The Fine Food Broadcaster - Chapter 1239

[Chapter 1237 3 squirrels]

? One soup, countless stories.

If there is any other kind of soup in China’s culinary history that has such a charm, it is the seaweed soup with seaweed vegetables!

The wonderful combination of the two is not only the favorite of modern people, it has been very famous in ancient China, and has been welcomed by many people, and even countless famous poems have been handed down.

In Huaxia Datang, an era with the most powerful national power, water-sea perch soup became popular, conquering dignitaries on the top and attracting the common people from the bottom.

Bai Juyi’s “Ouyin”: “There are still sea bass and water vetch, and they may go to Jiangdong in the spring.”

Pi Rixiu’s “Fisherman’s Home in Xise Mountain”: “When the rain comes, the boat is slippery, and the sea bass falls to catch fat after the spring.”

Yuan Zhen’s “Twelve Rhymes of Rewarding Friends and Saying Old Stories”: “The silvery watermelon is tender, and the perch is fat with snow flakes.”

These are all verses that celebrate the wonderful taste of watermelon and sea bass.

And in the Song Dynasty, people’s love for seaweed and sea bass soup increased rather than decreased.

There is a famous line in Xin Qiji’s “Water Dragon Song”: “Hugh said that the perch is worthy of eating, and the west wind is exhausted, and the eagle will return to the future”.

Su Dongpo also has a wonderful sentence: “Ji Ying is really a daffodil, and he is also wise even if he is a perch.”

Ouyang Xiu wrote a very emotional poem for Zhang Han: “The Qing Dynasty is not inferior to the name of Jiangdong, and it is difficult to understand the words of the old and the reclusive. The homesickness suddenly starts from the autumn wind, and the white clams and watermelon are served with sea bass soup.”

It’s all about the excellence of this dish.

Even the history of this delicacy can be pushed back to the Great Jin Dynasty in China, and there is a clear record of the sea urchin in the ancient masterpiece “Book of Jin”.

It can be said that although this delicacy seems simple, its historical significance has a long history. It runs through most of the history of China, which shows that it is extraordinary.

Of course, this delicacy was also loved by Shen Wansan, the richest man in the Ming Dynasty. He was also used as a family banquet to entertain distinguished guests, and was listed as one of the three-eight bowls.

It is no exaggeration to say that in terms of fame, this soup may not be the loudest among the great bowls, but in terms of history, it is definitely the oldest.

Eating this delicacy, more precisely, is to taste a piece of Chinese history and taste thousands of years of life.

Now, Ye Fei will present this delicacy in front of everyone.

Watermelon is rare for

northerners, but not uncommon for southerners. Because there are many waters, lakes and rivers in the south, there are also a lot of watermelons. It can be said that it is a frequent visitor to the dinner table of southerners.

It tastes smooth and delicate, and although it is tasteless in the mouth, its taste is unforgettable.

Ye Fei took out a transparent bowl from the storage compartment, which contained a dark green thing like half a bowl of tea leaves.

He picked it up and put it in the palm of his hand to show it to everyone, and said, “This is water radish, also called water sunflower, which is known as one of the three famous dishes in the south of the Yangtze River. Some people will ask what the other two famous dishes are, one is water bean sprouts. , and the other one is…it!”

Ye Fei took out a fish from the storage compartment, and the fish was jumping around, shaking his head and tail in Ye Fei’s hands. The tail even twitched on the back of Ye Fei’s hand, making a popping sound.

Ye Fei raised the fish in his hand and said, “Sea bass! That’s right, the three famous dishes in the south of the Yangtze River, water lily, sea water and sea bass, we have two kinds of delicacies, namely sea water and sea bass, two kinds of famous dishes. The superb combination of two delicious dishes will give this dish a unique taste and texture, so let’s start cooking it now.”

Ye Fei is also very good at killing fish, not to mention since the beginning of the broadcast, even if it is When he was an apprentice chef in the past, he also killed fish, so his movements were very skillful and smooth.

Just as Ye Fei was handling the perch, the audience in the live broadcast room rioted.

Why?

Because of this delicacy, the combination of two of the three famous dishes in the south of the Yangtze River is absolutely delicious and outrageous.

“It turns out that the three famous dishes in the south of the Yangtze River are these three. I have learned a lot.”

“Perch, this fish itself is extremely delicious. Whether it is made in soup, steamed or fried, it can be said to be very fragrant.”

“Ye Shen Why didn’t you introduce where the perch is from?”

“Introduction, you only need to know that Ye Shen has never used ordinary ingredients for our live broadcast. This perch is plump and jubilant, you don’t even have to think about it and it’s not ordinary.”

“We also have this soup here, let’s go back and ask mom to make a copy.”

“Brother, let mom make more, I’ll give you the address, pack and send me a copy.”

“… Two hundred.”

“I’ll rub it.”

The internal organs of the perch were removed, and at the same time the bones were also removed. This delicacy eats the meat and delicious taste of the perch, and it is to be added to the soup, so There is no need to use bones, just fish meat.

Ye Fei picked up two pieces of fish meat with his hands, and saw that the fish meat was crystal clear, as if it was made of the best white jade, dangling in Ye Fei’s hands, enticing everyone’s eyes appetite.

“This fish is really superb, this color, this crystal clarity, you don’t even need to cook it, I can make it into sashimi by doing this.”

“Damn it, let alone make it into sashimi .

Now, I can eat these two pieces without doing anything.”

“Don’t talk about it, I just told you, although Ye Shen didn’t introduce these two perch, they are absolutely superb.”

Ye Fei took the two pieces .

The perch meat was shown to the audience, and then placed on the cutting board, all of which were cut into pieces with an oblique knife and placed in a celadon bowl.

“Here we cut the sea bass into fillets. Of course, we can also cut them into shreds. This is done according to personal preference. Now that the fillets are cut, we will first sizing and marinating them.”

Saying that, Ye Fei added refined salt, cooking wine, and MSG to the celadon bowl, then added two egg whites into it, mixed it gently, and added wet starch to it for sizing, and set it aside for later use.

Take out the boiling water pot here, add water and put the shredded watermelon into the water, wait until the watermelon is boiled well, take it out, and put it on a plate for later use.

This is all packed up, and the next step is to officially start the practice of this food.

Put the frying pan on the stove, turn on the fire to heat the pan, and Ye Fei scooped a piece of solid oil from a small transparent bowl and put it in.

As the oil was put into the pot, it quickly melted, and then a strong fragrance was emitted.

“Uh~~ lard?”

“Come on, this lard looks good, it’s top-quality at first glance, look at the color, it’s like ivory.” The

audience was a little concerned about the lard.

After the lard is melted, heat it again for a while. When the oil is warm enough, bring the sized and marinated sea bass fillet over, gently slide it into the pot, and then carefully slide it with a spoon until the fish meat turns into jade. When white, scoop it all up with a slotted spoon.

The oil in the pot did not pour, which made the audience in the live broadcast room very satisfied, at least not losing money.

Take the sliced green onions from the side, put them all into the pot, stir-fry until fragrant, then add an appropriate amount of cooking wine, refined salt, and finally add a bowl of golden-red soup.

“God Ye, this soup is…” Rhode asked aside.

Ye Fei snorted and said, “Chicken soup, old soup that has been boiled for a week.”

“Old soup for a week?!”

Lao Han and Mo Tianzhu all jumped up. It was the first time they heard that there is soup that can be boiled. a week.

Seeing the surprised expressions of the two of them, all the Earth viewers in the live broadcast room pouted and said in their hearts, what is a week’s soup? Ye Shen has used a hundred-year-old soup. If you know it, you won’t be scared to death?

Ye Fei just smiled and continued his own operation.

After the chicken soup is put in, turn on the high heat to boil the soup, pick up the scallions inside and put it on another plate, then add a small amount of refined salt and shredded ginger, and then add a little starch to thicken it. Put the sea bass meat and the water-boiled seaweed, and put in the shredded ham, shredded chicken and shredded green onion. Gently push it in the pot with a spoon a few times, and wait until all the ingredients in the pot are mixed evenly. After cooking for a while, Ye Fei sprinkled two pieces of dried tangerine peel and a little pepper, and turned off the fire.

That’s right, this delicacy can be done here.

He took a clean celadon pot from the side, then picked up the pot and carefully poured the soup into the pot.

Ye Fei’s every move seemed to be in front of everyone’s eyes. Everyone could see how the fish was handled and how the watermelon was handled. When the soup in the pot started to steam, the aroma came out. Looking at the top-quality seabass soup bubbling in the pot, smelling the fresh fragrance that penetrates the heart and lungs, it can be said that many people’s saliva flowed out uncontrollably.

Finally, when Ye Fei poured the soup into the basin, Ye Fei saw a milky white light group appear, rise and explode.

Immediately, a more fragrant and rich smell rushed to the face, arousing everyone’s appetite. Although the watermelon was tasteless, the sea bass was too fresh and fragrant. The aroma filled the surrounding air. The air was rendered like a perch pond.

The rewards and news in the live broadcast room never stopped, and no one thought that Ye Fei just made a simple soup, and it would be so superb and so classic.

In fact, Ye Fei himself was a little surprised. He didn’t expect this soup to taste so delicious. It seems that he can make more in the future and give Lao Mo’s group a taste.

A portion of seaweed and seabass soup was ready. Ye Fei looked at the three of Lao Han and found that all three of them were staring straight at the pot, as if they were about to rush towards it.

“I’d better deliver it myself.”

Ye Fei felt a little worried when he saw the expressions of the three people, and didn’t ask them to help. He put a pot of soup on the bamboo table himself, and then used a transparent lid. Covered up.

Just as he was about to turn around and go back, he felt something was wrong under the table. He bent down and looked down. The guy was speechless and saw three “squirrels” squatting under the table.

This kind of squirrel, Ye Fei, has seen it before. It came over during the last live broadcast. It was one at first, and then a group came over, but it was driven away by Interstellar Milk Tea. Why did it come again?

The three of Lao Han and the audience in the live broadcast room were very curious when they saw Ye Fei suddenly bent down and looked under the table.

“God Ye, what’s going on?” ”

Damn it, did something

happen again?”

“What is God looking at?”

“You know, the camera can’t see under the table.”

Looking under the table, when they saw the three squirrels squatting side by side under the table, the three of them couldn’t help but smile bitterly.

“Rod, what’s the matter?” He asked, curious as he had eaten all over the world.

Rhode stood up and said with a smile: “The little squirrels that came over in the last episode of Ye Shen’s live broadcast ran over again and are hiding under the table.”

Everyone

: “…”

do not be like this?

here again?

[End of this Chapter]