Chapter 833
6 Zhijun!
The first live guest.
As for the name Lu Zhijun, many people in the live broadcast room didn't know her. No, to be specific, almost no one knew her, but Ye Fei knew her, and she was quite familiar.
Ye Fei stood behind, seeing that the wet man had actually drawn Lu Zhijun, his face trembled, he was surprised.
He didn't expect that Lu Zhijun was also watching his own show, isn't this girl at work?
"God Ye, how about this?" The wet man turned his head and asked.
Ye Fei didn't know whether to laugh or cry, and said, "How about something? Since you got it, no matter who it is, I welcome it."
"That's all right, I'm done smoking." As he said that, the wet man was about to stand up, but he sat down again before he stood up, then stared at the live broadcast room, grinned, and said: "This situation, this situation, I I want to write a poem."
The audience in the live broadcast room: "..."
Ye Fei dragged the wet man up from behind, your sister, you are not finished yet, are you?
Seeing that Ye Fei didn't want to listen to wet people's poems anymore, the audience in the live broadcast room burst into laughter.
Ye Fei sat in front of the computer again, and said, "Congratulations to Lu Zhijun for being our first live broadcast guest tomorrow. Now that our lottery draw is over, let's continue cooking food..."
As soon as he said this, Shangguan Xiaodie said into the microphone: "Brother Ye, don't you want to give everyone a chance to buy?"
Ye Fei: "..."
"This...is anyone willing to buy it?"
"I won't sell it! I won't sell it for any amount!"
No one answered Ye Fei's words, but Lu Zhijun's news came out first.
That's right, for her, this quota is not just about being able to eat delicious food, it is also related to her other things, which must not be sold.
Seeing that people refused and would not sell it, everyone in the live broadcast room was depressed, but there was nothing they could do.
Ye Fei coughed twice, and said: "They don't sell it, so let's continue to make the following delicacies, Confucian Mansion Banquet, which we introduced just now, it is a general term, and it is also specifically divided into wedding banquets, birthday banquets, and welcome banquets. Banquets, flower banquets, ordinary family banquets, etc. We made several kinds of delicacies just now, including flower banquets and wedding banquets. In fact, we also made a farewell banquet before. I don’t know if anyone remembers it. "
Hearing what Ye Fei said, many people were taken aback for a moment, and then they all understood.
Back when Lu Shanchuan and Waste were Ye Fei’s live broadcast guests, Ye Fei once cooked a delicacy called Yangguan Sandie, which is a delicacy with tofu as the main ingredient. That’s right, Ye Fei said it was when he introduced it. A Confucian delicacy.
"God Ye, is this next delicacy a farewell feast?" asked an audience member.
Ye Fei smiled and said: "Farewell banquet is impossible, our show is still long, it is not appropriate to do a farewell banquet now, I just want to tell everyone that in Shandong cuisine, Confucian cuisine occupies a very important position , sometimes any Shandong cuisine is likely to come from Confucian cuisine. Confucian cuisine has a variety of cooking techniques, but there is one technique that is often used but rarely used in other cuisines, that is, roasting, roasting This kind of cooking method is used by Chinese people except for picnics in the wild, or in fixed barbecue restaurants. Usually, people rarely use it in their daily life, but in some Western countries in Europe and the United States, this method of roasting is still common. It appeared that during the holidays, I like to find a group of friends and have a barbecue party, but with the development of society, many of us Chinese people like to do this now."
"In fact, roasting has always played a very important role in Confucian cuisine. Some are pure roasted food, while others are a combination of roasted and other cooking methods. The delicacies that come out are all unique and mouth-watering. Next, the delicacy we are going to make is a delicacy that combines roasting techniques with other cooking techniques, and the name is "meat in fish!"
Meat in fish, this delicacy should be called mutton in fish specifically,
Because it is a mixture of mutton and fish, after this delicacy is made, there is only one word to describe it, that is - fresh! .
The reason why the ancients understood the word is that after tasting the delicacy of fish and mutton, the word was combined. These two kinds of meat are almost synonymous with deliciousness.
Just what to do to make this kind of food reach the ultimate level?
As a big cultural family, the descendants of the Confucian Mansion, after continuous research and experimentation, finally made a delicacy that makes the world amazing, that is, mutton in fish!
People in Lushan Province are of course very familiar with this delicacy, and some people even make it by themselves when they are free, because the recipe of this delicacy is not difficult. As long as you prepare the tools and ingredients, the steps are very simple. Of course, Whether it tastes good after making it depends on the individual's cooking skills.
"Fish, most of the fish tastes extremely delicious and tender. They contain various vitamins and minerals. We have introduced this point when we made fish delicacies before. The taste of mutton is very important for those who like to eat. For those who don’t like it, it’s extremely delicious, but for those who don’t like it, they dislike its strong smell. In fact, as long as you know how to cook mutton, you can completely remove this smell, but then again, mutton The mutton smell is also its umami taste. If the mutton smell is completely removed, you will never be able to taste its real deliciousness. Then some people will say, I just want to eat mutton but don’t like it Its smell of mutton is very simple, and it can be solved with one kind of medicinal material, that is, licorice. When cooking meat, cook licorice, cooking wine, ginger and mutton together, not only can remove the mutton smell , and at the same time can guarantee its mutton flavor to the greatest extent.”,
"Okay, next we will make this dish of mutton in fish. You should know what the main ingredients of this delicacy are from the name, that is, fish and mutton. When eating fish in the north, carp is the freshest, so this delicacy We use carp as the fish. We have used carp before, and we used carp from Lushan Province. I won’t introduce more here. We have used mutton many times. It can be said that mutton from all over the world There are many types of mutton, but there are only a few that can be called the best. The mutton we use today is also the meat of Duokun mutton that we used to use. What is the quality of this meat and how is the aroma? , I think many people understand it too.”
With that said, Ye Fei first took out a piece of mutton from the storage compartment. The mutton was about eight taels at most, not too much, but the meat was tender and juicy.
Put it on a plate, and then took out a red carp from another storage compartment. This carp is not very big, about two catties in weight.
After slaughtering the carp, Ye Fei did not put the fish on the plate, but put it on the cutting board, saying: "The fish we use in this delicacy is the fish whose bones have been removed. We have shown it to you before. I have gone through deboning chickens and ducks, but I haven’t told you about deboning whole fish. In fact, there are many ways to debone fish, but some methods can get incomplete fish after deboning, and some methods can guarantee that the fish will be incomplete. When the fish body is intact, remove the fish bones, and if you want to remove the bones from the whole fish, the gill division method and the back division method are the two options, but the gill division method has a limitation, that is, it is too big to get the fish, at most it is a catty About half, and the method of back division does not have so many restrictions. Our current fish weighs about two catties, so we use the method of back division. You can take a closer look at how to operate it.”
As they said that, everyone saw Ye Fei bring the slaughtered fish over, and then took a clean white cloth from the side, and wiped off all the water on the fish, so as not to slip when he started.
Judging from where Ye Fei is standing, turn the head of the fish to the front, the back of the fish to the right, press the belly of the fish with his left hand, then take a thin sharp knife from the tool rack, Gently draw a line on the back of the fish. This line runs from the position of the fish's back gills to the position of the fish's tail. Then, he moves the knife along this line to find the fish's spine and slices it in.
This knife cuts inward until the fish's spine and sternum are cut off, then the knife is pulled out, and then the fish is turned over, including the direction of the fish head, and the same method is used for another knife.
After two cuts, the entire spine of the fish was almost completely broken. Ye Fei put down the knife first, then opened the opening with his left hand, pinched the spine of the fish with his right hand, pulled it out gently, and the entire spine came out. It's just that the head and tail are still connected to the fish's body. I took a pair of scissors and cut it off directly. The whole fish's spine was completely pulled out.
It's just that although the spine comes out, the fish sternum is still inside.
Taking the fish sternum is not as easy as taking the spine, which requires more patience.
Ye Fei changed the posture of the fish again, let the whole fish lie on the chopping board, with the opening on the back facing up, then extended the knife through the opening again, and cut along the sternum, from the head to the tail , when the tail is reached, use scissors to cut off the part where it connects to the fish tail, lift out the sternum with your hands, and then use scissors to cut off the connection between the sternum and the fish head again, and the fish sternum on one side will be taken out .
Then remove the sternum on the other side in the same way.
Finally, look at the whole fish. If you don’t look at the knife edge on the back, this is a completely intact fish. There is almost no damage on the surface of the fish.
After taking out all the fish bones, Ye Fei put them in a basin, added refined salt and cooking wine to marinate them first, and then processed the mutton.
Cut the mutton into diced meat with a knife and put it in a small basin.
Take out the winter bamboo shoots and shiitake mushrooms from the storage compartment again, wash them and dice them, and put them together with the mutton.
Bring the frying pan and put it on the stove. After heating it up, add oil and heat it up again. Then put ginger slices and chopped green onion into the wok first, put in the big ingredients and stir-fry until it smells fragrant. Then put the shiitake mushrooms, winter bamboo shoots and diced lamb Go in and stir fry.
When it is fried until it is half mature, turn off the heat and pour it into a plate.
Only then did Ye Fei bring the fish with the bones removed, open the opening on the back of the fish, and slowly and carefully put the fried diced mutton, winter bamboo shoots and diced mushrooms into the fish with a spoon.
After completing this step, Ye Fei turned around and took out something from the storage compartment, opened it and showed it to the direction of the computer, saying: "Next, we will wrap the fish with this oil."
Everyone was dumbfounded when they saw what Ye Fei was holding.
"Fuck, is this oil?"
"Shen Nima is wonderful, what kind of oil is this? Is there such a kind of oil?"
"God Ye, kneel down and ask for help."
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