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

"Huh? One piece is gone?"

Xiao Guo hurriedly ran to the side of the pot, but found that there was not even a piece of meat left.

"This chicken is so tender."

Liao Wendong savored the texture and taste of the chicken carefully, swallowed it after a while, and then nodded in praise: "The chicken is tender, the skin is crisp and smooth, the taste is really good, and it is tenderer than white-cut chicken."

While heating the oil in the pot, Li Yi casually said, "This chicken is made with white-cut chicken."

"yes!"

While chewing the chicken, Xiao Zhang said: "I watched Brother Yi make it. He first flew the chicken until it was half-ripe, and then turned off the heat and soaked it in the residual heat.

When I cut it open just now, the chicken bones were all red with a little bloodshot. "

The pony chewed the tender chicken and praised: "The meat of this hen is really tender, even the chicken breast is so tender, and there is no bone, it's so refreshing!"

"Pay attention to seasoning."

Liao Wendong reminded them: "The ratio of vinegar fragrance is very good, and it is very accurate.

It doesn't have that pungent irritating feeling, but the vinegar smell is particularly strong.

This shows that the frying time is just right, not too much and not too little.

If you fry it for too long, the vinegar will evaporate too much, and the vinegar flavor will not be enough.

If the frying time is not enough, it will feel irritating, and it will feel choking when you eat it.

This speed... Alas! You learn slowly! "

Liao Wendong lost interest as he talked.

Not to mention Xiao Zhang and the others, even he couldn't make this dish.

Originally, he thought that his [Dong'an chicken] was doing well, even if it was not as good as the master chef in Quyuan, it could be regarded as above-average in an ordinary Hunan hotel.

But after eating the [Dong'an Chicken] made by Li Yi, he was shocked.

As far as the quality of heat and taste is concerned, he may not be able to catch up with it after another ten years of practice.

Liao Wendong glanced at Li Yi who was busy in front of the stove, feeling very complicated.

How did this kid do it?

He is a foreigner, so how can he cook more authentic Hunan cuisine than local chefs in Hunan Province?

Isn't this a mess?

Xiao Guo watched them enjoying the chicken, and his mouth was watering.

Looking back into the pot, he suddenly took his own chopsticks, picked up the two shreds of ginger left on the bottom of the pot, and stuffed them into his mouth.

With one bite, the shredded ginger, soaked in the smell of meat, vinegar, onion, spicy, and salty, mixed with its own ginger taste, exploded in his mouth.

The flavors emerge layer by layer, dancing on the tip of the tongue, Xiao Guo raised his eyebrows, showing a smile of enjoyment.

Although he didn't get chicken to eat, the taste of the shredded ginger is no worse than chicken! Even tastier!

Gulu~!

The pony's stomach suddenly groaned.

Seeing everyone looking over, he explained with a smile: "I can't help it, this taste is too appetizing! Give it to me, I'm hungry."

Upon hearing this, Xiao Zhang looked at Li Yi's preparation of stir-fried chili fried pork, and asked curiously, "Brother Yi, why didn't you put this appetizer on the first few dishes? Wouldn't that be better?"

"The appetizer is not the responsibility of the main course, but the responsibility of the cold appetizer."

While frying the dishes, Li Yi explained: "In a formal banquet, the cold appetizers are designed to satisfy the guests while they are waiting for the hot dishes.

Therefore, cold cuts need to use some refreshing and exciting flavors to stimulate the taste and increase diners' desire for food.

It is also for this reason that the hot dishes served after the banquet must have a certain order and must play a corresponding role. "

Listening to Li Yi's explanation, Liao Wendong listened carefully.

Xiao Zhang and the others don't need these theories. On the contrary, he, a serious chef, feels that he has benefited a lot from it.

He couldn't help but ask, "Are there any special designs for the dishes at your table?"

"Of course, otherwise, why would I put [Hair Blind] in the first place."

Li Yi put the chili peppers into the pot, started to stir-fry, and explained: "Appetizers and cold dishes are all heavy-tasting dishes. While stimulating the appetite of diners, they will also dull the sense of taste of diners.

So for the first dish, I served the hot and sour [hair blinds], just to serve as a link between the past and the future.

The taste of [Hairbone] is also mainly hot and sour, but it will not be as prominent as cold dishes, but will have a refreshing feeling.

Moreover, the texture of the venetian shreds will bring down the taste of cold dishes as much as possible, and it will be clearer.

Then serve [Zuan Tofu], and you will experience the rich aroma of tofu and soup base more clearly.

Next, there is another [Zu'an shark's fin], which completely overwhelms the excitement of the appetizer with the aroma.

Strong appetizers can indeed stimulate appetite, but they also make the stomach secrete more gastric acid.

So I served two soup dishes at the beginning. After drinking it, the appetite of the diners will become very comfortable, and they can better welcome the follow-up main dishes. "

Listening to Li Yi's explanation, Liao Wendong didn't say a word, and he was reluctant to blink.

He just wanted to keep everything Li Yi said in his heart, not forgetting a single word.

This is the experience that can only be accumulated after making banquets for many years!

But this kind of experience is absolutely impossible for ordinary people to comprehend through their own research, right?

To form this kind of successful experience from the perspective of diners, to better suit the appetite of diners, to stimulate and guide through taste, and finally to achieve a more perfect dining experience, it is definitely not something that can be summed up by one or two chefs.

It takes at least one or two generations of chefs to get this experience through hundreds of drills and summaries.

In other words, Li Yi is definitely not an ordinary Yeluzi chef.

He definitely has a teacher!

However, this idea only floated in Liao Wendong's mind for a moment, and then he left it behind.

Since Li Yi refused to reveal his master's background, there was no need for him to ask further.

After all, with such generosity and such precious experience, he was willing to tell him so.

Then why should he be obsessed with other people's inheritance?

It is still important to seize this opportunity and study hard.

While talking, Li Yi's [Chili Stir-fried Pork] was ready.

After putting the dishes on the plate, he casually signaled: "Let's serve!"

After speaking, he put the frying pan aside.

Brother Fan stood quietly by the vegetable sink, took the frying pan and started to wash it.

Li Yi brought over his cleaned pot and continued to fry the next dish.

While heating the oil, he continued to narrate: "After the two soup dishes have appeased the appetite of the diners, the next step is to use the taste to mobilize the appetite of the diners.

A small piece of tofu, a handful of shark's fin, not very hungry at all.

When you are hungry, what you need most is fat, carbohydrates, and protein.

Among them, the temptation of fat and carbohydrates ranks second, and the number one is fat + carbohydrates.

So, after the soup, I served a dish of [Candied Fish Belly].

Fish belly has the highest fat content in fish meat, and it tastes the most satisfying.

A mouthful of fish belly will whet your appetite immediately.

At this time, use the more hot and sour [Dong'an Chicken] to mobilize your appetite, and then add a spicy, delicious, and invincible [Chili Stir-fried Pork]..."

As he said that, he looked back at Liao Wendong, and said with a smile: "Just kidding, at this time, if you stab your ear with a knife, don't let the chopsticks stop."

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