Ye Fei boiled the chicken soup for about twenty minutes, and the aroma of the two-yellow free-range chicken burst out from the pot, making everyone lose control.
For the remaining ten minutes, Ye Fei turned down the heat and began to cook it slowly over low heat.
Ten minutes later, Ye Fei endured the aroma and opened the lid of the pot.
As Ye Fei opened the lid of the pot, the chicken soup made from Erhuang free-range chicken became more fragrant and almost indissoluble.
"I'm so touched. I didn't expect that Ye Shen would use this top-quality free-range chicken to make soup for us." I, a migrant worker, said excitedly, rubbing my hands.
An old man from Nanjiang smiled. He came to the pot and looked at the Erhuang free-range chicken soup in the pot. He saw that the chicken soup at this time was light white and slightly turbid.
"Ye Shen, as far as I know, the reason why boiled cabbage is called boiled cabbage does not mean that the cabbage is cooked in boiling water, but that the cabbage is cooked with top-quality soup. And this chicken soup is far from what is needed. Have the standards not been completed yet?”
Ye Fei raised his thumb towards an old man in Nanjiang and said: "The old man is wise. Although this pot of soup smells refreshing and looks good, it has reached a state of soup, but this is not the soup we need. Boiled cabbage The soup used must be as clear as water, so the next step is to process this pale white soup into a clear top-quality soup. If we want to turn this turbid white chicken soup into a translucent top-quality soup, then That’s what we need to use.”
As he spoke, Ye Fei pointed to a bowl of minced meat mixed with chicken breast and lean pork next to him, and said: "This kind of thing is called chicken minced meat. Of course, although it is called chicken minced meat, it is not pure chicken. You just said As you can see, there is also a part of lean minced pork mixed in it. Now we need to add this mixed minced meat to the soup and cook it to remove the fat and impurities in the soup. In order to get the best chicken soup, We put the chicken mince in three times."
After Ye Fei finished speaking, he first took out the Erhuang free-range chicken, pork, pork ribs and other ingredients in the soup. Their use has been completed and there is no need for them.
After taking out these things, turn off the fire first, then pour the soup in the pot into a large porcelain basin, only take the middle and upper parts, and throw away all the soup at the bottom. This is because at the bottom, the soup There are more impurities.
Now there is a full basin of this soup.
Ye Fei then put the pot on the fire again and poured a basin of chicken soup into it.
Immediately afterwards, Ye Fei took the minced meat mixed with chicken and lean pork from the large bowl from the side, and carefully poured a third of it into the soup with a small shovel.
At this time, Ye Fei directly turned up the heat and started to cook the soup. When the chicken soup was boiling, Ye Fei quickly turned the heat to a low heat. An old man from Nanjiang and I, a migrant worker, saw the minced chicken in the pot. Most of it floated on the top of the soup, and there were balls of white substance attached to the body of the chicken.
Ye Fei explained: "This is what we want to remove. There are magazines and grease in it. These things affect the quality of the soup. Now the role of the chicken minced is to absorb them. This time the chicken minced has done its job. Now take it out. Be careful not to destroy the minced chicken. If it is destroyed, not only the impurities and fat will return to the soup, but also the meat of the minced chicken. The residue will also be dispersed in the soup, making it even more difficult to remove.”
Ye Fei took a slightly larger spoon from the tool rack and a white porcelain bowl, and began to use the spoon to carefully scoop out the minced meat floating on the soup and put it in the bowl.
After doing this, Ye Fei put another half of the remaining chicken mince into the pot, and then fished it out in the same way after a while.
As Ye Fei's movements on both sides were completed, at this time, both the old man from Nanjiang and me, a migrant worker, were all surprised to find that the chicken soup was slowly becoming clearer. Although it could not be said to be as pure as water, it could be seen that it was clearer than before. Much, much clearer.
Ye Fei poured the last portion of the minced chicken into the pot. After the cooking time was enough, he took out the minced meat.
Looking at the chicken soup at this time, it is as clear as a clear water. All the impurities in it have been removed except those lurking at the bottom of the pot. Moreover, the chicken soup in the pot also has a light tea yellow color, which looks very beautiful.
At this time, the camera gave a close-up of the pot of soup.
When the whole pot of soup appeared in the video, everyone exclaimed.
"Damn it, this soup... Is this soup so clear? Where is the fat in it?"
"Chicken soup? This is chicken soup? I really can't believe it. Who doesn't know that after the chicken soup is boiled, there will be a layer of oil stars on it, but this pot of soup... where is the oil? Where is the chicken oil? Lost? That's The chicken fat from Erhuang Free Range Chicken is gone?"
"God, Ye Shen's soup coat... I really can't take it anymore. This is the real best chicken soup."
"Three times of meat dumplings are used to remove impurities and grease three times, making the soup crystal clear. Ye Shen's method is really awesome."
"Does this work like a sponge? Can it wash away impurities and grease?"
"I didn't expect Ye Shen to be so particular about cooking. Sure enough, life is full of knowledge. I guess Ye Shen should at least have a bachelor's degree."
At this time, Yao Xiaoming, who was sitting in the classroom without a lunch break, gritted his teeth secretly, and then sent a message to Yao Jianshe and Juedai Yaoji: "Dad, Mom, in order to become a chef like Ye Shen in the future, I decided Now...take the Ph.D. exam!!!"
Everyone burst into laughter when they saw the message sent by this little guy.
"Pfft~~This child was led astray by Ye Shen."
"Emma, you kid is trying your best to get a doctorate, so you can learn to be a chef?"
"I'm drunk too. When did the threshold for learning to be a chef have to be so high? Doctor, I'll give it a try. It seems like I have no hope in this life."
"Yao Xiaoming, get a doctorate and then go out to learn to be a chef. You will be successful."
Yao Jianshe sat in front of the computer and covered his forehead with a sad look on his face.
Juedai Yaoji giggled happily and sent a message: "Son, come back and reward me with a big red envelope."
An old man from Nanjiang was watching Ye Fei's operation. When he saw that the soup was crystal clear, he asked: "God Ye, just now I saw that your operation method was very particular. When you first started to cook the soup, you used high heat. But when the soup was almost boiling, you switched to low heat, why?"
Ye Fei couldn't help but admire the old man's observation ability. Most people probably didn't notice this. He smiled and said: "It's very simple. The purpose of high fire is to heat the soup as quickly as possible, and then to simmer it slowly over low heat to ensure that the meat is cooked properly." The minced meat must not be dispersed, otherwise the soup will boil over high heat, and the boiling soup will easily scatter the minced meat, which will not only fail to remove the meat, but will also be counterproductive."
The old man nodded to express his understanding.
The clear soup has been made, now it’s time to get the soup.
Ye Fei took a clean porcelain basin, then took out a clean piece of fine gauze, covered the mouth of the basin with the fine gauze, and fixed it slightly. Then he picked up a pot of soup and carefully poured it on the gauze.
The gauze has a filtering effect, so after filtering the clear soup, the resulting soup will be clearer.
Pour out all the soup in the pot and see that there is a layer of impurities and grease on the fine gauze. These were not absorbed by the chicken mince just now, and almost all settled at the bottom of the pot.
Take a bag of gauze and the impurities inside and throw it directly into the trash can.
At this time, when I look at the clear soup in the basin, it is really as clear as water and fades into the spring. Looking from above, I can see everything in the basin at a glance. However, the color of the soup is a little light tea yellow, and it looks like a basin. Like liquid amber.
When I saw this pot of soup, I, a migrant worker, didn’t know what to say.
An old man from Nanjiang smiled and sighed, and said: "Ye Shen, I didn't expect that I would see the legendary soup here today. If I guessed correctly, is this soup called Danjin Juewei Soup? ?”
Ye Fei nodded with a smile and said: "It seems that the old man knows this dish very well. Yes, this soup is a light golden soup with a unique taste, but few people call it that. They just call it clear soup."
Now that the soup has been made, the next step is to deal with the cabbage.
Ye Fei took the golden-edged cabbage over, then clicked it a few times, and broke off the outer layers of old leaves and vegetables. He threw it into the trash can without looking at the leaves.
Everyone in the live broadcast room who was watching this scene had their faces twitching fiercely, and they kept clicking their tongues. Many people screamed.
"F*ck, f*ck, golden-edged cabbage, that's a rare and rare thing. Did Ye Shen let it go to waste like this?"
"Ye Shen is indeed the Ye Shen. The ingredients used in cooking are the best. Although this Phnom Penh cabbage is the best ingredient, its cabbage heart is the real good thing."
"When it comes to cooking, I only follow Ye Shen. When it comes to wasting ingredients, I only follow Ye Shen."
"Pfft~~ What the person above said is right, Ye Shen just wastes the ingredients too much. Such a good cabbage gang, I really want to dig into the computer to pick it out."
"Stop talking nonsense, Ye Shen started doing it."
After removing the outer layers of cabbage leaves, Ye Fei placed the cabbage on the cutting board, and then did something that almost made everyone collapse.
I saw him pick up the kitchen knife from his back, click it, and directly cut off the upper third of the leaves of the cabbage, and then removed the root of the cabbage with one knife.
Ye Fei didn't even look at the vegetable leaves. He just pulled them and fell into the trash can. The same was true for the vegetable roots.
Seeing this scene, everyone went crazy again.
"Is there a mistake? Is there a mistake?!!"
"Oh my god, what did I see? I saw a bastard violently torturing a top-notch cabbage!"
"What a shame. Do you want this? Ye Shen, do you want this! Forget about using cabbage hearts, even if I use the outermost cabbage to make this boiled cabbage, I will eat it and forget that I am Who?"
"What a cabbage... What a cabbage. It's so fuckin' hard for a pig to hump."
"The one upstairs belongs to Ye Shen Gong."
"I... Ye Shen is just a pig."
(End of chapter)