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

Chapter 118 [Fortune Like the Eastern Sea]

[Auspiciousness and happiness] During the simmering interval, Li Yi took the time to make some fried rice and a few dishes, and sent away the last wave of guests.

Then came the closing time, and the tourists began to leave one after another.

Huang Xiaoming, who had been busy in the front hall, finally breathed a sigh of relief, and put up a closed sign at the door.

He returned to the back kitchen, only to find that everyone was gathered around the stove, salivating and staring at the fragrant pots.

After a busy day, Huang Xiaoming was already hungry.

He smelled the aroma and asked curiously, "Which dish is in this pot?"

Without Li Yi opening his mouth, the others started talking about it.

"This is [Auspicious Nafu], a chicken made of a lot of vegetables, you didn't see it just now, it seems! It's like a real chicken, it's amazing!"

"This is [Blessing of the Jade Emperor]. It is made with Taishan's unique Jade Emperor grass and honeycomb tofu. The braised sauce made by Yi Ge is very fragrant!"

"Brother Yi is making [Furu Donghai], which are tofu balls stuffed with stuffing. The stuffing is made with a lot of mushrooms and fried in oil. It's very fresh!"

While speaking, Li Yi had already fished out a pot of fried tofu balls from the frying pan.

The next moment, several small bowls stretched out.

"Brother Yi, are there any defective products?"

"I'll help you taste it."

Seeing this, Li Yi shook his head helplessly, but still scooped one for each of them with a spoon, and told them, "One for each, be careful not to burn it."

"Brother Ming, here it is."

Wu Lei helped Huang Xiaoming get a copy, and handed him the bowl.

Huang Xiaoming took the bowl, looked at the fried golden tofu balls in the bowl, and poked them with chopsticks.

The tofu ball turned to the other side, and Huang Xiaoming was startled suddenly, because there was a deep fried mark on it, which looked like a vertical pupil.

"Why does this look like an eye?"

He couldn't help asking.

"Eh? Really!"

Wu Lei also noticed the vertical pupil marks on the tofu balls.

Hearing this, Li Yi explained casually: "This is the hole left when the tofu ball was hollowed out."

"Eh?"

Zhao Jinmai asked curiously: "Just now I saw that after you stuffed the stuffing inside, you glued it up, and you can't see any traces from the outside. Why is there an extra one now?"

"You think I'm a fairy? Can you reunite the broken mirror?"

Li Yi made a joke with a smile, and then explained: "When I sealed the mouth, I sealed it with starch water, and I couldn't see it before I put it in the pot, but after it was put in the pot, the high temperature made the starch burnt, and the color would be darker than the tofu. This is how the texture is formed.

But it is also because of this pattern that Emperor Qianlong gave it the alias of Longan Golden Ball. "

Huang Xiaoming looked at the tofu balls and praised: "It really looks like longan, so domineering."

"Domineering belongs to domineering, let me taste it first."

Wu Lei couldn't wait any longer. After blowing a few times, he picked up the tofu ball and bit down.

"call!"

Not surprisingly, he was scalded by the high temperature in the tofu balls, he let go, and blew hot air.

In the bitten tofu balls, colorful fillings are mixed with crystal clear soup.

White mushrooms, black fungus, green lettuce, golden pumpkin...they are mixed together, forced out of their own sweetness by the high temperature in the oil pan, and mixed in the mixed vegetable broth, forming an extremely sweet flavor Juice.

Smelling the sweet smell of the juice, Wu Lei blew on it twice, and couldn't help but sip again.

While eating, he muttered vaguely: "It's so hot! So... so fragrant! Wow!"

Seeing that he was eating in a panic, but couldn't stop, Huang Xiaoming couldn't hold back anymore.

Picking up the tofu balls, he blew them a few times before carefully biting down.

There was a crisp clicking sound when the teeth touched the browned shell of the tofu ball.

Then, a sweet juice with a scorching breath gushed out from the crack.

"Ouch!"

Huang Xiaoming let out a low cry, and quickly let go.

But the taste of the juice adhering to his teeth had already diffused, making him unable to resist licking his front teeth.

"This skin is so thin!"

He looked at the tofu ball that he had bitten through, and couldn't help admiring.

After biting it, he found that the outer shell of this tofu ball was only a thin layer, just like wonton wrappers, and the outer layer had been deep-fried until it was extremely crispy.

Liu Yifei was not as impatient as they were. Instead, she blew patiently for a while to cool down the temperature of the tofu balls, and then carefully took a small bite, sucking the fresh and sweet juice inside like eating a soup dumpling.

After drinking the juice, she happily praised: "The soup inside is so rich, every bite of a pack of soup, it's so fresh."

Sui Bian ate more meticulously than anyone else. He smelled it, looked at it, picked it up with chopsticks, looked at the light above his head, and then blew on it, putting it into his mouth.

He bit open the skylight, took a sip of the soup, savored it carefully, and swallowed it after a long while, then praised: "This dish is really good, it's really skillful."

Hearing him speak, the cameraman also pointed the camera at him, preparing to record his professional comments.

Sui Bian came to the show, and that’s what he did. He handed the bowl in front of the camera, used chopsticks to pry away the small bite, and showed the audience: “See how thin the layer of tofu is outside? Hurry up The wonton wrappers are gone.

You all saw it just now, Li Yi took it out with a carving knife!This knife skill, I can only say one thing, really awesome!

Tofu is much harder to carve than konjac, konjac has toughness, but tofu does not, and he uses soft tofu, not old tofu, my God..."

As he introduced, he admired at the same time, his words were full of envy for Li Yi's knife skills.

"Look at the stuffing inside."

Sui Bian introduced: "The stuffing here is made of mushrooms and vegetables, which are easier to ooze out, and when making the stuffing just now, Li Yi also mixed a lot of broth into it, so there is more juice inside.

A lot of juice means that the tofu on the outside must not be broken. Once it breaks, it will leak soup. If the soup leaks in this oil pan, the consequences will be very serious, and a big oil bubble will collapse in one fell swoop.

But when it exploded just now, it didn't collapse even once, right?This shows that these tofu balls are all intact, and there is not a single broken skin. "

As Sui talked, his saliva came out, and he couldn't help swallowing.

Seeing this scene, the audience in the live broadcast room didn't laugh at him, because everyone was similar and had the same virtue.

"What's the use of showing me? Are you feeding me?"

"Show off my mouth! Show off my mouth!"

"It's really thin! It looks so crispy."

"hungry……"

"My friend, the tofu ball in your hand should be from the Qianlong period. Last year, Xiangjiang Fude sold one at an auction and sold it for 120 million. If you want to sell it, I suggest you post it to me. Come here, I'll give you a testimonial and sell it for a high price, how about it?"

"It looks good, but if I have a bowl of fresh shrimp and fish pan noodles, how should you respond?"

Sui Bian's attention was all on the tofu balls.

He picked up the tofu balls, sucked out the soup inside, and then used chopsticks to peel off the skin of the tofu balls before continuing to show the audience: "The stuffing inside is standard salty and fresh, with a hint of sweetness. Son.

But this sweet taste is not added with sugar, but the fresh and sweet taste of the fresh vegetables themselves, which is very fresh.

If you want to make this fresh and sweet taste, you must master the heat very well.

If the vegetables want to have a clear and sweet taste, the firepower must be strong, which is why the vegetables fried in restaurants outside are better than those at home, because of the strong firepower.

But if you want to make the vegetables in the balls clear and sweet, you will face a problem.

That is, the vegetable will produce water, and there is still soup in it. When the temperature is high, it will easily expand and break the tofu skin on the outside.

But if the temperature is not high enough, the fresh and sweet taste of the vegetables will not come out, which will be more troublesome.

However, our master Li Yi made this dish perfectly. It not only retains the shape and crispy texture of the meatballs, but also locks the moisture inside, which stimulates the freshness and sweetness of the filling itself. It is also very well handled.

For this dish, my evaluation is that it is amazing and I can't fault it. "

As he said that, he picked up the remaining half of the tofu ball, stuffed it directly into his mouth, squinted his eyes and chewed, with a look of enjoyment.

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(End of this chapter)