You're not my daddy!

Ma Qingyun was speechless by Ye Fei's words, and he couldn't wait to jump up when he held the mobile phone, but he slowly calmed down after all.

"Are those foreign viewers real?"

Ye Fei said: "It should be true, but then again, the platform is really going to open to the outside world, do this business, you don't look at the development trend of the foreign live broadcast industry, many of their platforms have long been opened globally, if our platform is still like this, it won't take long to be eliminated, in today's society, the ultimate trend of the development of every industry is to go international and open its arms to people all over the world, don't you say?"

Ma Qingyun hummed depressedly and said: "I'm better than you in business, okay, let's talk about it first, since there are foreign viewers who want to watch your live broadcast, I will have a meeting to discuss it, after all, the opening of international channels is not something that can be determined in three or two sentences, because this is the first time that the Huaxia live broadcast platform is going to face foreign countries, which will definitely cause a lot of sensation in the live broadcast industry, so some work still needs to be done in advance." ”

"That's your business, don't talk about it, I'm still going to make food, I'm very busy. ”

"You kid........ I said you kicked me out of the live broadcast room, isn't there any compensation?"

"What compensation? Who made you a platform boss compete for a place with others?"

"I ...... I really drew that, I didn't cheat. ”

"Cut, who believes it, okay, hang up, this braised pork is about to start, and it will be delayed for a few minutes if I say more to you. ”

"What? You're going to make braised pork today?"

"Does it have anything to do with you?"

"No, Ye Fei, how about we discuss? I have a soft spot for braised pork, and if I have the opportunity to make one for me, how about I let the platform push it to you on the homepage for a week?"

"Tut, Chairman Ma, do you think I still need a recommendation now?"

Ma Qingyun: "......"

He thought about it and couldn't help but smile bitterly, with Ye Fei's current reputation in the circle, he really doesn't need any recommendation, people's names are the best recommendations, which can be said to be stronger than any kind of recommendation on the platform.

Hanging up the phone, Ma Qingyun went to the board meeting.

Ye Fei began to make a second dish here.

"Friends, I'm really sorry, there was a small episode just now, but it's over, let's make this second dish, this delicacy belongs to Hunan cuisine, and it can be said to be famous in Hunan cuisine, it is a plate of braised pork. ”

"!!, the famous braised pork in Hunan cuisine?Ye Shen, is it Mao's red gauze meat?" Ye Fei shouted as soon as Ye Fei's words ended.

As long as you are a foodie, whether it is Tiannan or Haibei, if you talk about Mao's braised pork in Hunan cuisine, you will definitely pick a thumbs up, because this dish is so classic, and the classic makes people can't help but salivate just thinking about the name.

The fat and thin pork belly is finally made into a red, tender and glutinous soft, fat but not greasy delicacy without using soy sauce coloring.

This dish can be said to be a very famous hard dish in Hunan cuisine, and there will be a Mao's braised pork in many Hunan restaurants to suppress the formation, but 90% of the braised pork in these restaurants can be said to be not authentic enough, and the real braised pork is not something that everyone can make.

If someone else wants to make this delicacy, then the audience will definitely think it is bragging, but today Ye Fei is going to do it, which makes everyone in the live broadcast room go crazy with excitement one by one, because judging from every dish Ye Fei has made in the past, this Mao's red gauze meat is definitely the most authentic and classic, so they are looking forward to it one by one.

Ye Fei nodded towards the computer and said, "Brother Tianxia is right, the braised pork we made today is the Mao's braised pork in Hunan cuisine, for this dish, I think many friends are already familiar with it, right? ”

"Today we will use the most authentic method to complete this dish, speaking of braised pork, many people know that it is sauce red after it comes out of the pot, and this color is the color that a plate of braised pork should have, but how to make the meat become sauce red? That's right, it's colored with soy sauce, but Mao's braised pork is different, this dish will not use a drop of sauce meat from beginning to end, and his color is rendered with sugar, which is why Mao's red gauze meat tastes sweet, because sugar is an indispensable seasoning in its production process. ”

As he spoke, Ye Fei took out a transparent crystal bottle from another storage compartment, and there was a bottle full of snow-white sugar in the bottle.

Then Ye Fei continued: "White sugar can make the braised pork turn into an attractive sauce red, and star anise, bay leaves and cinnamon are the root of ensuring the taste of braised pork. ”

Ye Fei introduced as he took out the ingredients such as star anise, bay leaves and cinnamon from the storage compartment, and then put them on a plate for later use.

When all the ingredients were ready, Ye Fei picked up the piece of pork belly on the plate again and said, " We have made a lot of delicacies with pork, but some friends may still be a little vague about the ingredients of pork, the meat on a pig's body, if it is specifically divided, can be divided into pig's head meat, shoulder blade meat, also called plum blossom meat, tenderloin, and divided into large tenderloin and small tenderloin, hind leg meat, abdominal paste meat, front leg meat, etc., each kind of meat quality is different, the cooking techniques used are also different, such as the pig's head meat we are talking about, the skin is thick and the old gum is heavy, this meat is most suitable for marinating and smoking, and the hind leg meat is thin skin and tender meat, fat and thin, this kind of meat is suitable for making soup, or making back pot meat, and pig's feet, of course, we are talking about the front pig's feetBecause when eating pig's feet, the texture of the front pig's feet is much better than that of the back pig's feet, and it not only has meat in it, but also tendons, so we use braised pig's feet, simmered, stewed and other techniques to make it. ”

"And we are going to make braised pork today, so we will choose pork belly, which place is better? That is the part above the milk breast, below the big tenderloin, the meat in this part is one layer of fat, one layer is lean, and the best quality can reach five layers, so it is also called pork belly. ”

As he spoke, Ye Fei stretched the piece of meat in his hand forward, and everyone was surprised to see that it was really a layer of fat and a layer of lean meat, the fat was as white as clotted fat, and the lean meat was tender and red as the morning sun.

", this meat is really Tai Chi, although I have seen the meat of rosin pig many times, but I have to admit that every time I see it, it is exciting, this meat is really beautiful. ”

"Fat and thin, layer by layer, this kind of meat is the real enjoyment of beauty. ”

"Nima, when I saw the piece of pork belly that Ye Shen was taking, I suddenly wanted to throw away the piece in my refrigerator, it really can't be compared, my piece of meat is like a lump of lard, no lean meat. ”

There was a lot of talking.

And Ye Fei began to process this piece of meat.

If you want to make pork belly, the first thing is to cut the pork belly into pieces, and Mao's braised pork is very particular, and the size of each piece of meat even has requirements, that is, about four centimeters in length and width.

Ye Fei cleaned the whole piece of pork with water, then picked up the back knife, cut four knives horizontally and vertically on the meat, and cut the whole piece of pork belly into sixteen pieces.

These sixteen pieces of pork belly are the same size, and when viewed from above, they are sixteen boxy squares.

After cutting the pork belly, Ye Fei took a blue and white porcelain bowl, put the meat in it, and added cold water, until the water just covered the pork belly.

The main purpose of soaking meat is to remove the remaining blood stains in the meat.

After soaking the meat, Ye Fei put it aside first, and then began to prepare the sauce.

The color of Mao's braised pork is based on the natural sugar color, so the first step is to boil the sugar.

Ye Fei cleaned the wok, put it on the stove, and said: "When boiling sugar, there are two ways, the first is to use oil to boil, the other is to use water, today we use the best olive oil, because this oil tastes elegant, and the sugar stains boiled out will present a quiet and sweet taste." ”

After explaining, Ye Fei turned on the fire, the pot was hot, and added an appropriate amount of olive oil to it, and when the oil was hot for six minutes, Ye Fei poured out an appropriate amount of white sugar in the bottle, and then stretched it forward, saying: "The white sugar selected for Mao's braised pork has a certain degree of attention, it is best to use granular white sugar instead of white sugar, because the melting point of white sugar is low, if the heat is not well controlled when cooking, it will cause the sugar stains to become paste, and the granular white sugar has a high melting point, so it is better to control when making it." ”

Put the sugar in the oil, then turn down the heat, then take a spoon from the tool rack and slowly stir the sugar in the oil.

"The boiling of the sugar stain must be made over low heat, and the low heat can be boiled slowly to produce the best sugar stain, and when is the sugar stain good? ”

Slowly stir the oil and sugar with a cooking spoon, the sugar slowly melts with the increase in the temperature of the oil, and as time goes on, the sauce formed by the sugar and oil begins to turn yellow, and then slowly deepens in color and turns into dark red.

At this time, Ye Fei rushed the Huineng monk beside him, Tao Tao and Brother Bao Diamond back, and said, "Stay away, don't be splashed on your body for a while." ”

The three of them didn't understand what kind of plane Ye Fei was going to do, but they still withdrew a little bit behind.

I saw that Ye Fei took half a spoonful of water with a vegetable spoon and sprinkled it directly into the pot.

When the scorching soup met the cold water, there was a loud bang, and a cloud of white smoke rose up, and a sweet but not greasy taste rushed out.