Chapter 340
When the audience in the live broadcast room was arguing about the spiciness of Cantonese cuisine, everyone had already washed out the burnt pig's head with all their hands and feet.
Li Yi took the two largest soup buckets, put a grate curtain under them, and put all the chopped pig's heads into it.
This step is to blanch the water and preliminarily cook the pig's head.
After the pig's head was put into the pot, Li Yi cut some scallions and ginger into it, and set it on fire.
It takes at least three to ten minutes to boil. Li Yi asked Zhao Jinmai to come over to watch the fire, and then he returned to the desk, and asked Wu Lei to come over with four front elbows.
When loading the car, Li Yi had already divided each part and marked the name clearly.
Therefore, Wu Lei went to the acid discharge room, and quickly got back the front elbow that Li Yi wanted.
Putting the elbow in front of Li Yi, Wu Lei asked curiously, "Brother Yi, do you want to make Dongpo elbow?"
"No."
Li Yi said something, and then added: "Dongpo elbows are also made, but tomorrow, these are not, these elbows are made of crystal elbows."
"Crystal elbow?"
Wu Lei was surprised when he heard this: "Is the elbow made transparent? Is it true or not?"
Li Yi was amused by his brain hole, and laughed and complained: "You think I'm a fairy? Can you make my elbows transparent?"
"Oh fine."
Wu Lei scratched his head and said with a chuckle, "You can make flowers out of broth, but I thought you could also make elbows transparent!"
Shaking his head with a smile, Li Yi explained: "Crystal Elbow is a home-cooked dish in Shandong cuisine, which is to debone and boil the elbow, then add pigskin and steam it in a pan to get the jelly.
Then pour the elbow meat and soup into the mold. After cooling, the soup will solidify and be transparent, just like crystal jelly, so it is called crystal elbow. "
"Sounds amazing."
Liu Yifei listened to the side, pondering slightly, imagining what the finished product would look like.
Seeing her puzzled eyes, Li Yi reminded: "In Yangzhong's dinner at night, there was a dish that you thought was luncheon meat with a lot of meat, remember?"
Under his reminder, Liu Yifei remembered: "That delicacy, right?"
"Correct."
Li Yi nodded: "The crystal elbow is a bit like that dish."
"That dish is quite delicious."
Liu Yifei remembered its taste, and a lot of saliva was secreted in her mouth.
In the live broadcast room, there were also many viewers who had eaten meat, and they were all posting barrage.
"People from Zhenjiang pass by! The meat dishes are really delicious!"
"There are three monsters in Zhenjiang, the balsamic vinegar is not bad, the meat is not served as a dish, and the lid is boiled in the noodle pot."
"The meat should be eaten with shredded ginger and vinegar, and it must be shredded ginger and Zhenjiang vinegar."
"Dish meat is not only available in Zhenjiang, but also in Yangzhou and Taizhou. They are all signature dishes."
"We in Hai'an also have Yaorou, but it's different from Zhenjiang's. It's boiled pork and pure lean meat."
"Haha! I'm also from Zhenjiang. Every morning, I have to have a bowl of pot-covered noodles, soy-sauce-soy-soy-soy-alkaline noodles, drizzled with balsamic vinegar, and a piece of meat. It's very comfortable."
Liu Yifei watched the audience's barrage in the live broadcast room, and couldn't help swallowing.
After that, she couldn't help but asked Li Yi: "Brother Yi, the meat is delicious, why don't you just cook the meat?"
"I planned to make meat dishes from the beginning. One is that there is not enough time, and the other is for the sake of the health of the elderly."
Li Yi turned on the spray gun and roasted the skin of the elbow, while explaining: "The meat needs to be marinated with nitrate salt for two to three days before it can be cooked, and the time is running out.
Moreover, nitrate salt has certain toxicity and is a carcinogen. Eating too much is not good for your health.
This time, all the old people came, so I changed it to Crystal Elbow. "
"poisonous?"
Liu Yifei was a little surprised: "Then why do you use nitrate to make it? What if something goes wrong?"
"Generally, there will be no accidents, because generally not so much nitrate is used."
Li Yi explained: "The current edible nitrate is nitrite, which is a legal additive.
As long as the prescribed dosage is not exceeded, it will not cause direct harm to the human body.
According to national standards, the maximum amount of nitrate used in meat is 0.15g/kg.
Canned meat products do not exceed 0.03g/kg, which is considered a legal standard.
As long as it is sold by regular manufacturers, it will be implemented in accordance with national standards. "
"There are standards, it's not good to eat too much, right?"
Liu Yifei was still a little worried: "Why do you have to use poisonous nitrate salt? Can't you use ordinary salt?"
"I can't help it. Nitrate is the characteristic of the meat. It would not be authentic without salt."
Li Yi explained with a smile: "The original name of Yaorou in ancient times was called Nitrou, but later it was considered indecent, so it was renamed Yaorou.
After the meat is added with nitrate, it will turn red and hard, and there will be a special taste experience.
It tastes a bit like eating preserved eggs with a white mouth. It has a slightly fermented taste, and those who like it will like it very much. "
While speaking, Li Yi had already burned and washed his elbows.
Afterwards, he took the elbow to the chopping board, slashed it quickly with a knife, and shaved off the bone in two or three strokes.
The elbow meat is thick, so he changed the knife with a kitchen knife, sliced the thick part of the elbow meat thinly, and spread it out into pieces.
He asked Wu Lei to bring some pork skin and roast it with a spray gun. After washing it, he put the elbow meat and pig skin into the pot, added water and boiled it for 10 minutes.
10 minutes will not cook the meat, it will only be firm.
This step is for styling.
First fish out the pigskin, Li Yi used a knife to shave all the fat from the inner layer of the pigskin.
While shaving, he explained: “It doesn’t matter whether it’s making pork skin jelly, or making crystal elbows, or making soup jelly to make soup dumplings.
For the pigskins used, the fat on them must be cleaned, otherwise the smell will be fishy. "
While talking, Wen Song, who came back from washing his hands, saw Li Yi's operation of shaving the pig skin, and asked with a smile, "How about making pig skin jelly?"
Zhou Yunpeng also came back wiping his hands, and when he heard Wen Song's words, he came over: "Pig skin jelly? I like to eat this stuff the most. Thieves drink."
"Why don't you drink alcohol?"
Wen Song joked with a smile: "You can drink half a catty of soy sauce with an iron nail, and I will give you a plate of pork skin jelly, so you can't drink until next month?"
Zhou Yunpeng didn't feel annoyed, he just smiled and watched Li Yi handle the pigskin.
After shaving all the fat off the pig's skin, Li Yi fished out the elbow from the pot.
After taking it under the faucet, he cleaned it carefully while explaining: "This dish must be clean, otherwise the soup won't be transparent."
"Correct."
Yang Shulin also came back: "The more oil, the muddier."
Zhou Yunpeng had a different opinion: "I think it's not tasty if it's too clean."
"It's not delicious, it looks good!"
Tang Jianjun wiped his hands and walked back.
Soon, a circle of people surrounded Li Yi, watching him wash his elbows.
After carefully cleaning the elbows, Li Yi started the pot to boil water again, put the elbows in, added some green onions, ginger and peppercorns, and started to simmer.
Then, he set up another pot and boiled some water.
While the water was boiling, he carefully cut the pigskin into shreds.
Cut the shredded pork skin and boil the water in the pot.
So he poured all the shredded pigskin into boiling water.
Although he had carefully scraped off the oil on the pigskin, there were still some tiny residues.
The pigskin shreds, which looked clean at first, quickly became cloudy after being put into the pot, and a layer of white foam floated on the surface of the water.
3
(End of this chapter)
When the audience in the live broadcast room was arguing about the spiciness of Cantonese cuisine, everyone had already washed out the burnt pig's head with all their hands and feet.
Li Yi took the two largest soup buckets, put a grate curtain under them, and put all the chopped pig's heads into it.
This step is to blanch the water and preliminarily cook the pig's head.
After the pig's head was put into the pot, Li Yi cut some scallions and ginger into it, and set it on fire.
It takes at least three to ten minutes to boil. Li Yi asked Zhao Jinmai to come over to watch the fire, and then he returned to the desk, and asked Wu Lei to come over with four front elbows.
When loading the car, Li Yi had already divided each part and marked the name clearly.
Therefore, Wu Lei went to the acid discharge room, and quickly got back the front elbow that Li Yi wanted.
Putting the elbow in front of Li Yi, Wu Lei asked curiously, "Brother Yi, do you want to make Dongpo elbow?"
"No."
Li Yi said something, and then added: "Dongpo elbows are also made, but tomorrow, these are not, these elbows are made of crystal elbows."
"Crystal elbow?"
Wu Lei was surprised when he heard this: "Is the elbow made transparent? Is it true or not?"
Li Yi was amused by his brain hole, and laughed and complained: "You think I'm a fairy? Can you make my elbows transparent?"
"Oh fine."
Wu Lei scratched his head and said with a chuckle, "You can make flowers out of broth, but I thought you could also make elbows transparent!"
Shaking his head with a smile, Li Yi explained: "Crystal Elbow is a home-cooked dish in Shandong cuisine, which is to debone and boil the elbow, then add pigskin and steam it in a pan to get the jelly.
Then pour the elbow meat and soup into the mold. After cooling, the soup will solidify and be transparent, just like crystal jelly, so it is called crystal elbow. "
"Sounds amazing."
Liu Yifei listened to the side, pondering slightly, imagining what the finished product would look like.
Seeing her puzzled eyes, Li Yi reminded: "In Yangzhong's dinner at night, there was a dish that you thought was luncheon meat with a lot of meat, remember?"
Under his reminder, Liu Yifei remembered: "That delicacy, right?"
"Correct."
Li Yi nodded: "The crystal elbow is a bit like that dish."
"That dish is quite delicious."
Liu Yifei remembered its taste, and a lot of saliva was secreted in her mouth.
In the live broadcast room, there were also many viewers who had eaten meat, and they were all posting barrage.
"People from Zhenjiang pass by! The meat dishes are really delicious!"
"There are three monsters in Zhenjiang, the balsamic vinegar is not bad, the meat is not served as a dish, and the lid is boiled in the noodle pot."
"The meat should be eaten with shredded ginger and vinegar, and it must be shredded ginger and Zhenjiang vinegar."
"Dish meat is not only available in Zhenjiang, but also in Yangzhou and Taizhou. They are all signature dishes."
"We in Hai'an also have Yaorou, but it's different from Zhenjiang's. It's boiled pork and pure lean meat."
"Haha! I'm also from Zhenjiang. Every morning, I have to have a bowl of pot-covered noodles, soy-sauce-soy-soy-soy-alkaline noodles, drizzled with balsamic vinegar, and a piece of meat. It's very comfortable."
Liu Yifei watched the audience's barrage in the live broadcast room, and couldn't help swallowing.
After that, she couldn't help but asked Li Yi: "Brother Yi, the meat is delicious, why don't you just cook the meat?"
"I planned to make meat dishes from the beginning. One is that there is not enough time, and the other is for the sake of the health of the elderly."
Li Yi turned on the spray gun and roasted the skin of the elbow, while explaining: "The meat needs to be marinated with nitrate salt for two to three days before it can be cooked, and the time is running out.
Moreover, nitrate salt has certain toxicity and is a carcinogen. Eating too much is not good for your health.
This time, all the old people came, so I changed it to Crystal Elbow. "
"poisonous?"
Liu Yifei was a little surprised: "Then why do you use nitrate to make it? What if something goes wrong?"
"Generally, there will be no accidents, because generally not so much nitrate is used."
Li Yi explained: "The current edible nitrate is nitrite, which is a legal additive.
As long as the prescribed dosage is not exceeded, it will not cause direct harm to the human body.
According to national standards, the maximum amount of nitrate used in meat is 0.15g/kg.
Canned meat products do not exceed 0.03g/kg, which is considered a legal standard.
As long as it is sold by regular manufacturers, it will be implemented in accordance with national standards. "
"There are standards, it's not good to eat too much, right?"
Liu Yifei was still a little worried: "Why do you have to use poisonous nitrate salt? Can't you use ordinary salt?"
"I can't help it. Nitrate is the characteristic of the meat. It would not be authentic without salt."
Li Yi explained with a smile: "The original name of Yaorou in ancient times was called Nitrou, but later it was considered indecent, so it was renamed Yaorou.
After the meat is added with nitrate, it will turn red and hard, and there will be a special taste experience.
It tastes a bit like eating preserved eggs with a white mouth. It has a slightly fermented taste, and those who like it will like it very much. "
While speaking, Li Yi had already burned and washed his elbows.
Afterwards, he took the elbow to the chopping board, slashed it quickly with a knife, and shaved off the bone in two or three strokes.
The elbow meat is thick, so he changed the knife with a kitchen knife, sliced the thick part of the elbow meat thinly, and spread it out into pieces.
He asked Wu Lei to bring some pork skin and roast it with a spray gun. After washing it, he put the elbow meat and pig skin into the pot, added water and boiled it for 10 minutes.
10 minutes will not cook the meat, it will only be firm.
This step is for styling.
First fish out the pigskin, Li Yi used a knife to shave all the fat from the inner layer of the pigskin.
While shaving, he explained: “It doesn’t matter whether it’s making pork skin jelly, or making crystal elbows, or making soup jelly to make soup dumplings.
For the pigskins used, the fat on them must be cleaned, otherwise the smell will be fishy. "
While talking, Wen Song, who came back from washing his hands, saw Li Yi's operation of shaving the pig skin, and asked with a smile, "How about making pig skin jelly?"
Zhou Yunpeng also came back wiping his hands, and when he heard Wen Song's words, he came over: "Pig skin jelly? I like to eat this stuff the most. Thieves drink."
"Why don't you drink alcohol?"
Wen Song joked with a smile: "You can drink half a catty of soy sauce with an iron nail, and I will give you a plate of pork skin jelly, so you can't drink until next month?"
Zhou Yunpeng didn't feel annoyed, he just smiled and watched Li Yi handle the pigskin.
After shaving all the fat off the pig's skin, Li Yi fished out the elbow from the pot.
After taking it under the faucet, he cleaned it carefully while explaining: "This dish must be clean, otherwise the soup won't be transparent."
"Correct."
Yang Shulin also came back: "The more oil, the muddier."
Zhou Yunpeng had a different opinion: "I think it's not tasty if it's too clean."
"It's not delicious, it looks good!"
Tang Jianjun wiped his hands and walked back.
Soon, a circle of people surrounded Li Yi, watching him wash his elbows.
After carefully cleaning the elbows, Li Yi started the pot to boil water again, put the elbows in, added some green onions, ginger and peppercorns, and started to simmer.
Then, he set up another pot and boiled some water.
While the water was boiling, he carefully cut the pigskin into shreds.
Cut the shredded pork skin and boil the water in the pot.
So he poured all the shredded pigskin into boiling water.
Although he had carefully scraped off the oil on the pigskin, there were still some tiny residues.
The pigskin shreds, which looked clean at first, quickly became cloudy after being put into the pot, and a layer of white foam floated on the surface of the water.
3
(End of this chapter)
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