After cutting the tenderloin slices, Li Yi took a small bowl and put the slices of meat in.

After adding some salt, sugar, pepper, half an egg white, and a spoonful of soy sauce, Li Yi grabbed and mixed it.

Then he sprinkled some dried cornstarch and lard into it, and grabbed it and mixed it evenly.

Seeing Li Yi putting lard in it, Liao Wendong opened his mouth and asked, "What are you putting lard for?" ”

"Sealed meat?"

Li Yi explained casually: "Marinating meat and sealing oil, this is a basic skill, don't you know?" ”

"I know, but canola oil seals, can't you?"

Liao Wendong remained silent: "When I marinate meat, it is sealed with rapeseed oil, and it tastes very fragrant?" ”

"It's very fragrant, but not fragrant enough."

Li Yi said with a smile: "Meat dishes are best made with meat oil, vegetable oil will dilute the flavor substances in the meat."

But you're using pork belly, which has its own fat and won't be diluted too much.

But I use tenderloin, which has little fat, so I have to use meat oil. ”

"Won't you get tired of that?"

Liao Wendong remembered that when he was learning to cook, the master also told him that meat oil is more fragrant than vegetable oil.

But modern people pursue health, coupled with the relationship of cost, when he was in the unit, he rarely used lard to cook.

"Good meat won't get greasy."

Li Yi glanced at the meat in the bowl: "This kind of local pork is good, but the lard is a little worse, it will definitely be a little greasy and not fragrant enough, so when frying, the amount of oil used should be halved." ”

With that, he put the meat bowl aside, went to the faucet and washed his hands.

Liao Wendong didn't ask any more.

He deliberately asked Li Yi these questions.

The combination of meat and vegetable oil is the basic skill of professional chefs.

Judging from Li Yi's answer, in terms of cooking skills, he is really not a layman.

Putting the meat slices aside and marinating them, Li Yi returned to the desk, took the freshly washed Qinghai pepper, took the stems and seeds, and cut them into shreds.

Chop chop!

The crisp sound of chopping vegetables is connected, and it is impermeable.

Seeing Li Yi's Qinghai peppers being quickly cut into thin strips, the cooks couldn't help but talk in the rear.

"This knife work is really good!"

"It's so finely cut!"

"The knife work is good, it's so fine, isn't it soft after two stir-fries?"

"Who knows? Maybe you're showing off your knife work, right? ”

Listening to the discussion in the rear, Li Yi didn't care, just cut it by himself.

Liao Wendong glanced at the assistant chef behind him, and when he noticed his gaze, the assistant chefs closed their mouths one after another.

Seeing this, he asked Li Yi: "Why don't you just cut it after you washed it?" ”

"I just cut it and it tastes like it's going to run."

Li Yi explained casually.

Liao Wendong couldn't help but nodded secretly, he had also heard the master say this sentence when he was learning to cook.

And this is one of the reasons why his fried pork can be made better than others.

People in Hunan Province always think that the fried pork in restaurants and hotels outside is not as delicious as their own home.

However, the reason for this is that each has its own theory, and it is impossible to explain the reason.

But Liao Wendong has studied it.

The difference lies in the ingredients and the heat.

One of the differences in the ingredients is that the small fried meat and chili peppers at home are freshly cut and delicious.

The chili peppers used in restaurants and hotels are cut in advance, stacked together in a large frame, and grabbed a handful when you use it.

Although they are all chili peppers, if they are cut and left for half a day, they will lose a lot of flavor, and they will not taste so delicious and enjoyable.

Therefore, when he heard Li Yi say this reason, Liao Wendong half believed that Li Yi would cook this dish.

But he still had doubts in his heart, and the main doubt was the shape of the ingredients that Li Yi had cut.

According to the theory of Chinese food, the shape of the ingredients of a dish should be consistent.

The meat of the main ingredient is shredded, and the side dish must be in the form of silk strips.

The meat of the main ingredient is cut into slices, and the side dish must also be sliced.

In the same way, the cutting and cutting are all the same.

But Li Yi cut the tenderloin into slices, and when he cut the sea pepper, he cut it into shreds, which is a bit strange.

These two ingredients don't match!

Seeing this, he opened his mouth to remind: "This green pepper, is it better to slice?" ”

Hearing this, Li Yi glanced back at him, smiled, and explained: "The general dish must be sliced better, but this dish [Stir-fried Pork with Chili Pepper] is different, its earliest method is to fry shredded chili peppers with sliced meat." ”

This dish was first created by Zhu Erguan.

He was also the first chef to introduce chili peppers into dishes.

On a summer day in the summer of Qianlong's forty-seventh year, Qianlong had no appetite to eat, so he used this dish to awaken Qianlong's taste buds, let Qianlong eat half a bowl of rice, and won a reward of twenty taels of gold.

But because Qianlong ate chili peppers for the first time, in order to remove the spicy taste as much as possible, Zhu Erguan only used a chili pepper, and also took the stem and removed the seeds, and cut it into thin strips with ginger.

At the time, he used chili peppers as a seasoning like ginger.

In modern times, chili peppers have changed from a seasoning to a vegetable.

In Hunan Province, it is even possible to stir-fry a dish entirely with chili peppers for rice.

This is the development of the times, the change of people's tastes.

Li Yi naturally couldn't explain the changes, so he just explained it briefly, and then turned around and continued to cut the remaining Qinghai peppers into shreds.

After quickly cutting the shredded Qinghai pepper, Li Yi came to the stove on the side, started the fire, and heated the pot.

After heating the pot, Li Yi poured the chopped shredded Qinghai pepper into the pot, stir-fried it quickly, and fried the shredded Qinghai pepper until it was fragrant, and then poured it out.

This step was fast, and it took less than twenty seconds before and after.

Mainly because the shape of the shredded Qinghai pepper is easy to cook and cannot be fried for too long.

After stir-frying the shredded Qinghai pepper, Li Yi began to prepare the fried meat.

After washing the pan first, he scooped a spoonful of lard to heat the pan and poured it out.

Then, he put the marinated tenderloin slices into the pot and quickly stir-fried.

"Hmm!"

"it!"

"Is this all right? it! ”

"What, what is this?"

There was an exclamation from behind.

Everyone's eyes widened, and they looked at Li Yi's speculation in disbelief, dumbfounded.

Liao Wendong was also dumbfounded, and was directly stunned.

Li Yi turned the pot with one hand, flipped his wrist, and the meat slices in the pot were like fish leaping in the pot, tumbling, and flying lightly, but there was not even a piece flying out of the pot.

Seeing this scene, Liao Wendong couldn't help but think of what he had just said.

"Do you really believe what is on TV? I've seen the video of his fried rice, isn't it all about special effects? ”

His voice was still lingering in his ears, and Liao Wendong's face instantly turned red.

When he said this, he didn't make a sound at all, and people must have heard it clearly.

But they didn't refute it at all.

He thought it was because people were weak-hearted, but he didn't expect them to directly slap him with practical actions!

What special effects? This TM is a real stir-fry!

Liao Wendong only felt that his face was hot, and he couldn't help but sneak a glance at Shen Han on the side, but found that Shen Han was also dumbfounded, and his eyes were straight.

3

(End of chapter)