Chapter 703 Egg Skin As Thin As Paper

Yangguan Sandie, this is an extremely classic Shandong cuisine, specifically, it belongs to the Confucian cuisine in Shandong cuisine. It is also a practical dish, which is a dish served at the banquet when seeing off friends and relatives.

This dish has been spread and developed for thousands of years, and it has already reached a very perfect level.

However, although the dish is perfect, if a chef wants to make it, it depends on the level of the chef.

As for Ye Fei's cooking skills, no one doubted at all, because such a long live broadcast has proved that this guy's level is completely top-notch.

Everyone saw that Ye Fei took the piece of red-tailed chicken breast, but did not rinse it under the tap, because the meat itself was clean, and the main reason for not rinsing it with water was to keep the moisture in the meat natural. , that is, the gravy is not mixed with any other liquids, and this kind of gravy is the real best gravy.

Ye Fei put the meat on the cutting board, then tilted the kitchen knife in his hand at a forty-five degree angle, and gently wiped the knife across the surface of the meat obliquely.

This knife is a bit particular, and it’s also called an oblique knife. The reason why we use an oblique knife to cut the chicken this time is to remove the skin and the fascia in the middle of the chicken. If these two things are not removed, the meat will be chopped in a while It's a little troublesome at that time, because the fascia has strong toughness and is not easy to chop, so it must be removed.

Everyone saw Ye Fei cutting three times in a row, all cutting meat with an oblique knife.

After cutting it, he saw a piece of transparent film-like cortex left in his hand. This is the skin of meat. Although this layer of cortex is too thin, its toughness should not be underestimated.

Putting the skin of the meat in his hand directly into the trash can, Ye Fei switched to cutting the chicken with a straight knife.

Cut all the chicken into strips about one centimeter wide, then pushed them aside, and Ye Fei took the pork fat over.

Pork fat is pig fat. This kind of meat has a very high fat content. Many people use this kind of meat to fry lard. Because the fat content in this kind of meat is high, after being heated, the fat leaks out. Thereby playing a lubricating role.

I saw Ye Fei cut all the pork fat into small cubes of uniform size, and then pushed it together with the chicken.

Ye Fei then started to handle the shrimp.

In the Yangguan Sandie dish, shrimp is an extremely related material, because after the shrimp is mixed with pork fat, it forms a commonly used filling called shrimp gelatin.

The delicacy made with shrimp glue tastes smooth and tender, delicious and not greasy.

The reason why this delicacy has been passed down for thousands of years without disappearing is that shrimp gelatin plays a vital role.

I saw Ye Fei cleaned a few gibai shrimps, then removed the shells, picked out the shrimp threads, and formed shrimps that were crystal clear like jade.

Put the shrimps on the cutting board, and Ye Fei smashed them gently with a knife.

When slapping the shrimp, use enough force to make it into a mud. It doesn’t have to be a lot of force, because the gravy in the shrimp is extremely rich. If you use a lot of force, it is easy to make the prawn juice splash out. , thus affecting the delicious mouthfeel of shrimp paste.

After Ye Fei patted a few shrimps into shrimp paste, he stopped the chicken strips and pork fat with a knife, mixed the three together, and began to chop slowly with the knife.

Chop stuffing, this process Ye Fei has done when making Chaoshan meatballs, and he also said why when making meat stuffing, try to chop it by hand instead of using a meat grinder, because the meat minced by the machine is not as good as manual The chopped minced meat is basically of two grades, and the food made is simply incomparable.

Therefore, in order to ensure the final taste of this delicacy, Ye Fei chose to chop the meat stuffing with a knife. In fact, he also did this before. This is the professionalism of a chef when cooking delicacy.

Meat stuffing is the most important part of Yangguan Sandie.

It is also the core material. Whether the minced meat is chopped well is directly related to the success of this delicacy.

But how can meat stuffing be considered good? Of course, there is a standard.

Ye Fei didn't speak. When he kept chopping the chicken, pork fat and shrimp paste until they were sticky and soft, he saw Ye Fei using the kitchen knife in his hand to gather the meat stuffing into a pile, and then Ye Fei took the kitchen knife. Take it flat, and then gently wipe it horizontally on the meat paste.

Everyone saw that the meat paste became flat easily, not only that, the surface of the meat paste wiped by the kitchen knife was neat, smooth and clean.

Ye Fei then said: "Many people are curious about how the meat filling of this delicacy is considered acceptable. Have you seen it now? This is OK. Wipe it lightly with the blade of a knife, and the meat filling will become smooth. When it is flat, when there are no large particles on this surface, it means that your meat fillings are ready to chop, not only for this delicacy, but also for other delicacies with meat fillings. Now, meat We've already made the stuffing, let's put it aside temporarily for later use."

With that said, Ye Fei took a clean bowl from the side, and put the meat stuffing in the bowl with a knife.

Then Ye Fei washed his hands under the faucet and said: "Meat stuffing, meat stuffing, it's just stuffing. Since it's stuffing, it means there's a layer of skin on the outside. What kind of stuffing is used for the outside of Yangguan Sandie?" Where's the skin? It's this one."

Ye Fei reached out and picked up an egg, and said, "Egg skin."

As soon as he finished speaking, there was commotion in the live broadcast room, and many people started sending messages because they didn't understand what Ye Fei meant.

"Egg skin? Emma, ​​is it egg shell?"

"Holy shit, can eggshells be eaten?"

"Eat eggshells to supplement calcium."

"I'll make up for your sister. According to what you said, eating stones is more calcium-rich."

"What I'm saying is true. If you have been to the countryside, you will find that there are many farmers who like to grind the broken egg shells into powder, and then mix them with chickens, ducks and geese. After eating these chickens, ducks and geese, they Some of the shells of the eggs that are laid are undigested fragments of broken shells."

"What you said above is right. My family raises chickens. We do this when we supplement the chickens with calcium. It's very useful."

"Damn, it's so amazing? Could it be that God Ye wants to let Waste and Mr. Lu supplement calcium with eggshells today?"

"Pfft~~ God thinking upstairs, I don't know if it's better not to talk nonsense, isn't it embarrassing?"

"What's the meaning?"

"The egg skin that Ye Shen said is not an egg shell. I am also drunk. Egg skin and egg shell are completely different things. Egg shell is the hard outer shell of an egg, and egg skin is a The thin skin that comes out, Emma, ​​looks like a child of a landlord's family, who has never been in the kitchen."

"........Oh, my God~ so amazing?"

"It's amazing, it's always like this."

There are many strange things in the live broadcast room, but there are also many real masters. If someone has a question, someone will answer it.

They are lively here, and Ye Fei has already started making egg skins.

The production of egg skin is very simple, but it still needs a little skill to make high-quality egg skin.

I saw Ye Fei pick up a few red-tail chicken eggs, break them and put them into a medium bowl, use a pair of chopsticks to stir the eggs evenly, and then put them down first.

Immediately afterwards, he took a pot, which was a frying pan, put it on the stove, and turned on the fire to boil the pot first. At this time, there was no oil in the pot, and it was dry. Ye Fei just boiled it dry.

In fact, there are two ways to do this step, one is the dry pot method, and the other is the wet pot method.

The so-called dry pot method is the method Ye Fei uses now. First heat the pot to a certain temperature with high heat, then pour a little cooking oil into the pot, then pour the stirred eggs into the pot, and then Gently shake the pan to let the egg liquid form the thinnest layer of skin, which is the egg skin.

The method of wet pot is to put oil first, and when the oil temperature reaches 80% hot, turn off the fire, then pour the egg liquid into the pot, and use the oil temperature to make a thin layer of egg skin.

Ye Fei used the dry pot method. After heating up the pot, he directly turned the fire to a low heat, and then added a small amount of top-grade peanut oil into it.

If you want to make the egg skin more ideal and perfect, you must not add too much oil in this step, because if you put too much oil, it will become scrambled eggs, and it can also form a hairy egg skin.

So the oil must be less, but not too little, too little, the egg skin will stick to the pan directly, let alone the egg skin, the egg dregs will be mushy.

The oil must be in the right amount. This amount is enough to ensure that the bottom of the pot is evenly moistened. Because the egg skin is made in a dry pot, the function of oil is not to increase the aroma, but to prevent the egg skin from sticking to the pan.

After adding an appropriate amount of peanut oil, Ye Fei picked up the pan, then turned it upside down a few times, and then swung it around a few times, waiting until the bottom of the pan was completely wet with the peanut oil, before turning the pan Put it on the stove, carefully pour the egg liquid in the bowl into it a little.

The egg liquid must not be poured in all at once, or the same sentence, what is being made now is egg skin, not scrambled eggs, you pour it in and finish it... I suggest you add a tomato, and it happens to be tomato scrambled eggs, then There is no more egg skin.

A superb cook can almost make two to three egg skins from one egg.

Ye Fei used three eggs, he poured in a little bit first, and then did not use any tools to spread the eggs, but picked up the pan, shook it gently, and let the eggs form an even egg skin by themselves.

This kind of egg skin is completely caused by the heat of the pot passing through the peanut oil to the egg liquid, and finally turning the egg liquid into egg skin.

Not long after, Ye Fei put the frying pan on the stove again, and everyone saw that Ye Fei took out a pair of chopsticks, and then, with one left hand and one left hand, gently pried the sides of the egg skin in the pan, making the formed One side of the egg skin was raised, and then he put down his chopsticks, prepared a clean plate first, and then carefully peeled the egg skin out of the pot with both hands.

Seeing this egg skin, the people in the live broadcast room, even the dumb Lu Shanchuan and the useless Wu Tianzhang couldn't help being amazed.

Because the egg skin in Ye Fei's hand is really beautiful, the whole egg skin is almost as thin as paper, even a little transparent, the egg liquid on it is extremely evenly distributed, with a layer of light golden yellow, very beautiful.

Ye Fei was also quite satisfied, he nodded, put this piece of egg skin on the plate, and then made the next one.

Three eggs, and finally Ye Fei made six egg skins, which means one egg and two egg skins. This is the realm.

After the egg skin is ready, the next step is to put the meat stuffing into the egg skin.

The so-called put, does not mean digging a ball and putting it directly on top, and then wrapping it with egg skin. That is not Yangguan Sandie, that... that is Yangguan Wonton, let me tell you.

It is also important to put stuffing, which is another point of this delicacy...