耗時兩天只爲這口面！傳說中最好吃的面，到底有多絕？
This is not a handful of ordinary noodles, this is a whole fish. Can you believe it? This bowl of noodles is really the most delicious bowl of noodles I have eaten in my life for more than ten years. It is paired with the fresh and crispy Wujiang pickled mustard greens. It is so delicious that you can’t even leave any soup. So today, at the request of fans, I will challenge this legendary raw fish noodles that look like noodles but are not noodles. There is no specific requirement for the fish to make this fish noodle. As long as the fish has more meat and less bones, it will be fine. You can use a knife to scrape off the fish meat bit by bit. We spread a layer of sweet potato flour on the scraped fish meat , take out the rolling pin and start beating the fish. For me who has beaten bird’s nest skin before, this is really It’s so easy. It only takes about half an hour to beat out a piece of dough this big. The beaten dough is like this, big and thin. It is considered a success if it can be lifted up without breaking. Hahaha. Well, it can’t be lifted up using the method of swallow skin dumplings. Compared with other meats, this fish meat is not only much looser in texture , but also very watery. So the dough I just beat has no ductility and falls apart at the touch. This time we will reduce the amount of meat and increase the weight. Beat the fish again and the fish noodles can be easily lifted up. Hahaha. Next, cut off the irregular edges of the fish noodles and use a frying pan on the lowest heat. Fry the fish noodles until half cooked, roll them up, cut them into wide noodles , and then you can cook the noodles. However , just thinking about making the noodles lift up and replenishing the stock, I added too much starch and ended up cooking a pot of flour soup. Well, since we can’t use too much starch, we can only solve the problem of the fish being too watery . This time we chose Basa fish, which is also boneless, cheap, and easy to handle , and tried it again. Before scraping the fish, we first used kitchen paper to press both sides of the fish to completely absorb the moisture. For beginners, it is recommended that you don’t knock the noodles too hard . The bigger you knock, the higher the probability of failure. So to be cautious, we also knocked the noodles this time. For a smaller piece of fish, we pound it according to the amount of 8 sheets of dough, then fry it until half cooked and cut it into wide noodles. Here I will share with you a little trick I usually use to cook noodles. You only need a pack of soul pickled mustard greens to cook a very delicious noodle soup. This Wujiang pickled mustard greens is definitely a must-have at home with rice. It is a global bestseller with 15 billion pieces. It contains 15 kinds of amino acids and dietary fiber and has its own fresh fragrance. As long as you have it when cooking noodles, you don’t need to add any other seasonings. Finally, add some chopped green onions. Then this bowl of raw fish noodles that I have been busy for two days is ready. This fish noodles tastes really delicious. It’s smooth , chewy , and has the freshness of fish. The noodle soup made with pickled mustard greens makes it even more delicious. You can really finish three bowls in one gulp without leaving any soup. And the method is not difficult. You should have learned it by now. Come on, make it. Bye. In Dream of the Red Chamber, Jia Mu’s favorite chicken drumstick bamboo shoots require taking hundreds of black chicken drumstick bones , removing the bone marrow from the drumsticks, and then stuffing the bone marrow into a bamboo shoot and simmering it in chicken sauce. It sounds very simple , but in fact, this dish is no less tricky than cutting it . First of all, the first problem is that you can’t buy black chicken drumsticks at all. If you want to buy them, you have to buy A whole black-bone chicken has hundreds of chicken bones. If I buy chickens directly, I will go bankrupt. As a food blogger who has been on the Internet for 10 years, if I can’t buy them, I have to sell them myself. Boss, do you want to buy black-bone chickens? Auntie, do you want to buy black-bone chickens? Buy black-bone chickens and debone them for free . Do you want to buy a black-bone chicken and debone it for free ? Do you want to buy a black-bone chicken and debone it for free ? Do you want to buy a black-bone chicken and debone it for free? Do you want to buy a black-bone chicken? You don’t have to debone it? I still need to take the bones home to feed them. So after I sold my chickens hard all day, I finally bought 10 myself. Black-bone chickens are basically used to make soup. They are sold without bones. No one buys them. I bought 10 chickens just for a few bones. Even the chicken seller couldn’t help but give me a thumbs up. But this chicken is not wasted. After removing the leg bones, we pickled them and dried them. We will give them to my mother-in-law during the Chinese New Year . She loves chicken legs the most. Next, we will remove the two chicken leg bones from the removed chicken legs and remove the bones. After all, my chicken legs are inherited from my ancestors. It will take about two hours to remove all the bones. Then , we will cook the bones with rice wine as required . After cooking, we can knock the bones to remove the accumulated water. Then it will take several more hours . It is really torturous. Use the back of the knife to break the bones from the middle. Then find a suitable tool to scrape out the chicken marrow little by little. It took 4 hours to scrape out 10 chickens, but only a small amount of chicken marrow was taken out. No wonder you lost the secret. Next is the bamboo shoots. According to the requirements, you should choose this kind of green bamboo shoots. After peeling them, use tools to hollow out the bamboo shoots. After the bamboo shoots are hollowed out, prepare some chicken paste. Add an egg white to the chicken paste and a small amount of salt and pepper to season. Then fill the chicken paste into the bamboo shoots. After filling , use a chopstick to poke a hole in the middle of the meat paste and squeeze in the chicken juice with egg white and salt. After filling everything,
we have to follow the requirements. Extract a bowl of pure chicken juice to steam the bamboo shoots. Prepare a large plate, put a small bowl upside down in the plate, then surround the small bowl with black chicken pieces, add a few slices of ginger, and steam it in the steamer for two hours. During the steaming process, the chicken juice in the chicken pieces will be absorbed into the bowl due to pressure. You don’t need to add a drop of water , and
you can get a bowl of pure concentrated chicken juice. After steaming, we only need this bowl of concentrated chicken juice, and the meat will not be used first. Then use this chicken juice to steam the bamboo shoots. When steaming bamboo shoots, the temperature must not be too high, keep it at 95 degrees, and steam it for 30 minutes. Using 95 degrees temperature control can maximize the preservation. It retains the flavor of the chicken soup without destroying the crispy texture of the bamboo shoots. Fortunately, I have this Siemens steam-bake combination machine, which not only has a large space but also can accurately control the temperature. Cooking with it is really convenient. After steaming, take it out and cut it into thin slices with a slanting knife. Finally, put it on a plate and pour the chicken juice on it. Then this chicken leg bamboo shoot made with 10 black-bone chickens is finally ready. I don’t eat the chicken but the bones , and I don’t eat the meat but prefer to drink the soup . But I have to say that this chicken water bamboo shoot is much more delicious than the eggplant-flavored one I made last time . The bamboo shoots are soft but still crispy. The chicken feathers inside are full of chicken juice, which makes the flavor reach a higher level. Paired with the dense and non-greasy chicken marrow at the bottom, the combination is perfect. Chicken marrow is rich in nutrients and tastes more fragrant than meat. It is really delicious . I strongly recommend you to try it. The key is that the method is also very simple. You have all learned it, so hurry up and make it. Bye. Using the whiskers of thousands of carp to make a dish, um, doesn’t it sound incredible? But this famous dish called “Exploding Dragon’s Whiskers” is recorded in two books, “Chinese Chefs” and “Secrets and Interesting Stories of State Banquet Tables” . It is said that one ounce of dragon’s whiskers is more valuable than one ounce of gold. How much does it cost to fish thousands of big carp ? As the most cost-effective food blogger on the Internet , of course I would choose to buy them for free. Do you want to buy carp? Do you want to see the carp ? Mom , do you want to buy carp? Yes, there are carp. Do you want to buy and kill them? Come on, bring the bag, bring the bag . Kill it? No, no, be lenient. Oh, sorry , hahaha. This is your carp whisker. Can you give it to me? Well, cut it off. Well, then I’ll cut it , you cut it, see, now you have it, right? So after I worked hard to sell the carp for a whole day, I finally got 24 whiskers. It was really too difficult. No one bought carp. I pushed it all day and only sold 12. At this rate, I still have to work at the fish stall for more than 100 days to get 1,000 carps. I didn’t get many whiskers, but my fish-killing skills have improved a lot. However, I found that the angci fish also has whiskers. They are also whiskers. This angci fish can sell hundreds of them a day. Moreover, the angci fish has 8 whiskers, and one is equivalent to 4. Auntie wants to buy Do you want to buy anchovies? Do you want to buy anchovies? Can you give me this whisker of anchovies? Okay, haha. Okay , I have social compulsion. As long as you are thick-skinned enough , it is not difficult to get fish whiskers. So I successfully collected thousands of fish whiskers in just two days, which should be enough for one mouthful. Fortunately, I worked for three days and earned 40 yuan. I can go to the Shihuo APP to stock up on some alcohol and drinks. They are having a promotion on alcohol and drinks recently. Coke is one yuan a bottle and Real Fruit Grains are 11 yuan a box. Shipping is free. There are also 188 benefits in the comment section. Hurry and grab them. Next, we clean the fish whiskers, add some green onion, ginger , salt and a small amount of high-proof liquor and marinate them for more than ten minutes . This will not only be It can not only remove the fishy smell and enhance the flavor, but also play a role in sterilization. Then coat the marinated fish whiskers with a layer of starch and then fry them. The fish whiskers are very thin, so the oil temperature and frying time must be controlled at 50%. Fry at 1 minute or so and then take them out. Finally, we fry the carp whiskers to make up the amount. After frying, add some chili powder and cumin powder. Then this lost famous dish, stir-fried dragon whiskers, is ready. I bought fish three whole days ago, and the final product is this one bite. It is indeed more expensive than gold. The book says that this dish can make you taste the taste of money, but in fact it doesn’t have any special taste. Maybe the taste of money mentioned in the book is actually the cost of ingredients and time, because the fish whiskers themselves have no It tastes like whatever you put in it. But this one actually tastes pretty good. It’s crispy and really like instant noodles. I highly recommend you try it . The method is really simple. You should have learned it by now. Come on and make it. Bye. Can you believe that a bowl of rice is made with 300 shrimps? There’s such an outrageous bowl of rice in the movie “The God of Cookery”. It says that rice is stuffed into shrimps and steamed. Then, this rice that has absorbed the essence of shrimps is added with premium abalone and premium bird’s nest to make a bowl of Emperor Fried Rice. It is said that
this bowl of fried rice sells for 5,000 yuan a bowl in Hong Kong. Can you believe it? First of all, according to the movie, fresh shrimps must be used to stuff the rice to ensure that the rice grains are To get enough fresh shrimp flavor, we cut a slit on the shrimp’s back , remove the shrimp thread , and quickly stuff Thai fragrant rice into it. Then put the stuffed shrimp in the pot and steam it for another half an hour. During the steaming process, the rice grains begin to absorb water and swell when exposed to heat. The juice in the shrimp meat will be completely absorbed by the rice, so the steamed rice will emit a rich shrimp meat fragrance from the inside out. The whole production process is not difficult, but it is really wasteful of shrimps. 300 shrimps, the meat is not eaten and they are used to dry the rice. Who would dare to eat them like this? However, the rice for fried rice is gathered, but there are so many leftover shrimps, which is a waste. Isn’t it Mid-Autumn Festival today? Why not let my clever friend make them all into mooncakes with fresh shrimp fillings ? Come on, make them, and after you’re done, I’ll treat you to a feast. Come on It’s all your appearance . Otherwise, you’d better delete me. I gritted my teeth and ordered myself to utter this sentence. The rice for the fried rice is done. Then I have to spend another 2,000 yuan to buy some top-quality abalone to squeeze juice and season it. It’s really a luxury. To make buns, you first need to prepare a large pot of chicken, duck, fish, and various gelatinous seafood . Boil it for five or six hours to make a pot of thick soup. Then filter the fat in the thick soup and add the soaked top-quality abalone and boil it for another five or six hours to allow the fragrance of the abalone to fully penetrate the soup. The abalone becomes softer and the soup becomes thicker. Finally, it is cooked to the state where it can be hung on the spoon, and the top-quality juice is bursting. However, you think that’s the end. Finally, you have to add top-quality official bird’s nest to the fried rice. I really don’t have money to buy more. If this goes on, I can only do these I’m selling my unused cell phones for money. Hello, I’m Xiaoxue, a recycling engineer on Zhuan Zhuan. You ‘re here so soon. This one is unused 11 , and this one is dusty 13. I have to say that Zhuan Zhuan’s door-to-door cell phone recycling service is really great . You get paid first and then hand over the phone. It’s really reliable. If you have any dusty cell phones or computers at home, you can give it a try. You see, I’ve made over 8,000 yuan without realizing it, which just solved my urgent need. But the young lady helped me, so I can’t treat her badly. By the way, treat her to a big meal before leaving. Okay, hurry up and make it. The meal will be ready soon. Hahaha . The rain is like my blood and sweat dripping. I love you. Fortunately, I have so many friends , otherwise I would have to make so many mooncakes by myself . After buying bird’s nest there We first dissolve it with clean water and then squeeze out the excess water before we can make the final fried rice. Add 4 egg yolks to the rice and knead them. After the oil is hot, add the rice and stir-fry quickly . When you see the rice dancing at the bottom of the pot, quickly add two spoons of abalone juice and soaked bird’s nest. No need to add any other seasonings. Just stir-fry over high heat for 3 minutes and then serve. Then the bowl of emperor fried rice in the movie God of Cookery is finally reproduced. It took 3 days and cost thousands of dollars just to make a bowl of premium fried rice to entertain my friends. Come on, the feast is finally ready. This is not an ordinary fried rice. This is fried rice made with hundreds of shrimps. Don’t be polite. Eat more, eat more . Okay , it’s just a little little. Don’t be polite . Let ‘s start eating. I have to say. It’s such a blessing to be my friend. Seeing them eat so contentedly instantly makes me feel like all my busy days have been worth it. The rice grains exude the fresh aroma of shrimp from the inside out, and with the added bonus of abalone sauce and bird’s nest , it looks like a bowl of pure rice fried rice , but it tastes like a seafood feast. I highly recommend trying it . It’s delicious, but the portion is a bit small. Then finish the mooncakes you packed before leaving, hahaha. There’s a very bizarre dish in the Manchu-Han Banquet. You first need to add multi-flower honey to osmanthus extract , then find three kinds of premium abalone and soak them in osmanthus fragrance. Finally, boil them in saffron water, steam them with agarwood, and roast them with ambergris. The result is one of the best appetizers at the Thousand Hands Banquet in the Manchu-Han Banquet. The dish Tianxiang Baiji is almost lost now because of its complicated preparation and extremely luxurious ingredients. First of all,
the Tianxiang in Tianxiang Baiji is actually osmanthus dew, and Muxi is actually another name for osmanthus. So if we want to get osmanthus dew, we just need to purify it with osmanthus. The ancients usually used the wine distillation method to purify it. The principle of purification is to heat osmanthus water to generate steam, and then condense the steam into pure dew through a serpentine tube. The purified osmanthus is already very fragrant. At this time,
we also need to prepare a small amount of honey , stir it to melt, and set it aside. Next, prepare 3 kinds of abalone: jade abalone, black gold abalone and pearl abalone. Abalones not only look different, but their texture is also different. Pearl leopards have harder hearts and larger skirts, making them suitable for stewing. Jade leopards have very tender hearts, making them suitable for steaming. Black gold leopards have a harder texture overall , making them more suitable for charcoal grilling. Wash them all clean and soak them in osmanthus fragrance overnight to fully imbue them with the heavenly fragrance. Next are three top-notch spices so luxurious that they’ll bankrupt me . First up is saffron, a prop often seen in palace fighting dramas. In ancient times, saffron was a favorite of concubines in the harem, and they were usually drunk as afternoon tea. In the past, saffron could be considered a top-notch tonic. Of course, you can’t drink too much of it , otherwise you’ll get a nosebleed . Then,
put the pearl oyster into the saffron water that had been soaked to bring out the color, and stew it for an hour. Next is ambergris, which is more valuable than gold. Ambergris is actually the feces of sperm whales . Because it is extremely rare, it has been a precious traditional Chinese medicine exclusively for emperors since ancient times . Currently, ambergris on the market is as high as hundreds of yuan per gram. After crushing the ambergris, put it on the baking tray with the black gold leopard and smoke it. Finally , it is agarwood, which is known as the king of all fragrances. Agarwood is a rare medicinal material in traditional Chinese medicine and has extremely high medicinal value. Good agarwood is even more expensive than money. Before using it, we first soak the agarwood with water to bring out its fragrance, and then mix it with the emerald leopard. The three wonderful aromas of fumigation, steaming, roasting and boiling instantly fill the whole house , refreshing the mind and invigorating the heart. Finally, the world’s most wonderful aromas are combined in one, and the imperial famous dish Tianxiang Baiji is ready. The already delicious abalone is stained with an intoxicating sweet fragrance and does not need any other seasonings. It is the world’s most exquisite delicacy. But this dish is not only delicious, it also cleverly integrates the medicinal value of these three top spices into the abalone through three different cooking methods, bringing the visual, olfactory , taste and nutritional value to the peak. It is worthy of being one of the wonders of the Manchu-Han banquet. It is not only fragrant but also very delicious. The method is not difficult. You should have learned it by now. Hurry and make it. Bye.
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