When a problem arises, there will be a corresponding solution.
Greenland Island, where Glacier White Bear is located, is indeed far away from China. After all, it has gone to the Arctic Circle, but Ye Fei made it convenient for him. You don’t have to rush to come. You can come whenever you want. Since there is a guest quota It's yours, no one can take it away.
On Greenland Island, a guy dressed like a polar bear was so excited. When he thought about eating Ye Fei's delicious food, he could no longer eat the piece of raw seal meat he was holding in his hand. He threw it directly into the trash can.
After Ye Fei took care of the matter of the glacier white bear, he immediately started making the following delicacies.
"Boshan's four-four tables, as we have just said, are divided into four large pieces, four rows of dishes, and four bowls. Of course, before these delicious dishes are served, there are four pastries, four cold dishes, and four pastries. We didn't do these today, but they are indispensable in a regular four-four table. Just now we made a big one, which is the first dish, and four rows of dishes. Then we will make bowls. Speaking of bowls, I believe many people know that this kind of delicacy is very delicious. Whether you make it daily or serve it at a banquet, it is definitely very eye-catching, and this practice can be found in many places across the country. Because I like it, it’s widespread.”
"The bowls in the Boshan area are also very popular and are almost indispensable in banquets. The bowl dish we are going to make is the most common delicacy at banquets and a very classic delicacy, which is the squid."
Ye Fei had just introduced this place, and Fairy Sanhua asked curiously: "God Ye, what is the bottom of the bed?"
In fact, this question is not just something she is curious about. It can be said that 90% of the viewers in the live broadcast room do not understand what the 椤Di is. The squid is easy to understand, but the 椤Di squid is a bit difficult to understand.
At the scene, Wenwen and Maoke were all confused.
"Yes, Ye Shen, what is retting bottom? Is it a kind of pot?" Mao Ke asked.
Wenwen whispered: "I think it should be a seasoning or ingredient, and then paired with squid, it is called squid."
The grandson's daughter-in-law hurriedly asked Mrs. Qingsong: "Grandma, do you know what tangdi is?"
Old Mrs. Qingsong also shook her head and said, "No, I'm also curious."
As he said that, everyone looked at Ye Fei.
Ye Fei smiled and said: "If you want to know what Motto is, you must first understand what kind of delicacy Boshan Motto is. In the Boshan area, Motto is a kind of delicacy and also a cooking method. This The method of making delicacies is similar to the dunking bowl we just mentioned. Why do we say it is similar and not the same? The reason is that compared to the ordinary dunking bowl, the retting dish has one more ingredient at the bottom of the bowl, that is, the shredded pork base, the meat The existence of silk bottom makes retting bottom dishes more delicious and richer than ordinary buckwheat bowls. In addition, there will be more soup in it. As for how to make it, in fact, if you can make buckle bowls, then this delicacy will be great. It’ll be a lot easier.”
While introducing, Ye Fei opened the storage compartment and took out a dried squid.
"For retting squid, we use dry squid, so we need to soak it when making it. For dry food like squid, we can soak it with water when we soak it."
First put the squid on a plate, and then get the other ingredients.
Pork belly, fresh bamboo shoots, dried shrimps, onions and ginger, refined salt, MSG, dark soy sauce, light soy sauce, etc.
Finally, Ye Fei took out a small bowl, which contained half a bowl of milky and clear soup.
“We also mentioned when we introduced the retting base dish that this kind of delicacy not only has an extra layer of shredded pork as the base than the ordinary buckwheat bowl, but also has extra soup. We use fresh chicken soup, fresh soup The function of the juice is to make the whole dish have sufficient portion, so that diners can enjoy the original flavor of the soup while eating delicious food.”
After taking out all the ingredients, Ye Fei started cooking.
The squid has tender meat and is not difficult to soak, so Ye Fei chooses to soak it in water, but the water is warm water.
Take out the boiling water pot, add an appropriate amount of water into it, then heat it to about 40 or 50 degrees, pour some of it into the basin, put the dried squid in and start soaking.
While soaking the dried squid, Ye Fei processed other ingredients.
The dried shrimps (dried shrimps) were also soaked in water, the pork belly was cut into thin shreds, and the fresh bamboo shoots were also cut into shreds. At this point, Ye Fei paused and said, "Someone may ask about the difference between shredded pork and Are there any requirements for shredded bamboo shoots? In fact, if you want to make this delicacy, there are really requirements for these two ingredients. If it is too thin, it will probably break when frying. If it is too thick, it will affect the appearance. So what kind of What are the perfect shredded pork and bamboo shoots? If you have seen matchsticks in the past, it will be easier to explain. The best way to cut the shredded pork and bamboo shoots is about the thickness of two firewood sticks."
After explaining, Ye Fei soaked the fresh bamboo shoots in warm water and put them on another plate.
Then cut the green onion and ginger into shreds. These two shreds are relatively thin. After cutting, Ye Fei did not separate them and put them directly together on a small plate.
At this time, Ye Fei took out a bowl of oil. Yes, in the past, Ye Fei used oil in small buckets or small bottles to make delicious food. This time, it was just a small bowl.
This bowl of oily brown has a charming red color and you can smell it from a distance.
"Sesame oil? Do you need sesame oil to make this delicacy?" Granddaughter-in-law asked curiously.
Ye Fei smiled and said: "Yes, if you want to cook the retting dish perfectly, the oil must be sesame oil. The shredded pork stir-fried in the sesame oil and the flavor of the clear soup blend perfectly, and finally you can make a mouth-watering retting dish." Bottom squid.”
After all these procedures are completed, the squid over there is ready to be soaked.
Take the squid out of the water, then change it to a basin of water and wash the squid carefully. Then rinse it under clean water and put it on the cutting board. Cut it into shredded squid with a knife and put it on the cutting board. Set aside.
"Next we will make the so-called retting base. Retting base is the meat base. It is very simple to say, but it is not easy to make this meat base. There are two ways to prepare the retting base dish. One is like ordinary buckwheat. It’s the same as the bowl. You can directly put the bowl into the dish and make it into a dish. There is another way of doing it, which is also unique to the Boshan area, which is called capping and making it into a dish. The squid dish we are going to make is the method of capping and making it into a dish.”
Remove the wok from the stove, clean it, and put it on the stove again. Let it simmer for a while and add half a spoonful of sesame oil to it.
When the oil is hot enough, add the shredded onion and ginger into the pot and stir-fry for a few times. When the aroma of onion and ginger appears, add the shredded pork belly into the pot and start to stir-fry.
While stir-frying, Ye Fei introduced: "The shredded pork belly is made with the shredded bamboo shoots, so the shredded pork belly should be fried with the shredded bamboo shoots, but not together. When the shredded pork belly is fried until it is five or six times ripe, add the shredded pork belly." Put in the shredded bamboo shoots, that is, now."
Take the shredded bamboo shoots from the side, pour them directly into the pot, and stir-fry.
After the two are stir-fried until fragrant, add light soy sauce and dark soy sauce, then bring over the soaked dried shrimps, use a spoon to take the dried shrimps out of the dried shrimp water and put them into the pot.
Just when everyone thought Ye Fei was going to pour away the sea rice water, they saw Ye Fei move his hand and pour part of the sea rice water into the pot.
"Eh~~Ye Shen, what's the use of this thing?" Even old lady Qingsong couldn't understand this time and asked.
Ye Fei said: "Shandong cuisine, especially the cuisine in the Boshan area, rarely uses chicken essence and MSG to enhance the freshness. Instead, they use dried shrimps or chicken soup clear soup. The dried dried shrimps and dried shrimp water we add are the ingredients." When this happens, put the dried shrimps into the pot, stir-fry a few times, and then pour in the clear soup.”
Bring the bowl of clear soup over from the side, pour it into the pot, and then add a little salt and MSG (use less MSG, not not at all).
"The next step is to reduce the juice over high heat. How good is this juice? It's light maroon red. This is the perfect soup for our delicacy. That's it."
As he said that, Ye Fei scooped up a little soup from the pot with a vegetable spoon and showed it to the audience. They saw that the little soup was slightly red, but not particularly red. Just like Ye Fei said, it was light maroon.
After the fire reduced the juice, Ye Fei took a porcelain bowl from the side, then poured all the ingredients and soup in the pot into the bowl, and then pressed it with a vegetable spoon until the ingredients in the bowl were pressed. After solidification, he took out the plastic wrap, covered the mouth of the bowl with a layer, and said: "The next step is to steam it in a basket. The main purpose of steaming is to let the flavors of the ingredients come out to the maximum extent and blend together, and at the same time, it allows The ingredients taste better.”
Take out the steamer, add an appropriate amount of water, put a bowl of ingredients in the steamer, and start steaming directly.
Ye Fei steamed it for more than ten minutes. Normally it takes about thirty or forty minutes.
When the time is up, take the bowl out of the steamer and remove the plastic wrap. Ye Fei said: "The retting ingredients are complete only after this step. The next step is the squid. How can this squid be made to have the same taste as the retting? That is To stir-fry with the soup that is used to stir-fry the squid in our bowl, we first need to filter the soup into the pot, and then pour the retting ingredients in the bowl upside down on the plate, waiting for the squid to be completed."
Press the ingredients in the bowl with a spoon, then tilt the mouth of the bowl, pour the light maroon soup in the bowl back into the wok, then take a gold-rimmed plate to cover the mouth of the bowl, and then put the bowl and plate Turn it over and place it on the counter.
Take the shredded squid on the side and wait until the soup in the pot boils, then pour it into the pot and start to simmer over low heat.
The shredded squid was so cooked that some people dared to eat it, but Ye Fei still patiently waited until the shredded squid was cooked before turning off the fire.
Carefully pick up the bowl that is upside down on the plate, and you will see that the ingredients under the bowl form a yurt-like appearance, which is very beautiful.
Ye Fei then picked up the pot, then scooped out the simmered shredded squid with a spoon, gently placed it on top of the ingredients on the plate, and finally poured the soup in the pot onto the ingredients.
At this time, the color of the soup has deepened a bit, becoming a reddish color.
As the maroon soup was put into the plate, Ye Fei saw a strange light group rising from the inside of the plate.
(End of chapter)