Face the music...... You have to find a peacemaker, or you will definitely fight.

This is the case between Rod and Interstellar Milk Tea, the quota in the hands of Interstellar Milk Tea to buy the galloping quicksand could have been done with 10 million Galaxy Coins, but as a result, Rod stirred up and let this product buy 50 million Galaxy Coins.

Now that the interstellar milk tea is a lucky guest, tell me how it can be so coincidental, and I drew Rhodes at once, and then this product remembered this matter, and I had to find trouble with Rhodes.

His so-called trouble, don't even think about it, is definitely going to kill Rhodes.

Those who know Rod's identity know how awesome the Rothschild family is, it is an existence that dares to start a war between the entire family and the former Sussailan Alliance, and it is a big mess, not to mention that Rod is still their heir, so the security measures are absolutely world-class.

But!

They also know that no matter how awesome and world-class the security measures around Rhodes are, if Interstellar Milk Tea wants to get rid of Rhodes, they can only stare at it and have no choice, because people can sit in the spaceship, and they don't have to come out to face you face to face, and shoot at you, no matter how strong your defense is, it will fall apart, and the whole family will be cleared by a few shots.

So it's normal to see Rhodes scared when he hears that Interstellar Milk Tea is looking for trouble with him, if this guy is not afraid, it's not normal.

However, in the end, under Ye Fei's mediation, Rod took out 500 million rice yuan and it was over.

Although 500 million meters is an astronomical amount in the eyes of many people, it is a drop in the bucket in the eyes of the Rothschild family.

"Okay, friends, this first lucky guest of the draw is like this, congratulations to our Mr. Rhodes won the lottery again, we will continue our food production, just now we introduced very clearly, the nine-bucket bowl banquet is very important and very popular in Xichuan folk, because each of its dishes is extremely classic, people have eaten after the mouth, long forget, we have just made a head bowl and a piece of sand meat, and then we make this dish and sand meat in the ingredients are somewhat the same, the shape is also somewhat similar, then some people may ask, then both are the same what to doEveryone heard clearly, what I just said is just a little similar in appearance, but not the same, the most important thing is that the taste of the two is different, the sand meat is a beet, just now everyone has seen it, we did not use salt when we made it, but used a lot of sugar and honey, but then we heard the name of this dish also know, it is salty, sweet and salty, the two have the same effect, in order to make everyone more clear about the difference between the two, so we will connect the two to do. ”

Then some people may also ask, since there is salty roasted white, is there still sweet roasted white? Of course, there is, how to make sweet roasted white? That's it. ”

As he spoke, Ye Fei pointed to the already made sand-filled meat on the bamboo table and said with a smile.

Audience: "......"

"Damn, the sand meat is called sweet roasted white?"

"Uh~~ No wonder Ye Shen said that these two are similar, the names are almost the same, one sweet and one salty. ”

"Sweet roasted white is added to sweet bean paste, is there salted bean paste in salty roasted white?"

“........ Upstairs tease. ”

Ye Fei continued: "Sandy meat is also called sweet roasted white, but whether it is sweet roasted white or salty roasted white, both of them belong to a kind of buckle meat, okay, we will briefly introduce this dish so much, and then we will start to make it." ”

After speaking, Ye Fei once again took out a piece of pork belly from the storage compartment, which was as big as the one he used just now, and it was also two catties.

Place it on a plate and pick up the rest of the ingredients from the storage compartment.

Soy sauce, brown sugar, Sichuan pepper, dried chili peppers, etc., and finally took out a vacuum bag from inside, and inside this bag was a bag full of brown-green things.

Just when everyone was wondering, Ye Fei raised the bag and said with a smile: "What is this? I think many friends in Xichuan Province should know about it, right?" Especially in Xichuan Yibin and Luzhou and Nanxi and other places friends should know more about this delicacy, yes, this is an indispensable material in this dish in addition to pork belly, called sprouts, in Xichuan Province is a very famous pickled dish, it is made of mustard greens as raw materials after shredding and drying into the jar, and then add the boiled sugar juice and then seal it up to make it, of course, this pickling time is a bit long, more than a year is common, then someone must say that a pickle pickled for so long, not long ago brokenAs long as this is well preserved, it really can't be bad, and the taste is very good, why did we just say that friends in Yibin and Luzhou know it, because this kind of dish is a specialty of their place, but the pickled sprouts in different places are not the same, the pickled sprouts in Yibin are sweet sprouts, and Luzhou and Nanxi and other places are salty, our package of sprouts is the authentic Yibin sweet sprouts. ”

After introducing the package of sprouts in his hand, Ye Fei directly opened the vacuum bag and poured the sprouts inside into a large bowl.

"OK, that's what the ingredients are on the countertop, and then we're going to make this very famous salted roasted white dish in the Nishikawa Nine Bucket Bowl Banquet. ”

As with making sand pork, the first thing is to process the pork belly.

After washing it, it was then put in a pot of boiling water, and when the pork belly was five ripe, Ye Fei took it out and put it on a large plate.

Put the same pork skin side up, then take the soy sauce and rub it on the pork skin.

"You see the difference, right? When we were making the pork with sand just now, the pork skin was smeared with a layer of honey or sugar juice, and when we made this salty roasted white dish was smeared with soy sauce, of course, the soy sauce is much thinner than honey, so it will flow down after being smeared, how to do it? ”

Ye Fei said and took out a thin and sharp bamboo stick, slammed it into the pork skin smeared with soy sauce, and said, "Chefs know that this is done to absorb the flavor, okay, let's put this pork belly smeared with soy sauce into the pot now." ”

Put the wok on the fire, then add the best peanut oil to it, wait until the oil temperature is five or six hot, and put the whole pork belly in it.

This time, it looks like fried meat, but it is not all fried, because Ye Fei put very little peanut oil in the pot, just to fry pork skin.

As the pork belly was placed in the pot with the skin facing down, there was a loud sound, and then the aroma rushed out.

Ye Fei pressed the pork with a stir-fry spatula, and then gently slid it inside the pot.

As the oil temperature rises, the pigskin also begins to slowly change color, white and tender, slightly yellow, golden, golden red, brown red!

When the pigskin completely turned brown-red, Ye Fei used a small fork to fork it up and look at it, and the invisible camera secretly gave a close-up, and everyone saw that the pigskin not only turned into an attractive brown-red, but also some bubbles appeared, which was considered to be in place.

After putting the fried pork belly on the plate again and letting it cool, Ye Fei began to process the sprouts.

This kind of thing is like pickles or plum vegetables pickled in some places, but the pickling method is somewhat different, and the taste of pickling is also different, otherwise it would not become a specialty of others.

Of course, the sprouts provided by the system are the best, and they are very clean, but in order to make the audience understand, Ye Fei still washed the sprouts in the big bowl with water.

Immediately afterwards, Ye Fei took another bowl, put soy sauce, cooking wine, an appropriate amount of brown sugar and a spoonful of salt into it, made it into a sauce, and put it aside for later use.

It didn't take long for the pork belly to be cold, but not completely cold, and a little hot.

At this time, Ye Fei began to slice with a thick back knife, each piece of meat was six centimeters long and three millimeters thick, which can be said to be quite thin, which was also so that it was easy to cook when steaming for a while.

Of course, if you say that it is more refreshing to eat thicker, it can also be slightly thicker, and this is not too strict.

After cutting all the meat slices, soak them in the sauce just made, and then take a large blue and white porcelain bowl again, put all the meat slices in the bowl with the skin facing down, put the sprouts on it, and then gently press it with your hand, and feel that it is very real, and the meat below will not run out of shape, so I changed the steamer to water, and then put the bowl in and steamed it.

The time to steam this dish is slightly longer than steaming the pork belly, because the pork belly in this dish is only five ripe so far, so it must be steamed thoroughly and steamed on high heat, so that the juice in the meat can be steamed out, so that the juice can not only soak the meat slices, but also penetrate into the sprouts, so that the taste of the sprouts will become more delicious.

Normally, it takes about an hour for this dish to steam, but Ye Fei only took twenty minutes.

While steaming the meat, Ye Fei explained: "Even if the bowl is completed after this delicacy comes out of the pot for a while, everyone can see that according to the steps, it is less than the meat with sand, because the meat in this dish does not need to be sandwiched in the middle, it is just a simple piece of meat, it's okay, now we have time, we can get out of the pot." ”

As he spoke, Ye Fei turned off the fire first, then opened the lid of the pot, took out the bowl with gauze pads, and then took a large plate from the side and buckled it on the mouth of the bowl, turned it over and removed the bowl.

"A very simple dish, that's it. ”

As soon as Ye Fei finished speaking, he saw a light cluster rising from the plate, this light cluster was also very simple, it was the same as just now, it was two colors, the top was brown-red, the bottom was brown-green, and at first glance it was the color of steamed meat and sprouts.

The light rises and bursts, and the aroma comes out.

At this time, the audience and several guests at the scene were directly conquered by the aroma, because the aroma of this dish is much richer than the sand meat just now, and the aroma of the two is obviously different.

There is a sweet taste in the aroma of the sand meat just now, but this delicacy is fragrant, very fragrant and fragrant, although this fragrance is very rich, but it does not make people feel greasy, because there is a faint taste of sprouts in this aroma.

Just like the effect of bean paste and glutinous rice on the sandy meat, its taste also just neutralizes the rich aroma of the pork belly, which makes people feel the urge to eat a big meal when they smell it.

Ye Fei was about to bring this delicacy to the table, but he was suddenly stunned.......