Ye Fei used a pair of bright scissors to cut off the bloated part of Niu Chong's head cleanly.
But everyone in the live broadcast room, especially some big men, trembled inexplicably when Ye Fei cut with the scissors.
"Damn it, my crotch feels cold."
"It's still there, it's still there, it's great."
"Ye Shen's scissors are so sharp. In his last life, this guy didn't specialize in cleaning other people's bodies in the palace, right?"
"Cherish the root of life and stay away from Ye Shen. This is too dangerous. I'm sweating just watching it."
"Ye Shen's scissors are so beautiful. I've learned how to do it. If that bastard of mine goes out to fool around again, I'll give it to him."
"Beauty upstairs, please be careful."
The live broadcast room was noisy, and everyone was talking about anything.
Ye Fei cut off the head of Niuchong, and then carefully cut the outer skin of Niuchong with scissors. Then he rinsed it under clean water for a while, and then placed it on a plate until the cow was completely rinsed. inside.
Turn on the stove, take out a larger pot, add half a pot of water, put the beef into it, and at the same time, add the sliced ginger, garlic and green onions and cook together.
These three are essential materials for removing odors, and the ones Ye Fei uses are top-notch. He is confident that removing the odor from the beef will be no problem.
After everything was done, Ye Fei turned up the heat a little and let it cook there.
During this time, Ye Fei started to do other things.
Orchid and wolfberry braised niuchong, although the main ingredient is niuchong, broccoli and wolfberry are also indispensable.
He picked up a broccoli flower head and introduced: "Friends who like to eat broccoli should know very well that the origin of this dish is in the eastern part of the Mediterranean, where there is sufficient sunshine and moderate temperature. When the temperature reaches about 25 degrees, , the broccoli here begins to sprout. When the temperature drops to 20 degrees, the broccoli begins to grow. When the rosette appears, the temperature here is generally around 22 degrees, and during the development period of the flower bulb , the temperature will drop to about 18 degrees. These external conditions are all important factors for whether broccoli can grow well. The broccoli produced here can be said to have the best taste and the richest nutrition. It is even known as The king of vegetables, because it contains protein, vitamins, carotene and other nutrients that far exceed other vegetables of the same type. The broccoli heads we are using today are sourced from its place of origin, and I tell you , this broccoli flower head, it’s also wild.”
Everyone was completely speechless, is it wild again
"Damn it, I found out that Ye Shen is getting involved with wild vegetables. The tomatoes and scrambled eggs I made a few days ago are wild, as are the peppers in the farmer's stir-fried pork, and now the broccoli flower heads are also from the wild ones. Where did you find it?"
"I don't know. Anyway, I know that Ye Shen cooks for us live, and the ingredients he uses are unambiguous at all. I like this kind of anchor."
"Wild broccoli, I've never seen it before. Today is the first time. The flower heads look much stronger than ordinary broccoli flowers."
"The key is the color. It's so green that you can't wait to pounce on it and take a bite."
"Big brother upstairs, this is raw."
"You can also eat it raw. Don't you know that Westerners eat a lot of broccoli raw?"
"Okay, I want to eat too."
After introducing the broccoli, Ye Fei took out a small basket with many small holes on it. He carefully broke the broccoli into pieces, put it in the basket and rinsed it under the faucet.
Then he took out a bamboo tube with a bamboo lid on it.
Ye Fei opened the lid, then took a white porcelain bowl and poured the contents of the bamboo tube into it.
As soon as he poured it in, everyone started talking.
"Wolfberry, this wolfberry... I guess it's still wild."
"Pfft~~The smart one upstairs."
"Ye Shen's ingredients are all wild. Now I'm wondering if the Niuchong is also from Angus bison, haha."
"The idiot upstairs doesn't want to explain."
"You are a second-rate person, you are a second-rate person."
"Ye Shen has been explaining for a long time. Didn't you hear? Those are Angus cattle from Ocean Ranch, and they have been drinking red wine."
Everyone was noisy and brushing away gifts. From time to time, a luxury cruise ship rushed out, and a luxury plane flew out in just a few breaths, as if it was free of charge.
"Everyone knows this thing, right? Lycium barbarum has many names among the people, such as wolfberry sprouts, sugar beet seeds, ground bones, etc. The names are different in each place, but wolfberry is the most common name. This kind of thing is in our Huaxia Ningxia Province has a large area of cultivation, but many of them are artificially cultivated. In addition to Ningxia Province, there is also a kind of northern wild wolfberry, which is the kind I use now. This kind of wolfberry is purely natural and does not contain any pesticides. With the addition of chemical fertilizers, it can be said that growth is very difficult, but if it can bear fruit, its absolute nutritional value is immeasurable. Whether it is nourishing the lungs, nourishing the kidneys, or protecting the liver, its effect is much stronger than ordinary wolfberry. "
Ye Fei introduced it while soaking the wolfberries in a porcelain bowl.
At this time, the water in the pot where Niuchong was boiling had already boiled, but Ye Fei did not touch it, because Niuchong is different from ordinary ingredients and needs to be cooked for a longer time, otherwise you would not cook it at all. It's not transparent, and it can't boil the flavor, let alone remove the fishy smell.
After more than ten minutes, Ye Fei turned off the fire, then took the pot down, opened the lid, took out the beef rush with two ivory chopsticks, and placed it on a large plate.
After the temperature dropped slightly and it was no longer so hot to the touch, Ye Fei started from the cut skin of Niuchong. The first thing he did was to tear off this layer of skin.
Although this action is very simple, it is not easy at all. After all, the skin and flesh are connected, so it takes some effort when tearing.
Watching Ye Fei tearing Niuchong's skin apart, the men in the group felt chills again.
"Holy shit, it hurts just looking at it."
"How cruel."
"It's not like I'm tearing you apart, you are so cruel."
"Hiss~~~ Watching Ye Shen cook today's dish, I know what real shuddering is. Damn, I'm going to the toilet first."
In reality, I am a foodie sitting in front of the computer watching Ye Fei tearing the skin off the beef, and the corners of his mouth twitched.
Taotie's grin became even wider, and he kept sucking in the cold air.
I didn’t dare to speak into the microphone anymore, my eyes wanted to stare out of the frame, but my face was trembling violently.
Bazhen Yushi was no longer lying in the hammock. He was sitting on a chair. Next to him was the most beautiful woman, holding red wine for her in his hand.
Bazhen Yushi looked at Ye Fei, who was skinning the cow, and then slowly turned to look at the beauty beside him.
He saw that his female companion was more fascinated than he was.
This guy even asked curiously: "Mansha, do you like watching this?"
The girl named Mansha nodded and said, "Learn from experience."
Bazhen Jade Food Qin Zekai shivered inexplicably, stood up quickly, and said: "What is that, Mansha, I want to be alone for a while, you can go out first."
Ye Fei finally took off the skin of Niuchong and put it aside. Then he used scissors to clean up the fat and tendons next to Niuchong, and then used scissors to cut along the blood line in the middle of Niuchong. The blood line was removed in a few strokes, and Niuchong was also cut open at this time.
Cut open the beef punch, and the inside is the source of the fishy smell, because this is where the urine flows out. Over time, the "essence" is all concentrated here, so if you want to completely remove the fishy smell, this place is indispensable to deal with. of.
Using a small knife, Ye Fei carefully scraped off this piece, then took a long breath, and then rinsed the cleaned beef with water.
Ye Fei brought over the pot he had just used, replaced the water in the pot, and put the beef chong, ginger, garlic and green onions in again and started to cook.
After cooking for about ten minutes, Ye Fei took out the Niuchong and began to use a sharp knife to make deep cuts on it. After this step was completed, Ye Fei cut the Niuchong into a pile of four or five pieces. He did not use all of the small sections of about one centimeter, but took the middle part, which was about seven or eight sections.
Cut these seven or eight sections into two pieces directly with a knife. Only then is the processing of the beef stew completely completed, and the rest is simmered.
Another pot of water was changed, and this time not only onions, ginger, and garlic were added, but also several aniseed ingredients were thrown in and started to cook.
This is my first time recommending a book. I would like to introduce to you a good fantasy novel, "Artifact Planting Space". I am also an experienced writer. Brothers who like to read it can help me save it!
(End of chapter)