A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 529

  Chapter 529 Wet pickling technique

  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."

  Li Yi smiled when he saw this: "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 top of this to create a compound aroma."

   As he spoke, he grabbed some spices from the seasoning bag: "Eight ingredients are the basic spices, and if you want to open a shop to attract people, you need to add more ingredients 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 auxiliary materials, and the dosage should not exceed 8 grams of auxiliary materials. "

  Hearing what Li Yi said, Sun Li hurriedly asked: "Then what is the specific dosage?"

   "I won't circle you here."

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

  As long as the amount of these ingredients does not exceed the amount of seasoning ingredients, 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 the one you prepared tastes better than mine? "

  Jiang Xin on the side heard what he said, curled her lips and complained: "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."

  Looking at 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 explained the amount of auxiliary ingredients, and then said: "There are now 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 10,000 people.

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

  So, 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 what he said, 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.

  Those chain restaurants all play like this. "

  Li Yi shook his head with a smile when he heard the words: "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 truly withstand the storm must be those who calm down to do things and study their craft. "

  But those who really study the craft are often unable to get rich.

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

   "Attention, these ingredients 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."

   As he spoke, 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 boiled it.

   "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 the pot for three minutes, and the taste will come out."

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

  He started to heat up the oil again. He sautéed shallots and **** first, and then put all the seasonings into the pot.

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

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

   Similarly, if more chickens are 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 is not used to boil chicken, it is used to marinate chicken.

  This technique is called wet pickling, also known as salt water pickling.

  It uses the diffusion and osmosis of the solution to allow the taste of salt and spices to penetrate into the pickled ingredients 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 outside, even the bones have taste.

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

   "So it is!"

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

"right."

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

   There are also lo-mei from various places, the taste is not cooked by cooking, but soaked.

  The key to stewed vegetables is three portions of stewed vegetables, soaked for seven minutes, and the soaking time is long enough to make the taste more thorough. "

   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, and those chickens will taste good, just enough to serve for dine-in in the afternoon.

   "I won't demonstrate the steps of burning, just boil it with a strong fire, 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, do 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!"

   "According to my guess, it should be to help it tighten the skin."

   "Of course it's for baking out the moisture! How can the water be delicious?"

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

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

   "Your nonsense skills can already be mastered."

  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 the name of Yige Yantai University Disciple to WeChat name!"

  Shaking his head with a smile, Li Yi explained seriously: "Okay, to be serious, the reason 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 attached, and it will taste bitter.

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

  Hearing Li Yi's explanation, Sun Li hurriedly wrote down 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!"

   And some viewers in the live broadcast room 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 is it because there is 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, I 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, by looking at your profile picture, 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. Hacking half to death will be over!"

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

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

  This kind of thing happens, and it's really annoying when it happens.

  Looking 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: "Sugar smoking is one of the techniques of bacon. Although it only appeared in the past few hundred years, the history of real bacon is far away.

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

  The meat at that time 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 is also called bacon.

  La means 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 in this month were also called La Ji. "

  While talking, Li Yi opened the wok, took white sugar, and sprinkled it on the bottom of the pot, 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 smoked with cypress wood.

   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 kind of fumigation method, which is rice bran fumigation, 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, Zhucheng, and the smoked sausage in Northeast China are all smoked with pure sugar.

  Pure sugar has a better color, and it will have a caramel flavor, without the astringent taste of wood.

  Let's smoke with pure sugar today. "

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

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

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  (end of this chapter)

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