The Eight Immortals crossed the sea to make Arhats take shape, and the fragrance is overflowing, not only the fragrance of the entire first floor is compelling, but the fragrance in the live broadcast room is almost out of control.

Wu Simeng, who has become a first-line star in China, was directly scandalized by Shangguan Xiaodie, and after smelling the aroma, he couldn't control his saliva and flowed directly to his mobile phone.

This really surprised the people in the live broadcast room, because many people knew that Shangguan Xiaodie had been Ye Fei's live broadcast guest, but they didn't expect Wu Simeng to be Ye Fei's dead fan, and he was even tempted by Ye Shen's food to become like this, and many people in the live broadcast room began to joke.

This made Wu Simeng really embarrassed, threw down his phone, and chased Shangguan Xiaodie to fight.

The atmosphere in the live broadcast room was directly brought into a small mastery by these two big stars.

In the eyes of everyone's envy, jealousy and hatred, Ye Fei covered the prepared Eight Immortals Crossing the Sea Arhat with a transparent heat insulation cover, and then asked the wet man to help bring it to the bamboo table.

Everyone could see that the wet man was walking towards the bamboo table with this delicacy, staring at the delicacy in the hood with his eyes, and he kept swallowing saliva.

After finally putting the food on the table, the wet man couldn't help it, and the guy actually put the hand that served the plate in his mouth and sucked it for a long time, as if his two hands were the food.

"Alas~~ hold on. ”

"Poof, wet man, you're enough!"

"Emma, wet man, your name is wrong, you should be called God. ”

People are amused by wet people.

Shiren didn't care what others said and looked at at this time, shook his head and sighed, and hurriedly ran back to the console.

This time, the audience in the live broadcast room was really greedy, because this time the cover that Ye Fei used to cover the food was a transparent cover like glass, and the food inside the cover was clear, and the food was in front of the video on the table, it can be said that the visual impact on everyone was simply violent, and many people really licked the screen this time.

"God, I can't bear it. ”

"A little bit, just a little bit between me and the food made by Ye Shen. ”

"It's just a sin, seeing the world's top food right in front of me, but he just can't eat it, crazy me. ”

"Lottery lottery, Ye Shen, hurry up and draw the lottery, I want to be a guest, I want to eat delicious food, even God can't stop me. ”

The people all collapsed, they couldn't count the number of gifts, and they covered the whole screen again, and according to these people, they couldn't see it, or they would really jump up.

Although today's live broadcast time is very long, Ye Fei didn't waste it, he wanted to make as many delicacies as possible for the audience in the Confucian Banquet, so when this dish of Eight Immortals Crossing the Sea and Arhat was just ready, the wet man took it away, and Ye Fei began to prepare the second dish here.

Taking out a large piece of pork belly from the storage compartment, Ye Fei introduced: " In our Chinese food culture, the shape of the food is various, flat square and round, no matter which shape, it can be said that it represents the countless wisdom and exploration of the Chinese ancestors, most of the food that friends usually eat is cut into slices or blocks, there are also filaments, this is the most common, but there are also some round foods after being carefully made, the taste is also delicious, for example, there is a very famous round food in the Huaiyang cuisine in the Zhejiang cuisine, called the big chop meat, also called the sunflower chop meat, say that these two names may be very unfamiliar to everyone, but it also has another very loud name, called lion head, I think my friends should know, right?"

This kind of food is round and plump, and the aroma is full of glutinous and soft in the mouth, which can be said to be a delicacy that many people like, especially some friends in the south, who have a high evaluation of this food, but this round food is not only a lion's head, and there is also this kind of excellent food in the northern cuisine, such as a meatball dish in the Confucian banquet, which is served on a four, respectively, on behalf of the four joys of Fulu Suxi, I said this, I think many friends should know what I said about this food, yes, it is the famous four happiness ballsWe have also made this delicacy before, it is a beef ball from Chaoshan, but the Sixi meatball and the lion's head are not beef, but pork belly. ”

As he spoke, Ye Fei pointed to the large piece of pork belly on the chopping board and said, "We are making Sixi meatballs in the Confucian banquet today, this pork belly is made of wool pork, this kind of meat is characterized by a lot of fat but not greasy, and the lean meat is moderate and elastic, which is the top ingredient for making Sixi meatballs......"

Ye Fei was about to continue the introduction, when suddenly an audience member who grabbed the microphone in the live broadcast room asked: "Ye Shen, I think the Sixi balls and lion heads you mentioned should be similar, they are a delicacy, right? ”

Shangguan Xiaodie also said, "Brother Ye, they are all meatballs made of pork, aren't the balls different from meatballs?"

Ye Fei smiled and said, " This question is really good, don't you say, Sixi balls and lion head are not only different, but also very different, in the eyes of many people, these two kinds of balls should be one, there is no difference, eat into the mouth are pork as the main stuffing of food, but I want to tell you, Sixi balls are Sixi balls, lion head is lion head, if these two are the same, people will not give them two names, and these two names are all famous, so what is the difference between Sixi balls and lion heads? First of all, everyone knows that the cuisine is different, Sixi balls belong to the Confucian cuisine in Lu cuisine, specifically the food that will appear at the birthday banquet in the Confucian banquet, and it is generally at the end of the banquet, meaning auspicious wishes, we are today in order to be able to make a few more dishes for everyone, each dish is to extract the famous dishes in the different banquets in the Confucian banquet, so we don't pay so much attention to it for the time being. ”

Another difference is that the meat filling of the two is different, which may not be understood by many friends, why are they all filled with pork belly, and the meat filling is different? First of all, the processing of pork belly is not the same, Sixi meatballs pay attention to the mincing of pork belly, forming a meat puree, it can be said that the meat particles are small and smooth, and the pork belly particles in the lion's head stuffing are much thicker than the Sixi meatballs, we usually use the lion's head stuffing meat grains like pomegranate seeds, the difference between the two kinds of meat filling, but also create two kinds of meatballs after eating the taste of the mouth is different, although the four happiness balls pay attention to the entrance is also melted in the mouth, but its transformation is formed by the dispersion of minced meat, and the mouth of the lion's head is due to the relatively large meat particles, the gap between the meat particles and the meat particles is relatively largeWhen making it, it can absorb enough soup or oil juice to the maximum extent, and the presence of soup and oil juice makes it easier for the meat particles to slide loosely and form a formation. ”

"There is also a difference that the eyes can see, when the lion's head is on the table, it is generally single, or two or even three, but it rarely exceeds the number of three, because the size of the lion's head is relatively large, and the weight of the three lion heads is already very large, and the four happy balls are a little small and exquisite, when they are on the table, it is the standard four balls, the last difference is that the method is different, there are many ways to make the lion's head, braised it, steamed, etc., it can be said that it is more flexible, and the practice of the four happy balls is relatively simple, mainly after frying, the soy sauce can be colored, well, after such an explanation, I think many people will never confuse the two in the future, so let's make the four happiness balls in this Confucian banquet. ”

Ye Fei lifted the pork belly again, then put it on the cutting board, and then continued to take the other ingredients from the storage compartment.

More than a dozen oblate, purple-red things appeared in Ye Fei's hands.

"Water chestnut, that is, what we usually call water chestnut, this kind of thing is also a commonly used material for Sixi balls, its existence not only makes the Sixi balls more loose and lubricated to eat, but also provides a sweet and crisp taste, and this kind of thing is a set of medicinal and edible as one of the good ingredients, not only good taste, at the same time it can also treat spleen heat, stomach digestion, lower blood pressure, clear jaundice and other effects, but one thing to note is that water chestnut belongs to the cold food, pregnant women can eat in moderation, but should not eat more. ”

With that, put the water chestnuts in a porcelain bowl and take the other ingredients.

Two eggs, green onions, ginger and garlic, Sichuan pepper, star anise and green onions, as well as seasonings such as oil, salt, sauce and vinegar and sugar.

After preparing everything, Ye Fei rolled up his sleeves, took the pork belly of the wool pig, took a kitchen knife from the tool rack, and slashed it on the meat, saying: "The pork belly is stuffed, when cutting the pork belly, you must have a straight knife at the beginning, cut it into thin shreds, and then chop it into meat puree." ”

Ye Fei pressed the pork belly with his left hand, and cut it vertically with a kitchen knife in his right hand.

There is lard on the pork belly, if the knife is cold, the cut meat slices or meat strips will be stained on the knife surface, but in order to ensure the purity of the pork, Ye Fei did not wet the knife with water, seeing that the meat strips were stained on the knife surface, the right hand holding the knife was slightly tilted, so that an almost parallel position was formed between the knife surface and the cutting board, and then the knife surface was placed on the cutting board, and the knife was gently pulled to the side, and the knife came out, and the fine meat was left on the cutting board.

After cutting all the pork belly into thin strips in one go, and then cutting it into small pieces with a horizontal knife, the big knife is chopped.

The pork belly has been chopped into meat puree at the end, and then look at this pork belly puree, it is a little snow white in the ruddy, and there are patches of red in the snow white, and the whole ball looks extremely eye-catching.

took a blue and white porcelain pot from the side, put the chopped pork belly into the porcelain pot, and Ye Fei began to clean up the water chestnuts.

Although this kind of thing is delicious, it has one of the most fucked-up characteristics, that is, the skin is too difficult to peel, some people don't even bother to peel its skin, when they want to eat it after cooking, they bite it directly, and then eat the meat inside, and spit out the skin, which is strange and inefficient.

Ye Fei put a few water chestnuts in a basin and rinsed them with water several times to make sure that all the sediment on them was washed off, and then said: " Water chestnuts are delicious, peeling is too difficult, but we can introduce you to a few more convenient methods today, you can try when you have time, the first way is to cook water chestnuts, soak them in salt water, rinse them in cold water, and then peel them is much more convenient, the second way is to use tools, cut the two ends of water chestnuts, and then peel them up is also a lot more convenient, and there is a way that many people think that it is unhygienic and unhealthy methods, because chemicals are needed, after boiling 20% of sodium hydroxide, pour water chestnuts into it for five or six minutes, scrub them in clean water, and then add two percent dilute hydrochloric acid, scrub them again after five or six minutes, and the skin will fall offHowever, this method is suitable for a large number of water chestnuts to peel, if it is too little, it will not be drawn, and there are three or four other methods, we will not introduce them for the time being. ”

The method used by Ye Fei is also the most earthy method, using a knife to sharpen.

However, his movements were not slow at all, and a few water chestnuts allowed him to remove the purple-red skin on the outside in a while, leaving the white and tender water chestnut meat.

The water chestnuts are cleaned again under clean water, cut into tiny cubes on a cutting board, and placed in a porcelain bowl for later use.

took a small bowl and took two eggs from red-tailed chickens, Ye Fei picked one up, gently knocked on the edge of the bowl, and beat an egg into the bowl, and the egg fragrance was immediately permeated......