"The method of [salted egg yolk lion head] and [salted egg yolk glutinous rice meatballs] is relatively simple, and the main ingredient is still meat filling.

[Salted egg yolk glutinous rice meatballs] can be filled with generic meat, and the meat of [Salted Egg Yolk Lion Head] is best used with fat four and six lean six.

This pork belly is just used to make the meat filling of [salted egg yolk lion head]. ”

As he spoke, Li Yi took out the strip of pork belly that had been used to display different kinds of pork belly from the basin, peeled the meat with a knife, put it on the cutting board, cut it into slices with a knife, then cut it into strips, and then cut it into dices the size of pomegranate seeds.

While cutting, Li Yi explained: "There are two main ways to make lion heads, one is braised and the other is stewed.

I have made stewed lion's head on the show, the kind I made is clear soup, this time we made a red soup, similar to the method of braised soup, but the final burn was changed to stew over water.

Therefore, this practice should be called red stewed lion's head.

Why braised in red? The purpose is to adapt to our snack business mode.

Braised lion's head has a step of frying.

The lion's head that has been fried to a fixed shape can be stored for a relatively long time.

Basically, if you fry it in the morning and put it in the refrigeration in the afternoon, it will not affect the taste.

If you freeze it in the refrigerator in advance, you can sell it the next day.

However, the meat filling of the stewed lion's head must be freshly stewed, and there is no way to make it in advance, so it is not suitable for selling as a snack. ”

Hearing Li Yi's explanation, the stall owners suddenly realized and couldn't help nodding their heads again and again.

This question that Li Yi said can be said to have directly hit their pain point.

The most tangled stall owner who sets up a stall to sell snacks is the ingredients.

Every day before going out of the stall, you have to think about how many ingredients to make out, if you sell out, it's fine, if you can't sell out, the rest will be troublesome.

For example, packaged ingredients, such as ham sausages, crab sticks, grilled sausages and other things, are okay, and they can be frozen for a long time in the refrigerator.

But fresh vegetables, meat, once leftover, is not good for the next day, these are the cost of loss.

It's all good things bought with money, but because they are left for a long time, they become garbage.

If it is shoddy, it will definitely affect the reputation, but it will hurt if you lose it.

This kind of entanglement has been experienced by every stall owner.

Li Yineng took this issue into consideration for them, and also took the initiative to change the way snacks were made, which greatly increased his favorability in the eyes of the stall owners.

A few stall owners who were worried about Li Yi's previous attitude also had to admit that Li Yi was definitely a not only qualified, but also very good trainer when it came to teaching snack practices.

And he is not talking on paper, he is from a realistic point of view to help the stall owners solve problems.

As he spoke, Li Yi had already cut the pork belly into dices.

Then he put all the diced meat on the board, took two kitchen knives, and chopped them up.

While chopping, he explained to the stall owner: "Finely chop and coarsely chop, when chopping meat, we can use the blade of a knife to chop, or we can use the back of a knife to chop."

Chopping with a knife blade is done when there is fascia and coarse fibers in the meat, and the blade can chop the tendons.

We use pork belly here, basically there is no fascia, it is pure meat, so you can chop it with the back of a knife. ”

only heard the sound of a knock in a piece, and the two kitchen knives under Li Yi's hands flew away, as if chopping out a phantom.

After chopping it quickly, Li Yi turned the knife sideways and shoveled up the minced meat.

"When shoveling meat filling, you should shovel it virtually, don't wipe the shovel."

Li Yi poured the meat filling into the basin on the side, and explained: "If you stick to the chopping board, you will shovel down the mud of the chopping board."

If it is a solid wood board, it is possible to shovel the sawdust down, which will affect the taste. ”

After finishing speaking, he scraped off the remaining meat mud on the board with a knife, rinsed it clean, and then took the green onion and ginger and made green onion and ginger water.

Looking at Li Yi's serious operation, Secretary Yan in the rear couldn't help but nodded: "This is really important, and hygiene is the top priority in the catering industry."

Our food festival is receiving tourists from all over the country, and if something goes wrong, it's really bad.

He can take this into account, and he can be regarded as having a heart. ”

When Deputy Director Wang heard this, he also nodded and said: "All the food stall merchants stationed this time have complete requirements for all kinds of documents, and the food trucks used in the food festival are also uniformly customized to ensure that they are brand new.

The ingredients used by merchants are also purchased in a unified manner to ensure the quality and health and safety of the supply.

I'll be watching it myself for the next few days, and there will be absolutely no health risk. ”

Behind the desk, Li Yi had already made green onion and ginger water.

After taking a bottle of Huadiao wine, he opened it, poured some green onion and ginger water, and explained: "The size of the lion's head is relatively large, so the fishy ingredients should be added a little heavier."

In addition to the basic green onion ginger, it is best to add some rice wine.

In this way, when frying in the pot, the alcohol volatilization can bring out the fishy smell of the meat filling inside the lion's head, and the fishiness will be more thorough. ”

After speaking, he stirred the green onion and ginger water well, and put a part of it into the meat filling.

"In the meat filling of the lion's head, the proportion of green onion and ginger water is the same as that of the general meat filling, and it is also three taels of water per pound of meat."

After beating the water, Li Yi took the salt bag and starch bag and explained: "The meat filling of the lion's head should add some starch to help lock in the water, preferably starch, corn starch or mung bean starch, but you can't use cornstarch, otherwise it will be too sticky."

The ratio of starch is 30 grams of starch to one pound of meat, and 10 grams of salt is one pound of meat, and the normal ratio is fine.

This amount is just a normal proportion, it can be a little more, or a little less.

If it is stewed immediately after beating the meat filling, the pound of meat can be put into about 12 grams of salt, and the taste will be more sufficient.

But if you stew it for a while after beating the meat filling, then you should put a little less salt, otherwise after an hour or two, the meat filling will be salted out of the water, and the taste and texture will not be good. ”

While speaking, Li Yi finished putting the ingredients, put another 5 grams of pepper, and then grabbed and mixed them.

In the same way, after pouring water into it three times and beating the gum out, Li Yi stopped.

Zhao Jinmai on the side had already cut the horse's hooves and sent them to Li Yi.

"You can put some horse's hooves in the lion's head to increase the taste, and it can also relieve greasyness, and the ratio should not exceed 5:1, otherwise it will be too scummy."

As he spoke, Li Yi quickly mixed the meat filling.

took the unused green onion and ginger water, and Li Yi added some starch to it.

"I didn't use up the green onion and ginger water here, so I kept some of it just to make this starch water.

When the lion's head is in the pot, apply some starch water, which can quickly gelatinize, lock in moisture, and taste better. ”

Li Yi stirred the starch water evenly, and started to boil the oil on the stove next to him.

Taking advantage of the rising temperature of the oil, he dipped his fingers in some starch water, smeared it in the palm of his hand, and then scooped up a mass of minced meat.

He took a whole steamed salted egg yolk and put it in the center of the meat filling, and he wrapped the salted egg yolk with the meat filling, and then he used his hands to clump it up.

While doughing, he dipped starch water and rubbed it on the meat ball, and soon, the meat filling was formed into a round meatball by him.

At this time, the temperature of the oil in the pot on the side also rose to 70% hot.

Li Yi put the balls into the pot, the oil was rolling, and the meat balls were quickly fried to a fixed shape.

3

(End of chapter)