Chapter 1216: 10,000 lbs of 38 bowls

Ye Fei is really going to be mad by the audience in the broadcast room. This group of people is really amazing. You can give them a topic a little. of.
When you talk about yourself, you just let them talk about what they are doing today. This is to give them a chance to decide for themselves. You can save these goods and almost fight them.
The most tragic reminder is Master Huineng. No matter how you raise the bar, you can finally hang him in.
Master Hui Neng is also bubbling with anger. A big monk catches and scolds anyone in it. You talk about this qi and all violate the rules and regulations.
In the end, Ye Fei closed the video directly, why didn't I broadcast it! You are all uncles in this live broadcast, I can't help it.
Not to mention, this trick really works.
After Ye Fei snapped off the video, the audience in the live broadcast was all aggressive. No one expected Ye Fei to turn off the video. I rely on it. We still have an eggplant when the video is turned off
A bunch of guys are all honest.
After a minute, Ye Fei opened the video again and gave a reason to stare at nonsense. I lost power here.
If the audience believes, then they will see the ghost, they all know that this product is also noisy just now, all of them smiled.
Ye Fei sighed and said, "Everyone, I take back what I said just now, and what I do today, I decided, since many people want to see the bowl of 1983, then we will make the bowl of 1983, no matter what it is Eight kinds of bowls are all bright stars in the history of our Chinese cuisine.
With that said, Ye Fei glanced at the audience in his live broadcast room. The goods were slumped, and the number of viewers had exceeded 9 billion. This is the rhythm of going to 10 billion.
"Don't stop, don't stop. Hurry up."
Ye Fei shouted in his heart, then quickly came to the console.
Old Han, Ferris, and Rhode also followed.
Ye Fei stood in front of the operating table and said, "Since we are going to make these bowls, we need to talk about what the bowls are. What we said just now is Shen Wansan's feast. It ’s a family banquet, but after all, Shen Wansan ’s identity is placed there. People have money, so they are very particular about eating. Whether it ’s the utensils used to serve food or the ingredients used to make them, they are of course the highest quality. of."
Then, Ye Fei stretched out his hand and took out a porcelain bowl from a storage compartment, but this porcelain bowl was different from the blue and white porcelain bowl that Ye Fei had used before. There was no flower on it, but all green. This was a celadon bowl.
Celadon is definitely a treasure in the history of Chinese porcelain. Many collectors who play porcelain have no resistance to this kind of porcelain. At many auctions, celadon can be sold at a rather amazing price, at least one million. It started, and in the past, Ye Fei usually used blue and white porcelain bowls, or white porcelain. This celadon bowl was used for the first time.
So many people think that this thing is modern crafts.
But Rhodes is a connoisseur. He also likes porcelain very much. When he first came to Ye Fei as a guest, he was taken aback by Ye Fei's blue and white porcelain bowl, because he knew that all of them were real antiques. Now, there is a celadon bowl in this product. How many antiques are there?
Rhodes was a little sweaty.
Ye Fei carefully placed the celadon bowl on the prince, saying: "The big bowl, the first thing is the equipment, and you must use a good celadon bowl."
Speaking, Ye Fei pushed the celadon bowl on the table forward and said, "Like this, the celadon bowl we are using now is the celadon of Longquan kiln in the Great Song Dynasty. Yes, you did not listen. No, this is an antique bowl, and today we are going to use it for utensils. "
Everyone: "......."
"Fuck, really fake? Ye Shen, don't make trouble."
"Longquan Kiln Celadon in the Song Dynasty? My mind, are you sure this is true?"
"I'll sell it for a day. I'm an auctioneer at the Carlsberg Auction House. I've photographed this thing. Five years ago, a celadon vase in Longquan Kiln directly sold a price of more than 2.9 million. Ye Shen This bowl, this porcelain is so delicate, and the blue glaze is so uniform and thorough. It is definitely better than the porcelain bottle, and the price cannot be estimated. "
In the live broadcast room, the excitement was about to pee.
"I rely, Ye Shen really wants to go to heaven, blue-and-white porcelain is not enough for you to toss? Why do you still have blue porcelain? This is definitely a superb thing. No, you must go and have a look."
Ye Fei didn't know the expressions and thoughts of the crowd. After he finished speaking, he bent over and took out a dozen celadon bowls and several celadon basins from the storage compartment.
Seeing this scene, it can be said that the audience in the live room was dumbfounded.
Yaya rubbing, fake, absolutely fake, fake, if it is true, this ... This is too much, brother, your family is a professional cottage antiques, right?
Ye Fei placed the celadon bowl and placed the celadon bowl, saying: "Although we say that the eight bowls are only one bowl less than the nine bowls, the difference is still obvious. The ingredients are different and the cooking methods are different. As we all know, Jiudou bowl is steamed vegetables, and the main cooking method is steaming, but the eight bowls, especially these thirty-eight bowls, use more cooking methods. Steaming is only one of them, and the other is cooking. Explosion, braised and so on, we will give you a detailed introduction when we make it, okay, let ’s make the first bowl of the 1983 bowl, and friends who know the 1983 bowl will surely know the 10,000 What's the first bowl of the 38 bowls? That's right, it's ten thousand elbows! "
"We are no stranger to this kind of food, because we have made Dongpo elbow before. Some friends may ask, are n’t Dongpo elbow and Wansan elbow both elbows? They are really different, first. , Their cuisines are different, Dongpo elbow belongs to Sichuan cuisine, and Wansan elbow belongs to Su cuisine of Sujiang province. Second, they have different tastes. In fact, the cuisine is different. Dongpo elbow in Sichuan cuisine is spicy. Route, and Wansan elbow is the Xiangnen route. Another thing is that the use of soy sauce is slightly different. Wansan elbow has a slightly more amount of soy sauce than Dongpo elbow. Of course, except for these three points And there is a different approach. Okay, let ’s see how these elbows do it. "
Speaking, Ye Fei took out several celadon plates from the storage compartment again, which left all the audience speechless, and he said to himself how much celadon there are in you, can you take them out?
After the celadon dishes were cleaned, they were placed on a table, and then Ye Fei took out a trotter from the storage compartment.
"When we were doing Dongpo elbow, we introduced to you that a pig has four legs, that is, it is divided into front and rear elbows. The front elbow has thick skin, thick gelatin, lean meat, and elbows. The skin is relatively old, and it is better to make elbows without front hooves. The pig elbow in front of me is a wool pig from the Hungarian Empire. We have mentioned it briefly before. This is a species that can be counted all over the world. The meat is extremely perfect, ok, then we come up with other ingredients. "
After that, Ye Fei started to take ingredients out of the storage compartment.
Scallion ginger, pepper, soy sauce, white sugar, etc. It can be said that there are many ingredients used in this cuisine.
Putting all these ingredients on the table, Ye Feidao said: "Some friends should find this dish is different from Dongpo elbow. Yes, we use ingredients called Xueshandou in Dongpo elbow for matching, and There is no such thing in this elbow, it is just an elbow. "
Immediately after that, Ye Fei started to deal with this elbow.
To make an elbow, you must bring skin, because it will be red and tender and attractive when it comes out. Of course, if you have skin, you must clean the hair on the skin, otherwise you will eat it in your mouth.
Ye Fei's pork elbow was given systematically, and the top was clean and clean, otherwise it would definitely taste pork and wool.
After you wash your elbows, put them in a boiling water pot and start cooking.
When cooking the elbows, Ye Fei took out a wok and placed it on another stove, and then boiled the sugar after turning on the fire.
The sugar is cooked for a long time, and the elbows over there are also cooked. This so-called cooking is not to cook the elbows thoroughly, but to cook until the four or five is mature, because it will be heated later.
Remove the elbow, then wipe the water off with a clean gauze, and then stab the elbow back and forth for a while with a thin iron swab, and then apply the sugar color just cooked evenly Up above.
The skin was white and tender, and it was painted yellow with sugar.
Put the sugar-colored elbow aside, change another wok, add the right amount of premium peanut oil, and cook until it is 90% hot.
The oil can burn to this extent, indicating that it is very hot, almost 250 degrees.
This brought the sugar-stained elbow over, and carefully put it into the hot oil.
As the elbow came into the pot, I saw Dora with a crispy fragrance, and then I saw the oil bubbles in the pot pop out like scrambling elves.
Now Ye Fei is using a holographic 5d dazzle screen projection live broadcast. It can be said that everything he does now is in the eyes of the audience, they are all watching around this wok ~ www. EbookFREE.me ~ is so clear and so real.
Many people started to drool when they saw the oil bubbles rising from the pot.
At this time, Wanli Piaoxiang skills also followed, and the two skills were superimposed, which immediately made the audience not calm.
The aroma came out, and the whole room was full of meat.
It didn't take long for everyone to watch the sugar-stained meat inside the pan start to change color, which was originally just a pale golden appearance, and now began to slowly change to dark colors.
Golden, yellow-red, red!
As the color changed, the irresistible aroma continued to hit everyone's nostrils and brain nerves.
Everyone is completely burst.
When the color blew to a reddish color, Ye Fei turned off the fire, then fished his elbow and drained the oil ...