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

Chapter 753 [Qiankun Phoenix Egg]

After hearing Li Yi's words, the fourth disciple immediately became wise and stopped asking any more questions.

It seems that this step is the most critical trick for this dish.

It was definitely impossible to teach them such an awesome dish casually. Li Yi would definitely have to keep it a secret, which was normal.

Therefore, no one present asked any questions.

However, Li Yi took the initiative to explain: "Taking the meat is actually the tenderloin of the chicken, which is the chicken sprouts, the tenderest part of the chicken.

But if you want to put the chicken into the egg, it must be kept in a suspended state so as not to sink to the bottom. This ratio is difficult to grasp and cannot be explained in a sentence or two.

Our time is limited, so it would be better for me to come in person.

But when you go back and have time, you can try it yourself. It’s just a matter of proportion. You’ll get it after trying it a few times. "

After hearing Li Yi's explanation, the fourth disciple raised his eyebrows slightly and suddenly realized.

It turns out that this is the key!

That's right!
If the meat is stuffed in and it sinks to the bottom, then when the egg is peeled off, the stuffing will definitely be exposed, and the effect will be greatly reduced.

After sighing with emotion, he couldn't help but look at Li Yi in surprise, feeling a little surprised in his heart.

Li Yi really teaches!
"Master Li."

Hao Libao smiled and said, "You don't need to be so detailed. These guys are all very good! They'll steal your lesson and run away later."

"It's okay, if one more person knows how to cook it, thousands more people can eat it."

Li Yi smiled and said: "I am too lazy to cook such a troublesome dish myself, so I might as well teach you so that more people can taste this level of dishes.

Many traditional crafts have been put into the coffin, and I don’t want to put them into the coffin. "

Listening to Li Yi's words, Hao Libao couldn't help but feel a little sad for a moment.

At such a young age, he has such a big picture. He has the demeanor of a master!
"correct."

Li Yichong reminded the fourth apprentice: "Remember to remove all the chicken breasts, just in time to make [Vinegar Sauce Phoenix Breasts]."

"Sichuan food?"

Hearing this, Hao Libao raised his eyebrows and suddenly said: "It turns out that this dish is also a dish in the [Dragon and Phoenix Banquet]!"

"You can do it?"

Li Yi smiled and gave a thumbs up: "That's great, you can just make this dish."

"Okay, I'm good at this dish."

Hao Libao is full of confidence.

This dish [Vinegar-Stewed Phoenix Preserved Rice] is a traditional Sichuan dish, and he often makes it in the State Guesthouse.

Many guests from Western countries need to control their diet and cannot eat too greasy food.

When this happens, he will make this dish [Vinegar Preserved Phoenix Breasts], which makes his guests extremely satisfied every time.

The main ingredients of this dish are chicken breast and bamboo shoots. Many Western guests have fitness habits and are familiar with chicken breast.

Bamboo shoots are a special ingredient of China. This combination will make Western guests feel very exotic.

The heat requirements for this dish are very strict, and the chicken breast needs to be smooth and tender.

Therefore, when eating this dish, those Western guests will be amazed by its taste and exclaim that they have never tasted such tender chicken breast.

Moreover, the vinegar flavor of this dish is also very appetizing and refreshing. Almost every customer who has eaten this dish will become its fan.

I will even order this dish when I visit again.

Therefore, Hao Libao is still very confident about this dish.

Seeing his willingness to agree, Li Yi was happy and relaxed, and then said: "Then [Ginseng and White Feng Stew] can also be left to you! I have prepared all the ingredients, just watch and light the fire.

There is also [Anchovy Fin]. I have also prepared the shark fin, and just stew it together with the stock. "

"Okay, no problem, I'll just keep an eye on it." Hao Libao agreed readily.

This time, the disciples and grandsons present had no idea about Li Yi's arrangement of work for Hao Libao, but found it understandable.

There is really no need for Li Yi to take action with this simple stew.

As for the nine-year-old egg he made, even if he handed it to everyone present, no one could make it. Even Hao Libao might be able to choke.

Strength speaks for itself in this industry, and the strength Li Yi has shown has won the respect of everyone present.

In their view, Li Yi, who was wearing a golden apron, was already the head chef in the back kitchen.

After arranging a few dishes to go out, Li Yi's pressure became much lighter.

But he couldn't cook the rest of the dishes for others, he had to do it himself.

"[Feng Yu Jiu Chu], [Ginseng Stewed White Phoenix], [Anchovy Fins], [Vinegar Sauce Preserved Phoenix], these are already four dishes."

Hao Libao was counting the dishes and then curiously asked: "What are the remaining five dishes?"

Hearing this, Li Yi joked: "Since Jiudao Longcai has peeled off the skin, bruised the bones and sucked out the marrow, Jiudao Fengcai must be no exception.

Of the remaining five dishes, four were stripping to retrieve eggs, sucking brains and blood, and the other was Golden Phoenix Soup. "

"Why do you talk about such a good dish in such a bloody way?"

Hao Libao complained helplessly, and then asked again: "I know about stripping clothes. Yesterday you said it was made of those bamboo shoot papers, right?"
What about the eggs, brain, and blood? "

"The egg is [Qiankun Phoenix Egg], the brain is [Hundred Phoenixes Chao Phoenix Head], and the blood is [Phoenix Blood Rejuvenation Soup]."

Li Yi explained with a smile.

"This name sounds unusual!"

Hao Libao clicked his tongue in admiration.

"It's also troublesome to do."

As Li Yi spoke, he asked his two disciples to go to the storage room with him and take out a few ingredients.

Looking at the ingredients that Li Yi brought out, Hao Libao smiled and asked, "Are these the ingredients for those four dishes?"

"Four courses? No, only one."

Li Yi pointed at the ingredients in front of him and said with a smile: "These are all used to make [Qiankun Phoenix Eggs]."

"One?"

Hao Libao immediately looked in front of Li Yi in surprise.

At this time, in front of Li Yi was a pot of crab roe peeled yesterday, a pot of fermented bird's nest, a whole fresh pork belly, and a basket of large and small eggs.

There are so many ingredients, including seafood, bird's nests, pork belly, and eggs. How do you combine such unrelated ingredients to make a dish?
Hao Libao was confused.

But Li Yi has already started to get busy.

First, Li Yi broke all the large and small eggs in the basket into a basin, but Li Yi filtered out the yolks, leaving only the egg whites.

Hao Libao saw clearly that there were eggs, duck eggs, goose eggs, quail eggs, pigeon eggs, more than a dozen large and small, and even green-shelled emu eggs and a huge ostrich egg in the box.

The egg whites of more than a dozen kinds of eggs were all beaten into the basin, half full.

After Li Yi added some salt and pepper to the egg white, he poured the fermented bird's nest in and stirred it all evenly with chopsticks.

Then, he went to the sink, cleaned the pig belly, and took it back to the counter.

Put the pig belly in a basin, tie the lower end of the urethra with cotton thread, then open the stomach cardia and pour the egg white bird's nest in.

A bowl of egg white was poured into the pig's belly, filling it sixty percent full, making the pig's belly bulge like a hot water bottle.

The disciples and grandsons in the back were stretching their necks to watch Li Yi's operations.

Hao Libao was also surprised when he filled the pig belly with egg white and bird's nest. This was the first time he had seen this operation.

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(End of this chapter)