When a problem arises, there will be a corresponding solution.

The Gelinglan Island, where the glacier white bear is located, is indeed far away from Huaxia, after all, they all ran to the Arctic Circle, but Ye Fei gave him convenience, you don't have to rush over, as long as you want to come, you can come anytime, since the guest quota is yours, no one can take this away.

Greenland Island, a guy dressed like a polar bear was excited, and when he thought of it, he was about to eat the food made by Ye Fei, and he couldn't eat a piece of raw seal meat in his hand anymore, so he threw it into the trash can.

After Ye Fei dealt with the matter of the glacier white bear, he immediately began to cook the following delicacies.

"Boshan four four seats, just now we have said, divided into four large pieces, four rows of dishes, and four buckle bowls, of course, before these delicious dishes come up, there are four noodles, four cold dishes and four pastries, these we did not do today, but in the regular four four seats are indispensable, just now we made a large piece, that is, the first dish, made four rows of dishes, then we will do the buckle bowl, a buckle bowl, I believe many people know that this kind of food is very delicious, whether it is made daily or in the banquet buckle bowl, it is definitely very attention-grabbing, and this practice is in many places in the country, because like, so extensive。 ”

"The buckle bowl in the Boshan area is also very popular, almost indispensable in the banquet, and the next dish we make is the most common dish in the banquet, and it is also a very classic food, which is the squid ...... bottom."

Ye Fei had just been introduced here, and the Scattered Flower Fairy asked curiously, "Ye Shen, what is the bottom of the tree?"

This question is actually not just curious, the audience in the live broadcast room can say that 90% of the people don't understand what the bottom is, squid is easy to understand, but what the bottom squid is is a little difficult to understand.

At the scene, Wenwen and the cat guest were all confused.

"Yes, Ye Shen, what is a bottom of the sink, is it a kind of pot?" asked the cat guest.

Wenwen whispered: "I think it should be a seasoning or an ingredient, and then it is paired with squid, called squid." ”

Daughter-in-law Sun hurriedly asked Mrs. Qingsong: "Grandma, do you know what a bottom is?"

The old lady Qingsong also shook her head and said, "No, I'm also curious." ”

As he spoke, several people all looked at Ye Fei.

Ye Fei said with a smile: "If you want to know what the bottom is, you must first understand what kind of food Boshan bottom cuisine is, in the Boshan area, the bottom dish is a kind of food, and it is also a cooking method, this kind of food is similar to what we just said, why do you say almost not the same?" It is because there is one more kind of foreshadowing ingredient at the bottom of the bowl than the general buckle bowl, that is, the bottom of the shredded meat, the existence of the shredded meat bottom, which makes the bottom dish more fragrant and delicious than the ordinary buckle bowl, the taste is stronger, and there will be more soup in it, as for how to do it, in fact, if you can make the buckle bowl, then this dish will be much simpler. ”

While introducing, Ye Fei opened the storage compartment and took out a dried squid from it.

"Bottom squid, we use dried squid, so when we do it, we have to soak it, squid is a dry product, we can use water when we soak it. ”

Place the squid on a plate and then take the rest of the ingredients.

Pork belly, fresh bamboo shoots, sea rice, green onion and ginger, refined salt, monosodium glutamate, dark soy sauce, light soy sauce and so on.

In the end, Ye Fei took out a small bowl, and inside the bowl was half a bowl of whey soup.

"When we introduced the bottom dish, we also said that this kind of food is not only more than the ordinary buckle bowl with a layer of shredded meat, but also has an extra soup, we use fresh chicken soup, the function of fresh soup is to make the whole dish can be sufficient, so that diners can taste the original fresh soup while eating delicious. ”

After taking out all the ingredients, Ye Fei began to make them.

The meat of the squid is delicate, and it is not difficult to soak it, so Ye Fei chooses to soak it in water, but the water is lukewarm.

Take out the pot of boiling water, add an appropriate amount of water to it, then boil to about forty or fifty degrees, pour a part of it into the basin, put the dried squid in it and start soaking.

While soaking the dried squid, Ye Fei handles the other ingredients.

Haimi (dried shrimp) is also soaked in water, the pork belly is taken and cut into thin shredded meat, and then the fresh bamboo shoots are also cut into shreds, so here, Ye Fei paused for a moment and said: "Some people may ask if there are any requirements for shredded meat and shredded bamboo shoots, in fact, if you want to do a good job in this dish, these two ingredients really have requirements, too fine is not good, it is likely to break when stir-frying, and it will not work if it is too thick, which will affect the appearance, so what kind of shredded meat and bamboo shoots are perfect?" If you have seen the previous matchsticks, it is easy to explain, the shredded meat and bamboo shoots are best cut into two sticks of about the thickness of the stick. ”

After explaining, Ye Fei passed the shredded bamboo shoots in warm water for a while, and then put them on another plate.

Then cut the green onion and ginger into shreds, these two shreds are relatively thin when cut out, and Ye Fei did not separate them after cutting, and put them together directly in a small plate.

At this time, Ye Fei took out a bowl of oil, that's right, in the past, Ye Fei used to make food in small barrels or small bottles of oil, but this time it was just a small bowl.

This bowl of oil palm red is charming, and you can smell it from a long distance.

"Sesame oil, do you use sesame oil to make this delicacy?" asked the daughter-in-law curiously.

Ye Fei smiled and said, "That's right, in order to make a perfect dish of squid, the oil must be made with sesame oil, and the shredded meat fried with sesame oil and the taste of the clear soup can be perfectly integrated, and finally you can make a mouth-watering squid with squid." ”

All these procedures are completed, and the squid is ready to be soaked over there.

The squid was fished out of the water, and then the squid was carefully scrubbed with a basin of water, and then it was rinsed under clean water and placed on the cutting board, and the squid shreds were cut into shredded squid with a knife and set aside for later use.

"Next, we will make this so-called bottom of the bottom, the bottom of the bottom is the meat base, it is very simple, but this meat base is not easy to make, there are two ways to make the bottom of the dish, one is like an ordinary buckle bowl, directly buckle the bowl into a dish, and there is also a method, which is also a unique practice in the Boshan area, called the cap into a dish, and the next dish we make is the method of capping into a dish. ”

Take the wok off the stove and wash it, put it on the stove again, turn on the fire for a while, and add half a spoon of sesame oil to it.

After the oil temperature is OK, pour the shredded green onion and ginger into the pot and stir-fry a few times, the aroma of green onion and ginger appears, and then pour the shredded pork belly into the pot and start stir-frying.

While stir-frying, Ye Fei introduced: "The shredded pork belly is made with the bamboo shoots, so the shredded pork belly should be fried with the bamboo shoots, but not together, and when the pork belly is fried until it is five or six mature, put the bamboo shoots in, that is, now." ”

Take the shredded bamboo shoots from the side, pour them directly into the pot, and then stir-fry.

After the two are stir-fried, add light soy sauce and dark soy sauce to them, then bring the soaked sea rice over, and use a spoon to remove the sea rice from the sea rice water and put it in the pot.

Just when everyone thought that Ye Fei was going to pour out the sea rice water, they saw Ye Fei's hand move and pour part of the sea rice water into the pot.

"Huh~~ Ye Shen, what's the use of this thing?" This time, even the old lady Qingsong couldn't understand it, and asked.

Ye Fei said: "Lu cuisine, especially the cuisine in the Boshan area, rarely uses chicken essence and monosodium glutamate to enhance freshness, but uses sea rice or chicken soup and clear soup to replace them, the sea rice and sea rice water we add play this role, after putting the sea rice into the pot, stir-fry a few times, and then pour the clear soup in." ”

Bring the bowl of clear soup from the side, pour it into the pot, and then add a little salt and MSG to it (MSG is used sparingly, not at all).

"The next thing is to collect the juice on high heat, to what extent is this juice good? Light jujube red, this is the perfect soup for our cuisine, that's it. ”

As he spoke, Ye Fei scooped up a little soup from the pot with a vegetable spoon and showed it to the audience, and saw that this little bit of soup was slightly red, but it was not particularly red, just like Ye Fei said, light jujube red.

After the heat was reduced, Ye Fei took a porcelain bowl from the side, and then poured all the ingredients and soup in the pot into the bowl, and then pressed it on it with a vegetable spoon until the ingredients in the bowl were compacted, took out the plastic wrap, covered the bowl mouth, and said: "The next thing is to steam in the basket drawer, the steaming is mainly to maximize the flavor of the ingredients, blend together, and also make the ingredients taste better." ”

Take out the steamer, add an appropriate amount of water, put a bowl of ingredients in the steamer, and start steaming directly on the heat.

Ye Fei steamed for more than ten minutes, and under normal circumstances, it would take about thirty or forty minutes.

When the time is up, take the bowl out of the steamer, remove the plastic wrap, Ye Fei said: "The ingredients in the bottom are only completed in this step, and the next step is the squid, how can this squid taste the same as the bottom of the squid? That is, use the soup in our bowl to fry the bottom of the soup, the first thing is to filter the soup into the pot, and then the ingredients in the bowl are upside down in the plate, waiting for the squid to be completed." ”

Press the ingredients in the bowl with a soup spoon, then tilt the bowl mouth, pour the light jujube red soup in the bowl back into the wok, then take a gold-rimmed plate and cover the bowl, and then turn the bowl and plate over and place them on the table.

Bring the shredded squid cut next to it, wait for the soup in the pot to boil, pour it into the pot over low heat and start to simmer.

The shredded squid is so cooked that some people dare to eat it raw, but Ye Fei is still very patient and waits until the shredded squid is fully cooked before turning off the fire.

When I picked up the bowl upside down on the plate, I saw that the ingredients buckled under the bowl formed a yurt-like shape, which was very beautiful.

Ye Fei picked up the pot, then scooped out the simmered shredded squid with a soup spoon, gently placed it on top of the ingredients on the plate, and finally poured the soup in the pot on top of the ingredients.

At this time, the color of the soup deepened a little, and the jujube was red.

As the jujube-red soup entered the plate, Ye Fei saw a very strange light cluster rising from the plate......