When the first lucky viewer was born, everyone in Ye Fei's live broadcast room collapsed and screamed angrily.
"why it's not me?"
"My name is much nicer than his. Why can't you draw me?"
"Haha, who else's name is better in this lottery? If that's the case, I will definitely be drawn."
"What?"
"My name is Hao Ren."
“…..”
Being a foodie, I said, "The lottery is all about luck, so there's no need for you to scream, just be normal."
Bazhen Yushi: "I've never won anything in the lottery. The biggest prize is an ashtray."
Eat all over the world: "I watched my name hovering near the pointer. Even if it was dangling around and couldn't reach the pointer, I was also drunk."
People say everything.
Ye Fei said at this time: "Friends, the first lucky audience has been born, let's make Kung Pao Chicken next."
Everyone then remembered that Ye Fei had yet to cook another dish, and that there was a lucky audience member who had yet to smoke, so everyone immediately became more energetic.
"Holy crap, the second lucky viewer must be me."
"It's me, it's me, it's me..."
"Actually, watching Ye Shen cook delicious food is also a kind of enjoyment."
"That's right, even though you can't eat it, doesn't Brother Foodie have a method of mental transfer? When eating other foods, you can treat them as Ye Shen's dishes. Well, at least you can eat an extra bowl of rice. I've tried it."
"Stop saying anything and watch Ye Shen make Kung Pao Chicken."
The reaction in the live broadcast room directly left the people on Qiuqiu Platform and a group of Silver Star anchors speechless.
"I fainted. Isn't the reaction from Ye Fei's fans too intense?"
"I can't calm down. Isn't it just a lottery? If you don't get it, you don't get it. Why are you screaming like this?"
"Actually, I envy Ye Fei. This shows that his fans really like the food he cooks. He has firmly controlled the hearts of his fans, which is not something ordinary people can do."
"Yes, hey, skilled workers can make a living no matter what industry they are in."
"Suddenly I really want to learn to be a chef."
"Pfft~~ You're pretty good at singing and dancing. Don't think too much. Some people are born to be chefs. You can't envy them. Keep watching."
Ye Fei stood up and returned to the kitchen.
In fact, the total time for the lottery was only four or five minutes. When Ye Fei returned to the kitchen, the plate of Mapo Tofu was still in the same state as when it was freshly cooked.
After rushing Xiaopi to the door of the kitchen, Ye Fei started making the Kung Pao Chicken.
Taking out a piece of chicken breast from the storage compartment, Ye Fei said: "The dish of Kung Pao Chicken is actually found in Sichuan cuisine, Gui cuisine and Shandong cuisine. It's just that the raw materials and methods are different. Of course, it can be made There are also differences in taste. Sichuan cuisine mainly uses chicken breasts for Kung Pao chicken. Although this kind of meat is not easy to taste, it will be more tender and refreshing when made. The chicken used in Shandong cuisine is mainly chicken legs. Everyone knows chicken legs. There is a lot of lean meat, so if you want to make it crispy and smooth, you have to fry it over high heat throughout the process. Guicai is quite special among the three methods, mainly because it uses different peppers. It uses glutinous rice cake peppers. To increase the spiciness inside, this kind of pepper is not a pure pepper. Minced ginger and minced garlic are added to it. After being mashed, it forms a glutinous rice cake shape and is named after it. You can imagine the dishes made with this kind of pepper. Its taste is, yes, spicy, sour and sweet, and its texture is completely different from the first two.”
"Today we are making Kung Pao Chicken according to Sichuan cuisine, so we chose chicken breast, which is the piece of meat in my hand. The source of this piece of meat has actually been introduced before. It is sourced from Cangshan Mountain. Nanlu red-tail chicken, the eggs of this chicken are not only delicious, but the meat is also extremely tender. Because they often run in the mountains to forage, the chicken in their legs is strong and strong, and the chicken in the breast is smooth and refreshing. This chicken Brother Shibantianxia introduced it to us in detail a few days ago, so I won’t repeat it here. Now let’s make this dish.”
After saying that, Ye Fei put the chicken breast in his hand on the cutting board, and then started to get the auxiliary ingredients from another storage compartment: fried peanuts, cucumber, white sugar, dried red pepper, green onions, ginger, Sichuan peppercorns, cooking wine, MSG , edible salt, etc.
After everything was ready, Ye Fei processed the chicken breast first.
He placed the chicken breast on the cutting board, picked up a wide and thick kitchen knife from the knife holder, and then gently patted the chicken breast with the kitchen knife.
While patting the chicken breast, Ye Fei said: "Some friends may ask why we pat the chicken breast. It's very simple. In order to make the Kung Pao Chicken taste better, if you don't want to pat it, you can also add egg white, but add Egg white requires you to be very proficient in controlling the heat during cooking, because if the heat is not controlled well, the egg white will deslurry and form a cotton-like substance in the dish, which will affect the appearance of the entire dish. Of course, If you’re just cooking it for eating and don’t have to worry about de-pulping, this method will work.”
Pat the chicken breast well, and then Ye Fei cuts the meat into uniformly sized chicken pieces with the kitchen knife in his hand, puts it into a white porcelain bowl, and then adds cooking wine, edible salt, white pepper, starch and other ingredients into it. Start marinating.
While waiting, Ye Fei cut green onions into sections, shredded ginger, cut dried chilies into sections, removed the chili seeds inside, cut cucumbers into small pieces, etc.
Although these are auxiliary ingredients, Ye Fei is still meticulous when making them. Every cut is very particular and the strength of each cut is just right, because he knows that without the embellishment and matching of these auxiliary ingredients, this dish would not be considered a dish at all. perfect.
After getting everything ready, almost seven or eight minutes have passed.
At this time, Ye Fei took out a small white porcelain bowl, poured soy sauce, balsamic vinegar, edible salt, white sugar and cooking wine into it, stirred it evenly, and set it aside for later use.
After all this was done, Ye Fei washed the wok, placed it on the stove, and turned on the heat.
When the pot temperature reaches the ideal state, Ye Fei pours cooking oil into it. The cooking oil used to make Kung Pao Chicken is the same as Mapo Tofu, which is the best peanut oil.
When the oil temperature was ready, Ye Fei poured in the peppercorns and dried chili peppers and started to stir-fry.
"When stir-frying Sichuan peppercorns, everyone must pay attention. Try not to pour water into the pot, as it is easy to burn. Therefore, many people do not like to stir-fry Sichuan peppercorns, but use Sichuan peppercorns powder instead. This is okay, but it is just cooked. The taste of diced chicken is just a little bit worse.”
After the Sichuan peppercorns and dried chili peppers were sautéed with oil to release their aroma, Ye Fei poured in half of the chopped scallions, set aside the other half, and stir-fried a few times.
At this time, ten minutes had passed and the chicken breast was ready to be marinated. He picked up the chicken breast and carefully poured it into the pot. As the chicken breast was poured in, a cloud of white smoke rose up. The strong aroma immediately filled the air.
"Ah sneeze~~"
"Fuck, it smells so good."
"It's over, it's over, I'm going to be a fool again."
"Nima, watching Ye Shen do a live broadcast cost me two boxes of napkins."
"Haha, you can use the whole roll upstairs."
"Not prepared."
"Oh, you can prepare more next time. There are larger ones in supermarkets. They come in sheets. They are very soft and very absorbent."
"... Your sister, that's what women use when giving birth, okay? Get out of here."
As soon as the white smoke rose, it was sucked clean by the black-tech range hood, leaving only the alluring aroma.
It is particularly critical when frying the chicken. If it is too strong, the chicken will be overcooked and the taste will decrease. If it is too light, the chicken will be undercooked, which will also affect the taste. This requires one's skills and experience.
Ye Fei's experience was all ready-made. When he saw the chicken being fried until it turned white, he knew it was almost done.
Then he brought the prepared sauce from the side and poured it directly into the pot...
(End of chapter)