Food starts with noodles

He managed to catch Xu Zhuo's free time right now, but the person who took the video was not there...

"Grandpa Yuan, why don't we do this? We don't shoot videos today, how about we do live broadcasts? Have you heard of live broadcasts?"

Although the only UP host in the store is not there, there are still two major anchors who have not left.

Yuan Desheng was quite interested: "I've heard of it, but when we broadcast live, can I not say the phrase 'Old Tie, double-click 666'? I'm afraid that Lao Tian and the others will say that I'm an idiot..."

Chapter 774

"Grandpa Yuan, don't worry, we won't say that kind of stuff when we're doing live broadcasts. You can just cook and don't worry about anything else."

Yuan Desheng agreed.

He has participated in many interviews and filmed many documentaries and promotional films, but he has never done a live broadcast.

So there are some small expectations.

Soon, Zhou Wen and Meng Liwei came with the live broadcast equipment.

After setting up the tripod and setting up the fill light, Zhou Wen and Meng Liwei talked to Yuan Desheng about the precautions for live broadcasting.

For example, you can't swear, you can't say anything about politics, etc.

After explaining clearly, Yuan Desheng began to prepare the ingredients to be used, while Meng Liwei and Zhou Wen posted notices in their respective fan groups.

After 10 minutes, the live broadcast officially started.

First of all, Zhou Wen and Meng Liwei stood together to greet the friends in the live broadcast room, and then talked about the content of the live broadcast to be done today.

"Today we are honored to invite the legendary master of Hunan cuisine, Grandpa Yuan Desheng, to show us how to make bandit pork liver. I hope that if you have friends who like cooking, don't miss this opportunity to learn."

Yuan Desheng had already changed into a clean chef's uniform and a one-foot-high chef's hat, with a relaxed expression.

When Meng Liwei and Zhou Wen turned the camera around, he greeted everyone in Hunan dialect.

The people in the live broadcast room are used to the old man who can cook.

Although the old man and the others had never participated in the live broadcast, Zhou Wen and Meng Liwei would repost the videos of these old people cooking from time to time, making the people in the live broadcast room no strangers at all.

After Yuan Desheng greeted him, sharp-eyed people recognized that this was Xu Zhuo's kitchen.

A few days ago, Tian Chengrun, a master of Fujian cuisine, just made lychee meat here, and now a master of Hunan cuisine has come out.

Boss Xu's social circle is really enviable.

Knowing one of these old people is enough to boast for many days, but Boss Xu almost wiped them all out.

"Jealousy separates my walls!"

"I want this kind of life too!"

"It doesn't matter if you are handsome and rich, even the elders who appear around you are so tough, look back at me, what kind of fucking suffering is this?"

"..."

Seeing all kinds of witty words made Xu Zhuo want to laugh, so he swiped a wave of gifts to prove that he was also watching the live broadcast.

Yuan Desheng didn't know that the bullet screens and comments were all about Xu Zhuo. After greeting the netizens, he began to introduce the dishes used to make the bandit pork liver.

Bandit pork liver is a representative dish of Xiangxi cuisine. Although it is called bandit, it has little to do with bandit.

The name is only used to describe its thick meat, large portions, salty, spicy and refreshing taste, hearty, and a bandit-like whimsical feeling.

After introducing the dishes, Yuan Desheng began to talk about the ingredients needed.

In addition to raw pork liver, dried peppers, millet peppers, green peppers, chopped peppers, ginger and garlic, garlic sprouts and celery are also used.

Xu Zhuo couldn't help but be speechless, he had to use four kinds of chili peppers alone, it's worthy of Hunan cuisine, it's strong enough!

Yuan Desheng didn't talk much. After introducing the ingredients to be used, he began to process the pork liver.

"The raw pork liver you bought must be soaked in clean water for more than an hour to remove as much blood as possible. When soaking, you can pour some high-grade white wine into the water, which will help remove the fishy smell of pork liver .”

The raw pork liver in the store is soaked for a long time, so the soaking step can be omitted, and the next step can be done directly.

The first is to remove tendons from the pork liver.

There are two purposes of removing tendons from pork liver, one is to affect the taste, and the other is to prevent the fascia from being cooked.

Bandit pork liver is a stir-fried dish. In order to achieve the purpose of freshness and refreshing, the frying time of pork liver will be very short. If there is fascia on it, it will not be easy to be cooked, so it should be removed as much as possible.

After removing the fascia, Yuan Desheng skillfully cut the pork liver into three pieces, and then began to modify the knife.

The pork liver is cut into large slices of about [-] mm with an oblique knife, so as to highlight the characteristics of the thick and large piece of bandit pork liver.

In addition, cutting into large slices is also easy to make the dishes ripen quickly, achieving the purpose of rapid frying.

After the pork liver was cut, Yuan Desheng put the pork liver in a small basin and began to explain how to wash the pork liver.

"In fact, in the past, pork liver was not allowed to be washed after being cut, so that the pork liver tasted smoother and tender when it was stir-fried with blood.

But today's pigs are fed a lot of drugs during the breeding process, and the pig liver is an organ that decomposes drugs, so there will be drug residues.

So I personally suggest that when you make pork liver, try to clean it as much as possible. "

After finishing speaking, Yuan Desheng sighed: "Compared with respecting tradition, I think health is the most important thing!"

These words immediately won the favor of the fans in the live broadcast room.

Yuan Desheng's expression was always serious during the live broadcast, so they were worried that Yuan Desheng would preach when he was cooking.

But no, it is the same as the young people's point of view.

No matter how good the tradition is, it can also be premised on health, but it cannot be abandoned for the sake of tradition.

The cleaning of pork liver is also particular. First of all, no water can be put in it, and some white vinegar must be poured in first.

Then grab and wash it repeatedly with your hands, wait until the blood in the pig liver is precipitated, and then put it in clean water for elutriation.

After washing twice, take out the pork liver and wring out the water, and start to taste.

Sprinkle a little salt first, then a little pepper, pour in two spoonfuls of cooking wine, and start to mix.

After grasping and mixing evenly, sprinkle some raw powder into it, continue to grasp and mix, so that every piece of pork liver is evenly coated with starch.

In this way, the moisture in the pork liver can be locked, and the taste will be more tender.

And with this layer of raw powder, the appearance of the pork liver will become tender and smooth.

Finally, Yuan Desheng poured half a spoonful of peanut oil on the pork liver, and mixed it evenly again.

This step is to prevent the pig liver from sticking when it is put into the pot, so use oil to separate the pig liver in advance.

After finishing these, Yuan Desheng put the pork liver aside for marinating.

Taking advantage of this time, he began to modify all the ingredients.

Millet pepper and green pepper are cut into sections with a diagonal knife, parsley is cut into sections with a straight knife, and the three ingredients are put together.

Then cut the garlic sprouts into short sections with an oblique knife and put them together separately.

Finally, start to prepare the ginger and garlic to be used.

"Xiangxi cuisine pays attention to opening and closing, and the method is bold and unrestrained. Ingredients like ginger and garlic are never sliced, but are directly smashed with a kitchen knife, and then chopped twice casually."

After finishing, Yuan Desheng began to prepare the sauce.

Stir-fry dishes are seldom put seasonings directly. They always make sauces in advance, pour them directly into the pot when they are used, and stir them slightly to get out of the pot.

The sauce is very simple. Add salt, pepper, dark soy sauce, light soy sauce, sugar, and cornstarch to the bowl in turn.

Then add some water and mix well.

"Next, shouldn't it be boiled?"

Meng Liwei tried to interact with Yuan Desheng in order not to let the live broadcast go unnoticed.

Yuan Desheng has been watching the videos of station B every day recently, and he is very familiar with some vocabulary.

He smiled and said, "The next step is not to blanch water, but to blanch oil!"

Chapter 775 Hunan cuisine is delicious, it is Fermi

Zhuoyou is a joke called by some netizens at station B that some gourmet UP masters put too much oil.

Yuan Desheng was able to say this word, which was beyond everyone's expectations.

The barrage of "That's right, it's my style of Xiaopozhan" suddenly flew up in the live broadcast room.

Yuan Desheng didn't talk much, and after he finished speaking, he put the frying pan on and began to slide the pan.

Regarding the steps and functions of the sliding pot, many people in the barrage are popularizing science.

Although everyone is a cloud chef, they still understand some terms.

After smoothing the pan, Yuan Desheng added two tablespoons of peanut oil to the pan.

“Before frying, the pork liver needs to be slid off in hot oil.

There are two key points when doing this step. The first is to have more oil, so that the pork liver can be slid away more quickly.

The second point is that the oil temperature should be high, so that the surface of the pork liver can be matured quickly and the moisture inside can be locked. "

When the oil temperature rose to [-]% hot, Yuan Desheng poured the pork liver into the wok, and then started to stir the wok with a spoon in one hand and the other.

In just four or five seconds, the pork liver in the pot had already started to change color, and it was also hardening rapidly.

From the original soft mass, it became a piece.

Yuan Desheng turned it a few more times, then picked up the frying pan, and poured it into a large colander next to the oil drum.

"The speed of the pork liver sliding in the hot oil should be fast and the time should be short, preferably more than ten seconds, otherwise the pork liver will become old."

Xu Zhuo listened to Yuan Desheng's words, recalled his operation just now, and felt that this dish was very similar to fried double crisp.

Double crispy in oil also needs to process the ingredients until they are seven or eight mature, then stir-fry the side dishes, and finally pour the sauce out of the pan.

After the pork liver was out of the pot, Yuan Desheng put the wok on the stove again, but this time he didn't put peanut oil, but put a spoonful of lard into the pot.

"The bandit pork liver dish must not only be spicy enough, but also fragrant enough, so lard needs to be added during the frying process.

If you don’t want to put lard, you can also fry some pork belly in it when frying, the effect is the same. "

Yuan Desheng explained conscientiously, as if leading an apprentice.

It's a pity that the people who watched the video, except Boss Xu who really wanted to learn, were just watching for fun.

Among other things, the skill of cutting pork liver alone can persuade a large number of people to leave.

After the oil was hot, Yuan Desheng put the prepared ginger and garlic into the pan, and put two spoonfuls of chopped peppers into it.

Then he quickly stir-fried with a spoon, and after the aroma of ginger, garlic and chopped peppers came out, he began to add dried peppers.

Dried chili segments are a regular item in the store, so there is no need to prepare them in advance.

Yuan Desheng really deserves to be a native of Hunan, and he uses more chili peppers than chefs of other cuisines.

For example, now, he scooped up a large spoonful of dried chili segments and put them into the pot for stir frying. Xu Zhuo was dumbfounded.

Soon, the aroma of dried chilies wafted out of the pot.

Xu Zhuo sniffled, it smells really good.

The aroma of ginger and garlic, the aroma of chopped pepper, and the aroma of dried chili are mixed together.

Not to mention eating vegetables, even with this smell, he can eat half a bowl of rice.

So delicious!

When the dried chili sections in the pot turned bright red, Yuan Desheng poured the millet hot peppers, green peppers and celery sections cut earlier into the pot.

Now, the spiciness becomes richer, not only spicy, but also fresh and spicy of green pepper and spicy of millet.

In the middle of the smell, there is also the smell of celery mixed in it.

Absolutely!