Yuantai understood something immediately.
He said: "Thank you, Master God of Cookery!"
"No, I'm just visiting the store, I don't know what to order!"
Ye Gui continued to drink the porridge. This portion of lean pork liver porridge was quite stomach-warming.
"The portion of porridge is a bit small, please have another one!"
Ye Gui handed the porridge bowl to Yuan Tai.
Yuantai immediately said: "Yes, Master God of Cookery, please wait a moment. Do you want to change the taste?"
"Okay, let's have some preserved egg and lean meat porridge!"
Ye Gui said to the live broadcast room: "The raw and delicious porridge in Cantonese cuisine is unique, and it comes in a variety of flavors!"
"Any kind is actually delicious. Of course, the ones made by this store are very ordinary!"
"Ah, I'm sorry, I shouldn't say ordinary, just ordinary!"
In the live broadcast room, the water friends watching the live broadcast laughed loudly: "Master God of Cookery, you will be beaten if you look like this!"
"That's right, porridge is just plain water porridge. No matter how delicious it is, how delicious can it be?"
"Yes, yes, don't be too demanding on these things. It'll be great if it doesn't burn the pot!"
Ye Guique said solemnly: "Hey, you are wrong. In fact, the authentic Chaoshan casserole porridge is very delicious. It is also a dish that Cantonese chefs must make!"
“Of course, a must-make dish for Cantonese chefs is boiled cabbage!”
"Let's try this at Yangquan Restaurant at noon!"
Soon, Yuantai brought new porridge.
This is a preserved egg and lean meat porridge!
The color of this porridge is slightly darker, which is the color of preserved eggs.
“This preserved egg and lean meat porridge is also a good porridge for home use!”
“It’s also very simple to make, and it’s very nutritious after you make it!”
"First, wash and drain the rice, add sesame oil, mix well, set aside, and soak for 15 to 30 minutes; then cut some green onions, cut the ginger into thin strips; then cut the preserved eggs into small pieces!"
"Actually, there is a trick to cutting preserved eggs. I believe everyone has a problem when cutting preserved eggs with a kitchen knife, that is, they tend to stick to the kitchen knife when cutting, right?"
Ye Gui's words really touched everyone's heart.
Although foreigners think that preserved eggs are the number one dark cuisine of Xia, we Xia people all like to eat preserved eggs.
Because the white part of the preserved egg is fresh and crispy, and the center part of the egg is soft and runny.
The taste is just great!
In addition to the taste, preserved eggs also have the effect of clearing fire and removing dryness.
In addition to cold preserved eggs, there are also preserved preserved eggs mixed with tofu and other dishes.
It can be said to be our representative of cold dishes!
"Yes, yes, every time I cut preserved eggs, the innermost liquid is basically left on the kitchen knife!"
"Me too, the best part is left on the kitchen knife, so I can only lick the kitchen knife every time!"
"Ahahaha, me too!"
Ye Gui smiled and said: "Actually, you can change the cutting method. First, put the preserved eggs in the refrigerator to freeze for a while, then take them out and cut them. But when cutting, don't use a kitchen knife, but use cotton thread!"
"Because after the preserved egg is frozen, it becomes a little hard, but the fluid core inside is still fluid. If you use a kitchen knife, there will still be residue. If you use cotton thread, you can cut the preserved egg with a little force, and there will be only a small amount of it.
A part of the liquid core remains on the cotton thread, and the cut surface is very beautiful, so with a few cuts, the taste will be very good!"
"First pour the rice soaked in sesame oil into the pot, then pour the water, and finally pour the shredded ginger. After the high heat boils, reduce the heat to low and cook for 20 minutes. During this period, use a spoon to stir in the same direction every 5 minutes to avoid
Sticky to the bottom of the pan.”
"Cut the tenderloin into slices first, then shred it, put it into a bowl, add cooking wine, light soy sauce, and salt, mix well and marinate for about 10 minutes, sprinkle with cornstarch and marinate. Don't rush to mix well first, wait a moment
It’s best to mix well before the pot.”
"When the porridge is cooked until the rice is completely cooked and the porridge water is thicker, add the preserved eggs and continue cooking for 10 minutes."
"Then stir the marinated tenderloin shreds evenly and pour into the porridge."
"Add the salt and chicken essence and stir continuously with a spoon!"
"Pour in the sesame oil, and finally sprinkle with chopped chives. In this way, a thick texture, smooth texture, and unique flavor of preserved egg and lean meat porridge is ready."
The viewers in the live broadcast room have already taken notes in their notebooks.
"Damn it, we remembered it!"
"Thank you, Master God of Cookery. If the food is not delicious after I return, I will ask Master God of Cookery to cook it for me!"
"My husband's approach will never fail!"
"It's obviously my husband!"
"Someone, please wake up these people who are already drunk before they even drink!"
"Come on, I just checked for diabetes!"
"Okay, give them something sweet to eat!"
Ye Gui rolled his eyes crazily: "Calm down, don't act like a pervert!"
"Master God of Cookery, we are perverts, do you like it?"
Ye Gui finished the porridge in one gulp: "Excuse me, Mr. Yuan, I have finished enjoying your breakfast. It can be used as a breakfast for receiving distinguished guests. I will contact you then!"
Yuantai said gratefully: "Thank you, Master God of Cookery!"
"No, these are all due to the hard work of you and the predecessors. It's getting late now. I will take the viewers in the live broadcast room to go around Xiaomanyao and appreciate the tallest building in Yangcheng!"
"Okay, since that's the case, I won't do too much to persuade you to stay. Goodbye, Master God of Cookery!"
"goodbye!"
Chapter completed!