"You guy, you're too modest, how can you be so polite?"

Wen Song heard his words and jokingly said: "You should say, if this is in private, I will definitely admit that you are very good, but this is on the show, I can only say that you still have to practice." ”

"No, no, this dish is so perfect, I can't really make it."

Wang Gang explained: "The proportion of ingredients, the taste, and the control of the heat of this dish are already impeccable."

It has been simmered for two hours in water, and it can still maintain its shape, but it will not become too hard because of too much starch, this ratio is difficult to grasp, and it requires a lot of experience.

And it also has a good grasp of the ratio of fat and lean meat, and the fat part melts immediately at the entrance, but there are enough lean meat grains and water chestnuts to ensure the three taste levels of melting, soft and crispy.

Stewed for two and a half hours, the water chestnuts can still retain a little bit of crispy core, which is really amazing.

It's also perfectly tuned, with sugar in it, and it's sweet, but not too noticeable.

The salt mouth is also particularly suitable, neither salty nor light.

Chef Li put salt in the meat when mixing it, and put it three times.

Salt is added to the meat in order to beat the green onion and ginger water into the meat.

But when steaming, the salt is steamed.

And the clear chicken soup also needs to be salty, otherwise it will not be fresh and fishy.

I drank this chicken soup, the salt mouth is just right, no more, no less, especially fresh.

This seasoning is so powerful, even if I learn, if I don't learn to do it dozens of times, I can't grasp it. ”

Listening to his serious explanation, Wen Song didn't know what to say, so he could only smile and shake his head: "This kid is too honest." ”

The artists present understood what he meant.

Being on the show is an opportunity for everyone to show themselves, and the vast majority of people will find ways to show their strength in this situation.

No one wants to admit that their skills are inferior to others in front of so many audiences, let alone Wang Gang, a person who relies on professional skills to eat.

But Wang Gang himself didn't feel embarrassed, Li Yi's heat was in control, he really couldn't do it.

The road is simple, and many famous chefs with top skills and can cook a lot of kung fu dishes still can't do it all at one time in the handling of salt.

Salt is already the longest-used condiment in human history, and it is also the most common and basic condiment that everyone uses.

But it is the most basic salt mouth, but it is the most difficult to grasp.

Li Yi's frying skills are indeed very powerful, and Wang Gang admires them very much.

But this wonderful grasp of the salt mouth made Wang Gang feel a little shocked, and even a little frightened.

If Li Yi was out of the steamer and then added salt to season, then Wang Gang would definitely not have any surprise.

But Li Yi beat all the salt to be added into the meat before going to the steamer.

It is then steamed for two and a half hours to allow the salt in the meat to be simmered.

It makes the inside and outside salt mouth consistent, which not only makes the taste of the lion's head appropriate, but also gives the chicken soup a salty taste.

How can this kind of precise control be possible without decades of kitchen experience?

But how old is Li Yi?

Even those top celebrity chefs at state banquets, veteran chefs with decades of experience, may not have this absolute confidence in their skills, right?

This kind of self-confidence is what makes Wang Gang feel terrifying.

He couldn't understand how Li Yi dared to be so confident that his grasp of Yankou would be so appropriate?

However, what he didn't know was that Li Yi's experience was no longer calculated in ten years, but in a hundred years.

Moreover, this kind of salt mouth, in Li Yi's opinion, is just a basic skill, not a big deal.

He'd seen a truly magical salt mouth.

It was Zhang Dongguan, the head chef of the imperial dining room, who made a bet with a chef named Ma Zhuo after drinking wine once, saying that he could use salt and water to make the freshest salt soup in the world.

Ma Zhuo gambled with him for five taels of gold.

Zhang Dongguan immediately went to the pot stove and fried three dishes successively for Ma Zhuo to taste.

The first dish is stir-fried shrimp, the second is scrambled eggs, and the third is lamb fried with green onions.

Ma Zhuo tasted them one by one, saying that the shrimp was light, the eggs were just right, and the lamb fried with green onions was too salty.

After hearing his evaluation, Zhang Dongguan poured a bowl of water, then took the salt shaker, pinched up a pinch of salt, and sprinkled it into the water for Ma Zhuo to taste.

Ma Zhuo took a sip of salt water, immediately convinced, and lost five taels of gold to Zhang Dongguan.

That's the real subtlety of the salt mouth, the real mastery of the craft.

Salt is the first of all flavors and the ancestor of umami.

But everyone's taste sensitivity is different, some have a light population, some have a heavy population.

For example, after Ma Zhuo lost the gold, the chefs present all went up to taste the bowl of salt soup, but some people said it was light, and some people said it was salty, because everyone's taste was different.

Master Lu's mouth is heavy, and he feels light.

The Huaiyang cuisine master has a light mouth, and he feels salty.

The reason why Zhang Dongguan fried those three dishes was to try Ma Zhuo's mouth.

After determining the range of his taste sensitivity, Zhang Dongguan mixed a bowl of salt water that was most suitable for him to drink.

There is a lot of salt in the human body, but the salt concentration of water in each person's body varies slightly.

The reason why Ma Zhuo found the bowl of salt water delicious was obviously because the concentration of the bowl of salt water was the same as the salt concentration in his body, reaching the level of isotonic salt water, which made him have a refreshing taste experience like cellular respiration.

This is a technique that is specially adjusted to the most perfect saltiness according to each person's different tastes, even in Li Yi's opinion, it is a miraculous skill.

Although Li Yi can adjust the saltiness that suits the taste of most people, he is still a little far from being able to play with salt to the extreme level like Zhang Dongguan.

For Wang Gang's praise without hesitation, Li Yi smiled politely: "I'm embarrassed by your praise, this dish is actually difficult for those who can't, it's not difficult for those who know, you can go back and try to know." ”

As he spoke, a faint burst of human voices came from the front hall.

Huang Xiaoming went out to take a look, but there were already staff members accompanying the old man to the restaurant.

They were the first guests to arrive in the capital yesterday, and they had already finished visiting the Forbidden City accompanied by the staff.

Seeing that an old man had arrived, Huang Xiaoming hurriedly asked Wu Lei and Zhao Jinmai to go to the front hall to take care of them.

The old people have difficulty moving, so someone has to serve tea and pour water to help take care of the point.

Knowing that an old man had arrived, Li Yi also continued to get busy and sped up.

After looking at the time, he took out all the suckling pigs that had been marinated and soaked for an hour, brushed them with crispy water, and then wrapped the ears, tails and other places that were easy to burn with tin foil, and hung them in the oven.

The most important main dish in the banquet is the roast suckling pig.

But because the old man's teeth are often not good, the suckling pig on the Qiansu banquet has to be marinated until crispy, and then roasted in the oven until crispy.

Then, Li Yi vacated most of the stoves, and when a few people from the Moon Thief Society arrived at the restaurant with the large army, it was time to officially serve the food.

2

(End of chapter)