"Good! Then let Brother Xin show his hand, right? ”

Li Yi joked to Xiong Xinxin: "This is Master Huang's specialty." ”

[Crispy Fried Beef River] is exactly what Xiong Xinxin's villain Huang Rong played in the movie did when he went to Manhan Tower to provoke Ou Zhaofeng.

"Haha! Don't laugh at me. ”

Xiong Xinxin laughed and said: "I was posing for a photo, and the real stir-fry was fried by a professional restaurant chef, but I don't have that skill." ”

"Crispy dry fried beef river..."

Huang Xiaoming swallowed his saliva, and then smiled: "When I watched the movie back then, this dry fried beef river really made me hungry, and later I went to Xiangjiang to film, and I went to look for crispy dry fried beef river, but I didn't find it, only ordinary dry fried beef river." ”

"Is it delicious?"

Xiong Xinxin raised his chin at him and asked him with a smile.

Huang Xiaoming hesitated: "It's delicious, but it's not as delicious as I imagined, and it doesn't seem to be so crispy." ”

Hearing his words, viewers from Guangdong Province appeared in the live broadcast room and explained to him.

"Crispy dry fried beef river refers to the crispy part of the rice noodles that are fried on the dry fried beef river, which is the kind of charring reaction that Yi Ge said before."

"Crispy skin is not the key, dry stir-fry is, this dish is a great test of the chef's skills."

"People in Guangdong Province said that if they can do a good job of dry fried Niuhe, they can open a salary of more than 8,000 yuan if they go to any restaurant."

"Those who know how to fry dried and fried Niu River have come out to open a powder shop! Tens of thousands of dollars a month, can you see the salary of 8,000 mosquitoes? ”

"To put it mildly, in fact, we locals in Guangdong Province have never eaten crispy fried beef river, and when I was a child, I was drooling when I watched movies."

"Indeed, I really want to try the crispy fried beef river in the movie."

Seeing the curiosity of the audience in the live broadcast room, Li Yi smiled and said, "Then I'll make a version of [Crispy Fried Beef River] today!" Rest assured, it will definitely make you eat crispy. ”

As he spoke, Li Yi took out two bags of rice from the storage room and opened one of them.

Then he brought two large stainless steel basins, carried two bags of rice, and poured half of each basin into the basins.

Seeing this scene, Xiong Xinxin was a little surprised: "Are you planning to make pho yourself?" ”

"Yes."

Li Yi said with a smile: "The capital is not like the south, it is not so easy to buy fresh pho, if you want to eat fresh pho, you can only make it yourself." ”

"Awesome."

Xiong Xinxin exclaimed: "I'm not surprised that you can fry pho, you can actually make it yourself, that's amazing."

In the past, only people of our age would make rice noodles and rice noodles in every household.

When I grew up, my family didn't make my own pho, I always went to the market to buy fresh food, and I hadn't made my own pho for many years. ”

"That's because life is better, there is no need to save that money, and it's not difficult to make pho, it's just a little effort."

Li Yi said, added a few spoonfuls of water to the basin, and washed it.

"That's true."

Xiong Xinxin's eyes fell on the two rice bags he brought.

One of the rice bags is red all over, the packaging is exquisite, and it has a sense of grade, and the name is marked on it: Maba Five-Star Oil Sticky Rice.

On top of the other rice bag was a cloth bag with nothing on it.

What Li Yi is cleaning is the rice poured out of this cloth bag.

Seeing this, Xiong Xinxin was a little curious, picked up the cloth bag and looked at it, and asked suspiciously: "Is the current rice packaged in a cloth bag?" ”

Li Yi looked back, and then explained: "This is not commercial packaging rice, it is the silk miao rice that I asked people to harvest in Huadu, and this kind of rice is the top rice for making pho." ”

"Huadu?"

Liangguang is a family, Xiong Xinxin is also very familiar with Guangdong Province, and he couldn't help but ask: "Is there still anyone growing rice in Huadu?" ”

Huadu is a district in Yangcheng, Guangdong Province, although it is remote, but there are also many industrial parks planned.

In Xiong Xinxin's impression, it seems that there are not many people still farming over there, right?

"Yes."

Li Yi casually explained: "In the village north of Huadu, there are still some old people who grow them, but they are all planted for their own food, and these are the rations and rice grown by those old people." ”

Hearing Li Yi say this, Xiong Xinxin suddenly realized.

Grabbing a handful of rice from the bag, he looked at it and asked, "What kind of rice do you say this is called?" ”

"Silk Miao rice, also called cat tooth rice."

Li Yitao washed the rice in the basin, brought the basin to the vegetable washing sink, and poured out the rice washing water.

"It's kind of like a cat's tooth."

Xiong Xinxin observed the rice in his hand, the slender rice grains were like the tusks of a cat, white and crystalline, and it looked completely different from ordinary rice.

"This rice is the best rice for pho?"

Xiong Xinxin was a little puzzled: "Why haven't I heard of it?" It seems that rice is always used to make pho, right? ”

"Yes, regular pho is made with aged rice."

Li Yi took some more water and continued to wash it, while explaining: "The pho we can buy in the market is made of special rice, which is made of aged Zhengui dwarf.

This kind of rice is no longer delicious when used to steam rice, but when processed into pho, the taste is still acceptable.

But if you want to pursue the ultimate taste, you still have to use good rice to make it. ”

As he spoke, Li Yi scooped up a handful of rice, motioned for the cameraman to approach, and showed it to the camera, explaining: "This kind of silk miao rice, as well as the kind of Maba oily sticky rice, used to be tribute rice, and they were the best rice produced in Guangdong Province."

That kind of oily sticky rice is suitable for steaming rice, and its rice flavor is relatively strong.

In the "Qujiang Rural Chronicles" compiled in the 28th year of Guangxu, it was said that there are mango valleys in rice, and there are two non-sticky ones: one is called the skull, which is commonly used as sticky, and there are many types, with Maba yellow sticky as the most.

The kind of rice I use is Maba Yellow Sticky.

This kind of silk miao rice was called palace rice in ancient times, and it was specially paid tribute to the concubines in the palace during the Qing Dynasty.

This kind of rice has a high protein content and strong gluten, so the rice flour made from the rice milk it grinds has the best elasticity and toughness, and it is very elastic without adding cornstarch.

But its rice flavor is a little insufficient, so when making rice milk, you can add some steamed and dried rice ground rice powder to increase the rice flavor and taste, and the rice noodles that come out of this way are the top in terms of taste and texture. ”

"Is that what you say?"

Xiong Xinxin was stunned when he heard it, and he didn't know what to do.

In the live broadcast room, the audience in Guangdong Province also posted barrages one after another, amazed again and again.

"It's also the first time I've heard of pho just civilian food. Is there also a palace version? ”

"I'm from Huadu District, Yangcheng, why haven't I heard of Huadu being so good?"

"I know that Maba oil sticky rice, it seems that it was indeed tribute rice before, but flowers have tribute rice? It's the first time I've heard of it. ”

"How do you feel that Brother Yi will be pulled to the royal tribute every time he cooks?"

"Isn't it? I am a native of Huadu, how come I haven't heard that Huadu has ever produced tribute rice? ”

"Haha! Brother Yi honestly explained, was he recharged by Huadu's company? Are you bringing goods? This ad is a great hit! ”

Looking at the ridiculous barrage in the live broadcast room, Li Yi smiled before explaining: "This is really not an advertisement." ”

5

(End of chapter)