"This radish is so delicious and tender, and the texture of this white radish is great. It doesn't have the spiciness of eating it raw, but it has the sweetness of milk!"
Ting Feng was shocked and said, "Did you, Chef Ye, cultivate this radish yourself?"
"Correct answer, I'll give you a few later and you can take them back!"
Ting Feng was overjoyed: "Thank you, Chef Ye, I have an idea!"
Ye Gui took the lead and said, "Say it!"
"Do you think filming and cooking are a waste of time?"
Ye Gui: "..."
Everyone: "..."
They all think that Ting Feng is very courageous. Ye Gui is the God of Cooking. You let him act.
This is equivalent to overturning the dining tables of the elders in Daxia!
Realizing that he was overly excited, Xie Tingfeng quickly said: "Sorry, Chef Ye, I didn't think too much!"
"It's okay, everyone, sit down, sit down, don't be so inexperienced!"
These celebrities were blushing with embarrassment. Only Jack Ma and Po Ni Ma were calm as usual, eating slowly.
"The next is the second dish, which is also a cold dish. Please take a look!"
Dozens of chefs came up carrying another fish plate.
Celebrities are already eager to try it, taking out their mobile phones and waiting to take first-hand photos of the delicious food.
Ye Gui clapped his hands, indicating that everyone could start.
The chefs opened the lid together, and at this moment, a wave of air like a volcanic eruption blew their hair away.
The dazzling red color makes everyone feel like they are immersed in volcanic lava.
"Isn't this a cold dish? Why is it so hot?"
"Yeah, what kind of dish is it? I haven't even eaten it, but I already feel it's spicy!"
Everyone covered their eyes with their hands and waited for the moment when the strong wind left. They finally saw clearly the true nature of this dish in Lushan.
It is a very classic Sichuan dish: Lizhuang White Pork.
From the appearance, Lizhuang white pork is somewhat similar to the garlic white pork made by Master Abe last time.
Perhaps the only difference is that the Lizhuang White Pork has a separate seasoning plate, and the flavor of the garlic white meat has all spread on the meat.
That would be wrong!
Lizhuang white meat is made from the second cut of pork hind legs and buttocks.
The meat is fresh and tender without soaking, firm, with few tendons, evenly fat and thin, and melts in the mouth. It is dipped in water with the special flavor of salt and eaten. The taste is slightly sour and spicy, fat but not greasy.
The three main points of Lizhuang white meat are: 1. The cooking temperature of the meat, 2. Exquisite knife skills, and 3. The taste is outstanding and authentic.
Lizhuang white meat is spicy and refreshing, salty and spicy, with a long-lasting aroma.
The so-called Yanbang cuisine is a genre of Sichuan cuisine that originated during the Eastern Han Dynasty.
Zigong Yanbang cuisine is divided into three branches: Yanshang cuisine, Yangong cuisine, and guildhouse cuisine. The three major categories are spicy, spicy, and sweet and sour.
Yanbang cuisine is characterized by its thick, heavy and rich taste.
Pay the most attention and attention to seasoning.
In addition to Sichuan cuisine’s tradition of “hundreds of dishes and various flavors, and diverse cooking techniques”, it also has the characteristics of “thick, fragrant, spicy and exciting”.
In fact, it can be regarded as an upgraded version of Sichuan cuisine!
The pervertedly spicy kind!
For garlic white meat, there are not so many restrictions on meat selection. Basically, you can choose rump meat. The taste characteristics are firstly the garlic aroma and sweetness, and secondly the salty red oil.
After the audience in the live broadcast room saw clearly that it was Li Zhuang's white meat, they immediately felt it was boring.
"Hey, I thought it was such a great cold dish, but it turned out to be Lizhuang white meat!"
“You can’t eat this anywhere!”
"Please wipe your saliva when you say this, and don't even look at who made this piece of meat!"
"That's right, the Li Zhuang White Pork made by Master Cook, can this be the same?"
While everyone was talking, Jackma said to Poneyma: "Then I'm not welcome!"
"Please go first!" Ponima was very polite.
Jack immediately picked up a piece of meat. The moment he held it, he immediately felt something was wrong.
This piece of meat is too thin!
He gently pulled the meat toward him, and saw a piece of white flesh as smooth and translucent as fine silk dancing.
"I'm going!"
Everyone took a breath, this white meat looks so good!
But the next second, everyone noticed something was wrong.
Because the ordinary white meat of Lizhuang is often 20 centimeters long.
But the piece of Li Zhuang white meat in Jack Ma's hand was an astonishing 80 centimeters long.
"This meat is made by splicing it together!"
"How is it possible that there is such a long white meat in Lizhuang? How did the God of Cookery do it?"
"Look at these chefs, the expressions on their faces seem to be saying, God of Cookery, you are my god!"
With quick eyes and quick hands, Jack quickly picked up the plate and caught the bottom piece of meat.
The meat was stacked in several layers and piled on the plate.
"Chef Ye, how is this piece of meat cut? Can you help us figure it out?" Jack Ma asked first before eating.
"Don't worry, just eat it and try it first, then use a spoon to scoop out some dipping sauce and spread it on top!"
Jack Ma did as he was told, remembering that the volcanic heat should have come from the dipping sauce.
It should be super spicy!
Jack Ma discovered that there was no water. It seemed that Chef Ye had forgotten it!
He took a spoonful of the dark red dipping sauce, and the moment it came into contact with the white meat.
The white and red lean meat turned dark red as if someone had cast magic on it.
The fat part is brown!
Even the flesh at the bottom has changed color!
Jack Ma was mentally prepared, and the moment he ate the meat, his eyes widened.
"Why is this meat not spicy at all?" www.bǐqυgetν.℃ǒm