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

Reba won't be able to come to the show until the day of the show's recording, but Li Yi and the others already know that she is a flying guest, so mentioning a few words in the show in advance can be regarded as helping her increase her exposure.

After eating snacks and drinking yogurt, Li Yi and his party quickly returned to the restaurant.

The mutton was unloaded from the car and put into the freezer. Li Yi kept a mutton out and put it on the desk to defrost.

He is going to dismantle this sheep first, and try the taste tonight.

No one else could help with tearing down the sheep, so Li Yi had to do it himself.

When the slightly stiff sheep began to ooze pink blood, Li Yi took out the Yingjisha knife and began to tear the sheep apart.

Four-legged livestock, whether it is cattle, sheep, pigs, horses and donkeys, are divided in the same way.

According to body parts, this kind of livestock can be divided into head, neck, front legs, spine, ribs, belly meat, hind legs, hooves, tails, offal, skin and other parts.

Whether it is slaughtering pigs or sheep, there is almost no difference in the division steps.

Li Yi first took out the whole sheep from the foam box and put it on the chopping board.

Below the foam box are the sheep's head and feet, as well as a pair of hearts, livers and kidneys.

Sheep lungs, intestines and other miscellaneous offal were not put in, because it was too troublesome to handle, and it also had a smell, so it was not suitable for air transportation.

Li Yi took out the sheep's head and hooves and looked at them.

For this kind of slaughtered sheep, the head and feet of the sheep are removed in advance.

The sheep slaughterer was very enthusiastic and burned the hair on the sheep's head and hooves with fire, but obviously he didn't have time to wash it, so he just scraped it off with a knife.

The sheep's head and feet were very troublesome to deal with, so Li Yi put them aside first.

Afterwards, Li Yi cut the knife at the root of the sheep's left foreleg and circled around the seam of the bone. The sharp blade cut off the fascia at the joint of the sheep's leg, and the lamb's leg was also removed.

Seeing this scene, Wu Lei on the side couldn't help clapping his hands: "It's so handsome!"

Li Yi looked back at him and said with a smile, "Don't be surprised."

Wu Lei, however, was very excited. He watched Li Yi's movement of cutting the knife and praised: "You are so handsome! Brother Yi! Your technique is really easy to handle!"

Huang Xiaoming also nodded in agreement: "It feels like there is no bone in it, you cut everything off."

Seeing Li Yi's sword skills, the audience in the live broadcast room were also amazed.

"It turns out that what the teacher said in Chinese class is true!"

"In ancient times, there was Paoding who relieved cattle! Today, there is brother Yi who relieved sheep!"

"It's so easy to unload a leg of lamb, but what about unloading a human leg? It's terrifying to think about it! [smirk]"

"What a knife! I don't think Brother Yi has ever used this knife before! It looks so beautiful!"

"If I have this kind of knife skills, I will put on a beard and go to the gate of the community to pretend to be a person from the Western Regions and sell mutton skewers!"

Seeing Wu Lei and Huang Xiaoming's expressions of amazement, Li Yi smiled and said, "This is very simple, you can kill a few more sheep, and you can do it."

Wu Lei and Huang Xiaoming shook their heads when they heard the words, "You think highly of us."

Not to mention slaughtering sheep, they might not even dare to kill a chicken if they were asked to.

Li Yi's knife was smooth, and he did the same, and quickly removed the rest of the legs.

Then, he scratched the root of the lamb leg with a knife, and with a few light strokes, all the meat on the leg was removed.

"These are lean tendons, perfect for kebabs."

Li Yi put the meat aside, and signaled to Wu Lei, "Cut these meats into small pieces, and roast them on the grill later."

Then, he pointed to the seasoning box and told Huang Xiaoming, "Take out the cumin and peppercorns you brought back, grind them into powder with a stone mortar, and use them for barbecue later."

"good."

Huang Xiaoming came to the seasoning box, found out the seasoning, and began to grind it.

He first poured out the cumin seeds from a half-stone mortar, and then smashed them up.

After a few strokes, the rich aroma of cumin floated out.

"Eh? So thick?"

Huang Xiaoming smelled the aroma of cumin and was startled.

The aroma was much stronger than the cumin he had eaten, and he seemed to have plunged into the prairie.

"The quality of cumin in Xiyu Province is the best in China. This is fresh cumin ground from cumin seeds. The taste must be strong."

Li Yi casually explained that his subordinates had already started dividing the lamb chops.

Huang Xiaoming heard the words, sniffing the aroma of cumin, couldn't help swallowing.

He didn't eat much at noon, but now he smelled the aroma of cumin, and he was hungry immediately.

Is this cumin too fragrant?

Seeing Li Yi unload the lamb chops, Liu Yifei brought a basin over and said, "I'll go wash it."

"Need not."

Li Yi shook his head: "This meat is clean, there is no need to wash it, and it will be boiled later, all microorganisms are gone under high temperature, so don't worry."

"Do you put it in the pot without washing it?"

Liu Yifei hesitated.

Seeing this, Li Yi explained patiently: "As long as the mutton is fresh enough and free from dirt and dirt, it's best not to wash it, otherwise the taste will be greatly reduced.

You should also eat eel over there, right? Fresh eel can't be washed, it should be fried directly in the pan, otherwise it won't taste good at all. "

Hearing what he said, Liu Yifei thought about it, and nodded thoughtfully: "It seems to be true. I ate eel when I was young, but my mother refused to let me eat it, saying that it hadn't been washed and it was not clean, but I It's delicious to eat."

In the live broadcast room, many viewers were also posting barrage discussions.

"Ah? What's the matter? No wonder the mutton I bought always tastes bad. So it's because I washed it too clean?"

"It's true. Some meat really can't be washed, and the taste will be much worse after washing."

"Isn't it? Is it wrong to wash it clean?"

"My family sells spicy beef. You really can't wash the beef. After washing, the meat will become loose and taste bad, so you must buy fresh and clean meat."

"Both low and high temperatures can sterilize, as long as the meat is fresh, it's just psychologically unacceptable not to wash it."

"No, no, I'd rather lose a little taste, and eat cleanly. I really can't accept it without washing."

Viewers in the live broadcast room had different opinions, but Liu Yifei had already accepted Li Yi's statement.

Seeing this, Li Yi said to her: "There are iron skewers for barbecue in the box over there, you can wash them, be careful not to get hurt, those iron skewers are very sharp."

"Okay, I see."

Liu Yifei picked up the basin and went to clean the iron sign.

Seeing this, Zhao Jinmai also came to Li Yi and asked, "Brother Yi, what should I do?"

Hearing her hoarse voice, Li Yi smiled and said, "You should rest first, go drink some herbal tea."

Zhao Jinmai heard the words, but refused to rest: "I can't just do nothing!"

Seeing this, Li Yi took out a large soup bucket, put it on the stove, and then signaled to her: "You go get purified water, fill this bucket to two-thirds."

"okay!"

Zhao Jinmai responded, and went to work with a basin in hand.

This soup bucket was used for stewing lamb. After Li Yi removed the lamb chops, lamb neck, and lamb spine, he put them all into the soup bucket.

Afterwards, he looked at the crew of the program filming behind him, and said with a smile, "Let's eat hand-caught mutton tonight."

Hearing his words, the staff didn't dare to speak, but their expressions became excited, and they all took out their mobile phones and carnivaled in the work group.

"I knew Brother Yi would never forget us!"

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