Chapter 177 The best food

Author: Round head and round belly

Chapter 177 The best food

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

There is no technical difficulty in food fertilization. The only difficulty is that the ingredients must be fresh.

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

Therefore, Li Yicai specifically asked the program team to go to the local area to get a few live sheep.

The program team has worked hard for these four live sheep.

The staff sent to the Western Regions Province did not close their eyes for two days and one night. Finally, they bought all the ingredients Li Yi wanted, helped the live sheep get a quarantine certificate, and delivered it to the plane in time.

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

But they waited for more than 40 minutes before they mentioned the goods.

"Come on, 3517!"

When Li Yi heard the freight supervisor shouting the number, he took the bill of lading and greeted him.

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

"You can 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, right."

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

After placing a hook on the list, Li Yi shouted to the back: "Here we are here to move the goods."

"Here you come!"

Wu Lei and Huang Xiaoming walked over quickly when they heard the sound.

Seeing the staff unbuttoning the straps on the flour, Huang Xiaoming asked in confusion: "I haven't heard of Bayi flour? What brand is this?"

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

The best flour in Western Regions Province 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 local area.

One is a private enterprise, called Huamai Xinliang, which belongs to a flour mill under the Light Grain Group.

The other one is Bayi flour. This flour mill is a military-industrial enterprise. The flour is supplied to the army and its quality is the best in the entire Western Regions Province.

The ramen made with this flour will have a stronger tendon than you imagined.”

"Is it so exaggerated?"

Seeing that Li Yi was talking mysteriously, Wu Lei was surprised.

Li Yi smiled and said, "You will know after eating Western Region noodles tomorrow. I will give you cold water to help you keep you hungry the next morning."

While speaking, the staff had untied the straps.

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

As he said that, he walked to the warehouse door.

A slope has been built here so that the truck can be poured in and it is convenient for unloading.

There were a lot of goods this time, so Li Yi contacted a truck to pick up these goods.

When we arrived at the rear of the car, the driver stood in the carriage and helped to pick up the goods.

However, Li Yi did not rush to hand over the flour to him, but asked Liu Yifei and Zhao Jinmai to bring the woven tarpaulin he brought.

This tarpaulin was bought by the program team to prevent rain and prepare to use it to block the rain.

But it has not rained until now.

The two tarpaulins I prepared were used to shade the naan pit. The remaining tarpaulin was still new and had never been used.

After asking Liu Yifei and the others to take the tarp, Li Yi handed it over to the driver and asked him to help put the tarp into the carriage.

This will ensure that the ingredients are clean and prevent dust and dirty water from pollution.

What I fear most is dirty water. If the flour is soaked until it is dirty, the whole bag will not be used.

After the driver laid the tarpaulin, Li Yi handed over the flour to him and placed it on his shoulder.

"Wow! This flour is so heavy!"

The driver is from Henan Province and is smiling very festively.

Turning around and putting the flour down, he looked at Li Yi and smiled and said, "You are still very energetic. You have such a big bag of flour, and you are not tired of holding it for such a long time?"

Just now, Li Yi kept carrying flour when he was laying the tarpaulin and waited until he finished laying it before handing it over to him.

"fine."

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

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

"35 kg of white-skinned onions, 35 kg of purple-skinned onions."

"Yes."

Li Yi cut off these two goods on the list.

“So many onions!”

Wu Lei helped up the onion bag and exclaimed: "We will record it for one day. Can we use so many onions?"

Li Yi smiled and said: "In the Western Regions Province, onions are one of the most important vegetables. Onions are called squids in the local area. As long as there is meat, squids are indispensable.

The dishes in the Western Regions are more Central Asian, and they use a lot of onions. Onions are more resistant to storage, so it is okay to keep them for a long time.

So far away, the white onions in the Western Regions Province are of good quality, so buying more is for future needs.”

Huang Xiaoming picked up the purple-skinned onion bag and asked curiously: "Is there any difference between these white-skinned onions and purple-skinned onions? I think it seems that more white-skinned onions are used in Western food."

Li Yi leaned over to help him lift it up, and walked towards the car while explaining: "Purple-skinned onions are more commonly used in the mainland. They have less moisture than white-skinned onions, have a more crispy and tender taste, and are more spicy and more obvious. They are more suitable for stir-frying and mixing with cold dishes.

Purple-skinned onions are placed in the pepper and squid chicken in the Western Regions, and a classic cold dish called spicy red skin. It is a must-have for eating pilaf, which is particularly good for relieving greasiness.”

After helping him put the purple onion in the car, Li Yi turned around and helped Wu Lei lift the white onion over.

Take out one from the hole in the bag, and Li Yi peeled off the skin of the white onion, then peeled it a layer, broke off a piece, stuffed it into his mouth, and started chewing it.

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

"The white onions are not that spicy. If you don't believe it, you can taste them yourself."

Smile the juice from the onion, Li Yi handed them the onion in his hand and explained with a smile: "White-skinned onions are used more in Central Asia. The juice is more than purple-skinned onions and contains more carotene, so they taste sweet and have less spicy taste.

This onion will release a unique sweet taste when frying at high temperature. A lot of this onion is used to make pilaf, which will taste very sweet and neutralize the greasiness of the pilaf itself."

Wu Lei took the white onion and also learned to peel it off and taste it by Li Yi. He immediately raised his eyebrows in surprise: "It's really sweet!"

As he said that, he handed Huang Xiaoming a piece.

Huang Xiaoming took a bite and was immediately amazed.

Seeing this, Li Yi smiled and explained: "This variety is called Western Region White Skin, which is a local variety in Western Regions Province. This bag is produced in Changji HTB County. It is also available in Shihezi and HMD areas, and the quality is very good.

In the Western Regions Province, you must use this onion to make pilaf locally, otherwise it will not taste.”

"50 kg of yellow radish."

While they were talking, the warehouse manager took another bag of raw materials.

"And this one."

Li Yi took down a bag of yellow carrots on the tray: "For the most authentic pilaf, the carrots inside must be this yellow, and the sweetness of this yellow radish is sweeter than that of ordinary yellow radish."

After putting the yellow radish into the carriage, Li Yi clapped his hands and smiled and said, "White skin teeth, yellow radish, and the best local mutton are all the secrets for a pot of delicious pilaf."

The recipe for Western Regions is very simple, but the ingredients are the key.

Therefore, in a sense, the concept pursued by Western Regions and Cantonese cuisine is the same, both of which are to bring out the original taste of the ingredients.

This dish is easy to cook, but it is also difficult to cook because the ingredients used must be the top-notch, otherwise the taste will be greatly reduced."

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