Chapter 400 Get Out of the Pot, the Aroma Comes Out

After Ye Fei processed all the auxiliary materials, he took out the frying pan.

Rinse the wok under the tap, place it on the stove, and heat it up.

When the pan is hot, pour some olive oil into it.

Then Ye Fei said: "Oil temperature is very important to this dish. In order to keep the meat tender and smooth, the oil temperature should not be too high at the beginning. Some friends may ask, every time you cook food, It’s all about what to do at the beginning of the oil temperature, so how to judge the oil temperature? Although the most important thing here is to rely on experience, we can actually see it through the changes in the oil in the pot.”

As he said that, the oil in the pot began to have white bubbles. These bubbles were not many, and they burst soon after they appeared.

At this time, Ye Fei pointed to the oil in the pot and said: "The oil used for cooking food can be roughly divided into three types, that is, low-temperature oil, medium-temperature oil and high-temperature oil, and what we call low-temperature oil mainly refers to oil. The temperature of the oil in the range of 90 degrees to 120 degrees, in this temperature range, the oil in the pot will have a lot of white bubbles, but there will be no blue smoke on the oil surface, this is Low-temperature oil, that is, when the oil temperature is above 90 degrees and below 120 degrees, if you continue to heat, the white foam on the oil surface will disappear, and then the oil surface will boil, and there will be a faint When blue smoke appears, the oil temperature at this time is mostly between 150 and 180 degrees. Hot oil in this temperature range is also called medium temperature oil, which is what we call 50% to 60% hot oil. There is also high-temperature oil, the temperature of high-temperature oil is generally above 200 degrees, at this time, the churning oil surface will calm down and turn to a trend of relaxation, but there will be a lot of blue smoke on the oil surface."

Ye Fei pointed to the oil in the frying pan in front of him, and said: "Now you can see that the oil we used has started to boil slowly, and at the same time, there is still a faint blue color on the surface of the oil. Smoke is produced, which means that the oil is already at medium temperature, which is what we call 50% to 60% heat, and this time is also when we are processing chicken."

The oil in the pot was churning more and more fiercely, Ye Fei directly brought over the cleaned red-tail chicken from the table beside it.

These chickens were cut into pieces by him, like pieces of white and tender jade, this is the best feature of red-tailed chicken, as dazzling as warm jade.

Ye Fei brought the chicken pieces over and poured them directly into the pot.

There was water in the chicken pieces, and the moment it was poured into the oil pan, there was a crackling sound, and then a cloud of white smoke rose up.

Ye Fei put the plate aside, then took the cooking spatula, and began to gently turn the chicken in the frying pan.

This time, Ye Fei didn't take much time at all. After waiting for about three minutes, Ye Fei took the chicken out of the pot, poured the oil off, and put it on the plate just now.

At this time, the oil in the pot was still heating, and began to slowly turn into high-temperature oil.

When the oil surface calmed down and a lot of blue smoke began to appear, Ye Fei brought over the chicken nuggets that had been oiled just now, then poured them into the oil pan, and oiled them again.

This time was shorter than the first time, Ye Fei fished out the chicken pieces in only about two minutes.

Looking at the chicken pieces at this time, it has changed from the warm jade white to a light golden yellow, and there is a strong aroma of chicken coming out of it.

Smelling this extreme chicken aroma, the disciples Bing Hou Ping and Dahalai couldn't take it anymore.

The two of them clearly knew that this dish was just beginning to be cooked, but they just couldn't control themselves.

Daha reached out his hand sneakily, and grabbed into the plate.

In the end, Hou Ping slapped his hand open.

"I said that you are a rich man after all, can you have some qualities that are unique to a rich man? Be proud, be defiant, this delicacy Ye Shen has just begun, how about you?"

After finishing speaking, Hou Ping took out his mobile phone from his pocket and began to record Ye Fei's specific operation steps on the spot.

He came here with a mission. He wanted to record Ye Fei's process of making delicious food, and then take it back to show to his brothers and sisters in the army.

Dahalai was slapped by Hou Ping, and he said something again. Instead of being embarrassed at all, this guy became even more greedy.

Licking his lower lip, Daha said: "The aroma of the chicken is like a rich, indelible, fragrant solid. It really makes people hungry. This is gourmet food. The dish made by God Ye is the real gourmet food." , This is much better than the food made by the so-called chefs in our country. They just know how to mess around. Although the things they make look good, they don’t have any aroma at all. Take a bite enough."

Holding the mobile phone in his hand, Hou Ping took a quick shot at Ye Fei and said, "Lao Da, let me be fair, don't be angry, if you want to talk about cooking food, Chinese people are second, and people from other countries are second." No one dares to be number one, believe it or not?"

What he said was straightforward enough, but Dahalai was not angry, not only was he not angry, this guy even nodded in agreement.

"Mr. Hou Ping, you are very right. China is a country with a long history. People in China have been hardworking and intelligent for generations. In this long history, your ancestors have made great achievements through continuous research and innovation. I have to admit that there are so many delicacies that the world is full of praise, because this is a fact before the people of the world, and I cannot be allowed to lie."

"Of course, let me tell you that what Ye Shen is cooking is only one cuisine of Huaxia. You must know the eight major cuisines of Huaxia, each of which is the best of the gourmet. Just take your time."

When Daha heard it, his eyes widened, and he said in disbelief, "Eight major cuisines? There are actually eight major cuisines in China? My God, how many delicious foods must there be?"

"It's too much, don't talk nonsense, God Ye started to do it again."

Ye Fei put the chicken through the oil twice, and the chicken was actually cooked through at this time, but Ye Fei didn't stop there, but continued with the following actions.

All the chicken was fished out, and the oil in the pot was not replaced.

As soon as he reached out, he brought over the sliced ​​chili peppers and poured them all into the frying pan.

The spicy taste of dried chili is not very obvious when it is not heated, but when it encounters high-temperature oil, the spicy taste contained in it comes out immediately.

Not long after, the smell of hot chili peppers filled the room.

At this time, Ye Fei put the scallions and ginger into the pot, then added refined salt, cooking wine and rock sugar, and waited until the several ingredients were completely mixed, then Ye Fei brought the chicken pieces that had been oiled twice, and poured them in again Inside the wok.

This time, fry the chicken pieces again, and the taste has changed again.

If the aroma of the chicken nuggets just now was pure and strong, then the aroma of the chicken nuggets fried in the wok now has become a strong aroma full of spicy flavor complex aroma.

At the same time, the scallion flavor bursting out from the scallion segments also slowly began to blend into the meat aroma, followed by the wine aroma of the cooking wine.

When all the flavors were completely integrated in the pot, neither Dahalai nor Hou Ping became more calm.

Dahalai's eyes were wide open, and he kept staring at the frying pan. It can be said that he could not take his eyes off it, but his Adam's apple kept moving up and down. Anyone with a discerning eye could tell at a glance that this guy hadn't stopped swallowing.

Hou Ping's hand holding the mobile phone also started to shake, and this guy kept twitching his nose, and then approached the frying pan closer and closer.

Just when Hou Ping was about to drool because of the chicken made by Ye Fei, the Eastern Military Region.

At this time, the Deputy Command of the Eastern Military Region.

Deputy Commander Hou Tianyong was sitting in his seat, and there was a laptop on his desk, which was broadcasting Ye Fei's live broadcast.

Behind Hou Tianyong stood two generals in neat military uniforms.

"Hehe, this Ye Fei does have two brushes. This very ordinary Taibai chicken dish can be uncontrollable from the very beginning, and it's powerful enough."

A general behind Hou Tianyong said: "Commander, why do you have to let Hou Ping participate in such a program? You must know that this is just an entertainment program, and has nothing to do with our military at all."

Another general also agreed: "Commander, it's just a food anchor who cooks. Does it need us to pay so much attention? I think it's a bit of a fuss to use secret personnel to pay attention to his situation."

Hou Tianyong laughed and said: "You are wrong if you think this way. Our ancestors once left such a wise saying, that is, before the soldiers and horses move, the food and grass go first. What does this mean? This means that no matter you are a general or a soldier , Eating is an extremely important condition when fighting a war, if a person can't even guarantee the minimum diet, then you still expect him to help you win the battle?"

"Uh~~~ Commander, what you said makes sense, it's just that Ye Fei..."

"Ye Fei... This kid is not simple. You can see that his cooking techniques are smooth and flowing. What does this mean? It means that this is an extremely superb chef. During his last live broadcast, I once I called Lao Xie, the head of our logistics department, to watch it together, and I asked him if he could do what Ye Fei did, and guess what Lao Xie said?"

The two generals did not speak, they knew that Commander Hou would definitely speak out.

Sure enough, Hou Tianyong went on to say: "Old Xie said that this person's cooking skills are too professional, and every dish, no matter whether it is oil temperature or other steps, is simply outrageous. Such a chef, the cooking method Meals are the real delicacies, if our soldiers can eat such delicacies every day, what would you say would happen?"

The two generals didn't know how to answer the conversation. You looked at me, I looked at you, and then they all looked at the laptop on Hou Tianyong's desk.

Inside the computer, Ye Fei broadcasts live.

Ye Fei was just pouring the chicken pieces into the pot and stir-frying. After four or five minutes of frying, Ye Fei took a sealed bag from the side, and inside the bag was half a bag of milky white soup.

He opened the bag and poured all the milky white soup in the bag into the pot.

As the soup was poured in, the rosy and attractive chicken pieces that had been stir-fried in the pot were directly submerged in the soup, and the chicken pieces were faintly poking out of the milky white soup, like shy chickens. The eldest girl covered her face with a clean white handkerchief.

"Soup is used in many delicacies. To be honest, the taste of a soup directly affects the taste of a delicacy. Fresh soup can add a bit of charm to the delicacy, while old soup can make the delicacy more attractive. The food adds a tempting taste. The soup we use is the big bone soup that we have cooked before. This soup can not only make the chicken pieces more delicious, but also make them more delicious. It's glutinous and soft."

As Ye Fei said, he put the peppercorns in, then covered the pot, and started to simmer this delicacy.

After simmering for about 20 minutes on low heat, the lid of the pot was opened.

At this time, looking at the situation inside the pot, the soup that was poured in just now and the soup that was produced by frying the chicken nuggets at the beginning have been fused together, and it has become extremely thick.

Seeing this situation, Ye Fei knew it was time to collect the juice.

I saw that he picked out all the auxiliary materials in the pot. These things have already played their role, and they will not be needed in the future, so they must be picked out.

After picking it clean, sprinkle some white pepper powder into it, and cover the pot directly.

This is the last process - collecting juice!

No matter what kind of food you cook, you usually use medium or high heat when collecting the juice at the end, because the juice is collected faster and more aroma can be locked in the food.

Ye Fei chose medium fire.

After burning on medium heat for about ten minutes, Ye Fei opened the lid again.

As the lid of the pot was lifted by Ye Fei, Ye Fei trembled all over, because he saw a cloud of white smoke following the lid of the pot, but within the white smoke, a huge ball of light also followed.

The light cluster is milky white as a whole, but there is a touch of golden yellow and a slight red in this milky white.

The light cluster rises and then bursts.

This moment was terrible, not a minute after the light ball burst, the entire live broadcast room immediately boiled.

In reality, all over the country, even in certain parts of many countries in Asia, many people all stood up from their chairs at the same time...