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

Chapter 482 I Have Already Pretended

"Ah? Isn't the heat enough?"

Hearing Li Yi's words, Liao Wendong doubted himself: "I'm already fired?"

"It's not enough just to fry dry."

Li Yi explained: "Stir-frying is just to dry out the water, but the oil in the meat has not yet come out, and the Maillard reaction is not enough.

It is best to stir-fry until it sticks to the pan, and add water when it sticks to the spoon, the taste is the best.

Only when the stir-fry is dry enough, the taste can be fully revealed when adding water and stewing, and the more you chew, the more fragrant it will be. "

"Okay, I get it now!"

Liao Wendong remembered something: "Once when I was making this dish, I got a call and asked my apprentice to fry it.

As a result, when I came back after answering the phone, he was still frying, and it was sticking to the pan.

I scolded him that time, and I was worried that the customer would complain after eating.

But the guests at that table left a lot of food, but they ate up the drum skin dish and ate it clean. "

Shen Han heard his words from the side, and joked: "If you served dim sum at that time, maybe you would have an extra special dish."

"Yup!"

Liao Wendong patted his thigh regretfully: "Why didn't I think of that?"

"It's not too late to know now, is it?"

Li Yi spread his hands.

"Yes! It's not too late!"

Liao Wendong looked at him and praised him sincerely: "It's amazing, how can you even cook this dish?"

Li Yi smiled, and explained casually: "I know a chef of Hunan cuisine, and I learned from him."

"sharp."

Liao Wendong clicked his tongue in amazement: "Old Shen is really right to invite you here. Your level is no worse than our local Hunan cuisine masters!"

As he said that, he remembered something, and excitedly came to the small stove beside him, took a rag, and opened a casserole.

In the casserole, a pot of crimson meat was simmering. The color was attractive and the aroma was tangy.

"Look at this."

Liao Wendong turned his head to Li Yi and asked, "Do you recognize this?"

Li Yi glanced at the duck head stewed in the casserole, and asked with a smile, "Duck meat? Is it Linwu duck?"

"Yes, good eyesight!"

Liao Wendong raised his thumb.

Shen Han was a little curious, and couldn't help asking: "How do you know this is Linwu Duck?"

"Guess."

Li Yi said with a smile: "The ducks eaten in Hunan Province are all shelducks. The ducks in Youxian, Zhijiang, and Linwu are all relatively famous, but the species are all the same.

When Youxian and Zhijiang make fried ducks, they usually make blood ducks. Linwu eats more sauce and roasted ducks, so I guess it is Linwu ducks. "

"That's right! Haha! This dish is Braised Linwu Duck in Sauce."

Liao Wendong smiled and asked: "Look at my dish, how is it done? Is there anything wrong?"

Li Yi leaned over and smelled the wafting aroma, nodded and said: "The fishy smell is gone very well, but the aroma is a bit off. Did you fry it with lard mixed with rapeseed oil?"

"Correct."

Liao Wendong asked, "Did you put less meat oil?"

"It's a little bit less."

Li Yi explained: "I'm still used to cooking meat dishes with meat oil, when you cook this dish again, it's best to buy a live duck and kill it yourself.

Although it is a bit troublesome, duck fat can be pulled out of the duck's stomach.

This duck oil can be used to refine the oil when cooking, and the fried duck will taste more fragrant and thicker. "

"Makes sense."

Liao Wendong nodded again and again, and then told his apprentice: "Next time, remember to buy live ducks when you buy ducks."

"Oh, I know."

The apprentice responded, but couldn't help complaining: "That hair is not easy to pull out!"

Unlike chicken feathers, duck feathers can be easily removed by scalding them with hot water.

There are many fine fluff on the duck skin, which is difficult to pull out.

"..."

Liao Wendong also knew about this problem, he hesitated for a while, and then he turned to Li Yi and asked, "Master Li, do you know how to pull out duck down cleanly?"

"Duck feathers are a bit difficult to pull out, but it's not impossible."

Li Yi explained: "The old way of plucking duck feathers in the past is to feed them with koji or pour wine to open the pores of the duck skin so that it is easier to pluck.

The second is to soak rosin, which is to pour the burnt rosin into a large bucket, and put the duck in it to soak.

Hang it on a layer to let it cool, and peel off the rosin, and the duck down will fall off.

This method is similar to modern asphalt hanging, but it is healthier than asphalt.

The third is to soak in soap water until the skin of the duck is loose and the pores are open, which is easy to pull out.

But this method will make the taste of the duck skin worse, and the roast duck cannot be cooked after soaking.

The last method, the most direct and rude, is to burn it with fire, but there will definitely be stubble after burning it, which will affect the taste.

Therefore, it is best to let the boss kill and pluck the hair, and save the duck fat. "

The apprentice was listening, and couldn't help complaining: "This is too much trouble, just buy ready-made ones..."

Before he finished speaking, Liao Wendong stared at him: "Are there any clean ones that are ready-made? Do you know how fishy they are after how many days have been left?"

Upon hearing this, the apprentice shrank his neck and stopped talking.

After glaring at him again, Liao Wendong led Li Yi to another casserole and asked, "Then, can you take a look at this pot of meat?"

"no problem."

Li Yi only glanced at it, then smiled and said, "As long as it's cooked enough, it won't be unpalatable."

This pot of meat is a special dish of Chenzhou. It is said that it is a traditional famous dish handed down during the Three Kingdoms period when Zhao Zilong was stationed in Guiyang County.

It is the meat that the locals marinate pork skin and pork belly in a jar of chili sauce.

Liao Wendong used the marinated jar meat as an introduction, stewed fresh local pork, borrowed the saltiness of the jar meat to give the local pork a taste, and it smelled very good.

Finally heard a compliment from Li Yi, Liao Wendong was very happy, and proudly said: "This dish is also my specialty! After eating all kinds of braised pork, many tourists from other places say this when they eat my jar meat Pork in jars is better than braised pork!"

"This is also a special dish in our Hunan Province."

Shen Han said to Li Yi from the side: "This jar of meat is packaged, I'll pack some for you later and take it with you."

"Need not."

Liao Wendong waved his hand: "I've already pretended."

Shen Han: "..."

Li Yi: "..."

Throwing a stalk, but did not wait for a response, Liao Wendong looked at Shen Han and Li Yi with some doubts, but found that they had fallen into silence.

Didn't this stalk succeed?

When those boys are chatting, don't they all say things like "You're pretending again" and "I'm pretending again"?

Why did he say it didn't have that effect?

A little embarrassed, he hurriedly changed the subject: "Let me make another fried rice with grandma's vegetables! I pickled the dishes myself, try it!"

With that said, he brought Li Yi back to the stove.

The stew was started by Li Yi before they left, and it was basically ready by now.

When the dry pot drum skin in the pot was almost simmered with water, Liao Wendong's dishes were all out of the pot.

Liao Wendong was very happy to learn a little cooking skill from Li Yi, so he forced Li Yi to drink a bottle of Wuling at noon.

Liao Wendong got drunk and opened another bottle after drinking one.

Seeing this, Shen Han quickly persuaded him.

I still have to work in the afternoon, and if I get drunk, it will delay things too much.

Seeing this, Liao Wendong didn't try to persuade him to drink any more. He just said that after the election, he must ask Li Yi to have another drink, so that he won't get drunk forever!

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(End of this chapter)