The Fine Food Broadcaster

Ye Fei prepared the sand tea chestnut and duck duck pieces, and was forced to the outside table by Shibatian and the bald head.

The next thing he had to do was gongbao duck wings.

In fact, Kung Pao Duck Wings is also called Gong Bao Duck Wings.

Explosion is not an explosion, but a cooking method.

After Ye Fei finished speaking, he turned around and opened the storage compartment again. This time, he took out a bag of duck wings. This bag of duck wings had been dealt with.

After taking out these duck wings, Ye Fei put them on a cutting board and did not move, but explained the explosive cooking methods for everyone.

"Burst, like frying and frying, is a skill in cooking. In fact, there are many kinds of so-called bursts, such as oil, salt, sauce, and onion. These are mainly used The heat and aroma emanating to make a tempting gourmet, we say oil explosion, because today's palace explosion duck wings use oil explosion, the so-called oil explosion, is to quickly pass the hot frying ingredients After that, stir fry with the ingredients, and finally add the good food after the stir-fry soup, but the oil explosion is divided into two forms, one is the oil explosion after the raw material is sizing, and the other is the raw material is not sizing and directly oil explosion. "The explosion method is suitable for small fresh ingredients such as chicken, shredded chicken, duck, and shrimp and fish."

"You see, I now have a bag of fresh duck wings in front of me. The materials we use today to make duck wings are all fresh. Each duck wings are taken from the meat ducks. Tender but not stiff, smooth and not chewy. Next, we will make this gong burst duck wings. As I said just now, this kind of cooking method is exquisite, so we have to cook this food. Will be correspondingly faster. "

After Ye Fei's brief introduction, he started to make directly.

I saw Ye Fei opening the bag and dumping out the duck wings inside, then took a back knife and cut it all into small pieces of about two or three centimeters.

I took a bowl from the side, put these cut duck wings in the bowl, and added soy sauce, balsamic vinegar and refined salt to the inside for marinating.

After being marinated for about 20 minutes, Ye Fei lifted the bowl up, then poured the excess juice out, and then added an appropriate amount of raw starch into it, grabbed it by hand, and set it aside for use.

Immediately after that, Ye Fei took the frying pan just used, washed it under the faucet, put it on the stove, burned the water stains, added the right amount of the best peanut oil, and then put the right amount of molted peanuts. Put it in and start frying.

After the peanuts are fried golden brown, remove them all and place them in a bowl.

Ye Fei turned her head and raised the wok, then ... then poured the best peanut oil out of the wok.

It is completely speechless to eat all over the world.

Hey, now you talk about how much good you waste.

However, although this group of people distressed peanut oil, they were more moved by Ye Fei's practice, because they all knew that although the peanut oil used by Ye Fei was the best, he would not use it repeatedly for these people. The thing is to be able to make truly delicious dishes.

After the peanut oil was poured out, Ye Fei washed the pot again, put it on the stove, added a small amount of oil to it, and then put the onion and **** slices in. When the aroma just appeared, put some dried peppers in, then The fire started to stir fry.

These kinds of materials are relatively easy to produce fragrance. After a while, the whole room has a spicy flavor.

At this time, Ye Fei poured the cut duck wings into the pot and started to stir fry.

This time, it took only about five minutes for Ye Fei to stir-fry the peanuts just fried, and quickly stir-fry for a while, then turn off the heat and set the plate.

The whole process can be said to have not taken more than fifteen minutes before and after.

rapidly.

Fast.

This is the realm that this dish pursues.

After completing this palace burst duck wings, Ye Fei began to load the plate directly.

After the duck wings were placed on the plate, Ye Fei sprinkled a handful of green onions into the pot and fry them with the remaining juice. The pot was poured onto the duck wings and he said, "Take the dishes!"

Fast!

This is what everyone on the site thinks of Ye Fei's cooking. This dish is incredibly fast from the beginning to the end.

Because in these people's impressions, no matter what kind of food Ye Fei cooks, although the time it takes is not very long, it can't be said to be very short. This food alone is simply too fast.

Shibatian just took out the Shacha Chestnut Braised Duck Duck, and it was only a short while after he returned. Ye Fei let him take the dish over there.

The goods were so exciting that they hurried over with a bald head and a strong **** and ran out of this palace exploding duck wings.

Immediately after that, Ye Fei didn't stop and took out a few bags of ingredients directly from the storage compartment.

These bags of ingredients are duck slices, bamboo shoots and chicken slices.

"It's a mess."

Ye Fei just said a name and started to do it.

This is a very famous dish in the whole duck feast.

The so-called slip, also known as scallion, is also a form of cooking. The common ones are potato shreds with vinegar, green bean sprouts with vinegar, and even three shreds with vinegar. These are simmered with vinegar.

And Ye Fei's mischief is nothing.

What's so bad?

This is a kind of distiller's grains, but this kind of distiller's grains is left over during the brewing of rice wine, and is a seasoning formed after the last processing.

The so-called Sanbai means bamboo shoots, duck slices and chicken.

Why is it called Sanbai?

Because the last color of these three ingredients in this cuisine is white, it can be said to be white and tender, with an attractive white luster.

After Ye Fei gave a brief introduction, he started to do it here.

The first is to boil half a pot of water in a boiling water pot, and then put the bamboo shoots in and simmer.

The reason why the bamboo shoots are soaked is that the bamboo shoots used for the rotten white rice must be made from the material of the tip of the bamboo shoots. The water can remove the astringent taste.

After simmering the bamboo shoots, remove them and set aside.

Then cut the duck into slices and put it in a bowl. After pouring the proper amount of starch into the bowl, grab it with your hands and mix well, and set aside for use.

Immediately after, Ye Fei took the chicken over. This was a piece of chicken breast. I saw Ye Fei cut off the chicken breast with a knife, cut it into dices, and finally chopped it into chicken paste.

In this recipe, the reason why chicken is made into chicken puree is that if the chicken is directly put into the pot, it will have a slight fishy smell, and it will be made into chicken puree, then mixed with starch and clear soup, and then made into hibiscus in the pot. Chicken pieces, such chicken will remove the fishy smell, leaving a strong flavor.

After Ye Fei chopped chicken breast into chicken puree, put it in a bowl, add starch and clear soup, and then stir and mix. After the three are mixed well, put the wok on the stove, add peanut oil, and then open the fire. .

The oil temperature is ok. I saw Ye Fei pat the chicken puree into chicken pancakes by hand and slipped into the pan to start frying.

This type of frying is only lightly fried, mainly to make chicken puree.

After the chicken patties were formed, Ye Fei fished them out and put them on a plate.

I took it from the side and took a casserole, put the chicken, duck and bamboo shoots in it, added an appropriate amount of water to it ~ www.readwn.com ~ and put it on the stove.

The so-called ravioli is also a cooking technique. The main thing is to boil the ingredients in boiling water and then put them in a casserole. After the water is boiling, turn to a low fire and slowly burn them until the soup in the casserole is thick. Sticky so far.

Ye Fei used this method today.

After putting the casserole on the stove, turn on the high heat to boil the water in the casserole, and then turn to a low heat to start slowly burning.

The heat-absorbing pot used by him has extremely strong heat absorption performance. If it is a normal case, this step will take about two hours, but it takes less than half an hour for Ye Fei.

When the time is right, Ye Fei opens the pot lid, and then pours the thin pan into the pot.

Goo thin, this is a food processing method, namely starch and water blending, but when blending, there is less starch and more water, the blended juice is relatively thin.

After pouring the thickened starch into the casserole, Ye Fei added the appropriate amount of refined salt and sugar to the flavor again, and then turned off the fire.

I took three plates again from the side, and poured the cooked food from the casserole into the plate.

Everyone was a little surprised when they just poured the contents of the casserole into the plate.

Because the so-called bad white is really too white, the color of each ingredient is crystal-like, and a little bit of soup on the plate is really giving people a very warm feeling.

Ye Fei made two more sets, and waved his hands directly, saying: "Take away."

Shibatian was waiting by the side. Hearing Ye Fei's words, he didn't dare to stop for a moment, hurriedly ran over with a bald head, and walked away with three pans.

Ye Fei didn't say a word, but took out a bag of ingredients from the storage compartment again, and said, "The next gourmet ... ducks!"

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