The strongest travel live broadcast

Chapter 778 Chapter 778
Directly ignoring the resentful little eyes of Da Mao and Er Mao, Zhang Yang gave a thumbs up in the direction of Da Huang and Da Sheng who had put their heads down to settle the dinner again, and then gave Da Mao and Er Mao a hard look. Two slobs.

At the same time, he secretly made up his mind that he had to send these two guys to the wild for activities, and he would treat it as weight loss!
"Okay, let's get ready to cook. It's already almost six o'clock. I want to go out to see the night scene after dinner. Looking at the map, it seems that the Mekong River is quite close to here. It’s less than three kilometers away, just to see the river view at night and eat before going back to sleep!”

Now that the activities after dinner have been decided, Zhang Yang once again turned his attention to cooking. He first brought several pieces of meat to the chopping board, then raised his head with two kitchen knives in both hands and looked at Wu The man-machine said.

"Our first dish tonight is a dish called 'La Pu'. Of course, it must be transliterated from the Lao dialect. As for the original name, I won't say it. I don't understand, haha.

This dish is a very ethnic dish in Laos. Of course, it is very simple to make. In fact, it is to put some fresh meat, fish, chicken, pork, etc., and put some peppers, coriander, lemon, tomatoes, etc. Waiting for the seasoning, it tastes delicious. "

There is nothing specific about the meat in this dish. Zhang Yang prepared four kinds of meat for making Lapu this time, and they are obediently waiting for his "luck" in the basin in front of the chopping board.

"Lapu, to make this dish, this time I prepared mutton, beef, chicken and venison. Speaking of which, for a large part of the local people, Lapu without venison can really be regarded as a Those who have no soul are just like when we make braised pork, you don't need to use fat and white meat, but you have to use pure lean meat.

Of course, we also need to prepare other side dishes, such as local chili, coriander, lemon, onion, garlic, and fish sauce. "

After roughly talking about the ingredients needed to make this dish, Zhang Yang first brought over a piece of pork about half the size of a fist, and then picked up a pair of knives and prepared to perform knives to chop it up, and it turned out that it happened to be prepared in the living room He Xiaoman, who was watching TV, heard his explanation and suddenly stopped and asked.

"Husband, what is the fish sauce you mentioned just now? Why haven't I seen you use it before? Is it something similar to caviar?"

caviar?
I really dare to think, how could caviar be used in such a dish that ordinary local people can cook? Zhang Yang, holding two knives, turned his head to look at He Xiaoman, and then said in surprise I found that on the virtual screen in front of me, someone in the live broadcast room actually asked this question, but some of his chef fans had already started to explain in the live broadcast room.

"Just now, some colleagues in the live broadcast room have explained it, so let me say it again. In fact, this fish sauce is also called fish soy sauce. It is a very common condiment in Guangdong and Fujian. This condiment has existed for a long time. It has been around for a long time, and its ability to continue to this day is inseparable from its unique flavor.

Fish sauce is a very delicious juice obtained from small fish and shrimp after pickling, fermentation, and refining. It is amber in color and has a salty and umami taste. The origin should be Fujian and Chaoshan, Guangdong And other places, but later the early overseas Chinese spread to Vietnam and other Southeast Asian countries, which made the local people interested and entered the kitchen. Even now this condiment is very popular in Europe. "

This can be regarded as a kind of seasoning that is sold both domestically and abroad, but it is basically a seasoning for aquatic products, so people in the north or inland areas seldom use it.

But what made Zhang Yang a little curious was that He Xiaoman, as a person from the coastal area, didn't even know about it, but he soon figured it out. It seemed that her superior living environment when she was a child and her subsequent situation really gave her no chance to understand. This kind of situation is also understandable. After all, the family conditions were good at that time. When I was young, I was cooked by family members or nanny. Later, there was an accident at home and I wandered outside. It should be understandable not to know.

"Okay, that's not important. What's important is that this seasoning is still very active especially in coastal areas, and it is very popular with chefs in these areas. Let's talk about how to make this dish first.

First of all, it is natural to chop the prepared four pieces of meat into stuffing, which is similar to our dumpling stuffing. Of course, you can also use a meat grinder, but I don’t like to use machines. I always feel that the minced meat is like There is an obedient taste! "

That is to say in the live broadcast room. In fact, Zhang Yang doesn't like to use a meat grinder, so he doesn't prepare it in the kitchen at all, because he always feels that the minced meat mixed with a meat grinder is like a meat grinder. It has a 'quick-frozen' taste, and what he really dislikes is the quick-frozen dumplings sold outside. Of course, this is also a habit he developed after his living conditions became better and better. It can be regarded as a kind of 'rich man's disease'.

Accompanied by the sound of kitchen knives crackling and hitting the chopping board, the continuous sound and the flashing shadow of the knife did not take long at all when Zhang Yang was playing with two kitchen knives. The meat has already turned into minced meat and appeared on the plate. I believe that these 4 pieces of meat are enough for him and He Xiaoman to share a share.

Then he chopped the vegetables he just prepared, chopped them into shreds, and then took a pair of plastic gloves and began to mix the minced meat and vegetables together, and then put them inside Pick up the seasoning and grab it with your hands.

But at the same time, he also shared some local people's habits of cooking this dish with the people in the live broadcast room.

"Actually speaking, it seems that the locals can eat this dish directly on the table without cooking, and it seems that this kind of Lapu is divided into three flavors: raw, cooked, and half-boiled. If you come here for tourism, Generally, the waiters in the restaurants here will ask you what kind of flavor you want, generally like people in our country, I don’t recommend that you challenge the half-baked way of eating, of course, forget it raw.”

Speaking of this, Zhang Yang, who had just grasped the seasoning and prepared to stir-fry this guy in a hot pan, suddenly stopped for a moment, because he remembered an interesting saying about this dish.

"By the way, it seems that this dish can catch up with one of our New Year's Eve dinners in the local area. The pronunciation of this dish in the local dialect is somewhat similar to the pronunciation of 'good luck' here, so it was also a local festival in the past. A must-have dish!
Let's use this dish today to start the good luck of live broadcasting after going abroad. After all, who would refuse this kind of delicacy full of meaning! "

As soon as the words fell, Zhang Yang poured a little salad oil into the pot of hot pills, and then waited until the oil was hot, put the freshly prepared ingredients into the pot and stir-fried.

(End of this chapter)