The four stir-fried dishes at the beginning of the hot dish are not large.

Li Yi's expectation for them is to use their distinct flavors to open the appetite of diners.

The four-course roast is the focus of the first half of the whole banquet.

In particular, [grilled whole pig's head] is made by stewing a whole pig's head, and the portion is not light.

Just this one pig's head, it would take four or five big men to eat it.

The people who came to the banquet were all old people, and their appetite was not large.

After four hard dishes, you should basically be full.

Therefore, for the eight dishes in the second half, Li Yi controlled the portion to a minimum.

In addition to the lion's head on the guest, [Steamed Pork] and [Plum Vegetable Button Pork] are also served according to the number of people, one piece per person.

And [steamed pork ribs with soy sauce] is also one piece per person, basically not much.

Such a portion does not take up too much space, nor is it too greasy, and it also leaves room for the subsequent four miscellaneous dishes.

The so-called mixed vegetables are choppy vegetables, that is, dishes made from the internal organs of pigs.

For offal lovers, the charm of offal is even more than the meat itself.

This desire for internal organs comes from the innate bestiality genes of human beings.

Compared with the tough muscles, ligaments, skin and other parts of animals, tender offal is a more suitable "soft meat" for eating.

Carnivorous hunters in the animal kingdom often eat soft offal first after catching their prey.

It is precisely this primitive impulse that makes many offal lovers tend to retain a certain amount of offal flavor when tasting offal.

But Li Yi does not have this habit, and the internal organs he makes also strive to be clean.

Otherwise, he wouldn't have let Liu Yifei and the others wash all day yesterday.

Among the four miscellaneous vegetables, the first one is the [Nine Turns of the Large Intestine].

As one of the most famous mixed dishes, this dish is also famous in the country.

Li Yi used tofu to reproduce the vegetarian version of the [Nine Turns of Large Intestine], but the taste of tofu is still different compared with real fat intestines.

In the morning's preparations, Li Yi had already stuffed the washed large intestine with whole green onions and washed it again.

After washing, the original smell of the large intestine has been completely removed.

The practice of [Nine Turns of Large Intestine] also belongs to cooked stir-frying, because the large intestine used is cooked in advance.

However, in the process of stir-frying, it uses the technique of stir-frying to color and add flavor to the large intestine.

This dish also requires delicate control of the heat, but because it can be cut into regular wrench pieces, Li Yi can fry four portions in two pots at the same time, two portions on each hand and two portions on his left and right hands, and he is still at ease.

After frying three times, the dish was all served.

And the Ivory Mountain six-member group in the front hall also sent back the stir-fry plates that they had eaten before.

Seeing the empty plate, Li Yi asked, "How are grandparents eating outside?" ”

"Do you need to say anything? Look at this empty plate. ”

Tang Jianjun said with a smile: "I have the impression that when we sat at the banquet in Tunzi, those old people didn't eat much, and they all thought about packing.

I didn't expect these old men and old ladies to be quite able to eat, and their combat effectiveness is not low! ”

"It's a good thing to be able to eat, it means that your body is good and your stomach is good."

Wang Xiaoli added on the side: "It also shows that our chef Li's skills are good, good guy, I am almost full of food on the food." ”

Hearing their descriptions, Li Yi also made up his mind.

Since the old people are satisfied with eating, then he is also relieved.

"How many dishes are there?"

Tang Jianjun looked into the pot.

"It's almost over."

Li Yi casually explained: "One more [fried double crispy], one [sauerkraut blood sausage white meat], and one [fried eight vegetarians], the hot dish is over." ”

"Sauerkraut blood sausage is good!"

Wang Xiaoli swallowed his saliva again: "I'm proud of this." ”

"It's a bit of a vegetarian dish."

Tang Jianjun sighed: "The table here is full of meat, and the dishes are too hard." ”

Li Yi smiled when he heard this, and then explained: "Stir-fried eight vegetarian dishes are not vegetarian dishes, it is a special dish of Fu Province, also called large-plate stir-fried, which is a dish made with eight kinds of internal organs of pigs. ”

"Stir-fried in water?"

Tang Jianjun was puzzled: "Then why is it called fried eight vegetarians?" Isn't it meat in the water? ”

"There's an allusion to this."

Li Yi explained: "Legend has it that during the Ming Dynasty, there was a famous chef in Hanjiang, Fu Province, who was very good at making this dish.

Once, a monk passed by and fainted from hunger, and when the celebrity chef saw this, he helped him into the store and fried him on a large plate.

After the monk devoured it, he felt that it was delicious.

Some onlookers laughed at the monk for breaking the precept and deliberately asked the celebrity chef what this dish was called.

The celebrity chef refused to answer, so he asked the monk to come up with a name.

The monk was ashamed, so he casually gave the name of "fried eight vegetarians".

Later, this dish was renamed [Stir-fried Eight Vegetarians]. ”

Tang Jianjun suddenly realized when he heard this: "It turns out that this is the case. ”

Wang Xiaoli, who was on the side, couldn't help but complain when he heard this: "I'm dying of hunger, what can I do if I eat some meat?" ”

Looking at his shiny bald head, Tang Jianjun pointed at him and smiled: "Huh? The parties are here! ”

"Go!"

Wang Xiaoli smiled and slapped him.

In the live broadcast room, listening to their jokes, the audience is also discussing.

"Brother Yi actually knows how to make [fried eight vegetarians]? Here in Hanjiang, this dish is a must-have at the banquet, and only decades of old chefs will make it. ”

"There are also in Fuzhou, which is called large-plate stir-frying, which is sweet and sour, and it is particularly delicious."

"Huh! Fuzhou's [fried eight vegetarian] dogs don't eat it! After eating Putian [fried eight vegetarians], you will know what is really delicious! ”

"Putian [fried eight vegetarians], the soul is the soup of Putian lo mein, so this dish can only be eaten in Putian's restaurants, because only in the restaurant is made lo mein, and other places can't make this taste."

"What are you talking about? Minhou Jingxi's [fried eight vegetarians] is the most authentic? ”

Li Yi had no time to pay attention to the audience's argument about [fried eight vegetarians].

He took out the [Nine Turns of Large Intestine], opened the stew pot on the side, and looked at the [Fried Eight Vegetables] inside.

The pot contains hard-to-cook ingredients such as pork belly, large intestine, small intestine, and small belly, which must be simmered for an hour.

This dish cannot be pressed in a pressure cooker, unless it is marinated in the offal in a marinated way, otherwise even if it is pressed to pieces, the ingredients will not have a taste.

In Hanjiang, Putian and other places in Fu Province, this dish of [fried eight vegetables] is a must-have dish at the banquet.

When this dish is served, it marks the beginning of the feast.

However, Li Yi planned to use it to finish this time.

The steps of this dish are a bit cumbersome, because it uses eight kinds of internal organs: pork belly, pork liver, pork lung, pork loin, pig heart, small intestine, large intestine, and small belly.

Different internal organs are processed in different ways, and the speed of maturation is also different.

For example, the pork heart and pork loin should be soaked in water for at least half an hour, and they must be washed repeatedly halfway to remove the smell of blood and waist, and before the pot, they should be blanched.

The pork loin matures quickly, so it must be cooked before it is cooked, otherwise the taste will be very hard.

However, the internal organs of pork belly, pork intestines and other parts are very resistant to cooking, and must be cooked for at least an hour, otherwise they will not be chewed at all.

While stir-frying [fried double crispy], Li Yi paid attention to the stewpot.

Waiting until [fried double crispy] and [sauerkraut blood sausage white meat] were served successively, this slow-simmered [fried eight vegetarians] for a long time was officially out of the pot.

3

(End of chapter)