Ye Fei had almost prepared all the ingredients, and finally took out another ingredient from the storage compartment.
As soon as this ingredient appeared, everyone in the live broadcast room recognized it as a fish.
But many of them don't know the name of this fish.
Ye Fei has made many kinds of delicacies using fish before. It can also be said that he has made delicacies using fish as ingredients in every cuisine. People have seen a lot of fish from Ye Fei, but this fish in front of them is really the first. See you next time.
It can be seen that the back of this fish is gray and the fins are black, but the sides of the belly of this fish are silvery white. The whole fish looks relatively slender, with a thicker mouth and lower jaw, an upturned mouth, and very fish eyes. big.
Not ugly, I can only say that this fish is not ugly, especially the silver-white body of the fish, which looks like a silver-white chain.
"What kind of fish is this? Does anyone know it?"
"Eh~~ Bai Cun Carp?"
"Baby silver carp, your sister, the mouth shape of silver carp is different from that of this fish."
“I’m counting with my fingers, this should be a kind of white fish, right?”
"Pfft~~ It's a fish, okay? Just pinch it and figure it out. It's still a hairy fish. It's still a white fish. Even a ghost can tell that this fish is white. What matters is its name."
"White fish, there is this kind of fish in our hometown, I have seen it."
"... White fish also have names, I want to know the names."
"whitefish."
"... Ma Dan, can you still respond properly? Talking for a long time is the same as not saying anything at all."
Just when the audience collapsed, Ye Fei stretched out the fish in his hand and said: "White fish, I think many people should know this kind of fish, right?"
Audience asking for the name of the fish: “…”
"Damn it, is it really called White Fish?"
"Nonsense, it sounds like we are lying to you. This kind of fish also has a name in our place, called red tail fish."
The audience has just been introduced here, and Ye Fei has also introduced it there.
"This kind of fish has a nickname, called red tail fish. White fish is actually also a general term, because this kind of fish can be divided into specific species.
There are as many as seventeen kinds, but no matter which kind of white fish it is, its taste is extremely delicious, the fish meat is tender and juicy, and this fish is also extremely rich in nutrients, high in protein, low in fat, and various minerals. There are many elements, and this fish also contains a very unique nutrient element, which is riboflavin, also called vitamin B2. This kind of thing can very well prevent many kinds of inflammation. It can be said that this is a kind of food regardless of economic value. It is also an aquatic product with high nutritional value. This fish will be used in our Eight Immortals Crossing the Sea to Make Arhats. "
With that said, Ye Fei took a slender knife from the tool rack and directly processed the white fish.
After preparing all the ingredients on the counter, Ye Fei began to make this delicious dish.
The first thing to deal with is the piece of chicken breast. Place the meat on the cutting board, split it into two parts from the middle with a back kitchen knife, put one part back on the plate, and then chop the piece on the cutting board into chicken puree with a knife. .
Then he took the onion and ginger, chopped them into pieces, and mixed them with the chicken puree.
Ye Fei then took a plate from the side. The plate was large and round, but it was not white, but a brown-black coarse porcelain plate. The inside of the plate was not flat, but made of It is divided into nine spaces.
Specifically, the surrounding area of the plate is divided into eight uniform half-sectors, and in the center of the eight half-sectors facing each other, there is a circular slot.
Ye Fei showed the plate towards the computer and introduced: "Today, the tableware we use is known as a plate, but it also has a more specific name, called the Eight Immortals Arhat Plate. This is a special type of tableware. , because it is made for the purpose of making this delicacy where the Eight Immortals cross the sea and make a fuss about Arhats.”
After saying that, Ye Fei cleaned and wiped the plate, placed it on the counter, and then placed the mixed chicken puree in the center of the plate.
Many people thought that just putting the meat paste in was enough, but when they saw Ye Fei put the meat paste in, he did not stop his movements. Instead, he fiddled with the circular hole in the middle for a long time. For a while, he pressed and squeezed, and for a while, he took a few small tools from the tool rack and fiddled with them. This made everyone confused and didn't understand what Ye Fei was going to do.
Not long after, Ye Fei stopped, looked at the plate, took a sharp-mouthed pot, and sprayed a few sprays into the circular space.
At this time, the invisible camera quickly zoomed in, giving a close-up of the circular space.
Suddenly, people in the live broadcast room were stunned.
Because in this space there is a large, round and real ancient coin, specifically it looks like Kangxi Tongbao, because there are actually engraved characters on it, which are the four characters Kangxi Tongbao. What's even more incredible to everyone is that the appearance of this copper coin is also so simple, as if it has been collected for many years.
"Damn it, my god, can you make this with minced meat?"
"Sweet, Ye Shen showed his skill again. This copper coin is made... If you throw it on the ground, I will be so happy that I pick it up and tell you."
"Damn, with that look in your eyes, even if you spit, you can pinch it as a dime, let alone something so lifelike made by Ye Shen?"
“…”
"Your sister, you just went to pick up a mouthful of phlegm. I was on the side of the road and saw a penny. I was about to bend down and pick it up. It turned out to be phlegm. What a poop. Who vomits in such a round shape? I'm talking about you."
“…”
"idiot."
"moron."
"Fuck you, that's enough for you. What's wrong with a mouthful of phlegm? Watch Ye Shen make delicious food."
Ye Fei's audience started fighting again.
However, Ye Fei didn't care about these things while making delicious food. On the contrary, he also felt that this would make the atmosphere in the live broadcast room more lively.
Shape the minced chicken into a round Luo Han Qian, set the plate aside, and continue with the following steps.
The remaining half of the chicken breast was cut into long strips, then put in a bowl and marinated with refined salt, MSG and cooking wine.
The next step is to process the white fish, remove its head, cut the fish into strips, and then marinate it.
Remove the heads and tails of the green shrimps, remove the shrimp lines, make them into curly shrimp rings, and put them in another bowl, but they are not marinated. Seafood should be eaten in its original flavor. Deliciousness.
After the shark fin water is ready, mix it with the chicken puree and set it aside.
Slice the fish maw and abalone, and cut the sea cucumber into butterfly shapes with a horizontal knife. Especially when cutting into butterfly shapes, everyone can see that Ye Fei is very serious.
Sea cucumber butterfly is actually a delicacy. The most important step in this delicacy is to make the sea cucumber into a butterfly shape. The knife used here is a horizontal knife, and you must be careful. If the slices you cut are uneven in thickness, they will form Neither do sea cucumbers nor butterflies.
Ye Fei's knife skills were not impressive at all. After cutting the whole sea cucumber into butterfly shapes, he put it on a plate and set aside.
These ingredients are all ready, and finally there is asparagus. There are two types of asparagus, one is white bamboo shoots and the other is green bamboo shoots. The reason why white bamboo shoots are white is because they do not grow above the ground when harvested. , the whole body is still in the soil, without photosynthesis, and the green ones are asparagus that have grown out of the ground.
The asparagus chosen by Ye Fei is green. The thin asparagus are extremely tender and emerald green. The several pink buds on them add a unique beauty to the overall green color.
He picked out eight or nine fresh and crisp asparagus, and while cleaning and processing them, he introduced: "Asparagus, this is the first time we have used this ingredient. It is also an ingredient with extremely high nutritional value, especially the fresh and tender ones that have just been unearthed. Asparagus can even be eaten raw. It is rich in vitamins A and B. It also contains a lot of folic acid. Folic acid is a very useful nutrient for both men and women because it can promote adrenaline. The synthesis of, ahem, leverage.”
The audience in the live broadcast room heard Ye Fei say that asparagus has a magical effect on adrenaline. They were all excited, especially the male audience, who wanted to scream like a wolf.
Everyone knows what adrenaline is, and the more of it, the better.
After introducing the asparagus, Ye Fei has also finished processing it, removing the outer buds and skin, leaving only the tender core inside.
Place the prepared young asparagus in a rectangular plate, sprinkle with refined salt, MSG and rice wine to marinate.
Taking advantage of this time, Ye Fei took out eight small blue and white porcelain jars. After preparing them, he turned around and started taking ingredients from the storage compartment.
Seeing this scene, let alone ordinary people, even those who had eaten this delicacy were speechless. They only knew that this delicacy was delicious, but they never thought that it would be so troublesome. How many ingredients did you use
This time Ye Fei brought out an Erhuang free-range chicken. Ye Fei had also used this kind of chicken before. It could be said to be an extremely high-quality chicken. The meat was delicious, especially for making soup.
After slaughtering the Erhuang free-range chicken, remove the bones from the whole chicken. Remove the chicken skeleton and throw it away. Place the bone-free chicken on a plate.
Mushrooms, ham, pork belly, pork skin and other ingredients are cleaned and cut into cubes, then marinated with salt, monosodium glutamate, cooking wine and a few spices, stirred into fillings, and finally stuffed into the belly of the chicken, even The chicken head was also turned in a circle, stuffed into the chicken belly, and fixed with a toothpick next to the chicken head.
At this time, Ye Fei took out a water pot, added an appropriate amount of water to it, put it on the stove to boil, and then carefully put the chicken in. This is called skin tightening.
This time is very short. After the skin is tightened, take out the whole chicken, dry it and put it on a plate.
Ye Fei then took another bowl of golden-red juice from the side. The juice was like honey. In fact, it was not honey, but maltose syrup.
After washing his hands again, Ye Fei carefully applied the syrup all over the chicken's body.
Wait until it is evenly applied, wash your hands, put the wok on the stove, and put special rose cooking oil directly into it. When the oil temperature reaches 70 to 80% hot, put the whole chicken coated with maltose syrup in , not long after, Ye Fei took out the chicken with a colander.
The whole chicken just appeared in front of everyone, and everyone couldn't help but scream, because the chicken was really fried so beautifully, and it was an extremely attractive golden red color from top to bottom. And there are still bits and pieces of rose cooking oil slowly dripping from the chicken...
It seems that Chapter 3 can only be released in the early morning again. This dish is too troublesome! I’m so dizzy writing it, I’ll update it tomorrow!
(End of chapter)