Chapter 824 Confucian Mansion Banquet of 4 Xi Balls (1 Chapter)

The Eight Immortals Crossing the Sea and Arhats took shape, and the fragrance was overflowing. Not only was the fragrance of the entire first floor compelling, but the fragrance inside the live broadcast room was so fragrant that it almost made people lose control. &1t;/p>

Wu Simeng, who had already become a first-line star in China, was directly scandalized by Shangguan Xiaodie. After smelling the fragrance, he couldn't control his saliva and flowed directly to his phone. &1t;/p>

This really surprised the people in the live broadcast room, because many people knew that Shangguan Xiaodie had been Ye Fei's live broadcast guest, but they didn't expect that Wu Simeng was also Ye Fei's die-hard fan, and he was even tempted by Ye Shen's delicious food With this appearance, many people in the live broadcast room began to joke. &1t;/p>

This made Wu Simeng really embarrassing, he dropped his cell phone, and started fighting after Shangguan Xiaodie. &1t;/p>

The atmosphere in the live broadcast room was directly brought into a low level by these two big stars. &1t;/p>

Under everyone's envious and jealous eyes, Ye Fei covered the finished Eight Immortals Crossing the Sea and Making Arhats with a transparent heat-insulating cover, and then asked the wet man to help bring it to the bamboo table. &1t;/p>

Everyone could see that the wet man was walking towards the bamboo table with this delicacy, staring at the delicacy in the cover, and swallowing saliva all the time. &1t;/p>

After putting the delicacy on the table, the wet man couldn't bear it anymore. He even put the hand holding the plate in his mouth and sucked it for a long time, as if his two hands were the delicacy. &1t;/p>

"Hey~~ Hold on."&1t;/p>

"Pfft, wet man, enough is enough for you!"&1t;/p>

"Emma, ​​Wetman, you got the name wrong, you should be called God."&1t;/p>

People were flung back and forth being teased by the wet man. &1t;/p>

At this time, the wet man didn't care what others said or saw at all, he shook his head and sighed, and hurried back to the console. &1t;/p>

This time the audience in the live broadcast room was really hungry, because this time the cover Ye Fei used to cover the food was a transparent cover like glass, through which the food inside the cover was clearly visible, and the food was on the table Before the video, it can be said that the visual impact it brought to everyone is simply violent. Many people really licked the screen this time. &1t;/p>

"God, it's unbearable."&1t;/p>

"A little bit, there is only a little distance between me and Ye Shen's delicious food." &1t;/p>

"This is simply suffering. I watched the world's top food in front of my eyes, but he just couldn't eat it. I am crazy."&1t;/p>

"Draw a lottery, God Ye, hurry up and draw a lottery, I want to be a guest, I want to eat delicious food, even God can't stop me."&1t;/p>

The people all collapsed, the number of gifts swiped is countless, and the entire screen is covered again. According to these people, it is impossible to see, otherwise they will really jump up. &1t;/p>

Although the time of the live broadcast today is very long, Ye Fei did not waste it. He wanted to cook as many delicacies as possible for the audience, so when the Eight Immortals crossing the sea and arhats had just been prepared, the wet people served Let's go, Ye Fei will start preparing the second delicacy here. &1t;/p>

Taking out a large piece of pork belly from the storage compartment, Ye Fei introduced: "In our Chinese food culture, there are all kinds of shapes of food, flat, square and round. No matter what shape it is, it can be said that it represents With the countless wisdom and explorations of Chinese ancestors,

Most of the delicacies that my friends usually eat are cut into slices or blocks, and there are also filaments, which are the most common, but there are also some round foods that are delicious after being carefully prepared, such as It is said that there is a very famous round delicacy in Huaiyang cuisine in Zhejiang cuisine, called Dazhanrou, also known as Sunflower Zhanrou. These two names may be unfamiliar to everyone, but it has another very famous name. , called Lion Head, I think all of you should know it, right? "&1t;/p>

"This kind of delicacy is round, big and plump, and the aroma is overflowing in the mouth and soft to the heart. It can be said that it is a delicacy that many people like, especially some friends in the south, who have a high opinion of this delicacy. However, This kind of circular delicacy is not limited to lion heads. It is also a top-quality delicacy in northern cuisine. For example, a meatball dish in the Confucian Mansion Banquet, four of which represent the four major joys of fortune, prosperity and longevity. , I said this, I think many friends should know what the delicacy I am talking about, yes, it is the famous Sixi meatballs! We have made this kind of food before, it is Chaoshan beef balls, but Sixi The meatballs and lion heads are not beef, but pork belly."&1t;/p>

As he said, Ye Fei pointed to the large piece of pork belly on the cutting board, and said: "Today we make Sixi meatballs in the Confucian Mansion Banquet. The pork belly is made of woolen pig pork. The characteristic of this kind of meat is that it is rich in fat and not fat Greasy, lean meat is moderately elastic, it is the top ingredient for making Sixi meatballs..."&1t;/p>

Ye Fei was about to continue his introduction, when suddenly a viewer who grabbed the microphone in the live broadcast room asked, "God Ye, I think the Sixi meatballs and lion heads you mentioned should be similar, are they a kind of delicacy? It's just meatballs."&1t;/p>

Shangguan Xiaodie also said: "Brother Ye, they are all meatballs made of pork, aren't meatballs the same as meatballs?"&1t;/p>

Ye Fei smiled and said: "This question is really good, don't tell me, Sixi meatballs and lion heads are not only different, but also very different. In the eyes of many people, these two meatballs should be It’s just one kind, there’s no difference, what you eat is pork-based food, but I want to tell you that Sixi meatballs are Sixi meatballs, and lion heads are lion heads. If the two are the same, People will not give them two names anymore, and these two names are all famous, so what is the difference between Sixi meatballs and lion heads? First of all, everyone knows that the cuisines are different, and Sixi meatballs belong to Shandong cuisine. Confucian cuisine, specifically, is the delicacy that will only appear at the birthday banquet of the Confucian banquet, and it is usually served at the end of the banquet, which means good luck. They are all famous dishes from different banquets in the Confucian Mansion Banquet, so we don’t pay that much attention for the time being.”&1t;/p>

"Another difference is that the meat fillings of the two are different. Many friends may not understand this. Why do they both have pork belly fillings and say that the meat fillings are different? First, the pork belly is handled differently. What Sixi meatballs pay attention to is The pork belly is minced to form a meat paste. It can be said that the meat is small and smooth, while the pork belly in the lion's head stuffing is much thicker than the Sixi meatballs. The meat of the lion's head stuffing we usually use is the same size as pomegranate seeds. The difference between the two kinds of meat fillings also makes the two kinds of meatballs have different tastes after eating in the mouth. Sixi meatballs are also particular about melting in the mouth, but its melting is formed by the dispersion of minced meat, and The reason why the lion's head melts in the mouth is that the meat is relatively large, and the gap between the meat and the meat is relatively large. When cooking, it can absorb enough soup or oil to the maximum extent. It is soup and oil. The presence of the juice makes it easier to slide and loosen between the meat particles."&1t;/p>

"There is another difference that can be seen by the eyes. When the lion heads are served on the table, they are usually served alone, or two or even three, but the number of three is rarely exceeded, because the lion head is relatively large. Three The weight of a lion's head is already very large, but Sixi meatballs are a bit small and exquisite. When they are served on the table, they are four standard meatballs. The last difference is that the method is different. There are many ways to make lion's heads, such as braised in soy sauce, steamed, etc. Wait, it can be said that it is more flexible, and the method of Sixi meatballs is relatively simple, mainly after being fried, soy sauce can be used for coloring. Well, after such an explanation, I think many people will never confuse the two in the future , then we will make Sixi balls in this Confucian banquet."&1t;/p>

Ye Fei lifted the pork belly again, put it on the cutting board, and continued to take other ingredients from the storage compartment. &1t;/p>

A dozen oblate purple-red objects appeared in Ye Fei's hands. &1t;/p>

"Water chestnut, which is what we usually call horseshoe, is also a commonly used material for Sixi meatballs. Its existence not only makes the made Sixi meatballs more loose and smooth, but also provides a kind of sweetness. It has a crisp taste, and this kind of food is a good food material that integrates medicine and food. It not only tastes good, but it can also treat spleen heat, invigorate the stomach and eliminate food, lower blood pressure, clear jaundice, etc., but there is one thing to be noted Note that water chestnuts are cold ingredients, and pregnant women can eat them in moderation, but not too much."&1t;/p>

After finishing speaking, he put the water chestnuts in a porcelain bowl, and then took other ingredients. &1t;/p>

Two eggs, onion, ginger, garlic, pepper star anise and a green onion, and seasonings such as oil, salt, sauce, vinegar and sugar. &1t;/p>

After preparing everything, Ye Fei rolled up his sleeves, took the pork belly of the woolen pig, took a back kitchen knife from the tool shelf, and slashed at the meat, saying: "The pork belly is for stuffing. Son, when cutting pork belly, you must start with a straight knife, cut it into fine shreds, and then chop it into pureed meat."&1t;/p>

Ye Fei pressed the pork belly with his left hand, and made a vertical cut with the kitchen knife in his right hand. &1t;/p>

There is lard on the pork belly. If the knife is cold, the cut meat slices or strips will stick to the surface of the knife. However, to ensure the purity of the pork, Ye Fei did not wet the knife with water. The strips of meat stick to the surface of the knife , the right hand holding the knife slightly tilted so that the surface of the knife is almost parallel to the cutting board, then put the surface of the knife on the cutting board, gently pull the knife to the side, the knife comes out, and the fine meat remains cutting board. &1t;/p>

After cutting all the pork belly into thin strips in one go, and then cut it into fine meat pieces with a horizontal knife, and then began to chop with a big knife. &1t;/p>

I kept chopping the pork belly into a puree. Looking at the pork belly, it was a little white in the red, and there were patches of red in the white. The whole mass looked extremely eye-catching. &1t;/p>

He took a blue and white porcelain pot from the side, put the chopped pork belly into the pot, and Ye Fei started to clean up the water chestnuts. &1t;/p>

Although this kind of food is delicious, it has the most fucking feature, that is, the skin is too difficult to peel. Some people don’t even bother to peel it. Eat the meat and spit out the skin, which is weird and inefficient. &1t;/p>

Ye Fei put a few water chestnuts in a basin, rinsed them with clean water several times to ensure that all the sediment on them was washed away, and then said: "The water chestnuts are delicious, but it is too difficult to peel them, but today we can introduce some water chestnuts to you. There is a more convenient method, you can try it when you have time. The first method is to cook the water chestnuts, soak them in salt water, rinse them in cold water, and then peel them. It is much more convenient to peel it off, and there is another method that many people think is unhygienic and unhealthy, because it needs to use chemicals. After boiling 20% ​​sodium hydroxide, pour the water chestnuts into it five or six times. Minutes, scrub in clean water, then add 2% dilute hydrochloric acid, scrub again after five or six minutes, the skin will fall off, but this method is suitable for peeling a large number of water chestnuts, too little is not worthwhile, and there are three We will not introduce the four methods for the time being."&1t;/p>

Ye Fei's method is also the most rustic method, cutting with a knife. &1t;/p>

However, his movements were not slow at all. A few water chestnuts allowed him to remove the purple-red skin in a short time, leaving only white and tender water chestnut flesh. &1t;/p>

Put the water chestnut meat under the clean water again, cut it into small cubes on the chopping board, and put it in a porcelain bowl for later use. &1t;/p>

He took a small bowl and brought two red-tailed chicken eggs over. Ye Fei picked up one, knocked it lightly on the edge of the bowl, and cracked an egg into the bowl. The aroma of the egg immediately filled... …&1t;/p>

Please remember the first domain name of this book: . Mobile version reading website: