Seeing this open flame rising, everyone present suddenly exclaimed in unison.

Chen Chen also said "wow", looking at Li Yi with admiration, his eyes were shining, as if he had seen a magician.

"Brother Yi is so handsome!"

Wu Lei couldn't help but shout.

"Brother Yi is handsome!"

Chen Chen shouted, raised his hand and shouted happily at Li Yi: "Give you a comparison!" ”

When they heard his words, they were all happy.

"Why do you worship Brother Yi so much?"

Tang Jianjun smiled and pinched his ears: "The dishes will be fried later, don't you have to eat a few more bowls of rice?" ”

"Eat two bowls!"

Chen Chen has something to say: "I eat Brother Yi's cooking every day!" ”

"Haha!"

Tang Jianjun was happy: "Then you have to get your brother Yi home." ”

Wang Xiaoli came over with a smile and teased Chenchen and asked, "Let Brother Yi be your brother-in-law?" When you are your brother-in-law, he will be able to cook food for you every day in the future. ”

"Good!"

Chen Chen's eyes lit up, and he nodded busily.

When Zhao Jinmai heard this, he was taken aback, and hurriedly stepped forward and covered his mouth.

Seeing this, Tang Jianjun turned around and counted at Wang Xiaoli: "What are you talking nonsense?" Jokes all day long, and there is no one to put a door on his lips. ”

As he spoke, he glanced at Wang Xiaoli.

Seeing this, Wang Xiaoli suddenly remembered something, oh, and smiled: "Hi! Am I not kidding? ”

"You can't make jokes!"

Tang Jianjun counted down and glanced at Li Yi in front of the stove.

Li Yi didn't seem to hear it, the fire in the pot in front of him had dissipated.

dug up a spoonful of bean paste and put it in the center of the bottom of the pot, he took the frying spoon and stir-fried it vigorously.

Wang Gang stood beside him, and did not pay attention to the joke behind him, but asked curiously: "Are you hooking the fire to burst incense?" ”

The hook fire he said is the professional term that Li Yi just used a frying spoon to ignite the fire.

This method is not a commonly used technique, it is only suitable for "fried" dishes, such as fried three, fried lamb with green onions, stir-fried kidney flowers and so on.

This type of dish requires a short period of extremely high temperatures, and has a thick flavor and a darker color.

Therefore, when stir-frying, it is necessary to introduce the heat into the pot so that the temperature of the bottom of the pot and the top of the pot mouth is as high as possible.

However, in most of the dishes that are usually cooked, the technique of hooking fire is not used.

This technique has limitations, as hooking is the introduction of a flame into the pot to ignite the grease in the pot.

This will give the ingredients some smell of oily smoke and may also darken the color of the ingredients.

Traditional back-to-the-pot meat rarely uses hook fire, and when Wang Gang himself was stir-frying it just now, there was no hook fire.

But why did Li Yi get angry?

Hearing Wang Gang's question, Li Yi replied casually: "What I want to do is crispy and fragrant back to the pot, so I should let the meat slices dry as much as possible and not leave too much fat." ”

In the palace, Zhu Erguan fried the back pot meat.

But at that time, the back pot meat was not called back pot meat, but fried meat.

Fried pork has appeared since the Northern Song Dynasty, and the first time it appeared in books was in the "Zhuyu Fang Miscellaneous Department" written by Song Yi of the Ming Dynasty.

It is recorded in the book: "Fry the pig in oil, take the cooked meat and cut it finely, stir-fry it in hot oil, pour it with less soy sauce and wine, add pepper and green onions, and it should be fried with raw bamboo shoots and white silk." ”

Next to the fried pig, there is also a dish called salt-fried pig, which is the predecessor of today's salt-fried pork.

However, at that time, chili peppers had not yet been introduced into China, and Pixian bean paste had not yet appeared, so there was no Pixian bean paste in the seasoning.

Until the end of the Ming Dynasty and the beginning of the Qing Dynasty, because the aborigines of Sichuan Province were slaughtered, the imperial court led the lake to fill Sichuan.

Hungry people from all over the country poured into Sichuan Province, and a family surnamed Chen in Fu Province migrated to Pixian County, Sichuan Province to live for a long time.

The Chen clan inadvertently invented the bean paste with chili peppers, and this bean paste also became the prototype of Pixian Douban in later generations.

Later, in the Xianfeng period, the descendants of the Chen family learned from the fermentation method of tofu milk, added gray noodles and bean paste to ferment together, and invented the Pixian bean paste that has been handed down to this day.

The so-called traditional pot meat made by Wang Gang was actually improved by a Hanlin surnamed Ling in the Xianfeng period, adding local characteristics of Pixian bean paste on the basis of fried meat.

Until then, the palace had always made fried meat.

When making fried meat in the palace, it has always been hooked, because it can't be fried too greasy.

Li Yi's [Crispy Fragrant Back to the Pot Meat] is based on fried meat, and the meat slices are stir-fried until they are dry and crispy, just like oil residue, and fried to produce a crispy and fragrant taste.

Like the Qiansu banquet in ancient times, most of the people who came to the banquet this time were old people, and they were not young, and many of them had dental problems.

A table of dishes made for the elderly naturally can't be made with a chewy taste that requires a lot of effort to bite.

Therefore, most of the dishes in this table [Whole Pig Banquet] are roasted vegetables and stews, and there are very few stir-fried dishes.

Even stir-fried vegetables have been improved to be more suitable for the teeth of the elderly.

This dish of [crispy and fragrant back to the pot] is to stir-fry the meat slices until they are crispy.

In this way, the saliva-soaked meat will become soft after you eat it, like soft potato chips or shrimp chips, and you can eat it without teeth.

But if you want to stir-fry so crispy, then you can't leave too much oil, otherwise the meat slices will be soaked all over oil and water, and a bag of oil will be very greasy.

Therefore, Li Yicai cleared the oil from the meat slices twice in a row, and also introduced the fire into the pot by hooking the fire, burning off the excess fat.

The oil content of the dish fried in this way will be reduced to a minimum, and it will not cause great pressure on many elderly people with cardiovascular and cerebrovascular diseases.

Wang Gang is also a professional chef, although Li Yi only explained one sentence, he already understood, and he didn't ask any more.

In the pot, the Pixian bean paste was heated and fried, evenly wrapped on the meat slices, and the special aroma also spread.

While stir-frying, Li Yi added a spoonful of tempeh and a spoonful of sweet noodle sauce to the pot.

These three seasonings are also the three souls of Sichuan-style back pot meat, and they are indispensable.

Wang Gang had just cut the two wattle strips and garlic sprouts before they ran out, and Li Yi grabbed a handful of red and green chili shreds and threw them into the pot.

After a few stir-fries, he grabbed a handful of garlic sprouts and put them in the pot.

Continue to stir-fry, and wait until the garlic sprouts are soft, then he grabs another handful of garlic sprout leaves, puts them in the pot, and stir-fry them together.

Stir-fry until the edges of the garlic stems and garlic leaves have begun to brown, and then he picks a spoonful of white sugar from the sugar jar and puts it in the pot.

A spoonful of sugar in Sichuan kitchens, white sugar can enhance freshness and flavor, which is the key to the deliciousness of Sichuan-style back to the pot.

Before leaving the pot, Li Yi poured a little bit of prepared soy sauce into the frying spoon, and with a shake of the frying spoon, the soy sauce fell into a circle and fell on the edge of the pot.

Zila!

The white mist is steaming, and the high temperature on the side of the pot makes the soy sauce quickly produce a Maillard reaction, and the aroma is instantly stimulated.

After continuing to stir fry a few times, Li Yi turned off the heat.

Wang Gang had work in his eyes, and he had already taken a plate and put it on the side of the pot.

As soon as Li Yi flipped it over, the meat in the pot fell into the plate.

Wang Gang has been staring at the dishes in the pot, and when he saw the dishes on the plate, he leaned down and stared at the bottom of the plate carefully.

If it is a traditional Sichuan-style back to the pot meat, after the dish is put into the plate, a layer of golden oil will ooze from the bottom of the plate.

But he waited for a few seconds, but the bottom of this plate of [Crispy Meat] did not even ooze out a little oil.

But the slices of meat and side dishes on the plate are shiny, as if all the oil is hanging on the slices of meat and side dishes.

This heat...

Wang Gang took a deep breath and straightened up.

Cow beep!

2

(End of chapter)