The Fine Food Broadcaster

The small native chicken was squeezed into the corner and caught by Ye Fei. Ye Fei was directly with two mouths.

Xiaopi thought that catching the chicken was a game, and when Ye Fei was holding the chicken, the little guy was screaming and jumping on the ground, the meaning was obvious-put it down and play for a while.

Ye Fei gave him a kick, and Xiaopi ran away.

Since the system gives a live chicken, the first step is of course to kill the chicken.

Just before killing the chicken, Ye Fei burned a pot of water.

When Ye Fei was an apprentice, he mainly washed vegetables and killed chickens a few times, so he is also an experienced person.

First, Ye Fei loosened the chicken's neck and held one leg with one hand.

Before killing chickens, it is best to grasp the chicken legs, not the neck and wings of the chicken, because if you grab the neck or wings of the chicken, it is easy to cause the chicken to stagnate, which will cause the blood to be uncleaned.

So Ye Fei held the chicken leg in his right hand and let the chicken upside down for a while. Then he grasped the root of the chicken wing with his left hand, and then hooked the chicken's neck directly with the index finger of his left hand, and held the chicken in front of the sink.

Free up your right hand, pick up a sharp knife from the tool holder, and click towards the neck of the chicken.

This is called cutting three tubes, which are chicken blood vessels, esophagus and trachea.

With one stroke, the chicken's blood poured out, and then it flowed down the sink's drain.

This knife should not be too harsh. If the mouth is too large, the chicken will feel pain and will violently resist, so the mouth should be just right.

Putting chicken blood is also particular about it. If the chicken blood is too clean, it will cause the fresh taste of the chicken to be lost. If it is not cleaned ... Well, it is estimated that the chicken will die if it is not clean.

Ye Fei held the time in his heart. When the chicken blood was almost released, he bent the chicken's head under the wings and set it aside, allowing the blood and water to flow out by itself.

Wait until the chicken's blood is almost gone and the water is boiling.

Began to scald and shed hair.

There is a time when boiling water for scalding. If the time is too long, the chicken will be denatured by the boiling water's protein, and the taste of the chicken will be worse. !! !!

Ye Fei poured boiling water into a large bowl, threw the chicken directly into it, and turned it over a few times. After a few minutes, Ye Fei squatted down, took the trash can to the side, and began to feather.

It didn't take long for the little native chicken to become slick and naked, and Ye Fei had faded the chicken feathers clean.

The next step is to open the belly and take offal.

Everything was settled, and Ye Fei was relieved.

The chicken is considered to be there, and the next step is how to make this Dongan chicken.

Ye Fei added half a pot of water to the boiling pot, boiled it on high heat, and then put the cleaned chicken into it.

The chicken was easy to cook. After five or six minutes, Ye Fei turned off the heat and took the chicken out of the pot.

At this time, the chicken is almost seven mature.

Place the cooked chicken in a clean white plate, set aside to air, and set aside.

The next step is to process the ingredients.

Ginger shreds, red peppers cut into pieces, rice peppers chopped, then stir-fried peppercorns in a wok, mashed and set aside.

After this is done, the chicken is almost cold.

Ye Fei took the chicken over and took a back knife from the tool holder.

Now his knives have reached a medium level, and it is easy to handle a chicken.

Touched the chicken body with his hand, and then the knife in Ye Fei's hand moved.

Rather than saying that he was cutting chicken, it was better to say that he was playing an art. In the past, Ye Fei, whether it was cutting vegetables or meat, was cutting for cutting, but now every action of the knife in Ye Fei's hands is It's like art.

With a few knives, a chicken will be cut into a flower by Ye Fei.

Look at this chicken again, with the spine as the center, and the meat on both sides spread out like a curtain, as if the chicken wanted to fly.

Then Ye Fei took the chicken's head and lifted it gently, and saw that the chicken cut on both sides fell down, and was still symmetrical on the plate.

Ye Fei shouted, "This swordman ... is no one, how can a cow be described?"

This product of narcissism has been committed again.

After the chicken was cut, Ye Fei started to clean the wok, put a piece of yellow chicken oil in it, the chicken oil melted, and a strong aroma burst out. Ye Fei hurriedly poured the cut chicken into it.

At the same time, fine salt, pepper powder, and shredded **** are poured into the pot and stir-fried.

During the stir fry, Ye Fei's stove was on fire, and the blue flame tongue licked the bottom of the pot fiercely, making a gurgling sound.

About one and a half minutes, Ye Fei put rice vinegar, chili and rice pepper into the pot and started cooking.

On the lid, when cooking for two or three minutes, Ye Fei smelled a very unique flavor. The smell was the acid flavor of rice vinegar, and the strong flavor of chicken. It was mixed with various spices. the taste of.

As soon as this taste appeared, Ye Fei's drool began to flood.

No way, several flavors were mixed together to form a superb aroma that can stimulate the taste nerves, leaving Ye Fei out of control directly.

"If you want this dish to be so beefy, it won't stand up to the taste."

Ye Fei was rubbing her hands in front of the pot in excitement. The thought of being able to eat the best Hunan cuisine in a while, this product was even more calm.

Three or four minutes later, Ye Fei poured a small portion of the soup provided by the system into the pot, and put the red pepper in, then covered the pot lid and simmered for more than a minute, then directly turned off the heat.

Although this dish is a meat dish, it takes about half an hour to add it back and forth, which can be said to be a quick dish.

Open the lid of the pot, Ye flew into the pot to see, and suddenly the saliva became more happy.

In the pot, you can see that the chicken is as white as jade, the soup is yellowish and charming, and the red pepper is very delicate. The combination of several ingredients makes the visual impact almost overbearing.

"So pretty!"

Ye Fei couldn't help but praise it, then took a blue and white porcelain plate from the side, and poured the chicken out of the pot, and finally poured the best soup on the chicken.

Looking at this plate of Dongan chicken, smelling the scent of its heart, Ye Fei felt drunk.

Can't help it anymore, Ye Fei picked up a pair of ivory chopsticks, gently clamped a piece of white and tender chicken into his mouth, and then chewed it gently.

At this moment, Ye Fei felt that it was not only his sweaty hair, but also the hair on his head, and it could be said that he had a feeling of exploding.

That comfort is simply beyond description.

Taking a bite, Ye Fei felt that there was a thick chicken juice shot from the tender chicken, directly hitting the wall of his mouth, and the whole mouth was nourished with jubilation.

The taste buds on the tongue have long been cheering, they are enjoying this supreme deliciousness.

The chicken is soft and tender, smooth and delicious, and the aroma of chicken is addictive.

This taste just appeared, followed by the sweet taste of rice acetate.

Rice vinegar is definitely a very special presence in condiments. This acetic acid has a mellow, pure aroma, and it has a slight sweet taste. Moreover, this vinegar has a pink color, let alone a condiment. no problem.

Now that this Donganzi chicken is boiled with the best rice vinegar provided by the system, the aroma of chicken and rice vinegar are mixed together, it is simply a supreme enjoyment.

Although Ye Fei was eating a piece of chicken in his mouth, after the sour and sweet taste of rice vinegar appeared ~ www.readwn.com ~ the saliva of this product still flowed out of despair, it can be said that it was flowing while eating.

The sweet and sour flavor of rice vinegar appeared, followed by the taste of pepper.

Ye Fei used two kinds of peppers, rice pepper and red pepper to make this dish.

The spicy flavor of the rice pepper itself is very strong, and the red pepper has a sweet taste.

Two kinds of pepper, two kinds of taste, but these two kinds of taste are independent but can be kneaded together, giving a unique enjoyment.

"Slumped, I can't stand it."

The chicken in Ye Fei's mouth did not swallow at all, and he murmured vaguely.

He knew that Dongan Ziji's dish was awesome, but he didn't expect it to be so good, it was simply fried.

After a bite of the meat was carefully tasted, Ye Fei slowly swallowed down, spit out the chicken bones, and fed the small skin on the ground.

Each time Xiaopi eats the rest of Ye Fei's food, he looks disgusted, but this time is different. When the bones fell to the ground, Xiaopi snapped, and then quackly ate the fragrant fragrant fragrant.

Ye Fei picked up a piece of chicken again, this time he didn't have time to taste it carefully, and threw it directly into his mouth.

A small hen, although small, has a lot of weight.

Ye Fei put the plate on the table and sat down and ate all of it. In the end, the chicken head and paw were not let go, and even the chicken buttocks were dried.

There is a lot of oil in this mouth, and you keep licking your lips after eating.

Ye Fei still felt a little bit untouched when a chicken was under the belly. This product rubbed his belly and wondered if he wanted to make another one.

But at this time, Ye Fei heard someone knock on the door.

He ran out of the kitchen and asked, "Who?"

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