A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 631 [Salted egg yolk meat floss green group]

After demonstrating the frying of the lion's head twice, Li Yi handed over the job of frying to Wu Lei.

He came to the side and prepared the soup base for the stew.

"Lion's head belongs to Huaiyang cuisine. Huaiyang cuisine generally uses sugar color and soy sauce as an auxiliary ingredient, but sugar color is still the main ingredient."

After adding some oil to the pot, Li Yi used a frying spoon to scoop up a spoonful of white sugar and poured it into the pot. While stirring, he asked casually, "You all know how to fry sugar, right? I won't go into details about this."

But after hearing his words, many stall owners below raised their hands to signal: "I don't know how to fry."

"I do not know either."

"And I."

Li Yi couldn't help but be stunned when he heard that so many people didn't know how to fry sugar.

And there are already many viewers showing off in the live broadcast room.

"Haha! I can fry!"

"This is the benefit of watching Brother Yi for a long time. Although I don't know how to cook, I really know how to fry sugar!"

"Are there any people in the live broadcast room who can't fry sugar? If there are any, they will be fired immediately!"

“Oppose discrimination against new audiences by old audiences!”

Li Yi raised his hand to signal the stall owners to put their hands down. He moved the camera closer and said, "If you don't know how to fry sugar, pay attention to the live broadcast on the screen. If you can't remember, you can go back and search for my previous slice videos on the show." , the full version is available online.”

While talking, the white sugar in the pot has begun to melt.

After a live demonstration of frying sugar color, Li Yi took out the fried sugar color.

He started the pot again, poured some oil into the pot, cut some green onions and ginger slices into the pot and sauteed until fragrant. Li Yi filled the pot with water.

While waiting for the water in the pot to boil, Li Yichong explained to the stall owner: "This is a soup used to stew lion heads, but its seasoning is different from that of braised lion heads.

In terms of seasonings, both soups require salt, rice wine, sugar color, soy sauce, aniseed, and pepper.

But braised in soy sauce is simmered on an open fire, and the container is directly exposed to the flame, and the soup will evaporate and become thicker.

The red stew is steamed in water, and the total amount of the soup will not change.

The broth is thicker, its salt ratio and the ratio of various seasonings will increase.

Red stew does not have this process of collecting juice, so in terms of seasoning the soup base, it is necessary to give enough ingredients. "

The firepower of the stove was very strong, and the water in the pot was heated up in a short while.

Li Yi took several kinds of seasonings, put them into the pot, and said, "Our sense of taste can perceive the concentration of salty taste between 0.1-5.15%.

Among them, the most comfortable range is in the range of 0.8%-2%. If it is lower than 0.8%, it will feel light, and if it is higher than 2%, it will feel salty.

How to choose this ratio depends on the specific dishes, and then judge.

Because of different dishes, the area where the salt is located is different.

For example, fried dishes, such as fried small yellow croaker, fried mushrooms, etc., the salt is generally sprinkled after the pan is out of the pan, and most of them will hang on the dishes.

Therefore, the amount of salt should be appropriately reduced, preferably between 1% and 1.5%, or the salt and pepper should be released separately, allowing guests to dip it according to their own taste.

Stir-fried vegetables such as vegetables, in fact, most of the salt will stay in the soup and juice, so the amount of salt used must be slightly higher, and the saltiness should be controlled between 1.5-2%, and the taste is relatively good suitable.

When making soup, the salt will dissolve in the soup. The soup is eaten directly and will completely cover the taste buds. The saltiness will be more obvious, so the saltiness of the soup is best controlled at 0.8%-1.2 %between.

The braised soup base has a saltiness ratio of about 0.5%, but after a long time of stewing, the water evaporates, and the concentration increases, the saltiness of the soup will reach about 1.2-1.5%. The taste of this saltiness is Just right.

However, the red stew soup base is steamed with water, and the water will not evaporate, so at the beginning of seasoning, the concentration must be adjusted to the appropriate range.

There are about ten catties of water here, so about 75 grams of salt should be added, and the amount of sugar and soy sauce should be doubled, otherwise the coloring effect will be compromised.

However, when you are making braised lion heads, the amount should be reduced to one-third accordingly, otherwise the finished product will be very salty. "

With that said, Li Yi added other seasonings in turn, and turned off the fire after it boiled.

"Wait until the lion's heads are all fried, put them into the soup base, and steam for an hour."

On the other side of the stove, Zhao Jinmai and the others are wearing lion heads, skilled in operation and having fun.

Li Yi went to the side and took out a bag of wormwood powder.

"Next, let's make [Salted Egg Yolk Meat Floss Green Ball]."

Li Yi opened the mugwort powder, poured it into a basin, and added some water: "Qingtuan is a very traditional southern snack. Its preparation is very similar to glutinous rice balls, both of which are filled with glutinous rice skin. Come and eat.

It's just that the glutinous rice balls are boiled, while the green balls are steamed. "

Qingtuan is a typical southern snack, and it is more commonly eaten in the Jiangnan area.

Especially in the Suzhou and Hangzhou areas, and the surrounding area of ​​Shanghai, every year before and after Qingming, there will be Qingtuan to eat, which is called "tasting spring".

Locals in Gaoyou occasionally eat it, so I don't think there is anything unusual about it.

But for many northern viewers in the live broadcast room, food like Qingtuan is very novel.

For a while, audiences from the north and the south were chatting with each other in the barrage.

"Honestly speaking, I have never eaten Qingtuan before."

"I haven't eaten it either. I've only seen it on TV. It looks very round and round, but I really don't know what it tastes like."

"Hey, growing up so big, I haven't even been out of the province, and I haven't even been on a plane. I feel like I'm a country."

"I've never even sat on a high-speed rail... [covering my face and laughing]"

"Isn't it? It's normal if you haven't taken a plane before, but you should have taken a high-speed train before?"

"I've never been on one. The high-speed rail hasn't been connected to my home yet, but it's already under construction and it's said it will open next year."

"Qingtuan is a bit like glutinous rice balls. The skin is stickier, but it is slightly better than the skin of glutinous rice balls. It is a bit like the super sticky version of Xue Mei Niang. This description seems inaccurate..."

"Emma! I ate it once, and to put it bluntly, it's the southern version of sticky bean buns, hahaha!"

Seeing the lively chat in the live broadcast room, Li Yi said with a smile: "Young Tuan is very easy to make. If you are curious about its taste, you can try making it at home and try it out."

As he spoke, he had mixed the wormwood powder in the bowl with water.

The mugwort powder soaked in water has turned into a bowl of green paste.

Li Yi took the big basin, poured some glutinous rice flour into the basin, and poured the mugwort powder in. While stirring, he reminded: "The methods of making green dumpling wrappers and glutinous rice dumpling wrappers are similar, and the water consumption is similar, but When calculating, you must include the amount of mugwort powder and the water in which the mugwort powder is soaked.”

Soon, he mixed the glutinous rice flour and mugwort paste into a whole ball of light green dough.

"Qingtuan skin is also made of semi-boiled noodles, or raw and cooked noodles. If you don't control the amount of water for blanching the noodles, just use the trick I just mentioned."

As Li Yi said, he took a piece from the dough, flattened it with his palm, then threw it into the boiling water pot and boiled it for a while.

After it was cooked and taken out, Li Yi put the cooked bread into the dough and kneaded it.

After a while, the cooked noodles were mixed with the raw noodles, and the entire dough became smooth, moist, and full of toughness.

After wrapping it in plastic wrap, Li Yi took out a whole pork tenderloin from the side freezer and put it on the counter.

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(End of this chapter)