The Fine Food Broadcaster

The eight immortals cross the sea and the Luohan takes shape. The aroma is overflowing, not only the aroma on the entire first floor is compelling, but the fragrance in the live broadcast room is almost out of control. & 1t; /

Wu Simeng, who has become a first-line star in China, was even ugly by Shangguan Xiaodie. After smelling the aroma, she couldn't control her saliva and flowed directly to her mobile phone. & 1t; /

This really surprised people in the live broadcast room, because many people knew that Shangguan Xiaodie had been Ye Fei's live guest. I didn't expect Wu Simeng to be Ye Fei's dead fan, and she was seduced by Ye Shen's food. With this look, many people in the broadcast room started to joke. & 1t; /

This made Wu Simeng really big, dropped his mobile phone, and chased Shangguan Kocho. & 1t; /

The atmosphere of the live broadcast room was directly brought into a small high by these two big stars. & 1t; /

In the eyes of everyone's envy and jealousy, Ye Fei covered the perfected Eight Immortals in the sea with a transparent heat shield, and then let the wet man help him to the bamboo table. & 1t; /

Everyone can see that the wet man is carrying this gourmet food while walking towards the bamboo table, while staring at the gourmet food in the cover, and still drooling. & 1t; /

Finally, after putting the food on the table, the wet man couldn't bear it. This product actually put the hand holding the plate in his mouth and sucked for a long time, as if his two hands were the food. & 1t; /

"唉 ~~ Hold on." & 1t; /

"Oh, wet man, you are enough!" & 1t; /

"Emma, ​​wet man, your name is wrong. It should be called a god." & 1t; /

People were leaned back and forth by wet people. & 1t; /

The wet man didn't care what others said at this moment, shook his head and sighed, and hurried back to the console again. & 1t; /

This time the audience in the live room is really bad, because the cover that Ye Fei used to cover the food this time is a glass-like transparent cover, the food inside the cover is clear, and the food is on the table In front of the video, it can be said that the visual impact brought to everyone is really powerful. Many people really lick the screen this time. & 1t; /

"God, it's almost intolerable." & 1t; /

"A little bit, there is only a little gap between the food I made with Ye Shen." & 1t; /

"This is simply suffering, watching the world's top food just before his eyes, but he just can't eat, he's crazy." & 1t; /

"Raffle draw, Ye Shen, draw the lottery quickly. I want to be a guest. I want to eat food. Even God can't stop me." & 1t; /

People all collapsed, and the number of gift brushes was innumerable. The entire screen was covered again. According to these people, it was invisible, otherwise they would jump up. & 1t; /

Although the live broadcast today is long and long, Ye Fei did not waste it. He wanted to make as much food as possible for the audience at the Kongfu feast. So when this Eight Immortals cross the sea and Luo Han just finished, the wet side Leaving, Ye Fei started to prepare the second course. & 1t; /

Taking out a large piece of pork belly from the storage compartment, Ye Fei introduced: "In our Chinese food culture, the shapes of food are various, flat and round, everything, no matter which shape it is, it can be said that With the countless wisdom and explorations of the Chinese ancestors, most of the food that friends usually eat are cut into slices or pieces, and there are also filaments. This is the most common, but there are some round foods that have been carefully After making it, the taste is also extremely delicious. For example, in Huaiyang cuisine in Zhejiang cuisine, there is a very famous round cuisine called Da Cho Rou and Sunflower Cho Rou. These two names may be very strange to everyone, But it also has another very loud name, the lion head, I think my friends should know it? "& 1t; /

"This kind of food is smooth and plump, and the aroma in the mouth is soft and hearty. It can be said that it is a favorite food of many people, especially some friends in the south. It has a high evaluation of this food, but, This kind of round cuisine is not just a lion head. It is also found in northern cuisines, such as a meatball dish in a Confucian feast. Four servings on the table represent the four joys of Fulu Shouxi. I said here, I think a lot of friends should know what I said about this dish, yes, it is the famous four happy meatballs! The meatballs we have also made before, are the beef **** of Chaoshan, but four The meatballs and lion heads are not beef, but pork belly. "& 1t; /

Speaking, Ye Fei pointed at the large piece of pork belly on the cutting board and said, "We are making the Sixi meatballs in the Confucian banquet today. This pork belly is made of wool pork. It's greasy, and the lean meat is moderately flexible, which is the top ingredient for making Sixi **** ... "& 1t; /

Ye Fei was about to go on to introduce. Suddenly a viewer grabbed the microphone during the live broadcast and asked, "Ye God, I think what you said about the four happy **** and the lion head are similar, are they a kind of food? Just balls. "& 1t; /

Shangguan Xiaodie also said, "Brother Ye, are all meatballs made from pork. Isn't the meatball different from the meatball?" & 1t; /

Ye Fei smiled and said, "This question is really good. Don't say that. Sixiballs and lion heads are not only different, but also very different. To many people, these two **** should It ’s the same. It ’s no different. I eat pork-based stuffing in my mouth, but I ’d like to tell you that Sixiball is a Sixiball and lion head is a lion head. If the two are the same, People will not give them two names anymore, and these two names are both famous, so what is the difference between Sixi Wanzi and Lion Head? First of all, everyone knows that the cuisine is different, Sixi Wanzi belongs to the Lu cuisine. Confucian cuisine, specifically the food that only appears at the birthday party of the Confucian Banquet, and it is usually only at the end of the banquet, which means good luck. Today, in order to be able to make a few more dishes for everyone, each one They are all extracting famous dishes from different banquets in the Confucian banquet, so we don't have so much attention for the time being. "& 1t; /

"Another difference is that the meat fillings of the two are different. This may not be understood by many friends. Why are pork belly fillings, and also that the meat fillings are different? The first is that the processing of pork belly is different. The pork belly is minced to form a puree. It can be said that the meat particles are small and smooth. The pork belly particles in the lion head stuffing are much thicker than the Sixi meatballs. The lion head stuffing meat particles we usually use are the size of pomegranate seeds. The difference between the two types of meat fillings also creates a difference in the taste of the two types of meatballs after they are eaten into the mouth. Although Sixi Ball is exquisite, it is also melted at the entrance, but this transformation is formed by the dispersion of minced meat, and The entrance of the lion head is melted because the meat particles are relatively large, and the gap between the meat particles and the meat particles is relatively large. When it is done, it can absorb enough soup or oil to the maximum. It is soup and oil. The presence of juice makes it easier for the meat to slide and become loose. "& 1t; /

"Another difference is that the eyes can see. When the lion head is on the table, it is usually single, or two or even three, but it is rarely more than three because the lion head is relatively large. The weight of a lion head is already very large, but the Sixi ball is a bit small and exquisite. When it is served, it is the standard four balls. The last difference is that the method is different. There are many methods of lion head, braised, steamed, etc. Wait, it can be said that it is more flexible, and the method of Sixiball is relatively simple. The main thing is that after the fried, the soy sauce can be colored. OK, after such an explanation, I think many people will never confuse the two in the future. , Then we will make the four happy **** in this Confucian feast. "& 1t; /

Ye Fei lifted the pork belly again, placed it on a cutting board, and continued to take other ingredients from the storage compartment. & 1t; /

Dozens of oblong fuchsias appeared in Ye Fei's hands. & 1t; /

"Hey, it's what we usually call horseshoe. This kind of thing is also a material commonly used in Sixiballs. Its existence not only makes the Sixiballs made more loose and lubricated, but also provides a sweetness. Crispy taste, and this kind of thing is a good combination of medicinal and edible materials. Not only the taste is good, but it can also treat spleen fever, stomach and digestion, lower blood pressure, clear jaundice, etc. Note that tadpole is a kind of cold food. Pregnant women can eat it in moderation, but it should not be eaten more. "& 1t; /

After that, I put the ravioli in a porcelain bowl and took the other ingredients. & 1t; /

Two eggs, onion **** garlic, peppercorns anise and green onions, and other seasonings such as vinegar and white sugar. & 1t; /

After preparing everything, Ye Fei rolled his sleeves aside, took the pork pig's pork belly, took a back kitchen knife from the tool holder, and chopped it on the meat, saying: "Pork belly is stuffed. When cutting pork belly, you must start with a straight knife, cut it into fine shreds, and then chop it into meat paste. "& 1t; /

Ye Fei pressed pork belly in his left hand, and cut a knife vertically with his right chopper. & 1t; /

Pork belly has lard on it. If the knife is cold, the cut pieces or strips of meat will stick to the knife surface, but in order to ensure the purity of the pork, Ye Fei did not wet the knife with water. The right hand holding the knife was tilted slightly, so that the knife surface and the cutting board formed an almost parallel position. Then the knife surface was placed on the cutting board, and the knife was gently pulled aside, the knife came out, and the fine meat remained On a cutting board. & 1t; /

After all the pork belly was cut into thin strips of meat, and then cut into small pieces with a horizontal knife, the big knife began to chop. & 1t; /

The pork belly has been chopped into meat puree at last, and when you look at the pork belly, there is a bit of white in the rosy, and there are patches of red in the white, the whole ball looks extremely eye-catching. & 1t; /

I took a blue and white porcelain pot from the side and put the chopped pork belly into the porcelain pot. & 1t; /

Although this kind of thing is delicious, it has one of the most **** features, that is, the skin is too difficult to peel, and some people are too lazy to peel it. When you want to eat after cooking ~ www.readwn.com ~ bite directly Go down, and then eat the meat inside, spit out the skin, strange and inefficient. & 1t; /

Ye Fei put several crickets in a pot and rinsed them with clean water several times to ensure that all the sediment was washed off. This is why he said: "The crickets are delicious, peeling is too difficult, but we can introduce a few to you today. A more convenient method, if you have time, you can try it. The first method is to cook the ravioli, soak it in salt water, rinse it in cold water, and then peel it. It is more convenient to use the second tool. It is also much more convenient to cut it and peel it off. Another way is that many people think that it is unhygienic and unhealthy because it requires chemicals. After boiling 20% ​​sodium hydroxide, pour the ravioli into it. Minutes, scrub in clean water, add 2% diluted hydrochloric acid, and scrub again after five or six minutes, but the skin will fall off, but this method is suitable for a large amount of peeling. Four methods, we will not introduce them for now. "& 1t; /

Ye Fei's method is also the most earthly method. He cut it with a knife. & 1t; /

However, his movement was not slow at all. A few tadpoles let him remove the purplish red outer skin in a moment, leaving behind white tender tadpole meat. & 1t; /

Wash the meat under water again, cut into small dices on a cutting board, and place in a porcelain bowl for later use. & 1t; /

I took a small bowl and took the eggs of two red-tailed chickens. Ye Fei picked up one and gently rolled it along the edge of the bowl. He then dropped an egg into the bowl. … & 1t; /

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