Singing in the slaughterhouse can be a little out of tune.

But after Reika's singing sounded, everyone forgot about their surroundings and attracted attention to her melodious singing.

The strength of top singers, even without the blessing of equipment, is just as powerful, and even more shocking.

After singing a section, everyone cheered and applauded.

The masters and employees in the slaughterhouse were also applauding desperately, grinning happily, and some were whistling excitedly.

If it weren't for this show, they might never have had the chance to see and hear Linghua sing at such a close distance in their lives.

It was a bit rude to whistle, but Linghua didn't care, but generously put her right hand on her left chest, bowed a few times to everyone present, and expressed her gratitude.

"That's it! Work work, work work! ”

She smiled and waved her hand: "Hurry up, I want to go back early to taste how delicious Su Bai Niu's yellow fat steak is!" ”

When everyone heard this, they all smiled and continued to work.

Soon, all the meat was loaded onto the freezer, and the shaved beef bones were also carried together.

Although there is no meat on the bones anymore, these bones are good ingredients for stewed soup, and the best thing to eat is to use this beef bone broth to eat beef shabu.

And Li Yi also asked the slaughtering master to take out the HLBE sheep of Xiqi and the Wuzhumuqin sheep of the XLGL League and slaughter them together.

These mutton are made to be hand-handled meat, so they can be brought back with Su Bai Beef for acid detoxification, and the taste will be more delicious.

In addition, there are a few cattle from Nanpanjiang in Guizhou Province and mutton from Sunit in Mongolia Province, which are all eaten freshly cut and scalded, so it is best to slaughter them on the same day.

The master of the slaughterhouse helped to quickly clean the offal and haggis before loading them into the truck.

At this time, the sky was already dark, and the program team also got into the car and returned to the restaurant.

Cut off the Su Bai steak for four catties, Li Yi took the pot to boil water, threw the steak in, boiled the cold water, and skimmed off the foam.

Then, Li Yi threw a green onion and a few slices of ginger into the pot, and then started the fire and simmered.

Such a good beef, there is no need to put other spices at all, and it is delicious when boiled in water.

The others were not idle, and they helped Li Yi carry the ingredients and wash the beef bone stew.

Shabu-shabu is mainly about the freshness of the ingredients, but the flavor of the soup base is also indispensable.

All parts of the country have their own eating habits, and they also have their own shabu-shabu eating methods and soup bases.

One of the most representative is the hot pot of Sichuan Province and Shancheng.

As a rising star, Sichuan-style hot pot has swept the country and conquered the appetite of all Chinese people.

It also went abroad and brought the hot pot culture to the world.

But shabu-shabu in other regions also has its own fans and is loved by locals.

Li Yi has prepared ten kinds of pot bases this time, representing ten different shabu-shabu flavors.

They are clear soup, red soup, bone broth, mushroom soup, eggplant soup, golden soup, milk soup, porridge soup, tempeh, and dregs vinegar.

And he needs to prepare all ten kinds of ingredients for the bottom of the pot in one day tonight and tomorrow.

Of these, the first consommé is the easiest.

Clear soup shabu, Li Yi is planning to make Chaoshan beef hot pot and mutton shabu.

Their soup base is the same, and it's so simple that you don't need to prepare.

A few bottles of mineral water, a few green onions, a few slices of ginger, some red dates and wolfberries, and at most some chopped celery and pepper.

These ingredients are readily available and ready to be served.

In addition, it is the characteristic tempeh hot pot of your province, as well as the dregs vinegar hot pot of Qiong Province.

The ingredients they need are also ready-made, and they only need to be prepared on the same day.

As for the mushroom soup hot pot with the characteristics of Yun Province, this kind of soup base can't be processed now.

Because in order to pursue freshness, Li Yi told Xiao Lu to buy the freshest fresh mushrooms, which can only arrive tomorrow, and can only be prepared temporarily the day after tomorrow.

There is also the most popular eggplant soup for women in the Western Regions, and the porridge soup with Shunde characteristics in Guangdong Province, which cannot be processed in advance, and needs to be made on the same day.

The most troublesome thing is the red soup.

Red soup shabu-shabu, Li Yi plans to make the old butter hot pot in Shancheng, and the Sichuan-style spicy hot pot, they all need a lot of spices and have to be fried in advance.

But tonight was too late, so Li Yi put their preparations until tomorrow morning.

Time is limited tonight, and Li Yi plans to make those soup bases that need to be processed in advance and consume time.

For example, the bottom of the bone broth pot that needs to be boiled for more than six hours, and the beef bones brought back are the best raw materials.

Among the ten soup bases, the most complicated ones are Lu-style milk soup and Fujian-style golden soup.

The soup used in the Lu-style milk soup pot is the milk soup mentioned in the soup stock.

Lu-style soup is generally divided into three categories: hair soup, clear soup, and milk soup.

Mao soup is the most common and commonly used, that is, it is boiled directly from raw materials, and it is most commonly used when stir-frying and stewing meat.

Wash it with minced meat a few times, and after washing the hair soup until it is clear, it is clear soup.

Chicken bean curd, clear soup in boiling water cabbage, this is what is used.

Milk soup is when boiling the soup, adding whole chicken, whole duck, pork bones, pig's trotters, pork knuckle, pork belly and other raw materials rich in fatty acid, boiling the soup until it is white, and slowly rolling it with a simmer until it is thick and milky, so it is called milk soup.

The flavor of milk soup is extremely strong, and it is generally used as a seasoning, and it is mostly used to make high-end milk soup dishes.

For example, vegetarian stew in milk soup, fish maw in milk soup, abalone in milk soup, cabbage sum in white sauce and so on.

Using it for shabu-shabu, the taste is even more delicious, even ordinary ingredients, will add a lot of delicious flavor.

The golden soup is eaten with the Fujian-style golden soup Buddha jumping over the wall as the soup base to shabu the ingredients, which is basically the practice in Michelin-starred restaurants.

Because of the rush of time, Li Yi couldn't send the dry seafood ingredients to be used in time for Buddha jumping over the wall, so he specially asked Xiao Lu to contact the local Buddha jumping over the wall restaurant in Fujian Province and bought the two abalone and shark fin.

As for the dried goods such as sea cucumber, fish maw, and conpoy, Li Yi still plans to make them himself.

By the time he had processed all the ingredients, soaked in water, and put in the soup bucket, it was already late at night.

Everyone finished the live broadcast, returned to the hotel, and after a night's rest, they returned to the restaurant early the next morning.

This time, however, not long after everyone arrived at the restaurant, two other guests arrived.

They are also guests of the first issue of "The Voice of Chinese Folk Songs", and they are contestants competing with Teng Geer and the legend of Fenghuang.

Mongolia has always been a region that can sing and dance, and has produced countless well-known singers.

There are even fewer provinces and cities that can compete with singers of the level of Teng Geer and Fenghuang Legend.

The program team of "The Voice of Chinese Folk Songs" directly arranged the Western Regions Province, which is also good at singing and dancing, with them.

There are many representative singers in the Western Regions Province, and the program team has great powers, inviting Daolang, who participated in a music variety show for the first time, and Erken Abdullah, an older generation of Uyghur musicians.

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