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

Chapter 624 [Salted Egg Yolk Shrimp Tofu]

"This is how to make egg yolk meat dumplings."

Li Yi held up the rice dumplings, showed them to the stall owners, and then asked, "Is there anyone who didn't understand? If you have any questions, ask now."

Hearing this, more than a dozen stall owners immediately raised their hands.

Li Yi clicked one by one, and they also asked their own questions.

"Is it okay to use round glutinous rice?"

"Do you need to soak the round glutinous rice? How long should it be soaked?"

"Is expensive wine or cheap wine used for steaming egg yolks? Can I use Erguotou?"

"The cost doesn't look cheap. How much is a good price?"

Facing the questions, Li Yi answered them one by one.

Seeing that no one asked any more questions, he came to the stove and poured the boiling water into the pressure cooker.

Then, he put the rice dumplings in his hand into the pressure cooker together with the rice dumplings wrapped by Zhao Jinmai and others beside him, and reminded: "Please note that when cooking this kind of rice dumplings, boil the water in the pot. The purpose is to let it heat up quickly and lock it." It retains moisture and flavor and tastes more delicious.

The purpose of using a pressure cooker is to speed up its ripening, but when you do it, it is best to cook it in a soup bucket, so that the taste will be more transparent. "

Cover the pot and put it back on the stove to cook. Li Yi rinsed his hands.

"Next, let's make [Salted Egg Yolk Shrimp Tofu]."

Li Yi took a box of lactone tofu and showed it to the stall owners: "Our [Salted Egg Yolk Shrimp Tofu] is a soup dish, so the tofu should be as tender as possible, and it is best to use relatively tender ones. Tofu to do.

This kind of lactone tofu is tofu made with glucono-δ-lactone as a coagulant. The water retention rate is higher than that of traditional brine tofu, so the texture of tofu is more tender and closer to the taste of tofu.

I suggest that during the food festival, those who want to sell this dish are best to make this kind of lactone tofu wholesale. Although the cost is a bit higher, it is more convenient and there is no risk.

If you still want to sell this dish after the food festival is over, you can find the purchasing channel yourself.

But let me remind you that a business license is required for the sale of processed tofu, and if it is a three-no product at home without permission, you will be fined if you catch it.

It is best to find a local tofu shop to wholesale. If it is not sold, ask the boss to order it.

There is no difference in the steps of making lactone tofu and brine tofu, just replace the brine with lactone, and the boss will generally not refuse. "

Hearing Li Yi's reminder, the audience in the live broadcast room couldn't help being amused, and they all made jokes in the barrage.

"Brother Yi, this is probably based on experience! Haha!"

"Eh? I want to report! Brother Yi made tofu by himself last time, but he didn't have a license!"

"It's too real to be fined if caught!"

"Wealth and wealth are in danger! As long as you can't catch them, you'll be fine, right?"

In the barrage, many viewers were also excited.

"Brother Yi is really teaching by hand! I feel like I can do it!"

"Zongzi and this tofu look good together. I want to set up a stall recently, so I just sell these two!"

In front of the camera, Li Yi tore off the sealing film of the lactone tofu box, put it upside down on the chopping board, cut off the corners of the bottom shell with a knife, lifted the bottom shell, and the whole piece of tofu fell on the chopping board .

Afterwards, he took the knife under the faucet and rinsed it, soaking the knife with some water, then turned around and quickly chopped a few knives on the tofu.

"Dong dong dong" After a few cuts, the tofu turned into small pieces of even size.

Then, he picked up more than a dozen lake shrimp from the basin beside him, cut off the head and back to get the shrimp line, and took out the clean meat.

Zhao Jinmai and the others have already prepared the green beans, corn kernels, shiitake mushrooms, and carrots for him.

After putting all the ingredients together, he took a bowl, took out a few salted egg yolks from the plate, put them on the chopping board, crushed them with the blade of a knife, and crushed them finely.

After scooping up the egg yolk with a knife and putting it in the bowl, he explained: "Gaoyou Lake's salted egg yolk, lake shrimp, and local lactone tofu are the main ingredients of this dish.

The other things are all side dishes, just to look good. The quantity doesn’t need to be so much, you can just control it yourself. "

Afterwards, he came to the stove, brought a wok over, filled the wok with water, and started to boil.

First blanch the shrimps until raw, and then blanch the side dishes one by one, Li Yicai introduced: "This dish is very simple to make, just stir-fry the salted egg yolks, add the underwater ingredients and boil to taste.

The only thing it needs to pay attention to is the heat of the fried salted egg yolk. "

As he said that, he changed the frying pan, poured some rapeseed oil into it and heated it up, then poured the freshly ground salted egg yolk into it.

"This dish is semi-vegetarian, so use vegetable oil, preferably rapeseed oil, for a more fragrant taste."

While stir-frying, Li Yi explained: "After the egg yolks are put into the pot, stir-fry them over medium heat until they foam. Then you can add water for seasoning."

While talking, under his stirring, the salted egg yolk in the pot gradually formed even golden foam, which looked very attractive.

Liu Yifei boiled a pot of hot water and brought it to Li Yi.

Seeing the egg yolk with golden foam in the pot, she couldn't help but sigh: "Wow! It's so beautiful!"

Seeing Li Yi take over the kettle and pour all the hot water into the pot, she felt a little regretful, and then asked curiously, "Why does it froth? I remember you said when you were making pastry, that egg whites It has strong foaming property and can be whipped, but the egg yolk cannot be whipped, but why does the egg yolk foam?"

"Do you still remember?"

Li Yi smiled when he heard this, glanced at her, and then patiently explained: "The principle of foaming is the emulsification process of air and liquid.

In other words, it is to mix air and liquid, two immiscible substances, into a relatively stable substance.

The protein foams because the protein acts as an emulsifier, which reduces the surface tension of the foam and forms a stable foam with water.

The reason why the egg yolk does not foam is because there is oil in the egg yolk.

Moisture, oil and water are enemies, and oil is insoluble in water.

The oil molecules in the liquid diffuse to the walls of the foam, separating the walls formed by the protein, making the foam unstable.

But after the egg yolk is heated in the pot, the protein in the egg yolk is denatured and the oil is separated. The water will quickly evaporate to form bubbles, and foam will be produced.

This kind of foam is very unstable, dissipates quickly, and cannot form a stable foam structure like protein.

But after seeing the bubbles, we can know that the oil in the egg yolk has been separated, and the special aroma of the salted egg yolk itself will appear.

Moreover, the water in the egg yolk is rapidly evaporating. If you continue to fry at this time, too much water will be lost, and the egg yolk will turn into burnt, and it will have a burnt smell.

So this foaming stage is when the salted egg yolk tastes the best.

The egg yolk baking method I will teach later also uses this principle. "

Li Yi's voice will also be captured by the radio microphone, and the audience in the live broadcast room can hear it clearly.

Some viewers suddenly realized it and posted a comment: "I know this! After frying, you can fry the egg butter!"

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(End of this chapter)