Chapter 967 Retting Squid

When a problem arises, there is a corresponding solution.

Greenland, where Glacier White Bear is located, is indeed far away from Huaxia. After all, they all went to the Arctic Circle, but Ye Fei gave him the convenience. It's yours, no one can take it away.

In Greenland, a guy dressed like a polar bear was so excited that he was about to eat the delicious food made by Ye Fei, and he couldn't eat the piece of raw seal meat in his hand anymore. He threw it into the trash can with a flick of his hand.

After Ye Fei dealt with the glacier white bear's affairs, he immediately started to make the following delicacies.

"Boshan Four or Four Seats, as we have just said, there are four pieces, four dishes, and four buckle bowls. Of course, before these delicious dishes are served, there are four noodles, four cold dishes and four pastries. We didn't do these today, but they are indispensable in the regular four or four seats. Just now we made a big one, that is, the first dish, and four rows of dishes. Then we will make buckle bowls. Speaking of buckle bowls, I believe many people know that this kind of delicacy is very delicious. Whether it is made by yourself or at a banquet, it is definitely very attractive, and this practice is found in many places across the country. Because I like it, it is so extensive.”

"The buckle bowl in Boshan area is also very popular, and it is almost indispensable in the banquet. The buckle bowl delicacy we will make next is the most common delicacy in the banquet, and it is also a very classic delicacy, which is squid with retting bottom. …”

Just now when Ye Fei was introduced here, Fairy Sanhua asked curiously, "God Ye, what is the bottom?"

In fact, she is not the only one who is curious about this question. It can be said that 90% of the audience in the live broadcast room do not understand what retting is. Squid is easy to understand, but what squid is retting is a bit difficult to understand.

At the scene, Wenwen and Maoke were all dumbfounded.

"Yes, God Ye, what is retting? Is it a kind of pot?" Maoke asked.

Wenwen whispered: "I think it should be a kind of seasoning or ingredients,

Then it is paired with squid, called retting bottom squid. "

The daughter-in-law Sun hurriedly asked the old lady Qingsong: "Grandma, do you know what retting is?"

The old lady Qingsong also shook her head and said, "No, I'm curious too."

With that said, several people all looked at Ye Fei.

Ye Fei laughed and said: "If you want to know what retting is, you must first understand what kind of delicacy Boshan retting is. In Boshan area, retting is a kind of delicacy and a cooking method. The method of growing gourmet food is similar to the buckle bowl we just mentioned. Why do we say that it is similar and not the same? It is because the retting bottom dish has an additional ingredient at the bottom of the bowl, that is, shredded pork bottom, meat The existence of the silk bottom makes the retting dish more delicious and richer than the ordinary buckle bowl, and there will be more soup in it. As for how to do it, in fact, if you know how to make a buckle bowl, then this delicacy is very simple. It will be much easier."

While introducing, Ye Fei opened the storage compartment and took out a dried squid from it.

"Retting squid, we use dried squid, so we need to soak it when making it. For dried squid, we can use water when soaking it."

First put the squid in a plate, and then take other ingredients.

Pork belly, fresh bamboo shoots, sea rice, onion and ginger, refined salt, monosodium glutamate, dark soy sauce, light soy sauce, etc.

Finally, Ye Fei took out a small bowl, which contained half a bowl of clear milk soup.

"When we introduced the retting dish, we also said that this kind of delicacy not only has an extra layer of shredded pork as the base than ordinary bowls, but also has extra soup. We use clear and fresh chicken soup, fresh soup The function of the juice is to make the whole dish have sufficient portion, so that the diners can taste the original flavor of the soup while eating delicious food.”

After taking out all the ingredients, Ye Fei started to make it.

The squid meat is tender and it is not difficult to soak it, so Ye Fei chooses to soak it in water, but the water is warm water.

Take out the boiling water pot, add an appropriate amount of water into it, and then heat it to about 40 or 50 degrees, pour some of it into the pot, put the dried squid in and start soaking.

While soaking the dried squid, Ye Fei processed other ingredients.

Sea rice (dried shrimp) was also soaked in water, the pork belly was taken and cut into thin shreds, and then the fresh bamboo shoots were also shredded. After doing this, Ye Fei paused and said: "Someone may ask the shredded meat and Are there any requirements for shredded bamboo shoots? In fact, if you want to make this delicacy well, there are really requirements for these two ingredients. If they are too thin, they may break during frying. If they are too thick, they will affect the appearance. So what kind Shredded pork and bamboo shoots are considered perfect? ​​If you have seen the matchsticks before, it will be easy to explain, the shredded pork and bamboo shoots should be cut to the thickness of two firewood sticks. "

After explaining, Ye Fei soaked the shredded fresh bamboo shoots in warm water for a while, and then put them on another plate.

Then shred the green onion and ginger, these two kinds of shreds are relatively thin, after cutting, Ye Fei didn't separate them, just put them together and put them in a small plate.

At this time, Ye Fei took out a bowl of oil. That's right, Ye Fei used to cook oil in small barrels or bottles, but this time it was just a small bowl.

This bowl of oil palm red is charming, and you can smell it from a long distance.

"Sesame oil? Do you need sesame oil to make this delicacy?" Sun's daughter-in-law asked curiously.

Ye Fei smiled and said: "That's right, if you want to make the mashed vegetables perfectly, you must use sesame oil as the oil, and the shredded pork fried with sesame oil and the clear soup are perfectly blended together, and finally you can make a mouth-watering mashed dish." Bottom squid."

All these procedures have been completed, and the squid over there can be soaked.

Take the squid out of the water, then change the water to wash the squid carefully, then rinse it under clean water and put it on the cutting board, cut it into shredded squid with a knife and put it aside spare.

"Next, we will make this so-called retting bottom. Retting bottom is meat bottom. It is easy to say, but it is not easy to make this meat bottom. There are two ways to prepare vegetables with retting bottom. One is like ordinary buckle. There is another method, which is also unique to the Boshan area, called capping into a dish, and the retting bottom squid we will make next is the method of capping into a dish.”

Take off the wok on the stove and clean it, put it on the stove again, turn on the fire for a while, and add half a spoonful of sesame oil to it.

When the oil is warm enough, pour the shredded green onion and ginger into the pot and stir fry for a few times. When the aroma of green onion and ginger appears, then pour the shredded pork belly into the pot and start to stir fry.

While frying, Ye Fei introduced: "The shredded pork belly is made with the shredded bamboo shoots, so the shredded pork belly should be fried with the shredded bamboo shoots, but not put together. Put the shredded bamboo shoots in, that's now."

Take the shredded bamboo shoots from the side, pour them directly into the pot, and stir fry.

After the two are sautéed and cooked, add light soy sauce and dark soy sauce to it, and then bring the soaked dried shrimps over, and use a spoon to remove dried dried shrimps from the dried shrimps and put them into the pot.

Just when everyone thought that Ye Fei was going to pour out the sea rice water, Ye Fei moved his hand and poured part of the sea rice water into the pot.

"Huh~~ God Ye, what's the use of this thing?" This time even the old lady Qingsong couldn't understand, and asked.

Ye Feidao: "Shandong cuisine, especially the cuisine in Boshan area, rarely uses chicken essence and monosodium glutamate to enhance the freshness, but replaces them with sea rice or chicken broth. To achieve this effect, put the dried shrimps into the pot, stir-fry a few times, and then pour in the clear soup."

Bring the bowl of clear soup from the side, pour it into the pot, and then add a little salt and monosodium glutamate (monosodium glutamate is used less than not at all) into it.

"The next step is to collect the juice on high fire. How good is the juice? Light maroon, this is the most perfect soup for our delicacy, that's it."

With that said, Ye Fei scooped up a little soup from the pot with a spoon and showed it to the audience, and saw that the little soup was slightly red, but not particularly red, just like what Ye Fei said, light maroon.

After the juice was collected from the fire, Ye Fei took a porcelain bowl from the side, then poured all the ingredients and soup in the pot into the bowl, and then pressed it with a spoon until the ingredients in the bowl were pressed. After cooking, he took out the plastic wrap and put a layer on the mouth of the bowl, saying: "The next step is to steam in the basket. The main purpose of steaming is to let the flavors of the ingredients be released and blended together, and at the same time to make the food more delicious. Food tastes better."

Take out the steamer, add an appropriate amount of water, put a bowl of ingredients in the steamer, turn on the fire and start steaming.

Ye Fei steamed for more than ten minutes, under normal circumstances it would take about thirty to forty minutes.

When the time is up, take the bowl out of the steamer, remove the plastic wrap, and Ye Fei said: "The ingredients for the retting are done until this step is completed, and the next step is the squid. How can this squid taste the same as the retting? That is Use our bowl of fried retting soup to fry, first filter the soup into the pot, then put the retting ingredients in the bowl upside down on the plate, waiting for the squid to be finished."

Use a spoon to press the ingredients in the bowl, then tilt the mouth of the bowl, pour the light maroon soup in the bowl back into the wok, then take a gold-rimmed plate to cover the mouth of the bowl, and put the bowl and plate Flip it over and put it on the table.

Take the shredded squid that was cut next to it, wait until the soup in the pot boils, pour it into the pot and start to simmer over low heat.

The shredded squid is so cooked that some people dare to eat it, but Ye Fei patiently waited until the shredded squid was fully cooked before turning off the fire.

Carefully pick up the bowl that was upside down on the plate, and saw that the ingredients under the bowl formed a yurt-like appearance, which was very beautiful.

Only then did Ye Fei pick up the pot, and then scooped out the simmered shredded squid with a spoon, gently placed it on top of the ingredients in the plate, and finally poured the soup in the pot on the ingredients.

At this time, the color of the soup is a little darker, and there is a piece of red.

As the maroon-red soup was put into the plate, Ye Fei saw a strange ball of light rising from the plate...

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