The Fine Food Broadcaster

Ye Fei made two delicious dishes in one breath, sand tea chestnuts, duck pieces, and glutinous rice, which can be said to be done in one go. There was no pause in the middle.

When the mess was done, when everyone thought Ye Fei was going to take a rest, who knew that he had taken out a large package of ingredients from the storage compartment again, and saw that the shape of the package was a bit strange. Each one is long and the front end is thin.

When I saw this kind of ingredients, many people didn't respond for a while, and didn't even know what it was.

Ye Fei introduced: "The next gourmet, we make duck to earn."

"Duck Earning? What is Duck Earning?"

"I rub, I know that ducks have duck hearts, duck liver, duck blood, duck brains, how can they jump out to earn a duck?"

"Oh, buy Karma, hat duck diamond?"

"Mr. Jin Zhuxian, do you know what is duck earning?" Ding Dingge asked Jin Zhuxian.

Jin Zhuxian gave him a white look, and he said that I don't know much about Huaxia as TMD, do you ask me?

Seeing that Jin Zhuxian ignored him, Ding Ding reluctantly turned to ask Matsui baby again.

"First Matsui ..."

Before he called out, he saw the baby Matsui humming and walking away.

Your uncle, do n’t ask me. I know about Huaxia and Jin Zhuxian.

Seeing that no one was alone, Ding Ding still did not give up, came to Chi Tianxia and asked, "Mr. Eat, what does Ye Sen call duck profit?"

Eat all over the world: "... First of all, Ding Dingge, let me correct it for you first. My surname is Chi. Although this surname is relatively rare in China and I am indeed a foodie, you ca n’t change it directly to me. Do you know, sir? In addition, let's talk about the problem of duck earning, duck earning, plainly speaking is duck tongue. "

Tintin's eyes widened.

"Duck tongue? Oh god, how can duck tongue make duck money?"

At this time, Arathor also came over and heard Chi said that the duck-earing in Ye Fei ’s mouth was duck tongue. The face of this product was a little bit soaked, because they did n’t eat it at all, as long as it was involved. Throw away all things like the internal organs of animals. Can this thing also be a good food?

Arathor was curious, interjected and asked, "Mr. Chi, this duck tongue ... can this thing be eaten?"

Chi Tianxia laughed: "This is how you do n’t know our China well. There are many things you do n’t know. Duck tongue is an excellent ingredient in our China. It contains a lot of human body. The required minerals and vitamins are also a bit high in calories. Why is it called duck earning? Because this is a snack of Zhejiang cuisine, the name of duck earning also began to appear in Wenzhou, Jiangsu and Zhejiang, because In Wenzhou dialect, you all know the tongue. Wenzhou is the first batch of cities in our West China market to open up. The people there are extremely powerful in business, and people in the world are called the Jews of the East. There is a saying in business, which is very taboo, throw, and abandon, because in our China, these words are unlucky to businessmen, which means that money goes out, and the word tongue, homophonic, so Wenzhou In order to avoid this word, people changed the name of duck tongue. Duck tongue is not called duck tongue. It is called duck earning. Earning means that money goes in, you know? "

Arathor: "........."

Tintin: "..."

Even Jin Zhuxian and Baby Matsui: "........."

Several people's eyes were wide and small, and it took a long time for them to say the same thing: "Does this work?"

Zhang Junwei came over with a smile and said, "Huaxia has gone through thousands of years of history. There are so many magical things. If you want to understand Huaxia thoroughly, I suggest that you first learn Chinese well before you can understand it more easily. China ’s geography, and even China ’s gastronomic history. "

A few of Arathor nodded seriously, and then ... Then Zhang Junwei and Chi world saw silently that these goods started to call on the spot, so that the people in the headquarters rushed to find a Chinese teacher, preferably Huaxia. The history teacher of Chinese, it is anxious to see how many people look.

Both Chi Tianxia and Zhang Junwei couldn't help crying and laughing, I rely on, you have been here for twenty or thirty years. Are you anxious for this moment?

Ye Fei opened the bag over there, and then all the duck tongues were poured out. Everyone saw the true face of this ingredient, and many people knew what it was.

"Eat duck tongue?"

"Emma, ​​I never touched this thing when I ate ducks."

"The same is true of me. Tell my staff that all the duck tongues have been thrown away because this thing doesn't feel clean."

"It's not clean, and it's troublesome to clean."

"Look at what Ye Shen does?"

When everyone was talking, Ye Fei picked up a duck tongue from the chopping board and laughed, "Duck tongue, I think many friends have also eaten this kind of food. They have full elasticity in their mouths, and they have good chewing power. Duck The tongue is rich in phosphate esters, which is very helpful for the nervous system of the human body. In addition, as a food ingredient, it can also treat the symptoms of mental retardation, malnutrition, cold and cold in the elderly. For women, If it is a matter of irregularities, eating a moderate amount of duck tongue will also have a certain improvement effect, and it is precisely that people have gradually realized the importance of this ingredient to the human body, so it has also made duck tongue in recent years The price has been rising all the way, now it is about two hundred to two hundred and thirty yuan per kilogram, which can be said to be extremely expensive. Today, for our fourth gourmet, we will make duck tongue, which is an indispensable ingredient for duck tongue. "

Talking, Ye Fei took a bottle from the side, and there was more than half a bottle of sauce-red liquid in the bottle, shaking in it.

"Marinade, this is the most commonly used and very good pairing ingredients for duck tongue. Today we make a cat cat duck tongue. How to do it? Then you can see it."

Ye Fei said, put these duck tongues in a small basin first, and then add some refined salt into it. Start rubbing with your hands, wait for about five or six minutes, then add water to the small basin. After washing for a while, pour off the water, and repeat it twice. This puts the boiling water pot on the stove, adding an appropriate amount of cold water, and putting the washed duck tongue into it, and then directly open the fire.

After the water had boiled, after four or five minutes, Ye Fei turned off the fire, then took out the duck tongue with a colander, put it on a plate, and poured the water out of the pot.

It was only when pouring water that everyone found that the water was very clear when Ye Fei added it, but now it looks like a milky white, but it is not uniform milky white, because there is a lot of water floating in it White granular things are the existence of these things that change the water.

Ye Feidao: "If you want to clean the fresh duck tongue, it is best to use salt to remove its own fishy smell and then boil it with boiling water. You can see now that the water has changed. These things are The dirty stuff in the duck tongue is not good for eating. "

After pouring the water out of the pot, place the pot on the stove again, add fresh water to it, and start the fire directly.

The water was boiling, and Ye Fei put the duck tongue in again.

This time with the leech, the time was even shorter, only a short two or three minutes. When the time was up, Ye Fei fished the duck tongue out again and put it on the side plate for later use.

Take the green and red peppers from one side, wash them, and cut them into diced peppers. After washing the onions, cut them into long pieces of about 5 cm.

When all of these are completed, Ye Fei cleans the wok again, then takes the marinade from the side, pours the right amount into it, and then adds water to it, so that the ratio of marinade to water is two to five. Then, slice the ginger, cut the dried peppers into shredded peppers, and then put the marinade with the star anise and shallots, and finally add the right amount of white wine. Then put the duck tongue in the pot and cover Close the lid and boil the broth over high heat. Slowly cook over low heat.

Ye Fei took about ten minutes at this time, which was two-thirds shorter than usual.

When time is up, Ye Fei fishes out the duck tongue.

Looking at the duck tongue at this time, after the brown-red marinade has been colored, it has also become a brown-red color. It looks particularly attractive, especially the tip of the tongue and the two slender laces at the back. The color has almost become a bit transparent, like a brown-red crystal bar.

Many people saw their stomachs when they saw this scene, but they didn't speak, they all insisted.

In fact, Ye Fei was also a bit hungry. After all, she did n’t eat for one night, and her concentration was also highly concentrated. Now when you see these delicious things, it ’s strange that your stomach does n’t respond.

But he knows that he can only enjoy the delicious food when he completes the whole duck feast, and eating with his friends is the highest level of enjoyment.

He also endured the hunger. He put these duck tongues aside, poured out the brine soup used in the pot, and put the pot on the stove again, but this time he did not open the fire, but went directly into it. Pour in the best peanut oil, warm the oil with the remaining temperature of the pot. During this time, Ye Fei puts the appropriate amount of peppercorns in the oil. After the oil thoroughly soaks the peppercorns, add an appropriate amount of oil into the pot. Sweet sauce.

Sweet sauce is a kind of seasoning with flour as the main material and a flavor with sauce and fat after koji making and fermentation. Actually, Ye Fei originally wanted to make this kind of thing by himself, but he thought about it for a while. I think it's not enough. It is estimated that all of these people will be hungry and mad, so they buy directly from the system.

After the sweet sauce comes out of the pan, stir-fry the aroma with peppercorns, then put the cut green red chili peppers into the pan and continue to fry until the mixed aroma of sweet sauce, peppercorns and green and red pepper chives comes out of the pan. ~ www.wuxiaspot.com ~ Ye Fei poured the duck tongue into the pot again and stir-fry.

In fact, this time the stir-fry is only for the duck tongue to be evenly stained with sweet sauce, as long as the stir-fry is even.

In less than a minute, Ye Fei took three large plates directly from the side, then raised the pot, and took a large spoon from the side. The duck tongue in the pot was filled into three plates. .

The white plate, the brown red and attractive duck tongue are neatly placed in the center of the plate, and finally Ye Fei sprinkles a little cumin powder on it, which makes the whole plate of duck tongue emit a more complicated and wonderful aroma.

"End!" Ye Fei said without looking up.

Shibatian and Baldhead had waited a long time ago, and hurried over. Shibatian ended up with two plates, and bald one with a strong side. They were carefully sent to the outside.

The eyes of Chi Tian moved with the plate with the duck tongue carried out, and then suddenly laughed.

Zhang Junwei was right next to him and asked inexplicably: "Brother, what's wrong?"

Chi Tianxia lamented: "The whole duck feast is like Ye Shen just said, there are ducks instead of ducks. Ye Shen has done this to the best, and Mr. Zhang, haven't you found out yet? Ye Shen Although he is making a full duck banquet for us, his full duck banquet is different from that of Quanju Pavilion. The full duck banquet in Quanju Pavilion is mainly based on the flavor of Lu cuisine, and Ye Shen made this today. Daoquan Duck Feast. Although there are only four dishes so far, there are three cuisines. Salted duck and glutinous rice are Lu dishes, Shacha chestnut and duck duck pieces are Fujian dishes, and this tomcat duck tongue is Zhejiang. Dishes, it seems that Ye Shen will use this banquet today to finish all eight of our cuisines. "

Zhang Junwei nodded solemnly, and said, "Yes, God ... I really have my heart."

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