After Ye Fei finished processing all the auxiliary materials, he took out the wok.
Clean the wok under the tap, place it on the stove, and heat it up.
When the pan is hot, pour an appropriate amount of olive oil into it.
Then Ye Fei said: "The oil temperature is very important for this dish. In order to keep the chicken meat fresh and smooth, the oil temperature at the beginning should not be too high. Some friends may ask, every time you cook delicious food, They all say what to do when the oil temperature reaches 10%, so how do you judge the oil temperature? Although the most important thing here is experience, we can actually tell it through the changes in the oil in the pot."
As he spoke, white foam began to appear in the oil in the pot. There were not many foams, and they burst soon after they appeared.
At this time, Ye Fei pointed to the oil in the pot and said: "The oil used for cooking can be roughly divided into three types, that is, low-temperature oil, medium-temperature oil and high-temperature oil. What we call low-temperature oil mainly refers to oil. Oil with a temperature within the range of 90 degrees to 120 degrees. Within this temperature range, a large number of white bubbles will appear in the oil in the pot, but there will be no green smoke coming out of the oil surface. This is For low-temperature oil, that is, when the oil temperature is around 90 degrees and below 120 degrees, if you continue to heat it, the white foam on the oil surface will disappear, and then the oil surface will start to churn, and there will be a light odor. When green smoke appears, the oil temperature at this time is probably between 150 and 180 degrees. The hot oil in this temperature range is also called medium temperature oil, which is what we call oil that is 50% to 60% hot. There is also high-temperature oil. The temperature of high-temperature oil is generally above 200 degrees. At this time, the churning oil surface will calm down and turn to a gentle trend, but there will be a lot of green smoke on the oil surface."
Ye Fei pointed at the oil in the wok in front of him and said: "Now you can see that the oil we used has begun to slowly stir. At the same time, there is a faint green color on the surface of the oil. When smoke is produced, it means that the oil is at medium temperature, which is what we call 50 to 60% heat. This is when we process the chicken."
The oil in the pot was churning more and more fiercely, and Ye Fei brought the cleaned red-tail chicken directly from the table on the side.
These chickens were cut into pieces by him, like pieces of white and tender jade. This is the best part of the red-tail chicken, as dazzling as warm jade.
Ye Fei brought the chicken pieces over and poured them directly into the pot.
There was water in the chicken pieces. The moment it was poured into the oil pan, it made a popping sound, followed by a cloud of white smoke rising up.
Ye Fei put the plate aside, then took the cooking spatula and began to gently turn the chicken in the wok.
Ye Fei didn't take much time at all this time. After waiting for about three minutes, Ye Fei took the chicken out of the pot, drained the oil, and put it on the plate just now.
At this time, the oil in the pot is still heating and begins to slowly turn into high-temperature oil.
When the oil surface calmed down and a lot of green smoke began to appear, Ye Fei brought over the chicken pieces that had just been oiled, then poured them into the oil pan and oiled them again.
This time it took less time than the first time. In just about two minutes, Ye Fei fished out the chicken pieces.
Looking at the chicken pieces at this time, they have changed from the warm jade white color to a light golden yellow, and there is a strong aroma of chicken coming out of it.
Smelling this ultimate chicken aroma, the disciples Bing Houping and Dahalai couldn't stand it.
The two of them knew that they had just started cooking this dish, but they just couldn't control themselves.
Dahalai reached out his hand secretly and grabbed it from the plate.
As a result, Hou Ping slapped his hand open.
"I said you are a rich man after all. Can you have some qualities unique to the rich? Be arrogant and arrogant. This delicacy, Ye Shen, has just begun. Are you concerned about it?"
After saying that, Hou Ping took out his mobile phone from his pocket and began to record Ye Fei's specific operation steps live.
He came with a mission. He wanted to record the entire process of Ye Fei making delicious food, and then take it back to show to his brothers and sisters in the army.
Dahalai was slapped in the face by Hou Ping and told him something. Not only was this guy not embarrassed at all, he was even more greedy.
Licking his lower lips, Dahalai said: "The aroma of chicken is like a rich and indissoluble solid aroma. It really makes people greedy. This is delicacy. This dish made by Ye Shen is the real delicacy." , this is much better than the delicacies made by the so-called chefs in our country. They just know how to mess around. Although the things they make look okay, they have no aroma at all. Take a bite enough."
Hou Ping held up his mobile phone in his hand, took a quick photo of Ye Fei, and said: "Lao Da, let me be fair, don't be angry. When it comes to making delicious food, Chinese people are second best, and people from other countries are second." No one dares to say that he is number one, do you believe it?"
What he said was straightforward enough, but Dahalai was not angry. Not only was he not angry, the guy nodded in agreement frequently.
"Sir Hou Ping, you are absolutely right. China is a country with a long history. People in China have been diligent and intelligent for generations. In this long history, your ancestors have made many achievements through continuous research and innovation. I have to admit that it is a delicacy that the world is full of praise for, because this is a fact before the people of the world, and I cannot be allowed to lie."
"Of course, let me tell you, what Ye Shen is cooking now is just one of the Chinese cuisines. You must know that each of the eight major Chinese cuisines is the best in food, so just take your time and take a look."
Daha's eyes widened when he heard this, and he said in disbelief: "Eight major cuisines? There are actually eight major cuisines in China? Oh my God, how many delicious foods are there?"
"There are many numbers, stop talking nonsense, Ye Shen has started to do it again."
Ye Fei passed the oil through the chicken twice. At this time, the chicken was actually cooked, but Ye Fei did not stop there and continued with the next steps.
All the chicken was taken out, but the oil in the pot was not replaced.
He stretched out his hand to bring over the chopped chili segments and poured them all into the wok.
The spiciness of dried chilies is not very obvious when it is not heated, but when it encounters high-temperature oil, the spicy flavor contained in it bursts out.
Soon, the smell of hot pepper filled the whole room.
At this time, Ye Fei put the green onions and minced ginger into the pot, then added refined salt, cooking wine and rock sugar. After the several auxiliary ingredients were completely blended, Ye Fei brought over the chicken pieces that had been oiled twice and poured them in again. Inside the wok.
This time when the chicken pieces were fried again, the taste changed again.
If the aroma from the chicken pieces just now was a pure and strong aroma, then the aroma from the chicken pieces fried in the wok now has become a strong aroma filled with spicy flavor. compound aroma.
At the same time, the aroma of green onions bursting out from the scallions slowly began to blend into the aroma of meat, followed by the aroma of cooking wine.
When all the flavors were completely integrated into the pot, both Dahalai and Hou Ping became even less calm.
Dahalai's eyes were wide open and he was staring at the wok, which could be said to be unblinking. However, his Adam's apple kept moving up and down. Anyone with a discerning eye could tell at a glance that this guy never stopped swallowing.
Hou Ping's hand holding the phone also began to shake. The guy kept twitching his nose, and then moved closer and closer to the wok.
Just when Hou Ping was about to drool because he was attracted by the chicken made by Ye Fei, the Eastern Military Region.
At this time, the Deputy Headquarters of the Eastern Military Region.
Deputy Commander Hou Tianyong was sitting in his seat, with a laptop on his desk, which was playing Ye Fei's live broadcast.
Behind Hou Tianyong, stood two generals in straight military uniforms.
"Haha, this Ye Fei does have two brushes. This extremely ordinary Taibai chicken dish can make people uncontrollable as soon as they start making it. It's powerful enough."
A general behind Hou Tianyong said: "Commander, why do you have to let Hou Ping participate in such a program? You must know that this is just an entertainment program and has nothing to do with our military."
Another general also agreed: "Commander, he is just a food anchor who cooks. Do we need to pay so much attention to him? We also need to use secret personnel to pay attention to his situation. I think it is a bit of a fuss."
Hou Tianyong laughed and said: "You are wrong if you think like this. Our ancestors once left behind a wise saying, that is, before the troops and horses move, food and grass go first. What does this mean? This means that it doesn't matter whether you are a general or a soldier. , Eating is an extremely important thing during a war. If a person can't even guarantee the minimum diet, then you still expect him to help you win the war?"
"Uh~~~Commander, what you said makes sense, but this Ye Fei..."
"Ye Fei... this kid is not simple. Look at his cooking techniques. It can be said that he is very smooth. What does this mean? It means that he is an extremely skilled chef. When he last live broadcast, I once Our head of the logistics department, Lao Xie, called over to watch it together, and I asked him if he could do what Ye Fei did, and what do you think Lao Xie said?"
The two generals did not speak. They knew that Commander Hou would definitely speak out.
Sure enough, Hou Tianyong continued: "Lao Xie said that this person's cooking techniques are too professional, and every dish, whether it is oil temperature, heat or other steps, is simply outrageous. Such a chef can make it Food is the real delicacy. If our soldiers could eat such delicacies every day, what would it be like?"
The two generals didn't know how to answer the conversation. You looked at me, I looked at you, and then they all looked at the laptop on Hou Tianyong's desk.
Inside the computer, Ye Fei’s live broadcast room.
Ye Fei was pouring the chicken pieces into the pot and stir-frying. After four or five minutes of frying, Ye Fei took a sealed bag from the side. Inside the bag was more than half a bag of milky white soup.
He opened the bag and poured all the milky white soup in the bag directly into the pot.
As the soup was poured in, the ruddy and attractive chicken pieces that had been stir-fried in the pot were directly submerged in the soup. The pieces of chicken were faintly exposed in the milky white soup, like shy ones. The older girl covered her face with a white handkerchief.
“Soup is used in many delicacies. To be honest, the taste of a soup also directly affects the taste of a delicacy. Fresh soup can add a charming color to the delicacy, while old soup can make the delicacy more charming. It adds an attractive taste to the food. The soup we use is the bone soup we have made before. This soup not only makes the chicken pieces more delicious, but also makes it more delicious. So soft."
Ye Fei said as he put the peppercorns in, then covered the pot and started to simmer the delicacy.
It simmered over low heat for about twenty minutes before opening the lid.
At this time, looking at the situation inside the pot, the soup that was poured in just now and the soup that was produced when the chicken pieces were fried have merged together and become extremely thick.
Seeing this situation, Ye Fei knew that he could collect the juice.
I saw him picking out all the auxiliary ingredients in the pot. These things have already played their role and will not be used at all, so they must be picked out.
After picking it clean, sprinkle some white pepper into it and cover the pot directly.
This is the last step - collecting the juice!
No matter what dish you are cooking, you usually use medium or high heat when collecting the juice at the end, because this way the juice collects faster and more aroma can be locked into the food.
Ye Fei chose medium fire.
After burning on medium heat for about ten minutes, Ye Fei opened the lid of the pot again.
As the lid of the pot was lifted up by Ye Fei, Ye Fei trembled all over because he saw a cloud of white smoke following the lid of the pot, but inside the white smoke, a huge ball of light also came out.
This light group appears milky white as a whole, but there is a faint golden yellow and a slight red inside this milky white.
The ball of light rose up and then exploded.
This was an incredible moment. Not even a minute after the light ball exploded, the entire live broadcast room was boiling.
In reality, many people all over the country, even in certain places in many countries in Asia, stood up from their chairs in unison...
This chapter is so sad to write. My computer is disconnected. Damn, please use your mobile phone code.
(End of chapter)