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The Fine Food Broadcaster

By Hei Se Hua Deng

The first thousand one hundred and forty-two chapters

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When you meet each other, you have to find a peace of mind, or you will definitely fight.

This is the case between Rhodes and StarCraft Milk Tea. StarCraft milk tea buys a place in the hands of the rushing sands. The original 10 million Star River coins can get things done. As a result, Rhodes has stirred up the 50 million Star River coins. .

Now StarCraft milk tea lucky guests, you can say how can you be so smart, I got to Rod, and then the goods will think of this thing, not to find Rhodes trouble.

What he called trouble, I don’t have to think about it. It’s absolutely necessary to kill Rhodes.

Anyone who knows the status of Rhodes knows that the Rothschild family is more powerful. It is a kind of dare to fight the whole family and the former squad. It is a mess, not to mention that Rhodes is their heir, so the security measures are absolutely Top in the world.

but!

They know better, no matter how great the security measures around Rhodes, how world-class, if StarCraft milk tea wants to get rid of Rhodes, they can only look at it in a blink of an eye, because people can sit in the spaceship. Now, you don't have to come out to face you. When you are violently facing you, your strong defense will fall apart. If the whole family is killed by a few guns, it will be cleared.

So it was normal to see Rhodes heard that StarCraft milk tea was looking for him to be scared. If this guy is not afraid, it is not normal.

However, this matter was finally settled by Ye Fei. Rhodes took out 500 million meters and settled.

In the eyes of many people, 500 million meters is an astronomical figure, but in the eyes of the Rothschild family is a slap in the face.

"Well, my friends, this is the first lucky guest's extraction. Congratulations to our Mr. Rhodes for winning again. We will continue our food production. We just introduced the ninth bowl of banquet. The folks in Nishikawa are very important and very popular, because each of its dishes is extremely classic. After eating it, it tastes fragrant. For a long time, we have already made a head bowl and a piece of sand. The food we made and the meat in the sand are somewhat the same in the ingredients, and the shapes are somewhat similar. So some people may ask, what are the two? What do you listen to? I just said that I just said The shapes are somewhat similar, but they are not the same. The most important thing is that the tastes of the two are different. The sand meat is a beet. Just now everyone saw it. When we did it, we didn’t use salt. Instead, it used a lot. Sugar and honey, but then everyone knows the name of the dish, it is salty, sweet and salty, and the two have the same purpose, in order to make everyone more clear The difference between the two, so we will link them do. "

"So some people may still ask, since there is salty white, is there still sweet white? Of course, how do you do sweet white? Just do it."

Said, Ye Fei pointed to the sand on the bamboo table, and said with a smile.

Audience ""

"I rely on, sand meat is sweet and white?""Hey~~ It’s no wonder that Ye Shen said that the two have the same effect. The names are almost the same, a sweet one."

"Sweet burnt white is added with sweet bean paste. Is it salty bean paste in salty white?"

"Upstairs is funny."

Ye Fei went on to say, "The meat is also sweet and white, but whether it is sweet white or salty white, both of them belong to the kind of meat. Well, we will introduce so much in this dish. Let's get started and start."

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

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

Soy sauce, brown sugar, pepper, dried chili, etc., finally took out a vacuum bag from inside, inside which is a bag full of brownish green things.

Just when everyone wondered, Ye Fei raised the bag and smiled. "What is this? I think many friends in Xichuan should know it? Especially the friends in Xichuan, Yibin, and Zhangzhou and Nanxi. I should know more about this kind of delicious food. Yes, this is an essential material in addition to pork belly in this food. It is called sprouts. It is a very famous pickled dish in Xichuan. It is based on mustard. After the raw materials are shredded and dried, they are put into the altar, and then the simmered syrup is added and then sealed. Of course, the curing time is a bit long. It is common for more than one year, so some people say that A kind of pickled vegetables have been marinated for so long, haven't they been broken early? This is good if it is preserved, it is really bad, and the taste is very good. Just now, why do we know that friends from Yibin and Zhangzhou know? Because this dish is a specialty of their place, but the pickled sprouts in different places are not the same. The sprouts of Yibin pickled vegetables are sweet sprouts, while those in Zhangzhou and Nanxi are salty. We have this sprouts Authentic Yibin sweet bean sprouts. "

After introducing the bag of sprouts in his hand, Ye Fei directly opened the vacuum bag and poured the sprouts inside into a large bowl.

"Ok, the ingredients are the ones on the table. Then we will make this very famous salty white in the Xichuan Jiudou bowl banquet."

Like making sand meat, the first thing is to treat pork belly.

After washing it, put it in a boiling water pot and start the fire. When the pork belly is ripe, Ye Fei will fish it out and put it on a large plate.

When you put it, the same pigskin side up, then wiped the soy sauce on the pigskin.

"Do you see the difference? Just when we were doing sand meat, the pigskin was covered with a layer of honey or

Sugar juice, and we do this salty white is the soy sauce, of course, soy sauce is much thinner than honey, so it will go down after smearing, how to do it? Use this process. ”

Ye Fei said that he took out a thin pointed bamboo stick and slammed it on the pig skin with the soy sauce. "The chef knows that this is for the sake of taste. Well, we will wipe it now. The pork belly of the soy sauce is in the pan."Put the wok on the fire, then add the best peanut oil inside, and when the oil temperature is 50 or 60%, put the whole piece of pork into it.

This time it looked like fried meat, but it wasn't all fried, because the peanut oil that leaves the pot to the pot is very small, just used to fry the pigskin.

As the pork belly was placed in the pot by the leaf-flying pigskin, it slammed, and soon the aroma rushed out.

Ye Fei pressed the pork on the shovel and then gently slid inside the pot.

As the oil temperature rises, the pigskin begins to slowly change color, white and tender, yellowish, golden, golden red, brown red!

When the pig's skin completely turned brownish red, Ye Fei used a small fork to fork it up and looked at it. The invisible camera gave a close-up in the dark, and everyone saw that the pig's skin was not only tempting. The reddish-brown, and some bubbles appear, even if it is in place.

The fried pork belly was placed on the plate again and the leaves were cooled. Ye Fei began to process the sprouts.

This kind of thing is like pickled pickles or plum vegetables in some places, but the method of pickling is somewhat different, and the taste of pickling is different, otherwise it is impossible to become a special product.

The sprouts provided by the system are of course the best, and they are very clean, but in order to make the audience understand, Ye Fei still cleaned the sprouts in the big bowl with water.

Then Ye Fei took another bowl and put the soy sauce, cooking wine, the right amount of brown sugar and a spoonful of salt into it, made the juice and put it aside.

Not long after, the pork belly was cold, but it was not completely cold, and it was a bit hot.

At this time, Ye Fei began to slice with a thick back knife. Each piece of meat is six centimeters long and three millimeters thick. It can be said to be quite thin. This is also easy to cook when steamed for a while.

Of course, if you say that eating thicker and more cool, you can also be a little thicker, this is not too strict.

After cutting all the pieces of meat, soak them in the sauce that you just made, then take a large blue-and-white porcelain bowl again, put the pieces of meat all over the bowl and put the sprouts on it. Then gently press it with your hand, and it feels very real. The meat below will not run. This will change the steamer, then put the bowl in and steam.

Steaming this dish is a little longer than steaming the meat, because the pork in this dish is only five mature so far, so it must be steamed and steamed, so that the juice in the meat can be steamed. In order to make the gravy not only soak the meat, but also penetrate into the sprouts, so that the taste of the sprouts will become more delicious.

Normally, it takes an hour or so for the food to steam, but Ye Fei used it for twenty minutes.

While steaming the meat, Ye Fei explained, “This dish will be finished after the pot is cooked for a while, and everyone can see that, according to the steps, it is less than the sand meat, because the meat in this food is not used. Picking vegetables is just a simple piece of meat. Yes, now we can get out of time."Say, Ye Fei shuts the fire first, then opens the lid, takes the gauze pad and puts the bowl out, then takes a large plate from the side and buckles it on the bowl. After turning over, the bowl is removed.

“A very simple dish, that’s it.”

When Ye Fei just finished, he saw the light group rising in the plate. This light group is also very simple. It is the same color as the one just above. It is brownish red on the top and brownish green on the bottom. It looks like steamed pork and sprouts. s color.

The light group rises and bursts, and the aroma comes out.

This audience and several guests at the scene can be directly conquered by the aroma, because the aroma of this food is much richer than the sand meat just now, and the aroma of the two is obviously different.

The meat that has just been added has a sweet taste in the aroma, but this food is fragrant, very fragrant and very fragrant. Although this fragrant is very rich, it does not make people feel tired, because there is still one in this scent. A faint smell of sprouts.

Just like the effect of the bean paste and glutinous rice on the meat of the sand, it also just neutralizes the rich aroma of the pork belly, which makes people feel the urge to eat a meal. .

Ye Feigang was going to send the food to the table, but suddenly he stopped.

The Fine Food Broadcaster

The first thousand one hundred and forty-two chapters

The first thousand one hundred and forty-two chapters

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The Fine Food Broadcaster

The first thousand one hundred and forty-two chapters

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