Make two dishes in one.
This is the third delicacy that Ye Fei will make, the scallops from the Flower Banquet of Confucius Mansion.
It can be said that this delicacy can be regarded as an upper-middle-class delicacy even in the entire Confucius Mansion Banquet. After it is made, it will be bright red and full of fresh fragrance.
After Ye Fei briefly introduced this delicacy to everyone, he started making it.
Take the duck from the plate and put it on the cutting board. Then hold the duck with your left hand and take the commonly used back kitchen knife from the tool rack with your right hand. First, use two knives to remove the two duck feet. Then remove the tip of the duck's hip. Ye Fei has said before that it can be eaten, but eat as little as possible. After all, it is where lymph is concentrated.
After removing the hip tip, then cut from the incision of the hip tip to the opening of the back until the duck's back is completely cut from the back of the neck to the hip tip. Use both hands to break the duck to both sides. He took a porcelain basin aside and placed the duck in it with its back facing up.
Then the pigeon was treated in the same way, with the opening on the back facing upwards, and placed inside the duck.
Take the refined salt and sprinkle some into it, pinch a little MSG and sprinkle it evenly, then pour in an appropriate amount of cooking wine to taste.
He took the soy sauce from the side and poured some into the pigeon's inner cavity. The red liquid flowed along the pigeon's inner cavity and then into the duck's inner cavity. Ye Fei then put the soy sauce aside and used Apply the soy sauce evenly on the pigeon's body with your hands. Then take out the pigeon first and spread evenly on the inner cavity of the duck. Then turn the duck over, pour an appropriate amount of soy sauce on the duck's body again, and then spread it with your hands. Evenly.
When Ye Fei was smearing soy sauce on the duck, everyone in the live broadcast room could see that this guy was serious and outrageous. Every inch of the duck was covered with soy sauce. In the eyes of everyone, , Ye Fei's subordinate is not a duck at all, but a stunning beauty lying there. Ye Fei's hands are smeared with essential oil and he is wiping the beauty's body.
After the soy sauce is evenly applied, put the pigeons and ducks on the plate first. Take out the frying pan, add an appropriate amount of the best peanut oil, and heat it until it is 70 to 80% hot. Put the pigeons and ducks on the plate. When you get closer, put the pigeon on the plate first, take out the duck and put it in the oil pan to fry.
Fried duck does not have to be completely fried. If that is the case, this delicacy will lose the tender texture of the duck when eaten, so the skin should be crispy and fragrant.
Not long after, when the duck was fried in the oil pan until it turned maroon, Ye Fei used a large colander to pick it up. After cleaning up the excess oil, he placed it on another large plate.
Then he reached out and took the pigeon over, put it in the oil pan and started frying it.
The pigeon finally turned maroon, fished it out to control the oil, and placed it next to the duck.
Then... Then a devastating scene appeared again. The half-pot of oil had only been used once. Ye Fei turned around, picked up the pot and poured it directly into the sewer.
Everyone no longer knew what to say, they even went crazy and couldn't come out, they were all numb.
Putting the wok aside, Ye Fei took a piece of fine gauze, put the ginger slices, peppercorns, star anise and cinnamon on it, wrapped it into a package, and placed it directly in the inner cavity of the duck, then cut the green onions into sections, Put it together with the material bag.
After doing this, Ye Fei took out a golden casserole from a storage compartment. Although it was golden, it was not made of real gold. Instead, the outside of the casserole was painted with a golden color.
After cleaning the casserole, Ye Fei picked up the duck with both hands. With his hands, he closed the opening on the duck's back, and then placed it back down into the casserole.
Put shredded ginger and green onions into the inner cavity of the pigeon and place them next to the duck. Then add an appropriate amount of clear soup, pour in half a spoonful of soy sauce and half a spoonful of cooking wine, then add another half spoonful of clear soup, and use the clear soup to mix the soy sauce and Dilute the cooking wine, add an appropriate amount of refined salt and MSG into it, and mix it evenly with half a spoonful of clear soup again.
Take the lid of the casserole from the side and put it on the stove. After it comes to a boil, turn to low heat and simmer.
Stewing something over low heat is a very time-consuming process. Although it took a long time to wait, neither the audience in the live broadcast room nor the three guests complained. Even during the waiting process, Ye Fei discovered Rod, Kumar and Wet Man miraculously did not move at all. They were just like wooden men, but their three pairs of eyes were staring at the casserole tightly.
Taking advantage of this time, Ye Fei took a clean large white porcelain plate from the side, and then took a cucumber. He cut all the cucumbers into uniformly thin and thick cucumber slices with a sharp knife, and evenly placed them on the plate. At the bottom, broccoli flowers were used to decorate the edges. Finally, a beautiful red radish was used to carve a beautiful peony flower and placed it on the edge of the plate.
This delicacy has not yet been completed, but the shape of the plate in front of you has already made many people feel that it is very refined. There are red and green, and the two are paired together, which makes it comfortable to look at.
Ye Fei simmered for about half an hour, then turned off the heat, and then opened the lid of the casserole.
Immediately, a scent of duck scent hit my face, and along with this duck scent came a very elegant scent of dove.
Ye Feiti sniffed it and said, yes, this is the smell.
First, take the pigeon out of the casserole and put it on a small plate aside. Then carefully take out the duck.
At this time, you can see the effect of the direction in which Ye Fei placed the duck during steaming. With the knife edge on the back facing down, as Ye Fei took out the duck, he saw that the seasoning bag fell out of the duck's inner cavity. It fell gently into the casserole.
Carefully place the duck on the cucumber slices, and then place the dove in the duck's arms.
When these are done, this delicious dish is not over yet.
Take the wok over again, put it on the stove, turn on the fire, wait until the pot is hot, add an appropriate amount of peanut oil, then add some original soup, stir it gently with a spoon, and then add refined salt in turn, MSG, sugar and cooking wine, wait until it boils again, add wet starch to it to thicken it, and finally add a small amount of clear oil.
The so-called bright oil does not refer to a fixed type of oil. It is an oil that is added as needed to thicken the soup. It can be lard, chicken fat, or other oils.
The bright oil Ye Fei uses is chicken fat.
After putting the chicken fat into the soup and heating it a little, Ye Fei directly lifted the pot and carefully poured the soup evenly over the ducks and pigeons on the plate.
The moment Ye Fei poured the soup on the two of them, he saw a bang in the plate, and a ball of maroon light rushed up.
This light ball shot up faster than all the previous light balls, startling Ye Fei and almost trembling and dropping the spoon in his hand to the ground.
"Ma Dan, are you a scammer?" Ye Fei said depressedly.
If the spoon falls to the ground and breaks again, the system will not deduct 20 million, but double the compensation, which is 40 million. By then, I haven’t even taken a bite of this delicacy, and I have 60 million. I just threw it in. There was no place to cry.
Fortunately, this guy reacted quickly. He hurriedly held the pot and the spoon steady. Then he quickly looked up and saw a maroon red light shooting straight to the ceiling like a chain from bottom to top.
Damn, this is a bit too much. Do you want the skills to go online this time so fiercely
Ye Fei wiped his sweat quietly, because this was really the first time he had seen such a violent skill effect.
As the maroon light group rushed upward, Ye Fei saw a flying pigeon in the light group. When he saw something next to the pigeon, Ye Fei was so mad that he almost fell to the ground.
Because he saw a duck, a...a duck flying with its wings spread.
Damn it, duck, you are a duck, how can you fly higher than a pigeon? Are you sure you are a duck and not a goose
Ye Fei's mouth twitched for a long time before he saw the ball of light explode, and then the fragrance rushed in all directions like countless speeding arrows.
Hmm~~
As soon as the skill came online, Ye Fei heard a voice behind him. He turned around and saw that Rod, Kumar and Shiren all closed their eyes, and each of them took a desperate breath. Breathe out, inhale again, exhale again, so that you can't wait to fill your lungs with the rich and pure scent of this room to be satisfied.
Looking at the expressions of the three people, Ye Fei didn't smile at all, because he understood the mood of the three people at this time, because he had also had such an experience.
Studio.
The moment the aroma appeared, no one knew how many times it had boiled.
Many people have never smelled this smell, especially foreign audiences, because many foreigners don't eat pigeons, so this is the first time they smell this smell.
After the duck is fried, it has an extremely addictive aroma, and then it is stewed in a casserole until it is crispy. The fat inside the duck's body explodes all the aroma.
But even so, although this fragrance is strong, it is not greasy. On the contrary, it makes people smell a light and elegant fragrance.
The aroma of pigeon is unique, sandwiched between the aroma of duck. The two complement each other and instantly ignite everyone's taste buds.
"God, you are really going to make us happy today."
“Smelling different yet the same aromas again and again, I really don’t know if it’s suffering or enjoyment.”
"You're talking nonsense, do you need to say this? Of course I enjoy it. Even if I can't eat these delicacies, being able to smell them is still a top-notch enjoyment."
"That's right, I don't want to praise Ye Shen's delicious food anymore because I can't find the right words to praise it. I just want to smell it quietly and comfort my hungry stomach with snacks. "
Just when everyone was sighing, Yao Xiaoming, the little kid, got excited again, but this guy didn't get the microphone today and couldn't speak, so he could only send messages.
"It turns out that adults are all liars, and you are all liars."
Everyone: “…”
Damn it, this kid makes everyone speechless when he speaks. Why did he suddenly say such a thing? How come we adults are liars? What is this all about
"Xiao Ming, what's wrong? Who lied to you?"
Yao Xiaoming: "My father, my mother, my uncles and aunts, my teachers, and many, many people, they all lied to me."
Juedai Yaoji and Yao Jianshe were not in the live broadcast room today. In order to make room for foreigners, they both consciously went out.
Shangguan Xiaodie asked curiously: "Xiao Ming, what's going on? Can you tell my sister?"
Yao Xiaoming: "My parents and my teachers all often tell me that the cooked duck flies. But now why doesn't Uncle Ye's cooked duck fly?"
Everyone: “…”
This naughty kid is skinny again.
Dear brothers and sisters, Hua Deng begs you again. If you are able, try to subscribe to the genuine version, because coding is really hard. Many people may have tried to write a book, and they should know what it feels like. Therefore, if you subscribe to the genuine version, you are doing your best to Hua Deng. Thank you again for your greatest support!
Are you going? Chapter 3, you can’t come out before twelve o’clock, you must come out before twelve thirty. I don’t watch the World Cup. I saw that they always can’t get in. It’s very annoying.
(End of chapter)