Chapter 739 1 Banquet, 2 Cuisines

To make sand tea sauce, peanuts are essential. It is best to remove the red skin on the outside of the peanuts and use pure naked peanuts. Ye Fei uses the peanuts that have been processed in advance by the system.

Everyone saw that Ye Fei put the wok on the stove, heated it up, and then poured an appropriate amount of top-grade peanut oil into it. When the oil reached 70% heat, he poured the peanuts into the wok, and quickly Cook and fry.

While frying, Ye Fei introduced: "Shacha sauce actually existed in China a long time ago, but it is not a native Chinese seasoning, but comes from several countries in Southeast Asia. The prefecture spread came in, and then spread to southern Fujian Province, so there are currently three types of sand tea sauce in China, one is the sand tea sauce of southern Fujian province, the other is the sand tea sauce of eastern Guangdong province, and the other is foreign countries. The reason why imported sand tea sauces are divided into three types is because these three types of sand tea sauces have their own characteristics and tastes, and the tastes of the food made with them are also different."

"When making the sand tea sauce in southern Fujian, more fried peanuts are used, and then mixed with dried flounder, shrimp, garlic, coriander powder, chili powder, mustard powder, five-spice powder, sand ginger powder, and fragrant wood grass. After the final perfect fusion, a sauce with natural rich taste and attractive aroma is formed. This sauce is suitable for stir-fried and steamed seafood products, making it more delicious and mellow. , specifically refers to Chaozhou sand tea sauce, which is mainly made of peanut butter and sesame paste, and then stir-fried with mashed garlic, five-spice powder, shrimp paste, bean paste, bay leaves, mustard, and coconut milk Made from other ingredients, the taste of this kind of sand tea sauce will be stronger and more mellow than the taste of sand tea sauce in southern Fujian Province. It is mainly used for frying, baking, stewing and steaming various delicacies, as well as It is the sand tea sauce imported from abroad. This kind of sand tea sauce comes from the country of origin. They have reached a very high level in terms of experience and technology in making sand tea sauce, so the sauce they make requires It is more delicate and soft than Huaxia's sand tea sauce, shaped like fat, and their taste is richer, combining salty, spicy, and fragrant characteristics."

"Today we are going to make shacha chestnut stewed duck cubes, mainly using shacha sauce from southern Fujian province, so the peanut material we use is not sauce, but fried peanuts."

While Ye Fei was talking, the movements in his hands didn't stop.

After a while, Ye Fei used a strainer to fish out the fried peanuts in the oil pan.

I saw these peanuts that had taken off the outer red skin were fried into golden yellow, one by one, like golden beans.

After Ye Fei fished out these peanuts, he put them in a bowl first. After it cooled down, Ye Fei put these peanuts in a utensil similar to a garlic mortar, and then directly took out a bowl. Mash with a tool like a garlic hammer.

After this step was completed, Ye Fei took out the crushed peanuts, then chopped the dried flounder and shrimps into fine pieces, and then added coriander powder, chili powder, fragrant wood grass powder, and five spices to it. Powder, mustard powder and other ingredients, and after mixing evenly, pour out the peanut oil in the wok.

Watching Ye Fei pour a small half pot of top-quality peanut oil directly into the sink, Eat All Over the World and Zhang Junwei's gang all grinned.

Prodigal son!

This is the evaluation of Ye Fei in everyone's mind at this moment.

That's right, this guy is a prodigal, and a super prodigal.

The best peanut oil, although not as scarce as the rose cooking oil and the best olive oil, is a rare and good thing after all. Just fried peanuts and dumped them?

But this group of people also knew Ye Fei's disposition, so although they felt pity in their hearts, they didn't speak.

After Ye Fei poured out the peanut oil, he washed the remaining peanut oil in the pot, put the pot directly on the stove, turned on high heat to burn off the water stains in the pot, and added some peanut oil to the pot.

This time the added peanut oil is not as much as before.

When the oil was warm enough, Ye Fei put the ingredients mixed with crushed peanuts and other ingredients into the pot and started to stir-fry.

The inside is full of spices, and the aroma burst out after not being stir-fried for a long time.

Chi Tianxia's group of people sneezed again and again after hearing the breath rushing into their nostrils. This was not because the smell irritated the nostrils, but because the smell was so sweet that people would feel their breath as soon as they smelled it. It's kind of neurotic.

When the stir-fried sauce in the pot became more and more fragrant, Ye Fei added an appropriate amount of white sugar and refined salt into it, and continued to stir-fry.

When the last pot of sauce was thickened by Ye Fei, Ye Fei added a little water into it, so that the sauce in the pot completely formed a brown-red viscous shape before putting it on the stove. close.

Ye Fei took a large bowl from the side, picked up the pot, and poured all the prepared sauce into the bowl.

"Shacha sauce, as I said just now, there are three most commonly used ones in China at present, the southern Fujian sand tea sauce, the eastern Guangdong sand tea sauce, and the imported sand tea sauce. The southern Fujian sand tea sauce and the eastern Guangdong sand tea sauce are mainly brownish red. The imported sand tea sauce has a light golden color due to the different ingredients added in it. Today, we have made this Fujian sand tea sauce. Everyone has seen that the color is brown and red, and it is sticky. The consistency is moderate, this is the best sauce, well, now that we have sand tea sauce, next we will make this sand tea stewed duck with chestnuts."

With that said, Ye Fei took a pot of boiling water, added an appropriate amount of water in it, put it on the stove to boil, and when the water boiled, he put the whole duck in the boiling water, blanched it for a while, and drained some of the excess duck fat. Remove it all, then fish the duck out.

Immediately afterwards, Ye Fei took a large casserole and put it on another stove. He added two catties of water, some cooking wine, scallions and ginger slices, and finally put the duck in it. After closing the lid , turn on the fire.

This time the cooking time was not too long. After about ten minutes, Ye Fei turned off the fire, opened the lid, and took out the duck.

It wasn't until this time that Ye Fei started to cut the duck.

I saw him first chop off the duck head, duck wings, duck neck, tail and duck feet, then cut the duck body into two vertically from the middle, and then cut it into ducks about three centimeters long and one centimeter wide with a knife. Take the chestnuts, wash them, peel them, wash them under water again, and finally cut them all into chestnut pieces of about the same size.

After cleaning the wok on the side again, put oil in it, put the two directly in and start frying.

After three or four minutes, take it out and put it in a large bowl, then take out a large steamer, put the large bowl in the steamer, put the steamer on the stove, turn on the fire and start steaming.

The steaming time is not very long, as long as the two are fully cooked.

Ye Fei steamed for about ten minutes, when the time was up, turn off the fire.

He put the steamer on the stove without moving it, but washed the frying pan again, put it on the stove, added the best peanut oil, heated the oil over a low heat, mixed garlic, chili powder, soy sauce, sugar and monosodium glutamate and Cooking wine and sand tea sauce are put in an appropriate amount and stir-fried lightly. After three or two minutes, the aroma appears, and then the duck meat pieces are put in, and stir-fried again for four to five minutes. Finally, put the duck head, duck wings, duck neck and duck feet, etc. Go in and start simmering directly.

While simmering, Ye Fei kept the stove on a low heat, and kept simmering for more than 20 minutes (ordinary tools would take about an hour and a half), before Ye Fei opened the lid of the pot and put away the Sprinkle the diced shiitake mushrooms in, cover the lid and then simmer.

This time the stewing time was shorter, only about three to five minutes (it usually takes about ten minutes), Ye Fei opened the lid of the pot, and first used chopsticks to pick out the duck head, duck feet and duck wings, and took it out. A large plate, after placing it in the plate, then use a large spoon to fish out the duck meat, chestnut pieces and diced mushrooms in the pot, and carefully put the duck head, duck wings and duck feet middle.

After he took out the stewed duck with chestnuts in sand tea, the whole room was filled with a strong and attractive smell, not only the aroma of duck meat, but also the aroma of chestnuts in the middle And the scent of shiitake mushrooms, and even more wonderful is the unique scent of sand tea sauce.

Many people couldn't take it anymore when they saw this delicacy coming out of the pan.

This delicacy is different from the salted duck just now. After the salted duck is made, the surface is only white and smooth, but after this dish is made, the duck meat has a layer of brown-red color, which not only looks attractive, but also has a layer of Fascinating brilliance.

"Damn, why is Ye Shen's food so strange? It looks like a normal action, why is it so delicious?"

"Don't you even look at who God Ye is? Has any of his delicacies disappointed you?"

"Duck meat is a bit golden-white in the brown-red color, but the chestnut pieces are golden-white with a touch of gold in it. With the addition of diced shiitake mushrooms, I rub it. This is a rare delicacy."

"The aroma is too strong. In fact, this delicacy can be seen from the ingredients. It smells extraordinary, but it's not until I smell it that I realize that it's not extraordinary, but extraordinary."

"Gudong~~~ I'm hungry, I'm hungry, how many dishes are there for this whole duck feast?"

"Actually, if the whole duck banquet is actually made, it will take at least one day, and the materials must be prepared in advance. Ye Shen's speed is already very fast."

People are waiting, looking forward to it.

But Ye Fei suddenly discovered that this delicacy was not over, because Ye Fei didn't turn off the fire after he took out the duck meat, chestnut pieces and shiitake mushrooms from the pot.

Ye Fei took out a small bowl, put some starch in the bowl, blended it with water and stirred it evenly, poured half of the bowl of starch into the remaining juice in the pot, and waited until the juice in the pot swelled again. After bubbling and thoroughly collecting the juice, Ye Fei picked up the pot and put it all evenly on the duck pieces.

At this time, looking at these pieces of duck meat, each piece looks like it is made of crystal, and there is a faint halo appearing.

It wasn't until this time that Ye Fei turned off the fire, and said with a smile, "This is braised duck cubes with chestnuts in sand tea. This is a very authentic southern Fujian dish. You can try it later and see how it tastes."

After finishing speaking, Ye Fei didn't stop at all, and directly made the other two ducks into this delicacy.

After the three plates of braised duck cubes with chestnut and sand tea were all finished, everyone at the scene went completely crazy.

"Aroma, the aroma is too strong."

"This is even more fragrant than the salted duck just now."

"It is necessary. The beauty of salted duck lies in tasting, and the aroma of this delicacy can be smelled directly."

"I can't hold on anymore."

"I'm also working hard to persevere."

"When will you start eating? It's already dawn."

"Don't worry, trust Ye Shen."

Shibatian once again played the role of waiter, this guy hurriedly called the bald head over, and brought out three plates of braised duck with chestnut in sand tea, leaving only the lingering aroma in the room.

Seeing that all three dishes were served, Ye Fei said directly: "Time is tight, and we can't afford to delay it. Next, let's make duck wings..."

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