"The base flavor of the universal meat filling is very simple, just salt, white pepper, sugar and soy sauce."

Li Yi said as he poured salt into the meat filling, and explained: "The ratio of meat filling to salt is about 100:2, that is, 10 grams of salt in a pound of meat filling."

There are ten catties of minced meat here, so let's put 100 grams of salt.

Then there is pepper, the function of pepper is to add flavor to the meat filling, the ratio is 100:0.6, that is, 3 grams of pepper in a pound of meat filling.

The ratio of sugar is the same as that of pepper, and the sugar is added here to enhance the freshness of the meat filling.

The soy sauce can be boiled just now, and the ratio is 100:4. ”

As he spoke, Li Yi put all the seasonings into the meat filling and tossed it with his hands.

He glanced at the stall owners holding up their mobile phones and reminded: "Be careful, in some places, the minced meat is not soy sauce, and the minced meat itself must be kept red."

In this case, the proportion of salt in the minced meat should be increased accordingly.

The salt content of soy sauce is about 18 grams per 100 ml, and our soy sauce is boiled, so it is calculated as 20 grams.

100 ml of soy sauce is 115 grams, which is about 3.5 grams of salt per pound of mincing.

However, Chinese food is not like Western food, it has to be quantified so standardly, you know the approximate proportion. ”

As he spoke, Li Yi had already stirred the meat filling evenly.

With his hands free, Li Yi motioned to Zhao Jinmai to bring the prepared green onion and ginger bowl, showed it to the stall owner and the camera, and explained: "Our ancestors have proved it for thousands of years, and the best thing to remove the smell is green onion and ginger."

However, directly chopping and mixing green onion and ginger into the meat filling will affect the taste very much, and some people who don't like to eat green onion and ginger will affect their mood very much after biting, especially when they bite into the ginger.

So it's best to pinch the green onion and ginger out of the water and use the green onion and ginger water to remove the smell of the meat filling. ”

As he spoke, Li Yi grabbed the green onion and ginger in the bowl and kneaded it a few times, and the green onion and ginger in the bowl almost turned into a puree.

Subsequently, Li Yi took a bag of peppercorns, sprinkled them into the bowl, and added some water to the bowl: "The main effect of peppercorns is also to remove the smell and increase the fragrance, the principle is the same, add some to the green onion and ginger water, you can borrow its taste, and it will not affect the taste, the effect is still very good." ”

After mixing the green onion and ginger water, Li Yi took a thin leaky net, connected it to the meat filling, and poured some green onion and ginger water into the meat filling.

"If you want to make the meat filling delicious, you need to have enough moisture and be tender enough to eat."

Li Yi inserted his hand into the meat filling, stirred it in one direction, and explained: "After the meat is minced or crushed, it will release a large number of protein molecules.

At this time, the addition of salt can increase the charge on the surface of the protein molecule, so that the hydrophilic groups on the surface of the protein molecule can be hydrated and absorb more water.

We are adding green onion and ginger water, and the aromatic hydrocarbons in the green onion and ginger water will adhere to the meat filling along with the water, which can make the fishy effect reach the extreme.

After adding water, the spatial structure of the original protein molecules is destroyed under the action of whipping, and the polypeptide chains between proteins are slowly connected, gradually forming a new spatial network structure.

If we continue to whip it, the salt will continue to go deeper, and the protein gel will be formed, and the meat filling will stick into a ball, which is what we often call Shangjin.

After strengthening, the elasticity of the meat filling will become stronger, and if it is directly made into meat filling, the taste is still too hard, and it is necessary to continue to add water to alleviate it.

We have to add water many times, and then through whipping, so that the meat filling absorbs enough water, so that the meat filling will be tender and juicy, will not be dry and hard, and the taste is the best. ”

Li Yi was talking, but he didn't notice that several middle-aged men in white shirts came in at the door of the restaurant.

Deputy Director Wang, who was watching not far away, saw these middle-aged men, and hurriedly greeted them, and whispered hello to a middle-aged man wearing glasses at the front: "Secretary Yan, why are you here?" ”

Secretary Yan's position is the mayor's secretary, although he is only a deputy county level, but Deputy Director Wang is also polite in front of him.

"I'll take a look at the situation."

Secretary Yan shook hands with Deputy Director Wang, and then looked at Li Yi, who was in front of the desk and told the stall owners the principle of making stuffing.

"This is that Li Yi?"

Secretary Yan looked at Li Yi curiously, and said in a low voice: "I don't look old on TV, I thought it was beauty, but I didn't expect it to be so young?" ”

"It's not very old, but the cooking skills are really good."

Deputy Director Wang explained: "Now he is also the most well-known, and many well-known chefs are not as popular as him.

And after inviting him, "Chinese Restaurant" will also come to film, bringing four stars at once, which is very cost-effective. ”

When Secretary Yan heard this, he looked at Huang Xiaoming and the others, and nodded: "It's really okay, spend one person's money, invite five people, and you can still be on the show to promote, or you are amazing!" ”

"Isn't this to save some money for the unit?"

Deputy Director Wang smiled, and then asked in a low voice, "Is Mayor Qu back?" ”

Secretary Yan knew what he wanted to ask, so he smiled and said, "Don't worry, this food festival, Mayor Qu is more attentive than you, and he has been to Yangzhou several times in the past two days."

You just do it well, and if the effect is good, your credit will definitely not be lost. ”

Hearing him say this, Deputy Director Wang immediately relieved his heart, and said with a smile: "Actually, the effect has already been achieved, the data I just got this morning, the hotel rooms in our city have basically been booked."

I also inquired about the data in Yangzhou, and it is said that more than 80% of the hotel rooms have also been booked.

I don't think the number of participants in this food festival will be less. ”

"I hope it can explode once and get off to a good start."

Secretary Yan laughed quietly: "If this food festival explodes, I guess your affairs will be stable." ”

When Deputy Director Wang heard this, his breathing suddenly became a little shorter.

Isn't that what he's busy working for?

So, he took a deep breath and looked at Li Yi in front of the front desk, and a trace of frenzy flashed in his eyes.

Food energy saving can't be exploded, it depends on Li Yi.

In front of the stage, Li Yi has added water to the meat filling for the third time, and while continuing to whip, he explained: "The ratio of the general meat filling is about 5:1.5, that is, one pound of meat filling is beaten with three taels of water."

It can be less, but not less than two taels, which is a ratio of 5:1.

Less than this ratio, the meat filling will be too dry and not tender enough to eat. ”

As he spoke, Li Yi had already whipped the meat stuffing for the third time.

A lump of minced meat was dug out of the basin, Li Yi flipped his palm, and the minced meat stuck to his palm, and it didn't fall for a long time.

"It's okay to beat the minced meat to this extent."

Li Yi threw the meat filling back into the basin and said: "The ratio of this meat filling to water is also universal, and you can make steamed buns and dumplings."

However, this ratio is not unique, and on this basis, it is also possible to continue to draw water into it.

In some dumpling restaurants and steamed bun restaurants, the ratio of water can be 5:3, or even higher.

That is, a pound of meat filling beats six taels of water, or even seven taels.

This proportion of meat filling belongs to water filling.

The minced meat is beaten in a common proportion, and when cooked, it is a meatball.

There will be a lot of soup in the steamed buns and dumplings made with the proportion of water filling, and it is all water oozing out of the meat filling.

The wontons and dumplings we want to make are all salted egg yolks.

The salted egg yolk will be diluted when it encounters too much water, and the taste will be weak, so you can't use water to make the filling, just use our general meat filling. ”

4

(End of chapter)