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

Chapter 625 General Mining Meat
There really isn’t much technique involved in making [Salted Egg Yolk Shrimp Tofu].

After boiling the salted egg yolk soup, put all the blanched ingredients into it, then add salt, sugar, and white pepper to taste, then thicken it with starch, sprinkle with chopped green onion and it's ready to serve.

When this dish comes out of the pan, the [Egg Yolk Meat Dumpling] in the pressure cooker is already cooked.

Asking Wu Lei and the others to prepare some small bowls, Li Yisheng served bowls of [Salted Egg Yolk Shrimp Tofu], and cut [Egg Yolk Meat Dumplings] into small pieces and distributed them to the stall owners.

The stall owner who had been watching in front for a long time was already confused by Li Yi's professional terminology.

But even though they didn't quite understand it, they still felt that it made some sense.

At the very least, the aroma wafting from the scene has already made many people present swallow their saliva.

Soon, the stall owners in the first few rows were given [Egg Yolk Meat Dumplings] and [Salted Egg Yolk Shrimp Tofu].

After tasting it eagerly, the eyes of these stall owners changed.

When watching Li Yi's demonstration before, many stall owners present were suspicious.

Coupled with Li Yi's imposing manner when he came in, many stall owners didn't have a good impression of him.

But after tasting [Egg Yolk Meat Dumpling] and [Salted Egg Yolk Shrimp Tofu], their mentality changed completely.

This taste is too good, right?

For a moment, the scene was filled with whispers, mixed with exclamations one after another.

"It's so delicious! The meat in this dumpling tastes a bit like ham!"

"I see it is made of fresh meat? Why does it smell like ham? It's amazing!"

"This tofu tastes really slippery, it's so fresh!"

"This soup tastes much better than tofu nao, and it's easy to make."

"That's right! I'll try to do it once I get back."

There was a lot of discussion, and when the stall owners who had tasted the taste looked at Li Yi again, they were already enthusiastic.

And the stall owners who didn't get a sample at the back were confused by their exclamation and were very curious.

But the amount Li Yi made was limited, and it would be gone after sharing, and it was impossible to make them again, so they could only watch helplessly, secretly planning to go back and make a copy for themselves to try the taste.

Behind the desk in front, Li Yi had already packed up the materials, and brought out a pot of minced meat.

"Okay, let's move on."

Li Yi greeted him.

This time, the scene quickly fell silent.

All the stall owners looked at Li Yi seriously, and if someone coughed, they would be glared at by the crowd.

After tasting Li Yi's skills, everyone present realized how valuable this training was.

Such a delicious taste, not to mention the guests, even after they tasted it, they still have something to say.

If you are outside, you will definitely not be able to learn this kind of snack without a tuition fee of [-] to [-].

But Li Yi was teaching them for free, and he taught them very carefully, even explaining the principles of chemistry thoroughly.

The stall owners present all sell snacks, and they have all learned how to do it.

Even those teachers who collect money are not as serious as Li Yi, and they even hide it, hoping to earn more money.

After realizing this, all the stall owners showed the most serious attitude, each of them pricked up their ears, listening carefully, for fear of missing any details.

You know, if you take out any of these snacks, you can set up a stall and make money!

Seeing the stall owners sitting upright and serious, Li Yi nodded in satisfaction, then patted the meat pot in front of him, and explained: "Next, I will tell you how to make [Salted Egg Yolk Wonton] 】 and 【Salted Egg Yolk Meat Dumplings】.

The key to these two dishes is the meat filling, including the two steamed dishes that I will teach you later, the same is true for [Salted Egg Yolk Lion Head] and [Salted Egg Yolk Glutinous Rice Meatballs]. The most important thing is the seasoning of the meat filling.

Although the flavor of salted egg yolk is unique enough, the charm of meat cannot be replaced. With the foundation of meat, the flavor of salted egg yolk is more attractive.

Therefore, the minced meat must be fragrant enough. "

As he spoke, Li Yi dug out a lump of meat filling from the basin, kneaded it with his fingers, and showed it to the stall owners while explaining: "The meat filling I'm teaching you is a universal meat filling. It can be used for making dumplings, making wontons, making meatloaf, and croquettes.

This pot of meat filling is chopped with a knife. I suggest that when making it, it is best to chop it with a knife.

The meat stuffed with a meat grinder will destroy the muscle fibers and the taste will be too soft.

The meat minced with a knife can be eaten with diced meat, and the taste is very different. When you eat it for the first time, you will be very impressed.

Don't underestimate the power of the first bite, first impressions are very important.

A traveler may hate a city because of a mouthful of moldy food, or may have the idea of ​​​​settling in because of a mouthful of delicious food.

We are going to hold a food festival this time, and we want to turn food into a business card.

It’s up to you whether you can amaze tourists from all over the country. "

Listening to Li Yi's words, Deputy Director Wang and others who were watching from the side nodded repeatedly, with approving eyes.

The stall owners all looked serious, but they didn't have much reaction to Li Yi's words.

For them, earning more money is the most important thing, and they don't have the energy to think about other things.

But there is nothing wrong with this attitude.

If you want to make more money, you have to cook delicious food.

If the food is good and delicious, diners will naturally have a good impression, and the purpose of promoting culture will be achieved.

Although everyone's purpose is different, the end result is the same.

Li Yi withdrew his hand, threw the minced meat back into the basin, stirred it a few times, and then explained: "The main points of the minced meat are two points, the first is to remove the fishy smell, and the second is to increase the aroma.

The minced meat mentioned in Chinese food, if it does not refer to a certain kind of meat, such as mutton, beef, donkey meat, then it is all pork.

For our most commonly used general-purpose meat stuffing, the ratio of fat to lean meat is generally three to seven, three to seven for fat, and seven for lean.

If there is too much lean meat in the meat filling, it will not be fragrant enough, and if there is too much fat, it will become greasy after eating, so this ratio is the most balanced.

But it is not the only fixed standard, and the ratio used will be adjusted for different dishes.

For example, the [Salted Egg Yolk Lion Head] we are going to make later, the meat filling used should be a little fatter, and the ratio should be four fat and six thin.

Because the lion's head needs to be steamed and stewed for a long time, part of the fat will be lost, and some fat meat is required to be fragrant.

However, the meat fillings for pasta such as steamed buns, dumplings, and wontons basically use a proportion of fat to three to thin to seven. "

As he spoke, Li Yi took out two pieces of pork from the pot on the side and showed it to the stall owner: "For meat fillings that are fat, thin, and thin, use front leg meat. The proportion is the most appropriate.

Four fat and thin six, just use pork belly, just remember these two points. "

After finishing speaking, Li Yi took the seasoning basket, took out the salt bag from it, and said, "Next, let's season the minced meat."

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(End of this chapter)