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

Chapter 489
When Xia Zhuo was a young artist, he learned how to control Yankou, which was calculated according to the spoon.

But my father didn't specifically ask for the size of the spoon.

His father had told him it was on purpose, to develop his sense of salt.

After all, it is impossible for a chef to carry a spoon with him everywhere. If he wants to make delicious food anytime and anywhere, he must have a degree.

Therefore, in the menu recorded in the recipe, the dosage of various condiments is appropriate, and the dosage has never been set.

When learning art, Xia Zhuo didn't think too much, and always summed up his experience according to his father's teaching.

And when he taught his disciples, he also taught in this way.

He has always believed that that kind of inner speed cannot be explained with simple numbers.

But today he heard an exact ratio of salt content in flying water from a young Yeluzi chef.

Is this ratio real?

He secretly calculated, but found that this ratio may really be accurate!

But where did this kid come to this data conclusion?
Behind Li Yi, Xiao Zhang secretly glanced at Master Xia Zhuo's expression, secretly surprised.

Seeing Master Xia's expression, what Brother Yi said seems to be true!

So, he asked Li Yi, "Brother Yi, is this ratio accurate?"

Li Yi glanced at him and said with a smile: "Are you sure, you will know if you try it next time?"

Hearing this, Xiao Zhang sneaked a look at Master Xia's serious expression, and smiled, feeling confident.

Xia Zhuo vaguely heard the chef behind him whispering, and suddenly became irritable.

After glancing back, he ordered to his apprentice, "Apron!"

Hearing this, the apprentice hurried over with the apron and tied it around his waist for him.

Seeing his serious expression, the apprentice couldn't help lowering his voice and asked, "Master, is that one percent ratio reliable?"

As soon as he finished speaking, Xia Zhuo glared at him.

"Do you still want to learn?"

Xia Zhuo snapped: "If you don't want to learn, go home immediately!"

"..."

The apprentice's face turned red, but he still laughed in a low voice: "I want to learn, I want to learn."

"If you want to learn, study hard! Don't think about crooked ways all day long!"

Xia Zhuo obviously meant something, and raised a voice again, scolding: "Salty or not, sweet or not, only the tongue knows, can the eyes tell the taste? Can the hand taste the taste?

I ask you to add a few spoonfuls of salt, do you just add a few spoonfuls of salt?Are you an abacus bead?Do you have to click to move?
How many times have I said that you need to be careful when cooking, if you want to be lazy, go home early and sleep well! "

Hearing his scolding, the apprentice didn't dare to say a word, and the help cooks in the rear also started to find work.

Xia Zhuo's scolding was also noticed by Xiao Zhang and the others.

But unlike the nervousness of Xia's restaurant apprentices and kitchen helpers, Xiao Zhang and the others couldn't help but wink at each other and secretly smiled.

From their point of view, the reason why Xia Zhuo was angry must be because she became angry from embarrassment.

The reason why he became angry from embarrassment was naturally because Li Yi told him about his culinary skills, so he was so angry.

However, after Li Yi noticed their sniggering, he turned around and nodded at them, reminding them with a smile: "Master Xia is right, you need to know the seasoning well.

I told you this ratio just to help you quickly establish a concept, but the specific situation should be treated in a specific way.

Different meat quality requires different amount of salt. Pork uses less salt and beef uses more salt, which must be adjusted in real time.

After all, you still have to try it yourself in order to sum up your own experience. "

Hearing Li Yi's words, the three of Xiao Zhang immediately put away their smiles and nodded seriously: "Understood! Brother Yi!"

Xia Zhuo also heard Li Yi's words, and the restlessness in his heart dissipated a little.

It seems that this kid is not just a guy who just thinks about opportunism, at least he also supports the theory of experience.

"The key to flying water, and I will teach you another trick, is rice wine."

After Li Yi put the pepper powder, onion and ginger into the pot, he took out a bottle of Huadiao wine, unscrewed the cap, and poured it into the pot.

"Use rice wine well."

He leaned forward and explained: "The penetration speed of rice wine is the fastest. Because it contains alcohol, it can penetrate into the inner layer very quickly. It has a good effect of removing fishy smell, and the effect of increasing flavor is also obvious."

After hearing Li Yi's words, Xia Zhuo couldn't help asking: "Is this the Su style?"

"Why stick to that school's approach?"

Li Yi smiled and said, "As long as it tastes good, it's all right? What we're after is the taste. Adding rice wine to remove the smell and increase the aroma is good, so it's okay to add some?"

"Correct!"

Huang Qigang, who was preparing the ingredients, couldn't help turning around and expressing his agreement: "I think we should get rid of sectarian differences. Why do we have to worry about which cuisine? As long as it tastes good?

I have fried xiaochaorou with chicken drumsticks before, it is also delicious, right?But some people just can't take it..."

Before he finished speaking, he found that Xia Zhuo had already stared at him, thinking that he could no longer hide his eyes.

Even Li Yi raised his eyebrows in surprise, and quickly smoothed things over: "Then there's no need to be so radical."

Stir-fried small fried meat with chicken, for Hunan people, it is considered polite not to turn the table.

It's like frying fish-flavored shredded pork with chicken breast in Sichuan Province. People in Sichuan Province can't bear to eat it without scolding.

Xia Zhuo took a deep breath before suppressing the fire.

Too lazy to argue with Li Yi and Huang Qigang, these two strange creatures, he came to the stove and processed the duck meat.

He also has blood duck on his menu.

After he finished processing the duck meat, the pork belly in the pot was completely broken.

After putting the duck meat away, Xia Zhuo came to the stove and took out the pork belly that had been soaked in water.

At the same time, Li Yi also took out pork belly from the pot.

They put the meat into the pot at the same time, and the time for flying water is about the same.

Putting the pork belly on the chopping board, Xia Zhuo used a knife to change the pork belly into five centimeter square pieces.

But before Li Yi changed his knife, he put a layer of rice wine on the pork belly skin.

Seeing Li Yi's operation, Xiao Zhang asked curiously: "Brother Yi, what are you doing with this rice wine?"

"This is called becoming popular. Put some rice wine on the skin of the meat, and when it is deep-fried later, the skin of the meat will be more rosy and translucent."

Hearing Li Yi's words, Xia Zhuo couldn't help but quickly glanced at him.

I didn't expect that this kid even knew he was popular.

Popularity is a technique in cooking, which is to color the meat, and it is red.

Generally, to make meat popular, dark soy sauce, sugar, honey, red yeast rice and other dark-colored ingredients are applied to the skin to color the skin.

This kind of practice is also called taking the red pot, or taking the sauce pot.

This is a technique in the sect. Generally, there is no master to teach it. Ye Luzi doesn't know it. Where did this kid learn it from?
After only one glance, he withdrew his gaze.

Although it is a very useful skill to become popular with the skin, but Li Yi's use of rice wine to become popular is a bit off.

The rice wine doesn’t add much color, and when the braised pork is stewed later, it will add enough sugar to color it, so there is no need to rush to become popular.

However, just when he looked away, Li Yi said again: "Using rice wine to become popular is not as good as old soy sauce, but it has an advantage, that is, when it is fried in the pan, the alcohol of rice wine evaporates, which can bring Get rid of the fishy smell left in the pigskin.

Although the pigskin has been scorched, the deep pores cannot be completely removed. Evaporation with alcohol will completely take out the fishy smell deep in the pores. "

Hearing Li Yi's words, Xia Zhuo stopped the movement of his hands, and then looked up at Li Yi in astonishment.

real or fake?Even he had never heard of this technique!
　2
　　
　
(End of this chapter)