The Fine Food Broadcaster

6 芷君!

The first live guest.

Many people in the live broadcast did not know the name of 6 芷 jun. No, specifically, almost no one knew her, but Ye Fei knew her and was quite familiar with it.

Ye Fei stood at the back, and saw that the wet man had drawn 6 princes. He was surprised by the face of this goods.

He didn't expect that 6 Aunt Jun was also watching his own program. Isn't this girl at work?

"Yeshen, how about this?" The wet man asked, turning his head.

Ye Fei couldn't help crying and said, "What's the matter? Since you got it, no matter who it is, I welcome it."

"That line, I'm done with it." Then, the wet man was about to stand up, but he hadn't got up yet and sat down again, then stared at the live broadcast room, grinning his teeth and saying, "In this situation, I I want to give poetry one. "

Audience in the live room: "..."

Ye Fei dragged the wet man behind him, your sister, aren't you finished?

When I saw Ye Fei, I didn't want to listen to the wet poetry, and the audience in the live broadcast laughed.

Ye Fei sat in front of the computer again and said, "Congratulations to 6 Jiujun as our first live guest tomorrow. Now that we have finished the draw, we will continue to cook ..."

Having said what he said just now, Xiaoguan Shangguan said to the microphone, "Brother Ye, don't you give everyone a chance to buy?"

Ye Fei: "..."

"This ... is anyone willing to buy it?"

"I don't sell! I don't sell for much money!"

Everyone did not answer Ye Fei's words, and the news of 6 Junjun came out first.

That's right, for her, this place is not only able to eat delicious food, it also has other things related to her, which must not be sold.

I will never sell it when I see it. Although everyone in the live room is depressed, there is nothing they can do.

Ye Fei coughed twice and said, "If they do n’t sell, then we will continue to make the following food, the Confucian Banquet. We just introduced it. It is a general term. It is also specifically divided into wedding banquet, birthday banquet, and welcome. Banquets, flower banquets, ordinary family banquets, etc. We just made a few kinds of foods, including flower banquets and wedding banquets. In fact, we have also done a farewell dinner before. I don't know if anyone remembers it. "

When Ye Fei said so, many people first understood, and then they all understood.

When Lu Shanchuan and the waste were Ye Fei's live guests, Ye Fei once cooked a dish called Yangguan San Die, a food based on tofu. Yes, when Ye Fei introduced it, he said it was A Confucian cuisine.

"Yeshen, is this next food a farewell party?" Some audience members asked.

Ye Fei laughed: "It's impossible to give a farewell dinner, and our program is still long. It would not be appropriate to do a farewell dinner now, but I just want to tell you that among the Shandong cuisine, Kongfu cuisine occupies a very important position Sometimes, it ’s very likely that a Lu dish is from Kongfu cuisine. Kongfu cuisine has a variety of cooking methods, but there is a method that is often used and rarely used in other cuisines, that is, grilled, grilled This Chinese cooking method is used by Chinese people except when cooking in the wild or in a fixed barbecue restaurant. Usually, it is rarely used in daily life, but in some western countries in Europe and America, this method of cooking is still often used. It appears that I like to find a group of friends and have a barbecue party during the Chinese New Year, but with the social exhibition, many of us in China also like to do this. "

"In fact, the cooking method of roasting Confucian cuisine has always occupied a very important part. Some are pure roast cuisine, while others are gourmets made by combining roasting with other cooking methods. No matter which method is used, The foods that come out are all unique and salivating. Next, the food we are going to make is a combination of roasting and other cooking methods. The name is meat in fish! "

Meat in fish, this dish should be called mutton in fish, because it is a mixed practice of mutton and fish. After this dish is made, it can only be described in one word, that is, fresh! .

The reason why the ancients used the word fresh is to taste the deliciousness of fish and mutton, and then combine them to have the word. These two kinds of meat are almost synonymous with delicious.

Just how can we make this kind of cuisine reach the realm of the best?

As a big family of culture, the descendants of Confucius' House continued to study and try, and finally made a delicious food that is world-renowned, that is, mutton in fish!

People in Lushan Province are of course very familiar with this cuisine, and even some people will do it themselves when they are okay, because the practice of this cuisine is not difficult, as long as you prepare the tools and ingredients, the steps are very simple, of course, Whether it tastes good or not depends on how you cook.

"Fish, most of the fish taste is extremely delicious and extremely delicate. They contain various vitamins and minerals. We have introduced this before when making fish food, and the taste of mutton is like For people, it is extremely delicious, but for those who do n’t like it, it is too disgusting to taste. In fact, as long as you can make mutton, you can remove this odor, but then again, mutton The savory taste is also its umami taste. If the savory taste of mutton is completely removed, then you can never eat its real deliciousness, then someone will definitely say, I just want to eat mutton but I don't like it Its savory taste is very simple. It can be solved with a kind of medicinal material, that is, licorice. When cooking meat, the licorice and cooking wine and **** and mutton are cooked together. , And at the same time maximize its mutton flavor. ",

"Okay, then we will make the lamb in this fish. After listening to the name, everyone should know what the main ingredients of this cuisine are, that is, fish and lamb. Fish are eaten in the north, and the carp is the freshest, so this food We use carp for the fish in the carp. We have used this kind of fish before, and the carp in Lushan Province is used. We will not introduce more here, and we have used mutton many times. It can be said that the world ’s mutton There are many types, but the real ones can be called the best, and there are only a few of them. The mutton we use today is also the meat of Dorking sheep we have used before. What is the quality of this meat and what is the flavor? , I think many people also understand. "

Talking about it, Ye Fei first took out a piece of lamb from the storage compartment. This lamb was at most about eight or two, not too much, but the meat was tender and juicy.

Place it on a plate, and then take out a red carp from another storage compartment. This carp is not very large, it is almost two pounds.

After slaughtering the carp, Ye Fei did not put the fish on the plate, but also on the cutting board, and said, "The fish we use in this cuisine is fish without fish bones. We have shown it to everyone before. Chicken and duck bones have been removed, but whole fish bones have not been told. In fact, there are many ways to fish bone, but some methods are incomplete, and some methods can ensure that When the fish is complete, the fish bones are dropped. If you want to remove the whole fish, the gill division method and the back division method are the choices. However, there is a limitation in the gill division method. It ’s about half, and there are no such restrictions on the back-up rule. Our current fish weighs about two pounds, so we use back-up method. You can take a closer look at how it works. ”

Talking, everyone saw Ye Fei bringing the slaughtered fish over, and then took a clean white cloth from the side, and wiped all the water off the fish, so as not to slip when he started.

From the position where Ye Fei is standing, place the fish head forward, the fish back toward the right, press the left hand on the belly of the fish, and then take a thin sharp knife from the tool holder and remove the fish Gently scratch the back of the fish, this line from the position of the fish's gills to the position of the fish's tail, and then along the line to find the fish's spine and cut into the inside.

This knife was cut inwards, and it was not until the place where the spine and sternum of the fish were connected was cut off, and then the fish was turned over one by one, including the direction of the fish head. In the same way, it was a knife.

With two swords going down, the entire spine of the fish was almost completely broken. Ye Fei lowered the knife first, then opened his mouth with his left hand, grasped the spine of the fish with his right hand, and gently pulled it outward, and the entire spine came out. It's just that the head and tail are still connected to the fish body. After taking a pair of scissors, it is directly cut off. The entire spine of the fish is completely drawn out.

But the spine came out, but the fish sternum was still inside.

It is not as easy to take the sternum of a fish as it is to take a spine. This requires patience.

Ye Fei changed the position of the fish again, let the whole fish lie on the cutting board, the back of the mouth facing up, and then extended the knife through the mouth again, cut along the sternum slice, and cut from the head slice to the tail Wait until the tail ~ www.readwn.com ~ Use scissors to cut off the place where the fish tail is connected, lift the sternum by hand, cut the connection between the sternum and the fish head with scissors again, and cut the fish sternum on one side It was taken out.

Then use the same method to remove the other side of the sternum.

Finally, look at the whole fish. If you don't look at the knife on the back, this is an intact fish with almost no damage on the surface of the fish.

After taking out all the fish bones, Ye Fei put it in a pot, marinated it with refined salt and cooking wine, and then processed the mutton.

Cut the lamb into diced meat with a knife and place in a small basin.

Take out the bamboo shoots and shiitake mushrooms from the storage compartment again, clean them and cut them into diced pieces, and put them with the lamb.

Bring the wok over, place it on the stove, heat it up and heat it up again, then put the **** slices and spring onions into the pot, put the aniseed ingredients and stir-fry the flavor, then put the mushrooms, winter bamboo shoots and diced mutton. Go in and stir-fry.

Fry it until Ba is ripe, turn off the heat and pour into a plate.

Ye Fei then brought the fish with the whole bone removed, opened the mouth on the back of the fish, and slowly and carefully put the fried mutton, winter bamboo shoots and shiitake mushrooms into the fish with a spoon.

After doing this step, Ye Fei turned around and took out something from the storage compartment, opened it and showed it to the computer, saying, "Next, we'll wrap the fish with this oil."

Everyone saw what Ye Fei took, and all of them were stunned.

"Sink, is this oil?"

"God Nimaqi, what kind of oil is this? Is there such an oil?"

"Ye God, kneel and get confused."

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