There are many people who like to eat fish in the live broadcast room, and there are even many viewers who live by the sea all year round.

Mackerel!

"Ye Shen, are we going to make mackerel for the first time today?" asked His Majesty.

Ye Fei said with a smile: "Yes, long live the lord, our first dish is to make mackerel, this is a kind of marine fish, it is very common in many cities near the sea in Lushan Province, and it is also very popular, because the price is not expensive, the meat is delicate, nutritious and rich, many friends in Lushan Province like to use mackerel to make mackerel dumplings, which is one of the more common ways to eat, in addition, there is a very popular way to eat, that is, smoked mackerel, our first dish today is smoked mackerel." ”

"Smoked mackerel? no, isn't it? smoky? We won't be able to see clearly for a while. ”

"Today's show is good, let's see what the smoke is like in Ye Shen's place in a while. ”

"Hahaha, just don't smoke these guests away. ”

"I've heard that it's not good to eat too much smoked things. ”

"Ignore the information upstairs, you can skip it if it's not delicious. ”

"You can't eat too much of the smoked stuff, but you can't deny that it's delicious. ”

"Originally, Ye Shen also made steak and Genghis Khan barbecue, these are all ah. ”

"It's like you're eating smoky food every day. ”

There has never been a shortage of scaring incidents in Ye Fei's live broadcast room, many times anyone who doesn't know what to say is caught by everyone, and then they attack fiercely, when they dive and when they are pulled down.

After eating all over the world and looking at the news, he laughed and said, "I said everyone, are you thinking too much?"

"Huh~~ Brother Tianxia, what do you say?"

"The smoked mackerel in Lushan Province is not as you think, although this delicacy has a smoked word, but it is not smoked. ”

"No, isn't it smoked?

"Of course not, I can't say it now, you will understand when Ye Shen does it for a while, in fact, I was also blinded by this delicacy at the beginning, and I thought it was smoked, but after eating it in my mouth, I realized that it was not like that at all. ”

Ye Fei also smiled: "That's right, smoked mackerel is indeed not smoked, let's start making it below." ”

This fish is not small, but it is not a matter for Ye Fei to clean it up at all.

After slaughtering and cleaning it and rinsing it under the faucet, everyone saw Ye Fei cut off the head and tail of the fish with a knife and threw it away, and then cut the fish into sections, each of which could be about four centimeters thick.

I took a basin from the side and put all the fish pieces in it, and then took other seasonings, refined salt, sugar, cooking wine, soy sauce, white vinegar, spices, etc. from the storage compartment.

Put cooking wine, soy sauce, white vinegar and spices in a basin first, and then add salt.

To marinate mackerel with salt, it is necessary to ensure that each section can be evenly salted, and the salt must not be less, and it must be marinated inside.

After Ye Fei sprinkled a few fish segments evenly, and then another fish segment, it can be said that he did not let go of each section.

After everything was sprinkled, it was placed directly in a storage compartment and marinated.

Taking advantage of this time, Ye Fei took out the peanut oil.

"Oil, don't tell me this smoked mackerel is fried. ”

"Poof~~ Isn't this fried mackerel?"

"You're wrong, smoked mackerel is really fried in oil, because this delicacy is not only delicious and fragrant, but also has a faint smoky taste, so it is called smoked mackerel, don't be fooled by its name." Eat all over the world laughed and said.

In fact, he didn't know at all, it can be said that many people in the live broadcast room were really deceived by this name, and they all thought it was smoked, because this kind of food production method is also very common in China, there are many bacon, smoked tofu, smoked bamboo shoots, etc., and the food produced in this way can not only be preserved for a long time, but also the taste will not change.

Ye Fei also blinked mischievously and said: "Yes, smoked mackerel is indeed fried in oil, although this delicacy is the largest item in the four or four seats, but its production method is very simple, that is, pickled, fried, and the main thing to eat is the taste of salted mackerel, so it is also called smoked salted mackerel." ”

Put the wok on the stove and prepare it, and don't turn on the fire, you can't start the fire until the fish is marinated, otherwise the oil temperature will be too high for a while, and the fish will be overfried when you put it in.

It didn't take long for the fish to be marinated, and then looking at these marinated fish segments, there were some signs of slight softness, which was that the salt water soaked into the inside.

Although the fish is marinated, it cannot be fried immediately because there is too much water in it, and the water needs to be removed.

Ye Fei casually opened another storage compartment and put the marinated fish pieces into it.

If it is natural to dry, it will take a long time, but put it in the storage compartment and it will not be long before it is ready.

Ye Fei took out the fish segment and put it aside, then turned on the stove, heated the pot slightly, and put the oil.

When the oil temperature reaches 70% or 80%, that is, about 220 degrees, carefully put the fish pieces from the side of the pan into the oil slowly.

There was a sound of frying, and soon a lot of jumping oil bubbles began to appear next to the fish pieces, and one by one the oil bubbles arched the fish segments, making them swim back and forth slowly.

After three to five minutes, a strong aroma appeared on the first floor of the entire bamboo building, which is the taste of fried fish, fragrant but not greasy, after rushing into the nostrils, people have a feeling of being in the sea.

After another moment, when the surface of the fish section began to appear crispy and hard and the cut surface became golden, Ye Fei directly turned off the fire, and then scooped up the fish with a colander to control the oil, and put it in a basin.

This delicacy is actually okay for family use, but what Ye Fei wants to do is a banquet, so he has to put it on the plate.

There is also a very important feature of the four four seats, that is, the requirements for the utensils are stricter, if other delicacies pay attention to the color, flavor and shape, then the four or four seats are a little more than these delicacies, that is, the utensils, that is to say, the four or four seats pay attention to the color, flavor and shape.

Ye Fei pulled out one from the dish on the side, this plate was rectangular, concave in the middle, and then when the slope on the four sides went up, it directly turned abruptly, and a ridge appeared, and then there was a wide edge, but on this edge, it was covered with golden patterns, and at first glance, this plate was high-end and atmospheric.

Especially an antique expert like Long Longlong, he recognized this plate at a glance and it was definitely a good thing for the ancient court, this guy was excited, but he couldn't get his hands on it, and he was in a hurry in front of the computer.

"No, no, I didn't expect Ye Shen to have so many good things, I must go and see it after the live broadcast is over. ”

Ye Fei rinsed the rectangular golden flower plate and put it on the table, opened the storage compartment, took out a tender Chinese cabbage from it, and directly broke off the green leaves on the outside in three or two clicks, until the yellow core inside was exposed, but the obvious characteristics of this cabbage heart are very obvious, that is, on the edge of each cabbage leaf, there is a golden edge.

Seeing this, many old viewers in the live broadcast room were not calm.

Why?

Because this kind of cabbage Ye Fei has used it before, in the issue where an old man in Nanjiang was a live broadcast guest, Ye Fei used this kind of cabbage to make a non-spicy Sichuan dish, which is a soup dish, specifically the soup dish supreme - boiling water cabbage!

Ye Fei just said that the process of making this delicacy is very simple, but people didn't expect that in the end, Ye Fei would come up with a superb ingredient like this, Phnom Penh cabbage, when making boiling cabbage, it was so suspenseful that the tongue of an old man in Nanjiang who gave beauty melted, but what did Ye Fei do just now?

This girl breaks it and throws it directly in the trash, and once again there is no suspense about the luxury loser!

The old man in Nanjiang, who was holding his mobile phone, smiled bitterly and muttered: "I really want to send someone over to the trash can to pick up what you threw back, this kind of cabbage is really delicious." ”

After Ye Fei removed the outside of the gold-edged cabbage, the cabbage sum inside was rinsed under the faucet again to ensure that it was completely clean, and it began to be broken again.

Seeing Ye Fei's action, many viewers in the live broadcast room were all worried, for fear that if this product was thrown away again, this cabbage would be gone, big brother.

This time Ye Fei did not throw it, but put the broken cabbage leaves on the cutting board first, and when it was almost time, put the remaining cabbage aside, and then put the cabbage leaves on the cutting board in order, and the cabbage gang was in the same direction, and then took a knife to click and cut off the cabbage gang, and then ...... And then just throw it in the trash again.

Nanjiang's mouth was about to cramp, and the green tendons on his head jumped out.

"It's a pity, it's a pity. ”

Only the cabbage leaves are left, and the cabbage leaves are golden-edged and yellow-cored, which looks very eye-catching.

Ye Fei carefully laid all these leaves on the bottom of the plate, and he was very particular about spreading them, that is, to let them be separated a little bit as much as possible.

Then the fried fish pieces were picked up with chopsticks, and then placed on a cabbage leaf, the fish segment was not as big as the leaf, and after placing it on it, everyone found that it was as if the fish piece was swimming in a golden ocean.

"I'm rubbing, this kind of visual effect, I asked if I can make it a little better. ”

"The Phnom Penh cabbage wraps the crispy mackerel on the outside and tender on the inside, which is refreshing if you take a bite. ”

"It's still the same sentence, Ye Shen is Ye Shen, every dish is so exquisite, Phnom Penh cabbage, such a superb ingredient is just used as a foil in this food. ”

After a while, Ye Fei put all the fish segments on the plate, and then the skill was launched, and a fragrance was killed in all directions.......