Chapter 519: Dian jam

Ye Fei gave fifty minutes to the hibiscus shrimp made by Kurokawa Taro, and finally gave his own reasons, which convinced Kurokawa Taro completely.
He bowed deeply toward Ye Fei and said, "Yes, thank you very much for your guidance. I know what I should do."
"How does it feel to give you fifty?"
"I'm very convinced. Like you said, fifty is already enough."
As Ye Fei said, he opened a storage compartment and took out three Ki Wai shrimps from the inside. He said, "I make this dish again. You can take a look. I can't say that what I make is definitely correct, but I at least You can avoid the mistakes you just made. "
Put three shrimps in a water basin and start to pick up other ingredients.
The ingredients used by Ye Fei are similar to those of Taro Kurokawa. If there is any difference, Ye Fei uses an extra bottle of sauce.
With shrimp, Ye Fei has long been familiar with it.
Three Jiwei shrimps, under the stunned attention of Kurokawa Taro and Matsushima Nanako, saw Ye Fei's extremely skillful method of removing shrimp from the head and removing the shrimp line.
After these things were completed, he did not start to cut open the abdomen of shrimp like Kurokawa. Instead, he took out a sharp knife and slightly cut the circle slightly upwards on the tail of the shrimp. Then, use a knife to gently scratch the shrimp's belly, cut the shrimp skin, and peel off the shrimp skin in front.
Kyukawa Taro looked a little confused, and said, "Ye God, why go to shrimp skin?"
"Did you just say that? In order to better blend the taste of shrimp and egg liquid."
Speaking of this, Ye Fei stroked the abdomen of the shrimp again with a small knife. This time, the strength was slightly stronger. When the shrimp was shaped like a penetrating pendant, he gently moved the shrimp from his hand. The abdomen was separated to the left and right, and then Ye Fei began to cut a few knives on the two pieces of shrimp with a small knife. Each one was equally strong, and the shrimp seemed to be impenetrable.
After doing this, Ye Fei gently lifted the tail of the shrimp with his hand, and then looked at the shrimp that was organized by Ye Fei, like an elf with a pair of wings.
At this moment, a beam of sunlight came in from the outside, just hitting the shrimp, and in the middle of the shrimp, the thin knife-cut lines were as beautiful and beautiful as the crisscrossed longitude and latitude lines.
Ye Fei's hand turned slightly, and two pieces of tender and white shrimp flickered slightly, as if to fly with wings.
Seeing this, everyone in the studio was drunk.
"It's so pretty. Ye Shen really perfected this shrimp."
"It seems to be unclear, crystal clear like cicada wings, is this still shrimp?"
"I trust, every knife is just right, every knife is so uniform, it's amazing!"
"Isn't it? For the first time, it turns out that shrimp can still be treated like this, it's amazing."
People in the broadcasting room were drunk, and Kurokawa Taro and his assistant Matsushima Nanako also looked confused.
Especially Kurokawa Taro, he is a chef and a chef with a good level. When Ye Fei just scooped up the shrimp, his eyes began to shrink sharply.
He did not admire the shrimp, but admired the crisscross knife marks on the shrimp.
Each of the knife marks is vigorous and powerful, but it can still retain a trace of flesh and meat. How tender is the shrimp? This is still very clear to Kurokawa Taro. It is really difficult to achieve this step of Ye Fei. It can be said that as long as you are not careful and your hands are slightly pinched, the shrimp will be completely cut off.
But Ye Fei did not. The depth of each blade was the same, and the intensity of each blade was the same.
At this time, Taro Kurokawa understood that Ye Fei was not only delicious and delicious, but also the knives were really amazing.
"It's so abnormal." Kurokawa thought to himself,
Ye Fei spun the shrimp a bit, then placed it gently on a plate, followed by the other two.
After all three shrimps have been processed, this starts to beat eggs.
The eggs used by Ye Fei are real red-tailed chicken eggs. This is not the same as that used by Kurokawa Taro. After all, the ingredients provided by the system have no ordinary ingredients at all, even if he wants to find a native egg.
Beat the eggs of the red-tailed chicken in a small bowl, then add an appropriate amount of refined salt to it, and then use a pair of chopsticks to break up the eggs and stir well, so that the three processed shrimps are dipped in egg liquid .
When Ye Fei was dipping into the egg liquid, he dipped as much shrimp as possible, and then allowed the shrimp to stay in the egg liquid for about half a minute before taking it out.
At this time, looking at the shrimp body, there is rich and full egg liquid in each slit, like golden rivers.
After the shrimp body is covered with egg liquid, it is placed inside the bread crumbs, and the two bodies are gently turned over, so that both sides of the shrimp body are covered with bran grains.
After doing this, Ye Fei started to burn oil in a pot.
In order to try to be similar to the ingredients used by Taro Kurokawa, the system did not provide Ye Fei with rose cooking oil or olive oil, but used the best peanut oil.
Put the wok on the stove, put the oil in the cold pan, and heat it on low heat.
Wait until the oil in the pan slowly rolls around from the middle. When there is a little green smoke on the oil surface, Ye Feidao said: "Shrimp is the most suitable oil temperature if you want to fry it. It is about 150 degrees, also known as warm oil, which is often called hot oil of 50% to 60%. This oil is more suitable for frying and soft frying, and what is soft frying is to hang ingredients After the batter, fry it in the oil pan, but it is not completely cooked, but it will be fried until it is mature, then remove the ingredients, wait until the oil temperature rises, and then fry it in oil again. The time this time must be short so that the fried food will be crispy and tender inside, delicious and delicious. "
Talking, Ye Fei gently slid the shrimp wrapped in egg liquid and bread crumbs along the edge of the oil into the pan.
As soon as the shrimp was in the pot, they saw a lot of air bubbles around, and then the bread crumbs of the shrimp turned yellow at a rate that was visible to the naked eye.
Then, the tail of the shrimp started to change color, but just when it showed a little bit of color change, I saw Ye Fei quickly removed it from the oil with a colander.
Then wait for the oil temperature to rise.
When the oil temperature reached 70% to 80%, Ye Fei put the three shrimps in the pot again. This time, the time was shorter. It can be said that it was less than a minute. When the tail of the shrimp became bright red, Ye Fei took it out and put it on a plate.
The steps of this cuisine are very simple, but if you want to do well, you must have a certain degree of mastery of oil temperature and heat.
After this was done, Ye Fei turned off the fire directly.
Ye Fei said with a smile: "Since you carved a cherry blossom with cucumber ~ EbookFREE.me ~ then I will sculpt a Chinese national flower."
Talking, Ye Fei took out a red radish from a storage grid.
I saw Ye Fei took a small knife, and then in the eyes of everyone, the small knife in his hand flew up and down, just like a peerless master, in less than a minute, a red and gorgeous peony flower appeared.
Everyone was surprised when they saw this peony flower, because this peony flower was really beautiful.
To be honest, the peony flower Ye Fei had also made it before. When making the stewed peony with phoenix, he had placed a peony with pork belly, but the peony was placed, not carved.
Today, Ye Fei carved a realistic peony with a radish. If this peony is placed in a peony flower, it will not be recognized as a fake.
Kyukawa Taro admired Ye Fei again. He was also a sculpture, and he was also a sculpture. Your sister, is there a big difference?
I carefully sculpted for a long time to complete a cherry blossom, but what about others? The knife in the hands of others was stunned. A moment later, a peony flower that was N times larger than the cherry blossom was born.
Ye Fei didn't care what Taro Kurokawa thought. After carving the peony flower, he placed it gently in the center of the plate, then took the bottle of sauce, opened it, and squeezed Two leaves formed next to the peony flower.
But this leaf is not green, but purple.
There are people with great insights in the live broadcast. When this sauce was just squeezed out by Ye Fei, someone recognized the sauce.
"Sink, Dean Jam? This ... this is too extravagant !!!"
Remember the first domain name in this book:. 4 novel network mobile version reading URL: