The Fine Food Broadcaster

You are not my father!

Ma Qingyun was dumbfounded by Ye Fei's words, holding his mobile phone angrily to jump up, but in the end he calmed down.

"Are those foreign audiences real?"

Ye Feidao: "It should be true, but then again, the platform is really going to be open to the outside world. In this industry, you don't look at the development trend of the foreign live broadcast industry. Many of their platforms have long been open globally. Now, if our platform is still self-styled like this, it will not be long before it will be eliminated. In today's society, the ultimate trend of the development of each industry is to go international and open arms to people all over the world. Do you say? "

Ma Qingyun gave a sullen hum, saying, "I'm better at business than you. Okay, let's talk so much. Since there are foreign audiences who want to watch your live broadcast, I will have a meeting here to discuss it. After all, opening international The channel can't be determined in three or two sentences, because this is the first time that the Huaxia live broadcast platform will face foreign countries. This will definitely cause a lot of sensation in the live broadcast industry, so some work needs to be done in advance. "

"That's your business. Not to mention, I still want to make good food. I'm very busy."

"Your boy ..... I said you kicked me out of the broadcast room. Is there no compensation?"

"What to compensate? Who wants you to be a platform boss and grab a place with others?"

"I ... I did get it. I didn't cheat."

"Cut, whoever believes, okay, hung up, this braised pork is about to start, and it will take a few minutes to talk to you."

"What? Are you going to make braised pork today?"

"Does it have anything to do with you?"

"No, Ye Fei, how about we discuss it? I have a soft spot for braised pork and I have the opportunity to help me make a copy. How about I let the platform push you on the homepage for a week?"

"Well, Chairman Ma, do you think I need a recommendation now?"

Ma Qingyun: "..."

He thought for a while, and couldn't help but smile bitterly. With Ye Fei's reputation in the circle, he really didn't need any recommendation. His name was the best recommendation. It can be said to be stronger than any of the platform's recommendations.

Hang up the phone, Ma Qingyun went to the board of directors.

Ye Fei started cooking the second course.

"My friends, I'm really sorry, there was a vignette just now, but it's over, so let's make this second dish. This dish belongs to Hunan cuisine, and it can be said to be famous in Hunan cuisine. meat."

"Look !!!! The famous braised pork in Hunan cuisine? Ye Shen, is it that Mao's red gauze is not good?" Ye Fei yelled as soon as he finished eating the world.

As long as it is a food, whether it is from Tiannan or Haibei, if you talk about Mao's braised pork in Hunan cuisine, you will definitely pick your thumb, because this dish is too classic, the classic makes people think about it. Names can't help but drool.

Fat and thin pork belly, without the coloring of soy sauce, is finally made into red, tender, waxy, fatty but not greasy.

This dish can be said to be a very famous hard dish in Hunan cuisine. In many Hunan cuisine restaurants, there will be a Mao's braised pork to press, but the braised pork in these restaurants can be said that 90% is not enough Authentic, real braised pork is not something everyone can make.

If you say that others want to make this dish, then the audience will definitely think that it is bragging, but today Ye Fei is going to do it, which will make everyone in the live broadcast room all excited and crazy, because every course that Ye Fei has done in the past In terms of food, this Mao's red gauze is definitely the most authentic and classic, so every one is looking forward to it.

Ye Fei nodded toward the computer and said, "The brother in the world is right. The braised pork we made today is Mao's braised pork in Hunan cuisine. I think many friends are already familiar with this cuisine, right? Because this dish is so famous, many restaurants will have it, whether it is authentic or not, it will use this name. "

"Today we use the most authentic method to complete this cuisine. Speaking of braised pork, many people know that it is sauce red after it comes out of the pot. Such a color is what a dish of braised pork should have. Let the meat become soy sauce red? Yes, it is colored with soy sauce, but Mao's braised pork is different. This dish does not use a drop of soy sauce from the beginning to the end. His color is sugar. The rendering, which is why Mao's red yarn meat has a sweet taste, because sugar is an indispensable seasoning during its production. "

Speaking, Ye Fei took out a transparent crystal bottle from another storage compartment. Inside the bottle was a full bottle of white sugar.

Then Ye Fei went on to say: "White sugar can turn braised pork into an attractive sauce red, while star anise, fragrant leaves and cinnamon are the basis for ensuring the flavor of braised pork."

As Ye Fei introduced them, he took out the anise, fragrant leaves and cinnamon from the storage compartment, and put them on a plate for later use.

When all the ingredients are ready, Ye Fei picks up the pork belly on the plate again and says, "We have cooked many dishes with pork, but some friends may still be a little vague about pork." The meat of a pig, if it is specifically divided, can be divided into pig head meat, scapula, also known as plum meat, tenderloin, and is divided into large tenderloin and small tenderloin, hind leg meat, abdominal meat, front leg Meat, etc., each kind of meat is different, and the cooking methods used are different. For example, what we call pork meat, thick skin and old gum, this kind of meat is most suitable for marinating and smoking, while the hind leg meat is The skin is thin and tender. The meat is suitable for soup or retort meat, and the pig's feet, of course, we are talking about the front pig's feet, because the texture of the front pig's feet is better than that of the rear pig's feet. Many, it has not only meat, but also tendons, so we use braised, braised, stewed and other methods. "

"And we want to make braised pork today, so we use pork belly. Which pork belly is better? That is the part above the milk breast and below the big tenderloin. This part of the meat is a layer of fat, a layer of lean, the best quality. It can reach five layers, so don't call it pork belly. "

Speaking, Ye Fei stretched the piece of meat forward, and everyone was surprised to see that it was really a layer of fat and a layer of lean meat. The fat was as white as gelatin, and the lean meat was tender and red as the sun.

"Well, this meat is really superb. Although I have seen the meat of rosin pig many times, I have to admit that every time I see it, it is exciting. This meat is really beautiful."

"Fat and thin, connected layer by layer, this kind of meat tastes real beauty."

"Nima, when I saw this piece of pork belly that Ye Shen took, I suddenly wanted to throw away the piece in my refrigerator. It was really incomparable. My piece of meat was like a pile of lard. There was no lean meat."

Everyone talked.

Ye Fei started to handle this piece of meat.

To make pork belly, first cut the pork belly, and Mao's braised pork is very particular about the size of each piece of meat, which is about four centimeters in length and width.

Ye Fei washed the whole piece of pork with water, then picked up the back knife, cut four pieces of meat on each side, and cut the whole piece of pork belly into sixteen pieces.

These sixteen pieces of pork belly are of the same size. Viewed from above, there are sixteen boxy squares.

After cutting the pork belly, Ye Fei took a blue and white porcelain bowl, put the meat in it, and added cold water. The water had just passed the pork belly.

The main purpose of making meat is to remove the remaining blood stains from the meat.

After frying the meat, Ye Fei set it aside and started preparing the sauce.

The color of Mao's braised pork is based on the natural sugar color, so the first step is to make sugar.

Ye Fei cleaned the wok, put it on the stove, and did not open the fire. He said, "When cooking sugar, there are two ways. The first is to use oil to cook, and the other is to use water. Today we use The best is olive oil, because this oil tastes light and elegant ~ www.readwn.com ~ The sugar stains boiled will present a delicate sweet taste. "

After the explanation, Ye Fei opened the fire, heated the pot, and added an appropriate amount of olive oil to it. After the oil was six minutes hot, Ye Fei poured out the appropriate amount of white sugar in the bottle, and then extended it forward, saying: "Selection of Mao's braised pork There is some particular attention to white sugar, it is best to use granular white sugar instead of white sugar, because the white sugar has a low melting point. If the heat is not properly controlled when it is done, it will cause the sugar to become paste, and the granular white sugar will have a melting point. Tall, better control when doing. "

Put the sugar in the oil, and turn off the heat. Then I took a spoon from the tool rack and slowly stirred the white sugar in the oil.

"Small sugar must be cooked with a low fire. Slow fire can boil the best sugar, and when can sugar be considered good? Wait until it changes color, a fine white sugar sauce, Its color should be brown. When the sauce becomes brown, don't fry it again, because the sauce will be bitter and the taste will be worse. "

Use a vegetable spoon to slowly stir the oil and white sugar. The white sugar slowly melts as the oil temperature rises, and as time goes on, the sauce formed by white sugar and oil starts to turn yellow, and then slowly changes color. It deepened and turned deep red. At this time, Ye Fei's movement did not stop, and he kept stirring the sauce. The color of the sauce began to change slowly, and finally turned brown.

At this time, Ye Fei hurried the Huineng monk beside him, and Baohe and Baozhuang rushed back, saying, "Keep away, don't get splashed on you for a while."

The three didn't understand what Ye Fei was going to do, but pulled back a little.

I saw Ye Fei pick up half a spoon of water with a vegetable spoon and sprinkle it directly into the pot.

When the hot soup met the cold water, a sizzle, a cloud of white smoke rose, and a sweet but not greasy burst out.