Cook two dishes in one dish.

This is the third dish that Ye Fei wants to make, the ribbon in the Flower Banquet of the Confucian Mansion Banquet.

It can be said that even in the entire Confucian banquet, this delicacy can be regarded as a mid-to-upper delicacy, and after it is made, it is red and shiny, and the fragrance is overflowing.

After Ye Fei briefly introduced this delicacy to everyone, he began to make it.

Took the duck from the plate, put it on the cutting board, then held the duck with his left hand, and took the commonly used back kitchen knife from the tool rack with his right hand, first with two knives, first remove the two duck feet, and then remove the tip of the duck's hips, this thing Ye Fei also said before, you can eat it, but try to eat as little as possible, after all, it is the concentration of lymph.

After removing the tip of the buttocks, then cut from the incision at the tip of the hips to the opening of the back of the duck until the back of the neck and the tip of the hips are completely cut, and then break the duck to the sides with both hands, then take a porcelain basin from the side and place the duck with the back facing up.

The pigeon was then handled in the same way, also with the mouth of the back facing up, and placed inside the duck.

I took the refined salt, sprinkled some into it, pinched the monosodium glutamate a little and sprinkled it evenly, and then poured an appropriate amount of cooking wine into it to taste.

Took the soy sauce from the side, and then poured some into the inner cavity of the pigeon, these sauce-red liquid flowed along the inner cavity of the pigeon and then into the inner cavity of the duck, Ye Fei put the soy sauce aside first, and smeared the soy sauce evenly on the pigeon's body with his hands, and then took out the pigeon first, and smeared the inner cavity of the duck evenly, then turned the duck over, poured an appropriate amount of soy sauce on the duck's body again, and then smeared it evenly with his hands.

When Ye Fei was smearing soy sauce on the duck, everyone in the live broadcast room could see that this product was serious and outrageous, every inch of the duck was not spared, and it was all done with soy sauce.

After the soy sauce is evenly spread, put the pigeon and duck on the plate first, take out the wok, add an appropriate amount of excellent peanut oil to it, turn on the fire until it is hot, bring the plate containing the pigeon and duck to the front, put the pigeon on the plate first, take out the duck and put it in the oil pan to cook.

Fried duck doesn't have to be completely fried, if that's the case, the dish loses the smooth texture of the duck when you eat it, so you need to have a crispy and charred skin.

Not long after, when the duck was fried in the oil pan until it was jujube red, Ye Fei scooped it up with a large colander, and after the excess oil was cleaned, he put it on another large plate.

Then he reached out and took the pigeon, put it in the oil pan and fried it.

The pigeon finally turned red, fished out the oil, and placed it next to the duck.

And then...... Then a scene of collapse appeared, half a pot of oil, just used it once, Ye Fei turned around, picked up the pot and poured it directly into the sewer.

Everyone didn't know what to say anymore, and they couldn't even go crazy, and they were all numb.

Putting the wok aside, Ye Fei took a piece of fine gauze, put ginger slices, peppercorns, star anise and cinnamon on it, wrapped it into a material bag, and put it directly in the inner cavity of the duck, and then cut the green onion into sections and put it together with the material bag.

After doing this, Ye Fei took out a golden casserole from a storage compartment, although it was golden yellow, it was not really made of gold, but the outside of the casserole was painted with a layer of golden color.

After cleaning the casserole, Ye Fei held the duck with both hands, and with both hands, the opening on the duck's back closed, and then put it back down into the casserole.

The pigeon was put into the inner cavity of the ginger and shallots, placed next to the duck, and then added an appropriate amount of clear soup, and poured half a spoon of soy sauce and half a spoon of cooking wine, and then added half a spoon of clear soup, diluted the soy sauce and cooking wine with the clear soup, put an appropriate amount of refined salt and monosodium glutamate into it, and washed it evenly with half a spoonful of clear soup again.

Bring the lid of the casserole to the side, place it on the stovetop, bring it to a boil over high heat, and then reduce the heat to a low simmer.

Stewing things over a small fire is a very time-consuming process in itself, although it took a long time, but whether it was the audience in the live broadcast room or the three guests on the scene, they all had no complaints, and even in the process of waiting, Ye Fei found that Rod and Kumar and the wet man were very miraculously not moving, just like a wooden man, but the three pairs of eyes were staring at the casserole tightly.

Taking advantage of this, Ye Fei took a clean and large white porcelain plate from the side, and then took a cucumber, cut all the cucumbers into thin and consistent cucumber slices with a quick knife, and laid them evenly and neatly at the bottom of the plate, and made decorative edges with broccoli around them, and finally carved a beautiful peony flower with a beautiful red heart radish and placed it on the edge of the plate.

This dish is not finished yet, but the shape of the plate in front of me has already made many people feel very salty, there are red and green, and the two are matched together, and it is comfortable to look at.

Ye Fei simmered for about half an hour before turning off the fire, and then opened the lid of the casserole.

Suddenly, a duck fragrance came to the face, and along with this duck fragrance came a very elegant pigeon aroma.

Ye Fei raised his nose and sniffed it, and said in his heart That's right, that's the smell.

First of all, the pigeon was taken out of the casserole, first placed on a small plate on the side, and then the duck was carefully taken out as well.

At this time, you can see the effect of Ye Fei's direction of putting the duck when steaming, and the knife edge on his back is facing down, and as Ye Fei takes out the duck, he sees the seasoning bag falling out of the inner cavity of the duck and gently falling into the casserole.

The duck is carefully placed on the cucumber slice and the pigeon is placed in the duck's arms.

When that's done, the dish isn't over yet.

Take the wok again, put it on the stove, turn on the stove, wait until the pot is hot, add an appropriate amount of peanut oil, then put some of the original soup, stir it gently with a spoon, and then put in refined salt, monosodium glutamate, sugar and cooking wine in turn, and wait until it boils again, add the wet starch to it to thicken it, and finally add a small amount of oil.

The so-called clear oil does not refer to a fixed type of oil, it is a kind of oil that is used to thicken the soup according to needs, which can be lard, chicken fat, or other oils.

The oil used by Ye Fei is chicken fat.

After putting the chicken fat into the soup, it was slightly heated, and Ye Fei directly served the pot, and then carefully and evenly poured the soup on the ducks and pigeons on the plate.

And the moment Ye Fei poured the soup on the two of them, he saw a bang on the plate, and a jujube red ball of light rushed up.

This light cluster rushed up faster than all the previous light clusters, startling Ye Fei, and almost shuddered and dropped the spoon in his hand to the ground again.

"Ma Dan, isn't it a trick?" Ye Fei said depressedly.

If the spoon falls on the ground and breaks, the system will not deduct 20 million, but double the compensation, that is, 40 million, and before you have eaten a bite of this delicacy, you will throw 60 million into it, and there is no place to cry.

But fortunately, this guy reacted quickly, hurriedly held the pot steady, held the spoon steady, and then hurriedly looked up, and saw a cloud of maroon light like a horse from the bottom up, straight to the ceiling.

Damn, it's a bit excessive, should this skill line be so fierce?

Ye Fei quietly wiped his sweat, because this was really the first time he had seen such a violent skill effect.

As the jujube red light cluster rushed upward, Ye Fei saw a pigeon flying with wings spread in the light cluster, and when he saw something next to the pigeon, Ye Fei was so crazy that he almost lay on the ground.

Because he saw a duck, a ...... A duck with wings spread.

Nima, Duck, You're a duck, you're flying higher than a pigeon? Are you sure you're a duck and not a geese?

The corners of Ye Fei's mouth twitched for a long time, and he saw this light cluster explode, and then the aroma rushed in all directions like countless speeding arrows.

Well~~

As soon as the skill was launched, Ye Fei heard the voice behind him, he turned around and looked, and saw that Rod and Kumar and the wet man all closed their eyes, and one by one they inhaled fiercely, breathed out, inhaled again, and breathed out again, so that he couldn't wait to fill his lungs with the rich and pure fragrance in this room to be satisfied.

Looking at the expressions of the three of them, Ye Fei didn't smile at all, because he understood the mood of the three of them at this time, because he had also had such an experience.

Live room.

At the moment when the aroma appeared, people didn't know that it was boiling for the first time.

This smell is something that many people have never smelled, especially foreign viewers, because many foreigners don't eat pigeons, so this is the first time they have smelled this smell.

After the duck is fried in oil, it has an irresistible aroma, and then it is stewed in a casserole until it is crispy, and the fat inside the duck's body bursts out all the aromas.

But even so, although this aroma is violent, it is not greasy, on the contrary, it makes people smell a faint and elegant feeling.

The aroma of the pigeon is unique, sandwiched between the duck fragrance, the two complement each other, and directly and instantly ignite the lead of everyone's taste buds.

"God, you're really going to make us have a good time today. ”

"Smelling different and yet the same aroma again and again, I really don't know if it's a sin or a pleasure. ”

"You nonsense, do you need to talk about it? Of course it's enjoyment, even if you can't eat these delicacies, being able to smell them is a top pleasure. ”

"That's right, I don't want to praise the food made by Ye Shen anymore, because I can't find the right words to praise anymore, I just want to smell it quietly, and then comfort my hungry stomach with snacks. ”

Just when everyone sighed, Yao Xiaoming, the little kid, was energetic again, but this guy didn't grab the microphone today and couldn't speak, so he could only send a message.

"It turns out that adults are liars, and you are all liars. ”

Everyone: "......"

Damn, this kid, as soon as he speaks, everyone has nothing to say, why did such a sentence suddenly pop up? Why are we adults liars? What is this?

"Xiao Ming, what's wrong? Who lied to you?"

Yao Xiaoming: "My father, my mother, my uncles and aunts, my teachers, and many others, they all lied to me. ”

The peerless Ji Ji and Yao Jianshe were not in the live broadcast room today, in order to make way for foreigners, the two of them all went out consciously.

Shangguan Xiaodie asked curiously, "Xiao Ming, what's going on?"

Yao Xiaoming: "My parents, my teachers and all of them often tell me that the boiled duck flies, but why doesn't Uncle Ye's cooked duck fly now?"

Everyone: "......"

This bear child is skinned again.

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