Ye Fei briefly introduced the classification of flour, poured the flour into a white porcelain basin, and then took out a pot of boiling water and boiled half a pot of hot water.

When the water temperature reaches about 70 degrees, turn off the heat and pour the hot water into a basin.

A pit is spread out in the middle of the flour in the basin, first add a small amount of refined salt to it, then pour an appropriate amount of hot water into the pit, and start stirring slowly with a rolling pin.

While stirring, Ye Fei introduced: " Potstickers, as we just said, belong to one of the eight uniques of Qinhuai, but potstickers are not exclusive to Qinhuai, thousands of years of history in China, people in the production of food in many places will inevitably appear the same food, just like potstickers, not only in Su cuisine, Kyoto cuisine also has potstickers, but the shape is slightly different, the filling is also different, Jingnan potstickers are mainly based on beef filling, and Kyoto potstickers are also called skewer dumplings, not only can be used beef, pork and mutton, Jingnan potstickers pay attention to the bottom of the potstickers after the pot is golden and crispy, and Kyoto's potstickers pay attention to the bottom of the potstickers after the pot has ice flowers, the so-called ice flowers, that is, when we fry, first pour ice flower juice at the bottom of the pot, and the practice of ice flower juice is also very simple, the ratio of flour, oil and water is blended according to one to two to six, today we are making Jingnan beef potstickers, so here is not blended ice flower juice, but whether it is Kyoto potstickers or Jingnan potstickers, if you want to make the potstickers crispy and fragrant, you must use warm water to make the noodles. ”

"Warm water and flour, this is also very particular, the water temperature can not be too high, not too low, the water temperature is too high, after the combination of hot water and flour, it will make the starch in the flour gelatinous, and the water temperature is too low, it will make the starch in the flour expand, the protein is unchanged, so the water temperature of about 70 degrees can be, and the other is when the noodles, while adding water and at the same time, to ensure that the water and flour are completely evenly integrated, and finally knead it into a three-light dough, that is, pot light, dough light and hand light, which we have introduced before. ”

After a while, a smooth and white dough appeared in front of everyone, but just when everyone thought that this was the last dough needed, everyone saw Ye Fei's hands inserted into the dough, and then directly spread the dough again.

As the dough was spread out, everyone saw a cloud of white smoke rushing out of the dough.

"Warm water and noodles, also known as hot noodles and noodles, is mainly to use the temperature of water to soften the protein in the flour, so as to achieve the purpose of easy shaping, delicate taste, and fast heating. ”

The dough cooled for a while, Ye Fei kneaded it into a smooth ball again, and then covered the mouth of the basin with a layer of plastic wrap, and put it directly in a storage compartment to start to wake up.

It took about twenty minutes to wake up, and Ye Fei began to make the meat filling.

The meat filling of the pot stickers is also very particular, the meat filling must be chopped by hand, and the meat filling is not only delicate and juicy, but also richer in taste and more fragrant.

Place the snowflake beef on a cutting board and first cut it into fine cubes with a knife, then puree the meat.

After the beef is chopped, it is placed in a basin, Ye Fei introduced: "Although the beef potstickers are beef, it doesn't mean that the beef can be chopped directly, if there is no assistance from other ingredients, the taste will not become so rich, and if you use such beef to make potstickers, you can't guarantee that the soup of the potstickers is full and rich, so what should you do?"

Ye Fei took out two eggs, broke them, removed the egg whites, put the two egg yolks in the beef puree, and then added an appropriate amount of refined salt, white sugar, dark soy sauce and a little cooking wine to them, and then began to stir.

Stirring this ground beef is the same as stirring the meat filling of the asangan beef balls, and if you turn in one direction, the final dish made with this meat filling will be more powerful.

Ye Fei was stirring the meat filling here, and He Peng and Yi Mihua walked over slowly.

Yimihua watched from the side for a long time and didn't understand what was going on.

He Peng said, "I'll help you." ”

Ye Fei looked at this guy strangely, he didn't understand why this guy suddenly became so kind, but he still smiled: "No, stirring the meat filling is a physical work, and it is also a skilled job, you can't do it yet." ”

He Peng: "......"

Madan, I'm really kind, can you not despise people so much?

Yimihua looked at He Peng, who was depressed, and quietly reached out to hold his hand.

He Peng...... He Peng hurriedly withdrew his hand, and then stayed away from Yimihua.

"Yesen, He Peng wants to help you share it, he can do this kind of simple work. ”

Ye Fei glanced at Yimihua, shook his head, and said: "He really can't do it, stirring the meat filling looks simple, but if you want to stir the meat filling well, you must keep up with the physical strength, and even the chef who is strict with beef potstickers will keep stirring until his whole arm is numb and weak." ”

Hearing Ye Fei say this, He Peng quietly wiped his sweat, and said in his heart It's good that you didn't let me stir just now, if this girl keeps stirring until her arm is numb and weak, it is really better to live than to die.

Yimihua sighed as if she didn't understand, then looked at He Peng's thin arms and legs, and suddenly said: "I will definitely let you eat for nothing in the future, don't worry." ”

He Peng rolled his eyes and almost lay on the ground.

Chubby for nothing?

You're going to be chubby for nothing, your whole family...... Your whole family won't be fat in three hundred years.

Ye Fei heard the conversation between Yi Mihua and He Peng, smiled silently, he could see that Yi Mihua was probably playing really, and he really fell in love with He Peng.

"He Peng, in fact, Miss Yimihua is really good, you can think about it, besides, I see that those mixed-race children are all very beautiful and good-looking, if the two of you can really become it, it is estimated that your children are not bad, at least they should be better looking than you." ”

He Peng couldn't wait to rush up and play with Ye Fei.

"Don't talk nonsense, let's talk about your beef, I, He Peng, am a promising young man with great ambitions. ”

"Well, Africa is far enough. ”

“……”

He Peng glanced at Ye Fei, turned around and left, your sister, don't talk more than half a sentence, you can choke people to death when you talk to you.

Yimihua saw that He Peng had gone to the side, and she also followed.

Ye Fei laughed, stirred the beef in the basin for a long time, Ye Fei took a bowl from the side, in this bowl is half a bowl of brown-red excellent marinade, the main ingredient of this marinade is the best beef soup slowly boiled out of beef bones, it can be said that this thing is also one of the main factors that determine the final quality of beef filling.

Pour the marinade into the beef filling, and Ye Fei then stirred.

"Add marinade to the beef filling, which is also a major reason for the attractive taste of the potstickers, the quality of the marinade determines the quality of the final potstickers, so try to use a good marinade, in addition, the more marinade, the better the final filling, of course, you can't pour a pot of marinade into this half pot of filling, then you don't make a filling, it's beef broth. ”

The audience in the live broadcast room was amused by Ye Fei's words.

"I suddenly found that it was also a pleasure to watch Ye Shen cook food so quietly. ”

"Lao Tzu has long found out whether it is good or not, no matter what kind of food he makes, Ye Shen's concentration is my favorite. ”

"Dedicated men are the most attractive, I like it, Ye Shen, begging for ...... Past. ”

"It started again and again, I have long said that the leaf god belongs to the world, you don't want to occupy it alone, I will tell you. ”

"I would like to be a small flower in the sea of flowers, which will open exclusively for the leaf god one morning. ”

"Wildflowers, you?"

“……”

The live broadcast room was full of joy, and Ye Fei finally poured all the marinade into the beef filling, and then began to stir vigorously.

Not long after, everyone saw that Ye Fei had poured something into the beef filling, which was a pale golden oil.

"Uh~~ What kind of oil is this?" The Scattered Flower Fairy couldn't help but ask.

Ye Fei said: "Scallion oil, the role of scallion oil here is mainly to lock the juice, when the potstickers are cooked, there must be a rich soup in it, and some can even flow out along the gaps of the potstickers, how to make them flow out as little as possible in the process of making it, that is, adding an appropriate amount of scallion oil to the meat filling can play a certain locking role." ”

Pour an appropriate amount of scallion oil, and then look at the beef filling in the basin at this time has become a very thin sauce-like state, and the whole pot of beef filling is bright red, which looks very charming.

Ye Fei did stir his arms in the end, so he cut the parsley into fine dices, the ginger into fine dices, and then sprinkled it in the beef filling, and finally added refined salt, monosodium glutamate and a little sesame oil, stirred well, and the dough over there also woke up.

Jingnan beef potstickers, making the skin is also very important, because if you don't do the skin well, it may break when it comes out of the pot at the end, so you are particular about rolling the skin.

Ye Fei kneaded the dough, then kneaded it into small doughs, took the red sour branch wooden rolling pin and began to roll it.

"The part of the potstickers that is put into the pan is almost the middle part of the whole dough, so in order to ensure that the final pot is perfect, when rolling the skin, try to be thin around the periphery and slightly thicker in the middle. ”

As he spoke, Ye Fei rolled out a dough, picked it up and showed it to everyone, and saw that the surrounding area of this dough was thin and almost transparent, and the middle part was a little dark and thick.

In the same way, roll out all the other dough into dough and start wrapping.

The beef filling was picked with chopsticks and put on the dough, and Ye Fei skillfully wrapped it into the shape of a dumpling quickly, but at the end of the day, Ye Fei turned back, and the purpose of this was also to prevent the soup from flowing out from both ends when cooking.

One wrapped and replaced the next, and it didn't take long for Ye Fei to wrap all the dough on the table, and then look at the two rows of potstickers on the table, each of which was like a bend of the moon, very delicate and eye-catching.

After these were done, Ye Fei washed his hands, and then everyone saw Ye Fei reach out and open a rarely used stove next to him.

This stove is different from the others in that the fire hole on it is larger than that of a normal pan.

After turning on the stove, Ye Fei took out a pot from a storage compartment, specifically this is an iron pot.

Everyone knew that this frying pan was definitely not light, because the muscles in his arms collapsed one by one when Ye Fei took it.

Bang dang~~

Ye Fei put the iron pot on the stove before saying, "Frying pot stickers, use this thing, the iron pan, thirty-eight catties!"

Everyone: "............"

It can be said that after everyone heard this number, they all stuck out their tongues, a pot, thirty-eight pounds, too exaggerated, right?

"Oh, I realized that this dish is not suitable for us girls. ”

"That's it, the thirty-eight-pound big iron pot, this girl can't hold it, and she's still a ghost. ”

"It's too heavy, it's really too heavy for a pot, and I've never heard of a thirty-eight pound cauldron. ”

"It's made of pure iron, and it's not heavy. ”

"In fact, Ye Shen's pot is not very big, it is said that in Guizhou Province, Huaxia, there is a super cauldron with a diameter of 500 meters, and that is against the sky. ”

"Diameter...... Five hundred meters?Nima, are you sure you're talking about a pot, not a sports field?"

"What a pot. ”

"Damn!"

Everyone was shocked by the cauldron of five hundred meters, but their eyes did not leave the video of the live broadcast room, and they were all watching Ye Fei's next operation.

Put the 38-pound cauldron on the stove and scrub it with water first.

You don't have to put anything in this cauldron, and it takes a little time to heat it up.

After a few minutes, heat began to appear in the pot, Ye Feiyi reached out and took the best peanut oil from the side, poured it into a large bowl, took a brush from the tool rack, dipped it in peanut oil, and wiped the bottom of the pot wet......