The Fine Food Broadcaster

Ye Fei didn't expect that the 6th Jun's ancestor turned out to be Beihe Province, and it seems that it is too coincidental today.

6 Ye Jun really wants Ye Fei to help her make a food she wants to eat, but she feels inappropriate, after all, today ’s live guest is not her alone, and there are more than one billion viewers in the live room. It would be a bit boring to force Ye Fei to do it, too selfish.

But Ye Fei asked her, she couldn't help but say, so she only made a gesture.

When Ye Fei saw the gestures of 6 Junjun, he directly understood what the girl was talking about, and it was very clever. His first dish also wanted to make this.

When I heard Ye Fei's first meal was to make the dishes he wanted, 6 Junjun's heart was full of emotion. Whether Ye Fei was sincere or unintentional, this was a rare happiness.

"Thank you."

6 Xun Jun whispered.

Ye Fei laughed: "Thank you for thanking me for this first dish. Come on, let me take it and let me get the ingredients."

6 Xun Jun and Shen Yue gave way.

Ye Fei opened a storage compartment and took out a kind of ingredients, specifically a large piece of ingredients.

As soon as this kind of ingredient was taken out, many viewers in the live broadcast room recognized it, especially the Chinese viewers, and they loved this kind of ingredient even more-elbows!

For this kind of ingredients, it can be said that many people in the live broadcast are favorite. This kind of ingredients is not the first time here in Ye Fei. When Qin Jianlin, Yao Jianshe and Alaso came to Ye Fei's live guests, Ye Fei once made an extremely famous food, which is Dongpo elbow.

At the time, it was also introduced that the forelegs of pigs are more delicious than the hind legs of pigs, because the forelegs of the pigs are thick and rich in collagen. At the same time, Ye Fei also introduced that the pigs used were free-range from Doushan. Black pig.

The pig itself runs all day on the mountain. It can be said that the meat is extremely compact and juicy. It is not only easy to taste, but more importantly, the taste of the pork itself is unforgettable.

Similarly, the elbow used by Ye Fei for today's cuisine is also the front leg of Doushan free-range black pig.

Different from before, Ye Fei had a large bone in the middle of his elbow when he made the elbow of Dongpo, and this time the elbow used was all flesh, and the large bone in the middle had been taken out. This was also to save time .

After taking out the elbows, put them on a clean plate, and then Ye Fei took the other ingredients from the storage compartment.

The best peanut oil, onion ginger, salt, MSG, soy sauce, etc. Finally, he took out a crystal bottle from the inside, which contained a dark red sticky thing.

Ye Fei lifted the bottle and said, "The audience in Beihe Province should know what this is?"

The hermit of Beihe laughed and said, "Ye God, this is so easy to recognize. I think that as long as you are a person in Beihe, there is no one who doesn't like this thing. Sweet noodle sauce. It is an essential seasoning in many places in Beihe. . "

Ye Fei nodded with a smile, and said, "Yes, if the cuisine of Beihe is a dragon, then the sweet noodle sauce of Beihe is the eyes of the dragon, and its role is to give the finishing touch to the dragon. This is also one of the many cuisines in Beihe. It is a very significant feature. It can be said that sweet noodle sauce is widely used in the catering industry in Beihe Province, and sweet noodle sauce is indispensable in many cuisines. "

Yes, sweet noodle sauce can be said to be a must in Beihe province. Its flavor is delicious and not only can be eaten with bibimbap, but also an indispensable seasoning in many cuisines.

No matter what kind of cuisine, the chef's cooking is an important factor. At the same time, many ingredients also play a very important role, otherwise it is impossible to use them.

And this sweet noodle sauce is a very important seasoning in Ye Fei's cuisine.

Seeing Ye Fei take out the sweet noodle sauce and elbows, Beihe Hermit laughed and said, "I think I know what Ye Shen is going to do."

It can be said that 95% of the people in the live broadcast are still confused, because many people are not familiar with the cuisine of Beihe Province, and now they are aggressive when they see Ye Fei bring out these ingredients. By.

"Brother Hermit, what exactly is this delicious meal, Ye Shen?"

"It's the elbow and the sweet noodle sauce. It's the first time I've seen this kind of food.

Beihe Hermit said: "In our Beihe Province, there is a very famous gourmet, which is the one that Ye Shen is making now. The name is Guobao Baozi, also known as Guobao Elbow. It really gives people an inability to eat. Imaginary incense. "

Beihe Hermit's words just dropped, but another audience grabbed the microphone called Taishan Tobacco and snorted and hurriedly said, "Stop, Beihe Hermit, stop for a while, pot and elbow? Does this thing have a name Pork elbow? "

The audience in Lushan Province also remembered the reminders of Taishan tobacco and alcohol.

"Yes, there is a beautiful dish in our Shandong cuisine called pot-boiled elbow. Is there any difference from your pot-boiled elbow?"

"I rely on it, no, what are the characteristics of the food in both places?"

"I have eaten the pot-burned elbows in Lushan Province, and it really tastes great. I can't stop the car when I eat it. A piece of elbow meat is placed in my mouth, and my mouth is full of fragrance."

"I think, the elbow in the pot is the elbow in the pot, and the elbow in the pot is another matter. You think, if it is a famous dish in Beihe, how can it be in Lushan Province? The two must be different. . "

Ye Fei could not hear the news of these audiences without microphones, but he could hear the words of those audiences who grabbed microphones.

He smiled when he heard someone calling his elbow.

"This audience should be from Lushan Province?"

"Ah? Ye Shen, did you hear me?"

"So loud, I must have heard it."

"That's right, I'm from Lushan Province, Ye Shen, is your food really a pot and elbow?"

"Yes, this is a famous dish in Beihe province. It can be said to be tender and tender, and it is not too greasy. When paired with sweet noodle sauce, it is a rare treasure."

"Yeshen, you will cook our Lu cuisine, do you know that there is a delicious dish called pot-burning elbow in our Lu cuisine?"

"Of course I know that the pot-boiled elbow is a well-known dish in Antai City, Lushan Province. In fact, you two said nothing wrong. The pot-boiled elbow is also called pot-boiled elbow. The two are actually together. Good food, but why the hot pot elbow has become the food of Beihe Province? We also said just now that the Zhili government banquet is very famous because it contains a lot of food in the cuisine. Able to make unique cuisines, so I searched for famous chefs in the country. Later, the Queen Mother ’s Queen ’s people heard that Lu Cai master Wang Kun ’s cooking is a must. This pot of elbows was praised by Queen Mother Hi after eating it. It can be said that this food is one of her favorite foods. "

"But the Guobao Baozi of Beihe Province is a little different from the hot-pot roasted elbow of Lushan Province, that is, the special sweet noodle sauce of Beihe Province is added to this dish, and the prepared elbow is covered with sweet noodle sauce and eaten. It is a more evocative enjoyment, so we say that the pot and elbow made today is a famous dish in Beihe Province, and is particularly famous in Baoding City, Beihe Province. "

After listening to Ye Fei's explanation, many people also understand that, in fact, the two are a dish. If you have to be strict, this pot and elbow is a gourmet that has evolved from Lu cuisine. It is just now Beihe Province has a way to eat in Beihe.

And this is exactly what Ye Fei just said about the Upright Government Banquet. The Upright Government Banquet is all-encompassing and incorporates thousands of other famous places to make it unique.

After the introduction, Ye Fei has prepared the ingredients over there and started to do it directly.

First Ye Fei prepared two pots, one wok, and one steamer, put them on two stoves, and then added an appropriate amount of water to the wok and simmer.

After the water has boiled, bring the clean elbows from the side into the pot and cook, while boiling, use a spoon to pour water on the elbows, in order to heat the elbows evenly.

When the elbow is boiled and white, add salt, monosodium glutamate, and soy sauce.

After a while, put the **** slices and spring onions in the pot. After the elbows are cooked, Ye Fei fishes them out with a large colander and puts them into a clean blue and white porcelain plate.

In the cold of the elbow, Ye Fei first added water to the steamer and burned it.

When the elbow was still 40-50% hot, Ye Fei began to move his knife.

Place the big elbow on the operating table, cut it directly into a large piece with a knife, and put it into a white bowl.

Shred the shallot, shred ginger, and slice it on the elbow. Pour cooking wine, soy sauce, and appropriate amount of refined salt and MSG.

The steamer over there is ready to burn. Open the lid and place the bowl in the pot. Finally, add half a spoon of clear soup to it, cover it and start cooking.

When the cooking time was about to end, Ye Fei took out a clean porcelain bowl, added starch to it, then took out a few eggs, opened the egg whites to remove the egg yolks, and stirred into egg white starch paste.

Take a large plate and spread the egg white starch paste evenly on the bottom of the dish. After that, the elbows in the steamer over there have been cooked, put it on the egg white starch paste, and finally cover the egg white starch Starch paste, two layers of egg white starch paste sandwiched the elbow in the middle without scratching.

After cleaning the wok, put it on the stove and open the oil.

When the oil temperature is about 150 degrees, which is usually 50% to 60%, the plate is lifted, and then tilted slightly, so that the elbow wrapped by the egg white starch paste slowly slides into the oil pan.

While frying, use a vegetable spoon to gently touch the elbow ~ www.readwn.com ~ When all sides are fried to golden, remove the oil and place it on a plate.

Then take a clean plate with a base of lettuce at the bottom and garnish with carrots and pumpkins.

The elbow was placed on a cutting board, cut into strips with a knife, and cut into pieces horizontally, and it was directly mounted on a plate.

For less demanding people, this step is done.

However, Ye Fei was still in the final step. I saw that he had taken two small plates from the side. Both plates were rectangular. We cut the green onion segments from the middle into two and put them in a small plate. Inside another saucer.

This put the two plates next to the big plate ...

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