When the elbow was fried until it was slightly red, Ye Fei fished it out of the pot, then drained the oil and put it on a celadon plate.

Pointing at the elbow on the plate with the colander in his hand, Ye Fei said: "This step is also the difference between Wansan elbow and Dongpo elbow, Wansan elbow We first fried it with oil, while Dongpo elbow is mainly boiled and stewed, okay, now the elbow fried has been fried, everyone can also see it, don't fry it too much, it's okay to be slightly ruddy, because we will deal with it later." ”

This elbow that was fried to a slight red is placed in the celadon plate, and this celadon plate is presented in front of everyone, as if people can touch it as soon as they reach out, the elbow is in the plate, the red color, and the oily color flashes on it, which can be said to be very attractive, especially with the aroma when it was fried just now, it can be said that the temptation to the audience in the live broadcast room has increased exponentially.

Many people in the live broadcast room were simply overflowing with saliva at this moment, and in reality, many people began to swallow their saliva.

"Don't do it, Ye Shen, don't do it, I can eat three of them with just such an elbow. ”

"Damn, it's okay to reach this level of color, Ye Shen, give me five elbows like this. ”

"One by one, it's like the truth, whoever can get ten in one breath will win. ”

“……”

The audience in the live broadcast room was boiling, because they were really tempted by the elbow in front of them, and the reddish color itself had a violent attraction to people's appetite, not to mention that it was made by Ye Fei.

Low-sugar lemon tea shouted into the microphone: "Ye Shen, this color is a bit too much, right?"

Ye Fei smiled: " This is normal, because we have already used sugar color, elbow or other meat to cook such a color, either you color, or the amount of soy sauce is used properly, of course, now many businesses in order to make the meat color boiled or fried out of ruddy and good-looking, will use a material called red yeast powder, this material is a kind of easy-to-color thing that people make in advance, this is a natural coloring material, but we recommend using as little as possible, because the amount of this thing will directly affect the taste of the meat if it is not used properly, and the color is not in place if it is used less, and there will be a bitter taste if it is used more, so we try to use soy sauce or sugar to color the meat. ”

Low sugar lemon tea Oh, to be honest, he really didn't know that there was such a thing as red yeast powder, but since Ye Fei said that he would try not to use it, he would not use it in the future.

Ye Fei put his elbow on the plate, and then took the seasonings from the side.

While taking it, he explained: "The seasoning is to make the taste of the elbow more delicious, but it does not mean that the more fleshy it is, the more fragrant it is, the Chinese people all know that the so-called seasoning, in fact, each one is a kind of medicine, and it is a three-point poison, so it is best to use the best of each material to be the best, so how many spices can be used for an elbow? Through the continuous practice and summary of the predecessors, people know about it." ”

Saying that, Ye Fei picked up a round thing and said: "One grass fruit, two star anise, one cinnamon, five pieces of angelica, seven pieces of white cardamom, two pieces of nutmeg, and twenty peppercorns, of course, if you want a more unique taste, you can also add spices such as cloves and fennel, why do we introduce spices at this time? Obviously, we are going to deal with these spices first." ”

He took a wok from the side and put it on the stove, then turned on the stove, and when the pot was hot, Ye Fei put the prepared spices in.

"In this dish, how can the aroma of spices be maximized? It's not about putting oil and then spices, so that although the spices can also burst out of the aroma, the aroma is not too strong, so we are now roasting the spices in a dry pot first, and then putting oil to roast them after they are fragrant, so that the aroma of the spices can be more intense. ”

After the temperature of the pot reached the point, Ye Fei put the spices in it, and then began to stir-fry slowly.

"How do you think the spices are roasted? Slightly discolored, after the aroma is released, yes, now. ”

Some of the spices in the pot had begun to turn slightly yellow at this time, and the whole room was filled with a strong smell of spices, Ye Fei picked up the best peanut oil and poured a little into the pot, and then continued to stir-fry the spices.

After a while, add ginger slices, green onions and three garlic grains, fry until the garlic grains are slightly yellow, add an appropriate amount of water to it, and say: "At this time, it is also the time to put in the elbow, and the soup in the pot does not have to submerge the elbow, but it must be submerged for most of it, which is the current state." ”

took the elbow from the side and gently put it into the pot, then Ye Fei took the rice wine, opened it directly and poured nearly a third of it into it before stopping, and then added a small amount of dark soy sauce to it, put a little white sugar, directly covered the pot, and the fire began to burn.

After waiting for about six or seven minutes, Ye Fei turned down the heat and began to simmer slowly.

This time is a bit long, after all, the elbow is different from other ingredients, this thing is relatively large and thick, and if you want to overheat the meat inside, you must have a certain amount of time.

If it were an ordinary family making this delicacy by themselves, it would take about two hours just to stew the elbow, but Ye Fei wouldn't take that long at all, and it would take about twenty minutes to get it.

This step is not necessarily to stew the elbow thoroughly, but to let it color and taste.

In order to let the audience see more clearly, after the time was up, Ye Fei did not turn off the fire, but opened the lid of the pot.

This is a terrible time.

As Ye Fei opened the lid of the pot, he saw a cloud of white smoke rushing out of the pot, and then followed by a strong and strong fragrance that rose to the sky, this breath was too fragrant and fragrant, like a thick glue that could not be dissolved, almost sticking to people's souls.

Not only that, as the lid of the pot was opened, everyone saw that the soup in the pot that should have been clear had turned red at this time, and there was a slightly viscous feeling, which was the fat in the elbow boiled out, and the essence in the elbow was released.

Ye Fei gently scooped up a spoonful of soup with a small spoon, and then slowly poured it on the elbow that had changed to sauce red, and saw that the soup was as sticky as honey when it flowed down from the spoon, and the soup fell on the sauce-red skin of the elbow, forming thin silk threads, and then slowly slid into the pot.

What is it?

This is the temptation of red fruit!

It can be said that any foodie can't help but salivate when he sees such a scene, which is a fatal temptation.

The audience in the live broadcast room watched this scene happen in front of them, as if they could eat this elbow with one mouth, they looked at the attractive elbow, looked at the slightly viscous soup, and many people involuntarily licked their lips, eager to pounce on it and eat it now.

"I can't stand it, I really can't stand it. ”

"Damn, Ye Shen's camera is a bit fucked, how can it be shown so clearly?"

"My old belly and old intestines, it's really dying. ”

"I haven't had any resistance to elbows since I was a child, and now I'm even more intimidating. ”

"Am I the only one who sees how soft and crispy this elbow is boiled? You see the soup, as the temperature rises, bubbles rush out of it, and then burst, making a gurgling sound, and as these bubbles burst, the elbows on the side of the blisters are trembling slightly, God, how soft must this be?"

Someone reminded them of this before everyone noticed this scene.

Immediately, people were boiling.

Although this scene is not unfamiliar to many people, but now watching this happen in front of their eyes, the soft and soft meat in front of them keeps trembling, the charming color, and the alluring aroma are all uncalm.

The earthlings couldn't stand it anymore, and the intergalactic audience collapsed even more.

When had they ever seen such superb meat, one by one it was almost exploding.

"I repeat it again, if anyone can give me a guest seat for Ye Shen's live broadcast, I will give me as much as I want. ”

"Brother, you are too naïve, now Ye Shen's guest quota is no longer something that money can buy, this is especially dependent on fate, no one can sell it if they get it, you have to see clearly what level of food Ye Shen makes, this thing is not something that can be eaten with money at all." ”

"The interstellar space is very large, but I can say with certainty that it is impossible for a person to make food that can be compared to what Ye Shen makes, this is food, this is special food!"

"This soft meat, if you can really eat it in your mouth, you don't have to think about it, it definitely melts in your mouth. ”

"I used to be a live broadcast guest of Ye Shen, I have eaten this level of meat, can I say that this meat is a fairy-like enjoyment in the mouth? melt in the mouth can no longer describe it, this is a kind of food that can make your soul tremble, that kind of thick gravy, that kind of slightly sticky and pure fragrance of panic breath, all of them are the ultimate enjoyment. ”

"Ahhh ”

"Khan, brother, you are so greedy, I would be satisfied if I could eat a bite of meat. ”

People have everything they say, because after all, Ye Fei's meat is really Tai Chi.

At this time, Ye Fei turned off the fire, then took a large celadon bowl from the side, carefully fished out the elbow with a colander, and put the side of the skin underneath.

Then put the green onion and ginger and an appropriate amount of the original soup into the bowl, then put it in the steamer and start steaming.

This step is the real step to make the elbow ripe, and the time is not short, usually about an hour, Ye Fei can do it in ten minutes.

It's just that when steaming the elbows, Ye Fei cleaned up a wok, then put in a little original soup, added a little monosodium glutamate and starch to thicken it and set it aside.

After the elbow was steamed, Ye Fei opened the lid of the steamer.

This time, the aroma is even stronger than just now, but this rich aroma does not mean that it is greasy, but it makes people feel that they will not get tired of smelling it for a lifetime.

Ye Fei also raised his nose and sniffed it, and he was a little surprised in his heart, saying that it was really fragrant.

Take the bowl out of the steamer, buckle it on the mouth of the bowl with a celadon plate, then quickly flip it over, buckle the elbow and the soup on the plate, and then gently pour the thickened soup in the pot on the elbow.

As the soup poured up, it suddenly rose from the plate...... Raised a big, big pig's trotter.