Ye Fei didn't expect that Lu Zhijun's ancestral home turned out to be from Beihe Province, and today it seems that it is indeed too coincidental.

Lu Zhijun really wanted Ye Fei to help her cook a delicacy she wanted to eat, but she felt that it was inappropriate, after all, she was not the only guest in today's live broadcast, and there were more than a billion viewers in the live broadcast room, if she had to force Ye Fei to do it, it would be a bit too boring and selfish.

But Ye Fei asked her, and she couldn't help but say it, so she just made a gesture.

Ye Fei saw Lu Zhijun's gestures, and immediately understood what kind of dish this girl was talking about, and it was very coincidental, he also wanted to make this for the first dish.

As soon as he heard that Ye Fei's first dish was to make the dishes he wanted to eat, Lu Zhijun's heart was full of emotion, whether Ye Fei was sincere or unintentional, this was a rare happiness.

"Thank you. ”

Lu Zhijun whispered.

Ye Fei said with a smile: "Do you thank me for the first dish of this dish, come, let me take the ingredients." ”

Lu Zhijun and Shen Yue stepped aside.

Ye Fei opened a storage compartment and took out an ingredient from it, specifically a large piece of ingredient.

As soon as this ingredient was taken out, many viewers in the live broadcast room recognized it, especially the Chinese audience, who loved this ingredient even more - elbow!

For this kind of ingredient, it can be said that many people in the live broadcast room are the favorite, this kind of ingredient is not the first time that Ye Fei has appeared, when Qin Jianlin, Yao Jianshe and Ala Suo came to be Ye Fei's live broadcast guests, Ye Fei once made an extremely famous delicacy, that is, Dongpo elbow.

And at that time, it was also introduced that the front leg of the pig is better than the hind leg of the pig when making elbows, because the front leg of the pig has thick skin and rich collagen, and at the same time, Ye Fei also introduced that the pig used is the free-range black pig of Doushan.

This kind of pig itself runs all day in the mountains, it can be said that the meat is extremely firm and juicy, and it is not only easy to taste good, but more importantly, the taste of this pork itself is unforgettable.

Similarly, the elbow used in the delicacy Ye Fei made today is also the front leg of the free-range black pig in Doushan.

The difference from the previous is that when making Dongpo elbow, there was a big bone in the middle of the elbow that Ye Fei took out, and this time the elbow used was all skin and flesh, and the big bone in the middle had been taken out, which was also to save time.

After the elbow was taken out, it was placed on a clean plate, and then Ye Fei took the other ingredients from the storage compartment.

The best peanut oil, green onion and ginger, refined salt, monosodium glutamate, soy sauce, etc., and finally he took out a crystal bottle from it, which contained a bottle of dark red sticky things.

Ye Fei held the bottle up and said, "The audience in Beihe Province in the live broadcast room should know what this is, right?"

The hermit of Beihe laughed and said: "Ye Shen, this is so easy to recognize, I think as long as you are a person from Beihe Province, there is no one who doesn't like this thing, sweet noodle sauce, an indispensable seasoning for cooking in many places in Beihe Province." ”

Ye Fei nodded with a smile and said: "That's right, if the food of Bac Ha Province is a dragon, then the sweet noodle sauce of Bac Ha Province is the eye of the dragon, and its role is to put the finishing touch, which is also a very significant feature of many delicacies in Bac Ha Province. ”

Yes, the sweet noodle sauce can be said to be a must-have in Bac Ha province, and it is not only eaten with bibimbap, but also an indispensable seasoning in many cuisines.

Regardless of the type of cuisine, the chef's cooking skills are an important factor, and many ingredients also play an important role, otherwise they would not have been used.

And this sweet noodle sauce is a very important seasoning in this delicacy that Ye Fei is going to make.

Seeing Ye Fei take out the sweet noodle sauce and elbow, the Beihe hermit laughed and said, "I think I know what Ye Shen is going to do with this delicacy." ”

It can be said that ninety-five percent of the people in the live broadcast room are still confused, because many people themselves are not familiar with the food of Beihe Province, and now they are still confused when they see Ye Fei take out these ingredients, so they hurriedly asked the Beihe hermit.

"Brother Hermit, what does Ye Shen do with this delicacy?"

"It's elbow and sweet noodle sauce, this kind of food is really the first time I've seen it, Beihe hermit, solve your doubts. ”

Beihe hermit said: "There is a very famous delicacy in our Beihe Province, which is the one that Ye Shen is going to make now, the name is called pot wrapped elbow, also called pot fried elbow, and it really gives people an unimaginable fragrance when it tastes." ”

As soon as Beihe Hermit's words fell, another audience member who grabbed the microphone and called Taishan Tobacco and Alcohol sighed, and hurriedly said: "Stop, Beihe Hermit, please stop, pot wrap elbows?

The audience in Lushan Province also remembered it all through the reminder of Taishan Tobacco and Alcohol.

"That's right, there is a beautiful dish in our Lu cuisine, called pot roasted elbows, is there any difference between them and your pot wrapped elbows?"

"Damn, no, what's the special name of the food in both places?"

"I have eaten the pot roasted elbow in Lushan Province, it does taste first-class, I can't stop the car at all, a piece of elbow meat in my mouth, full of fragrance. ”

"I think, pot wrapped elbow is pot wrapped elbow, and pot roasted elbow is another matter, you think, if it is a famous dish in Bac Ha Province, how can Lushan Province also have it? The two must be different. ”

Ye Fei couldn't see the news of these viewers who didn't have a microphone, but he could hear the words of the audience who grabbed the microphone.

When he heard someone say that it was called pot to burn elbows, he laughed.

"This audience should be from Lushan Province, right?"

"Ahh

"It's so loud, I must have heard it. ”

"That's right, I'm from Lushan Province, Ye Shen, is your delicacy really making pot dumplings and elbows?"

"Yes, this is a famous dish in Bac Ha Province, it can be said to be charred on the outside and tender on the inside, fragrant but not greasy, and it is a rare treasure when eaten with sweet noodle sauce. ”

"Ye Shen, you will cook our Lu cuisine, do you know that there is a delicacy in our Lu cuisine called pot roast elbow?"

"Of course I know, pot roasted elbow is a very famous delicacy in Antai City, Lushan Province, in fact, what you two said just now is not wrong, pot wrapped elbow also has a name, that is, pot roasted elbow, the two are actually a delicacy, but why is the pot roasted elbow now become a delicacy in Bac Ha Province? We just said that the reason why the upright official banquet will be very famous, is because it contains a lot of cuisine in the cuisine, the original officials in order to be able to make their own unique food, so in the country looking for famous chefs, and then the Empress Dowager heard that the master of Lu cuisine Wang Kun made food is a must, so he invited it to Beihe, Wang Kun made this pot for the Empress Dowager Nuxi, the Empress Dowager was full of praise after eating, it can be said that this dish is one of her favorite dishes. ”

"But there is a slight difference between the pot wrapped elbow in Bac Ha Province and the pot roasted elbow in Lushan Province, that is, the special sweet noodle sauce of Bac Ha Province is added to this dish, and the prepared elbow is sandwiched and dipped in the sweet noodle sauce to eat, which is a more evocative enjoyment, so we say that the pot wrapped elbow made today is a famous food in Bac Ha Province, specifically in Baoding City, Bac Ha Province. ”

After listening to Ye Fei's explanation, many people also understood that in fact, the two are the same dish, if you have to strictly speaking, this pot of pork knuckles is a delicacy evolved from Lu cuisine, but now there is a way to eat in Beihe Province.

And this is also a verification of Ye Fei's introduction of the Erect Official Mansion Banquet just now, the Erection Official Mansion Banquet is all-encompassing, integrating thousands of famous foods from other places, thus giving it its own unique color.

After the introduction, Ye Fei had already prepared the ingredients and started to do it directly.

First of all, Ye Fei prepared two pots, a wok and a steamer, put them on the two stoves, and then added an appropriate amount of water to the wok, and turned on a high fire.

After the water is boiling, take the clean elbow from the side and put it in the pot to boil, and while cooking, pour boiling water on the elbow with a spoon to heat the elbow evenly.

When the elbow is boiled and begins to turn white, then add refined salt, monosodium glutamate, and finally soy sauce to cook the color.

After a while, put the ginger slices and green onions into the pot, and when the elbows were cooked through, Ye Fei used a large colander to take them out and put them into the clean blue and white porcelain plate prepared on the side.

In the process of cooling the elbow, Ye Fei first added water to the steamer and boiled it.

When the elbow was still four or five percent hot, Ye Fei began to move the knife.

Place the big elbow on the worktop, cut it directly into large slices with a knife, and put it into a white bowl.

Shred the green onion, slice the ginger and put it on the elbow, pour in cooking wine, soy sauce and an appropriate amount of refined salt and monosodium glutamate.

The steamer over there is already cooking, open the lid and put the bowl in the pot, and finally add half a spoonful of clear soup to it, close the lid and start steaming.

When the steaming time was about to end, Ye Fei took out a clean porcelain bowl, added starch to it, and then took out a few eggs, opened them, took the egg whites to remove the egg yolks, and stirred them into egg white starch paste.

Take a large plate, spread the egg white starch paste evenly at the bottom of the plate, then the elbow in the steamer over there has been steamed, take it out and put it on the egg white starch paste, and finally cover it with a layer of egg white starch paste, and wrap the elbow in the middle with two layers of egg white starch paste, and do not grasp and mix.

Clean the wok and put it on the stovetop, turn on the heat and remove the oil.

When the oil temperature is about 150 degrees, which is usually said to be 50 or 60 degrees hot, hold the plate up, and then tilt it slightly, so that the elbow wrapped in egg white starch paste slowly slides into the oil pan.

While frying, gently touch your elbows with a spoon and wait until both sides are golden brown, then remove the oil and place it on a plate.

Then take a clean plate with lettuce leaves at the bottom and garnished with carrots and pumpkin carved flowers.

Place your elbow on a cutting board, cut it longitudinally with a knife, then cut it horizontally into pieces, and put it directly on the plate.

For those who are not strict, this step is complete.

But Ye Fei was still one last step away, when he saw that he took two small plates from the side, both of which were rectangular, split the green onion segment in half from the middle and put it in a small plate, and then put the sweet noodle sauce in another plate.

Only then did the two plates be placed next to the large plate.......