Chapter 105 The Second Course

When the first lucky viewer was born, everyone in Ye Fei's live broadcast room collapsed a bit, screaming angrily.

"why it's not me?"

"My name is much nicer than his. Why can't you draw me?"

"Haha, is the lottery better than someone's name? If that's the case, I will definitely be drawn."

"what?"

"My name is Hao Ren."

"....."

I'm a foodie: "The lottery draw is all about luck, so you don't have to scream, just be normal."

Bazhen Yushi: "I have never won anything in a lottery. The biggest prize is to smoke an ashtray."

Eat all over the world: "I saw my name hovering near the pointer, even if it dangled and couldn't reach the pointer, I was also drunk."

People say it all.

Ye Fei said at this time: "Friends, the first lucky audience has been produced, and we will make Kung Pao Chicken next."

It was only then that everyone remembered that Ye Fei still had one dish to cook, and one lucky audience member who hadn't smoked, so everyone's spirits immediately rose.

"Damn it, the second lucky audience must be me."

"It's me, it's me, it's me..."

"Actually, watching Ye Shen cook delicious food is also a kind of enjoyment."

"That's right, although you can't eat it, don't you have a mental transfer method? When you eat other foods, you can treat them as dishes made by God Ye. Well, at least you can eat an extra bowl of rice. I tried it."

"Shut up and watch Ye Shen make Kung Pao Chicken."

The reaction in the live broadcast room directly left the people on the Qiuqiu platform and a group of silver star anchors speechless.

"I'm dizzy, isn't Ye Fei's fans reacting too violently?"

"I can't hold back, isn't it just a lottery draw? If you don't draw it, you don't get it. As for screaming like this?"

"Actually, I'm quite envious of Ye Fei. This shows that his fans really like his food. He has firmly controlled the fans' hearts. This is not something ordinary people can do."

"That's right, hey, no matter what industry you work in, skilled workers can enjoy a good job."

"Suddenly I really want to learn how to cook."

"Pfft~~ You're pretty good at singing and dancing too, don't think about it, some people are born to be chefs, you can't envy them, just keep watching."

Ye Fei stood up and went back to the kitchen.

In fact, the total time of the lottery draw is only four or five minutes. When Ye Fei returned to the kitchen, the plate of mapo tofu was still in the same state as when it was just out of the pot.

After rushing Xiaopi to the door of the kitchen, Ye Fei started to make this kung pao chicken dish.

Taking out a piece of chicken breast from the storage compartment, Ye Fei said: "The dish of Kung Pao Chicken is actually found in Sichuan cuisine, Gui cuisine and Shandong cuisine, but the raw materials and methods are different. There are also differences in taste. Sichuan cuisine Kung Pao Chicken mainly uses chicken breast meat. Although this kind of meat is not easy to taste, it will be more tender and refreshing when cooked. The chicken used in Shandong cuisine is mainly chicken leg meat. Everyone knows that chicken leg meat, There is a lot of lean meat, so if you want to make it crispy and smooth, you have to fry it with high heat throughout the whole process. Guicai is quite special among these three methods. The main reason is that it uses different peppers. It uses glutinous rice cake peppers. To increase the spiciness inside, this kind of chili is not a pure chili, it is added with minced ginger and minced garlic, which is named after it is mashed to form a glutinous rice cake. You can imagine the dishes made with this kind of chili Its taste, yes, is spicy, sweet and sour, and the taste is completely different from the first two.”

"And today we are making Kung Pao Chicken according to Sichuan cuisine, so we chose chicken breast, which is the piece of meat in my hand. The source of this piece of meat has actually been introduced before. It is made from Cangshan Mountain Nanlu red-tailed chicken, the eggs of this kind of chicken are not only delicious, but also the meat is extremely tender,

Because they often run and look for food in the mountains, their leg chickens are strong and powerful, while their breast chickens are smooth and refreshing. This kind of chicken has been eaten all over the world a few days ago, and my brother has already introduced it to us in detail, so I won’t repeat it here. Alright, now we're going to make this dish. "

After speaking, Ye Fei put the chicken breast in his hand on the cutting board, and then started to get the accessories from another storage compartment: fried peanuts, cucumber, white sugar, dried red pepper, green onion, ginger, pepper, cooking wine, monosodium glutamate , Edible salt, etc.

After getting everything ready, Ye Fei first processed the chicken breast.

He put the chicken breast on the cutting board, picked up a thick kitchen knife from the knife holder, and patted the chicken breast gently with the kitchen knife.

While patting the chicken breast, Ye Fei said: "Some friends may ask why the chicken breast is patting. It's very simple. In order to make Kung Pao Chicken taste better, if you don't want to Paida, you can also add egg white, but add Egg whites require you to be very proficient in the cooking process, because if you do not control the heat well, it will cause the egg whites to lose their pulp and form a cotton-like thing in the dish, which will affect the appearance of the whole dish. Of course, If you're just making it for eating and don't have to worry about pulping, this method will work."

Pat the chicken breast well, then Ye Fei cut the meat into evenly sized chicken cubes with a kitchen knife in his hand, put them into a clean white porcelain bowl, and then added cooking wine, edible salt, white pepper, starch and other ingredients into it Start marinating.

While waiting, Ye Fei cut the green onion into sections, shredded the ginger, cut the dried chili into sections, removed the chili seeds inside, cut the cucumber into small pieces, etc.

Although these are supplementary ingredients, Ye Fei is still meticulous when cooking. Every knife is very particular, and the strength of each knife is just right, because he knows that without the embellishment and matching of these supplementary ingredients, this dish is not considered at all. perfect.

After getting everything ready, about seven or eight minutes had passed.

At this time, Ye Fei took out another small white porcelain bowl, poured soy sauce, balsamic vinegar, edible salt, white sugar and cooking wine into it, stirred it evenly, and put it aside for later use.

After all this was done, Ye Fei washed the frying pan, put it on the stove, and heated it up.

When the temperature of the pot reaches the ideal state, Ye Feifei pours cooking oil into it. The cooking oil used to make Kung Pao Chicken is the same as Mapo Tofu, which is the best peanut oil.

When the oil is warm enough, Ye Fei pours the peppercorns and dried chili into it and starts to stir-fry.

"When you stir-fry peppercorns, you must pay attention. Try not to pour water into the pot. It is easy to burn, so many people don't like to stir-fry peppercorns, but use peppercorns instead. Baoji Ding tastes a little bit worse."

After the prickly ash and dried chili were fried with oil to give off their aroma, Ye Fei poured half of the chopped scallions into it, and set aside the other half, and stir-fried a few times.

At this time, ten minutes had passed, and the chicken breast was ready to be marinated. He picked up the chicken breast and carefully poured it into the pot. As the chicken breast was poured in, a cloud of white smoke rose up. The strong aroma immediately permeated the air.

"Ah~~"

"Holy shit, it smells so good."

"It's over, it's over, I'm going to fuck up again."

"Nimma, watching God Ye do a live broadcast cost me two boxes of napkins."

"Haha, you can use the whole volume upstairs."

"Not ready."

"Oh, you can prepare more next time. There are also larger ones in the supermarket, which are very soft and absorbent."

"...Your sister, that's what women use when they give birth, okay? Go away."

As soon as the white smoke rose, it was completely sucked by the black technology range hood, leaving only the attractive aroma.

It is especially critical when frying chicken. If it is too intense, the chicken will become old and the taste will decrease. If it is too light, the chicken will not be cooked well, which will also affect the taste. This requires a person's skills and experience.

Ye Fei's experience is ready-made, when he sees the fried chicken turn white, he knows it's almost done.

Then he brought the prepared sauce from the side and poured it directly into the pot...