The technical content of the general meat filling is not high, and only the most basic filling skills are used.

After all, what Li Yi teaches is a snack for stalls, and the cost cannot be too high, and too high-end ingredients cannot be used.

However, for the on-site stall owners and the audience in the live broadcast room, this general meat filling method is full of gold.

Although the stall owners present are all engaged in the catering industry, they are basically specialized in a few snacks.

For snacks and dishes other than those they can make, most of the stall owners are also at the level of laymen.

As for the audience in the live broadcast room, it is even more white.

For kitchen novices and catering practitioners, Li Yijiao's generic meat filling is very useful.

Catering practitioners have learned a reliable recipe for minced meat, which may be used in the snacks they sell.

For example, add some meat filling to the egg scones to make the meat filling flavor.

Taking a step back, even if you don't use it to sell, you can still use it when making dumplings at home.

And the kitchen novice learned this meat filling, and it was even more useful.

At least the dumplings, buns, and kitchen whites that are commonly eaten in ordinary families can try to make their own.

After all, meat-filled snacks are the easiest to get greasy, and in order to reduce costs, merchants wrap some lymphatic meat, and ordinary people can't eat it.

If you can make it yourself at home, you will feel more at ease eating.

After mixing the meat filling, Li Yi took out a plate of wonton wrappers and put them aside.

"These wonton wrappers are all ready-made products bought from the store, and if you can make noodles yourself, it's up to you."

While speaking, Li Yi took the steamed salted egg yolk on the plate and still crushed it with a knife.

After scooping out a mass of minced meat and placing it on a plate, he cut some green onions and covered the minced meat, then poured some hot oil on it.

"It's best not to mix the green onion into the meat filling, otherwise it will cover the smell of the green onion, so it's best to spread it on top of the meat filling and dig it when you use it."

With that, he scooped up the crushed salted egg yolk and placed it next to the meat filling.

"When wrapping, dig a spoonful of salted egg yolk and rub it underneath, and then cover it with meat filling, so that after cooking, you can see the golden salted egg yolk through the wonton skin, which looks more beautiful."

Li Yi wrapped a few in slow motion, and then gave up the position to Zhao Jinmai and them: "There is nothing to talk about in the bag, let's make rice balls next." ”

Seeing Li Yi's explanation on the stage without any delay, Secretary Yan in the back couldn't help but ask: "He teaches so fast, can these stall owners remember?" ”

"There's a video, you can go back and watch it."

Deputy Director Wang raised his chin at the serious stall owners and signaled: "Li Yi said, teaching is to teach together, but what to do depends on how they choose." ”

"That's pretty reasonable."

Secretary Yan nodded, and then muttered: "Salted egg yolk wrapped wontons, can it be delicious?" ”

Behind the desk, Li Yi took a bag of glutinous rice noodles, cut the bag with a knife, and poured it into the basin.

Then, he dug out a ball of meat filling, put it in a bowl, took the steamed salted egg yolk, and put it in front of him to signal: "Our [salted egg yolk fresh meat dumplings], these are the ingredients." ”

The photographer is very dedicated, and every time Li Yi shows the ingredients, he will come up to take a close-up.

When I saw the ingredients on the desk, the live broadcast room was full of "? ”。

"Is it really necessary to use meat to make glutinous rice balls?"

"No, the salted egg yolk is a little better, and the meat is in the glutinous rice balls, which is really the first time I've seen it."

"This is more difficult to accept than salty zongzi! I really can't imagine what it tastes like. ”

"Where is this way to eat? I've never heard of minced meatballs. ”

Seeing the doubts in the barrage, Li Yi explained: "Meat-stuffed glutinous rice balls are a way to eat in the south, and they are indeed relatively rare in the north.

Friends in Sichuan Province, Jiangsu and Zhejiang regions, and Liangguang and Lianghu regions should have eaten. ”

Hearing Li Yi's words, the stall owners below looked at each other.

Gaoyou also belongs to the Jiangsu and Zhejiang regions, but the locals have not eaten much meat dumplings.

Seeing this, Li Yi said with a smile: "Of course, not every place in the south makes meat dumplings, and the old man Wang Zengqi also went to Sichuan Province in his later years, so he ate meat dumplings and wrote them in his works."

This time, the meat-stuffed dumplings appeared at the Gaoyou Food Festival, which can be regarded as bringing the food that the old man had in mind back to Gaoyou.

If the acceptance of tourists is high, after the food festival is over, maybe this snack can also become a local specialty snack in Gaoyou and pass it on. ”

Hearing his words, the stall owners below didn't feel anything, but Secretary Yan in the back looked moved, patted his palm lightly, and exclaimed: "This is okay!" ”

After the desk, Li Yi had already begun to meet with each other.

Boiled the water, and as soon as the temperature rose, Li Yi turned off the heat.

Then, he scooped up the warm water with a spoon, poured it into the basin little by little, and explained while talking: "The glutinous rice noodles wrapped in glutinous rice balls should be mixed with warm boiled water, so that the dough will be more resilient and chewy." ”

However, hearing his explanation, a barrage of doubts floated through the live broadcast room.

"Wrapping dumplings? Didn't the rice balls roll out? ”

"Isn't that right? When I make dumplings at home, I pour rice noodles on a dustpan, then pass water for the filling, put it in and roll it out, layer by layer. ”

"Are the dumplings in the south wrapped?"

"I really haven't seen the dumplings out of the wrapper, so you can't show the filling when you cook it?"

Seeing the questioning of the barrage, Li Yi smiled and said: "The people who send the barrage now should all be friends from the north, right?" The kind of rolling out you are talking about is called Lantern Festival, not glutinous rice balls. ”

Hearing his words, there was a sudden confusion in the barrage.

"Huh? Isn't the Lantern Festival just a dumpling? ”

"Tell me that I'm confused, aren't these two things the same thing?"

"Isn't the Lantern Festival a rice ball?"

"I'm a little skeptical about life, isn't the Lantern Festival just a dumpling?"

While kneading the dough, Li Yi explained: "Lantern Festival and tangyuan are indeed not the same thing, their methods are different.

The Lantern Festival is rolled out, just like what is said in the barrage, the filling is boiled over water and then put on the dry glutinous rice flour to roll, stick to the glutinous rice flour, and it is made.

However, the dumplings are to be mixed with the noodles first, and then the filling is wrapped in them.

In addition, the filling of the Lantern Festival is generally sweet, but the filling of the rice balls is sweet and salty, which is also the difference.

But even in the north, Lantern Festival is rare, and in most supermarkets, the store sells dumplings from the south.

Because the glutinous rice balls are wrapped, the texture is relatively firm and can be frozen for a long time.

The Lantern Festival is rolled out with dry powder, the texture is relatively loose, the glutinous rice flour is not tightly connected, and the gluten is insufficient, so it is easy to freeze and crack when it is frozen and preserved.

So in the north, these two foods have been confused, and many young friends have regarded tangyuan as a lantern festival.

But you can ask the elders of the elderly, you can see the old-fashioned rolling Lantern Festival at the big market in the northern winter.

The big set will be boiled in that kind of cauldron, and a lot of dry noodles will be boiled down on the Lantern Festival, and after a few waves, the soup in the pot will be cooked sticky, like noodle soup. ”

5

(End of chapter)