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

After Zhao Jinmai added water to two-thirds of the soup bucket, Li Yi put the lamb chops and bones in, and the soup bucket was already full.

Li Yi turned on the stove, set it to medium heat, turned around and came to the chopping board, and began to process the sheep tail oil.

"Brother Yi, wash up."

Liu Yifei washed the iron sign and sent it to Li Yi.

"Put it here, you can wear the meat in a while."

As Li Yi said, he cut a whole sheep tail oil in half from the middle.

"What a big lump of fat!"

Liu Yifei was speechless.

Hearing this, Li Yi smiled and said, "For the locals in the Western Regions, sheep tail oil is the essence of lamb kebabs. If there is no fat in barbecue, it means that there is no soul."

"But it's too fat, right? How do you eat it? Isn't it very smelly?"

Liu Yifei felt a little apprehensive looking at the fat.

"You'll know when you taste it later."

Li Yi didn't explain, but just ordered: "By the way, when you took the iron sign just now, did you see a bundle of red willow branches next to it?"

"It's the branches, isn't it?"

Liu Yifei nodded, turned around and brought it to Li Yi.

Li Yi took out a red willow branch, and gently scratched the skin with his nails.

A piece of the soft skin was torn off by his nails, and he nodded in satisfaction when he saw it.

Seeing the branch Liu Yifei brought over, Zhao Jinmai asked, "Brother Yi, is this the red willow barbecue from the Western Regions?"

"You have eaten?"

Li Yi looked at her with a smile.

"I've eaten it twice. My hometown also has Western Region barbecue. There is this kind of red willow barbecue in it. It tastes like three skewers of ordinary mutton skewers."

Zhao Jinmai hesitated for a moment before saying, "But when I ate it, I didn't seem to be able to taste the red willow."

Hearing Zhao Jinmai's words, many viewers jumped out of the live broadcast room and complained one after another.

"Really! I have also eaten this kind of red willow skewers. I said that they have the aroma of red willows, but there is no smell at all, and they are extremely expensive!"

"This is the IQ tax. It's a lie. The western region barbecue stand in front of my house has this kind of red willow barbecue. The red willow used is so roasted that I can't bear to change it. They are all old actors."

"If you want to eat Western Region barbecue, you can just eat ordinary barbecue. There are not many local people who eat red willow barbecue, so it's not worth it at all."

"If you think about it, you will know. The Western Regions are all deserts. How can there be so many red willows?"

Li Yi saw the audience's complaints, and smiled and explained: "In fact, the real red willow does have a special fragrance, but the premise is that it is fresh.

For example, when I was a child, I would break some willow branches, peel off the skin, and make them into willow flutes for playing.

After the willow bark is peeled off, there will be a bitter taste on the wood and bark. If you have played with it, you must know what it is. "

"I played."

Liu Yifei said with a smile: "When I was a child, I would do it myself, but I couldn't do it as well as others, and I was so angry that I cried."

Wu Lei heard the words, and interjected with a smile: "I'm a master at making this, and I'll help you make one later, it's definitely fun!"

As he said that, he suddenly saw the red willow branch in Li Yi's hand, and asked curiously, "Brother Yi, can the skin of this red willow be used as a willow flute?"

"Theoretically yes, you can try."

As Li Yi said, he used a small knife to cut around the base of the red willow branch in his hand, and then slashed upwards.

Then, he peeled off the skin on the red willow branch.

The red willow branches inside are very fresh, and the tentacles are moist. Li Yi lowered his head and sniffed it, then handed it to Zhao Jinmai, indicating: "Smell it, this is the smell of red willow."

Zhao Jinmai took the red willow branch, lowered his head and sniffed it, a little surprised: "Eh? It really has a delicate fragrance! I can't tell it, but it smells good."

After speaking, she sniffed it a few more times before saying, "The red willow skewers I ate don't have this smell."

"Of course, this is a fresh red willow branch."

Li Yi said with a smile: "When the red willow is fresh, a juice with a special fragrance will be secreted under the bark, but when the juice dries, the fragrance will disappear.

This kind of juice is a good thing. It can relieve heat and clear rashes, dispel wind and dampness. The local old people will use red willow branches to boil water and give them to children with measles to drink to make the rashes clear.

In the desert, sheep and camels like to eat red willow branches. In the past, when shepherds went to the desert to herd sheep, they would break a few red willow branches from the red willows, peel off the skin, and use them as sticks to roast mutton.

This is the most traditional method of barbecue in the Western Regions. Red willow branches are added with mutton and eaten with salt water. This has been eaten in the Western Regions for thousands of years.

The later iron sign is a more modern practice. In the past, there were not so many iron signs in the Western Regions. "

"No wonder."

After listening to Li Yi's explanation, Zhao Jinmai understood: "The red willow skewers I ate were all dried red willows, and the skins were not even peeled, so of course they are tasteless!"

The audience in the live broadcast room also suddenly realized when they heard the words.

"No wonder! I said that those red willows are dry, and they can't smell after sipping for a long time. It turns out that they are all dry."

"Let me tell you! How many barbecue restaurants can afford to use fresh red willow branches picked from the Western Regions?"

"It is recommended that the barbecue restaurants in the mainland should cancel the red willow skewers! It is meaningless, barbecue and barbecue, the meat is the most important thing, everything else is bells and whistles."

Looking at the audience's barrage, Li Yi smiled and said: "You can't say that, after all, not everyone has the opportunity to go to the Western Regions to eat authentic red willow barbecue.

It is also very good to be able to eat a little exotic flavor and a little freshness at the doorstep of the house.

However, if you want to eat the most authentic red willow barbecue, it is best to go to the Western Regions and roast it with fresh red willow branches on the Gobi Desert, which is more authentic. "

"There is another way."

Wu Lei laughed and interjected: "That is, please brother Yi to do it for us!"

"You're such a clever little ghost."

Li Yi made a joke, and handed the red willow branches to Liu Yifei and Zhao Jinmai, and ordered: "Peel off all these red willow branches, and we can barbecue."

Then, he taught the two of them the method of skinning.

Liu Yifei and Zhao Jinmai learned quickly, and they were proficient after peeling a few roots.

Seeing this, Li Yi turned around and cut out all the remaining sheep tail oil.

Half of the mutton oil from a whole sheep was cut into dice-sized pieces, and the other half into mahjong-sized slices.

These thin slices of sheep tail fat are used to make liver in oil.

The sheep slaughterer obviously has rich experience. When freezing the sheep, he put the heart, liver and kidneys in the belly of the sheep.

During the air transportation, the temperature in the sheep's belly did not drop below zero, and the sheep's heart, liver and kidneys did not freeze, and the freshness was maintained well.

However, the fresher the viscera, the better the taste. Although it was shipped cold, the taste will still be a bit worse after a few hours of storage.

Especially the lamb liver, if left for a long time, the fresh and sweet taste will dissipate a lot, so it must be eaten as soon as possible, otherwise it will be wasted.

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