Open Traveler: Culture Invasion Parallel Blue Star

Chapter 64 Is there any fish in fish-flavored shredded pork?

The audience looked at Lin Xuan eating extravagantly, looking hungry.

Although the judges were not particularly hungry, they couldn't bear to watch it!

The visual impact of Sichuan cuisine tells people one thing, this food is delicious!

Oily, glossy, large quantity, rich ingredients, you don't need to try to know that the taste is extremely rich.

The point is, the cook is really awesome!
For French food, it takes half an hour for each dish in the restaurant.

Jean André's team specially served seven people at the Eight Immortals table, and it took four to 10 minutes to complete eleven dishes.

But what about Sichuan chefs?On average, a dish comes out every three or two minutes.

Even if there are four or five tables of customers in the store, the serving frequency should be about one dish per table every 6 minutes.

Isn't this too fast?

During the fourth course, Lin Xuan got up: "Let's have a voting event."

"Is there any fish in the fish-flavored shredded pork?"

"Option A, yes, B, no."

"We will select some lucky viewers who answered the questions correctly to participate in the next program and become live viewers."

Lin Xuan has already discovered the problem. Now, many votes have been given away as favors by some people.

This situation needs to be avoided.

The method is to divide part of the tickets within the program group, and take out all the rest to distribute to audiences everywhere.

On the extranet, many viewers couldn't wait any longer, and directly exited the full screen to look at the webpage.

[Hmm... what about the voting event? 】

[Where is the pop-up window? 】

[Why is there no pop-up window? 】

[Not coming out yet? ? ? ? ? 】

The Youtube official immediately posted a banner: [This voting event is limited to the Longguo area, and Youtube will communicate with the program group and then bring the interactive activities to audiences in other parts of the world. 】

【Depend on!Silently full screen. 】

[Although the food did not catch up this time, maybe it will catch up with the wine next time. 】

[Hey hey hey, will there be a Miss Earth Star special or a super beautiful star special? 】

[The tubing is not good, this kind of activity can leave us alone. 】

Dad Yang's live webcast, a large number of netizens are choosing.

Lin Xuan: "I said before that there is no fish in fish-flavored shredded pork, but what I said may not be the truth."

The camera has arrived at the back kitchen and is aimed at the pot.

Put the shredded pork in the oil pan, then add the red pickled peppers.

The whole dish looks delicious in an instant.

Then the sauce goes into the pot.

"Fish flavor is a flavor type in Sichuan cuisine. The ratio of sweet and sour is one to one, which is the fish flavor type."

"This type of flavor originated from the riverside. It is said that the fishermen on the river were good at catching fish and making fish."

"When it came to the conservation period, they couldn't eat fish on the shore, so they cooked pork in the same way as fish, and formed this fish-flavored shredded pork."

"The old version of fish-flavored shredded pork is pure meat and garnished with shredded green onions."

"During the evolution of Sichuan cuisine, in order to be more in line with the modern thinking of healthy eating, this dish has evolved into the latest version of shredded pork, green bamboo shoots (lettuce) and fungus shreds."

The fish-flavored shredded pork in the pot is full of pot gas, and when everyone thinks of the sweet and sour taste, tears flow down from the corners of their mouths.

[So there is no fish, right? Fish-flavored shredded pork has no fish, it is just fish-flavored. 】

[Just like wife cake without a wife. 】

[Fudge, keep fooling, isn't this a big fool? ! 】

During the live broadcast, Lin Xuan changed his tone: "However, the fish-flavored type has no fish, but it doesn't mean that the fish-flavored shredded pork has no fish."

The frying shot of fish-flavored shredded pork started to rewind, and then paused at the place where the pickled peppers were first chopped.

The picture begins to go back in time along the pickled pepper.

The oil in the pot returned to clear from red hot, and the chopped peppers flowed back into the bowl.

The chopped peppers in the bowl returned to the chopping board.

On the chopping board, the shredded pickled peppers were restored to whole strips.

The whole pickled pepper flew into one hand, and then returned to the pickled pepper jar with the hand.

Then, the kimchi in the jar turned into fresh vegetables one by one, and the time went back to a month ago.

The screen freezes.

"It takes a month to make fish kimchi, so it takes up to a month to make fish-flavored shredded pork."

"The chef puts the whole fresh crucian carp into the kimchi jar, and fully extracts the umami flavor of the fish into the kimchi."

"So, you can't see fish when you eat fish, and fish-flavored pork shreds without fish actually have fish."

But it is not fish fragrance, but fish kimchi.

"This is the most famous complex flavor type of Sichuan cuisine. Sichuan cuisine chefs who are good at cooking and using seasonings endow the food with rich taste levels."

"And when you see a dish that is ready in a few minutes, it may have been prepared for a month, or even a year, or a few years."

"The answer is that fish-flavored shredded pork has fish."

The fish-flavored shredded pork dish made Huang Gang feel refreshed.

Huang Gang sighed: "Based on my many years of experience in cooking Chinese food, this fish-flavored shredded pork must be very delicious, and the sweet and sour taste can adapt to people in most parts of the world. No wonder this dish is well-known all over the world. .”

Lin Xuan returned to his seat with a smile, looked at the fish-flavored shredded pork in front of him, tried a mouthful, and nodded:

"The same goes for Kung Pao Chicken."

"Kung Pao Chicken also has its own story, which is included in Dixing Sichuan Cuisine, Gui Cuisine, and Palace Cuisine."

"During the Qing Dynasty, an official from Guizhou Province invented this dish when he was an official in Shu Province, and finally he took this dish to Yanjing to take up his post, so the three places have this dish. "

"However, the method is slightly different. Later generations mostly use Sichuan cuisine."

"The same situation is also the Dongpo Meat Dongpo Knuckle series invented by the great writer Su Shi."

[Hey, I remember reading a poem written by Su Shi before. Lin Xuan is really dedicated, and he strings together the stories from time to time. 】

[Don't just talk and practice, let Dongpo's elbow out! 】

[By the way, do you think he made up these?I think he is a time traveler. 】

[If the restaurant sells these dishes, I will try them to judge whether time travel is real. 】

Kung Pao Chicken is on the table, and the last mapo tofu is also on the table soon.

Mapo tofu can be regarded as the ultimate in Sichuan cuisine experience.

"Hempy, spicy, fresh, fragrant, tender, hot, crispy!"

In the glowing red oil, the white and tender tofu was scooped up with a spoon, and it was still shaking dudun.

Topped with peppercorns.

For people in many places, Sichuan pepper is a magical experience.

It will make you feel poisoned and electrified.

But its features are haunting.

In mapo tofu, there are crispy beef cubes and short garlic sprouts.

What's it like?
Everyone is fantasizing, hoping to fry these things into a dish in their own minds instead of in a pot.

What will it taste like then?
【what!Blessed are the audience, after a while Master Huang Gang starts cooking, and they probably know what it tastes like after hearing it. 】

[I feel that the audience is really miserable, and there is nothing to eat, and it turns out that everyone is sitting at the table waiting for the meal, which is actually being ridiculed. 】

【Hahahahahaha~ hiccup~】

Lin Xuan is another bowl of rice.

I miss it so much.

It's been a month since I came to Blue Star, and I finally got something from Earth Star.

Lin Xuan gobbled it up fast.

Lin Xuan's slowness while eating French food happened just now, everyone remembers it clearly.

Eating this now, gobbling it so voraciously, the chopsticks are constantly interspersed in the dish, and the amount of food is decreasing visible to the naked eye.

This kind of eating is clearly the standard for eating and broadcasting.

Just looking at it whets the appetite.

"Is it really so delicious?" Jean Andre began to doubt life.

What kind of dishes do you cook yourself? You can't start with a few tens of euros.

Those with a little bit of meat will cost hundreds of euros.

The price is ten times or even dozens of times higher than these dishes.

Lin Xuan only gave it an eight-point rating.

Andre looked at Redondo.

Redondo didn't say a word, just made a six: don't look at me, I got six points.

Huang Gang: "I have a hunch that these dishes will be very delicious, because it is too easy to learn how to make them, and these dishes will soon become popular."

"Moreover, home-cooked Sichuan cuisine generally has a slightly spicy taste, which should be more suitable for fast-paced urban life."

Just imagine, when you get off work at noon and have an hour to eat, who has the time to wait for the chef to cook slowly?
Who can resist a dish that is steaming hot and rich in taste immediately after ordering a dish?
"I don't know what the uncooked dishes in Sichuan cuisine look like."

Lin Xuan rubbed his belly and put down the bowls and chopsticks: "Don't worry, let's go to the restaurant next and try the noodles in Sichuan cuisine."

"The lady boss is packing!"

The aunt came over and quickly packed up what Lin Xuan hadn't finished eating.

Lin Xuan carried the box and led a group of people back to the studio.

Back in the studio, the three chefs quickly found the bag and the packed dishes in Lin Xuan's hand.

All three couldn't move their eyes.

Lin Xuan protected the bag: "Why... I leftover this is it!"

"Next, let's take a look at the pai mian in Sichuan cuisine."

"On the Dixing Network, there is a saying that netizens joked: You can't afford non-spicy Sichuan food."

"Let's go and see the top banquet dishes in Sichuan cuisine."

"Time is limited, just choose one...boiled cabbage."

[Boiling water... cabbage?The combination of these two things can serve a banquet? 】

[Isn't it funny, is the cabbage boiled and soaked in boiling water? 】

[I have prepared the kettle and cabbage, and I am going to learn how to make it. I hope the process will not be too fast, lest I have no time to learn. 】

　The monthly ticket here at the starting point is [-], thank you everyone! !
　　Also, thank you for copying the baby’s reward, thank you!
　　Ask for a recommendation ticket! !
　　
　
(End of this chapter)