Looking at the egg-filled pancakes in front of me and the anchor with a sincere face.
Ye Gui smiled: "Okay, thank you very much!"
"I'll treat you to lunch!"
"No, no, Master God of Cookery, you are too polite!"
The anchor said no need, but still leaned against Ye Gui very honestly.
It seems that he is sure to eat this meal.
"It's okay. After all, we are traveling together, as we should!"
“Eat the egg-filled pancake first!”
"By the way, what's your name?"
The anchor said with some sincerity: "Master God of Cookery, my name is Cheng Wan, and I am an outdoor anchor!"
"Hello, judging from your accent, you must be from Northeast China!"
"That's right, because I like traveling, I traveled all over the country. I even started a live broadcast. I also have some fans online. Of course, I can't compare with you, the God of Cookery!"
"And if nothing unexpected happens, all my fans should leave my live broadcast room at this moment and go to the live broadcast room of the God of Cookery!"
Cheng Wan took a look at his live broadcast room, and sure enough, there were far fewer people.
"Haha, it's okay, I'll drain your blood when the time comes!"
Ye Gui is very supportive of young people.
Returning to the egg-filled pancakes, the boss has cut the egg-filled pancakes with a knife, and you can see the cross section.
The thick eggs are like eating chicken cake.
The bread is no longer important.
Take a bite.
Yes, it all tastes like eggs.
I can't taste any other flavors.
Looking at Ye Gui's expression, everyone knew that the ten-egg egg cake was just a gimmick.
“I believe boss, if it’s just an egg-filled pancake, the taste will definitely not be bad!”
Ye Gui didn't forget to show his respect and finished the egg-filled pancake with difficulty.
He went to buy two more cups of soy milk.
Because Cheng Wan, like him, had a face full of pain after eating this egg-filled pancake.
As for eggs, it doesn't feel bad if you eat one.
But once you eat too much, you will definitely get tired of it. (I used to eat three eggs a day, and during that time, my shit always smelled like eggs!)
After drinking a cup of soy milk, I felt much better.
"Master God of Cookery, I feel like I don't want to eat all day!" Cheng Wan hammered his chest hard to make himself feel better.
"Don't panic. Exercise more. If you walk all morning, you'll be fine!"
Ye Gui and Cheng Wan walked around the streets of Baoding, and then went to the park to exercise on free fitness equipment.
One morning passed, and with this amount of exercise, my stomach was already growling, let alone being unable to eat.
"What? Are you hungry now?" Ye Gui looked at Cheng Wan and asked with a half-smile.
"I'm hungry. Master God of Cookery, I finally understand why you don't gain weight even though you eat like this!"
Cheng Wan was already a little exhausted, and Ye Gui laughed: "Okay, let's go eat. I will take you to eat Hongyan Pork Pork, which is known as the best dish in Hebei cuisine!"
“I remember there was a Hongyan Restaurant in Baoding!”
They took a taxi over.
This shop is said to be a restaurant, but it is actually almost the same as a hotel.
It is more than 20 stories high, with a hotel above.
When the two entered the store, a waiter saw them both holding mobile phones at the same time, and immediately greeted them with a smile: "Good afternoon, you two. What would you like to eat?"
"One piece of Hongyan pork elbow, one piece of chicken tenderloin, and another piece of Li Hongzhang stew!"
"Two more bottles of Sprite!"
If two people eat, three dishes are enough.
Besides, the pork elbow is still a big dish.
"Okay, please wait a moment!"
The two of them were sitting in their seats, and Cheng Wan asked curiously: "Master God of Cookery, is this Hongyan elbow braised pork elbow?"
"Yes, because the location of Hebei is relatively flat. Under the influence of the warm temperate semi-humid monsoon continental climate, the plain means fertile soil and abundant groundwater, as well as the development of livestock and farming."
"And the dish of Hongyan pork elbow was mainly developed in Tangshan. At the beginning, Tangshan people ate braised pork elbow. At the beginning of the last century, "Jingdong famous chef" Wang learned various folk ways of making pork elbow.
It was created comprehensively with people's eating habits and was introduced to the public when Tangshan Hongyan Restaurant opened in 1937, but at that time this dish was just a dish!"
"It wasn't until the 1980s that the first Daxia cooking master Jing Sanyuan improved the craftsmanship of this dish according to the taste needs of the catering consumer market. The last step was to take out the steamer and put it on the bowl.
The table was changed to collect the juice and serve it with a spoon. In the 1990s
At the end of the day, He Baoliang, a disciple of Master Jing Sanyuan, a master of Daxia cooking, and general manager of Hongyan Restaurant, studied the new dietary consumption concepts of modern consumers on nutritious and healthy foods, the selection and purchasing channels of this dish, and the production process, etc.
After a major reform, this dish was born!”
"The reformed Hongyan pork elbow is red in color, soft and delicious. It is indeed a famous dish!"
Cheng Wan was surprised and said: "Master God of Cookery, doesn't it mean that this dish does not have a long history?"
"Yes, this dish is less than 30 years old to be precise, but it still has its level to become the number one dish in Hebei cuisine!"
"And this dish is more time-consuming, so we are a little..."
As soon as he finished speaking, the waiter brought a huge elbow over: "Hello, Hongyan elbow is here!"
Damn it!
After Ye Guicai finished talking about how long it would take, he served it.
Isn't this a slap in Ye Gui's face?
"Are you so fast?" Ye Gui couldn't help but ask.
"Hahahaha, the God of Cookery certainly didn't expect it to happen so quickly!"
"But that's right. This dish is a famous dish of Hongyan Restaurant. It must be prepared in advance. Otherwise, it would be a waste of time to order and cook each one!"
"Master God of Cookery is still sloppy!"
The waiter explained: "We start preparing this dish in the morning. We only have a limit of 100 pieces a day, and it can basically be sold out by noon!"
If it was only limited, then it would be understandable.
"Okay, go and do your work!"
The waiter left.
Looking at the purple-red elbow in front of me, at least the color is correct.
But this elbow is too big!
Ye Gui took a whiff and saw the familiar system panel again:
[Dish name: Hongyan elbow!]
[Freshness of ingredients: Hind legs removed from the pig slaughtered this morning. Note: The two front hooves of the pig are real elbows. This is the best taste and texture when used to make Hongyan elbows!]
[How to make: shave the elbows...]
After looking at the system panel, Ye Gui didn't say anything. After all, it doesn't matter whether it's a front leg or a back leg, it's still an elbow.
But if it was Hongyan elbow made from hind legs, then Ye Gui would definitely not let this dish be served at the state banquet.