"Goosebump?"

Sui was stunned for a moment, only then did he understand, and asked in surprise: "Are you going to use konjac to replace the taste of chicken skin?" ”

"Yes."

Li Yi smiled: "It's a pleasure to talk to someone who knows how to do it." ”

Sui didn't laugh, he thought about using konjac to simulate the taste of chicken skin in his mind, and the more he thought about it, the more he felt that it was feasible, and he couldn't help but smash his palm and praised: "It seems to be possible!" As long as the concentration of konjac is increased a little, then the toughness is a bit similar to chicken skin, and it is absolutely no problem to simulate chicken skin. ”

As he spoke, he looked at Li Yi and asked with an amazed smile: "This trick is ingenious!" How did you come up with the idea? ”

"It was the ancients who thought of it, not me."

Li Yi explained: "In imitation meat dishes, the imitation and simulation of meat dishes are very detailed, and the materials used in different parts are different.

Take vegetarian Dongpo elbow in imitation meat as an example, gluten is generally used to simulate the taste of lean meat, winter melon is used to simulate fatty meat, and radish and bamboo shoots are used to simulate bones, so konjac imitates the skin.

In imitation meat dishes, there are many uses of konjac, Su Dongpo elbow, Su Dongpo meat, it is the skin.

In the beef hoof tendon fried in vegetarian sauce, it is the hoof tendon.

In the fried sea cucumber with vegetarian onions, it is the sea cucumber.

In imitation meat dishes, the role of konjac boils down to four words, collagen. ”

casually listened carefully, nodded incessantly, and exclaimed: "I really learned today, I won't say anything, you are really atmospheric!" ”

As he spoke, he gave Li Yi a thumbs up.

These things that Li Yi said are the principles and subtleties of imitation meat dishes.

If it was before, it was all a secret recipe.

The principles of cooking are all the same, especially for a top chef like Sui Ben.

As long as he understands the principle, then he can basically reproduce the relevant dishes.

And after figuring out the principle, he can even draw inferences and create new dishes by himself.

For example, just for a while, he already has several ideas and plans to go back and try them.

"There's something that is true!"

Sui then smiled and sighed: "People have such a trick, they are all hidden, you are good, say everything." ”

"What's this? It's just a little trick. ”

Li Yi said casually, and then said with a smile: "No matter what the skill is, it is not so easy to learn profoundly, what I know, if you really teach it, few people can really learn it." ”

"I believe that."

Sui sighed: "Your knife work, even if you teach me by hand, I may not be able to learn it." ”

"It's too modest."

Li Yi smiled: "It's no problem to learn three or four percent." ”

"Really...... Well? ”

Sui came back to his senses and scolded with a smile: "You're really welcome!" ”

Li Yi smiled and didn't deny it.

Sui Ben also sighed: "But you're really right, I can still cut the tofu shredded straight knife, but your oblique knife, I can't practice it for ten years, and the difficulty is not at the same level at all." ”

As he spoke, the water in the pot with konjac powder had become viscous, like glue, and the bottom of the pot was bubbling upwards.

Sui kept shoveling at the bottom of the pot with a shovel to avoid sticking the pot.

Zhao Jinmai looked at the milky white thick konjac powder in the pot on the side, and asked curiously: "I remember that the konjac is not black?" Why is this white? ”

"That's right!"

Wu Lei's head also stretched out: "The konjac I eat at home is also black, is it because of the temperature?" ”

"It's not."

Li Yi explained: "That's black konjac, which is made of coarse powder, and this is white konjac made of fine powder. ”

"Konjac is still black and white!"

Zhao Jinmai sighed: "Brother Yi, I found that I can learn a lot from you!" ”

"You can also eat a lot of good things."

Wu Lei smiled happily.

At this time, Zheng Jun on the side suddenly asked: "Is black konjac or white konjac better?" ”

He is usually a vegetarian, often eats konjac, and has to have a meal every three or five days.

Li Yi asked him: "Do you eat more black konjac or white konjac?" ”

"It's a lot darker."

Zheng Jun said: "When we were children, we ate a lot of black konjac, and we got used to it. ”

"In fact, from a health point of view, white konjac is better."

Li Yi explained: "Konjac itself is poisonous, so it must be processed before it can be eaten, the previous practice is generally to grind the rhizome of konjac, wash off the juice with water, then add lime, boil and then condense, it becomes the konjac powder we can usually see."

But the old process is directly made with raw konjac rough processing, and in the process of production, it often carries impurities such as konjac skin.

Therefore, the konjac it makes is darker in color, black-brown, and has a little fishy smell.

That's what we usually buy in the wet market.

The production of white konjac is more refined, which is to wash the konjac, chop it and dry it, and then grind it into a clean fine powder, which is the konjac essence powder in the bag.

Konjac powder is generally off-white, with almost no impurities, uniform particles, and no fishy smell.

The konjac silk snacks we usually buy, or the konjac noodles that replace meals, are generally made of konjac essence powder, and the color is also white. ”

"Huh?"

Zheng Jun didn't expect it: "I still like to eat black konjac, my wife used to buy white konjac, and I also said that black konjac is more natural, and white konjac has no soul." ”

"Actually, that's right."

Li Yi said with a smile: "Konjac skin is also considered crude fiber, which can promote digestion." ”

"Okay."

Zheng Jun smiled and shook his head: "In the future, I will still change to eating white konjac!" I'm old, and my stomach can't do it anymore. ”

"Master Li, can you get a base?"

Sui suddenly spoke, stirring the konjac powder in the pot and asking Li Yi.

Li Yi glanced at the concentration in the pot and nodded: "It's almost, I'll get it." ”

As he spoke, he took a bag of edible alkali, poured some into the bowl, then added water, turned it into a bowl of alkaline water, and handed it to Sui Ben.

Sui then stirred the pot and added alkaline water to the pot.

When the alkaline water is put into the pot, the originally viscous konjac powder suddenly seems to be diluted and thins a lot.

But Sui Ben and Li Yi didn't care, they just watched the spoon continue to stir in the pot.

"Huh? Is this a leak? ”

Seeing this, Zheng Jun asked curiously.

"It's leaking, deliberately."

Li Yi explained: "Konjac powder is slightly toxic, if you eat it directly, it will numb your mouth, and there is a fishy smell, and you can detoxify it by adding some alkali."

Moreover, the main component of konjac is a long-chain macromolecular substance, which not only contains polysaccharide molecules such as glucomannan, but also contains some special acetyl groups.

These acetyl groups prevent the intimate polymerization of the polysaccharide molecule glucomannana, which is what we see as coagulation with the naked eye.

Only the addition of alkaline substances can counteract the blocking effect of acetyl groups, let the konjac polysaccharide molecules gather and solidify, and lock the water in it, becoming the konjac we can see. ”

"Oh, that's it!"

Zheng Jun smiled: "I thought it was the same as our meatball and spicy soup there, stirring too much and stirring up the soup." ”

"It's okay to leak in the pot, but after a little more boiling, it will thicken again, you see, isn't this slowly coming back?"

Li Yi pointed to the konjac flour in the pot that began to thicken again, and then instructed Zhao Jinmai: "You go to the spice cabinet and bring me the yellow gardenia, in a plastic bag, I put a label on it." ”

"Okay."

Zhao Jinmai ran to the spice cabinet and quickly sent the gardenia to Li Yi.

"Brother Yi, do you want to add gardenias to Riga?"

Zhao Jinmai asked curiously.

"No, I'm soaking in water and I'll use it later."

After Li Yi finished speaking, Sui asked, "Do you want to dye konjac?" ”

"That's right."

Li Yi smiled and nodded.

Sui Ben also laughed, but then reacted.

Why is he so happy as if he has been praised by his teacher?

1

(End of chapter)