After Ye Fei finished processing all the auxiliary materials, he took out the wok.

Clean the wok under the tap, place it on the stovetop, and turn on the heat to warm up.

Wait until the pan is hot and pour an appropriate amount of olive oil into it.

Then Ye Fei said: "The oil temperature is very important to this dish, in order to keep the meat of the chicken tender and smooth, so the oil temperature at the beginning should not be too high, some friends may have to ask, every time you make food, you are talking about what the oil temperature starts to do, so how to judge the oil temperature? Although the most important thing is to rely on experience, but in fact, we can also see through the change of oil in the pot." ”

As he spoke, white foam began to appear in the oil in the pot, which was not very much, and burst soon after it appeared.

At this time, Ye Fei pointed to the oil in the pot and said: " The oil used to make food can be roughly divided into three types, that is, low-temperature oil, medium-temperature oil and high-temperature oil, and what we call low-temperature oil, mainly refers to the oil temperature in the range of 90 degrees to 120 degrees, within this temperature range, the oil in the pot will appear a large number of white bubbles, but there will be no green smoke on the oil surface, this is low-temperature oil, that is, the oil temperature is almost 90 degrees up, 120 degrees below the stage, if you continue to heat, then the white foam on the oil surface will disappear, and then the oil surface will churn, there will be a faint green smoke, the oil temperature at this time is mostly 150 degrees to 180 degreesThe hot oil in this temperature range is also called medium temperature oil, which is what we call five or six percent of the hot oil, and there is also the high temperature oil, the temperature of the high temperature oil is generally more than two hundred degrees, at this time, the churning oil surface will calm down and turn to a moderate trend, but there will be a large amount of green smoke on the oil surface. ”

Ye Fei pointed to the oil in the wok in front of him now, and said: "Now you can see that the oil we use has begun to slowly churn, and at the same time, there is a faint green smoke on this oil surface, which means that it is already medium-temperature oil, which is what we call five or six percent heat, and at this time, it is also the time when we process chicken." ”

The oil in the pot was already churning more and more, and Ye Fei directly brought the cleaned red-tailed chicken from the table on the side.

These chickens were cut into pieces by him, like pieces of white and tender jade, this is the best thing about red-tailed chicken, as dazzling as warm jade.

Ye Fei brought the chicken pieces over and poured them directly into the pot.

There was water in the chicken nuggets, and the moment they were poured into the pan, there was a popping sound, followed by a cloud of white smoke.

Ye Fei put the plate aside, then took the stir-fry spatula and began to gently turn the chicken in the wok.

This time, Ye Fei didn't have much time at all, and after waiting for about three minutes, Ye Fei took the chicken out of the pot, poured the oil off, and put it on the plate just now.

At this time, the oil in the pot is still heating and begins to slowly turn into high-temperature oil.

When the oil surface was calm and a large amount of green smoke began to appear, Ye Fei brought over the chicken pieces that had just been oiled again, and then poured them into the oil pot and oiled them again.

This time it took less time than the first time, and in just about two minutes, Ye Fei fished out the chicken pieces.

Looking at the chicken pieces at this time, they have changed from the warm jade white just now to a faint golden yellow, and there is a strong chicken aroma coming out of it.

Smelling this extreme aroma of chicken, the disciples Hou Ping and Dahalai couldn't stand it a little.

The two of them knew that this dish had just begun to be cooked, but they just couldn't control themselves.

Dahalai sneaked out his hand and grabbed it on the plate.

As a result, Hou Ping slapped his hand open.

"I said that you are also a rich man, can you have some unique qualities of a rich man? Be arrogant, you must be empty-eyed, this delicacy Ye Shen has just begun, are you there?"

After speaking, Hou Ping took out his mobile phone from his pocket and began to record Ye Fei's specific operation steps on the spot.

He came with a mission, he wanted to record all the process of Ye Fei's cooking and then bring it back to his brothers and sisters in the army.

Dahalai was slapped by Hou Ping and said again, this guy was not only a little embarrassed, but even more greedy.

Licking his lips, Dahalai said: "The aroma of chicken is like a rich and fragrant solid that cannot be dissolved, it really makes people greedy, this is the food, this dish made by Ye Shen is the real food, this is much better than the food made by the so-called chefs in our country, they know that the nonsense, although the appearance of the things made is okay, but there is no aroma at all, just one bite is enough." ”

Hou Ping held his mobile phone in his hand, slapped Ye Fei hard, and said: "Lao Da, let me say something fair, don't be angry, if you want to talk about making food, the Chinese people say second, and people from other countries don't dare to say first, do you believe it or not?"

What he said was straightforward enough, but Dahalai was not angry, not only was he angry, but this guy nodded frequently in agreement.

"Chief Hou Ping, you are very right, China is a country with a long history, the people of China have been diligent and intelligent for generations, in this long history, your ancestors through continuous research and innovation, made a lot of delicious food that the world is full of, I must admit this, because this is a fact in front of the people of the world, I cannot be allowed to lie. ”

"Of course, let me tell you, what Ye Shen is doing now is just one cuisine in China, you must know that there are eight major cuisines in China, each of which is the best in the cuisine, you can take a look. ”

When Dahalai heard this, his eyes widened, and he said incredulously: "Eight major cuisines? There are eight major cuisines in Huaxia? God, how many delicious foods must there be?"

"More numbers, don't talk nonsense, Ye Shen started to do it again. ”

Ye Fei oiled the chicken twice, and the chicken was actually cooked through at this time, but Ye Fei didn't stop there, but continued to do the following actions.

I fished out all the chicken, and the oil in the pan was not replaced.

As soon as he reached out, he brought the sliced chili pieces over and poured them all into the wok.

The spicy taste of dried chili peppers is not very obvious when it is not heated, but when it comes to high-temperature oil, the spicy flavor contained in it is washed out at once.

It didn't take long for the smell of fragrant chili peppers to fill the room.

At this time, Ye Fei put the green onion and ginger into the pot, then added refined salt, cooking wine and rock sugar, and waited until several auxiliary ingredients were completely fused, Ye Fei brought the chicken pieces that had been oiled twice and poured them into the wok.

This time, the chicken pieces were stir-fried, and the taste changed again.

If the aroma of the chicken pieces just now is the purest and strongest umami flavor, then the aroma of the chicken pieces fried in the wok now has become a compound aroma full of spicy flavor in the thick fragrance.

At the same time, the flavor of the green onion slowly began to merge into the meat aroma, followed by the aroma of cooking wine.

When all the flavors are completely integrated in the pot, whether it is Dahalai or Hou Ping, they are all even more calm.

Dahalai's eyes were round, and he kept staring at the wok, so to speak, but his Adam's apple kept moving up and down, and a clear-eyed person could see at a glance that this guy had not stopped swallowing.

Hou Ping's hand holding the mobile phone also began to shake, and the thing kept twitching his nose, and then approached in front of the wok.

Just when Hou Ping was about to drool 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 District.

Deputy Commander Hou Tianyong sat in his place, with a laptop on his desk, which was playing Ye Fei's live broadcast.

Behind Hou Tianyong, stood two generals in straight military uniforms.

"Hehe, this Ye Fei does have two brushes, this extremely ordinary Taibai chicken can make people uncontrollable just as soon as he does it, and it is powerful enough. ”

A general behind Hou Tianyong said: "Commander, why do you have to let Hou Ping participate in such a program? You must know that this is just an entertainment program, and it has nothing to do with our military at all." ”

Another general also agreed: "Commander, a food anchor who cooks, does he need our attention so much? I think it's a bit of a big deal to use secret agents to keep an eye on his situation." ”

Hou Tianyong laughed and said: "It's wrong for you to think like this, our ancestors once left such a wise saying, that is, the soldiers and horses have not moved, the grain and grass go first, what does this mean? This means that no matter whether you are a general or a soldier, eating is an extremely important condition when fighting, if a person can't even guarantee the minimum diet, then you still expect him to help you win the battle?"

"Uh~~~ Commander, what you said makes sense, it's just that this Ye Fei ......"

"Ye Fei...... This kid is not simple, you see his cooking techniques, it can be said that it is like flowing water, what does this mean? It shows that this is an extremely superb chef, when he broadcast live last time, I once called Lao Xie, the minister of our logistics department, to watch it together, I asked him if he could do it like Ye Fei, and what do you guess Lao Xie said?"

The two generals didn't speak, they knew that Commander Hou would definitely say it.

Sure enough, Hou Tianyong continued: "Lao Xie said that this person's cooking techniques are too professional, and each dish, whether it is oil temperature or other steps, is simply outrageous, such a chef, the food he makes is a real delicacy, if our soldiers can eat such food every day, then what kind of situation will it be?"

The two generals didn't know how to answer, you look at me, I look at you, and then they all looked at the laptop on Hou Tianyong's desk.

Inside the computer, Ye Fei's live broadcast room.

Ye Fei was pouring the chicken pieces into the pot and stir-frying, and after four or five minutes of frying, Ye Fei took a sealed bag from the side, and in this bag, there was most of the milky white soup.

I saw him open the bag, and then poured all the milky white soup in the bag directly into the pot.

As the soup was poured in, I saw that the ruddy and attractive chicken pieces that had been fried in the pot were directly submerged in the soup, and the pieces of chicken were faintly exposed in the milky white soup, as if a shy girl covered her face with a white handkerchief.

"Soup this kind of thing, in many delicacies will be useful, to be honest, the taste of a soup, but also directly affect the taste of a delicacy, fresh soup can make the food add a charming color, and the old soup can make the food add an attractive taste, we use this soup, is the bone broth we have boiled before, this soup can not only make the chicken pieces more fragrant, but also make it more glutinous. ”

Ye Fei said as he put the peppercorns in, then covered the pot and began to simmer the delicacy.

It simmered for about 20 minutes before the lid was opened.

At this time, looking at the inside of the pot, the soup that was poured in just now and the soup that was produced when the chicken pieces were just stir-fried have fused together, and they have become extremely thick.

Ye Fei saw this situation and knew that he could collect the juice.

I saw that he picked out all the accessories in the pot, and the role of these things had already been played, and there was no need for it at all, so it had to be picked out.

After picking it clean, finally sprinkle some white pepper powder into it and cover the pot directly.

That's the final step – juice harvesting!

No matter what you do, the final juice is usually collected over medium or high heat, because the juice is collected faster and more aromas can be locked in the food.

Ye Fei chose medium heat.

It had been boiling over medium heat for about ten minutes before Ye Fei opened the lid again.

As the lid of the pot was lifted by Ye Fei, then Ye Fei trembled, because he saw that the lid of the pot was followed by a cloud of white smoke, but in this white smoke, a huge ball of light also followed.

The whole light cluster is milky white, but there are faint golden yellow and reddish colors inside this milky white.

The ball of light rises, then bursts.

This time it's terrible, not a minute after this light burst out, the entire live broadcast room directly boiled.

In reality, all over the country, and even in many countries and places in Asia, many people have all stood up from their chairs......