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Ye Fei will steam the seven mature ducks out, then put their hands in from the knife on the back of the duck, gently squatting to the sides, the duck body directly separated.
This step is called duck rack, which is duck bone. This is definitely a technical activity. A level chef can take out the duck rack without hurting the flesh. Some people take the duck rack out. The duck duck skin is better than the knife. It’s still bad, this is the level.
After Ye Fei separated the duck body, he took the knife and removed the duck head. This dish does not use this thing, so there is no need to keep it.
Removing the duck head removes the process of stripping the duck neck.
Then Ye Fei started from the back of the knife, and then gently peeled the duck meat from the duck rack slowly, while peeling and pushing, waiting for the part of the duck wing, gently with a sharp knife The few duck ribs were cut off, and finally they were cut off from the corner of the duck wing, and then the meat was pushed down.
Slowly peeled the meat to the position of the duck breast. The duck in this place is thicker than the duck's back. Therefore, Ye Fei is also careful when peeling off. It is necessary to guard against the duck rack to pierce the duck skin.
After peeling off the meat of the duck breast, most of the duck racks were exposed, and then peeled down to the duck leg.
Duck legs are not used in this dish, so Ye Fei did not have to spend this effort. Two knives went down and the duck legs were cut off. Then he used a fine knife to cut off several duck ribs. At this time, almost the whole duck. The shelf has already come out.
I saw Ye Fei grabbing the duck carefully with one hand, and the other hand grabbed the duck rack, then slowly raised it up, and a finished duck rack was taken out.
Although the whole process is somewhat slow, the movements are very coherent, and a program goes down the flow of water, making people look very pleasing.
The duck rack was taken out, and Ye Fei threw it into the trash can. The next step was to handle the duck meat.
Place the deboned duck skin on the cutting board, and then cut the whole duck into a strip of meat about three centimeters wide by one centimeter.
After finishing this, Ye Fei carefully placed it on a plate and then turned back to handle the auxiliary materials.
The bamboo shoots and shiitake mushrooms are boiled in boiling water, and the smell is removed. Then, use a colander to remove them, put them in a bowl and use cold water to pass them over and put them aside.
After burning a little boiled water, the carefully selected dish was burnt in the boiling water. The purpose is mainly to soften the heart of the dish, and it is easy to knot the knot for a while, so the hot time is not long.
After a while, the heart of the dish was fished out with a colander, and it was placed in a bowl. First, use a half bowl of cold water to pass it. When the heart of the dish was not so hot, Ye Fei picked up one and placed the knife face down. On the cutting board.
Then Ye Fei took the duck strip and took it carefully, then carefully placed the skin on the side of the cabbage, making the two a cross.
Then take the winter bamboo shoots and put them on the duck strips, then put a mushroom strip on the winter bamboo shoots, and finally the processed ham strips.
After all of them were put in place, Ye Fei picked up the ends of the cabbage with both hands and carefully tied them up.At this time, look at this piece of meat, which is made up of duck strips, winter bamboo shoots, shiitake mushrooms and ham strips. It is like the old man who tied up after cutting wood, which is why this food is called firewood because it The shape is like a bundle of firewood.
In the same way, the remaining duck strips and winter bamboo shoots as well as shiitake mushrooms and ham sticks are all made in this way, for a total of 2,816 pieces.
Even so, a duck has surplus, but the rest of the duck meat is not used by Ye Fei. All of them are some duck wings and duck butt meat. Ye Fei is thrown into the trash can.
This can not help but see the people can not help but swear, although the meat in these two places is not good, but after all, there are still people who have this good mouth, which is like eating duck ass.
The goods kept yelling at the microphone all the time. I couldn't wait to hear the tone and rushed to pick up the duck's butt, and let the tears of the group of people in the live broadcast come out.
Ye Fei also heard the sound of the food tyrants, and smiled: "Hetian brother, duck butt this place meat, I advise you to try to eat as much as possible, duck buttocks, also called the sac, the meat of this place is tender, but It is also the place where the duck's lymph glands are concentrated. There is a kind of thing called macrophages in the lymph glands of ducks. The main function of this kind of cells is to phagocytosis of bacteria and viruses. That is to say, the duck butt is the whole duck. Place, so even if you want to eat, you must do it at a high temperature to avoid unnecessary trouble."
Eater Heaven: "..."
"I rely, isn't it? Brother, this is really my brother's favorite, don't scare me, isn't the lymph gland in the neck? How is the duck's long butt up?"
Ye Fei: "..."
"There are people on the long neck. The body structure of various creatures is different, so the places where the organs in their bodies grow are also different."
"Khan, I still don't want to eat duck ass in the future? This is really a problem."
This cargo began to entangle this thing.
Ye Fei is the next production.
Put the bundled pieces of wood-like ingredients evenly in a large disc. This is the opposite of when you bundled the bundles. The ducks are facing upwards and the ducks are placed. The skin is facing down, which means that the knotted side is placed underneath, which involves the art of setting the plate.
A firewood duck, if you put it on, it’s all awkward, it’s not so good to watch, even if you meet some picky people, don’t you die.
strange.
And if you put it back, the whole looks smoother and cleaner, making people look more comfortable.
After a bundle of duck meat sticks and bamboo shoots were placed, the Ye Fei took a system of thick chicken soup from the side and poured it into a small bowl, then added the right amount of salt to it. , white sugar and cooking wine, stir well, then evenly pour it on the ingredients inside the plate.
When the chicken soup is poured over it, look at the ingredients in the plate. The oil on the block is bright and even has a faint glow.This food has been done here, and even many people have endured it and started to brush up the news.
But these Ye Fei can't see, he just keeps doing him.
Take the steamer that just steamed the duck, add the right amount of water, then put the disc in the pot and start to steam.
The steaming process takes a relatively short time, about ten minutes or so, mainly to steam the duck meat, so that it can fully absorb the taste of the chicken soup during the steaming process, so that the two can be perfectly blended together.
When the time comes, Ye Fei puts the plate out, then pours the oil from the plate into the pot, and then adds a small amount of salt, white sugar, cooking wine and other spices. When the soup is almost the same, the diluted starch is poured. In the face, after hooking it, put the pot and pour it on the duck meat inside the plate.
Only Ye Fei just poured the soup on the duck. He saw the duck licking, a round white light circle appeared, and then in this aperture, it was bundled like Dry wood is the shape of a reddish-brown food.
"The skill is on the line. I thought that there would be a duck running out. It turned out to be this shape."
This white aperture holds a pile of duck meat that rises up and then bursts, and countless light particles are scattered.
The audience in the live broadcast room is in a mess.
"coming!"
"I rub."
"This tastes so special."
"Sweet, a word, really sweet."
"This is the legendary firewood duck?"
"Rely on, can't do it, Ye Shen's food is out of the pot, and my mouthful is absolutely very compatible with the export."
"Ha ha ha ha, brother, who is not the same, do not know what is going on, now the food made to Ye Shen is a little resistant."
"Upstairs, I like you to tell the truth with both eyes, let alone you, you ask more than 300 million people in the live broadcast room, how many of them are resistant to the food made by Ye Shen? If you can resist Ye Shen’s culinary temptation, unless you are a god and not a human fireworks.”
"Yes, let's say this firewood is a duck. I will ask those who have eaten a feast. How? How?!"
Eat all over the world, haha laughed: "I have never doubted the cooking of Ye Shen, this firewood made the ducks no matter the appearance or the aroma of the pass, absolutely impeccable, than I eat in Kyoto The firewood in the banquet is perfect for the ducks."
Zhang Junwei made a crazy expression and said: "Duck ducks and ducks, I have eaten the duck food made by Ye Shen, but why do you see this one has an impulse to do all the work? It is painful. ”
An old man from Nanjiang said with a smile: "This is the great thing about Ye Shen's cooking. The same ingredients, make different foods, each kind of food can be unique. You have eaten other ducks made by Ye Shen. The food is delicious, but not the firewood, so you want to eat."
Zhang Junwei sent a sighful expression and said: "I really hope that He Peng can toss out something."
Eat all over the world: "........."
Nanjiang an old man: "..."All those who know the inside story are speechless.
Who is Zhang Junwei?
Huaxia Yao Wang!
However, this product actually began to pray for a plate of food, He Peng dry leaves flying, you said that people are not broken?
Just when the crowd was in a mess, suddenly a message jumped out in the message bar. The font of this person is blue, which is particularly noticeable.
"Chai has ducks! Ye Shen, thank you."
These words, but everyone feels that the news is a bit unusual.
The food tyrant looked at the name of this person, and even called it ignorant, like a road number, asked: "No dust, you are..."
He made a smile on the dustless road and said: "The fourth generation of the family is a passer-by, no dust!"
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Stay informed of NEWEST chapters of The Fine Food Broadcaster with notification directly sent to your email.