Chapter 400: Bring the pot out and the aroma comes out

After Ye Fei finished processing the auxiliary materials, he took out the wok.
Clean the wok under the faucet, put it on the stove, and then warm it up.
When the pan is hot, pour the right amount of olive oil into it.
Then Ye Fei said: "The oil temperature is very important for this dish. In order to keep the chicken meat fresh and smooth, the oil temperature should not be too high at first. Some friends may ask. Every time you make a gourmet, It ’s all about what the oil temperature is starting to do, so how do you judge the oil temperature? Although the most important thing here is experience, in fact, we can see through the changes in the oil in the pan. "
Speaking of which, white froth began to appear in the oil in the pot. These foams were not many, and they burst soon after they appeared.
At this time, Ye Fei pointed to the oil in the pot and said, "The oil used for cooking can be roughly divided into three types, that is, low temperature oil, medium temperature oil and high temperature oil, and what we mean by low temperature oil is mainly oil. Oil with a temperature in the range of 90 degrees to 120 degrees. Within this temperature range, a large amount of white bubbles will appear in the oil in the pan, but there will be no green smoke on the oil surface. This is Low-temperature oil, that is, the stage where the oil temperature is almost 90 degrees above and 120 degrees below, if you continue to heat, the white foam on the oil surface will disappear, and then the oil surface will tumble up, and there will be a faint Green smoke appears. Most of the oil temperature at this time is between 150 and 180 degrees. The hot oil in this temperature range is also called medium temperature oil, which is what we call 50% to 60% hot oil. There is also high-temperature oil. The temperature of high-temperature oil is generally more than two baidus. At this time, the churning oil level will calm down and turn to a gentle trend, but there will be a lot of green smoke on the oil level. "
Ye Fei pointed to the oil in the wok in front of him, and said, "Now you can see that the oil we are using has begun to churn slowly. At the same time, there is still a light green on this oil. The generation of smoke indicates that it is medium-temperature oil, which is what we call 50% to 60% heat. At this time, it is also when we handle chicken. "
The oil in the pot has become fiercer and worse, Ye Fei brought the cleaned red-tailed chicken directly from the table on the side.
These chicken pieces were cut into pieces by him, just like pieces of white and tender jade. This is the best of red-tailed chicken and Wen Yu is as dazzling.
Ye Fei brought the chicken pieces and poured them directly into the pot.
There was water in the chicken pieces, and when it was poured into the pan, a rattling sound was heard, and then a cloud of white smoke rose.
Ye Fei set the plate aside, took the frying shovel, and began to gently turn the chicken in the wok.
Ye Fei didn't take much time this time. After about three minutes, Ye Fei took the chicken out of the pot, drained the oil, and put it on the plate just now.
At this point, the oil in the pan was still heating and began to slowly turn into high-temperature oil.
When the oil surface is calm and a lot of green smoke starts to appear, Ye Fei brings the chicken pieces that have just been oiled over again, and then pours them into the oil pan, and then oils again.
This time it took less time than the first one. Just two minutes or so, Ye Fei took out the chicken pieces.
Let's look at the chicken pieces at this time, which have just changed from Wen Yu white to a touch of golden yellow, and there is a thick chicken aroma on it.
Smelling this extreme chicken aroma, the children Bing Hou Ping and Daha Lai couldn't stand it.
The two knew that the dish had just begun to cook, but they couldn't control themselves.
Daha came out sneakingly and grabbed the dish.
As a result, Hou Ping slapped his hands open.
"I said that you are also a rich man. Can you have a little rich peculiar qualities? Be proud and look at everything. This gourmet leaf has just begun. Are you there?"
After speaking, Hou Ping took out his mobile phone from his pocket and began to record the specific operation steps of Ye Fei on the spot.
He came with a mission. He wanted to record all of Ye Fei's cooking process, and then take it back to show his brothers and sisters in the army.
Dahalai was slapped by Hou Ping and told again. Instead of being a little embarrassed, this guy was even more embarrassed.
After licking his lower lip, Dahalai said, "The aroma of chicken is like a strong, incense-free solid. It really makes people mouthful. This is the food, and this dish made by Ye Shen is the real food. It ’s much better than the so-called chefs in our country. They know they ’re foolish. Although the things they make look good, they do n’t have any aroma at all. Take a bite. enough."
Hou Ping held his mobile phone in his hand and slammed at Ye Fei, saying, "Lao Da, let me be fair. Don't be angry. If you want to be a gourmet, Chinese people say second, people in other countries just Do n’t dare to say first, do you believe it?

What he said was direct enough, but Dahalai was not angry. Instead of not being angry, the guy nodded frequently.
"Mr. Hou Ping, you are right. Huaxia is a country with a long history. The people of Huaxia are diligent and intelligent. Throughout this long history, your ancestors have done a lot through continuous research and innovation. I have to admire more delicious foods that the world praises, because this is a fact before the people of the world and I cannot tolerate lying. "
"Of course, I tell you, Ye Shen is only making a Chinese cuisine now. If you know the eight major Chinese cuisines, each of them is the best in the cuisine, you slowly take a look."
Upon hearing Daha, his eyes widened, and he wondered: "Eight major cuisines? There are actually eight major cuisines in China? Oh my god, how much delicious?"
"What's more, stop talking nonsense, Ye Shen started to do it again."
Ye Fei cooked the chicken twice in oil. At this time, the chicken was already cooked, but Ye Fei didn't stop there, but then moved on.
Removed all the chicken. The oil in the pan was not changed.
As soon as he reached out, he brought the cut peppers up and poured them into the wok.
The dry chilli is not very spicy when it is not heated, but when it encounters high temperature oil, the spicy taste inherent in it will burst out.
It didn't take long for the scent of chili peppers to fill the room.
At this time, Ye Feicai put the green onion and into the pot, then added refined salt and cooking wine and rock sugar. After the several ingredients were completely combined, Ye Fei brought the chicken pieces that had passed the oil twice and poured them again. Inside the wok.
This time the chicken pieces were fried again, and the taste changed again.
If the aroma of the chicken pieces just now is pure and strong, then the aroma of the chicken pieces fried in the wok now becomes full of spicy aroma. Complex aroma.
At the same time, the onion scent burst from the onion section slowly began to fuse into the meat, followed by the wine scent of cooking wine.
When all the flavors are completely integrated in the pot, no matter whether it is Dahalay or Hou Ping, they will be more calm.
Dahalai's eyes were round and round, and he kept staring at the wok. It could be said that he couldn't keep his eyes fixed, but his throat was constantly moving up and down, and he could see it at a glance. The guy had not stopped swallowing.
Hou Ping's hand holding the mobile phone also began to shake, the goods kept twitching his nose, and then approached and approached before the wok.
Just when Hou Ping was about to be drooling when he was attracted by the chicken made by Ye Fei, the Eastern Military Region.
At this time, the Deputy Command of the Eastern Military Region.
Deputy Commander Hou Tianyong sat in his place and placed a laptop on his desk. It was Ye Fei's live broadcast.
Behind Hou Tianyong, there were two generals wearing straight military uniforms.
"Hehe, this Ye Fei does have two brushes. This extremely ordinary Taibai chicken can be uncontrollable and powerful enough from the beginning."
A general behind Hou Tianyong said, "Commander, why do you have to let Hou Ping go to such a show? You must know that this is just an entertainment show and has nothing to do with our military."
Another general also agreed: "Commander, a food anchor who cooks, does it need us to pay so much attention? I also need to use secret personnel to pay attention to his situation. I think it's a little overkill."
Hou Tianyong laughed: "You are wrong if you think so. Our old ancestors once left such a famous saying, that is, soldiers and horses are not moving, and the grain is first. What does this mean? This means whether you are a general or a soldier It ’s a very important condition to eat during a war. If a person cannot even guarantee the minimum diet, then you still expect him to help you win the war? "
"Uh ~~~ Commander, what you said makes sense, but this Ye Fei ..."
"Ye Fei ... this kid is not simple. You can see that he has the same skills when cooking food. What does this mean? It shows that this is an extremely superb chef. When he was on the last live broadcast, I used to I called out the old minister of the logistics department, Lao Xie, and watched together. I asked him if he could do Ye Fei, but you guess what Lao Xie said?
The two generals did not speak, and they knew Commander Hou would definitely speak.
Sure enough, Hou Tianyong went on to say: "Lao Xie said that this man's cooking method is too professional, and every dish, whether it is oil temperature or other steps, is outrageous. Such a chef makes it Meals are truly delicious. If our soldiers can eat such dishes every day, what would you say?
The two generals don't know how to answer, you look at me, I look at you, and then all look at the laptop on Hou Tianyong's desk.
Inside the computer, Ye Fei broadcast room.
Ye Fei was pouring the chicken into the pan and stir-frying. After the stir-fry for four or five minutes, Ye Fei took a sealed bag from the side. In this bag, there was a half bag of milky soup.
I saw him open the bag, and then poured the milky white soup directly into the pot.
As the soup was poured in, I saw that the ruddy and tempting chicken pieces that had been fried in the pot were directly submerged in the soup, and pieces of chicken were hidden in the milky soup, as if shy. The old girl covered her face with a white handkerchief.
"Soup is useful in many foods. To be honest, the taste of a soup also directly affects the taste of a food. Fresh soup can add a charm to the food, while old soup can make Gourmet food adds a seductive taste ~ EbookFREE.me ~ The soup we use is the big bone soup we have cooked before. This soup can not only make the chicken pieces more fragrant, but also It also makes it softer. "
Ye Fei said as he put the peppercorns in, then covered the pot lid, and began to simmer the dish.
The low fire kept on simmering for about 20 minutes, and then the lid was opened.
At this point, looking at the situation in the pot, the soup just poured and the soup from the chicken nuggets that had just started being fused together became very thick.
Ye Fei saw this situation and knew that he could harvest the juice.
I saw that he had picked out all the accessories in the pot. The functions of these things have already been exerted, and then they are no longer needed, so they must be picked out.
After picking it, sprinkle some white pepper powder into it and cover the lid directly.
This is the last process-harvest juice!
Regardless of the dishes, the medium or high fire is usually used when the juice is finally collected, because the juice will be collected faster, and more aroma can be locked in the food.
Ye Fei chose medium fire.
It was burned on medium heat for about ten minutes, and then Ye Fei opened the lid again.
As the lid was lifted by Ye Fei, then Ye Fei stunned, because he saw a cloud of white smoke following the lid, but only in this white smoke, a huge light mass followed.
This light mass is creamy white overall, but there is a touch of golden yellow and slightly red in this creamy white.
The light mass rose and burst.
This one was incredible. Just one minute after the burst of light, the entire live broadcast room was boiling directly.
In reality, many people across the country, even in many parts of Asia, have all stood up from their chairs ...