"Huh? Missing a piece? ”

Xiao Guo hurriedly ran to the side of the pot, but found that there was not even a piece of meat left.

"This chicken is so tender."

Liao Wendong carefully tasted the texture and taste of the chicken, swallowed it after a while, and then nodded and exclaimed: "The chicken is tender, the chicken skin is crispy and smooth, and the taste is really good, more tender than white-cut chicken." ”

Li Yi said casually while boiling the oil: "This chicken is made by the method of cutting chicken in white." ”

"yes!"

Xiao Zhang said while chewing the chicken: "I watched Brother Yi make it, he first flew the chicken to seven maturity, and then turned off the heat and soaked it with residual temperature.

When I cut it just now, the chicken bones were all red, and there was a little bit of blood. ”

The pony chewed on the tender chicken and exclaimed: "The meat of this hen is so tender, even the chicken breast is so tender, and there are no bones, it is so cool!" ”

"Pay attention to the seasoning."

Liao Wendong reminded them: "The proportion of this vinegar flavor is particularly good, and it is very accurate."

It doesn't have that choking irritation, but the vinegar flavor is extraordinary.

This shows that the time for frying is just right, no more, no less.

If you fry it for too long, the vinegar will volatilize too much, and the vinegar flavor will not be enough.

If you don't have enough time to fry, it will be irritating and you will feel choked when you eat it.

This degree... Alas! Take your time! ”

Liao Wendong lost interest as he spoke.

Not to mention Xiao Zhang, even he can't make this dish.

Originally, he thought that his [Dong'an Chicken] was doing well, even if it was not as good as the master of Quyuan, it could be regarded as middle and upper in an ordinary Hunan Provincial Hotel.

But after eating this [Dong'an Chicken] made by Li Yi, he was hit.

With this grasp of heat and taste, he may not be able to catch up with it if he practices for another ten years.

Liao Wendong glanced at Li Yi, who was busy in front of the stove, and his mood was very complicated.

How did this kid do it?

He is a foreigner, why is Hunan cuisine more authentic than local chefs in Hunan Province?

Isn't this a smashing of the field?

Xiao Guo watched them enjoy the chicken, and his mouth watered.

His eyes fell back to the pot, and he suddenly took his chopsticks, picked up the two remaining ginger shreds on the bottom of the pot, and stuffed them into his mouth.

As soon as he took a bite, the shredded ginger soaked in meat, vinegar, onion, spicy, and salty, mixed with his own ginger flavor, burst in his mouth.

Flavors emerged layer after layer, scrambling to dance on the tip of his tongue, Xiao Guo raised his eyebrows, revealing a smile of enjoyment.

Although he didn't get chicken to eat, the taste of this ginger shreds is no worse than chicken! It's even tastier!

Grunt~!

The pony's belly rattled.

Seeing everyone looking over, he smiled and explained: "No way, this taste is too appetizing!" Give me food hungry. ”

Hearing this, Xiao Zhang looked at the chili fried meat that Li Yi was preparing to stir-fry, and asked curiously: "Brother Yi, why don't you put this appetizing dish on the first few dishes?" Wouldn't that be better? ”

"Appetizers are not the duty of the main dish, it is the duty of the cold appetizer."

Li Yi explained while stir-frying: "In a formal banquet, the appetizer and cold dishes are designed to keep the guests hungry while waiting for the hot dishes, and they are appetizing.

Therefore, cold cuts need to stimulate the taste sensation with some more refreshing and stimulating flavors to enhance the food cravings of diners.

It is also for this reason that the hot dishes served after the banquet must also have a certain order and play a corresponding role. ”

Listening to Li Yi's explanation, Liao Wendong listened carefully.

Xiao Zhang can't use these theories, but he, a serious chef, feels that he has benefited a lot from listening to them.

He couldn't help but ask, "Is there a special design for the dishes at your banquet?" ”

"Of course, otherwise why would I put [Hair Shutter] in the first place."

Li Yi put the chili peppers into the pot and stir-fried them on a hot fire, while explaining: "The appetizers and cold dishes are all dishes with a strong taste, which not only stimulates the appetite of diners, but also dulls the taste of diners."

So the first dish I served the sour and spicy [hair shutters], just to play a role in connecting the previous and the next.

The taste of [Hair Shutter] is also mainly sour and spicy, but it will not be as prominent as cold dishes, but will have a refreshing feeling.

Moreover, the texture of the shutters will bring the flavor of the cold dishes as much as possible, and it will be more refreshing.

Then go to [Kumian Tofu], and you will feel the rich aroma of tofu and soup base more clearly.

Next, there is another dish of [Kumian shark's fin], and the excitement of the appetizer is completely covered with a strong fragrance.

Heavy-tasting appetizers can indeed stimulate the appetite, but they can also cause the stomach to secrete more stomach acid.

So I started with two soup dishes, and after drinking them, the appetite of the diners will be very relaxed, and they can better prepare for the main dishes that follow. ”

Listening to Li Yi's explanation, Liao Wendong didn't say a word, and his eyes were reluctant to blink.

He just wanted to keep everything Li Yi said in his heart and never forget a word.

This is the experience that can be accumulated after many years of making banquets!

But this kind of experience is definitely impossible for ordinary people to comprehend through their own research, right?

In order to form this kind of successful experience from the perspective of diners, to more conform to the appetite of diners, through taste stimulation, guidance, and finally to achieve a more perfect dining experience, it is definitely not something that one or two chefs can sum up.

It takes at least one or two generations of chefs to get this experience through hundreds of rehearsals and summaries.

In other words, Li Yi is definitely not an ordinary wild road chef.

He's definitely a teacher!

However, this thought only floated in Liao Wendong's mind for a moment, and he left it behind.

Since Li Yi refused to reveal his teacher's inheritance, there was no need for him to ask more.

After all, people are so generous and have such a precious experience, and they are willing to tell him this.

So why should he bother with other people's teachers?

It's better to seize this opportunity and study hard is the key.

While speaking, the [chili fried meat] in Li Yi's pot was ready.

After putting the dish on the plate, he casually signaled: "Let's serve the food!" ”

With that, he put the wok aside.

Fan Ge'an stood quietly by the vegetable sink, took the wok and brushed it.

Li Yi took the pot he had cleaned and continued to stir-fry the next dish.

While boiling the oil, he continued: "After the two soup dishes have soothed the appetite of the diners, the next step is to use the taste to arouse the appetite of the diners.

A small piece of tofu, a pinch of shark fin, not hungry at all.

When you are hungry, you need fat, carbohydrates, and protein the most.

Among them, the allure of fat and carbohydrates ranks joint second, and the first place is fat + carbs.

So, after the soup, I served a dish of [Sugar Heart Fish Belly].

Fish belly is the most fatty in fish meat, and it is also the most satisfying to eat.

With a bite of fish belly, your appetite will be opened immediately.

At this time, use a more sour and spicy [Dong'an Chicken] to arouse your appetite, and then, add a spicy and fragrant, invincible [Chili Stir-fried Pork]..."

As he spoke, he looked back at Liao Wendong and said with a smile: "Just kidding, at this time, don't even want to stop the chopsticks by picking your ears with a knife." ”

4

(End of chapter)