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

Chapter 742

Li Yi took out the gauze he had prepared long ago, wetted it with water, and spread it on the table.

He scooped up a spoonful of meat filling, poured it on the gauze, and poured it into a long strip. Li Yi wrapped it with gauze and pushed it forward. The meat filling rolled and soon became a long strip.

After a while, Li Yi wrapped up all the meat fillings. He made more than 20 pieces in total and put them neatly on the tray.

Then, Li Yi put them into the steamer and steamed them.

The high-power steamer is very efficient. After half an hour, all the rolls and cuts will be steamed.

But it wasn't over yet. After Li Yi took them out, he peeled off the gauze and exposed the complete meat strips. Then he used the mixed red yeast water and beaten egg yolk to brush on them, and then Put it in the steamer and steam it for 5 minutes.

After 5 minutes, Li Yi opened the steamer and took them out. At this time, the meat strips were already dyed by the red yeast water and egg yolk above.

The rolls dyed red by monascus water look quite similar to sweet potatoes. If the shape can be made to look like sweet potatoes, it will be even more similar.

The roll cut, dyed golden yellow by the egg yolk, looks like a gold bar, full of wealth.

This kind of golden roll is used to make the [Pan Kou Golden Dragon] for the main banquet.

The so-called [Pankou Golden Dragon] is the advanced version of [Pankou Golden Dragon].

Panlong refers to the local princes and kings, who have not ascended the throne and proclaimed themselves emperors, so it can be made with red rolls, but it can only be used for the last feast.

The dishes at the main banquet will naturally be cut with golden dragon rolls.

However, Li Yi only brushed one surface. After turning all the meat strips over, he brushed the bottom with red yeast water and egg yolk. After steaming it for 5 minutes, these rolls were all steamed. alright.

Taking a knife, Li Yi smeared lard on both sides of the blade, then took a red roll and cut it quickly while it was hot.

The hot roll melted the lard on the blade, and the lard isolated the roll and the blade, causing them to separate obediently and lie obediently on the chopping board.

The cut cross-section is white, with only the outer layer being red. It looks like sweet potato slices at first glance, but it exudes a rich meaty aroma.

Hao Libao watched from the side and couldn't help but reached out and pinched a slice of roll cut and put it into his mouth.

The rolls that are fresh out of the pan are the most delicious. Although they can be eaten after being cooled and then steamed, they are not as flavorful as those fresh out of the pan.

After the thin slices of meat enter your mouth, the aroma of the meat becomes more intense.

The teeth fell down, and the tight flesh was even a bit elastic.

But with a little more force, the teeth broke through the flesh and squeezed out the juice inside.

At this time, the rice residue mixed in the meat filling has already turned into starch and fused with the meat filling, adding a soft and waxy texture to the meat filling.

The lard that Li Yi had just applied on the blade of the knife added a thin film of oil to the cross-section of the roll.

The hot rolls stimulate the aroma of lard, making the aroma of the rolls even better. The more you chew, the more fragrant it becomes.

The most important thing is that the salt mouth is just right!

Hao Libao lowered his head and glanced at Juanqie, his eyes a little surprised.

At his level, some complex techniques are no longer difficult.

Over the years, practice makes perfect.

But the more chefs of his level understand, the more he understands that a good cook has a pinch of salt, and that is absolutely true.

Chefs who have been serving for decades often have difficulty with salt.

And the larger the portion of the dish, the harder it is to handle.

Western chefs have a stupid trick, which is to strictly control the quantities. Whether it is ingredients or seasonings, they will record the proportions in grams.

Chinese chefs often rely on experience, more or less at a moment's notice.

Although the methods of Western food chefs are rigid, once they try out a perfect ratio, they can continue to reproduce it to ensure the quality of the product.

Chinese chefs do not have this kind of quantitative habit, but precisely because of this, Chinese chefs often have a strong personal style, and it is absolutely difficult for others to replicate his taste.

When Li Yi was seasoning, Hao Libao was nearby and could see clearly.

Li Yi did not use a measuring cup or an electronic scale to weigh the seasonings. Like most Chinese chefs, he took a salt bag and poured salt into the meat filling, stopping when a certain amount was reached.

In other words, he also relies on experience to cook.But how could he control the salt he poured so well?
The truth is that if it is more, it will be salty, and if it is less, it will be bland.

And the pot of minced meat he prepared was still so big, it must weigh at least ten kilograms.

How did he get this ratio?
Hao Libao was puzzled.

Even when he was preparing such a large pot of ingredients, he might not be as confident and as free as Li Yi.

The most important thing is that he leads a team of stars with two swords.

Hao Libao was afraid that the meat minced by those celebrities would be chopped unevenly.

If the thickness of the meat filling is different, there will be deviations when seasoning.

Large pieces of meat absorb the flavor slowly, while small pieces of meat add salt quickly. How did Li Yi make the time and method of mixing the stuffing?

Looking at Li Yi who was cutting the knife quickly, Hao Libao suddenly felt that he couldn't see through him.

This boy's cooking skills seem to be better than he expected!

Seeing Hao Libao reaching out to pinch the roll and eat it, Zhang Guoli couldn't help it. He followed suit, pinched a piece and tasted it.

Chewing the roll cut, his eyes lit up: "Yeah! It's delicious!"

Hearing his voice, Wang Gang, who was chopping stuffing behind him, quickly put down his kitchen knife and followed after smelling the smell: "Is it cooked? Let me take a taste."

"Wash your hands."

Zhang Guoli stopped him.

"I'll have a taste first."

Wiping his hands haphazardly on his apron, Wang Gang stared at Makiri and swallowed his saliva.

"You won't be allowed to eat if you don't wash your hands."

Zhang Guoli stopped him with a smile as before, chewing the rolled slices happily.

Wang Gang had no choice but to turn around and walk to the sink.

But he turned around and walked a few steps, and found that Zhang Guoli had turned around. Without looking here, he turned around, slipped back, reached out from behind Zhang Guoli, pinched a piece of roll and cut it back.

"Hey! Mr. He, why are you still robbing me?"

Zhang Guoli turned back in surprise.

"Just grab it and do whatever you want!"

Wang Gang proudly put the rolled cut into his mouth and chewed it: "I'll make you mad!"

"You!"

Zhang Guoli raised his hand and nodded at him a few times. He chuckled, shook his head and sighed: "Don't blame me for not reminding you. You didn't wash your hands. There may be parasites in the raw pork. If there are any eggs that haven't been washed and stick to your hands, I have to put it all into your stomach.”

"..."

Wang Gang was stunned immediately. He chewed a few mouthfuls of roll cut in his mouth, neither swallowing nor spitting it out. He looked aggrieved.

Li Yi heard this and said with a smile: "It's okay, these are fresh pigs raised intensively, and fresh meat that is freshly killed will generally not have parasites.

However, it’s better to wash your hands before eating after chopping raw meat. Don’t be afraid of ten thousand, just be afraid of what happens! "

After hearing what he said, Wang Gang thought for a while and swallowed the roll in his mouth.

It wasn't that he didn't want to vomit, it was just that the smell of the rolls was so fragrant that he couldn't bear to vomit.

However, after swallowing it, he hurried to the sink and washed his hands carefully before returning and planning to eat a few more slices.

But at this time, the desk was already surrounded by other people smelling the aroma of meat. He stretched his neck and looked left and right, but he didn't see any gap that he could squeeze in.

After searching for a long time, he finally gave up. After returning to Roudunzi, he picked up the kitchen knife and chopped up the remaining meat fillings as if to vent his anger.

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(End of this chapter)