Li Yi bought a lot of ingredients and goods from the Western Regions this time, and the most troublesome of them were four live sheep.

There is no technical difficulty in Wei food, the only difficulty is that the ingredients must be fresh.

Especially mutton, it must be slaughtered and eaten, otherwise the taste will be greatly reduced.

Therefore, Li Yicai specially asked the program team to go to the local area to get a few live sheep.

For the sake of these four live sheep, the program team has worked hard.

The staff who were sent to the Western Regions Province did not close their eyes for two days and one night, and finally bought all the ingredients that Li Yi wanted, helped the live sheep get a quarantine certificate, and sent them to the plane in time.

After Li Yi and his entourage arrived at the airport, the plane had already landed for half an hour.

However, it took more than 40 minutes for them to mention the goods.

"Come, 3517!"

Hearing the freight supervisor call the number, Li Yi took the bill of lading and greeted him.

After glancing at the bill of lading, the freight supervisor signaled the staff to transport the goods with a forklift.

"You take an inventory and check it out."

The freight supervisor took the bill of lading and helped Li Yi count the goods on the pallet: "Eighty-one noodles, four bags." ”

"Well, that's right."

Li Yi nodded, on the tray, four bags of 25KG eight-sided flour were the most conspicuous.

After ticking the list, Li Yi shouted to the rear: "It's time to move the goods." ”

"It's coming!"

Wu Lei and Huang Xiaoming walked over quickly when they heard the sound.

Watching the staff untie the straps on the flour, Huang Xiaoming asked suspiciously: "Haven't you heard of Bayi noodles?" What brand is this? ”

Li Yi looked at the flour bag and explained: "The best flour in China is in the Western Regions, where the sunshine hours are long, the temperature difference between day and night is large, and the quality of the flour produced is incomparable to other places."

The best flour in the Western Regions is in QT County, which is home to all the flour mills in the Western Regions, but there are only two flour mills that are household names in the region.

One is a private enterprise, called Huamai New Grain, which is a flour mill under the Light Grain Group.

The other is this Bayian flour, this flour mill is a military industrial enterprise, the flour is supplied to the troops, and the quality is also the most top-notch in the entire Western Regions Province.

Ramen noodles made with this flour will have more gluten than you can imagine. ”

"Is that an exaggeration?"

Seeing that Li Yi said something mysterious, Wu Lei was very surprised.

Li Yi smiled and said, "Eat Western Regions noodles at noon tomorrow, you will know after eating, I will give you cold water, you can not be hungry the next morning." ”

As he spoke, the staff had already untied the strap.

Seeing this, Li Yi stepped forward and took action, easily picked up a bag of flour, and walked to the truck in front of the warehouse, while beckoning: "Work, first move the flour to the truck." ”

With that, he walked to the door of the warehouse.

A ramp was built here to allow trucks to reverse in and unload the goods.

This time there were a lot of goods, so Li Yi contacted a van truck to pull these goods.

When I came to the back of the car, the driver stood in the car and helped pick up the goods.

However, Li Yi did not rush to hand over the flour to him, but asked Liu Yifei and Zhao Jinmai to bring the woven tarpaulin.

This tarpaulin was bought by the program team to prevent rain and was ready to be used to block the rain.

But since the show started, it has never rained.

Only one of the two tarpaulins prepared was used to shade the naan pit, and the remaining tarpaulin was still new and had not been used.

After asking Liu Yifei and the others to bring the tarpaulin, Li Yi handed it over to the driver master and asked him to help put the tarpaulin in the carriage.

This can ensure the cleanliness of the ingredients and prevent the contamination of dust and dirty water.

The most feared thing about flour is dirty water, if it is soaked in dirty water, the whole bag cannot be used.

After the driver laid out the tarpaulin, Li Yi handed him the flour and put it on his shoulder.

"Wow! This flour is weirdly heavy! ”

The driver is a native of Yu Province, and he is very festive with a smile.

Turning around and putting down the flour, he looked at Li Yi and smiled: "You are still weird, such a big bag of flour, carrying it for a long time, don't your hands get tired?" ”

When he was laying the tarpaulin just now, Li Yi kept carrying the flour and handed it to him after he finished spreading.

"It's fine."

Li Yi smiled, and helped Wu Lei and Huang Xiaoming put the remaining bags of flour in the car.

Then, he returned to the warehouse supervisor and continued to count the goods.

"35 kg of white-skinned onions, 35 kilograms of purple-skinned onions."

"That's right."

Li Yi crossed the two items off the list.

"So many onions!"

Wu Lei picked up the onion bag and exclaimed: "Let's just record for a day, can we use so many onions?" ”

Li Yi said with a smile: "In the Western Regions Province, onions are one of the most important vegetables, and the local onions are called skin teeth, as long as there is meat, skin teeth are indispensable."

The cuisine of the Western Regions Province is Central Asian style, and the amount of onions is very large, and the onions are relatively resistant to storage, so it is okay to put them for a long time.

So far away, the quality of the white onions in the Western Regions Province is good, and buying more is also for the future needs. ”

Huang Xiaoming picked up the purple-skinned onion bag and asked curiously, "Is there any difference between this white-skinned onion and purple-skinned onion?" I think Western food seems to use more white-skinned onions. ”

Li Yi leaned over to help him lift him, and while walking to the front of the car, he explained: "Purple-skinned onions are more commonly used in the mainland, its moisture is less than that of white-skinned onions, the taste is more crisp and tender, and the spicy flavor is more obvious, which is more suitable for stir-frying and cold dishes."

In the pepper chicken of the Western Regions, there will be purple onions, and there is a classic cold dish called spicy red, which is necessary for eating pilaf and is particularly greasy. ”

After helping him put the purple-skinned onions in the car, Li Yi turned around and helped Wu Lei bring the white-skinned onions over.

Taking out one from the hole in the bag, Li Yi easily peeled off the skin of the white onion, then peeled off a layer, broke off a piece, stuffed it into his mouth, and chewed it.

Seeing him eating onions raw, Wu Lei and Huang Xiaoming's eyes widened: "Aren't you spicy?" ”

"White onions aren't that spicy, don't believe you taste them yourself."

Smacking the juice in the onion, Li Yi handed them the onion in his hand and explained with a smile: "White-skinned onions are used more in Central Asia, and its juice is more than purple-skinned onions, and it contains more carotene, so the taste is sweet and the spicy taste is relatively small."

This kind of onion will release a unique sweetness when fried at high temperature, and a lot of this onion will be used to make pilaf, and it will be very sweet to eat, and can neutralize a lot of the greasy pilaf itself. ”

Wu Lei took the white onion, and also learned from Li Yi to peel off a piece and taste it, and immediately raised his eyebrows in surprise: "It's really sweet!" ”

As he spoke, he handed Huang Xiaoming a piece.

Huang Xiaoming tasted it and was immediately amazed.

Seeing this, Li Yi explained with a smile: "This variety is called Xiyu Baipi, which is a native variety of Xiyu Province, this bag is produced in HTB County, Changji, and there are also species in Shihezi and HMD areas, and the quality is very good."

To make pilaf locally in Western Regions Province, you must use this onion, otherwise it will not taste good. ”

"50 kg of yellow radish."

As they spoke, the warehouse supervisor counted another bag of raw materials.

"And this."

Li Yi took down the bag of yellow carrots on the tray: "The most authentic pilaf, the carrots in it must be this yellow, the sweetness of this yellow radish is sweeter than ordinary yellow radish." ”

After putting the yellow radish into the carriage, Li Yicai clapped his hands and said with a smile: "White skin teeth, yellow radish, plus the best local mutton, are all the secrets of a pot of delicious pilaf."

Western cuisine is simple, but the ingredients are the key.

Therefore, in a sense, the concept pursued by Western cuisine and Cantonese cuisine is the same, which is to give full play to the original taste of ingredients.

This dish is easy to make, but it is also difficult to make because the ingredients used must be top-notch, otherwise the taste will be greatly reduced. ”

5

(End of chapter)