Remove the skeleton of the whole chicken, leaving only the meat and skin. Fill the belly with various ingredients, add boiling water to tighten the skin, then apply maltose syrup all over, dip in special rose cooking oil and deep-fry until golden red, take it out of the pan, and the chicken skin will turn golden red. There are a little bits of oil dripping on it, crispy, fragrant and shiny.
This is the chicken that Ye Fei finally got. This chicken also has a very nice and loud name - Arhat Chicken!
It's just that it's not that good to achieve this level of Luo Han Chicken, because whether it is tightening the skin or frying in oil, the time is very short. It only plays a role in improving the flavor and color of the skin, and the internal meat and even the fillings. The flavor of the meat has not yet come out. In order to fully release the aroma and make the meat more crispy and fragrant, the last step is required, which is steaming.
One advantage of the cooking method of steaming is that the ingredients are simmered by the high-temperature compression of gas. This gas can not only steam the meat ingredients themselves until they are crispy and fragrant, but can also steam all the raw materials and essence inside them. Proposed.
This is why we also make eggplants. Fish-flavored eggplants have a strong fish flavor, while steamed eggplants taste like pure eggplants, because when the eggplants are steamed in the boiler, the flavor of the eggplant itself has already Forced out by the high temperature, the eggplant juice can flow out to the maximum extent.
The same is true for Luo Han Chicken. If you want it to become a real delicacy, you must use the cooking method of steaming to heat it and let all the essence inside it come out.
Place the fried golden-red Erhuang free-range chicken in a white porcelain basin, then put the required ingredients into it, and finally add an appropriate amount of clear soup.
This clear soup was provided directly by the system, but Ye Fei could smell it as soon as he opened his mouth. It was pure chicken soup, but it had been boiled for a long time, and the chicken fat was boiled away, leaving only clear soup.
Add an appropriate amount of clear soup, put the white porcelain basin into the steamer, place it on the stove and start steaming over low heat.
Low fire, also known as slow fire. Many times we choose low fire when steaming and stewing things. It is because the low fire is small and slow when processing ingredients. It can penetrate the temperature into the interior of the ingredients more delicately and thoroughly, allowing the ingredients to be cooked. The ingredients are consistent inside and out.
Wuhuo is a big and fast fire. Because this kind of fire is too strong, a lot of water or soup will boil quickly, but the things to be cooked in the water or soup will not be cooked, let alone the inside. The essence is cooked out.
Therefore, if you want to have a truly delicious bowl of porridge or soup, simmering it is the best choice.
Erhuang free-range chicken was simmering here, and Ye Fei turned back to start processing other ingredients.
The chicken strips and white fish strips were all marinated, and the ingredients such as abalone slices and sea cucumber butterflies were also prepared. Ye Fei took the eight blue and white porcelain cups that he had just taken out and put the chicken strips and white fish meat into them first. strip.
Just when putting the white fish strips, Ye Fei took the fish bones over, took out the fish bones, and then inserted them from the middle of the fish strips.
The main purpose of this is to allow the fish strips to be better shaped so that they will not rot and fall apart after being taken out.
Then Ye Fei put the fish maw slices in, then placed chicken shark fins, abalone slices and sea cucumber butterfly slices on top, then placed the shrimp circles next to the sea cucumber butterfly slices on top, and finally Ye Fei used a knife to remove the heads of the asparagus. Remove the tail, take the freshest and most tender part in the middle, and place it in the top middle position.
After all these are placed, an appropriate amount of clear soup is added to it, and this delicious cup of delicious food is completed.
After loading all the eight white porcelain cups with ingredients, Ye Fei took out a large steamer. There were also layers of steps inside, which were used to place the white porcelain cups.
After placing eight white porcelain cups inside, light the smokeless white charcoal at the bottom of the steamer, and then close the lid on the steamer. This process is just like the crock pot soup in Changnan City.
Here are steaming cups of the best ingredients, and there is steaming a two-yellow free-range chicken.
Everyone's eyes fell on the two different steamers.
Ye Fei was finally able to take a rest, wiped his hands, looked in the direction of the computer, and said, "Friends, do you feel a sense of deja vu when you see us doing this Eight Immortals Crossing the Sea to Make Arhats?"
Everyone: “…”
"Sounds familiar? Damn it, has Ye Shen made this delicacy before? Why didn't I know?"
"I haven't seen it either. It can be said that I have watched all of Ye Shen's live broadcasts from the first episode to now. I have never seen Ye Shen cook this delicacy."
"That's weird. Then why did Ye Shen say it seemed like déjà vu? Did you remember it?"
At this time, Shangguan Xiaodie, who had grabbed the microphone, suddenly said: "Ye Shen, is this delicacy very similar to the Buddha Jumping Over the Wall you made before?"
Ye Fei smiled, nodded, and said: "Yes, the first half of this delicacy is indeed very similar to Buddha's Jumping Over the Wall. They also use a steaming cup to steam the best ingredients, but this delicacy is not exactly the same as Buddha's Jumping Over the Wall. Because if they are exactly the same, then this delicacy can’t make the Eight Immortals cross the sea and make Arhats, but it can directly make the Buddha of Confucius jump over the wall, right?”
"Then why aren't they exactly the same?" Shangguan Xiaodie asked like a curious baby.
Ye Fei didn't say anything, but pointed at the steamer where the Erhuang free-range chicken was stewed.
Everyone's eyes fell on the steamer again, and they saw milky white smoke coming out of the lid.
At the scene, Shiren, Rod and Kumar have smelled a special aroma since the white smoke appeared. This aroma is not the pure aroma of steamed chicken, but a sweet taste. , there is also a crispy aroma in this sweet taste. These two flavors just appeared, and then traces of other aromas also appeared, all entangled in the middle of these two aromas.
When these smells entered their nostrils, the three people's bodies all moved, and then they all moved forward unconsciously.
Ye Fei saw the actions of the three people and said with a smile: "We have plenty of time today, so there is no need to rush. This delicacy can only become a wonderful delicacy if every step is perfect."
Hearing what Ye Fei said, all three people laughed.
After a while, Ye Fei turned off the fire where the Arhat Chicken was steaming and said, "The chicken is ready."
After saying that, he opened the lid of the steamer, and a cloud of white smoke rushed out from the steamer. The white smoke was mixed with a strong and maddening aroma, and it spread far and wide in an instant.
Ye Fei himself was so tempted by the aroma that he almost lost control. He quickly forced himself to calm down, then padded his hands with moist gauze and took out the porcelain basin containing the Erhuang free-range chicken.
At this time, look at this lightly fried Erhuang free-range chicken. Although the entire skin has been steamed and lost its luster, the golden red color has become more restrained. It seems that the luster has not disappeared, but penetrated into it. It got inside the skin of the chicken and even inside the chicken.
At the same time, this layer of skin is slightly loose, but because the chicken skin is slightly looser, it can better show the amount of juice on the surface. Drops of juice gather in the folds, and then form strips of fragrant aroma. river.
"Gudong~~"
Shiren couldn't help it anymore. After all, he was a Chinese. He knew what kind of Chinese chicken was delicious and what kind of chicken was the best. At this time, the chicken in the porcelain basin that Ye Fei brought out was A top-notch chicken, if it can be eaten in your mouth, will definitely be as beautiful as heaven.
"Ye Shen, can you eat it?"
Ye Fei smiled and shook his head, saying: "No rush, no rush."
"Damn, I'm so anxious that my heart is almost deformed."
Ye Fei: "..."
Deformed
Rhodes turned his head and looked at Shiren, thought for a long time before saying, "Transformed in my heart? Does it mean that I have become too big?"
Wet Man: “…”
I don't talk to people who are better than me but don't speak well.
Not long after taking out the steamed Erhuang free-range chicken, the delicious food in the steamed white porcelain cup was also in place.
Ye Fei put out the charcoal fire in the steamer, then used a tool with a half-circle on the front to take out all the white porcelain cups and placed them on the operating table.
After the white porcelain cups cooled down a little, Ye Fei placed the white porcelain cups one by one in a semi-fan shape.
Eight porcelain cups, in eight directions, surrounded the entire disk, forming a large circle with the central circle as the center.
After completing this, Ye Fei carefully placed the steamed golden-red chicken in the middle, and garnished it with ham slices and green vegetables. Then Ye Fei put the wok on the stove and started cooking. He heated up the chicken soup and lard as quickly as possible and poured them all evenly on top of the chicken, ham and vegetables.
As he poured the last drop of soup down, Ye Fei saw a sudden blur in front of his eyes, and then a huge brown-black light group rushed up, but in this brown-black light group, there were eight bright silver Small light clusters were flashing, and in the center of the circle formed by these small light clusters, a lazy free-range chicken nestled there quietly, just like a proud princess.
"Damn, this skill is kind of interesting."
Ye Fei muttered in his heart, and then looked up with his eyes following the brown-black light group.
The light group was seen rising higher and higher, getting bigger and bigger, and finally broke with a bang. The entire light group was like a piece of broken glass, and the flashing light particles flew out.
"Ah sneeze~~"
This time Ye Fei couldn't help it anymore, sneezed out, and then shook his head vigorously.
Beside him, Rod, Kumar and Shiman all rushed over.
"Ye Shen, are you okay?"
"Damn it, can you show me the inside of this jar? I really want to know what kind of good stuff is in it."
"I admire it. I have long heard that Chinese cuisine is complex and diverse. When I saw it today, it really lived up to its reputation. I really admire Ye Shen for being able to cook such complex cuisine perfectly."
Ye Fei just smiled. He knew that after all, Kumar still had the urge to compete in his heart, but today I am going to have a banquet at the Confucius House and I have no time to talk to you.
There was another riot in the live broadcast room. While people were frantically shopping for gifts, each one of them was screaming and going crazy.
"I smell the aroma again."
"What a surprise! How can this smell so good? It turns out that chicken fried and then steamed can actually emit such an alluring smell."
"I'll do it later. Although I can't eat Ye Shen's delicacies, I can still make a copycat version."
"This smell reminds me of Buddha Jumping Over the Wall again. No, it is a bit stronger than Buddha Jumping Over the Wall because of the aroma of chicken."
Just when the news was spreading wildly, Shangguan Xiaodie's voice was suddenly heard.
"Sister Simeng, what's wrong with you? You're drooling all over your phone. Oh~~ If your fans know that the famous Wu Simeng is actually drooling over Ye Shen's gourmet food, you will be laughed to death."
Wu Simeng: “…”
"Xiaodie, you are talking into the microphone! Everyone heard it! Do you want to die?"
Shangguan Xiaodie: "..."
(End of chapter)