The Fine Food Broadcaster

Chapter 741

Ye Fei made two delicacies in one go, braised duck cubes with chestnuts in sand tea and three whites, which can be said to be done in one go, without any pause in the middle.

After the bad three whites were finished, just when everyone thought Ye Fei was going to take a break, who knew that he took out a large bag of ingredients from the storage compartment again, and saw that the shape of this bag of ingredients was a bit strange. Each root is long, with a thin front end.

When seeing this ingredient, many people didn't react for a while, and they didn't even know what it was.

Ye Fei introduced: "The next delicacy, we make ducks to earn money."

"Duck earning? What is duck earning?"

"Damn it, I know that ducks have duck hearts, duck livers, duck blood, duck brains, etc. How can ducks pop out to make money?"

"Oh, buy Karma, hat duck drill?"

"Mr. Jin Zhuxian, do you know what duck earning is?" Ding Ding asked Jin Zhuxian.

Jin Zhuxian rolled his eyes at him, and said in his heart that I don't know as much about China as the fuck you do, you ask me?

Seeing that Jin Zhuxian ignored him, Ding Ding turned around and asked Matsui's little baby again.

"Ms. Matsui..."

Before he could call out, he saw the little baby Matsui walking away humming a tune.

Your uncle, don't ask me, my understanding of Huaxia is about the same as that of Jin Zhuxian.

Seeing that there was no one to beat him, Ding Ding still didn't give up. He came to Chi Tianxia and asked, "Mr. Chi, what does Ye Sen mean by duck earning?"

Eat all over the world: "...First of all, Brother Ding Ding, let me correct you first. My surname is Chi. Although this surname is relatively rare in China, and I am indeed a foodie, you can't just change it to Chi. Sir, do you know? Besides, let’s talk about the duck’s profit, the duck’s profit, to put it bluntly, is the duck’s tongue.”

Ding Dingge's eyes widened.

"Duck tongue? Oh, God, how can a duck tongue be called a duck?"

At this moment, Arathor also came over, and when he heard Chi Tianxia say that the duck tongue that Ye Fei said was the duck tongue, this guy's face twitched a little, because they didn't eat it at all, as long as it involved Everything from the offal of animals is thrown away. Can this stuff be used as gourmet food?

Arathor was so curious that he interjected and asked, "Mr. Chi, this duck tongue...is it edible?"

Chi Tianxia laughed and said: "This shows that you don't know much about our China. There are many things you don't know. Duck tongue is an excellent food in our China. It contains rich human substances. Minerals and vitamins are needed, and the calories are also a bit high. Why is it called duck earning? Because this is a Zhejiang snack, and the name duck earning also appeared in Wenzhou City, Jiangsu and Zhejiang Province, because in In Wenzhou dialect, the same tongue, as you all know, Wenzhou is the first batch of cities in our West China market to open up. The people there are extremely good at doing business, and people all over the world call them the Jews of the East. There is a saying in doing business, that is, words such as shed, throw away, and abandon are very taboo, because in China, these words are unlucky for businessmen, and represent the meaning of money going out, and the word tongue is homonymous to shed, so Wenzhou In order to avoid this word, people changed the name of the duck’s tongue, and the duck’s tongue is not called duck’s tongue, but called duck earning, which means money goes in, you know?”

Arathor: "..."

Ding Ding: "..."

Even Jin Zhuxian and Matsui's little baby: "..."

Several people stared at each other for a long time before saying in unison: "Is this okay?"

Zhang Junwei walked over with a smile, and said: "China has experienced thousands of years of history, and there are many magical things. If you want to understand Huaxia thoroughly, I suggest that you first learn Chinese language well, and then it will be easier to understand. China's human geography, and even China's food history."

Arathor and the others nodded seriously, and then...then Zhang Junwei and Chi Tianxia were speechless when they saw that these guys started calling on the spot.

Ask the people at the headquarters to quickly find a Chinese language teacher for them, preferably a Chinese history teacher. Seeing how many people look like, they are all very anxious.

Both Chi Tianxia and Zhang Junwei couldn't help crying and laughing, crap, you have been here for 20 or 30 years, as for worrying about this moment?

Ye Fei opened the bag and poured out all the duck tongues inside. Only then did everyone see the true face of this ingredient, and many people knew what it was at once.

"Can you eat duck tongue?"

"Emma, ​​I never touched this thing when I was eating duck before."

"I did the same. I told my men to throw away all the duck tongues because they didn't feel clean."

"This thing is not clean, and it is troublesome to clean."

"Let's see what God Ye does?"

While everyone was talking, Ye Fei picked up a duck tongue from the chopping board and said with a smile: "Duck tongue, I think many of my friends have eaten this kind of delicacy, and the inside of the mouth is full of elasticity and chewy. The tongue is rich in phosphate, which is very helpful to the nervous system of the human body. In addition, as a food, it can also be used as a diet to treat the symptoms of mental retardation, malnutrition, chills and cold in the elderly. For women, If it is said that the menstruation is irregular, eating an appropriate amount of duck tongue will also have a certain improvement effect. It is also because people have gradually realized the importance of this food material to the human body, which has also made the consumption of duck tongue in recent years. The price has been rising all the way, and now it is about 200 to 230 Huaxia dollars per kilogram, which can be said to be extremely expensive. Today, our fourth delicacy is to make a duck tongue, and this is an indispensable material for making duck tongue."

Speaking, Ye Fei took a bottle from the side, and there was more than half of the bottle of sauce-red liquid in the bottle, shaking inside.

"Marinade, this is the most commonly used and very good ingredient for duck tongue. Today we are making a gluttonous duck tongue. How to do it? You can see it later."

As Ye Fei said, he first put the duck tongues in a small basin, then added some refined salt into it, and started to rub it with his hands. After rubbing for about five or six minutes, he added water to the small basin. , washed it, poured out the water, and repeated this twice, and then put the boiling water pot on the stove, added an appropriate amount of cold water, put the washed duck tongue in it, and boiled it directly.

After the water boiled, four or five minutes later, Ye Fei turned off the fire, then fished out the duck tongue with a colander, put it on a plate, and poured out the water in the pot.

It's just that when pouring water, everyone found that the water was very clear when Ye Fei added it just now, but now it looks like a milky white, but it's not uniform milky white, because there are a lot of water floating in the water. The white granular things, the existence of these things changed the water.

Ye Fei said: "If you want to clean the fresh duck tongue, you'd better use salt to remove its fishy smell, and then boil it in boiling water. You can see now that the water has changed. These things are The dirty things in the duck tongue are not good to eat."

After pouring out the water in the pot, put the pot on the stove again, add water to it, and start to burn it directly.

After the water boiled, Ye Fei put the duck tongue in again.

This time the blanching time was shorter, only two or three minutes. When the time was up, Ye Fei fished out the duck tongue again and put it on a plate aside for later use.

I took the green and red peppers from the side. After washing them, I cut them into diced peppers. After washing the green onions, I cut them into lengths of about five centimeters.

After all these were completed, Ye Fei cleaned the frying pan again, then took the marinade from the side, poured an appropriate amount into it, and then added water to it, so that the ratio of marinade to water was two to five , then slice the ginger, cut the dried chili into shredded chili, put them into the marinade soup together with the star anise and scallions, and finally add an appropriate amount of white wine to it, then put the duck tongue into the pot again, cover Put the lid on, bring the soup to a boil on high heat, then turn to low heat and simmer.

It took Ye Fei about ten minutes, which was two-thirds shorter than usual.

When the time was up, Ye Fei fished out the duck tongue.

Looking at the duck tongue at this time, after being colored with brown-red marinade, it has also turned into a brown-red color, which looks very attractive, especially the tip of the tongue and the two slender laces at the back are raised respectively , the color became almost transparent, like a brown-red crystal strip.

Many people felt their stomachs growling when they saw this scene, but they didn't speak, and they all insisted.

In fact, Ye Fei is also a little hungry. After all, he hasn't eaten all night, and his attention is also highly concentrated. Now seeing these delicious things, it's strange that his stomach doesn't respond.

But he knows that he can only enjoy the delicacies after completing the whole duck feast. Eating with his friends is the highest enjoyment.

He also suppressed the hunger, put the duck tongues aside first, poured out the used marinated soup in the pot, and put the pot on the stove again, but this time he didn't fire it, but directly poured it into it. Pour in the top-quality peanut oil, and use the remaining temperature of the pot to warm the oil first. Taking advantage of this time, Ye Feifei puts an appropriate amount of peppercorns into the oil, waits until the oil completely soaks the peppercorns, and then adds an appropriate amount of sweet sauce.

Sweet sauce is a kind of seasoning that uses flour as the main material. After koji making and fermentation, it is a kind of seasoning with sauce and fat aroma. In fact, Ye Fei originally wanted to make this kind of thing by himself, but he thought about the time. , I feel that it is not enough, and I guess this group of people will be hungry and crazy, so I bought it directly from the system.

After the sweet sauce is put into the pot, stir-fry it together with the Chinese prickly ash to give off its aroma, then put the chopped green and red peppers into the pot and continue to fry until the mixed aroma of sweet sauce, Chinese prickly ash and diced green and red peppers emerges from the pot , Ye Fei poured the duck tongue into the pot again and stir-fried.

In fact, this stir-fry is just to make the duck tongue evenly stained with sweet sauce, as long as the stir-fry is even.

In less than a minute, Ye Fei directly took three large plates from the side, then picked up the pot, took a large vegetable spoon from the side, and poured all the duck tongues in the pot into the three plates in two or three strokes .

On a clean white plate, the attractive brown-red duck tongues are neatly placed in the center of the plate. Finally, Ye Fei sprinkles a little cumin powder on it, which makes the whole plate of duck tongues exude a more complex and wonderful flavor. aroma.

"Done!" Ye Fei said without raising his head.

Shi Batian and Bald Qiang had been waiting by the side for a long time, and hurried over, Shi Batian brought two dishes, and Bald Qiang brought one dish, and carefully sent them outside.

Chi Tianxia's eyes followed the plate with duck tongues brought out, and he suddenly laughed.

Zhang Junwei was beside him, and asked puzzledly: "Brother Tianxia, ​​what's the matter?"

Chi Tianxia sighed: "The whole duck feast is just like what Ye Shen said just now. There are all ducks instead of all ducks. Ye Shen made this point vividly, and Mr. Zhang, haven't you discovered it yet? Ye Shen Although he is making a whole duck banquet for us, the whole duck banquet he made is different from the one in Quanju Pavilion. The whole duck banquet in Quanju Pavilion mainly uses the flavor of Shandong cuisine, but the one Ye Shen made today Daoquan duck banquet, although there are only four delicacies so far, there are three kinds of cuisines. The salted duck and the three whites are Shandong dishes, the braised duck with chestnuts in sand tea is Fujian cuisine, and this gluttonous duck tongue is Zhejiang cuisine. Food, it seems that God Ye is going to use this banquet to cook all eight major cuisines for us today."

Zhang Junwei nodded with a serious face, and said, "Ye Shen... really put his heart into it."

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Chapter 741/2120
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The Fine Food BroadcasterCh.741/2120 [34.95%]