Chapter 105: Course 2

之后 After the first lucky viewer was born, everyone in Ye Fei's live room collapsed a bit, wow, one by one.
"why it's not me?"
"My name is much better than his name, why can't I get it?"
"Haha, is this lottery better than whose name? If that's the case, I will definitely be drawn."
"what?"
"My name is Hao Ren."
"........."
I'm taking the liberty: "The lottery is all luck, so you don't need to scream, just be normal."
Bazhen Yushi: "I haven't got anything in the lottery. The biggest prize is to draw an ashtray."
I ate all over the world: "I watched my name lingering near the pointer, even if I couldn't get to the pointer, I was drunk."
People say everything.
Ye Yefei said at this time: "Dear friends, the first lucky audience has emerged, and then we will make the dish of Kung Pao Chicken."
Everyone remembered that Ye Fei still had one dish unmade, and one lucky spectator hadn't smoked it, so one by one the spirits came up immediately.
"I depend, the second lucky viewer must be me."
"It's me, it's me, it's me ..."
其实 "In fact, watching Ye Shen making food is also a treat."
就是 "That is, although you ca n’t eat it, is n’t there a way to transfer your mind to eating goods? When eating other foods, you can use them as Ye Shen's dishes. Well, at least I can eat a bowl of rice, I tried."
"Don't stop talking, watch Ye Shen make Kung Pao chicken."
反应 The reaction in the live broadcast room left the people on the Qiuqiu platform and a group of silver star anchors speechless.
"I'm fainted, Ye Fei's fans are reacting too intensely, right?"
"Don't hold your breath, isn't it just a lottery? If you don't get a lottery, you won't get a lottery, so howl?"
其实 "Actually, I am very envious of Ye Fei. This shows that his fans really like the food he makes. He has firmly controlled the hearts of his fans. This is not something that ordinary people can do."
也是 "Also, hey, no matter what industry you are in, skilled workers can afford to eat."
"Suddenly wanted to learn to cook."
"噗 ~~ You sing and dance is also very good, don't think about it, some people are born to be chefs. You're not envious, then watch."
Ye Yefei stood up and returned to the kitchen.
In fact, the time of the lottery is only four or five minutes. When Ye Fei returns to the kitchen, the plate of Mapo Tofu is like the state when it was just out of the pot.
I rushed Xiaopi to the door of the kitchen again, and Ye Fei started making this chicken.
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, Noble and Shandong cuisines, but the ingredients and methods are different. Of course, make The taste is also different. The Sichuan cuisine Gongbao chicken is mainly chicken breast. Although this kind of meat is not easy to taste, it will be more tender and refreshing. The chicken used in Shandong cuisine is mainly chicken leg. Everyone knows that, There are many lean meats, so if you want to make it crispy and smooth, you must fry it all over the fire. The three dishes are considered special, mainly because the peppers they use are different. To increase the spicy flavor inside, this pepper is not a pure pepper. It has minced and garlic in it. It is mashed to form a coriander and is named. You can imagine the dishes made with this pepper. It tastes right, it's spicy and sour, and its taste is completely different from the first two. "
"And we are making this Kung Pao chicken according to the Sichuan cuisine today, so we chose chicken breast, which is the piece of meat in my hand. The source of this piece of meat has been previously introduced, and it is made from Cangshan. The Nanlu Red-tailed Chicken is not only delicious, but its meat is also extremely tender. Because they often run for food in the mountains, their legs are strong and their are smooth and luscious. Brother Xiaxia, who has eaten all over the world a few days ago, has introduced it to us in detail, and I wo n’t repeat it here. Now we will make this dish. "
After that, Ye Fei put the chicken breast in his hand on the cutting board, and then started to take the auxiliary materials from another storage compartment: fried peanuts, cucumber, white sugar, dried red pepper, green onion, ginger, pepper, cooking wine, MSG , Table salt, etc.
When everything was ready, she saw Ye Fei deal with chicken first.
He put the chicken breast on the cutting board, picked up a wide kitchen knife from the knife holder, and then pat the chicken breast gently with the kitchen knife.
While beating the chicken breast, Ye Fei said, "Maybe some friends asked why they want to pat the chicken breast. It is very simple. In order to make the kung pao chicken, it tastes better. If you don't want to pat, you can also add egg whites. Egg white requires you to be very familiar with the heat during the cooking process, because if you do not control the heat, it will cause the egg whites to de-sizing, forming a cotton-like thing in the dish, affecting the appearance of the dish, of course, If you're making it just to eat, don't worry about desizing, this method can be used. "
Pat the chicken breast, then Ye Fei cuts the meat into even-sized pieces of chicken with a kitchen knife in his hand, puts it into a white porcelain bowl, and then adds cooking wine, salt, white pepper, starch and other ingredients Began marinating.
In the process of waiting, Ye Fei cut the shallots into slices, cut the into shreds, and cut the dried peppers into sections, remove the pepper seeds inside, and cut the cucumber into small pieces.
Although these are supplementary ingredients, Ye Fei is still meticulous when making them. Each knife is very particular, and the strength of each knife is just right, because he knows that this dish is not considered to be embellished and matched with these ingredients. perfect.
I prepared everything and it was almost seven or eight minutes after the time passed.
At this time, Ye Fei took out a small white porcelain bowl and poured soy sauce, balsamic vinegar, edible salt, caster sugar, and cooking wine into it. Stir evenly and set aside.
When all this is done, Ye Fei cleans the wok, puts it on the stove, and heats it up.
The temperature of the shabu-shabu reached the ideal state, and Ye Fei poured the edible oil into it. The cooking oil used for the Kung Pao Chicken was the same as the Mapo Tofu, which was the best peanut oil.
The oil temperature is ok. Ye Fei pours peppercorns and dried peppers into it ~~ EbookFREE.me ~ When you are picking peppercorns, you must pay attention to it. Try not to gradually put water into the pot. I like Chinese peppercorns, but use peppercorn powder instead. This is also possible, but the taste of the kung pao chicken is slightly worse. "
After the pepper and dried peppers have been deodorized with oil, Ye Fei pours the chopped shallots in half, the other half is set aside, and stir fry a few times.
At this point, ten minutes passed, and the chicken breast was marinated. He took the chicken breast and carefully poured it into the pot. As the chicken breast was poured in, he saw a cloud of white smoke rising, The strong aroma diffused instantly.
"Anee ~~"
"Look down, it smells good."
"It's over, it's over, I'm going to run to Hara again."
"Nima, watching Ye Shen do a live broadcast, it cost me two boxes of napkins."
"Haha, you can use the whole roll upstairs."
"Not ready."
哦 "Oh, next time you can prepare more, the supermarket also has the bigger ones, one by one, very soft and very absorbent."
"......... Your sister, that's how women use it when they have children, get away."
As soon as the white smoke rose, it was sucked up by the black technology hood, leaving only a seductive aroma.
The stir-fry of chicken is particularly critical. It is too fierce, the chicken is old, the taste is reduced, it is too light, and the chicken is not cooked. It also affects the taste, which requires one's skills and experience.
Ye Yefei's experience is readily available. When he saw that the chicken was fried and blanched, he knew it was almost the same.
Then he brought the prepared sauce from the side and poured it directly into the pot ...