During the interval between simmering, Li Yi took the time to make a few fried rice, made a few dishes, and sent off the last wave of guests.

Then it was time for the park to close, and the visitors began to leave one after another.

Huang Xiaoming, who had been busy in the front hall, finally breathed a sigh of relief and hung a sign at the door that was closed.

He returned to the back kitchen, only to find everyone gathered around the stove, salivating at a few mouthfuls of the steaming pot.

After a busy day, Huang Xiaoming was already hungry.

He smelled the aroma and asked curiously, "Which dish is in this pot?" ”

Without Li Yi opening his mouth, the others began to talk about it.

"This is [auspicious Nafu], a chicken made with a lot of vegetables, you didn't see it just now, it seems! It's like a real chicken, it's awesome! ”

"This is [Jade Emperor Blessing], which is made of Taishan's unique Jade Emperor grass and honeycomb tofu, and the braised sauce blended by Yi Ge is particularly fragrant!"

"Brother Yi is making [Furu East China Sea], this is a stuffed tofu ball, the stuffing is made of a lot of mushrooms, and it has been fried in oil, which is very fresh!"

As he spoke, Li Yi had already fished out a pot of fried tofu balls from the oil pot.

The next moment, several small bowls reached out.

"Brother Yi, are there any defective products?"

"I'll give you a taste."

Seeing this, Li Yi shook his head helplessly, but still scooped one for each of them with a spoon, and advised: "One per person, be careful of scalding." ”

"Brother Xiao Ming, give."

Wu Lei helped Huang Xiaoming take a copy, and handed him the bowl easily.

Huang Xiaoming took the bowl, looked at the golden fried tofu balls in the bowl, and dialed it with chopsticks.

The tofu ball turned to the other side, and Huang Xiaoming was suddenly startled, because there was a mark on it that had been blown too dark, and it looked like a vertical pupil.

"How does this look like an eye?"

He couldn't help but ask.

"Huh? It really is! ”

Wu Lei also noticed the vertical pupil marks on the tofu balls.

When Li Yi heard this, he casually explained: "This is the opening left when the tofu balls were hollowed out." ”

"Huh?"

Zhao Jinmai asked curiously: "Just now I saw that after you finished stuffing inside, you stuck it up, and you can't see any traces from the outside, why is there one more now?" ”

"You think I'm a fairy? Can you still reunite the broken mirror? ”

Li Yi smiled and made a joke before explaining: "When I sealed it, it was sealed with starch water, and I couldn't see it before I got out of the pot, but after I got out of the pot, the high temperature caramelized the starch, and the color would be darker than that of tofu, and it looked like such a texture was formed."

However, it was also because of this pattern that Emperor Qianlong gave it the alias of the dragon's eye golden ball. ”

Huang Xiaoming looked at the tofu balls and exclaimed: "It really looks like a dragon's eye, so domineering." ”

"Domineering is domineering, I'll taste it first."

Wu Lei couldn't wait, blew a few times, picked up the tofu balls, and took a bite.

"Whew!"

Not surprisingly, he was scalded by the heat in the tofu balls, and his mouth was relieved, and he was blowing hot air.

From the bitten tofu balls, colorful fillings gush out with the crystal soup.

White mushrooms, black fungus, green lettuce, golden pumpkin... They are mixed together, forced out of their sweetness by the high temperature in the oil pan, and mixed into the vegetarian broth, forming an extremely sweet juice.

Smelling the sweet smell of the juice, Wu Lei blew it twice, and then couldn't help but swallow it again.

While eating, he muttered vaguely: "It's so hot!" Good... It smells so good! Wow! ”

Seeing that he was eating in a mess, but he couldn't stop it, Huang Xiaoming couldn't hold it back.

Picking up the tofu balls, he blew a few times before carefully biting them down.

When the teeth touched the browned shell of the tofu ball, there was a crispy click.

Then, a scorching sweet juice gushed out of the crack.

"Oops!"

Huang Xiaoming let out a low sigh and hurriedly relaxed.

But the taste of juice attached to his teeth had already diffused, and he couldn't help but lick his front teeth.

"This skin is so thin!"

He looked at the tofu balls that had been bitten by himself and couldn't help but admire.

After biting into it, he found that the shell of the tofu ball was only a thin layer, like a wonton wrapper, and the surface had been fried to a crispy edge.

Liu Yifei was not as anxious as them, but patiently blew for a long time to let the temperature of the tofu balls cool down, and then carefully took a small bite, like eating soup dumplings, sucking the sweet juice inside.

After drinking the juice, she happily praised: "The soup in this is so sufficient, one bite and a bag of soup, so fresh." ”

Sui ate more carefully than everyone else, he smelled and watched, picked it up with chopsticks, looked at the light above his head, and then blew it and put it in his mouth.

Biting open the skylight and sucking a mouthful of soup, he savored it carefully, swallowed it for a while, and then exclaimed: "This dish is so good, it's so good." ”

Hearing him speak, the cameraman also pointed the camera at him, ready to record his professional comments.

Sui came to the show, just to do this job, he handed the bowl to the camera, used chopsticks to open the bite of the small opening, and showed the audience: "See how thin this layer of tofu is outside?" It's time to catch up with the wonton wrappers.

You all saw it just now, this was pulled out by Li Yi with a carving knife! This knife work, I can only say one sentence, what a cow wave one!

Tofu is much more difficult to carve than konjac, konjac is tough, tofu is not, and he still uses tender tofu, not old tofu, my God..."

He admired while introducing, and his words were full of envy for Li Yi's knife work.

"Look at the stuffing again."

Sui introduced: "The stuffing here is all mushrooms and vegetables, which are relatively easy to get out of the water, and when I adjusted the stuffing just now, Li Yi also mixed a lot of broth into it, so there is more juice in it."

There is a lot of juice, which means that the tofu outside must not be broken, after it is broken, it will leak the soup, if the soup leaks in the oil pot, the consequences are very serious, and it can collapse a big oil bubble.

But when it was blown up just now, it didn't collapse once, right? This shows that these tofu balls are all intact, and none of them have broken skin. ”

Sui then said and spoke, and the saliva came out, and he couldn't help swallowing his saliva.

Seeing this scene, the audience in the live broadcast room did not laugh at him, because everyone was almost the same, a virtue.

"What's the use of you showing me? You're going to feed me, huh? ”

"Show me in my mouth! Show me in my mouth! ”

"It's really thin! It looks so crispy. ”

"Hungry ......"

"This treasure friend, this tofu ball in your hand should be from the Qianlong period, last year Xiangjiang Fude had an auction that sold for 1.2 million, if you want to sell, it is recommended to mail it to me, I will give you an appraisal to help you sell it at a high price, how about it?"

"It looks good, but if I have a bowl of shrimp and fish noodles, how should Your Excellency deal with it?"

Sui Ben's attention was on the tofu balls.

He picked up the tofu balls, sucked the soup inside, and then used chopsticks to uncover the skin of the tofu balls before continuing to show the audience: "The filling here is a standard salty and fresh mouth, with a hint of sweetness."

But this sweet taste is not sugar, but the fresh sweetness of the fresh vegetables themselves, which is particularly fresh.

In order to make this kind of fresh and sweet taste, you need to master the heat well.

If you want to make vegetables sweet, the fire must be fierce, which is why the fried vegetables in the restaurant outside are better than those at home, because the fire is strong.

But if you want to make the vegetables in this ball and make it sweet, you will face a problem.

That is, the vegetable will come out of the water, and there is soup inside, and when the temperature is high, it is easy to expand and break the tofu skin outside.

But if the temperature is not high enough, the fresh and sweet taste of the vegetables will not come out, which is more troublesome.

However, our Chef Li Yi made this dish perfectly, which not only retains the shape of the meatballs and the crispy taste, but also locks in the moisture inside, stimulates the freshness and sweetness of the filling itself, and the salt mouth is also very good.

My assessment of this dish is that it is breathtaking, and I can't fault anything. ”

As he spoke, he picked up the remaining half of the tofu balls, stuffed them directly into his mouth, squinted his eyes and chewed them, enjoying himself.

1

(End of chapter)