Chapter 740

Ye Fei cooked the stewed duck cubes with chestnuts in sand tea, and was brought to the table outside by Shi Batian and Bald Qiang.

The next thing he wants to do is Kung Pao Duck Wings.

In fact, Kung Pao Duck Wings are also called Kung Pao Duck Wings.

Explosion is not an explosion, but a cooking technique.

After Ye Fei finished speaking, he turned around and opened the storage compartment again. This time he took out a bag of duck wings.

After taking out these duck wings, Ye Fei put them on the chopping board without moving them, but explained the cooking techniques of Bao to everyone.

"Exploding, like frying and cooking, is a cooking skill. There are actually many kinds of so-called explosions, such as oil, salt, sauce, and green onion. The heat and aroma that come out make a tempting delicacy. We call it fried, because today's Gongbao duck wings are made of fried. The so-called fried is to quickly fry the ingredients through hot oil. After that, stir-fry with the ingredients, and finally add the thickened soup and stir-fry the delicacies. However, there are two types of fried food, one is to fry the raw materials after being starched, and the other is to fry the raw materials directly without starching , The bursting method is suitable for small fresh ingredients such as diced chicken, shredded chicken, diced duck, shrimp, and fish."

"As you can see, there is a bag of fresh duck wings in front of me. It is also the material we use to make Gongbao duck wings today. They are all fresh. Each duck wing is taken from the body of a tujin meat duck. Tender but not losing strength, smooth but not chewy, next, we will make this dish of fried duck wings. As I said just now, this cooking method pays attention to speed, so we will make this delicacy will be correspondingly faster.”

After Ye Fei gave a brief introduction, he started to make it directly.

Ye Fei opened the bag, poured out all the duck wings inside, and then took a back knife and cut them into small pieces of about two or three centimeters.

He took a bowl from the side, put the sliced ​​duck wings in the bowl, and added soy sauce, balsamic vinegar and refined salt to marinate it.

After marinating for about 20 minutes, Ye Fei picked up the bowl, poured out the excess juice inside, then added an appropriate amount of raw starch into it, mixed it evenly with his hands, and put it aside for later use.

Immediately afterwards, Ye Fei brought over the frying pan that he had just used, cleaned it under the faucet, put it on the stove, turned on the fire to dry up the water stains, added an appropriate amount of top-quality peanut oil to it, and then poured an appropriate amount of molted peanuts into it. Put it in and start frying.

After the peanuts are fried until golden brown, take them out and put them in a bowl.

Here, Ye Fei turned around and picked up the frying pan, and...then poured out the top quality peanut oil in the pan.

The group of people who eat all over the world are completely speechless.

Damn, now tell me how many good things you have wasted.

However, although these people feel sorry for the peanut oil, they are more moved by Ye Fei's approach, because they all know that although the peanut oil Ye Fei uses is top-quality, he will not use it repeatedly for these people. The most important thing is to be able to make really delicious dishes.

After pouring out the peanut oil, Ye Fei washed the pot again, put it on the stove, added a small amount of oil, and then put green onions and ginger slices in it. When the aroma just appeared, he added some dried chilies, and then The fire started to stir fry.

These kinds of ingredients are relatively easy to produce fragrance. After a while, the whole room is filled with a spicy smell.

At this time, Ye Fei poured the sliced ​​duck wings into the pot and started to stir-fry.

This time, it only took Ye Fei about five minutes to stir-fry, and poured the fried peanuts in, and then quickly stir-fried for a while, then turned off the heat and put it on a plate.

It can be said that the whole process did not exceed fifteen minutes at all.

rapidly.

fast.

This is the realm pursued by this dish.

After finishing this palace fried duck wings,

Ye Fei immediately started loading the trays.

When the duck wings were placed on the plate, Ye Fei sprinkled a handful of scallions into the pot, quickly stir-fried them with the remaining juice, picked up the pot and poured them all on the duck wings, and said, "Serve the dish!"

Speed!

This is how everyone at the scene commented on Ye Fei's cooking of this delicacy. From the beginning of the cooking to the completion of the cooking, the speed of this dish is unbelievably fast.

Because in the impression of these people, no matter which delicacy Ye Fei cooks, although it doesn't take very long, it can't be said to be very short, but this delicacy is simply too fast.

Shi Batian had just brought out the stewed duck cubes with chestnuts in sand tea. Not long after he came back, Ye Fei asked him to serve the dishes.

This guy was so excited, he hurried over with a bald head and a strong brat, and brought out this palace explosive duck wing.

Immediately afterwards, Ye Fei did not stop for a moment, and directly took out a few bags of ingredients from the storage compartment.

These bags of ingredients are duck slices, bamboo shoots and chicken slices.

"It's a mess."

Ye Fei just said a name and started to make it.

This is a very famous delicacy in the whole duck feast.

The so-called simmering, also known as simmering, is also a cooking method. We often use vinegared potato shreds, vinegared mung bean sprouts, and even vinegared three shreds, etc., which are simmered with vinegar.

And what Ye Fei wants to do is use bad things.

What is bad?

This is a kind of distiller's grains, but this kind of distiller's grains is a kind of seasoning formed by the distiller's grains left when rice wine is brewed, and finally processed.

The so-called three whites refer to sliced ​​bamboo shoots, sliced ​​duck and chicken.

Why is it called Sanbai?

Because the final color of these three ingredients in this delicacy is white, it can be said to be white and tender, with an attractive white luster.

After Ye Fei gave a brief introduction, he started to do it here.

The first is to boil half a pot of boiling water in a boiling water pot, and then put the bamboo shoots in and blanch them.

The reason why the bamboo shoots are blanched is because the bamboo shoots used in Zao Liu Sanbai must use the material from the tip of the bamboo shoots, and blanching can remove the astringency.

After the bamboo shoots are blanched, remove and set aside.

Then cut the duck meat into slices, put it in a bowl, pour some starch into it, mix it evenly with your hands, and put it aside for later use.

Immediately afterwards, Ye Fei brought the chicken over. It was a piece of chicken breast. Ye Fei cut off the chicken breast with a knife, then diced it, and finally chopped it into chicken mash.

In this delicacy, the reason why the chicken is made into chicken puree is because if the chicken is put directly into the pot, it will have a slight fishy smell. It is made into chicken paste, then mixed with starch and clear soup, and then put into the pot to make hibiscus Chicken slices, this kind of chicken will remove the fishy smell and leave a strong flavor.

After Ye Fei chopped the chicken breast into chicken mash, put it in a bowl, added starch and clear soup, and then mixed it for a while. After the three were evenly mixed, he put the wok on the stove, added peanut oil and turned it on. .

When the oil temperature was ready, Ye Fei patted the mashed chicken into individual chicken pancakes with his hands, slipped them into the oil pan and started frying them.

This kind of frying is just light frying, mainly to get the chicken puree into shape.

After the chicken patty was formed, Ye Fei fished it out and put it on a plate.

I took a casserole from the side, put chicken slices, duck slices, and bamboo shoots in it, added an appropriate amount of water, put it on the stove and started to simmer.

The so-called simmering is also a cooking method. The main thing is to blanch the ingredients in boiling water, then put them in a casserole and cook them on high heat. After the water boils, turn to a low heat and cook slowly until the soup in the casserole is thick. Sticky until slippery.

Ye Fei used this method today.

After placing the casserole on the stove, turn on high heat to boil the water in the casserole, then turn to medium-low heat and start to boil slowly.

The pot he used was extremely heat-absorbing. Under normal circumstances, this step alone would take about two hours, but Ye Fei only took less than half an hour.

When the time was right, Ye Fei opened the lid of the pot, and then poured thickened gorgon into the pot.

Thicken thicken, this is a food processing method, which is to blend starch and water, but when blending, there is less starch and more water, and the blended juice is relatively thin.

After pouring the thickened starch into the casserole, Ye Fei added an appropriate amount of refined salt and sugar to enhance the taste, and then turned off the fire.

He took three plates from the side again, and then poured the delicacies prepared in the casserole into the plates.

Just pouring the contents of the casserole into the plate, everyone was a little surprised.

Because the so-called bad three whites are really too white, and the color of each ingredient is crystal clear like jade. It is really warm and moist when paired with a little soup on the plate.

Ye Fei made two more sets, waved his hand directly, and said, "Take it away."

Shi Batian was waiting on the sidelines, and when he heard Ye Fei's words, he didn't dare to stay for a moment, and hurried over with Bald Qiang, and took away the three dishes.

Ye Fei still didn't say a word, but took out a bag of ingredients from the storage compartment again, and said: "The next delicacy... duck earns!"

Please remember the first domain name of this book: . 4 Novels.com mobile version reading website: