Peanuts are essential for making sand tea sauce. It is best to remove the red skin on the outside of the peanuts and use pure naked peanuts. Ye Fei uses peanuts that have been processed by the system in advance.
Everyone saw Ye Fei put the wok on the stove, heated it, and then poured an appropriate amount of top-grade peanut oil into it. When the oil temperature reached 70% hot, he poured the peanuts into the pot and quickly Cook and fry.
While frying, Ye Fei introduced: "Shacha sauce has actually existed in China a long time ago, but it is not a native Chinese seasoning, but comes from several Southeast Asian countries. Later, it came from North Korea in East Guangdong Province of China. It was introduced from the province, and then spread to southern Fujian Province. Therefore, there are currently three types of Shacha sauce in China, one is Shacha sauce from Southern Fujian Province, one is Shacha sauce from Eastern Guangdong Province, and the other is from abroad. The reason why imported Shacha sauce is divided into three types is because each of the three types of Shacha sauce has its own characteristics and taste, and the food made with it also tastes different."
“When making Sha Cha sauce in southern Fujian province, a lot of fried peanuts are used, and then dried halibut, shrimp, minced garlic, minced coriander, chili powder, mustard powder, allspice powder, sand ginger powder and fragrant grass are added. After the final perfect fusion, a sauce with a natural rich taste and attractive aroma is formed. This sauce is suitable for stir-frying and steaming seafood products, making it taste more fresh and mellow, while the Shacha sauce from eastern Guangdong Province , specifically refers to Chaozhou Shacha Sauce, which mainly uses peanut butter and sesame paste, and then stir-fries minced garlic, five-spice powder, shrimp paste, bean paste, bay leaves, mustard, and coconut milk Made from other ingredients, the taste of this kind of sand tea sauce will be richer and more mellow than that of southern Fujian province. It is mainly used for frying, baking, stewing and steaming various delicacies. It is the imported Shacha sauce. This kind of Shacha sauce comes from the country of origin. They have reached a very high level in terms of experience and technology in making Shacha sauce, so the sauce they make must be They are more delicate and softer than Chinese sand tea sauces, with a cream-like shape, and their taste is richer, combining salty, spicy and fragrant characteristics."
"Today we are going to make braised duck with sand tea and chestnuts. We mainly use sand tea sauce from southern Fujian Province, so the peanut material we use is not sauce, but fried peanuts."
As Ye Fei spoke, the movements in his hands did not stop.
After a while, Ye Fei used a strainer to fish out the fried peanuts from the oil pan.
You can see that these peanuts, which have taken off their outer red skin, are fried into golden brown, one by one, just like golden beans.
After Ye Fei fished out the peanuts, he first put them in a bowl. After they cooled down, Ye Fei put the peanuts in an instrument similar to a garlic mortar, and then took out a Crush garlic with a tool like a hammer.
After this step was completed, Ye Fei took out the mashed peanut crumbs, then chopped the dried halibut and shrimp into fine pieces, and then added coriander powder, chili powder, fragrant grass powder, and five spices to it. Powder, mustard powder and other ingredients, then mix evenly and pour out the peanut oil in the wok.
Seeing with his own eyes, Ye Fei poured half a pot of top-quality peanut oil directly into the sink, and everyone in Chianwan Tianxia and Zhang Junwei's group grinned.
What a prodigal!
This is everyone's evaluation of Ye Fei at this moment.
That's right, this guy is a prodigal, and a super prodigal at that.
Although the best peanut oil is not as scarce as rose cooking oil and the best olive oil, it is a rare good thing after all. You just fried the peanuts and then threw them away
However, this group of people all knew Ye Fei's nature, so although they felt pity in their hearts, they did not say anything.
After Ye Fei poured out the peanut oil, he washed the remaining peanut oil in the pot, placed the pot directly on the stove, turned up the heat to burn off the water stains in the pot, and added some peanut oil to the pot.
This time I didn’t add as much peanut oil as before.
After the oil was warm enough, Ye Fei put the mixed peanut crumbs and other ingredients into the pot and started to stir-fry.
It's full of spices, and the aroma comes out without even being stir-fried for long.
A group of people in Chitianxia sneezed one after another after smelling the breath that rushed into their nostrils. This was not because the smell irritated the nostrils, but because the aroma was so fragrant that it made people fall asleep as soon as they smelled it. It's like being a bit neurotic.
When the sauce stir-fried in the pot became more and more fragrant, Ye Fei added an appropriate amount of white sugar and refined salt into it and continued to stir-fry.
When the last pot of sauce was fried by Ye Fei and became a little sticky, Ye Fei added a little water to it to let the sauce in the pot completely form a brown-red viscous shape, and then turned the stove on close.
Ye Fei took a large bowl from the side, lifted the pot, and poured all the sauce into the bowl.
"As I said just now, there are three most commonly used Shacha sauces in China, namely Southern Fujian Shacha sauce, Eastern Guangdong Shacha sauce and imported Shacha sauce. Southern Fujian Shacha sauce and Eastern Guangdong Shacha sauce are mainly brown-red. The imported Shacha sauce has a light golden color due to the different ingredients added in it. Everyone has seen the Minnan Shacha sauce we made today. It has a uniform brown-red color and is sticky. The consistency is moderate, and this is the best sauce. Okay, now that we have the Shacha sauce, let’s make this Shacha and chestnut braised duck.”
With that said, Ye Fei took a pot of boiling water, added an appropriate amount of water to it, put it on the stove to boil, put the whole duck in the boiling water, blanched it a little, and removed some of the excess duck fat. Remove all and fish out the duck.
Then Ye Fei took a large casserole and placed it on another stove. He added two kilograms of water, an appropriate amount of cooking wine, green onions and ginger slices. Finally, he put the duck in and closed the lid. , turn on the fire.
This time the burning time was not long. In about ten minutes, Ye Fei turned off the heat, opened the lid, and took out the duck.
Only then did Ye Fei start cutting the duck.
I saw him first chop off the duck head, duck wings, duck neck, tail and duck paws, then cut the duck body into two parts vertically from the middle, and then use a knife to cut it into pieces about three centimeters long and one centimeter wide. Take the chestnuts, wash them, peel them, wash them under water again, and finally cut them into chestnut pieces of about the same size.
After cleaning the wok on the side again, put oil in it, put the two directly in and start frying.
After three or four minutes, take it out and put it in a large bowl. Then take out a large steamer, place the large bowl in the steamer, put the steamer on the stove, turn on high heat and start steaming.
The steaming time is not very long, as long as it can ensure that the two are cooked thoroughly.
The time for Ye Fei to steam is about ten minutes. When the time is up, turn off the fire.
He placed the steamer on the stove and did not move it. Instead, he washed the wok again, placed it on the stove, added the best peanut oil, heated the oil over low heat, and added minced garlic, chili powder, soy sauce, sugar, MSG and Add an appropriate amount of cooking wine and sand tea sauce and stir-fry lightly. After three or two minutes, the aroma appears, then add the duck meat pieces, stir-fry again for four or five minutes, and finally add the duck head, duck wings, duck neck and duck feet. Go in and start simmering directly.
While simmering, Ye Fei kept the fire on a low flame and simmered for more than 20 minutes (ordinary tools would simmer for about an hour and a half). Then Ye Fei opened the lid of the pot and put it away. Sprinkle the diced shiitake mushrooms in, cover the lid and simmer again.
The stew time this time was shorter, only about three to five minutes (usually it takes about ten minutes). Ye Fei opened the lid of the pot, and then first used chopsticks to take out the duck head, duck feet and duck wings, and took them After placing it on a large plate, use a large spoon to take out the duck meat, chestnut pieces and mushroom dices from the pot, and carefully place the duck head, duck wings and duck feet on top. middle.
After he took out the braised duck cubes with sand tea and chestnuts, the whole room was filled with a strong and attractive aroma. This aroma was not only the aroma of duck meat, but also the aroma of chestnuts. and the smell of diced shiitake mushrooms, and even more wonderful is the unique smell of sand tea sauce.
Many people couldn't stand it when they saw this delicacy being cooked.
This delicacy is different from the salted duck just now. After the salted duck is made, the surface is just white, tender and smooth, but after this dish is made, the duck meat has a layer of brown-red color, which not only looks attractive, but also has a layer of Charming brilliance.
"Damn, why are the delicacies made by Ye Shen so weird? They all look like normal actions, so why does it taste so delicious?"
"Don't you know who Ye Shen is? Which of his delicious dishes has ever disappointed anyone?"
"The duck meat is brown-red with a hint of golden white, while the chestnut chunks are golden-white with a hint of gold. Paired with bits and pieces of diced mushrooms, I rub it. This is a rare delicacy."
"The aroma is so strong. You can tell from the ingredients that this delicacy has an extraordinary smell. But when you actually smell it, you realize that it is no longer extraordinary, but extraordinary."
"Gudong~~~ I'm hungry, I'm hungry. How many delicacies are there for this whole duck feast?"
"Actually, if the whole duck feast is really made, it will take at least a day, and it must be prepared in advance. Ye Shen's speed is already very fast."
People are waiting and looking forward to it.
But suddenly Ye Fei discovered that this delicacy was not over yet, because Ye Fei did not turn off the heat after taking out the duck meat, chestnut pieces and shiitake mushrooms from the pot.
Ye Fei took out a small bowl, put some starch in the bowl, mixed it with water and stirred evenly, poured half a bowl of starch into the remaining juice in the pot, and waited until the juice in the pot was seen again. After foaming and completely reducing the juice, Ye Fei picked up the pot and evenly poured it all over the duck meat pieces.
Looking at these pieces of duck meat at this time, each piece looks like it is made of crystal, with a faint halo appearing.
Until this time, Ye Fei turned off the fire and said with a smile: "This is braised duck cubes with sand tea and chestnut. This is a very authentic southern Fujian dish. You can try it later and see how it tastes."
After saying that, Ye Fei didn't stop at all and started making the other two ducks into this delicacy.
After the three plates of braised duck with sand tea and chestnuts were finished, everyone at the scene was completely crazy.
"The aroma, the aroma is too strong."
"This is even more fragrant than the salted duck just now."
"It's a must. The beauty of salted duck lies in tasting it, and the aroma of this delicacy can be smelled directly."
"I can't hold on anymore."
"I'm also trying my best to persevere."
"When do we start eating? It's already dawn."
"I'm so anxious, I have to believe Ye Shen."
Shi BaTian once again acted as a waiter. The guy hurriedly called Baldou Qiang over and brought out three plates of braised duck with sand tea and chestnuts, leaving only a lingering aroma in the room.
When Ye Fei saw that all three dishes were brought out, he said directly: "Time is tight, and we can't afford to delay it. Next, let's make Kung Pao duck wings..."
(End of chapter)