The Fine Food Broadcaster

? A chant, countless stories.

If there is any kind of ravioli with such charm in the history of Chinese cuisine, the most popular dish is the seabass!

The wonderful combination of the two is not only a favorite of modern people, it has become famous in ancient China, it has been welcomed by many people, and even countless famous poems have been passed down.

Huaxia Datang, in an era with the strongest national strength, amaranth perch was popular, conquering dignitaries and attracting ordinary people.

Bai Guyi's "Yin": "There is still a seabass and amaranth boom, coming to spring or going to Jiangdong."

Pi Rixiu's "Xisai Parker Fisherman": "The rain comes to amaranth and the boat slides, after the spring, the sea bass crashes for fishing".

Yuan Zhen's "Secretary of the Compensation Friends, Old Twelve Rhymes": "Amaranth silver tenderness, sea bass and snow flakes".

These are all verses praising the wonderful taste of amaranth and sea bass.

In the Chinese Song Dynasty, people's love for amaranth perch was increasing.

There is a famous sentence in Xin Qiji's "Shuilongyin": "Hugh said that the sea bass is ridiculous.

Su Dongpo also has a clever sentence: "Ji Ying really gets daffodils, and he is a wise man for the bass."

Ouyang Xiu wrote an emotional poem for Zhang Han: "The clear words are not inferior to Jiang Dongming's words, but the secrets of Chu Chu are difficult to understand. Homesickness suddenly starts from the autumn wind, and the white amaranth simmers in the sea bass."

All say the best of this cuisine.

Even the history of this cuisine can be pushed up to the period of the Great Jin Dynasty in China. There is already a clear record of the sea bass in the ancient book "Jin Shu".

It can be said that although this dish seems simple, it has a long historical significance. It runs through most of the entire history of Huaxia, which shows its extraordinaryness.

Of course, this dish was also loved by the richest man of the Ming Dynasty, Shen Wansan. He was also treated as a family banquet to honor distinguished guests, and was listed as one of the thirty-eight bowls.

It is no exaggeration to say that in terms of fame, this ravioli may not be the loudest in the big bowl, but in history, it is definitely the oldest.

To eat this food, more precisely, is to taste a piece of Chinese history, and to taste a thousand years of life.

Now, Ye Fei is about to present this dish to everyone.

Amaranth is rarely seen in the north, but it is not rare in the south. Because there are many waters in the south and there are many lakes and rivers, there are also a lot of amaranths. It can be said that they are regulars at the southern table.

It tastes smooth and delicate. Although tasteless in the mouth, the taste is unforgettable.

Ye Fei took out a transparent bowl from the storage compartment. This bowl contained half a bowl of dark green things like tea.

He picked it up and showed it to everyone, saying: "This is amaranth, also called water sunflower, known as one of the three famous dishes in Jiangnan, then someone will ask what the other two famous dishes are, one is 茭白And one more ... it! "

Talking, Ye Fei took out a fish directly from the storage compartment. This fish was jumping around, and he kept shaking his head and swinging his tail in Ye Fei's hands, and that tail was even drawn on the back of Ye Fei's hand and slammed. Squeaky sound.

Ye Fei lifted up the fish in his hand and said, "Perch! That's right, the three famous dishes in Jiangnan, simmered white, amaranth and sea bass, we have two kinds of this cuisine, namely amaranth and sea bass, two famous dishes. The perfect match, the wonderful collision of two delicious flavors, will give this food a distinctive taste and texture, and we will start making it now. "

Ye Fei is also very good at killing fish, not to mention that since the beginning of the broadcast, even when he was a cook apprentice, he did not kill the fish less, so the movement is very skilled and smooth.

While Ye Fei was processing the bass, there was a riot in the audience.

why?

Because of this delicious food, the combination of two famous dishes out of the three famous dishes in Jiangnan is never thought of, it is absolutely delicious.

"It turns out that the three famous dishes in Jiangnan are these three, and I have learned."

"Bass, the taste of this fish is extremely delicious. Whether it is soup, steamed or fried, it can be said that it is extremely delicious."

"Why didn't Ye Shen introduce the place where this bass is?"

"Introducing Mao, you only need to know that Ye Shen has never used ordinary ingredients for our live broadcast. This sea bass is plump and jubilant, and it is not ordinary to think about it."

"We also have this sister-in-law here and come back and ask my mother to make a copy."

"Brother, let my mother do more. I'll give you the address and send me a copy of it."

"........two hundred."

"I wipe."

The viscera of the sea bass is removed, and its bones are also removed at the same time. This dish eats the meat and delicious flavor of the sea bass, and it is used in soup, so the bones are not necessary, as long as the fish is fine.

Ye Fei picked up two pieces of fish with his hands, and saw that the fish was crystal clear, as if made of the best white jade, dangling in Ye Fei's hands, seduced everyone's eyes, seduced everyone's appetite.

"This fish is really superb, this color, this crystallinity, you don't need to cook it at all, so you can sashimi all the way."

"I rely on it, let alone make sashimi. I can eat these two pieces without doing anything."

"Don't say anything. I told you just now. Although Ye Shen didn't introduce these two seabass, they are absolutely superb."

Ye Fei showed the two pieces of perch meat to the audience, then placed them on a cutting board, cut all of them into pieces, and put them in a celadon bowl.

"Here we cut the seabass into fish fillets, of course, we can also cut them into shreds. This is done according to personal preferences. Now the fish fillets are cut, then we first sizing and marinating."

Speaking, Ye Fei added the salt, cooking wine, and MSG to the celadon bowl, and then added two egg whites. After gently mixing, add the wet starch into the bowl for sizing, and set aside.

Take out the boiling water pot here. After adding water, put the shredded amaranth into the water, wait until the amaranth is ready for water, and then put it out on a plate.

All this is packed up, and the next step is to officially start this gourmet practice.

Put the wok on the stove, heat the pot on fire, Ye Fei put a piece of solid oil in a transparent bowl and put it in.

As the oil was put into the pot, it saw that it melted quickly, and then there was a strong fragrance.

"Uh ~~ lard?"

"Fuck, this lard is so pretty. It's superb at first glance. Look at this color, it's like ivory."

The audience was a little bit worried about lard.

After the lard has melted, heat it again for a while, and when the oil temperature is OK, bring the sizing-marinated sea bass fillet over, gently slide it into the pot, and then carefully spread it with a spoon until the fish becomes jade. When it is white, remove it all with a colander.

The oil in the pot was not poured, which made the audience in the live room very satisfied, at least undefeated.

Take the chopped shallots from one side, put them all into the pot, stir fry the aroma, then add the right amount of cooking wine, refined salt, and finally add a bowl of golden red soup.

"Yeshen, this soup is ..." Rhode asked aside.

Ye Fei said aloud, "Chicken soup, a week old soup."

"A week old soup ?!"

Both Lao Han and Ferris Zhu jumped up. It was the first time that the two had heard that soup could boil for a week.

Seeing the surprised expressions of the two people, the earth audiences in the live broadcast all sneered, and said to earth buns, what is a week of soup? Ye Shen has used a hundred-year-old soup. If you know that you must not be scared to death?

Ye Fei just smiled, and then proceeded on his own.

After the chicken broth is put in, boil the broth over a high fire, pick out the shallot segments inside and place it on another plate, then add a small amount of refined salt and ginger, and add a little starch into it. Put the sea bass meat and water-simmered amaranth, and at the same time put shredded ham, chicken shredded, and spring onion, and gently push it in the pot with a spoon until the ingredients in the pot are all mixed together. After cooking for a while, Ye Fei sprinkled a few pieces of tangerine peel and a little pepper into it, and turned off the stove.

That's right, this food can be done here.

Take a clean celadon pot from one side, then raise the pot and carefully pour the soup into the pot.

Every move made by Ye Fei is like in front of everyone's eyes, how the fish is handled, how the amaranth is handled, everyone sees it clearly, and when the soup in the pot begins to emit heat, the aroma comes out. Looking at the gurgling bubbling seaweed perch in the pot and smelling the fragrant aroma that went straight to the heart and lungs, it can be said that many people's saliva is flowing out of control.

Finally, after Ye Fei poured the soup into the bowl, Ye Fei saw a milky light mass appear, rise, and explode.

Suddenly, a more fragrant and richer breath came to the face, which aroused the appetite of everyone. Although the amaranth was tasteless, the sea bass was too fresh and fragrant. The aroma filled the surrounding air. The air was rendered like a bass pond.

The rewards and news from the live broadcast did not stop at all. No one expected that Ye Fei would just make a simple soup, and it would be so superb, so classic.

In fact, Ye Fei himself was a little surprised, and he didn't expect that the taste of the soup would be so delicious. It seems that he can do more in the future to give a group of Lao Mo a taste.

A piece of amaranth and sea bass was ready. Ye Fei looked at the three old Koreans and found that all three eyes were staring directly at the bowl, and it seemed as if they were about to rush up.

"Let me take it over myself."

When Ye Fei saw the expressions of the three people, he felt a little uneasy and didn't let them help him. He put a pot of soup on the bamboo table and covered it with a transparent lid.

As soon as he was about to turn back, he felt that something was wrong under the table. He bent down and looked down. The goods were silent, and he saw three "squirrels" squatting under the table.

This kind of squirrel Ye Fei has seen it. It came over during the last live broadcast. At first it was one. Later, it came to a group. It just let the Star Milk Tea be driven away. Why is this coming again?

The three old Koreans and the audience in the broadcast room saw Ye Fei suddenly bend over and look under the table ~ www.readwn.com ~ one by one.

"Yes, what's going on?"

"I depend on it, is it wrong again?"

"What does Ye Shen look at?"

"Ghost knows, the camera can't see under the table."

After the three old people came over, they all looked under the table. When they saw the three squirrels squatting side by side under the table, the three of them also couldn't help laughing.

"Rhode, what's wrong?" Asked curiously all over the world.

Rhodes stood up and laughed: "The little squirrels that came over during the last issue of Ye Shen's live broadcast came over again, hiding under the table."

Everyone: "........"

Would you like this? Over again?