Yangguan Sandie, this is an extremely classic Lu cuisine, specifically it belongs to the Confucian cuisine in Lu cuisine, and he is also a practice dish, that is, a dish on the banquet when bidding farewell to old friends and friends.

This dish has been passed down and developed for thousands of years, and it has already reached a very perfect level.

However, although the dish is perfect, if a chef wants to make it, it depends on the level of the chef.

For Ye Fei's cooking skills, everyone has never doubted it at all, because such a long live broadcast has proved that this guy's level is completely super-first-class.

Everyone saw that Ye Fei took the chicken breast of the red-tailed chicken and did not rinse it under the faucet, because the meat itself is clean, and the main reason for not rinsing it with water is to keep the moisture in the meat natural, that is, the gravy is not mixed with any other liquid, and this kind of gravy is the real best gravy.

Ye Fei put the meat on the cutting board, and then the kitchen knife in his hand was tilted at a forty-five degree angle, and he gently wiped it from the surface of the meat diagonally.

This knife is a bit exquisite, this is also called an oblique knife, this time the reason why the chicken is cut with an oblique knife is because to remove the skin of the chicken and a layer of fascia in the middle, if these two things are not removed, it will be a little troublesome when chopping the meat filling for a while, because the fascia has a strong toughness and is not easy to chop, so it must be removed.

Everyone saw Ye Fei with three knives in a row, all of which cut meat with oblique knives.

After it was cut, he saw that he left a transparent film-like leather in his hand, which is the flesh skin, don't look at the excessive thinness of this layer of leather, but its toughness should not be underestimated.

Letting the meat skin in his hand go directly into the trash, Ye Fei switched to cutting the chicken with a straight knife.

Cut all the chicken into strips about one centimeter wide, and then pushed it aside, Ye Fei took the pork fat over.

Pork fat is pork fat, the fat content in this meat is very high, many people fry lard, is to use this kind of meat, because the fat content in this meat is large, so after heating, the fat extravases, thus playing a role in lubrication.

I saw Ye Fei cut all the pork fat into small squares of uniform size, and then pushed it together with the chicken.

Ye Fei immediately began to process the shrimp.

In the dish of Yangguan Sandie, shrimp is a related ingredient, because shrimp is mixed with pork fat to form a commonly used filling, called shrimp gelatin.

The food made with shrimp gelatin tastes smooth and tender, fragrant and not greasy.

The reason why this dish has been passed down for thousands of years has not disappeared, and shrimp gum has played a crucial role.

I saw Ye Fei clean a few Jiwei shrimps, then remove the shells, pick out the shrimp lines, and form shrimp that are as crystal clear as jade.

Put the shrimp on the cutting board, and Ye Fei gently crushed it directly with a knife.

When patting the shrimp, you can use the force to puree it, and you don't necessarily have to use a lot of force, because the gravy inside the shrimp meat is extremely rich, and if you use a lot of force, it is easy to splash the shrimp juice, which will affect the delicious taste of the shrimp puree.

After Ye Fei slapped a few shrimps into shrimp paste, he stopped the chicken strips and pork fat pieces with a knife again, mixed the three together, and began to chop them slowly with a knife.

Chop the filling, this process Ye Fei did when he was making Chaoshan meatballs, and he also said why he tried to chop the meat stuffing by hand when making it, instead of grinding it with a meat grinder, because the meat stuffing minced by the machine and the meat minced by hand are two grades at all, and the food made can't be compared at all.

So in order to ensure the final taste of this delicacy, Ye Fei chose to chop the meat filling with a knife, in fact, he used to do it before, this is the professionalism of a chef when cooking food.

The meat filling is the most important component of Yangguan Sandie, and it is also the core material.

But how to make minced meat good, of course, there is a standard.

Ye Fei didn't speak, when he kept chopping the chicken, pork fat and shrimp puree sticky and soft, he saw Ye Fei use the kitchen knife in his hand to put the meat filling in a pile, and then Ye Fei took the kitchen knife flat, and then gently wiped it horizontally on the meat puree.

Everyone saw that the meat puree was easily flattened, and not only that, but the surface of the meat puree was neatly smooth and clean when wiped with a kitchen knife.

Ye Fei said: "Many people are curious about how the meat filling of this delicacy is okay, now do you see it? This is okay, gently wipe it with the blade of the knife, when the meat filling can become smooth and flat, when there are no large particles on this surface, it means that your meat filling has been chopped, not only to make this delicacy, but also to make other delicacies with meat filling, now, the meat filling has been prepared, put aside for the time being." ”

As he spoke, Ye Fei took a clean bowl from the side and put the meat filling in the bowl with a knife.

Then Ye Fei washed his hands under the faucet, and said: "Meat filling, meat filling, it's just stuffing, since it's stuffing, it means that there is a layer of skin on the outside, what kind of skin is used on the outside of Yangguan Sandie? ”

Ye Feiyi reached out and picked up an egg and said, "Egg skin." ”

As soon as he finished speaking, there was a commotion in the live broadcast room, and many people began to send messages because they didn't understand what Ye Fei meant.

"Egg skins, Emma, is it eggshells?"

"it, you can eat eggshells?"

"Eat eggshells for calcium. ”

"I'll make up for your sister, according to what you say, eating stones is more calcium. ”

"What I'm saying is true, if you've ever been to the countryside, you'll find that there are many farmers who like to grind broken eggshells into flour and mix them with chickens, ducks and geese to eat. ”

"Upstairs is right, my family is a chicken, and we do this when we give calcium to chickens, which is very useful. ”

"Damn, it's so amazing? Could it be that today Ye Shen also wants to let waste and Mr. Lu use eggshells to supplement calcium?"

"Poof~~ The god thinking upstairs, I don't know if it's okay not to talk nonsense, isn't it embarrassing?"

"What do you mean?"

"The egg skin that Ye Shen said, it's not an egg shell, I'm also drunk, egg skin and egg shell are completely different things, the egg shell is the hard shell on the outside of the egg, and the egg skin is a thin skin made of eggs, Emma, at first glance, is the child of the landlord's family, and has never been in the kitchen. ”

"...........Oh, oh my God~ so amazing?"

"Amazing hair, that's how it is. ”

There are many strange things in the live broadcast room, but there are also many real masters, and if someone has questions, someone will answer them.

They are lively here, and Ye Fei has already started to make egg skins on the spot.

The preparation of egg skins is simple, but it takes a little skill to make a good egg skin.

I saw Ye Fei pick up a few eggs from the red-tailed chicken, break them and put them in a medium bowl, stir the eggs evenly with a pair of chopsticks, and then put them down first.

He then took a pot, this is a frying pan, put it on the stove, and directly turn on the fire to burn the pot first, at this time, there is no oil in the pot, it is dry, Ye Fei just boiled it dry.

In fact, there are two ways to do this step, one is the dry pot method, and the other is the wet pot method.

The so-called dry pot method is the method used by Ye Fei now, first use high heat to burn the pot to a certain temperature, then pour a little cooking oil into the pot, then pour the stirred eggs into the pot, and then gently shake the pot to let the egg liquid form the thinnest layer of thin skin, which is the egg skin.

The wet pan method is to put oil first, wait until the oil temperature reaches 80% hot, turn off the heat, and then pour the egg liquid into the pot to make a thin layer of egg skin with the oil temperature.

Ye Fei used the dry pot method, after heating the pot, he directly turned the stove into a low heat, and then added a small amount of excellent peanut oil to it.

If you want to make the egg skin more ideal and perfect, you must not put more oil in this step, because if you put too much, it will become a scrambled egg, and it can also form a hairy egg skin.

Therefore, the oil must be less, but not too little, too little, the egg skin sticks directly to the pan, not to mention the egg skin, the egg residue is paste.

The oil must be in moderation, and this appropriate amount can ensure that the bottom of the pot is evenly moistened, because the dry pan is used to make egg skins, and the role of oil is not to increase the aroma, but to prevent the egg skins from sticking to the pan.

After adding an appropriate amount of peanut oil, Ye Fei picked up the pan, then turned it upside down a few times, then shook it in a circle a few times, and waited until the peanut oil in the pot wet the bottom of the pan, then put the pan on the stove, and carefully poured the egg liquid in the bowl into it.

Egg liquid must not be poured in at one time, or that sentence, now what is made is egg skin, not scrambled eggs, you pour it in....... it is recommended that you add another tomato, out of the pot is just tomato scrambled eggs, then there is no egg skin.

A skilled chef can make two or three egg skins from one egg.

Ye Fei used three eggs, he poured in a little bit first, and then did not use any tools to spread the eggs, but picked up the pan, gently shake, shake, let the eggs form a uniform egg skin by themselves.

This kind of egg skin is completely the heat of the pot through the peanut oil to the egg liquid, and finally the egg liquid becomes the egg skin.

Not long after, Ye Fei put the pan on the stove again, and then everyone saw Ye Fei take out a pair of chopsticks, and then one on each hand, and gently pry on both sides of the egg skin in the pot, so that the formed egg skin was raised one side, and then he put down the chopsticks, first prepared a clean plate, and then carefully removed the egg skin from the pot with both hands.

Seeing this egg skin, the people in the live broadcast room, even including the dumb Balu Shanchuan and the waste Wu Tianzhang at the scene, couldn't help but be amazed.

Because the egg skin in Ye Fei's hand is really beautiful, the whole egg skin is almost as thin as paper, and even a little transparent, the egg liquid on it is extremely evenly divided, with a faint golden color, which is very beautiful.

Ye Fei was also more satisfied, he nodded, put this egg skin on the plate, and then made the next one.

Three eggs, and in the end, Ye Fei made six egg skins, which is converted into one egg and two egg skins, this is the realm.

Once the egg skin is ready, the next step is to put the meat filling into the egg skin.

The so-called put, is not to dig a ball and put it directly on it, and then wrap it in egg skin, that is not Yangguan three stacks, that is ...... That's Yangguan Wonton, I'll tell you.

There is also a point of filling in the food, which is another important point of this dish........