Ye Fei also didn't expect that Lu Zhijun's ancestral home was from Beihe Province. It seemed like a coincidence today.
Lu Zhijun wanted Ye Fei to help her make a delicious dish she wanted to eat, but she felt it was inappropriate. After all, she was not the only guest on today's live broadcast, and there were more than one billion viewers in the live broadcast room. If she had to force it If Ye Fei did it, it would be a bit too boring and too selfish.
But when Ye Fei asked her, she had to tell him, so she only made one gesture.
Ye Fei saw Lu Zhijun's gestures and immediately understood what dish the girl was talking about, and it was a coincidence that he wanted to make this as his first dish.
When Lu Zhijun heard that Ye Fei's first dish was to cook what he wanted to eat, Lu Zhijun was filled with emotion. Whether Ye Fei was sincere or unintentional, this was a rare happiness.
"Thanks."
Lu Zhijun said softly.
Ye Fei smiled and said: "Can you thank me for the first delicious dish? Come on, let me get the ingredients."
Lu Zhijun and Shen Yue stepped aside.
Ye Fei opened a storage compartment and took out an ingredient, specifically a large piece of ingredient.
As soon as this ingredient was brought out, many viewers in the live broadcast room recognized it, especially the Chinese viewers, who loved this ingredient very much - elbow!
For this kind of ingredient, it can be said that many people in the live broadcast room love it. This ingredient is not the first time that this kind of ingredient has appeared in Ye Fei. When Qin Jianlin, Yao Jianshe and Alaso came to be Ye Fei's live broadcast guests, Ye Fei once made an extremely famous delicacy, Dongpo Pork Pork.
At that time, he also introduced that when making elbows, pig front legs are more delicious than pig hind legs, because the pig front legs have thick skin, tendons, and rich collagen. At the same time, Ye Fei also introduced that the pigs chosen are free-range pigs from Doushan. Black pig.
This kind of pig itself runs all day in the mountains. It can be said that the meat is extremely firm and juicy. It not only tastes good, but more importantly, the taste of this kind of pork itself is unforgettable.
Similarly, the elbows used in the delicacy Ye Fei made today are also the front legs of Doushan free-range black pigs.
The difference from before is that when making Dongpo elbows, the elbows Ye Fei took out had a big bone in the middle. The elbows used this time were all skin and flesh, and the big bone in the middle had been taken out. This was also to save time. .
After taking out the elbow, he placed it on a clean plate, and then Ye Fei took other ingredients from the storage compartment.
Top-quality peanut oil, onion and ginger, refined salt, MSG, soy sauce, etc. Finally, he took out a crystal bottle with a bottle of dark red sticky stuff inside.
Ye Fei raised the bottle and said, "The viewers in Beihe Province in the live broadcast room should know what this is, right?"
The Beihe Hermit laughed and said: "Ye Shen, this is so easy to recognize. I think there is no one who doesn't like this thing as long as you are from Beihe Province. Sweet noodle sauce is an indispensable seasoning for cooking in many places in Beihe Province." .”
Ye Fei nodded with a smile and said: "Yes, if the food of Beihe Province is a dragon, then the sweet noodle sauce of Beihe Province is the dragon's eyes. Its function is to add the finishing touch. This is also one of many delicacies of Beihe Province. It has very distinctive characteristics. It can be said that sweet noodle sauce is extremely widely used in the catering industry in Bac Ha Province, and sweet noodle sauce is indispensable in many delicacies.”
Yes, sweet noodle sauce can be said to be a specialty of Bac Ha Province. It is delicious and delicious. It can not only be eaten with rice and noodles, but is also an indispensable seasoning in many delicacies.
No matter when making any kind of food, the chef's cooking skills are an important factor. At the same time, many ingredients also play a very important role, otherwise it would be impossible to use them.
And this sweet noodle sauce is a very important seasoning in the delicacy Ye Fei is going to make.
Seeing Ye Fei take out the sweet noodle sauce and elbows, Beihe Hermit laughed and said, "I think I know what Ye Shen is going to make for this delicacy."
It can be said that 95% of the people in the live broadcast room are still confused now, because many people are not familiar with the food of Beihe Province. Now they see Ye Fei taking out these ingredients and are still confused, so he quickly asked Beihe Yin By.
"Brother Hermit, what exactly is this delicacy of Ye Shen?"
"It's pork elbow and sweet noodle sauce. This is the first time I've seen this kind of delicacy. Hermit of Beihe, please clear up the confusion."
The Beihe Hermit said: "There is a very famous delicacy in our Beihe Province, which is what Ye Shen is making now. The name is Guobao elbow, also called Guobao elbow. It tastes really irresistible. It’s so delicious to imagine.”
As soon as Beihe Hermit finished speaking, another audience member who grabbed the microphone and called Taishan Yanjiu let out a sigh and said quickly: "Stop, Beihe Hermit, please stop for a moment, Guobao elbow? Does this thing have another name?" Burning elbows in a pot?"
The audience in Lushan Province also remembered them all through the reminder of Taishan Tobacco and Wine.
"That's right, there is a beautiful dish in our Shandong cuisine called Guo Shao Elbow. Is there any difference between it and your Guo Bao Elbow?"
"Damn it, no way. What kind of specialties are the delicacies that are available in both places?"
"I have eaten the braised pork elbow in Lushan Province. It tastes really good. I couldn't stop the car after eating it. Putting a piece of elbow meat in my mouth, it was full of fragrance."
"I think, pot-baked elbow is pot-baked elbow, while pot-roasted elbow is another matter. Think about it, if it is a famous dish in Bac Ha Province, why can it be found in Lu Son Province? The two must be different. .”
Ye Fei couldn't see the news from the audience without microphones, but he could hear the words of the audience who had grabbed the microphones.
He laughed when he heard someone talking about asking the pot to roast the elbow.
"This audience should be from Lushan Province, right?"
"Ah? Ye Shen, did you hear me?"
"It was so loud, I must have heard it."
"That's right, I'm from Lushan Province. Ye Shen, is this delicacy of yours really pot-wrapped pork ribs?"
"Yes, this is a famous dish in Bei Ha Province. It tastes charred on the outside and tender on the inside, fragrant but not greasy. When paired with sweet noodle sauce, it is a rare treasure."
"Ye Shen, you can cook our Shandong cuisine. Do you know that there is a delicacy in our Shandong cuisine called pot-roasted elbows?"
"Of course I know. Pot-roasted elbow is a very famous delicacy in Antai City, Lushan Province. In fact, what you two just said is correct. There is another name for pot-roasted elbow, which is pot-roasted elbow. The two are actually the same dish. delicacies, but why has the pot-roasted elbow become a delicacy in Bac Ha Province now? As we just said, the Zhizhi Guanfu Banquet is very famous because it contains delicacies from many cuisines. At the time, several officials served He was able to make unique delicacies, so he searched for famous chefs all over the country. Later, people sent by the Empress Dowager Xixi heard that Wang Kun, a master of Shandong cuisine, was an expert at cooking delicious food, so they invited him to Beihe. Wang Kun cooked for the Empress Dowager Xixi. After eating this pot-wrapped elbow dish, Queen Mother Nixi was full of praises. It can be said that this delicacy is one of her favorite delicacies."
“But there is a slight difference between the pot-baked elbows in Bac Ha Province and the pot-roasted elbows in Lu Son Province. That is, sweet noodle sauce, a specialty of Bac Ha Province, is added to this dish. You can pick up the prepared elbows and eat them with the sweet noodle sauce. It is a more unforgettable enjoyment, so we say that the pot-wrapped pork elbow dish we made today is a famous food in Bei Ha Province, specifically in Bao Dinh City, Bei Ha Province."
After listening to Ye Fei's explanation, many people understood that in fact, the two are the same dish. If strictly speaking, this pot of pork elbow is a delicacy that evolved from Shandong cuisine, but it is now in Shandong cuisine. Bac Ha has its own way of eating Bac Ha.
And this is exactly what Ye Fei said when he introduced the Zhizhiguanfu Banquet. The Zhizhiguanfu Banquet is all-encompassing and integrates thousands of famous foods from other places, thus giving it its own unique color.
After the introduction, Ye Fei had prepared the ingredients and started cooking directly.
First, Ye Fei prepared two pots, a wok and a steamer, and placed them on the two stoves respectively. Then he added an appropriate amount of water to the wok and turned it on over high heat.
After the water boils, take the clean elbows from the side and put them into the pot to cook. While cooking, use a spoon to pour boiling water on the elbows to allow the elbows to be heated evenly.
When the elbow starts to turn white after being cooked, add refined salt, MSG, and finally soy sauce to cook it.
After a while, he put the ginger slices and green onion segments into the pot. After the elbow was cooked through, Ye Fei took it out with a large colander and put it into the clean blue and white porcelain plate prepared aside.
While the elbows were cooling, Ye Fei first added water to the steamer and boiled them.
When the elbow was still 40 to 50% hot, Ye Fei started to operate the knife.
Place the big elbow on the workbench, cut it into large pieces with a knife, and then put it into a white bowl.
Cut the green onions into shreds, slice the ginger and place it on the elbows. Pour in cooking wine, soy sauce and an appropriate amount of refined salt and MSG.
The steamer over there is ready for cooking. Open the lid and place the bowl in the pot. Finally, add half a spoonful of clear soup into it, close the lid and start steaming.
When the steaming time was almost over, Ye Fei took out a clean porcelain bowl, added starch into it, then took out a few eggs, opened them, took the egg whites and removed the yolks, and stirred them into an egg white starch paste.
Take a large plate, spread an even layer of egg white starch paste on the bottom of the plate, then the elbow in the steamer over there has been cooked, take it out and place it on the egg white starch paste, and finally cover it with a layer of egg white Starch paste, two layers of egg white starch paste wrap the elbow in the middle without stirring.
Clean the wok and put it on the stove, turn on the heat and add oil.
When the oil temperature is about 150 degrees, which is usually 50 to 60% hot, lift the plate and tilt it slightly so that the elbow wrapped in the egg white starch paste slowly slides into the oil pan.
While frying, use a vegetable spoon to gently touch the elbows. When both sides are fried until golden brown, remove the oil and place on a plate.
Then take a clean plate with lettuce leaves as the base and garnished with flowers carved from carrots and pumpkins.
Place the elbow on the cutting board, cut it lengthwise into strips with a knife, then cut it crosswise into pieces, and put it directly on the plate.
For those who are not very demanding, this step is considered complete.
But Ye Fei was still at the last step. He took two small plates from the side, both of which were rectangular. He split the green onions in half from the middle and put them on a small plate, then put the sweet noodle sauce on them. into another dish.
Then the two plates were placed next to the big plate.
I agreed to write a chapter in the early morning last night, but... I fell asleep shamelessly. I coded this chapter without taking a break at noon. I took the time to revise it. I'm sorry, brothers and sisters, please let me go.
(End of chapter)