Chapter 1217 A Very Big Pig's Trotter

When the elbow was fried until it was slightly red, Ye Fei took it out of the pot, drained the oil, and placed it on a celadon plate.

Pointing at the knuckles on the plate with the colander in his hand, Ye Fei said: "This step is also the difference between Wansan knuckles and Dongpo knuckles. We first fried Wansan knuckles with oil, and Dongpo knuckles It is mainly boiled and stewed, well, now the fried elbows have been fried, everyone can see, don’t fry too much, just slightly rosy, because we will deal with it later.”

The elbow that was fried to a slightly reddish color was placed in a celadon plate, and this celadon plate was presented in front of everyone, as if people could touch it as soon as they stretched out their hands. The elbow was in the plate, red in color, The oily color is shining on it, which can be said to be very attractive, especially when coupled with the aroma of frying just now, it can be said that the allure to the audience in the live broadcast room has doubled.

Many people in the live broadcast room were drooling at this moment. In reality, many people began to swallow their saliva.

"Don't do it, God Ye, don't do it, I can eat three of these elbows."

"Damn, it's enough for the color to reach this level, God Ye, give me five such elbows."

"One by one, it's as if it's true. Whoever can get ten in one go will win."

"..."

The audience in the live broadcast room were overwhelmed, because they were really tempted by the elbow in front of them. The slightly red color itself has a strong attraction to people's appetite, let alone Ye Fei made it.

Low-sugar lemon tea shouted into the microphone: "Ye Shen, this color is a bit too much, right?"

Ye Fei smiled and said: "This is normal, because we have already painted the color of sugar before, if you want to cook the elbow or other meat to achieve such a color, you must either color it, or use the right amount of soy sauce, of course. , now many merchants use a material called red yeast rice powder in order to make the meat color boiled or fried to look ruddy. Coloring material, but we recommend using as little as possible, because if the amount of this material is used improperly, it will directly affect the taste of the meat. If you use less, the coloring will not be in place, and if you use too much, it will have a bitter taste, so we try our best. Use soy sauce or sugar to color the meat."

Low-sugar lemon tea oh, to be honest, he really didn't know there was such a thing as red yeast rice powder, but since Ye Fei said try not to use it as much as possible, he won't use it in the future.

Ye Fei put the elbow on the plate, and then brought the seasonings from the side.

take it aside,

While explaining: "The seasoning is to make the taste of the elbow more delicious, but it doesn't mean that the more meat you use, the more fragrant. Chinese people know that the so-called seasoning is actually a kind of medicine. , is three-point poison of medicine, so it is best to use each material just right, so how much spice can be used for one elbow? Through the continuous practice and summary of predecessors, people know the same. "

As he spoke, Ye Fei picked up a round object and said, "One grass fruit, two star anises, one cinnamon bark, five pieces of Angelica dahurica, seven white kombucha, two nutmegs, and twenty peppercorns will do. Of course, if you want something a bit more unique, you can also add spices like cloves and anise, why are we introducing spices at this time? Obviously, we are going to deal with these spices first."

He took a frying pan from the side, put it on the stove, and turned the fire to low. After the pot was hot, Ye Fei put the prepared spices into it.

"In this delicacy, how can the aroma of the spices be maximized? It is not the first to put the oil and then the spices. Although this can also make the aroma of the spices explode, the aroma will not be too strong, so we are now the first Roasting the spices in a dry pan, and then roasting them in oil after they are fragrant, can make the aroma of the spices more intense."

After the temperature of the pot reached, Ye Fei put the spices in and started to stir fry slowly.

"How can the spices be roasted well? It can be done after it changes color slightly and the aroma is released. Yes, it is now."

Some of the spices in the pot had started to turn slightly yellow at this time, and the whole room was filled with a strong smell of spices, so Ye Fei picked up the best peanut oil and poured a little into the pot, and then continued to stir-fry the spices.

After a while, add sliced ​​ginger, scallion and three pieces of garlic, fry until the garlic is slightly yellow, then add an appropriate amount of water, saying: "At this time, when the elbows are put in, the soup in the pot is not necessarily The elbow must be submerged, but most of it must be submerged, which is the current state."

He took the elbow from the side and gently put it into the pot, then Ye Fei took the rice wine over, opened it directly, poured nearly a third of it into it before stopping, and then added a small amount of old rice wine into it. Smoke, put a little bit of white sugar, cover the pot directly, and start the fire.

After waiting for about six or seven minutes, Ye Fei turned down the heat and started to simmer slowly.

This time is a bit long. After all, the elbow is different from other ingredients. This thing is relatively large and thick. If you want to overheat the meat inside, you must have a certain amount of time.

If an ordinary family cooks this delicacy by themselves, it will take about two hours to stew the elbow alone, but Ye Fei can't take that long at all, it can be done in about 20 minutes.

In this step, it is not necessary to stew the elbow thoroughly, but to let it color and taste.

In order for the audience to see more clearly, after the time was up, Ye Fei did not turn off the fire, but opened the lid of the pot.

This is a big deal.

As Ye Fei opened the lid of the pot, he saw a cloud of white smoke rushing out of the pot, followed by a burst of strong and strong fragrance that soared into the sky. It's so fragrant, it's like a thick glue that can't be melted, it almost sticks people's souls.

Not only that, but when the lid of the pot was opened, everyone could see that the soup in the pot should have been clear, but now it had turned red in sauce, and it still felt slightly sticky. This was the fat in the elbow. When it is cooked, the essence in the elbow is released.

Ye Fei gently scooped up a spoonful of soup with a small spoon, and then slowly poured it on the elbow that had changed into sauce red. When the soup flowed down from the spoon, it was as sticky as honey. Thick, the soup fell on the sauce-red skin of the elbow, forming thin threads, and then slowly slid into the pot.

what is this?

This is the temptation of Chiguoguo!

It can be said that any foodie will salivate when seeing such a scene. This is a fatal temptation.

The audience in the live broadcast room watched this scene happen in front of their eyes, as if they could eat this elbow with one mouthful. They looked at the attractive color of the elbow and the slightly viscous soup, and many of them could not help but feel He licked his lips, wishing he could pounce on him and have a big meal right now.

"I can't take it anymore, I really can't take it anymore."

"Damn it, Ye Shen's camera is a bit fucked up, how can he show it so clearly?"

"My old belly and old intestines are really killing me."

"I have no resistance to elbows since I was a child, and now I am even more frightening."

"Am I the only one who saw how glutinous and soft this elbow was boiled? Look at the soup, as the temperature rises, bubbles rush out of it one by one, and then burst, making a gurgle The sound, and with the bursting of these blisters, the elbows beside the blisters are trembling slightly, God, how soft must this be for this to happen?"

It was only after someone reminded them that everyone noticed this scene.

Immediately, people were boiling.

Although this scene is not unfamiliar to many people, but now they are watching this situation happening in front of their eyes, that piece of soft flesh is trembling in front of their eyes, that charming color, that extremely alluring The aroma is unstoppable.

The people on Earth couldn't take it anymore, and the interstellar audience collapsed even more.

When have they seen such top-quality meat, each and every one of them is about to explode.

"I'll repeat it again, if anyone can give me a guest spot for Ye Shen's live broadcast, I will give it as much as I want."

"Brother, you are so naive. Now God Ye's guest spot cannot be bought with money. It depends on fate. Anyone who gets it can't sell it. You have to see the food that God Ye made. What level of food is it, this thing is simply not something that can be eaten with money."

"The interstellar space is huge, but I can say with certainty that there is no one person who can cook food that can be compared with Ye Shen's. This is food, what the hell is food!"

"This soft meat, if you can really eat it in your mouth, don't even think about it, it will definitely melt in your mouth."

"I used to be a live broadcast guest of Ye Shen. I have eaten meat of this level. Can I say that eating this meat is a kind of fairy-like enjoyment in the mouth? I can't describe it as melting in the mouth. A delicacy that can make your soul tremble, that thick gravy, that kind of slightly sticky and pure fragrance that makes people panic, all of which are extremely enjoyable."

"Ahhh, not being able to eat a meal made by Ye Shen in this life is simply too much to die in peace."

"Khan, brother, you are really greedy. If you pay for a meal, I will be satisfied if I can eat a bite of meat."

People can say whatever they want, because after all, Ye Fei's meat is really top-notch.

At this time, Ye Fei turned off the fire, and then took a large celadon bowl from the side, carefully scooped out the elbow with a colander, and put the leathery side under it.

Then put green onion, ginger and an appropriate amount of original soup into the bowl, then put it in the steamer and start steaming.

This step is the real step to familiarize the elbows, and the time is not too short, usually about an hour, but Ye Fei can finish it in ten minutes.

It's just that Ye Fei cleaned out a wok while steaming the elbows, then put in a little stock, added a little monosodium glutamate and starch to thicken it for later use.

After the elbow was steamed, Ye Fei opened the lid of the steamer.

This time people smelled a stronger aroma than before, but this rich aroma does not mean that it is fat, but it makes people feel that even if they smell it for a lifetime, they will never get bored.

Ye Fei also raised his nose and smelled it, and he was a little surprised in his heart, thinking that it smells really good.

Take the bowl out of the steamer, put a celadon plate on the mouth of the bowl, then flip it over quickly, put the elbow and soup on the plate, then pour the thickened soup in the pot lightly on the elbow.

As the soup poured over, I saw a sudden rise from the plate...a big, big pig's trotter rose up.

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