A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 489

  Chapter 489 Rice wine becomes popular

  When Xia Zhuo was an elementary school artist, he learned how to control the mouth, which was calculated by the spoon.

  But my father didn't specifically ask for the size of the spoon.

   His father had told him it was intentional, to develop his sense of salt.

   After all, it is impossible for a chef to carry a spoon with him everywhere. If he wants to make delicious food anytime and anywhere, he must have a degree.

  So in the menu recorded in the recipe, the dosage of various condiments is appropriate, and the dosage has never been set.

   When learning art, Xia Zhuo didn't think too much, and always summed up his experience according to his father's teaching.

   And when he taught his apprentices, he also taught in this way.

  He has always believed that that kind of inner speed cannot be explained with simple numbers.

  But today he heard an exact ratio of salt content in flying water from a young Yeluzi chef.

   Is this ratio real?

  He secretly converted and found that this ratio may really be accurate!

   But where did this kid come to this data conclusion?

  Behind Li Yi, Xiao Zhang secretly glanced at Master Xia Zhuo's expression, secretly surprised.

  Looking at Master Xia's expression, what Brother Yi said seems to be true!

  So, he asked Li Yi, "Brother Yi, is this ratio accurate?"

  Li Yi glanced at him, and said with a smile: "Are you sure, you will know if you try it next time?"

  Xiao Zhang heard the words, secretly glanced at Master Xia's serious expression, smiled, and already had a bottom line in his heart.

  Xia Zhuo vaguely heard the chef behind him whispering, and suddenly became irritable.

  Glaring back, he said to his apprentice: "Apron!"

   Upon hearing this, the apprentice hurried over with the apron and tied it around his waist.

  Looking at his serious expression, the apprentice couldn't help lowering his voice and asked, "Master, is that one percent ratio reliable?"

   As soon as he finished speaking, Xia Zhuo glared at him.

   "Do you still want to learn?"

  Xia Zhuo snapped: "If you don't want to learn, go home immediately!"

  The apprentice blushed, but still laughed in a low voice: "I want to learn, I want to learn."

   "If you want to learn, study hard! Don't think about crooked ways all day long!"

   Xia Zhuo obviously meant something, and raised a voice again, scolding: "Salty or not, sweet or not, only the tongue knows, can the eyes see the taste? Can the hands taste the taste?

   I ask you to add a few spoonfuls of salt, do you just add a few spoonfuls of salt? Are you an abacus bead? Do you have to click to move?

   How many times have I said that you need to be careful when cooking, if you want to be lazy, go home early and sleep well! "

  Listening to his scolding, the apprentice didn't dare to say a word, and the help cooks in the rear also started to find jobs.

  Xia Zhuo's scolding was also noticed by Xiao Zhang and the others.

  However, unlike the nervousness of Xia's restaurant apprentices and chefs, Xiao Zhang and the others couldn't help but wink at each other and secretly smiled.

  In their view, the reason why Xia Zhuo was angry must be because of embarrassment.

  The reason why he became angry from embarrassment was naturally that Li Yi broke the culinary skills, so he was so angry.

  However, when Li Yi noticed their sniggering, he turned around and nodded at them, reminding them with a smile: "Master Xia is right, you need to know the seasoning well.

  I tell you this ratio, just to help you quickly establish a concept, but the specific situation should be treated specifically.

  Different meat quality requires different amounts of salt. Pork uses less salt and beef uses more salt, which must be adjusted in real time.

  In the final analysis, you still have to try it yourself in order to sum up your own experience. "

  Hearing Li Yi's words, the three of Xiao Zhang immediately put away their smiles and nodded seriously: "Understood! Brother Yi!"

  Xia Zhuo also heard Li Yi's words, and the irritability in his heart dissipated a little.

  It seems that this kid is not just a guy who just thinks about opportunism, at least he also supports empiricism.

   "The key to flying water, and I will teach you another trick, is rice wine."

   After Li Yi put the pepper powder, onion and **** into the pot, he took out a bottle of Huadiao wine, unscrewed the cap, and poured it into the pot.

   "Use rice wine well."

  He leaned forward and explained: "The penetration speed of rice wine is the fastest. Because it contains alcohol, it can penetrate into the inner layer very quickly. The effect of removing fishy smell is very good, and the effect of increasing aroma is also obvious."

  After hearing Li Yi's words, Xia Zhuo couldn't help asking: "Are you doing it in the Su style?"

   "Why stick to that genre?"

  Li Yi smiled and said, "As long as it tastes good, it's all right? What we're after is the taste. Adding rice wine to remove the smell and increase the aroma is good, so it's okay to add some?"

"right!"

  Huang Qigang, who was preparing the ingredients, couldn't help but turned around and said in agreement: "I think we should get rid of sectarianism. Why do we have to worry about which cuisine? As long as it tastes good?

  I used chicken drumsticks to stir-fry Xiaochaorou before, it was also delicious, right? But some people just can't take it..."

   Before he finished speaking, he found that Xia Zhuo had already stared at him, and he couldn't hide his eyes anymore.

  Even Li Yi raised his eyebrows in surprise, and quickly smoothed things over: "Then there's no need to be so radical."

  Using chicken to stir-fry xiaochaorou, for the people of Hunan Province, it is considered polite not to lift the table.

  It's like frying fish-flavored shredded pork with chicken breast in Sichuan Province. People in Sichuan Province can't get over it if they don't scold them.

  Xia Zhuo took a deep breath before suppressing the fire.

   Too lazy to get angry with Li Yi and Huang Qigang, these two strange creatures, he came to the stove and processed the duck meat.

  He also has blood duck on his menu.

  After he finished processing the duck meat, the pork belly in the pot was completely broken.

  After putting the duck meat away, Xia Zhuo came to the stove and took out the pork belly that had been soaked in water.

  At the same time, Li Yi also took out pork belly from the pot.

  They put the meat into the pot at the same time, and the time for flying water is about the same.

  Put the pork belly on the chopping board, and Xia Zhuo used a knife to change the pork belly into five centimeters square.

   But Li Yi put a layer of rice wine on the pork belly skin before changing the knife.

   Seeing Li Yi's operation, Xiao Zhang asked curiously: "Brother Yi, why are you rubbing this rice wine?"

   "This is called becoming popular. Put some rice wine on the skin of the meat, and when it is deep-fried later, the skin of the meat will be more rosy and translucent."

  Hearing Li Yi's words, Xia Zhuo couldn't help but quickly glanced at him.

   I didn't expect this kid to even know he was popular.

  Being popular is a technique in cooking, which is to color the meat, and it is red.

  Generally, to make meat popular is to apply dark soy sauce, sugar, honey, red yeast rice and other dark-colored ingredients on the skin to color the skin.

   This method is also called the hot pot, or the sauce pot.

  This is a technique in the sect. Generally, there is no master to teach it. Ye Luzi doesn't know it. Where did this kid learn it?

   After only one glance, he withdrew his gaze.

   Although it is a very useful technique to become popular with the skin, Li Yi's use of rice wine to become popular is a bit off.

  The rice wine can't add any color, and when the braised pork is stewed later, it will add enough sugar to color it, so there is no need to rush to become popular.

However, just when he looked away, Li Yi said again: "Using rice wine to become popular is not as good as old soy sauce, but it has an advantage, that is, when it is fried in the pan, the alcohol of rice wine evaporates, which can bring Get rid of the fishy smell left in the pigskin.

  Although the pigskin has been scorched, the deep pores cannot be completely removed. Evaporation with alcohol will completely take out the fishy smell deep in the pores. "

  Hearing Li Yi's words, Xia Zhuo stopped the movement of his hands, and then looked up at Li Yi in astonishment.

real or fake? Even he had never heard of this technique!

2

  (end of this chapter)

Chapter end