"That's how to make egg yolk meat dumplings."

Li Yi held up the zongzi, showed it to the stall owners, and then asked, "Is there anyone who doesn't understand it?" If you have a question, ask now. ”

Hearing this, more than a dozen stall owners at the scene immediately raised their hands.

Li Yi clicked in turn, and they also asked their own questions.

"Is it okay to use round glutinous rice?"

"Do you want to soak round glutinous rice? How long do you want to soak it? ”

"Is it expensive or cheap to use white wine for steamed egg yolk? Is it okay to use a second pot head? ”

"This cost doesn't look low, how much is the right price for one?"

Faced with questions, Li Yi answered them in turn.

Seeing that no one asked any more questions, he went to the stove and poured the boiling water from the pot into the pressure cooker.

Then, he put the zongzi in his hand and the zongzi wrapped by Zhao Jinmai and them on the side into the pressure cooker, while reminding: "Note, this kind of zongzi is boiled in a pot under water, the purpose is to make it heat up quickly, lock in moisture and flavor, and taste more fragrant."

Use a pressure cooker to speed up its ripening, but when you do it, it's best to cook it in a soup bucket so that the flavor will be more thorough. ”

Cover the pot and put it back on the stove to cook, Li Yi rinsed his hands.

"Next, let's make [salted egg yolk shrimp tofu]."

Li Yi took a box of lactone tofu and showed it to the stall owners: "Our [salted egg yolk shrimp tofu] is a soup dish, so the tofu should be as tender as possible, and it is best to use relatively tender tofu to make it."

This kind of lactone tofu is made of gluconate-δ-lactone as a coagulant, and the water retention rate is higher than that of traditional brine tofu, so the texture of tofu is more delicate and closer to the taste of tofu brain.

I suggest that during these days of the food festival, it is best to sell this dish by wholesale this lactone tofu, although the cost is a little higher, but it is more convenient and will not be risky.

If you still want to sell this dish after the food festival is over, you can find your own purchasing channels.

But I remind you that a business license is required for the sale of processed tofu, and if it is a three-no product at home without permission, you will be fined if you catch it.

It is best to find a local tofu shop to wholesale, and if it is not sold, find the owner to order.

There is no difference between the steps of lactone tofu and brine tofu, but the brine is replaced with lactone, and the boss generally will not refuse. ”

Hearing Li Yi's reminder, the audience in the live broadcast room who was watching couldn't help but be amused, and they all joked with the barrage.

"Brother Yi, this is probably experience! Ha ha! ”

"Huh? I want to report it! Last time, Brother Yi made tofu by himself, but he didn't have a license! ”

"It's too real to be fined if you catch it!"

"Wealth is in danger! As long as you can't catch it, it's fine, right? ”

In the barrage, there are also many viewers who are moved.

"Brother Yi is really teaching by hand! I feel like I've got it done! ”

"Zongzi and this tofu feel so good together, I want to set up a stall recently, so I can just sell these two!"

In front of the camera, Li Yi tore off the sealing film of the lactone tofu box, buckled it upside down on the board, cut off the corners of the bottom shell with a knife, pinched the bottom shell and lifted it, and the whole piece of tofu fell on the board.

Then, he took the knife to the faucet and rinsed it, so that the knife was stained with some water, and when he turned around, he quickly chopped a few knives horizontally and vertically on the tofu.

After a few "dong dong" knives, the tofu becomes a small piece of uniform size.

Then, he scooped up more than a dozen lake shrimp from the basin on the side, pinched his head and opened his back to take out the shrimp line, and took out the net meat.

Zhao Jinmai and the others have already helped him deal with the green beans, corn kernels, mushroom grains, and carrot grains to use.

After putting all the ingredients together, he took a bowl, took a few salted egg yolks from the plate, put them on the cutting board, crushed them with the blade of a knife, and crushed them into fine pieces.

After scooping up the egg yolk with a knife and putting it in the bowl, he explained: "The salted egg yolk from Gaoyou Lake, the lake shrimp, and the locally produced lactone tofu are the main ingredients of this dish."

Everything else is a side dish, just to look good, the amount doesn't need to be so much, you can control it yourself. ”

Then he came to the stove, brought a wok, added water, and boiled it.

First blanch the shrimp until it is broken, and then blanch the side dishes one by one, Li Yicai said: "This dish is very simple to make, you only need to fry the salted egg yolk until fragrant, and add underwater ingredients to boil and season."

The only thing it should pay attention to is the heat of the fried salted egg yolk. ”

As he spoke, he changed the wok, poured some rapeseed oil and heated it, and poured the salted egg yolk that had just been ground into it.

"This dish is semi-vegetarian, so use vegetable oil, preferably rapeseed oil, which tastes more fragrant."

While stir-frying, Li Yi explained: "After the egg yolk is put into the pot, it should be stir-fried over medium heat, and then you can add water to taste." ”

As he spoke, the salted egg yolk in the pot gradually swelled up with uniform golden foam under his stir-frying, which looked very attractive.

Liu Yifei boiled a pot of hot water and brought it to Li Yi.

Seeing the golden frothy egg yolk in the pot, she couldn't help but sigh: "Wow! It's so beautiful! ”

Seeing Li Yi take the kettle and pour all the pot of hot water into the pot, she felt a little sorry, and then asked curiously: "Why does it foam?" I remember when you were making pastry before, you said that the egg whites are foamy and can be whipped, but the egg yolk can't be whipped, but why is this egg yolk foamy? ”

"Do you remember?"

Li Yi smiled when he heard this, glanced at her, and then patiently explained: "The principle of foaming is the emulsification process of air and liquid.

In other words, air and liquid, which are immiscible substances, are mixed into a relatively stable substance.

Protein foaming is because protein is used as an emulsifier, which reduces the tension on the surface of the foam and forms a stable foam together with moisture.

The reason why the egg yolk is not foamy is because there is oil in the yolk.

Moisture, oil, water is the enemy, oil is insoluble in water.

The oil molecules in the liquid diffuse to the foam wall, separating the wall formed by the protein, causing the foam to become unstable.

However, after the egg yolk is heated in the pan, the protein in the egg yolk is denatured and the oil is separated, and the water will quickly evaporate to form bubbles, and the foam is produced.

This kind of foam is very unstable, dissipates quickly, and cannot form a stable foam structure like a protein.

However, after seeing the foam, we can know that the oil in the egg yolk has been separated, and the special aroma of the salted egg yolk itself has appeared.

Moreover, the water in the egg yolk is evaporating rapidly, and if you continue to fry at this time, the water will be lost too much, and the egg yolk will change to caramel, and there will be a mushy taste.

So this foaming stage is the time when the salted egg yolk tastes best.

The egg yolk baking method that I'm going to teach later also uses this principle. ”

Li Yi's voice will also be captured by the radio microphone, and the audience in the live broadcast room can hear it clearly.

Some viewers suddenly realized and posted a barrage saying: "I know this!" After the paste, you can scramble the egg butter! ”

2

(End of chapter)