Ye Fei had prepared braised duck with sand tea and chestnut, and was brought to the table outside by Shi BaTian and Bald Qiang.
The next thing he wants to do is Kung Pao duck wings.
In fact, Kung Pao duck wings are also called Kung Pao duck wings.
Explosion is not an explosion, but a cooking technique.
After Ye Fei finished speaking, he turned around and opened the storage compartment again. This time he took out a bag of duck wings. This bag of duck wings had been processed and looked white, tender and smooth.
After taking out these duck wings, Ye Fei placed them on the chopping board without moving them, but explained to everyone the cooking techniques of Bao.
“Burning, like frying, stir-frying and other techniques, is a cooking skill. The so-called bursting is actually divided into many types, such as oil frying, salt frying, sauce frying and green onion frying. They are mainly made by using these ingredients. The heat and aroma emitted make a tempting delicacy. We call it oil frying, because today’s Kung Pao duck wings are fried in oil. The so-called oil frying is to fry the ingredients quickly in hot oil. After that, the ingredients are stir-fried, and finally the thickened soup is added to stir-fry the delicacies. However, there are two forms of oil frying. One is to fry the raw materials in oil after sizing them, and the other is to fry the raw materials in oil without sizing them. , the seed-explosion method is suitable for small fresh ingredients such as diced chicken, shredded chicken, diced duck, shrimp, and diced fish.”
"As you can see, there is a bag of fresh duck wings in front of me. They are also the ingredients for making Kung Pao duck wings today. They are all fresh. Each duck wing is taken from the body of the golden meat duck. It can be said that it is fat. Tender but yet chewy, smooth but not chewy. Next, we will make this Kung Pao Duck Wings. As mentioned earlier, the cooking method of Bao Bao is all about speed, so we make this delicacy. It will be faster accordingly.”
After Ye Fei gave a brief introduction, he started making it directly.
Ye Fei opened the bag, poured out all the duck wings inside, then took a back knife and cut them into small pieces of about two or three centimeters.
Take a bowl from the side, put the cut duck wings in the bowl, add soy sauce, balsamic vinegar and refined salt to marinate.
After marinating for about twenty minutes, Ye Fei picked up the bowl, poured out the excess juice, then added an appropriate amount of raw starch into it, mixed it evenly with his hands, and set it aside for later use.
Immediately afterwards, Ye Fei took the wok he had just used, cleaned it under the faucet, put it on the stove, burned the water stains over high heat, added an appropriate amount of top-grade peanut oil to it, and then added an appropriate amount of molted peanuts. Put it in and start frying.
When the peanuts turn golden brown, take them out and put them in a bowl.
Ye Fei turned around and picked up the wok, and then...then poured out the top-quality peanut oil in the wok.
The people who eat all over the world are completely speechless.
Damn it, now tell me how much good stuff you've wasted.
However, although this group of people felt sorry for peanut oil, they were more moved by Ye Fei's approach, because they all knew that although the peanut oil used by Ye Fei was of the highest quality, he would not use it repeatedly for these people. The only thing is to be able to make truly delicious dishes.
After pouring out the peanut oil, Ye Fei washed the pot again, put it on the stove, added a small amount of oil into it, and then added green onions and ginger slices. When the aroma just appeared, he added some dried chili peppers, and then The fire started to stir up.
These are all materials that are relatively easy to produce fragrance. After a while, the whole room will be filled with a spicy smell.
At this time, Ye Fei poured the cut duck wings into the pot and began to stir-fry over high heat.
This time, it only took Ye Fei about five minutes to stir-fry the peanuts, stir-fry them for a while, then turn off the heat and put them on the plate.
It can be said that the whole process took no more than fifteen minutes.
rapidly.
Fast.
This is the realm this dish pursues.
After finishing the palace-baked duck wings, Ye Fei started plating it directly.
When the duck wings were placed on the plate, Ye Fei sprinkled a handful of chopped green onions into the pot, stir-fried the remaining juice quickly, picked up the pot and poured it all on the duck wings, and said: "Serve!"
What a speed!
This was how everyone at the scene commented on Ye Fei's cooking of this delicious dish. From the moment it was put into the pot to when it was out of the pot, it was incredibly fast.
Because in the impression of these people, no matter which delicacy Ye Fei cooks, although the time it takes is not very long, it cannot be said to be very short. Only this delicacy is simply too fast.
Shi BaTian had just brought out the braised duck with sand tea and chestnuts. Not long after he came back, Ye Fei asked him to serve the food.
This guy was so excited that he hurriedly ran over with his bald head and strong butt, and took out the palace-exploded duck wings.
Then Ye Fei didn't stop for a moment, and directly took out a few bags of ingredients from the storage compartment.
These bags of ingredients are duck slices, bamboo shoot slices and chicken slices.
"What a waste."
Ye Fei just said a name and started doing it.
Zao Liu San Bai, this is also a very famous delicacy in the whole duck feast.
The so-called simmering, also known as simmering, is also a cooking method. The most common ones we see are vinegar-wrapped potato shreds, vinegar-wrapped mung bean sprouts, and even vinegar-wrapped san shreds, etc., which are simmered with vinegar.
What Ye Fei wants to do is to use Zao Liu San Bai.
What is bad
This is a kind of lees, but this lees is the lees left over when brewing rice wine, and is finally processed to form a seasoning.
The so-called three whites refer to bamboo shoot slices, duck slices and chicken.
Why is it called Sanbai
Because the final color of these three ingredients in this delicacy is white, it can be said to be white and tender, with an attractive white luster.
After Ye Fei gave a brief introduction, he started to work here.
The first step is to boil half a pot of water in a water pot, then put the bamboo shoots in and blanch them.
The reason why the bamboo shoot slices are blanched is because the bamboo shoot slices used in Zao Liu San Bai must be made from the tips of the bamboo shoots, and blanching can remove their astringency.
After blanching the bamboo shoot slices, take them out and set them aside.
Then cut the duck meat into slices and put it in a bowl. Pour an appropriate amount of starch into it, mix it evenly with your hands, and set it aside.
Then Ye Fei brought the chicken over. It was a piece of chicken breast. Ye Fei cut off the chicken breast with a knife, then diced it, and finally chopped it into chicken puree.
In this delicacy, the reason why the chicken is made into chicken puree is because if the chicken is put directly into the pot, it will have a slight fishy smell. It is made into chicken puree, and then mixed with starch and clear soup, and then put into the pot to make hibiscus. Chicken slices, this kind of chicken will remove the fishy smell and leave a strong flavor.
After Ye Fei chopped the chicken breast into pureed chicken, he put it in a bowl, added starch and clear soup, and then mixed it for a while. After the three were mixed evenly, he placed the wok on the stove, added peanut oil, and started cooking it directly. .
When the oil was warm enough, Ye Fei patted the minced chicken into individual chicken pancakes with his hands, slipped them into the oil pan and started frying.
This kind of frying is just light frying, mainly to give the chicken paste a shape.
After the chicken patties were formed, Ye Fei took them out and placed them on a plate.
He took a casserole from the side, placed the chicken, duck and bamboo shoot slices in it, added an appropriate amount of water to it, and placed it on the stove to simmer.
The so-called simmering is also a cooking technique. It mainly involves blanch the ingredients in boiling water, then put them in a casserole and cook them over high heat. After the water boils, then turn to low heat and cook slowly until the soup in the casserole is thick. Until sticky.
Ye Fei used this method today.
After placing the casserole on the stove, turn on high heat to boil the water in the casserole, then turn to medium to low heat and start to simmer slowly.
The pot he used had extremely strong heat-absorbing properties. Under normal circumstances, this step alone would take about two hours, but Ye Fei only took less than half an hour.
When the time is up, Ye Fei opens the lid of the pot, then thickens the gravy and pours it into the pot.
Thickening gravy is a method of processing ingredients, that is, blending starch and water. However, when blending, there is less starch and more water, and the blended juice is relatively thin.
After pouring the thickened starch into the casserole, Ye Fei added an appropriate amount of refined salt and sugar to enhance the flavor, and then turned off the heat.
He took three plates from the side again, and poured the food in the casserole onto the plates.
As soon as the contents of the casserole were poured into the plate, everyone was a little surprised.
Because this so-called Zao Liu San Bai is really too white, the color of each ingredient is as crystal clear as jade, and when paired with a little bit of soup on the plate, it really gives people a very warm feeling.
Ye Fei made two more dishes, waved his hand and said: "Take it away."
Shi BaTian was waiting at the side. Hearing Ye Fei's words, he didn't dare to stop for a moment. He hurriedly ran over with Bald Qiang and took away the three plates of mess and three whites.
Ye Fei still didn't say a word, but once again took out a bag of ingredients from the storage compartment and said: "The next delicacy... duck profit!"
(End of chapter)