Food: starting from feeding Fat Reba in the crew

Chapter 0549 – What kind of experience is it to be blinded by incense?!!

Meanwhile.

Yang Zhe, who had finished steaming the river balls, took out the iron basin again and poured the clams he had just bought into it.

Clams are a type of marine shellfish that belongs to the mollusk species.

The shape is narrow and long, with a pale yellow on the outside and white on the inside.

The creatures usually live in coastal waters and are commonly found in the sediment they have built.

Its axe is large and active, able to move quickly in sand holes, and can quickly retract into holes when frightened.

But because of the high tide and low tide of the sea, this creature is often left on the beach, and there are many bloggers who catch the sea on the Internet, and 80% of the short video content is catching clams.

And the way to capture it is also very simple.

It is to insert an iron pipe into the sand hole it made, pour a pinch of salt into it, and the irritated clams will struggle violently and keep crawling out of the hole.

Then it will be caught by the people who drive the sea and become a dish on the plate.

In addition to boiling and stir-frying clams, some southern coasts do like to dry them to make dried clams.

I heard that dried clams are fresher than MSG, and they also have a good taste, and they have a very long storage time, so they are full of umami when used for stew.

These clams bought by Yang Zhe are dry, pale yellow in flesh, complete in body, pure and without impurities, and should be regarded as good products.

The clams had previously been soaked in salt water430 to spit out the sediment.

At this point, you can already do it directly and use it for cooking.

The three-silk clams belong to Zhejiang cuisine and have a sour and spicy taste.

And the so-called three silks are actually shredded ham, shiitake mushrooms, and pepper shreds.

Because it is ‘mixed’ with three silks, the preparation process of this dish is not complicated.

First start a fire in a wok, pour in clean water, boil over a high fire, and then put the clams with clean mud and sand into it, and then fish it out after boiling it into the opening.

After it has cooled, peel off the shell, minus the whiskers and mud sausage, and wash it with cold water for later use.

Then cut into three strips with ham, shiitake mushrooms and green peppers, put together with the clams, and season with flower carvings and salt.

Sprinkle another spoonful of sesame oil with titian and serve.

Then use minced ginger, aged vinegar, soy sauce to make a dipping dish, serve with the plate, and the dish is finished.

This dish has the deliciousness of seafood and the flavor of ham, as well as the special aroma of shiitake mushrooms and the slight spiciness of chili peppers.

Clip such a chopstick into the mouth, don’t care what kind of silk, in short, just one word, that is absolute!

Director Zhu and Director Song swallowed saliva desperately, always feeling that the speed of swallowing could not keep up with the speed of saliva generation.

While the three-filament clams were ready, Yang Zhe quickly washed his hands and took out a duck from the cold cabinet, the meat of this duck was not so white and tender, but a little dark, and the body size was smaller.

The position of the two wings is thicker, and they look different from ordinary ducks.

This is because the duck Yang Zhe is carrying in his hand is really not an ordinary feed duck, but an artificially bred wild duck.

This is one of the indispensable ingredients for making three sets of duck.

In addition to wild ducks, fodder ducks and pigeons are also used.

This dish Yang Zhe had made once before when he was in the Hengmen Film and Television Base.

And the so-called set, in fact, is to use the big set small, the small set is even smaller.

The whole dish is about you have me and I have him.

Yang Zhe washed his hands, felt out a thin-edged knife, and then began to cut along the bones of domestic ducks and wild ducks.

With his knowledgeable knife skills and knowledge of the inside of the ingredients, the bones of the two ducks were perfectly removed despite the slightly different arrangement of the bones.

Then Yang Zhe stuffed the pigeon into the belly of the wild duck, and then the wild duck into the belly of the domestic duck.

Clamp the heads of the three birds with forceps and tear them out vigorously.

Then they stuff mushrooms in the vacant place of their abdominal cavity, and add a little salt to the slices of winter shoots and ham.

Then put it in a casserole pot with a bamboo base, and put in the washed ribs, liver and green onion knots, patted ginger cubes, rice wine, and water.

Submerge the duck with hot water, bring to a boil over medium heat, and skim off the foam.

Then press the duck body with a flat dish, cover the pot and simmer over low heat until crispy.

Then remove the green onion, ginger, remove the bamboo grate, turn the duck over, chest up, remove the rib, liver, slice.

Half an hour later, the water in the casserole was already oily, and the attractive tender yellow color of the duck looked extremely fresh.

As soon as the rich aroma radiated, it suddenly made the entire kitchen become fragrant12

The meaty flavor is infused into the soup, which penetrates deep into the ingredients to cook the interlocking wild ducks and pigeons.

The cooking here is not tight enough for the mallards and pigeons to eat them, while also keeping their meat tender and tender.

“My grass, what the does this smell so good?”

“It’s over, it’s over, brothers! I can’t walk, you see, my feet stop by themselves. ”

“Don’t chirp crookedly, we also smelled the smell you said, and the saliva couldn’t stop.”

“It’s the smell of duck, this smell is very familiar, I don’t smell it wrong.”

“Well, Lao Wang is right again this time, it is indeed the smell of duck, but it does not have the earthy smell of ordinary ducks, but it is fragrant and scary, what’s the matter?”

“I don’t know, but the smell is wafting out of this yard, let’s go in and take a look?”

While speaking, the kitchen courtyard of the crew suddenly poured into a large number of people.

This group of people is a bit inappropriate to say that they are pure strangers.

If it is Yang Zhe’s acquaintance, it is not up to that extent.

Because they are the same group of people who sucked instant noodles in the hotel restaurant last night because they couldn’t sleep because they were hungry.

At this time, seeing Yang Zhe’s skilled cooking techniques, the group of people were stunned in place for a while.

It’s him……

To be honest, these people always feel a little unreal when they think about what happened last night.

What dish is so fragrant that they don’t even let go of the remaining shrimp?

Impossible, simply impossible!

They must have been so hungry that they hallucinated with hunger, which caused them to feel surprisingly fragrant no matter what they smelled.

But at this moment, when they came here and saw Yang Zhe, they suddenly woke up that it was true, that was not a dream…

It turns out that there really is such an outrageous taste in the world.

Goo.

Several people swallowed their saliva and directly began to move their feet.

“I obviously already had lunch, but last night the feeling came again.”

“That’s right, my stomach clearly tells myself that I’m not hungry, but my own tongue is saying, I don’t want it to think, I want me to think…”