Chapter 1142 Superb Salty Roasted Pork

Meeting on a narrow road...you have to find a peacemaker, or there will definitely be a fight.

The relationship between Rhodes and Interstellar Milk Tea is like this. Interstellar Milk Tea bought Pentium Quicksand's quota, which could have been settled with 10 million Galaxy coins, but Rhodes made a mess and bought it for 50 million Galaxy coins. .

Now that Interstellar Milk Tea is drawing lucky guests, tell me how it was so coincidental that Rhodes was drawn all at once, and then this guy remembered this matter, and he must trouble Rhodes.

Don't even think about his so-called trouble, it will definitely kill Rhodes.

Anyone who knows Rhode's identity knows how powerful the Rothschild family is. It is an existence that dares the entire family to go to war with the former Sulian. Top in the world.

but!

They also know that no matter how powerful and world-class the security measures around Rhodes are, if Interstellar Milk Tea wants to get rid of Rhodes, they can only stare at nothing, because he can just sit in the spaceship. No, there is no need to come out to face you, and if you shoot at you, your strong defense will collapse, and maybe the whole family will be wiped out by a few shots.

So it's normal to see Rhodes freaking out when he hears that Interstellar Milk Tea is looking for trouble for him. It would be abnormal if this guy wasn't afraid.

However, under the mediation of Ye Fei, Rhodes took out 500 million yuan to settle the matter.

Although 500 million yuan is an astronomical figure in the eyes of many people, it is a drop in the bucket in the eyes of the Rothschild family.

"Okay, friends, that's it for the draw of the first lucky guest. Congratulations to our Mr. Rhodes for winning the prize again. Let's continue with our food production. What we just introduced is very clear. The Nine Dou Bowl Banquet It is very important and popular in Xichuan folk, because every dish of it is extremely classic, and after eating it, people will linger in their mouths and will not forget it for a long time. We have just made a first bowl and a dish of pork with sand. The delicacy we made is somewhat similar to the sandwiched pork in terms of ingredients, and the shape is also somewhat similar, so some people may ask, why are they both the same? Listen clearly, what I just said is just The appearance is somewhat similar, but they are not the same. The most important thing is that the taste of the two is different. The meat with sand is a beet, and you have seen it just now. When we made it, we did not use salt in it, but used a lot of it. Sugar and honey, but the next dish is known by its name. It is salty, one sweet and one salty. connected to do it.”

"Then some people may ask, since there is salty Shaobai, is there also sweet Shaobai? Of course, how to make sweet Shaobai? That's how it is."

Saying that, Ye Fei pointed to the prepared sandwich meat on the bamboo table, and said with a smile.

audience:"......"

"Damn, the meat with sand is called sweet roasted white?"

"Uh~~ No wonder Ye Shen said that the two have similar approaches but the same results. The names are similar, one is sweet and the other is salty."

"Sweet bean paste is added to sweet roasted white, but salty bean paste is added to salty roasted white?"

"... Upstairs is funny."

Ye Fei went on to say: "Sweet pork is also called sweet roasted pork, but whether it is sweet roasted pork or salty roasted pork, both are a kind of braised pork. Okay, let's briefly introduce this dish so much. Then we will start to do it.”

After finishing speaking, Ye Fei took out a piece of pork belly from the storage compartment again. This piece of meat was the same size as the one used just now, and it was two catties.

Put it on a plate, then move on to other ingredients from the storage compartment.

Soy sauce, brown sugar, Chinese pepper, dried chili, etc., and finally a vacuum bag was taken out of it. Inside this bag was a bag full of brown-green things.

Just when everyone was wondering,

Ye Fei lifted the bag and said with a smile: "What is this? I think many friends in Xichuan Province should know about it? Especially friends from Xichuan Yibin, Luzhou and Nanxi should be more aware of this delicacy. Understood, that’s right, this is an indispensable material in this delicacy besides pork belly, called sprouts, which is a very famous pickled vegetable in Xichuan Province, it is made of mustard greens and shredded and dried Then put it into the altar, then add the boiled sugar juice and then seal it to make it. Of course, the marinating time is a bit long, and it is common for more than a year, so someone must say that a pickle is pickled It’s been so long, wouldn’t it be broken long ago? As long as it’s well preserved, it won’t go bad, and the taste is very good. Just now, why did we say that friends in Yibin and Luzhou know about it, because this kind of dish is They are a specialty of that place, but the pickled sprouts in different places are not the same. The pickled sprouts in Yibin are sweet sprouts, while those in Luzhou and Nanxi are salty. Our bag of sprouts is Authentic Yibin sweet 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. Next, we will make the salty roasted white that is very famous in the Xichuan Jiudouwan banquet."

Like making sanded pork, the first thing is to process the pork belly.

After washing it, put it in a boiling water pot and boil it on high heat. When the pork belly was half-ripe, Ye Fei fished it out and put it on a large plate.

Put the same pigskin side up, and then take soy sauce and spread it on the pigskin.

"Did you see the difference? When we were making sandwiched pork just now, the pork skin was smeared with a layer of honey or sugar juice, but when we made this salty roast, we used soy sauce. Of course, soy sauce is more It looks much thinner than honey, so it will flow down after applying it, how to do it? Use this to deal with it.”

As Ye Fei spoke, he took out a thin and pointed bamboo skewer, thrust it into the pigskin that had been smeared with soy sauce, and said: "The chef knows that this is for the sake of taste, okay, let's put this on the pork skin now." Put the pork belly with soy sauce into the pot."

Put the frying pan on the fire, then add the best peanut oil in it, and when the oil is 50% to 60% hot, put the whole piece of pork belly into it.

This time it looked like fried meat, but it wasn't all fried, because Ye Feifei put very little peanut oil in the pot, and it was only used to fry the pork skin.

As the pork belly was placed in the pot by Ye Fei with the pigskin down, there was a crackling sound, and soon after, the aroma rushed out.

Ye Fei pressed the pork on the cooking spatula, and then gently slid it in the pot.

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

When the top of the pigskin was completely brown-red, Ye Fei used a small fork to pick it up and looked at it. The invisible camera secretly gave a close-up, and everyone saw that the pigskin had not only turned into an attractive Brown-red, and some air bubbles appear at the same time, which means that the frying is in place.

Put the fried pork belly on the plate to cool again, and Ye Fei started to process the sprouts.

This kind of thing is similar to pickled vegetables or preserved vegetables in some places, but the method of pickling is somewhat different, and the taste of pickling is also different, otherwise it would not be possible to become a specialty of others.

The bean sprouts provided by the system are of course the best and very clean, but in order to let the audience see clearly, Ye Fei still washed the bean sprouts in the big bowl with water.

Immediately afterwards, Ye Fei took another bowl, put soy sauce, cooking wine, an appropriate amount of brown sugar and a spoonful of salt into it to make a sauce, and put it aside for later use.

Not long after, the pork belly over there got cold, but it wasn't completely cold, it was still a little warm.

At this time, Ye Fei began to slice with a thick back knife. Each piece of meat was six centimeters long and three millimeters thick, which can be said to be quite thin, and this was also for the sake of easy cooking when steaming for a while.

Of course, if you say that it’s better to eat thicker, you can also make it a little thicker. This is not too strict.

After cutting all the meat slices, soak them in the sauce just made, then took a large blue and white porcelain bowl again, put all the meat slices skin down in the bowl, put sprouts on top, Then I pressed it lightly with my hand, and felt that it was very solid, and the meat below would not lose its shape, so I changed the water in the steamer, then put the bowl in and started to steam.

The steaming time of this dish is slightly longer than that of steamed pork belly, because the pork belly in this dish is only half-ripe so far, so it must be steamed thoroughly and steamed vigorously on high heat, so that the juice in the meat can be steamed out , so that the gravy can not only soak the meat slices, but also penetrate into the sprouts, so that the taste of the sprouts will become more delicious.

Usually, it takes about an hour to steam this delicacy, but Ye Fei only took 20 minutes.

While steaming the meat, Ye Fei explained: "After this delicacy comes out of the pan in a while, it will be finished if you put the bowl in the bowl. Everyone can see that if you follow the steps, it is less than the meat with sand, because the meat in this delicacy There is no need to add vegetables, it’s just a simple piece of meat, it’s ok, now our time is up, we can cook it.”

As he said, Ye Fei turned off the fire first, then opened the lid of the pot, took out the bowl with gauze pads, then took a large plate from the side and put it on the mouth of the bowl, turned it over and removed the bowl.

"A very simple dish, that's all."

Just as Ye Fei finished speaking, he saw a light ball rising from the plate. This light ball is also very simple. It has two colors as before. The top is brownish red, and the bottom is brownish green. At first glance, it looks like steamed meat and sprouts. s color.

The light ball rises, and after it bursts, the fragrance comes out.

This time, the audience and several guests at the scene were directly conquered by the aroma, because the aroma of this delicacy was much stronger than that of the meat with sand just now, and the aroma of the two was obviously different.

The meat with sand just now has a sweet taste in the aroma, but this delicacy is fragrant, very fragrant and very fragrant. Although the aroma is extremely rich, it will not make people feel greasy, because there is still a hint of sweetness in the aroma. A faint taste of sprouts.

Just like the bean paste and glutinous rice have the same effect on the pork belly, its taste just neutralizes the strong aroma of the pork belly, making people feel the urge to eat a big meal .

Ye Fei was just about to bring this delicacy to the table, but suddenly he froze...

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