When Xia Zhuo was a primary school artist, the salt mouth control he learned was calculated by the spoon.

But my father didn't specifically ask for the size of the spoon.

His father had told him that it was deliberate and that it was to develop a sense of salt in him.

After all, a chef can't carry a spoon everywhere, and if you want to make delicious food anytime, anywhere, you need to have a degree.

Therefore, in the menu recorded in the menu, the amount of various condiments is in moderation, and the amount is never set.

When he was learning art, Xia Zhuo didn't think much about it, and he always summed up his experience according to his father's teachings.

And when he taught his apprentices, he also taught in this way.

He has always believed that that kind of inner degree cannot be explained by simple numbers.

But today, he heard from the mouth of a young noluzi chef that he had an exact salt content ratio of flying water.

Is this ratio real?

He secretly converted it but found that this ratio could really be accurate!

But where did this kid come from to this data?

Behind Li Yi, Xiao Zhang secretly glanced at the expression of Master Xia Zhuo on the side, and was secretly surprised in his heart.

Looking at Master Xia's expression, what Brother Yi said seems to be true!

So, he opened his mouth and asked Li Yi: "Brother Yi, is this ratio accurate?" ”

Li Yi glanced at him and said with a smile: "Is it accurate, won't you know if you try it yourself next time?" ”

When Xiao Zhang heard this, he secretly glanced at Master Xia's serious expression on the side, and smiled, he already had a bottom in his heart.

Xia Zhuo vaguely heard the kitchen behind him whispering, and his heart suddenly became irritable.

After glaring back, he ordered his apprentice: "Apron!" ”

When the apprentice heard this, he hurriedly came over with an apron and helped him tie it around his waist.

Looking at his serious expression, the apprentice couldn't help but lower his voice and asked, "Master, is that one percent ratio reliable?" ”

As soon as he finished speaking, he saw Xia Zhuo glaring at him.

"Do you still want to learn?"

Xia Zhuo scolded sharply: "If you don't want to learn, go home immediately!" ”

“……”

The apprentice's face turned red, but he still laughed in a low voice: "I want to learn, I want to learn." ”

"If you want to learn, study seriously! Don't spend all day thinking about crooked ways! ”

Xia Zhuo obviously meant something, and raised a trace of voice again, scolding: "Salty or not, sweet or not, only the tongue knows, can the eyes see the taste?" Can hands taste it?

If I ask you to add a few spoonfuls of salt, will you add a few spoonfuls of salt? Are you an abacus bead? Don't you have to click on it before you move?

How many times have you said that you should be careful when cooking, if you want to be lazy, go home and sleep as soon as possible! ”

Listening to his scolding, the apprentice didn't dare to say a word, and the cooks in the rear also began to find work.

Xia Zhuo's scolding was also seen by Xiao Zhang.

But unlike the nervousness of the apprentices and cooks in Xia's Hotel, Xiao Zhang and the others couldn't help but squeeze their eyes at each other and smile secretly.

In their opinion, the reason why Xia Zhuo was angry must have been annoyed.

And the reason for being angry is naturally because Li Yi told him that he had broken the cooking know-how, so he was so angry.

However, after Li Yi noticed their snickering, he turned around and nodded at them, and reminded with a smile: "Master Xia is right, you still have to know the seasoning in your heart.

I'm telling you this ratio, just to help you get a quick idea, but it's a matter of specificity.

Different meat quality, the amount of salt used is different, pork uses less salt, beef uses more salt, this has to be adjusted in real time.

At the end of the day, you still have to try it yourself to sum up your own experience. ”

Hearing Li Yi's words, Xiao Zhang and the others immediately put away their smiles and nodded seriously: "Understood!" Brother Yi! ”

Xia Zhuo also heard Li Yi's words, and the irritability in his heart dissipated a little.

It seems that this kid is not a guy who only thinks about shortcuts, at least he also supports empiricism.

"The key to flying water, and I will teach you a trick, which is rice wine."

After Li Yi put the pepper and green onion and ginger into the pot, he took out a bottle of Huadiao wine, unscrewed the cap, and poured it into the pot.

"Use good rice wine."

He poured it and explained: "The penetration speed of rice wine is the fastest, because there is alcohol in it, so it can quickly penetrate into the inner layer, the fishy effect is very good, and the flavor enhancement effect is also obvious." ”

After hearing Li Yi's words, Xia Zhuo couldn't help but ask, "You are doing this in the Soviet style, right?" ”

"Why stick to that genre?"

Li Yi smiled: "As long as it's delicious, isn't it?" What we are pursuing is the taste, and the effect of adding rice wine to remove the smell and increase the flavor is good, so it is okay to add some? ”

"Yes!"

Huang Qigang, who was preparing the ingredients, couldn't help but turn around and say in agreement: "I think we should get rid of the view of the door, why do we have to worry about any cuisine?" As long as it's delicious, isn't it?

I've used chicken thighs to stir-fry the pork before, and it's delicious, isn't it? But some people just can't take ......"

Before he finished speaking, he found that Xia Zhuo had already glared at him, and he couldn't hide his eyes when he wanted to stab.

Even Li Yi raised his eyebrows in surprise, and hurriedly opened his mouth to play a round game: "Then you don't have to be so aggressive." ”

Stir-frying small fried meat with chicken, for the people of Hunan Province, it is already polite not to lift the table.

This is like stir-frying shredded fish with chicken breast in Sichuan Province, and people in Sichuan Province can't get over it without scolding.

Xia Zhuo took a deep breath before suppressing the fire.

Too lazy to talk to Li Yi and Huang Qigang again, he came to the stove and processed the duck meat.

He also has a blood duck dish on his menu.

When he finished processing the duck meat, the pork belly in the pot was completely broken.

After putting the duck meat away, Xia Zhuo came to the stove and took out the pork belly that had been flying in the water.

At the same time, Li Yi also boiled the pot and took out the pork belly.

They put the meat into the pot at the same time, and the time to fly the water is about the same.

Put the pork belly on the cutting board, Xia Zhuo used a knife to change the pork belly into a five-centimeter square piece of meat.

But before Li Yi changed the knife, he smeared a layer of rice wine on the skin of the pork belly.

Seeing Li Yi's operation, Xiao Zhang asked curiously: "Brother Yi, what are you doing with this rice wine?" ”

"This is called popular, smear some rice wine on the meat skin, and when it is fried later, the meat skin will be more ruddy and translucent."

Hearing Li Yi's words, Xia Zhuo couldn't help but glance at him quickly.

I didn't expect this kid to even know that he was popular.

Popularity is a cooking technique that colors the meat, and it's red.

Generally, the meat is made popular by applying dark soy sauce, sugar, honey, red yeast rice and other dark-colored ingredients to the meat skin to color the meat skin.

This practice is also called taking the red pot, or taking the sauce pot.

This is the technique in the door, generally not taught by a master, Ye Luzi doesn't know, where did this kid learn it?

After just one glance, he withdrew his gaze.

Although it is a very useful skill for the meat skin to become popular, Li Yi used rice wine to become popular, but it was a bit off.

The rice wine can't have any color, and the braised pork will be colored with enough sugar color in the subsequent stewing, so there is no need to rush to become popular.

However, just when he retracted his gaze, Li Yi said again: "The effect of using rice wine to become popular is not as good as that of old soy sauce, but it has an advantage, that is, when it is fried in the pot, the alcohol of rice wine volatilizes, which can take away the residual fishy smell in the pigskin."

Although this pigskin has been burned, there is still no way to completely remove the deep pores, and evaporating with alcohol will completely bring out the fishy smell deep in the pores. ”

Hearing Li Yi's words, Xia Zhuo's movements in his hands stopped, and then he looked up at Li Yi in dismay.

Really? This trick has never even been heard of by him!

2

(End of chapter)