Chapter 1092

Li Xiaoyun is watching. Because her food is simple, she is not busy, so she steals her teacher beside Ye Fei.

Seeing this, ye Fei asked in a low voice, "what? Do you want to learn how to do it for fourth uncle

Li Xiaoyun

She really thinks so.

Is it just that obvious?

You can see it for ye Fei?

Li Xiaoyun never conceals himself in front of Ye Fei.

Li Xiaoyun touched his face and asked, "do you see that? Is it so obvious? "

Ye Fei said with a smile, "what? You don't write on your face that you want to make it for my fourth uncle. "

Li Xiaoyun

"Isn't that because you live in the fourth uncle's house? With your character, it doesn't mean that you can live there? I'm sure I'll cook for my fourth uncle. It's very interesting. " Ye Fei smilingly approached Li Xiaoyun and asked, "otherwise, what do you think it is?"

Li Xiaoyun thinks that he doesn't think much about it. How can ye Fei feel so guilty.

"Nothing." Li Xiaoyun said, "or you know me, that's what I think."

Ye Fei nodded, as if he believed Li Xiaoyun's words.

"Is this dish difficult?" Li Xiaoyun asked again.

"It's not hard. Watch it." Ye Fei said and continued to move on her hand.

I can't help sighing in my heart that I wanted to teach Li Xiaoyun a piece of scallion noodles, but Li Xiaoyun didn't bother to learn.

Now I have to learn how to steam fish for the sake of Zhao theorem.

No matter how simple it is to steam fish, it's more complicated than to mix noodles with scallion oil.

Ye Fei washed the fish first and sucked the water off the surface of the fish with kitchen paper.

Cut the fish from the side and clean the belly.

Then spread the scallion at the bottom of the plate, and put the remaining shredded scallion and ginger into the belly of the fish.

Then we spread bacon on the surface of the fish.

"In fact, it's better to use cloud legs, which will be more fragrant. But if there is no cloud legs at home, it's OK to use bacon instead." Ye Fei explains.

At the same time, cover the bacon with shredded ginger.

"That's it." Ye Fei said, "steam the fish in the pot first."

"According to the size of the fish to determine the length of steaming time, this has to rely on experience to explore slowly, there is no quantitative." Ye Fei said, "scallion and ginger can remove the fishy smell, and the fresh smell of bacon can increase the fishy taste."

Li Xiaoyun just thought that when he ate fish, the salty smell of bacon was in the fish, and the water was secreted.

She quickly swallowed: "if the cloud legs, it must be more delicious."

Ye Fei nodded: "if you come to our house with fourth uncle one day, I'll make a complete version for you to try."

"Yes, yes." Li Xiaoyun nodded busily.

She hugged Ye Fei's waist and put her head on Ye Fei's shoulder: "I haven't eaten your cooking for a long time."

It's addictive to eat ye Fei's food.

I don't want to eat for a long time.

But now ye Fei is occupied by Zhao Gushen. It's not as easy for her to eat as before.

"When do you open a restaurant. You don't have to make it yourself. Just give it to the chef. Even if it's not as delicious as what you make, it's almost so delicious, but it's OK to have 80% similarity. " Li Xiaoyun asked.

"I think so too. I'm planning it recently." Ye Fei said, "you know, my goal has always been to open a restaurant of my own. I design my own menu and pass on my ideas through cooking. In the future, the restaurant can be opened overseas. So that the overseas Chinese, as well as the foreigners who eat Zuo Zongtang chicken, which we don't have at all, can eat and accept the real Chinese cuisine. "

"Yes Li Xiaoyun has great confidence in Ye Fei.

Even Lowell is going to be ye Fei's brainless.

"Well, now you look at the seasoning." Ye Fei said.

"Wait a minute, I'll record it so I don't forget it again." Li Xiaoyun said.

Ye Fei waits for Li Xiaoyun to turn on the camera of her mobile phone and tune in the video function before she starts.

"Seasoning is actually very simple. It's commonly used." Ye Fei said, "soy sauce, soy sauce, cooking wine, sugar. Then put the coriander in the sauce to make it taste light

"coriander juice itself is also very delicious, so even if the flavor of the coriander is not obvious, it is the essence of coriander and mixed with juices. I've tried. Even people who don't eat coriander can accept it. "

"And then take out the coriander. This kind of coriander, which is soft and rotten and has changed color, doesn't look good on fish Ye Fei explains.

"That's it?" Li Xiaoyun asked in surprise.

"Yes." Ye Fei nodded, "after a while, when the fish is steamed, pour the sauce on it, and then pour hot oil on it."

"Don't worry now." Ye Fei said, "let's prepare the rest of the seasonings first."Ye Fei's food was fast.

In addition, Li Xiaoyun is responsible for the four courses, and he is learning to help, so the speed of the dishes is faster.

Pour hot pepper into the fish, then add pepper oil.

Hot oil poured on the fish for a moment, issued a zilala sound, but also with the fragrance of oil and pepper.

"It smells good." Li Xiaoyun wished he could just smell it.

Ye Fei also made salted egg yolk, volcanic ribs and crispy Apple chicken.

Crispy Apple chicken is the improved version of Apple roast chicken she made when she participated in the cooking competition.

First, the chicken is fried in oil, the skin is crisp, then the chicken is stuffed with apples and potatoes, as well as various seasoning spices, and then baked in the oven.

In this way, the chicken skin can be processed as thin as cicada wings and extremely crisp.

This is an adaptation of the apple roast chicken Ye Fei made when she participated in the cooking competition.

It happened that Li's father and mother had not eaten, so they combined the two and made them to eat.

In addition, he made a gold medal barbecue.

Soup is shrimp tofu soup. "

in addition, there are three cold dishes, which are a combination of cold and hot meat and vegetables.

The tofu soup is milky white, and the shrimp head is fried with red shrimp oil, which is added to the Milky tofu soup. The Milky tofu soup has the color of red oil, which is very good-looking.

Tofu not only absorbs the fishy smell of shrimp, but also highlights the freshness and sweetness of shrimp.

Li Xiaoyun made Mapo bean curd, broccoli shrimp bean curd, steamed eggs and tinfoil beef in addition to the rice noodles.

Both brought their own dishes.

But even if it's not like this, ye Fei and Li Xiaoyun's cooking can be distinguished at a glance.

Ye Fei is professional after all, so she makes it more delicate and neat.

It's like bringing restaurant food home.

Li Xiaoyun's food is just like home cooking, but because he doesn't cook much at ordinary times, it's hard to do it once, which is already very good.