[Hair Shutter] is one of the famous dishes of Li Hesheng, a century-old restaurant in Star City, and one of the three heroes in the cow.

The other two are [Braised Beef Brain Marrow] and [Braised Beef Hoof Tendons].

However, in terms of practice, [Hair Shutter] is definitely the most kung fu test of the three.

Seeing Li Yi firing, Xiao Zhang and the others came to the rear together, silently watching Li Yi's movements, not letting go of a trace of detail.

This dish is a dish with the same status as [Kumian shark's fin] in Hunan cuisine, and has always been a representative of high-end Hunan cuisine.

Unlike Kumian shark's fin, which is known for its difficulty in controlling the heat, unlike Kumian shark's fin, which is known for its difficulty in controlling the heat.

In the Hunan cuisine world, there are only a handful of people who can make this dish.

Their boss, Liao Wendong, the head chef of the Vienna Hotel, would not have made this dish.

Therefore, after learning that Li Yi was going to make this dish, they had already secretly made up their minds to take a good look.

If they can learn this dish, then they will make a lot of money.

Sensing their approach, Li Yi glanced back.

Seeing their eager eyes, Li Yi smiled and asked, "Want to learn?" ”

Seeing this, Xiao Zhang and the others naturally nodded busily.

Seeing this, Li Yi smiled and said, "Then take a good look and get closer." ”

As he spoke, he beckoned Xiao Zhang and a few others to come to the stove and explained them in detail.

"The reason why this dish is called [hair shutters] is because the beef shutters used in this dish have to be cut into hair-like slenderness, which requires high knife work.

As you can see when I cut it, this is a hard requirement, and I don't have any skills, so I can only practice more.

The only trick is to roll the shutters tightly when cutting, the tighter the better. ”

Li Yi brought over a bowl full of beef shutters as thin as hair and put them in his hand.

Looking at the already hot pot, he scooped up a spoonful of tea oil, poured it into the pot, and slid it down.

Camellia oil is a commonly eaten oil in Hunan Province, also called camellia oil, or camellia seed oil.

As early as more than 2,000 years ago, Camellia oleifera began to be planted in China.

It is also a unique vegetable oil in China, and more than 90% of the world's production comes from China.

And half of these tea oils are produced in Hunan Province.

The tea oil in the pot is heated, and it immediately exudes a special "green" flavor.

This is the characteristic of pure camellia oil.

In pure camellia oil, there are unique active substances, tea polyphenols and camelliasides, that is, tea saponins.

These two substances are the source of the special camellia flavor in camellia oil.

Among them, camellia glycosides are a substance that can only be extracted from camellia seeds, which has anti-cancer and cardiotonic effects, and is good for the human body.

However, when making this [hair shutter], these nutrients will be destroyed a lot.

Because if you want to fry the shutters quickly, you have to heat the tea oil to eighty percent hot.

Pouring out the oil from the sliding pot, Li Yi scooped some base oil into it, and burned it on a hot fire, while explaining to Xiao Zhang and a few others: "The main difficulty of this dish is to stir-fry, because the shreds are cut very thinly, so they mature quickly."

Within a few seconds after putting it in the pot, you have to afford the pot, otherwise it will be old and lose its crisp taste.

But also because the shutter is cut to a slender level, it can easily get tangled together when it is fried.

Once it is wound into a ball, it will lead to uneven heating, and the inner louver silk is not yet ripe, and the outer layer of the louver silk is already ripe. ”

As he spoke, Li Yi pulled the bowl containing the louver silk in front of him, grabbed the stacked louver silk into layers, motioned them to observe carefully, and explained: "If you want the louver silk not to be entangled, you must stack it layer by layer like me when cutting the louver silk."

When putting it into the pot, shake it quickly and don't let it pile up. ”

As he spoke, the oil in the middle of the pot had begun to smoke from the bottom of the pot, which was a sign that the oil temperature was boiling to seven or eight percent hot.

Mix the magnolia shreds cut into the same thickness and hair, mix them with dried chili peppers, and stir-fry them in a pot until fragrant.

Then, Li Yi picked up the louver silk bowl and shook his hands.

The shutters in the bowl were suddenly like the seven fairies overturning the sewing basket, and one by one they scattered and fell into the pot.

Li Yi took the frying spoon and stir-fried it quickly.

He held the wok in one hand and pushed it with a frying pan in the other, and the wok moved one after the other on the stove, like a seesaw, shaking the shutters in the pot.

And the shutters in the pot seemed to be dancing under his stir-frying, jumping and tumbling in the pot, extremely light, but with distinct roots, not even a single one was entangled.

Quickly added a spoonful of salt to the pot, and Li Yi took the sauce that had been prepared in advance.

Flipping the pot with one hand, Li Yi picked up the bowl with one hand and spilled the juice in the bowl in the air.

The juice fell into the shutters, wetting them, soaking them, and wrapping them.

Li Yi shook the shutters that were not wet by the sauce to the bottom of the pot by turning the pot, and let the juice fall on top and burst out.

He poured a bowl of sauce, and the shutters in the pot were all covered with the sauce, becoming luster, translucent, and shining with an attractive luster.

Looking at Li Yi's operation, Xiao Zhang and the others in the back looked straight.

This kind of miraculous stir-fry has reappeared!

When making stir-fried pork yesterday, Li Yi just let the fried pork turn neatly in the pot.

But this time to fry such a thin shutter, Li Yi can actually make every shimple silk be fried to the roots.

It's beyond their comprehension!

Can humans really do this?

With a curved pot bottom, how did he make the louver silk in different positions fly to the same height, and it can also be flipped?

They didn't have time to think about it, after Li Yi finished pouring the juice, he quickly stir-fried a few times and turned off the heat.

Xiao Zhang's eyes were quick, and he immediately took the prepared plate and put it in Li Yi's hand.

After a few light flips of the pot, Li Yi turned the shutters into the frying spoon.

After filling enough spoonfuls, Li Yi put the shutters on the plate.

The semi-circular frying spoon just buckled the shutters into a bowl, not a little, a little less.

And there was still a small half spoon of shutters left in the pot, Li Yi scraped it a few times with a frying spoon, turned the spoon, and poured it into a small bowl on the side.

Seeing this, Xiao Zhang and the others all showed a happy smile.

According to the rules of the kitchen, these leftover "leftovers" are reserved for them to taste.

picked up the [Hair Shutter], Xiao Zhang ran to the vegetable delivery mouth and handed it to the vegetable delivery student.

Without saying a word, he turned his head and ran back to the stove, only to find that Xiao Guo and the others had already taken the chopsticks, and happily picked up the shutters in the bowl and sent them to his mouth.

"Leave me some!"

Xiao Zhang shouted and rushed back.

Pulling out a pair of chopsticks, he squeezed into the crowd.

Fortunately, there was also a pinch of shutter silk in the bowl, which was obviously reserved for him.

Without hesitation, he directly picked up the handful of louver silk and put it into his mouth.

Take a bite of it.

Click!

Xiao Zhang's eyes narrowed in enjoyment.

This taste!

Crisp!

4

(End of chapter)