Chapter 1010: Suffering and enjoying

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After Ye Fei introduced the differences between roasted suckling pigs in the three countries of Huaxia, Xibanya, and Philip, they started to make this dish directly.
The first is to take three steel bars, two of which are slightly shorter.
After placing the three steel bars on the operation table, the piglet that had been treated was carried over, the stomach was placed on the table, and then a thick and sharp machete was taken directly from the middle of the pig's hip The position is cut to the position of the pig's mouth, that is, the whole pig is divided into two, and even the middle spine is divided into two even halves.
After doing this, Ye Fei strung the two long steel bars directly from the pig's backing position to the position of his cheeks, doing this on both the left and right sides, and then supporting the two pigs with short steel bars. Fix it first.
After fixing, Ye Fei began to use a few thin wires to tighten the pig's four-legged pig's hoof tightly.
After being tied up, Ye Fei explained the reason for doing so.
"No matter what the meat is, it will shrink when roasted, and the meat will harden, and the four pigs' hooves tied with thin wire are to prevent it from shrinking when roasted, and even the whole pig will deform. "
Place the fixed piglet on the table, and everyone will look at the piglet like a big crab, lie down on the table with four legs spread out.
Seeing Ye Fei have made it like this, many people think that the next step is to bake.
However, Ye Fei did not do this, because if it is a roasted suckling pig, although the color may be good, the taste is definitely not delicious because there is no seasoning.
Moving the pig aside, Ye Fei started to make sauce directly.
Before making the sauce, first apply the fine salt and allspice powder evenly in the abdominal cavity of the suckling pig, and marinate it on the side.
Then Ye Fei brought the seafood sauce, hemp sauce, oil consumption, white sugar, and tan peel, etc., put the wok on the stove, then put a small amount of water, heat it on fire, and put these in a certain proportion Fusion together in the pot, and finally turn into a bowl of red pig sauce.
Next, chop the shallots and garlic, and carefully smash the juice in a bowl.
Take another large bowl, put the sesame sauce, MSG, raw powder, allspice powder, etc. in the bowl, then pour the scallion garlic on the big bowl, and finally Ye Fei takes out a small bottle with a No one knows what the vial is.
After Ye Fei opened, the professional chicken farmers, Glacier Bears and Pampas Eagles all came to interest, because it was a small bottle of white wine.
"I rely, the wine is full of fragrance, good stuff."
"This is definitely a rare good wine, Ye Shen, have a drink?" Glacier White Bear asked, licking his tongue.
Generally, people in cold places like to drink, just like Erros and Northeast China, and they can also drink.
The Pampas eagle also kept licking his lips, and it seems that the goods are also good wine.
Ye Fei laughed: "This wine can't be drunk. This is used to make sauces."
"Yeshen, what kind of wine is this? The aroma is elegant and long-distance. It smells weak, but it is soft and tender."
Ye Feidao: "Green barley wine, this wine is a fragrant white wine, just right in this cuisine, not only removes the fishy smell of pork itself, but also allows it to retain a slight wine aroma."
Pour the barley wine into a large bowl, and finally pour the suckling pig sauce just made. After mixing these spices evenly, a red-yellow-yellow-colored sauce is formed.
At this time, the piglet marinated with refined salt and allspice is also fine, and then take it forward, and then take a brush from the tool holder, and place the prepared sauce in the pig's abdominal cavity. The brushes in the back and forth have been brushed evenly, so that sauces exist in every inch.
After the seasoning is ready, marinate it again for a while, while this time, Ye Fei boiled a pot of hot water in a boiling water pot.
It didn't take long for Ye Fei to pick up a long fork. The front of the fork had three legs, and the two sides were shorter. Both ends of the fork grew out of a section. The two ribs of the pig could only pass in, leaving one outside. The handle is about half a meter, but this handle is covered with heat-insulating material.
At this time, the temperature of the hot water reached about 80 degrees, and Ye Fei turned the suckling pig upside down with the skin facing up, and scalded the pig skin with hot water.
The purpose of hot-scalding is mainly two, the first is to harden the pig skin, and the second is to open the pores to prepare for the next step.
Wait until it has been rinsed, and then use a quick, soft cloth to absorb the moisture, then place the wok on the stove, heat it, and put in maltose to melt.
Then use the brush to brush the maltose over the pigskin over and over again, until there is nothing missing, and then look at the light yellow maltose on the pigskin as if covering the suckling pig with a layer of gold, watching Very seductive.
Leave the maltose-coated suckling pigs aside for a while and wait until the maltose is dry, then roast.
In order to allow the audience to see clearly, Ye Fei uses an open grilling method, which requires an open grill.
Everyone saw Ye Fei take out an iron-made stove, rectangular, similar to a barbecue grill, except that the brackets on both sides of the oven were about half a meter, and white charcoal was put inside. After the ignition, the temperature of the entire stove began to rise sharply.
At this time, Ye Fei put the processed suckling pig on a rack, and the two supports supported the long stick in the middle, so that the suckling pig could move around on the support.
As Ye Fei just put the suckling pig up, he saw a whole layer of white light appear on the whole pig.
Ye Fei: "......."
"Well, what's going on? It's too early for this skill to come online? Brother, this is just the beginning."
That's right, Wanli Piaoxiang skill started to go online just after Ye Fei put the suckling pig on the bracket. Ye Fei is crazy, what's so special about this? See you for the first time.
"Is the system wrong?" Ye Fei asked the system in his heart.
US Broadcasting System: "Nothing wrong, the host is now broadcasting live to the entire Starcraft audience. In order to maximize the absorption of viewers and fans, the system skills will be launched from the beginning to the completion of the food, which can make Starcraft viewers more intuitive and clear To the allure of food. "
"Uh system, your idea is very good, very good. If I had done this before, I think I would have reached the blue diamond level already."
Ye Fei's previous cuisines were all launched after the cuisine was completed, allowing the audience to suddenly smell the seductive aroma.
But now it's different. Now the system puts the skills on the line and then follows directly to the end. This is a bit cruel for the audience. It can be said that they have to smell the taste of this food from the beginning to the end, it is just suffering.
But now Ye Fei can't take care of that much. It is the most important thing to be able to pull over the interstellar audience and fans. After all, his goal is too far and too large, and it needs a large number of audiences and fans to support it.
The white charcoal in the open oven slowly burned, and then everyone saw that the space above the oven and the suckling pig seemed to tremble, and that was the heat.
As the white charcoal radiates more and more heat below, everyone can see that the dried maltose on the suckling pigs on the bracket begins to melt slowly.
Ye Fei moved a bamboo chair and sat at the handle, shaking one pig slowly with one hand.
If the suckling pig is roasted well and roasted evenly, during the roasting process, it must be shaken slowly and continuously to make it heat evenly, so as to ensure that the suckling pork is cooked evenly after being roasted and eaten in the mouth. The taste will be uniform.
Glacier White Bears, Pampas Eagles, and chicken-professional households all moved their chairs to watch. The whole scene was like a few friends at a barbecue party.
While shaking, everyone saw Ye Fei brushing the suckling pig from time to time with a hair brush in his hand.
This is definitely the most unique dish Ye Fei has made since its launch. Although steaks have also been made before, steaks are different from this roast suckling pig. After all, they are not bulky, and they are not grilled thoroughly. The important point is that there is no skin on the outside of the steak, and there is a layer of skin on the outside of the suckling pig.
White charcoal was burning, and the suckling pig was slowly spinning on the stand.
All the viewers in the live broadcast watched this all intently. The invisible camera was pulled closer, and everyone found that the maltose on the pig's skin was melted. Then, as time passed, the skin of the pig's skin began to change slowly. A faint yellow appears.
After the yellow color appeared, everyone was stunned because they smelled the aroma.
It's just that the aroma isn't very strong and faint, as if there were none, but they knew it really smelled.
"I rely, this aroma came so early today?"
"What's going on? Isn't it only after Ye Shen has done well?"
"Oh my god, I'm going to be in pain today."
"How to say?"
"Obviously, after the food is cooked, the aroma is just smelled, but now it is smelled from the beginning, this is to smell from beginning to end, you talk about watching roasted suckling pigs from the beginning At the end, if you smell the aroma, you just can't eat it, can it be painful? "
"Uh, you're right."
These people exploded, and howled like a before they started to send messages.
"Ghost, he's a ghost. What a hell, how could this be happening? I smelled the fragrance, I smelled the fragrance. Is it from this kind of food? I can smell it too far apart Is this fragrance? Is there anything wrong with it? Is there anything wrong with it? What is going on? "
"Oh my god, the aroma is getting stronger and stronger, ah ah ~ EbookFREE.me ~ The sweet aroma reveals the rich flavour of meat. I came here, I watched the live broadcast for so many years There is no anchor in the entire interstellar space. "
"Aroma, I smell the aroma, he's so weird."
"But I have to admit that the aroma ... specially tempted me."
The twists and turns are like talking to themselves. The message is sent quickly, and no one knows how to type the goods. Others in the entire message bar do not even need to send a message. This guy can send the message bar to him alone. Top explosion.
People are talking, boiling, howling, and ... painful and enjoying.
During this process, the color of the suckling pig on the stent is still slowly changing, and the maltose on the body has completely melted, forming a layer of shiny epidermis of yellow Zeze. Under the cover of this epidermis, the surface of the suckling pig is also It started to get more and more yellow, and the more and more dense flavour of the meat slowly spread out ...
(= Old iron please remember for a second)