The Fine Food Broadcaster

The world is big, and people ’s food is ever-changing, but there is an old saying in Huaxia that everything is inseparable, which means that no matter how the food in the world changes, the two most important and fundamental foods are wheat and rice. These two ingredients are the pillars that support humanity's multiplication on the earth.

With the diversity of people's needs for food, people also process these two ingredients into various shapes and flavors.

Rice noodle is a kind of noodle-like food made from rice.

According to legend, the history of this kind of food can be traced back to the time of the first emperor. At that time, northern soldiers conquered all over the south, but the problem appeared, that is, the diet of northern soldiers was mainly based on flour, especially noodles. There are few, and the south is mainly rice. The difference in diet makes the army always defeat the battle at the beginning. After all, if you do n’t have enough food, you wo n’t have the strength to win.

In the end, there was a chef in the army who used the method of noodles to grind the rice into flour, then filtered and cooked it, and finally made the rice flour into a noodle-like food to solve the dietary problems of northern soldiers in the army. This is also the original Rice noodles.

No matter what the legend is, it is necessary to prove that rice noodles have existed in Huaxia for a long time.

With the passage of time and dynasties, the Chinese people further refined the practice of rice noodles on the basis of ancestors' research and development, thereby forming rice noodles with different characteristics in different provinces, and even divided them according to different tastes and different effects. Different categories.

Xichuan Mianyang Red Soup Beef Noodles, Intestinal Noodles in Eastern Guangdong Province, Guilin Rice Noodles in Guangxi Province, Luzhou Loquat Noodles, Chongqing Hot and Sour Noodles, Changde Rice Noodles, and Bridge Noodles in Nanyun Province. It can be said that many people in Huaxia like it, because it does make Tai Chi, and each kind of powder has its special flavor in it, and a bite will make people have endless aftertastes.

But to say that what impressed the diners the most, perhaps this snail powder, because this powder is very special, how special?

As the audience in the live broadcast just said, some people like it, but some people do n’t like it, because people who have n’t eaten this kind of powder will be startled by the smell of snail powder when it is just put on. This smelly smell.

But this powder does have its subtlety, that is, the initial smell is not very acceptable, but after eating it, it is another world.

Spicy and hot, sour and hot, five very overbearing features can directly conquer the stomach of the diners, it can be said that each taste can leave a discerning diner with nothing to say.

Because of this, snail powder is also said by some people to be a smelly food.

Stinky, the combination of these two words is a contradiction in itself, but the ancestors of Huaxia were able to resolve this contradiction with great wisdom, so that all kinds of delicious food with smelly and scent appeared to people's eyes.

The so-called stinky food is really a lot in China. The snail powder is just one of them, and the most famous ones are stinky tofu, stinky tofu, mold thousand sheets, stinky amaranth, Huizhou woolen tofu, stinky mackerel, soy sauce. Children, smelly gluten, and so on. The existence of these cuisines has formed a star with different colors in the Chinese food culture, and at the same time, it has made the Chinese food richer and more diverse.

Ye Fei is going to make snail soup powder. This powder is just as delicious as the gift of heaven for the people of Luzhou. Some people even say that eating a banquet in Luzhou is irrelevant, but there must be a bowl. Steaming snail powder.

Standing behind the operating table, Ye Fei pressed his hands on the table, facing the computer, and laughed: "I know that we just said that we are going to make snail flour next. Many people have something in their hearts that I ca n’t believe. After all, this food gives The first impression of many people can be said to have nothing to do with the aroma. It does have a smelly smell, but this taste is also the most important speciality of snail powder. Many people may wonder why the snail powder is so smelly. It ’s very simple. In fact, the powder and soup are not stinky, not only do they have no odor, but also because the soup is made with special ingredients, which will overflow the aroma and make your mouth water. Dao Danshuang is so refreshing that people eat it after eating it. The reason why it has a foul smell is mainly to add a smelly ingredient to this cuisine, that is, sour bamboo shoots! "

Speaking of it, Ye Fei took a fresh bamboo shoot from a storage compartment and raised it to introduce it: "Sour bamboo shoots, of course, are made from fresh bamboo shoots, and I ’m not afraid to tell you that today we use this snail soup powder The ingredients are the most original ingredients, which means that none of them are finished products, and we need to make them on-site. From pickled bamboo shoots to soups and even powder, we also need to make them on-site, so it ’s actually quite expensive for us In time, you can take a look at it, especially for our northern audience and interstellar audience, not very familiar with snail powder, everyone can take this opportunity to understand, well, the pickled bamboo shoots need to be marinated, time It's a bit long, and we're starting to make the bamboo shoots now. "

Speaking of which, Ye Fei took a transparent glass jar with a frosted top opening for better sealing when the lid was closed for a while.

Take the bottle out, Ye Fei took a mouthful of boiling water pot and placed it on the stove. After adding water, the bottle was placed directly in the pot. At the same time, he took a knife from the tool holder and put it in the boiling water pot. Inside, start to cook on high fire.

This first step has left many people a little confused. Doesn't it make sour bamboo shoots? What's going on with the bottle and knife?

Ye Fei also knew that some viewers would definitely not understand this step and explained directly: "There is a very necessary condition for pickling pickled bamboo shoots, that is, whether it is a container for pickling pickled bamboo shoots or a knife for cutting bamboo shoots, There must be no oil on it, and no oil on it. After we boil it with boiling water, it is to prevent a small amount of oil on it. "

It didn't take long for the water in the pot to boil and boil for a while. Ye Fei opened the lid and rinsed the chopping board with the hot water inside. It was also to ensure that there were no hidden oil stains on it, and then the glass jar was inside. He Dao took it out and put it aside to cool.

Immediately afterwards, Ye Fei drained all the water in the boiling water pot, replaced it with an appropriate amount of fresh water, and burned it again on a high fire.

While burning, Ye Fei explained, and said, "The water in this pot is used for pickling bamboo shoots for a while. This water is still certain. You can use mineral water, deep well water, ground water, or tap water. But do not use pure water. Everyone knows how pure water comes. After filtering through layers, the minerals in the water have been filtered out. This kind of water is used to pickle bamboo shoots, which is not conducive to the fermentation of bamboo shoots. We are today The water used is the water in the faucet. This water is taken from the groundwater two hundred meters below the island. It is rich in minerals and very beneficial to the human body. "

It didn't take long for the water in the pot to boil. Ye Fei turned off the stove, set the pot aside, and let the water cool down before he started to process the bamboo shoots.

I just introduced the sour bamboo shoots to the audience while processing the bamboo shoots.

"Sour bamboo shoots are loved by people in many places because of their unique taste and stomach-invigorating effect. That is to say, this kind of cuisine is not only available in Western Guangxi Province, but also in other provinces, such as Hunan Province and Nanyun Province. In particular, the Suan bamboo shoots made by the Achang people in Nanyun Province are unique, and the Suan bamboo shoots in Nanxiong, Guangdong Province are also unique, but we are using the Suan bamboo shoots in Guangxi Province, so we The method is also in accordance with the practice of Guangxi Province. Some people may wonder when they see the materials on the table. Pickled bamboo shoots, what about your other materials? Why are there only bamboo shoots and water? In fact, it is very simple. Only the water and bamboo shoots are used for the marinade, and other ingredients are not used at all. How to operate it, let's continue. "

Ye Fei had already finished processing the bamboo shoots, but the live broadcast room was a little uneasy.

As long as the pickles are related to the two words of pickling, it can be said that at least you must have the most basic ingredients such as salt and vinegar, right? How else could it be called pickled?

But now that they have seen it, Ye Fei does not pickle pickled bamboo shoots. They are just bamboo shoots and cool whites. What kind of pickling method is this special?

"Er Ye Shen is sure it will work?"

"It's been a long time, but pickles don't use salt?"

"It's really the first time I've seen this pickling method. I can make sautéed bamboo shoots with cold white herbs and bamboo shoots?"

"So amazing?"

"I can testify that Ye Shen did the right thing. That's how we pickled pickled bamboo shoots here."

"Yes, no soy sauce vinegar tea can be used in our sour bamboo shoots. They are cool white blistering bamboo shoots. After they come out, they are sour and delicious, and old appetizing."

"Ye Shen is still in place, and I would like to see what the sour bamboo shoot looks like after a while."

It didn't take long for Ye Fei to cut all the bamboo shoots into shreds. These shreds were thin ~ www.wuxiaspot.com ~ with white jade color and beautiful.

After cutting the bamboo shoots, Ye Fei touched the glass jar with his hands and felt it was completely cold. Take it over and put the cut bamboo shoots in it. There are about half a bottle, and finally in Press it with two small bamboo sticks to prevent the bamboo shoots from floating when the water is poured for a while.

After a while, the water in the pot was completely cold, and it was poured into a bottle.

At the time of pouring, Ye Feidao: "The water for pickling bamboo shoots must be in place, but not too much, too much will affect the taste of the bamboo shoots, too little, of course, it will not be pickled, and the water won't pass through You can, and then close the lid or seal it with something else. "

After closing the bottle cap, Ye Fei put the bottle into a storage compartment, saying: "Everyone knows that the time for pickling vegetables is related to the season temperature. In summer, it can be one day, spring and autumn. It ’s a little longer, and the winter is the longest. Well, the pickled bamboo shoots are temporarily marinated. While this time, we will make another thing in this cuisine, that is, the soup of snail flour. ”

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