Aspiring Food Supplier

"What kind of fish is this posture?" Huang Lei raised his eyebrows slightly, watching Ling Rui handle the fish in one go, and asked.

"I don't know. It's home-cooked braised fish at noon, so it should be different in the evening." He Jiong shook his head, "Why don't we let the netizens guess."

As a result, the news exploded on the screen in the live broadcast room, saying the names of fish dishes from all over the world.

Ling Rui smiled and said, "West Lake Vinegar Fish."

"Hey, it's really good." Huang Lei glanced at it, "It also happens to be a grass carp."

Ling Rui nodded with a smile, and explained, "West Lake Vinegar Fish is a representative dish of Hangbang cuisine. There are two versions of its origin: Song Sao Fish Soup and Vinegar Hug Fish, but the first one is actually a misinformation. For hundreds of years , West Lake vinegar fish gradually developed from vinegar cuddle fish, but there have been some changes in cooking and eating methods.”

"Oh, there's an explanation, why don't we listen to it?"

"Then listen to it?" He Jiong and Huang Lei shook each other.

第304章 302.彭彭，报菜名！（7/10）

Ling Rui laughed and shook his head, "There is a poem,

Wuliu Residence by Xiaobo Lake,

When the feast is held, the net is fresh fish.

The sour taste is my favorite silver knife juniper,

River carp and river spinning are not as good. "

"What I'm talking about is this West Lake vinegar fish. I won't talk about the origin. Let me talk about the recipe of the West Lake vinegar fish in the past."

"The West Lake vinegar fish from the Qing Dynasty to the early Republic of China was Jiao Liu, that is, fried in oil first, and then added with vinegar sauce."

"But in modern times, this method has changed. Generally speaking, soft yolk is used, that is, it is boiled first and then boiled."

As he spoke, Ling Rui lifted the lid of the inner pot, and saw that the water in the pot had boiled, so he put the fish out of the pot, propped up the fish fins with chopsticks, let the fish take shape, boiled for 3 minutes, skimmed Remove the blood at the end, pour into cold water 2 times.

Then fish out the fish and put it on the plate.

"In the past, during the period of the Republic of China, half of the West Lake vinegar fish was eaten raw and half cooked." Ling Rui said with a smile, "However, I later found that eating raw is unhygienic, so I changed this way of eating. "

With that said, Ling Rui started to mix the sauce.

Leave two tablespoons of soup in the pot, then add sugar, rice vinegar, soy sauce, after boiling, add water starch to thicken, and cook until the soup is concentrated.

"The taste of this soup is really... amazing." Huang Lei blinked and said, "I haven't eaten it yet, I know it's delicious."

"It's as if some of Xiao Rui's dishes are not tasty." He Jiong rolled his eyes, "But it's really delicious, and the saliva is flowing down uncontrollably."

"Hey, the flying stream goes straight down three thousand feet." Peng Peng sighed and stared at the pot.

Ling Rui laughed, put the cooked sauce on the fish, and sprinkled white sesame seeds. At this point, the West Lake vinegar fish was out of the pot, and He Jiong took it over and covered it with a vegetable cover.

Ling Rui squinted his eyes, and a dish of West Lake Vinegar Fish was full of color, fragrance, form and meaning. Immediately, Ling Rui smiled. Sure enough, after borrowing the dimension of shape, the conveyance of artistic conception became easier.

"There seem to be several Jiangsu and Zhejiang dishes tonight." Zifeng said, "West Lake Beef Soup, West Lake Vinegar Fish! They are all Zhejiang dishes!"

"Ahem, this taste, do you need to talk about it?"

"It must be taking care of my female ticket!" Peng Peng and Yi Yangqianxi said a word.

"But, it's really delicious." Zhou Dongyu said with emotion, "It's really a blessing to have a boyfriend who can cook."

An Ge: ...What should I do, my boyfriend is too good, so I'm waiting online, it's very urgent.Is it really necessary to make him... unable to get out of... the bed?

Ling Rui washed the pot with a smile, then looked at the pot of braised pork, stir-fried it to prevent it from sticking, then closed the lid and continued to simmer.

Then, Ling Rui took another piece of tofu and cut the tofu into small pieces of uniform size. Yellow, remove and set aside.

Then leave the oil in the bottom of the pot, cut a bunch of shredded pork, stir the meat stuffing, add minced ginger and garlic, pickled chili, and hot sauce to fry until red oil.

Add cooking wine, soy sauce, a little water, sugar, and salt.

Add shrimp tofu and stir-fry evenly, add a little water, cook on high heat, add monosodium glutamate, water starch to thicken.

Then out of the pot, I saw that Ling Rui took a rectangular plate and arranged the tofu cubes in the shape of a pin at the bottom and a pin in the middle. There was only one piece of tofu on the top, and then sprinkled with minced ginger and garlic, and poured it over Soup.

Everyone looked at Ling Rui's movements, flowing freely, and after each movement, they went to the next movement naturally, and they felt very pleasing to the eye, and always felt that they were watching a performance.

"Okay, governor's tofu." Ling Rui handed the plate to He Jiong. He Jiong took a deep breath, and then put on the vegetable cover. Tonight, he must eat more.

At this time, Ling Rui opened the lid of the outer pot again, and saw that the soup had collected two-thirds, so he continued to stir fry the pork belly, poked it a little, and saw that the pork belly was poked in half, knowing that the meat was already soft and rotten , and then took the plate, put the pork belly piece by piece on the plate, arranged in a circle, then poured the soup in the pot, sprinkled some white sesame seeds, "Mao's braised pork."

He Jiong swallowed, and then covered the braised pork.

Ling Rui started to wash the pot.

After washing the pot, heat the oil in a hot pot, add ginger, garlic and chili and stir-fry until the aroma is released, then pour in the processed shrimp and stir-fry quickly.

……

In another pot, add the bamboo shoots left at noon and blanch them.

……

Shrimp came out of the pot quickly, so I washed the pot again, added water, and after the water boiled, put in the beef cubes that had been cut into small cubes, and waited for the water to boil to wash away the blood foam.

The shiitake mushrooms have also been diced, and the eggs are only egg whites.

Change the water in the pot, bring to a boil, add beef cubes and shiitake mushrooms, boil for a while, add salt, monosodium glutamate, and pepper.

At this time, Ling Rui also took out the blanched bamboo shoots and put them aside.

As for the beef soup, use wet cornstarch to thicken the soup, then pour the soup into a soup bowl filled with egg whites, and stir quickly to make the egg whites into flying flocs. Because some people don’t eat coriander, they didn’t add coriander in the end.

"West Lake Beef Soup!" Ling Rui said with a smile, He Jiong took it and continued to put on the cover, "Tsk, dinner...the dishes seem to be a bit too much!"

"Where are there too many? Not too many!" Peng Peng said quickly, shaking his head.

"Not many, there are 8 of us." Yi Yang Qianxi also nodded, just watched Ling Rui cook, and his saliva was almost all over the floor, but there were still a few dishes to be fried.

Fortunately, the rest are fast-cooking dishes.

"Okay, Mr. He, you go and set the table first. I'll just fry another bamboo shoot, tomato scrambled eggs, mapo tofu and a grass head, and it's gone."

……

On the screen, netizens ridiculed one after another.

"It's gone~!"