Ye Fei used a pair of bright scissors to cut off the bloated part of Niu Chong's head, which was clean and neat.

But everyone in the live broadcast room, especially some big men, was inexplicably trembling when Ye Fei's scissors cut it off.

", the old man's crotch is cold. ”

"It's still there, it's still there, it's good. ”

"Ye Shen's scissors are really neat, this product wouldn't have been in the palace to help others clean their bodies in the last life, right?"

"Cherish the root of life, stay away from the leaf god, this is too dangerous, I am sweating when I see it. ”

"Ye Shen's scissors are so beautiful, my mother has learned, if that bastard in my family goes out to fool around again in the future, I will give it to him." ”

"The beauty upstairs, be cautious. ”

There was a lot of noise in the live broadcast room, and there was everything to say.

Ye Fei cut off Niu Chong's head, and then carefully cut the outer skin of Niu Chong with scissors, and then rinsed it under the water for a while, until the cow was rinsed cleanly, and then put it on a plate.

Turn on the stove, take out a large pot, add half a pot of water to it, and put the beef chong in it, and at the same time, put the sliced ginger, garlic and green onion in and cook together.

These three are all indispensable materials for removing peculiar smells, and Ye Fei uses top-notch ones, so he is confident that it is no problem to remove the peculiar smell on Niu Chong.

With everything in order, Ye Fei turned up the heat a little bit and let it boil there by itself.

During this time period, Ye Fei began to do other things.

Although the main ingredient is beef rush, broccoli and wolfberry are also indispensable.

He picked up a broccoli head and introduced: " Friends who like to eat broccoli should be very clear, the origin of this dish is in the east of the country, where the sunshine is sufficient, the temperature is moderate, when the temperature reaches about 25 degrees, the broccoli here begins to germinate, when the temperature drops to 20 degrees, the broccoli begins to grow, when the rosette appears, the temperature here is generally about 22 degrees, and during the development period of the flower bulb, the temperature will drop to about 18 degrees, these external conditions are important factors for whether the broccoli can grow well, the broccoli produced here can be said to be the best taste, the most nutritious, and even known as the king of vegetables, because of the protein it contains, vitamins and carotene, and other nutrients, far more than other vegetables of the same kind, and the broccoli head we use today is taken from its place of origin, and I tell you, this broccoli flower head, it is also wild. ”

Everyone is completely speechless, and wild again?

", I found that Ye Shen and wild vegetables are dry, the tomato scrambled eggs made a few days ago, the tomatoes are wild, the peppers of the farmhouse fried meat are also, and now the broccoli flower head is also the same, where did he find it." ”

"I don't know, anyway, I know that Ye Shen cooks for our live broadcast, and the ingredients used are not ambiguous at all, I like such an anchor. ”

"Wild broccoli, I've never seen it, today is the first time, this flower head looks much stronger than the flower head of ordinary broccoli. ”

"The key is that the color is good, the emerald green makes people want to pounce on it and take two bites. ”

"Big brother upstairs, this is raw. ”

"Eat it raw, don't you know that many Westerners eat broccoli raw?"

"Well, I want to eat it too. ”

After introducing the broccoli, Ye Fei took out a small basket with many tiny holes on the basket, carefully broke the broccoli, put it in the basket and rinsed it under the faucet.

Then he took out another bamboo tube, which had a bamboo lid on it.

Ye Fei opened the lid, then took a white porcelain bowl and poured the contents of the bamboo tube into it.

As soon as he poured in, the crowd began to talk about it.

"Goji berries, this goji berries...... Wild, I guess. ”

"Poof~~ Upstairs smart. ”

"Ye Shen's ingredients are all wild, and I'm wondering if that Niu Chong is also Angus bison's, haha. ”

"Two goods upstairs, no explanation. ”

"You're only the second goods, you are the second goods. ”

"I still don't admit that I am a second goods, Ye Shen has been explaining for a long time, haven't you heard? That's the Angus cow in the ocean pasture, or has he drunk red wine. ”

Everyone was noisy and swiping gifts, and from time to time a luxury cruise ship rushed out, and a luxury plane flew out after a few breaths, as if they didn't want money.

"Everyone knows this thing, right? Goji berries, there are many folk names, wolfberry sprouts, beet seeds, earth bones, etc., the name of each place is different, but wolfberry is the most common name, this kind of thing has a large area of planting in our Ningxia Province of China, but many of them are artificially cultivated, in addition to Ningxia Province, there is also a kind of wild wolfberry in the north, which is the kind I use now, this wolfberry is pure natural, without any pesticides and fertilizers added, it can be said that the growth is very difficult, but if it can bear fruit, the absolute nutritional value is immeasurable, whether it is to moisten the lungs or nourish the kidneys, or to protect the liver, its effect is much stronger than ordinary wolfberry。 ”

Ye Fei introduced as he soaked the wolfberries in a porcelain bowl.

At this time, in the pot where the cow chong was boiling, the water was already boiling, but Ye Fei didn't touch it, because the ingredient of the cow chong is different from ordinary ingredients, and it needs to be boiled for a long time, otherwise you can't cook it thoroughly at all, and you can't boil the taste, let alone get rid of the fish.

After more than ten minutes, Ye Fei turned off the fire, then took the pot down, opened the lid, and used two ivory chopsticks to clip the cow out and put it on a large plate.

After the temperature cooled down a little, it was not so hot to the touch, Ye Fei started from the part of Niu Chong's skin that was cut, and the first thing was to tear off this layer of skin.

Although this action is very simple, it is not easy at all, after all, the skin and flesh are connected, and it takes a little effort to tear it.

Watching Ye Fei tear Niu Chong's skin, the men in the group felt a chill again.

"Damn, it hurts to look at it. ”

"It's cruel. ”

"It's not about you, you're cruel yarn. ”

"Hiss~~~ Watching Ye Shen cook today's dish, I know what the real chilling is, Nima, I'll go to the toilet first. ”

In reality, I am a foodie sitting in front of the computer and watching Ye Fei tear the skin of Niu Chong, and the corners of this product's mouth twitched.

The gluttonous mouth grinned even bigger, and kept inhaling cold air.

I didn't dare to speak into the microphone all over the world, and a pair of eyes wanted to stare out of the frame, but my face trembled violently.

Bazhen Yushi was no longer lying in the hammock, he sat on a chair, and next to him was the best beauty, holding red wine for her.

Bazhen Yushi looked at Ye Fei, who was skinning Niu Chong, and then slowly turned his head to look at the beauty beside him.

He saw that his female companion was more fascinated than he could see.

The creature also asked curiously, "Mansha, do you like to watch this?"

The girl named Mansha nodded and said, "Learn from experience." ”

Eight Treasures Jade Food Qin Zekai trembled inexplicably, hurriedly stood up, and said, "What, Mansha, I want to be alone for a while, you go out first." ”

Ye Fei finally took off Niu Chong's outer skin and put it aside, and then used scissors to clean up the fat and tendons next to Niu Chong, and then used scissors to cut off the blood line in the middle of Niu Chong, and removed the blood line in three or two strokes, and Niu Chong was also cut open.

Cut open the cow chong, inside is the source of the fishy smell, because this is the place where the urine flows out, and over time, all the "essence" is concentrated here, so if you want to completely remove the fishy smell, this place is essential to deal with.

Changing to a small knife, Ye Fei carefully scraped off this piece, and then let out a long breath, and then rinsed the cleaned Niu Chong with water.

Brought over the pot he used just now, replaced the water in the pot, and Ye Fei put Niu Chong in with ginger, garlic and green onions and began to cook.

After boiling for about ten minutes, Ye Fei took out Niu Chong and began to use a sharp knife to draw deep knife lines on it, this step was done, Ye Fei cut Niu Chong into a bunch of small sections of about four or five centimeters, he did not use all of this Niu Chong, but took the middle part, which was about seven or eight sections.

Cut these seven or eight sections directly into two pieces with a knife, and the processing of Niu Chong is completely over, and the rest is simmering.

I changed the pot of water again, and this time I not only put in the green onions, ginger and garlic, but also threw in several large ingredients and began to boil.

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