You are not my dad!
Ma Qingyun was speechless by Ye Fei's words. He was so angry that he wanted to jump up while holding his cell phone, but he eventually calmed down.
"Are those foreign audiences real?"
Ye Fei said: "It should be true, but then again, the platform is really going to be opened to the outside world. For those in this industry, you don't look at the development trends of the live broadcast industry abroad. Many of their platforms have long been open to the world. If our platform remains complacent, it won’t be long before it is eliminated. In today’s society, the ultimate trend in the development of every industry is to go global and open its arms to people all over the world, don’t you think?”
Ma Qingyun snorted depressedly and said: "I am better than you in business. Okay, let's talk about this for now. Since there are overseas viewers who want to watch your live broadcast, I will have a meeting to discuss it. After all, international The channel cannot be determined in a few sentences, because this is the first time that China Live Broadcasting Platform will be exposed to foreign countries, which will definitely cause quite a stir in the live broadcast industry, so some work must be done in advance.”
"This is your business, don't talk anymore, I still have to make delicious food, I'm quite busy."
"You kid... I said you kicked me out of the live broadcast room. Don't you have any compensation?"
"What compensation? Who asked you, a platform CEO, to compete with others for a spot?"
"I...I really got it, I didn't cheat."
"Tch, who believes it? Okay, hang up. The braised pork dish is about to start. If I say anything more to you, it will take a few minutes."
"What? Are you going to make braised pork today?"
"Does it have anything to do with you?"
"No, Ye Fei, how about we discuss it? I have a special liking for braised pork. If you have the opportunity, make one for me. How about I let the platform promote it to you on the homepage for a week?"
"Tsk, Chairman Ma, do you think I still need a recommendation now?"
Ma Qingyun: "..."
He thought about it and couldn't help but smile bitterly. With Ye Fei's current reputation in the circle, he really didn't need any recommendations. His name was the best recommendation, which could be said to be stronger than any recommendation on the platform.
After hanging up the phone, Ma Qingyun went to hold a board meeting.
Ye Fei started to make the second delicacy.
"Friends, I'm really sorry. There was an episode just now, but it has passed. Next, we are going to cook the second delicacy. This delicacy belongs to Hunan cuisine, and it can be said to be famous in Hunan cuisine. It is a braised plate. Meat."
"Holy shit!! The famous braised pork in Hunan cuisine? Ye Shen, is it Mao's red gauze pork?" Ye Fei, who has eaten all over the world, shouted as soon as he finished his words.
As long as you are a foodie, whether you are from southern China or Haibei, if you talk about Mao's braised pork in Hunan cuisine, you will definitely give it a thumbs up, because this dish is so classic that it makes people think about it. The name will make your mouth water.
The fat and lean pork belly is made into a delicious red, tender, glutinous, fat but not greasy dish without the need for coloring with soy sauce.
This dish can be said to be a very famous hard dish in Hunan cuisine. In many Hunan restaurants, there will be Mao's braised pork to top it off. However, it can be said that 90% of the braised pork in these restaurants is not enough. Authentic, real braised pork is not something everyone can make.
If someone else were to make this delicacy, the audience would definitely think it was bragging, but today Ye Fei is going to make it, which makes everyone in the live broadcast room go crazy with excitement, because every dish Ye Fei has made in the past In terms of food, this Mao's red gauze pork dish is definitely the most authentic and classic, so everyone is looking forward to it.
Ye Fei nodded towards the computer and said: "Brother Tianxia is right, the braised pork we are making today is Mao's braised pork in Hunan cuisine. I think many friends are already familiar with this delicacy, right? Because this dish is so famous, many restaurants will have it, whether it’s authentic or not, but they will all use this name.”
"Today we will use the most authentic method to complete this delicacy. Speaking of braised pork, many people know that it is red in color after it comes out of the pot. This color is what a plate of braised pork should have. How to make it How to make the cooked meat turn red? Yes, it is colored with soy sauce, but Mao's braised pork is different. This delicacy does not use a drop of sauce meat from beginning to end. Its color is made with sugar. In terms of rendering, this is why Mao's red gauze meat tastes sweet, because sugar is an indispensable seasoning in its production process."
As he spoke, Ye Fei took out a transparent crystal bottle from another storage compartment. Inside the bottle was a full bottle of snow-white sugar.
Then Ye Fei continued: "White sugar can turn the braised pork into an attractive red sauce, while star anise, bay leaves and cinnamon are the foundation for ensuring the taste of the braised pork."
While introducing, Ye Fei took out the star anise, bay leaves, cinnamon and other ingredients from the storage compartment, and put them on a plate for later use.
When all the ingredients were ready, Ye Fei picked up the piece of pork belly on the plate again and said, "We have made many delicacies with pork, but some friends may still be a little confused about pork as an ingredient. The meat of a pig, if divided specifically, can be divided into head meat, shoulder meat, also called plum meat, tenderloin, which is further divided into large tenderloin and small tenderloin, hind leg meat, belly meat, and front legs. Meat, etc., each type of meat has different quality and different cooking techniques. For example, the pork head meat we call has thick skin, old texture and heavy glue. This kind of meat is most suitable for marinating and smoking, while hind leg meat is The skin is thin and the meat is tender, with alternating fat and lean. This kind of meat is suitable for making soup or twice-cooked pork. As for the pig's feet, of course we are talking about the front pig's feet, because when eating pig's feet, the front pig's feet have a better texture than the rear pig's feet. It contains not only meat but also tendons, so we use techniques such as braised, simmered, and stewed to make it.”
"We are going to make braised pork today, so we choose pork belly. Which part of the pork belly is better? That is the part above the breast meat and below the tenderloin. The meat in this part has one layer of fat and one layer of lean meat. It is the best quality. It can reach five layers, so it is also called pork belly."
As he said that, Ye Fei stretched out the piece of meat in his hand, and everyone was surprised to see that it was really a layer of fat meat and a layer of lean meat. The fat meat was as white as condensed fat, and the lean meat was as tender as the morning sun.
"Damn it, this meat is so good. Although I have seen the meat of rosin pig many times, I have to admit that I am excited every time I see it. This meat is really beautiful."
"The fat and thin meat are alternately interlaced, and the layers are connected. This kind of meat tastes truly beautiful."
"Nima, when I saw the piece of pork belly that Ye Shen took, I suddenly wanted to throw away the piece in my refrigerator. It's really incomparable. My piece of meat is like a lump of lard, with no lean meat at all."
Everyone was talking about it.
Ye Fei started to process the piece of meat.
If you want to make pork belly, you first need to cut the pork belly into pieces, and Mao's Braised Pork is very particular. There are even requirements for the size of each piece of meat, which is about four centimeters in length and width.
Ye Fei washed the whole piece of pork with water, then picked up the back knife and made four cuts horizontally and vertically on the meat, cutting the whole piece of pork belly into sixteen pieces.
These sixteen pieces of pork belly are all the same size, and when viewed from above, they look like sixteen boxy squares.
After cutting the pork belly, Ye Fei took a blue and white porcelain bowl, put the meat in, and added cold water until the water just covered the pork belly.
The main purpose of soaking meat is to remove the remaining blood stains in the meat.
After soaking the meat, Ye Fei put it aside and then started preparing the sauce.
The color of Mao's Braised Pork is made from natural sugar, so the first step is to boil the sugar.
Ye Fei cleaned the wok and put it on the stove. Before turning on the fire, he said: "When making sugar, there are two ways. The first is to use oil, and the other is to use water. Today we use The most important thing is the best olive oil, because this oil has a light and elegant taste, and the candied sugar will have a quiet and sweet taste."
After explaining, Ye Fei turned on the fire, heated the pot, and added an appropriate amount of olive oil into it. When the oil was six minutes hot, Ye Fei poured out an appropriate amount of sugar from the bottle, then stretched forward and said: "Choose Mao's Braised Pork There are certain things to pay attention to when making white sugar. It is best to use granular white sugar instead of rough white sugar, because the melting point of rough white sugar is low. If the heat is not controlled properly when making it, the candied sugar will become mushy, and the melting point of granular white sugar is It’s high, so you have more control when doing it.”
Put the sugar in the oil, then turn down the heat, then take a vegetable spoon from the tool rack and slowly stir the sugar in the oil.
"The candied sauce must be cooked over low heat. Only by simmering it slowly can you get the best candied food. When is the candied food good? You have to wait until it changes color. A top-quality white sugar sauce, Its color should be brown. When the sauce turns brown, do not fry it anymore, because if you continue to fry it, the sauce will become bitter and the taste will deteriorate."
Use a vegetable spoon to slowly stir the oil and sugar. The sugar will slowly melt as the oil temperature rises. As time goes by, the sauce formed by the sugar and oil will begin to turn yellow, and then slowly turn color again. It deepened and turned into deep red. At this time, Ye Fei did not stop and kept stirring the sauce. The color of the sauce began to slowly change again, and finally turned brown again.
At this time, Ye Fei chased Monk Huineng, Taotie and Brother Baozuan beside him and said, "Stay away, don't get splashed on yourself for a while."
The three of them didn't understand what kind of plane Ye Fei was planning, but they still moved back a little.
Ye Fei took half a spoonful of water with a vegetable spoon and poured it directly into the pot.
When the hot soup met the cold water, a puff of white smoke rose up with a chirping sound, and a sweet but not greasy taste rushed out.
(End of chapter)