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

Chapter 632 Taicang Meat Floss
"The difficulty of this green group is the skin, and the stuffing. The more difficult thing in the stuffing is the meat floss."

While cutting the pork into large pieces with a knife, Li Yi explained: "Meat floss is a very common seasoning ingredient, and it can be bought ready-made in the market.

However, the quality of the meat floss we bought varies from good to bad, and the cost also varies from high to low..."

As he said that, he looked up at the stall owner in front of him, and said with a smile, "The higher the cost, the lower our profit. We must do business to make more money, right?"

"Correct!"

The stall owners below agreed with one voice and laughed happily.

Li Yi knew them all too well.

"So, in order to keep costs down as much as possible, it's better for us to make the floss ourselves."

While speaking, Li Yi had already divided the meat.

Putting pieces of meat on the chopping board, Li Yi said while picking the sticky fascia on the meat, "Floss is said to be a portable dry food invented in the early days of the Mongol Empire.

Marco Polo recorded in his travel notes that when the Mongolian cavalry fought with Genghis Khan, the dry food they brought was meat floss and milk powder.

To put it bluntly, it is a kind of broken meat jerky, which is the muscle fiber tissue of meat.

Therefore, we have to use pure lean meat, no fat meat, and no fascia. "

While speaking, Li Yi had already shaved off all the fat and fascia on the lean meat.

Afterwards, he picked up a piece of meat and showed it to the stall owners: "Make sure there is no grease and fascia left, just like this."

The on-site photographer was also shooting close-ups, and the audience in the live broadcast room chatted lively in the barrage area.

"I like eating meat floss so much. When I go to the cake shop, I can't walk when I smell the smell of meat floss."

"When I was a child, I loved the old-fashioned floss yurts, and I couldn't get enough of them."

"I have to study hard and cook it for my son in the future."

After taking the meat back, Li Yi took the knife and gesticulated on the meat, while explaining: "According to the processing method, there are generally two types of meat floss.

One is pink meat floss. The fiber of meat floss is relatively short. It is generally called crispy meat floss. It is mainly common in Fujian Province.

The cheap meat floss we buy on the market is based on powdered meat floss, mixed with some pea flour or flour, and fried.

Because it is not pure meat, the cost is relatively low, only more than ten yuan per catty.

Its taste is naturally not as fragrant as meat floss made from pure meat.

Another kind of meat floss is silk meat floss. The fiber of meat floss is relatively long. This kind of meat floss is relatively common and is called Taicang-style meat floss on the market.

Taicang meat floss was already famous as a tribute during the Guangxu period, and it is also famous now.

What we are going to do this time is this Taicang-style dried meat floss. "

As he spoke, he cut the lean meat into slices about one centimeter thick along the grain of the lean meat.

"The meat floss fibers in pink meat floss are relatively short, so when they are fried, they will form loose granules.

Those particles will absorb more oil, so when frying, more oil will tend to be used.

The salt and sugar content of meat floss itself is relatively high. After the amount of oil is increased, the burden on the human body will be greater.

Therefore, it is best for us to make fluffy shredded pork floss. This kind of pork floss requires less oil when fried and tastes healthier. "

With that said, Li Yi picked up the sliced ​​meat and asked the camera to take a close-up: "The meat used for shredded meat floss depends on the length of the muscle fibers.

It is against the texture of the meat, about 1-3 cm in width.

The width I chose is 1 cm, so that the fried meat floss fibers are easier to eat.

Because what we are going to do is the stuffing of the Qingtuan. If the length of the meat floss is too long, it will be easier to form burns when frying, and it is easier to form sugar lumps when mixing, and the taste is uneven. brushed.

The Qingtuan itself is relatively sticky. If the meat floss is still silky, the taste experience will be too bad, so the silky meat floss filling should be shorter.

But if you find it troublesome, you can also cut it wider, and after frying, use a wall breaker or egg beater to break it up. "

After speaking, he cut all the remaining lean meat into slices of the same thickness.

He heated up the pot and put all the meat slices into the pot under cold water.

Added scallion knots, sliced ​​ginger and some rice wine to the pot, and brought it to a boil over medium heat. After the foam was removed, Li Yi turned off the low heat and let the sliced ​​meat cook.

Immediately, he said, "These meats need to be cooked on low heat for half an hour. Let's let it cook first. Let's prepare the ingredients for [Salted Egg Yolk Quick Sand Bun] first, so as not to waste time."

Behind, hearing what Li Yi said, Secretary Yan couldn't help but nodded, and said with a smile: "With this working ability, if you belong to our municipal party committee, you must be a competent person."

"Yeah! This is really efficient, and it's perfect."

Deputy Director Wang nodded, and then glanced at the subordinates behind him: "You all learn a little bit, and see how efficient they are at work."

Several subordinates nodded again and again, with smiling faces.

On the stage, Li Yi had already prepared all the materials.

"Let's make the stuffing first."

Li Yi took a large basin, then brought over the steamed salted egg yolk, crushed it with a knife, and explained: "[Salted egg yolk quicksand bun] is a Cantonese dim sum, and its taste is salty and sweet. Yes, so in addition to the salted egg yolk, a lot of sugar should be added.

The ratio of salted egg yolk to sugar is generally 5:4, that is, one catty of salted egg yolk with eight taels of white sugar, which is quite high in calories.

But no one eats this as a meal, and they will get tired of eating too much. "

While talking, Li Yi had already crushed the salted egg yolk.

After crushing, he wiped it again with a knife, and then finely ground it into mud.

"Our [Salted Egg Yolk Quicksand Bun], if we want to achieve the effect of quicksand, the stuffing must be fine and fine. The egg yolk must be ground as finely as possible, so that the effect will be better."

He scooped up the finely ground salted egg yolk and put it in a basin, then he poured a lot of white sugar into the basin.

He explained while leaning: "The salted egg yolk here weighs two catties, so we need to add 800 grams of white sugar."

After adding the sugar, he took two white plastic bags and poured them into the basin.

"This is whole milk powder, which adds a milky flavor to the filling, and its amount should not be less than a quarter of the salted egg yolk, which is 250 grams."

As he said that, Li Yi stopped his left hand and took the bag away. The photographer came forward and took a close-up shot. There were five words of instant custard powder written on the bag.

"This is custard powder, an ingredient used in French cuisine to replace custard sauce, to make French desserts, and sweet tarts."

Li Yi explained: "Custard sauce is a cream-like sauce, but it is more troublesome to make. You have to beat the egg yolks and white sugar first, then mix in low-gluten flour and milk.

During the mixing process, use low heat to heat, stir constantly, and heat until the egg milk becomes thick and smooth, then the custard sauce is ready.

But using custard powder can quickly omit this process, which is relatively simple.

However, the main raw material of custard powder is whey protein, and some starch, casein, lactose, edible salt, and flavoring agents are added.

These raw materials are relatively safe, as long as they are not eaten in large quantities, there is no problem. "

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(End of this chapter)