Chapter 519 Dian Jam

Ye Fei scored 50 points for the hibiscus shrimp made by Taro Jiuchuan, and finally gave his own reasons, which completely convinced Taro Jiuchuan.

He bowed deeply to Ye Fei and said, "God Ye, thank you very much for your guidance, I know what I should do."

"How does it feel to give you fifty points?"

"I am very convinced that, as you said, fifty points is enough."

While talking, Ye Fei opened a storage compartment, took out three gimai prawns from it, and said, "I'll cook this delicacy again, you can take a look, I can't say that what I made is definitely correct, but I at least Several of the mistakes you just made can be avoided."

Put three shrimps in a water basin, and then start to get other ingredients.

The ingredients Ye Fei used were similar to Jiuchuan Taro's. If there was any difference, it would be that Ye Fei used an extra bottle of sauce.

Ye Fei has long been familiar with handling shrimp.

Under the stunned attention of Jiu Chuan Taro and Matsushima Nanako, the three base prawns saw Ye Fei skillfully remove the heads and remove the prawn threads.

After all this was done, instead of directly cutting open the belly of the shrimp like Jiuchuan Taro, he took out a sharp knife, and gently cut a circle at the position slightly above the tail of the shrimp , Then use a knife to scratch lightly on the belly of the shrimp, cut the skin of the shrimp, and then peel off the skin of the shrimp in front.

Jiuchuan Taro looked a little confused, and said, "Ye Shen, why did you go to Xiaopi?"

"Didn't I just say that? In order to better blend the flavors of shrimp and egg liquid."

Then, Ye Fei scratched the shrimp's belly with a knife again, this time with a little more force, until the shrimp's body seemed to be pierced, and then he gently pulled the shrimp out of the shrimp with his hands. The abdomen was separated to the left and right, and then Ye Fei used a small knife to cut the two pieces of shrimp meat lightly vertically and horizontally.

After doing this, Ye Fei gently picked up the tail of the shrimp with his hand, and then looked at the shrimp that Ye Fei had arranged, like an elf with a pair of wings spread out.

At this time, a ray of sunlight came in from the outside, and it happened to shine on the shrimp. In the middle of the shrimp, the thin lines cut by a knife were as graceful and beautiful as the criss-crossing latitude and longitude lines.

Ye Fei's hand turned slightly, and the two pieces of soft and white shrimp shook slightly, as if they were about to spread their wings and fly.

Seeing this scene, everyone in the live broadcast room was drunk.

"It's so beautiful, God Ye handled this shrimp really perfectly."

"It seems transparent, crystal clear like cicada's wings, is this still shrimp meat?"

"Damn, every knife is just right, every knife is so even, it's amazing!"

"Isn't it? It's the first time I found out that shrimp can be treated like this. It's amazing."

The people in the live broadcast room were drunk, and Taro Jiuchuan and his assistant Nanako Matsushima also watched with blurred eyes.

Especially Jiuchuan Taro, he is a chef, and he is also a chef with a considerable level. When Ye Fei just picked up the shrimp, his eyes began to shrink violently.

He is not admiring the shrimp, but the criss-cross knife marks on the shrimp.

Every knife mark is vigorous and powerful, but it can keep a trace of skin and flesh just right. How tender is the meat of the shrimp? Taro Jiuchuan is still very clear about this point. It is really difficult to achieve Ye Fei's step. It can be said that as long as he is not careful and his hands tremble a little, the shrimp will be completely cut off.

But Ye Fei didn't. The depth of each stroke was the same, and the strength of each stroke was the same.

At this time, Jiuchuan Taro realized that Ye Fei not only cooks delicious food, but also his knife skills are really awesome.

"Too perverted/perverted." Jiuchuan Taro thought to himself,

Ye Fei spun the shrimp, then gently placed it on a plate,

Followed by the other two.

After all the three shrimps were processed, they started to beat the eggs.

The eggs Ye Fei used were real red-tailed hen eggs, which he used differently from Taro Jiuchuan. After all, the ingredients provided by the system had no common ingredients at all, even if he wanted to find a local egg, he couldn’t find it.

Beat the eggs of the red-tailed chicken in a small bowl, then add an appropriate amount of refined salt into it, then use a pair of chopsticks to break up the eggs and stir well, then dip the three processed shrimps in the egg liquid .

When Ye Fei dipped in the egg liquid, he dipped as much shrimp meat into it as possible, and then let the shrimp stay in the egg liquid for about half a minute before taking it out.

At this time, looking at the shrimp, there are rich and full egg liquid in every slit, like golden rivers.

After dipping the shrimp in the egg liquid, put it in the bread crumbs, and gently turn the two sides so that both sides of the shrimp are covered with bran grains.

After finishing these, Ye Fei began to use a pot to heat oil.

In order to be as similar as possible to the ingredients used by Jiuchuan Taro, the system did not provide Ye Fei with rose cooking oil or olive oil, but used the best peanut oil.

Put the frying pan on the stove, put oil in the cold pan, and turn on a small fire.

When the oil in the pot began to roll slowly from the middle to the surroundings, and a little blue smoke appeared on the oil surface, Ye Fei said: "If you want to deep-fry ingredients such as shrimp, then the most suitable oil temperature It is about 150 degrees, also known as warm oil, which is often said to be 50% to 60% hot oil. This kind of oil is more suitable for frying and soft frying. What is soft frying? After the batter, fry it in the oil pan, but it is not completely cooked, but it is good to fry until it is seven or eight mature, then take out the ingredients, wait until the oil temperature rises, and fry it again in the oil, This time, the time must be short, so that the fried food will be crispy on the outside and tender on the inside, fragrant and delicious.”

As he spoke, Ye Fei gently slid the shrimp wrapped in egg liquid and bread crumbs into the oil pan along the edge of the oil.

As soon as the prawns were put into the pot, a lot of air bubbles appeared around them, and then the bread crumbs on the prawns turned yellow at a speed visible to the naked eye.

Then the tail of the shrimp started to change color, but when it just started to change color a little, Ye Fei quickly fished it out of the oil with a colander.

Then wait for the oil to warm up.

When the oil temperature reached 70% to 80% hot, Ye Fei put the three shrimps into the pot again. This time the time was shorter, it can be said that it was less than a minute. When the tails of the shrimps turned bright red, Ye Fei fished it out and put it on a plate.

The steps of this delicacy are very simple, but if you want to do it well, you need to have a certain degree of mastery of oil temperature and heat.

After all this was done, Ye Fei turned off the fire directly.

Ye Fei smiled and said, "Since you carved a cherry blossom with a cucumber, I will carve a national flower of China."

With that said, Ye Fei took out a red heart radish from a storage compartment, this kind of radish is also called Xinmei.

Ye Fei took a knife, and in the eyes of everyone, the knife in his hand flew up and down, like a peerless master. In less than a minute, a bright red peony appeared.

Seeing this peony flower, everyone exclaimed, because this peony flower is really beautiful.

To be honest, Peony Huayefei has also done it before. When making phoenix stewed peonies, he used pork belly shreds to place a peony, but that peony was placed, not carved.

But today, Ye Fei used a radish to carve a lifelike peony. If the peony was placed in the peony flower, it would be impossible to recognize that it was fake.

Taro Jiuchuan admired Ye Fei again. He is also a sculptor, and others are also sculptors. Your sister's, isn't the difference a bit too big?

It took me a long time to carefully carve a cherry blossom, but what about others? The knife in his hand whizzed, and a moment later a peony flower that was much bigger than a cherry blossom was born.

Ye Fei didn't pay attention to what Jiuchuan Taro was thinking. After he carved the peony flower, he gently placed it in the center of the plate, then brought the bottle of sauce over, opened the mouth, and squeezed it in the middle of the plate. Next to the peony flower, two leaves are formed.

It's just that the leaves are not green, but purple.

There are well-informed people in the live broadcast room. When this sauce was squeezed out by Ye Fei, someone recognized what kind of sauce it was.

"Holy shit, Dean Jam? This....too extravagant!!!"

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