The leisurely countryside of the live broadcasting mountain master

Chapter 31 Stir-Fried River Mussels
While adding firewood to the fire, Master Shan said cheerfully: "Cooking at home is of course different from that in a big hotel. Simple and trouble-free is my teaching standard."

The water in the pot gradually boiled, and the clam meat began to roll with the water.

"The length of blanching depends on the quality of the meat. Old clam meat even needs to be stewed in a pressure cooker, at least to the point where it can be chewed."

"However, those who like chewy old iron...please do it yourself."

"Our clam meat is relatively tender, and I use it to stir-fry, it needs to have a bit of texture, so it doesn't need to be cooked for too long."

Yu Yishan picked up a piece of clam meat from the pot and pinched it, it was almost done.

So, he took the clam meat out of the pan, drained the water, put it on a plate, and lit it up in front of the camera.

The clam meat is about the shape of a bowl.

The flesh of the river mussels is not big and not thick, so Yu Yishan picked up a kitchen knife and sliced ​​it directly.

With cooking skills in his body, his knife skills are naturally very smooth.

"Knife technique is the basic skill of cooking, there is no trick, just practice makes perfect."

"Practice with the correct posture, cut for two weeks, basically there is no problem, at least it can handle home-cooked food at home."

"The knife method has a great influence on the taste of the dish. The same dish is cut in different shapes and tastes different."

"So, if you want to make a delicious food, you must practice your knife skills."

"But... if you insist on being a handicapped party, then cut slowly."

"I suggest that everyone practice the saber technique twice. After all, when traveling in the rivers and lakes, you always have to have a saber by your side... It's also easier to pick up girls."

"A good knife has a great influence on the knife technique..."

Yu Yishan waved the kitchen knife in his hand, pondered for a while, and said again: "I feel that I can be a delivery anchor, selling kitchen knives or something."

"Why don't I tell you how to choose a good kitchen knife in the next program?"

"Is there any kitchen knife merchants who want to contact me?"

Netizens booed: "You might as well do two sets of Guan Gong knife techniques, and then contact the merchants who sell Guan knives."

"Two tricks! Two tricks!"

Netizens who wanted to watch Kung Fu started booing again.

Yu Yishan said helplessly: "Look at what time it is now, I haven't eaten any food, and my legs are trembling from hunger...how can I play two tricks for you?"

"Cook and eat first."

Yu Yishan continued to slice the clam meat.

This kind of mussel meat itself is not thick, and the effect after slicing is similar to shredding.

After cutting, rinse it with a colander, put it on a plate, and Yu Yishan began to wash the peppers again.

"Use red peppers for the side dishes. If you like, you can use dried red peppers, millet peppers, and you can also add green garlic, that is, garlic leaves, or celery. It depends on personal taste."

"Dried red peppers are more fragrant, and millet peppers are more spicy. Both options are good."

"However, our local red chili peppers can definitely satisfy those who like to eat chili peppers as a meal... well, this one is highly recommended!"

"The red pepper can be cut into narrower oblique slices, as close as possible to the shape of clam meat. Please ignore the hand damage, just cut into small pieces."

"For the rest of the spices, use ginger, onion, and garlic. Ginger can be shredded, which is similar to the shape of clam meat... Forget it, let's just chop ginger into minced ginger, add minced garlic, and finally chopped green onion."

"Here, I want to focus on chopped scallions. In fact, scallions can be divided into white scallions and scallion leaves. The white scallions are suitable for cooking, and the green onion leaves are suitable for cooking..."

"Of course, if you find it troublesome, forget it, everyone is mixing it up anyway."

"To prepare for cooking, wash the pot first."

Yu Yishan cleaned the newly bought small frying pan, put it on the stone stove, and started to increase the firepower.

Newly bought pots usually have to be burned once until they change color and no smoke, which means that the impurities are burned away.

After cleaning the wok again, Yu Yishan officially started cooking.

The advantage of a small wok is that it heats up faster.

In particular, the firepower of ordinary household gas stoves is far less powerful than that of restaurants. Using a small frying pan can also increase the firepower a little in disguise.

Although it is still not as good as a restaurant, it is a little bit better.

After all, the heat has a great impact on food.

Yu Yishan dried up the water stains in the pot, and then poured a little oil into the pot with a large spoon.

"Fire the wok and add oil! In order to control the temperature, chefs like to add oil to heat the wok first, then pour the oil back, and then put in cold oil..."

"If you're at home, you don't need to bother. After all, most people don't prepare a special oil basin."

"Besides, there's not much firepower at home anyway."

Yu Yishan poured the red peppers into the pot and quickly stir-fried them.

"Let's fry the peppers first, put a little salt, and fry them until they are raw...that is, they are almost cooked, then take them out of the pan and put them in a bowl first."

"Put more oil, heat it up, then add minced ginger, minced garlic, and scallion white..."

Yu Yishan pawed in the pot twice, and said again: "The following is a small point... You have to consider whether to add some ingredients, and if you add ingredients, what to add."

Sichuan cuisine likes to put bean paste, and those who are more particular about the dishes will chop the bean paste before using it.

Hunan cuisine has also learned this trick, and will also add spicy girls.

Lameizi is a paste-like hot sauce, but it is not spicy, just a little salty, and a little sweet and sour, mainly for coloring food.

If you are tired of eating both of these, there is an easier way to put Laoganma directly, or other brands of various meat sauces, miscellaneous sauces and tempeh.

Yu Yishan's choice is not to let go of anything.

"Because I want to eat the original stir-fried mussels, and I don't want too many spices to cover up its original smell."

"Besides, my mussels are wild. They taste much better than the mussels you bought at the vegetable market, haha!"

Yu Yishan's words aroused condemnation from netizens, but he pretended not to see it, and poured the chopped clam meat directly, and turned the fire on the stove even more violently.

"Then I will start my stir fry."

"Put in the freshly fried peppers too."

"Salt, monosodium glutamate, chicken essence, light soy sauce, dark soy sauce, cooking wine."

Cooking wine can enhance the fragrance and remove the residual fishy smell at the same time.

Dark soy sauce is mainly to make the dishes more beautiful, but also add some fragrance.

Light soy sauce is the main condiment, which has the effect of salt and monosodium glutamate, so the dosage should refer to the amount of salt and monosodium glutamate.

After putting in the seasoning, stir fry evenly, and it can be out of the pan.

Sprinkle chopped green onion after cooking.

If it's green garlic or celery, it needs to be sautéed for a couple of seconds in the pan.

Yu Yishan picked up the fried mussels and put them on the cutting board, and the two immortals came over immediately.

"This thing is not suitable for you to eat, it will make you spicy."

Yu Yishan put the big pot on the stove to boil water, and then showed the stir-fried mussels he just made in front of the camera.

A netizen commented: "It looks a bit prettier than mine, but I don't know if it tastes good or not."

Yu Yishan said: "The standard of gourmet food is to be complete in color, fragrance and appearance, and that is the most basic requirement."

"Do you know why the dishes you make are always not beautiful enough?"

(End of this chapter)