Chapter 1368 Sausage Republic
? Erlongxizhu is also called Shuanglongxizhu. The magical creature dragon has a special meaning in China, because Chinese people call themselves the descendants of the dragon, which is a kind of totem.
Out of respect for dragons, many things related to dragons appeared in later generations, including architecture, food, many works of art, and many other things, and even the image of dragons appeared on some silver coins.
Other Ye Fei may not be clear, but Ye Fei who is related to dragons in terms of food is definitely clear.
He sat in front of the computer and told everyone about the delicious food he was going to make next, and the Huaxia audience in the live broadcast room were excited.
"Two Dragons Playing Pearls? This dish sounds unusual from the name."
"Uh~~ How do you make this thing? It's the first time I've heard of this dish."
"I've seen this dish before, but it doesn't feel like it's made. The Erlong Xizhu looks like two long worms."
"If you look at it literally, this should be a delicacy that involves carving skills. As for carving, God Ye has already reached a state of supernatural power. I am very optimistic about this delicacy."
"Expect."
"Ye Shen, is Erlong Xizhu the Eastern Dragon or the Western Dragon?"
"Pfft~ Funny, God Ye must be an oriental dragon. Besides, is that thing you call a dragon in the west? It can only be regarded as a dinosaur at best."
"I'm a dinosaur, sir, that's a dragon."
Ye Fei just covered his forehead, shit, I really don't know what you guys won't quarrel with, I just said a two-dragon play with a pearl, you can bring the dragon out as a topic and start arguing again, can you Can't you all be more mature like me?
"Stop! Everyone, it doesn't make any sense for us to argue about this topic. Now let's see how to make this double dragon Xizhu delicacy. What do you think?"
Everyone was overjoyed, and they all knew that Ye Fei couldn't stand being quarreled by the people in the live broadcast room.
"Let me tell you, if it wasn't for God Ye's face, I would have fought you to the end today."
"It's as if I'm afraid of you. If God Ye didn't say that he wanted to make gourmet food, I would have made you fully realize that your western dragons are dinosaurs."
"You are the dinosaurs,
We are that real dragon. "
"You still talk back when you say dinosaurs, don't you? Have you ever seen a dragon that looks like yours?"
"Dragon should be shaped like that, you guys..."
Ye Fei is about to flip the table, your uncle, it's started again, is it over?
"stop!!!"
Ye Fei yelled directly, and slapped the table bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang on the table, otherwise there is no other way, I can't restrain these people, you said it's just two dragons, why are you like this?
"Everyone, let me say it again. We have covered the topic of dragons, so let's not talk about it anymore. What we are going to talk about next is the delicacy of Erlong Xizhu. There are many ways to make this delicacy, just As a friend said just now, this name is also used to name some delicacies in many restaurants, because it is indeed a good name, but I don’t know if the dish is good, so what kind of dish is it? Is it the real Erlong Xizhu that is widely accepted by people? There are two kinds. The first one is a delicacy made with crucian carp and squid as the two dragons and fish balls as beads. Fish can turn into dragons, so there are these ingredients It is more appropriate to name the food as Erlongxizhu. This is a Erlongxizhu delicacy in terms of ingredients, and there is another Erlongxizhu that takes the shaping route. , which is what everyone said just now, carving is an extremely important skill in food, and an excellent chef must also be a master of art, because he needs to carve what he wants to be like.”
"And this second kind of Erlong Xizhu is what we are going to do today. Why do we make this Erlongxizhu? Because it is the dish that really appeared at the banquet of thousands of old people. So this Erlongxizhu How to make Xizhu? It's very simple, its ingredients are very common, I will take it out now, and everyone will know it at a glance."
After speaking, Ye Fei stood up and came to the operating table, then opened the storage compartment, and took out all the ingredients in one go.
Eight cucumbers, eight large carrots, eight sausages, eight small radishes, thirty-two lotus seeds, and a pot of vegetables, and finally refined salt and sesame oil.
Looking at the pile of ingredients on the table, the audience in the live broadcast room and the live guests were all a little confused. Damn, this is too much, right?
"God Ye, what is that white rod-shaped thing in the pot?" The Flower Scattering Fairy asked curiously.
Because everyone knows the other ingredients, but only the white rod-shaped ingredients are unknown, but it looks very watery.
"Are you talking about this?" Ye Fei picked up some white rod-shaped ingredients from the transparent basin, and said, "This thing is called pinching vegetables. Maybe many people don't know what pinching vegetables is, so let me say it's another Everyone will understand the name, that is mung bean sprouts.”
"Pfft~ Ye Shen is so funny, mung bean sprouts are mung bean sprouts, why are you picking vegetables?"
"Does mung bean sprouts still have this name? Why don't I know? My family grows mung bean sprouts."
"Uh, where's the green head of mung bean sprouts?"
Many people are dizzy, because they really can't tell that the things in the pot are mung bean sprouts.
"Is this mung bean sprouts? God Ye, where's the green hat?" Jingdu Guishao asked with a smile.
As a result, all the audience in the live broadcast room laughed, what kind of cuckold hat, this guy can also ask.
"Green hat?" Ye Fei also smiled, and said: "Of course the green hat is pinched off, otherwise, how can it be called pinching vegetables? The so-called pinching vegetables is to pinch off the heads and tails of some vegetables. The pinching vegetables we use are green vegetables. The stem left after the head and tail of the bean sprouts are removed."
After explaining the pickled vegetables to the audience, Ye Fei then explained how to make this dish.
"Er Long Xi Zhu, does the name sound great? But are you a little disappointed when you see the ingredients? That's right, the main food in this delicacy is actually not cucumbers and radishes, but these few Root sausage, the ingredient of sausage has a very long history in the whole world, which also shows that people all over the world love this kind of food. It is precisely because sausages are being made all over the world, so the types of sausages are created. So many and complicated, so among these various and complicated types, which sausage is the best? Salami sausage must be on the list, which is a very famous and popular sausage in Europe, mainly made of pork, beef and other meat The meat of this kind of sausage is raw meat, the reason for saying this is because the meat of this kind of sausage has only gone through two processes of fermentation and natural air drying, and it tastes slightly sour."
"Turingen sausage, this is a very famous sausage in China, and it is also a very ancient sausage. It has a history of about six or seven hundred years. It is stuffed with pork or beef and served with pepper, coriander or Garlic is used for seasoning, and then poured into sheep intestines, which are generally fifteen centimeters long. Lard pudding sausage, this is a very strange sausage, which is a specialty of Ingleland. The whole sausage is mainly made of lard. It's done, you heard it right, it's not pork, but lard, mix lard with oats, fat and barley and pour it into the intestines, it is precisely because its oil content is too large, so it is cooked during the roasting process It is very dangerous, why? Because it will explode, so when grilling this kind of sausage, it is necessary to wear explosion-proof clothing, I think the audience of Ingrid should be most familiar with this point."
"?? National Kassel old meat sausage, that's right, the name of this sausage has already explained the nature of its ingredients, old meat, how old is it? Usually the meat is hung up and air-dried for three months to one year It is only used to make sausages. Everyone has noticed that this is another kind of Chinese sausage. Some people say that Chinese people like to eat sausages so much? Yes, because China also has another name called the Sausage Republic, because They really love this kind of food, not only salami and Kassel old meat sausage, they also have tea sausage, blood sausage and white sausage, which are all their masterpieces."
"Of course, there are plenty of good sausages from other regions too, Nuremberg sausage, a small, delicate sausage, Northern Thai sausage, with lemon leaves and chives for flavor, haggis, morel sausage with Scotch blue These are world-famous sausages. Of course, people from all over the world say that the sausages in their hometown are delicious. As a big gourmet country, China also has a lot of top-quality sausages, and it has to be said that it has the most top-quality sausages. Xichuan province, ahem, it’s not because I’m from Xichuan that I praise Xichuan province, but because of the fact that, among the top ten Chinese sausages ranked by sausage lovers, Xichuan sausages account for two seats, respectively. Starch-precipitated Tibetan pig sausage, there is also a special spicy sausage, and then there is Yunnan-Guizhou spicy sausage, yes, it is also spicy, and there are sweet sausages from Eastern Guangdong Province, beer sausages from Lushan Province, etc. But if you want to say that the most popular among people, it is definitely the northeast red sausage.”
"Hey~~ There are too many types of sausages, let's just say so many, and these are just a drop in the bucket, there are many others, we won't list them one by one, we are now For live broadcast, just say that the ingredients we use will do.”
As he spoke, Ye Fei picked up a sausage on the table and showed it to everyone. He saw that the sausage was long and thick, with a ruddy color all over it, and he wanted to pounce on it and take a bite.
"We have introduced many kinds of top-quality pigs and beef before. There are Chinese ones and foreign ones. Needless to say, the sausages made from these pigs or beef meat are already top-notch. The ones we use today The first kind is a sausage made from rosin pig pork. It not only tastes like pork, but also has a faint aroma of pine nuts. It can be said to be a very top-level sausage. Then we will use this kind of sausage again Combine with other ingredients to complete this two-dragon-playing-bead dish on the Banquet of Thousands of Seniors.”
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