Ye Fei gave fifty points to the hibiscus shrimp made by Taro Kuchuan, and finally gave his own reasons, which completely convinced Taro Kuchuan.
He bowed deeply towards Ye Fei and said: "Ye Shen, thank you very much for your guidance. I know what I should do."
"How does it feel to give you fifty?"
"I'm very convinced, like you said, fifty points is enough."
As Ye Fei spoke, he opened a storage compartment and took out three shrimps from it. He said, "I'll make this delicacy once. You can take a look. I can't say that what I made is definitely correct, but at least I You can avoid several of the mistakes you just made.”
Place three shrimps in a basin and start getting other ingredients.
The ingredients used by Ye Fei are similar to those of Taro Kuchuan. If there is any difference, it is that Ye Fei uses an extra bottle of sauce.
Ye Fei has long been familiar with handling shrimps.
Three prawns, under the stunned attention of Taro Kugawa and Nanako Matsushima, Ye Fei decapitated the shrimps and removed the shrimp lines with extremely skillful techniques.
After this was completed, he did not directly start to cut open the abdomen of the shrimp like Taro Kugawa. Instead, he took out a sharp knife and gently cut a circle slightly above the tail of the shrimp. , then use a knife to lightly scratch the belly of the shrimp to break the shrimp skin, and then peel off the front skin of the shrimp.
Taro Jiuchuan looked a little confused and said, "Ye Shen, why do you want to go to Shopee?"
"Didn't I just say it? In order to better blend the flavors of shrimp and egg liquid."
Saying that, Ye Fei used a knife to scratch the shrimp's belly again, this time with a slightly stronger force, until the shrimp's body seemed to be penetrated, and then gently removed the shrimp from it with his hands. The abdomen was separated to the left and right sides, and then Ye Fei used a knife to gently cut a few cuts vertically and horizontally on the two pieces of shrimp meat. Each cut was made with the same force, so that the shrimp meat seemed not to be penetrated.
After doing this, Ye Fei gently picked up the tail of the shrimp with his hands, and then looked at the shrimp that Ye Fei had arranged, like an elf with a pair of wings spread out.
At this time, a ray of sunlight shone in from the outside, and it happened to shine on the shrimp. In the middle of the shrimp meat, the thin knife-cut lines were as graceful and beautiful as the crisscrossing lines of longitude and latitude.
Ye Fei's hand turned slightly, and the two pieces of tender and white shrimp meat swayed slightly, as if they were about to spread their wings and fly.
Seeing this scene, everyone in the live broadcast room was drunk.
"It's so beautiful. Ye Shen handled this shrimp really perfectly."
"It seems to be transparent, but crystal clear like cicada wings. Is this still shrimp meat?"
"Holy crap, every cut is just right, every cut is so even, it's amazing!"
"Isn't it? It's the first time I discovered that shrimps can be processed in this way. It's amazing."
The people in the live broadcast room were drunk, and Taro Kugawa and his assistant Nanako Matsushima also looked confused.
Especially Taro Kugawa, he is a chef, and a pretty good one at that. As soon as Ye Fei picked up the shrimp, his eyes began to shrink violently.
He was not admiring the shrimp, but admiring the criss-crossing knife marks on the shrimp.
Each knife mark is vigorous and powerful, but it can retain just the right trace of skin and flesh. How tender is the meat of the shrimp? Taro Kugawa is very clear about this. It is really difficult to achieve this step of Ye Fei. It can be said that as long as he is not careful and his hand trembles a little, the shrimp will be completely cut off.
But Ye Fei didn't. The depth of each stroke was the same, and the strength of each stroke was the same.
At this time, Taro Kugawa realized that Ye Fei not only made delicious food, but his knife skills were also truly amazing.
"Too perverted." Taro Kuchuan thought to himself,
Ye Fei rotated the shrimps, then gently placed them on a plate, and then processed the other two.
After all three shrimps are processed, start beating the eggs.
The eggs Ye Fei used were real red-tailed chicken eggs, which he did not use in the same way as Taro Kugawa. After all, the ingredients provided by the system did not have ordinary ingredients at all. Even if he wanted to find a free-range egg, he could not find it.
Crack the eggs of the red-tailed chicken into a small bowl, then add an appropriate amount of refined salt into it, then use a pair of chopsticks to break up the eggs and mix well, then dip the three prepared shrimps in the egg liquid. .
When Ye Fei dipped the shrimp into the egg liquid, he soaked as much shrimp meat as possible, and then let the shrimp stay in the egg liquid for about half a minute before taking it out.
At this time, looking at the shrimp, there is rich and full egg liquid in every knife seam, like golden rivers.
After the shrimps are dipped in egg liquid, place them in the bread crumbs and gently turn them over so that both sides of the shrimps are covered with bread crumbs.
After doing this, Ye Fei started to heat the oil in the pot.
In order to be as similar as possible to the ingredients used by Taro Kuchuan, the system did not provide Ye Fei with rose cooking oil or olive oil, but used the best peanut oil.
Place the wok on the stove, put oil in the cold pan, and turn on low heat.
When the oil in the pot began to slowly roll from the center to the surroundings, and a little smoke appeared on the oil surface, Ye Fei said: "If you want to fry shrimps, then the most suitable oil temperature is It is about 150 degrees, also known as warm oil, which is often said to be 50% to 60% hot oil. This kind of oil is more suitable for frying and soft frying. What is soft frying? It is to hang the ingredients on After the batter is batter, fry it in the oil pan, but not completely fry it, but fry it until it is about 70 to 80% mature. Then take out the ingredients, wait until the oil temperature rises, and put them into the oil again to fry. The time this time must be short, so that the fried food will be crispy on the outside, tender on the inside, fragrant and delicious.”
As he spoke, Ye Fei gently slid the shrimp wrapped in egg liquid and bread crumbs into the oil pan along the edge of the oil.
As soon as the shrimps were put into the pot, a large number of air bubbles appeared around them, and then the bread crumbs on the shrimps quickly turned yellow at a speed visible to the naked eye.
Then the tail of the shrimp started to change color. Just when it started to change color a little, Ye Fei quickly took it out of the oil with a slotted spoon.
Then wait for the oil temperature to rise.
When the oil temperature reached 70% to 80% hot, Ye Fei put three shrimps into the pot again. This time the time was shorter, it could be said that it was less than a minute. When the tails of the shrimps turned bright red, Ye Fei took it out and put it on the plate.
The steps for this delicacy are very simple, but if you want to cook it well, you need to have a certain degree of control over the oil temperature and heat.
After doing this, Ye Fei turned off the fire directly.
Ye Fei smiled and said: "Since you carved a cherry blossom out of a cucumber just now, let me carve one of our national flowers."
With that said, Ye Fei took out a red radish from a storage compartment. This kind of radish is also called Xinxinmei.
I saw Ye Fei took a knife, and then in the eyes of everyone, the knife in his hand flew up and down, like a peerless master. In less than a minute, a bright red peony flower appeared.
Everyone exclaimed when they saw this peony flower, because this peony flower is so beautiful.
To be honest, Peony Hua Yefei has done it before. When making the stewed peonies with phoenix, he used pork belly silk to place a peony, but the peony was placed, not carved.
Today, Ye Fei carved a realistic peony from a radish. If this peony is placed among the peonies, it will not be recognized as fake at all.
Taro Kuchuan once again admired Ye Fei. He is also a sculptor, and others are also sculptors. Your sister, isn't the difference a bit too big
It took me a long time to carefully carve a cherry blossom, but what about others? The knife in his hand whizzed, and a moment later a peony flower that was much bigger than a cherry blossom was born.
Ye Fei didn't pay attention to what Taro Jiuchuan thought. After he carved the peony flower, he gently placed it in the center of the plate. Then he took the bottle of sauce, opened it, and squeezed it in. Next to the peony flower, two leaves are formed.
It's just that the leaves are not green, but purple.
There were well-informed people in the live broadcast room. As soon as Ye Fei squeezed out this sauce, someone recognized what kind of sauce it was.
"What the hell, jam? This... is so extravagant!!!"
(End of chapter)