The main methods for soaking dry food ingredients before serving are water and oil methods.
Of course Ye Fei also knows which ingredients to use and which method to use.
Dissolve the dried sea cucumbers and skirts with water.
Then the gluten ingredients were soaked in oil. He soaked the ingredients in warm oil for a while, then replaced it with new oil. When the oil was 80% hot, he put the ingredients in again.
The beef tendon and deer tendon made a crunching sound as soon as they were put into the oil pan.
Ye Fei took a colander and stirred it slowly.
While stirring, Ye Fei said: "When making oil, especially the second oil, the temperature must be controlled well. It can't be too low. If it's too low, it will take a long time. It can't be too high. If it's too high, it will cause the ingredients to burn. A hard layer quickly appears on the outer surface of the food, which blocks the oil from entering the inside of the food, causing it to be opaque, so the 80% hot oil temperature is just right.”
This time it took nearly ten minutes for Ye Fei to take the ingredients out of the pot, then took a blue and white porcelain bowl, put it in, and then... Then Ye Fei turned back and poured the oil in the pot directly. It was all dumped.
Every time this guy does this, the audience in the live broadcast room will be so annoyed that their teeth hurt. Prodigal son, this is a complete prodigal son. Top-quality peanuts, tell me how many of them you threw away in a while
Ye Fei doesn't know the psychology of the audience. Besides, even if he knows, he still has to throw it away. What he pursues when making gourmet food is perfection. Some oils can be reused, while others absolutely cannot.
He put away the wok, then took out a boiling pot and placed it on the stove. He added half a pot of water and started to boil. Then Ye Fei took out several ingredients such as the sea cucumber skirt.
Dried sea cucumber is not a cleaned sea cucumber. Its internal organs are still there, so they must be removed.
At this time, after the sea cucumber has been exposed to water, its volume has become much larger than before, at least seven or eight times.
Ye Fei picked up a sea cucumber, then took a small pair of scissors from the tool rack, cut the sea cucumber under its belly, removed its internal organs and the whiskers, rinsed it under water, and opened it. Cover the boiling water pot and throw it in directly, then turn down the fire and start to simmer.
Normally it would take about half an hour to burn, but Ye Fei was done in just a few minutes.
All the scallops and other ingredients were processed in the same way. While these dried goods were blanched in water, Ye Fei also packed away all the chicken and duck meat, chicken and duck gizzards and other ingredients.
Until then, the preparation of the ingredients for this delicacy is completely completed.
The next step is to get down to business.
Soup is indispensable, especially if you want to make the best soup, it is the top priority of this delicacy.
If the Buddha Jumps Over the Wall soup wants to be fragrant, rich and charming, it must be cooked with care, and there are several ingredients that must be present.
Chicken, and it cannot be feed-fed chicken, it must be free-range chicken. The chicken Ye Fei chose this time is Erhuang free-range chicken. He has used this kind of chicken before, and it can be said that it is excellent at making soup.
The existence of chicken is the basis for ensuring the delicious soup of Buddha Jumps Over the Wall.
Then there is the duck meat. The duck meat must be from a home-raised duck. The duck Ye Fei uses is the Moon Gong duck from Moon Lake. Ye Fei has eaten this kind of duck before, and the taste is really unforgettable.
The presence of duck meat ensures the aroma of this soup stock.
Beef, the system provides Wagyu beef from Tonichi. Yes, it is the most awesome and expensive beef.
The existence of beef is not only to add flavor, but also to ensure the clarity of the soup.
Then there is the pig skin. Although this thing is inconspicuous, it can add a unique ingredient to the soup, that is, colloid.
There are also scallops to ensure the seafood flavor in the soup.
Wait, it can be said that although it is making soup stock, all the ingredients used are very particular.
After all the ingredients were prepared, Ye Fei took out a jar from a storage compartment.
The whole jar is purple in color, with reflective surfaces on the outside, and the jar is very tall.
After taking out the jar, Ye Fei patted it and said with a smile: "We have made soup many times before. Sometimes we use ordinary iron pots, sometimes we use ceramic jars, and Buddha jumped over the wall. The broth is made using this, I believe many people have noticed, the purple clay jar."
As he spoke, Ye Fei took off the lid of the jar, then pointed the opening towards the computer, and said: "As you can see, there is something else inside this jar that can be layered. Why is this? Because we are here Dao dashi is said to be boiled, but in fact the real method is to steam. Why use steaming? Because the broth made by this method is relatively clear. The ingredients are placed in the jar and steamed with a burst of heat. The ingredients inside are not It won't make too much noise, and the residue on the ingredients will not fall off and mix into the soup. As we all know when making soup, after the soup boils, the water will ripple, and some ingredients will spread out and melt into the soup. , making the soup a little cloudy."
After Ye Fei finished speaking, he placed the purple clay jar on the console and took another ceramic jar from the storage compartment. This ceramic jar was relatively small, not even as big as the opening of the first jar, but it contained a A few kilograms of ingredients is no problem.
Taking out the tools, Ye Fei cleaned the two jars first, placed the large jar on the stove, then added an appropriate amount of water into it, and then added the pig skin, chicken, duck, beef, chicken gizzards and duck gizzards. Put it in the small jar, then add an appropriate amount of water, and carefully put it in through the mouth of the big jar.
After doing this, Ye Fei took out another porcelain bottle, shook it, and said with a smile: "Huadiao wine, aged Huadiao wine, has been around for fifteen years. In this soup, these ingredients are indispensable. In addition, the Huadiao wine is also indispensable, and to ensure the quality of the soup, the Huadiao wine used must be aged for at least ten years."
"Gudong~~~"
"Gudonggudong~~~"
"Gudonggudonggudong~~~"
Ye Fei had just finished introducing this Huadiao wine, and many people in the live broadcast room began to swallow their saliva. I took a swipe at the fifteen-year-old Huadiao wine. This is absolutely the best.
Even Lu Shanchuan and useless Wu Tianzhang couldn't help but swallow their saliva. They looked at the wine bottle in Ye Fei's hand and even had the urge to rush forward and grab it.
"Mr. Lu, do you like drinking?" Wu Tianzhang, a good-for-nothing, asked in a low voice.
Lu Shanchuan: "Of course I do."
"Ye Shen's jar of wine will definitely not be used up in a while, let's have a taste."
"...How do you know it's not enough?"
"It's impossible to use up such a big bottle. There must be some left."
As a result, just as this guy finished speaking, he saw Ye Fei opening the mouth of the wine bottle and pouring all the wine in the bottle into the small purple clay jar.
Wu Tianzhang: "..."
"Holy crap, did you use it all? I'm still thinking about taking a sip later."
Lu Shanchuan couldn't laugh or cry and said: "Ye Shen makes delicious food, you should stop talking nonsense. He is much better at it than you. He must have his reasons for everything."
After Ye Fei poured the Huadiao wine into the purple clay pot, he said: "The main function of Huadiao wine is to enhance the fragrance, and it is also a basis for judging whether the soup stock is qualified. After a qualified Buddha Jumps Over the Wall stock soup is completed, it can be said that We can only smell the aroma of the wine, but we can’t taste the wine in the soup. This is the real good soup. Okay, now we start steaming.”
After Ye Fei finished speaking, he opened a storage compartment, took out a piece of green lotus root leaf, covered it on the mouth of the small purple clay jar, then closed the lid, and then also closed the lid of the large purple clay jar. Turn on the stove directly.
Start with high heat, wait until the water in the large pot boils, then turn to low heat and simmer.
At this time, Ye Fei introduced again: "To cook the broth of Buddha Jumping Over the Wall, the weight of each ingredient is extremely strict, and the ratio of ingredients to water is also extremely strict. The best quality broth is one hundred grams of ingredients plus six One hundred grams of water, and then boil 80 grams of stock. This time should be at least eight hours. Generally, eight to ten hours is the most perfect. Okay, while the stock is boiling, we will Let me introduce to you the order in which the ingredients are placed.”
Ye Fei turned around, opened another storage compartment, and took out three earthen jars from it. These three earthen jars were all brown, and each one was slightly larger than an adult's fist.
Placing three earthen pots on the table, Ye Fei introduced: "For every delicacy, whether it is ordinary delicacies or high-end delicacies, the order of the ingredients is required. I believe many people go to big hotels. I have eaten cold beef. To be honest, in many hotels, this is also a very cheating dish. After the waiter brings this dish, you will find a big plate with beef slices covered together, a small pile, but When you go to eat it, you will find that there are only a few slices of beef on the top, and the bottom is all bean sprouts and cucumber shreds. This shows that the store is cutting corners, and it also illustrates the art of ingredient placement, which is common in ordinary delicacies. Pay attention to this, so the Buddha Jumping Over the Wall we made today has strict requirements on the order of placing the ingredients."
Ye Fei stretched out his hand and took the haired tendon over, then took the knife and cut it into strips. He picked up a tendon with chopsticks and said, "The tendons are placed at the bottom of the earthen pot. Why are they placed like this? Because? There is glue inside the tendons, and its main role in this dish is to provide glue.”
Put five or six shredded tendons on the bottom layer of the earthen pot, then put the skirt inside, then fish maw, scallops, fish maw, fish lips, etc., into a small earthen pot, and finally let Ye Fei almost use the ingredients All filled up.
Only then did Ye Fei pick up the sea cucumber pieces and put them in, followed by abalone and shark fins.
After finally putting in all the ingredients that needed to be placed, Ye Fei said: "The reason why we choose to place them in this order, that is, the relatively low-level ingredients are placed at the bottom, and the high-level ingredients are placed at the top, because after a while, there are The layering of taste, and the most important thing is – it looks good!”
"Pfft~~~"
No one expected that Ye Fei, who was seriously arranging the ingredients, would suddenly say such a sentence.
Emma, are you doing this just to look good
I believed your evil deeds.
"It's so funny. Ye Shen is so funny. He just said something like this out of the blue, without any precautions."
"Haha, Ye Shen, the word "good-looking" is used well, I like it."
"Where's Xiaomao? What Ye Shen said is right. The price of a delicacy is related to the order in which the ingredients are placed, okay? Let's take this Buddha Jumping Over the Wall as an example. If we combine the tendons and Put the ingredients on the skirt at the top, and put the sea cucumber, abalone and shark's fin at the bottom. What you are selling is only the price of the tendon. But if it's the other way around, with the order like Ye Shen's, you can see these at a glance. The best ingredients, of course, are bought at the same price as sea cucumbers, abalone and shark fins, so learn to order them all, this is the way of business." Smoking hurts the kidneys and he said cheerfully.
When everyone thinks about it, this is really the truth. It is like going to the market to buy vegetables. Buy a handful of beans. The ones on the outside are definitely long, straight and good-looking, but some vendors inside will add some inferior ones. If a vendor puts low-quality beans outside and good ones inside... I guess he won't be able to sell a handful in a day.
When selling something, you sell not only the quality of the product, but also the visual impact.
Ye Fei put the filled earthen pot aside, then filled the other two, and then waited for the soup stock.
Even if Ye Fei uses the black technology provided by the system, this kind of soup is not something that can be achieved overnight. It must be cooked to the right level.
So the wait lasted nearly an hour.
Taking advantage of this time, Ye Fei came to the computer and said to the audience in the live broadcast room: "Friends, let me tell you something. After today's live broadcast ends, I will take a few days off."
Everyone: "..."
"Damn it, Ye Shen, what's going on? Your news came so unexpectedly."
"Asking for leave again? Emma, Ye Shen, let's not do this, okay."
"Damn, stop yelling. Don't you know what kind of person Ye Shen is? He won't ask for leave unless necessary."
"That's right, Ye Shen must have something important to deal with, right? Ye Shen." The Flower Fairy asked into the microphone.
Ye Fei nodded with a smile and said: "As everyone knows, I have agreed to Stallone to participate in the filming of The Expendables 5. After today's live broadcast, I need to go to the United States for a few days to finish filming my scenes and then come back. Since you promised someone, you can’t break your promise, right?”
"Ah? Making a movie? Damn it, Ye Shen, I'm looking forward to it."
"Haha, I really want to see what the movies produced by Ye Shen look like."
"Ma Dan, don't say anything. As long as this movie is released, I will give you five movie tickets."
"It's necessary, it's Ye Shen's debut."
After talking to everyone for a while, Ye Fei looked at the time on his phone. It was already six o'clock in the afternoon. He returned to the operating table and said with a smile: "Friends, the broth is ready."
Everyone's eyes fell on the purple clay jar.
Everyone saw Ye Fei turn off the fire first, and then opened the lid of the big purple clay jar.
A cloud of white smoke rushed out of the can.
Then... Then everyone was confused...
(End of chapter)