The Fine Food Broadcaster

The method of foaming dry goods before entering the dish is mainly the water method and the oil method.

Ye Fei of course knows what kind of ingredients to use.

Hair dry sea cucumber and skirt, etc.

Then the glutinous ingredients were spread with oil. I saw that he first soaked them with warm oil for a while, then replaced them with new oil, and when the oil temperature was 80% hot, he put them in again.

As soon as beef tendon and deer tendon entered the oil pan, they made a crisp sound.

Ye Fei took a colander and kept agitating slowly.

While agitating, Ye Fei said, "When the oil is released, especially the second oil, the temperature must be controlled, not too low, too low for a long time, or too high. Too high will cause ingredients. A hard layer suddenly appeared on the outer surface of the slab, which blocked the oil from entering the inside of the food and caused opacity, so the temperature of the hot oil was just right. "

This time it took almost ten minutes again, Ye Fei just took the ingredients out of the pot, and then took a blue and white porcelain bowl, put it in, and then ... Then Ye Fei went back and directly put the oil in the pot. They all fell out again.

Every time this product does this, the roots of the teeth that annoy the audience in the live broadcast are painful, prodigal, this is a prodigal prodigal, the best peanuts, how much do you lose in a while?

Ye Fei didn't know the audience ’s psychology. Besides, even if he knew that he was still going to dump it, what he pursued for food was the ultimate, some oil could be reused, and some absolutely couldn't.

Put away the frying pan, then take out a boiling water pot and put it on the stove. Add half a pot of water to boil it, and then Ye Fei takes out several ingredients such as the sea cucumber skirt.

Dried sea cucumber is not cleaned up. Its internal organs are still there, so it must be removed.

At this time, the volume of the sea cucumber after water development has become much larger than that just now, at least seven or eight times.

Ye Fei picked up a sea cucumber, took a small pair of scissors from the tool holder, cut it from the belly of the sea cucumber, removed its internal organs and a section with a beard, took it underwater and rinsed it again. Boil the boiling water pot lid and throw it directly into it. Then the fire becomes small and starts to slowly burn.

Normally it takes about half an hour to burn. Ye Fei just finished burning for a few minutes.

In the same way, all the scallops were processed. When these dry goods were hot in the water, Ye Fei also packed up the chicken and duck meat, chicken gizzards, duck gizzards and other ingredients.

Until this time, the preparation of the ingredients for this cuisine is completely completed.

The next step is to get to the topic.

Soup, this is essential, especially if you want to cook a superb stock, it is the top priority of this cuisine.

If the soup of the Buddha jumping over the wall is arrogant and rich, it must be delicate when it is cooked. There are several kinds of ingredients that must be available.

Chicken, and it cannot be feed-fed chicken, must be a ground chicken. The chicken selected by Ye Fei this time is Erhuang chicken, which has been used before. It can be said that it is a must to boil soup.

The existence of chicken meat is the essence of the soup that guarantees Buddha's jumping off the wall.

Then there is the duck meat. The duck meat must be the duck meat of the old-aged duck. The duck used by Ye Fei is the moon tribute duck of the Moon Lake. This kind of duck Ye Fei has eaten. The taste can really be said to be endless.

The presence of duck meat guarantees the aroma of this broth.

Beef, the system provides East Japan's Japanese beef, yes, this is the most powerful and most expensive beef.

The existence of beef is not only for the sake of flavor, but also for the clarification of soup color.

Then there is pigskin. Don't look down on this thing, but it can add a unique ingredient to the broth, that is, gelatin.

There is also scallops to ensure the flavor of the seafood in the soup.

Wait, it can be said that although the soup is made, all the ingredients used are very particular.

After preparing all the ingredients, Ye Fei took out a jar from a storage compartment.

The jar is ocher-purple as a whole and is reflective on the outside, and the jar is very tall.

After taking the jar out, Ye Fei patted it and laughed: "Boil the soup, we have cooked it many times before. Sometimes we use ordinary iron pots, sometimes we use ceramic pots, and Buddha jumps off the wall. This is used for broth, and I believe many people can see it.

Speaking of it, Ye Fei took the lid of the jar down, and then pointed his mouth toward the computer. He said: "As you can see, there is another space inside this jar, which can be layered. Why is this so, because we Daotang is said to be boiled. In fact, the real method is steaming, why do you use steaming? Because the broth made by this method is relatively clear, the ingredients are placed in a jar, and it is steamed by a hot gas. Does not cause much movement, the **** on the ingredients will not fall down and mix into the soup, and everyone knows that after the soup is opened, the water will stir up and some ingredients will spread out and melt into the soup To make the soup a little muddy. "

After Ye Fei said, he placed the purple sand jar on the operation table, and took another ceramic jar from the storage compartment. This ceramic jar is relatively small, not even as big as the first jar, but it contains a A few pounds of ingredients is not a problem.

Taking out the tools, Ye Fei cleaned the two jars first, put the big jars on the stove, and then added an appropriate amount of water to it, followed by the pig skin, chicken, duck, beef, chicken gizzards, and duck gizzards. Wait in the small jar, then add an appropriate amount of water, and carefully put it directly into the mouth of the large jar.

After doing this, Ye Fei took out another porcelain bottle, shook it, and smiled, "Flower carving wine, aged flower carving has been fifteen years old. In this soup, these ingredients are essential. What's more, this Huadiao wine is also indispensable, and to ensure the quality of the soup, the Huadiao wine used must be at least ten years old.

"Guru ~~~"

"Grumbling Grumbling ~~~"

"Guru Guru Gum ~~~"

As soon as Ye Fei introduced the flower carving wine, many people in the live broadcast room began to swallow drool. For fifteen years of old flower carving, I wiped it. This Nima is absolutely superb.

Even Lu Shanchuan and the waste Wu Tianzhang couldn't help but drool. They looked at the bottle of wine in Ye Fei's hands and even had the urge to rush to grab it.

"Mr. Lu, do you like drinking?" Wu Tianzhang asked softly.

Lu Shanchuan: "Of course I like it."

"The wine of Ye Shen will never run out for a while, let's try it."

"......... how do you know you can't run out?"

"It's impossible to run out of a bottle of this size. There must be something left."

As a result, the words of the goods were just finished, and there was Ye Fei opening the bottle, grunting, and pouring all the wine in the bottle into the small purple sand jar.

Wu Tianzhang: "........."

"I'm using it all up? I thought about taking a sip for a while."

Lu Shanchuan couldn't help crying: "Yeshen cooks food, so you don't talk nonsense. He is better at it than you, and it must be his reason to fall all over."

After Ye Fei poured the Huadiao wine into the purple sand jar, he said, "The role of Huadiao wine is mainly to incense, and it is also a basis for judging whether the soup is unqualified. A qualified Buddha jumps the wall soup. After the completion, it can be said that We can only smell the aroma of the wine, but we can't taste the wine in the soup. This is really good soup. Okay, then we start steaming. "

After Ye Fei finished speaking, opened a storage compartment, took out a tender green sassafras leaf, covered it on the mouth of the small purple sand jar, then closed the lid, and then closed the lid of the large purple sand jar. Open the fire directly.

At the beginning of the fire, wait for the water in the large pot to boil, and then turn to low heat and simmer slowly.

At this time, Ye Fei also introduced: "The soup stock that boiled Buddha and jumped the wall, each ingredient's weight is extremely strict, and the ratio of food ingredients to water is also extremely strict. The best quality soup stock is one hundred grams of ingredients added six 100 grams of water, and then make 80 grams of broth, this time at least 8 hours to cook, usually 8 to 10 hours is the most perfect, okay, while the soup is brewing time, we will Let me introduce the order of the ingredients. "

When Ye Fei turned around, he opened another storage compartment, and took out three crock pots. All three crock pots were brown and yellow, each slightly larger than an adult's fist.

Putting three crockery on the table, Ye Fei introduced: "Each dish, whether it is ordinary or high-end cuisine, the order of the ingredients is required. I believe many people go to the hotel Have eaten cold beef, to be honest, in many hotels, this is also a very dishy dish, after the waiter brings this dish, you will find a big plate, the beef is covered together, a small pile, but When you go to eat, you will find that in fact, the beef slices are only the top slices, and the bottom is full of bean sprouts and shredded cucumber. There are ingredients that shopkeepers use to cut corners. At the same time, it also illustrates the art of placing ingredients. Regarding this, then the Buddha jumping wall we made today has even stricter requirements on the order of ingredients. "

Ye Fei stretched out his hand, took the well-made hoof tendon, cut it into a silk shape with a knife, and picked a hoof tendon with chopsticks, saying: "The hoof tendon is placed at the bottom of the crock. There is gum in the tendons, and its main role in this dish is to provide gum. "

Put five or six hooves on the bottom layer of the crock, followed by the skirt, then the fish belly, scallops, pectin, fish lips, etc., a small crock, and finally let Ye Fei use ingredients It's all filled up.

Until this time, Ye Fei picked up the sea cucumber pieces and put them in, then abalone and shark fin.

After all the ingredients to be placed were put in at the end, Ye Feicai said, "The reason why we choose to place them in this order, that is, relatively low-grade ingredients are placed below, high-grade ingredients are placed on top, and after a while because of the The level of a taste, and another very important point is-good-looking! "..

"噗 ~~~"

No one had expected that Ye Fei was putting ingredients seriously, and such a sentence would suddenly pop up.

Emma, ​​is it so beautiful?

I believe in your evil ah me.

"It's so funny, Ye Shen is too funny, and Leng Buding just came up with such a word, there is no precaution."

"Haha, Ye Shen, the word good-looking is good, I like it."

"What about laughing hair? Ye Shen is right. What kind of price can a gourmet buy? It itself has something to do with the order in which the ingredients are placed. Let ’s take this Buddha jumping off the wall. Put these ingredients on the skirt, put sea cucumber abalone and shark fin on the bottom, you sell only the price of hoof, and if you reverse it, you can see these at a glance like Ye Shen The best ingredients, of course, the price you buy is also the price of sea cucumber abalone and shark fin, you must learn something, this is the business experience. "Smoking hurts the kidney and said cheerfully.

Everyone thinks this is really the truth, it is like going to the market to buy food, buying a handful of beans, the outside is definitely long, straight and good-looking, and some vendors inside will add some low-quality, and If a merchant puts inferior beans in the outside and puts the good ones in the inside ... I guess he can't sell one in a day.

Selling things not only sells the quality of the products, but also sells a visual impact.

Ye Fei set aside the assembled crock, then filled the other two as well. The next step was to wait for the soup.

Even if Ye Fei uses the black technology provided by the system, this soup is not a one-off thing, it must be cooked in place.

So this waited for almost an hour.

Taking advantage of this time, Ye Fei came to the computer and said to the audience in the live room: "Friends, say something, I will take a few days off after the live broadcast today."

Everyone: "........."

"What a mess, Ye Shen, what's wrong? Your news came too late."

"Leave a leave again? Emma, ​​Ye Shen, let's not do this well."

"Rely on, don't yell at all, do you still not know what kind of person Ye Shen is? He doesn't need to ask for leave."

"Yes, Ye Shen must have something important to deal with, isn't it? Ye God." Sanhua Fairy asked into the microphone.

Ye Fei nodded with a smile and said, "Everyone knows, I have agreed to Stallone to participate in the shooting of Dare to Die 5, and after today ’s live broadcast ~ www.readwn.com ~ I need to go to the country for a few days and send I ’ll come back after the film is finished. Since I promised others, ca n’t I keep my word? ”

"Ah? Making a movie? Lying down, Ye Shen, look forward to it."

"Haha, I really want to see what Ye Shen's movie looks like."

"Ma, don't say anything, as long as this movie is released and five movie tickets are offered."

"Must, Ye Shen's debut."

After speaking with the crowd for a while, Ye Fei looked at the time on the phone. It was already six o'clock in the afternoon. He returned to the console and laughed, "Friends, the soup is fine."

Everyone's eyes fell on the purple sand jar.

Everyone saw Ye Fei turn off the fire first, and then opened the lid of the large purple sand jar.

A cloud of white smoke burst out of the jar.

Then ... and then everyone was aggressive ...