When Tian Chengrun made all the lychees, Xu Zhuo also heard the long-lost system prompt.

"Ding! The host studies hard, triggers the [Concentrate on Learning] skill, and obtains the entry-level Fujian cuisine - lychee meat, congratulations to the host. ”

Finally, I learned the dish.

Xu Zhuo's hanging heart finally fell into his stomach.

When you get the reward for upgrading the dish tomorrow, you will upgrade the grade of this dish, and it will be regarded as a key dish in the store in the future.

This dish, together with the original sweet and sour pork ribs and sweet and sour carp, is a three-course sweet and sour dish that will definitely satisfy the needs of most customers.

After the lychee is ready, Tian Chengrun boils the oil in the pot and prepares it for frying.

This step is crucial, both for shaping and for the meat slices to age.

What's more, by frying, the meat slices will gradually turn red under the action of red yeast rice noodles.

When the sweet and sour sauce is attached, the red color will further intensify and become exactly the same color as lychee.

When the oil temperature rises to 50% hot, Tian Chengrun puts all the lychee meat into the pot and deep-frying.

The oil temperature of fried lychee meat should not be too high, because there is starch on the surface of lychee meat, and if the temperature is too high, it is easy to fry that layer of starch, causing the meat slices to turn black.

In addition, if the oil temperature is too high, the meat slices will be cooked inside and out.

However, it is not good if the oil temperature is too low, because if the oil temperature is too low, not only can the meat not be fried, but it will also cause the red yeast rice flour to fail to dye.

After two minutes of frying, all the lychee meat in the pan turned golden red.

This color, combined with the criss-crossing knife flowers, is a bit like an unripe lychee on the branch.

It's quite exciting.

By frying, the base color of the lychee meat is added, and the color will be better when the pulp is hung again.

When it was almost fried, Tian Chengrun fished the lychee meat out of the pot.

Then he poured out the peanut oil from the pot again.

Leave the bottom oil in the pan and prepare the sauce for boiling lychee meat.

There are three key points in making lychee meat, the appearance should be like lychee, the color should be like lychee, and the taste should be like lychee.

The shape like a lychee mainly lies in the knife work, and the color like a lychee is the key to frying.

And it tastes like lychee, and it depends on the sauce.

After the oil is hot, Tian Chengrun adds minced green onion and minced garlic and stir-fry until fragrant.

Then pour in the prepared sauce and boil.

The boiling step cannot be omitted, because whether it is white vinegar or soy sauce, it is necessary to remove the peculiar smell by boiling, so that the aroma of vinegar and the taste of soy sauce are more mellow.

In addition, after boiling, all the ingredients in the sauce can be blended with each other, so that the aroma can be further sublimated.

"Grandpa Yu, what if you boil the sauce in this way, what if the color is not red and bright enough?"

Taking advantage of Tian Chengrun's cooking, Xu Zhuo came to Yu Peiyong's side and asked him this question.

Although the skills are in hand, the entry-level skills are useless at all, and many questions cannot be explained.

Yu Peiyong is proficient in the eight major cuisines, and it is quite suitable to ask him for advice.

However, it didn't mean that Pei Yong answered, and the old man took the conversation.

"If the color is not enough, you can add some soy sauce or sugar, but sometimes you look at the sauce and you are light, and when you actually cook it, you will find that the color is just right. So when it comes to color grading, don't be in a hurry. ”

Yu Peiyong nodded, agreeing with the old man's words.

"Your grandfather is right, the juice in the pot will gradually become less watery and darker in color during the boiling process. After hanging on the surface of the ingredients, this layer of sauce also has the effect of deepening the color. ”

As soon as the two old men explained this, Xu Zhuo could be regarded as understanding.

There are still a lot of doorways in this, and you must learn with an open mind at any time.

The sauce in the pan is getting thicker and thicker, and the color is starting to darken.

However, after boiling, the juice in the pot changed from turbid to translucent amber, and the appearance improved a lot.

When he felt that it was about the same, Tian Chengrun took the fried lychee meat and poured it in.

Then he skillfully flipped the pot so that the sauce in the pot hung evenly on top of the lychee meat.

As the old man said, the originally slightly lighter color suddenly turned red.

Thinking of the words of the old man and Yu Peiyong just now, Xu Zhuo completely understood the principle.

The original fried lychee meat is slightly red, and after hanging the sauce, the color of the lychee meat will be further magnified.

In addition, the sauce itself is also red, and the two colors coincide so much that the finished lychee meat looks bright red like the real lychee, which is particularly attractive.

After stir-frying for a minute, Tian Chengrun turned off the heat.

However, instead of coming out of the pot immediately, he took an empty plate and began to fiddle with it.

Xu Zhuo was a little curious, if the dish was ready, he didn't hurry out of the pot, what was he busy with taking a plate?

Could it be that there are other steps that can't be achieved for lychee meat?

Just as he was thinking about it, Xu Zhuo saw Tian Chengrun find a bottle of caramel sauce that Chen Guifang had given with him when he delivered it from the seasoning table not far away.

He opened it and tried the viscosity first, tasted the taste, and then took the chopsticks and dipped them in the white plate.

Xu Zhuo was a little dazed.

What is this operation?

Don't you think the sweetness of lychee meat is not enough?

What do you do with caramel sauce?

I don't know Hu Jianren very well.

"He's ...... Draw a lychee branch?"

The old man watching next to him also didn't understand Tian Chengrun's operation, but when he was almost finished, everyone still recognized it.

Tian Chengrun is indeed painting the branches of lychees, which are also the stalks of lychees.

After drawing these fruit stalks on one side of the plate, he used his chopsticks to start putting lychee meat on the plate.

After the plating was over, Xu Zhuo's eyes suddenly widened.

Because the lychees on the plate are too similar to the real ones.

There are not only lychee fruits, but also corresponding fruit stalks, and at first glance, it looks like a plate of freshly washed lychees.

Cow Pie!

is worthy of being the chef who cooked for the leaders back then, and this level is high.

It's not just a dish, it's more like a work of art.

That's amazing!

Worthy of the name of lychee!

Tian Chengrun made the final technical summary, and this video shooting came to an end.

As soon as it was over, Yu Keke put down the DV and took a lychee meat with chopsticks and stuffed it into his mouth.

While chewing, she said that it was delicious, and asked Xu Zhuo vigorously if she would do it, she wanted to eat it every day.

When Boss Xu has the skills, he will naturally do it, but he didn't admit it directly.

Instead, he said with a smile: "Hurry up and edit the video, I'll watch it several times, and thoroughly learn Grandpa Tian's methods, and you can eat it whenever you want." ”

When he said this, he was purely to give a preventive shot to the people present, saving them two days to make lychee meat, and they were surprised.

However, his unashamed words made Guo Shuying a little suspicious.

"You can learn it just by watching the video, kid, you're a little too big......"

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Everyone must wear a mask when going out to protect themselves. At the same time, I also hope that our friends in Wuhan are in good health, and we are with you!