Chapter 361: Australian Bala Mountain Hare
Before Ye Fei made the silk-wrapped rabbit, he introduced the ingredient of rabbit to the audience in great detail. Because it was his first time making this ingredient, he had to explain it clearly.
After explaining the rabbit meat, Ye Fei lifted the gray rabbit in his hand again, and said: "There are forty or fifty types of rabbits, most of them are edible, and a small part are used for ornamental purposes. They become pet rabbits. We cook them as food." To use edible rabbits, there are two types of edible rabbits, one is artificially raised, which is the so-called domestic rabbit, the meat of domestic rabbit is also called vegetable rabbit meat, and the other is wild rabbit. Of course, artificially raised domestic rabbits will inevitably use Although these rabbits grow fast, their meat is not as fragrant as wild rabbits. Although the meat quality of wild rabbits is good, it also has a disadvantage, that is, it does not produce as much meat as domestic rabbits. If you want to find a rabbit with more meat And wild rabbits, a very good place in Australia. Australia is large and sparsely populated, and there are many wild species, and rabbits are one of them. It can be said to be a very large species. It is said that it has been given to Australia. It caused quite a bit of trouble.”
"The rabbit in my hand comes from a place called Bala Mountain in Australia. This place can be said to be the world of rabbits, because the high-vitamin vegetables that rabbits like to eat grow here. In addition, there are also green vegetables grown here. There is a unique plant called Rabbit Vanilla. Everyone can understand the name. This kind of grass is named after the rabbit. It can naturally emit a fragrance that makes rabbits obsessed, which can attract wild rabbits to eat. Bring its seeds to a wider place, and after the food is eaten by the rabbit, it will form a charming aroma in the rabbit's body, and this aroma will slowly penetrate into the rabbit meat, thus making this place Rabbits become an extremely delicious food."
"It is said that in Australia, people can hate all the hares, but they only love the hares from Bala Mountain, because their meat is really delicious. Even in Australia, the hare meat from Bala Mountain is also sold. When it comes to sky-high prices, it is no exaggeration to say that this kind of rabbit meat is a luxury. Whether it is for Australians or people in other parts of the world, being able to eat a Bala mountain hare is simply life. A great treat."
As he said, Ye Fei stretched the rabbit in his hand forward, and said: "Friends in the audience, the ingredients we use today are the Bala Mountain hare, which is the one in my hand. I believe everyone has also discovered that this rabbit and The ordinary rabbit is different, its coat color is very bright and soft, and its head is small, and its body is big, which is the characteristic of Bala mountain hare.”
At this time, the people in the live broadcast room were all dumbfounded. They knew that Ye Fei never used ordinary ingredients to cook food, but they didn't expect Ye Fei to get the hare from Bala Mountain in Australia.
"Damn it, although I have repeatedly told myself to be calm after seeing Ye Shen's ingredients, but now that I know about this kind of rabbit, I still can't calm down."
"Ye Shen is really hardworking, the Australian Bala Mountain hare, although I have never seen this kind of rabbit, but I have heard others say that this kind of rabbit is indeed just like what Ye Shen said, it is simply the best of the rabbits. The top quality, the meat is delicious, and the fur is much more expensive than ordinary rabbits."
"Damn, I didn't expect the monk to be so lucky to be able to eat the hare from Bala Mountain in Australia at Ye Shen's place. I'm envious."
"Suddenly I feel inferior to a monk, and I am also drunk."
Everyone has long admired Ye Fei's live broadcast habits, and every shot is the best food that makes people unable to calm down.
Everyone in the live broadcast room was excited, but Ye Fei started to deal with the rabbit.
The slaughtering method of rabbits is different from that of chickens, ducks and geese, especially the rabbits made of silk-wrapped rabbits, the slaughter method is even more special, because the integrity of the rabbits must be ensured at the beginning of making silk-wrapped rabbits, so try not to damage the meat quality when handling them .
Based on the experience of the system in his mind, Ye Fei took a stick the thickness of a rolling pin and hit the artery behind the rabbit's ear. The blood vessel was hit hard,
The blood supply to the head stopped immediately, causing the rabbit to collapse on the table, and died in an instant (in reality, it takes several knocks to kill a rabbit, we can’t write such cruelty, I can’t bear it, so let’s just knock it what).
Ye Fei chooses skin-cut rabbits to make silk-wrapped rabbits, that is, the rabbit skin is removed.
This process is a bit cruel, but Ye Fei knows that as a chef, some ingredients don't mean that if they are cruel, they should not be cleaned up.
I saw him start from the two hind legs of the rabbit, break open the rabbit skin, cut off the tail, then cut the skin at the rabbit's buttocks, and pulled it towards the rabbit's head, peeling off a complete rabbit skin. down.
The rabbit skin was removed, and then Ye Fei quickly took out the rabbit's internal organs.
The internal organs of the silk-wrapped rabbit are useless at all. After taking them out, Ye Fei wrapped them in a piece of oil paper and threw them into the trash can.
Take the cleaned rabbit under the faucet, turn on the faucet and rinse it. When washing, rinse the inside and outside several times, and try to wash away all the blood.
After the rabbit was cleaned, Ye Fei put it in a porcelain plate first, and then began to prepare the accessories.
Whether the silk-wrapped rabbit is delicious or not has a lot to do with the auxiliary materials. If the auxiliary materials are fully prepared, the taste of the marinated silk-wrapped rabbit will be more attractive, so Ye Fei prepared a lot of auxiliary materials.
Onions, ginger and garlic are a must, followed by refined salt, tempeh, pepper, soy sauce, etc. There can be more than ten kinds.
After taking all these things out of the storage compartment and putting them on the table, Ye Fei took a jar from the side at this time.
The whole jar is as white as jade, with a big round belly and a small mouth. There is a base under the jar and a lid on it.
Ye Fei rinsed the jar under the tap and put it aside for later use.
This is the only way to deal with rabbits in turn.
Open the refined salt, put it in a large bowl, then grab a handful of salt and rub it vigorously back and forth on the rabbit's body for three or four minutes. After rubbing the whole body of the rabbit, Ye Fei's pepper and ginger Mash it and rub it on the rabbit again.
At this time, looking at the rabbit's body, the oil rubbed by Ye Fei was shining brightly, so it was a good start.
Put the finished rabbit in the jar, and then directly cover the lid of the jar.
Preliminary pickling, this is also a very important step, and the time must be mastered during the first pickling, if the time is too long, the salt will soak into the rabbit meat, and it will taste salty, if it is not soaked enough , tasted tasteless.
So when marinating for the first time, you must ensure that the salty taste can enter one-third of the rabbit meat.
If it is marinated under normal conditions, it needs to be marinated for at least one and a half days to achieve this level.
But the jar Ye Fei uses is a black technology provided by the system, and it can come out in about ten minutes after putting it in.
Taking advantage of this time, Ye Fei started to do other steps. He took out two matsutake mushrooms, two shiitake mushrooms, and a Wanlu Lake bamboo shoot from the storage compartment, cut them up and put them in a pot , put the pot on a stove and boil over high heat.
After finishing all this, Ye Fei began to prepare the sauce with miso, tempeh, cooking oil and chili powder.
After the sauce was prepared, Ye Fei opened the lid of the jar and took out the marinated rabbit from inside.
At this time, the rabbit has been marinated and turned red, especially the lean meat of the rabbit, which is even more red and attractive.
Ye Fei took a sharp knife from the tool rack, and cut more than ten deep cuts on the rabbit's body. After these cuts were cut, the muscles turned outward.
At this time, Ye Fei spread the prepared sauce evenly on the rabbit, especially inside the opening, and tried to let the sauce go as deep as possible.
After the sauce was applied, Ye Fei took a thin cotton rope of about three meters from the side, and then slowly began to wind it from the rabbit's hind legs to the head, covering all the incisions. Wrapped up and the sauce sealed inside.
Finally, after wrapping the whole rabbit up, it became a long column-like shape. Ye Fei put the rabbit in the jar again, then poured the unused sauce on the rabbit, covered it and marinated it. , This is called double pickling, also known as secondary pickling.
Under normal circumstances, this time will take longer than the first time, about two days.
But Ye Fei's pot is ready for about fifteen minutes.
When the time was up, Ye Fei smiled at Master Huineng, Taotie, and Brother Baozuan, and said, "Everyone, the preliminary method of wrapping the silk rabbit is completed. Now take out the rabbit, it is a beautiful food!"