Ye Fei gave fifty points to the hibiscus shrimp made by Taro Jiuchuan, and finally gave his own reasons, which made Taro Jiuchuan completely convinced.

He bowed deeply towards Ye Fei and said, "Ye Shen, thank you very much for your guidance, I know what I should do." ”

"How does it feel to give you fifty points?"

"I'm convinced, like you said, fifty is enough. ”

Ye Fei said as he opened a storage compartment, took out three Jiwei shrimp from it, and said, "I'll cook this dish again, you can take a look, I can't say that what I did is necessarily right, but I can at least avoid a few mistakes you made just now." ”

Place the three shrimp in a basin of water and start picking up the other ingredients.

The ingredients used by Ye Fei are similar to those of Taro Jiuchuan, if there is any difference, it is that Ye Fei uses an extra bottle of sauce.

Dealing with shrimp, Ye Fei has long been familiar with the road.

The three Jiwei shrimps, under the stunned attention of Taro Kukawa and Nanako Matsushima, saw Ye Fei's extremely skillful technique of removing the shrimp and removing the shrimp line.

After these were completed, he did not directly start cutting open the belly of the shrimp like Taro Kukawa, but took out a sharp knife, slightly higher on the tail of the shrimp, and gently twisted it, and then used the knife to lightly cut the belly of the shrimp, cutting the shrimp skin, and then peeling off the shrimp skin in front.

Jiuchuan Taro looked a little confused, and said, "Ye Shen, why do you want to go to Shopee?"

"Didn't you just say that? In order to better blend the flavor of shrimp and egg mixture. ”

Saying that, Ye Fei used a knife to cut the shrimp's abdomen again, this time the force was slightly greater, and the shrimp body seemed to be penetrated, so he gently separated the shrimp from the abdomen to the left and right sides with his hands, and then Ye Fei used the knife to start cutting a few knives on the two pieces of shrimp meat again, each knife was the same strength, and the shrimp meat seemed to be transparent.

After doing this, Ye Fei gently picked up the tail of the shrimp with his hand, and then looked at the shrimp that had been sorted out by Ye Fei, like an elf with a pair of wings.

At this time, a ray of sunlight shone in from the outside, which happened to shine on the shrimp, and I saw that in the middle of the shrimp, the thin knife-cut lines were as beautiful as the criss-crossing warp and weft lines.

Ye Fei's hand turned slightly, and the two pieces of tender and white shrimp meat shook slightly, as if they were about to spread their wings and fly.

Seeing this scene, everyone in the live broadcast room was drunk.

"It's so beautiful, Ye Shen has handled this shrimp really perfectly. ”

"It seems to be transparent, crystal like cicada wings, is this still shrimp meat?"

"Damn, every knife is just right, every knife is so even, it's amazing!"

"Isn't it? The first time I found out that shrimp can be treated like this, it's amazing. ”

The people in the live broadcast room were drunk, and Taro Kukawa and his assistant Nanako Matsushima also looked at it with confused eyes.

Especially Jiuchuan Taro, he is a chef, and he is also a chef of a considerable level, when Ye Fei just picked up this shrimp, his eyes began to shrink violently.

He is not admiring the shrimp, but admiring these horizontal and vertical knife marks on the shrimp's body.

Every knife mark is vigorous and powerful, but it can just retain a trace of skin and flesh, how tender is the meat of the shrimp? This Jiuchuan Taro is still very clear, it is really difficult and difficult to achieve Ye Fei's step, it can be said that as long as he is not careful, his hand trembles a little, and the shrimp will be completely cut off.

But Ye Fei didn't, the depth of each knife stroke was the same, and the strength of each knife was the same.

At this time, Jiuchuan Taro realized that Ye Fei was not only making delicious food, but this knife work was also really awesome.

"It's so perverted/perverted. Kukawa Taro thought to himself,

Ye Fei spun the shrimp around, and then gently placed them on a plate, followed by the other two.

After all three shrimps have been processed, the eggs are beaten.

The eggs Ye Fei used were real red-tailed chicken eggs, which he didn't use the same as those used by Jiuchuan Taro, after all, the ingredients provided by the system didn't have ordinary ingredients at all, even if he wanted to find a native egg, he couldn't find it.

Beat the eggs of the red-tailed chicken in a small bowl, then add an appropriate amount of refined salt to it, and then use a pair of chopsticks to break up the eggs, stir well, and then dip the three processed shrimp in the egg mixture.

When Ye Fei dips the egg liquid, he dips the shrimp meat into it as much as possible, and then lets the shrimp stay in the egg liquid for about half a minute before taking it out.

At this time, looking at the shrimp again, there is a rich and full egg liquid in each knife crack, like a golden river.

After dipping the shrimp in the egg mixture, put it in the breadcrumbs and gently flip the two sides so that both sides of the shrimp are covered with bran grains.

After doing this, Ye Fei began to use the pot to burn oil.

In order to be as similar as possible to the ingredients used by Taro Kukawa, the system did not provide Ye Fei with rose cooking oil or olive oil, but used the best peanut oil.

Place the wok on the stovetop, put oil in a cold pan, and turn on low heat.

When the oil in the pot slowly rolled around from the middle, and a little green smoke appeared on the oil surface, Ye Fei said: " Shrimp this kind of ingredient, if you want to fry, then the most suitable oil temperature is about 150 degrees, also known as warm oil, that is, often said five or six percent of the hot oil, this oil is more suitable for frying and soft frying, and what is soft frying, is to hang the ingredients on the batter, fry them in the oil pan, but not completely fried, but fried to seven or eight mature, and then take out the ingredients, wait until the oil temperature rises, put it into the oil again to fry, this time the time must be short, so that the fried food will be crispy on the outside and tender on the inside, fragrant and delicious。 ”

As he spoke, Ye Fei gently slid the shrimp wrapped in egg wash and breadcrumbs in his hand into the oil pot along the edge of the oil.

As soon as the shrimp was put into the pot, a large number of bubbles were formed around it, and then the breadcrumbs on the shrimp were quickly turning yellow at a speed visible to the naked eye.

Then the tail of the shrimp began to change color, but when it just appeared a little discoloration, I saw Ye Fei quickly scoop it out of the oil with a colander.

Then wait for the oil temperature to rise.

When the oil temperature reached seven or eight percent hot, Ye Fei put the three shrimp into the pot again, this time the time was shorter, it could be said that it was less than a minute, and when the tail of the shrimp turned bright red, Ye Fei took it out and put it on the plate.

The steps are simple, but to be successful, you need to have a certain level of mastery of the temperature of the oil and the heat.

After these were done, Ye Fei directly turned off the fire.

Ye Fei said with a smile: "Since you carved a cherry blossom with a cucumber just now, then I will carve a national flower of our Huaxia." ”

As he spoke, Ye Fei took out a red heart radish from a storage compartment, which is also called the beauty of the heart.

I saw Ye Fei take a knife, and then in the eyes of everyone, the knife in his hand flew directly up and down, just like a peerless master, in less than a minute, a red and gorgeous peony flower appeared.

Seeing this peony flower, everyone exclaimed, because this peony flower is really beautiful.

To tell the truth, peony flowers and leaves have been done before, when making phoenix stewed peonies, he used pork belly silk to place a peony, but the peony is placed, not carved.

And today, Ye Fei carved a realistic peony with a radish, and if this peony is placed in the peony flower, it will not be recognized as fake at all.

Jiuchuan Taro admired Ye Fei again, he is also a carving, and others are also carving, your sister, is the difference a little too big?

It took me a long time to carve a cherry blossom, and the knife in someone's hand swished, and a moment later, a peony flower that was more than N larger than the cherry blossom was born.

Ye Fei didn't pay attention to what Jiuchuan Taro thought, after he carved the peony flower, he gently placed it in the center of the plate, and then took the bottle of sauce, and after opening the mouth, squeezed it next to the peony flower, forming two leaves.

But the leaves are not green, but purple.

There are well-informed people in the live broadcast room, and when this sauce was just squeezed out by Ye Fei, some people recognized what kind of sauce it was.

"Damn, Dian Jam, this ....... is too extravagant!!"