Yangguan Sandie, this is an extremely classic Shandong cuisine, specifically a Confucius cuisine among Shandong cuisines. It is also a practical dish, which is a dish served at banquets when bidding farewell to old friends and relatives.
After thousands of years of spread and development, this dish has already reached a very perfect level.
However, although the dish is perfect, if a chef wants to make it, it depends on the level of the chef.
No one had any doubts about Ye Fei's cooking skills at all, because such a long live broadcast has proven that this guy's skills are completely top-notch.
Everyone saw that Ye Fei took the piece of red-tailed chicken breast and did not rinse it under the tap because the meat itself was clean, and the reason for not rinsing it with water was to keep the moisture in the meat natural. , that is, the gravy is not mixed with any other liquid. This kind of gravy is truly the best gravy.
Ye Fei placed the meat on the chopping board, then tilted the kitchen knife in his hand at a 45-degree angle, and gently swiped the meat's surface diagonally.
This knife is a bit particular. It is also called a slant knife. The reason why I use a slant knife to cut the chicken this time is because I need to remove the skin of the chicken and a layer of fascia in the middle. If these two things are not removed, the meat filling will be chopped in a while. It's a bit troublesome at that time, because the fascia is very tough and not easy to cut open, so it must be removed.
Everyone saw Ye Fei using three knives in succession, all of which were cutting meat with an oblique knife.
After cutting it, he saw that there was a transparent film-like cortex left in his hand. This was the flesh skin. Although this layer of cortex was too thin, its toughness should not be underestimated.
Ye Fei put the meat skin in his hand directly into the trash can, and then used a straight knife to cut the chicken.
Cut all the chicken into chicken strips about one centimeter wide, then push them aside, and Ye Fei took the pork fat over.
Pork fat is pork fat. The fat content in this meat is very high. Many people use this kind of meat to fry lard. Because this kind of meat has a high fat content, the fat will seep out after being heated. This acts as a lubrication.
Ye Fei cut all the pork fat into small cubes of even size, and then pushed them together with the chicken.
Ye Fei then started to handle the shrimp.
In the Yangguan Sandie dish, shrimp is a closely related ingredient, because after the shrimp is mixed with pork fat, it forms a commonly used filling called shrimp glue.
The delicacies made with shrimp paste taste smooth and tender, fragrant but not greasy.
The reason why this delicacy has been passed down for thousands of years and has not disappeared is that shrimp glue plays a vital role.
I saw Ye Fei cleaning several shrimps, then removing the shells and picking out the shrimp threads, forming crystal-clear shrimps.
Place the shrimps on the cutting board, and Ye Fei smashes them lightly with a knife.
When patting the shrimp, just use enough force to make it puree. You don’t have to use a lot of force because the shrimp meat is extremely rich in juice. If you use too much force, it will easily cause the shrimp juice to splash out. , thus affecting the delicious taste of shrimp paste.
After Ye Fei pounded a few shrimps into shrimp paste, he stopped the chicken strips and pork belly pieces with a knife, mixed the three together, and started to slowly chop them with the knife.
Chopping the stuffing is a process that Ye Fei has done when making Chaoshan meatballs, and he also said why he should try to chop the meat by hand when making the stuffing, instead of using a meat grinder, because the meat minced by the machine is different from the hand-made stuffing. The minced meat is of two levels, and the cooked food is simply incomparable.
So in order to ensure the final taste of this delicacy, Ye Fei chose to chop the meat filling with a knife. In fact, he had done this before. This is the professionalism of a chef when making delicacies.
Meat filling is the most important component and core material of Yangguan Sandie. Whether the meat filling is chopped well or not is directly related to the success of this delicacy.
But of course there is a standard for what makes meat fillings good.
Ye Fei didn't say anything. When the chicken, pork fat and shrimp paste were chopped until they were sticky and soft, Ye Fei used the kitchen knife in his hand to gather the meat stuffing into a pile, and then Ye Fei used the kitchen knife to Hold it flat, and then lightly rub it horizontally on the minced meat.
Everyone saw that the meat paste became flat easily. Not only that, the surface of the meat paste that had been wiped with a kitchen knife was neat, smooth and clean.
Ye Fei then said: "Many people are curious about how the meat filling of this delicacy can be considered good. Have you seen it now? It is possible. Use the blade of the knife to gently wipe it, and the meat filling will become smooth. When it is flat and there are no big particles on this surface, it means that your meat filling is ready to be chopped. It is not only for making this delicacy, but also for other delicacies using meat filling. Now, the meat We have already prepared the stuffing, so we will set it aside for later use."
With that said, Ye Fei took a clean bowl from the side and put the meat filling into the bowl with a knife.
Then Ye Fei washed his hands under the faucet and said: "Meat stuffing, meat stuffing, it's just stuffing. Since it's stuffing, it means there's a layer of skin on the outside. What's the outside of Yangguan Santie used for?" Where’s the skin? This is it.”
Ye Fei reached out and picked up an egg and said: "Egg skin."
As soon as he finished speaking, there was a commotion in the live broadcast room, and many people started to send messages because they did not understand what Ye Fei meant.
"Egg skin? Emma, is it the egg shell?"
"Damn it, can you eat eggshells?"
"Eat eggshells to supplement calcium."
"I love your sister. According to what you said, eating stones will provide you with more calcium."
"What I said is true. If you have been to the countryside, you will find that many farmers like to grind broken eggshells into powder, and then mix them with food for chickens, ducks and geese. After eating these chickens, ducks and geese, they The shells of the eggs that are laid have some fragments of broken eggshells that have not been digested.”
"What you said above is right. My family raises chickens. We do this when we supplement calcium to the chickens. It's very useful."
"Damn, it's so magical? Could it be that God Ye wants Waste and Mr. Lu to use eggshells to supplement calcium today?"
"Pfft~~ The divine thinking upstairs, I wonder if you should stop talking nonsense. Isn't it embarrassing?"
"What's the meaning?"
"The egg skin that Ye Shen mentioned is not an egg shell. I was also drunk. Egg skin and egg shell are completely different things. Egg shell is the hard shell outside the egg, and egg skin is a kind of egg skin. The thin skin that came out, Emma, looks like a child of a landowner and has never been in the kitchen."
“………..Oh, my God~ It’s so amazing?”
"What a magical guy, that's how it is."
There are many weird things in the live broadcast room, but there are also many real masters. If anyone has questions, someone will answer them.
They were busy here, and Ye Fei had already started making egg skins.
Making egg skins is very simple, but making high-quality egg skins still requires a little skill.
Ye Fei picked up a few red-tailed chicken eggs, broke them, put them into a medium bowl, mixed the eggs evenly with a pair of chopsticks, and then put them down first.
He then took a pot, which was a frying pan, put it on the stove, and started to cook the pot first. At this time, there was no oil in the pot and it was dry. Ye Fei just burned it dry.
In fact, there are two ways to do this step, one is the dry pot method, and the other is the wet pot method.
The so-called dry pot method is the method Ye Fei uses now. First, use high heat to heat the pot to a certain temperature, then pour a little cooking oil into the pot, then pour the mixed eggs into the pot, and then Gently shake the pan to allow the egg liquid to form the thinnest layer, which is the egg skin.
The method of making a wet pot is to put oil first, wait until the oil temperature reaches 80% hot, turn off the heat, then pour the egg liquid into the pot, and use the oil temperature to make a thin layer of egg skin.
Ye Fei used the dry pot method. After heating the pot, he directly turned the heat to low, and then added a small amount of the best peanut oil into it.
If you want to make a more ideal and perfect egg skin, you must not add too much oil in this step, because if you add too much, it will turn into scrambled eggs, and it will also form a hairy egg skin.
Therefore, there must be less oil, but not too little. If it is too little, the egg skin will stick directly to the pan. Then when it is made, let alone the egg skin, the egg residue will be mushy.
There must be an appropriate amount of oil. This amount is enough to ensure that the bottom of the pan is evenly moistened. Because when making egg skins in a dry pan, the role of oil is not to increase the aroma, but to prevent the egg skins from sticking to the pan.
After adding an appropriate amount of peanut oil, Ye Fei picked up the pan, turned it left and right a few times, and then shook it in circles a few times. After the peanut oil in the pan completely wetted the bottom of the pan, he then turned the pan over. Place it on the stove and carefully pour a little of the egg liquid in the bowl.
The egg liquid must not be poured in all at once. Again, what you are making now are egg skins, not scrambled eggs. After you pour it in... It is recommended that you add another tomato. When it comes out of the pan, it will be tomatoes scrambled eggs, then There is no egg skin left.
A skilled cook can make two or three egg skins from one egg.
Ye Fei used three eggs. He poured in a little bit first, and then spread the eggs without using any tools. Instead, he picked up the pan and shook it gently to let the eggs form a uniform egg skin.
This kind of egg skin is completely caused by the heat of the pot being transferred to the egg liquid through the peanut oil, and finally turning the egg liquid into egg skin.
Not long after, Ye Fei put the pan on the stove again, and then everyone saw Ye Fei take out a pair of chopsticks, and then use one on each hand to gently pry the sides of the egg skin in the pan, causing it to form. One edge of the egg skin was raised, and then he put down his chopsticks, prepared a clean plate, and then carefully took out the egg skin from the pot with both hands.
Seeing this piece of egg skin, people in the live broadcast room, including dumb Balu Shanchuan and trash Wu Tianzhang, couldn't help but marvel.
Because the egg skin in Ye Fei's hand is so beautiful. The whole egg skin is almost as thin as paper, and even a little transparent. The egg liquid on it is extremely evenly distributed, with a light golden color, which is very beautiful.
Ye Fei was also quite satisfied. He nodded, placed the egg skin on the plate, and then made the next one.
Three eggs, and finally Ye Fei made six egg skins, which converted into one egg and two egg skins. This is the realm.
After the egg skin is made, the next step is to put the meat filling into the egg skin.
The so-called putting doesn't mean digging a ball and putting it directly on top, and then wrapping it with egg skin. That's not Yangguan Sandie, then that... That's Yangguan Wonton, let me tell you.
There is also something special about putting stuffings, which is another key point of this delicacy... ..
(End of chapter)