Chapter 684 The Mouth Is A Little Swollen (Supplement 2)

The system opened the five-level gourmet authority, and Ye Fei was really excited to fly. He didn't expect that the system would give out all the other four cuisines at once.

Shandong cuisine, Zhejiang cuisine, Jiangsu cuisine and Fujian cuisine are the other four pillars of Chinese cuisine, and Sichuan cuisine, Hunan cuisine, Cantonese cuisine and Anhui cuisine support the sky of Chinese cuisine.

It's just that when he saw the Lu cuisine introduced by the system, he was a little uneasy, because Lu cuisine was so powerful that he couldn't believe it.

It has a history of thousands of years, and it has not borrowed from any cooking method at all. It is completely formed independently. Not only that, it also has a very strong influence on other cuisines. Many cuisines have Lu in their production methods. The shadow of the dish.

"It's amazing, no wonder it can become the first of the eight major cuisines in China, it is really strong enough."

After Ye Fei finished speaking, he continued to read the system's introduction to other cuisines.

Zhejiang Cuisine is the collective name for the delicacies in Jiangsu and Zhejiang Provinces.

This cuisine is very characteristic, which is related to the ingredients it uses.

Jiangsu and Zhejiang Provinces are located in the coastal areas, and the ingredients are mainly seafood, which is somewhat similar to Cantonese cuisine, but there are differences between the two.

Compared with Cantonese cuisine, which is clear, medium, fresh, and light, medium, and beautiful, the taste of Zhejiang cuisine is slightly sweeter, while Cantonese cuisine pays more attention to freshness. In other words, the taste of Zhejiang cuisine is slightly heavier than Cantonese cuisine. This can also be seen from their cooking techniques.

The cooking methods of Cantonese cuisine are mainly steaming, stewing, stir-frying and baking. The delicacies produced in this way can maintain the original umami taste of the ingredients to the greatest extent.

The cooking methods of Zhejiang cuisine are mainly fried, fried, fried, etc. The food made with this cooking method will have a slightly heavier taste, but it will not make the ingredients lose too much of their own taste, and it can still maintain the ingredients. The characteristics of refreshing and fresh.

Therefore, although both of them are made of seafood, they have completely different flavors, which naturally form two different cuisines.

But the two have some similarities, that is, they are both pursuing to retain the quality and taste of the ingredients themselves, and to maximize the delicious taste of the ingredients themselves, so that they can eat the delicious taste of real seafood.

In Zhejiang cuisine, there are quite a lot of delicacies. It can be said that many of them have been spread out of Jiangsu and Zhejiang provinces, all over the motherland, and even at home and abroad.

Among them, West Lake Vinegar Fish, Beggar Chicken, Candied Tangerine, and Wushan Butter Cake are the most famous.

It can also be seen from the names of these delicacies that Zhejiang cuisine actually takes the route of not only seafood, but also poultry delicacies, fruit and vegetable delicacies, and even noodle delicacies.

This also shows that Zhejiang cuisine is also an all-encompassing and colorful cuisine.

Ye Fei looked at it for a long time, and thought that if this Zhejiang cuisine can be studied thoroughly, it will definitely be an invincible existence.

The third type introduced by the system is Su cuisine.

This kind of cuisine has similarities with Zhejiang cuisine, but what it is good at is somewhat different from Zhejiang cuisine.

Zhejiang cuisine is good at making seafood, while Jiangsu cuisine is not only good at seafood ingredients, but also incorporates the characteristics of Cantonese cuisine in its production, which is delicate and delicate.

A Su dish can not only satisfy people's appetite, but also give people the feeling of a work of art, which is very beautiful and elegant.

Different regions in Jiangsu Province are good at different ingredients. Some regions are good at vegetables, some are good at seafood, some are good at dishes, and some are good at making soup. Therefore, Su cuisine is a kind of cuisine with strong regional characteristics. .

At the same time, Ye Fei took another look at the recipes of Jiangsu cuisine. The cooking techniques of this kind of food are similar to those of Zhejiang cuisine, but the main techniques are much more than that of Zhejiang cuisine. It is its main cooking method.

In addition, Su cuisine has another characteristic, that is, it is good at carving and shaping, that is, the shape in the color, fragrance, and shape of the food is very well done.

All kinds of things carved out of ingredients are lifelike and vivid.

The more Ye Fei watched it, the more interested he became. The more he watched, the more he felt that Huaxia cuisine is profound and profound. Fortunately, he met the American Broadcasting System. If he didn’t meet this guy, let himself learn from the masters of those hotels, not to mention learning this knowledge. It is estimated that it is impossible to hear it.

Finally, the system introduces Fujian cuisine.

Fujian cuisine is the delicacies of southern Fujian province.

Southern Fujian Province is similar to Eastern Guangdong Province and Jiangsu and Zhejiang Provinces, and is close to the sea, so the ingredients it uses are mainly seafood and aquatic products.

It’s just that the seafood made by people in this kind of place is different from the taste of eastern Guangdong and Jiangsu and Zhejiang provinces. Eastern Guangdong province is fresh and fresh, Jiangsu and Zhejiang provinces are sweet and fresh, while southern Fujian pursues mellow and fresh.

A piece of southern Fujian cuisine, when eaten in the mouth, it is fresh, mellow, and meaty. It can not only taste the taste of seafood, but also the taste of seasonings in seafood can be perfectly integrated into the food, thus forming An unforgettable taste.

Ye Fei read all Zhejiang cuisine, Jiangsu cuisine and Fujian cuisine in one breath, and he also understood why the system introduces these three cuisines together, because these three cuisines have great similarities, and at the same time have obvious difference.

After knowing all kinds of cuisines, Ye Fei was full of energy. He knew that these things are the capital for him to dominate the live broadcasting industry in the future. With these things, he is still afraid of being a hair.

Overcoming obstacles?

impossible!

Because what I want is to be invincible!

It is indomitable!

No one can stop himself, the world's top food anchor? I have to do it myself.

After reading the introductions of several cuisines again, Ye Fei's eyelids became heavy after he had mastered everything. He took out his mobile phone and looked at it, and found that it was past eleven o'clock in the evening.

"I'll go, it doesn't feel like long, why is it past eleven o'clock?"

I have to say that sometimes when you concentrate on doing one thing, time flies really fast.

"Sleep, I have to go see how that fellow He Peng auctioned off the company tomorrow."

After a night of nothing, at dawn the next day, Ye Fei got up early, made a few baskets of steamed buns, and then boiled some porridge.

It was his first time making porridge in the morning. In order not to be so troublesome, he just used a little mung beans to match with crystal rice.

If you cook mung beans normally, if you don’t use a pressure cooker, you need to soak them some time in advance, so that they are easier to boil. If you put them in rice without soaking, you can say that the rice is boiled. Yes, mung beans may not be boiled.

Of course, this is not absolute. There are still several ways to boil mung beans without soaking them. The best and most time-saving method is to dry-fry the mung beans in an iron pot first, and then put them in Put it in the pot and cook, so that the mung beans can also be boiled.

The mung beans that Ye Fei uses are provided by the system, so there is no need for such trouble, just wash it, throw it into the pot and cook it with the crystal rice. It didn't take long for a pot of crystal rice mung bean porridge to come out of the pot.

The fragrance overflowed, and it attracted the mountain cannons upstairs.

This guy didn't even wash his face, rubbed his hands and ran over with a smile, then took a deep breath, and praised: "I can guarantee that this is definitely the most delicious and delicious meal I have ever eaten in my life breakfast."

As he said that, the guy reached out and opened the steamer.

Ye Fei said: "Can you wash your hands first?"

Shan Pao is not Pao. He has already opened the steamer, took out a small steamed bun from inside, and stuffed it directly into his mouth. As a result, the hot air in the small steamed bun burst out, along with some extremely fragrant soup.

Shanpao is not a cannon: "..."

"Woooooo~~~~"

This guy was grinning from the heat, but he couldn't bear to part with the steamed buns in his mouth, where he pointed at his mouth and was alive and kicking.

Ye Fei rolled his eyes.

"Damn, no one is robbing you. As for this? You are a killer, you are from the National Security Agency, and you are so stupid when you see food?"

Shan Pao waved his hands in a hurry, now he couldn't speak a word, tears flowed down his face, but he refused to spit out the hot buns in his mouth.

Ye Fei gave him a thumbs up fiercely, and praised: "Awesome!"

He has seen people who are desperate to eat, and those who come to him to be live broadcast guests, every one of them can't help eating the food when they see the food he cooks, but no matter how fierce they eat, there is no such thing as a mountain cannon is not a cannon It was so fierce, this girl's mouth was burning red, and she couldn't bear to spit out the steamed buns in her mouth.

In the end, Ye Fei was stunned, Shanpao stretched his neck and swallowed the steamed bun, then wiped away his tears and said, "My God, if I don't swallow it, I will be burned to death."

Ye Fei was speechless and could only laugh and cry, let you eat, didn't you see that the steamer was not opened? If you don't burn, who will you burn?

Ye Fei filled two bowls of porridge, walked towards the bamboo table with them, and said, "Bring me the steamed buns, please."

Shanpao, not Pao, hurried over with a few baskets of steamed buns. After putting down the steamed buns, he hurried back to get two pairs of chopsticks.

In fact, he had already seen that the things Ye Fei used were not ordinary things at all, the chopsticks were made of ivory, and he didn't care so much, he just wanted to eat Xiaolongbao now.

He ran back again and gave Ye Fei a pair of chopsticks. He opened the steamer, carefully picked up a small steamed bun, put it in his mouth and blew it, and then... then ate it in one bite.

Ye Fei is completely overwhelmed by this stuff, you haven't been burned enough, have you?

"not hot?"

"Yeah, hot."

"It's still hot?"

"That's not too much, I can't wait to eat a cage with one bite."

Ye Fei stopped talking, what else can you say when you meet such a foodie? Hurry up and eat, if you don't eat for a while, you probably won't be able to eat a bun.

After a breakfast, Shanpao is either satisfied or his mouth is a little swollen.

"God Ye, are you going to Carlsberg now?" Seeing that Ye Fei had packed up his things and was about to go out, Shanpao asked.

Ye Fei said: "Let's go now, the place is a bit far away, I guess it should be almost there."

The two drove the Bulletproof Diamond, left the farmhouse, and went straight to the Carlsberg Auction House.