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

If broth is the soul of Shandong cuisine, then abalone sauce is the special skill of Cantonese chefs.

The top famous dishes in Cantonese cuisine all use abalone wing belly, and most of these dishes use abalone sauce for seasoning.

Therefore, the quality of abalone juice will directly affect the taste of these dishes.

However, although the names are different, the principles of these two things are the same. They are both stewed to cook the essence of the ingredients and use them as seasonings to add freshness to other dishes.

But the difference between abalone juice and high soup is that abalone juice will make the soup thicker, because one is soup and the other is juice.

Moreover, abalone juice mainly uses abalone as a raw material, while broth is generally made from raw materials such as chicken and duck bones.

There are also differences in usage between the two.

Broth is generally used to make soups and stewed dishes, and can even be used as the main soup to drink directly.

Abalone juice is generally used as a condiment to cook other ingredients, or as a soup base to prepare a compound soup.

In general Cantonese cuisine, abalone juice is not considered as the theme, but a secret seasoning.

Every Cantonese chef has his own understanding of abalone juice and his own exclusive recipe.

The abalone sauce made by Li Yi is a special abalone sauce specially prepared for this [Furong Fish Fillet].

After pouring the fresh and thick broth into the pot and bringing it to a boil, Li Yi added a spoonful of ground fish powder and half a spoonful of boiled soy sauce.

Then he thickened it with starch and thickened the soup until it was thick. Then he added a drop of broth oil from the broth, pushed it with the back of the spoon, scooped it up and poured it on the fish fillets.

The soy sauce adds a bright red color to the abalone juice, the water starch makes the abalone juice thicker, and the fresh oil before cooking adds a bright color to the abalone juice, which looks more attractive and delicious.

"The food is ready."

Li Yi put the pot back on the stove, and gave instructions without looking back.

"coming."

Zhao Jinmai has already stepped forward to pick up [Furong Fish Fillet], and walked towards the mouth of Chuancai.

She walked in front of Li Ruotong, and the wafting fragrance was lingering. Li Ruotong took a deep breath, his eyes were bright, and he praised: "It smells so good!"

Zhao Jinmai rang the bell for the dishes and asked Wu Lei to bring out the dishes, then returned to the counter with a sigh of relief: "This dish smells so good! It's as if the aroma of all the seafood It's so tempting to gather together!"

"It has a smell in it that I'm familiar with, but I can't remember it."

Li Ruotong frowned and thought: "I should have eaten it, and I eat it often..."

Suddenly, she seemed to have thought of something, turned to Li Yi and asked, "What is that powder you added to the soup just now?"

Li Yi smiled: "Iron preserved powder."

"right!"

Li Ruotong clapped his hands and said with a smile: "That's it! I'll tell you why I'm so familiar with it. In Xiangjiang's wonton noodle shop, they all use local fish to make soup."

Hearing her words, Zhao Jinmai and Liu Yifei looked puzzled: "What iron candy powder? What is ground fish?"

Hearing this, Li Yi explained with a smile: "The ground fish is flounder, and the dried flounder powder is powder made from dried flounder. The local people in Chaoshan can make it, and they used it as seasoning in the past.

The ancient Lu cuisine masters had a unique trick, which is to dry the sea sausage and enhance the umami taste when cooking, just like the current monosodium glutamate.

In the Chaoshan area, Tiefu powder is used as monosodium glutamate. It can be used to make dumplings, cook meatball soup, cook casserole porridge, and cook noodles. Add a spoonful of water to make a broth immediately. "

Zhao Jinmai was surprised when he heard it: "Is it so amazing?"

Liu Yifei also came to the stove curiously, asked Li Yi for some preserved iron powder, licked it with her tongue, tasted it, and then her eyes lit up: "It's really delicious!"

In the live broadcast room, the audience was a little curious when they saw this scene, and discussed it in the barrage area.

"Really? Is this bringing goods?"

"I don't know what iron preserved powder is, but I'm from Lu Province. I know the sea sausage. It's really fresh."

"I am a Lu cuisine cook. I heard from the master that the most important secret recipe of Lu cuisine cooks in the past was sea intestine powder, even more important than broth."

"Wow! People from Shanwei pass by, brother Yi even knows about iron preserved powder? Every family here will make it by themselves! Wontons must be packed when they are packed!"

"I am from Shanwei. When I was a child, I used to bake iron preserved fish in a charcoal oven in winter. I was in charge of roasting and pounding it into powder. My father was in charge of removing bones from the mackerel and making fish paste. My mother used a spoon to pinch fish balls and steamed them. Fish balls... well, I'm homesick."

"Haha! The people in Xiangjiang confirmed that many wonton restaurants here use local fish to make soup. It is cheap and sweet, but it must be dried local fish."

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

In front of the camera, Li Yi had already started to work again.

The couples who had played the game in the front hall all ordered meals, and the pressure to serve them gradually increased.

Zhao Jinmai had already seen the arrangement of the [Furong Crab Bucket], so he helped Li Yi arrange the [Furong Crab Bucket] on a small plate in advance, so that the food can be served directly when someone orders it.

Liu Yifei was responsible for the preparation of "National Beauty and Heavenly Fragrance".

This dish is also relatively simple. The peony flower broth is prepared in advance. You only need to arrange the plate, pour a bowl of hot water, and the meal can be served.

Li Ruotong watched them prepare exquisite dishes one after another, feeling a little anxious.

She wanted to help, but didn't know what to do.

So, she took the initiative to ask Li Yi what she could do.

Seeing this, Li Yi handed over the preparation of [Rouge Goose Preserved] to her.

This dish is also steamed in advance and only needs to be placed on a plate.

After receiving the task, Li Ruotong started to get busy.

Although it was just a simple arrangement, she did it very seriously.

According to Li Yi's request, a set of seven pieces, after setting it up, she brought it to Li Yi and asked him to check it out.

After getting Li Yi's affirmation, she brought the dishes to the dining outlet and rang the bell for delivering the dishes.

Hearing the ringing of the bell, Gu Tianle, who was helping in the front hall, followed the sound and came to the front.

Seeing Gu Tianle approaching, Li Ruotong smiled and showed off: "I made this with my own hands."

Gu Tian was delighted to hear the words, and joked with a smile: "Wow! Chef Li, so sharp!"

"Haha! Of course."

Li Ruotong handed him the dish, watched him take it to the front hall, and then looked away.

Turning around happily, she smiled at Zhao Jinmai and Liu Yifei: "It's the first time I feel that doing something is so meaningful!"

Zhao Jinmai and Liu Yifei glanced at her when they heard the words, but they didn't quite understand what she meant.

Li Ruotong looked at Li Yi with a smile, and sighed: "You must be very happy to see the things you make being liked by so many people every day."

Hearing her words, Zhao Jinmai and Liu Yifei understood what she meant. It turned out that they were lamenting the sense of accomplishment that Li Yi's cooking could bring.

After being told by her, Liu Yifei also looked at Li Yi thoughtfully.

Being able to make such delicious dishes and watching others eat happily seems to be really happy.

Suddenly, Liu Yifei wanted to be a chef.

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