Momoe Yamaguchi: "Now look here! This one is Chef Chen Aiguo from Yokohama Chinatown! ”

Chen Aiguo: "Hello everyone! Chinese Mandarin Duck Seafood Pot is divided into many genres, including Guangdong pot, Taiwanese pot, Sichuan pot, and Chongqing pot. Today, we are going to introduce the Cantonese style of seafood pot! ”

Momoe Yamaguchi: "Oh~ It turns out that there are so many genres! ”

Chen Aiguo: "Yes! At present, most of the seafood pots circulating in Japan are Guangdong pots and Sichuan pots, and Chongqing pots and Taiwan pots are relatively rare! ”

Momoe Yamaguchi: "So, what's the difference?" ”

Chen Aiguo: "The main thing is the difference in taste! Now, we're going to start making the basic soup for hot pot! ”

Momoe Yamaguchi: "Are the main flavors of both soups the same?" ”

Chen Aiguo: "It's all the same!" ”

Momoe Yamaguchi: "It's so exciting! ”

Rie Miyazawa began to shout, "I've never seen a hot pot like this~ May I ask Chef Chen, this time it's mainly two kinds of soup, right?" ”

Chen Aiguo: "Yes! ”

"Okay, then, let's let the chefs on both sides start preparing our dishes for tonight, and then, let's continue to watch a VCR to learn about today's ingredients in the kitchens on both sides!"

The lights in the first two rows dimmed again.

"Sumo hot pot ingredients: chicken thighs from Hinachi Town, Akita Prefecture, local chicken with a strong flavor with a moderate amount of fat; The winter cabbage produced early in Tsumagoi Village, Gunma Prefecture, is very good at absorbing the soup and does not boil it badly; Black pork tenderloin from Kirishima in Kagoshima Prefecture does not have a peculiar smell and is perfect for hot pot dishes; Scallops from Kawauchi Town, Aomori Prefecture have a sweet and crispy flavor that adds to the flavor of soup. and the most indispensable supporting role in sumo hot pot...... Fried bean skin! ”

"Fried bean skin recommender, Mr. Takahashi! Ueno Fujiya is a fried bean skin restaurant that adheres to the ancient method of cooking. In fact, tofu is made from soy milk that has a stronger flavor than ordinary tofu! Well, look, what a tender tofu, that's the feeling, cut the tofu into 1.5 cm thick, then filter to remove the water, and then fry it at a low temperature, and then fry it at a high temperature after it expands to the best time, so that you can fry the tofu to be crispy on the outside and soft on the inside. Hmm~ Golden-colored fried bean skin, slightly sandwiched in the middle with chopsticks, the bean skin will bend, and if you peel off the golden-colored appearance, you can see the thick and soft inside, how about it, it's very delicious! Hey~ Mr. Takahashi, you can't just tempt us like that! How about you also prepare a copy for us~ The above is the strictly selected materials of sumo hot pot! ”

"Chinese Mandarin Duck Seafood Pot Ingredients: Pine leaf crab from Hokkaido Nemuro, which can add more flavor after boiling; Bungo seafood natural prawns, tender taste, strong sweetness; The Ezo abalone from Kunohe County has a soft flesh that needs to be cooked a little to enjoy deliciously. The green cabbage produced in Chiba Prefecture still has a crispy taste after being put into the pot; The soup of Chinese Mandarin Duck seafood hot pot and the indispensable ...... Dipping sauce! ”

"Dipping sauce master, head chef Lu Zongting of the Chinese restaurant!"

Lu Zongting: "If you want to find a suitable Chinese Mandarin Duck seafood pot dipping sauce, then wrap it on me, and I will introduce you to the best dipping sauce!" There are many hot pot dipping sauces in China, including authentic Sichuan sauce, oyster sauce sauce, red oil garlic sauce, weird sauce, milk curd sauce, sesame sauce, ginger sauce, sesame sauce sauce, sand tea sauce, etc., the most suitable dipping sauce for seafood is, of course, sand tea sauce! And voila, this is it! ”

"Huh? What is sand tea sauce with a unique hue and white granules? ”

Lu Zongting: "In fact, sand tea sauce is made of peanut kernels, white sesame seeds, fish, dried shrimp, shredded coconut, garlic, green onions, mustard, chili, turmeric, vanilla, cloves, tangerine peel, pepper and other raw materials, after fried crisp grinding, and then boiled with oil and salt lamp seasoning, the production process is very cumbersome, the color of the haode sand tea sauce is golden, with compound fresh, salty, sweet, spicy four kinds of attached taste, is the best dipping sauce for eating seafood! You must not know about this, come, let me show you the homemade sand tea sauce......"

"The above is the selected ingredients of Chinese Mandarin Duck Seafood Hot Pot!"

The lights are on again!

Sakai held her face and shook it from side to side: "Oh, what should I do, my favorite snow crab and abalone!" ”

Yamaguchi Baihui replied to Chen Aiguo while watching her prepare the soup, "Then, Miss Fazi, you can only choose my side!" Huh~ Chef Chen, what's in this pot? ”

Chen Aiguo lifted the lid of a pot on the side, and the overflowing fragrance filled the room, "This is made for white soup!" ”

Momoe Yamaguchi: "Is it a white soup?" ”

Chen Aiguo: "Yes, there are chickens, ducks, and fish in it, well, it has been stewed for eight hours now, and it will take about half an hour!" ”

Ken Takakura: "How can you do this! How can you tempt me like that! Miss Pak Hui, I seriously protest! ”

Momoe Yamaguchi smiled, "Then, Takakura-kun, wouldn't it be nice if you came to me!" ”

Ken Takakura's face is depressed!

"What to do, what to do!" Rie Miyazawa has a sad face!

Momoe Yamaguchi: "So, what's next?" ”

Chen Aiguo: "The soup continues to stew, we are now going to start making dipping sauce, sauce shallots, garlic and other condiments to fry together, um~ Then, add sand tea sauce, add the soup of white soup or the soup of red soup to dilute, wait for the water to boil, and voila~ Now, you can start the pot, this is the dipping sauce of the hot pot! ”

Momoe Yamaguchi: "It's that simple? ”

Chen Aiguo: "Yes, it's that simple, Miss Baihui, do you need to taste it?" ”

Momoe Yamaguchi: "Of course, it's the host's obligation!" ”

Hitomi Kuroki on the side shouted, "Give me this obligation!" ”

Sayuri Yoshinaga: "Miss Hitomi Kuroki, you can sit down for me, you're a member of the sumo hot pot team now!" ”

Kuroki Hitomi is angry, everyone daxiao!

Momoe Yamaguchi stretched out her little tongue, licked the dipping sauce on the spoon, and closed her eyes with an expression of enjoyment.

Akira Toriyama, who was sitting on the side of the Chinese Mandarin Duck Hot Pot Team, actually jumped up, "How is it, how is it!" ”

Momoe Yamaguchi: "The flavors of chicken and fish are intertwined, and against the backdrop of spicy and sweetness, I feel as if they are dueling in my mouth with their blades, oh my god, it's incredible!" ”

Honami Suzuki: "What else, what else?" ”

Momoe Yamaguchi licked the corners of her mouth, "Want to know?" Just try it for yourself! ”

Honami Suzuki wanted to go crazy: "Ah~ Miss Baihui, how can you be like this~ You are the host, you can't be like this~"

Everyone laughed so hard that tears were about to come out!.

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