Before Ye Fei made the silk-wrapped rabbit, he introduced the rabbit ingredient to the audience in great detail. Because it was his first time making this ingredient, he had to explain it clearly.
After the rabbit meat explanation was finished, Ye Fei raised the gray rabbit in his hand and said: "There are forty or fifty types of rabbits. Most of them are edible, and a small part are used for viewing and become pet rabbits. We can cook them as delicacies." Edible rabbits are used. There are two types of edible rabbits. One is artificially raised, which is the so-called domestic rabbit. Rabbit meat is also called vegetable rabbit meat. The other is hare. Of course, artificially raised rabbits will inevitably use Feeding some hormones and other feeds, although such rabbits grow quickly, the meat quality is not as fragrant as that of wild rabbits. Although the meat quality of wild rabbits is good, it also has a shortcoming, that is, it does not produce as much meat as domestic rabbits. If you want to find a rabbit with more meat, And there are wild rabbits. Australia is a very good place. Australia is a large country with few people and there are many wild species. Rabbits are one of them. It can be said to be a very large species. It is said that Australia has been It caused a lot of trouble.”
"The rabbit in my hand comes from a place called Bala Mountain in Australia. This place can be said to be the world of rabbits, because it grows high-vitamin vegetables that rabbits like to eat most. In addition, it also grows here There is a unique plant called rabbit grass. As you can understand by the name, this grass is named after rabbits. It naturally emits a scent that fascinates rabbits and can lure hares to eat it. Bring its seeds to a wider area, and after the rabbit eats this food, it will form a charming aroma in the rabbit's body. This aroma will slowly penetrate into the rabbit meat, thus making the place The rabbit becomes an extremely delicious food."
"It is said that in Australia, people can hate all hares, but they are particularly fond of the hares from the Bala Mountains because their meat is so delicious. Even in Australia, the meat of the hares from the Bala Mountains is sold. With the sky-high price, it is no exaggeration to say that this kind of rabbit meat is a luxury product. Whether it is for local Australians or people from other parts of the world, being able to eat a Bala Mountain hare is simply a life-changing experience. A great enjoyment.”
As he spoke, Ye Fei stretched out the rabbit in his hand and said: "Friends in the audience, the ingredient we are using today is the Bala Mountain hare, which is the one in my hand. I believe you have also discovered that this rabbit is similar to It is different from ordinary rabbits. Its fur is very bright and soft, and its head is small and its body is big. These are the characteristics of the Bala Mountain hare."
At this time, everyone in the live broadcast room was completely dumbfounded. They knew that Ye Fei never used ordinary ingredients when making delicious food, but they did not expect that Ye Fei would actually get a hare from the Bala Mountains in Australia.
"Damn it, although I have repeatedly told myself to calm down after seeing Ye Shen's ingredients, but now that I know this kind of rabbit, I still can't calm down."
"Ye Shen is really hardworking. Australia's Bala Mountain hare. Although I have never seen this kind of rabbit, I have heard others say that this kind of rabbit is exactly what Ye Shen said. It is simply the best among rabbits. The best quality, delicious meat, and the fur is much more expensive than ordinary rabbits.”
"Damn it, I didn't expect the monk to be so lucky. He was able to eat Australian Bala Mountain hare at Ye Shen's place. I'm envious."
"Suddenly I felt inferior to a monk, and I was also drunk."
Everyone has long admired Ye Fei's live broadcast habit. Every time he makes a move, it is the best food that people can't calm down.
Everyone in the live broadcast room was excited, but Ye Fei started to deal with the rabbit.
The slaughtering method of rabbits is different from that of chickens, ducks and geese, especially the rabbits used to make silk rabbits. The slaughtering method is even more special, because the integrity of the rabbit must be ensured at the beginning of making silk rabbits, so the meat quality should be treated as little as possible. .
Ye Fei followed the system experience in his mind, took a stick as thick as a rolling pin, and hit the arteries behind the rabbit's ears. The blood vessels were hit hard, and the blood supply to the head suddenly stopped, causing the rabbit to collapse on the table. (In reality, killing a rabbit requires several knocks. We can't write it so cruelly. I can't bear it, so let's just knock it once).
Ye Fei uses skinned rabbits to make silk-wrapped rabbits, that is, the rabbit skin is removed.
This process is a bit cruel, but Ye Fei knows that as a chef, some ingredients do not mean that they will not be cleaned up if they are cruel.
He started from the two hind legs of the rabbit, broke open the rabbit skin, cut off the tail, then cut the skin at the rabbit's buttocks, and pulled it towards the rabbit's head, peeling off a complete rabbit skin. down.
The rabbit skin was removed, and then Ye Fei took out the rabbit's internal organs with a sharp knife.
The internal organs of the rabbit were not used at all. After taking it out, Ye Fei wrapped it in a piece of oil paper and threw it in the trash can.
Take the cleaned rabbit under the faucet, turn on the faucet and rinse it. When washing, rinse the inside and outside several times, and try to rinse away all the blood and water.
After cleaning the rabbit, Ye Fei first placed it in a porcelain plate and then began to prepare the ingredients.
Whether the silk-wrapped rabbit tastes good or not has a lot to do with the auxiliary ingredients. If the auxiliary ingredients are fully prepared, the marinated silk-wrapped rabbit will taste more attractive, so Ye Fei prepared a lot of auxiliary ingredients.
You must have onions, ginger, and garlic, and then refined salt, tempeh, pepper, soy sauce, etc. There are more than ten kinds.
After taking all these things out of the storage compartment and placing them on the table, Ye Fei took a jar from the side.
The jar is as white as jade as a whole, with a big round belly and a small mouth. There is a base under the jar and a lid on it.
Ye Fei rinsed the jar under the faucet and put it aside for later use.
Only then can we turn around and deal with the rabbit.
Open the refined salt and put it in a large bowl. Then grab a handful of salt and rub it vigorously back and forth on the rabbit's body. Rub it for three or four minutes. When the rabbit's whole body is rubbed, add Ye Fei's pepper and ginger. Mash it and rub it on the rabbit's body again.
At this time, looking at the rabbit's body, the oil rubbed by Ye Fei was shining brightly. This was a good start.
Place the cooked rabbit in the jar, and then directly cover the lid of the jar.
The initial marinating is also a very important step, and the time must be mastered during the first marinating. If the time is too long, too much salt will penetrate into the rabbit meat, and it will taste salty. If it does not penetrate enough, , and tastes tasteless.
Therefore, when marinating for the first time, you must ensure that the salt flavor can enter one-third of the rabbit meat.
If it is marinated under normal circumstances, it would take at least about a day and a half to reach this level.
But the jar Ye Fei uses is a black technology provided by the system. It takes about ten minutes to put it in and it will come out.
Taking advantage of this time, Ye Fei started to carry out other steps. He took out two matsutake mushrooms, two shiitake mushrooms, and a Wanlv Lake bamboo shoot from the storage compartment, then cut it and put it in a pot. , place the pot on a stove and bring to a boil.
After finishing this, Ye Fei started to prepare the sauce using soybean paste, black bean paste, cooking oil and chili powder.
After the sauce was prepared, Ye Fei opened the lid of the jar and took out the marinated rabbit.
At this time, the rabbit has been pickled and turned a little red, especially the lean meat of the rabbit, which is even more attractive.
Ye Fei took a sharp knife from the tool rack, and then made more than ten deep cuts on the rabbit's body. After these cuts were made, the muscles turned out.
At this time, Ye Fei spread the prepared sauce evenly on the rabbit, especially inside the mouth, and tried to let the sauce go as deep as possible.
After the sauce was applied, Ye Fei took a thin cotton rope of about three meters from the side, and then began to slowly wrap it from the two hind legs of the rabbit to the head, wrapping all the incisions Wrapped up, the sauce is sealed inside.
Finally, after wrapping the whole rabbit, it became a long cylinder-like shape. Ye Fei put the rabbit in the jar again, poured the unused sauce on the rabbit, closed the lid and marinated it. , this is called double pickling, also called secondary pickling.
Under normal circumstances, this time it would take longer than the first time, almost two days.
But Ye Fei's jar only takes about fifteen minutes.
When the time was up, Ye Fei smiled at Master Huineng, Taotie and Brother Baozuan, and said: "Everyone, the preliminary preparation of the rabbit wrapped in silk is completed. Now take out the rabbit and it will be a beautiful ingredient!"
(End of chapter)