Chapter 141 Buddha Jumps Over the Wall and Gastrodia Fish
Buddha Jumps Over the Wall requires as many as eleven ingredients and nearly twenty kinds of seasonings.
Ye Jiaojiao counted the ingredients, and only then did Xiaer and the others realize that so many ingredients were just for one dish. They immediately had high expectations for Buddha Jumps Over the Wall.
To make Buddha Jumps Over the Wall, chefs usually combine abalone, sea cucumber, fish lips, yak hide glue, king oyster mushroom, tendon, flower mushroom, cuttlefish, scallop, quail eggs, etc., add broth and old wine, and simmer over low heat.
The first thing Ye Jiaojiao processed was the soaked shark fin.
She first removed the sand from the soaked shark fin, arranged it neatly on a bamboo sieve, then put it into a pot of boiling water, added scallion segments, ginger slices, and Shaoxing wine in turn and cooked for ten minutes to remove the fishy smell. After letting it dry for a while, she picked out the scallion, ginger, and juice.
Take out the sieve and put it in a bowl, place pork fat on the shark fin, add Shaoxing wine again, put it in the steamer and steam it over high heat, pick out the fat and drain the steaming juice.
This step takes about an hour of steaming. Ye Jiaojiao then turned around and began to process the fish lips and abalone, removing the shells and fishy smell, and decanting the steaming juice.
Charles was not very good at handling these things, but he was an expert in handling chickens, ducks and sheep. Ye Jiaojiao asked Charles to chop off the heads, necks and feet of the chickens and ducks, remove the shells from the pig's trotters, pluck the hair and wash them, and scrape and clean the lamb elbows.
After processing the chicken, duck, pig's trotters and lamb elbows, blanch them together with the clean duck gizzards in boiling water to remove the blood and then pick them out. Also, wash the pig's stomach inside and out, blanch it twice in boiling water to remove the turbid smell, cut it into 12 pieces, put it into the pot, add soup and bring to a boil, then add Shaoxing wine and blanch it and then pick it up.
In total, from a little after ten o'clock until nearly half past eleven, Ye Jiaojiao and Charles were busy making preparations, carefully handling the things needed for Buddha Jumps Over the Wall.
At 11:30 sharp, Ye Jiaojiao started broadcasting on time.
Ye Jiaojiao: "Welcome to the [I am a Chef] live broadcast room, good afternoon everyone!"
When the live broadcast room opened, Ye Jiaojiao was placing the previously prepared wine jar on the workbench, preparing to add the ingredients into it and seal it.
In the live broadcast room, the audience saw the big jar in front of Ye Jiaojiao at a glance.
Those who wanted to greet each other greeted each other, and those who were curious came one after another.
【Today's check-in, get it! 】
[The host is also on time today, a big thank you.]
[Good afternoon, miss! Are we going to make soup today?]
[Such a big jar, it must be filled with delicious food! ]
Ye Jiaojiao had made fish soup before, also using a pot. The people of the empire currently had very superficial knowledge of kitchen utensils and tableware, so they misunderstood.
Ye Jiaojiao: "It's not a stew, but a medicinal meal. The food I made today is a little special. If you take it regularly, it can not only enhance the body's immunity, accelerate wound healing, promote growth and development, but also beautify the skin!"
Live broadcast room comment area——
Accelerate wound healing? Enhance skincare?
[Miss, are you kidding?]
[Does the host mean that eating this food can make you beautiful? ]
[If eating it can make you beautiful, can it still be called food? ]
[Why do I feel that the style of this live broadcast room is getting more and more terrifying?]
The audience had no idea about medicinal food and were mostly amazed at what Ye Jiaojiao said. Fortunately, Ye Jiaojiao had brought so many surprises that even though everyone didn't believe it, the overall trend was still very stable.
Seeing this, Ye Jiaojiao did not rush to explain. She grinned at the live broadcast room, said a few words casually, and then continued to deal with the sealing steps of Buddha Jumps Over the Wall.
She first moved the wine jar in front of herself, took the chicken, duck, lamb, elbow, pig's trotter tip, flower mushrooms, winter bamboo shoots, etc. that Charles had processed and put them at the bottom of the jar.
Wrap the shark fin, scallops, and abalone slices in gauze into a rectangle and place them on top of the chicken and duck. Pour in the broth used to cook the chicken, duck, and other ingredients. Finally, cover the jar with a lotus leaf and place a small bowl upside down on top of it.
After assembling it, Ye Jiaojiao simmered the wine jar over a low fire.
Buddha Jumps Over the Wall is a medicinal food that takes time to prepare, so you can’t be impatient.
After explaining to the audience that this dish would probably have to be completed by the end of the live broadcast, Ye Jiaojiao officially started today's live broadcast.
Originally, she was planning to make a few meat dishes for lunch today, but now, because of Cyril and Grandpa Xia, Ye Jiaojiao temporarily changed all the dishes to medicinal food.
"I'm not livestreaming from home today. A friend of mine isn't feeling well, and a grandfather is also here, so today's dishes are lighter and all medicinal." Ye Jiaojiao had already planned three medicinal dishes, starting with the Astragalus and Su Ma Congee. "The main course is the Astragalus and Su Ma Congee, which regulates the body's condition, improves its functions, and eliminates toxins."
It is not difficult to make Astragalus, Perilla and Hemp Porridge. First, crush the Astragalus, Perilla and Hemp Seed, add appropriate amount of water and boil for 8 minutes. Take the medicinal juice for later use, add glutinous rice, and cook porridge with the medicinal juice.
Ye Jiaojiao lit another stove and quickly cooked the porridge.
Next is the second dish, Poria cocos cake.
Fuling Cake, also known as Fuling Cake, is a traditional nourishing delicacy.
Because its skin is as thin as paper and its color is snow-white, it looks very much like the Yun Fuling slices in traditional Chinese medicine, so it is called Fuling cake.
There is nothing special about the outer layer of the Poria cocos cake, the main thing is the filling inside, which contains not only Poria cocos, walnuts, sesame seeds, and honey, but also carrots, pumpkins, taro, yam, tomatoes, etc.
It is not only sweet and delicious, melts in your mouth, but also nutritious and inexpensive.
It is the first choice meal for supplementing vitamins and trace elements during busy work.
Charles helped to knead the dough, and Ye Jiaojiao prepared the filling. In less than a moment, the Poria cocos cake was ready.
Because it would taste better if refrigerated for a while, Ye Jiaojiao didn't rush to eat it.
Facing the green eyes of Charles, Charles and others, she resolutely put the Poria cake into the freezer, and then the only thing left was the last medicinal dish, Gastrodia elata fish.
What you need to use for Gastrodia elata is sea bass.
There are no sea bass in the interstellar space, so Ye Jiaojiao chose an aquatic creature whose genes are closest to those of sea bass.
Wash the sea bass, remove the bones, cut the fish into thin slices, add egg white, corn starch, salt, vinegar, onion and ginger water and cooking wine to coat it and set aside.
Add water and wolfberry to Gastrodia elata and steam for 20 minutes to make Gastrodia elata water.
After the fish and Gastrodia elata water are prepared, Ye Jiaojiao lights the pot, pours in clean water, adds green onion, ginger and salt, and cooks until the flavor comes out. Then remove the green onion and ginger, add the fish fillets and blanch them until cooked.
At this time, the fish fillets have been blanched and bubbles are rising in the boiling pot. The natural fish fragrance gradually overflows. Ye Jiaojiao observes for a while, pours the Gastrodia elata water into the pot at the right time, seasons it, and then takes out the fish fillets.
The sea bass is fresh and tender, and the gastrodia elata has a unique flavor.
The characteristics of this medicinal food are revealed when the two are combined.
There is a clear difference between this fish soup and the boiled fish fillets that Ye Jiaojiao had made before. Although the aroma of the Gastrodia elata fish is not so tempting to make people swallow their saliva, it has an extraordinary taste.
The aroma of fish filled the air. Not to mention the audience in the live broadcast room who were already ravenous, even Xia Ming, who was already old, couldn't help but come over eagerly: "Girl, is this fish delicious?"
(End of this chapter)
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