舌尖上的中国第1季 第70期:厨房的秘密(11)

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It should be completed without any mistake. 整个过程必须一气呵成容不得半点闪念。

Any hesitation² will ruin the tofu. 细如毛发的豆腐丝。

When the hair-like tofu shreds³ are put into clean water, they spread like clouds in the sky and form a perfect Chinese wash painting. 被放入清水中润开这种云雾般的形态常常被形容成中国山水画。

Now the dish is more like a test to the cooks, rather than one to satisfy customers. 但在今天看来，相对于口感这道菜更像是对厨师的考较。

Ju Changlong began his practice at the age of 19. 居长龙十九岁开始这项练习。

After 3 years of painstaking⁴ efforts, Ju Changlong finally mastered the skills of using a knife. 居长龙用三年的刻苦将一把刀运用到纯熟。

Cutting skills require vigor⁵ and energy, but a successful cook relies not only on youthfulness, but also rich experience which are normally more important. 刀工对年龄有着苛刻的要求，不过一位成功的厨师并不只依赖青春更仰仗厚重的经验。

Monk⁶ Jianzhen's Soy "Duck" is made up of winter bamboo shoots and green and red pepper wrapped in the skin of soya-bean milk. 这道鉴真素鸭用油豆皮包裹冬笋和双椒上油锅煎。

The ingredients need to be sauteed. 煎是介于炸和炒之间的。

It's a cooking method between frying and stir-frying. 一种烹饪方法。

There is only a tiny sheet of oil between the food and the frying pan. 食材与锅底之间仅隔着一层薄薄的油。

Since the temperature of the oil sheet goes up instantly, the control of heat is the key here. 因为薄油层的温度立即上升,热的控制是关键。

More heat will burn it, and less will not do. 油脂升温迅速过一分就糊，欠一分就生。

No matter if it's animal fat or vegetable oil, Chinese cooks cannot do without them, when they are going to show off their frying skills. 无论是动物类还是植物类油脂中国厨师在施展他们最拿手的炒技时，都离不开油。

The temperature of oil is higher than water, which means oil could rapidly dehydrate⁷ the surface of food, not only to make it edible⁸, 油温高于水温可以使食材表面迅速脱水成熟之余，

but also give it a nice, burnt flavour and crisp taste. 也带来焦香的风味和脆爽的口感。

When we are using oblique⁹ cuts to deal with this fish, we'd better make it a long and clean cut. 我们这鱼，它的斜刀切长一点，不要太钝了。

Especially the tail. 尤其是这个尾巴。

In this way, the tail will bend upwards¹⁰. 它这个尾部就翘起来了。

Each day, Zhou Saiqun goes to work in a cook's uniform, she teaches cooking skills. 每一天周赛群都会穿着这样的厨师服而是为这群孩子授业传道。

Zhou tries her best to pass on to the students all her experiences she's acquired in more than 30 years of cooking. 试图把三十余年的经验悉数教给他们。

The horn goes upwards, with the paws clenched¹¹. 角是向上飞的，脚是抓的。

You've got to put that a bit forward. 一定要放前面一点。

The art of cooking cannot be mastered only by reciting and doing paperwork. 仅靠背诵和做题是学不到厨艺的。

Classes in a cookery school is more like a laboratory. 厨师学校的课程更像是实验课。

No one could be spared mountains of homework and become a chef at the first try. 没有哪个人能够绕过笨拙的作业一举成为高手。

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