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

"Simple, too simple."

Jiang Xin joked with a smile: "Compared with gourd chicken, this is too simple."

Sun Li clutched her itchy nose, feeling terrified: "I still think gourd chicken is simpler, but the frying oil is too scary.

If the hot oil at 210°C is not well controlled, it will be disfigured... Ah! Ah Choo! "

Before she finished speaking, she couldn't help but sneezed twice.

"It's so choking, Ah Choo!"

Jiang Xin couldn't help but sneezed too.

Rubbing her nose, she looked at Li Yi who was busy in front of the stove, and was surprised: "Eh? Brother Yi, don't you feel choked?"

"fine."

Li Yi said casually: "The taste is mild, the chili is the real choke, but you just get used to it."

"Sorry, I can't get used to it, cough cough cough!"

Cai Shaofen couldn't bear it anymore, turned around and ran away.

Seeing this, Jiang Xin and Sun Li's psychological defense quickly collapsed, and they ran out.

Turning on the range hood to its maximum power, Li Yi glanced at the time and said to Huang Xiaoming, "Brother Xiaoming, it's almost 11 o'clock, and the door is about to open."

"Just waiting for your words."

When Huang Xiaoming heard this, he immediately took Wu Lei to the front hall and opened the door.

There are already more than 300 diners in line outside the door, and the restaurant's 200 number plates are simply not enough.

This situation can only be improved by letting the guests flow and start turning tables.

Therefore, Huang Xiaoming called a batch number first, and asked the diners in front to come in and order first. After eating, they would naturally be able to make room for the diners behind.

Cai Shaofen and the others who were so choked that they couldn't stay in the back kitchen, logically became the reception staff in the front hall, and began to order meals for the diners.

The diners were very happy to see the harem group serving them.

And Cai Shaofen's broken Mandarin caused bursts of laughter, and the atmosphere was very joyous.

However, contrary to the joy in the front hall, the pressure in the back kitchen quickly increased with the entry of diners.

Chen Jianbing was driven back to the duck paw basin by Li Yi, and he devoted himself to handling the duck paw.

And Li Yi took his shaved duck feet, put them in a basin, and started to season them.

He is going to use these duck feet to make [mustard duck feet].

[Duck Feet with Mustard] is a Beijing-Shandong dish, which is very popular among old Beijingers.

People in Beijing like to eat roast duck, and the duck feet that they take off are basically made into [mustard duck feet].

This is a cold dish, spicy and exciting, refreshing and enjoyable, and it is most suitable for drinking.

However, although it is a dish made with leftovers, this dish is also a dish that has been served at a state banquet.

Li Yi was already making this dish yesterday, and the ratio of soup ingredients for boiled duck feet was also taught to the audience in the live broadcast room.

Taking out the mustard from the storage room, Li Yi glanced at the display, only to find that there were audience members arguing about which province had the best spicy food.

This regional issue is the most likely to cause controversy, which in turn leads to conflict.

Seeing this, Li Yi asked, "Random test, I told you yesterday, what are the spices for cooking duck feet?"

The audience who had been arguing in the live broadcast room panicked when they heard this.

"Oh my god! Why did you take the exam so suddenly?"

"How do I feel about going back to school?"

"Fuck! It scared me to death! My heart trembled."

"Is the random test okay?"

"Brother Yi knows how to teach."

"Report to the teacher! My stomach hurts! I want to go to the bathroom!"

"Teacher, what a pity! I joined the choir and have to rehearse, so I can't take the exam, haha!"

"A bunch of scumbags! Brother Yi, I know! The ingredients for a catty of duck feet are: 2 star anise, 2 grams of peppercorns, 2 grams of dried chili, 4 pieces of fragrant leaves, 10 grams of onion and ginger, 10 grams of cinnamon, and 2 grams of Angelica dahurica. slices, 4 slices of kaempferol, 2 grams of cumin!"

Seeing the accurate answer floating in the barrage, Li Yi joked: "Very good, you will be the class representative from now on, please sit down!

Another question, how many types of mustard are there? "

"I know this."

Liu Yifei at the side saw Li Yi interacting with the barrage, so she also joined in with a smile.

Hearing this, Li Yi looked at her with a smile: "Then tell me, there are several kinds."

"There are three."

Liu Yifei still remembered what Li Yi said yesterday: "There is green mustard, yellow mustard and horseradish."

"Which one is made in our country?"

Li Yi asked again.

"Yellow mustard."

Liu Yifei smiled and said, "It's made from mustard seeds, green mustard is horseradish, and it's made from European horse radishes.

Wasabi is a mustard commonly used in neon countries, that is, wasabi. "

"Well, great."

Li Yi nodded in satisfaction.

Liu Yifei smiled and asked, "Then what's the reward?"

"..."

Li Yi looked at her, pursed his lower lip lightly, and said with a smile, "I will reward you for being the first to try [Mustard Duck Feet] later."

Liu Yifei stroked her hair with a smile, then nodded happily: "Okay!"

After removing the plastic wrap from the mustard sauce bowl, Li Yi explained: "I didn't cook this dish yesterday because the duck feet need to be peeled and eaten fresh, but the mustard sauce needs to be prepared in advance, otherwise the taste won't be enough."

Liu Yifei looked at the wasabi in the basin, curious: "Is this considered to be ready?"

She only found out yesterday that mustard needs to be fermented before it can be eaten.

"The hair is ready, but the taste needs to be adjusted before it can be eaten."

As Li Yi said, he looked at her and asked, "Do you remember how I posted it yesterday?"

"Remember."

Liu Yifei nodded: "You used 5000 grams of mustard powder, 300 grams of mustard oil, 200 grams of salt, 300 grams of sugar, and then mixed it with 60 ℃ hot water to make this paste, then sealed it with sesame oil, and said After 6 hours of fermentation, you can eat it later.”

Hearing this, Li Yi joked to the camera with a smile: "Did you see that? This is called a study representative. All the students should learn from Yifei."

Immediately, there was a barrage of sycophants in the live broadcast room, which made Liu Yifei laugh non-stop.

After seeing her smiling, Li Yi lowered his head and stirred the mustard in the basin with a spoon.

Raising mustard is a matter of great effort and heat. If it is not done well, the taste will not come out at all.

Watching Li Yi's operation, Liu Yifei remembered something, and asked him, "By the way, yesterday you forgot to tell them why you gave them mustard."

"Didn't I tell you?"

Li Yi recalled: "Didn't I say that when I was teaching the ratio?"

Liu Yifei explained: "You just taught the ratio. When you explained the reason, the stewed soup boiled, so you went to deal with the stewed soup."

"Oh, I remembered."

Li Yi thought of this, and immediately explained: "Actually, it's nothing, mustard contains some elements such as sinapin, sinapinase, sinapinic acid, and sinapinine.

When eating, must pass through the water, the myrosinase will act on the mustard glucoside, so that the mustard glucoside turns into the mustard essential oil, and a unique spicy taste appears.

However, the temperature of the water should be well controlled, it must be controlled between 40°C and 60°C, it should not be too hot or too cold.

It's okay in summer, but it's cold in winter and it's not easy to get hair. "

As he spoke, Li Yi looked at the camera and said, "I'll teach you how to grow mustard in winter. First, mix it thoroughly with warm water, then pour a pot of boiling water, put the mustard bowl in, and float it on the water.

After the boiling water cools down, the mustard will be ready. "

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