Chapter 1010 Suffering and Enjoying
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After Ye Fei introduced the differences between China, Spain and the Philippines, he directly started to make this delicacy.
The first is to take three steel bars, two of which are longer and one of which is slightly shorter.
After placing the three steel bars on the operating table, he brought the processed piglet over, placed it on the table with its stomach up, then directly took a thick and sharp machete, and put it in the middle of the piggy's buttocks. The position is cut all the way to the position of the pig's mouth, that is, the whole pig is divided into two, and even the middle spine is divided into two even halves by it.
After finishing all this, Ye Fei strung the two long steel rods directly from the back of the pig to the cheeks, doing the same on the left and right sides, and then supported the two pigs with short steel bars. Fix it first.
After fixing it, Ye Fei began to use a few thin wires to fasten the place where the pig's four legs rested on the hooves.
After tying it up, Ye Fei said the reason for doing so.
"No matter what kind of meat it is, it will shrink when grilled, and the meat will become hard, and the four trotters are tied with thin wire to prevent the meat from shrinking during roasting, or even the whole pig will be deformed. "
Put the fixed piglet on the table, and everyone saw that the piglet looked like a big crab, lying on the table with its four legs stretched out.
Seeing that Ye Fei made it like this, many people thought that the next step was to roast it.
But Ye Fei didn't do this, because if the suckling pig was roasted in this way, although the color might be good, the taste would definitely not be good because of the lack of seasoning.
Moving the little pig aside, Ye Fei started making the sauce directly.
Before making the sauce, first spread refined salt and five-spice powder evenly in the abdominal cavity of the suckling pig, and marinate it aside.
Then Ye Fei brought seafood sauce, sesame sauce, oil consumption, white sugar, tangerine peel, etc., put the frying pan on the stove, then put a small amount of water, heated it up, and put these in a certain proportion Melted together in the pot, and poured into a bowl when it finally became a sauce-red suckling pig sauce.
Next, mince the onion and garlic, and then carefully pound the juice in a bowl.
Take another large bowl, put sesame paste, monosodium glutamate, cornstarch, five-spice powder, etc. in the bowl,
Then he poured the mashed green onion and garlic into a large bowl, and finally Ye Fei took out a small bottle, which contained a small bottle of transparent liquid, no one knew what it was.
After Ye Fei opened it, chicken breeders, Glacier White Bear and Pampas Eagle all became interested, because it was a small bottle of liquor.
"Damn, the smell of wine is overflowing, good stuff."
"This is definitely a rare good wine, God Ye, how about some?" Glacier White Bear asked, licking his tongue.
Generally, people in places with a cold environment like to drink, just like Elros and Northeast China, and they can still drink.
The Pampas eagle also kept licking its lips, it seems that this guy is also a good drinker.
Ye Fei said with a smile: "This wine is not drinkable, it is used to make sauces."
"Ye Shen, what kind of wine is this? The aroma is elegant and long-lasting, although the smell is not strong, it is extremely soft." The professional chicken farmer said.
Ye Fei said: "Highland barley wine, this kind of wine is a kind of light-flavored liquor, which is just right for this delicacy. It can not only remove the fishy smell of pork itself, but also keep the faint aroma of wine."
Pour the highland barley wine into the large bowl as well, and finally pour the suckling pig sauce just made into it. After mixing these seasonings evenly, a red-yellow sauce is formed.
At this time, the piglet marinated with refined salt and five-spice powder over there is also available, then I took it in front of me, took a brush from the tool rack, and put the prepared sauce on the belly of the piglet. Brush back and forth, always brushing evenly, so that there is sauce in every inch.
After the seasoning was ready, it was marinated again for a while. Taking advantage of this time, Ye Fei boiled a pot of hot water in a water boiler.
It wasn't long before Ye Fei took a long fork. The fork had three legs on the front, the two sides were shorter, and there was a section protruding from the two ends in the middle. The two ribs of the piglet could only go in, leaving one on the outside. The handle is about half a meter long, but this handle is wrapped with heat-insulating material.
At this time, the temperature of the hot water reached about 80 degrees, so Ye Fei turned the suckling pig upside down, with the skin facing up, and scalded the pig's skin with hot water.
The purpose of hot water scalding is mainly two, the first is to harden the pigskin, and the second is to open the pores to prepare for the next step.
After rinsing once, then use a quick soft cloth to absorb the water, then put the frying pan on the fire, heat it, add maltose and burn it until it melts.
Then use a brush to brush the maltose on the pigskin over and over until nothing is missed, and then look at the light yellow maltose on the pigskin as if covering the suckling pig cage with a layer of gold. Very eye-catching.
Put the suckling pig smeared with maltose aside for a while to ventilate. After the maltose dries, the next step is to roast.
In order for the audience to see clearly, Ye Fei chose an open grill method, which requires an open grill.
Everyone saw that Ye Fei took out a stove made of iron sheet, which was rectangular, similar to a barbecue grill, except that the brackets on both sides of the oven were about half a meter long. White charcoal was put into it, and the temperature of the whole stove began to rise sharply after being ignited.
At this time, Ye Fei put the processed suckling pig on the shelf, and the brackets at both ends supported the long stick in the middle, so that the suckling pig could turn around on the bracket.
As soon as Ye Fei put the suckling pig on it, a layer of white light suddenly appeared on the whole pig's body.
Ye Fei: "..."
"Fuck, what's going on? It's too early for this skill to come online, isn't it? Brother, this is just the beginning."
That's right, the Wanli Piaoxiang skill started to come online after Ye Fei just put the suckling pig on the bracket. Ye Fei is crazy, what the hell is going on? It's the first time I see you.
"System, did you make a mistake?" Ye Fei asked the system in his heart.
American Broadcasting System: "No mistake, the host is now broadcasting live to the entire interstellar audience. In order to absorb the audience and fans to the maximum, the system skills will be launched from the beginning until the food is completed, so that the interstellar audience can feel more intuitive and clear. to the allure of food."
"Uh system, your idea is very good, very good. If I had done this before, I think I would have already reached the blue diamond level."
In the past, all the delicacies made by Ye Fei were completed after the skills were launched, so that the audience could suddenly smell the alluring aroma.
But it’s different now. Now the system allows the skill to go online from the beginning, and then directly follow it to the end. This is a bit cruel to the audience. It can be said that they have to smell this delicious food from the beginning to the end, which is simply suffering.
But now Ye Fei can't take care of that much anymore. The most important thing is to be able to attract the interstellar audience and fans to the maximum. After all, his goal is too far and too big, and he needs the support of a large number of audiences and fans to complete.
The white charcoal in the open oven was slowly burning, and then everyone saw that the space between the top of the oven and the suckling pig seemed to be shaking, and this was the appearance of heat.
As the white charcoal radiates more and more heat below, everyone can see the dried maltose on the suckling pig on the support slowly start to melt.
Ye Fei moved a bamboo chair and sat on the handle, slowly shaking the suckling pig with one hand.
If you want the suckling pig to be roasted well and evenly, you must shake it slowly during the roasting process so that it can be heated evenly. The taste inside will be unified.
Glacier White Bear, Pampas Eagle, and professional chicken farmers all moved up chairs to watch. The whole scene was like a few friends having a barbecue party.
While shaking, everyone saw Ye Fei holding a brush in his hand and brushing the suckling pig from time to time.
This is definitely the most distinctive delicacy that Ye Fei has made since the broadcast started. Although he has made steak before, the steak is different from this roast suckling pig. The important point is that there is no skin on the outside of the steak, and there is a layer of suckling pig skin on the outside of the suckling pig.
White charcoal is burning, and the suckling pig is slowly rotating on the stand.
All the audience in the live broadcast room watched all this intently. When the invisible camera zoomed in, everyone noticed that the maltose on the pig's skin had melted, and as time went by, the skin on the pig's body also began to slowly change. , a faint yellow color appeared.
After the yellow color appeared, everyone was taken aback because they smelled the aroma.
It's just that the fragrance is not very strong, it is faint, as if there is nothing there, but they know that they really smell it.
"Damn, the fragrance came so early today?"
"What's the matter? Isn't God Ye able to smell it after it's done?"
"Oh, damn it, today is definitely going to be painful."
"How to say?"
"How obvious. After the food is cooked, you can smell the aroma just once, but now you can smell the aroma from the beginning. This is to smell it from the beginning to the end. Tell me about watching the roast suckling pig from the beginning to the end. At the end, if you smell the aroma, you just can't eat it, can you not be in pain?"
"Well, what you said makes sense."
These people exploded, and the twisted and twisted screamed like a ghost and started sending messages.
"Ghost, he is a ghost, what the hell, how did this happen? I smell the fragrance, I smell the fragrance, is it from this kind of food? I can smell it even when we are so far away Seeing this scent? Did you make a mistake? Did you make a mistake? What's going on here?"
"My God, the aroma is getting stronger and stronger, ahhh."
"Hey, the sweet aroma reveals a strong meaty aroma. I come and go. I have watched the live broadcast for so many years, and there is no anchor in the entire interstellar space who can do this."
"Aroma, I can smell the aroma, it's so fucking weird."
"But I have to admit that this aroma...fucking tempts me."
Crooked and twisted as if he was talking to himself, the message was sent so fast, no one knew how this guy typed, other people in the entire message board didn't have to send messages at all, this guy alone could send the message to Top off.
People talking, seething, howling, and... suffering and enjoying.
During this process, the color of the suckling pig on the stand was still slowly changing, and the maltose on its body completely melted, forming a layer of shiny yellow skin. Under the cover of this skin, the surface of the suckling pig also It started to become more and more yellow, and the more and more intense meaty smell slowly spread out...
(=Old iron, please remember for a second) Read Net