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302. Peng Peng, report the name of the dish! (7/10)

Ling Rui laughed and shook his head, "There is a poem,

Wuliuju by Xiaobo Lake,

When there is a feast, the net is lifted to catch fresh fish.

I love the sour cypress,

River carp and river spinning are not as good as anything else.”

"What I'm talking about is this West Lake vinegar fish. I won't go into details about its origin. Let's talk about how the West Lake vinegar fish was made in the past."

"Before the Qing Dynasty to the early Republic of China, the West Lake vinegar fish was cooked in Jiao Liu, which means it must be fried in oil first and then added with vinegar sauce."

"But in modern times, this method has changed. Generally, it is boiled, that is, boiled first and then boiled."

With that said, Ling Rui opened the lid of the inner pot and saw that the water in the pot had boiled, so he put the fish in the pot, used chopsticks to hold up the fins, let the fish take shape, boiled it for 3 minutes, and skimmed it.

Remove the blood and add cold water 2 times.

Then fish out the fish and put them on a plate.

"In the past, during the Republic of China, half of the West Lake Vinegar Fish was eaten raw and half was cooked." Ling Rui said with a smile, "However, later I found that eating it raw was unhygienic, so I changed the way it was eaten.

"

With that said, Ling Rui started to mix the sauce.

Leave two tablespoons of the soup in the pot, then add sugar, rice vinegar, and soy sauce. After boiling, add water starch to thicken the soup and cook until the soup is concentrated.

"The taste of this soup is really... amazing." Huang Lei winked and said, "I know it's delicious even before I eat it."

"It sounds like some of the dishes cooked by Xiao Rui are not delicious." He Jiong rolled his eyes, "But it's really delicious, and my mouth is watering uncontrollably."

"Hey, the flow plummeted down three thousand feet." Peng Peng sighed and stared at the pot.

Ling Rui laughed, put the cooked sauce on the fish, and sprinkled in white sesame seeds. At this point, the West Lake vinegar fish came out of the pot, was taken over by He Jiong, and covered with a vegetable cover.

Ling Rui squinted his eyes and saw a dish of West Lake Vinegar Fish that was full of color, flavor, shape and meaning. Then, Ling Rui smiled. Sure enough, after borrowing the dimension of shape, the conveying of artistic conception began to become simpler.

"There seem to be several Jiangsu and Zhejiang dishes tonight." Zifeng said, "West Lake beef soup, West Lake vinegar fish! They are all Zhejiang dishes!"

"Ahem, this taste, do you need to mention it?"

"You must be taking care of your own daughter!" Peng Peng and Yi Yang Qianxi each said one sentence.

"But it smells really good." Zhou Dongyu sighed, "I am really happy to have a boyfriend who can cook."

An Ge: ...What should I do? My boyfriend is too good. I'm waiting online. I'm in a hurry. Do you really want to make him... unable to get out of bed?

Ling Rui smiled and washed the pot, then looked at the pot of braised pork, stir-fried it to prevent it from sticking, then closed the lid and continued to simmer.

Then, Ling Rui took another piece of tofu and cut the tofu into small pieces of even size. At the same time, he heated the oil in a clean pot until it was about 60% hot. Then he put the tofu into the pot and fried it until slightly.

If yellow, remove and set aside.

Then leave oil at the bottom of the pot, cut a bunch of shredded pork, stir-fry the minced meat, add minced ginger and garlic, soak the chili peppers, and stir-fry the chili sauce until red oil comes out.

Add cooking wine, soy sauce, a little water, sugar and salt.

Add the shrimp and tofu and stir-fry evenly, add a little water, cook over high heat to add flavor, add MSG and water starch to thicken.

After taking out the pot, Ling Rui took a rectangular plate and arranged the tofu pieces into a Z-shaped shape at the bottom and a Z-shaped shape in the middle. There was only a piece of tofu at the top, then sprinkled with minced ginger and garlic, and poured over the contents of the pot.

Soup.

Everyone looked at Ling Rui's movements, which were smooth and flowing. After each movement, he naturally moved on to the next movement. They felt that it was very pleasing to the eye, and they always felt that they were watching a performance.

"Okay, Governor Tofu." Ling Rui handed the plate to He Jiong. He Jiong took a deep breath and then put the dish cover on it. He must have eaten too much tonight.

At this time, Ling Rui opened the lid of the outer pot again and saw that two-thirds of the soup had been reduced, so he continued to stir-fry the pork belly. When he poked it a little, he saw that the pork belly had been poked in half, knowing that the meat was soft and rotten.

, then took a plate, put the pork belly pieces on the plate, arranged it in a circle, poured the soup in the pot, sprinkled some white sesame seeds, "Mao's Braised Pork."

He Jiong swallowed and then covered the braised pork.

Ling Rui started to wash the pot.

After washing the pot, heat the oil in the pot, add ginger, garlic and chili and stir-fry until fragrant, then add the prepared shrimps and stir-fry quickly.



In another pot, add the remaining bamboo shoots from noon and blanch them.



The shrimps came out of the pot quickly, so I washed the pot again, added water, and after the water boiled, added the beef cubes that had been cut into small cubes. Wait until the water boils to wash away the blood foam and pour it out.

The mushrooms have also been diced, and only the egg whites have been removed from the eggs.

Change the water in the pot, bring it to a boil, add beef cubes and shiitake mushroom cubes, boil the water for a while, then add salt, MSG, and pepper.

At this time, Ling Rui took out the blanched bamboo shoots and placed them aside.

For the beef soup, use wet cornstarch to thicken it, then pour the soup into a soup bowl containing egg whites, stir quickly and evenly to make the egg whites become fluffy. Since some people don't eat coriander, they didn't add coriander in the end.

"West Lake beef soup!" Ling Rui said with a smile, He Jiong took it and continued to put the cover on it, "Tsk, dinner... there seems to be a lot of food!"

"Where's the excess? Not much!" Peng Peng quickly spoke and shook his head.

"It's not many, there are 8 of us." Yi Yang Qianxi also nodded. He had just watched Ling Rui cooking and his saliva was already all over the floor. It turned out that there were still a few dishes to fry.

Fortunately, the rest are dishes that cook quickly.

"Okay, Teacher He, you go and set the table first. I'll just fry a bamboo shoot, a tomato scrambled egg, Mapo tofu and a straw head here, and that's all."



On the screen, netizens joked one after another.

"It's gone~!"

“I really only need to cook four more dishes!”

"There are only 9 dishes in the evening~just one soup and eight dishes!"

"I think I had too many lemons today!"

"I just ate a lemon!"

"I just ate a box of lemons!"



Huang Lei looked at the screen of the live broadcast room and said with a smile, "What, do you want to eat?"

So, netizens responded one after another, yes, they want to eat it.

"It's okay, there's a lottery at 8:30! Everyone, please pray that you can win!" Huang Lei laughed, overjoyed, and suddenly felt that this live broadcast was quite fun, and he could amuse the netizens.

After listening to Huang Lei's words, the words "Teacher Huang is a bad guy" were printed on the screen.

Huang Lei smiled cheerfully and stopped talking.



Half an hour later, there was a long table in the yard.

A table of exquisite meals is presented, and the taste is extremely fragrant.

It has the taste of tomatoes, fish, braised pork and chili.

Stimulates everyone's taste buds and sense of smell.

"Come on, come on, take a look, take a look." He Jiong said with a smile, attracting everyone's attention, "Today, our dinner is, Peng Peng, tell us the names of the dishes!"

"Haole, our dinner includes West Lake vinegar fish, West Lake beef soup, Mao's braised pork, Governor's tofu, spicy stir-fried river shrimp, stir-fried bacon with spring bamboo shoots, scrambled eggs with tomatoes, Mapo tofu, wine and herb head! And, vegetables

Wontons!" Peng Peng stood up and reported the names of the dishes.

Program team:……


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