅 是，有蛋白
涼瓜很涼
味道很特別 對
入口帶點甘味
入口的感覺最初會有點苦

ผลลัพธ์ (อังกฤษ) 1:

No fault, remaining happy happy juice juiceThen I need to cut those Pig hoofThe sauce can be 滲 intoThis is the secret 訣, cut under bothUnder both, the sauce can be 滲 intoNo faultNot wrong, you seeSauce've bottom, add little oyster sauceAdd little oyster sauce粵 cuisine cooking 飪Oyster sauce is a very important base 礎Because what because the oyster sauce, UmamiSea and Umami, I'mArrangeI'm almost doneBecause this Wind comparison here not about relationshipsWind and solar is the true portWe really had the privilegeQi is fresh, pleasant temperatureLittle bit under oil under oilNormal University Fu Xi Huan last little bit youEnhance the sauce and adequately reheat leftover food vegetables SheenGet upYou see, filled full lusterEight 寶 stuffed Pig hoofAt least a couple of 兩、Sange hourTo make this dish, not say laughPoint is double-boiled ... Steaming in order to strike the appropriateEntrance of convenientNo charge Jin chew, that's goodEntrance of convenient, and 滲 advances toLotus seed absorbs all the flavor I'mZambia Cook like eight 寶 stuffed duck with a model coursesBaking, steaming, double-boiled of calculationsAll 滲 into 餡 in duck sauceNow, different music staffDeliciousCan show me two bowls of rice hotel come with any hotel to eatVery sweetChestnuts, green beans, Lotus seedContains a squad rich in starch acetates of quality, not with m hotelSimply mean eatingProtein quality bones and vegetables Fish Maw with the originalBone Fish Maw with original and starch acetates qualityEnglish fumble recovery Rome Nations a one dish meal package(Hin 賞 through normal University and what are the Normal University Fu Fu Lin a surname 藝)(If you want to know what other names a surname)(Image: what Traditions 順 de dish)(With Martin discuss a surname 藝)(Pay close attention the next time)(War 暫 come to an end)(Next Jie)(Martin brought Maggie go FA Farms dining hall)(Advises a large 鯇 fish terms Reservoir open e)(A gift of five fresh river fish bird's Club Med)(Still image: hard-Chuang private mansions)(Macedonia 順 full Pig feast)(Big fish meat eating 飽 uncomfortable)(Little falls under the table, waiting to eat)Maggie, I here those days often you sayBrought to you all 順 de cuisineI know if you likes to eat fish鯪 fish 鯇 fish and all kinds of model courses of fishOne parent fish, I no you promote introductionIs a kind of water come 飼 養 intensive fishNeed a lot of water 飼 養 fish in the future?I wasn't sure then difficult, must be the Reservoir fishI brought you to taste fully furnished apartments in Reservoir fishDue to the Reservoir of water 儲Very plump飼 養 fish only special fatYou littleYou see, this Reservoir fish not to leave jokeVery plumpYou touchLook, there are both heavyI have over taught me how would you pick any fishYes, the new bird's eye fish fish Crystal YingSays no faultI now get to Normal University Fu gun manufacture a fish flavorsAny flavors?I know which GomiAny bird's 雜 fruit fried fish eyeStill, what you still want to eatI still want to eat bird's fried fish 鱗 fish 鱗Lipps, IncI want to eat the crispy fish 鰭Crispy fish 鰭, your mouth 饞Let Normal University Fu quite Club Med for my gun manufacture fish flavors(順 de has a five fish food)(Because 順 de Chef he bird's research, yes)(How do they know what fish you want to cook the best)(Also known in different parts of the fish)(Use a different way to cook)(Can only advises the best flavor)(He brought to every diner)(Difficult to blame Martin fight progress Kitchen)(Rome Normal University please teach Fu)Rome Normal University Fu use this tail Reservoir fishMy Cannon manufacture dishGun manufacture today the fish flavorsThe fish tastes剛 Rome Normal University Fu tell me this tastes areSteamed fish headStill, cool melon soup with minced fishStill the braised fish meatStill fish 腸 fried egg, small calculations I most love to eatFinally with the fish end comes fried sipping fishDo fish with fish-tail future SIPMean the finished product looks like fish lips model coursesThis model coursesFirst kill the fish headFish head used to make steamed fish headTo promote the fish intermediate section openTake a little of a knifeThis individual parts of bone without software, only the largest fish boneRemove meat with minced fish soupRemove meat with minced fish soupBecause big fish-bone comparison easier to remove meatCut into very thinCut the fish-tailed this individual parts of immature bone Yes, AEUsed to be sipping fish(Advises the fish allocated)(Rome Normal University MA Fu start gun manufacturing the first refreshment)("Baked sipping fish")(Advises the fish tail cut into thin slices)(Because young fish tail compared bone)(Now you'll fine bone-cutting air circuit breakers)(Ginger Chuang Sauce sauce baked faster Cook)(This can be link 併 eating of fish bone)(And keep the fish tender bird's tail meat quality)Fish bone is short-Yes, very shortTotally not flowinfluence併 description can chewJust watch me eat you 剛 said boneBe careful littleIt's deliciousBecause the fish bones are short, totally no problem problemThis is like software bone model courses I'mIs a 塊 剛 bad eating my fish boneNow I have been eating were not until the fish bone繼 續 does this Guo with minced fishFish soup with ...What is Green GreenBecause adding a lot of cool mashed melonOriginal plus cool melon in the future MatsutakeAdded a surname is still ear fungus is hexMai is quite attractive, white, a little bit of minced fishLike a snowflake model coursesTaste a mouthful of Ying this very tenderThis comparison refreshing I'mJoining a surname protein, Normal University is Fu, a proteinCool, very coolVery special taste I'mEntry brought little sweetEntrance of Feeling the initial image: a little bitter

ผลลัพธ์ (อังกฤษ) 2:

Yes, the rest of the soup broth
and then I want to cut a few trotters
make the sauce can penetrate
the secret, cut a few
cut several times, so that the sauce can penetrate
Yeah
right, you see
the sauce flavor has bottomed, add some oyster
add oyster sauce
in Cantonese cooking terms
oyster is very important foundation
why the oyster flavor because the
seafood flavor of
lined up
almost better
because it does not matter where the wind is relatively large
indeed sunny
we really have the opportunity today
fresh air, pleasant temperature
under the point of oil under the oil-point
master like the last little bit of oil next
upgrade sauce and vegetables  gloss
topped to
look, shiny
Eight stuffed trotters
at least spend two or three hours
to do this dish, not kidding
focus is steaming stew ... just the right medium to
do the bulk of the inlet
without strenuous chewing, it is very good
entrance pine scent sink in
lotus seed absorbs all the flavor of
it together like cooking, like stuffed eight treasures duck
roasted, steamed, when stewed
duck juice all infiltrated fillings
are now similar
taste
can give me two bowls of rice to eat it with
very fragrant
chestnuts, green beans, lotus seeds
are rich in starch, not with rice
altogether whole eating
there and protein vegetable collagen
bone collagen, another starchy
English called one dish meal-inclusive
(End forest master and enjoy chef Ho's cooking)
(If you want to know what other chefs)
(what will be the traditional dishes Shunde)
(learn cooking with Martin)
(pay close attention to the sequel)
(war intelligence has ended)
(next section)
(Martin walked with Maggie farm restaurant)
(a reservoir will open five large carp a)
(sent a fish five would eat freshwater)
(also insist forcing Private mansion)
(Shunde cook a whole pig feast)
(there are about having enough to eat uncomfortable)
(quickly change some dishes, waiting to eat)
Maggie, I these days often tell you
to take you to eat your food, Shunde,
I know you like fish
have dace, carp and a variety of fish
there is a fish, I did not introduce you to
is a need to raise large amounts of water fish
need a lot of water to raise fish?
Of course beat me, must be the reservoir fish
I will now take you to taste the reservoir fish
due to the storage capacity of the reservoir is very
very plump
feeding the fish especially plump
You be careful
, you see, this is not a joke reservoir fish tail
very plump
you touch
you see several kilograms of weight
I remember you taught me how to pick the fish
right, fresh fish fish eyes are shining
are right
now I concocted a master showed fish flavors
flavors do?
I know which flavors
have fresh fruit miscellaneous fried fish eye do
what else, you still want to eat what
I want to eat fresh fried fish scales scales
what else
I want to eat crispy fins
crispy fins you really greedy
let us have the opportunity to master a cooked fish flavors
(Shunde reason why there is a fish five food)
(because of freshwater fishes very Shunde chef Research)
(what they know how to cook fish was the best)
(also known in different parts of the fish)
(using a different approach to cooking)
(can be the best taste)
(to every diners)
(No wonder Martin are trying to go into the kitchen)
(consult Luo)
Luo by the end of this reservoir fish
How many cooked dishes for us
today a fish flavors concocted
a fish flavors
just Luo told me it was weird
ancient steamed fish head
there Lianggua fish paste soup
as well as fish stew
there intestine omelette, my childhood favorite
finally baked fish do fried fish sip
by sip fish fishtail do
mean the same as the finished product looks like fish lips
like this
first slain head
head used for healing steamed fish head
cut open from the middle of the fish
take a little weight knife
this area there is no cartilage, only fish bone
can tear flesh fish paste soup
demolition fish paste soup made ​​of meat
because fish are easier to dismantle bone meat
cut very thin to
cut this part of the juvenile fish bone more
used to make fish sip slice
(good distribution of the fish)
(Luo immediately begin processing the first food)
( "sip grilled fish")
(the tail part thinly sliced)
(because the more immature fish bone)
(immature bone will now be cut off )
(again with spring onion, ginger sauce with grilled fast method of cooking)
(which may even be eating fish bone)
(while maintaining the texture of fish meat fresh)
fish bone is very short right, very short
no impact
simply can be chewed
carefully watch me eat, you just said bone
careful
to eat well
because the fish bone is very short, no problem
that touches, like cartilage as Dui
I have just unlucky to eat a fish bone
now I have not been eating eat fish bones
to continue to enjoy this pot of fish paste
Yugeng ...
how green is green
because the addition of a lot of Bitter Velvet
originally added Bitter Velvet
is not also added cloud ear fungus wire is
sell very attractive, there is a little white Minced Fish
like snowflakes
sip should be very tender
, for this taste more refreshing to
add egg white, master, there are protein
Lianggua cool
taste is very special for
entrance Sweet little
inlet initially feel a little bitter

ผลลัพธ์ (อังกฤษ) 3:

Yes, the rest of the soup soupThen I will cut a few pig"s trottersMake the sauce can penetrateThis is the secret, cut a fewCut a few, that can seep into the sauceYeahThat"s right, you see.Have a taste of the sauce, add oyster sauceAdd oyster sauceIn terms of Cantonese cuisineOyster sauce is very importantWhy because the flavor of oyster sauceSeafood taste, rightWell arrangedAlmost all right.Because the wind here is not a big deal.It is sunnyWe are really lucky today.The air is fresh and the temperature is pleasant.Lower point oilMaster like the last little bit of oilEnhance the sauce dish and against.Pour upYou see, full of lusterBabao stuffed pig"s trottersFor at least two or three hours.To do this dish, not kidding.The focus is on the stew... Steamed to handle moderateTo achieve the entrance of pineDon"t bother to chew, it"s a great job.Entrance pine, fragrance infiltration intoLotus seeds absorb all the taste of theI like cooking together eight stuffed duckWhen baking, steaming, andDuck juice all soaked in the stuffingNow is the different approaches but equally satisfactory resultsYummyCan you give me two bowls of Steamed Rice to eat with youVery sweetThere are chestnuts, mung beans, lotus seedsRich in starch, without riceJust eat the wholeA vegetable protein and collagenHave collagen, and starchEnglish called one dish meal all-inclusive(enjoy the master chef and master chef cooking)(if you want to know other chefs)(with what the traditional Shunde dishes)(with Martin in my life)(watch the sequel)(war ended)(next section)(Martin takes Maggie into the farm restaurant)(a large reservoir opened five grass carp)(send a fish five fish will eat)(also hard to enter the private mansion)(make a feast of Shunde all pigs)(meals, eat sick)(hurry up some dishes, waiting to eat)Maggie, I often tell you these days.Take you to eat Shunde delicacyI know you like to eat fish.There are fish, grass carp and every kind of fishThere is a fish, I never introduce youIs a kind of fish that requires a lot of water to be raised.Need a lot of water to feed the fish?Of course, it is difficult not to pour me, must be a reservoir fishI will take you to taste the reservoir fish.Because the reservoir has a large amount of water storageVery goodFish fed only special fatYou"re careful.You see, this fish tail reservoir is not a jokeVery goodYou touch itYou look at a few pounds of weightI remember you taught me how to pick a fish.Yes, fresh fish is very bright eyeThat"s right.I now have to cook a fish fiveFive flavours?I know what five.Fresh fruit and fry it with fishAnd what else do you want to eatI also want to eat fried fish.And thenI want to eat fried fishCrispy fins, you really greedyLet the teacher have the opportunity for us to make a fish five(there is a fish in Shunde five food)(because Shunde chefs have very research on fish)(they know what fish how to cook the best)(also know the different parts of the fish).(using different methods to cook)(can be the best taste)(to every one of the patrons)(no wonder Martin is rushing into the kitchen).(to master Luo)Luo master with the big fish tail reservoirHow many dishes are cooked for usToday, a fish cooked fiveA fish fiveLuo teacher just told me that this five isThe ancient steamed fishThere are bitter melon soup fishThere is braised fishThere are fish Fried Eggs my childhood favorite.The last fish to make baked fish SIPFish to make fish SIPWhat is seemingly the same finished lipsThis appearanceFirst kill fishUsed to do the ancient steamed fish headFrom the middle cut fishTake a heavy knifeThere is no cartilage in this area, only the big fish boneYou can remove the meat fish soupRemove the meat fish soupBecause there is a big fish and meat easierCut to very thinThis part of the cut tail bone more youngTo sip fish(distribute the fish well)(Master Luo immediately began to process the first food)(grilled fish "SIP")(the tail part of slice)(because more young fish bone)(now cut off)(with ginger sauce with grilled fast cooking method)(this can even eat fish together)(and keep the fish meat fresh texture)Short of fishbone is very short.Have no effect onCan be chewed togetherWatch me eat, and you said, "there is a bone."Be carefulIt"s deliciousBecause the fish is very short, no problemIt"s like cartilage.I just had to eat a piece of fish bonesNow I always eat did not eat fishContinue to enjoy this pot of minced fishFish soup...How green is greenBecause adding a lot of bitter melon pureeThe original plus lianggua velvetIs not added is fungus fungusLooks very attractive, with a little bit of white fish mealLike snowflakesTaste a mouthful should be very tenderThe taste of this way is quite fresh.Add chicken protein, the master is, there is proteinLianggua coolIt tastes very special.Entrance with sugarinessThe feeling at the entrance will be a little bit bitter at first.