The Fine Food Broadcaster

Pork belly itself has no bones, so after it is cleaned up, it is a ball of meat, and it is a ball of tender and tender meat.

At this time, Ye Fei put the cleaned pork belly on a plate, and looking at the pork belly at this time, Bai Nen was like the same group of Rui Xue, and there was no odor. Ye Fei even smelled a smell from this pork belly. A light scent of scent.

"Nima, I really saw a ghost, and pig belly also smells of rosin?"

Ye Fei felt incredible, but when he thought of the origin of the pig belly, Ye Fei understood why.

Because this pork belly is the pork belly of Tongling wild pine forest rosin pig, what does rosin pig eat? I grew up eating pine nuts in the wild pine forest, and after being eaten into the stomach, the pine nuts are digested and absorbed in the stomach. Therefore, it is not surprising that there is a scent of scent in pork belly. Here it is.

After cleaning the pork belly, Ye Fei began to take other ingredients from the storage compartment.

Onion and ginger, these two flavor-removing ingredients are essential. The other is sugar, followed by ham.

After all the ingredients were taken out, Ye Fei started to make this dish directly.

First, Ye Fei took out two pots of boiling water and put them on two stoves, and then put the processed blue feather chicken and pork belly in the two pots, and boiled on fire.

Put a pot of water for the blue feather chicken to boil, and boil a pot of water for the pork belly to warm up to 50% to remove the pork belly.

Not long after, Ye Fei fished the two out of the two pots, then removed one boiling water pot, poured out the water in the other pot, and replaced it with cold water, and directly took the blue feather chicken and the pork belly together. In this pot, the fire was boiling.

When the water boiled again, Ye Fei carefully cleaned out the oil slick on the surface with a small spoon, and boiled for another five or six minutes to remove the oil slick again. Then the fire was turned off and the two were fished again. come out.

After doing this, Ye Fei also withdrew the boiling water pot, and then changed a casserole, put the chicken and pork belly in the casserole, and then added cold water. The cold water just flooded the chicken and pork belly, and the fire started. Cook, wait for the water to boil, and reduce the heat to low heat and simmer slowly.

The stew at this time is called the initial stew. The initial stew is not to stew the ingredients directly, but to stew them loose.

Stew for about fifteen minutes on low heat. Ye Fei just put in the **** slices, ham slices and caster sugar, and finally added the right amount of refined salt.

Put all these things in place, Ye Fei directly covered the lid of the casserole, and then stewed.

This is called double stew, and it is also called secondary stew. This time stew is not only to stew the ingredients and stew them, but also to stew the taste of these ingredients into the ingredients and stew into the soup.

This time is slightly longer, about 20 minutes.

When the time came, Ye Fei opened the lid of the casserole, and saw that the soup inside the casserole was milky white, with a little bit of clear oil on it.

But these Ye Fei didn't bother, but took the blue feather chicken out of the casserole and put it on another plate.

Immediately after, everyone saw a magical scene-bone removal!

I saw Ye Fei put his right hand into the mouth on the back of the chicken, and tossed a few times inside, while the left hand was constantly kneading outside the chicken, followed by the right hand to draw out, and then ... and then everyone It's dumbfounded.

Because they found that when Ye Fei's hand was taken out, he still had a skeleton in his hand, a skeleton with only the back cracked and all other parts intact!

When Ye Fei was doing this, he didn't use other tools at all, only two hands were used.

"I rub it, it's terrible, my god, what's the trick?"

"By leaning on it, splitting the muscles and wrong hands, yes, yes, splitting the muscles and wrong hands, my God, Ye God is going to heaven."

"Yes, your uncle's hands are broken and wrong. Ye Shen is calling Huang Long's hand, isn't it? Didn't you just see it all at once?"

"Oh ~~ straight to Huanglong's hands, good name, good name, it's very appropriate."

"My sister, I'm not curious at all right now, and I'm not curious what Ye Shen used, I wonder how he made the completed chicken bones, is this too complete?"

"I know what's going on."

"Upstairs, do you see something nasty?"

"Nonsense, can I be stigmatized by a person who is too young to have a golden eye?

"Oh, Nima, what's going on? Hurry up and say, what's the old eye of the young lady who has the golden eyes?"

"Eh ~~ Can't you all see this? Ye Shen can spell, haven't you seen Ye Shen talking about something in his mouth when he pulled bones? I know a little bit about lip, so I can know Ye Shen a little What ’s wrong, if I have n’t guessed wrong, Ye Shen must be reading the Sutra of Benevolence and Compassion. ”

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

"piss off!"

Ye Fei didn't know that he had just taken down the chicken bones, and he actually created a "knowledge" from the hands of Huang Long.

He put the chicken bones aside, and then looked at the chicken on the plate, without the support of the skeleton, like a flat ball, lying directly on the plate.

Ye Fei took a medium-sized blue and white porcelain bowl from one side, picked up the chicken directly, and put it in the bowl, but when he put it, Ye Fei was very particular about it.

The chicken is not just thrown into the bowl to finish it, but the chicken legs are below, with the back facing up, and then the chicken neck is wiped with its head facing the center of the large bowl.

After doing this step, Ye Fei fished out the boiled pork belly, cut it quickly with a knife, and then used the pork belly on the other side of the bowl to form a peony flower.

On the plate, Ye Fei showed it to the audience once when he was making Taibai chicken, and that was a very exaggerated one. He used hand-made molding, took the pot and slammed, and poured the finished Taibai chicken into the plate, and The Taibai chicken directly formed the shape of a phoenix on the plate. At the time, it almost did not scare many people in the live broadcast room.

And this time Ye Fei's dish is a special dish. Ye Fei is very serious about the shape, so it is more beautiful than the last time.

I saw a piece of pig belly silk cleverly superimposed under Ye Fei's hands. One by one, peony petals slowly formed under Ye Fei's hands. Finally, when Ye Fei closed his hands, in the bowl, a The perfect peony flower was displayed in front of everyone.

The visual impact of this peony flower to the audience in the live broadcast room is not small, because many people will stop breathing after seeing this peony flower again.

"Peony? I'm going. Ye Shen, are you kidding me? I made a peony from a pig belly?"

"The explosion has exploded. Lao Tzu is about to explode. Would Ye Shen play such an exaggeration? This peony flower is laid out by hand, but why do I feel like it is real?"

"My family planted two peony flowers. That's right. That's it. The shape of the peony flower is this shape. I rub it. Ye Shen is really amazing. Is this flower too realistic? "

"Meat peony, yes, this is meat peony, I have seen red peony ~ www.wuxiaspot.com ~ white peony, black peony, pea green peony, and even yellow peony, but ... but this meat peony is really you See you for the first time. "

"Hahaha, fleshy peony, I like fleshy peony. This peony is really awesome. It's so awesome."

"Yeshen once again used his wobbling technique to show me what a miracle is. This is a miracle, a miracle created with pig belly."

"Oh, guys, its practical pork belly and silk peony, many chefs can, but it can be so beautiful as Ye Shen, I don't think there is one at all. It's really shocking. I feel like I'm opening my eyes. Watching a dazzling peony flower bloom slowly before my eyes. "

"Upstairs, the word bloom slowly!"

This peony flower does not say everyone in the live broadcast room. After Ye Fei put it out, he was a little surprised.

"It really looks like it." Ye Fei muttered softly.

It's just that this food is not finished yet.

The blue feather chicken is deboned, the pork belly is shredded, the ham is sliced, and then placed in the center of the peony flower, just like a bright red peony heart.

After finishing these, Ye Fei raised the casserole, and then poured the milk-white soup in the casserole into the bowl gently.

When the soup was about to drown the ingredients, Ye Fei stopped, set the casserole aside, took a steamer directly, put it on the stove, and added water to it. The water was boiled first, then the bowl Go in and start steaming.

Steamed for a short time, Ye Fei took about seven or eight minutes.

When the time is up, Ye Fei turns off the fire and opens the steamer.

And as the steamer was opened, a scent of crazy aroma burst out from the steamer ...

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