The Fine Food Broadcaster

Flowers, which definitely belong to a very special category in cuisine, because their value is ornamental, and few people use them as ingredients.

However, it cannot be said that they cannot be eaten. Some flowers have strong edible value. Chrysanthemums, lilies, locust flowers, lotus, rose, perilla, etc. These flowers are not only pleasing to the eye, but also the flowers themselves. The nutritional value is also very high. Some flowers contain more protein than many meats, and vitamins are higher than many fruits. Therefore, in some countries abroad, there have been flower eaters for a while, and in some Sophisticated countries call edible flowers "flower food".

As for the country where flowers can be made into a wide variety of delicacies, Huaxia is absolutely second to none. In the thousands of Chinese history, Huaxia's ancestors have tasted too much and too many things in order to survive, and it will be good for the human body. Everything is listed as edible.

Ye Fei's next dish today is to make a dessert. This is also the most frequent dish with edible flowers because of the unique fragrance and color of flowers.

Honey juice and fat peaches. The reason why honey juice is placed in front of us is enough to see the importance of this juice for this cuisine.

If you want to give the peaches the best honey juice, you need to use a kind of flower, which is the kind of flower that Ye Fei brought out.

Holding the large transparent bowl in his hand, Ye flew forward and stretched out, saying, "Does anyone know this kind of flower?"

Not to mention, many people in the live room don't really know, but some people know it.

"Yeshen, is this Osmanthus?" Said an audience member who grabbed the microphone.

Ye Fei nodded with a smile and said, "Your vision is very sharp, yes, this is Osmanthus fragrans, specifically the silver osmanthus in Osmanthus fragrans. There are many types of Osmanthus fragrans. According to incomplete statistics, there should be more than thirty kinds. It is said that each kind of osmanthus has its own unique color and aroma, and the nutritional ingredients contained in it are different. We choose silver osmanthus today. Osmanthus osmanthus's top-level osmanthus is in the eyes of people an essential material capable of brewing many kinds of alcoholic beverages and making many kinds of pastries. In ancient times, people used osmanthus as the length of white flowers, showing how high its value is. "

"Today, our gourmet is called honey-juice fat peaches. Now we have the peaches, but the honey juice is not yet. When making honey juice, we need to use a material called osmanthus sauce. We take these out. Osmanthus fragrans is to use it to make osmanthus sauce, and how to make osmanthus sauce? It's actually very simple. "

Talking, Ye Fei first put a pot of osmanthus next to it, and boiled half a pot of hot water in a boiling water pot, and poured all the osmanthus into the pot.

After being slightly hot with hot water, squeeze the water out of it and place it on a cutting board. Use a knife to chop all the sweet-scented osmanthus flowers, also called osmanthus pieces.

Put these sweet-scented osmanthus into the transparent bowl just now, then put the wok on the stove, add the right amount of white sugar, and then add the right amount of water.

After a while, the water boiled, the white sugar dissolved, and Ye Fei added a small amount of refined salt to continue cooking.

Wait until the soup in the pot shows small bubbles, then pour the chopped osmanthus into it, and stir gently with a spoon until the soup in the pot becomes sticky and red. When it was golden yellow, the fire was turned off, and the soup in this pot was poured into a bowl.

"This is the sweet-scented osmanthus sauce that we are going to use, isn't it simple? It can be completed in two or three steps, but as for the flavor of the sweet-scented osmanthus sauce, you need to add white sugar and refined salt according to your preference. Now, if you like sweet, put more sugar, and salty ones. Add more salt. The main style of our honey and fat peach is sweet, so the sweet-scented osmanthus sauce is sweet. Yes, osmanthus sauce, then this honey and fat peach is ready. "

Talking, Ye Fei picked up the peach, washed it under the faucet, and peeled off the skin with a fruit knife three or two times. Everyone saw that the inside of the peach was actually egg yellow. Very attractive, especially with the peel removed, with a bright layer of juice on top, which is particularly attractive.

Cut the peeled fat peach directly into a one-centimeter slice with a large knife, rinse it under the faucet again, and put it in a plate.

Ye Fei took a bowl and added an appropriate amount of starch to it. After dilution, put the sliced ​​peaches in it.

Once I turned around, I picked up the wok again. After washing the inside, I put it on the stove, and the water stains in the wok were burned out, and the best peanut oil was added to it.

When the oil temperature reached sixty to seventy percent, Ye Fei wrapped these fat peach slices in starch and put them into the oil pan.

Although it is fried fruit, the control of oil temperature is still very strict. The oil temperature is too high, and the fruit is fried directly. You ca n’t eat the oil, and the sweet flavor of oil and honey is reduced, so the oil temperature must be controlled.

The oil temperature was 60% to 70%. Ye Fei put these fat peach slices in the oil pan. Because the fat peach slices contain water, the pan made a sound of doraemon directly, beside the piece of fat peach. Countless oil bubbles appeared, and then broke open again.

After a while, when the fat peach slices in the pot all turned into a golden yellow, Ye Fei fished them all with a colander and put them on a plate, followed by frying sugar.

Change the oil, wash the pan, and add peanut oil. After the oil temperature rises, put the white sugar in the oil and start frying. After the oil turns red, add water, add honey and an appropriate amount of sugar, and then continue frying. .

When the sweet aroma of honey was in the air, Ye Fei poured the sliced ​​fat peaches into the pot again, and then poured the osmanthus sauce just made, and started to cook on low heat, mainly to collect juice.

When the soup in the pot became thick again, Ye Fei turned off the fire, and then took a rectangular crescent-shaped plate from the side and carved purple radish into a purple trumpet flower. After one end of the plate, a flower stem and a few leaves were made from the outer skin of the cucumber, so that it stretched back along one edge of the plate, and then began to hold the prepared honey and fat peach slices from the pot.

Ye Fei took a vegetable spoon and scooped out the peach slices from the pot.

Everyone can see it clearly. As Ye Fei scooped the peach slices out of the pot, under this spoon, a long golden yellow thread was pulled out, just like breaking a wire. .

Until all the threads were cut off, Ye Fei put these pieces of fat peaches on a rectangular plate, but they were more particular about the time of putting them. It wasn't a bunch of pieces that were put in it. Pour down the purple trumpet flower in a rectangular plate to form a step shape. Remove all the other peach slices in the pot and place them in the same direction.

It's just that Ye Fei just put his skills online.

A long strip of light emerged from the plate, and then in this light, slices of golden yellow fat peach rolled up and down, like golden life one by one.

Finally, the light mass rose to a position of about two meters, burst, and a golden light particle flew into the distance.

Suddenly, everyone smelled a fascination for them.

Specifically, this is a sweet and fragrant taste, but this smell is the first time they smelled because Ye Fei has never used fruits as food to make food, and then suddenly smelled this A distinctive atmosphere, many people fell into it without paying attention.

It is a scent with a mixture of several different sweet aromas. The most obvious one is the smell of fat peaches. Although the fat peaches have been fried once, their unique sweet aroma is still Very overbearing existence, floating in the air, like a sea of ​​sweet and extremely sweet.

It's just in the sea of ​​fragrant peaches ~ www.readwn.com ~ Suddenly there is a small sailing ship transformed by the sweet aroma of honey, and the rare but right sweetness of osmanthus It is the sails blown by the sea breeze on the sailing ship. Although they are few, they cannot be ignored.

Sweets are degreasing.

The food that Ye Fei just made are all meat dishes, and even several of them are fried and deep-fried food. It can be said that the operation just now completely soaked all the audience in the delicious meat for a while. .

But now Ye Fei suddenly made a sweet and delicious food. This food is like a ray of sunlight seeping through the dark clouds, which instantly made all the audience's mood suddenly bright, and found another kind of feeling that can be relieved. .

"Pretty! Although this honey and fat peach is easy to make, I have to say that this dish appeared at this time, it was really beautiful."

"Well, I didn't expect that the food made from fruit would be so good. You look at the fat peach slices, golden slices, like gold nuggets, you can't help looking at them."

"I see. From now on, I will go to the fruit store to buy vegetables."

"噗 ~~ Funny, you might as well go to a vegetable store to buy fruits. Ye Shen uses fruits to make food. He wants to tell us that his mood is very sweet at the same time, and it also opens our eyes. Go to a fruit store to buy vegetables? You're not surprised to see people not shit. "

"We are rich in apples here. I want to know what food can be done with apples? Ye Shen."

"Yeshen, we produce Sydney here. What should we do with Sydney?"

"Fuck, do you still have to ask Ye Shen for such a simple question? Come here, the little man will give you the answer. Rock sugar Sydney biangbiang is ringing, no thanks."

"..."