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

Lao Yang was not mocking, but sighing.

Li Yi has already proved his strength by handling puffer fish professionally. Burning puffer fish is not difficult for him at all.

After pouring half a pot of oil into the pot, Li Yi turned on the fire, raising the temperature of the oil.

Seeing that Li Yi added so much oil, Liu Yifei was a little curious: "Does it take so much oil to burn puffer fish?"

"It needs to be deep-fried first."

Li Yi explained: "Tetrodotoxin is stable at temperatures below 120°C, so it cannot be decomposed by boiling water. It must be heated above 120°C for the toxin to begin to be destroyed.

After this temperature, the higher the temperature, the faster the toxin will be destroyed. After reaching above 150°C, it only needs to be kept for about 4 minutes, and the toxin can be basically removed. This is also the last step in the detoxification of puffer fish. "

"That's it!"

Liu Yifei nodded ignorantly, and then sighed: "This is too amazing. There was no chemistry in ancient times. How did you find out that this method can detoxify?"

"The Wisdom of the Working People."

Li Yi said something with a smile, while reaching out his hand to feel the temperature on the oil pan.

Noticing that the oil temperature was about 60% hot, he put the sliced ​​puffer fish liver into the oil pan, soaked and fried it.

The fire continued, and the oil temperature was still rising. Three minutes later, the oil temperature reached 80% hot, and the puffer fish liver had been fried until the skin was light yellow, forming a crispy shell, and releasing a very strong and special aroma.

"smell good!"

Zhao Jinmai couldn't help sniffing, and exclaimed: "What a special fragrance! Why is it so fragrant?"

Li Yi took the strainer, took out the puffer fish liver, put it aside to drain the oil, and explained: "There are two places on the puffer fish that are named Xishi.

One is fish white, called Xishi milk, and the other is fish liver, called Xishi liver. "

Zhao Jinmai looked strange: "Why do you have to call it this kind of name? It sounds weird."

It's hard to answer this question, Li Yi pretended not to hear, put the processed puffer fish meat into the oil pan, and fried it.

In addition to detoxification, frying can also make the fish soup white.

The fried fish will absorb more oil, and the protein will be separated more easily and melt into the soup to form free protein.

The oil is insoluble in water. After a long time of stewing, the oil will be crushed in the violent boiling, forming small particles wrapped with free protein, suspended in the soup, showing a milky white color.

It didn't take too long to fry the puffer fish. After the surface of the puffer fish had a light burnt yellow color, Li Yi fished it out.

Poured the oil back, leaving only a little base oil in the pot, and Li Yi put two garlic seeds in it.

After the garlic was fried until it turned slightly yellow, he poured the puffer fish back.

He added two tablespoons of water to the pot so that the water covered the puffer fish noodles, and then he added some garlic leaves and a scallion knot.

As the fire increased, Li Yi scooped up some salt with a small spoon, put it on the back of his hand, and licked it.

Seeing his actions, the boss reminded with a smile: "This is salt, the front jar is sugar, and the MSG is the bottom jar."

Hearing this, Li Yi glanced at him, smiled and nodded without explaining.

But Liu Yifei from behind suddenly asked: "Brother Yi, are you trying to taste the salt?"

She remembered that Li Yi said before that salt from different places has different saltiness and taste.

Li Yi was a little surprised when she heard the reason for her actions.

He explained it once before, but she didn't expect her to remember it.

"That's right."

He nodded and explained: "I'll taste the saltiness of this salt to adjust the taste of the salt."

Hearing his explanation, the boss was taken aback and felt a little embarrassed.

He thought that people couldn't tell the difference between salt and sugar, but he didn't know that they were controlling the subtle changes in the mouth of salt.

In the live broadcast room, the audience was also discussing.

"Brother Yi said last time that the taste of salt is different. I tried it, and it's really different. The coarse salt used to pickle pickles and ordinary table salt are both salty, but the taste is really different!"

"I tried to buy two brands of salt, tasted it, and tasted it carefully. There are really subtle differences. I can tell the difference when I close my eyes!"

"I bought Himalayan rose salt at a high price. Although it does have a special flavor, it is really expensive! I don't want to eat it."

"Recently, I also started to learn how to cook. Salt is really amazing. It can turn decay into magic. Nothing tastes good without salt, but with a little salt, my God, it seems to open up the senses! No wonder I said Salt is the first of all flavors!"

The audience was discussing enthusiastically, while Li Yi covered the pot and let the pufferfish stew.

Seeing that he didn't put soy sauce, the boss smiled and asked, "Are you going to make white roast?"

“Shiraiyaki is more authentic.”

Li Yi said while washing his hands.

When cooking fugu, especially wild fugu, there is absolutely no harm in washing your hands frequently.

Fugu fish has very low fat content, but the meat is very tender.

The firepower in the kitchen is very strong. After five minutes of cooking, the fugu is already half-cooked.

Li Yi lifted the lid of the pot, and the soup in the pot had turned milky white, looking like crucian carp soup that had been boiled for half an hour.

At this time, Li Yicai put the puffer fish skin, seminal vesicle and puffer fish liver into it.

These are easy to cook and should not be stewed for too long.

After simmering for another three minutes, Li Yi lifted the lid again, and the soup had visibly thickened to the naked eye.

This is the collagen in the fish skin being stewed out.

Opening the pot and letting the steam disperse, Li Yi added some pepper to the pot.

This step is to collect the juice on a high fire, and it is also using the temperature to stimulate the aroma of the seasoning.

The delicious smell spread, both Liu Yifei and Zhao Jinmai couldn't help swallowing.

The masters on the side watched and exchanged, nodding repeatedly.

"The technique of white burning is very professional, and it looks like you have learned it before."

"It smells good, and the fragrance is particularly prominent."

"Pepper should be put out of the pan to have enough flavor."

"Squeeze the juice once more, and it will be out of the pot. This soup should be eaten with a bowl of rice. It shouldn't be too fragrant!"

Listening to the jokes of the chefs, Li Yi gently shook the pot to avoid sticking the bottom, and the soup in the pot was getting thicker.

Seeing the bubbles in the soup, Li Yi decisively turned off the fire, and the chef at the side had already brought the soup pot over with quick eyesight and quick hands.

Picking up the pot, he poured the puffer fish with soup and meat into the soup basin, and Master Cai, who was on the side, had already pointed the camera at the soup basin and took a big close-up.

Quickly chopped some scallions and sprinkled them on the milky white puffer fish. Li Yi washed his hands and said with a smile, "That's it, white-cooked puffer fish, who wants to try it?"

Before the few people present agreed, the live broadcast room was already like a kindergarten classroom, and they raised their hands one after another.

"me!"

"I'm not afraid of death, I'll eat first!"

"Show off my mouth!"

"Get out of the way! I owe a mortgage of 1.8 million, I'll come first!"

In front of the camera, Liu Yifei has already taken out a spoon and came to the soup basin.

"Let me try it!"

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