Ye Fei's live broadcast room.
No one expected that this spectator named Lu Shanyake would smash out fifty aircraft carriers if he didn't take action.
That’s 1.5 million!
What makes everyone even more speechless is that this person still speaks in such a low-key manner, not much, meaning, I am a poor person.
When thinking of these words of Lu Shanyake, many people have the urge to spit out three kilograms of blood, thinking to themselves that if you are considered poor, then who are we? This is too shocking.
After Lushan Yake finished rewarding the fifty aircraft carriers, he immediately hid his merits and fame and said nothing.
"Lu Shanyake, come out!"
"Come out quickly. I'm not done with you anymore. You're too shocking. Can you still give us some hope in life?"
"Yake... I have to give you 101 points for pretending. Even if you are proud, I can't deduct a point. It's so unprepared and hard to guard against."
I am a foodie: "It seems that there are more and more experts in Ye Shen's live broadcast room, but I seem a bit abrupt."
Eat all over the world: "Oh, let me go. This girl really comes and goes like the wind. I haven't reacted yet. Is this the end?"
Taotie made a lot of wry smiles: "I've learned a lesson, I really learned a lesson. I thought I would be extravagant today, but I didn't expect there to be someone more awesome than me."
Lu Shanyake's elegant bomb blew up Ye Fei's live broadcast room to pieces.
If there is one person who remains calm, it is an old man from Nanjiang. This old man can't shake the same rhythm as before, spaceship, aircraft carrier, spaceship, aircraft carrier, which makes people crazy.
Ye Fei didn't know anything about the situation in the live broadcast room. After he finished making the pancakes, he put the pancakes on a plate, but he didn't dare to put them aside because he knew very well that Qin Zekai and Duan Ziwang would have trouble if the pancakes left his sight. , I guess I will just have to clear the plate when I finish making the sweet and sour crispy fish.
We have to guard against Qin Zekai and Yin Sanhe!
After Qin Zekai finished the pancakes in his hand, he stared at the remaining ones on the plate: "Ye Shen, can I have one more?"
Yin San also stared at the pancakes eagerly: "Ye Fei, we are on the same platform. Logically speaking, we should be colleagues. I think colleagues should share the blessings. I don't want one each. Mr. Qin and I Is it okay to split one into two?”
Ye Fei pretended not to hear and said directly: "Friends, the pancakes have been cooked just now. Let's cook the second dish. This dish can be said to be made in many places, but the most authentic one is Sichuan cuisine. "
"Sweet and sour crispy fish is a very common home-cooked dish in Xichuan. The most important step in making this dish is the ingredients. If you choose the fish well, the taste will be wonderful."
"Actually, there are many kinds of fish that can be used to make sweet and sour crispy fish. The most common ones are the four major species of fish, herring, grass carp, bighead carp and silver carp. These four kinds of fish are the most commonly used, which also leads many people to think that making sweet and sour crispy fish is the most common fish. This dish uses these four kinds of fish, but that’s actually wrong. There is another kind of fish that is also an excellent ingredient for making sweet and sour crispy fish, and that is carp.”
With that said, Ye Fei came to the storage compartment, opened a storage compartment, and took out a fish from it.
Look at this fish again. It has a flat body, a big belly, a horseshoe-shaped mouth, and two pairs of long whiskers on both sides of the mouth. It has a golden body and a little orange-red at the tail.
Many people were already surprised when they saw the appearance of this fish.
"carp?"
"Damn it, the carp that Ye Shen got is really beautiful. It's fat and big. It looks like it's the best quality with delicious texture and tender and juicy meat."
"No, damn, that's wrong, brothers, this fish... has a golden body and a red tail, this... this is a Yellow River carp!!"
"What the hell, Yellow River carp? This is the best among carps."
"It's more than the best. Legend has it that this fish is related to dragons. The carp leaps over the dragon's gate. According to legend, this fish has already crossed the dragon's gate. It can turn into a dragon just by tapping its forehead. But in order to be with its brothers and sisters, it came back. So the ancients said that this kind of fish is dragon fish, especially the carp in the Yellow River, which is a rare delicacy."
"Yellow River carp is a top-quality food and is as expensive as cattle and sheep. It is really a good food that makes people greedy just thinking about it."
"Yes, although there are more Yellow River carps for sale recently, there are not many authentic ones. Many of them are artificially bred."
"Ye Shen will definitely not use artificially raised carp. We still understand Ye Shen's character."
While everyone was talking, they saw Ye Fei holding up the beating fish in his hand and introducing: "The sweet and sour crispy fish we made today is the fish I am holding. This is an authentic Yellow River carp. You have also seen that they have golden bodies, red tails, and slender bodies. This is the standard for carp in the Yellow River. Carp, we usually call it red fish, hairy fish or kidnapper fish. Together with bass, lake fish and pine salmon, it is also known as the Four Chinese Fishes. A famous fish, and in the Yellow River, carp is a rare delicacy. Based on long-term experience of eating carp, our ancestors concluded that the carp in four places are the most delicious, namely, Xianing Yellow River carp, Henan Yellow River carp, and Lushan Yellow River carp and Xishan Yellow River carp, since our first dish today is Lushan province’s fried pancakes, the carp we chose for this Sichuan dish is also Lushan Yellow River carp.”
"To make sweet and sour crispy fish, the main ingredient is fish, but other ingredients are also indispensable."
With that said, Ye Fei started to get the accessories from another storage compartment.
Onions, ginger, and garlic are essential, along with vinegar, sugar, light soy sauce, starch, ground sesame oil, cooking wine, peanut oil, etc.
When all the ingredients were ready, Ye Fei started killing the fish.
There are many ways to kill fish. Ye Fei uses the most traditional killing method. First, he slaps the fish on the head twice with the back of his knife. The jumping carp goes into shock instantly. Then Ye Fei removes the scales and then cuts the fish with scissors. Cut open the abdomen, take out the internal organs, leaving only the swim bladder inside, and finally remove the left and right gills, and the fish is almost done.
But if you want to completely remove the fishy smell of the fish itself, there is another thing that must be taken out, which is commonly known as "turbulence", also called fishy thread.
This thing is located under the fish head and a finger above the fish tail. If you want to take out the fishy thread, it is indeed a bit difficult for inexperienced people to do it, but Ye Fei has systematic experience in his mind, so it is easier to do it.
I saw him gently tapping the front and back of the carp twice with the blade of the knife. Finally, he used the knife to make a diagonal cut under the fish's head. Then a white head appeared. Ye Fei grabbed the white head and gently pulled it out. , a white thread was pulled out, and the fishy thread from the tail was pulled out in the same way, and the fish was completely cleaned.
Wash the fish under clean water, then put the fish on the cutting board again, and Ye Fei starts to use the knife.
How to make the fish more flavorful depends on how to use the knife on the fish. Ye Fei first used the knife to cut vertically on the fish until it was about one centimeter, and then gently cut it with the knife. He tilted it to the side, changed it to an oblique knife, and cut against the direction of the fish scales. This knife cut another three centimeters.
One vertical and one slanted, this is considered a complete sword.
Then he used the same knife technique to make a total of eight cuts on one side of the fish, then turned the fish over and made the same eight cuts on the other side.
After the sixteen cuts were completed, Ye Fei cleaned the fish again and placed it in a large porcelain basin. He poured light soy sauce, salt, pepper and cooking wine into the basin and began to marinate it.
Taking advantage of this time, Ye Fei cut the green onion into two parts, chopped one part into chopped green onion, and cut the other part into shredded green onion, minced the ginger, and minced the garlic.
At the end of this step, Ye Fei started to prepare the soup.
The soup of sweet and sour crispy fish is very important, and the proportion requirements of each ingredient are also very strict. If you configure it randomly, the taste of the soup will be unimaginable.
Ye Fei poured the sugar, vinegar, light soy sauce and water into a bowl in a ratio of one to one to one to two, then stirred evenly and set it aside for later use.
The fish was marinated in the porcelain basin for about fifteen or six minutes. Ye Fei mixed the flour and starch into a paste, and then spread it evenly on both sides of the fish.
After doing all this, Ye Fei took out the wok, placed it on the stove and heated it. When the pan was hot, peanut oil was put into the pan.
When the oil temperature reached seven degrees, Ye Fei pinched the carp's tail with his hands, then slid the fish head down into the oil pan.
When the carp was put into the pot, the oil splashed, and the whole pot of deep golden peanut oil started to boil...
(End of chapter)