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

Chapter 475
After cutting the fillet slices, Li Yi took a small bowl and put the slices of meat in it.

Added some salt, sugar, pepper, half an egg white, and a spoonful of soy sauce, and Li Yi mixed it with his hands.

Then, he sprinkled some dry cornstarch into it, added some lard, and mixed it evenly.

Seeing Li Yi put lard in it, Liao Wendong asked, "Why are you putting lard in?"

"Sealed meat?"

Li Yi explained casually: "Marinating meat and sealing oil is a basic skill, don't you know?"

"I know, but won't it work with canola oil?"

Liao Wendong remained calm: "When I baconed the meat, it was always sealed with rapeseed oil. It tastes delicious too?"

"It is very fragrant, but not fragrant enough."

Li Yi smiled and said: "It is best to cook meat dishes with meat oil, vegetable oil will dilute the flavor substances in the meat.

But you are using pork belly, which has its own fat and will not be diluted too much.

But I use tenderloin, which has low fat content, so I must use meat oil. "

"Won't that feel boring?"

Liao Wendong remembered that when he was learning how to cook, the chef also told him that meat oil is more fragrant than vegetarian oil.

But modern people pursue health, coupled with the relationship of cost, when he was in the work unit, he seldom used lard for cooking.

"Good meat won't get greasy."

Li Yi glanced at the meat in the bowl: "This kind of local pork is pretty good, but the lard is not good enough, it will definitely be a bit greasy and not fragrant enough, so when frying, the amount of oil used should be halved."

After speaking, he put the meat bowl aside, went to wash his hands under the tap.

Liao Wendong didn't ask any more questions.

He asked Li Yi these questions on purpose.

The combination of meat and vegetable oil is the basic skill of professional chefs.

Judging from Li Yi's answer, he is really not a layman when it comes to cooking.

Putting the meat slices aside and marinating them, Li Yi returned to the counter, brought the Qinghai peppers that had just been washed, removed the stalks, removed the seeds, and cut them into shreds.

Chop chop chop!
The crisp sound of chopping vegetables became one piece, airtight.

Seeing the Qinghai peppers under Li Yi's men who were quickly shredded, the helpers in the back couldn't help talking.

"This knife is really good!"

"It's so finely chopped!"

"The knife is good. It's so thin. Wouldn't it soften after a couple of fryings?"

"Who knows? Maybe it's a show of knife skills?"

Listening to the discussion behind, Li Yi didn't care, but just cut it on his own.

Liao Wendong glanced at the kitchen helpers at the back, noticing his sight, the kitchen helpers all shut their mouths.

Seeing this, he asked Li Yi, "Why didn't you just wash it and cut it up?"

"If you cut it just now, it will lose the smell."

Li Yi explained casually.

Liao Wendong couldn't help but nodded secretly. He also heard this sentence from his master when he was learning how to cook.

And this is one of the reasons why his fried pork is better than others.

People in Hunan Province always think that the stir-fried pork in restaurants and hotels outside is not as delicious as those made at home.

But the reason, but each has its own theory, can not tell a reason.

But Liao Wendong has studied it.

The difference lies in the ingredients and the heat.

Among the differences in ingredients, one of them is that the fried pork and peppers at home are all freshly cut and full of flavor.

For the fried pork in restaurants and hotels, the peppers used are all cut in advance, piled up in a large frame, and you can grab a handful when you use it.

Although they are all chili peppers, the chili peppers that have been cut for half a day will lose a lot of flavor, and it will not taste so delicious and enjoyable.

Therefore, when Li Yi told the reason, Liao Wendong half believed that Li Yi would cook this dish.

But he still had doubts in his heart. The main doubt lay in the shape of the ingredients Li Yi cut out.

According to the theory of Chinese food, the shape of ingredients in a dish must be consistent.

The meat of the main ingredient is shredded, so the side dishes have to be shredded.

The meat of the main ingredient is cut into slices, and the side dishes must also be sliced.

In the same way, cutting into sections and dicing are the same.

But Li Yi cut the tenderloin into slices, and when he cut the Qinghai pepper, he cut it into shreds, which was a bit strange.

These two ingredients don't match!

Seeing this, he reminded: "Isn't it better to slice this green pepper?"

Hearing this, Li Yi glanced back at him, smiled, and explained: "Ordinary dishes are definitely better sliced, but this [Chili Stir-fried Pork] is different. Its earliest method is to stir-fry shredded pepper with sliced ​​meat."

This dish was created by Zhu Erguan.

He was also the first imperial chef to add chili to the dish.

On a summer day in the summer of the 47th year of Qianlong, Qianlong had no appetite to eat. He used this dish to wake up Qianlong's taste buds, let Qianlong eat half a bowl of rice more, and won a reward of 20 taels of gold.

But because Qianlong ate chili for the first time, in order to remove the spicy taste as much as possible, Zhu Erguan only used one chili, removed the seeds from the stalk, and cut it into thin shreds together with ginger.

At that time, he used chili as a seasoning like ginger.

In modern times, chili has changed from a seasoning to a vegetable.

In Hunan Province, you can even stir-fry a dish completely with chili peppers to serve with rice.

This is the development of the times and the changes in people's tastes.

Naturally, it was impossible for Li Yi to explain the change, so he simply explained it, then went back and continued to cut the remaining Qinghai peppers into shreds.

After quickly shredded the Qinghai pepper, Li Yi came to the stove next to him, turned on the pot, and heated up the pot.

After heating up the pot, Li Yi poured the shredded Qinghai pepper into the pot, and quickly stir-fried the shredded Qinghai pepper until it was fragrant, then poured it out.

This step is very fast, and it only took less than 20 seconds before and after.

The main reason is that the shape of shredded Qinghai pepper is easy to cook and cannot be fried for too long.

After frying the shredded Qinghai pepper, Li Yi began to prepare the fried meat.

After cleaning the pan, he took a spoonful of lard and heated it up, then poured it out.

Then, he put the marinated tenderloin slices into the pot and quickly stir-fried them.

"Well!"

"Fuck!"

"It's all right? Damn it!"

"What is this?"

There was an exclamation from behind.

Everyone's eyes widened, and they looked at Li Yi's incredible hype in disbelief, dumbfounded.

Liao Wendong was also dumbfounded and stared blankly.

Li Yi held the pot with one hand, flipped his wrist, and the pieces of meat in the pot seemed to leap, roll, and dance lightly in the pot, but none of them flew out of the pot.

Seeing this scene, Liao Wendong couldn't help but think of what he said just now.

"Do you really believe what's on TV? I've seen the video of him frying rice. Isn't it obviously full of special effects?"

His own voice was still lingering in his ears, and Liao Wendong's face turned red instantly.

When he said this sentence, he didn't keep his voice down at all, so people must have heard it clearly.

But people didn't refute it at all.

He thought it was because of his guilty conscience, but he didn't expect that he would slap him hard with practical actions!

What special effects?This TM is a real hype!
Liao Wendong felt his complexion burning hot, and couldn't help but sneak a glance at Shen Han who was at the side, only to find that Shen Han was also dumbfounded, and his eyes were straight.

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(End of this chapter)