The Fine Food Broadcaster

Ye Fei took the steamed duck to seven matures, and then put his hands in from the knife on the back of the duck, and gently swiveled to the sides, the duck body was directly separated.

This step is called going to the duck rack, that is, duck bones. This is definitely a technical task. A skilled chef can remove the duck rack without hurting the skin, while some people take the duck rack out. The duck and duck skin are chopped with a knife. It ’s awful, this is the level.

After Ye Fei separated the duck body, and then took the knife to remove the duck head, this thing is not used in this dish, so there is no need to keep it.

Removing the duck head eliminates the need to strip the duck neck bones.

Immediately after that, Ye Fei started from the back of the knife, then gently peeled the duck meat down from the duck rack, while peeling and pushing. When the part of duck wings was reached, use a sharp knife to gently He picked a few duck tendons, and finally cut them off from the turn of duck wings, and then continued to push the meat down.

Slowly peel the meat to the position of the duck breast. The duck meat in this place is thicker than the duck's back, so Ye Fei is also careful when peeling it off. You must prevent the duck rack from piercing the duck skin.

After the meat of the duck breast is peeled off, most of the duck racks are exposed, and then peeled down to the duck leg.

Duck legs are not used in this dish, so Ye Fei didn't bother with this effort. Two knives went down and chopped off the duck legs. Then he used a fine knife to pick off a few duck tendons. At this time, almost the whole duck The rack is out.

I saw Ye Fei carefully grabbing the duck meat with one hand, and grabbing the duck rack with the other, then slowly raised it up, and a finished duck rack was taken out.

Although the whole process is a bit slow, the movements are very coherent. A program goes down and flows, making people look very pleasing.

Taking out the duck rack, Ye Fei threw it into the trash, and the next step was to handle the duck meat.

Place the boneless duck skin up on a cutting board, and then use a knife to cut the whole duck into pieces of meat that are three centimeters long and one centimeter wide.

When this was done, Ye Fei carefully placed it on a plate, then turned back to handle the auxiliary materials.

The bamboo shoots and shiitake mushrooms are boiled in boiling water to remove their astringency, then removed with a colander, put in a bowl with cold water, and set aside for later use.

I boiled a little bit of boiling water and blanched the carefully picked cabbage heart in the boiling water. The main purpose is to soften the cabbage heart and make it easy to knot after a while, so it doesn't take long to blanch.

After a while, Caixin was taken out with a colander, and it was also placed in a bowl. First, use half a bowl of cold water. When the Caixin strip was not too hot, Ye Fei picked up one and placed the knife side down. On a cutting board.

Immediately after, Ye Fei took one duck strip, and carefully placed the skin sideways on the vegetable strip, making the two a cross.

Then take one bamboo shoot stick and place it on the duck strip, then place a mushroom stick on the bamboo shoot stick, and finally the processed ham stick.

After all of them were put in place, Ye Fei lifted both ends of the vegetable bar with his hands, carefully tied it and tied it.

At this time, look at the ingredients made from duck strips, winter bamboo strips, shiitake mushroom strips and ham strips, just like the ancients bundled up after cutting firewood up the mountain. This is why this dish is called Chai Duck because it The shape is like a bundle of firewood.

In the same way, all the remaining duck strips, winter bamboo shoot strips, and shiitake mushroom strips and ham strips are made into this shape, a total of 2816 pieces.

But even so, there is a duck left, but the remaining duck meat is not as good as Ye Fei's. All the duck wings and duck **** meat are thrown into the trash bin.

This is unavoidable for everyone to watch their tongues. Although the meat in these two places is not as good as duck breast, there are still some people who like it. Among them, Shibatian likes to eat duck buttocks.

This product has been babbling towards the microphone. I ca n’t wait to hear the tone and immediately ran over to pick up the duck **** and eat it. The tears that made a group of people laughing during the live broadcast came out.

Ye Fei also heard the voice of Shiba Tian, ​​and laughed, "Batian, the meat in this place, duck butt, I advise you to eat as little as possible. Where the duck's lymph glands are concentrated, there is something called macrophages inside the duck's lymph glands. The main function of this cell is to engulf germs and viruses, which means that the duck's buttocks are the place where the entire duck hides dirt and dirt. , So even if you have to eat, you have to cook it at high temperature to avoid unnecessary trouble. "

Food tyrant ""

"I depend, no brother, this is really my brother's favorite, don't scare me, isn't the lymph gland all around the neck? Why is the duck's long **** going up?"

Ye Fei ""

"The people on the long necks have different body structures, so the organs in their bodies grow differently."

"Khan, I don't want to eat duck **** in the future, this is really a problem."

This goods is starting to tangle this matter.

Ye Fei started the next production.

Put these bundled pieces of wood-like ingredients evenly on a large round plate. At this time, it is exactly the opposite of the time when the bundle was just bundled. When bundled, the duck skin is facing up, and when it is bundled, it is duck. With the skin facing down, that is, placing the knotted side underneath, this involves the art of panning.

A firewood handles ducks. If you show them up after you carry them, you will not look so good when you look at them. Even if you meet some fussy people, do n’t blame you.

And if you put it upside down, the whole looks smooth and clean, which makes people look more comfortable.

After bundling the ingredients made from duck strips and bamboo shoots, Ye Fei took a systematic thick chicken broth from the side, poured it into a small bowl, and added an appropriate amount of salt to it. White sugar and cooking wine, stir well, and then pour it evenly over the ingredients on the plate.

After the chicken broth was poured on it, look at the ingredients on the plate. The pieces of oil on the top are shiny, and even a layer of light appears.

Many people can't stand this food because it is here.

But Ye Fei couldn't see it, he just went on to do it.

Bring the steamer that you just steamed the duck to, add an appropriate amount of water, then place the round plate in the pan and start to steam.

This steaming process takes a relatively short time, about ten minutes or so. The main purpose is to steam the duck meat. During the steaming process, it can fully absorb the flavor of chicken soup, so that the two can be perfectly combined together.

When the time is up, Ye Fei brings the plate out, then pours the oil from the plate into the pot, and adds a small amount of salt, white sugar, cooking wine and other seasonings. When the soup is almost boiled, pour the diluted starch. After the noodles were stubborn, lifted the pan and poured it on the duck meat on the plate.

It was just that Ye Fei poured the soup on the duck meat, and he saw the duck meat coax, a round white circle appeared, and then in this circle, it was bundled together like Dry firewood-like brown-red ingredients.

"The skills are online, and I thought a duck would come out. It turned out to be this shape."

This white aperture holds 16 pieces of duck meat all the way up, then bursts, and numerous light particles are scattered.

The audience in the live room was messy.

"coming"

"I wipe."

"It tastes special."

"Scent, one word, really scent."

"This is the legendary firewood duck"

"Rely on it, no, no. When Ye Shen's food comes out of the pot, my mouthwater is absolutely very cooperative and it will be exported."

"Ha ha ha ha, brother, who is not the same, and I don't know what's going on, now the food made by Ye Shen has no resistance at all."

"Upstairs, I like you to stare at the eyes and tell the truth, let alone you. You ask more than 300 million people in the live broadcast room. There are a few who are resistant to the food made by Ye Shen. If they can resist Ye, God's gourmet temptation ~ www.wuxiaspot.com ~ Unless you are a fairy and don't eat human fireworks. "

"Yes, just say this firewood duck, I will ask those who have eaten the Qin family banquet, how about it?"

Eating all over the world, laughing and laughing, "I never doubted Ye Shen's cooking skills. No matter the appearance or aroma of this duck made by Chai, it is absolutely impeccable. It is better than what I eat in Kyoto. The firewood ducks in Qin's banquet are much more perfect. "

Zhang Junwei made a frantic expression, saying "Duck, duck, duck, Ye Shen's duck food I have eaten, but why seeing this one still has the urge to go all in one bite so painful."

An old man from Nanjiang smiled and said, "This is the power of Ye Shen's cooking skills. The same ingredients make different cuisines, and each kind of cuisine can be unique. Although you have eaten other duck ingredients made by Ye Shen, Delicious food, but not ducks, so you want to eat. "

Zhang Junwei sighed and said, "I really hope He Peng can toss something out."

Eat all over the world "

Nanjiang an old man ""

All the insiders were speechless.

Who is Zhang Junwei

China Medicine King

But this article started praying for Peng He Peng to fly for a plate of food. You said that it would make people collapse.

Just when everyone was in a mess, suddenly a message popped up in the message bar. The person's font was blue, which was particularly noticeable.

"Chai took the duck, Ye Shen, thank you."

Just these few words, but everyone felt that the news was a bit unusual.

Shibatian looked at the person ’s name and turned out to be Qin Wuchen, like a road sign, asking "Qin Wuchen, you are"

Qin Wuchen made a smile, saying "the fourth generation of Qin Jiacai, Qin Wuchen"