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

Chapter 348
"Well, she caught a cold yesterday and had a little fever. When she got up in the morning, she touched her toes again."

Li Yi explained: "It has already been sent to the hospital, Xiaolan and the others are accompanying her."

"I said why she didn't talk much when she was working last night, maybe she was a little uncomfortable at that time."

Zhao Jinmai asked worriedly, "Is she seriously injured?"

Li Yi thought about it for a while, then shook his head and said: "It looks a little red and swollen, but it's just a trauma, it shouldn't be too serious, but it will definitely be inconvenient to move in the next few days."

"Miss Yifei is so pitiful."

Zhao Jinmai sighed with frown: "When I was working yesterday, she told me not to be too tired, but she caught a cold herself, alas!"

Listening to her words, Li Yi didn't say anything, but just remembered how haggard Liu Yifei was before going to the hospital.

In the live broadcast room, the audience exploded when they heard the news that Liu Yifei was injured.

"What? Yifei is injured?"

"What's going on? How come you will be injured after going back to the hotel to rest?"

"Touching the toes? Only those who have experienced this matter know how painful it is. I am already aching when I see these words."

"I said why didn't I see Sister Shenxian."

"Cold and injury, my God! It sounds so bad."

Li Yi returned to the stove, thinking about something.

It wasn't until Wu Lei called him that he came back to his senses.

"Brother Yi, the meat is ready."

Holding a spray gun, Wu Lei reported to Li Yi.

In front of him were two large pieces of pork belly, the skin of which was blackened by the airbrush.

Li Yi picked up the side of the pork belly and looked at it, then shook his head: "I took the wrong meat."

"what?"

Wu Lei was stunned for a moment, looked at the pork belly in doubt, and asked puzzledly, "Isn't this just pork belly?"

"This is pork belly, but the top pork belly is not the bottom pork belly."

Li Yi explained: "Shang Wuhua is three fat and two thin, and it should be fatter, which is more suitable for roasting, such as Dongpo meat, jar meat and so on.

Xiawuhua is three thin and two fat. If it is thinner, it is suitable for steaming.

I plan to make steamed pork, pickled meat with pickled vegetables and pork with sanded meat first, so I need to use streaky pork.

But it’s okay, it’s okay to make Dongpo pork first. "

With that said, he picked up the meat and put it in a basin beside him, and added some water.

"Brother Yi, let me come!"

Wu Lei stepped forward to take over.

When Li Yi saw this, he handed the meat to him, and told him, "Scrape it clean, and wash it twice more."

After explaining, he turned around and walked towards the program crew behind.

Across the camera, he found a young man from the coordinating team and ordered: "Go to Tongrentang on Qianmen Street and help me buy something. Just remember, I want 100 yuan each for angelica, rehmannia glutinosa, Chuanxiong, white peony root, peach kernel, and safflower. gram."

Qianmen Street is right in front of the Forbidden City, so it is called Qianmen Street.

After sending the young man away, Li Yi found a fresh fruit wholesaler in the farmer's market and made a call: "Old Yang, do you have any fresh hawthorn? Prepare two catties for me, and I'll send someone to pick it up later.

How much?Where can I go without money?Oh well!I will take advantage of you and take care of your business next time, thank you! "

After making the phone call, he ran an errand in the same city to place an order, and called an errand to pick up the hawthorn.

After finishing these, he finally settled down and started to continue working.

Wu Lei has already cleaned the five flowers, so he will make the braised pork first.

Braised pork is the most widely spread and most famous pork dish.

But wherever pork is eaten, there is its own special way of braised pork.

In the south, there are sauce recipes, local braised pork, cherry meat, fermented bean curd meat, Dongpo pork and other methods.

There are also jar meat, handle meat, tuozi meat and so on in the north.

And what Li Yi is going to do today is the most traditional Dongpo pork.

People all over the world say that Su Dongpo is the inventor of braised pork, but it is not true. He just spread the method of braised pork in his hometown of Meishan to Jiangnan.

The method of Dongpo Pork is not difficult, and it is almost the same as [Grilled Whole Pig's Head], but the ingredients are different.

The ingredients needed for traditional Dongpo pork are shallots, sliced ​​ginger, salt, soy sauce, rock sugar and flower carvings.

The last two are the most important and cannot be separated.

When making it, there is no need for complicated steps such as frying, frying and frying. It only needs to be cooked enough, and the taste will come out naturally.

After Wu Lei's cleaned pork belly was cut into large cubes, Li Yi put a grate curtain in the pressure cooker, and spread a layer of shallots and ginger slices.

Then he put the big chunks of pork belly into the pot, skin side down.

Then put in the seasoning and add enough water, and he put the pressure cooker on the stove and started to boil.

According to the traditional method, it must be simmered for two hours.

But in order to save time, you can only stew the meat in a pressure cooker first.

The pressure cooker can speed up the maturing time of the stew, but the disadvantage is that the coloring effect is very poor.

So after stewing, you have to continue cooking in a casserole to burn the color.

Taking advantage of the simmering time, Li Yi didn't stop, turned around and made the stewed soup again.

There is a brine platter in the cold dishes, and you need to use brine products such as elbows, tails, and offal.

Lo-mei is an important part of Chinese food, especially in southern regions such as Sichuan, Hunan, Hui, and Guangdong.

Both lo-mei and la-mei originated from the south.

Because the summer in the south is extremely hot and there is no severe cold in winter, it is necessary to find ways to preserve food and prevent food from spoiling.

And lo-mei and la-mei came into being.

Bitter and salt are inseparable.

There is a statement in "Shuowen Jiezi": those who are born are called brine, and those who are boiled are called salt.

The original meaning of the word salt is to cook brine in a vessel.

Lo-mei originated from the period of Li Bing, the prefect of Qinshu County.

After years of development, lo-mei has been divided into two factions of southern and northern brine, and four major brine families of Sichuan, Guangdong, Chao and Hakka.

According to the color of the finished product, it can be divided into three halogen types: red, white, and yellow.

In addition, there are also niche brine types such as black brine and spicy brine.

Among them, the meat used in the cured meat folder in Northwest China is also a kind of braised meat.

To make a stewed dish, naturally you can't just make one kind of stewed dish.

Therefore, three soup buckets were placed in front of Li Yi, and he began to prepare the brine used in the three major types of brine, red, white, and yellow.

White bittern is the most traditional kind of lo-mei, because the earliest lo-mei was soaked in salt water and spices to mature.

Red stew is based on white stew, adding sugar, soy sauce or red yeast rice to color, adding red color to the meat and increasing appetite.

The same is true for yellow stew, which is usually colored with yellow gardenia, turmeric or yellow sauce to give the ingredients a golden color.

The three stewed methods are different, and the applicable raw materials are also different.

To put it simply, red stew is most suitable for stewed red meat, such as pork, beef and so on.

The vast majority of stewed meat, pork head meat, and stewed beef are made with red stew.

In addition, there is another branch of red bittern, which is spicy bittern in Sichuan Province.

The ingredients made from spicy stew are also red, but the spicy taste is more prominent.

The white stew is more suitable for braised white meat, such as white chopped chicken, chicken feet, squab and other ingredients that do not have a fishy smell.

The well-known Jinling salted duck and Yangzhou salted goose are all stewed with white brine.

As for the yellow halogen, it is a relatively special halogen.

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(End of this chapter)