Lu Zhijun!
The first live guest.
Many people in the live broadcast room did not know the name Lu Zhijun. No, to be specific, almost no one knew her, but Ye Fei knew her and was quite familiar with her.
Ye Fei stood behind him, and when he saw Shi Ren actually hit Lu Zhijun, his face trembled, and he himself was surprised.
He didn't expect that Lu Zhijun was also watching his show. Wasn't this girl at work
"Ye Shen, how about this?" Shiren turned around and asked.
Ye Fei was a little dumbfounded and said, "What about it? Since you got it, no matter who it is, I welcome it."
"Okay, I'm done." After saying that, Shiren was about to stand up, but before he could stand up, he sat down again, then stared at the live broadcast room, grinned and said: "In this situation, I I want to compose a poem.”
Audience in the live broadcast room: "..."
Ye Fei pulled Shiren up from behind, "Sister, you're not done yet, are you?"
Seeing that Ye Fei no longer wanted to listen to Shiren's poems, the audience in the live broadcast room burst into laughter.
Ye Fei sat in front of the computer again and said: "Congratulations to Lu Zhijun for becoming our first live broadcast guest tomorrow. Now that our lottery is over, let's continue cooking food..."
Just as he said this, Shangguan Xiaodie said into the microphone: "Brother Ye, won't you give everyone a chance to forcefully buy?"
Ye Fei: "..."
"This... is anyone willing to buy it?"
"I won't sell it! No matter how much you pay, I won't sell it!"
No one answered Ye Fei's words, but Lu Zhijun's news was sent out first.
That's right, for her, this quota is not just about eating delicious food, it is also related to her other things, which must not be sold.
Everyone in the live broadcast room was depressed when they refused and refused to sell, but there was nothing they could do.
Ye Fei coughed twice and said: "They don't sell it, so we will continue to make the following delicacies, the Confucius Banquet. We also introduced it just now. It is a general term, and it is also specifically divided into wedding banquets, birthday banquets, and welcome banquets. Banquets, flower banquets, ordinary family banquets, etc. We just made several kinds of delicacies, including flower banquets and wedding banquets. In fact, we also made a farewell banquet before. I don’t know if any of you remember it. "
Hearing what Ye Fei said, many people were stunned at first, and then they all understood.
When Lu Shanchuan and Waste were the guests of Ye Fei's live broadcast, Ye Fei once made a delicacy called Yangguan Sandie, which is a delicacy with tofu as the main ingredient. Yes, Ye Fei said it when he introduced it. A Confucian delicacy.
"Ye Shen, is this next delicacy a delicacy for the farewell banquet?" an audience member asked.
Ye Fei smiled and said: "A farewell banquet is impossible. Our program is still long. It would be inappropriate to have a farewell banquet now. I just want to tell everyone that among Shandong cuisine, Kongfu cuisine occupies a very important position." , sometimes any Shandong cuisine is likely to come from Confucius cuisine. There are many cooking techniques in Confucius cuisine, but there is one technique that is often used but rarely used in other cuisines, and that is roasting. This cooking technique is rarely used by Chinese people in daily life except for outdoor picnics or in fixed barbecue restaurants. However, in some Western European and American countries, grilling is still common. People like to gather a group of friends and have a barbecue party during the holidays, but with the development of society, many of us Chinese now also like to do this."
"In fact, in Confucian cuisine, the cooking technique of roasting has always played a very important role. Some are purely roasted delicacies, and some are delicacies made by combining roasting with other cooking techniques. No matter which method is used, the The delicacies that come out are all unique and mouth-watering. Next, the delicacy we are going to make is a delicacy that combines grilling techniques with other cooking techniques, and its name is fish in meat!"
Meat in fish, this delicacy should be called mutton in fish, because it is a mixture of mutton and fish. After this delicacy is made, there can only be one word to describe it, that is - fresh! .
The reason why the ancients invented the word "fresh" was because they combined the two meats after tasting the deliciousness of fish and mutton. These two kinds of meat are almost synonymous with delicious food.
But what can be done to make this kind of delicious food reach the highest level
As a large cultural family, the descendants of the Confucius family, after constant research and experimentation, finally made a delicacy that amazed the world, that is, mutton in fish!
Of course, people in Lushan Province are very familiar with this delicacy, and some people even make it by themselves when they have nothing to do, because it is not difficult to make this delicacy. As long as you prepare the tools and ingredients, the steps are very simple. Of course, Whether it tastes good or not depends on your cooking skills.
"Fish meat, most fish meat is extremely delicious and tender. They contain various vitamins and minerals. We have introduced this before when making fish delicacies, and the taste of mutton is for those who like For those who like it, it is extremely delicious, but for those who don’t like it, they dislike its strong smell. In fact, as long as you know how to cook mutton, you can completely remove this smell, but then again, mutton The mutton smell is also its umami taste. If the mutton smell is completely removed, then you will never taste its real deliciousness. Then some people will definitely say, I just want to eat mutton but don’t like it. The mutton smell is very simple and can be solved with one medicinal material, which is licorice. When cooking meat, boil licorice and cooking wine together with ginger and mutton, which can not only remove the mutton smell. , and at the same time, it can also ensure the flavor of mutton to the greatest extent.",
"Okay, let's make this fish-and-mutton dish. From the name, you should know what the main ingredients of this dish are, which are fish and mutton. In the north, carp is the freshest fish, so this dish We choose carp as the fish. We have used carp before, and the carp we used is Lushan Province. I won’t introduce it here. We have used mutton many times. It can be said that mutton is the best in the world. There are many types, but there are only a few types that can truly be called the best. The mutton we use today is also the meat of the Duokun sheep we used before. What is the quality of this meat and how is the aroma when it is made? , I think many people also understand.”
With that said, Ye Fei first took out a piece of mutton from the storage compartment. The mutton was only about eight taels at most, which was not much, but the meat was tender and juicy.
Put it on the plate, and then took out a red carp from another storage compartment. This carp was not very big, about two kilograms.
After slaughtering the carp, Ye Fei did not put the fish on the plate, but placed it on the cutting board, saying: "The fish we use in this delicacy is the fish with the bones removed. We have shown it to everyone before. I have not told you how to debone chickens and ducks, but I have not told you how to debone whole fish. In fact, there are many ways to debone fish, but some methods will result in incomplete fish after deboning, while some methods can ensure that the fish is deboned. When the fish body is intact, you can remove the fish bones. If you want to remove the bones from the whole fish, the gill removal method and the back removal method are the first choices. However, the gill removal method has a limitation, that is, it cannot be used for fish that are too big. It can only be a pound at most. About half, but the back division method does not have so many restrictions. Our current fish weighs about two kilograms, so we use the back division method. You can take a closer look at how to operate it."
With that said, everyone saw Ye Fei bring over the slaughtered fish, and then took a clean white cloth from the side and wiped all the water off the fish to prevent it from slipping when he did it.
From where Ye Fei was standing, he put the fish's head toward the front and its back to the right. He pressed his left hand on the belly of the fish, then took a thin, sharp knife from the tool rack and cut it from the fish. I lightly drew a line on the back of the fish from the gills on the back of the fish to the tail. Then I used the knife along this line to find the backbone of the fish and cut into it.
This knife cut all the way in until the joint between the fish's spine and sternum was severed. Then the knife was pulled out, and then the fish was turned over, including the direction of the fish's head, and another knife was used in the same way.
After two cuts, the entire spine of the fish was almost completely broken. Ye Fei put down the knife first, then opened the opening with his left hand, pinched the fish's spine with his right hand, and gently pulled it out, and the entire spine came out. However, the head and tail were still connected to the body of the fish. I took a pair of scissors and cut them directly, and the entire spine of the fish was completely pulled out.
It's just that although the vertebrae have come out, the fish's sternum is still inside.
Removing the fish sternum is not as easy as removing the spine, and it requires more patience.
Ye Fei changed the position of the fish again, letting the whole fish lie on the cutting board, with the opening on the back facing up. Then he extended the knife through the opening again and cut along the sternum, all the way from the head to the tail. , when the tail is reached, use scissors to cut off the connection with the fish tail, lift the sternum out with your hands, and use scissors again to cut off the connection between the sternum and the fish head, and the fish sternum on one side will be taken out. .
Then use the same method to remove the sternum on the other side.
Finally, look at the whole fish. If you don’t look at the knife edge on the back, this is a completely intact fish. There is almost no damage on the surface of the fish.
After taking out all the fish bones, Ye Fei put them in a basin, added refined salt and cooking wine to marinate them first, and then processed the mutton.
Cut the mutton into dices with a knife and put it in a small basin.
Take out the winter bamboo shoots and shiitake mushrooms from the storage compartment again, wash them, cut them into cubes, and put them together with the mutton.
I took the wok and put it on the stove. After it was heated, add oil and heat it again. Then put the ginger slices and chopped green onion into the pot first. Add the aniseed and stir-fry until fragrant. Then add the mushrooms, winter bamboo shoots and diced mutton. Go in and stir-fry.
When it is cooked, turn off the heat and pour it into a plate.
Ye Fei then took the fish with the bones removed, opened the opening on the back of the fish, and slowly and carefully put the fried diced mutton, winter bamboo shoots and shiitake mushrooms into the fish with a spoon.
After completing this step, Ye Fei turned around and took out something from the storage compartment, then opened it and showed it in the direction of the computer, saying: "Next, we will use this oil to wrap the fish."
Everyone was stunned when they saw what Ye Fei was holding.
"Holy shit, is this oil?"
"God damn it, what kind of oil is this? Is there such a thing as oil?"
"Ye Shen, please kneel down and ask for answers."
Alas, I still overestimated my speed, so I said nothing and will release the next chapter in the early morning.
(End of chapter)