was reminded by Sun Li, and the audience in the live broadcast room also deducted words in the barrage and put the formula on the public screen.

"Don't worry, I'm not done yet."

Seeing this, Li Yi smiled and said: "This is just the basic eight ingredients, if you want to make the flavor of the roast chicken go further, you must add more spices on this basis to make a compound fragrance." ”

As he spoke, he grabbed some spices from the spice bag: "Eight ingredients are basic spices, if you want to open a store to attract people, you have to add some more ingredients to this soup."

There are woody incense, grass cardamom, grass fruit, red cardamom, dried ginger, thyme, lemongrass, librize, nutmeg, fragrant sand, bay leaves, white cardamom, codonopsis, long pepper, pai grass, astragalus, pepper, pepper, mustard seeds, coriander seeds, a total of 20 kinds of materials.

These materials are all excipients, and the dosage should not exceed 8 grams of auxiliary materials. ”

Hearing Li Yi's words, Sun Li hurriedly asked, "Then what is the specific dosage?" ”

"I won't circle you."

Li Yi smiled: "I can only say no more than 8 grams, the specific dosage, you can go back and buy these ingredients, according to your own preferences, this will be a very interesting thing."

As long as these ingredients do not exceed the amount of condiments, the taste will not dominate.

In this way, which ingredient is more and which flavor is thicker, this subtle change and difference is your own characteristic.

All flavor innovations are created in this way.

Maybe your recipe is better than mine? ”

Jiang Xin, who was on the side, heard his words, pursed her lips and complained: "If you want to keep it secret, just say it!" Also make excuses. ”

Hearing this, the audience in the live broadcast room also coaxed.

"Brother Yi is really not authentic! That's half the recipe. ”

"It's all said and done, so don't hide it!"

"Brother Yi, you tell me secretly, don't let them know."

Looking at the audience's ridicule, Li Yi shook his head with a smile: "It's really not an excuse..."

After a pause, he said: "Okay, you remember, 8 grams of woody incense, 6 grams of grass cardamom, and 5 grams of grass fruit......

He explained the amount of excipients, and then said: "Now millions of people have heard this recipe, and if one percent of people actually make roast chicken and sell it, then there are 10,000 people."

If you make it all the same thing, the diners will soon get tired of it, so what will you do?

Therefore, no matter what you do, you must keep pace with the times, constantly adjust and improve, so that you can continue to do it for a long time. ”

Hearing his words, Sun Li smiled and said, "Brother Yi, you still don't understand the business logic of the catering industry now.

The current catering industry is to be standardized, so that it can be replicated on a large scale.

That's how those chain restaurants play. ”

When Li Yi heard this, he shook his head with a smile: "Burn money, promote, open branches, go public, and run away with a wave of money."

This kind of business model can only be played when the economic situation is good, and once the economic situation is bad, it is this kind of death that will die the worst.

Those who can really withstand the wind and waves have to be people who calm down and do things and study their craft. ”

But people who really study their crafts often can't get rich.

Li Yi didn't say this, just sighed lightly, and pulled the topic back again.

"Note that these materials are the amount of one pound of water."

He opened his mouth to remind; "A pound of water is enough for a chicken, if you want to burn a lot of chickens at one time, then increase the amount according to the proportion."

So saying, he put together all the quantities of fifty chickens to be needed.

"These ingredients should be soaked in water first to wash away dust and excess flavor."

Li Yi said, poured the seasoning into the pot, added water and boiled.

"If you are not in a hurry to use it, soak it in room temperature water for 30 minutes, and if you are in a hurry, boil it in the pot for 3 minutes, and the flavor will come out."

Seeing that the water in the pot was boiling, and after boiling for more than two minutes, Li Yi took out the seasoning and put it aside.

Restarting the pot to heat the oil, he first stir-fried the chives and ginger, and then put all the seasonings in the pot together.

When it was fragrant, he added half a pot of hot water.

"A pound of cooking water should be mixed with 20 grams of salt and 5 grams of sugar.

Similarly, if more chickens are processed at one time, the same proportion will be increased. ”

Li Yi said, turned off the heat, fished out all the spices in the pot with a fence, put it into a small gauze bag, and threw it back into the pot.

Then, he looked at Sun Li and explained: "This ingredient is fried in this way, but it is not used to cook chicken, it is used to marinate chicken."

This technique is called wet picking, also known as salt water pickling.

It uses the diffusion and osmosis of the solution to evenly penetrate the flavor of salts and spices into the pickled ingredients, so that the concentration of the solution inside and outside the tissue reaches a dynamic equilibrium.

The flavor of the chicken marinated in this way is the same inside and outside, even in the bones.

This technique can be used not only for marinating meat, but also for preserved fruits. ”

"I see!"

Sun Li suddenly realized: "No wonder I just ate that piece of chicken, it feels very flavorful and fragrant, it turns out that this wet pickling technique was used." ”

"Yes."

Li Yi explained: "Many of these dishes that need to be very flavorful are to be pickled wet, such as camphor tea duck in Sichuan cuisine, gourd chicken in Shaanxi cuisine, and so on.

There are also lo-mei in various places, which are not boiled to the taste, but soaked.

The key to braised vegetables is to marinate them in three parts, and soak them for seven minutes, and soak them long enough to make the taste more thorough. ”

As he spoke, Li Yi took down a whole pot of cooking water and put it on the desk next to him to cool.

After it has cooled, you can put the fifty chickens in it and soak it.

Soak until tomorrow morning, and the chicken will be delicious, just enough to serve the afternoon dine-in.

"I won't demonstrate the steps of burning, just boil it with a fire, turn to a simmer and simmer for four hours, there is no difficulty, let me tell you how to smoke it!"

Li Yi took out all the roast chicken in the soup bucket and put it on the tray.

"I put these chickens in the oven for a while before I start smoking, do you know why?"

Li Yichong asked Sun Li.

"I don't know."

Sun Li shook her head, turned her face to the camera and asked, "Senior brother and sister, do you know why?" ”

On the barrage display, the audience immediately began to talk nonsense.

"I know, because it's under-roasted!"

"As far as I guess, it's to help it tighten its skin."

"To bake the moisture, of course! How can the water be delicious? ”

"Because it's not a chicken, it's a grilled la!"

Looking at the gibberish on the screen, Sun Li had a black line.

"You nonsense kung fu can already be a teacher."

Li Yi joked with a smile: "After you go out, don't say that you are my apprentices, you can't afford to lose that person!" ”

"Haha! That's impossible! A day as a teacher! A lifelong teacher! ”

"I'm going to change Brother Yi's Yantai disciple to a WeChat name!"

Shaking his head with a smile, Li Yi explained: "Okay, to be serious, the reason why I want to bake it is to bake out the grease on the surface of the chicken skin, so that a layer of oil appears on its surface."

If there is no oiliness, the adhesion of the roast chicken will be too strong during the smoking process, resulting in too much sugar smoke attached, and it will be bitter to eat.

After having a layer of oil, the amount of sugar smoke adheres less, and the taste of sugar smoke will not be so heavy. ”

Hearing Li Yi's explanation, Sun Li hurriedly wrote down this knowledge point.

"That's dry stuff! It's so dry! ”

Sun Li smiled: "If you don't say it, I guess I'll waste a lot of chickens!" ”

And there were also viewers in the live broadcast room who talked about this topic.

"Holy! No wonder I opened a bacon shop before it closed down, and the customers ate my bacon and said it was too bitter and not delicious.

I thought I had bought bad meat, but was it because I didn't have enough oil? ”

"Oops! Why did Brother Yi even say this? I taught my apprentice to make bacon, and I hid this trick, and when the apprentice failed to make bacon, he spent money to invite me to eat and drink, and then I taught him to add some fat pork skin to the soup, and he could earn money twice by charging a tuition, and this was over, and there would be no wine to drink in the future. ”

"Haha! Brother upstairs who was pitted, the reason for your collapse has been found! ”

"The apprentice who collects money still hides a hand, you are really not human!"

“MD！ Zhao Qiang! Isn't it you! I see your barrage! You TMD! No wonder after I finished learning from you, every time I smoked meat, it turned out that your dog didn't have a good heart! You wait! Lao Tzu, I'm going to Huai'an to hack you to death! ”

"This brother, look at the avatar, you are still young, don't go to the road of crime, although he deceived you, but he is not guilty of death, it is not good to hack to death, it is over by cutting half to death!"

Looking at the barrage floating by, Li Yi couldn't help but shake his head.

Society is very simple, and it is people who are complex.

This kind of thing will inevitably happen, and it is really annoying to encounter this kind of thing.

Looking at the camera, Li Yi opened his mouth and smiled: "In order not to be cut, I still explain the method of bacon to you clearly, listen carefully, don't listen to it yourself, say I didn't talk about it!" ”

As he spoke, he set up the wok and explained: "Sugar smoking belongs to one of the techniques of bacon, although it has only appeared in the past few hundred years, but the history of real bacon is far away."

Bacon is the earliest way to preserve food, and it is said that it was invented by the Suiren clan.

At that time, the meat was roasted in a smoky fire to give it a woody aroma, and then hung on a tree to dry and made into dried meat for preservation, which was also called bacon.

The original meaning of bacon is dried meat, and the month of December at the end of the year is called the wax moon, because the weather in this month is most suitable for air-drying and making bacon.

During the Zhou Dynasty, the sacrifices held in this month were also called wax offerings. ”

While speaking, Li Yi opened the wok, took the white sugar, and sprinkled it on the bottom of the pot, while explaining: "There are several ways to smoke, one is wood smoked, that is, smoked with moist fresh branches.

For example, the bacon of Chaigoubao in Zhangjiakou, Hebei Province, is used to being smoked with cypress.

Sichuan Province smoked meat likes to use camphor wood, such as camphor tea duck, which is smoked with camphor trees.

In addition to wood smoking, there is also a smoking method of grain bran smoking, which is more common in Hunan Province.

As for pure sugar smoke, it is generally more common in the north.

For example, the smoked pig's trotters and smoked chicken in WF and Zhucheng in Lu Province, and the smoked sausages in the Northeast are all smoked with pure sugar.

Pure sugar smoked has a better color, and it will have a caramel flavor, without the astringency of wood.

Let's smoke it with pure sugar today. ”

While speaking, Li Yi had already poured a layer of white sugar evenly at the bottom of the pot.

Seeing the white sugar poured out by Li Yi, Sun Li couldn't help but ask, "Why did you pour so much this time?" Obviously only poured a little bit just now? ”

2

(End of chapter)