Chapter 1146 Steamed Pork with Waxy Soft Pure Flavor Powder

Jiu Dou Bowl, this banquet itself is a banquet in which steamed vegetables are the main component. This is the result of people adding various delicacies to it as the banquet continues to develop. The nine dishes in the Jiu Dou Wan Banquet are all steamed bowls.

Even so, steamed vegetables are not headed by Xichuan. Tianmen in northern Hunan, Liuyang in southern Hunan, and Changshu in Jiangsu and Zhejiang provinces are the three areas where steamed vegetables have flourished, especially Liuyang in southern Hunan. Liuyang steaming restaurants can be seen almost all over the country. Foods are steamed out of small bowls one after another. It is really delicious in your mouth. You can even taste the fragrance of many vegetables that you don’t have when you fry them. The most original taste of the dish, the original taste.

And with the continuous development of society and the continuous evolution of steamed dishes, this kind of dish is becoming more and more popular among many people.

"Steamed dishes are delicious because of their original taste. Some dishes are simply added with some seasonings, and then steamed directly, so that diners can enjoy the most original taste of the ingredients to the greatest extent. But with the slow evolution, In order to be able to eat more flavors of steamed food, people gradually use different methods to make different steamed dishes. According to the steaming conditions of steamed food, it is usually divided into full steaming and leaking steaming. , foot steaming is to seal the steamer or steamer during cooking, so that the steam does not leak out, so that it is mainly for cooking some large-scale delicacies that are not easy to cook, and leak steaming is easy to understand, and foot steaming On the contrary, when steaming, the water vapor is released, and this method is used to cook those easy-to-cook delicacies, such as egg delicacies and tofu products.”

"In addition, it can be classified according to the different ingredients processed. It can also be divided into clear steaming, dry steaming, powder steaming, stuffed steaming, package steaming and modeling steaming, etc. Each of these cooking techniques is the crystallization of human wisdom. The techniques represent people’s exploration and affirmation of cooking methods and food processing methods. We understand steaming well. The most famous one is steamed fish in restaurants of all sizes. Dry steaming is also called buckle steaming. So it is called dry steaming, because when steaming, only seasonings are added to the ingredients, and there is no need to add soup and juice, because these steamed ingredients themselves contain enough juice. It is easy to understand, it is to wrap the ingredients and steam them. This is mainly used to steam those whole chickens, ducks, geese or fish. After the ingredients are processed with seasoning or sauce, the ingredients are wrapped with lotus leaves or other things. Wrap it and steam it, so that the flavor can get into the ingredients to the greatest extent, and it is delicious when eaten. The most famous ones should be known as tinfoil wrapped fish and lotus leaf chicken.”

"There are also brewing steaming and styling steaming. These two cooking methods must have a process, that is, making the ingredients or ingredients into powder, and some are steaming with powder and complete ingredients. This is stuffing steaming. Some are made into powder and then made into various other shapes for steaming. This is called modeling steaming. No matter which cooking method is used, it is to make food more delicious. Steaming, I believe many people know this method, is to wrap the ingredients with rice noodles and then cook them on high heat, so as to get a delicacy with rice fragrance, and the next delicacy we are going to make is actually a delicacy steamed with rice noodles I believe many of you have heard of it, that is steamed pork!"

Ye Fei explained to the audience the steaming techniques, methods and types of steamed vegetables. This is mainly to let the audience understand the history of steamed vegetables and the different types of steamed vegetables, so that people can know that Chinese cuisine is popular in China. The techniques and methods of making are rich and colorful, not just as simple as frying and cooking that foreigners know.

Of course, at the same time, it is also to let the interstellar audience know more about earth cuisine and Chinese cuisine.

After the explanation, Ye Fei's next step is to make this steamed pork dish.

It can be said that this is an extremely famous delicacy in steamed dishes, not only in Hunan, Jiangsu and Zhejiang provinces, but also in places famous for steamed dishes.

It can be said that people in many other provinces also like it very much.

Especially when you eat the pork belly with the aroma of rice noodles in your mouth or other ingredients that burst out with an incomparable aroma in your mouth, that kind of enjoyment does not need to be too beautiful.

Hearing Ye Fei say that the next delicacy is steamed pork, many viewers in the live broadcast room were not calm, especially the audience in Hunan, Jiangsu and Zhejiang provinces, they all jumped up excitedly.

They didn't expect that what Ye Fei cooked today was a Nine Dou Bowl banquet in Xichuan Province, and there would be delicacies from their region, which is a bit rare.

"Flour tamales, from our Tianmen!"

"Go away, it belongs to Liuyang."

"Stop arguing, this is from Changshu."

"Is there a mistake? Today Ye Shen made our Xichuan's Nine Dou Bowl, okay? Of course this tamales are our Xichuan's."

"Ahhhhh, don't grab it anymore. Is the steamed pork really a specialty in our Xijiang province?"

"Damn, how can people from my southern Fujian Province just watch you take away our tamales?"

"The people of Huishan Province will not be left behind. Let me tell you, this is a famous dish here."

"Did the people from southern Shaanxi say anything? Are you so sorry?"

"...."

Seeing Ye Fei talk about steamed pork, people from many provinces jumped out and started grabbing this delicacy, saying that it was a delicacy from their province, and many people in the live broadcast room stared straight away.

"MMP, did you make a mistake? Didn't God Ye make the Xichuan Nine Dou Bowl? How did you get people from so many provinces at once?"

"Khan, this tamales...is definitely a kind of meat with a story."

"What's going on? Where is this tamales from? How did I get caught up in the circle?"

"Hahaha, it's so lively. So there are tamales in many places? It seems that this is definitely a very classic delicacy. People on earth are really blessed."

"Envy the people of Earth."

"I envy the Chinese people."

"I'm envious of these few people who have tamales."

"I envy God Ye."

"I envy Ye Shen's future woman."

"Uh~~~ Stop! If you don't agree with me, you're going off topic, right? Now we're talking about steamed pork, how did you mention Ye Shen's woman? Besides, you're talking about Ye Shen's woman here, aren't you trying to provoke hatred? ?”

"That's right, mentally handicapped, I don't want to dance with them."

The audience in Ye Fei's live broadcast room would never lose to anyone, and they laughed all over the sky.

Although Xichuan Zhihu made Jiu Dou Bowl, he was also a little confused when he saw so many people vying for the ownership of the steamed pork in the live broadcast room. He even quietly asked his father.

"Dad, isn't this tamales a specialty of our Xichuan?"

"No, it's not, but it's delicious."

"Uh~~ Where is that from?"

"I don't know, your grandfather didn't tell me either."

"I......"

This guy couldn't bear it anymore, and shouted into the microphone: "Ye Shen, isn't this tamales unique to Xichuan?"

Ye Fei just took out another piece of pork belly from the storage compartment. He was taken aback when he heard Xichuan Zhihu's words, but before he could say anything, the Encyclopedia of Gourmet Eats All over the World directly grabbed the words.

"Of course not. As a foodie, I have eaten tamales in many places. As far as I know, tamales belong to Xijiang Province, but they also belong to Guangdong, Guangxi, Jiangsu and Zhejiang provinces, and southern Fujian, Huishan and southern Shaanxi. There are also."

"Damn it, Brother Tianxia, ​​you said that you can't offend me alone for half a day? Where are you from?"

"Hehe, after listening to me, tamales are a delicacy that has been passed down for thousands of years. I really don't have any research data on who was the first to make tamales, but later this delicacy appeared in the areas I mentioned. It is also related to the rice noodles used to make tamales. The best rice for tamales is indica rice, because the rice noodles made from this kind of rice after crushing are moderately viscous and crispy. It is also easier to loosen in the mouth. Of course, indica rice is also divided into early rice and late rice. Late indica rice is much better than early indica rice in terms of crispness and stickiness. Late indica rice, and the places we mentioned just now are all indica rice production areas, and we can’t say who is the specialty of indica rice, so it’s really hard to say which place’s specialties are fixed because of this. Several places are eligible."

After eating all over the world, Ye Fei laughed and said: "Brother Tianxia is right, steamed pork with rice noodles is a very popular delicacy, we can't say where it is from, because as long as it is delicious, people will like it." , Just like some people like Sichuan cuisine, but at the same time they also like Hunan cuisine and Cantonese cuisine, etc. When eating delicious food, what they taste is its color, fragrance, shape and utensils. As long as these perfectly match the feeling in their minds, it is perfect great food.”

Seeing that Ye Fei did not say that tamales are a delicacy in that province, the audience became more curious about this delicacy. Although many people have eaten it, they still want to see how Ye Fei makes this delicacy .

Ye Fei put the pork belly in his hand on a plate, then took out other ingredients from the storage compartment, and finally brought out a large transparent bowl, which was like a small basin, with half a bowl of rice grains inside Slender indica rice.

Ye Fei held the indica rice in the bowl and said: "Indica rice, there are two types of rice grains, slender and long oval. Of course, according to people's understanding, the more slender the indica rice is, the higher the quality is, just like the rice in our country. Qimei, Simiao, and Languan from the United States are all very good indica rice, but the indica rice we use can be said to be of much higher quality than these types. It has a very nice name, called fairy eyebrow. Wrong, it is super-high-quality indica rice like fairy eyebrows. This kind of rice is different from ordinary indica rice. It is not grown in ordinary paddy fields, but on the mountainside with an altitude of more than 500 meters. This kind of place is pollution-free and the mountain springs It is cold and the temperature is low, but it is in such an environment and terrain that this indica rice grows. The special growth conditions doom it to be different from ordinary indica rice. The various nutrients in it are three to four times higher than ordinary indica rice. Double, the taste is also unmatched by ordinary indica rice. We use this kind of rice to make rice noodles today. Yes, you heard me right, we don’t have ready-made steamed meat and rice noodles, just like the red bean paste just now, we also have to make them on the spot. "

As he said that, Ye Fei reached out and took out a very strange thing from a storage compartment and put it on the table...

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