这组图片和文字内容主要围绕“榄豉（榄角）”这个食材和调味品的使用和制作展开。
1. 第一张图片展示了一道菜肴，里面可能包含了榄豉，它与黄瓜片和青葱一起搭配，看起来是一道简易家常菜。
2. 第二张图片是一个有关“榄豉”的介绍页面，标题为“脯榄角（传统广东腊菜）”。内容提到了一些与榄豉有关的细节，例如它是广东的传统食品之一，制作方法以及其下饭功效等。
这些材料总共展示了关于榄豉的使用和文化背景，没有涉及到特定新闻事件。视频分析[始于0分0秒长5分44秒]及中文译文:
这组图片和文字内容主要围绕“榄豉（榄角）”这个食材和调味品的使用和制作展开。
1. 第一张图片展示了一道菜肴，里面可能包含了榄豉，它与黄瓜片和青葱一起搭配，看起来是一道简易家常菜。
2. 第二张图片是一个有关“榄豉”的介绍页面，标题为“脯榄角（传统广东腊菜）”。内容提到了一些与榄豉有关的细节，例如它是广东的传统食品之一，制作方法以及其下饭功效等。
这些材料总共展示了关于榄豉的使用和文化背景，没有涉及到特定新闻事件。
⍟⍟⍟⍟⍟⍟⍟⍟⍟⍟视频分析[始于0分0秒长5分44秒]及中文译文:⍟⍟⍟⍟⍟⍟⍟⍟⍟⍟
在繁忙的厨房里，一位厨师正专心致志地准备着一道美味的菜肴。锋利的刀具在他手中灵活舞动，将鲜红的辣椒切成细小的圆圈，为即将完成的佳肴增添一抹亮色与辛辣。很快，葱花也被细致地切好。这些翠绿的葱段，将与切碎的榄豉一同，成为这道菜不可或缺的点缀。
当一条色泽洁白、鱼身饱满的清蒸鱼呈现在眼前时，厨师小心翼翼地将榄豉碎、葱花和那诱人的红辣椒均匀地撒在鱼身上，仿佛在为这艺术品进行最后的上色。接着，小锅中的花生油被加热至冒烟，滚烫的热油在瞬间淋到鱼身，发出滋啦作响的诱人声响，瞬间激活了香料的芬芳，也为鱼肉注入了独特的风味。
这道菜的精髓还在于其酱汁。厨师用同一个小锅，将鱼蒸出的原汁与少量清水混合，再加入醇厚的绍兴酒，深色的生抽和老抽。文火慢熬，酱汁在锅中咕嘟作响，逐渐浓缩，散发出诱人的鲜香。他尝了尝味道，确认了咸淡适中，甚至可以根据喜好加入蚝油或味精来提升鲜味。
当这碗浓郁的酱汁完成时，它被温暖地淋在蒸鱼上，既能增添风味，又能保持鱼的温度。用筷子夹起一块鱼腩，肉质肥美，入口即化，尤其适合孩童食用。而鱼背部分虽然美味，但细小的鱼刺也提醒着食客，需要格外小心，这不仅是品尝美食的乐趣，更是锻炼舌尖技巧的挑战，也是一名合格吃货的基本技能。毕竟，肉质上好的淡水鱼，往往多刺。
接下来，厨师进一步揭示了这道菜中画龙点睛的“榄豉”。他展示了两种：一种是乌榄盐渍晒干的“原味榄角”，表皮乌黑，肉质泛红；另一种则是经过油、糖腌制，再蒸晒而成的“油榄角”或“榄豉”，内外皆黑亮，带着油光，无论味道还是口感都更胜一筹。尽管如此，如果偏爱原味，那也无妨，毕竟美食自由。
为了让榄豉风味更佳，厨师展示了独家处理方法。他将二百克榄豉，加入十五克砂糖、三十克蜂蜜和三十克绍兴酒（或其他白酒），充分搅拌均匀后，盖上保鲜膜或盖子，上锅蒸制一到两小时。经过这样处理的榄豉，会变得更加香甜松化，口感更佳。
若想滋味更深厚，可以将处理好的榄豉装入干净的玻璃罐中，密封后在常温下发酵熟化八到十天。只要注意卫生，这样的榄豉即使常温存放一年半载也毫无问题，随时可以取出，为各种菜肴增添风味。
随着美食的分享和制作秘籍的传授，厨师阿李的厨房故事暂告一段落。期待下一次与大家再见，继续探索更多烹饪的乐趣。
~~~~~~~~~~音频信息~~~~~~~~~~~
This audio content is about making "Steamed Border Fish with Blue Bean Sauce."
**Overview of the Cooking Steps:**
1. **Prepare the Fish:** Select a West River border fish weighing about 750 grams. Scale it, make an incision along the belly to remove the internal organs, and flip it over for steaming to hide the cut. Clean the inside and outside of the fish, then pat it dry with kitchen paper. Score the thick part of the fish back, and trim the fins.
2. **Marinate the Fish:** Rub a small amount of salt on both the inside and outside of the fish to season it initially and firm up the meat.
3. **Prepare the Ingredients:** Place green onion ends at the bottom of the plate, then lay the fish on top. Return the fish roe and swim bladder to the fish.
4. **Add Seasonings:** Spread pre-soaked and finely shredded dried tangerine peel over the fish (if using dried tangerine peel, ginger can be omitted). Then, sprinkle chopped honey-preserved blue bean sauce over it, reserving a small pinch for later use.
5. **Steam the Fish:** Once the water is boiling, place the fish in the steamer and steam over high heat for 7 minutes.
6. **Prepare the Soy Sauce Mixture:**
* While the fish is steaming, chop green onions and slice red chili rings for garnish.
* Once the fish is steamed, remove it from the steamer and pour out the steaming liquid.
* Sprinkle the chopped green onions and red chili rings over the fish.
* Heat about 30 grams of peanut oil in a separate pan until smoking, then pour it over the fish (reserve a small amount of oil).
* Let the reserved oil cool slightly, then add 20 grams of Shaoxing wine (or other white wine), the reserved steaming liquid (add water if not enough), 10 grams of light soy sauce, 2-3 grams of white sugar, 3-5 grams of dark soy sauce for color, and the reserved blue bean sauce.
* Simmer the sauce over low heat for a while, then taste it. Add oyster sauce or MSG to enhance the flavor if desired.
* Pour the hot sauce over the steamed fish. When eating, emphasize enjoying it while hot and being cautious of fish bones.
**Introduction to "Blue Bean Sauce":**
* **Original Blue Bean Sauce:** Characterized by black skin and red flesh, it is made by pickling and sun-drying black olives.
* **Oiled Blue Bean Sauce:** Darker in color inside and out with an oily sheen, it is pickled with soy sauce, sugar, etc., and then steamed and sun-dried. Its flavor and texture are usually superior to the original blue bean sauce.
* **Preparation Suggestion:** Blue bean sauce is typically sold dried. It is recommended to process it further after purchase for better flavor.
* **Example Processing Method:** Mix 200 grams of blue bean sauce with 15 grams of sugar, 30 grams of honey, and 30 grams of Shaoxing wine (or other white wine). Cover with plastic wrap or a lid and steam for 1-2 hours to make it sweeter and more tender.
* **Storage Method:** While still hot, transfer it to a glass jar, seal it, and let it ferment in a cool, dark place at room temperature for 8-10 days. As long as hygiene is maintained when using, it can be stored at room temperature for a year or more.
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