舌尖上的中国英文版第一季03 转化的灵感Part 8-安徽徽州毛豆腐和油豆皮

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[00:00.00]The unique geological environment and mild weather in southern Anhui have form calm and conserved qualities in its people, though so produced unique food.安徽南部，独特的地理环境和温润的气候促成了人们恬淡保守的气质，也孕育出了特有的食物。
[00:15.86]The strange food covered with white hypha is actually tofu.这些附着白色菌丝的奇特食物，它们的实质是豆腐。
[00:22.94]As the season for mass production has not yet arrive,还没到能够大量生产的季节，
[00:29.41]the hairy tofu in Fang Xingyu's shop is a rare commodity worth holding. It will be sold out before noon.方兴玉家的毛豆腐奇货可居，在中午之前就会告罄。
[00:38.66]The heavy hair covering tofu launches our imagination.豆腐上浓密的绒毛带给人们丰富的联想，
[00:47.72]We link it , for example, to animal, and there is indeed a life in it.比如说动物。这里的确有生命。
[00:53.15]The white thin hair is the hypha of mucor, which gives tofu a new vitality.白色的细丝是毛霉菌的菌丝，是它们赋予豆腐新的活力。
[01:00.77]It's hard to believe how this food is actually made.很难想象这种食物是如何诞生的。
[01:07.99]Today, Fang Xingyu has handed over most of the workshop to her elder daughter.如今，方兴玉把豆腐坊的大部分工作交给了大女儿。作为家中的长女，
[01:24.11]Fang has begun to associate her future of the shop with her.妈妈把她和豆腐坊的未来联系在一起。
[01:30.18]The surface of soybean milk gradually coagulates,豆浆的表皮渐渐凝结，
[01:46.95]which shows the soybean is rich in oil, but to produce hairy tofu, oil is not required.这是大豆富含油脂的表现。但是对于制作毛豆腐来讲，油脂是多余的。
[01:55.52]Tofu skin is hung on the chopstick when air dried and become a by-product of hairy tofu.油豆皮被晾晒在竹筷上，风干后成为毛豆腐的副产品，
[02:06.44]In other delicacy with a totally different texture,它们是另一种质感的美食。
[02:09.87]the key to produce hairy tofu is to add self-made "sour juice" into soymilk for fermentation.制作毛豆腐的关键在于用自制的发酵"酸水"来点卤。
[02:21.03]The sour substance can make soy protein clot.酸性物质可以同样让大豆蛋白凝固，
[02:25.67]What's more important is that microorganisms flow into the milk with the pouring of sour juice.但是"酸水"更大的意义在于伴随着点卤的过程，其中的微生物们也随之流入， 
[02:35.18]It's just like burying seeds into tofu.像种子一样被埋植进豆腐当中。
[02:39.77]No matter wherever you are in China making tofu is an extremely hard work.在中国的任何地方，做豆腐都是极其辛苦的工作。
[02:59.05]Family members sit down and out and leave the dinning table in succession.餐桌上，一家人陆续进入和离开，
[03:04.13]The elder sister is always the last one to come. Her sister will accompany her to finish the already cold dishes.最后回来的是姐姐。妹妹要陪姐姐吃完已经冷了的一餐。
[03:14.24]To the mother and the elder sister, the tofu workshop has already become a major part of their lives.对于妈妈和姐姐来说，生活的很多部分已经和豆腐坊牢牢长在了一起。
[03:27.84]Fang will not make hairy tofu in the sultry summer.方兴玉是不会在湿热的夏天做毛豆腐的。
[03:43.66]We can't control the fermentation of tofu in sauna days."桑拿天"里，人们很难控制豆腐发酵的走向。
[03:48.19]But in other seasons, the warm and humid environment in Huizhou makes microorganisms ferment properly.但是在其它的季节里，徽州温润的环境却能引导微生物们走上发酵的正轨。
[04:04.12]Fang hopes her daughter can learn and understand everything about making tofu.方兴玉希望与这有关的一切，自己的女儿都能够学习和领悟到。
[04:18.12]The hair is actually fungi, the index showing whether the yeast and germs are growing harmoniously.这些绒毛，它们是霉菌、酵母菌和细菌们是否和谐生长的指标。
[04:43.21]It decides the progress of fermentation and whether the final product is delicious or not.这直接关系到发酵的进程以及最终味道的鲜美与否。
[04:50.23]Huizhou people who are gourmets can truly appreciate hairy tofu.深谙美食的徽州人是毛豆腐的知音。
[04:59.44]You can have it in a simple or complicated way.吃法可繁可简。
[05:05.81]In the mind of old Huizhou people, a little bit of chilly sauce goes best with coal roast tofu.在老徽州眼中，一点辣酱就可以让炭火上的豆腐锦上添花了。
[05:12.57]The interia of tofu is completely different.豆腐的内部已经大为不同了，
[05:19.99]Mucor secretes proteinase making soy protein degrades into smaller molecules of peptones, polypeptide and amino acid.毛霉菌分泌蛋白酶，让大豆蛋白降解成小分子的胨类、多肽和氨基酸。
[05:30.50]This series of transformations give tofu an incomparable flavor. Huizhou people call this strong flavor-a flavor of hometown.这一系列转化，赋予了豆腐异常的鲜美，这种浓郁的风味被徽州人称作"家乡的味道"。
[05:45.43]The small grains among the hypha are spores, and an indication of the hairy tofu is properly matured.菌丝间细小的颗粒是散落的孢子，那是毛豆腐成熟的标志。
[06:08.88]The clever Chinese are profession in using the microorganisms.聪明的中国人对这些微小生物的运用得心应手。
[06:20.88]In fact, the wisdom of transformation sparkled early in ancient times.事实上，这种转化的智慧在更为久远的年代里，就已经熠熠生辉了。

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舌尖上的中国英文版第一季03 转化的灵感Part 8-安徽徽州毛豆腐和油豆皮