Just one bite made Liu Yifan realize the gap between the two.
"Why can hind leg meat be so delicious? So delicate?"
He said he didn't understand why it tasted so good?
"I've done this on my back legs a lot, but the fat is basically gone!"
He looked at Ye Gui, wanting to know the answer very much.
"It's very simple. Just squeeze out the oil. Cooking is just like being a human being. You have to learn to be flexible!"
"The biggest difference between the hind legs and the front legs is the fat thickness. You definitely can't make the hind legs the same way you made the front legs, so you have to find a way to get the fat out of the hind legs first!"
"In addition, chefs need to handle their own ingredients, because the pig hind legs seem to have been cleaned in the slaughterhouse, but the slaughterhouse can only remove the hair on the surface, but not the hair inside, so I used a spray gun to treat the hair while also
Remind me of the thick fat inside, run away quickly, or I will kill you. The fat understood it, so it ran away when I was handling it!"
Everyone: "???"
I don’t study well, don’t lie to me!
Everyone looked at Ye Gui with some suspicion.
See if we believe it or not!
How could the fat escape on its own?
Liu Yifan took another bite, thought about it carefully, and tried hard to review the dish.
Recall every action and every step Ye Gui made.
"Which step is it?"
He tried to remember.
Suddenly, it seemed as if a ray of light directly broke through the darkness of the night.
I seem to understand something!
"I understand, in fact, every step you take, Master God of Cookery, you are dealing with the fat inside!"
"The first airbrush baking is actually a process of burning fat, but at that time our attention was all on the black skin and we did not notice the fat melted by the airbrush!"
"The same is true for the subsequent frying. The high temperature can also refine the lard in the fat. Later, when you cook it in the pot, you poke many holes in the pig skin and fat, and the fat flows out through this!"
“Then fried again and chilled again!”
“Put it into the pot and steam it again!”
"I understand!"
"The God of Cookery is worthy of being the God of Cookery in Great Xia, he is really awesome!"
Liu Yifan was convinced by Ye Gui at this moment.
What is Daxia Food God?
This is the God of Food in Daxia!
"Now you understand, do you still have any objections to me not letting you attend the state banquet?" Ye Gui asked.
"No, no, this is entirely my problem. I am not good at studying. I will definitely work hard and strive to be on the state banquet one day!"
The resentment in Liu Yifan's heart was swept away.
"Okay, come on, I believe you can do it at your level!"
Ye Gui encouraged: "I remember that I ordered two dishes for lunch. I have been busy all afternoon and didn't eat them. Can I continue to heat them up?"
When everyone heard this, they burst into cheerful laughter.
"Okay, Master God of Cookery, please wait a moment, we will reschedule it right now!"
Liu Yifan personally escorted Ye Gui and Cheng Wan out, and he began to rearrange the dishes.
Ye Gui and Cheng Wan sat outside again. Cheng Wan admired: "Master God of Cookery, you are really amazing, I can imagine it!"
"Actually, as long as you have worked in this industry for ten years like me, you will understand!"
"It's just that I'm familiar with it!"
Yes, the God of Cookery is in Versailles again!
After a while, the kitchen chef prepared a few more dishes for Ye Gui.
The taste of these dishes was very good, the taste was delicious and the ingredients were fresh, which made the hungry Ye Gui and Cheng Wan gorge themselves instantly.
Eat big!
"It's delicious. Although these dishes are not at the level of a state banquet, they are still very delicious!"
Ye Gui also spoke highly of and recognized these dishes.
After eating these meals, Ye Gui and Cheng Wan said goodbye.
Although the God of Cookery is very popular, he also has his own career.
"Students, this trip to Hebei Province has come to an end. We have eaten delicious donkey meat roasted on fire, and we have also eaten good Hongyan elbows. However, due to time factors, this trip to Hebei Province has to be completed.
It’s over!”ъìqυgΕtv.℃ǒΜ
"The rest of the place is left to everyone to explore. I believe there are so many delicacies in Hebei Province, and these are definitely not the only ones!"
"Next, the place we are going to is the famous Lu Province!"
"Shandong cuisine is a spontaneous cuisine among the eight major cuisines of Daxia. It is the cuisine with the longest history, the richest techniques and the most skillful cuisine. It is the representative of the cooking culture of the Yellow River Basin."
"The Confucian school of Lu Province 2,500 years ago established the aesthetic orientation of Daxia's diet focusing on fineness, balance, and health; the "Qi Min Yaoshu" summarized in the "Qi Min Yao Shu" at the end of the Northern Wei Dynasty "steamed, boiled, roasted, stuffed, fried,
Stir-fry, boil, cook, fry, wax
, salt, soybean, vinegar, sauce, wine, honey and pepper' laid the framework of summer-style cooking techniques; during the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the palace, making Shandong cuisine elegant, upright, peaceful and healthy.
be further sublimated.”
“Shandong Province is located in the lower reaches of the Yellow River and has a mild climate. The province has diverse landforms such as large rivers, large lakes, hills, plains, and seas. This has resulted in an extremely rich and balanced selection of ingredients in Shandong cuisine: fruits, vegetables, and livestock.
, seafood, freshwater freshwater, mountain mushrooms, dried delicacies, etc., the frequency of serving each category is between 15% and 18%. This data is actually very scary!”
“You must know that Huaiyang cuisine’s freshwater products account for 40% of the dishes’ frequency in one category, and Sichuan cuisine’s poultry and livestock products account for 50% of the time!”
“Kelu cuisine has a variety of cuisines and ingredients. This does not mean that they have no characteristics, but that they have too many characteristics!”
"In today's terms, I had my hands in my pockets that year and didn't know what an opponent was!"
"Vegetable cultivation in Shandong Province has a long history, with a wide variety and excellent quality. It is known as 'one of the three largest vegetable gardens in the world'; the fruit yield is extremely high and the quality is excellent; the output of aquatic products ranks among the best in the country, and the coast is rich in fish, shrimp, shellfish, and algae.
and more than 60 kinds of seafood; the animal resources are very rich, and the stable environment makes the brewing industry in Shandong Province very developed and has a long history!"
"Under these many factors, Shandong cuisine was born, and it is the first of the eight major cuisines!"
"During the Spring and Autumn Period and the Warring States Period, Qilu cuisine came to prominence. It used cattle, sheep, and pigs as its main ingredients, and was also good at making poultry, game, and seafood. There are many written records of the cooking requirements and customs and hobbies at that time. In the Western Zhou, Qin, and Han dynasties
, Qufu, the capital of Lu State, and Linzi, the capital of Qi State, are both very prosperous cities. The catering industry is flourishing and famous chefs emerge in large numbers."
"Judging from the unearthed Han portrait stones, there are approximately 40 images containing chef content across the country, and more than 20 have been unearthed in Shandong Province, ranking first among all provinces. This shows the status of Shandong cuisine in the Han Dynasty in Bactrian cuisine."
"The Tang and Song Dynasties were the pinnacle of the development of ancient Chinese civilization, and the cooking techniques of Shandong cuisine reached a very high level. Duan Chengshi, a native of Linzi in the Tang Dynasty, recorded the high level of Shandong cuisine's cooking in "Youyang Zazu":'
There is nothing that cannot be eaten, but the heat balances the five flavors.'"
“In Bianliang and Lin’an during the Song Dynasty, there was the so-called ‘Northern Food’, which refers to northern cuisine represented by Shandong cuisine.”
"The "Tong Hua Lu" written by the Song Dynasty also records the knife skills performance of the chefs from Lu Province at the Taishan Temple Fair. It says: "There was a cook who made a man bend down on the ground and used his quilt as a knife to take the knife."
A kilogram of meat, use the knife to carefully cut it, remove the meat and wipe it, and there will be no injury at all. This knife skill is the same as the performance of today's chefs cutting meat with a thick cloth, but it is more wonderful."
“During the Baoyuan reign of Emperor Renzong of the Song Dynasty, the Confucius Mansion began to be officially established, and the most important branch of Shandong cuisine, Confucius cuisine, was born.”
"In the Ming and Qing Dynasties, Shandong cuisine chefs became an important source of manpower for palace and government chefs, and Shandong cuisine cuisine was also sublimated in the process of serving the palace. Shandong Province became a source of high-quality ingredients supplied to the capital, such as abalone, sea cucumber,
Shark's fin, mullet eggs and other Shandong cuisine ingredients have become common ingredients in the imperial palace and official dishes."
“In modern times, Shandong cuisine has developed even more vigorously and has always occupied the top spot among the eight major cuisines!”
"There is no specific way to say who is the number one in Shandong cuisine now, because to be the number one, you must be proficient in all the dishes. But Shandong cuisine is too big in scope and has too many dishes. How difficult it is to say that you are proficient in each of them!"
After Ye Gui finished speaking, everyone immediately asked: "Master God of Cookery, what about you?"
"You are the God of Food in Great Xia, so you can be said to be the number one in Shandong cuisine."
"I also think that the God of Cookery should come to our Lu Province and be known as the number one talent!"
Everyone did not forget to pat Ye Gui's rainbow fart. Ye Gui quickly said: "That's not okay. I am already the number one person in Daxia, so I can't participate in the selection of the number one person in the eight major cuisines. But if they want to become
The first person must be certified by me!"
Everyone: "???"
"Hahahaha, I'm laughing so hard, I let the God of Cookery pretend again!"
"The secret that the God of Cookery cannot be the best in Shandong cuisine has been exposed!"
"In terms of appearance, you have to be the God of Cookery!"
Everyone burst into laughter, and Ye Gui continued to smile and said: "Shandong cuisine pays attention to etiquette. The people of Shandong Province are simple and generous in hospitality. In terms of food, large plates and large bowls are rich and affordable. They pay attention to quality. Influenced by Confucius's etiquette and food thoughts, they pay attention to pomp and ceremony."
drink
Eating etiquette. Formal banquets include the so-called "perfect banquet", "big banquet", "shark fin banquet", "fin abalone banquet", "sea cucumber banquet", "swallow fin banquet", "four-four banquet", etc.
It reflects the elegance and grandeur of Shandong cuisine.”
"The flavor characteristics of Shandong cuisine are mainly salty and fresh, with exquisite heat, good at making soups, and good at cooking seafood!"
"Okay, it's getting late, let's set off and go to Shandong Province to experience it ourselves!"
"By the way, the authentic Zhangqiu iron pot is very good. I will select ten lucky viewers to give it away. Everyone, be prepared!"
