The Fine Food Broadcaster

Meeting on the narrow road ... you have to find a peacemaker, or you will definitely fight.

This is the case between Rhodes and Star Milk Tea. Star Milk Tea bought a place in Pentium's quicksand, which could have been done by 10 million Xinghe coins. As a result, Rhodes stirred up and bought the 50 million Xinghe coins. .

Now Starcraft Milk Tea is fortunate guest, how can you be so clever, you can get Rhodes, and then you can think of Rhodes.

What he called trouble, he didn't even have to think about it, he was definitely going to kill Rod.

Anyone who knows Rhodes ’s identity knows that the Rothschild family is awesome. It is a existence that dared the entire family to fight with the former league. It is a mess, let alone Rhodes is their heir, so security measures are definitely Top in the world.

but!

They even know that no matter how aggressive the security measures around Rhodes are and how world-class they are, if Star Milk Tea wants to destroy Rhodes, they can only stare and stare at it because they can sit in the spacecraft Now, there is no need to come out and face to face with you, slamming at you, how strong your defense will fall apart, or the whole family will be cleared by a few shots.

So it was normal for Rhodes to hear that Star Trek came to him for a troublesome butt, and it would be normal if this guy was not afraid.

However, in the end, under the mediation of Ye Fei, Rhodes took out 500 million meters to finish it.

Although 500 million meters is an astronomical figure in the eyes of many people, it is only a small amount in the eyes of the Rothschild family.

"Well, my friends, this is the drawing of the first lucky guest. Congratulations to Mr. Rhode who won the prize again. We will continue our food production. We just introduced it very clearly. It is very important and very popular in Xichuan folk, because each dish is extremely classic, which makes people stay fragrant after eating. For a long time, we have just made a head bowl and a garnish. The food we made here is a bit the same as the sambal in the ingredients, and the shape is somewhat similar, then someone may ask, what are the two things the same? What do you guys understand, what I just said is just The shapes are similar, but they are not the same. The main thing is that the taste of the two is different. The sautéed meat is a beet. Everyone also saw it. When we made it, we did n’t use salt, but instead used a lot Sugar and honey, but everyone knows the name of the next dish. It is salty, sweet and salty. The two have the same meaning, in order to make everyone more clear. The difference between the two, so we will link them do. "

"Then someone may ask, since there is salty burnt white, is there still sweet burnt white? Of course, how to make sweet burnt white? That's it."

Talking, Ye Fei pointed at the prepared glutinous meat on the bamboo table and said with a smile.

Audience: "..."

"I'm relying on it, it's called sweet burnt white?"

"Uh ~~ No wonder Ye Shen said that the two have the same meaning and similar meanings. The names are similar, a sweet one and a salty one."

"Sweet roasted white is filled with sweet bean paste, is salted roasted white mixed with salted bean paste?"

"........ come upstairs."

Ye Fei went on to say: "Sandwich meat is also called sweet roasted white, but whether it is sweet roasted white or salty roasted white, both belong to the type of buckle. Well, we will simply introduce so much about this dish. Let ’s move on. ”

Having said that, Ye Fei once again took out a piece of pork belly from the storage compartment. This piece of meat was as big as the piece just used, and it was also two pounds.

Place it on a plate and take other ingredients from the storage compartment.

Soy sauce, brown sugar, pepper, dried peppers, etc., finally took out a vacuum bag from the inside, inside this bag is a bag full of brown-green things.

When everyone was wondering, Ye Fei lifted the bag and smiled, "What is this? I think many friends in Xichuan Province should know it, especially in Yibin, Xichuan and friends in Luzhou and Nanxi. We should know more about this deliciousness, yes, this is an indispensable ingredient in this cuisine other than pork belly, called sprouts, which is a very well-known pickled vegetable in Xichuan Province. It is mustard The raw materials are shredded and dried, put into the altar, and then added to the cooked sugar juice, and then sealed and made. Of course, this curing time is a bit long, more than a year is common, then someone must be Say that a pickled vegetable has been marinated for so long, hasn't it broken early? As long as it is well preserved, it can't really break, and the taste is very good. Why did we just say that friends in Yibin and Luzhou know Well, because this dish is a specialty of their place, but the sprouts pickled in different places are not the same. The sprouts pickled in Yibin are sweet sprouts, and the places like Luzhou and Nanxi are salty. Our sprouts Yibin is authentic sweet bean sprouts. "

After introducing this bag of sprouts, Ye Fei directly opened the vacuum bag and poured the sprouts in a large bowl.

"OK, the ingredients are these on the countertop. Next, we will make this famous Xichuan Jiudou bowl feast.

As with garnished pork, the first step is to handle pork belly.

After washing it, then put it in a boiling water pot, heat it on high heat, and when the pork belly is five mature, Ye Fei fished it out and put it in a large plate.

Put the same pig skin side up when putting it, and then take the soy sauce and rub it on the pig skin.

"Did you see the difference? When we were making sautéed meat, the pork skin was covered with a layer of honey or sugar juice, and we made this salty and burnt white with soy sauce. Of course, the soy sauce ratio Honey is much thinner, so it will run down after being smeared. How to do it? Use this treatment. "

Ye Fei said, he took out a thin bamboo stick, and slammed it into the pig's skin with soy sauce. He said, "The chef knows that this is just for the sake of taste. Well, we will now Put soy sauce pork belly into the pot. "

Put the wok on the fire, then add the best peanut oil in it. When the oil temperature is 50% to 60%, put the whole pork belly in.

This time it looked like fried meat, but it wasn't all fried, because the peanut oil put in the Ye Fei pot was very little, it was just used to fry pig skin.

As the pork belly was placed in the pot with Ye Fei's skin down, a click sounded, and then the aroma burst out soon.

Ye Fei pressed the pork with a shovel, and then gently slid inside the pot.

As the oil temperature rises, the pig's skin also begins to change color slowly, white tender, yellowish, golden, golden red, brown red!

When the pig's skin completely turned brown, Ye Fei lifted it with a small fork and looked at it. The invisible camera gave a close-up secretly, and everyone saw that the pig's skin was not only attractive. Brown red, and some air bubbles appear, even if the explosion is in place.

Put the fried pork belly on the plate again and let it cool. Ye Fei started to process the sprouts.

This kind of thing is similar to pickles or plums pickled in some places, but the methods of pickling are somewhat different, and the taste of the pickling is different, otherwise it may not become a specialty of others.

The sprouts provided by the system are of course the best, and they are very clean, but for the audience to see, Ye Fei washed the sprouts in the bowl with water.

Immediately after that, Ye Fei took another bowl and put soy sauce, cooking wine, an appropriate amount of brown sugar, and a spoonful of salt in it to make a sauce and set it aside.

It didn't take long for the pork belly to be cold there, but it wasn't completely cold, and it was a bit hot.

At this time, Ye Fei began to slice with a thick-backed knife. Each piece of meat was six centimeters long and three millimeters thick. It can be said that it was quite thin. This was also to make it easier to cook when it was steamed for a while.

Of course, if you say that it is thicker to eat better, it can also be slightly thicker. This is not too strict.

Cut all the pieces of meat and soak them in the sauce just made, then take a large blue and white porcelain bowl again, put all the pieces of meat in the bowl with the skin down, and put the sprouts on it. Then I gently pressed it with my hand, and felt that it was very solid. The meat underneath would not run out, so I changed the steamer water, then put the bowl in and opened the steam.

Steaming this dish takes a little longer than steamed bacon, because the pork belly in this dish is only five mature so far, so it must be steamed through and turned on a high fire to steam the meat. In order to make the gravy not only soak the pieces of meat, but also infiltrate into the sprouts, so that the sprouts will become more delicious ~ www.readwn.com ~ Usually, it takes about an hour to steam this dish. But it took Ye Fei twenty minutes.

While steaming the meat, Ye Fei explained, "Even if the dish is finished after the pan is taken out of the pan, everyone can see that according to the steps, it is less than the sandwiched meat, because the meat in this dish is in the middle of the meat. There is no need to add vegetables, it's just a piece of meat. It's okay. Now we have time, we can cook. "

With that said, Ye Fei turned off the fire first, then opened the lid, took out the bowl with a gauze pad, and then took a large plate from the side and buckled it to the mouth of the bowl. After turning it over, the bowl was removed.

"A very simple dish, that's it."

Just after Ye Fei finished speaking, I saw a light cluster rising on the plate. This light cluster is also very simple. It is two colors, just as before. The top is brown-red, and the bottom is brown-green. At a glance, it is steamed meat and sprouts. s color.

The light mass rises, and after burst, the aroma comes out.

At this moment, the audience and several guests at the scene can be immediately conquered by the aroma, because the aroma of this cuisine is much stronger than the sautéed meat just now, and the aroma of the two is significantly different.

The sautéed meat just now has a sweet taste in the aroma, but this dish is fragrant, very fragrant and very fragrant. Although this fragrant is extremely strong, it does not make people feel tired and crooked, because there is also a flavor in the aroma. A touch of sprouts.

Just like that the bean paste and glutinous rice have the same effect on sautéed meat, this taste also just neutralizes the rich aroma of pork belly, which makes people smell an urge to eat a big meal. .

Ye Fei was about to bring the food to the table, but suddenly he stopped .......

Remember the first domain name in this book:. 4 novel network mobile version reading URL: