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

Chapter 698 Top Pho
“In ancient times, tribute rice was also divided into several types, such as royal rice used in the palace, kitchen rice used in the palace, palace rice used in the harem, etc.

The silk rice in Huadu is the rice specially used by the palace consorts to pay tribute to the harem. "

While washing Maba oil-sticky rice, Li Yi patiently explained: “During the Qing Dynasty, the imperial court collected rice in Guangdong Province, mainly in Panyu County, Hua County, and Yangchun County.

Panyu County and Huaxian County are now Panyu District and Huadu District of Yangcheng, and Yangchun County is now Yangchun City north of Yangjiang.

Every year, the imperial court collects more than 440 shi, or [-] million kilograms of rice, from these three places.

However, most of the kitchen rice, such as Maba oily sticky rice, was given as tribute to the local feudal princes for consumption.

For example, King Shang Kexi of Pingnan and King Geng Jingzhong of Jingnan ate this kind of tribute rice.

In addition, these rice were also regarded as the military salary of the Eight Banners garrison flag and were distributed to the Eight Banners officers.

But the palace rice is different. The palace rice is sent to the capital as tribute to the concubines in the harem.

However, this silk rice in Huadu was regarded as tribute rice only during the Qianlong period.

In the 41st year of Qianlong's reign, when Qianlong was 66 years old, he held the last draft in his life.

Among the beautiful women at that time, only one was favored by Qianlong, and that was Concubine Xun.

She comes from the Ilgenjueluo family and is the granddaughter of Ilgenjueluo Henian, the Jinshi in the first year of Qianlong's reign and the governor of Guangdong and Guangxi.

After she entered the palace, she was named a concubine of Xun, and later she was successfully promoted to a concubine.

She was the last concubine of Qianlong Na, and Qianlong favored her very much. It was because of her that the Huaxian silk rice was listed as tribute rice, because Qianlong was afraid that she would not be used to the rice from the north. "

Listening to Li Yi's explanation, the audience in the live broadcast room was also checking the information.

After Li Yi finished speaking, many viewers were amazed in the barrage.

"I checked, and there really is a Concubine Xun!"

"The Governor-General's Office of Guangdong and Guangxi at that time was indeed in Yangcheng."

"Damn it! Is it so nice to be a woman for the emperor? You can even eat rice from your hometown."

"You're really going to enjoy it. It's all people's fat and people's anointing!"

"Is silk rice really that delicious?"

"I'm from Zengcheng, and most of the current silk rice is produced here. It's really delicious."

"Simiao rice is known as the king of rice. It is perfect for making claypot rice. It is very enjoyable, but I have never tried making rice noodles."

While talking, Li Yi had already washed two pots of rice.

Then, he boiled water in a pot, took a large pot of water, and the fire started.

"The rice used to make rice noodles needs to be soaked, but it is definitely too late to soak it now, so we can use hot water to soak it, which can reduce the time of soaking the rice."

As he spoke, Li Yi stirred the water in the pot with a spoon.

Soon, a trace of steam began to float around the edge of the cauldron, and the water temperature began to rise rapidly.

Seeing the steam appear, Li Yi turned off the heat and stirred the water in the pot evenly with a spoon to make the upper and lower water temperatures the same.

"The water temperature should be around 60°C. Don't make it too hot. If it's too hot, the rice will be cooked."

Li Yi picked up the pot and poured the hot water into two basins.

Covering the pot and letting them soak, Li Yi added more than half of the water to the pot and started it again.

Then, he took out two round tray molds from the storage room and went to the sink to clean them.

Zhao Jinmai saw the two molds and smiled: "Brother Yi, do you want to make cold skin?"

These two molds were the ones Li Yi used to make cold skin last time.

"Ho fun is the Liangpi of the south, and Liangpi is the hot rice of the north."

Li Yi said with a smile: "They use different ingredients, but the cooking methods are basically the same. They are all steamed in a boiling water pot, and the principles are the same."

"Then I can help." Zhao Jinmai smiled and said, "I learned Liangpi last time, I know how to do it."

"Then you and Yifei can do it together, and I'll grind the rice milk."

Li Yi took the stone mill out of the storage room, put it in place, found a clean basin, and placed it under the outlet, waiting to receive the rice milk.

By the time he finished packing, the rice was almost soaked.

After washing his hands, he returned to the desk, opened the lid of the rice bowl and took a look.

The rice in the basin has expanded a lot, and most of the hot water that originally covered the rice has been absorbed. The hot water can only be seen after digging out the rice.

I grabbed a handful and rubbed it. The hard core inside had become slightly soft.

After feeling the tactile feedback, he nodded and carried the basin to the stone mill.

Then, he took another basin of warm water and put it aside.

Then use a spoon to scoop out the rice in the basin, and pour it into the feed hole while turning the stone mill.

Grinding rice milk is also a technical job, because the ratio of rice milk and water must be controlled.

Although the methods of rice noodles, rice noodles and rice rolls are similar, there are still subtle differences in details.

For example, the ratio of raw materials, moisture content, etc.

Generally, kway teow is made with pure rice milk, while pho is usually made with about 10% tapioca flour or starch to increase the gluten.

Tapioca flour or starch will also be added to rice rolls, but the proportion of water will be higher, so the texture will be softer and waxier.

The rice noodles made by Li Yi also add 10% sun-dried rice powder to increase the rice flavor and a certain degree of gluten.

But it was too late to make fresh rice noodles, so he made it with pure rice milk.

This method is more like Kway Teow, but because he uses silk rice, the gluten is relatively high, and the elasticity is still no problem.

Turning the stone mill slowly and slowly, Li Yi scooped up rice from time to time and fed it to the feeding hole.

He observed the thickness of the rice milk at the outlet, scooped up warm water at the right time, sent it to the feed hole, and adjusted the consistency.

In the rice milk used for rice noodles, the ratio of flour to water is 1:2, one part flour and two parts water.

But because the rice has been soaked, and when scooping, a certain amount of water will be scooped up.

So when adding water, it depends on the experience of the master.

Only Li Yi can do this job, no one else can help.

But this time, he only needed to make enough food for a few people present, so after a while, Li Yi ground enough rice milk.

Bringing the rice milk basin in front of Liu Yifei and Zhao Jinmai, Li Yi warned: "Don't move yet, it's not healed yet."

Zhao Jinmai had already taken the mold and was about to start making it. Hearing this, he was a little confused: "What else are you going to do?"

"Filter, refuel."

Li Yi took a fine sieve, took a clean new basin and placed it next to it. He asked Liu Yifei to hold the sieve. He picked up the basin of rice milk, poured it on the sieve, and sifted the rice milk through it.

Then, he took another bottle of peanut oil, poured some into the rice milk, and then quickly stirred it with a whisk.

"Why do you have to work hard?"

Zhao Jinmai looked confused: "You didn't add any oil when you made cold skin last time?"

"Add some peanut oil. The rice milk will taste delicious and won't stick to the plate easily."

While he was talking, the batter had been mixed. Li Yi put down the egg beater and handed the peanut oil to Liu Yifei, indicating: "When you cook it later, brush a layer of peanut oil under the plate first so that it can be removed later. "

"Know it!"

Zhao Jinmai answered for Liu Yifei, and then he enthusiastically scooped up a spoonful of rice noodles and muttered: "Hurry up and make two of them so I can taste them first. How delicious is this top-quality rice noodle?"

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(End of this chapter)