Soon, Tian Chengrun cut all the tenderloin.

To make it easier to operate, he even cut all the slices of meat into triangles.

This makes it easier to make the meat slices into the shape of lychees.

"If you use plum meat, you can save this step. Because after the plum meat is fried, it will be rolled up automatically. ”

Plum meat is the fourth and fifth rib part of the pig, the neck and loin.

This part of the meat can be said to be the most tender piece of meat on the pig, the meat has no tendons, fat and thin, and it is very delicious no matter how you cook it.

However, the price of plum meat is relatively high, and it is relatively tight, and it is not a high-end restaurant, and it is generally not specially purchased.

For example, Sifang Restaurant does not have a budget for this.

However, after Xu Zhuo learns the dish of lychee meat, the purchase of plum meat will be on the agenda.

Although the dishes learned today with the skill of learning that skill are only rudimentary, Boss Xu is not panicking.

Because tomorrow you can get several rewards for upgrading dishes.

This lychee meat can be upgraded to C grade in minutes.

Well, the store has been upgraded, and Boss Xu's requirements for dishes are getting higher and higher.

Only grade C is eligible to be the signature dish of the restaurant.

At the time of Xu Zhuo's fugue, Tian Chengrun had already begun to marinate the meat slices.

He put the slices of meat in a large bowl, then put in a spoonful of salt, a little egg white, and a drizzle of cooking wine.

Finally, he sprinkled some red yeast rice noodles into the bowl.

Red yeast rice flour is a commonly used dye in the kitchen, and it is somewhat similar to the color of sugar.

However, compared with the color of sugar, red yeast rice flour has a better dyeing effect, and using it to make lychee meat is closer to the color of lychee in color.

Tian Chengrun grabbed the meat slices and mixed them evenly, and then set them aside to marinate.

Taking advantage of this, he began to prepare the side dish to be used—water chestnuts.

Water chestnuts, also called horseshoe.

Because of the characteristics of white meat, sweet and juicy, crisp and delicious, it is widely used in the kitchen.

Many dishes and desserts like to use water chestnuts as an ingredient.

Especially in the dishes, the crispy, tender and delicious characteristics of water chestnuts can not only increase the taste level of the dishes, but also have the effect of relieving greasy.

For example, the Sixi meatballs of Lu cuisine have water chestnuts in them, and their function is to make the meatballs full of meat taste less greasy.

Peel the water chestnuts, wash them and cut them into finger-sized pieces.

Basically, a whole water chestnut is cut into four pieces.

Rinse the sliced water chestnuts with water, put them in a bowl of marinated meat slices, and mix them again.

The purpose of this is to add some flavor to the water chestnuts, and secondly, to facilitate the next operation.

I saw Tian Chengrun grab a handful of dry starch and sprinkle it in the bowl, and scratch the board a few times again, making the surface of the meat slices and water chestnuts sticky.

Well, I'll make lychees with sliced meat and water chestnuts later.

In order to make the lychee not deformed, the step of sprinkling starch is very important.

After grasping and mixing evenly, Tian Chengrun put the bowl aside again.

At this time, the moisture on the surface of the meat slices and water chestnuts has not been completely absorbed by the starch, so it will take a while.

But Tian Chengrun couldn't take a breath at this time, because he had to take advantage of this gap to make the juice.

It is not too difficult to make the sauce of lychee meat, and most restaurants directly use the same amount of white sugar and white vinegar with an appropriate amount of tomato sauce.

But Tian Chengrun did not plan to use tomato sauce, but used more traditional ingredients.

He first put some sugar in the bowl, then an equal amount of white vinegar.

This is actually the most basic sweet and sour sauce.

Fujian cuisine is good at sweet and sour, so this step is completely familiar to Tian Chengrun.

After these two ingredients were placed, Tian Chengrun put some dark soy sauce and light soy sauce in the bowl.

The purpose of dark soy sauce is to increase the color of the sauce.

The soy sauce is released to increase the flavor of the sauce.

After putting these out, Tian Chengrun added some more broth to it.

This step is to increase the flavor of the dish, so that the dish tastes more fragrant and tastes better.

Xu Zhuo understood this very well, but he couldn't understand Tian Chengrun's next movements.

Because Xu Zhuo saw Tian Chengrun find a lemon, cut it and squeezed the lemon juice into the juice.

Well?

What's going on?

Worried about the lack of sourness?

If you don't feel the sourness enough, just add some vinegar.

As for squeezing lemon juice so hard?

Yu Peiyong whispered beside him: "Putting lemon will make the dish taste more refreshing, although it is full of sourness, it is not rushed at all, it is much better than putting white vinegar alone." ”

Is it so amazing?

Xu Zhuo was a little dazed because he hadn't gotten the skill yet.

He shook his head, threw out the distracting thoughts in his head, and stared at the movements in Tian Chengrun's hands with his eyes.

You have to find a way to get the skills, otherwise you will waste this opportunity, and you may not know when you will be able to learn this dish next time.

And if you don't take advantage of such a good learning opportunity, it's a bit of a tyranny.

At this time, Tian Chengrun had already begun to add water starch to the juice.

While adding it, he explained to the camera that this step was to increase the consistency of the sauce.

"According to the traditional practice of lychee meat, in fact, you should also put some sake lees in the sauce, so that the lychee meat has a faint aroma of wine. ”

But few people follow this tradition anymore.

Basically, all restaurants make lychee meat directly with tomato sauce.

This results in both efficiency and cost savings......

Best of both worlds.

Next, it's time to make lychees with marinated slices of meat and water chestnuts.

At this time, the starch that has just been sprinkled on the surface of the meat slices and water chestnuts has become very sticky.

This is a natural binder and is essential for making lychee meat.

And with this layer of starch, the moisture in the meat slices will also be firmly locked, making the meat taste better.

Tian Chengrun picked up a triangular piece of meat and spread it out in his hand, and then pinched a piece of white water chestnut and put it on.

Then fold the three corners of the meat slice upwards to wrap the water chestnuts completely.

Finally, pinch the meat slices tightly, and a whole lychee ball is ready.

Because of the red yeast rice noodles and the dense cross pattern on the surface, it does look very similar to lychees.

Tian Chengrun said as he made it: "The traditional method is this, wrapping water chestnuts with slices of meat, and even decorating them with lychee branches and leaves when they are plated.

However, the homely practice in Fujian generally simplifies this step, and even water chestnuts are replaced with sweet potatoes or potatoes. ”

Tian Chengrun's cooking is completely different from the old man's style of cooking.

He talks a lot when he cooks.

While busy working, he used Min Pu to chat about small allusions and stories related to lychee meat.

Make the whole process of filming fun.

"This old thing is really going to add drama to himself......"

Dai Zhenting muttered and continued to listen to what Tian Chengrun said.

He plans to learn it, and he says the same thing when he goes back and shoots videos on his own......

——————————

Yesterday I was busy with being discharged from the hospital.,I couldn't write on the road.,I went home and wrote most of the chapter.,I was so sleepy that I couldn't stand it and slept first.,Now make up for yesterday's update.。

If nothing else, there's another chapter in the evening.