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The Fine Food Broadcaster

By Hei Se Hua Deng

The first thousand and eighty-six chapters

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The sugar-colored sugar color is to scramble the sugar and then color the ingredients to be used.

Sugar is not too much attention, it can be rock sugar, it can also be cotton candy and sugar, Ye Fei is the best white sugar.

Although the sugar-colored sugar is not much to pay attention to, but it is very particular when it is fried in sugar color, it is best to use hot oil in the cold pot, and then it is the heat to control.

The sugar color that some people have cooked looks bright and delicious, while some people have a bitter taste when they eat the sugar color. It is more than the head, that is, fried.

If you want to stir up the sugar color, the heat is one thing. In addition, you will see that when the sugar in the oil melts, the color appears, and the sugar starts to bubble up. At this time, the sugar color is the best, and the ingredients should be timely. Put it in for coloring.

Ye Fei fry the sugar color, then pour the cut chicken into the pot and start frying.

While moving the shovel in his hand, Ye Fei said: "The sugar is fried, the chicken is poured in, the action does not stop, and the chicken pieces are constantly turned, in order to make the color uniform, then some people will ask When is it good to be fried? It’s very simple, wait until the moisture in the chicken is almost the same, that is now.”

Ye Fei shoveled out a piece of chicken with a shovel, and saw that the chicken showed a reddish yellow color, which was very attractive.

Put it back in the pot again, Ye Fei took the dried red pepper from the side and said: "This food will be more specific, because many friends like to eat, if you have the opportunity, you can try it yourself. Just now we said, chicken is used for about three pounds, salad oil is 250 milliliters, white sugar is thirty-five grams, then we use 50 grams of dried red pepper, how much to put on the pepper, according to If you like to eat spicy food, you can put more food. If you don't like it, you can put it less or not. Our food is spicy, and the pepper is 50 grams."

Both peppers are placed in the pot and then continue to fry.

After a while, put the sliced ginger into it and fry it.

With Ye Fei's constant stir-fry, everyone quickly smelled a spicy flavor, which was slightly pungent, but more of a seductive breath that rushed into the nostrils. Many people feel itchy nose, and some want to sneeze, but even so, one by one can not help but deeply inhale, this kind of slightly spicy and strong fragrance into the stomach.

Ye Fei's action has not stopped, and the aroma has become more and more intense.

This is related to the amount of moisture in the chicken. The more dry the water is, the stronger the aroma of the chicken is, the more attractive it is.

The audience in the live broadcast has been continually not stopped.

"This fragrance is really enough. When you smell it, you will feel that the saliva is constantly flooding."

“It’s really no resistance to the spicy flavor.”

"The smell of chicken is just crisp."“Chicken is too fragrant, but the spicy taste blended in this aroma is just right, it’s not too warm, but with a little enthusiasm, perfect.”

"Chili fried chicken, no problem."

"I am eating fried chicken in the People's Square... fried chicken..."

"........ Brother, are you sure you have not gone wrong?"

The Wanli fragrance skill has been on the line since the beginning, sending this fascinating aroma to all directions.

Ye Fei’s movement stopped, and then took a clean blue-and-white porcelain bowl from the side and took some water from the faucet and poured it into the pot.

"The role of clear water is to keep enough soup in the dish, but you can't add too much. After all, we are frying, not cooking, so we can drink about one liter, then we put salt, monosodium glutamate and pepper powder into it, salt us Put 18 grams, put MSG to 7 grams, 12 grams of pepper powder on the line, especially the salt must be controlled, we can add more, but put more of this dish will be paralyzed."

After the salt and MSG were put in, Ye Fei sizzled for a while. After a while, Ye Fei's movement stopped again, then opened the steamer next to it and poured the chicken with the juice.

Use a stir-fry shovel to gently press on the chicken, and take the potato pieces next to it, saying: "The meat is placed, three hundred grams of potato pieces are placed on top, and then steamed, this time of steaming and just The type of chicken we are talking about is related. If it is a common chicken, the meat is slightly firmer, so the time of autoclaving is slightly longer, usually about twelve or three minutes, and if you choose a broiler. If you do, then the time of autoclaving can be a little shorter, about ten minutes, we use the two yellow chicken, so the steam pressure for 13 minutes k."

As the fire burned, the smoke in the steamer began to slowly dissipate, and as the smoke erupted, the aroma of chicken and potatoes in the pot began to slowly spread.

At this point, the aroma has been very different from the previous one. Although there is a hint of chili in the aroma of chicken, there is another aroma of potatoes.

After several kinds of aromas are mixed together, it is like a scented aroma of dragons rushing from the deep sea to the sky, affecting the Quartet.

Twelve or three minutes will come in a blink of an eye, and when Ye Fei opens the lid of the steamer, the aroma is even more intense.

Ye Fei took a clean large dish from the side, and carefully put the steamed potato pieces on the chicken and put them on the plate. Then the chicken in the pot was poured again with the soup. Into the wok.

“After the chicken is steamed, put it into the pot again and stir it again. The main purpose is to collect the juice. Yes, this step means that our big chicken will be finished soon. Duan and green pepper can be played, and we use 100 grams each."

While saying, take the two and put them in the pot and continue to stir fry.

Waiting for the stir-fry for a little while, took the garlic from the side and said: "Twenty grams."Twenty grams of minced garlic was put into the chicken, and after the aroma was simmered, Ye Fei took the pot and then... and then smashed it, and poured all the chicken pieces in the pot into the plate.

Seeing the Ye's out-of-the-box reappearance, the audience in the live broadcast was so suspended.

"Emma, Ye Shen, this Ye's out of the pot method is too unprepared, scared me."

"Fucking, fucking, too fucking, ah, ah, what a delicious big plate of chicken, you and you... I want to play with you."

"Ye's out of the pot method, the fighting method in the pot method."

"Rely, Ye Shen is not afraid to drop the chicken directly to the ground?"

"If you play a country joke, don't look at who Ye Shen is, even if you dump it on the ground, you can't put the chicken on the ground."

"呃~~"

When did the interstellar audience see such a fierce and unconventional way of cooking, see Ye Fei holding a pot and smashing the food in the pot for a long time, and many interstellar viewers almost scared the urine.

"I... I went, scared me, I thought I didn't want it."

"It's speechless. It's really speechless to Ye Shen. You have to know how great this pot of food is, you can't take it seriously? Be careful?"

"I have seen a very good chef. The way of making the pot is also unique. I took all the big spoons and hung them all out. Then I fell down in the utensils. I was not able to see the thunder. Now I see Ye Shen. I only understand that the way of the pot is that it is very gentle, and Ye Shen is a professional slap."

"Ha ha ha, professional swearing, I agree, I really want to rush to slap him."

"Ye Shen, my forty meters of big knife has been lifted up, allowing you to run forty-nine meters first."

"My also........ my day, this taste..."

Everyone is talking, and suddenly they are not talking.

Because at this moment, everyone is suddenly attracted by a kind of extreme breath.

This kind of taste is like the boundless spring breeze blowing the flowers of the sky, and it seems that the long night brings the starry light. The flower fragrance is just a glimpse, but then it is overwhelming. The starlight just started to be like dew, but later Become vast and oceanous.

People feel that the whole body and mind are soaked in the fragrance of flowers. The happy souls are trembling. The whole person is bathed in the sea of stars. Even the ignorant children can't wait to become holy angels.

"This taste has changed again, and the aroma of chicken is almost overwhelming."

“Combine, the most admired Ye Shen combines the taste of several ingredients perfectly.”

“Yes, if you look at the aroma of this food as a rainbow, then these flavors are red, orange, yellow, green, blue, and purple. Each color is connected to each other but merges with each other to form a beautiful landscape.”

“A perfect dish.”

"The frontier big plate chicken, this is the real frontier big plate chicken!"“Yes, this is the real frontier big-pane chicken, and it’s perfect than the big-plate chicken made by our top chefs. When the aroma of chicken brings out the aroma of potatoes and peppers, it’s also a few It has been perfectly attracted to each other."

"I think the big chickens have to raise prices again."

"Hey~~ Brother, do you know? I just ordered a set of dishes. I didn’t expect this chef to watch Ye’s show. It’s usually ninety-nine. Just now I’m going to ask me directly. Two hundred Huaxia coins, I also told me that this is the dish introduced by Ye Shen. If I don’t eat it for a while, it will rise to three hundred. I will go there. Three hundred Huaxia coins have a large plate of chicken. He thought he used it. Is the chicken also the leaves of the gods?

"profitee!"

"Is it you? Is it you? Hey, is it you? Just bought a chicken from me, do you want to drink me in the live broadcast?"

"..."..

"profitee!"

The large-scale chicken is made, the skill light group appears, bursts, and the aroma is like a huge wave!

Ye Fei picked up the plate of chicken and came to the bamboo table, put it in front of the camera, and then watched the plate of chicken. After several times of chicken frying and steaming, the red color on the top was a lot less. Instead, it was replaced by a piece of chicken. The golden yellow is slightly red. In the middle of the chicken, the green pepper and the dried red pepper are shining together. It is eye-catching. In the chicken, a piece of pale yellow potato is like a piece of top butter.

Color and flavor!

The Fine Food Broadcaster

The first thousand and eighty-six chapters

The first thousand and eighty-six chapters

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The first thousand and eighty-six chapters

The first thousand and eighty-six chapters

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