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

"This is acceptable!"

Hearing Li Yi's words, Sun Li nodded quickly.

A duck that has had its abdomen cut, at least there is no need to worry about cutting its internal organs.

The process of disembowelling and taking out the internal organs was not difficult, and Li Yi got it done with three strokes and five divisions.

Afterwards, he took the opened white striped duck back to the camera.

"The bone removal of the neck surgery is from the head to the tail, and the bone removal of the abdominal surgery is from the tail to the head."

Li Yi put the duck on the chopping board and explained the method to the audience while removing the bone.

After watching the difficult method of neck surgery and bone removal, the audience immediately felt that it was much easier when they saw the abdominal surgery and bone removal method.

The tip of the duck's wing and the duck's paw were chopped off with two knives, and Li Yi explained while deboning: "This kind of duck's chest has already been opened, so there is no need to consider the standards that it will not break when it is blown and water will not leak.

Like duck wings and duck legs, we can directly remove the wing tips and duck feet, so that the bones will be much easier to remove.

But don't worry about revealing the stuffing. After removing the bones, we can stuff the duck wings and duck legs into the abdominal cavity.

After stuffing it in, the duck skin will naturally shrink when it is stewed in a pot later, forming an effect similar to a bicycle valve core.

The soup on the outside can be boiled into the duck, but the stuffing inside the duck will not leak out.

Therefore, although the duck made by this method cannot be guaranteed to be complete, it tastes better than the whole duck, and the time required for stewing is shorter and the cost is lower. "

Listening to Li Yi's extremely detailed explanation, the live broadcast room was full of bullets.

"This is pure dry goods!"

"Brother Yi, it's true, I'm crying to death!"

"He really wants to teach us!"

"My confidence is back! [Eight Treasure Gourd Duck] specialty stall! Here I come!"

Soon, Li Yi shaved the duck.

Bringing the whole duck that had just been shaved, Li Yi put the two ducks together and let the camera take a close-up: "This is the duck meat that was shaved by two different methods."

Sun Li looked around and said with a tsk-tsk smile: "The difference is too obvious, one has arms and legs, and the other has been stuffed in the stomach."

"This has to be stuffed, otherwise why is it called a gourd duck?"

As Li Yi said, he turned the two ducks over, with the meat inside facing out, and put them in the basin.

Add large slices of green onion and ginger, pepper powder, peppercorns, and some peppercorns to the pot. Li Yi put the pot aside and started to marinate.

"Next, let's start frying stuffing."

Li Yi took a plate of prepared ingredients to the desk: "The Eight Treasures Gourd Duck of the Manchu Banquet version is stuffed with Shui Bazhen, that's all.

Shark's fin, abalone, fish lip, sea cucumber, skirt, scallop, crispy fish, clam, a total of eight kinds.

Most of these ingredients need to be soaked, and the cost is too high. If you really plan to start this business, then don’t use this version, otherwise you won’t be able to recover the cost at all. "

In the live broadcast room, bullet screens were flying.

"My God! I'm scared to death! I can't afford any of the ingredients here!"

"Haha! Is it Brother Yi who dares to sell 10,000 yuan of fried rice on the street? This palace version of the eight-treasure duck is sold on the street, and it can't be sold for 20,000 to 30,000 yuan?"

"If I can afford these ingredients, I won't go out to set up a stall."

"I really can't do this, my strength doesn't allow it!"

Li Yi looked at the barrage, reached out to change a plate of ingredients, and introduced with a smile: "In addition to the court version, there are four folk versions of [Eight Treasure Gourd Duck], namely Su style, Lu style, Sichuan style, Cantonese style.

The fillings of these four kinds of eight-treasure ducks are different, and the frying methods are also different.

The characteristic of Su style is to stir-fry duck gizzards into the stuffing. Duck gizzards, ham, bamboo shoots, lean meat, and shiitake mushrooms are cut into five dices, and then sautéed with scallops, barley and Gorgon to make eight-treasure stuffing.

The Lu style is more orthodox, and uses more seafood and precious ingredients. There are seafood such as sea cucumbers and shrimps, dry products such as scallops and tendons that need to be soaked, preserved ingredients such as ham, and fresh products such as mushrooms and water chestnuts.

In addition, there must be glutinous rice that has been fried blindly. The combination of these eight ingredients tastes very good.

I recommend you to make Lu-style ones better. Its ingredients are higher-grade, the price can be sold at a higher price, and it can form a contrast to attract customers.

Hearing Li Yi's explanation, the audience in the live broadcast room suddenly realized.

"No wonder Brother Yi set up a stall to sell fried rice for 10,000 yuan! You really have a business sense! You got it right!"

"Understood! Tomorrow I will sell the court version of Eight Treasure Gourd Duck, and I will be the next Brother Yi!"

Seeing the audience's ridicule, Li Yi smiled, but found that Jiang Xin had already moved to the palace version of the Eight Treasure Stuffing.

"Is this Bazhen?"

She swallowed subconsciously.

Seeing this, Huang Xiaoming joked with a smile: "Isn't Concubine Hua often eat these dishes in the palace?"

Jiang Xin complained without turning her head: "I often eat boxed lunches, but I have never seen Bazhen once."

"Then you are lucky this time."

Huang Xiaoming said with a smile.

"Um?"

Jiang Xin turned around in surprise and asked, "You mean, do we have a chance to eat this eight treasures?"

"Of course."

Huang Xiaoming said with a smile: "Brother Yi's palace-style ingredients are just for you!"

"Huh? Really?"

Jiang Xin was so happy that she jumped up, turned around and ran towards Li Yi, raised her hands and shouted with a smile: "Thank you, Brother Yi! Brother Yi, you are so interesting! I thought these were all props, and I could only look at them." I can't eat it!"

Sun Li laughed and said, "You'll know if you watch two more episodes of the show. The treatment of the guests on this show is the best. Otherwise, why do so many artists want to rush to come?"

"I thought it was all acting."

Jiang Xin exclaimed: "Such precious ingredients can be eaten? Your show is really rich!"

"If you can eat it, you can eat it, just this one, if there is more, it will be gone."

Li Yi smiled and brought the Lu-style ingredients to the desk, and started to process them.

Seeing him start dicing the ingredients one by one, Sun Li asked curiously: "Eh? Are the fillings of Sichuan style and Cantonese style the same as these two?"

"The big difference is not bad. Anyway, there are eight kinds of ingredients, but the types are different."

Li Yi explained while dicing: "The characteristic of Sichuan style is that it contains local mushrooms.

Cantonese style is to add salted egg yolk, other ingredients are not bad, glutinous rice, barley, gorgon, ham these are the same, other ingredients will be slightly adjusted according to local conditions. "

While speaking, Li Yi had already processed all the ingredients and cut them into small pieces.

Afterwards, he set up a pot to boil water, ready to blanch all the ingredients.

"Some of the fillings here need to be blanched first."

Li Yi put the processed ingredients together according to their types, and pointed to the camera: "Note, the order in which these ingredients are put into the pot is also very important, and it also matters who cooks with whom.

The first batch we put into the pot is shiitake mushrooms and water chestnuts. These two ingredients are relatively easy to cook, and the water can be boiled for a minute.

The second batch is sea cucumbers, tendons, and shrimps, and they also need to be cooked together.

Dried scallops and ham cannot be blanched, they can be fried directly later, otherwise their fragrance will be gone. "

While talking, he blanched the water, and quickly blanched the ingredients.

"Let's start frying next."

As Li Yi said, he took a few pieces of golden fat.

After showing it to the camera, Li Yi smiled and said: "Attention, this is also the key point. These fillings must be fried with duck fat. If you use other oils, the taste will not be fragrant enough."

"The best taste in the world is the original taste."

Wu Lei interjected from the side.

He followed Li Yi a lot, and he was already familiar with Li Yi's culinary theory.

"That's right."

While cutting the duck fat into pieces, Li Yi explained: "In Cantonese cuisine, the highest state is to restore the original flavor of the ingredients themselves.

As the saying goes, chicken tastes like chicken, meat tastes like meat, and even rice must taste like rice.

If you want the ingredients to highlight their own taste, they must be pure.

Chicken dishes should be cooked with chicken oil, and duck dishes should also be made with duck oil. "

With that said, he had finished cutting the duck fat.

Wiping the blade of the knife, he looked at the camera: "However, after the original flavor of the ingredients is highlighted, the smell of the three insects will also be more prominent.

Therefore, when making related dishes, it is necessary to do a good job of eliminating fishy smell, removing smell and smell.

Ducks are worms that live in water, and those that live in water have a fishy smell, and the ones that remove the fishy smell are the best.

So before we fry the stuffing, we need to fry the scallion oil. "

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