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To make sand tea sauce, peanuts are indispensable. It is best to remove the red skin outside the peanut rice, and use pure **** peanut rice. Ye Fei uses the peanut rice processed in advance by the system.

Everyone saw Ye Fei put the wok on the stove, heat it up, and then poured the right amount of premium peanut oil into it. When the oil temperature reached 70%, the peanut rice was poured into the pot. Quickly To fry.

While frying, Ye Fei introduced: "Sand tea sauce actually existed long ago in Huaxia, but this is not a seasoning made by Huaxia, but from several countries in Southeast Asia. The state came in, and then it was spread to southern Fujian. So there are currently three types of Chinese tea sauce, one is the Fujian tea sauce, one is the Guangdong tea sauce, and the other is abroad. The imported sand tea sauce is divided into three types because the three kinds of sand tea sauce have their own characteristics, different tastes, and the flavors of the gourmets made with them.

"When making Shacha sauce in Minnan Province, more fried peanuts are used, and then mixed with halibut, shrimp, garlic, coriander, paprika, mustard powder, spiced powder and sand **** powder, and fragrant grass, After the final perfect fusion, a naturally rich and seductive sauce is formed. This sauce is suitable for stir-fried and steamed seafood products to make it taste more delicious and fragrant. , Specifically refers to Chaozhou Shacha sauce, which is mainly used after the peanut butter and sesame sauce are fused, and then mixed with stir-fried garlic paste, allspice, shrimp paste, bean paste, fragrant leaves, mustard, and coconut juice Made from other ingredients, the taste of this kind of sand tea sauce will be more intense and more mellow than that of Minnan Province, and it is mainly used for fried, wonton, steamed and steamed food, and It is imported sand tea sauce from abroad. This kind of sand tea sauce comes from the country of origin. They have reached a very high level in terms of experience and technology in making sand tea sauce, so the sauce they make must be Beaver The barbeque sauce is more delicate and soft, shaped like grease, but they taste more rich blend of salty, spicy, fragrant several characteristics. "

"Today's sand tea chestnut baked duck pieces are mainly made from the sand tea sauce of southern Fujian, so the peanut material we use is not the sauce, but the fried rice."

Ye Fei said at the same time, there was no stopping in his hands.

After a while, Ye Fei saw Ye Fei use a hedge to remove the fried peanuts from the pan.

I saw that these peanuts with the outer red skin peeled were fried into golden yellow, one by one, just like golden beans.

After Ye Fei took out these peanuts, put them in a bowl first. After it was cold, Ye Fei put these peanuts in an appliance similar to garlic mortar, and then took out one directly. Use garlic-like tools to mash them.

When this step is done, Ye Fei will mash up the crushed peanuts, and then chop the dried flounder and shrimps into pieces. Then add the coriander powder, paprika, citronella powder, and spice. Powder, mustard powder and other ingredients, then mix well, then drain the peanut oil from the wok.

Seeing with his own eyes, Ye Fei poured the small half-pot of the best peanut oil directly into the sink, eating all over the world and Zhang Junwei's group of people grinned.

Prodigal son!

This is the evaluation of Ye Fei in the hearts of everyone at this moment.

That's right, this product is a prodigal, and it is a super prodigal.

The best peanut oil, although not as scarce as the rose cooking oil and the best olive oil, is a rare good thing, after all, just blasted the peanut rice and just dumped it?

However, all of them knew Ye Fei's nature, so although they felt sorry, they didn't speak.

After Ye Fei drained the peanut oil, he washed the residual peanut oil in the pot, put the pot directly on the stove, burned the water stains in the pot on a high fire, and added some peanut oil to the pot.

The peanut oil added this time is not as much as before.

When the oil temperature is OK, Ye Fei puts the mixed ingredients of peanuts and other ingredients into the pot and starts to stir fry.

It's full of spices, it doesn't take long to stir fry at all, and the aroma bursts out.

A group of people in Chitian smelled the smell of rushing into the nostrils and sneezing one after another. This is not because the smell stimulates the nostrils, but because the aroma is really too fragrant. A little nervous.

When the sauce in the wok became more and more fragrant, Ye Fei added the right amount of white sugar and refined salt, and continued to stir fry.

When the sauce in the last pot was fried by Ye Fei, it was slightly sticky. Ye Fei added a little water to the sauce to make the sauce in the pot completely form a brown-red sticky shape. close.

I saw Ye Fei take a large bowl from one side, lift the pot, and pour all the prepared sauce into the bowl.

"Shacha sauce, we have just said, the three most commonly used by China at present are the South Fujian Shacha sauce, Guangdong Yuesha tea sauce and imported Shacha sauce, and the Minnan Shacha sauce and Guangdong Yuesha sauce are mainly brown-red The imported Shacha sauce has a light golden color due to the different ingredients added in it, and today we have made this kind of Shanan tea sauce in Minnan Province, everyone also sees that the color is brown and red, and sticky The consistency is moderate. This is the best sauce. Okay, now that the sand tea sauce is available, let's make this sand tea chestnut braised duck piece. "

Speaking, Ye Fei took a pot of boiling water, added an appropriate amount of water to it, put it on the stove, and boiled the water. The whole duck was put in the boiling water, and it was slightly simmered, and some of the excess duck oil Remove all and fish the ducks.

Immediately after, Ye Fei took a large casserole, put it on another stove, added two pounds of water, and added the right amount of cooking wine, onion segments and **** slices, and finally put the duck in. After covering the lid , Open fire.

It didn't take long to burn this time. About ten minutes, Ye Fei turned off the fire, opened the lid, and took the duck out.

Only then did Ye Fei start cutting ducks.

I saw him first chopping off the duck head, duck wings, duck neck, tail and duck's paw, then the duck body stood in the middle with everything in two, and then cut it into a duck about three centimeters long and about one centimeter wide with a knife. Take the chestnuts, wash them, peel them, wash them under water again, and finally cut them into chestnuts of the same size.

After cleaning the wok on the side again, put oil in it, and directly go in to start frying.

After three or four minutes, remove it and place it in a large bowl. Then take out a large steamer, place the large bowl in the steamer, and place the steamer on the stove.

The steaming time is not very long, as long as the two can be cooked through.

Ye Fei steamed for about ten minutes. When the time came, the fire was turned off.

He put the steamer on the stove without moving, but washed the wok again, put it on the stove, added the best peanut oil, and heated the oil on a low heat. Then, the garlic, chili powder, soy sauce, white sugar MSG and Put the cooking wine and sand tea sauce in the right amount and stir-fry. After three or two minutes, the aroma appears, and then put the duck pieces in, stir fry again for four or five minutes, and finally put the duck head, duck wings, duck neck and duck palm etc. Go in and start yelling.

When he was simmering, Ye Fei always adjusted the fire to a small fire, so that it can be simmered for more than 20 minutes (common tools need to be simmered for about one and a half hours). Ye Fei opened the lid and cleaned up the pot. Sprinkle the shiitake mushrooms in the lid, close the lid and simmer again.

This time the cricket time was shorter, only about three or five minutes (usually about ten minutes). Ye Fei opened the lid, and then first chop the duck head, duck's paw and duck wings with chopsticks and took it out. A large plate, put it on the plate, and then use a large spoon to remove the duck and chestnut pieces and shiitake in the pot, carefully put the duck head and duck wings and duck paw intermediate.

After he took out the sand tea chestnut roast duck, the whole room was filled with a strong and seductive aroma. This aroma was not only the aroma of duck meat, but also the aroma of chestnut in the middle. The flavor of shiitake mushrooms is even more exquisite with the unique flavor of sand tea sauce.

Many people can't stand seeing this dish coming out.

This dish is different from the salted duck just now. After the salted duck is made, the surface is only white and smooth, but this dish is made with a brown-red color on the duck meat. It looks not only attractive but also a layer. Fascinating light.

"Fuck, why is the food made by Ye Shen so weird? It ’s just normal action when you look at it, why is it so fragrant?"

"You don't see who Ye Shen is? Which one of his food has been disappointing?"

"Duck meat is a little golden white in the reddish brown, but the chestnuts are golden white with a touch of gold, and with a little bit of shiitake mushrooms, I rub it, this is a rare gourmet."

"The aroma is too strong. In fact, the taste of this cuisine can be seen from the ingredients, but after the real smell, it is found that this is not extraordinary, but extraordinary."

"Guru ~~~ Hungry, hungry, how many dishes are there for this whole duck feast?"

"In fact, if the whole duck banquet is really done, it will take at least a day, and it is still necessary to prepare the materials in advance. Ye Shen's speed is already very fast."

People are waiting and looking forward.

But suddenly found that this food Ye Fei didn't end ~ www.wuxiaspot.com ~ because Ye Fei did not turn off the fire after removing the duck and chestnut pieces and shiitake mushrooms in the pot.

I saw Ye Fei take out a small bowl, then put some starch in the bowl, mix it with water, stir well, pour the small half bowl of starch into the pot, the remaining juice, and wait to see the juice in the pot again. After blistering and thoroughly collecting the juice, Ye Fei lifted the pot and evenly put it on the duck pieces.

At this point, if you look at these pieces of duck meat, each piece is almost like a crystal, and a faint halo appears.

Until this time, Ye Fei turned off the fire and laughed: "This is the Shacha Chestnut Baked Duck Duck. This is a very authentic South Fujian dish. You can try it later to see how it tastes."

After that, Ye Fei didn't stop at all, and he directly made the other two ducks into this dish.

After the Sanpan Shacha Chestnut and Duck Duck were all finished, everyone at the scene was completely crazy.

"Scent, it's too strong."

"It's more fragrant than the salted duck just now."

"A must, the beauty of salted duck is tasting, and the aroma of this cuisine can be smelled directly."

"I can't hold on."

"I'm trying hard to persist."

"When do you start eating? It's dawn."

"Hurry up, trust Ye Shen."

Shibatian once again acted as a waiter. The goods hurriedly shouted the bald head and carried out the three-pan sand tea chestnut duck duck pieces, leaving only the lingering aroma in the room.

Ye Fei saw that all three dishes had been taken out, and said directly: "The time is tight, and we can't afford to delay, then we will make the palace burst duck wings ..."

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