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

Chapter 630 Red Stewed Lion Head

“[Salted Egg Yolk Lion Head] and [Salted Egg Yolk Glutinous Rice Meatball] are relatively simple, and the main ingredient is meat stuffing.

[Salted Egg Yolk Glutinous Rice Meatball] Just use general-purpose meat filling, and the meat of [Salted Egg Yolk Lion Head] is best to use fat four and thin six.

This piece of pork belly is just used to make the meat filling of [Salted Egg Yolk Lion Head]. "

As Li Yi said, he took out the strip of pork belly that was used to display different meats from the basin, peeled off the skin with a knife, put it on the chopping board, cut it into slices, then cut it into strips, and then cut it into slices. Pomegranate seed-sized dices.

While cutting, Li Yi explained: "There are two main ways to make lion's head, one is braised in red and the other is stewed.

I have done clear stewed lion head on the show. The kind I made is clear soup. This time, let’s make a red soup, which is similar to braised sauce, but the final cooking is changed to stew in water.

Therefore, this practice should be called red stewed lion head.

Why use red stew?The purpose is to adapt to our snack business mode.

Braised lion head has an over-fried step.

The fried lion head can be stored for a relatively long time.

Basically, if you fry it in the morning and put it in the refrigerator in the afternoon, the taste will not be affected.

If you put it in the refrigerator ahead of time, it can be sold the next day.

But the meat stuffing of stewed lion head must be cooked and stewed now, and there is no way to make it in advance, so it is not suitable for selling as a snack. "

Hearing Li Yi's explanation, the stall owners suddenly realized and couldn't help nodding their heads.

The question Li Yi said directly hit their pain point.

The stall owner who sells snacks is most concerned about the ingredients.

Before going out to the stall every day, you have to decide how much food you want to make. If it is sold out, it will be fine. If it is not sold out, the rest will be in trouble.

Packaged ingredients, such as ham sausages, crab sticks, grilled sausages, etc. are okay and can be kept in the refrigerator for a long time.

But fresh vegetables and meat, once left, will not be good the next day, and these are the cost of loss.

They are all good things bought with money, but because they are stored for a long time, they become garbage.

If it is shoddy, it will definitely affect word of mouth, but it will hurt if you lose it.

This kind of entanglement has been experienced by every stall owner.

Li Yineng considered this issue for them, and even took the initiative to change the way of snacks. This move greatly increased his favorability in the eyes of the stall owners.

Some stall owners who had grudges because of Li Yi's previous attitude had to admit that Li Yi was definitely not only qualified, but also an excellent trainer when it came to teaching how to make snacks.

And he is not just talking on paper, he is here to help stall owners solve their problems from a practical point of view.

While speaking, Li Yi had already cut the pork belly into cubes.

Afterwards, he gathered all the diced meat on the chopping board, took two kitchen knives, and chopped it up.

While chopping, he explained to the stall owner: "Chop finely and coarsely. When chopping meat, we can chop with the blade or the back of the knife.

Chopping with a blade is done when there is fascia and thick fibers in the meat, and the blade can chop off the tendons.

We use pork belly here, basically there is no fascia, it is all pure meat, so chop it with the back of a knife. "

There was only a sound of thumping, and Li Yi's two kitchen knives were flying, as if chopping up a phantom.

After chopping it quickly, Li Yi turned the knife sideways and scooped up the minced meat.

"When shoveling meat fillings, you should shovel empty and don't wipe the shovel on the chopping board."

Li Yi poured the meat stuffing into the basin beside him, while explaining: "If you stick the shovel next to the chopping board, it will also shovel the mud off the chopping board.

If it is a solid wood chopping board, it is possible to shovel off the sawdust and affect the taste. "

After he finished speaking, he scraped off the remaining meat paste on the chopping board with a knife, rinsed it off, took the onion and ginger, and made the onion and ginger water.

Seeing Li Yi's serious operation, Secretary Yan behind couldn't help but nodded: "This is really important, hygiene is the top priority in the catering industry.

Our food festival is receiving tourists from all over the country. If something goes wrong, it will be really serious.

He was considerate of this point. "

Upon hearing this, Deputy Director Wang also nodded and said: "All the food stall merchants stationed this time have all required documents, and the food trucks used in the food festival are all customized and guaranteed to be brand new.

The ingredients used by merchants are also purchased in a unified manner to ensure the quality, hygiene and safety of the supply.

I'll be keeping an eye on it myself these days, absolutely no hygiene risk whatsoever. "

Behind the desk, Li Yi has already made onion and ginger water.

Taking a bottle of Huadiao wine, he opened it and poured some into the green onion and ginger water, explaining at the same time: "The lion's head is relatively large, so the ingredients for removing the fishy smell must be heavier.

In addition to the basic onion and ginger, it is best to add some rice wine.

In this way, when frying in the pan, the volatilization of alcohol can bring out the fishy smell of the meat stuffing inside the lion's head, and the fishy smell can be removed more thoroughly. "

After finishing speaking, he stirred the onion and ginger water evenly, and beat some of the meat stuffing.

"In the minced meat of the lion's head, the ratio of green onion, ginger and water is the same as that of general-purpose minced meat. It is also three taels of water per catty of meat."

After fetching water, Li Yi took the salt bag and starch bag, and explained: "The lion's head meat stuffing needs to add some starch to help lock the water. It is best to use starch, corn starch or mung bean starch, but you can't use it." Cornstarch, otherwise it will be too sticky.

The ratio of starch is 30 grams of starch per catty of meat, and 10 grams of salt per catty of meat, the normal ratio is fine.

This amount is just a normal ratio, it can be a little more or a little less.

If the meat is stewed immediately after making the meat stuffing, you can put about 12 grams of salt in that catty of meat, and the taste will be more abundant.

But if you put the meat filling in for a while and then stew it, you need to add less salt. Otherwise, if you leave it for an hour or two, the meat filling will be salted and watery, and the taste and texture will not be good. "

While talking, Li Yi finished putting in the ingredients, added another 5 grams of pepper powder, and started to mix it.

Still using the same method, he pumped water in three times. After the gelatin came out, Li Yi stopped.

Zhao Jinmai on the side had already cut up the horseshoe and sent it to Li Yi.

"You can put some horseshoes in the lion's head to increase the taste and relieve greasiness. The ratio should not exceed 5:1, otherwise it will taste too bad."

With that said, Li Yi quickly mixed the meat stuffing.

After bringing over the unused onion and ginger water, Li Yi added some starch into it.

"I didn't use up the scallion and ginger water here, I kept some, just to make this starch water.

When the lion's head is put into the pot, apply some starch water, which can quickly gelatinize, lock in the water, and taste better. "

Li Yi stirred the starch water evenly, and started cooking oil on the stove beside him.

While the temperature of the oil was rising, he dipped his fingers in some starch water, smeared it on his palms, and then scooped up a ball of meat filling.

He took a whole steamed salted egg yolk and put it in the center of the meat filling. He wrapped the salted egg yolk with the meat filling and rolled it up with his hands.

While making a ball, dipped in starch water and rubbed it on the meat ball. Soon, the meat filling was rolled into a round meatball by him.

At this time, the temperature of the oil in the side pot also rose to [-]% hot.

Li Yi put the meatballs into the pot, and the oil was rolling, and the meatballs were quickly fried until they were set.

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(End of this chapter)