"Well, she had a cold yesterday and had a little fever, and when she got up in the morning, she touched her toes again."

Li Yi explained: "She has been sent to the hospital, and Xiaolan and the others are accompanying her. ”

"I said why she didn't talk much when she was working last night, maybe she was a little uncomfortable at that moment."

Zhao Jinmai asked with some concern: "Is she seriously injured?" ”

Li Yi recalled it, and then shook his head and said: "It looks a little red and swollen, but it's just an external injury, it shouldn't be too serious, but it will definitely be inconvenient to move in the next few days." ”

"Sister Yifei is so pitiful."

Zhao Jinmai sighed sadly: "When I was working yesterday, she asked me not to be too tired, but she caught a cold by herself, alas! ”

Listening to her words, Li Yi didn't speak, but remembered Liu Yifei's haggard appearance before going to the hospital.

In the live broadcast room, the audience heard the news of Liu Yifei's injury, and it exploded instantly.

"What? Is Yifei injured? ”

"What's going on? How can I go back to the hotel to rest and still get hurt? ”

"Touching the toes? Only those who have experienced this thing know how painful it is, and I am already faintly aching when I see these words. ”

"I said why didn't I see Sister Fairy."

"Cold and injury, oh my! It's hard to listen to. ”

Li Yi returned to the stove and kept thinking about something.

It wasn't until Wu Lei shouted at him that he suddenly came back to his senses.

"Brother Yi, the meat is cooked."

Wu Lei held the spray gun and reported to Li Yi.

In front of him lay two large pieces of pork belly, the skin blackened by the airbrush.

Li Yi picked up the side of the pork belly and looked at it, and shook his head: "The meat is wrong." ”

"Huh?"

Wu Lei was stunned, looked at the pork belly in front of him suspiciously, and asked puzzledly: "Isn't this just pork belly?" ”

"It's pork belly, but it's the upper belly, not the lower belly."

Li Yi explained: "The upper five flowers are three fat and two thin, and it is fatter to be a little fatter, which is more suitable for burning and eating, such as Dongpo meat, jar meat or something."

The lower pork belly is three thin and two fat, and it should be a little thinner, which is suitable for steaming and eating.

I'm going to make steamed pork, plum cabbage button pork and sandy pork first, so I'm going to use the next five flowers.

But it's okay, you can also make Dongpo meat first. ”

So saying, he took the meat and put it in a basin beside him, and added some water.

"Brother Yi, I'll come!"

Wu Lei stepped forward to take over.

Seeing this, Li Yi handed him the meat, and advised: "Scrape it clean and wash it twice." ”

After explaining, he turned around and walked towards the staff of the program team in the rear.

Passing over the camera, he found a young man from the coordination team and ordered: "You go to Tongrentang on Qianmen Street to buy something for me, you remember, I want 100 grams of angelica, rehman, Chuanxiong, white peony, peach kernel, and safflower." ”

Qianmen Street is in front of the Forbidden City, so it is called Qianmen Street.

After sending the young man away, Li Yi called the owner of the wholesale fresh fruit in the farmers' market: "Lao Yang, do you have fresh hawthorn there?" Prepare two pounds for me, and I'll have someone pick them up later.

How much? Where can you do without money? All right! Take advantage of you and take care of your business next time, thank you! ”

After making the call, he ran errands in the same city and placed an order, and called an errand to pick up the hawthorn.

After doing this, he settled down and began to keep busy.

Wu Lei has already cleaned the five flowers, so he will make the braised pork first.

Braised pork is the most widely spread and famous pork dish.

But wherever you eat pork, you have your own characteristic braised pork method.

In the south, there are sauce recipes, braised pork, cherry meat, fermented bean curd meat, Dongpo meat and so on.

In the north, there are also jar meat, pot meat, lump meat, and so on.

And what Li Yi wants to do today is the most traditional Dongpo meat.

It is rumored that Su Dongpo is the inventor of braised pork, but in fact, he just passed the braised pork practice in his hometown Meishan area to the Jiangnan area.

The method of Dongpo meat is not difficult, and it is not bad with [grilled whole pig's head], but the ingredients are different.

The only ingredients needed for traditional Dongpo meat are shallots, ginger slices, salt, soy sauce, rock sugar and Huadiao.

The last two of these are the most important and indispensable.

When cooking, there is no need for complicated steps such as frying and frying, just need to burn enough time, and the taste will naturally come out.

After cutting Wu Lei's cleaned pork belly into large cubes, Li Yi put a grate curtain in the pressure cooker and spread a layer of shallots and ginger slices.

Then, he put the large pieces of pork belly in the pot, the skin side down.

Then he put in the ingredients, added enough water, and put the pressure cooker on the stove and boiled it.

Traditionally, it has to be simmered for two hours.

But in order to save time, you have to use a pressure cooker to stew the meat first.

A pressure cooker can speed up the ripening time of the stew, but the disadvantage is that the coloring effect is very poor.

Therefore, after simmering, you have to continue to cook in a casserole to burn the color.

Taking advantage of the simmering time, Li Yi didn't stop, and turned around to adjust the braised soup again.

There is a brine platter in the cold dish, which requires the use of elbows, tails, and water.

Lo-mei is an important part of Chinese food, especially in Sichuan, Hunan, Hui, Guangdong and other southern regions.

Lo mei, like lap-mei, originated in the south.

Because the south is very hot in summer and not cold in winter, you need to find ways to preserve food and avoid food spoilage.

And lo-mei and lap-mei came into being.

Brine and salt are inseparable.

There is a plan in "Shuo Wen Jie Zi": those who are born are called halogen, and those who are boiled are called salt.

The original meaning of the word salt is to boil brine in utensils.

Lo-mei first came from the period of Taishou Li Bing in Qinshu County.

After years of development, lo-mei has been divided into two major factions: southern and northern lo-mei, and four major halogens of Sichuan, Guangdong, Chao and Ke.

According to the color of the finished product, it can be divided into three major halogens: red, white and yellow.

In addition, there are also niche marinades such as black marinade and spicy marinade.

Among them, the meat used in the bacon meat sandwich bun in the northwest is also a kind of lo-mei.

To make a lo-mei platter, you can't just make one type of lo-mei.

Therefore, Li Yi placed three soup buckets in front of him, and he began to synchronously prepare the brine used in the three major halogens of red, white, and yellow brine.

White lo-mei is the most traditional lo-mei, because the earliest lo-mei was soaked and marinated in brine and spices.

On the basis of white marinade, sugar, soy sauce or red yeast rice are added to adjust the color, adding a red and bright color to the meat and increasing appetite.

The same is true for yellow marinade, which is usually colored with yellow gardenia, turmeric or yellow sauce to give the ingredients a golden color.

These three marinated methods are different, and the applicable ingredients are also different.

To put it simply, red marinade is best suited for marinating red meat, such as pork, beef, and so on.

The vast majority of braised pork, pork head meat, and braised beef are made with red marinade.

In addition, there is another branch of red brine, which is the spicy lo in Sichuan Province.

The ingredients made from the spicy marinade are also red, but the spicy flavor is more prominent.

The white marinade is more suitable for marinating white meat, such as white chopped chicken, phoenix feet, suckling pigeon and other ingredients without fishy smell.

The famous Jinling salted duck and Yangzhou salted goose are all marinated in white brine.

As for the yellow brine, it is a special halogen.

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