This wonton has thin skin, big meat, tender and juicy!
"Well, this wonton is so delicious!"
Ye Gui said in surprise: "The boiling time is just right, the wonton skin melts in your mouth, and I have never eaten wontons with so much meat!"
He took out another wonton and bit into half of it, revealing the meat inside!
The viewers in the live broadcast room were shocked when they saw the meat.
“Don’t spread rumors if you don’t believe them!”
“In our hometown, the person who makes wontons is older than me!”
"Me too, I once saw the uncle who was making wontons pinch an empty wonton wrapper!"
It seemed that everyone was suffering from it, Ye Gui said with a smile: "The kind of shops you are talking about are not black-hearted, but in fact most shops are still very honest!"
Eating wontons in big mouth, there are twelve wontons in a bowl.
After eating wontons, Ye Gui felt much better.
A burst of hot air is stimulated from the body and begins to fight against the cool air of the air conditioner.
But after eating wontons, the soup inside can’t be wasted.
Take a small piece of pork, add a little vinegar and salt, and add a little soy sauce.
Also add a small portion of seaweed and green onions.
The moment the hot broth enters, the lard melts and the aroma of chopped green onion is released.
This hot soup is a great after-dinner soup.
Ye Gui picked up the soup bowl and blew it twice.
In fact, it is no longer hot, but blowing twice has been engraved in our genes.
Taking a sip of the hot soup, the moisture in the body was stimulated again.
“It’s so comfortable!”
Ye Gui sighed, and the door to the private room was pushed open, and two women in uniform came in carrying suitcases.
"Hello, No. 69 and No. 96 are at your service!"
Their faces were full of flattering smiles.
Being able to pinch the feet of the God of Cookery and Master Shiquan will give you bragging rights.
They were carrying a wooden footbath with a plastic bag inside the basin.
Then they poured a large amount of vinegar and a dozen slices of ginger, and the other person put a lot of roses inside.
Then I went to the back room to get hot water.
When the hot water is added to the footbath, the smell in the room is immediately attracted by the sour smell.
Master Shiquan frowned when he smelled the smell: "Didn't you smell enough vinegar when you were in the kitchen? You still have to smell this smell when you come to wash your feet. Those who know understand that we are washing feet, and those who don't know think we are.
I’m stewing pig’s trotters!”
"Master, vinegar is a good thing!"
"There is a dish called bitter wine fried, take 1 egg, crack one end, remove the yolk and leave the egg white. Pour an appropriate amount of vinegar into the egg shell, add 6g of pinellia, put it on the fire and boil for 3 to 5 minutes.
Remove the pinellia and add the egg white while it's hot, stir well and swallow a little."
"This dish comes from "Treatise on Febrile Diseases". Egg white can detoxify and soothe the throat; Pinellia ternata is used for 'throat and sore throat' in "Shen Nong's Materia Medica", and it can dissipate knots and reduce swelling; vinegar has astringent and detoxifying effects
.Used for sore throat, inability to speak, and loss of voice."
Ye Gui spoke slowly, and the audience in the live broadcast room silently wrote down the recipe and went back to make it to try.
Now that the water temperature is right, the two technicians said: "You can put your feet in!"
They put their feet in. It was indeed a little hot the moment they put them in, but it was still very comfortable after getting used to it.
There are many acupuncture points on the soles of the feet, and pressing them regularly is good for your health.
The high temperature spread from the soles of the feet to the whole body, making both Ye Gui and Master Shiquan sweat.
While soaking their feet, they stood behind the two of them and gently pressed their temples.
Ye Gui put his phone away and enjoyed this considerate service.
"Master, now that you don't cook, you won't be pinching your feet every day, right?" Ye Gui suddenly asked.
"What? That's not possible! I've been cooking all my life, why can't I still enjoy it? You see, I'm in such good health now. I just don't worry about it. I rub my feet, drink wine, and eat something every day!"
Master Shiquan opened his wine gourd and took a sip.
He gave the wine gourd to Ye Gui.
Ye Gui didn't mind it and took a sip.
"If you are proud of your life, you must have all the joy. Don't let the golden cup stand empty against the moon. Well, I hope I will be as handsome as the master when I grow old!"
After finishing the wine, I enjoyed a massage with my eyes closed.
When the technicians started to pinch the feet, Ye Gui also picked up the double-skin milk: "Shuang-skin milk is also a very representative Cantonese dessert. It was created in the late Qing Dynasty and was cooked by a local farmer in Shunde for breakfast in the early morning.
When I was eating, I accidentally made a twist in the buffalo milk, and I accidentally mixed it up, and it has been passed down to this day."
“This double-skinned milk is white and tender!”
There is also iced mung bean paste on top of the double skin milk.
Use a spoon to gently scoop up the double-skinned milk, mix in a little mung beans, and eat it in one bite.
"The upper layer of milk skin is sweet and fragrant, while the lower layer of milk skin is fragrant and smooth. When you eat it, it has a rich aroma and is tender and smooth in the mouth, leaving a lingering fragrance on your lips and teeth."
(ps: The update I owed yesterday has been completed, now I’m going to work and start the main text!)
