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

Reminded by Sun Li, the audience in the live broadcast room also buckled words in the barrage and typed the recipe on the public screen.

"Don't worry, I haven't finished yet."

Seeing this, Li Yi smiled and said: "This is just the eight basic ingredients. If you want to make the aroma of the roast chicken go further, you need to add more spices on this basis to create a compound aroma."

Then, he grabbed some spices from the seasoning bag: "Eight ingredients are the basic spices, if you want to open a store to attract people, you need to add some spices to this soup.

There are woody, grassy, ​​grass fruit, red cardamom, dried ginger, thyme, citronella, licorice, nutmeg, fragrant sand, fragrant leaves, white cardamom, Codonopsis, Piper, Pai Cao, astragalus, pepper, pepper , mustard seeds, coriander seeds, a total of twenty kinds of ingredients.

These materials are all auxiliary materials, and the dosage should not exceed 8 grams of the auxiliary materials. "

Hearing Li Yi's words, Sun Li quickly asked, "Then what is the specific dosage?"

"I won't delineate you here."

Li Yi smiled and said: "I can only say no more than 8 grams, the specific dosage, you can go back and buy these ingredients, and mix it according to your own preferences, it will be very interesting.

As long as these ingredients do not exceed the amount of the condiments, the taste will not overwhelm the guests.

In this way, which kind of material is more, which tastes thicker, such subtle changes and differences are your own characteristics.

All flavor innovations are created in this way.

Maybe yours is more delicious than mine? "

Jiang Xin, who was on the side, twitched her lips when she heard what he said: "If you want to keep it a secret, just say it! And make excuses."

Hearing this, the audience in the live broadcast room also booed.

"Brother Yi is really not authentic! Just half of the recipe."

"It's already been said, so don't hide it!"

"Brother Yi, tell me secretly, don't let them know."

Seeing the audience's ridicule, Li Yi smiled and shook his head: "I'm really not making excuses..."

After a pause, he said: "Okay then, remember it well, 8 grams of Muxiang, 6 grams of Caokou, 5 grams of Caoguo..."

He talked about the amount of auxiliary ingredients, and then said: "There are millions of people who have heard of this recipe, and if one percent of them really make roast chicken and sell it, there will be ten thousand people.

If you all make this one taste, then the diners will soon get tired of it, what should we do then?

Therefore, no matter what kind of dishes you make, you must keep pace with the times, constantly adjust and improve, so that you can continue to cook for a long time. "

Hearing his words, Sun Li smiled and said, "Brother Yi, you still don't understand the business logic of the catering industry.

The current catering industry needs to be standardized so that it can be replicated on a large scale.

That's what chain restaurants do. "

Hearing this, Li Yi smiled and shook his head: "Burn money, promote, open branches, go public, collect a wave of money and run away.

This kind of short-sighted business model can only be played when the economic situation is good. Once the economic situation is not good, this is the worst death.

Those who can really withstand the storm must be those who calm down to do things and study their skills. "

However, those who really study the craft are often unable to become rich.

Li Yi didn't say this sentence, but just sighed lightly, and brought the topic back.

"Note, these materials are the amount of a catty of water."

He opened his mouth to remind; "One catty of feed water is enough for one chicken. If you want to cook many chickens at one time, you can increase the amount according to the proportion."

With that said, he prepared the amount needed for fifty chickens and put them together.

"These ingredients should be soaked in water first to wash off the dust and excess smell."

As Li Yi said, he poured the seasoning into the pot, added water and started to boil.

"If you are not in a hurry, soak it in room temperature water for 30 minutes. If you are in a hurry, cook it in a pot for three minutes, and the taste will come out."

Seeing that the water in the pot boiled, after more than two minutes of cooking, Li Yi took out the seasoning and put it aside.

Restarting the pan to heat up the oil, he sautéed shallots and ginger first, and then put all the seasonings into the pan.

After frying until fragrant, he added half a pot of hot water.

"One catty of feed water should be mixed with 20 grams of salt and 5 grams of sugar.

Similarly, if there are more chickens to be processed at one time, increase in the same proportion. "

As Li Yi said, he turned off the fire, scooped out all the seasonings in the pot with a strainer, put them into a small gauze bag, and threw them back into the pot.

Afterwards, he looked at Sun Li and explained: "This cooking water is considered ready, but it's not for cooking chicken, it's for marinating chicken.

This technique is called wet pickling, also known as brine pickling.

It uses the diffusion and osmosis of the solution to allow the taste of salt and spices to penetrate into the pickled food evenly, so that the concentration of the solution inside and outside the tissue can reach a dynamic balance.

The chicken marinated in this way has the same taste inside and out, and even the bones are full of flavor.

This technique can not only be used to marinate meat, but also to make preserved fruit. "

"So it is!"

Sun Li suddenly realized: "No wonder I just ate that piece of chicken. It was very tasty and fragrant. It turned out that this wet marinating technique was used."

"right."

Li Yi explained: "Many of these dishes that need to be very flavorful must be wet-marinated, such as camphor tea duck in Sichuan cuisine, gourd chicken in Shaanxi cuisine, etc.

There are also lo-mei from all over the place, the taste is not cooked by boiling, but soaked.

The key to stewed vegetables is three portions of stew, seven points of soaking, the soaking time is long enough, and the taste will penetrate more thoroughly. "

While speaking, Li Yi brought down a whole pot of cooking water and put it on the desk beside it to cool down.

After it cools down, you can put the fifty chickens in it to soak.

Soak until tomorrow morning, those chickens will taste good, just enough for dine-in in the afternoon.

"I won't demonstrate the steps of burning. I just use a strong fire to boil it, then turn it to a slow fire and simmer for four hours. It's not difficult. Let me tell you how to smoke it!"

Li Yi took out the roasted chicken from the soup bucket and put it on the tray.

"I put these chickens in the oven for a while before I start smoking, you know why?"

Li Yi asked Sun Li.

"have no idea."

Sun Li shook her head, turned to the camera and asked, "Senior brother and sister, do you know why?"

On the barrage display, the audience immediately started talking nonsense.

"I know because it's under baked!"

"As far as I guess, it should be to help it tighten the skin."

"Of course it's for roasting to get the water out! How can it be delicious when the water is popping?"

"Because it's not a chicken, it's a roast!"

Seeing the gibberish on the screen, Sun Li's hair was blackened.

"Your nonsense kung fu is already ready to be a teacher."

Li Yi joked with a smile: "After you go out, don't say you are my apprentices, you can't afford to lose that person!"

"Haha! That's impossible! A teacher for a day! A teacher for a lifetime!"

"I want to change Brother Yi Yantai's big disciple to WeChat name!"

Shaking his head with a smile, Li Yi explained seriously: "Okay, to be serious, the reason why I want to roast it is to get out the fat on the surface of the chicken skin, so that a layer of oil will appear on the surface.

If it is not oily, the roast chicken will be too sticky during the smoking process, resulting in too much sugar and smoke, and it will taste bitter.

After there is a layer of oil, the amount of sugar and smoke attached will become less, and the taste of sugar and smoke will not be so heavy. "

After hearing Li Yi's explanation, Sun Li quickly memorized this knowledge point.

"This is really dry stuff! It's too dry!"

Sun Li smiled and said, "If you don't tell me, I think I will waste a lot of chicken!"

In the live broadcast room, some viewers also chatted about this topic.

"Damn it! No wonder the bacon shop I opened before closed down. Customers ate my bacon and said it was too bitter and not tasty.

I thought I bought bad meat, so it was because there was not enough oil? "

"Oh! Why did Brother Yi even say this? I taught my apprentice how to make bacon, and I kept this trick hidden. When my apprentice failed to make bacon, he would pay me to eat and drink, and I would teach him how to eat. Add some fat pigskin to the soup, and you can earn money twice for one tuition fee, this is the end of it, and there will be no wine to drink in the future."

"Haha! Brother who was cheated upstairs, you have found the reason for your bankruptcy!"

"Collecting money to teach apprentices and hiding something, you are really not human!"

"MD! Zhao Qiang! Is it you! I saw your barrage! You fucking! No wonder after I finished learning from you, I failed every time I smoked meat. It turns out that you have no good intentions! Just wait! I will go to Huai'an and hack you to death!"

"Brother, look at your profile picture and you are still young. Don't go on the road of crime. Although he lied to you, he is not guilty of death. Hacking to death is not good, half-cutting to death will be over!"

Looking at the barrage passing by, Li Yi couldn't help shaking his head.

Society is simple, but people are the ones who are complicated.

That kind of thing happens, and it's really irritating when it happens.

Glancing at the camera, Li Yi smiled and said, "In order not to get hacked, I'd better explain the method of bacon to you all. Listen carefully. Don't let yourself be fooled by saying that I didn't explain it!"

As he spoke, he set up the frying pan and explained: "Smoking sugar is one of the techniques of bacon. Although it has only appeared in the past few hundred years, the history of real bacon is far away.

Bacon is the earliest method for human beings to preserve food, and it is said that it was invented by Suiren.

At that time, the meat was smoked and roasted to give the meat a woody aroma, and then hung on the tree to dry and made into dried meat for preservation. This kind of meat was also called bacon.

The original meaning of bacon is dried meat. The month of December at the end of the year is called the twelfth lunar month because the weather in this month is the most suitable for drying and making bacon.

During the Zhou Dynasty, the sacrifices held during this month were also called La Ji. "

While speaking, Li Yi opened the frying pan, took white sugar, and sprinkled it on the bottom of the pan, while explaining: "There are several ways to smoke meat, one is wood smoking, which is to use moist fresh branches to smoke.

For example, Chaigoubao bacon in Zhangjiakou, Hebei Province is used to smoke with cypress.

Bacon in Sichuan Province likes to use camphor wood, such as camphor tea duck, which is smoked with camphor tree.

In addition to wood fumigation, there is another method of fumigation, which is the fumigation of rice chaff, which is more common in Hunan Province.

As for pure sugar smoked, it is generally more common in the north.

For example, the smoked trotters and chicken of WF in Lu Province and Zhucheng, and the smoked sausage in Northeast China are all smoked with pure sugar.

The color of pure sugar smoked is better, and it will have a caramel taste, without the astringent taste of wood.

Let's smoke with pure sugar today. "

While speaking, Li Yi had evenly poured a layer of white sugar on the bottom of the pot.

Seeing the white sugar that Li Yi poured out, Sun Li couldn't help but ask, "Why did you pour so much this time? You only poured a little bit just now?"

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