The Fine Food Broadcaster

Sugar color Sugar color is to fry sugar, then color the ingredients you want to use.

The sugar is not too particular. It can be rock sugar, or marshmallow and granulated sugar. Ye Fei uses the best white granulated sugar.

Although there is not much attention to fry sugar, it is very particular when frying sugar. It is best to cook hot oil in a cold pot, and then control it.

Some people fry the sugar color looks bright and sweet, while some people fry the sugar color and eat it with a bitter taste in their mouths.

If you want to fry a good sugar color, it is the same thing. You also have to look at it. When the sugar in the oil melts, the color appears, and the sugar starts to bubble. At this time, the sugar color is the best. Put in coloring.

Ye Fei fry the sugar, then pour the cut chicken into the pan and start frying.

While moving the frying shovel in his hand, Ye Fei said, "The sugar is fried. After the chicken is poured in, don't stop the action, or keep turning the chicken pieces in order to make the color uniform, then someone will ask When is it good to fry? It's simple, just wait until the water in the chicken is almost dry, this time. "

Ye Fei shoveled out a piece of chicken with a cooking shovel, and saw that this piece of chicken showed a reddish yellow color, which looked very attractive.

Put it back in the pot, Ye Fei took the dried red peppers from one side and said, "We will be more specific about this food, because many friends like to eat it. If you have the opportunity, you can try it yourself. We just said that we used about three pounds of chicken meat, 250 milliliters of salad oil, and 35 grams of caster sugar. Then we use 50 grams of dried red peppers. It depends on your own taste. If you like spicy food, you can add more. If you don't like it, you can put less or not. Our cuisine is medium spicy, and 50 grams of Chaotian pepper.

Put both kinds of peppers in the pan and continue to fry.

After a while, put the cut **** slices in and fry.

With Ye Fei's constant stir frying, everyone quickly smelled a spicy aroma, the taste was slightly pungent, but more of a seductive breath, after the taste washed into the nostrils, Many people feel itchy noses, and some want to sneeze, but even so, they can't help but inhale deeply and inhale this slightly spicy and fragrant aroma into their stomachs.

Ye Fei's frying action has not stopped, and the aroma has become more and more intense.

This is related to the amount of water in the chicken. The drier the water is, the stronger the aroma of the chicken and the more attractive it is.

The audience turmoil in the live room has not stopped.

"The fragrance is really enough. It smells like drooling."

"There is really no resistance to spicy flavor."

"It's chicken, it's crunchy."

"The chicken is too fragrant, but the little spicy flavor that blends in this aroma is just right. It feels less warm but with a little enthusiasm and perfection."

"Chili fried chicken, nothing wrong."

"I am eating fried chicken and fried chicken in People's Square"

"Brother, are you sure you are on the right set?"

The Wanli Pianxiang skill has been online since the beginning, sending this charming fragrance to all directions.

Ye Fei's movement stopped, then he took a clean blue and white porcelain bowl from the side, took some water from the faucet, and poured it into the pot.

"The function of clear water is to keep enough soup in the dish, but we ca n’t add too much. After all, we are fried, not cooked, so it is about one liter, and then we put salt, monosodium glutamate and pepper powder, and salt us Put 18 grams, MSG 7 grams, and pepper powder 12 or 13 grams, especially the salt must be well controlled, we can add it if it is less, but it will be smashed if you add more.

After the salt and MSG were put in, Ye Fei stir-fried for a while. After a while, Ye Fei stopped moving again, then opened the steamer next to him, and poured the chicken with the juice.

Squeeze the chicken gently with a shovel, take the potato pieces next to it, and say, "Put the meat, put three hundred grams of potato pieces on top, and then autoclave. The autoclaving time is just now. The types of chicken we are talking about are related. If it is ordinary chicken, the meat is slightly firmer, so the autoclaving time will be slightly longer, usually about 12 or 3 minutes, and if you choose broiler chicken If it is, then the autoclaving time can be slightly shorter, about ten minutes. We use Erhuang chicken, so autoclaving is OK for 13 minutes. "

As the fire burned, the smoke in the steamer began to slowly radiate outward, and as the smoke radiated, the aroma of chicken and potatoes in the pan gradually began to diffuse.

At this point, the aroma is very different from the previous one. Although the aroma of chicken still has a hint of pepper, but there is another aroma of potatoes.

When several kinds of fragrances are mixed together, it is like a dragon of condensed aromas condensing into the sky from the deep sea, affecting the Quartet.

Twelve or three minutes later, when Ye Fei opened the lid of the steamer, the aroma became more intense.

Ye Fei took a clean large plate from the side, and carefully picked out the steamed potato pieces from the chicken and put them on the plate, then poured the chicken in the pot with the soup again. Into the wok.

"After the chicken is steamed thoroughly, put it in the pot again and stir fry again. The main purpose is to harvest the juice. Yes, doing this step means that our large plate of chicken is about to be completed at this time. Duan and green peppers are ready to play, and we each use one hundred grams. "

While talking, I took the two and put them in the pot, and continued to stir fry.

Wait for a while, stir the minced garlic from one side and say, "Twenty grams."

Twenty grams of minced garlic were put into the chicken. After stir-frying the aroma, Ye Fei raised the pan, and then burst into a pan, pouring all the chicken pieces in the pan onto the plate.

Seeing Yeh ’s cooking method reappear, the audience in the live broadcast room did not explode.

"Emma, ​​the appearance of Ye Shen's out of the pot method is so unexpected that it surprises me."

"Fuck, fuck, it's too fucking, ah, ah, what a delicious big chicken, you, you really want to kill you."

"Ye's pot-making method, the fighting method in the pot-making method."

"Fuck, Ye Shen is not afraid to drop the chicken directly to the ground?"

"Joke in any country, and don't look at who Ye Shen is, even if you fall to the ground, it is impossible to fall chicken to the ground."

"Uh"

When did the interstellar audience see such a fierce and unpretentious way of making pans? I saw Ye Fei holding the pan and slamming the hard-to-eat food from the pan to the plate. Many interstellar viewers almost scared the urine.

"I'll go and scare me, I thought it was gone."

"It's speechless, it's really speechless to Ye Shen. You have to know how good this pot of food is, you can't take it easy? Be careful?"

"I once saw a very powerful chef, and the way to make the pot is also unique. He took a large spoon and slammed it all out, and then slammed and fell into the vessel. At that time, I was thundered. Now look at Ye Shen. I only understand the way of making the pot. It turns out that people are very gentle. Ye Shen is a professional nonsense. "

"Hahaha, I agree with the professional nonsense, I really want to rush over to hit him."

"Yeshen, my 40-meter sword has been lifted, allowing you to run 39 meters first."

"My and my day, this smell"

Everyone was talking, and suddenly nothing was said.

Because at this moment, everyone was suddenly attracted by an extreme breath.

This smell is like the endless spring breeze blowing the scent of flowers, and it seems that the long night brings a bright starlight. The scent of flowers was just beginning to spread, but then it was overwhelming. The starlight just started to look like dew drops. Become vast like the ocean.

People feel that the whole body and mind are immersed in the fragrance of flowers, the happy soul is trembling, the whole person is bathed in the sea of ​​stars, and even the ignorant children can't wait to become holy angels.

"The taste has changed again. The aroma of chicken is almost going to overthrow my heavenly cap."

"Fusion, most admire Ye Shen, the perfect blend of flavors of several ingredients."

"Yes, if the aroma of this cuisine is regarded as a rainbow, then these flavors are red, orange, yellow, green, and blue and indigo. Each color is connected to each other but merges with each other to form a beautiful landscape."

"A perfect dish."

"The frontier chicken, this is the real frontier chicken!"

"Yes, this is the real frontier chicken, and it's more perfect than the chicken made by the top chefs here. When the aroma of chicken brings out the aroma of potatoes and peppers, it also explains a few. Already attracted to each other perfectly. "

"I think the market for chicken is going to increase again."

"Brothers, do you know? I immediately ordered a plate ~ www.wuxiaspot.com ~ I didn't expect this chef was watching Ye Shen's program too. Usually one plate is 99, just now. Directly asked me for two hundred Huaxia coins, and also told me that this is a dish introduced by Ye Shen, and it will rise to three hundred without eating for a while. I ordered it, and three hundred Huaxia coins ate a large plate of chicken. He Do you think that the chicken he uses is also the Yehuang Erhuang chicken? "

"Traitor!"

"Is it you? Is it you? Alas, is it you? You just bought a plate of chicken from me. Would you come to the live studio and drink me?"

""

"Traitor!"

The big chicken is made, the skill light group appears, bursts, and the aroma is like a giant wave!

Ye Fei picked up this big plate of chicken and came to the bamboo table, put it in front of the camera, and then looked at this big plate of chicken. After several times of frying and steaming the chicken, the red on the chicken was much less and replaced by a slice. Golden yellow and slightly red, in the middle of the chicken, green pepper and dried red peppers shine each other, eye-catching, in the chicken, pieces of light yellow potato pieces like a piece of top butter secretly poked out their heads.

Colors and fragrances come together!