"My notebook is full."

In front of the screen, countless viewers are scratching their scalps.

"I didn't expect the folk version to be so troublesome."

"The duck fat is really fishy when it's cold, but it's really fragrant when it's hot. The duck fat cake here in my house can be fragrant when it first comes out of the pot. ”

"Is this going to be fried with duck fat?"

"How did you come up with this dish? It's anti-human! ”

"Sure enough, it's a Manchurian and Han full-level dish, it's too exquisite!"

"In terms of eating, to put it bluntly, the whole world is not our opponent!"

Li Yi has already started to fry scallion oil.

First, the duck fat is refined, and then the green onion leaves are put into the pan and soaked, until the coke rolls are removed.

The aroma of duck fat and the scent of green onions are mixed together and have become an enticing taste.

Removing the duck fat residue, Li Yi put the large slices of chopped green onion and ginger into the pot, and after simmering until fragrant, he added a spoonful of Huadiao.

As the alcohol volatilized, the fishy smell in the duck fat instantly became a little stronger, and then slowly faded away.

After the three-piece de-fishy set, the fishy smell of duck in the scallion oil has disappeared, and only the attractive aroma remains.

After smelling this aroma, Li Yi put the dried scallops and ham into the pot and stir-fried.

Diced scallops and diced ham are ingredients with their own unique aromas.

After getting out of the pot, as the duck fat is fried, the aroma inside them is gradually stimulated, and then mixed, so that the aroma wafting out of the pot becomes a compound fragrance, which is several times richer.

Seeing that the surface of the dried scallops and ham were fried to a browned color, Li Yi put the freshly blanched ingredients into the pot.

After continuing to stir-fry and evenly coating the ingredients with a layer of duck fat, Li Yi took the soy sauce bottle.

"We belong to the red grilled dish, and the filling needs to have some color, so we can put some soy sauce."

Li Yi poured half a spoonful of soy sauce into the stir-fry spoon and reminded: "Note, you can put more soy sauce here, on the one hand, to color, and on the other hand, to increase the taste."

Soy sauce has a salty taste, so much soy sauce, the salt in the filling is enough, there is no need to put more salt, if you put more salt, the filling will be salty, and you can't eat it. ”

When the audience in the live broadcast room heard this, someone asked in the barrage.

"Brother Yi, do you use your own soy sauce? We can't buy you soy sauce! ”

Seeing his barrage, Li Yi smiled and said: "You go back and flip through the previous videos of the show, I have already taught you how to boil soy sauce in the show."

It's okay to be lazy to cook at home, but if you don't even bother to boil soy sauce yourself, how can you make money? ”

In the live broadcast room, the audience heard the words and ridiculed one after another.

"Haha! I have succeeded in copying Brother Yi's soy sauce secret recipe, and this kind of soy sauce is now used in my claypot restaurant, and business has improved a lot, and some people come to me to learn how to boil this soy sauce with me! ”

"Isn't that talking about me? Every time I watch the live broadcast, I drool, but when I think of doing it myself, I don't bother to move. ”

"It's better for Brother Yi to build a factory and produce it by himself, and we can buy ready-made ones."

"Ten thousand blood books! Brother Qiu Yi opens a soy sauce factory! ”

“+1！”

"Ten thousand blood books! Brother Qiu Yi wears black silk! ”

“+1！”

“+1！”

“+1！”

“？？？”

Looking at the outrageous barrage in the live broadcast room, Li Yi was full of question marks.

Now these viewers are playing really perverted!

Shaking his head, Li Yi took out a small bottle from the seasoning cabinet.

Unscrewing the lid, Li Yi poured some reddish powder into the pot.

"What's this?"

Jiang Xin looked curious.

"The secret recipe of the court."

Li Yi smiled, and then explained to the camera: "This is sea rice noodles, and the imperial chef in the imperial dining room used to use it as monosodium glutamate."

When you make it yourself at home, just add some MSG or chicken powder. ”

After putting the sea intestine noodles in, Li Yi continued to stir-fry.

After the ingredients were all stir-fried and fragrant, Li Yi added a spoonful of water to the pot.

"The purpose of adding water is to bring the flavors of the ingredients together, and when it comes to boiling, stir-fry for a minute or two."

Li Yi explained while stirring.

Soon, the soup in the pot turns maroon red and exudes an enticing aroma.

Scooped out a little soup from the bottom of the pot with a frying spoon, and Li Yi poured it into a small bowl on the side.

took a chopstick and dipped it in a small bowl with some soup, Li Yi tasted it and nodded with satisfaction.

Salty is just right.

Seeing him taste it, Jiang Xin in the back did the same, took the chopsticks and dipped them in the soup, put them in his mouth and tasted them.

"Oh!"

She exclaimed, her eyes widening: "It's so fresh! ”

Sun Li was amused by her: "Is there such a big reaction?" ”

"No, this is really fresh!"

Jiang Xin hurriedly signaled: "I don't believe you try it!" ”

Seeing this, Sun Li also picked up a chopstick, dipped it in some soup, and tasted it carefully.

As soon as you enter the soup, the salty and umami flavors of scallops and ham bloom.

Immediately after, the fresh sweetness of the shrimp is highlighted.

Sun Li took a deep breath, but suddenly smelled a faint fragrance of shiitake mushrooms.

When she swallowed the soup, the aftertaste hit, but with a hint of the sweetness of water chestnuts.

"It really smells good."

Sun Li exclaimed: "It has several layers of flavor, and it is very clear, but in the end, after it is fused together, it is another level of aroma, so powerful!" ”

Huang Xiaoming also stepped forward to taste it with chopsticks, and then joked with a smile: "This is okay, when you have the opportunity to taste the soup boiled by Brother Yi, you will know what it means to be fragrant to the extreme." ”

As he spoke, Li Yi had already received one-third of the soup in the pot.

Then, he turned off the heat, took out the filling, poured it into a small basin, and brought the fried glutinous rice.

"These glutinous rice are fried, and the audience who has seen it should know how to fry it, which is the kind of fried glutinous rice when I made tamales before."

Li Yi explained while stirring the filling and glutinous rice in the basin: "Even if it is the palace version of [Eight Treasure Gourd Duck], glutinous rice must be put in it.

The glutinous rice acts as a binder here, and when it is steamed, it becomes sticky and holds the ingredients together.

If glutinous rice is not added, after the [Eight Treasure Gourd Duck] is cooked, the filling is also loose, one by one, and it is not delicious.

Moreover, the glutinous rice can also absorb the excess soup and make the filling more flavorful. ”

The stuffing is mixed well, and the previously marinated duck meat is also marinated.

After taking the duck meat, Li Yi removed the sticky seasoning from the duck meat, and then opened the knife edge for taking the bones and filled it with filling.

"Let's call it brewing."

Li Yi explained: "There is a mouth in the cross talk, called the name of the dish, and there is a dish in it, called Jiangmi stuffed duck, which is what I am talking about.

Stuffing is a technique of filling a filling into an ingredient and cooking it together.

It corresponds to the inlay called inlay, the inlay of the inlay, just like the [inlaid silver buds] we did before.

The difference between the two is that the stuffing inside the stuffed vegetables is not visible, while the fillings of the inlaid vegetables are exposed and can be seen. ”

As he spoke, Li Yi had already filled half of the filling into the whole duck's belly.

"When you fill in the eight points, you can't fill it in again."

Li Yi stopped, motioned for the camera to take a close-up, and explained: "That's it, it's a little flat."

Because we will have to fry and steam later, and the duck meat and duck skin will shrink.

If the filling is too much, it will stretch too much, and there is a high risk of breaking the skin and revealing the filling.

So it's best to fill it in to this extent. ”

With that, he filled the other duck with the stuffing as well.

After filling the filling, Li Yi took a few toothpicks and used them as needles and threads to sew the knife edge on the duck.

"The knife edge of our duck must be sealed, this is very important, otherwise after the stuffing is exposed, it will not be able to maintain its shape."

Li Yi said as he sealed the edge of the knife.

Looking at the long duck neck still hanging out in front of the plate, Li Yi smiled: "Teach you another trick, this duck neck is too long, not beautiful, and does not match the shape of the gourd."

So we can shave the duck's neck from this position under the head. ”

As he spoke, he made a cut under the duck's head with his knife, cut the duck's neck with the knife, and pulled it out.

"Now duck necks are more expensive than duck meat, and this duck neck can be sold for a whole duck for money."

Li Yi smiled: "So, if you pick out the duck neck, you can sell it for an extra amount of money, understand?" ”

Hearing Li Yi's words, several people in the back looked at each other and couldn't help but admire.

"Brother Yi, it has to be you!"

Wu Lei picked his thumb and said with a smile: "With your move, you can earn twice as much money." ”

Huang Xiaoming couldn't help but sigh: "Fortunately, you don't plan to engage in chain restaurants, otherwise the end of those brands will come." ”

In the live broadcast room, the audience was also impressed by Li Yi's trick.

"Haha! It has to be my brother Yi! This trick is amazing! ”

"What's it called? This is called rational use of resources and the pursuit of maximum returns. ”

"When I sold boneless chicken feet, the master also taught me a trick, to keep the crispy bone of the joint, it is delicious or secondary, mainly to press the scale!"

"It's really a good thing to buy but not sell! You can pick up some money anywhere! Ha ha! ”

"Now raising ducks, I really don't rely on duck meat to make money, just selling duck necks and duck offal, I can already recover the capital."

"Cold knowledge, the reason why there are so many roast ducks selling 19 yuan 9 a piece on the street is because those who buy 49 yuan 9 a pound of duck neck have already helped you pay for it!"

"Learned! Brother Yi is a real teaching thing! ”

Looking at the barrage full of screens, Li Yi added with a smile: "The duck neck has been removed, and only the duck head and an empty duck skin are left, what should I do?" Isn't it more ugly?

Then we have to use another way. ”

As he spoke, he picked up the duck's head, stuffed it into the skin of the duck's neck, layer by layer, and stuffed the duck's head into the belly cavity of the duck's body.

"You can do it, right? Just use the method of sleeve intestines, and put the duck skin together. ”

After stuffing the duck's head, Li Yi clapped his hands with satisfaction: "Finish the job!" ”

5

(End of chapter)