Zhang Yang controlled his tone and slowly said the ingredients he needed one by one, and when he looked at the barrage in the live broadcast room, he found that most of them said that they had written it down, and then he began to continue to carry out the next operation.

The chicken feet, drumsticks, and wings that had been thawed before he explained had been put into a clear glass bowl by him, and then he had taken the scissors he usually used to cut the nails of chicken paws from the tool rack......

"2333 is very similar to the scene when my mother used big scissors to cut my fingernails when I was a child, haha!"

"The hen said, do I agree with you cutting my nails?

"I really don't know if the hen said it, but the rooster said it, 23333!"

"You people, don't let go of good human beings, you have to represent other hens and roosters, if you want me to say, the chicks have said, let go of my unhatched body!"

"Not to mention, lo-mei is really a must-have dish in summer, especially the braised pork cut into slices and then made with some dipping sauce, it tastes delicious!"

"The materials have been prepared, but unfortunately there are no kitchen scissors in the kitchen at home, forget it, just take my nail clippers!"

"Upstairs, are you using it to cut your toenails?"

There are not many chicken feet, only more than 10, after cutting the nails on those chicken feet, Zhang Yang washed all the parts of the chicken legs, chicken feet, chicken wings, etc., which did not know the rooster and hen, and put them into the pot that had just been poured cold water, and then turned on the fire.

"Don't forget, when blanching, you must put cold water into the pot, and then remove it in boiling water!"

The meat was boiling in the pot, and it was not yet bubbling and boiling, Zhang Yang first took off the lid of the egg cooker that had just jumped on and off, and took out the eggs inside one by one with gloves and put them in cold water to cool down the temperature for a while, so that the eggs inside were separated from the eggshell.

After the white eggs were peeled, they were all put into a bowl, and he didn't rush to handle the eggs first, but washed the transparent glass plate that had previously contained chicken wings at the faucet, and then took out all the meat in the pot that had been boiled, and rinsed the white foam sticking to the meat with warm water by the way.

When I got to the pot of water, I reconnected the water to about half of the pot, poured all the simmering ingredients in the two pieces before the water was boiling, and then put the things that had just been washed with warm water into the pot as well, and then took a knife and put the bowl of white eggs in front of me.

"Okay, let's start processing the eggs, in order to facilitate the flavor, it is best to lightly scratch a few knives on the surface, and you can see a small opening!"

The water in the pot had already been boiled, and after all the 7 eggs were marked with small openings on the surface, Zhang Yang hurriedly put the eggs into the pot, and then turned the fire into a low heat and covered the pot, and then took the rag to wipe the water stains on his hands.

"It's okay, simmer for 30 minutes, but you must be careful to try to cover the ingredients when pouring water. ”

After finishing these things, Zhang Yang didn't rush to deal with the next dish, but lit a cigarette and sat down on the sofa.

"Greenskin, some music. ”

When the music sounded, he took a sip of the herbal tea that had just been brewed, and with a cigarette in his hand, he shared the braised pork with the people in the live broadcast room, don't look at this dish as a popular dish, but there is more than one way to do it, and this practice has also been passed down through a long history, it is no exaggeration to say that when the practice of lo-mei first appeared, it was a great progress in the food history of the Xia Kingdom.

The picture in the live broadcast room was not on him at all, but always facing the pot of stew, and the lake that could be seen through the window and the two women chatting there.

"But many people often say that it's better to use old marinade when braised meat, is it true?"

"I've also seen some lo-mei shops say that they are 100-year-old lo-mei, the key is that after 100 years, can you still eat this thing?"

"It should be just a statement, it's not that exaggerated, think about it, especially in that war era, people couldn't even eat enough and their homes were almost gone, even if there really was this kind of century-old halogen that could be preserved until now?"

"Anyway, I don't believe it, you said that I still believe it for one or two decades, forget it for a hundred years!"

Just when the people in the live broadcast room were discussing the topic of Lao Lu, Zhang Yang's voice suddenly sounded in the live broadcast room, and the content of these words immediately aroused the interest of the people in the live broadcast room, or the interest of those foodies and chefs.

"Just in time, let's talk about lo-mei today.

Braised pork, also known as braised vegetables, is the preliminary processing and blanching of the raw materials in the prepared marinade to cook the dish, generally can be divided into red marinade, yellow marinade, white marinade three categories, but at present, the most common practice is Sichuan marinade, and mostly red marinade, Chaoshan area marinated meat is the most famous, and even has gone abroad.

And I also have to correct a concept that most people who don't understand the dish of braised pork, some people say that the marinade used when braised pork is a material that has been left for a long time, whether it will be unhealthy to eat, etc., here I want to give you a good explanation.

Braised pork not only has nothing unhealthy to say, but it is very beneficial to the human body, because most of the marinated condiments have the effects of appetizing, strengthening the skin, eliminating food and dissolving stagnation.

In recent years, more and more young people love to nibble on lo-mei, like the taste and chew of lo-mei, they can distinguish that the old lo-mei is a mellow aroma with a long aftertaste, delicious and enjoyable at the same time, can't help but question.

Is it really not bad if the 100-year-old halogen is 100 years old? Why won't it be bad? Won't it produce harmful substances? Ordinary food will produce sentinite when heated repeatedly, not to mention the 100-year-old halogen? Isn't it harmful to the stomach and intestines?

And now there are a very few experts who mislead, leading most people to believe that although lo-mei is delicious, they can't eat more, especially the stereotype that they can't eat it every day, and even some newcomers who make lo-mei believe this, in fact, even some very old chefs who make lo-mei can't say it. ”

In fact, Zhang Yang sometimes thinks, are those so-called hundred-year-old marinades really a hundred years old? Maybe it should just be a recipe that has been inherited for a hundred years or a marinade that has only been used for more than 10 or 20 years, and after drinking a sip of water, he continued to answer questions and solve doubts to the people in the live broadcast room.

"In fact, to put it bluntly, the lo-mei shops that really want to pass it on, they must have strict operating specifications when making lo-mei, and the residue will be cleaned up every time after the marinade is used up, and it will not be allowed to come into contact with raw water or the like, and everyone must know that the stew is heated at high temperature, even if there are bacteria and the like in it, it has long been gone.

Then every time you finish lo-mei, you will store the marinade according to the strict operation process, and then check it every once in a while, and there will be basically no problems.

In fact, everyone has misunderstood the meaning of this kind of century, this kind of thing is basically new, but their practice has been passed down for a hundred years!"