Food: starting from feeding Fat Reba in the crew

Chapter 0420 – The little thing is not handsome, and the taste is quite amazing!!

The fried eel segments are more flexible and firm.

The shell is crispy and golden, while the inside is soft and tender.

Then boil the oil, add green onion, ginger and garlic and stir-fry until fragrant, add the pork belly and stir-fry

Through the high temperature and fierce fire, the oil in the five flowers is stir-fried, and a tempting roasted aroma also begins to slowly gush out.

Then fill the pot with the stock in advance, and the thick white soup needs to be no more than the belly.

When the fresh soup meets the charred pork belly.

Under the action of high temperature, the two displace each other’s flavors, constantly blend, and then form a thick soup.

The juice condenses endless meat fragrance and is full of bone broth collagen.

“Grunt…”

As the soup continued to roll over the fire, the old cow standing behind couldn’t help but swallow wildly.

Although he is an old rhinitis patient for more than 20 years, he smells lighter than others.

But Rao is not a strong olfactory experience, and it is definitely not something he can resist, like a beautiful woman in black silk standing in front of you and scratching her head.

Although you are short-sighted, your vision is blurry.

But the more such a hazy temptation, the more deadly it is for people.

However, this dish has been so fragrant, the real protagonist has not yet appeared.

Because the final raw knock is to be added after the taste of pork belly is completely released.

After two minutes, the fragrance in the air gradually thickened.

Only then did Yang Zhe pick up the plate and put the fried eel segments into the pot.

Take another bowl of fine Huajao wine and dip the orange-yellow liquor together.

The magic of Huajao wine and cooking wine is similar, but the taste is more vivid.

Although it is not an auxiliary material, in the whole eel banquet, the flower carving has its unique status.

Adding flower carvings to dishes can not only remove the earthy taste left by the eel segments, but also make the flavor of all ingredients more harmonious.

It also adds flavor so that all ingredients come out quickly.

Goo-toot

Goo-toot

As the fierce fire continues to supply warmth, the soup in the pot begins to gradually boil.

The eel segments tumbled in this soup, and the crispy shell gradually softened.

Taking advantage of this opportunity, the delicious taste of the soup begins to automatically dip into the eel meat.

The mutual replacement of flavors is not simply a matter of you coming and going, but an inseparable blend of each other.

The deliciousness of the eel spills and melts the soup.

The soup, on the other hand, penetrates deep into the ingredients and leaves a fresh fragrance.

At this point, the taste of Bright Moon stew has reached an almost domineering point.

The rich aroma lingers throughout the courtyard and gradually drifts with the mountain breeze.

The program guests, cameraman, director, planner, and everyone in the courtyard began to shine at this time.

Although the eel is more handsome than the loach, it also belongs to the category of its appearance.

But who would have thought that just such a gadget would taste so thick.

At the same time, Yang Zhe took out the casserole from the back countertop and sat on the fire.

Then put the iron pot up, pour the ingredients and soup into it, and turn to a simmer.

During this process, the peeled pigeon eggs are added and let tumble with the boiling soup.

Fish sauce, oil consumption and various spices are added to taste.

When all the ingredients are in the pot, the next thing is pure waiting time.

All at this time, Yang Zhe began to make the next dish.

“Old cow, you step back first.”

“Huh? What’s wrong, I’m not drooling. ”

“It’s okay with your saliva, I’m going to make the next dish, I have to give it a physical anesthesia.”

“Oooh, then I’ll take two steps back!”

When Old Niu heard the four words of physical anesthesia, his shoulders trembled, and he immediately carried the camera and retreated to the corner.

Immediately afterwards, Yang Zhe fished out two eels from the basin, one in each hand, opened the bow left and right, and all fell on the board.

The crisp snapping sound makes people feel that their liver trembles when they listen to it.

Old Niu looked at the muscles on Yang Zhe’s hand and felt that this was definitely not anesthesia, this was directly sending the fish back to the west.

However, falling to death is also very rapid, and it is estimated that the eel did not suffer much.

“Chef Yang, how do you train this muscle?”

“You have been practicing after stir-frying for a few years, and it is a strength job to serve the pot with both hands.”

“It’s really handsome, I’ve been carrying a camera for more than 20 years and I haven’t developed muscles.”

“Aren’t you training high and low shoulders, and you’re pretty handsome.”

“？？？？？？？”

Yang Zhe smiled slightly, and then immersed himself in cooking again.

After physical anesthesia, the eel first chops off its head and then releases the blood.

After disemboweling, remove the backbone, divide into two segments, cut into long strips, and after blanching and draining the water, the eel meat naturally begins to curl vertically…

Then heat the pan over a strong heat, add garlic cloves and fry until fragrant, and stir-fry with the eel segments.

Then mix with various seasonings, water starch, cook in balsamic vinegar 15 grams.

This dish is called soft long fish, and I used to make it when I was at the Hengmen Film and Television Base.

After coming out of the pot, the back of the soft pocket long fish is shining, soft and tender, the garlic fragrant old cow is drooling next to it, desperately swallowing is too late, had to free a hand at the chin, so as not to drip onto the camera.

Then, Yang Zhe chopped the head of another eel and bleed, slaughtered it, removed the bones and skin, then changed it to a flower knife, cut it into 2 inches and 5 minutes long, and then split it into two pieces obliquely.

Then turn the knife and cut straight into strips, but not cut it.

Then add rice wine, salt, green onion and ginger and marinate for 10 minutes to remove the fishy smell, and then coat with dry starch one by one.

Then mix with tomato paste, sugar, white vinegar and wet starch into a sauce and set aside in a bowl.

Then boil the oil, the oil is warm until 80% hot, and fry the eel sticks until golden

After changing the flower knife, the eel meat that has been fried in oil begins to shrink rapidly, curling inward along the pattern of the flower knife.

This shape is a bit like the waist flower in the stir-fried waist flower, rolled into a ball, and the flesh continues to bloom outward.

Next, remove the eel and sauté the minced garlic with the remaining oil, adding the sauce.

After the juice is hot, a spoonful of piping hot drizzles will make an endless sound.

This is a classic dish in the whole eel banquet, called chrysanthemum eel.

“Brother Dahai, it’s time to serve.”

“Okay, I’m coming!”

Wang Dahai had been salivating outside, and when he heard the call, he immediately ran into the kitchen.

The kitchen is so small that it can barely stand for two people.

But if you go one after the other, there is not even a place to turn around.

If you’re standing side by side, there’s just the right amount of room left.

If this is the crew’s kitchen, then Wang Dahai is also very convenient to help a cook.

But because there was also an accompanying photographer, the kitchen was slightly crowded at this time.

“Bright Moon Stew Knock!”

“Soft pocket long fish!”

“Chrysanthemum eel!”

“Serve!”

Wang Dahai was like a professional shop Xiao Er, and successively brought the cooked dishes to the table, and at this time, the aroma in the yard was even stronger, which was simply mouth-watering.