The Fine Food Broadcaster

When baking tofu, Ye Fei started making marinade.

Halogen itself is toxic. It is a product left over from cooking salt. It is black and tastes bitter.

But there is also a kind of halogen, which is used to make gourmet food, that is, it is made from ingredients such as aniseed and soy sauce.

If you want to make a top-level marinade, it is a test of the skill of a chef. This is why some marinades are also sold. Some businesses are hot, while others are cold. In the final analysis, the marinade is not fragrant The essential.

Ye Fei, although he said that frying and frying are not necessary, it is used after the ingredients are finally formed in the process of making the ingredients.

Tofu was baking, and Ye Fei began to adjust the brine.

First he divided the spices on the table into two pieces, each of which was placed in a gauze cloth. Then he wrapped it in gauze cloth and tied the gauze cloth with a rope.

After doing this, start processing other materials.

Welsh shallots are used. This ingredient itself is spicy, but in the process of cooking, it can produce an attractive onion aroma.

Wash the two green onions, but Ye Fei did not remove the onion roots. This is a trick when he made the marinade.

The presence of shallot root will not only affect the taste of the marinade, but will also make the marinade more delicious.

Wash the shallots, cut them into several pieces, and pat them on a plate.

Next, Ye Fei took a crystal bottle. In this bottle, there are more than half bottles of crystals the size of a finger belly.

Ye Fei poured out a few.

I asked quickly, "Yes, this is ... rock candy?"

Ye Fei nodded and said, "It's rock candy. In the process of cooking the marinade, it is essential to make it perfect. This thing can make the marinade add another one while maintaining the freshness. Sweet smell. "

With that said, Ye Fei put a few sugar candies in a small pot and placed it on the stove, and started to grill on fire.

Grill for a while, place a few pieces of rock sugar on a cutting board, and crush it with a back knife.

Place a wok on the stove, then put the crushed rock sugar and an appropriate amount of olive oil into the wok, and start to cook slowly.

Ye Fei pointed to the small fire spouting from the stove and said: "When the sugar is cooked, you must use a small fire. This will ensure that the sugar is moderate and the sugar is sweet. If the fire is too large, fry the sugar Too much sugar will become darker and even darker. At that time, the sugar juice will not only be unsweetened, but will also be bitter. "

The frying sugar is not very long. When the sauce in the pot is dark red, Ye Fei uses a water spoon to add an appropriate amount of water to the pot to allow the fire to burn. The spoon in the hand is constantly stirring.

Wait until the color of the juice in the pot turns into a uniform tender reddish brown, and then stop.

At this point, the big bone soup cooked in another pot is ready. Ye Fei uses a spoon to scoop an appropriate amount of big bone soup into the sugar juice, puts the onion ginger, adds the salt and other ingredients, and finally puts the aniseed bag. Go in and start cooking.

When the sugar in the pot boiled, Ye Fei reduced the heat, and the low heat boiled slowly.

It didn't take long for the whole bamboo building to be filled with an extremely strong aroma.

This kind of aroma does not need to go online with Wanli Pianxiang skills.

"Isn't it? It's so fragrant?" I sucked my nose and grunted, drooling, incredible.

Hui Neng also folded his hands and chanted the Buddha ’s name, saying, "Amitabha, fire the chef in the temple when you go back. He ca n’t eat the marinade. Ye Shen ’s marinade is the marinade. That ’s right. It's a marinade! "

As a foodie, Brother Baozhang has eaten a lot of halogen food, but he can swear that there has never been a kind of halogen food with Ye Fei's fragrance. This Nima is too fragrant. Controlled outflow.

After brewing for a while, a pot of superb marinade was completely completed.

Looking at the red inside the pot, a light brown marinade was revealed. Ye Feidao said: "The marinade is divided into many types, including red, white, spicy, and seafood. Red and white It is added with sugar color, just like the pot marinade we made. Now the marinade is ready, and our tofu can be baked. "

Talking, Ye Fei took the tofu out of the oven.

Looking at the tofu at this time, the outer layer has been baked to a golden yellow color, as if coated with a layer of gold powder, and you can see the gloss even when you look at it obliquely.

"Well, this tofu is too good." The monk Hui could see the tofu from Ye Fei, and his eyes were straight.

It can be said that they are not as good as Hui Neng in eating tofu, whether they are tadpoles or treasure diamonds. Although he is a flower monk, the food in the temple is mainly vegetarian, and soy products are a very important ingredient. .

He has even eaten more tofu than Brother Xi and Baozhuang Brother. What kind of tofu is delicious and what kind of tofu makes people have a lot of aftertaste after eating. It can be said that he is an expert.

At this time, when seeing the tofu color baked by Ye Fei, Hui Neng was not calm.

He came to the plate of tofu in three or two steps, then stretched his neck and smelled it, and finally stared at Ye Fei, his lips trembling a little, "Gold leaf?"

Ye Fei didn't expect this guy to know about this kind of tofu, nodded with a smile, and said, "Yes, this dish of tofu is also called gold leaf, which has something to do with its color. The color is golden like the yellow leaves in the autumn wind, so It's called gold leaf, or gold leaf. "

"Amitabha, my God, this ... this is really a golden leaf?"

The monk's words were surprised, and a Buddhist disciple even moved out of God.

Brother Baozhuang also came over. He didn't understand what gold leaves and silver leaves were, and asked, "Hui Neng, isn't this a plate of tofu? How did it become gold leaves?"

I also have a look you look at me quickly look at Hui Neng.

Hui Neng sighed and said, "Two, let me tell you this, there are many ways to make tofu, and there are many kinds of cuisines, but in all of these tofu cuisines, I think the best is also the most The top is gold leaves, and to make tofu into the state of gold leaves, not only to control the heat, but also to the very good texture of the tofu itself. "

"This dish of tofu made by Ye Shen personally using the oldest method can be said to be the best in tofu. They are white as jade but extremely tender, and the moisture content in it is just right. It is possible to prevent the tofu from being baked and at the same time ensure that the tofu is tender and tender after baking. "

Speaking, Hui Neng pointed to the tofu on the plate and said, "Look, the top layer of this tofu is golden, and it also has a luster. What is this? This is the gold skin! So the gold leaf tofu is also called Golden-skinned tofu is a rare and rare ingredient. "

After listening to Hui Neng's explanation, don't say that Brother Xi and Bao Zhuang are brothers. Even many people in the live broadcast room are dumbfounded.

"Well, what's the name for tofu?"

"Golden leaves? Today is really a long experience. I did not expect Ye Shen to be able to make tofu in this state. It is amazing."

"Although I don't know what the ghost is, but the expression of this monk does not seem to be lying, so to speak, this dish of tofu is absolutely rare."

"This color is golden, and you want to take a bite when you look at it."

"No, this is definitely not the final food that Ye Shen will make, because there is no marinade."

"Marinade? Tofu? Ye Shen wants to make braised tofu?"

"Luo Tofu is a hair, Ye Shen made it clear that he wants to make dried bean curd! My God ~ www.readwn.com ~ I finally know what Ye Shen ’s cuisine is, it is to make dried bean curd. what."

"Uh ~ dried tofu? What's so good about that stuff?"

"You know a Maomao ball, where is the most famous dried beancurd in Hunan cuisine? Gangwu! Gangwu dried beancurd is not only a gourmet, it is a geographical indication product. Let's talk about dried beancurd. That means Gangwu. According to legend, Gangwu stewed tofu has a history of more than 2,000 years. The Qing Dynasty was even listed as a royal tribute. It was used for tribute! My god, Ye Shen actually named Gangwu The food is done. "

"I also like to eat this kind of dried bean curd very much, but the ones I eat can't be compared with those made by Ye Shen. Although there are many fine products, there is still a world of difference between the fine products and the best!"

"Look, no, no, just a piece of tofu, Lao Tzu has to drool again."

"I'm so lucky to be a monk and a monk, I didn't expect to eat such a delicious vegetarian dish."

Inside the audience, there was Okamura Shonan. This is their famous food, but now these Okumura people are silent when they look at Ye Fei's tofu. It turns out that tofu can be baked to such a state!

At the same time, Ye Fei took an elongated kitchen knife from the tool shelf and cut the baked tofu into pieces of the same size.

Then I took a thin silver needle, poked a few times on the tofu block, and put it directly into the brine.

After all the tofu was poured in, Ye Fei covered the lid and started to burn.

About ten minutes, Ye Fei shut down the fire and laughed, "Friends, the last gourmet is OK, yes, it is dried bean curd. This is a very special gourmet, which can be used for cooking or snacks So now let's see what the cuisine is like. "

Then, Ye Fei reached out and opened the lid ...