The Fine Food Broadcaster

The soldiers wanted to kill the goose. Instead of taking the knife in Ye Fei's hand, they asked Ye Fei for a bottle of wine.

When everyone was wondering, they saw the soldiers pour half a bowl of wine, squeezed the mouth of the big white goose, and poured it directly.

Baijiu lowered his belly, the soldiers placed the bowl on the table, and then threw the big white goose on the ground.

As soon as he reached the ground, the big white goose still wanted to bite someone, and rushed towards Ye Fei.

Ye Feigang just wanted to hide, his children soldiers said, "Ye God, don't move, let it screw."

Ye Fei: "........."

"Well, did I hear you right? Let it screw?"

"Yes, it won't screw you."

After the child soldiers spoke, they pointed at the big white goose, and said something in their mouths, saying: "Pour, pour, pour ..."

I saw that the big white goose's body rushing forward suddenly tilted, and then rushed towards the trash bin on the side, kicked it, and thumped, the goods arched on the trash bin, and then fell to the ground without moving .

"drunk?"

Daha came running curiously and kicked the great white goose.

The soldier rolled his eyes and pointed at the wine bowl: "Half a bowl of wine, you are drunk after you drink it in one breath."

Daha came and smiled.

Ye Feidao: "What to do next? You say, I cooperate."

In fact, Ye Fei already knew **** the soldiers, but since he wanted to give this guy a chance to perform, he simply sat down to the end.

The child soldiers said, "Yes, can you help me to boil a pot of water first? Don't boil, it can be 70 or 80 degrees."

"why?"

"Hot goose feathers in hot water. If the water is too hot, it will not only help pull out, but also shrink the pores of the goose, which will have the opposite effect and make it difficult to pull the goose down."

Ye Fei understood that when he killed ducks and chickens, it was the same.

"no problem."

Ye Fei took out a large pot of boiling water, picked up a pot of water, and then scorched the fire.

His stove was systematically transformed, and it was only a short while after boiling a pot of water. Ye Fei then asked, "How else?"

The soldiers looked around and found nothing, and said, "Can you kill them directly on the ground?"

"Okay, you kill."

Handing the knife to the children again, Ye Fei stood aside and looked.

The child soldier took the knife this time, and stretched out his hand to pull the big white goose over.

At this time, the white goose could not move.

I saw the child soldier grabbing Dabai's head with his left hand, and the sharp chopper in his right hand was facing the part under his neck.

Bloody water burst out.

But the big white goose didn't move, except that it had some undulating chests. It didn't take long for it to stand still, completely dead.

After the big white goose died, the child soldiers first asked Ye Fei for a large pot, and then took half a pot of water into it, put the goose in, and saw him grabbing the two goose palms with his hands, turning the goose inside and out After going upside down, wait until the cold water completely soaks the goose feathers, scoop out the goose and pour the water out of the basin.

"Yeshen, Lao Da, help out and pour hot water in."

Ye Fei and Daha came to pour a large pot of boiling water into the large pot.

The child soldier put the big white goose into the hot water again, and turned it upside down a few times, but when he was hot, he asked Ye Fei for some salt to add to the boiling water.

"Why add salt?" Daha asked puzzledly.

At this point, the child soldier had begun to pluck the goose feathers. He plucked a piece of goose feathers, pointed at the place, and said, "You squat down and see, what do you see?"

Daha came to squat down and saw the place where the goose was pulled down by his soldiers, and there was a layer of down.

"And hair?"

"Yeah, the goose is not just a layer of feathers. There is a layer of fine down under its feathers. If you don't add salt, this layer of fine down is not easy to remove, and it will be easy to handle after adding salt."

Speaking, I saw the soldiers pinching a hand on this place, and the tiny fluff came off.

"how about it?"

Daha's eyes were slick and round. This product also reached out and tried, and it was easy to remove these fluff.

"God, how many geese have you plucked to help you sum up such a rich plucking experience."

Child soldier: "........."

Suddenly, why is this so awkward?

The child soldiers did not investigate this, and after a while, they gave the big white goose a "smoothing", and then took the knife, opened the shrew directly, and took out the internal organs.

But he didn't want to throw it, but set it aside.

Ye Fei pointed to the trash can and said, "Put it inside."

Children: "... Ye Shen, don't you need to be so extravagant and wasteful? Goose's internal organs are all good things. Goose hearts can prevent respiratory diseases, especially this foie gras, but with caviar, truffle and become three treasures Good thing, just throw it like that? "

Ye Fei nodded his head seriously, and said, "Throw it away. What we are doing today is King Kong goose. You don't need this thing."

"I ... can't I?"

"No."

"... Don't refuse to be so direct, right? Awkward."

"Well, then it's euphemistic and you can't take it away."

"... Khan, isn't it the same? Throw it."

Seeing that Ye Fei refused to take it away, the soldiers distressed and threw the foie gras and goose hearts into the trash.

Ye Fei came over at this moment, stretched out his hand to scoop up the cleaned goose, and put it on the cutting board on the operating table, and said, "I'll take the rest."

The soldier soldier nodded his head, because he could only do this, and started to do this King Kong goose, he could not get involved.

I washed my hands aside, then wiped my hands on the scarf of Dahalai very carefully, and stood watching carefully.

Dahalai really wanted to fight with his soldiers. If he didn't think he couldn't beat him, he would give him a boring brick. This man is so fucking. You just killed the goose's hand, and you wipe it on my scarf?

Ye Fei put the cleaned goose on the cutting board and did not move, but turned around and took the ingredients from the other storage compartment. Onions, **** and garlic, all three are essential, then refined salt, MSG, and big bone soup. Wait, in the end he brought out two very special things, one was a white ball-like fruit, and the other was a red round thing.

When the soldiers saw these two things, they knew that the diamond goose made by Ye Fei was very authentic.

"Grass fruit and white buckle?"

Ye Fei nodded and said, "The white buckle has warm and spicy taste. It can not only remove the smell and add aroma, but also good for the human body, and it can digest the qi, and the grass fruit can not only be used as a spice, but also can strengthen the spleen and reduce phlegm It's a very good ingredient. "

Children of course know this.

But Daha didn't understand. The goods stood aside and looked like a curious baby. He listened to Ye Fei's explanation for a moment, and in this guy's mind, such a sentence always appeared now- Huaxia is indeed a magical country.

I have n’t heard of these things in their country. Do n’t say that someone has used them. If you look at others, you will not only use them, but you also know the benefits and effects of this stuff on the human body. Nima, no wonder the domestic broken cooks do it. They ca n’t use these good things without real food.

After all the ingredients were taken out, Ye Fei started to handle goose meat.

Originally, this King Kong goose could not use so much goose meat, but Ye Fei was worried that it was not enough to eat, so he used the whole one. Of course, he also calculated the amount of ingredients in his heart. There were even several systems. Not enough was provided, and he quietly bought from the system.

I saw him turning the goose in his left hand and holding a small but sharp knife in his right hand. The first step did not divide the goose, but first cut the outer skin of the goose and set it aside.

Then I took a large back knife and divided the goose in half from the middle. One was also set aside and the other was on a large plate.

After doing this, I saw that Ye Fei took a large wok, added half a pot of water to it, put some of the seasonings in it, and then burned it on the fire for a minute, then put the fine salt in the right amount. Only half of the geese were put in, and then the lid was closed.

Twenty minutes have passed, the water in the pot has been boiling for a long time, and even the aroma of the seasonings has begun to diffuse out, covering the entire space.

Ye Fei then lifted the lid and took out the goose meat. At this time, the goose meat had been cooked thoroughly, and it was soft and glutinous.

He carefully placed the goose on a plate and let it slowly cool.

Taking advantage of this effort, Ye Fei cut the goose skin into squares, then placed it in a bowl, and then Ye Flies into the bowl and puts spices such as cooking wine, refined salt and monosodium glutamate, and starts to soak it. At about the same time, oil frying was started.

The so-called frying is to put the pan on the fire, and then put oil in the pan. While the oil is just warm, put the ingredients to be fried in the pan. As the oil temperature rises, the ingredients are slowly cooled. Slow fried golden crispy cooking method is dipping.

Ye Fei puts the pot on the stove, and then adds an appropriate amount of the best peanut oil into it, and then waits for the temperature of the oil to directly put the marinated goose skin.

Not long after, the temperature of the oil increased, and golden oil bubbles began to appear around the goose skin. As the oil bubbles became more and more, the goose skin also began to turn white and tender and turned golden yellow.

When both sides of the goose skin became golden, and when it was slightly rolled up, Ye Fei fished it out with a hedge and placed it in the center of another large plate.

After doing this, Ye Fei cut all the goose meat that had just been cooled into diced meat, and evenly placed it on the goose skin side, and then began to process the other half of the goose meat.

The first is goose cuts, each of which is about three or four centimeters. Then, place the wok on the stove, add an appropriate amount of oil, and heat the oil to 80% heat. Pour the goose pieces directly and start violently. fry.

When the goose is fried, add some cooking wine to it and continue to fry. After three or four minutes, add soy sauce and salt and fry evenly.

At this time, Ye Fei put the garlic in first, then opened the soup bag ~ www.wuxiaspot.com ~ put in the fresh soup, and added a little water, directly covered the lid and began to cook.

This step took a long time. Ye Fei took twelve or three minutes to open the pot.

Looking at the pot again, some dried goose meat that had been fried in the soup became tender again under the nourishment of the soup. With the bursting of air bubbles in the soup, a piece of goose meat that was already cooked kept on. Trembling, very tempting.

But this is not what Ye Fei ultimately needs, and we must continue to do it.

Pour out the goose meat. Ye Fei pours the peppers into the pot, and then adds an appropriate amount of salt. When the spicy taste is fried, the goose meat is poured in again and the spicy taste begins.

After a while, Ye Fei took a small bowl from one side, and then put an appropriate amount of starch into it. After adding water and stirring, poured it into the pot evenly. After a little heating, the goose in the pot was directly put out and put On the other side of the golden yellow goose skin, it echoed the goose meat just made.

Until then, Ye Fei turned off the fire, then prepared a bowl of sauce with a small bowl, put it in a small dish, and gently placed the small dish next to the goose skin. This was to be covered with goose skin. food.

After doing this, Ye Fei clapped his hands, and just about to say that he was done. Suddenly, he saw the thousands of miles of fragrance on the plate come online, a three-color light cluster appeared, and then burst.

After the light group disappeared, Ye Feicai said, "The sea goose King Kong goose is actually not a gourmet. It is a general term for gourmets. Today, we have selectively made three flavors. Yes, if strictly speaking. , Our most delicious dish is a combination of three items. Since it is a combination of three items, let's give it a new name. It's called three eating goose. How about it? "