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

The tacit understanding in Li Yi's ideal means that if he casually mentions the name of a dish, the assistant chef can prepare all the ingredients for him.

But obviously everyone still can't meet this requirement, so they can only follow his instructions to carry out the instructions.

As a result, the entire back kitchen soon became a game called "Where is Brother Yi?"

"Brother Yi? How do you do this?"

"Brother Yi! Did I damage it?"

"Where's Brother Yi?"

At the end of the morning, Li Yi's temples had already started to ache.

He felt like a father goose taking a troop of goose babies out into the street, but any quick walk would cause a panicked cry.

Although he is the commander-in-chief, he has been busy all morning, but he is the most tired one, and he doesn't even have time to go to the bathroom.

Here, as soon as he came to the front hall to pick up a glass of water, Wu Lei ran out with his buttocks and asked, "Brother Yi, the kitchen steamer has stopped, what should I do? Do you want to reopen it?"

"No, don't worry about it, I'll be right there."

After Li Yi finished speaking, he drank two sips of water, and then walked back to the back kitchen.

In the back kitchen, everyone is busy.

Liu Yifei and Zhao Jinmai are getting together, each holding an embroidery needle, practicing piercing bean sprouts.

[Inlaid Silver Sprouts] The bean sprouts to be used had to be worn on the same day, and Li Yi would definitely not be able to make it by himself, so Liu Yifei and Zhao Jinmai had to be responsible for the ingredients for this dish.

Wu Lei was staring at the steamer with anticipation, and when he saw Li Yi coming back, he stepped aside.

Li Yi came to the steamer, took out heat-insulated gloves, and reminded Wu Lei, "Be careful of the steam!"

After speaking, he opened the door of the steamer and took a step back.

A gust of scorching water vapor gushes out and evaporates.

Li Yi looked at the steam and said, "Apprentices learning to cook are more likely to be scalded by steam than by fire, and the probability of being scalded by a pot is second only to oil collapse."

"why?"

Wu Lei asked a question.

"Because many people don't know that the steam can be so hot. When they lift the lid of the pot or the steamer, they accidentally get burned."

As Li Yi said, he reached into the steamer and took out a disc full of soup.

On the plate are strips of eggplants, soaked in the broth that exudes a strong mushroom fragrance, soaking up the soup, looking plump and flexible.

Looking at the eggplant sticks out of the pot, Liu Yifei and the two on the side also came over, looked at them curiously and asked, "Can I make eggplants like this?"

This plate of eggplant sticks is the raw material Li Yi uses to make eggplant sticks.

Many people have heard the name of eggplant. It is the most impressive delicacy in "Dream of Red Mansions".

It not only surprised Grandma Liu who entered the Grand View Garden, but also made countless readers salivate and be full of curiosity about it.

Everyone present has also heard of the name of eggplant, but they have never eaten it, let alone seen anyone make it.

Therefore, when Li Yi said that he was going to cook eggplant, everyone was very interested and wanted to see how this famous dish was made.

But Li Yi looked at their curious faces, but shook his head and said, "It's still early! This is the first one. It takes nine consecutive steamings to be considered a good deal."

Hearing his words, Huang Xiaoming, who was helping to grind the tofu, asked curiously: "I see that this passage in "Dream of Red Mansions" seems to only say that the eggplant is fried with chicken oil, and there is no step of steaming the eggplant?"

Hearing this, Zhao Jinmai also nodded: "When I read this passage, I didn't seem to mention steaming eggplant."

Li Yi explained with a smile: "The prototype of this dish is actually eggplant, which is a pickled dish made by shredding fresh eggplant, drying it and mixing it with rice flour and fine salt.

This kind of eggplant bream can be found in Lianghu area and Yunnan-Guizhou-Sichuan area. When you have time, you can go to Yun Province to have a look. Old Kunming people basically have this dish in their homes. "

"Eggplant bream?"

Liu Yifei was puzzled: "Then why is it written as eggplant in Dream of the Red Chamber?"

"The word 鲞 means cut open and dried fish, and it also refers to pickled fish meat. It is a noun."

While taking the eggplant sticks out of the plate, Li Yi explained: "Bream refers to a method of making food, that is, bream.

The bream appeared as early as in the "Book of Songs", but at that time the bream was all made of fish.

Since the Song Dynasty, bream dishes have developed greatly.

"Meng Liang Lu" records that in the restaurants of the capital, there are many kinds of fish and meat such as jellyfish bream, big fish bream, fresh bream, sub bream, fresh goose bream, and inch gold bream.

Including in the "Water Margin" of the Ming Dynasty, among the wine and dishes bought by Yan Po for her daughter Yan Poxi and Song Jiang, there is a dish of fat fish, which is a dish made of fat pork.

In "Jin Ping Mei", Ximen Qing is also an avid fan of bacon. He and Pan Jinlian are under the grape arbor, and among the appetizers brought by the maid, there is a dish of osmanthus whitebait, which is fried whitebait with eggs.

In the Qing Dynasty, cooked bream, that is, bream dishes made with various meats, appeared.

Mr. Cao Xueqin has lived in Jinling for a long time, and his family is rich, so there must be a lot of bream to eat. He obviously likes to eat bream with eggplant, so he wrote it in the book.

However, he used a more elegant word, so he wrote it as eggplant.

Eggplant is the most flavor-absorbing. Steaming it in high broth and then drying it in the sun can make it retain more umami substances, so it is so delicious when made into bream.

A kid from a rich family like Mr. Cao obviously doesn't have that deep understanding of cooking skills, so it's understandable that the writing is incomplete. "

After listening to Li Yi's explanation, everyone understood the origin and reason of the eggplant.

But the audience in the live broadcast room were all focused on "Jin Ping Mei".

"Talk about grape trellises in detail, I love to hear it."

"How does the sweet-scented osmanthus whitebait eat? Can you tell me more about it?"

"Brother Yi has even studied Jin Ping Mei? You are a fellow!"

"Don't worry about traffic for us! We want to listen to Jin Ping Mei!"

In front of the screen, Li Yi had already fished out all the eggplant sticks from the plate, handed them to Wu Lei, and ordered: "Find a tray, separate them, then put them in the oven, use the air-drying function to dry them, and after they are completely dried Bring it to me again."

"good."

Wu Lei took the eggplant and turned around to find the tray.

Zhao Jinmai watched from the side, and asked curiously: "Brother Yi, if you made this dried eggplant yourself, would it taste better?"

These dried eggplants were dried eggplants that Li Yi bought from the market. When she bought them, Liu Yifei was still wondering why she bought dried eggplants, but she didn't expect to use them to make eggplants.

"It might be a little bit better, but not by a huge margin."

Li Yi explained: "Drying eggplant doesn't have too much technical content, whether it tastes good or not depends on the subsequent processing, such as cooking broth.

As long as the dried eggplant is guaranteed to be made of new eggplants in April and May, it will be almost the same.

This stuff can be bought in many places, there is no need to make it yourself.

I bought dried Yujiang eggplant from Yingtan, Gan Province. The quality is still very good, and it is not much different from the ones I made by myself. "

"All right."

Zhao Jinmai blinked his eyes and asked: "Then can we fry some at noon so we can try it first?"

Li Yi said with a smile: "If you can wear those bean sprouts well, I will fry them for you."

"Okay! We'll be done dressing right away!"

As Zhao Jinmai said, he happily dragged Liu Yifei back to continue wearing bean sprouts.

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