A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

Li Yi bought a lot of food and goods from the Western Regions this time, the most troublesome of which were the four live sheep.

There are no technical difficulties in Victoria Meal. The only difficulty is that the ingredients must be fresh.

Especially mutton, must be slaughtered and eaten now, otherwise the taste will be greatly reduced.

Therefore, Li Yicai specifically requested that the program team go to the local area to get some live sheep.

For these four live sheep, the program team has exhausted their efforts.

The staff sent to the Western Regions Province didn't sleep a wink for two days and one night, and finally bought all the ingredients Li Yi wanted, completed the quarantine certificate for the live sheep, and sent them to the plane in time.

After Li Yi and his group arrived at the airport, the plane had landed for half an hour.

But after waiting for more than forty minutes, they mentioned the goods.

"Come on, 3517!"

Hearing the shipping supervisor call out the number, Li Yi greeted him with the bill of lading.

After looking at the bill of lading, the freight supervisor signaled the staff to bring the goods over with a forklift.

"You check it out and check it out."

The freight supervisor took the bill of lading and helped Li Yi count the goods on the pallet: "Bayi flour, four bags."

"Yeah that's right."

Li Yi nodded. On the tray, four bags of 25KG Bayi flour were the most conspicuous.

After ticking the list, Li Yi yelled to the rear: "Come to move the goods."

"coming!"

Wu Lei and Huang Xiaoming walked over quickly upon hearing the sound.

Seeing the staff untie the straps on the flour, Huang Xiaoming asked suspiciously: "Bayi flour, have you never heard of it? What brand is this?"

Li Yi looked at the flour bag and explained: "The best flour in China is in the Western Regions, where the sunshine hours are long and the temperature difference between day and night is large, so the quality of the flour produced in other places is unmatched.

The best flour in the Western Regions is in QT County, which is the concentration of flour mills in the Western Regions, but there are only two flour mills that are well-known in the area.

One is a private enterprise called Huamai Xinliang, which is a flour mill under the Qingliang Group.

The other one is Bayi Flour. This flour factory is a military enterprise, and the flour is supplied to the troops. The quality is also the best in the entire Western Regions Province.

The ramen noodles made with this flour will have more gluten than you can imagine. "

"Is that an exaggeration?"

Seeing Li Yi's ridiculous words, Wu Lei was surprised.

Li Yi smiled and said: "Tomorrow you will eat Western Region noodles for lunch. You will know after eating it. I will give you cold water so that you will not be hungry until the next morning."

While talking, the staff had already untied the strapping.

Seeing this, Li Yi stepped forward, easily picked up a bag of flour, and walked towards the truck in front of the warehouse, saying, "Work, first move the flour onto the truck."

With that said, he walked to the warehouse door.

A ramp has been built here to allow the truck to reverse in for easy unloading.

This time there was a lot of goods, so Li Yi contacted a van to pull these goods.

At the rear of the car, the driver stood in the car and helped to pick up the goods.

However, Li Yi was not in a hurry to hand over the flour to him, but asked Liu Yifei and Zhao Jinmai to bring over the woven tarpaulin they had brought.

This piece of tarpaulin was bought by the program team to prevent rain and was prepared to use it to keep out the rain.

But it hasn't rained since the show started.

Of the two tarpaulins prepared, only one was used to shade the naan pit, and the remaining tarpaulin was new and unused.

After asking Liu Yifei and the others to bring the tarpaulin, Li Yi handed it over to the driver and asked him to help put the tarpaulin in the carriage.

This can ensure the cleanliness of the ingredients and eliminate the pollution of dust and dirty water.

Dirty water is what flour is most afraid of. If it is soaked in dirty water, the whole bag will be useless.

After the master driver laid out the tarpaulin, Li Yi gave him the flour and put it on his shoulder.

"Hey! This flour is really heavy!"

The driver is from Henan Province, and he is very happy with his smile.

Turning around and putting down the flour, he looked at Li Yi and smiled and said, "You're so energetic, don't your hands get tired after carrying such a big bag of flour for a long time?"

When he was spreading the tarpaulin just now, Li Yi kept carrying the flour and handed it to him after he finished spreading the tarpaulin.

"fine."

Li Yi smiled, and helped Wu Lei and Huang Xiaoming put the remaining bags of flour in the car.

Then, he returned to the warehouse supervisor and continued to count the goods.

"35 kg of white onions and 35 kg of purple onions."

"Yes."

Li Yi crossed these two items off the list.

"So many onions!"

Wu Lei picked up the onion bag and exclaimed, "We only need to record for one day, how can we use so many onions?"

Li Yi said with a smile: "In the Western Regions Province, onions are one of the most important vegetables, locals call onions Pi Yazi, and wherever there is meat, Pi Yazi is indispensable.

The dishes in the Western Regions Province are more Central Asian. They use a lot of onions, and onions are relatively durable, so it’s okay to store them for a long time.

After traveling so far, the quality of the white onions in the Western Regions Province is good, so I bought more for future contingencies. "

Huang Xiaoming picked up the bag of purple-skinned onions and asked curiously, "Is there any difference between this white-skinned onion and purple-skinned onion? I think Western food seems to use more white-skinned onions."

Li Yi leaned over to help him lift it up, and while walking towards the car, he explained: "Purple onions are more commonly used in mainland China. They have less moisture than white onions, and their taste is more crisp and tender, and their spicy taste is more obvious. , more suitable for cooking and cold dishes.

There are purple onions in the pepper chicken in Xiyu Province, and there is also a classic cold dish called Pilahong, which is a must-have for eating pilaf, and it is especially greasy. "

After helping him put the purple onion on the car, Li Yi turned around and helped Wu Lei bring the white onion as well.

Taking one out from the opening of the bag, Li Yi conveniently peeled off the outer layer of the white onion, then peeled off a layer, broke off a piece, stuffed it into his mouth, and started chewing.

Seeing him eating raw onions, both Wu Lei and Huang Xiaoming's eyes widened: "Aren't you spicy?"

"White onions are not that spicy, try it yourself if you don't believe me."

Smacking the juice in the onion, Li Yi handed the onion to them, and explained with a smile: "White onion is used more in Central Asia, it has more juice than purple onion, and it contains more carotene. There are many, so the taste is sweet and the spicy taste is relatively small.

This kind of onion will release a unique sweetness when fried at high temperature. A lot of this kind of onion is used to make pilaf. It tastes very sweet and can neutralize a lot of the greasy pilaf itself. "

Wu Lei took the white onion, and followed Li Yi's example to peel off a piece and taste it, and raised his eyebrows in surprise: "It's really sweet!"

With that said, he handed a piece to Huang Xiaoming.

Huang Xiaoming took a sip and was immediately amazed.

Seeing this, Li Yi explained with a smile: "This variety is called Xiyu Baipi, and it is a native variety in Xiyu Province. This bag is produced in HTB County, Changji. There are also varieties in Shihezi and HMD Districts, and the quality is quite good.

The local pilaf in the Western Regions Province must use this kind of onion, otherwise it will not taste. "

"50 kg of yellow radish."

While they were talking, the warehouse supervisor counted another bag of raw materials.

"and this."

Li Yi picked up a bag of yellow carrots from the tray: "The most authentic pilaf, the carrots inside must be this yellow, and the sweetness of this kind of yellow radishes is sweeter than ordinary yellow radishes."

Putting the yellow radish into the carriage, Li Yicai came out clapping his hands, and said with a smile: "Baipi Yazi, yellow radish, and the best local mutton are all the secrets of a pot of delicious pilaf.

Western Region cuisine is very simple, but the ingredients are the key.

Therefore, in a sense, Western Region cuisine and Cantonese cuisine pursue the same concept, which is to bring out the original taste of ingredients.

This kind of dish is easy to make, but it is also difficult to make, because the ingredients used must be of the highest quality, otherwise the taste will be greatly reduced. "

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