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Chapter 400 Really a Hundred Years

Zhang Yang controlled his tone and slowly said out the required ingredients one by one. After he watched the barrage in the live broadcast room and found that most people said they had written it down, he continued to carry out the next operation .

The chicken feet, legs, and wings that had been thawed long before he gave the lecture had been put into a transparent glass bowl by him, and then he took off the scissors that he usually used to cut the nails of the chicken feet from the tool shelf
"2333 is very similar to the scene when my mother cut my fingernails with the big clothes scissors when I was young, haha!"

"The hen said, do I agree with you cutting my nails? Excessive, hum!!╭(╯^╰)╮"

"I don't know if the hen said it, but the rooster did, 23333!"

"You people, don't do good human beings, you have to represent other hens and roosters. If you want me to say it, the chicks have said it, let go of my unhatched body!"

"Not to mention, lo mei is really a must-have dish in summer, especially when braised pork is cut into slices and then dipped in, it tastes delicious!"

"The materials have been prepared, but it's a pity that there are no kitchen scissors in the kitchen at home. Forget it, just take my nail clippers and make do with it!"

"Upstairs, do you use one for cutting toenails?"

There are not many chicken feet, only more than 10. After cutting the nails on those chicken feet, Zhang Yang washed all the parts of the chicken legs, chicken feet, and chicken wings. in the pot before turning on the fire.

"Don't forget, when blanching water, you must put cold water into the pot, and then remove it in boiling water!"

The meat was cooking in the pot, and it hadn't bubbled up yet. Zhang Yang first took off the lid of the egg cooker that had just been turned on and off, and took out the eggs one by one with gloves on, and put them in cold water for a while. Warm to separate the eggs and shells inside.

After the white eggs were peeled, they were all put into a bowl. He didn't rush to deal with the eggs first. Instead, he washed the transparent glass plate with the chicken wings in the tap before taking it into his hands. Take out all the meat in the boiling pot, and wash off the white foam sticking to the meat with warm water by the way.

When the water in the pot is reached, connect the water to about half the pot again, pour all the stewing ingredients in one piece and two pieces into it before the water boils, and then put the things that have just been washed with warm water in the same way. Then he took a knife and put the bowl of white eggs in front of his eyes.

"Okay, let's start to process the eggs next. In order to facilitate the taste, it is best to lightly scratch the surface a few times, and a small hole can be seen!"

The water in the pot had boiled a long time ago. After scratching all the seven eggs on the surface, Zhang Yang quickly put the eggs into the pot, then turned the heat to low and covered the pot. Hand rags to wipe off water stains on hands.

"Okay, simmer for 30 minutes on low heat, but everyone must pay attention, try not to cover the ingredients when pouring water."

After finishing these things, Zhang Yang didn't rush to deal with the next dish, but lit a cigarette and came to the sofa to sit down.

"Green skin, some music."

When the music started, he took a sip of the herbal tea he had just brewed. With a cigarette in his hand, he shared a bit of stewed pork with the people in the live broadcast room. Although this dish is a popular dish, there is more than one way to do it, and This practice has also been passed down through a long history. It is no exaggeration to say that when the practice of lo-mei first appeared, it was a great progress in the history of Xia Guo’s cuisine.

The picture in the live broadcast room was not placed on him at all, but was always facing the pot of stew, the lake that could be seen through the window, and the two girls chatting there.

"However, many people often say that it is better to use old stew when stewing meat. Is it true?"

"I've also seen some lo-mei shops say that they are a hundred-year-old brine. The key is, can this thing still be eaten after 100 years of use?"

"It should be just a way of saying, it's not that exaggerated. Think about it, especially in the war-torn era, people couldn't even eat enough and their homes were almost gone. Even if there is such a century-old brine that can be preserved until now?"

"Anyway, I don't believe it. You say that I will believe it in 20 to [-] years. Forget it in a hundred years!"

When the people in the live broadcast room were discussing the topic of Lao Lu, Zhang Yang's voice suddenly rang out in the live broadcast room, and the content of these words immediately aroused the interest of the people in the live broadcast room, or Those out of interest for foodies and chefs.

"Just in time, let's talk about lo mei today.

Stewed meat, also known as stewed vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching in the prepared marinade. Generally, it can be divided into three categories: red stew, yellow stew, and white stew. , but at present, the most common method is Sichuan stew, and most of them are red stew. The stewed meat in Chaoshan area is the most famous, and it has even gone abroad.

And I have to correct the concept of most people who don’t understand the stewed pork dish. Some people say that the marinade used in the stewed pork is the material that has been stored for a long time. Will it taste unhealthy? Here I want to give you a good talk about it.

Stewed meat is not only not unhealthy, but it is very beneficial to the human body, because most of the stewed condiments have the effects of appetizing, strengthening the skin, and digestion and stagnation.

In recent years, more and more young people love to eat lo-mei. They like the taste and chewiness of lo-mei. They can tell that the lo-mei from the old lo-mei has a mellow aroma with a long aftertaste. question.

Is it true that a hundred-year-old stew will last for 100 years?Why can't it be broken?Will not produce harmful substances?Ordinary food will produce sine salts when heated repeatedly, not to mention brine for 100 years?No damage to the stomach?
Moreover, there are still very few experts who are misleading, leading most people to believe that although lo-mei is delicious, they can’t eat more, especially the stereotype that they can’t eat it every day. Even some newcomers who make lo-mei also believe this. In fact, even some The older chef who made lo mei couldn't tell. "

In fact, Zhang Yang sometimes wonders, do those so-called centuries-old meetings really last a hundred years?Maybe it should just be a recipe that has been passed down for a hundred years or a marinade that has only been used for more than 10 or 20 years. After drinking saliva, he continued to answer questions for the people in the live broadcast room.

"In fact, to put it bluntly, the lo-mei shops that really want to pass on must have strict operating regulations when making lo-mei. And so on, and everyone should know that stewing is heated at high temperature, even if there are bacteria in it, it will be gone long ago.

Then every time after making the lo-mei, store the marinade according to the strict operation process, and then check it every once in a while, basically there will be no problems.

In fact, everyone has misunderstood the meaning of this century-old thing. These things are basically new works, but their methods have been passed down for a hundred years! "

(End of this chapter)