The Eight Immortals Crossing the Sea and Arhat took shape, and the aroma was overflowing. Not only was the aroma overwhelming on the entire first floor, but it was even more fragrant inside the live broadcast room, which almost made people lose control.
Wu Simeng, who has become a first-line star in China, was even scandalized by Shangguan Xiaodie. After smelling the aroma, he couldn't control his saliva and flowed directly to his mobile phone.
This really surprised people in the live broadcast room, because many people knew that Shangguan Xiaodie had been Ye Fei's live broadcast guest, but they didn't expect that Wu Simeng was also Ye Fei's die-hard fan, and was actually tempted by Ye Shen's delicious food. Seeing this, many people in the live broadcast room began to joke.
This made Wu Simeng really embarrassed. He threw down his cell phone and chased Shangguan Xiaodie and started fighting.
The atmosphere in the live broadcast room was directly brought to a climax by these two big stars.
In the eyes of everyone with envy and hatred, Ye Fei covered the finished Eight Immortals Crossing the Sea and Arhat with a transparent heat-insulating cover, and then asked Shiren to help carry it to the bamboo table.
Everyone could see that Shiren was walking towards the bamboo table while carrying this delicacy, his eyes fixed on the delicacies in the cover, and he kept swallowing saliva.
After finally placing the food on the table, Shiren couldn't bear it any longer. He actually put the hand holding the plate in his mouth and sucked it for a long time, as if his hands were the food.
"Oh~~Hang on."
"Pfft, wet man, that's enough!"
"Emma, Shiren, you gave the wrong name. You should be called God."
People were so amused by the wet man that they leaned forward and backward.
Shiren didn't care at all what others said or looked at at this time. He shook his head and sighed, and hurried back to the console.
The audience in the live broadcast room was really greedy this time, because this time the cover Ye Fei used to cover the food was a transparent cover like glass. The food inside was clearly visible through the cover, and the food was on the table. Before the video, it can be said that the visual impact it brought to everyone was simply overwhelming. Many people really licked the screen this time.
"God, this is unbearable."
"A little bit, there is only a little bit between me and the delicacies made by Ye Shen."
"This is simply torture. I am watching the world's top delicacies right in front of my eyes, but I can't eat them. I'm crazy."
"Lottery draw, Ye Shen, hurry up and draw the draw. I want to be a guest and I want to eat delicious food. Even God can't stop me."
Everyone collapsed. They gave away countless gifts and covered the entire screen again. According to these people's words, it was out of sight and out of mind, otherwise they would really jump into rage.
Although today's live broadcast was very long, Ye Fei did not waste it. He wanted to cook as many delicacies as possible for the audience at the Confucius Banquet, so when the Eight Immortals Crossing the Sea and Arhats were just finished, Shiren served it Let's go, Ye Fei will start preparing the second delicacy.
Taking out a large piece of pork belly from the storage compartment, Ye Fei introduced: "In our Chinese food culture, food has various shapes, including flat, square and round. No matter which shape it is, it can be said that it represents With the countless wisdom and explorations of the Chinese ancestors, most of the delicacies that friends usually eat are cut into slices or blocks, and there are also silk-like ones. This is the most common, but there are also some round foods that have been carefully processed. After being made, the taste is also extremely delicious. For example, Huaiyang cuisine in Zhejiang cuisine has a very famous round delicacy called big chopped pork and sunflower chopped pork. These two names may be unfamiliar to everyone. But it also has another very famous name, called Lion Head, I think all my friends should know it, right?"
"This kind of delicacy is round, big and plump, and when you eat it, the aroma is overflowing in your mouth and it is glutinous and soft. It can be said that it is a delicacy that many people like, especially some friends in the south. They speak highly of this delicacy. However, This kind of round delicacy is not limited to lion head. There are also such delicacies in northern delicacies. For example, a meatball dish in the Confucius Banquet is served in a portion of four, which represents the four great joys of happiness, wealth, longevity and happiness. , I have said this, I think many friends should know what this delicacy I am talking about is, yes, it is the famous Sixi meatballs! We have made such delicacies as meatballs before, which are Chaoshan beef balls, but Sixi meatballs The meatballs and lion head are not made from beef, but pork belly.”
As he spoke, Ye Fei pointed to the large piece of pork belly on the chopping board and said: "Today we are making the Sixi Meatballs for the Confucian Banquet. This pork belly is made from woolly pig pork. The characteristic of this kind of meat is that it has more fat but not too much fat." The meat is greasy, moderately lean and full of elasticity, which is the top ingredient for making Sixi meatballs... "
Ye Fei was about to continue the introduction, when suddenly an audience member in the live broadcast room grabbed the microphone and asked: "Ye Shen, I think the Sixi Meatballs and Lion Head you are talking about are similar. They are a kind of delicacy, right? They are both. Just meatballs.”
Shangguan Xiaodie also said: "Brother Ye, they are both meatballs made of pork. Aren't meatballs and meatballs different?"
Ye Fei smiled and said: "This is a really good question. Don't mention it. Sixi meatballs and lion head are not only different, but also very different. In the eyes of many people, these two kinds of meatballs should be It’s just one kind, there is no difference. What you eat in your mouth is a delicacy with pork as the main filling. But I want to tell you that Sixi meatballs are Sixi meatballs and lion heads are lion heads. If these two are the same, People won’t give them two names anymore, and both names are famous. So what’s the difference between Sixi Meatballs and Lion Head? First of all, as everyone knows, the cuisines are different, and Sixi Meatballs belong to Shandong cuisine. Confucius cuisine, specifically, is a delicacy that only appears at the birthday banquet of the Confucius family, and it is usually served at the end of the banquet. It means good luck and good luck. Today, in order to be able to cook a few more delicacies for everyone, each delicacy They are all extracted from famous dishes from different banquets in the Confucius Mansion, so we don’t pay so much attention to them for the time being.”
"Another difference is that the meat fillings between the two are different. Many friends may not understand this. Why are they both made from pork belly and the meat fillings are said to be different? First of all, the processing of pork belly is different. What Sixi Meatballs pays attention to is The pork belly is minced to form a meat paste. It can be said that the meat particles are small and smooth. The pork belly particles in lion head stuffing are much thicker than those in Sixi meatballs. The meat particles we usually use in lion head stuffing are as big as pomegranate seeds. The difference in the two kinds of meat fillings also creates a different texture of the two kinds of meatballs after they are eaten in the mouth. Although Sixi meatballs are about melting in the mouth, this transformation is caused by the dispersion of the minced meat, and The reason why the lion's head melts in your mouth is because the meat particles are relatively large and the gaps between the meat particles are relatively large. When cooking, the middle can absorb enough soup or oil to the maximum extent. It is the soup and oil. The presence of juice makes it easier for the meat particles to slide and loosen, forming a liquefaction.”
"There is another difference that can be seen with the eyes. When lion heads are served on the table, they are usually served singly, two or even three, but rarely exceed the number three, because the lion heads are relatively large. Three The portion of a lion head is already huge, but the Sixi meatballs are a bit small and exquisite. When they are served, there are four standard meatballs. The last difference is the different cooking methods. There are many ways to make lion heads, such as braised, steamed, etc. Wait, it can be said to be more flexible, while the method of making Sixi meatballs is relatively simple, mainly just fry them and add soy sauce to color them. Well, after such an explanation, I think many people will never confuse the two again in the future. , then let’s make this Sixi Meatballs for the Confucius Banquet.”
Ye Fei lifted the pork belly again, placed it on the cutting board, and then continued to take other ingredients from the storage compartment.
A dozen oblate purple-red things appeared in Ye Fei's hand.
"Water chestnuts, what we usually call water chestnuts, are also a commonly used material for Sixi meatballs. Its presence not only makes the Sixi meatballs taste looser and smoother, but also provides a sweet taste. It has a crispy texture, and this kind of food is a good food that combines medicinal and edible uses. It not only tastes good, but it can also treat spleen heat, strengthen the stomach and digestion, lower blood pressure, clear jaundice, etc., but there is one thing. Note that water chestnuts are cold in nature and pregnant women can eat them in moderation, but they should not eat too much."
After saying that, he put the water chestnuts in a porcelain bowl and then took other ingredients.
Two eggs, green onion, ginger, garlic, pepper, star anise and a green onion, as well as seasonings such as oil, salt, soy sauce, vinegar and sugar.
After preparing everything, Ye Fei rolled up his sleeves, took the pork belly from the woolly pig, took a back kitchen knife from the tool rack, chopped it on the meat, and said: "Pork belly for stuffing" Son, when cutting pork belly, you must use a straight knife at the beginning, cut it into thin shreds, and then chop it into minced meat."
Ye Fei pressed the pork belly with his left hand and made a vertical cut with the kitchen knife in his right hand.
There is lard on the pork belly. If the knife is cold, the cut meat slices or strips will stick to the knife surface. However, in order to ensure the purity of the pork, Ye Fei did not wet the knife with water, and the meat strips were stained on the knife surface. , gently tilt the right hand holding the knife so that the knife surface and the chopping board are almost parallel, then place the knife surface on the chopping board, gently pull the knife to the side, the knife comes out, and the fine meat remains. On the cutting board.
After cutting all the pork belly into thin strips in one go, he cut it into small pieces with a horizontal knife, and then started chopping with a large knife.
The pork belly was finally minced into mincemeat. Look at the pork belly mince. It is rosy with a bit of snow-white, and there are patches of bright red among the snow-white. The whole mass looks extremely eye-catching.
He took a blue and white porcelain basin from the side, put the chopped pork belly into the porcelain basin, and Ye Fei started to pack the water chestnuts.
Although this kind of food is delicious, its most damning feature is that the skin is too difficult to peel off. Some people don’t even bother to peel it off. When they want to eat it after it’s cooked, they just bite it in and then eat the inside. Eat the meat and spit out the skin, which is weird and inefficient.
Ye Fei put a few water chestnuts in a basin and rinsed them with clean water several times to ensure that all the sediment on them was washed away. Then he said: "Water chestnuts are delicious, but peeling them is too difficult, but today we can introduce some to you. A more convenient method, you can try it if you have time. The first method is to boil the water chestnuts, soak them in salt water, rinse them in cold water, and then peel them. It is much more convenient. The second method is to use tools to cut the two ends of the water chestnuts. Peeling and then peeling is much more convenient. There is another method that many people think is unhygienic and unhealthy because it requires the use of chemicals. After boiling 20% sodium hydroxide, pour five or six water chestnuts into it. After five or six minutes, scrub with clean water, then add 2% dilute hydrochloric acid. Scrub again after five or six minutes, and the skin will fall off. However, this method is suitable for peeling a large number of water chestnuts. If it is too small, it will not be worthwhile. There are also three We won’t introduce the four methods for now.”
The method Ye Fei used was also the most crude method, which was to cut it with a knife.
However, his movements were not slow at all. He quickly removed the purple-red outer skin of several water chestnuts, leaving behind the white and tender water chestnut meat.
Wash the water chestnut meat again under water, cut it into small dices on a cutting board, and put it in a porcelain bowl for later use.
Taking a small bowl, he brought over two red-tailed chicken eggs. Ye Fei picked up one, gently knocked it on the edge of the bowl, and cracked an egg into the bowl. The aroma of the eggs filled the air immediately...
(End of chapter)