The Fine Food Broadcaster

﹄—﹃Worthful network novel network

There are many people who like to eat fish in the live broadcast room, and even many viewers who live on the beach all year round. After seeing the fish Ye Fei brought out, many people did recognize it.

Catfish!

"Yes God, do we do catfish today?" His Majesty asked.

Ye Fei said with a smile: "Yes, long live, our first dish is to make catfish. This is a kind of marine fish. It is very common and very popular in many cities near the sea in Lushan Province, because the price is not high. It's expensive, the meat is tender, and the nutrition is rich. Many friends in Lushan Province like to use anchovies to make anchovy dumplings. This is one of the more common ways to eat. In addition, there is a very popular way That is smoked catfish, and our first food today is smoked catfish. "

"Smoked catfish? No, right? Smoky? We won't see for a while."

"Today's program is good. Let's see what the smoke is like from Ye Shen."

"Hahaha, don't smoke these guests away."

"Smoked? I heard that it's not good to eat too much smoked stuff."

"Ignore the information upstairs. You can skip it if it's not delicious."

"Although you can't eat more smoked things, you can't deny that they are delicious."

"It was originally. Ye Shen has done beef steak and Genghis Khan barbecue before, these are all."

"That is, it seems like you are eating smokey food every day."

Ye Fei's live broadcast has never been short of people. Many times, who did n’t know what a word was, was caught by everyone, and then he stormed, and when did he dive down?

Eating all over the world and watching the news, Haha laughed and said, "I say, guys, are you thinking more?"

"Hey ~~ Brother, what do you say?"

"The smoked catfish in Lushan Province is not as you think. Although this cuisine has a smoked word, it is not smoked."

"No, right? Smoked catfish hasn't been smoked yet? What should I do?"

"Of course not, I ca n’t say now. You will understand when Ye Shen made it. In fact, I was also blinded by this kind of food at the beginning. I thought it was smokey, but after eating it, I realized that was not the case at all. "

Ye Fei also laughed: "Yes, smoked catfish is indeed not smoked, so we will start making it."

This fish is not small, but for Ye Fei, it is nothing to pack up.

After they were slaughtered and cleaned, they were rinsed under the faucet, and everyone saw Ye Fei cutting the fish head and fish tail with a knife and throwing them away, and then cutting the fish into sections, each of which was about four centimeters thick.

I took a basin from the side and put all the fish in it. Then I took other spices, refined salt, white sugar, cooking wine, soy sauce, white vinegar, spices, etc. from the storage compartment.

Put cooking wine, soy sauce, white vinegar, spices, etc. in a bowl first, and then add salt.

To salt the anchovies with salt, you must ensure that each piece of salt is evenly salted, and the salt is not small. You must marinate it in it.

After Ye Fei sprinkled several fish sections evenly, then another fish section, it can be said that each section was not missed.

After they were all sprinkled, they were placed in a storage bin and marinated.

During this time, Ye Fei took out the peanut oil.

"Oil? I rely, don't tell me this smoked catfish is fried."

"Oh ~~ Isn't this fried catfish?"

"You are wrong. Smoked sturgeon is really fried. Because this dish is made of delicious and fragrant, it also has a slight smoky taste, so it ’s called smoked sturgeon. Do n’t be named by it I was blinded. "Haha laughed after eating all over the world.

In fact, he didn't know it at all. It can be said that many people in the live broadcast room were really deceived by this name, and they all thought it was smoky, because this kind of gourmet production method is also very common in China, bacon, smoked tofu, There are many smoked bamboo shoots and so on. Not only can the cuisines be preserved for a long time, but the taste will not change.

Ye Fei also gave her a mischievous wink and said, "Yes, the smoked sturgeon is indeed fried. Although this dish is a large piece of the four or four seats, its production method is very simple. Marinated, fried, and eaten is mainly the taste of salted catfish, so it is also called smoked salted catfish. "

Put the wok on the stove and prepare it, and it will not fire. Wait until the fish fillet is marinated before firing. Otherwise, the oil temperature will be too high for a while and the fish fillet will be overfried.

It didn't take long for the fish fillets to be marinated, and looking at these cured fish fillets, there were some signs of softness, which was the salt water soaking into the interior.

Although the fish sections are marinated, they cannot be fried immediately because there is too much water in the fish and it needs to be removed.

Ye Fei opened the other storage compartment and put the cured fish in it.

If it is naturally air-dried, it will take a long time, but it will be stored in the storage compartment for a short time.

Ye Fei took the fish out and set it aside. Then the fire was turned on, the pot was slightly heated and the oil was drained.

When the oil temperature reaches 70% to 80%, which is about 220 degrees, carefully put the fish section from the side of the pan slowly into the oil.

There was a loud bang, and soon a lot of jumping oil bubbles began to appear next to the fish pieces, one by one, the oil bubbles arched the fish, making it slowly swim back and forth.

After three or five minutes, a strong aroma appeared on the first floor of the entire bamboo building. This aroma is the smell of fried fish. It is fragrant but not greasy. After rushing into the nostrils, it feels like being in the sea.

After a while, when the surface of the fish section began to appear crispy and hard and the cut surface became golden, Ye Fei directly turned off the fire, then fished the fish section with a colander to control the oil and put it in a pot.

In fact, this step of the cuisine is already possible for family use, but what Ye Fei is going to do is a banquet, so it is necessary to install plates.

Another important feature of the 4th and 4th seats is that they have stricter requirements on utensils. If other cuisines focus on color and aroma, then the 4th and 4th seats are more special than those cuisines. In other words, the four or four seats are all about color, fragrance, shape, and shape.

Ye Fei pulled one out of the saucer on the side. The dish was rectangular, the middle was recessed, and then when the slopes on the four sides went up, it suddenly turned abruptly, an edge appeared, and then it was wide. The edge, just above this edge, is covered with golden yellow patterns. At first glance, this plate is of a high-end atmosphere.

Especially the antique experts like Longlonglong realized at a glance that this plate is definitely a good thing used by the ancient court. This guy couldn't be excited, but he couldn't get it, and he was in a hurry in front of the computer.

"No, no, I didn't expect Ye Shen to have so many good things. I'm sure to check it out after the live broadcast."

Ye Fei rinsed the rectangular golden flower plate on the table, opened the storage compartment, took out a tender Chinese cabbage from the inside, and smashed the green leaves outside until it was exposed. The yellow core inside did not stop until the obvious characteristics of this cabbage heart were very obvious, that is, there was a golden edge on the edge of each cabbage leaf.

Seeing this, many old viewers in the live broadcast are not calm.

why?

Because this kind of cabbage Ye Fei has been used before, in the period of a live broadcast guest in Nanjiang old man, Ye Fei used this cabbage to make a non-spicy Sichuan dish, a soup dish, specifically a soup dish. ——Boiling water cabbage! This kind of cabbage is a well-known good thing that cannot be found-Phnom Penh cabbage!

Ye Fei said just now that the process of making this delicious food is very simple, but people did not expect that Ye Fei would finally make a piece of this superb ingredient, Phnom Penh cabbage. The tongue for Mei has melted. What did Ye Fei do just now?

This girl is throwing a lot of trash directly into the trash bin, once again no extravagant luxury loser!

An old man with a mobile phone in Nanjiang smiled bitterly and murmured, "I really want to send someone to the trash to pick you up. This cabbage is really delicious."

After Ye Fei removed the outside of Phnom Penh cabbage, the cabbage inside was rinsed under the faucet again to ensure that it was completely clean and began to scoop again.

Seeing Ye Fei ’s action, many viewers in the live broadcast were all intimidated, for fear of throwing this product away, and throwing this cabbage away, brother.

Ye Fei did not throw this time, but put the scrambled cabbage leaves on the cutting board first. When it was almost the same, set the remaining cabbage aside first, and then arrange the cabbage leaves on the cutting board regularly. Agree, then click with a knife, cut the cabbage, and then ... then throw it into the trash bin again.

An old man in Nanjiang's mouth was almost cramping, and the blue tendons on his forehead all jumped out.

"It's a pity, it's a pity."

Only the leaves of cabbage are left. This cabbage leaf has a golden yellow edge and looks very seductive.

Ye Fei laid all these leaves carefully on the bottom of the plate. When laying, they were very particular about making them as far apart as possible.

Then I put the fried fish pieces together with chopsticks and put them on a piece of cabbage leaf ~ www.wuxiaspot.com ~ The fish pieces are not large. After putting them on top, everyone now looks like the fish pieces are golden. Swimming in the ocean.

"I rub, this visual effect, I asked if I could be a little better."

"Phnom Penh cabbage wraps the tender and tender anchovies in the outer layer. If you take a bite, it will turn the world upside down."

"Again, Ye Shen is Ye Shen. Every dish is so particular about it. Phnom Penh cabbage, such superb ingredients are only used as a foil in this dish."

After a while, Ye Fei put all the fish on the plate, and immediately after the skill went online, an aroma was killed in all directions .......

{Old iron please remember}

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