After Ye Fei introduced the differences between roasted suckling pig in China, Spain and Africa, he immediately started making this delicacy.
The first thing is to take three steel bars, two long ones and one slightly shorter one.
After placing the three steel bars on the operating table, he carried the treated piglet over and placed it on the table with its belly facing up. Then he directly took a thick and sharp machete and cut it between the piglet's buttocks. The position was cut all the way to the pig's mouth, that is, the whole pig was divided into two, and even the middle spine was divided into two even halves.
After doing this, Ye Fei strung two long steel rods from the pig's back directly to its cheeks, doing this on both sides, and then used short steel bars to prop up the two pig bodies. This is Fix first.
After fixing it, Ye Fei began to use a few thin wires to tie the piggy's four legs near the hooves.
After it was tied up, Ye Fei explained the reason for doing so.
"No matter what kind of meat it is, it will shrink and become hard when roasted. The purpose of tying the four pig trotters with thin iron wire is to prevent the meat from shrinking during roasting, or even the whole pig from deforming. "
Put the fixed piggy on the table, and everyone will see that the piggy looks like a big crab, lying down on the table with its four legs stretched out.
Seeing that Ye Fei had made it like this, many people thought that it would be baked next.
But Ye Fei did not do this, because if the suckling pig was roasted in this way, although the color might be good, the taste would definitely not be delicious because there was no seasoning.
Ye Fei moved the little pig aside and started making the sauce directly.
Before making the sauce, firstly, evenly apply refined salt and five-spice powder to the abdomen of the suckling pig and marinate it aside.
Then Ye Fei brought the seafood sauce, sesame sauce, oil, white sugar and tangerine peel and other things, put the wok on the stove, then put in a small amount of water, heated it up, and put these in a certain proportion. Mix together in the pot and pour into a bowl when it becomes a red suckling pig sauce.
Then chop the onion and garlic into small pieces, then carefully pound out the juice in a bowl.
Take another large bowl, put sesame paste, monosodium glutamate, cornstarch, five-spice powder, etc. in the bowl, and then pour the juiced onions and garlic into the large bowl. Finally, Ye Fei took out a small bottle with a A small bottle of clear liquid, no one knows what it is.
After Ye Fei opened it, chicken farmers, glacier white bears and Pampas eagles all became interested because it was a small bottle of white wine.
"Damn, the wine is fragrant, good stuff."
"This is definitely a rare good wine, Ye Shen, would you like some?" Glacier White Bear asked, licking his tongue.
Generally, people in cold places like to drink, just like Erros and Northeast China, and they can still drink.
The Pampas Eagle also kept licking his lips. It seems that this guy is also a good drinker.
Ye Fei smiled and said, "You can't drink this wine. It's used to make sauce."
"Ye Shen, what kind of wine is this? The aroma is elegant and far-reaching, and although it smells not strong, it is extremely soft." said the chicken farmer.
Ye Fei said: "Highland barley wine is a light-flavor liquor. It is just right to use in this delicacy. It can not only remove the fishy smell of the pork itself, but also allow it to retain a light aroma of wine."
Pour the highland barley wine into the large bowl, and finally pour the suckling pig sauce you just made into it. After mixing these ingredients evenly, a red-yellow color sauce is formed.
At this time, the piglet marinated with refined salt and five-spice powder is also ready. Then he took it in front of him, took a brush from the tool rack, and applied the prepared sauce to the piglet's abdominal cavity. Brush back and forth, brushing evenly until every inch is covered with sauce.
After the seasoning was put on, it was marinated for a while. During this time, Ye Fei used a water pot to boil a pot of hot water.
Not long after, Ye Fei took out a long fork. The fork had three legs in the front, the ones on both sides were shorter, and a section grew out of both ends in the middle. The two ribs of the piggy could only go through, leaving one on the outside. The handle is about half a meter long, but this handle is wrapped with insulation material.
At this time, the temperature of the hot water reached about 80 degrees, so Ye Fei turned the suckling pig over, skin side up, and scalded the pig skin with hot water.
There are two main purposes of scalding the skin with hot water. The first is to harden the pig skin, and the second is to open its pores in preparation for the next step.
After rinsing it, use a soft cloth to absorb the water. Then put the wok on the fire, heat it and add the maltose until it melts.
Then use a brush to brush the maltose on the pigskin over and over again until there is no place missing. Looking at the light yellow maltose on the pigskin, it is like covering the suckling pig with a golden coat. Very eye-catching.
Put the suckling pig coated with maltose aside to ventilate for a while. After the maltose dries, the next step is to roast it.
In order for the audience to see clearly, Ye Fei chose an open grilling method, which required an open grill.
Everyone saw Ye Fei take out a stove made of iron sheets, which was rectangular, similar to a barbecue grill, except that the brackets on both sides of the oven were about half a meter. He put white charcoal into it, and after it was ignited, the temperature of the entire stove began to rise sharply.
At this time, Ye Fei placed the processed suckling pig on the shelf. The brackets at both ends supported the long stick in the middle, so that the suckling pig could rotate around on the bracket.
As soon as Ye Fei put the suckling pig on it, a layer of white light suddenly appeared on the whole pig's body.
Ye Fei: "."
"What the hell, what's going on? Isn't this skill online too early? Brother, this is just the beginning."
That's right, the Wanli Fragrance skill came online right after Ye Fei put the suckling pig on the stand. Ye Fei is going crazy, what the hell is going on? First time seeing it.
"The system, is there a mistake?" Ye Fei asked the system in his heart.
Meibo System: "That's right, the host is now broadcasting live to the entire interstellar audience. In order to absorb the audience and fans to the maximum extent, the system skills will be online from the beginning until the food is completed, allowing the interstellar audience to have a more intuitive and clear experience. The temptation of delicious food.”
"Uh~~System, your idea is very good, very good. If I had done this before, I think I would have reached the blue diamond level long ago."
In the past, all the delicacies that Ye Fei cooked were activated after the delicacies were completed, allowing the audience to suddenly smell the alluring aroma.
But things are different now. Now the system allows the skills to go online at the beginning and then directly follow them to the end. This is a bit cruel to the audience. It can be said that they have to smell the smell of this delicious food from beginning to end. It is simply torture.
But now Ye Fei can't care about so much. The most important thing is to attract as many interstellar viewers and fans as possible. After all, his goal is too far and too big, and he needs the support of a large number of viewers and fans to complete it.
The white charcoal in the open oven burned slowly, and then everyone saw that the space above the oven and between the suckling pig seemed to be trembling. This was the appearance of heat.
As the white charcoal below emitted more and more heat, everyone saw that the dried maltose on the suckling pig on the stand began to slowly melt.
Ye Fei moved a bamboo chair and sat on the handle, slowly shaking the suckling pig with one hand.
If you want the suckling pig to be roasted well and evenly, you must shake it slowly and continuously during the roasting process so that it can be heated evenly. This can ensure that the suckling pig is evenly cooked after being roasted and can be eaten in your mouth. The flavors inside will be unified.
Glacier white bears, Pampas eagles and chicken farmers all moved chairs to watch. The whole scene was like a few friends having a barbecue party.
While shaking, everyone saw Ye Fei holding a brush in his hand and brushing the suckling pig from time to time.
This is definitely the most unique delicacy that Ye Fei has made since the show started. Although he has made steak before, the steak is different from this roasted suckling pig. It is not as big as this, not as thoroughly grilled as this, and there is still a lot of meat in it. The important point is that there is no skin on the outside of steak, but there is a layer of suckling pig skin on the outside.
The white charcoal is burning, and the suckling pig is slowly rotating on the stand.
All the viewers in the live broadcast room watched all this intently. The invisible camera zoomed in, and everyone found that the maltose on the pig skin melted, and then as time passed, the skin on the pig began to slowly change. , a faint yellow color appears.
After the yellow color appeared, everyone was stunned because they smelled the aroma.
It's just that the aroma is not very strong, it's faint, as if it's not there, but they know they really smell it.
"Damn, this fragrance comes so early today?"
"What's going on? Can't Ye Shen smell it only after it's done?"
"Ouch, holy shit, today is definitely going to be painful."
"How to say?"
"How obvious. After the food is cooked, you only smell the aroma for a moment. But now you smell the aroma from the beginning. This means you have to smell it from beginning to end. Tell me about watching the roasted suckling pig from the beginning to the end. At the end of the day, I smell the aroma but can’t eat it. Is it possible to avoid pain?”
"Uh~~ What you said makes sense."
These people were so excited that Wanwanwu started to send messages as if he had seen a ghost.
"Ghost, he is a ghost. What the hell, how could this happen? I smell the fragrance, I smell the fragrance. Is it coming from this kind of food? I can smell it even though we are so far apart. Did you notice this kind of fragrance? Did you make a mistake? Did you make a mistake? What on earth is going on?"
"Oh my god, the aroma is getting stronger and stronger, ahhh."
"Eh~~ The sweet aroma reveals a hint of rich meaty aroma. Let me give it a try. I have watched live broadcasts for so many years, and there is no anchor in the entire interstellar space who can do this."
"Aroma, I smell the aroma. It's so weird."
"But I have to admit that this scent really tempts me."
It was as if he was talking to himself. The message was sent so fast. No one knew how this guy typed. No one else in the entire message column had to send messages at all. This guy alone could complete the message column. Top blast.
People were talking, boiling, shouting, and suffering and enjoying.
During this process, the color of the suckling pig on the stand was still slowly changing. The maltose on its body melted completely, forming a layer of shiny yellow skin. Covered by this skin, the surface of the suckling pig also changed. It started to get more and more yellow, and the richer and richer meaty flavor slowly spread out.
(End of chapter)