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

In front of the desk, Li Yi was making a hundred birds.

The so-called hundred birds are actually made of shrimp meat as bones, minced chicken as meat, steamed pigeon eggs as heads, stone ears as eyes, diced carrots as beaks, and lettuce slices as wings. .

Although it is necessary to use tools to make the ingredients into extremely detailed shapes, the bird is already considered the simplest part of this dish.

Soon, Li Yi made ten phoenix birds.

Then, he smeared meat oil into the spoons, and then cracked a pigeon egg into each of the ten spoons.

Put ten phoenix birds and spoons into the steamer. After eight minutes of steaming, the eggs of phoenix birds and pigeons are all mature.

Afterwards, Li Yi took out Chaofengniao and the spoon together.

The pigeon eggs that had been smeared with meat oil on the bottom of the spoon were easy to release from the mold. After Li Yi took them off, he placed them on the main dish with the Chaofengniao as a cushion with spinach leaves.

Opening the casserole again, Li Yi took out the whole chicken from the pot and placed it in the center of the plate.

The preliminary shape of [Hundred Birds Facing the Phoenix] is complete.

But this is just a preliminary shape. To make this dish more beautiful, it needs to be poured with bright gorgon to make the color bright enough.

The soup that Li Yi just made was for thickening.

Therefore, Li Yi restarted the pot, poured the broth into the pot, and added half a spoonful of water to dilute it.

Seeing Li Yi adding water, Xiao Zhang behind couldn't help asking: "Why do you need to add water?"

Xiao Guo also looked regretful: "It's hard to boil such a thick broth, wouldn't it be ruined by adding water?"

Li Yi explained without looking back: "Salty!"

When the soup is stewed, it is necessary to give salt to the mouth, otherwise the penetrating power is not enough.

When the broth is stewed to such a thick level, although the flavor substances are concentrated, the salt will also be concentrated, so it will inevitably be too salty.

So this soup has to be diluted before it can be used.

After boiling the soup, Li Yi added a spoonful of sugar to the pot to increase the color.

Then add a spoonful of fried crab paste.

When the fire boiled, Li Yi pushed the soup with a frying spoon, the crab roe was melted by the soup, dyeing the whole pot of soup golden yellow, and the crab oil also made the soup a bright red color.

After taking some warm water to dissolve the potato starch, Li Yi shook it lightly, and put half a spoonful of it into the pot.

Pushing the soup with the bottom of the spoon, he hooked the remaining starch water into the pot after the soup thickened a little.

Continue to push with the bottom of the spoon, turn the high heat to collect the juice, after the soup has changed from rice soup to porridge, Li Yicai added half a spoonful of chicken oil into the soup, and turned off the fire.

Bright oil and bright gorgon, at the end of the gravy, a spoonful of oil is often added to make the gorgon juice brighter.

For other dishes, cooking oil is fine.

But this dish is [Bainiao Chaofeng], the main material and auxiliary material are chicken, so chicken oil is the most suitable.

After brightening the sauce, Li Yi scooped up the sauce and poured it on the whole chicken.

The whole chicken is wrapped in bright gravy, which looks crystal clear and beautiful.

The wafting aroma is even more alluring. Not only are the people in the back kitchen attracted, but even the chef at the dish passer's mouth asked suspiciously, "What kind of dish is it? It smells so good!"

The sauce for the whole chicken is only the first one, and the surrounding Chaofengniao also needs a glass sauce.

This sauce is very simple to make. You only need to sauté the onion and ginger until fragrant, then add a spoonful of stock broth, add water to thicken the sauce, and then pour it on Chaofengniao.

After pouring the gorgon juice, Li Yi put the frying spoon back into the pot, clapped his hands, and signaled: "That's it, let's serve!"

As he said that, he looked back, only to find that the entire kitchen staff had come behind him.

Xia Zhuo, Fang Dongxiu, and Dong Haiqiang stood in front of the crowd with different expressions.

Huang Qigang directly came forward to look at [Bainiao Chaofeng], and praised him: "Your dish is delicious! What's its name?"

Li Yi smiled, and said casually, "A hundred birds are courting the phoenix."

Hearing Li Yi's words, the corners of Xia Zhuo's eyes twitched involuntarily.

When he saw this dish, Xia Zhuo was basically sure that it was the legendary [Hundred Birds Facing the Phoenix].

But he was still shocked when he heard Li Yi admit it himself.

This is really the way [Hundred Birds Facing the Phoenix]!

For a moment, he couldn't tell what mood he was in.

He still remembers that his father was still lamenting a few days before his death, saying that he had to restore "Hundred Birds to the Phoenix" before he died, so that he could go to see his ancestors when he died in the future.

But a few days later, he died of a sudden cerebral hemorrhage.

After his father passed away, Xia Zhuo took over the Xia's Restaurant and his father's last wish.

Re-engraving [Hundred Birds Facing the Phoenix] has also become his lifelong goal.

But at this moment, his target disappeared.

Someone has already done that [Hundred Birds Facing the Phoenix], and it was right in front of him.

This feeling of suddenly losing his purpose in life made him want to turn the table over and tell Li Yi that what he did was not [Hundred Birds Facing the Phoenix] at all.

But reason stopped him, he watched Xiao Zhang pick up [Hundred Birds Facing the Phoenix] and sent it to the dish delivery port, then suddenly stepped forward and asked Li Yi: "Master Li, can I have a taste of your soup? "

Li Yi glanced at him, thought for a while, and reminded with a smile: "The soup is a bit salty."

He obviously meant to agree.

Xia Zhuo couldn't wait any longer, and walked towards the casserole.

There was water on the floor, and halfway through the walk, he slipped and almost fell.

But after he controlled his balance, he continued to walk a few steps quickly and came to the casserole.

Taking a spoon, he scooped up a spoonful of soup and put it in his mouth.

The thick salty taste made him almost think he had taken a sip of salt water.

But the aroma of the broth, which was so strong that it seemed substantial, quickly overwhelmed the salty taste, enveloping all his taste buds.

Savoring the taste of the broth carefully, his heart sank to the bottom little by little.

After a while, he swallowed the broth, then looked at Li Yi, and said in a complicated tone, "I lost."

Hearing that he directly conceded defeat, the apprentices and kitchen assistants in the rear were stunned.

"master?"

The apprentice yelled suspiciously, and asked with his eyes.

Xia Zhuo ignored him, just stared at Li Yi and asked, "Where did you learn this dish?"

Li Yi smiled: "I learned it in my dream."

"..."

Xia Zhuo was silent.

He wasn't stupid either. From Li Yi's attitude, he immediately realized that it must be his previous attitude that made him unhappy.

After a few seconds of silence, he looked up at Li Yi, and asked sincerely, "Master Li, do you have time tonight? I would like to invite you to our Xia's Restaurant, can you have a look?"

Li Yi shook his head without hesitation: "I'm sorry, I have something to do tonight and I have to rush back to the capital, how about next time!"

Seeing that he was evading something, Xia Zhuo was anxious, but he couldn't stop him.

Taking two steps forward, he came to Li Yi's side, and said in a serious tone: "Master Li, I really want to have a good chat with you. How long will it take you to go back to the capital to finish your work? I just happen to have something to go to the capital. Can you find a place to sit in the capital?"

Seeing this, Li Yi said with a smile: "Master Xia, don't be in a hurry! Anyway, I have to come back at the end of October, so it's not the same to talk about it then?"

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