The Fine Food Broadcaster

Yangguan Sandie, this is an extremely classic Lu dish, specifically the Confucian dish of Lu dish. He is also a practice dish, that is, a dish placed on the banquet when he bid farewell to an old friend.

经过 After thousands of years of circulation and development, this dish has already reached a very perfect level.

However, although the dishes are perfect, if a chef wants to make it, it depends on the skill of the chef.

Everyone has no doubt about Ye Fei's cooking, because this long live broadcast has proved that this guy's level is completely superb.

Everyone saw Ye Fei brought the chicken breast of that red-tailed chicken and did not rinse it under the tap, because the meat itself was clean, and the main reason for not washing with water was to keep the moisture in the meat to be natural That is, the gravy is not mixed with any other liquid, such a gravy is really the best gravy.

Ye Yefei placed the meat on a cutting board, then the kitchen knife in his hand was inclined at a forty-five degree angle, and he gently wiped the knife from the surface of the meat.

This knife is a bit special, this is also called a diagonal knife. The reason why the chicken is cut this time is to remove the skin of the chicken and a layer of fascia in the middle. If these two things are not removed, the meat is chopped for a while. It is a bit troublesome because the fascia is very tough and not easy to cut, so it must be removed.

Everyone saw Ye Fei's three knives, all of which cut meat with a diagonal knife.

After waiting for the cut, he saw a transparent film-like leather left in his hand. This is the meat skin. Don't look at this layer of leather being too thin, but its toughness cannot be underestimated.

I dumped the skin in my hand directly into the trash can, and then Ye Fei cut the chicken with a straight knife.

Cut all the chicken into pieces of chicken with a width of about one centimeter, then push it aside, and Ye Fei took the pork belly.

Pork belly meat is pork fat, which has a very high fat content. Many people use lard for fried lard. Because this meat contains a large amount of fat, the fat leaks out when heated. So as to play a role in lubrication.

I saw Ye Fei cut all the pork belly into small cubes of uniform size, and then pushed it with the chicken.

It was not until then that the Ye Yefei started to process the shrimp.

In the dish of Puyangguan Triassic, shrimp is a kind of related material, because shrimp is mixed with pork belly to form a commonly used filling called shrimp gum.

的 The food made with shrimp gum tastes smooth and tender, fresh and not greasy.

虾 The reason why this cuisine has been passed down for thousands of years has not disappeared, among which shrimp gum has played a vital role.

I saw Ye Fei cleaned a few shrimps, then removed the shells, picked out the shrimp line, and formed a crystal-like shrimp.

Put the shrimp on the cutting board, and Ye Fei directly pat it with a knife.

When you shoot the shrimp, you can use the strength to smash it into mud. You don't have to use a lot of strength, because the gravy in the shrimp is extremely rich. If you use too much strength, it will be easy for the shrimp to spill , Which affects the delicious taste of shrimp paste.

After Ye Yefei patted several shrimps into shrimp paste, he blocked the chicken strips and pork belly pieces with a knife, mixed the three together, and began to chop slowly with a knife.

Chop stuffing, this process Ye Fei did when making Chaoshan meatballs, and he also explained why when making meat stuffing, try to chop as much as possible instead of using a meat grinder, because the meat stuffing and manual The minced meat is basically two grades, and the food made is simply incomparable.

So in order to ensure the final taste of this cuisine, Ye Fei chose to use a knife to chop the meat. In fact, he did the same before. This is the professionalism of a chef when cooking.

The meat filling is the most important component of the Yangguan Sandie, and it is also the core material. Whether the meat filling is chopped or not is directly related to the success of this cuisine.

But how can meat be considered good, of course, there is a standard.

Ye Fei didn't say anything. When the chicken, pork belly, and shrimp paste had been chopped, Ye Fei saw Ye Fei using his kitchen knife to gather the meat in a pile, followed by Ye Fei cutting the kitchen knife. Take it flat, and then touch it gently across the meat.

Everyone saw that the meat paste was flattened easily, but not only that, the surface of the meat paste was smooth and clean on the surface with a kitchen knife.

Ye Fei then said: "Many people are curious about how the meat fillings of this cuisine can be considered. Do you see it now? This is okay. Use the knife to gently wipe the meat fillings to make them smooth. When flattening, when there are no large particles on this noodle, it means that your meat filling is chopped, not only for this dish, but also for other foods with meat filling. Now, meat We have made the stuffing and set aside for the time being. "

He said, Ye Fei took a clean bowl from one side, and put the meat in the bowl with a knife.

Then Ye Fei washed his hands under the faucet and said, "Meat stuffing, meat stuffing, it's just stuffing. Since it's stuffing, it means that there is a layer of skin on the outside, what is used on the outside of Yangguan Sandie What about leather? This is it. "

Ye Yefei stretched out his hand to pick up an egg and said, "Egg skin."

刚 As soon as he finished speaking, there was a commotion in the live broadcast room, and many people started sending messages because they didn't understand what Ye Fei meant.

"Egg skin? Emma, ​​is it the eggshell?"

"Lying down, you can eat eggshells?"

"Eat eggshells for calcium."

"I supplement your sister, as you say, eating stones is more calcium."

"I'm telling the truth. If you've been to the countryside, you will find that many farmers like to crush the broken eggshells into flour and then mix the chickens, ducks and geese in their food. Some of the egg shells of the laid eggs are undigested pieces of broken egg shells. "

"Right upstairs, my family is a chicken breeder. We do this when we add calcium to chickens, which is very useful."

"Fuck, it's so magical? Isn't Ye Shen going to make waste and Mr. Lu use calcium in eggshells?"

"噗 ~~ The **** thinking upstairs, don't know if you don't talk about it, isn't it shameful?"

"What do you mean?"

"The egg skin that Ye Shen said is not an egg shell. I am also drunk. The egg skin and the egg shell are two completely different things. The egg shell is the hard shell on the outside of the egg, and the egg skin is made of eggs. The thin skin that came out, Emma, ​​was a child of the landlord's house and never went to the kitchen. "

"............... Oh my **** ~ so amazing?"

"Amazing hair, that's what it is."

There are many strange things in live broadcasts, but there are also many real masters. Some people have questions and they have answers.

They are lively here, Ye Fei has begun making egg crusts on the spot.

The preparation of egg skins is very simple, but it takes a little skill to make good egg skins.

I saw Ye Fei pick up a few red-tailed chicken eggs, break them and put them in a medium bowl, stir the eggs with a pair of chopsticks, and then put them down first.

He then took a pot, which was a saucepan, placed it on the stove, and then directly opened the pot. At this time, there was no oil in the pot, it was dry, and Ye Fei just dried it.

There are actually two ways to do this step, one is the dry pot method, and the other is the wet pot method.

The so-called dry pot method is the method that Ye Fei uses now. First, use a high fire to heat the pot to a certain temperature, then pour a little cooking oil into the pot, then pour the stirred eggs into the pot, and then Gently shake the pot to allow the egg liquid to form the thinnest layer of skin, which is the egg skin.

The method of simmering the wet pot is to put the oil first, and when the oil temperature reaches 80%, turn off the fire, then pour the egg liquid into the pot, and use the oil temperature to make a thin layer of egg skin.

Ye Yefei uses the dry pot method. After the pot is heated, the stove fire is directly turned to a low fire, and then a small amount of premium peanut oil is added to it.

If you want to make the egg skin more ideal and perfect, you must not put more oil in this step, because if you put too much, then it will become scrambled eggs, and can also form hairy egg skin.

So there must be less oil, but not too little, too little. The skin of the egg sticks directly to the pan, let alone the skin of the egg, the egg residue is all paste.

Soy sauce must be in the right amount. This right amount can ensure that the bottom of the pot is evenly moistened. Because the dry pan is used for egg skin, the role of oil is not to increase the aroma, but to prevent the egg skin from sticking to the pan.

After adding the right amount of peanut oil, Ye Fei lifted the pan upside down, and then turned it upside down a few times, and then shake it a few times in a circle. Wait until the peanut oil in the pot wets the bottom of the pan. Place it on the stove and carefully pour in the egg liquid in the bowl.

The egg liquid must not be poured in at once, or that sentence. Now the skin is made of eggs, not scrambled eggs. You have finished pouring in .... It is recommended that you add another tomato, and the pan is exactly the tomato scrambled eggs. There is no egg skin.

高 A superb chef can almost make two or three egg crusts with one egg.

Ye Fei uses three eggs ~ www.readwn.com ~ He pours them in a little bit, then instead of spreading the eggs with any tools, he holds up the pan, shakes it gently, and shakes it to make the eggs themselves Even egg skin.

This kind of egg skin is completely the heat of the pot transmitted to the egg liquid through peanut oil, and finally the egg liquid is turned into egg skin.

Not long after, Ye Fei put the pan on the stove again, and then everyone saw Ye Fei taking out a pair of chopsticks, then one on each hand, and gently prying on both sides of the egg skin in the pot, so that the formed The skin of the egg was lifted aside, and then he put down the chopsticks and prepared a clean plate. Then he carefully lifted the skin of the egg out of the pot with both hands.

When I saw this egg skin, people in the live broadcast room, including the scene of the dumb Baru mountains and the waste Wu Tianzhang, couldn't help but wonder.

Because the egg skin in Ye Fei's hands is really beautiful, the whole egg skin is almost as thin as paper, and even a little transparent. The egg liquid section on it is extremely uniform, with a layer of golden yellow, very beautiful.

Ye Yefei was also more satisfied. He nodded, put the skin of this egg on a plate, and made the next one.

Three eggs, and in the end Ye Fei made six egg skins, which translates into one egg and two egg skins. This is the state.

之后 After the egg skin is finished, the next step is to put the meat filling in the egg skin.

The so-called put is not to dig a ball and put it directly on top, and then wrap it with egg skin. That is not Yangguan Sandie, that ... that is Yangguan Yun Tun I will tell you.

Putting stuffing is also particular about this. This is another point of this cuisine ...