"How can I help?"

Liu Yifei came to the stove, looked at the ingredients in front of Li Yi, and asked with a smile.

Li Yi looked at the half-cut slices of tenderloin, thought about it, and ordered: "You go and peel some potatoes, and then peel some sweet potatoes, which are red roots, and pick up two shallots." ”

"Okay."

Liu Yifei wrote it down, went to the storage room to get the dishes Li Yi wanted, and stood in front of the trash can behind Li Yi and peeled the potatoes.

She used to wash the mash off the potatoes and then peel them.

But under Li Yi's reminder, she changed to peeling first and then cleaning.

This saves more than half of the efficiency.

Quietly peeling the potatoes, she picked up the sweet potatoes again and peeled them.

It wasn't until the director of the scene closed the microphone and reminded them to talk that Liu Yifei realized that she and Li Yi had not spoken all along.

The long silence seemed strange to outsiders, as if it had fallen into an awkward silence.

But Liu Yifei didn't feel anything, but felt very relieved.

Everyone cooks together, Li Yi cuts meat, she starts, it's very harmonious? Nothing more to say, right?

However, for the sake of the show, they still have to have a certain amount of communication, so as not to make the audience look strange.

So, Liu Yifei sent the washed potatoes to Li Yi, and glanced at the cut meat slices in front of him by the way.

"Is this pure lean meat?"

She asked curiously, "Which piece of meat is this pig?" ”

"Well, the spine is the outer loin, and it is called the big loin in the line."

Li Yi explained it to her.

"Big tenderloin?"

Liu Yifei doesn't understand much.

"This is it."

Li Yi put his hands behind his back and wanted to point to the spine in the center of his back, but he couldn't reach it.

So, he reached out and tapped Liu Yifei's back, pressed his index and middle fingers against the sides of her spine on the inside of her shoulder blades, and slid down.

While introducing: "It's the two pieces of meat here, the meat on the back, so it's called the loin."

That's what I use, and because it's on the outside, it's called the loin. ”

Seeing him gesture behind Liu Yifei with his finger, the barrage in the live broadcast room suddenly boiled.

"Eh, eh! Speak as you speak! Don't get started! ”

"Why? In public, you're a hooligan, right? ”

"Let go of that girl!"

Li Yi didn't pay attention to the audience's barrage, he was just using a shape comparison to explain the location of the outer ridge to Liu Yifei.

But when his two fingers slid across Liu Yifei's back, he suddenly felt a ridge, as if there was a strap across his back.

Li Yi was stunned for a moment, and then reacted to what it was, and was suddenly a little embarrassed.

Liu Yifei didn't seem to notice the abnormality, and still asked curiously: "Then what kind of meat are we talking about tenderloin?" ”

Seeing that she didn't seem to notice, Li Yi withdrew his hand and explained: "The outer ridge is outside, and of course the inner ridge is inside."

The tenderloin is the most tender piece of meat on the pig, on the underside of the outer loin, inside the ribcage, which is a piece of meat from the loin to the water-dividing bone.

But the amount of tenderloin is too small, and a pig can't get two catties out of it.

Therefore, the outer loin is usually sold as a loin in the market, the outer loin is called a large loin, and the real loin is called a small loin. ”

"I see."

Liu Yifei suddenly realized: "Then I have eaten the outer loin since I was a child, and I have never eaten the real tenderloin." ”

"The real tenderloin is kept, and it has been booked before it is killed."

Li Yi smiled: "But in the restaurant, you can still eat it, but you have to know how to order it." ”

"What?"

Liu Yifei asked curiously: "Just order the small loin?" ”

"It's okay, but I like to order it with food."

Li Yi explained: "In the past, the name of the dish had to match the ingredients of the dish.

The name of the dish is tenderloin, and the meat used must be tenderloin.

For example, sweet and sour tenderloin, vinegar loin and so on.

But the merchants in the restaurants outside, in order to sell more food, use the outer loin as the loin to sell, and the average diner will not find out.

However, in the private kitchen of the deep house, the palace compound, and even the imperial dining room, the requirements for the dishes are still very strict, and the name is loin, so you have to use the loin. ”

As he spoke, he put the sliced tenderloin into a large bowl, added a little salt, pepper, and Huadiao wine, and simply grabbed and mixed it.

Putting the slices of tenderloin aside to marinate, Li Yi continued to explain: "But if you want to order a small tenderloin dish in the restaurant, you can look at one point, that is, the small tenderloin dish with explosion in the name, and eighty percent of the small tenderloin dishes are used." ”

Liu Yifei listened curiously: "Why?" ”

"Because the explosion technique is more special."

Li Yi took the potatoes sent by Liu Yifei, cut them, and explained: "The characteristics of popping vegetables are to be urgent, fast, and fierce, and they must be fast."

Moreover, it is the only technique that requires 10% oil temperature to stir-fry.

This technique is dangerous and requires the chef to heat the oil to 10% hot, which is about 257 degrees.

At this temperature, the oil is about to reach its ignition point, and the slightest mistake can cause a fire.

However, the reason why the oil temperature is heated to such a high level is because the ingredients used in the stir-fry are relatively tender, so it is required to serve the dish in a short time to burst the ingredients with a crisp, tender and fresh taste.

So, when you go to a restaurant, you have to order tenderloin dishes with popping words, such as coriander fried tenderloin, garlic fried tenderloin, sauce fried tenderloin, and so on.

There is also a special explosion method in Jinmen, called milk explosion, and the taste is also very good.

As long as it is a relatively large restaurant, so ordered, the kitchen will generally serve you a dish made with a small tenderloin.

If you are still worried that the restaurant will use the outer loin to pretend to be the loin, you can also order a fried loin.

This dish is one of the four major stir-fried dishes in the court cuisine, and it must be made with tenderloin, otherwise it will fool people and smash the sign.

"Grab the fried tenderloin... Okay, remember. ”

Liu Yifei wrote it down, and then asked with a smile: "Then will you do it?" ”

"I won't say anything?"

Li Yi smiled, and then said: "But I won't do it tonight, it's almost enough to have this pot of meat, and the small tenderloin will be saved for the old people to eat tomorrow, it's tender and chewy." ”

As he was talking, Zhao Jinmai's voice came from behind: "I heard someone talking about pot meat!" Did you start doing it? ”

Li Yi and Liu Yifei looked back and saw Zhao Jinmai wearing a ponytail and black-framed glasses, and they came over, also facing the sky.

"I'm starving!"

As soon as Zhao Jinmai entered the kitchen, he looked like a starving ghost reincarnated, and asked Li Yi: "Brother Yi, do you have anything to eat?" I'm almost too hungry to stand it. ”

"Hold on a little longer, and the pot will be fine in no time."

Li Yi said, so he took out a bag of potato starch and mixed it with water to make water starch.

Sizing is an important cooking step in each cuisine, and the types of starch used are very different.

Because the starch plants grown in different places are different, the quality of the starch produced is also different, and the taste of cooking is completely different.

To make the meat crispy, you must use potato starch.

4

It's dawn...

(End of chapter)