Braised is a unique Chinese cooking technique, the core of which is to color the ingredients with sugar or soy sauce, and then add water or stock to stew the ingredients to collect the juice.

After mixing the sugar-colored caramel aroma with the unique aroma of soy sauce, this special flavor gave many foreign diners a freshness that they had never experienced.

In the first two months of training, Li Yi did a lot of training for carp deboning.

Therefore, the carp meat in the casserole is pure meat, and like the belly of the fish, it can be eaten directly with confidence.

After some tasting, the firm and sweet fish mixed with the fragrant taste of teriyaki sauce immediately conquered all diners.

Many diners have already taken out voting machines and plan to vote for the Huaxia team.

In the live broadcast room, the audience's barrage is non-stop.

"The color of this braised is stunning! It's delicious to look at! ”

"I love braised fish! Fish belly is the most fragrant! ”

"Brother Yi still takes care of foreigners, and he doesn't put fish heads, and the fish heads of braised fish are the most delicious."

"What will foreigners eat? Brother Yi made a full banquet for the Han Dynasty, do they understand what they eat? Just cook some home-cooked food, and you'll already let them see the world. ”

"Having said that, those big dishes may not be as delicious as these home-cooked dishes, and it's okay to taste them once in a while, but if you want to satisfy your cravings, you have to be braised pork and hard dishes like big elbows."

The audience is still chatting about braised fish, and Li Yi has already begun to introduce the follow-up dishes.

"In the sting season, the spring thunder startles a hundred insects, the first month starts to sting, and the words are stinging. Everything is shocked, and the earthquake is thunder, so it is called stunning.

To the sting, ninety-nine has ended, the so-called nine peach blossoms, spring ploughing can not rest, from the beginning of the sting, farming began to be busy.

In order to have a good harvest, on the day of the sting, the Chinese people will have the custom of covering the drum skin, beating the villain, and sacrificing the white tiger.

In terms of food, the stinger also has a tradition of eating pears.

Eating pears in surprise means separating from pests and keeping away from diseases.

As the saying goes, the cold stings, the warm spring equinox, the mid-spring February is in the warm and cold, the temperature is changeable, easy to dry mouth, external cough.

Eating pears can also help the spleen, calm the five internal organs, strengthen the body, and resist the invasion of germs.

So we made two desserts with pears, one is the traditional rock sugar pear white fungus soup, and the other is red wine pear. ”

With Li Yi's introduction, the camera zoomed in, and the chefs were already distributing tastings to diners.

In the small soup bowl, there are whole pears, and the diners pinch the pear handle and pull up a lid under the explanation of the interpreter.

After lifting the lid of the pear, the crystal clear rock sugar pear white fungus soup inside appeared.

It turned out that the chefs used a carving knife to rip out the flesh of the pear, leaving only the outer layer of pear skin, and made the pear into a container.

Then the chefs boiled the pear-cut meat with rock sugar and white fungus to make a soup, and then put it back into the pear.

The chefs carve it finely, and when the pear lid is covered, it looks like a whole pear, and only when you open it can you find that there is something inside.

Such contrasting shapes and fresh ideas surprised the diners, and the audience in the live broadcast room was also amazed after seeing it.

"It's an idea! It's so interesting! ”

"I feel like I can sell it in the night market, it's quite a gimmick, haha!"

"This has to be a very good knife work, but it should be possible to make a low-profile version with a tool, which is nothing more than a cheaper one."

"Learned! I'll study it and try to get out next month! ”

The quantity of [Rock Sugar Pear White Fungus Soup] is limited, and it will be distributed after a while.

The diners who came later didn't get it, so they could only turn to the side of the [Red Wine Sydney].

The method of "red wine pear" is much simpler, just peel the pear and remove the core, and then soak it in red wine overnight to soak the outer layer of pear flesh into red.

Finally, slice it and arrange it into a flower shape, and it's done.

But it was just such a simple plating, but it also made the diners on the scene exclaim again and again, and took out their mobile phones to take pictures non-stop, calling it so beautiful.

Seeing this scene, some viewers in the live broadcast room couldn't help but complain.

"I think it's pretty good, but it's a very basic skill for Chinese food, right?"

"I feel that this effect can be made at home, and foreigners really don't have much knowledge, haha!"

"I can make this dish! Make a plate during the Chinese New Year, and it feels like the effect will be very good. ”

"I'll make pear paste."

"A1 flashes high!"

The audience was joking and giggling.

But some people found that the diners on the side of the Huaxia team's booth were getting more and more crowded.

Many of the diners are holding eggs and carefully playing with them.

After Li Yi's introduction, the audience also learned that this was the custom of the spring equinox.

The vernal equinox refers to the division into two, the equinox of day and night, and the balance of cold and heat.

This is in the middle of the spring months, and on the day of the vernal equinox, the sun shines directly on the Earth's equator, and the day and night are of equal length.

On the day of the spring equinox, Chinese people will play with standing eggs, eat spring vegetables, and send spring cattle.

And the audience who is familiar with Li Yi has already guessed that these eggs prepared by the Huaxia team are definitely not ordinary eggs.

There are already diners at the scene who can't help but crack open the eggs and taste them.

And the exclamations also verified the audience's guess that these eggs were filled with crab roe.

Surprised foreign diners seemed to have seen a miracle, and they gathered around the chef and asked how he did it.

The chefs didn't understand, but they could guess what they were asking as they held up their half-bitten eggs.

But this technique is not clear in a few words, and the chefs are too busy to explain, so they can only vaguely pass it.

In the eyes of foreign diners, this is even more mysterious, and it is said that Chinese people really know magic.

In the live broadcast room, looking at the surprised appearance of foreign diners, the audience was amused.

"Haha! This is Brother Yi's real strength, do you really think Brother Yi can only cook home-cooked food? ”

"Anyone else who doesn't know how? I searched on the Internet and found it! Brother Yi's Qiankun egg practice has a video. ”

"I like to see these foreigners who haven't seen the world, hahaha!"

"Alas! I know how to do it, but I haven't eaten it before, so I'll be able to taste what it tastes like when I can get a taste of it! ”

"Damn, I want to eat ...... too"

After discovering the secret of eggs, most diners choose to crack open and taste them.

But there are still some diners who are persistently trying to erect eggs.

Because diners who succeed in standing eggs will have a special prize, that is, limited rice balls.

Eating glutinous rice balls is also one of the customs of the spring equinox, but unlike the Lantern Festival, eating glutinous rice balls on the day of the spring equinox has a particular point, that is, it is necessary to cook twenty or thirty more without filling, cut it with a thin bamboo fork, and put it on the edge of the outdoor field, which is called sticky finch mouth.

Glutinous rice with glutinous rice is sticky to the mouth, and farmers hope to use glutinous rice to stick to the beaks of sparrows and other birds, so that they do not destroy the crops.

This is a cooking competition, not a competition to stick to a foreigner's mouth, so the glutinous rice balls made by the Huaxia team are naturally filling.

Diners who have successfully set up eggs have also successfully tasted the tangyuan with salted egg yolk filling, which is also a unique characteristic ingredient in China.

(End of chapter)