When the first lucky audience was produced, everyone in Ye Fei's live broadcast room collapsed a little, and they screamed angrily.

"Why not me?"

"My name is so much better than his, why can't you draw me?"

"Haha, is this lottery thing better than anyone's name? If that's the case, I'll definitely be drawn. ”

"What?"

"My name is Hao Ren. ”

“……..”

I'm a foodie: "The lottery is all about luck, so you don't need to scream, just be calm." ”

Eight treasures and jade food: "I haven't gotten anything since I lottery, and the biggest prize is to smoke an ashtray." ”

Eat all over the world: "I watched my name wander near the pointer, even if I couldn't get to the pointer when I was dangling, I was also drunk." ”

People say everything.

Ye Fei said at this time: "Friends, the first lucky audience has been produced, and then we will make the dish of Kung Pao Chicken." ”

Only then did everyone remember that Ye Fei still had a dish to cook, and there was a lucky audience who didn't smoke it, so one by one, their spirits immediately came up.

"Damn, the second lucky viewer must be me. ”

"It's me, it's me, it's ......"

"In fact, watching Ye Shen cook food is also a pleasure. ”

"That's it, although I can't eat it, but isn't there a spiritual transfer method for the foodie brother? When you eat other foods, you can treat them as dishes made by Ye Shen, well, at least you can eat one more bowl of rice, I tried. ”

"Don't be silent, watch Ye Shen make Kung Pao Chicken. ”

The reaction in the live broadcast room directly made the people on the Qiuqiu platform and a group of Silver Star anchors speechless.

"I'm fainting, Ye Fei's fans are reacting too violently, right?"

"I can't hold my breath, isn't it just a lottery? If you don't draw it, you won't draw it, as for screaming like this?"

"Actually, I'm quite envious of Ye Fei, which shows that his fans really like the food he makes, and he has firmly controlled the hearts of fans, which is not something that ordinary people can do. ”

"Yes, hey, skilled workers can eat well no matter what industry they are in. ”

"I suddenly wanted to learn to be a chef. ”

"Poof~~ It's good for you to sing and dance, don't think about it, some people are born to be chefs, you can't envy it, keep watching. ”

Ye Fei stood up and returned to the kitchen.

In fact, the time of the lottery only adds up to four or five minutes, and when Ye Fei returns to the kitchen, the plate of mapo tofu is still in the same state as when it first came out of the pot.

Driving Xiaopi to the door of the kitchen again, Ye Fei began to make this kung pao chicken.

Taking out a piece of chicken breast from the storage compartment, Ye Fei said: " Kung Pao Chicken this dish, in fact, in Sichuan cuisine, expensive dishes and Lu cuisine are available, but the raw materials and methods are different, of course, the taste is also different, Sichuan Kung Pao Chicken is mainly made of chicken breast, although this meat is not easy to taste, but it will be more smooth and refreshing, the chicken selected in Lu cuisine is mainly chicken thigh meat, chicken thigh meat is known to everyone, lean meat is more, so if you want to make it crisp and smooth, the whole process must be fried over high heat, expensive dishes are more special in these three practices, mainly because the pepper it uses is different, it uses glutinous pepper to increase the spicy taste inside, this pepper is not a pure pepperIt is named after the addition of minced ginger and minced garlic, which is mashed to form a glutinous cake, and the dish made with this chili pepper, you can imagine its taste, yes, it is spicy and sweet and sour, and the taste is completely different from the first two. ”

"And we are making this kung pao chicken according to the practice of Sichuan cuisine today, so the choice is chicken breast, that is, the meat in my hand, the source of this meat has actually been introduced before, it is taken from the red tail chicken at the southern foot of Cangshan Mountain, the eggs of this chicken are not only delicious, its meat quality is also extremely tender, because they often run in the mountains to feed, so their legs chicken is strong and powerful, and the breast chicken is lubricated and refreshing, this kind of chicken has been eaten all over the world a few days ago Brother has helped us introduce it in detail, I will not repeat it here, now we will make this dish。 ”

After speaking, Ye Fei put the chicken breast in his hand on the cutting board, and then started to take the accessories from another storage compartment: fried peanuts, cucumbers, white sugar, dried red peppers, green onions, ginger, peppercorns, cooking wine, monosodium glutamate, edible salt, etc.

After everything was ready, Ye Fei first processed the chicken breast.

He placed the chicken breast on the cutting board, picked up a thick kitchen knife from the knife holder, and gently patted the chicken breast with the kitchen knife.

While patting the chicken breast, Ye Fei said: " Some friends may ask why you want to pat the chicken breast, it is very simple, in order to make the kung pao chicken taste better, if you don't want to beat, you can also add egg white, but adding egg white requires you to be very proficient in the heat in the cooking process, because if the heat is not well controlled, it will cause egg white depulping, forming a cotton wool-like thing in the dish, affecting the appearance of the whole dish, of course, if you just do it for eating, don't worry about desizing, this method can be used. ”

The chicken breast was beaten, and then Ye Fei used the kitchen knife in his hand to cut the meat into evenly sized chicken pieces, put them into a white porcelain bowl, and then added cooking wine, edible salt, white pepper, starch and other ingredients to start marinating.

While waiting, Ye Fei cut the green onions into sections, shredded the ginger, cut the dried chili peppers into sections, removed the chili seeds inside, and cut the cucumbers into small pieces.

Although these are auxiliary ingredients, Ye Fei is still meticulous when making them, and he is very particular about each knife, and the strength of each knife is just right, because he knows that this dish is not perfect at all without the embellishment and matching of these accessories.

Everything was ready, and it was about seven or eight minutes after that.

At this time, Ye Fei took out a small white porcelain bowl, poured soy sauce, balsamic vinegar, edible salt, white sugar and cooking wine into it, stirred it evenly, and set it aside for later use.

When all this was done, Ye Fei washed the wok, put it on the stove, and turned on the heat to heat it.

When the temperature of the pot reaches the ideal state, Ye Fei pours cooking oil into it, and the cooking oil used to make Kung Pao chicken is the same as mapo tofu, which is the best peanut oil.

The oil temperature is OK, Ye Fei poured the peppercorns and dried chili peppers into it and began to stir.

"When stir-frying peppercorns, we must pay attention to try not to gradually put the water into the pot, it is easy to burn, so many people don't like to stir-fry peppercorns, but use pepper powder instead, which can also be done, but the taste of the kung pao chicken is slightly worse. ”

After the peppercorns and dried chili peppers were stir-fried in oil, Ye Fei poured half of the chopped green onions, set aside the other half, and stir-fried a few times.

At this time, ten minutes have passed, and the chicken breast is also marinated, he picked up the chicken breast, and then carefully poured it into the pot, as the chicken breast was poured in, he saw a cloud of white smoke rise, and the strong aroma suddenly spread.

"Sneeze~~"

"Damn, it smells so good. ”

"It's over, it's over, I'm going to be a kid again. ”

"Nima, watching Ye Shen do a live broadcast, it cost Lao Tzu two boxes of napkins. ”

"Haha, the upstairs can be used in a whole volume. ”

"I'm not prepared. ”

"Oh, next time you can prepare more, the supermarket has the kind of bigger, one by one, very soft, very absorbent. ”

"............. your sister, that's a good use for women when they give birth, get out. ”

As soon as the white smoke rose, it was sucked clean by the black technology range hood, leaving only an attractive aroma.

When frying chicken, it is particularly critical, too fierce, the chicken is old, the taste declines, too light, the chicken is not cooked, and the taste is also affected, which requires a person's skills and experience.

Ye Fei's experience is ready-made, and when he sees the chicken being fried and turned white, he knows that it is almost there.

Then he brought the prepared sauce from the side and poured it directly into the pot........