The Fine Food Broadcaster

Ye Fei briefly introduced the classification of flour, poured the flour into a white porcelain basin, and then took out a boiling water pot and half a pot of hot water.

When the water temperature reaches about 70 degrees, turn off the fire and pour the hot water from the pot into a basin.

Spread a dimple in the middle of the flour in the basin. Add a small amount of refined salt to it before pouring hot water into the dimple. Use a rolling pin to start stirring slowly.

As he stirred, Ye Fei introduced: "Pot paste, as we just said, belongs to the Qinhuai Eight Musts, but the pot paste is not exclusive to Qinhuai. China has thousands of years of history, and people have made many places in the production of food. It is inevitable that the same cuisine will appear, just like the pot paste, not only in Suzhou cuisine, but also in Kyoto cuisine, but the shape is slightly different, and the fillings are also different. The Jingnan pot paste is mainly based on beef stuffing. Master, and Kyoto pot stickers are also called skewer dumplings. You can use not only beef, pork and mutton. Jingnan pot stickers pay attention to the golden and crispy bottom of the pot stickers, while Kyoto pot stickers pay attention to the bottom of the pot stickers. There are ice flowers. The so-called ice flowers are poured into the bottom of the pot when we fry. The method of ice flowers is also very simple. The ratio of flour, oil and water is blended by one to two to six. Today we are making Jingnan beef hot pot paste, so I will not mix ice flower juice here, but whether it is Kyoto hot pot paste or Jingnan hot pot paste, in order to make the hot pot paste crispy and fragrant, and You must use warm water. "

"Warm water and noodles are also very particular. The water temperature cannot be too high or too low. The water temperature is too high. After the hot water and flour are combined, the starch in the flour will gelatinize, while the water temperature is too low, it will make The starch in the flour swells and the protein does not change, so the water temperature of about 70 degrees can be used. In addition, when mixing, add water while mixing. Make sure that the water and flour are completely and uniformly mixed. Finally, knead it into a three-light dough. That is, pot light, dough light and hand light, which we have introduced before. "

After a while, a smooth, white and tender dough appeared in front of everyone, but when everyone thought that this was the last dough needed, everyone saw Ye Fei inserting his hands into the dough and spreading the dough directly. Already.

As the dough spread out, everyone saw a cloud of white smoke bursting out of the dough.

"Warm water and noodles, also called hot noodles and noodles, is mainly to soften the protein in the flour with the temperature of water, so as to achieve easy shaping, delicate texture, and fast heating. Spread it aside for a while. The steam will heat up quickly, and the dough will eventually become more elastic. "

After the dough was cooled for a while, Ye Fei kneaded it into a smooth ball again, and then covered the mouth of the basin with a layer of cling film, placed it directly in a storage compartment and started to wake up.

It takes about 20 minutes to wake up, and while doing this, Ye Fei started to make meat fillings.

The meat filling on the pot is also very particular about it. The meat filling must be chopped by hand. The meat filling is not only delicate and juicy, but also richer in taste and more fragrant.

Place Snowflake Beef on a cutting board, cut into fine cubes with a knife, and then chop into mashed meat.

After the beef was chopped, it was placed in a basin. Ye Fei introduced: "Although beef pot paste is beef, it is not that it is just to chop the beef in this way. If there is no other ingredients in it, The flavor will not change so richly, and if you use such beef to make pot stickers, you cannot guarantee that the soup in the pot is full and rich. What should you do? "

Ye Fei took out two eggs, removed the egg whites after breaking, put the two egg yolks in the beef puree, and then added an appropriate amount of refined salt, white sugar, old soy sauce and a little cooking wine, and then started stirring.

Stirring this kind of beef stuffing is the same as that of Chaoshan beef ball. Turn it in one direction, and the final food made with this kind of meat stuffing will be more vigorous.

Ye Fei was stirring the meat, and He Peng and Yi Mihua came slowly.

Yi Mihua looked aside for a long time and didn't understand what was going on.

He Peng said, "I help you."

Ye Fei looked at this guy strangely, and didn't understand how this guy suddenly became so kind, but still smiled: "No, stirring the meat is a manual job and a skillful job, you can't do it."

He Peng: "..."

Hemp eggs, I'm really kind, can you not despise others so much? So sad do you know?

Yi Mihua looked at He Peng with a gloomy face and quietly reached out and took his hand.

He Peng ... He Peng hurriedly took his hand back, and was far away from Yi Mihua.

"Ye Sen, He Peng wants to help you share, this simple job he can do."

Ye Fei took a look at Yi Mihua, shook his head, and said, "He really ca n’t. It ’s easy to stir the meat stuffing. Chef, you will stir until your whole arm is numb and weak. "

Listening to Ye Fei's words, He Peng quietly wiped his sweat. He said that fortunately, you didn't let me stir just now. If you keep stirring until your arms are numb, it's really bad to die.

Yi Mihua didn't understand it, then looked at He Peng's thin arms and legs, and suddenly said, "I will let you eat fat and fat in the future, you can rest assured."

He Peng rolled her eyes and almost lay on the ground.

Fat for nothing?

Will you be fat for nothing, your whole family ... your whole family will not be fat for another 300 years.

Ye Fei heard Yi Mihua's conversation with He Peng and smiled without saying anything. He could see that Yi Mihua was really playing, and he really liked He Peng.

"He Peng, in fact Miss Yi Mihua is really good. You can consider it. Besides, I see that those mixed races are pretty and pretty. If you two can really make it, I guess your children will also Not bad, at least it should look better than you. "

He Peng couldn't wait to rush up and die with Ye Fei.

"Don't talk nonsense, and your beef, I am He Peng, but ambitious and promising young man."

"Well, Africa is far enough."

"..."

He Peng glanced at Ye Fei and turned away. Your sister's words are not speculative, and talking to you can kill someone.

Yi Mihua saw He Peng go aside, and she followed.

Ye Fei laughed, and stirred the beef in the pot for a long time. Ye Fei took a bowl from the side. In this bowl, most of the bowl was a brown-red premium marinade. The main ingredient of this marinade was The superb beef soup slowly boiled by beef bones can be said to be one of the main factors that determine the final quality of beef fillings.

Pour the marinade into the beef stuffing and Ye Fei then stir.

"The addition of marinade in beef stuffing is also a major reason why the pot paste is attractive. The quality of the marinade determines the quality of the final pot paste, so try to use a good marinade, and the more marinade, the more The more stuffing you make, the more excellent it is, of course, you can't pour a pot of marinade in this half of stuffing, then you will not make stuffing, but beef soup. "

The audience in the live broadcast was amused by Ye Fei's words.

"Suddenly watching Ye Shen cooking so quietly is also a treat."

"Lao Tzu has been around for a long time, no matter what kind of cuisine, Ye Shen's concentration is my favorite."

"The focused man is the most attractive. I like it, Ye Shen, please make friends ..."

"It started and started again. It has been said for a long time that Ye Shen belongs to the world. You don't want to be taken over by me alone."

"I'm willing to make a small flower in the sea of ​​flowers, which will be opened to Ye Shen in the early morning."

"Wildflowers are you?"

"..."

The live broadcast was fun, and Ye Fei finally poured all the marinade into the beef stuffing, and then began to stir vigorously.

It didn't take long before everyone saw Ye Fei flying into the beef stuffing, which was a kind of pale golden oil.

"Uh ~~ still adding it? What kind of oil is this?" Sanhua Fairy could not help asking.

Ye Feidao: "Onion oil, the main role of onion oil here is to lock the juice. When the pot paste is cooked, there must be a lot of soup in it, and some can even flow out along the gap between the pot paste. How can we let them The least outflow during the process is to add an appropriate amount of onion oil to the meat filling, which can play a certain locking role. "

Pour the shallot oil in the right amount. At this time, the beef filling in the basin has become a very thin sauce. The whole beef filling is bright red and looks very charming.

Ye Fei did indeed stir the sour arms at the end, so the parsley was cut into fine dices, the **** was cut into fine dices, and then sprinkled into the beef stuffing. Finally, the salt, monosodium glutamate, and a little sesame oil were added and stirred well. , The dough over there is also awake.

Jingnan beef hot pot paste, it is also very important to make the skin, because you can't make the skin well, and it may break when the pan is finally out, so you have to pay attention to the rolling.

Ye Fei kneaded the dough a bit, then scooped it into small pieces, took the red rosewood rolling pin and started rolling.

"Pot paste, the part put into the pan is almost the middle part of the whole noodles, so in order to ensure the perfect appearance of the final pot, try to make the skin as thin as possible around the middle."

With that said, Ye Fei rolled out a noodle, took it and showed it to everyone, and saw that the noodles around it were thin and almost transparent, while the middle part was a little dark and thick.

Roll out the other doughs in the same way and start to wrap them.

Use beef chopsticks to pick some on the dough, and Ye Fei skillfully wrapped it into the shape of a dumpling. However, at the end, Ye Fei turned around a bit. The purpose of this is to prevent The soup comes out from both ends as it is made.

One was wrapped and the other replaced. It didn't take long for Ye Fei to wrap all the dough on the table. Then look at the two rows of pot stickers on the table, each one looks like a curved moon, very delicate and very seductive.

After this was done, Ye Fei washed his hands, and then everyone saw Ye Fei stretch out his hand and open a rarely used stove next to it.

This stove is different from others. The fire eye on the stove is larger than a normal saucepan.

After turning on the stove ~ www.readwn.com ~ Ye Fei took out a pot from a storage compartment, specifically a flat-bottomed iron pot.

Everyone knows that this pan is definitely not light, because when Ye Fei took it, all the muscles on his arm collapsed.

咣 当 ~~

Ye Fei put the pan on the stove, and then said, "Frying pan stickers, use this stuff, flat pan, 38 pounds!"

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

It can be said that after everyone heard this number, they all spit out their tongues. One pan, 38 pounds, is too exaggerated?

"Oh my god, I realized that this food is not suitable for our girls."

"That is, a 38-pound iron wok, this girl can't hold it, and she's a ghost."

"It's too heavy. As a pot, it's really too heavy. I have never heard of a 38-pound cauldron."

"It is made of pure iron.

"Actually, this pot of Ye Shen is not large. It is said that in Guizhou Province, China, there is a class 500-meter-wide pot, which is against the sky."

"Diameter ... 500 meters? Nima, are you sure you mean the pot is not a playground?"

"It's a pot."

"by!"

Everyone was shocked by the 500-meter cauldron, but their eyes did not leave the video of the live room, all watching Ye Fei's next operation.

Put the 38-kilogram cauldron on the stove and wash it with water.

You don't need to put anything in this cauldron. It takes time to heat it.

After a few minutes, the hot air began to appear in the pot. Ye Fei reached out and took the best peanut oil from the side, poured it into a large bowl, took a brush from the tool holder, stained the peanut oil, and wiped the bottom of the pot. wet……

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