Chapter 902

Ye Fei didn't expect Lu Zhijun's ancestral home to be from Beihe Province, and today it seems that it is indeed a coincidence.

Lu Zhijun really wanted Ye Fei to help her cook a delicacy she wanted to eat, but she felt that it was not appropriate. After all, she is not the only guest of today's live broadcast, and there are more than one billion viewers in the live broadcast room. It would be too boring and selfish to force Ye Fei to do it.

But when Ye Fei asked her, she had to say something, so she just made a gesture.

When Ye Fei saw Lu Zhijun's gestures, he immediately understood what dish the girl was talking about, and it was a coincidence that he also wanted to cook this for the first dish.

Hearing that Ye Fei's first delicacy was to cook the dishes he wanted, Lu Zhijun's heart was filled with emotion, no matter Ye Fei was sincere or unintentional, this was a rare happiness.

"thanks."

Lu Zhijun said in a low voice.

Ye Fei smiled and said, "Thank you, my first dish is this dish. Come on, let me get the ingredients."

Lu Zhijun and Shen Yue stepped aside.

Ye Fei opened a storage compartment and took out an ingredient, specifically a large piece of ingredient.

As soon as this ingredient was taken out, many viewers in the live broadcast room recognized it, especially the Huaxia audience, who loved this ingredient even more-elbow!

For this ingredient, it can be said that many people in the live broadcast room are the favorite. This is not the first time that this ingredient has appeared here in Ye Fei. When Qin Jianlin, Yao Jianshe and Arathor came to be Ye Fei’s live broadcast guests, Ye Fei once made a very famous delicacy, which is Dongpo elbow.

And at that time, it was also introduced that when making elbows, the front legs of pigs are more delicious than the hind legs of pigs.

Because the pig's front legs have thick skin, tendons and rich collagen, Ye Fei also introduced that the pigs selected are free-range black pigs from Doushan.

This kind of pig itself runs on the mountain all day long. It can be said that the meat is extremely firm and juicy. It tastes not only good, but more importantly, the taste of this kind of pork itself is unforgettable.

Similarly, the elbows that Ye Fei made today are also the front legs of free-range black pigs raised in Doushan.

The difference from before is that when making Dongpo elbows, there was a big bone in the middle of the elbow that Ye Fei took out, but this time the elbows used are all flesh, and the big bone in the middle has been taken out, this is also to save time .

After taking out the elbow, put it on a clean plate, and then Ye Fei took other ingredients from the storage compartment.

The best peanut oil, onion and ginger, refined salt, monosodium glutamate, soy sauce, etc. Finally, he took out a crystal bottle from it, and there was a bottle of dark red viscous stuff in it.

Ye Fei raised the bottle and said, "The viewers in Beihe Province in the live broadcast room should know what this is?"

The Hermit of Beihe laughed and said, "God Ye, this is so easy to recognize. I think anyone from Beihe Province will not dislike this thing. Sweet noodle sauce is an indispensable seasoning for cooking in many places in Beihe Province. .”

Ye Fei smiled and nodded, and said: "That's right, if the cuisine of Beihe Province is a dragon, then the sweet noodle sauce of Beihe Province is the eyes of the dragon, and its role is to add the finishing touch. This is also one of the many delicacies of Beihe Province. It has very remarkable characteristics, and it can be said that sweet noodle sauce is extremely widely used in the catering industry of Beihe Province, and sweet noodle sauce is indispensable in many delicacies."

Yes, sweet noodle sauce can be said to be a must in Bac Ha Province. It is delicious and delicious. It can not only be eaten with bibimbap and noodles, but also an indispensable seasoning in many delicacies.

No matter what kind of food is cooked, the chef's cooking skills are an important factor. At the same time, many ingredients also play a very important role, otherwise it would be impossible to use them.

And this sweet noodle sauce is a very important seasoning in the delicacy that Ye Fei is going to cook.

Seeing Ye Fei take out the sweet noodle sauce and elbow, Beihe Hermit laughed and said, "I think I know what God Ye is going to do with this delicacy."

It can be said that 95% of the people in the live broadcast room are still confused, because many people are not familiar with the cuisine of Beihe Province. Now they are still confused when they see Ye Fei bring out these ingredients, so they hurriedly asked Beihe By.

"Brother Hermit, what exactly is God Ye doing with this delicacy?"

"It's elbow and sweet noodle sauce. It's really the first time I've seen this kind of delicacy. Beihe hermit, please help me."

Beihe Hermit said: "In our Beihe Province, there is a very famous delicacy, which is what God Ye is cooking now. It smells delicious."

Just after Beihe Hermit's words fell, another audience member who snatched the microphone and called Taishan Tobacco and Wine gave a hush, and hurriedly said: "Stop, Beihe Hermit, please stop, I'm so sorry? Does this thing have a name? The pot burns the elbow?"

The audience in Lushan Province also remembered all of them through the reminder of Taishan's tobacco and alcohol.

"That's right, there is a beautiful dish in our Lu cuisine called Guoshao elbow. Is there any difference from your Guobao elbow?"

"Damn, no way, what are the specialties of the food that can be found in both places?"

"I have eaten the pot roasted elbow in Lushan Province. It tastes really first-class. I can't stop the car after eating it. A piece of elbow meat is in my mouth, and my mouth is full of fragrance."

"I think, pot-packed elbow is pot-packed elbow, and pot-seared elbow is another matter. Think about it, if it is a famous dish in Beihe Province, how can Lushan Province also have it? The two must be different. .”

Ye Fei couldn't see the news of these audiences without microphones, but he could hear the words of those audiences who had snatched microphones.

He laughed when he heard someone say that it is called "guo shao zhuzi".

"This audience should be from Lushan Province, right?"

"Ah? God Ye, did you hear me?"

"It was so loud, I must have heard it."

"That's right, I'm from Lushan Province, Ye Shen, is this delicacy of yours really made of knuckles?"

"Yes, this is a famous dish in Beihe Province. It tastes charred on the outside and tender on the inside, fragrant but not greasy. It is a rare treasure when paired with sweet noodle sauce."

"Ye Shen, you know how to cook our Lu cuisine, do you know that there is a delicacy in our Lu cuisine called Guo Shao elbow?"

"Of course I know. Pot roasted elbow is a very famous delicacy in Antai City, Lushan Province. In fact, what you two said just now is correct. There is another name for Guobao elbow, which is pot roasted elbow. The two are actually a dish. Delicacy, but why has the pot roasted elbow become a delicacy in Beihe Province now? As we said just now, the reason why the Zhili government banquet is very famous is because it contains many delicacies in the cuisine. They can make unique delicacies, so they searched for famous chefs all over the country. Later, the people sent by the Empress Dowager Nixi heard that Wang Kun, the master of Lu cuisine, was a master at cooking delicacies, so they sent him to Beihe, and Wang Kun made it for the Empress Dowager Nixi. Empress Dowager Nixi was full of praise for this pot-wrapped elbow after eating it, it can be said that this delicacy is one of her favorite delicacies."

"However, there is a slight difference between the pot-packed elbow in Beihe Province and the pot-fired elbow in Lushan Province, that is, the special sweet noodle sauce of Beihe Province is added to this dish, and the prepared elbow is dipped in sweet noodle sauce to eat. It is a more memorable enjoyment, so we say that the pot-packed elbow we made today is a famous delicacy in Beihe Province, specifically Baoding City, Beihe Province is extremely famous."

After listening to Ye Fei's explanation, many people also understood that the two are actually one dish. Strictly speaking, this pot of pork elbow is a delicacy evolved from Lu cuisine, but it is now in Bac Ha has the way of eating in Bac Ha.

And this is exactly what Ye Fei said when he introduced the Zhili Official Banquet just now.

After the introduction, Ye Fei also prepared the ingredients, and started to make it directly.

First, Ye Fei prepared two pots, one wok and one steamer, and put them on the two stoves respectively, then added an appropriate amount of water to the wok, and turned it on high.

After the water boils, take the clean elbow from the side and put it into the pot to cook. While cooking, pour boiling water on the elbow with a spoon, so that the elbow can be heated evenly.

When the elbow is boiled and starts to turn white, then add refined salt, monosodium glutamate, and finally add soy sauce to cook.

After a while, put the ginger slices and scallions into the pot. After the elbows were cooked through, Ye Fei scooped them out with a large colander and put them into a clean blue and white porcelain plate prepared aside.

While the elbow was cooling down, Ye Fei first added water to the steamer and boiled it.

When the elbow was still 40% to 50% hot, Ye Fei started to use the knife.

Put the big elbow on the operating table, cut it into large pieces with a knife, and put it into a clean white bowl.

Shred scallions, slice ginger and place on the elbow, pour cooking wine, soy sauce and appropriate amount of refined salt and monosodium glutamate.

The steamer over there is ready to burn. Open the lid and put the bowl in the pot. Finally, add half a spoonful of clear soup into it, cover the lid and start steaming.

When the cooking time was about to end, Ye Fei took out a clean porcelain bowl, added starch into it, then took out a few eggs, opened them, removed the yolks from the egg whites, and stirred them into egg white starch paste.

Take a large plate, spread the egg white starch paste evenly on the bottom of the plate, then the elbows in the steamer over there have been steamed, take it out and put it on the egg white starch paste, and finally cover it with a layer of egg white Starch paste, two layers of egg white starch paste wrap the elbow in the middle, and there is no mixing.

After cleaning the frying pan, put it on the stove and put the oil on the fire.

When the oil temperature is about 150 degrees, which is usually said to be 50% to 60% hot, pick up the plate, and then tilt it slightly so that the elbows wrapped in egg white starch paste slowly slide into the oil pan.

While frying, gently touch the elbows with a spoon. When both sides are fried until golden, remove them from the oil and place them on a plate.

Then take a clean plate with a base of lettuce leaves, surrounded by carved carrots and pumpkin flowers.

Put the elbow on the chopping board, cut it lengthwise into strips with a knife, then cut it into pieces crosswise, and put it directly on the plate.

For those who are not strict, this step is considered complete.

But Ye Fei was still one step away from the last step. He took two small plates from the side. Both plates were rectangular. He split the green onion in the middle and put them in a small plate, and then put the sweet bean sauce on it into another dish.

Only then did the two plates be placed next to the big plate...

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