Ye Fei finished the sand tea chestnut stewed duck pieces, and was brought to the table outside by Shi Batian and Bald Qiang.

The next thing he had to do was to protect the duck wings.

In fact, Gong Pao duck wings, also known as Gong Bang duck wings.

Explosion is not an explosion, but a cooking technique.

After Ye Fei finished speaking, he turned around and opened the storage compartment again, and this time took out a bag of duck wings from inside, this bag of duck wings had been processed, looking white and tender.

After taking out these duck wings, Ye Fei put them on the chopping board and did not move, but explained the cooking techniques of explosion to everyone.

"Explosion, and frying, cooking and other techniques, are a kind of cooking skills, and the so-called explosion, in fact, there are many kinds, there are oil explosion, salt explosion, sauce explosion and green onion explosion, etc., mainly using the heat and aroma emitted by these ingredients, to make an attractive food, we say oil explosion, because today's palace explosion duck wings are used in oil explosion, the so-called oil explosion, is the ingredients are quickly fried through hot oil, stir-fried with ingredients, and finally add the thickened soup after stir-frying, but oil explosion is divided into two forms, one is the raw materials are sized, and the other is the raw materials are not sizedThe popping method is suitable for small fresh ingredients such as diced chicken, shredded chicken, duck, and shrimp and fish. ”

"You see, I now have a bag of fresh duck wings in front of me, which is also the material for us to make palace fried duck wings today, all of which are fresh, each duck wing is taken from the body of the earth gold meat duck, it can be said that it is fat and tender but does not lose its strength, fragrant and smooth but not chewy, next, we will make this palace fried duck wings, as I just said, this cooking technique, the emphasis is on speed, so we will make this dish a little faster. ”

After Ye Fei's brief introduction, he directly started to make it.

I saw Ye Fei open the bag, poured out all the duck wings inside, and then took a back knife and cut it all into small pieces of about two or three centimeters.

I took a bowl from the side and put the sliced duck wings in the bowl and marinated them with soy sauce, balsamic vinegar and refined salt.

After marinating for about twenty minutes, Ye Fei picked up the bowl, then poured out the excess juice inside, and then added an appropriate amount of raw starch to it, grabbed it with his hands and mixed evenly, and set it aside for later use.

Immediately afterwards, I saw Ye Fei take the wok he had used just now, clean it under the faucet, put it on the stove, boil the water stains on the fire, add an appropriate amount of excellent peanut oil to it, and then put an appropriate amount of molting peanuts into it and start frying.

When the peanuts are golden brown, remove them all and place them in a bowl.

Here, Ye Fei turned around and picked up the wok, and then ...... Then the best peanut oil in the pot was poured out again.

A group of people who have eaten all over the world are completely speechless.

me, tell me how much good stuff you've wasted in a moment.

However, although these people feel sorry for the peanut oil, they are more moved by Ye Fei's practice, because they all know that although the peanut oil used by Ye Fei is the best, he will not use it repeatedly for these people, in order to be able to make truly delicious dishes.

After the peanut oil was poured out, Ye Fei washed the pot again, put it on the stove, added a small amount of oil to it, and then put the green onion and ginger slices in.

These are the most fragrant ingredients, and after a while, the whole room is filled with spicy smells.

At this time, Ye Fei poured the cut duck wings into the pot and began to fry them on high heat.

This time it took Ye Fei only about five minutes to pour in the peanuts that had just been fried, stir-fry for a while, and directly turn off the heat and put it on the plate.

The whole process can be said to be more than fifteen minutes before and after at all.

Rapidly.

Shortcut.

This is the realm that this dish pursues.

After making this palace explosion duck wing, Ye Fei directly began to put it on the plate.

When the duck wings were placed on the plate, Ye Fei sprinkled a handful of chopped green onions into the pot, stir-fried them quickly with the remaining juice, took the pot and poured it all on the duck wings, and said, "Serve the dishes!"

Quickly!

This is the evaluation of everyone on the scene of Ye Fei's cooking, this dish is incredibly fast from the beginning of the pot to the pot.

Because in the impression of these people, no matter what kind of food Ye Fei makes, although the time it takes is not very long, it cannot be said that it is very short, but this food is simply too fast.

Shi Batian had just brought out the sand tea chestnut stewed duck pieces, and he had just come back for a while, and Ye Fei asked him to serve the food.

This thing was so excited that he hurriedly ran over with a bald head and a strong fart, and brought out the palace explosion duck wings.

Immediately after that, Ye Fei didn't stop for a moment, and directly took out a few bags of ingredients from the storage compartment.

The ingredients in these bags are duck slices, bamboo shoots and chicken slices.

"It's bad. ”

Ye Fei just said a name and started to do it.

This is also a very famous delicacy in the whole duck feast.

The so-called slip, also known as boiling, this is also a cooking method, we commonly see vinegar shredded potatoes, vinegared mung bean sprouts, and even vinegar slip three silks, etc., which are made with vinegar.

And what Ye Fei wants to do is bad.

What's bad?

This is a kind of sake lees, but this kind of sake lees is a seasoning formed by the sake lees left over from the brewing of rice wine and finally processed after processing.

The so-called three whites refer to bamboo shoots, duck slices and chicken.

Why is it called Sanbai?

Because the final color of these three ingredients in this dish is white, it can be said that it is white and tender, with an attractive white luster.

After Ye Fei gave a brief introduction, he started to do it here.

First of all, boil half a pot of boiling water in a kettle, and then put the bamboo shoots in it and blanch it.

The reason why bamboo shoots are blanched is because the bamboo shoots used in the bamboo shoots must be made of materials at the tip of the bamboo shoots, and blanching can remove their astringency.

After blanching the bamboo shoots, take them out and set them aside for later use.

Then cut the duck meat into slices, put it in a bowl, pour an appropriate amount of starch into it, mix it evenly with your hands, and set it aside for later use.

Immediately afterwards, Ye Fei took the chicken over, this was a piece of chicken breast, and saw Ye Fei cut off the chicken breast with a knife, then cut it into cubes, and finally chopped it into chicken puree.

In this delicacy, the reason why the chicken is made into chicken puree is because if the chicken is directly into the pot, it will have a faint fishy smell, and then it is made into chicken puree, which is then mixed with starch and clear soup, and then made into hibiscus chicken slices, so that the chicken will remove the fishy smell and leave a strong flavor.

After Ye Fei chopped the chicken breast into chicken puree, put it in a bowl, added starch and clear soup, and then grabbed and mixed it, and waited until the three were mixed evenly, then put the wok on the stove, add peanut oil and then directly open the fire.

The oil temperature was okay, and I saw Ye Fei slapping the chicken puree into chicken pancakes one by one with his hands, slipping into the oil pan and starting to fry it.

This kind of frying is only light frying, mainly to give shape to the chicken puree.

After the chicken patty was formed, Ye Fei fished it out and put it on a plate.

I took a casserole from the side, put the chicken and duck slices and bamboo shoots in it, added an appropriate amount of water to it, and put it on the stove to simmer.

The so-called simmering is also a cooking technique, which is mainly to blanch the ingredients in boiling water, then put them in a casserole and burn them over high heat, wait until the water boils, and then turn to low heat and slowly burn until the soup in the casserole is thick and sticky.

Ye Fei used this method today.

After placing the casserole on the stovetop, turn on high heat to bring the water in the casserole to a boil, then turn to medium-low heat and start to cook slowly.

The pot he used had extremely strong heat absorption, and if it was an ordinary situation, it would take about two hours for this step alone, but Ye Fei only took less than half an hour.

When the time was ready, Ye Fei opened the lid of the pot, and then poured the thin thickener into the pot.

Gou, which is a method of processing ingredients, that is, mixing starch and water, but when blending, there is less starch and more water, and the juice formed by blending is relatively thin.

After pouring the thickened starch into the casserole, Ye Fei added an appropriate amount of refined salt and sugar to it again to enhance the flavor, and then turned off the fire.

I took three more plates from the side and poured the food from the casserole into the plates.

As soon as the contents of the casserole were poured into the plate, everyone was a little surprised.

Because the so-called bad three whites are really too white, the color of each ingredient is crystal like jade, and with a little soup on the plate, it really gives people a feeling of warmth.

Ye Fei made two more plates, waved his hand directly, and said, "Let's go." ”

Shi Batian was waiting on the side, and when he heard Ye Fei's words, he didn't dare to stay for a moment, so he hurriedly ran over with a bald head and took the three plates of bad and white away.

Ye Fei still didn't say a word, but took out a bag of ingredients from the storage compartment again, and said, "The next delicacies......... Duck earns!"