Food: Eat my duck neck in the middle of the night?Fu Xiaotuan cried

If it wasn't because of this dish that revealed his identity, how long would he be going to hide it?

in the live room.

Su Yu didn't explain too much, and continued to make his Dongpo elbow.

Before he knew it, it had been half an hour since he started broadcasting.

Originally, the Douyu official hadn't made any publicity all this time, but when the time came at this moment, it also started to spread the publicity overwhelmingly.

While observing the live broadcast room, Tiantian gave orders to her staff.

Banner recommendation, web page recommendation, channel recommendation!

As long as you Douyu can see the recommended position, there will already be Su Yu's live broadcast room on it.

Tiantian was also a little nervous and excited.

Before the broadcast started and there was no publicity, the popularity of Su Yu's live broadcast room had already reached their expectations.At this time, omni-channel recommendation can be said to be a powerful boost.

Help him, it is very likely that tonight, he can successfully break the record of Douyu's premiere in various indexes!

Su Yu didn't notice that the reputation in his mind was also rising at a terrifying speed!It takes less than 10 minutes to reach a million prestige points and unlock the advanced lottery pool!

After 5 minutes, Su Yu picked up the cooked elbow from the pot.The huge elbow is cooked in boiling water, and it looks more leathery and firmer.

"Okay, this way, the fishy smell and blood foam from the elbow will be completely dealt with."

"Next, you can start frying and coloring the elbows."

While talking, Su Yu poured out the clear water in the pot.

He used absorbent paper on the elastic elbow to absorb everything on the surface.The purpose of this is to ensure that when the elbow is fried for a while, the oil pan will not be fried when it encounters water.

Pour wide oil into the iron pan, heat the pan with cold oil, and control the oil temperature to [-]% hot.

Su Yu got into a big elbow weighing three catties!

There was a crash, and the elbow boiled in the high-temperature oil pan, and white mist floated up.

Su Yu asked the fans in the live broadcast room: "¨‖Does anyone know why I cook the elbows before frying them?"

"Blind guessing, it should be to ensure that the taste of the elbow cortex is better!"

"I think it should be to blast out the excess water in the elbow!"

"The fried elbow should be more delicious when used for making!"

Su Yu looked at the answer in the barrage in surprise.

"Okay, I haven't seen you for a few days, are you all so smart now?"

"That's right, that's the purpose of frying at high temperature." Su Yu explained slowly.

High temperature frying, the duration should not be too long.It takes the same time as boiling water, only three to five minutes.

I saw that Su Yu carefully (Qian Hao) put the fried elbow on the chopping board, and soaked it in ice water before it cooled down.

Soon, the originally charred yellow surface of the elbow began to undergo physical changes.

The internal fat of the skin is destroyed, so the skin that originally looked smooth and tender now has wrinkled marks.

In fact, there is a more professional term for this method, which is called tiger skin!

Tiger Skin Chicken Claws and Tiger Eggs are also made according to this principle.

After being fried at high temperature, and then cooled rapidly, the skin cells are forced to break and split, which is why this scene is created.

At this time, the camera side.

The whoring teacher has already stared straight at the eyes, and couldn't help exclaiming in his live broadcast room:

"Fuck, this little brother has something!"

"Brothers, I'm kind of looking forward to what kind of elbow he can make"

[ps] Ask for full order, ask for custom! .

Chapter 112 Ruddy and crystal clear, Dongpo's elbow! 【Full Order】[Picture] (1 / 1)

"Conscience anchor! Although it's my first time to watch a food live broadcast, it's really rare for an anchor to explain every step in detail."

"I feel that after watching the anchor make elbows today, I can do them tomorrow."

"Hahahaha, who gave you the confidence? Brother, your idea is very dangerous. We are all fans of the anchor. Whenever you can imitate the dishes that the anchor cooks, then you can also be a chef Already!"

"Just the simplest palace mung bean cake last time. I made it for a whole week before I finally succeeded. The host's dishes really don't matter if you have your hands."

The old fans of Su Yu's live broadcast room watched the new fans who entered the live broadcast room send out kind advice.

Fu Xiaotuan even raised his hands and feet in agreement!

She once wanted to try the dishes developed by Su Yu, but the finished products were simply unsightly.Since then, she has completely given up the idea of ​​self-reliance, honestly helping Su Yu fight, and being a ruthless tool man, isn't it good?

Su Yu took the tiger skin elbow with lines out of the ice water.

The most basic shape has been done, and then it is to color the elbow!This is also related to the final appearance of Dongpo elbows.

Generally speaking, there are two 283 ways to choose coloring.

The easiest and quickest way is to apply dark soy sauce evenly on the surface of the elbow.Of course, there is a second more advanced method, which is to fry sugar!

The role of fried sugar color is carried out to the coloring of all dishes.

Su Yu has shown it many times in the live broadcast room.

But this time, in order to achieve the best color of the elbow, he combined two coloring methods.First, the elbow is coated with dark soy sauce, and then a pot of sugar water is fried with rock sugar.

After the sugar water is fried, the color is rosy and the oily shine shines.

Su Yu will use this pot of sugar water to stew Dongpo elbow later!

Therefore, the various seasonings added to the sugar water are also very particular.

The sugar water is actually not sweet, it can only play a coloring role.So the first seasoning that Su Yu added was rock sugar!

Two rock sugar, a little soy sauce, and a little refined salt.

These three seasonings are related to the original taste of the elbow, so the ratio is very important.

It not only makes the elbows that are about to be stewed taste extremely salty, but also stutters after eating. This is the best proof of Dongpo elbows!

In addition to the most basic seasoning (cjea) of the three flavors, Su Yu also prepared a lot of spices.

Cumin, tangerine peel, angelica, amomum...

He put as many as seven or eight kinds of spices in a small gauze bag, tied them tightly with string, and threw them into the sugar water.

"I'm going, the anchor threw something into the pot just now, I didn't see it clearly?"

"I didn't see it clearly either. Brother Su seems to have put some unfamiliar things, anyway, there are quite a few types."

"Good guy, it turns out that the anchor has hidden something here! He has a vicious mind! I only teach half of the cooking, no wonder every time I try to make the anchor's dishes, I succeed every time."

"This should be the host's secret weapon! I bet whoever can figure out all the things in the small white sandbag just now will be able to make this dish."

"Is there anything else you need to say?"

"..."

After Su Yu finished all this, he rested for a while and checked the time.

One o'clock at midnight!

Before he knew it, it had been an hour since he started broadcasting.

Originally, the pk time agreed between the whoring teacher and himself should be half an hour, but it has passed now.But it makes people laugh and cry, the whoring teacher is now focusing all his attention on his elbows, completely forgetting that he is still PKing with others.

If the stewed elbow is stewed slowly in a casserole, it will take at least two hours to achieve the effect of separating the flesh and bones.Su Yu couldn't wait for such a long time, so he chose a faster way.

In a pressure cooker, press the air pressure for 10 minutes, and the elbow can also achieve the effect of slow fire and slow cooking.

While the elbows were not yet stewed, he still had to prepare the seasonings to be poured on the elbows.

This is the soul of the whole dish!

Most of the Sichuan dishes are spicy and spicy, but Dongpo Pork Knuckle only uses one flavor, only spicy, not spicy!And this spicy is not hot and spicy in the traditional sense.

But hot and sour!

This is about the kimchi that Su Yu prepared several days in advance!

The kimchi here is not the kimchi from the Bangzi Kingdom, but the oldest traditional sour water kimchi from the Huaxia Kingdom.

Soak ginger, soak chili.

I saw Su Yu took out these two things from a small sealed jar, and poured out a bowl of acid water along the way.

The pink sour water looks clear and translucent when poured into a transparent glass bowl, as beautiful as peach blossom stuffing.Only when you walk in and smell it, you will know that this is not a good wine, but the sour water of kimchi.

The three ingredients are fermented with sour water, in addition to their own taste, they also have a slight sour taste.

Pickled ginger and hot pepper respectively, flattened and cut into uniform powder, a large bowl full, looks very attractive under the ultra-clear camera.

Just this bowl of condiments and white rice can make people eat several bowls.

Add a little clear oil into the pot, and after the oil temperature rises, Su Yu puts in the bean paste that he secretly made himself several days in advance.

The bright red bean paste begins to saute under high temperature, and soon turns the transparent clear oil into a bright red.

After the flavor of the bean paste evaporated perfectly, Su Yu added chopped ordinary old ginger, pickled ginger pickled in acid water, soaked chili powder, and continued to stir fry.

After all the ingredients are stir-fried evenly, add an appropriate amount of salt, balsamic vinegar, and ground pepper noodles.

Soon, a peculiar hot and sour aroma wafted out from the kitchen.

Fu Xiaotuan, who was originally staying in his room, even smelled the mouth-watering hot and sour fragrance after closing the door.Looking at the screen of her mobile phone, she finally couldn't help but push the door out.

Su Yu didn't know how his neighbors felt at this moment.

Anyway, he has a conscience that can't bear it for him to cook delicious food in the middle of the night.

The key is that it smells so delicious just after the seasoning is fried!

Even Su Yu himself couldn't help swallowing.

Good guy, Dongpo elbow is indeed a big killer in Sichuan cuisine!This power is simply invincible.

After all the stir-fried ingredients are prepared, the elbows in the pressure cooker are almost stewed.

Su Yu carefully washed away the steam in the pressure cooker with water, and then opened the lid.Immediately, a bright, ruddy and crystal-clear big elbow appeared in front of his eyes.

The elbow was completely stewed, and when Su Yu fished it out, he almost broke the extremely soft skin of the elbow.

The big elbow was placed on the plate, shaking and full of juice.

Su Yu poured the fried sauce on the steaming big elbow, and finally sprinkled a few emerald green scallions.

Dongpo Elbow, you're done!

[ps] Ask for full order, ask for custom! .

Chapter 113 Melts in the mouth, fat but not greasy! 【Full order】（1 / 1）

"This is the dish I bring to you tonight, Dongpo elbow."

"If you want to try to do it yourself again, I advise you to give up this unrealistic idea, because you can't do it at all."

Su Yu put his nose on the edge of his elbow and took a deep breath.The rich aroma of meat and the aroma of garlic soaked in chili were perfectly blended together. In addition, he didn't eat at night, so his stomach was already growling with hunger.

Regardless of him, he still has a bit of conscience, and gave a reminder to the fans in the live broadcast room.

Otherwise, who knows how many people would look at Su Yu's Dongpo's elbows and want to try making them themselves.

Don't even think about making Dongpo elbow without skilled production techniques and skills.

Even if you can make tiger skin and stew the elbows, it still can't solve the most important problem of the taste of the elbows!Because there is not only no such thing as kimchi in this world, there is not even bean paste.

You know, the secret bean paste is the key to the taste of the whole dish!

Without this thing, no matter how you do it, you can’t make the most authentic Dongpo elbow.

"Damn it! You are so vicious, the anchor! Why did you choose to start the broadcast in the middle of the night, I'm going to die!"

"Mom, this big elbow looks really fragrant and delicious - I want to eat it too!"