The Fine Food Broadcaster - Chapter 1370

[Chapter 1364 I never thought that one day I would drool over a plate of pickles]

? After the cucumbers were marinated, Ye Fei added an appropriate amount of white sugar to the pot.

That’s right, the sweet taste in this pickle is due to the addition of sugar.

In fact, many pickles in China will contain sugar. Some people say that pickles are salty, which is not true, because there are also sweet ones, and even some pickles that taste very salty also contain sugar. As long as you taste it carefully, will taste.

After the sugar was put in, Ye Fei gently grabbed and mixed it again with his hands. After a while, water appeared in the pot again, poured it out, and put the pot aside for later use.

Immediately after Ye Fei took out some red peppers and cut them into shredded peppers, he put a frying pan on the stove, turned on the heat, added top-quality peanut oil into it, and put the peppers directly into it to sauté.

Popping chili peppers is definitely a painful and happy thing. It tastes delicious, but after heating it, the spicy taste will make people choked with tears, and some people will even sneeze one after another.

This is the case with a group of live broadcast guests at the scene. After the spicy smell rushed into the nostrils, a group of people sneezed and sneezed. Even the two guests of Giant Planet smelled it. The two of them sneezed like thunder. The birds were frightened and flew everywhere, and the small animals ran around.

Ye Fei has experience, so he turned off the fire just after the peppers burst into fragrant aromas, then put the sautéed peppers and cucumber strips together, waited for it to cool slightly, and then grabbed and mixed evenly with his hands.

After a while, he poured out the water in the basin again, and took a jar from the side. The jar was not big, like two fists. There was a jar of almost black sauce inside.

Opening the lid of the jar, everyone suddenly smelled a maddening aroma. This aroma was like the taste of soy sauce used for freshness, but it was much richer than that.

Ye Fei showed the opening of the jar towards the computer, and everyone saw that the sauce in the jar was as shiny as black gold, without a single particle on it, it was very smooth.

“We use authentic northern soy sauce for the cucumber sauce. It doesn’t need much, it’s mainly to improve the taste.”

Ye Fei scooped out three spoons of it with a spoon and put it in the pot, and then grabbed it again. Mix well, so that each cucumber strip is covered with sauce, showing a red sauce.

It was not until this time that Ye Fei took out a small jar. This jar was at most the size of two fists, with a grinding mouth on the top.

Cover the lid and rotate it a little to achieve a sealing effect.

Carefully pick up the cucumber strips one by one with chopsticks and put them into the jar, which is exactly the size of the jar, then cover the lid and put them directly into a storage compartment.

“The process of making the sauce takes some time. We can’t be idle during this time. The time is tight. Let’s make a few other dishes. Well, let’s make the peach kernels. The peach kernels are the walnut kernels we used earlier. Today Walnuts appear in our cuisine a few times because this ingredient is really good for the elderly, so we will make it next.” The

honey-spiced cucumber is being pickled over there, Ye Fei said Begin to make the peach kernels.

All kinds of materials are ready, the walnuts are processed by everyone, and the walnut kernels are taken out and placed in a basin.

That’s right, the sauced walnut leaves are used directly in the pot, because there are many people and the walnut kernels are small, so they are used more.

Prepare the steamer, put it on the stove, then put the pot in the steamer, heat it directly and steam it slightly.

This time can not be long, the walnut kernels are slightly soft, the purpose of this is to make it better absorb the sauce, because walnuts are nuts, whether they are walnut shells or walnut kernels are hard, if this thing is pickled It takes a long time to make it thoroughly, and a little steaming will save a lot of time.

When the time is up, turn off the fire, turn on the steamer, take out the walnut kernels, wait until it cools down, and put it directly into a jar.

Ye Fei took the wok over and cleaned it again, put it on the stove and added a little water into it, then scooped out a little of the miso paste and melted it in the water, turned on the fire and boiled the water to bubble, then poured the sauce water directly into it. Put it in the jar for walnut kernels, then add monosodium glutamate, sugar and sesame into it, then seal it directly and put it into another storage compartment.

This dish has just been completed, and the spicy cucumber with honey is ready.

Ye Fei still murmured in his heart: “Black technology is awesome. If this thing is normal, it has to be marinated for at least a week. This thing will be done in seven or eight minutes.

” When I took it out, a group of live broadcast guests immediately gathered around.

They were really curious, because this dish was different from what Ye Fei used to cook before. It used to be fried and fried, but this dish didn’t touch the fire at all. It was made from pickled raw vegetables. They were the first I saw Ye Fei make this kind of food once.

“Actually, I really don’t like to eat pickled vegetables. This thing is too salty.”

“Me too, I drink two pounds of water to eat a pickled cucumber.”

“To be honest, this thing is really not as delicious as hot food. Only dishes can bring out the taste of the ingredients.”

“Look at how Ye Shen did it.”

The audience in the live broadcast room were also very curious.

Ye Feishuang said holding the jar and smiled: “Friends, we have made spicy cucumbers with honey juice. Let’s see how it tastes later.” After

speaking, he put the jar on the table, and then took eight small plates.

Ye Fei didn’t use a plate to serve this thing, but a plate much smaller than the plate, because he didn’t plan to put much of this thing at all, after all, it was a pickle, and a little bit of it was enough.

After the eight small plates were placed, the pickled cucumber strips were taken out from the jar and placed in a cross, forming a square.

After the cucumber strips were placed by Ye Fei, everyone realized that the cucumber strips pickled by Ye Fei were really different.

When it was put into the jar just now, it was blue-yellow, and the outer skin was dark blue. Now the color of the sauce has penetrated into the cucumber strips, but the color has not changed much. There is a light red sauce in the middle of the yellow, as if a layer of sauce red tulle is covered on the outside.

At the same time, there are sporadic chili peppers on the outside of these cucumber strips, like red and bright stars.

The whole dish is simple, but the first impression it gives is absolutely elegant and exquisite.

“Uh~ can you go back? I don’t like to eat pickles, but I can eat ten jins of this pickle made by Yeshen.”

“Eat you, Yeshen also said just now that pickles use a lot of salt, and the right amount is good. ”

No, no, that’s for other pickles. Besides, even if the pickles made by Ye Shen are eaten to death, I’m willing to eat them.

” If you go

downstairs, you will be able to brag with the King of Hell for three years.”

“That’s right.”

A group of people at the scene were also a little commotion, especially the audience from Earth, no matter which country they were from, but they couldn’t deny the small dish in front of them. The spicy cucumbers are different.

This is definitely a representative of the simplest cuisine. Although it is only a few cucumber strips, it is the best in pickles in terms of color and state.

Ye Fei used the sauce, but it didn’t completely change the color of the cucumber itself. This is not to say that the sauce didn’t get into the inside of the cucumber, it definitely did, because the light red sauce on the cucumber is the best proof.

The elegant sauce fragrance, coupled with the fragrance of cucumber itself, is mixed with a slight spicy fragrance, and several flavors are intertwined to form a unique aroma.

Many viewers at the scene were constantly sniffing, and the audience in the live broadcast room were also sniffing constantly.

“I like the taste of this sauce, it’s the same as the soy sauce that my mother made when I was young.”

“It’s wonderful, this dish is absolutely wonderful, although the cucumber is pickled and made with sauce, it doesn’t have any taste of its own. Disappeared, which is fundamentally different from other pickles.”

“Uh~ is there no sauce in place? Otherwise, why is the cucumber taste still there?”

“You are sick, the cucumber taste must exist, if the sauce is made The dishes have no taste of the ingredients, then all the pickles are the same, you don’t know what you are eating.”

“That is, this is the best food, and the mouth is already sour when you smell it.”

The plates are very small, and there are not many leaves in each plate. Basically, there are about two per person.

After everything is arranged, put it aside, and then make the other two pickles, that is, the palace radish and sweet-scented osmanthus kohlrabi.

Two delicacies are being prepared, and the peach kernels over there are already ready, and then they are taken out and placed on a plate.

The appearance of the pickled peach kernel definitely made everyone’s eyes shine again, because the difference between this pickle and ordinary pickles is too obvious.

The first is the ingredients. Other pickles are made with vegetables, but this one is made with nuts.

The second is that other pickles tend to become pitch-black after they are thoroughly sauced, but the appearance of this delicacy is still the color of walnut kernels.

The third point is the overall color and luster. This food seems to be made of light gold. It has a light yellow layer on the outside, and after being brushed several times with sauce and sugar juice, it is shiny and makes people look I couldn’t move my eyes at a glance, and I couldn’t help but want to swallow it all in one bite.

“This is the peach kernel? Another exquisite food.”

“Damn, these things are all alive under Ye Shen’s hands, as if they are all beckoning to me.”

“Crazy, I’m going crazy, why can’t such a good thing always draw me?”

“It’s so painful. .”

It didn’t take long for the palace radishes and osmanthus kohlrabi to be completed. When the thirty-two dishes were placed on the table, the visual impact on people was absolutely huge.

It’s like thirty-two trays of gold, UU reading www.sonicmtl.com shining people’s eyes.

Each dish is drenched in sauce, each dish exudes a unique soy sauce flavor, and each dish gives people a unique feeling.

The live broadcast guests were not calm for the first time.

“Ye Shen, it’s done, can you eat it?”

“I want to eat, I want to eat, Uncle Ye, give it to me.”

“This is pickles, I never thought that one day I would drool over pickles. ”

It’s too exaggerated, it’s really too exaggerated.”

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[End of this Chapter]