<b>Today</b>, teacher Li Jiacun and his apprentice Zhao Hailong came to the kitchen of "Home to Eat". The master and apprentice cook together, not only have good food, but also good Peking Opera, interesting stories...
Today our kitchen is absolutely flavorful, the rice balls are not very much looking forward to, come with the small editor to take a look.
Teacher Li Jiacun's apprentice Zhao Hailong, this one debut is enough spirit! Hailong learned to be born with a copper hammer flower face when he was a child, and at the age of 16, he starred in the role of Duan Xiaolou in "Farewell to the Overlord", and then worshiped Teacher Li Jiacun as a teacher... What little surprise will he bring to us today?
Xiaobian first spoilers with you, a "fried water and land" that has never been seen on the market, a period of rapid Peking Opera debut, body teaching, and a master who has been silently laying hands.
This "fried water and land" was tasted by Teacher Li Jiacun on a business trip many years ago, and it has been improved into a "unique skill".
Although the dishes made by The Sea Dragon are not as good as those of the master, there is a master who makes it by hand, and the taste is not wrong!
Don't look at this "fried water and land" material is extremely simple, the appearance of the explosion is also very ordinary. But as soon as you take a bite, you know that it is crisp enough, and it is even more fragrant to chew!
Last time, Teacher Li Jiacun stunned a vote of rice balls with the stunt of "taking bowls from the steamer with bare hands", and today he showed the true colors of the chef with the trend of "belly sticking to the stove". But this is not his most powerful skill, in the next dish, close your eyes and cut the meat... It's terrifying to see the little girl!
Xiaobian first reminded the rice balls, such a dangerous action, we should not imitate it at will, what is Teacher Li Jiacun going to do today? Let's listen to Duan Peking Opera first!
After listening to the Peking Opera sung by Teacher Li Jiacun, the editor can't help but call out for good, and then listen to this "Li Duoye Burst Meat" today, this dish is not small!
Mr. Li Duokui, the titan of Peking Opera, is the master of Teacher Li Jiacun, this "Li Duoye" is everyone's honorific title for Mr. Li Duokui, this dish can be said to be the dish of "The Master's Door"! How is this dish made, and what is the story in it? Teacher Li Ka-cun told you.
Mr. Li Shiying, the daughter of Mr. Li Duokui, who is also Li Jiacun's master, wrote a long letter to Mr. Li Jiacun after eating this dish. Because she ate the taste of her father's cooking in this dish, she was very moved...
A taste, a smell, sometimes arouse people's deepest feelings, which is the charm of going home to eat warmly.
Teacher Li Jiacun and apprentice Zhao Hailong, more than 20 years of mentoring and apprenticeship, sometimes the master will learn drama with the apprentice, the two are also teachers and friends, showing the depth of friendship. The two of them cook together, and this meal is absolutely delicious!
Are you hungry when you see the rice balls here? A "unique skill" fried water and land, a plate of "Shimen solo transmission" Li Duoye burst meat, square inch stove, want to eat, the recipe is as follows, do not hurry home to eat!
<b>Recipes for this issue</b>
<b>Explode land and water</b>
Ingredients: steamed buns, crushed vermicelli, coriander, green onions, nori, sesame, water starch, salt
method:
1. Cut the coriander into inches, minced green onion, shredded seaweed, crushed steamed buns, crushed vermicelli, sesame seeds, water starch, a little salt and stir well and squeeze;
2. Pour a lot of oil into the pot, and when the oil temperature rises, put the dried balls into the pan and fry them;
3. Float the balls and pat them in a colander, let them soften and then re-fry them in a frying pan.
<b>Li Duoye fried meat</b>
Ingredients: lamb Scallion Shallot Garlic Cooking wine Xianbei dew Vinegar Chicken essence Salt Starch sesame oil
1. Cut the lamb spatula well, add starch and water and knead well to sizing;
2. Prepare the shredded shallots, minced garlic and shallots, add cooking wine, vinegar, xianbei dew, water, chicken essence and salt to mix the bowl juice;
3. Pour more oil into the pot, add the lamb to dissolve, the lamb changes color and pour out some of the oil, and then add the prepared bowl juice;
4. After quickly stir-frying, add water starch to outline the sauce, and finally drizzle some sesame oil to get out of the pot.
<b>Teppanyaki minced eggplant, thick sauce aroma, slightly spicy, steaming, super rice! </b>
Eggplant, minced meat, sauce fragrant, spicy, other not to say, just look at a few words, Xiaobian has been drooling, this teppanyaki minced eggplant is not only easy to learn, but also super under the rice! Fish-flavored eggplant, beans and eggplant are out! Since learning this dish, Xiaobian has been unable to extricate himself! So today I'll share it with the rice balls and give it a try.
(Editor of this article: Chen Yuqian)