The Fine Food Broadcaster

When a problem arises, a corresponding solution will be generated.

The Greenland Island where the Glacier White Bear is located is really far away from Huaxia. After all, they went to the Arctic Circle, but Ye Fei gave him the convenience. You do n’t have to hurry, as long as you want to come, anytime. Since the guest quota It's yours, no one can take it away.

Greenland, a guy dressed like a polar bear ca n’t be excited. As soon as I think about it, I ’m going to eat the food made by Ye Fei. This product can no longer eat a piece of raw seal meat in my hand. He threw his hand directly into the trash can.

After Ye Fei handled the glacial white bear, he immediately started to make the following food.

"Boshan has four or four seats. As we said earlier, it is divided into four large pieces, four lines of dishes, and four buckle bowls. Of course, before these delicious dishes come, there are four sides, four cold dishes and four pastries. We did n’t make these today, but they are indispensable in the regular four or four seats. Just now we made a large piece, that is, the first course, and the four-line dish. Then we will make a bowl. Speaking of bowl deduction, I believe many people know that this kind of cuisine is very delicious. Whether it is daily homemade or at the banquet, it is definitely very noticeable, and this practice is available in many places across the country. Because I like it, it's broad. "

"The bowl-shaped bowls in the Boshan area are also very popular and almost indispensable in the banquet. The next bowl-shaped food we will make is the most common one in the banquet, and it is also a very classic one. ..... "

Ye Fei just introduced here, and the fairy Sanhua asked curiously, "Yes, what is the bottom of the lotus?"

In fact, this problem is not just that she is curious. The audience in the live broadcast can say that 90% of people do n’t understand what the squid is. The squid is easy to understand, but what the squid is is a bit difficult to understand.

At the scene, Wenwen and Maoke were all stunned.

"Yeah, Ye Shen, what is the bottom? Is it a kind of pot?" Cat guest asked.

Wenwen whispered: "I think it should be a seasoning or ingredients, and then paired with squid, called squid squid."

Sun Sun's wife hurriedly asked the old lady Qingsong: "Grandma, do you know what is the bottom?

Old Qingsong shook her head and said, "No, I'm also curious."

Then, several people all looked at Ye Fei.

Ye Fei laughed: "If you want to know what the base is, you must first understand what kind of cuisine is Boshan. The base is a kind of gourmet and a cooking method in the Boshan area. The way to grow delicious food is similar to what we said just now. Why do we say the same but not the same? It is because the base dishes have one more padding ingredient at the bottom of the bowl than the ordinary deduction bowl. The presence of the silk bottom makes the base dishes more fragrant and delicious than the ordinary buckle bowls, and the taste is stronger. In addition, there will be more soup in it. As for how to make them, in fact, if you will cook buckle bowls, then this dish It will be much simpler. "

While introducing, Ye Fei opened the storage compartment and took out a dried squid from it.

"Squid bottom squid, we use dried squid, so we need to soak it when making it, squid is a dry product, and we can use water when we soak."

Put the squid on a plate first, and then take the other ingredients.

Pork belly, fresh bamboo shoots, sea rice, onion ginger, salt, monosodium glutamate, soy sauce, soy sauce and so on.

In the end, Ye Fei took out a small bowl, which contained half a bowl of clear milk soup.

"We also said when we introduced the base dishes. This kind of cuisine not only has a layer of shredded pork base than the ordinary bacon bowl, but also the soup. We use fresh chicken soup, fresh soup. The effect of the juice is to make the whole dish full, so that the diners can enjoy the original soup while eating delicious. "

After taking out all the ingredients, Ye Fei started to do it.

The squid is so tender that it is not difficult to soak it, so Ye Fei uses blisters, but the water is warm.

Take out the boiling water pot, add an appropriate amount of water to it, and then boil it to about 40 to 50 degrees, pour a part into the basin, put the dried squid into it and start to soak.

When soaking dried squid, Ye Fei handles other ingredients.

Sea rice (dried shrimp) was also soaked in water. Take the pork belly and cut it into fine shreds. Then, cut the fresh bamboo shoots into shreds. Ye Fei paused and said, "Someone may ask Is there any requirement for bamboo shoots? In fact, if you want to make this delicious food, these two ingredients really have requirements. They are too fine. They may break when they are fried. They may not be too thick, which will affect the appearance. Are shredded pork and bamboo shoots perfect? ​​If you have seen matchsticks in the past, it is easy to explain. The best cut of shredded pork and bamboo shoots is about the thickness of two sticks of firewood. "

After explaining, Ye Fei passed the fresh bamboo shoots in warm water and put them on another plate.

Shred the shallot and ginger, and the two kinds of shreds will be finer. After cutting, Ye Fei did not separate, and put them together in a small plate.

At this time, Ye Fei took out a bowl of oil. That's right. In the past, Ye Fei used oil in small barrels or small bottles for cooking. This time it was just a small bowl.

This bowl of oil palm red is charming, and you can smell it from a long distance.

"Scented oil? You need to use sesame oil for this recipe?" Sun Aunt asked curiously.

Ye Fei smiled and said, "Yes, to make the base dish perfect, the oil must use sesame oil, and the flavor of the shredded pork and clear soup must be perfectly blended before finally making a mouth-watering ravioli Bottom squid. "

These procedures are all completed, and the squid can be soaked over there.

Remove the squid from the water, and then carefully wash the squid again with another pot of water, and then rinse it under clean water and place it on a cutting board. Cut it into shredded squid with a knife and set it aside. spare.

"Then we will make this so-called simmered bottom, which is also the meat bottom. It is very simple to say, but this meat bottom is not easy to make. There are two ways to prepare simmered dishes. One is like ordinary buckle. Just like bowls, there is another way to directly cut the bowl into a dish, which is also a unique method in Boshan area. It is called capped dish, and the next squid we make is to use a capped dish. "

Remove the wok from the stove, clean it, place it on the stove again, heat it for a while, add half a spoon of sesame oil to it.

After the oil temperature is ready, pour the shallot and **** into the pot and stir fry a few times. The aroma of onion and **** will appear, and then the pork belly shredded into the pot and stir-fried.

While frying, Ye Fei introduced, "Five-fried pork shredded with bamboo shoots, so pork-fried shredded pork and bamboo shoots should be fried together, but not put together. When the pork-fried shredded pork is matured in May or June, The shredded bamboo shoots are in, now. "

Take the shredded bamboo shoots from the side, pour it into the pan, and stir fry.

After the two are fried and fried, add raw soy sauce and old soy sauce, then bring over the soaked sea rice, use a spoon to remove the sea rice from the sea rice water and put it in the pot.

When everyone thought Ye Fei was going to pour the sea water, he saw Ye Fei move and poured some sea water into the pot.

"Well, Ye Shen, what's the use of this thing?" This time even the old lady of Qingsong couldn't understand and asked.

Ye Feidao: "Lu cuisine, especially in the Boshan area, rarely uses chicken essence and MSG to freshen them. Instead, they use sea rice or chicken soup clear soup to replace them. To this effect, after putting the sea rice in the pot, stir fry a few times, and then pour the broth. "

Bring the bowl of clear soup from one side, pour it into the pot, and then add a little salt and MSG to it (MSG is used less than not at all).

"The next step is to collect the juice on the fire. To what extent is this juice good? Light jujube, this is the most perfect soup for our cuisine, and that's it."

Speaking, Ye Fei scooped a little soup from the pot with a vegetable spoon and showed it to the audience, and saw that the soup was slightly reddish, but not particularly red, as Ye Fei said, light jujube red.

After collecting the juice from the fire, Ye Fei took a porcelain bowl from the side, and then poured all the ingredients and soup in the pot into the bowl, and then pressed it with a vegetable spoon again until the ingredients in the bowl were pressed. After the implementation, the plastic wrap was taken out and a layer was covered on the mouth of the bowl, saying: "The next step is to steam the basket drawer. The main purpose of steaming is to allow the flavor of the ingredients to spread out to the maximum extent and to blend together. The ingredients taste better. "

Take out the steamer, add an appropriate amount of water, put a bowl of ingredients in the steamer, and directly open the steam to start steaming.

Ye Fei steamed for more than ten minutes, under normal circumstances it takes about thirty to forty minutes.

When the time is up, take the bowl out of the steamer and remove the plastic wrap. Ye Feidao said: "The ingredients at the bottom of the soup are only completed after this step. Next is the squid. How can this squid make the same taste as the bottom of the soup? To fry with the broth in our bowl, first filter the soup into the pan, and then the ingredients in the bowl are inverted on the plate, waiting for the squid to complete. "

Use a spoon to press the ingredients in the bowl, then tilt the mouth of the bowl, pour the light jujube soup in the bowl back into the wok, then cover the bowl with a gold-plated plate, and then place the bowl and plate Turn it over and place it on the table.

Bring the chopped squid cut to the side ~ www.readwn.com ~ After the soup in the pot has boiled, pour it into the pot and start to simmer.

The squid is so cooked that some people dare to eat it, but Ye Fei waits patiently until the squid is well cooked before turning off the fire.

Carefully pick up the bowl on the plate, and you can see that the ingredients under the bowl form a yurt-like appearance, which is very beautiful.

Ye Fei then raised the pot, then scooped the squid with the spoon, gently placed it on the ingredients in the dish, and finally poured the soup in the pot on the ingredients.

At this time, the color of the soup was deepened, and the jujube was red.

As the jujube-red soup was added to the plate, Ye Fei saw a strange light cluster rising from the plate ...

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