The practice of [salted egg yolk shrimp tofu] does not have much technology at all.

After the salted egg yolk soup is boiled, put all the blanched ingredients in it, then add salt, sugar, and white pepper to taste, and then thicken it with water starch, sprinkle with chopped green onions, and it can be cooked.

When this dish came out of the pot, the [egg yolk meat dumplings] in the pressure cooker were also cooked.

asked Wu Lei and them to prepare some small bowls, Li Yi took out bowls of [salted egg yolk shrimp tofu], and cut the [egg yolk meat dumplings] into small pieces and distributed them to the stall owners.

The stall owner, who had been watching in front for a long time, had already been dizzy when he listened to Li Yi's full of professional terms.

But although they didn't understand it, they still felt as if it made some sense.

At least the aroma wafting from the scene had already made many people present swallow their saliva.

Soon, the stall owners in the first few rows were divided into [egg yolk meat dumplings] and [salted egg yolk shrimp tofu].

After eagerly tasting it, the eyes of these stall owners changed.

When watching Li Yi's demonstration before, many stall owners present were suspicious.

Coupled with Li Yiyi's dismount after he came in before, many stall owners did not have a very good impression of him.

But after tasting [egg yolk meat dumplings] and [salted egg yolk shrimp tofu], their mentality completely changed.

Doesn't it taste great?

For a while, there was a whisper at the scene, which was mixed with one exclamation after another.

"It's delicious! The meat in this rice dumpling tastes a bit like ham! ”

"I look like it's made with fresh meat, huh? How can it smell like ham? Amazing! ”

"This tofu is so slippery to drink, it's so fresh!"

"This soup is much better than tofu brain, and it's easy to make."

"Really! I'll try to do it once when I go back. ”

The discussion was buzzing, and when the stall owners who had tasted the taste looked at Li Yi again, they were already fanatical.

The stall owners who didn't get the tasting food in the back were hooked by their exclamations and were curious.

But Li Yi made a limited amount, and it was gone after the distribution, and it was impossible to remake it for them, so they could only watch with their eyes open, and secretly planned to go back and make one by themselves to try the taste.

Behind the desk in front, Li Yi had already packed up the materials and brought out a pot of minced meat.

"Alright, let's move on."

Li Yi opened his mouth to say hello.

This time, the scene quickly fell silent.

All the stall owners looked at Li Yi seriously, and if someone coughed, they would be glared at by a circle of people.

After tasting Li Yi's craftsmanship, everyone present realized how high the gold content of this training was.

Such a delicious taste, not to mention the guests, even after they themselves tasted it, they were a little unsatisfied.

If you are outside, you will definitely not be able to learn this snack if you don't charge a tuition fee of 10,000 or 20,000 yuan.

But Li Yi was teaching them for free, and he taught them very carefully, even explaining the principles of chemistry thoroughly.

The stall owners present are all selling snacks, and they have all studied specially.

Even those teachers who collect money are not as serious as Li Yi's teaching, and they will even hide them, hoping to earn more money.

After realizing this, all the stall owners took the most serious attitude, pricked up their ears one by one, and listened carefully, for fear of missing any detail.

You know, if you take out any snack, you can set up a stall to make money!

Seeing the stall owners sitting upright one by one, looking serious, Li Yi nodded with satisfaction, and then patted the meat filling basin in front of him and explained: "Next, I will tell you how to make [salted egg yolk wonton] and [salted egg yolk fresh meat dumplings].

The key to these two dishes is the meat filling, including the two steamed dishes I will teach you later, [Salted Egg Yolk Lion's Head] and [Salted Egg Yolk Glutinous Rice Meatballs] are the same, the most important thing is the seasoning of the meat filling.

Although the flavor of salted egg yolk is unique enough, the charm of meat cannot be replaced, and with the basis of meat, the flavor of salted egg yolk is more attractive.

Therefore, the minced meat must be fragrant enough. ”

As he spoke, Li Yi dug out a lump of meat filling from the basin, kneaded it with his fingers, and showed it to the stall owners, while explaining: "The meat filling I taught you is a universal meat filling, which can be used for buns, dumplings, wontons, meatloaf, and croquettes."

This pot of minced meat is chopped with a knife, and I recommend that when you make it, it is best to chop it with a knife.

When the meat is stirred in a meat grinder, the muscle fibers are destroyed, and the taste will be too soft.

The minced meat can be eaten with a knife, and the taste is very different, and it will increase the impression score when you eat it for the first time.

Don't underestimate the power of the first bite, first impressions are very important.

A traveler may hate a city because of a mouthful of moldy food, or they may have the idea of settling down because of a mouthful of food.

We are going to hold a food festival this time, which is to make food a business card.

Whether you can amaze tourists from all over the country is up to you. ”

Listening to Li Yi's words, Deputy Director Wang and the others who were watching from the sidelines nodded again and again, their eyes approving.

The stall owners looked serious one by one, but they didn't have much reaction to Li Yi's words.

For them, the most important thing is to make more money, and they don't have the energy to think about other things.

But there is no right or wrong attitude.

If you want to make more money, you have to make things delicious.

When the food is good and delicious, the impression of diners will naturally be good, and then the purpose of promoting culture will be achieved.

Although everyone's purpose is different, the end result is the same.

Li Yi withdrew his hand, threw the meat filling back into the basin, tossed it a few times, and then explained: "The main points of the meat filling are two points, the first is to remove the fishiness and the second is to increase the fragrance."

In Chinese food, the minced meat is not specifically referring to a certain type of meat, such as mutton, beef, and donkey meat, then it is all pork.

Our most commonly used general meat filling, the ratio of fat to lean meat is generally three to seven, fat meat three, lean meat seven.

If there is too much lean meat in the meat filling, it will not be moist and fragrant enough, and if there is too much fatty meat, it will be greasy when you eat it, so this ratio is the most balanced.

But it is not the only criterion for death, and the proportion used in different dishes will also be adjusted.

For example, the [Salted Egg Yolk Lion Head] that we will make later, the meat filling used should be a little fatter, and the proportion must be fat, four and six.

Because the lion's head needs to be steamed for a long time, some of the fat will be lost, and the fat should be enough to be fragrant.

However, the meat fillings of pasta, such as buns, dumplings, and wontons, are basically in the ratio of fat, three, and thin. ”

As he spoke, Li Yi took out two pieces of pork from the basin on the side and showed them to the stall owner: "For the meat filling of three fat and seven thin, use the front leg meat, and the proportion is the most appropriate."

Fat four thin six, just use pork belly, just remember these two points. ”

After speaking, Li Yi took the spice basket, took out the salt bag from it, and signaled: "Next, let's season the meat filling." ”

3

(End of chapter)