The white-cut chicken changes color immediately when it encounters the seasonings.
The chicken skin is still yellow, but the chicken is distinct.
White and brown collide.
After eating it, the tender and juicy chicken exploded in your mouth.
"Well, this piece of plain-cut chicken is pretty good. It's a bit different from the one made by Master Ji Di. I can only give it 7.5 points!"
“If we want to talk about the difference in taste, first of all, the three-yellow chicken we chose is older and the meat is not as tender!”
"Then he chose to boil rather than steam, which resulted in all the essence of the chicken being taken away by the water during the boiling process. In addition, the chicken was soaked in water for a long time, and the taste became stale.
Many, the best way is to first pour hot water over the chicken skin to make it firmer, and then steam it in a pot to retain the essence of the chicken to the maximum extent!"
"Chop it quickly while it's hot, then put it on a plate, and add a portion of shrimp soy sauce. This is a classic white-cut chicken!"
“Because the main flavor source of plain-cut chicken is the sauce!”
“In addition to the white-cut chicken in Cantonese cuisine, there is also white-cut chicken in Zhonghai cuisine. We will try this dish when we transfer to Zhonghai!”
After Ye Gui took a few bites of plain-cut chicken, the waiter brought the last staple dish, which was dry-fried beef river.
This plate of dry-fried beef river makes you feel full just by looking at it.
On top of the dry-fried beef river, there are large pieces of beef, bean sprouts and carrot slices visible to the naked eye.
"Here, there's so much beef, Kang Shuai's father said he doesn't believe the rumors and won't spread them anymore!"
“What kind of family is this? There’s so much beef in the stir-fried beef river!”
“I can’t bear to put so much beef in my own stir-fry at home!”
"Could it be that when you saw the God of Cookery coming, you put more beef for the God of Cookery?"
Everyone complained because the dry-fried beef river they ate did not have so many ingredients.
Ye Gui smiled: "Actually, there is so much beef. Come and try it for yourself. But the fried beef river is also a dish that tests the chef's skills!"
Everyone: "???"
"Master God of Cookery, why don't you tell me which dish does not test the skills of a Cantonese chef?"
"Yes, this dish tests your skills, and that dish tests your skills. These chefs are being tested all day long, right?"
"You're right, life is a constant test, because you don't know which one will come first, tomorrow or the accident!"
Ye Gui shrugged his shoulders, picked up several chopsticks of dry-fried beef river and put them in the bowl.
"The history of this dry-fried beef river is not very long, less than a hundred years. This is also a history of humiliation!"
"At that time, Yangcheng was occupied, and a businessman named Xu Bin had to end his restaurant business and run a 'porridge, noodles, and noodles' stall on Yangxiang Road."
"In the past, stir-fried rice noodles were processed using the method of 'wet frying' to thicken the noodles. One day, the cornstarch was just used up, and Xu Bin went to the occupied area to buy it. Unexpectedly, the enemy set up a roadblock to prevent passage, so he couldn't buy it."
"I happened to meet another traitor who wanted to eat fried rice noodles in the store. Xu Bin's father Xu Bochou said that it couldn't be fried without cornstarch, but the traitor thought that Xu Bochou was playing tricks on him, so he pulled out a pistol and threatened, insisting on eating."
"Xu Bin came back just in time. Seeing this, he had no choice but to go into the kitchen, add bean sprouts, stir-fry the rice noodles, and then grill the beef until it was tender and cooked to deal with the traitor."
"Who knew that this recipe would make the rice noodles so delicious that the traitor would gorge on it and come back every night from now on?"
"At that time, it was not easy to earn a few bucks to buy cornstarch. Xu Bin saw that this stir-fried method was accepted by others, and he wanted it, so he worked hard on the craftsmanship, and dry-fried beef river was born!"
"After the creation of the world, this dish gradually spread, from street food stalls to restaurants, and became known to more and more people, gradually becoming a classic Cantonese dish!"
After Ye Gui finished speaking, he had already begun to feast.
The beef is tender and charred, the rice noodles are smooth and chewy, and the taste is delicious!
Ye Gui ate heartily and quickly finished the entire bowl of fried rice noodles.
After eating, the bottom of the bowl is dry and less oily.
“It’s delicious. This dry-fried beef river stir-fry was cooked very well. It’s fresh and refreshing. It’s a very rare Cantonese dish with strong flavors!”
"This dish can be used as an alternative to the staple food of the state banquet. The reason why it is an alternative is because there are many types of staple food in Daxia, and a second selection is needed!"
"But there is another thing that deserves my praise for this chef, that is, after buying the rice noodles, he broke the rice noodles with his bare hands and separated the sticky places, making the rice noodles become strands one by one!"
“The rice noodles stir-fried like this are wrapped in sauce, it’s very delicious!”
At this time, Zhao Li also brought the boiled cabbage heart over again.
"Master God of Cookery, I'm done!"
Looking at this piece of boiled cabbage heart again, Ye Gui took a sniff and said, "That's right, the earthy smell is gone. This time the cabbage sum is processed very cleanly!"
"Thank you, Master God of Cookery!"
Ye Gui ate the boiled cabbage heart again: "Yes, I have made great progress this time. This boiled cabbage heart can be beaten..."
(ps: I’ll give it a try, and the 2 more missing ones will be completed. Please ask for three consecutive waves with one click, okay!)
