"You guys should try it too, you're welcome!"

Ye Gui discovered why these two children were so reserved.

The ancients once said: If you are not active when eating, there will be problems with your thinking; if you are not active after get off work, there will be problems with your brain!

How unbecoming is it that you have to squirm while eating?

Mao Chenxi and Zhou Jue quickly used their chopsticks.

They ate beef, potatoes, radishes and bean paste.

“It’s delicious, this one is so delicious!”

"The potatoes are also stewed until soft. The chewy texture is very good. If there is any grit in your mouth that has not been swallowed, take another sip of the bean soak and the juice will directly wash your mouth and wash away the taste.

!”

“The taste and texture are great!”

“The hairy tripe is also very delicious!”

With the concerted efforts of the three people, this portion of radish and beef offal was completely eliminated.

If there wasn't something to eat later, they might have drank all the soup inside.

“After finishing this main course, there are still others waiting to be tasted!”

Ye Gui pointed to the steamed pig. Fortunately, the temperature in Shunde was very high, so the steamed pig did not cool down after being left for a long time.

"This is Jun'an steamed pig, which is known as the number one dish in Shunde. You should try it while it's hot!"

"Everyone knows that in Guangdong Province, the ancestral temple culture is very prosperous!"

"In Yangcheng, there is an ancestral hall located in the city center. No company dares to touch this ancestral hall, because once a company has this idea, maybe the old man of this ancestral hall will ask the clan to pay for the company!

"

"The earliest and most traditional Jun'an steamed pig is in line with the ancient ancestral temple culture."

"I have to mention it again here, because steaming pig in the first place was a Manchu custom!"

"During the Xianfeng period of the Qing Dynasty, there was a prostitute named Li Wentian. He was a native of Shangcun Village, Jun'an. After becoming an official, he served as a bachelor of Hanlin Academy, a compiler of the National History Museum, a cabinet bachelor, the right minister of the Ministry of Rites and the Ministry of Work, and he was appointed to the South Study Room and was familiar with the Qing Palace.

Various regulations and rituals.”

"Later, Li Wentian returned to Jun'an to live in Jun'an for many years to serve his mother. It was not until his mother's death that Li Wentian took up an official position."

"In the tradition of the Manchu people, after someone dies, they kill pigs and bury them, and use the perfect fat pigs as sacrifices. This kind of pork is called 'blessing meat', which means good luck and blessings."

"This kind of 'blessed meat' is actually white meat boiled in water without any seasoning. The finished product is large and white in color. It is said that after Li Wentian retired from old age and returned to his hometown, he officially brought the Manchu people's practice of using pork as a sacrifice back to his hometown.

The practice of steaming pig in Jun'an began to spread." www.bǐqυgetν.℃ǒm

"And because Li Wentian was a filial son, everyone was moved by his filial piety, so the steamed pig culture gradually formed!"

"According to the historical data of "Shunde Jun'an Zhi": In the Spring and Autumn Festival in various places in Shunde, pigs are usually roasted as sacrifices to divide the meat, while in Jun'an Town, steamed pigs are used."

"In traditional customs, during the annual Qingming Festival and Double Ninth Festival, which are the two festivals of Spring and Autumn, ancestor worship ceremonies are held in the ancestral hall. After the ceremony, respected people in the village will distribute the pork to each household in each village for the sake of safety.

The villagers received blessings and enjoyed abundant meals."

The audience in the live broadcast room suddenly felt excited.

It’s also good to watch delicious food and learn history.

"In the past, steamed pigs did not have such good conditions. They were marinated with the most basic seasonings such as salt and sugar, then placed in a pig box and cooked over firewood until the pork was cooked. The steamed pork was cut into pieces and then served in large mouths.

The bowls are placed and then delivered to every household."

"But now the steamed pig is much more exquisite. Let's eat it first. You can tell us what's delicious. If you say it well, I'll give you a gift!"

Here’s a gift from the God of Cookery!

Mao Chenxi and Zhou Jue quickly picked up a portion of pork with chopsticks and took a bite.

It's just that Mao Chenxi retreated a little when he looked at this portion of pork with skin and meat, and a thick layer of fat in the middle.

I'm afraid I'll gain 10 pounds if I eat this!

But after Zhou Jue ate it, his eyes seemed to turn into little stars.

"Damn it, Maomao, this is so delicious, try it quickly!"

"But this one will make you gain weight!" Mao Chenxi was a little worried.

"It's okay, this is not greasy at all and is very delicious!"

After Zhou Jue's persuasion, Mao Chenxi chose a piece of meat that didn't look too fat.

She closed her eyes and ate the piece of meat.

kindness?

Mao Chenxi opened her eyes immediately, and her eyes began to glow.

"My God, this pork is so delicious. It's fat but not greasy, dry and fragrant, and the pig skin on the outside is very tight. The fat part looks very fat, but in fact the oil inside has almost run away.

The lean meat is dry and the texture when combined is not inferior to the beef I had before!”

Mao Chenxi had long forgotten the words "getting fat".

She picked up another piece of pork and swallowed it directly.

“Delicious, so delicious!”

Zhou Jue asked nervously: "Master God of Cookery, are we right in what we just said?"

"Don't worry, I'll try it first!"

Ye Gui also picked up a piece of pork and swallowed it in one gulp.

"Well, a 50-kilogram pig is slaughtered and washed, and all the hair is removed and the pig bones are removed."

"First, smear the whole body with koji wine to remove the smell of the pig, then marinate it with five-spice powder, sand ginger powder, Luo Han Guo, and refined salt for 6 hours."

"Steaming pigs requires a strong fire. Put the whole pig into a special steaming cabinet and keep adding firewood to the fire. When white smoke comes out of the steaming cabinet, lift the steamer, and then use steel needles to keep piercing the pork to let the pig

The lard under the skin can flow out. After pricking the pork all over, pour ice water all over and steam the pig, then put it back in the oven and steam for another 15 to 20 minutes."

"When it's out of the pan, cut the meat into chunks while it's still hot, and sprinkle with sesame seeds and sesame oil!"
Chapter completed!