Chapter 856 I just like to see these foreigners who have never seen the world.
Braised is a unique Chinese cooking technique. Its core is to use sugar or soy sauce to color the food, then add water or stock to stew the ingredients to reduce the juice.
After mixing the sugar-colored caramel aroma and the unique aroma of soy sauce, this special taste gave many foreign diners present a freshness that they had never experienced before.
Li Yi did a lot of training on carp deboning in the first two months of training.
Therefore, the carp meat in the casserole is pure meat, just like the fish belly, and can be eaten directly without any worries.
After some tasting, the firm, sweet fish meat mixed with the aroma of braised sauce immediately conquered all diners.
Many diners have already taken out their voting machines and plan to vote for the Chinese team.
In the live broadcast room, the audience’s barrage kept flying.
“The color of this braised pork is amazing! It looks delicious!”
“I love braised fish so much! The fish belly is the most fragrant!”
“Brother Yi still took care of the foreigners and didn’t put the fish head. The fish head of the braised fish is the most delicious.”
“What do foreigners eat? Brother Yi cooks a Man-Han banquet. Do they understand how to eat it? Just make some home-cooked dishes and you have already exposed them to the world.”
“Speaking of which, those big dishes may not be as delicious as these home-cooked dishes. It’s okay to try something new every once in a while, but to satisfy your craving, you have to have braised pork and hard dishes like big knuckles.”
The audience was still talking about the braised fish, and Li Yi had already begun to introduce the subsequent dishes.
“In the season of the Jingzhe, spring thunder frightens hundreds of insects. In the first month of the year, the hibernation begins, and it is said that the hibernation occurs. All things are shaken, and the shocks turn into thunder, so it is called the Jingzhe.”
At the time of Jingzhe, ninety-nine are over. As the saying goes, peach blossoms bloom at the end of nine, and spring plowing cannot stop. From the beginning of Jingzhe, farming begins to get busy.
In order to have a good harvest, on the day of Jingzhe, Chinese people have the custom of covering drum skins, beating villains, and offering sacrifices to white tigers.
In terms of diet, Jingzhe also has a tradition of eating pears.
Eating pears in the name of Waking of Insects means separation from pests and staying away from diseases.
As the saying goes, cold stings and warm equinoxes occur. In mid-spring and February, the weather is either warm or cold. The temperature is changeable, making it easy for people to experience dry mouth and exogenous coughs.
Eating pears can also help improve the spleen and calm the five internal organs, thereby strengthening the body and resisting the invasion of germs.
So we made two desserts using pears, one is traditional rock sugar snow pear and white fungus soup, and the other is red wine snow pear. "
Following Li Yi's introduction, the camera zoomed in, and the chefs were already giving out tasting dishes to diners.
There were whole pears placed in the small soup bowls. After the interpreter explained, the diners held the pear handles and lifted a lid.
After opening the snow pear lid, the crystal clear rock sugar snow pear and tremella soup appeared inside.
It turns out that the chefs used carving knives to cut out the flesh of the pear, leaving only the outer layer of pear skin, and made the pear into a container.
The chefs then stewed the chopped pear meat with rock sugar and white fungus into a soup, and then put it back into the pear.
The chefs’ carvings are exquisite. After putting the pear cover on, the exterior is perfectly fitted and looks like a complete pear. Only when you open it can you discover what’s inside.
Such a contrasting shape and fresh creativity greatly surprised the diners, and the viewers in the live broadcast room also brightened up after seeing it.
“This idea works! It’s so interesting!”
“It feels like it could be sold in a night market, it’s quite a gimmick, haha!”
“This requires very good knife skills, but you can probably make a low-end version with tools, and it will just be cheaper.”
“I learned it! I’ll do some research and try to sell it next month!”
The quantity of [Rock Sugar, Snow Pear and Tremella Soup] is limited, and it will be sold out in a short time.
The diners who came later didn’t get it, so they could only turn to the [Red Wine and Sherry] aside.
Finally slice it into pieces and arrange it into a flower shape, and it’s done.
But such a simple plate arrangement made the diners on the scene exclaim again and again. They took out their mobile phones and took pictures non-stop. They said it was so beautiful. Seeing this scene, some viewers in the live broadcast room couldn't help but complain.
“Although I think it looks pretty, is it a very basic skill for Chinese food?”
“I feel like this effect can be made at home, foreigners really don’t have much knowledge, haha!”
“I can make this dish! I think it will be very good if I make it during the Chinese New Year.”
“I can make Qiuli paste.”
“A1 will flash high!”
The audience was joking and chatting happily.
But someone noticed that more and more diners were crowding around the Chinese team’s booth.
Many of the diners are holding eggs and playing with them carefully.
Through Li Yi’s introduction, the audience also learned that this is the custom of the Spring Equinox.
The Spring Equinox refers to the division of the day into two equal parts, equal parts day and night, and a balance between cold and heat.
This season is in the middle of the three months of spring, and on the vernal equinox, the sun shines directly on the earth's equator, and the day and night are of equal length.
On the Spring Equinox, Chinese people will play with standing eggs, eat spring vegetables, and send spring cattle.
Audiences who are familiar with Li Yi have already guessed that the eggs prepared by the Huaxia team are definitely not ordinary eggs.
There were already diners at the scene who couldn't help but crack open the eggs and taste them.
The exclamations also confirmed the audience’s guess that these eggs were filled with crab roe.
The surprised foreign diners seemed to have seen a miracle, and surrounded the chef asking questions, wondering how it was done.
The chefs didn’t understand, but looking at them holding up half-bitten eggs, they could guess what they were asking.
But this technique cannot be explained clearly in a few words, and the chefs are too busy to explain, so they can only vaguely explain it.
This is even more mysterious to foreign diners, who say that Chinese people really know magic.
In the live broadcast room, the audience was amused by the surprised expressions of the foreign diners.
“Haha! This is Brother Yi’s true strength. Do you really think Brother Yi can only cook home-cooked meals?”
“Is there anyone who doesn’t know how to make it? Just search the Internet and you’ll find it! There is a video of Brother Yi’s recipe for Qiankun Egg.”
“I just like to see these foreigners look like they have never seen the world, hahaha!”
“Alas! Although I know how to make it, I have never eaten it. I can try the taste of this Qiankun egg sometime!”
“Damn, I want to eat too…”
Most diners chose to crack open the egg and taste it after discovering the secret.
But there are still some diners who are persevering in trying to stand the eggs.
Because diners who succeed in setting up the egg will receive a special prize, which is a limited amount of glutinous rice balls.
Eating glutinous rice **** is also one of the customs of the Spring Equinox. However, unlike the Lantern Festival, there is a special way to eat glutinous rice **** on the Spring Equinox. That is to cook twenty or thirty more without fillings, chop them with a thin bamboo fork, and place them outdoors on the edge of the field. The ridge is called sticky mouth.
The glutinous rice skin of glutinous rice **** sticks to the beaks. Farmers hope to use glutinous rice to stick the beaks of sparrows and other birds to prevent them from destroying crops.
This is a cooking competition, not a competition to impress foreigners, so the glutinous rice **** made by the Huaxia team naturally have fillings.
The diners who succeeded in Lidan also successfully tasted the glutinous rice **** stuffed with salted egg yolk, which is also a unique ingredient in China.
(End of this chapter)