Chapter 105 The Second Dish

Chapter 105 The Second Dish/info/1009922190

Edited by Gumihou

Gumihou: Just letting everyone know in advance, facts about the Kung Pao Chicken dish here are kind of suspect

After the first lucky viewer was drawn, everyone in Ye Feis live stream channel fell apart a little, each and every one of them furious and wailing.

..

Why is it not me?

My name is so much nicer than his, so why wasnt I drawn?

Haha, does the quality of our usernames be taken into consideration in this lottery thing? If so, I guarantee you, Ill be drawn.

What?

My name is Hao Ren. [1]

..

I Am a Foodie stuck his head out: The lottery is all about luck, so theres no need for you guys to howl, just be normal.

8-Treasure Cuisine: I have never gotten anything good from lotteries, the biggest prize was an ashtray.

Tasting Everything Under Heaven: I see my name hovering near the pointer wiggling around but just never ending up under the pointer, I have also become drunk.

People were saying everything and anything.

At that point, Ye Fei started talking again, Friends, the first lucky viewer has been drawn. Next, we will make Kung Pao Chicken.

Only then did the crowd remember that Ye Fei still had another dish to make, and there was still one lucky viewer who hadnt been drawn, so everyones spirits were immediately roused.Follow current novels at novelhall.com)

Holy shit, the second lucky viewer must be me.

Its me its me its me

In fact, watching Deity Ye cooking food is also a form of enjoyment.

Thats true. Although it cant be eaten, dont foodies have a kind of mental transfer method [2]? Even while eating other things, we can imagine them as dishes made by Deity Ye. En, I can eat at least an extra bowl of rice thanks to his show.

Stop being noisy and just watch Deity Ye make Kung Pao Chicken.

The reaction of the fans inside the channel rendered the staff of QQ Platform and the herd of Silver Star Broadcasters speechless.

What the- arent the reactions of Ye Feis fans too intense?

I cant hold back my anger, ah. Isnt it just a lottery? If you didnt get it, you didnt get it, pei! Why make such a fuss?

In fact, I envy Ye Fei, this shows that his fans really like the fine food he makes. He has a firm grip on the hearts of his fans, this is not something that ordinary people can do, ah.

Your mom, watching Deity Ye do a live broadcast cost this daddy two boxes of tissues.

Haha, upstairs can use a whole roll, ah.

Did not prepare it, ah.

Oh, next time you can prepare some more. The supermarket has those larger types, you can use one sheet at a time, very soft, very good absorbency.

Your sister, that is for a birthing woman, OK? Scram!

Just as the white smoke rose up, it was sucked away cleanly by the super high-tech industrial cooker hood, leaving only an enticing aroma.

The frying of chicken is particularly important. Too fierce, and the chicken would be over-fried, reducing its texture. Too light, and the chicken fried undercooked [4], affecting the texture too. This requires a persons skills and experience.

Ye Feis experience was up to par. When he saw the chicken was fried until it started to whiten, he knew it was almost ready.

Then he brought over the prepared sauce from the side and poured it directly into the pot

[Gumihou: Because Gumi is an obsessive person she spiralled into research mode]

Pill Bug TL Notes:

[1] Hao Ren is the protagonists name of some famous Chinese shows, like in <<In The Name of The Father>> starring Jay Chou, or the protagonist of another famous Chinese webnovel, <<>> The Record of Unusual Creatures /series/the-record-of-unusual-creatures/

Gumihou: It is also the homophone of good person so a very auspicious name

[2] It is unclear what the people are talking about, but there is a reason why Mukbang and other food-related videos are interesting to /writers-blokke/why-it-is-so-satisfying-to-watch-people-eat-ddf2f064868e

I dont feel hungry watching Mukbang, or reading about food. However, I do feel hungry when watching documentaries about food preparation and food sources (aka farming), butchering also makes me hungry, all that blood and muscle and sinews being cut by super sharp knives

[3] Kung Pao Chicken Should not be categorised under type of cuisine but rather region, namely Sichuan, Guizhou, Shandong

https://en.wikipedia.org/wiki/Kung_Pao_chicken

Shockingly enough, Shandong Kung Pao Chicken is not spicy /food/story/2019-11-07/recipe-kung-pao-chicken-shandong

[3a] Guizhou Cuisine aka Qian Cuisine though not part of the Big 8, it shares many features with Sichuan and Hunan Cuisine. Rather than the spicy-numb of Sichuan Cuisine, it favours spicy-sour flavours. The sourness came from fermented vegetables or grains, not from vinegar products

https://en.wikipedia.org/wiki/Guizhou_cuisine

https://www.asiaculturaltravel.co.uk/guizhou-cuisine/

It is said that Kung Pao Chicken actually came from this province, even though this dish is traditionally seen as a Sichuan Cuisine.

The creator of the dish, Ding Baozhen (1820-1886), was born in Guizhou. Ding Baozhen was an influential official during the Qing Dynasty (1644-1911) and he created this dish to entertain his guests. Once the recipe got out, Gongbao Chicken became so popular that it is now widely available throughout China.

Speaking of which, the world-renowned chilli sauce brand Lao Gan Ma originated from Guizhou

[4] Im more interested to know whether too fierce is for fire or the tang tang tang of the wok. Honestly, if hes really using a wok, a fierce fire is imperative. Its how long you leave food in the wok that affects the texture. You absolutely should not use low fire for a wok. It just doesnt work, Gumi has a wok. Its almost impossible to overcook things if you pay some attention.

Conclusion: Fake fact, ignore