"But I still have to say a few words. When eating merchants, remember to investigate clearly. I don't know how many illegal traders there are, but don't let me encounter them. I will kill every one I encounter!"
Following Ye Gui's remarks, Chimei apologized overnight.
The general content is that we, God of Cookery, were wrong, we will investigate now and we must build a trustworthy platform.
These are all things for later!
After Ye Gui returned home, he rested for a night and was ready to leave the next day.
After waking up, Ye Gui said: "Good morning everyone, I won't go out to eat this time. After going to Teacher Zuo's house, I will go from Wudu to Tianfu in the afternoon!"
“This trip to Fog City was also very enjoyable. I found suitable dishes and excellent chefs, and I also met old friends I haven’t seen for many years!”
Ye Gui was quite happy.
"We're leaving for Teacher Zuo's house!"
He checked out of the hotel and took a taxi there.
When I arrived at Teacher Zuo's home, I heard the joy and laughter coming from inside.
Opening the door, Teacher Zuo waved to Ye Gui kindly: "Stop standing around, come in quickly!"
Ye Gui changed his shoes and walked in.
"Xiaoye is here, sit down and take a rest!"
They were all very familiar with Ye Gui. It was when Ye Gui just traveled through time ten years ago.
It was the first Spring Festival, and he prepared packed lunches for everyone backstage at the Spring Festival Gala.
After finishing eating, only Teacher Zuo came to see Ye Gui and praised the delicious lunch he made. Then he noticed that Ye Gui's expression was a little sad, so he inquired about it and immediately invited Ye Gui to their home in the imperial capital to celebrate the New Year with them.
of.
So Ye Gui respects them very much!
"Hello, I'll cook, I'll cook!"
Ye Gui was already familiar with the road and walked into the kitchen.
The side dishes have already been prepared in the kitchen.
There are cabbage, eggs, bamboo fungus, pork belly, etc.
But there are very few peppers.
Immediately, some viewers in the live broadcast room asked: "Don't they eat chili peppers?"
Ye Gui explained with a smile: "In fact, in Sichuan cuisine, chili peppers only account for about 30%, and 70% of the dishes are not spicy, but Sichuan cuisine must be particularly good at making spicy food!"
"In the eyes of most of us, Sichuan food is spicy, because it is the most famous in the Sichuan and Chongqing areas, and the most common ones are spicy dishes!"
"Boiled pork slices, Maoxuewang, cold pot fish, Mapo tofu, hot pot with vegetables, etc., all of which are oily, spicy and salty!"
"But old-school authentic Sichuan cuisine is mainly non-spicy. Some Sichuan dishes eaten by older people are actually non-spicy, such as boiled cabbage, salty roasted white cabbage, sweet roasted white cabbage, snowflake chicken nao, etc."
“It’s just that these dishes are not as famous as Maoxuewang!”
After Ye Guicai finished explaining, someone immediately asked: "Master God of Cookery, what is salty roasted white?"
"Xian Shao Bai uses pork belly as the main ingredient, and the cooking technique is mainly steaming. The taste is salty and sweet. The main ingredient in the dish is bean sprouts or salted vegetables."
"You will know when I make it!"
Ye Gui fixed the camera and started making final preparations.
While Ye Gui was busy, the family did not sit on the sofa watching TV and waiting for the food to be served. Instead, they helped in the kitchen.
Do the little things you can!
This atmosphere makes many people in the live broadcast room envious!
Ye Gui took out a piece of pork belly that was evenly fat and thin, about the same length and width as the palm of his hand.
He first heated the pot and put the skin of the pork belly against the pot.
The moment they made contact, they made a sizzling sound.
Ye Gui quickly controlled the pork belly and turned it around in the pot before picking it up.
The skin of this pork belly became burnt black, and you could smell a burnt smell.
This is not because Ye Gui made a mistake, but because he was doing this to remove the hair on the surface of the pig skin.
Ye Gui used a kitchen knife to scrape a circle on the pig skin, scraping off all the black stuff.
Then he took out the toothpick and poked a lot of holes in the pork.
Put the pork in the oil pan and fry quickly to set it.
After taking it out, run it through ice water again to make the meat juicier and lock the meat juice firmly inside the meat.
After the ice water was submerged, Ye Gui boiled the water again, added star anise peppercorns and old ginger, and cooked it together with the meat.
When the meat is cooking, take the bean sprouts and cut them into thumb-width pieces, then stir-fry, add dark soy sauce, and nothing else.
After the meat is cooked, put it in the pot, add brown sugar and oil, and cook the meat for a while after it bubbles.
Finally, slice it into slices, dip it in the sauce prepared with brown sugar, soy sauce, and vinegar. Arrange the meat neatly with the skin down, pour all the excess juice in, and finally cover the meat with bean sprouts.
Ye Gui grabbed the bowl with both hands and let all the meat be soaked in the meat juice.
Just put it in the pot and steam it!
At this time, a little girl came over with a piece of chicken breast with the fascia torn off in both hands: "Brother Ye Gui, I've done this!"
