The Fine Food Broadcaster

Ye Fei prepared almost all the ingredients, and finally took out a kind of ingredients from the storage compartment.

As soon as this ingredient appeared, everyone in the broadcast room knew it and it was a fish.

But many of them don't know the name of this fish.

Ye Fei has used fish to make a variety of dishes. He can also say that he has made fish-based food in every cuisine. People have seen a lot of fish from Ye Fei, but the fish in front of him is really the first See you soon.

I saw that the back of the fish was gray, and the fins were black, but the sides of the fish were silvery white. The whole fish looked slender, the mouth had a thicker jaw, the mouth turned up, and the fish eyes were very Big.

Not ugly, I can only say that this fish is not ugly, especially the silver-white fish body looks like a silver-white horse.

"What fish is this fish? Do you know anyone?"

"Uh ~~ Baiyun?"

"Baiyu your sister, Baiyu's mouth is different from the fish in this one."

"The old man pointed it out, should it be a white fish?"

"Oh, what a fish is, what a fish is, okay, it's a hair, it's a white fish, and the ghost can see that the fish is white. The key is its name."

"White fish, we have this kind of fish in our hometown, I have seen it."

"... White fish also has a name, I want to know the name."

"whitefish."

"... hemp eggs, can you answer them well? It's the same as saying nothing for a long time."

When the audience collapsed, Ye Fei stretched the fish in his hand and said, "White fish, I think many people should know this fish, right?"

Audiences seeking fish names: "..."

"Well, really a white fish?"

"Nonsense, it sounds like we lied to you. This fish has a name with us, called red tail fish."

This audience just introduced here, Ye Fei has also introduced it.

"This kind of fish is called individually. It is called a red-tailed fish. White fish is actually a collective name because this kind of fish can be classified

There are as many as 17 species, but no matter which type of white fish, the taste is extremely delicious, the fish is tender and juicy, and the nutritional content in this fish is also extremely rich, high protein, low fat, various minerals There are also many elements, and this fish also contains a very unique nutrient element, which is riboflavin, also known as vitamin B2. This kind of things can very well prevent many kinds of inflammation. It can be said that this is a kind of regardless of economic value. It's still aquatic products with high nutritional value. We need to use this kind of fish in the Eight Immortals. "

Talking, Ye Fei took a slender knife from the tool holder and directly processed the white fish.

After preparing all the ingredients on the counter, Ye Fei started to make this gourmet dish.

The first piece of chicken is processed. Put the meat on a cutting board, divide it in half with a back kitchen knife, put a part back on the plate, and chop a piece on the cutting board with a knife. .

Immediately after the onion and **** were brought over, all of them were cut into pieces and mixed with chicken puree.

Ye Fei then took a plate from the side. The plate is large and round, but it is not white, but a brown-black coarse porcelain plate. The plate is not flat, but it is used as Divided into nine spaces.

Specifically, the periphery of the plate is divided into eight uniform half-sectors, and at the center of the eight half-sectors, there is a circular empty groove.

Ye Fei displayed the plate facing the computer and introduced: "Today, the tableware we use is known as a plate, but it also has a more specific name, called Baxian Luohan Plate. This is a special type of tableware. Because it ’s made for the cuisine of the Eight Immortals.

After speaking, Ye Fei cleaned and wiped the plate, put it on the operation table, and put the mixed chicken paste in the center of the plate.

Many people thought that putting the meat paste into it would be enough, but after seeing Ye Fei putting the meat paste into it, they didn't stop their movements, instead they tossed in the hand for half a day against the middle circular hole. After pressing and pinching for a while, I took a few small tools from the tool shelf and moved them inside, which made everyone look confused and couldn't understand what Ye Fei was going to do.

It didn't take long for Ye Fei to stop, looked at the plate, took a sharp-mouth pot, and sprayed it into the circular space.

At this time, the invisible camera zoomed in quickly, giving a close-up to this circular space.

Suddenly, the people in the broadcast room were stunned.

Because in this space there is a large, round ancient coin that looks like the real thing, specifically the appearance of Kangxi Tongbao, because there are actually carved characters on it, which are the four words of Kangxi Tongbao. What's more incredible to everyone is that the appearance of this copper coin is so quaint, as if it has been collected for many years.

"Fucked, god, can this stuff be made with minced meat?"

"Sweat, Ye Shen shows his skill again, this copper coin is made ... If I throw it on the ground, I will definitely be so ashamed to pick it up and let me tell you."

"Fuck, your eyes, even if you spit, you can pinch it as a dime, let alone Ye Shen makes such a realistic thing?"

"..."

"Your sister, you just picked up a sputum. I was on the side of the road and saw a penny. I was about to bend over to pick it up. It turned out to be sputum. It really beeped the dog. Who vomited so well? It was you."

"..."

"moron."

"moron."

"Sure, you're enough. What's wrong with a sputum? Watch Ye Shen make food."

Ye Fei's audience went to war again.

However, in the process of making food, Ye Fei ignored these things. On the contrary, he also felt that the atmosphere of the live broadcast room would be more lively.

Make the chicken puree into a round Lohan money, set the plate aside, and then do the following steps.

The remaining half of the chicken breast is cut into strips, then placed in a bowl with salt, MSG and cooking wine.

The next step is to process the white fish, remove its head, cut the fish into strips, and then marinate.

The prawns are headed, tailed, and shrimp lined. They are made into curly shrimp rings and placed in another bowl, but they are not marinated. Seafood is something that is eaten in its original flavor. Sense of taste.

Once the shark fins are in the water, mix them with chicken puree and set aside.

Sliced ​​abalone and abalone after the sea cucumber was swollen, cut it horizontally into a butterfly shape, especially when cutting the butterfly shape, everyone can see that Ye Fei is very serious.

The sea cucumber butterfly is actually also a gourmet. The most important step in this cuisine is to make the sea cucumber into a butterfly shape. The knife used in this is a horizontal knife, and you must also be careful. If the slices you cut are thin and uneven, it will form The sea cucumber butterfly is not like it.

Ye Fei's knifeman never said that after cutting the whole sea cucumber into a butterfly shape, put it on a plate for future use.

These ingredients are all prepared. Finally, there are asparagus. There are two kinds of this kind. One is white bamboo shoots, the other is green bamboo shoots. The reason why white bamboo shoots are white is that they do not grow out of the ground when they are harvested. , The whole body is still in the soil, no photosynthesis, and the green is the asparagus after the ground.

The asparagus selected by Ye Fei is green. The thin asparagus are extremely tender and verdant, and the pink buds on the top add a unique beauty to the overall green.

Pick out the eighty-nine fresh crispy asparagus, and introduce it while cleaning and processing: "Asparagus, this is the first time we have used this kind of ingredient. Asparagus can even be eaten raw. It is rich in vitamins A and B, and it also contains a lot of folic acid. Folic acid is a nutrient that is useful for both men and women because it can promote adrenaline. Synthesis, cough, awesome. "

The audience in the live broadcast heard Ye Fei say that asparagus had a magical effect on adrenaline, and all of them were excited, especially those male audiences, who could not wait to scream.

Everyone knows what epinephrine is. The more things there are, the better.

After introducing the asparagus, Ye Fei is finished here too, the outer buds are removed, the outer skin is removed, and only the inner tender core is left.

Put the processed tender asparagus on a rectangular plate, sprinkle with salt and monosodium glutamate, and marinate with rice wine.

Taking advantage of this effort, Ye Fei took out eight small blue and white porcelain pots, prepared them, and turned around to start taking ingredients from the storage compartment.

Seeing this scene, do n’t talk about ordinary people, even those who have eaten this food are all speechless. I only know that this food is delicious, but I never thought that it would be so troublesome. How many ingredients have you used?

This time Ye Fei brought out a yellow chicken that walked on the ground ~ www.readwn.com ~ This kind of chicken has been used with Ye Fei. It can be said that it is an extremely high quality chicken with delicious meat, especially the soup. It is a must.

After slaughtering the Erhuang chicken, the whole chicken was deboned directly, the chicken skeleton was taken out and thrown away, and the deboned chicken was placed on a plate.

Mushroom ham, pork belly, pork skin and other ingredients are cleaned and cut into diced, then marinated with salt, monosodium glutamate and cooking wine and a few spices, stir into the stuffing, and finally stuff these stuffing into the chicken belly, The chicken head also made a circle, tucked into the chicken belly, and fixed it with a toothpick next to the chicken head.

At this time, Ye Fei took out a pot of boiling water, added an appropriate amount of water to it, put it on the stove and boiled it carefully. This was called tight skinning.

This time is short. After the skin is tight, remove the whole chicken and wipe it dry on a plate.

Ye Fei then took another bowl of golden-red juice from the side. This juice is like honey. In fact, this is not honey, but maltose syrup.

Washing his hands again, Ye Fei carefully spread these syrups all over his body.

Wait until the application is even, wash your hands, put the wok on the stove, and then put the special rose cooking oil directly in it. When the oil temperature reaches 70% to 80%, put the whole chicken covered with malt syrup. Not long after, Ye Fei fished out the chicken with a colander.

The whole chicken just appeared in front of everyone, and everyone couldn't help howling, because the chicken was really fried. From top to bottom, all of them showed a very attractive golden red. And a little bit of rose cooking oil dripped slowly from the chicken ...

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