After the refrigerated car was parked in the parking lot outside the palace, Huang Xiaoming took Wu Lei and the Ivory Mountain Six-member group to unload the goods.

Unloading is a purely manual task, you only need to bring in the meat and put it in the acid discharge room.

Li Yi didn't go with him to unload the cargo, he had more important work to do.

At tomorrow's banquet, there are many raw materials for dishes, which must be processed in advance.

For example, the soup stock that is used to cook most dishes has to be stewed in advance so that it will be ready tomorrow.

There is also plum blossom meat used to make barbecued pork, which should also be marinated overnight in advance.

In addition, there are also pig heads for [grilled whole pig's head] and suckling pig for [roast suckling pig], which must be processed in advance and can be made well tomorrow.

Therefore, Liu Yifei and Zhao Jinmai followed Li Yi to stay in the back kitchen and got busy.

Boom! Boom!

There was a dull sound echoing in the kitchen, it was Li Yi chopping a pig's head.

He threw an axe from the mandible, divided five by two, and split the pig's head in half.

[Roasted whole pig's head] is one of the three famous heads in Huaiyang cuisine, and the other two are [braised silver carp head] and [braised lion head].

If three dishes are served at the same time, it is called a three-headed feast.

[Braised Lion Head] Li Yi will also make it tomorrow, but [Dismantling the Braised Silver Carp Head] is to use silver carp head, which does not meet the raw material requirements of the whole pig banquet, so he can only wait for the next opportunity.

【Roast the whole pig's head】Remove all the hair and bones on the pig's head, handle it cleanly, and cook the whole pig's head in the pot.

After the finished product is made, the meat is rotten, fat but not greasy, you can eat the meat in a big gulp, don't worry about the bones, it is a dish suitable for all ages, and it is very suitable for the elderly to eat.

But this dish is also relatively wasteful to make, and after Li Yi split the pig's head one by one, he burned the pig's head with a spray gun.

This is done to burn all the hair on the pig's head, leaving only the pig's head meat.

Li Yi burned it very carefully, burning every inch of the pig's head to black, like black charcoal.

Seeing the pig's head that had been burned out of a layer of black shell, Liu Yifei, who was cutting the small loin, couldn't help but ask: "Is it burned too hard?" It's all mushy. ”

"It's going to be a little harder."

Li Yi casually explained: "Roast pig hair, the darker it is burned, the cleaner it is, if it can't be burned thoroughly, then a layer of hard stubble of pig hair will be left on the pig's head, and the taste is very poor." ”

When Liu Yifei heard this, she glanced at the pig's head, shook her head and sighed: "It's not easy to eat something delicious!" ”

"But as long as it's delicious, it's worth it."

Li Yi joked: "It's like a fat sausage, how troublesome it is to wash, how enjoyable it is to eat." ”

"Brother Yi."

Zhao Jinmai returned to the desk with a bunch of spices, and asked Li Yi, "How much do you have to put in these sauces?" ”

"You put it there first, and then I'll boil it into char siu sauce."

Li Yi said, turned down the flame of the spray gun, and motioned to her: "You come and help me burn the pig's head, I'll go boil the barbecued pork sauce." ”

"Me?"

Zhao Jinmai was a little surprised, pointed to himself, and then waved his hand: "I don't dare." ”

"It's fine."

Li Yi smiled and persuaded her: "It's similar to a lighter, as long as you don't burn yourself." ”

Zhao Jinmai was still a little hesitant, and when Liu Yifei saw this, she put down the knife and signaled: "I'll come!" ”

With that, she went to the sink next to her to wash her hands.

Li Yi smiled and asked, "You're not afraid?" ”

Liu Yifei smiled and shook her head: "If there is danger, you will definitely not let us do it." ”

Hearing her say this, Li Yi nodded, handed her the spray gun, and explained to her how to use it by the way.

If they were using an old-fashioned gas canister as a spray gun, Li Yi would definitely not let them move.

But this kind of gas tank spray gun is still relatively safe, and there are generally no problems.

After listening to Li Yi's speech, Liu Yifei understood the usage.

tried to light the fire, and she followed Li Yi's example and lit the pig's head.

Looking at her free look, Zhao Jinmai looked envious: "Sister Yifei, you are so good!" It's amazing! ”

"How else will people play the little dragon girl?"

Li Yi smiled and made a joke, then came to the desk and gathered all the spices brought by Zhao Jinmai.

These seasonings are used to make char siu sauce.

In Cantonese cuisine, barbecued pork is absolutely supreme.

For many Cantonese people, the tender and juicy barbecued pork is an indispensable delicacy on the table every day.

Therefore, the people of Guangdong Province will teach children the phrase "it is better to use raw strips and barbecued pork than to give birth to you".

It is precisely because of the love of Cantonese people for barbecued pork that barbecued pork is sold in the roast meat shops all over the streets and alleys.

And each shop has its own way of making barbecued pork, which is called an ancestral secret recipe.

A roast meat restaurant, if you can't even do char siu, it won't be far from going out of business.

After taking a bowl, Li Yi added seasoning to the bowl.

In order to make char siu delicious, in addition to the good quality of the meat, the char siu sauce is also the most important.

Each char siu has its own unique secret recipe, but all the char siu sauces must have soy sauce and sugar.

This is the most important ingredient for barbecued pork, and it is also the oldest sauce used for barbecued pork.

Soy sauce can color the char siu and add a salty taste.

Maltose or honey can cover the barbecued pork with a honeyed shell, making it even sweeter.

However, after years of development and the improvement of successive generations of chefs, the modern barbecued pork sauce has become much more complex than the ancient period, and the taste is richer and more delicious.

Looking at the dazzling array of seasonings in front of him, Li Yi first added an appropriate amount of soy sauce to the bowl.

This is the soy sauce he boiled before, with both light soy sauce and dark soy sauce, which has a saltiness and a better coloring effect.

Then, he cut some minced garlic, added it, and added some sand ginger powder.

These two seasonings will give the char siu a richer aroma when grilled.

Then, he added some southern milk and an appropriate amount of red yeast powder.

These two ingredients are used to color the barbecued pork in order to give it a bright and attractive red color, and the southern milk can also add a hint of fermented aroma to the barbecued pork.

Mixing the sauce well, he took a bottle of rose dew.

This rose liqueur is also a key seasoning for modern barbecued pork flavors.

The reason why the barbecued pork in many roast meat shops is delicious and has the flavor of barbecued pork is because this wine is added to the flavor.

Then he added some more maltose to it, and then started the heat, ready to boil the sauce.

Placing a small copper pot on the stovetop, he poured the sauce into it and boiled it over low heat.

The soy sauce and wine in these sauces are somewhat corrosive, so they cannot be boiled in an iron pot.

While the sauce was boiling, he took a bag of cornstarch and mixed it with a little water starch.

Standing by the pot, he kept pushing the sauce with a wooden spoon.

There is maltose in the sauce, which is easy to paste the pan if it is not pushed in time.

Looking at the churning sauce in the pot, he controlled the pace of the stirring.

Gradually, a rich aroma began to appear, and Zhao Jinmai, who was replacing Liu Yifei and cutting the small tenderloin, smelled the aroma and couldn't help but exclaim: "Wow! It smells so good! ”

After cutting the last few pieces of tenderloin, she put down the knife and went to the pot.

Taking a deep breath, she wondered, "Why is this smell so familiar?" But I can't say. ”

Li Yi glanced at her and asked with a smile, "Do you want to say caramel macchiato?" ”

"Huh! Right! ”

Zhao Jinmai clapped his hands in surprise, and then asked curiously: "How do you know?" ”

5

(End of chapter)