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

Singing in a slaughterhouse is somewhat out of tune.

But after Linghua's singing sounded, everyone forgot about the surrounding environment and was attracted by her melodious singing.

The strength of a top singer, even without the blessing of equipment, is equally powerful, even more shocking.

After a section was sung, everyone cheered and applauded.

The masters and employees in the slaughterhouse were also clapping desperately, grinning happily, and some were whistling excitedly.

Without this program, they might never have the chance to see and hear Linghua sing at such a close distance in their entire lives.

Whistling was somewhat impolite, but Linghua didn't care. Instead, she generously put her right hand on her left chest, bowed to everyone present, and expressed her gratitude.

"There! Work, work!"

She smiled and waved her hand: "Hurry up and finish it, I want to go back early and taste how delicious Su Bainiu's yellow fat steak is!"

When everyone heard the words, they all smiled and continued to work.

Soon, everyone moved all the meat into the freezer truck, and the shaved beef bones were also moved up together.

Although there is no meat on the bones, these bones are good materials for stewing soup. If you eat beef in shabu-shabu, you must use this kind of beef bone soup to shabu-shabu, which is the best.

And Li Yi also asked the butcher to bring out the HLBE sheep from Xiqi and the Ujimqin sheep from the XLGL League, and slaughtered them together.

These muttons are made to be hand-meat, so they can be taken back with Su Bai Niu for acid treatment, and the taste will be more delicious.

In addition, there are several yellow cattle from Nanpanjiang, Guizhou Province, and mutton from Sunit, Mongolia Province. They are all used to be freshly cut and eaten hot, so it is best to slaughter them on the same day.

The master of the slaughterhouse helped to quickly clean up the beef and sheep haggis, and loaded them into the car together.

At this time, the sky had already darkened, and the program crew all got into the car and returned to the restaurant.

Cut off four catties of Su Bai's steak, Li Yi started a pot to boil water, threw the steak in, boiled cold water, and skimmed off the foam.

Afterwards, Li Yi threw a green onion and a few slices of ginger into the pot, and started to simmer.

There is no need to add other spices to such a good beef, and it is delicious when it is boiled in water.

The others were not idle either, they helped Li Yi carry the ingredients and wash the stewed beef bones.

Although shabu-shabu mainly depends on the freshness of the ingredients, the taste of the soup base is also indispensable.

All parts of the country have their own eating habits, as well as their own shabu-shabu eating methods and soup bases.

The most representative ones are the hot pots in Sichuan Province and Shancheng.

As a rising star, Sichuan-style hot pot has swept the country and conquered the appetite of all Chinese people.

He also went abroad and brought the hot pot culture to the world.

However, shabu-shabu in other regions also has its own fans and is deeply loved by local people.

Li Yi prepared ten kinds of pot bases this time, representing ten different flavors of shabu-shabu.

They are clear soup, red soup, bone soup, mushroom soup, eggplant soup, gold soup, milk soup, porridge soup, tempeh, and vinegar.

And he needs to prepare all ten ingredients for the bottom of the pot within one day tonight and tomorrow.

Among them, the first clear soup is the simplest.

For clear soup shabu-shabu, Li Yi planned to make Chaoshan beef hot pot and mutton shabu-shabu.

Their soup bases are the same, and they are very simple, requiring little preparation.

Bring a few bottles of mineral water, throw a few green onions, a few slices of ginger, some red dates and wolfberries, and at most some chopped celery and pepper.

These ingredients are readily available and can be prepared before serving.

In addition, there are fermented bean hot pot with Guizhou characteristics, and dregs and vinegar hot pot in Qiong Province.

The raw materials they need are also ready-made materials, and they only need to be prepared on the same day.

As for the special mushroom soup hot pot in Yun Province, there is no way to deal with this kind of soup base now.

Because in order to pursue freshness, Li Yi told Xiao Lu to buy the freshest fresh mushrooms, which will arrive tomorrow, so they can only be prepared temporarily the day after tomorrow.

There is also the eggplant soup that is most popular among women in the Western Regions, and the special porridge soup in Shunde, Guangdong Province.

The most troublesome thing is the red soup.

For red soup shabu-shabu, Li Yi plans to make Shancheng's old-fashioned butter hotpot and Sichuan-style spicy hotpot. They all require a lot of spices and have to be fried in advance.

But it was too late tonight, so Li Yi put their preparations until tomorrow morning.

Tonight's time is limited, Li Yi plans to make those soup bases that need to be processed in advance and take time.

For example, the bottom of a bone broth pot that needs to be boiled for more than six hours, the beef bones brought back are the best raw materials.

Among the ten kinds of soup bases, the most complicated ones are Lu-style milk soup and Fujian-style golden soup.

The soup used in the Lu-style milk soup pot is the milk soup mentioned in the broth.

Lu-style broth is generally divided into three categories: maotang, clear soup and milk soup.

Maotang is the most common and most commonly used. It is made directly from the raw materials. It is most commonly used in cooking and stewing.

Wash it several times with minced meat until the hairy soup is clear, and it will be clear soup.

Chickpea flower, the clear soup in the boiled cabbage, is used in this way.

Milk soup is made by adding whole chicken, whole duck, pork bones, trotters, pork knuckles, and pork belly, which are rich in fatty acids, when boiling the soup. Boil the soup until it turns pale, and then boil it slowly until it thickens. It is milky white, so it is called milk soup.

The taste of milk soup is extremely strong, and it is generally used as a seasoning, most of which are used to make high-end milk soup dishes.

For example, vegetarian stew in milk soup, fish maw in milk soup, abalone in milk soup, cabbage heart in white sauce and so on.

Use it to shabu-shabu, the taste is even more delicious, even ordinary ingredients will add a lot of delicious flavor.

Golden soup uses Fujian-style golden soup Buddha jumping over the wall as the soup base to cook the ingredients. This way of eating is basically the practice in Michelin-starred restaurants.

Due to the rush of time, Li Yi couldn't deliver the dry seafood ingredients that Fotiaoqiang would use in time, so Xiao Lu specially asked Xiao Lu to contact the local Fotiaoqiang restaurant in Fujian Province, and bought two abalones and shark fins that had been distributed.

As for dry goods such as sea cucumber, fish maw, and scallops, Li Yi still planned to make them himself.

After he processed all the ingredients, soaked the water, and put the soup into the soup bucket, it was already late at night.

Everyone finished the live broadcast and returned to the hotel. After resting overnight, they returned to the restaurant early the next morning.

But this time, not long after everyone arrived at the restaurant, the other two guests arrived.

They are also the guests of the first issue of "The Voice of Chinese Folk Songs", and they are contestants who compete on the same stage with Tengger and Legend of the Phoenix Emperor.

Mongolia has always been a region that is good at singing and dancing, and has produced countless well-known singers.

There are not many provinces and cities that can compete with singers of the level of Teng Geer and Fenghuang Legend.

And the program group of "The Voice of Chinese Folk Songs" directly arranged the Western Region Province, who was also good at singing and dancing, with them.

There are many representative singers from the Western Regions Province, and the program team has great talents. They invited Dao Lang, who participated in a music variety show for the first time, and Erken Abdullah, an older generation of Uyghur musicians.

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