Ye Fei boiled the chicken soup for about twenty minutes, and the aroma of the Erhuang free-range chicken in the pot rushed out, which directly made everyone unable to control it.

In the remaining ten minutes, Ye Fei turned off the fire and began to boil slowly with low heat.

Ten minutes later, Ye Fei forcibly endured the aroma and opened the lid of the pot.

As Ye Fei lifted the lid of the pot, the aroma of the chicken soup made by Erhuang Chicken became even stronger, and it almost couldn't be dissolved.

"I was so moved, I didn't expect Ye Shen to use this superb Erhuang free-range chicken to make soup for us. I was a migrant worker rubbing my hands excitedly and said.

Nanjiang an old man smiled, he came to the pot table, looked at the Erhuang chicken soup in the pot, and saw that the chicken soup at this time was a faint white, with a little turbidity.

"Ye Shen, as far as I know, the reason why boiling water cabbage is called boiling water cabbage is not that it is really boiled cabbage in boiling water, but that the cabbage is cooked with top-quality soup, and this chicken soup is far from meeting the required standards, is it not yet complete?"

Ye Fei gave a thumbs up to an old man in Nanjiang and said: "Old man is wise, although this pot of soup smells refreshing, and it looks good, it has reached a state of soup, but this is not the soup we need, the soup used in boiling cabbage must be as clear as water, so the next thing we do is to process this pale white hair soup into a clear top soup, and if we want to turn this turbid white chicken soup into a translucent and excellent soup, then we need to use this kind of thing." ”

As he spoke, Ye Fei pointed to a bowl of chicken breast mixed with lean pork next to him, and said: "This kind of thing is called minced chicken, of course, although it is called minced chicken, it is not pure chicken, you also saw it just now, there is also a part of lean minced pork mixed in it, now we have to add this mixed minced meat to the soup to boil, in order to remove the fat and impurities in the soup, in order to get the best chicken broth, we put these minced chicken in three times." ”

After Ye Fei finished speaking, the first thing was to take out the Erhuang free-range chicken and pork, pork ribs and other ingredients in the soup, their use was over, and there was nothing to do with them.

After taking these things out, turn off the heat first, then pour the soup from the pot into a large porcelain basin, only take the middle and upper parts, and throw away all the soup at the bottom, because at the bottom, the soup has more impurities.

Now this soup has a full pot.

Only then did Ye Fei put the pot on the fire again and poured a pot of chicken soup into it.

Immediately afterwards, Ye Fei took the minced meat mixed with chicken and lean pork from the big bowl and carefully poured one-third of the soup into it with a small spatula.

At this time, Ye Fei directly turned on the fire and began to cook the soup, and when the chicken soup was open, Ye Fei hurriedly turned the fire into a low fire, and an old man in Nanjiang and I were migrant workers saw that most of the chicken minced food in the pot was floating on top of the soup, and on the body of the chicken minced food, there were clumps of white substance attached.

Ye Fei explained: "This is what we want to remove, there are magazines and grease in it, these things affect the quality of the soup, now the function of the chicken minced is to adsorb them out, this time the chicken minced has played its due role, now take it out, you must pay attention when fishing, do not destroy the chicken minc, if it is destroyed, then not only these impurities and fat will return to the soup, but the minced meat of the chicken will also be scattered in the soup, which is more difficult to remove." ”

Ye Fei took a slightly larger soup spoon from the tool rack, took a white porcelain bowl, and began to use the soup spoon to carefully scoop out the minced meat floating on the soup and put it in the bowl.

After doing this, Ye Fei put another half of the remaining chicken minced chicken into the pot, and then used the same method to fish it out after a while.

With the completion of Ye Fei's movements on both sides, at this time, whether it was an old man in Nanjiang or I was a migrant worker, they were all surprised to find that the chicken soup was slowly becoming clearer, although it could not be said to be as pure as water, but it could already be seen that it was much clearer than just now.

Ye Fei poured the last piece of minced chicken into the pot again, and after the cooking time was ready, he also fished out the minced meat.

Looking at the chicken soup at this time, it is as clear as a pool of clear water, and the impurities in it have all been removed except for those lurking at the bottom of the pot, and the chicken soup in the pot has a faint tea yellow, which looks very beautiful.

At this time, the camera gave a close-up of the pot of soup.

When the whole pot of soup appeared in the video, everyone exclaimed.

", this soup is so clear ....... this soup, and what about the fat in it?"

"Chicken soup? This TM is chicken soup? I really can't believe it, who doesn't know that after the chicken soup is cooked, there will be a layer of oil stars on it, but this pot of soup ...... Where's the oil? Where's the chicken fat? Lost it? That's the chicken fat of Erhuang Chicken, it's gone?"

"God, Ye Shen's soup jacket...... I really can't take it anymore, this Nima is the real best chicken soup. ”

"Meat and fat three times, remove impurities and fat three times, so that the soup becomes crystal clear, Ye Shen's method is really awesome. ”

"Doesn't this look like a sponge?

"I didn't expect Ye Shen to be so particular about cooking, sure enough, life is full of knowledge, I guess Ye Shen should at least be a bachelor's degree. ”

At this time, Yao Xiaoming, who was sitting in the classroom without a lunch break, gritted his teeth secretly, and then sent a message to Yao Jianshe and the peerless chicken: "Dad, Mom, in order to be able to become a chef like Ye Shen in the future, I have decided...... Dr. Kao!!"

Everyone laughed when they saw the message sent by this little guy.

"Poof~~ This kid was taken crooked by Ye Shen. ”

"Emma, the little kid is trying to take the doctorate exam so that he can learn to be a chef?"

"I'm also drunk, when is the threshold for learning to cook so high? Doctor, let me go, it seems that I have no hope in my life. ”

"Yao Xiaoming, take a doctorate exam and then come out to learn to cook, you're out. ”

Yao Jianshe sat in front of the computer and covered his head, with a sad face.

The peerless chicken giggled happily and sent a message: "Son, come back and reward a big red envelope." ”

An old man in Nanjiang watched Ye Fei's operation from the side, and when he saw that the soup was crystal clear, he asked: "Ye Shen, just now I saw that your operation technique is very particular, you used high heat when you first burned the soup, and when the soup was about to boil, you changed to low heat, why?"

Ye Fei couldn't help but admire the old man's observation ability, which most people probably didn't pay attention to, and said with a smile: "It's very simple, the fire is to be able to heat the soup as soon as possible, and the slow simmering over low heat is to ensure that the minced meat is not dispersed, otherwise the soup will be boiled over high heat, and the boiling soup will easily wash away the minced meat, not only will it not play a role in clearing, but it will also be counterproductive." ”

The old man nodded in understanding.

The consommé has been boiled, and now it's time to take the soup.

Ye Fei took a clean porcelain basin, then took out a clean piece of fine gauze, covered the mouth of the basin, fixed it a little around it, and then picked up a pot of soup and carefully poured it onto the gauze.

The gauze has a filtering effect, so that after the consommé is filtered, the resulting soup will be clearer.

Pour out all the soup in the pot, and then see that there is a layer of impurities and grease on the fine gauze, which were not absorbed by the chicken just now, and are almost all precipitated at the bottom of the pot.

A bag of gauze, along with the impurities inside, was thrown directly into the trash.

At this time, look at the clear soup in the basin, it is really as clear as water, light into the spring, from above, you can see everything in the basin at a glance, but the color of this soup is a little light brown, it looks like a pot of amber liquid.

When I saw this pot of soup, I didn't know what to say as a migrant worker.

Nanjiang An old man sighed with a smile and said, "Ye Shen, I didn't expect to let me see the legendary soup here with you today, if I guessed correctly, is this soup called light gold soup?"

Ye Fei nodded with a smile and said, "It seems that the old man knows this dish very well, that's right, this soup is a light gold soup, but few people call it that, just call it clear soup." ”

Now that the soup has been successful, then the next thing is to deal with the cabbage.

Ye Fei took the golden-edged cabbage, and then clicked a few times, and then broke off the layers of old leaves and vegetables outside, and threw them into the trash without looking at the leaves.

Everyone in the live broadcast room who watched this scene directly twitched their faces, their mouths kept smacking, and many people screamed oops.

"it, Phnom Penh cabbage, that's a good thing that you can't find, Ye Shen is just ruined?"

"Ye Shen is really Ye Shen, the pursuit of cooking ingredients is the ultimate, although this Phnom Penh cabbage is the best ingredients, but its cabbage is really good. ”

"When it comes to cooking, I only serve the leaf god, and when it comes to spoiling the ingredients, I only serve the leaf god. ”

"Poof~~ The upstairs is good, Ye Shen is too bad for the ingredients, such a good cabbage gang, I really want to dig into the computer to pick it up. ”

"Don't talk nonsense, Ye Shen started to do it. ”

Removing the outer layers of cabbage leaves, Ye Fei next put the cabbage on the cutting board, and then did another thing that made everyone almost collapse.

I saw him pick up the kitchen knife on his back, click it, and directly cut off the upper third of the leaves of the cabbage, and then removed the root of the cabbage with a knife.

The vegetable leaf Ziye Fei didn't look at it at all, and it fell into the trash can with a stroke of his hand, and the same goes for the vegetable root.

Seeing this scene, everyone went crazy again.

"Is there a mistake, is there a mistake?!!

"Oh my God, what did I see? I saw a bastard raging on a superb cabbage!"

"It's really a beep dog, do you want to do this? Ye Shen wants to do this! Don't talk about using cabbage hearts, even if I use the outermost cabbage gang to make this boiling water cabbage, I will forget who I am." ”

"Good cabbage...... What a cabbage, the whole TM makes the pig arch. ”

"The upstairs is Ye Shengong's. ”

"I'm ....... Ye Shen is a pig. ”