Hearing Li Yi's reminder, Huang Xiaoming was suspicious: "Will such a thick porcelain basin be hot?" ”

"If you don't believe it, just touch it."

Li Yi let go of the hand that was holding him.

Huang Xiaoming glanced at the porcelain basin, but did not get started, but took the temperature measuring gun on the side and measured the temperature on the outside of the porcelain basin.

Drip!

The thermometer showed a temperature value of 165°C.

Seeing this number, Huang Xiaoming was afraid for a while: "I thought the thick porcelain basin was not hot... Thank you! ”

He thanked Li Yi, if Li Yi hadn't stopped him, he might have burned his hands by now.

"It's fine."

Li Yi waved his hand.

Huang Xiaoming also wanted to help.

But Huang Xiaoming's doubts also have a little truth, there is a certain amount of time for the temperature of the porcelain basin to be transmitted.

But that's what makes it even more dangerous.

If Huang Xiaoming really picked up the porcelain basin just now, and then the hot temperature was transmitted to his hand, he couldn't help but let go, and this basin of hot oil would have to fall to the ground.

At that time, he will not be the only one who will be burned, and the feet of the people around him will probably suffer.

"Let it dry for a while, cool it down before serving."

Li Yi said, took two more stainless steel bowls, and scooped out two bowls of oil from the basin.

"Don't move the oil, be careful."

He turned around and told Liu Yifei and the others again, before returning to the desk and starting to make meat filling.

Yesterday's ten big earth pigs killed less than one-third of the meat to make the feast.

The ten big pigs are about 150 catties on average, and ten are 1,500 catties of gross weight.

According to the 80% meat yield, ten pigs with meat and bones have a total of 1,200 catties, that is, 600 kilograms.

The old man who came yesterday, plus the staff, there were almost two hundred people in total.

The meat and bones consumed for a table banquet are about 35 catties, and only 350 catties are used for ten tables, which is not counting the little suckling pig.

Even so, the amount of dishes is already very large, and the average person can get three and a half pounds of dishes.

So the old people ate to the end, and they didn't finish it at all, and the little suckling pig was eaten by the staff.

Now there are more than 800 catties of local pork frozen in the freezer, for which the sponsor also specially sent two large freezers.

If these meats are not used up as soon as possible, they will not taste good.

This time, I'm going to make 3,000 servings of pastry, just enough to get rid of the meat.

When he went to get the lard, Li Yi took out a piece of plum blossom meat and put it on the top of the freezer to thaw it.

At this time, after boiling the oil, the meat has just melted.

When he brought the plum blossom meat, he shaved off the skin and chopped the fat and thin meat into minced meat with two knives.

After chopping the minced meat, the temperature of the porcelain basin containing the lard also dropped.

After the sponsor brings in the freezer, all the contents of the freezer are transferred to the freezer.

After Li Yi put a few layers of tin foil into the freezer layer of the refrigerator, he put the porcelain basin inside.

Tin foil can accelerate the heat transfer efficiency and shorten the cooling time.

Then, Li Yi took some tin foil and kneaded it into a bowl-shaped tray with his hands.

Then, he placed the stainless steel bowl filled with lard in the center of the tin foil tray.

Stainless steel bowls are a bit taller than tin foil trays, but tin foil trays are one lap larger than stainless steel bowls.

Seeing Li Yi's operation, Zhao Jinmai looked curious: "Brother Yi, what are you doing?" ”

"Cool the lard."

Li Yi made another tray, casually explaining: "The temperature of the lard must be reduced to below 15 °C before it condenses, and I want solid lard, so I have to let it condense quickly." ”

So saying, he made another identical tin foil tray and put another bowl of lard into it.

After setting out the two bowls of lard, Li Yi took out liquid nitrogen.

Liquid nitrogen was carefully poured into the gap between the lard basin and the outer tin foil tray, and the billowing white mist evaporated, enveloping the lard basin.

As the white mist evaporates, you can vaguely see that the lard in the basin has also begun to condense.

First, it began to condense from the walls and bottom of the basin, and then the lard inside the basin also began to condense.

Li Yi observed the condensation of the lard, and when he saw that it was almost over, he put on heat-insulating gloves and brought out the lard bowl.

Looking at Li Yi's operation, not only was everyone present surprised, but the audience in the live broadcast room was also posting a barrage of praise.

"Every time I watch Brother Yi use liquid nitrogen, it feels like he is alchemy."

"Actually, if you put it in the refrigerator, you can freeze it hard overnight, but Brother Yi probably wants to save time."

"It's so white! Like cream! ”

"Luxury, in order to cool down, I actually use liquid nitrogen."

"In fact, liquid nitrogen is a little more expensive than that jar, and liquid nitrogen itself is very cheap."

"Can ordinary people buy liquid nitrogen? Why haven't you seen anyone selling liquid nitrogen? ”

"There are gas companies in various places, you can buy it yourself or deliver it to your door, liquid nitrogen is generally only 10 yuan a liter, and our laboratory tests are sent by gas companies."

Li Yi put the lard away and saw the barrage floating in the live broadcast room.

Seeing the last one, he reminded: "It's best not to try it easily at home, there is no experience in using it, and there is still a certain risk in using it."

I'm just using this way to cool down just to save time, and if you're not in a hurry, it's better to choose natural cooling. ”

After explaining, he glanced at the barrage a few more times to make sure that the audience understood his words, and then turned around and adjusted the meat filling.

The filling of the [Fresh Meat Mooncake] is pure meat filling, and there are no side dishes other than pork.

The seasoning of the meat filling is also very simple, an appropriate amount of salt, sugar, white pepper, dark soy sauce, light soy sauce, plus a little white wine, and then add some ginger juice into it, and whip it vigorously.

Master Cai is meticulously filming Li Yi's action of adjusting the stuffing, which is strongly requested by the audience.

Looking at the camera in front of him, Li Yi explained with a smile: "The adjustment of the filling is very simple, there is nothing special, the key to this Suzhou-style moon cake is in its crust." ”

As he spoke, he set aside the finished meat filling and covered it with plastic wrap.

Next, he began to make the crust.

Taking a bag of low-gluten flour, he explained while digging through the flour: "The skin of fresh meat mooncakes is the unique puff pastry of Suzhou-style mooncakes, its taste is crispy and fluffy, and it tastes very fragrant when you bite off the dregs."

This kind of puff pastry is made by mixing two kinds of noodles, one is dry puff pastry and the other is water and oil noodles. ”

As he spoke, he brought another bag of all-purpose flour, dug out some of it, and put it in the basin.

Hearing Li Yi's introduction, Wu Lei, who was grinding glutinous rice flour, ran over: "I'll take a break and see how the crust is made first." ”

Putting low-gluten flour and all-purpose flour together, Li Yi introduced to the camera: "Dry puff pastry, as the name suggests, is to dry."

It is not made with water, but with lard.

The ratio of flour to lard used in dry puff pastry is generally 1:1.

However, modern people do not lack oil and water in their stomachs, so in order to eat more refreshingly, I changed the ratio to 5:4. ”

Hearing Li Yi's introduction, Wu Lei hurriedly asked, "Can there be less lard?" ”

"Nope."

Li Yi vetoed: "No matter how little it is, it's not crispy enough." ”

3

(End of chapter)