Chef of the future

Peng Yibei thought about it carefully.

"It seems that there are still some. When Sister Yi was in confinement, I made confinement meals." The essential confinement meal is stir-fried pork liver?

Have it?

It really does.

But then I posted a photo.

No more text.

The goddess said that she wanted to compile a book on confinement meals, but it seems that there is no more content.

There are ups and downs in the future, and there are explosive massacre news every day. Who has time to care about a dish that only has a photo and name?

We thought it was a special ingredient!

Just like that, Peng Yibei didn't stop.

"Then I didn't say that, pig ears, fried pig's trotters, lamb scorpion, stewed oxtail, braised pig's nose, roasted pig's brain, pickled pepper and pig's skin, duck blood soup?"

Shocked by a bunch of delicious food and the shocking ingredients hidden in the food, there is no barrage and no answer at the scene and on the Internet: ………………

"Then I haven't said anything about it... pickled pepper chicken feet, tiger skin chicken feet, five-spice chicken feet, black bean chicken feet, boneless chicken feet, stewed duck tongue, sauced duck neck, stewed duck feet, bad goose feet... "

All felt a little short of breath.

Why is the situation of chest tightness, shortness of breath, and brain dizziness so familiar?

correct!Isn't it the mood when facing Zou Mu? !

Why is Chef Peng so good at spreading hatred now!

They were all brought down by Zou Mu!

We don't mind at all if you have a whole bunch of dishes there that aren't shown.

We don't think of you as human anymore.

In the fantasy novel section, you are already a combination of time travel + rebirth + parallel world + gods from the upper world + aliens + coming back from the future.

No copyright, no fees, everyone writes very hilariously, it is a kind of idol worship!

But your tone now is "Oh, I forgot."

So angry.

How could you forget it!

Can't forget!

And just like the name of the dish that was reported just like Guankou, you didn't forget one or two dishes, you simply forgot a series!

Facing Zou Mu, everyone can hold grudges for a long time.

Facing Chef Peng...

Well, just think about it, we don't blame you.

In less than 3 minutes, the barrage that was still howling turned into all kinds of rainbow farts.

I want to take a look, eat, all kinds of bragging, all kinds of begging.

"Well, it's fine. Let you take a look first." Turn around and get it

Everyone on and off the field: ?

After a while, two things came from Peng Yi's north end.

One is placed in a steamer, with brown, soft chicken feet, and the other is placed in a transparent glass jar, and some "vegetables" are soaked in chicken feet in the glass jar.

"Just right, last night I soaked chicken feet with pickled peppers and steamed chicken feet with black bean sauce. I made chicken feet with black bean sauce and boneless."

Audience: Chef Peng!You did it all!You did it all!eat yourself!You forgot to say!

The anger of the barrage went directly to Da Tian Ting.

After listening to it... I started to introduce new dishes with a guilty conscience.

"These two dishes are made of chicken feet, and they are called chicken feet after they are made."

If you want to say that Peng Yibei's favorite flavor of chicken feet is tiger skin chicken feet.

The whole tiger skin chicken claw is full and attractive in color, the wrinkled skin is crispy and tough, and there is still a little juice under the skin, which feels like filling soup. The small piece of meat in the palm is tender and firm, with elastic teeth The cohesive tendons and the little gelatin hidden in the chicken feet are the finishing touch.

When you eat it, the skin and bones are easy to separate, the skin is soft and slippery, and the bones are crispy.

A slight pull of the teeth is a mouthful of deliciousness.

Hold a whole one in your hand and just chew on it.

The more you chew, the more fragrant, and the more you chew, the more powerful you are.

It can be said that when a plate of tiger skin and chicken feet is placed in front of you.

Your mouth and your hands are no longer controlled by your brain.

If you watch a drama or watch TV by the way at this time.

It's no use even if your stomach protests to you.

The only thing that can stop you is... running out of chicken feet.

If you buy tiger skin and chicken feet outside, there are basically only seven or eight pieces for 30 yuan.Can't get enough of it at all.

It's cheaper to do it yourself.

Ordinary families basically omit the frying step.

Make braised chicken feet or five-spice chicken feet directly.

If one of them went to open the refrigerator at this moment.

You will find that there is a basin of rosy and shiny tiger skin chicken feet in the refrigerator.

That's supper tonight.

Oh, a washbasin!

It's not that Peng Yibei is reluctant to take it out for everyone to see and try, but...

It's live now!

The tiger skin and chicken feet are whole!

Take it in your hand and eat it!

Peng Yibei felt that he still had to keep some idol baggage.

So I took out the chicken feet with pickled peppers and cut each chicken foot into three to four pieces for more flavor.

And boneless steamed chicken feet with tempeh.

Steamed chicken feet with black bean sauce, the full name is Cantonese-style steamed chicken feet with black soybeans.

Don’t get me wrong, it’s not that boneless chicken feet have to be used for this dish.

Peng Yibei just made a boneless one at someone's request.

"Of course, there are many other ways to make chicken feet. You should try it first."

Five apprentices, five pairs of chopsticks, all rushed towards the boneless chicken feet.

It can be said that it is quite...sighted.

The steps of making steamed chicken feet with black bean sauce and tiger skin chicken feet have a high degree of overlap.

The key lies in the difference in seasoning.

Clean the chicken feet (minus the nails), blanch them to remove impurities, wash them with warm water, and let them dry.

"It must be dried. If you are impatient, you can directly dry it in the oven, because the chicken feet only need a little moisture..."

Peng Yibei felt that what he said was not clear.

Turn around and heat up a 170-degree oil pan, and take out a watery chicken foot.

Just throw it down.

The instant explosive boiling and splashing directly overwhelmed a lens floating next to it.

The rest of the shots were also shaken by the cameraman.

They ran wild down the mountain, and no one was stable.

And the five apprentices who stood closest.

Crouching down, kneeling down, falling to the ground, screaming and screaming, and those who hit their heads because they didn't hide well.

Even the other staff members who were standing far away were in chaos for a while.

Knock over and knock over countless devices.

Not only them at the scene, but also the fans watching the live broadcast, many people also caused similar disasters across the screen.

Everyone was terrified.

Peng Yibei: ...

Calm, calm, calm.

Don't be angry, don't be angry, there is no one to replace you when you get sick.

If the heart is clear, the sky is not shocked.

Don't get angry, don't get entangled.

It's normal to be scared.

It's just that the kitchen stress response in this world is about five or six times that of the earth.

That's why there are so many rollovers, isn't it?

In re-stabilized footage.

I saw the man standing next to the splashing oil pan, as if covered with a fearless and invincible holy light.

I saw him pick up the pot cover casually.

Just like that, lightly, lightly, and without fear, he put the lid on the pot.

The huge sound suddenly became quieter, and no matter how boiling the oil was, it could not fly out of the lid of the pot.

Everyone looked at the pot with lingering fear.

Taking a long breath, he looked at Peng Yibei with admiration.

Peng Yibei: ...

As for.

Well, maybe to them, that's the exaggeration.

It's like we look at the common sense of firefighters' popular science and fire fighting.

When we see a gas tank on fire, our reaction is to scream, run, and go limp.

The fireman went over with a rag and twisted it subconsciously. Before the commentator next to him finished speaking, he turned off the fire.

Come to think of it, people in this world should feel the same way when they see Peng Yi cover the pan with oil.

When it was their turn, they would never dare to be presumptuous in front of the oil-splattered pot.

Even the direct disciples have never seen this battle.

Peng Yibei tried his best to control his expression.

The frying pan is already scary. If my expression is a little more negative, no one will really learn this dish.

"Look, if the surface is too wet it will be like this, if it's a little dry it won't. So that's the key to making this dish. The rest is easy."

Fry until golden brown, remove, place in ice water, and refrigerate for 3 hours or even overnight.

This will give a tiger skin effect.

Then add seasoning, oil consumption, light soy sauce, dark soy sauce, chili oil, salt, sugar, minced garlic, and the soul of steamed chicken feet in black bean sauce, black bean sauce!

Grab it, marinate it for 30 minutes, and steam it in a pan.

"You can add a little boiled peanut or taro at the bottom of the chicken feet."

Even if it is steamed, it is two dishes.

Delicious black bean sauce, paired with peanuts is the best appetizer.

Not to mention the fragrant taro, which is the master of being soft and absorbing the soup. She is the best assistant when steamed with any dish with delicious sauce. She does not grab the C position, but the subtitles have names!

Speaking of which, the few direct disciples who had recovered from the panic in the frying pan finally had the time to praise the delicious food they had just eaten.

Especially when they eat the boneless kind!

The collagen of chicken feet, the toughness of chicken feet, the crisp cartilage of chicken feet, the freshness and toughness of chicken feet skin, without the interference of chicken bones.

In one breath, the deliciousness of the black bean sauce fills the mouth.

Fresh, crispy, soft and tough.

Soft but not rotten.

Chicken feet without bones have a more gentle compromise in the mouth than gnawed chicken feet.

There is also a kind of happy and refreshing eating.

When looking at the oil pot incident, An Ning even fell down, with the chopsticks in his hand firmly holding the last chicken feet in black bean sauce.

I didn't forget to stuff it in my mouth when I was still in shock.

"Then this is..."

"That's a different taste."

Chicken feet with pickled peppers is missing a part of the frying process.

So the crispy one is missing.

The meat is thicker and firmer.

But it is hot and sour, crispy and spicy, appetizing and refreshing, and the skin is tough and the meat is fragrant.

It is not only a snack, but also elegant.

And it's fairly simple to do.

"Add cooking wine, Chinese prickly ash, star anise, scallion and ginger slices to the water, and boil for 15 minutes on high heat. Take it out, rinse it with cold water, and put it in ice water to chill. This will make the skin firmer."

"Prepare a container, pour it into cold water, add garlic, a whole bag of pickled peppers to the water and pour in the juice inside. Then add vinegar, ginger slices, salt, millet pepper, rock sugar. Mix well and soak the chicken feet in it Soak overnight in the refrigerator and serve."

A person who wants to learn how to cook.

Whether it's live or watching live.

He looked at the chicken feet with pickled peppers in his eyes - this is easy to make!

No one wants to encounter Jiangsu papers during the exam, right?

Even if you want to make chicken feet with black bean sauce, that's...that's... wait until you learn how to pickle chicken feet first.

He watched as Peng Yibei fished out the forgotten chicken paw from the frying pan.

Everyone feels and sees their own future.

"Wow."

"this is delicious."

"It's so special!"

"A very appetizing appetizer."

"I think it's a good snack."

"Yes, yes, like spicy noodles."

A few direct disciples praised the deliciousness of chicken feet with pickled peppers.

All praises are in place.

However, compared with Ge Xiaocute, it is still a little bit less appropriate and beneficial.

Oh, cutie, please graduate soon.

Your master, I am waiting for you.

There are not many chicken feet with black bean sauce, but there is a big pot of chicken feet with pickled peppers.

Immediately distributed to the staff on site to taste.

What barrage protest?

"Today's theme is vegetable and rice? There is only vegetable and rice in the lottery. There is enough vegetable and rice." Peng Yibei motioned everyone to look at the vat in the corner.

A one-meter-high vat filled with vegetables and rice.

"It's enough to draw a lottery, let's say..." Peng Yibei looked at several apprentices. "Where's the soup?"

Five people: Yes.

They should be making bone soup stewed with mushrooms, melons and pears now.

Several people hurriedly started to operate immediately.

But after being shown off by Phoenix Claw, they all forgot about the previous steps.

You've passed away, so hurry up and hold a small meeting to exchange ideas.

The audience burst into laughter after seeing this detail.

I feel that I am one step closer to being taught by the chef.

They will also forget, just like me.

Busy on site, happy offline.

So anyone crashing?

Yes!

Farm!

They have been raising, slaughtering, and fertilizing wet waste in one package.

Zou Mu had always told him to keep the chicken feet.

Most are frozen.

What about other materials? !

Heart, liver, kidney, intestines?

What else is there, what kind of organ is it?

And there is... blood? !

The owner of the farm collapsed looking at the assembly line that was urgently stopped.

Looking at a pile of offal that's about to be thrown away gives me a headache, a stomachache, and a pain in my wallet.

Cook Peng!Why didn't you say it earlier!

The author has something to say: That's right, the author's favorite is tiger skin and chicken feet.

PS, a girl asked who Shao Ya and Tang Ji were, they were the other two in the final final of "The King of Folk Chefs", and they didn't accept them on the spot.

As for Ge Yi, I remember that he has not yet graduated.

Well, I miss him too, I should graduate early after a while.