Chapter 370 Braised Pork

You are not my father!

Ma Qingyun was speechless after being stunned by Ye Fei's words. Holding the phone, she wanted to jump up angrily, but she calmed down slowly after all.

"Are those foreign audiences real?"

Ye Fei said: "It should be true, but then again, the platform is really going to be opened to the outside world. If you are in this industry, you don't look at the development trend of the live broadcast industry abroad. Many of their platforms have long been open to the world. Well, if our platform is still like this, it won’t be long before we are eliminated. In today’s society, the ultimate trend of the development of every industry is to go international and open our arms to people all over the world, don’t you think?”

Ma Qingyun hummed depressedly, and said: "I am better than you in doing business. Okay, let's talk about it first. Since there are viewers abroad who want to watch your live broadcast, I will hold a meeting to discuss it. After all, the international The channel cannot be determined in a few words, because this is the first time that Huaxia’s live broadcast platform will be open to foreign countries, which will definitely cause quite a stir in the live broadcast industry, so some work still needs to be done in advance.”

"This is your business, don't talk about it, I still have to cook food, I'm very busy."

"You boy... I said you kicked me out of the live broadcast room, didn't you have any compensation?"

"Compensation for what? Who told you, a platform boss, to compete with others for a spot?"

"I... I really got it, I didn't cheat."

"Cut, who would believe it? Alright, hang up. The braised pork dish is about to start, and it will only take a few minutes to talk to you."

"What? Are you going to make braised pork today?"

"Is it related to you?"

"No, Ye Fei, how about we discuss it? I have a special liking for braised pork. I have a chance to make one for me. How about I ask the platform to push it for you on the homepage for a week?"

"Tsk tsk, Chairman Ma, do you think I still need a recommendation now?"

Ma Qingyun: "..."

He thought about it,

Can't help laughing bitterly, with Ye Fei's current reputation in the circle, he really doesn't need any recommendation, his name is the best recommendation, it can be said to be stronger than any kind of recommendation on the platform.

After hanging up the phone, Ma Qingyun went to hold a board meeting.

Ye Fei started to cook the second delicacy.

"My friends, I'm really sorry. There was an episode just now, but it's over. Next, we will cook the second delicacy. This delicacy belongs to Hunan cuisine, and it can be said to be famous in Hunan cuisine. Meat."

"Holy shit!! The famous braised pork in Hunan cuisine? God Ye, could it be Mao's red gauze pork?" Ye Fei yelled as soon as he finished talking about eating all over the world.

As long as you are a foodie, whether it is from Tiannan or Haibei, if you talk about Mao’s braised pork in Hunan cuisine, you will definitely give it a thumbs up, because this dish is so classic, it makes people just think about it The name makes my mouth water.

The fat and thin pork belly is finally made red, tender, soft, fat but not greasy without using soy sauce for coloring.

This dish can be said to be a very famous hard dish in Hunan cuisine. In many Hunan restaurants, there will be a dish of Mao’s braised pork, but it can be said that 90% of the braised pork in these restaurants is not enough. Authentic, real braised pork is not something everyone can make.

If someone else is going to make this delicacy, then the audience will definitely think it is bragging, but Ye Fei is going to make it today, which makes everyone in the live broadcast room excited and crazy, because every dish that Ye Fei has made in the past In terms of food, this Mao's red yarn meat is definitely the most authentic and classic, so everyone is looking forward to it.

Ye Fei nodded towards the computer, and said: "Brother Tianxia is right, the braised pork we made today is the Mao's braised pork in Hunan cuisine. I think many friends are already familiar with this delicacy, right? Because this dish is so famous, many restaurants will have it, no matter whether it is authentic or not, they will all use this name."

"Today we will use the most authentic method to complete this delicacy. When it comes to braised pork, many people know that it is sauce red after it comes out of the pan. This color is the color that a plate of braised pork should have. How about making the cooked meat red? That’s right, it is colored with soy sauce, but Mao’s braised pork is different. This delicacy does not use a drop of sauced meat from the beginning to the end. Its color is made with sugar. This is why Mao’s red yarn meat tastes sweet, because sugar is an indispensable seasoning in its production process.”

As he said, Ye Fei took out a transparent crystal bottle from another storage compartment, and there was a full bottle of snow-white sugar in the bottle.

Then Ye Fei went on to say: "Sugar can turn the braised pork into an attractive sauce red color, while star anise, bay leaves and cinnamon are the foundation to ensure the taste of braised pork."

While introducing, Ye Fei took out ingredients such as star anise, bay leaf and cinnamon bark from the storage compartment, and put them on a plate for later use.

When all the ingredients were ready, Ye Fei picked up the pork belly on the plate again, and said: "We have made many delicacies with pork, but some friends may still be a little confused about pork as an ingredient. The meat of a pig, if specifically divided, can be divided into pig head meat, shoulder meat, also known as plum meat, tenderloin, and is divided into large tenderloin and small tenderloin, hind legs, belly fat, front legs Meat, etc., each kind of meat is different, and the cooking methods are also different. For example, what we call pig head meat has thick skin, old gum and heavy gelatin. This kind of meat is most suitable for marinating and smoking, while hind leg meat is The skin is thin and the meat is tender, fat and thin. This kind of meat is suitable for making soup or twice-cooked pork. As for the pig's feet, of course we are talking about the front pig's feet, because when eating pig's feet, the front pig's feet are better than the back. A lot, it contains not only meat, but also gluten, so we use braised, stewed, stewed and other methods to make it."

"And we are going to make braised pork today, so we choose pork belly. Where is the pork belly better? That is the part above the breast meat and below the tenderloin. The meat in this part is fat and lean, and the best quality It can reach five layers, so it is also called pork belly."

As he spoke, Ye Fei stretched out the piece of meat in his hands, and everyone was amazed to see that it was really a layer of fat meat and a layer of lean meat, the fat meat was as white as fat, and the lean meat was as red as the sun.

"Holy shit, this meat is really top-notch. Although I have seen rosin pig meat many times, I have to admit that every time I see it, I am excited. This meat is really beautiful."

"Fat and thin, connected layer by layer, this kind of meat is the real enjoyment of beauty."

"Nimma, when I saw this piece of pork belly that God Ye took, I suddenly wanted to throw away the piece in my refrigerator. It's really incomparable. My piece of meat is like a lump of lard, not lean."

There was a lot of discussion.

And Ye Fei started to process this piece of meat.

To make pork belly, the first step is to cut the pork belly into pieces, and Mao’s braised pork is very particular about the size of each piece of meat, which is about four centimeters in length and width.

Ye Fei washed the whole piece of pork with water, then picked up the back knife, cut four horizontal and vertical cuts on the meat, and cut the whole piece of pork belly into sixteen pieces.

These sixteen pieces of pork belly are the same size, and when viewed from above, they look like sixteen squares.

After cutting the pork belly, Ye Fei took a blue and white porcelain bowl, put the meat in it, and added cold water until the water just covered the pork belly.

The main purpose of soaking meat is to remove the blood stains left in the meat.

After soaking the meat, Ye Fei put it aside first, and then began to prepare the sauce.

The color of Mao’s Braised Pork is obtained from natural sugar, so the first step is to boil the sugar.

Ye Fei cleaned the frying pan and put it on the stove. Before turning on the fire, he said: "When cooking sugar, there are two ways. The first is to cook with oil, and the other is to use water. Today we use What I prefer is the best olive oil, because this oil has a light taste, and the congee made from it will have a quiet and sweet taste.”

After explaining, Ye Fei turned on the fire, heated up the pot, and added an appropriate amount of olive oil into it. When the oil was six minutes hot, Ye Fei poured out an appropriate amount of sugar from the bottle, then stretched forward, saying: "Mao's Braised Pork Selection The white sugar has a certain degree of attention, it is better to use granular white sugar instead of raw white sugar, because the melting point of raw white sugar is low, if the heat is not well controlled when making it, it will cause the sugar stains to become mushy, and the melting point of granular white sugar Higher, better control when doing it."

Put the sugar in the oil, then turn off the heat, then took a spoon from the tool rack, and slowly stirred the white sugar in the oil.

"The candied must be boiled on a low fire, and the most excellent candied can be boiled slowly on a low fire, but when is the candied good? It should wait until it changes color. An excellent white sugar sauce, It should be brown in color, and when the sauce turns brown, don't fry it, because if you keep frying it, the sauce will be bitter and taste bad."

Stir the oil and sugar slowly with a spoon. The sugar melts slowly as the temperature of the oil rises. As time goes by, the sauce formed by the sugar and oil begins to turn yellow, and then gradually turns yellow again. It deepened and turned dark red. At this time, Ye Fei didn't stop his movements and kept stirring the sauce. The color of the sauce began to change slowly again, and finally turned brown again.

At this time, Ye Fei chased Monk Huineng, Taotie and Brother Baozuan beside him, and said, "Stay away, don't get splashed on your body for a while."

The three of them didn't understand what kind of plane Ye Fei was going to fly, but they still retreated a little.

I saw Ye Fei took half a spoonful of water with a vegetable spoon and sprinkled it directly into the pot.

When the scorching hot soup meets the icy-cold water, there is a sizzling sound, a cloud of white smoke rises, and a burst of sweet but not greasy taste rushes out.