A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

"Chicken skin?"

Sui was stunned for a moment before he understood, and asked in surprise, "You want to use konjac to replace the taste of chicken skin?"

"right."

Li Yi said with a smile: "It's a joy to talk to someone who knows how to do it."

Sui Bian didn't laugh, he thought about using konjac to imitate the taste of chicken skin in his mind, the more he thought about it, the more feasible he felt, and he couldn't help but smashed his palm, admiring: "It seems to be possible! As long as the concentration of konjac is increased a little, the toughness will be improved. It’s a bit like chicken skin, and it’s absolutely fine for simulating chicken skin.”

As he said that, he looked at Li Yi, exclaimed and asked with a smile, "This trick is ingenious! How did you think of it?"

"The ancients thought of it, not me."

Li Yi explained: "In imitation meat dishes, the imitation and simulation of meat dishes are very meticulous, and the materials used in different parts are different.

Take Su Dongpo elbow in imitation meat as an example. Generally, gluten is used to simulate the taste of lean meat, wax gourd is used to simulate fat meat, radish and bamboo shoots are used to simulate bones, so konjac imitates the skin.

In imitation meat dishes, konjac is used in many ways, such as Su Dongpo elbow and Su Dongpo meat, it is the skin.

In vegetarian sauce fried beef tendon, it is tendon.

Vegetarian scallions are fried in sea cucumbers, it is sea cucumbers.

In the imitation meat dishes, the role of konjac is, in the final analysis, four words, collagen. "

Casually listened carefully, kept nodding, and praised: "I really learned today, and I didn't say anything, you are so grand!"

As he spoke, he gave Li Yi a thumbs up.

What Li Yi said is the principle and subtlety of imitating meat dishes.

If it was in the past, it was a secret recipe that could not be passed on.

The principles of cooking are the same, especially for a top chef like Sui Bian.

As long as he understands the principle, then he can basically reproduce the related dishes almost exactly.

And after understanding the principle, he can even draw inferences from one instance and create new dishes by himself.

For example, just for a while, he already has several ideas and plans to go back and try them out.

"You have something to teach!"

Sui smiled and said with emotion: "People have such tricks, they are all hidden, but you are better off, you can say everything."

"What's the point? It's just a little trick."

Li Yi said something casually, and then smiled: "No matter what kind of skill it is, it's not so easy to learn it deeply. If I really teach what I know, few people can really learn it."

"I believe so."

Sui Bian sighed: "Your knife skills, even if you teach me by hand, I may not be able to learn it."

"too humble."

Li Yi smiled and said, "It's not a problem to learn 30% to 40%."

"Is it... hmm?"

Sui came back to his senses and scolded with a smile: "You are so impolite!"

Li Yi smiled and did not deny it.

Sui Bian also sighed, "But you're right. I can cut shredded tofu with a straight knife, but I can't even practice your oblique knife in ten years. The difficulty is not at the same level."

While talking, the water in the pot with konjac flour has become extremely viscous, like glue, and the bottom of the pot is bubbling upwards with bubbles.

Sui kept scooping the bottom of the pot with a shovel to avoid sticking to the pot.

Zhao Jinmai looked at the milky white thick konjac flour in the pot, and asked curiously: "I remember that konjac is not black? Why is this white?"

"yes!"

Wu Lei also poked his head over: "The konjac I eat at home is also black, is it because of the temperature?"

"no."

Li Yi explained: "That's black konjac, which is made from coarse flour, and this is white konjac made from refined flour."

"Konjac can be divided into black and white!"

Zhao Jinmai sighed: "Brother Yi, I found that I can learn a lot from you!"

"You can also eat a lot of good things."

Wu Lei laughed happily.

At this time, Zheng Jun on the side suddenly asked: "The black konjac or the white konjac?"

He is usually a vegetarian and often eats konjac, and he has to eat it every three to five times.

Li Yi asked him, "Do you eat more black konjac or white konjac?"

"It's much darker."

Zheng Jun said: "When we were young, we ate a lot of black konjac, and we got used to it."

"Actually, from a health point of view, white konjac is better."

Li Yi explained: "Konjac itself is poisonous, so it must be processed before it can be eaten. In the past, the rhizome of konjac was generally ground, washed with water to remove the juice, then added lime, boiled and then condensed. See the konjac flour.

However, that old craft is directly made from raw konjac, and impurities such as konjac skin are often included in the production process.

Therefore, the konjac produced by it is darker in color, dark brown, and has a little fishy smell.

This is what we usually buy in the vegetable market.

The production of white konjac is more delicate. After washing the konjac, chop it and dry it, and then grind it into a clean fine powder, which is the konjac fine powder in the bag.

Konjac powder is generally off-white, with almost no impurities, uniform particles, and no fishy smell.

The konjac shredded snacks or meal replacement konjac noodles we usually buy are usually made of konjac flour, and the color is also white. "

"ah?"

Zheng Jun was a little surprised: "I really like eating black konjac. My wife used to buy white konjac. I also said that black konjac is more natural, and white konjac has no soul."

"Actually, that's true."

Li Yi smiled and said, "Is the konjac skin a crude fiber? It can improve digestion."

"All right."

Zheng Jun smiled and shook his head: "In the future, I'll eat white konjac instead! I'm old, and my stomach is not working."

"Master Li, can you take the lye?"

Sui then suddenly opened his mouth, while stirring the konjac flour in the pot, he asked Li Yi.

Li Yi glanced at the concentration in the pot, and nodded: "It's almost there, I'll get it done."

As he spoke, he took a bag of edible lye, poured some into the bowl, then added water, turned it into a bowl of lye, and handed it to Sui Bian.

While stirring the pot, Sui added alkaline water into the pot.

When the alkaline water was put into the pot, the originally viscous konjac flour suddenly seemed to be diluted, and it became much thinner.

But Sui Bian and Li Yi didn't care, they just watched the spoon continue to stir in the pot.

"Eh? Is this leaking?"

Seeing this, Zheng Jun asked curiously.

"It was vented, on purpose."

Li Yi explained: "Konjac flour is slightly poisonous. If you eat it directly, it will numb your mouth and have a fishy smell. Adding some alkali can detoxify it.

Moreover, the main component of konjac is a long-chain macromolecular substance, which not only contains polysaccharide molecules such as glucomannan, but also contains some special acetyl groups.

These acetyl groups prevent the intimate aggregation of the polysaccharide molecule glucomannan, which we see as coagulation with the naked eye.

Only the addition of alkaline substances can counteract the blocking effect of acetyl groups, allowing konjac polysaccharide molecules to aggregate and solidify, and lock water in them, turning into konjac that we can see. "

"Oh, that's how it is!"

Zheng Jun laughed and said, "I thought it was the same as our meatball hot and spicy soup. It was stirred too much, and the soup was agitated."

"It's okay to let it out in the pot. After cooking for a while, it will thicken again. Look, isn't it coming back slowly?"

Li Yi pointed to the konjac flour that had started to thicken again in the pot, and then told Zhao Jinmai, "Go to the seasoning cabinet and bring me the yellow gardenia flowers. It's in a plastic bag with a label on it."

"good."

Zhao Jinmai ran to the seasoning cabinet, and quickly brought the gardenias to Li Yi.

"Brother Yi, do you want to add gardenia flowers?"

Zhao Jinmai asked curiously.

"No, I'm soaking in water and using it later."

After Li Yi finished speaking, Sui Bian asked, "Are you going to dye konjac?"

"That's right."

Li Yi smiled and nodded.

Sui Bian also chuckled, but then he came to his senses.

How could he be so happy as if he was praised by the teacher?

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