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

Chapter 365 Liquid Nitrogen Cooling
The candied haws just out of the pan, the syrup on the surface cannot be condensed into a hard shell, and the temperature needs to be lowered.

The same goes for sweet and sour meat.

In order to achieve the effect of crystal, the syrup on the outer layer of sweet and sour meat must be cooled rapidly to condense into a sugar shell.

Natural cooling is definitely too late, so it is best to use liquid nitrogen for rapid cooling.

After putting the liquid nitrogen aside and getting ready, Li Yi returned to the stove.

The rock sugar in the pot is almost boiled, and the color has gradually turned into the color of sesame oil.

"It's ready to draw silk."

When Wang Gang saw Li Yi approaching, he asked, "Is it okay?"

"almost."

Li Yi said something casually, watching the syrup gradually start to form bubbles in the pot, he suddenly reached out and increased the stove.

Wang Gang was taken aback, a little puzzled.

The most important thing to boil sugar color is low fire, otherwise it will paste quickly.

Why did Li Yi suddenly fire up?
However, after Li Yi increased the flame, he didn't leave his hand, he just stopped for a second, and then re-adjusted the stove to a low flame.

But with such a second of high heat, the syrup in the pot has already boiled and bubbled up.

Without further ado, Li Yi reached out and took the pot full of meat pieces, poured them into the pot, and ordered Wang Gang, "Stir fry."

When Wang Gang heard this, he immediately grabbed the side of the pot and started to fry quickly with a frying spoon.

While he was stirring, Li Yi put the prepared Cantonese-style kimchi, sour onions and green and red peppers into the pot.

Cantonese-style kimchi is the essence of traditional sweet and sour pork. The most traditional sweet and sour pork is made with kimchi and fried sweet and sour pork.

Soon, the sweet and sour meat in the pot became shiny, and the surface began to reflect light, as if it was covered with a transparent film.

This is already hung up candy.

"All right."

Li Yi turned off the fire directly.

Seeing him turn off the fire, Wang Gang stopped.

Taking a closer look at the perfectly sweetened glutinous rice balls in the pot, Wang Gang couldn't help asking curiously: "Brother Yi, why did you turn on the fire just now?"

Hearing his question, Li Yi smiled: "The question is on point."

Turning around, he poured liquid nitrogen into a prepared porcelain basin, explaining: "When you asked me just now, the syrup was just to the point of drawing silk, so it was not suitable for sugaring sweet and sour pork.

The surface of sweet and sour meat is not as smooth as apples and sweet potatoes, which will absorb too much syrup.

Once cooled, an overly thick sugar shell will be too hard and taste bad.

Therefore, the syrup should be boiled between the wire drawing and the amber, and then turn on the fire to let the syrup boil, and use fine air bubbles to make the thickness of the syrup thin.

At this time, if the glutinous rice is added, the thickness of the hanging syrup will be much thinner. "

Listening to Li Yi's explanation, Wang Gang suddenly realized: "So that's the case, I learned it."

In the live broadcast room, the audience listened to Li Yi's words, but they didn't know what was going on, so they all sent bullet screens to make fun of him.

"Take good notes, you have to take an exam to enter New Oriental!"

"A question in class, what are the four stages of boiling sugar?"

"Mom, I want to eat candied apples."

"I choose to eat in a restaurant. If it is more expensive, it will be more expensive. They should earn this money!"

"Brother Yi, are you trying to do tricks? The back kitchen has turned into the Lingxiao Temple!"

In front of the camera, white mist billowed in front of Li Yi's face.

Liquid nitrogen was poured into the basin, and the porcelain basin seemed to become a fairyland, with the liquid below tumbling and the top misty.

But this fairy-like liquid contains a certain degree of danger.

After pouring out part of the liquid nitrogen, Li Yi didn't touch the porcelain basin, but took a pot holder and signaled Wang Gang to bring the pot over.

Then, he took the plate he had prepared and put it aside.

Wang Gang brought the pot over, and there was also steam wafting from the top of the wok, which seemed to be two extremes with the liquid nitrogen basin on the side.

Li Yi took a pair of chopsticks, picked up two pieces of sweet and sour meat from the pot, and put them into the liquid nitrogen basin.

After counting silently for two seconds, he took out the glutinous rice balls.

I touched it lightly with my fingertips, the temperature of the tentacles was slightly lower than body temperature, and the outer sugar shell was slightly hard.

Afterwards, he took a piece of glutinous rice balls, put it into his mouth, and handed another piece to Wang Gang.

Wang Gang took it, and stuffed it into his mouth like eating candy.

The slightly cool and hard touch gave him the illusion of eating a piece of candy.

But when his teeth fell out, the thin sugar shell on the outside did not do much to stop it, it only provided a layer of crispy taste, which melted into the saliva, turned into sweetness, and landed on the tongue coating superior.

After biting through the sugar shell, the sour and meaty juice inside overflowed, filling the entire mouth.

The freshly melted sugar juice neutralizes the acid, turning the juice into a sweet and sour compound taste.

But this strong sour and sweet taste did not cover the sweetness of the meat itself.

Even because of their foil, the deliciousness of the gravy itself is more prominent.

Moreover, only the outer sugar shell of this sweet and sour meat is slightly cool.

The meat core and juice inside it still retain a certain temperature, even slightly hot.

Wang Gang chewed carefully, his pupils dilated slightly.

At this moment, he didn't speak, but all his senses were immersed in the delicious enjoyment.

But Li Yi shook his head slightly after tasting the sweet and sour pork: "It's a bit cold, there's no need to be so cold."

As he spoke, he picked up two pieces of sweet and sour meat again, put them in liquid nitrogen, stayed there for a second, and then took them out.

This time, he still took one from the chopsticks.

The warmth of his hand had already convinced him that the heat was almost ready this time.

And the firm feeling from his fingertips also told him that the sugar shell was still successfully solidified on the glutinous rice balls this time.

Put the sweet and sour meat into his mouth, he took a bite.

The crispy sugar shell cracked, and the rich sour juice and gravy gushed out, and it was a little hot.

Li Yi breathed out to cool down, savored it carefully, and then nodded in satisfaction.

Handing the other one to Wang Gang, he nodded: "That's almost it."

Wang Gang took it, put it in his mouth, bit it down, and let out a breath, but his eyes became brighter and brighter.

This sweet and sour pork is really good!

"Put these sweet and sour meat in liquid nitrogen and freeze for 1.5 seconds, don't exceed this time."

Li Yi ordered, while continuing to hold the sweet and sour meat with chopsticks, and submerged it in liquid nitrogen.

After 1.5 seconds, he took it out again, put the sweet and sour meat on a plate aside, and continued to repeat the operation.

Wang Gang swallowed the glutinous meat in his mouth, followed his example, and got busy.

A few minutes later, trays of [Crystal Sweet and Sour Meat] that looked like rock sugar hawthorns were brought out.

Then, there was a burst of exclamation from the front yard.

Only three hot dishes were served, and the old people were amazed three times in a row.

Not to mention that the three dishes are more delicious than the other, and the way of eating is also more novel than the other.

Seeing that the [Crystal Sweet and Sour Pork] just served was also empty, the old people couldn't help being curious about the last fried dish that Huang Xiaoming said.

What kind of dish will this last stir-fried dish be?
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(End of this chapter)