The Fine Food Broadcaster

Before Ye Fei made the silk-wrapped rabbit, he introduced the ingredients of rabbits to the audience in great detail, because he also made this kind of ingredients for the first time, so he must explain clearly.

After the rabbit meat was explained, Ye Fei raised the gray rabbit in his hand and said, "The types of rabbits can be divided into four to fifty, most of them can be eaten, and a small part is also used for viewing. As pet rabbits, let's make food. To use edible rabbits, there are two types of edible rabbits. One is artificial breeding, which is the so-called domestic rabbit. The rabbit meat is also called rabbit meat, and the other is a hare. Of course, artificially raised rabbits will inevitably be used. Although some rabbits grow fast, the meat quality is not as good as that of the hare. Although the meat quality of the hare is good, it also has a disadvantage that it has less meat than rabbits. If you want to find more meat, It is a wild rabbit. It is a very good place in Australia. The Australian population is scarce. There are many wild species in the country. Rabbits are one of them. It can be said that it is a very large species. It is said that it has been given to Australia. Brings a lot of trouble. "

"The rabbit in my hand comes from a place in Australia called Bala Mountain. This place can be said to be the world of rabbits, because the high-vitamin greens that rabbits like to eat are grown here. In addition, they also grow here. With a unique plant called rabbit vanilla, you can understand it by the name. This grass is named after the rabbit. It can naturally emit an aroma that makes rabbits obsessed with it, and can lure hares to eat. Bring its seeds to a wider area, and after the food is eaten by the rabbit, it will form a charming aroma in the rabbit's body, which will slowly penetrate into the rabbit's meat, thus allowing this place Rabbit becomes an extremely delicious food. "

"It is said that in Australia, people can hate all hares, but only Balashan hares are super favorite because their meat is really delicious. Even in Australia, Balashan hare meat is also sold. At astronomical prices, it is no exaggeration to say that this kind of rabbit meat is a luxury product. Whether it is for Australian natives or people in other parts of the world, being able to eat a Balashan hare is simply life. A great treat. "

Speaking, Ye Fei stretched out the rabbit in his hand and said, "Audience friends, the ingredients we use today are the Balashan hare, which is the one in my hand. I believe everyone has also found that this rabbit and The usual rabbit is not the same. Its coat is very bright and smooth, and his head is small and his body is very big. This is the characteristic of the Balashan hare. "

At this point, everyone in the live broadcast room was almost stupid. They knew that Ye Fei never used ordinary ingredients to make food, but they did not expect Ye Fei to come over and have been to the Australian Paramount Hare.

"Well, although I have repeatedly told myself that after seeing Ye Shen's ingredients, I have to calm down, but now that I know this kind of rabbit, I still can't calm down."

"Ye Shen is so hard. Although I have never seen such a rabbit in the Balashan hare in Australia, I have heard others say that this kind of rabbit is exactly like Ye Shen said, it is just the rabbit. Excellent, meaty, and fur is much more expensive than ordinary rabbits. "

"Hey, I didn't expect the monk to have such good luck. He could eat the Australian Bala mountain hare with Ye Shen, envy."

"Suddenly not as good as a monk, I am drunk too."

Everyone has long admired Ye Fei ’s live-streaming habits for the five bodies, and every shot is the best ingredients that cannot be calm.

The people in the live broadcast were all excited, but Ye Fei started to deal with the rabbit.

The method of slaughtering rabbits is different from that of chickens, ducks, and geese. Especially for rabbits making silken rabbits, the method of slaughtering is especially special. Because the integrity of the rabbits must be guaranteed at the beginning of the production of silky rabbits, it is necessary to prevent the meat from being damaged when handling .

According to the system experience in his mind, Ye Fei took a thick stick with a rolling pin and pointed it towards the arterial blood vessels behind the rabbit's ears. The blood vessels were strongly hit, and the blood supply stopped suddenly to the head. I was killed in no time at all (in reality, rabbits have to be knocked several times, we ca n’t write that cruelly, I ’m a bit unbearable, let ’s knock it).

Ye Fei made silk-wrapped rabbits by using rabbit skin rabbits, that is, removing rabbit skins.

This process is a bit cruel, but Ye Fei knows that as a chef, some ingredients are not meant to be cruel and not to be cleaned up.

I saw that he started from the two hind legs of the rabbit, broke the rabbit skin, cut off the tail, then cut the skin at the position of the rabbit's hip, and pulled it towards the rabbit's head. Came down.

The rabbit's skin was removed, and then Ye Feiyao quickly removed the rabbit's internal organs.

The silk-wrapped rabbit had no internal organs. After taking it out, Ye Fei wrapped it in a piece of oil paper and threw it in the trash.

Take the cleaned rabbit under the faucet, turn on the faucet and rinse it. Rinse the inside and outside several times when washing, and try to rinse all the blood and water as much as possible.

After the rabbit was cleaned, Ye Fei put it in a porcelain dish first, and then began to prepare accessories.

The tangled rabbits are delicious or not. It has a lot to do with the accessories. If the auxiliaries are prepared well, the tangled rabbits will taste more attractive, so Ye Fei prepared a lot of accessories.

These must be onion, ginger, garlic, then refined salt, tempeh, pepper, soy sauce, etc. There can be more than ten kinds.

He took all these things out of the storage compartment and put them on the table. Only then did Ye Fei bring an jar from one side.

The jar is as white as jade, with a round belly and a small mouth. There is also a base under the jar with a lid on it.

Ye Fei rinsed the jar under the faucet and set it aside.

That's how to deal with rabbits the other way round.

Open the refined salt, place it in a large bowl, and then grab a handful of salt and rub it back and forth on the rabbit's body, rub it for three or four minutes, wait until the whole body of the rabbit is rubbed again, Yefei pepper and **** Pounded and rubbed again on the rabbit.

At this time, looking at the rabbit, the oil shook by Ye Fei's rubbing shone.

Put the rabbit in the jar, and cover the jar directly.

This is a very important step. It must be well grasped when it is first marinated. If it is too long, the salt will be soaked into the rabbit meat, and it will be salty if it is not enough. , Tastes tasteless.

Therefore, when pickling for the first time, you must ensure that the salty taste can enter one third of the rabbit meat.

If it is marinated under normal circumstances, it will take at least a day and a half to reach this level.

However, the jar used by Ye Fei is a black technology provided by the system. You can put it out in about ten minutes ~ www.readwn.com ~ During this time, Ye Fei started to perform other steps, and he moved from the storage compartment again. Take out two matsutake mushrooms, two shiitake mushrooms, and take another Wanluhu bamboo shoot, cut it and put it in a pot. Put the pot on a stove and cook.

After finishing this, Ye Fei started to make sauces with miso, tempeh, cooking oil and paprika.

After the sauce was prepared, Ye Fei opened the jar lid and took out the pickled rabbit from the inside.

At this time, the rabbit has been pickled and turned red, especially the lean meat of the rabbit, which is red and attractive.

Ye Fei took a sharp knife from the tool holder, and then made a dozen deep cuts on the rabbit's body. After these cuts were cut, the muscles were turned out.

At this time, Ye Fei applied the prepared sauce evenly to the rabbit, especially in the mouth, and tried to let the sauce go deeper.

After the sauce was applied, Ye Fei took a thin cotton rope of about three meters from one side, and then began to wind slowly from the two hind legs of the rabbit to the head, wrapping all the cut openings. Entangled, the sauce was sealed inside.

Finally, after wrapping the entire rabbit, it became a long cylindrical shape. Ye Fei put the rabbit in the jar again, then poured the unused sauce on the rabbit, covered the lid and marinated it. This is called double pickling, also called secondary pickling.

Under normal circumstances, this time is longer than the first time, and it takes about two days.

But Ye Fei's jar is about fifteen minutes.

When the time was up, Ye Fei smiled at Master Hui Neng and Ji and Bao Diamond, and said, "Everyone, the initial method of wrapping the rabbit is complete. Now taking out the rabbit is a beautiful ingredient!"