Mu Shang is also full of curiosity about the taste of this [milk fried tenderloin].

What will a dish made with milk taste like?

Grabbing a pair of chopsticks, he grabbed a slice of tenderloin and returned to the camera.

With him coming out, the treetops also smiled and followed a piece.

The two faced the camera and looked at each other.

"What do you think it smells like?"

The treetops asked Mu Shang.

"Hmm..."

Mu Shang used his imagination: "It should be the taste of the sliced meat cooked in the spicy milk soup that is particularly thick." ”

"Huh? I think so too. ”

The treetop smiled, then picked up the slices of meat and sent them to his mouth: "Come, taste it!" ”

Mu Shang and her simultaneously put the meat slices into their mouths and tasted them carefully.

When they entered, their expressions became a little strange.

But after a few chews, their expressions widened and they smiled.

"It's delicious!"

The treetops exclaimed, "This tastes amazing!" I never thought that milk and garlic would go together. ”

"You love garlic, you must love it."

Mu Shangchong described the taste on camera: "As soon as this meat is imported, it first has a very rich milky aroma, just like milk powder."

But it has the aroma of cooked garlic, not rushed, but very fragrant.

The most important thing is that it is so tender! I felt a bit like I was eating a marshmallow, it tasted so good! ”

"Hmmm! Right! Extra tender! ”

The treetops nodded in agreement: "It has a lot of juice in it, but it is tough."

How so? It feels a bit like the kind of black pepper beef tenderloin sold on the roadside, the kind that puts a lot of tender meat powder, haha!

But this meat can be eaten, it is not a tender meat powder, but it is very tender itself, and even has a little bit of tuna-like feeling. ”

“……”

Mu Shang looked at her hesitantly, and then smiled: "The tuna is a bit too much, but it is indeed very tender and really delicious." ”

"Well, that's right."

The treetop nodded and smiled: "It's no exaggeration to say that this dish really suits my appetite." ”

"Because there's garlic."

Mu Shang explained the reason for her.

"Yes!"

The treetops laughed: "I feel like I can eat a plate alone." ”

"Then I'll let Brother Yi fry a plate for you alone."

Mu Shang smiled and teased.

As is customary, their staff meals are eaten after the guests have finished eating, and Li Yi will also leave enough ingredients.

Therefore, they are not being polite to Grandpa Chen, but they will have a whole table of the same banquet to eat later.

Soon, all the tables were filled with [milk loin].

This fragrant dish also makes many old people call it fresh.

The flavor of the milk explosion is indeed unique to Jinmen cuisine, and people in other regions have basically never eaten it.

Most of the elderly people here have never eaten the taste of milk explosion.

This is also the first time they have experienced the taste of milk explosion, so they naturally feel novel.

From well-known home-cooked dishes to regional specialties, the old people are very satisfied.

It's just that the speed of serving can't keep up with the speed of eating, and before the last round of [milk loin] is served, the first two servings have been eaten.

This is also something that can't be helped, Li Yi is the only one in charge of the kitchen in the back kitchen, and the speed is naturally slow.

However, hunger is also a good medicine to increase appetite, and just such a dish on the one by one, it makes the old people have a great appetite and just feel that they can't stop.

In the back kitchen, Wang Gang, under the command of Li Yi, adjusted the sour sauce for making [Crystal Guyu Meat].

Gu Yu pork is a famous dish in Guangdong Province and one of the most famous Chinese dishes in the world.

Its sweet and sour taste is the earliest Chinese flavor that fascinates foreigners.

Zuo Zongtang chicken, sweet and sour beef and other foreign Chinese dishes, which have been popular abroad for many years, are all improved from this dish.

Because today's diners are all elderly, Li Yi did not use pork ribs to make Gu Yu meat, but used the most tender tenderloin and half of the lower five flowers.

The so-called goo pork is to cut the meat into small pieces, marinate and fry it, and then thicken it with sweet and sour sauce.

This dish is a home-cooked dish in Guangdong Province, and people in Guangdong Province call it Gollum Pork because when it slips, the sweet and sour juice will stir up gurgling bubbles.

Pineapple is generally added to the meat from other places to make [pineapple meat].

Although the locals of Guangdong Province will do the same, the most traditional Guyu meat is not pineapple, and there is only meat in it.

However, what Li Yi wants to do is not pineapple pork, nor traditional grunt meat, but [crystal grunt meat].

The key to making the meat is the sweet and sour sauce, which is generally made with red vinegar and tomato sauce to provide the sourness, and white sugar to provide the sweetness.

The so-called crystal guru meat is to boil the sugar to the state of drawing, wrap the meat in syrup, and then cool it quickly, so that the syrup forms a hard shell on the surface of the guru meat, just like a rock sugar gourd.

This step is easy to say, but it is difficult to do.

The hardest part is the way to wrap the syrup.

The syrup should not be wrapped too much, otherwise it will make the meat taste too sweet, and the texture will be too hard and inconvenient to eat.

But it can't be too little, and if it is less, it will not reach the texture of crystal.

But this is not a problem for Li Yi.

The meat used has been fried in advance, and Li Yi at this time is re-frying it for the second time.

This will allow the meat to warm up and also make the surface more beautiful.

In the pan, the starch wrapped on the surface of the meat pieces quickly turns into an attractive brown color at high temperatures.

The moment before the color changed to brown, Li Yi scooped them up with a colander.

"Brother Yi, it's adjusted."

Wang Gang sent the sour juice over.

The sour sauce in the basin is red in color and is made with red Zhejiang vinegar, tomato paste and white vinegar.

Traditionally, sugar is served in a pan with sour sauce and fried until fragrant.

But since you want to make [Crystal Guru Meat], you don't need to put sugar when stir-frying.

After changing the wok and adding some base oil, Li Yi took the sour sauce handed over by Wang Gang and poured it into the pot.

The flames rose and the sour juice soon boiled.

The grease can make the temperature of the sour juice exceed 100°C, which will quickly evaporate the pungent sour taste in the vinegar water in the sour sauce, leaving only the sour aroma.

This dish is better to make than the previous two dishes because it can be made in a large pot.

After the sour fragrance was fried, Li Yi poured all the refried meat pieces into the pot and quickly stir-fried them.

Soon, all the pieces of meat were covered with a layer of bright red sour sauce.

Li Yi didn't stop, and continued to stir-fry until all the sour sauce was fried on the meat pieces, and then the meat was served.

After taking the rock sugar and going directly to the pot, he handed the frying spoon to Wang Gang and signaled: "You come to boil the sugar and boil it until it is in a state of drawing." ”

"Huh? I? ”

Wang Gang was stunned, a little nervous.

He can still boil sugar, but in front of Li Yi, he is still a little weak-hearted, and he always has a feeling of getting an axe.

"Afraid of what? Just boil a sugar, you can definitely do it. ”

Li Yi smiled and stuffed the frying spoon into his hand, and then went to the storage room.

Soon, he came out with a thermos pot.

Carefully opened the lid of the pot, and bursts of white smoke suddenly drifted out of the spout.

But it wasn't steaming heat, it was a biting cold mist.

This thermos pot contains a pot of liquid nitrogen.

2

(End of chapter)