After demonstrating the frying of the lion's head twice, Li Yi handed over the frying work to Wu Lei.

He stepped aside and prepared the base of the stew.

"The lion's head belongs to Huaiyang cuisine, and the braised Huaiyang cuisine generally uses sugar color, and soy sauce will also be used to assist, but sugar color is still the main ingredient."

After adding some oil to the pot, Li Yi scooped a spoonful of sugar into the pot with a frying spoon, and asked casually while stir-frying: "You should all fry the sugar, right?" I won't go into the details of this. ”

But hearing his words, many stall owners below raised their hands and signaled: "I won't fry." ”

"Neither will I."

"And me."

Hearing that so many people don't know how to fry sugar, Li Yi couldn't help but be stunned.

And there are already many viewers in the live broadcast room showing off.

"Haha! I'll fry! ”

"This is the benefit of watching Brother Yi for a long time, although I am not very good at cooking, but I can really fry sugar!"

"Is there anyone in the live broadcast room who can't fry sugar? If there is, you will be expelled! ”

"Oppose the old audience to discriminate against the new audience!"

Li Yi raised his hand to signal the stall owners to put their hands down, while letting the camera get closer, and signaled: "If you don't know how to fry sugar, pay attention to the live broadcast screen on the display screen, if you can't remember, you can go back and search for the slice video I had in the show before, there is a full version on the Internet." ”

As he spoke, the sugar in the pot had already begun to melt.

After a live demonstration of fried sugar color, Li Yi put out the fried sugar color.

Restarted the pot, poured some base oil into the pot, cut some green onions and ginger slices and put them in the pot to stir-fry, Li Yi filled the pot with water.

Waiting for the water in the pot to boil, Li Yichong explained: "This is a soup used to stew a lion's head, but its seasoning is not the same as the soup of braised lion's head."

In terms of seasoning, salt, rice wine, sugar, soy sauce, spices, and pepper are used in both soups.

However, braised is simmered over an open flame, and the container is in direct contact with the flame, and the soup will evaporate and become thick.

The red stew is steamed over water, and the total amount of soup does not change.

The soup is thick, and its salt ratio and the proportion of various condiments increase.

Red stew does not have this process of collecting juice, so in the seasoning of the soup base, you must give enough ingredients. ”

The fire on the stove was fierce, and it didn't take long for the water in the pot to boil.

Li Yi took a few seasonings, put them in the pot, and said: "Our sense of taste perception of salty concentration is between 0.1-5.15%.

Among them, the most comfortable range is in the range of 0.8%-2%, below 0.8% will feel light, above 2% will feel salty.

This ratio depends on the specific dishes to be made, and then judged.

Because different dishes are located in different regions.

For example, fried dishes, such as fried small yellow croaker, fried mushrooms, etc., its salt is generally sprinkled after it comes out of the pot, and most of it will be hung on the dish.

Therefore, the amount of salt should be appropriately reduced, preferably between 1% and 1.5%, or put the salt and pepper separately for guests to dip according to their taste.

For stir-fried dishes such as vegetables, in fact, most of the salt will remain in the vegetable soup and vegetable juice, so the amount of salt should be slightly higher, and the saltiness should be controlled between 1.5-2%, and the taste is more appropriate.

When making soups, the salt will dissolve in the soup, and the soup will completely envelop the taste buds, and the saltiness will be more obvious, so the saltiness of the soup is best controlled between 0.8% and 1.2%.

The saltiness of the braised soup base is about 0.5%, but after a long time of stewing, the water evaporates and the concentration increases, the saltiness of the soup will reach about 1.2-1.5%, and the saltiness of this saltiness is just right.

However, the base of the red stewed soup is steamed through water, and the water will not evaporate, so at the beginning of the seasoning, the concentration should be adjusted to the appropriate range.

There are about ten catties of water here, so you should put about 75 grams of salt, and the amount of sugar and soy sauce should be doubled, otherwise the coloring effect will be reduced.

However, when you make braised lion's head, you should reduce these amounts to one-third of the dosage, otherwise the finished product will be very salty. ”

As he spoke, Li Yi added the other seasonings in turn, and turned off the heat after boiling.

"Wait until the lion's heads are fried, put them in these soup bases, and steam them for an hour."

On the other side of the stove, Zhao Jinmai and the others were holding the lion's head, skillfully operating, and having fun.

Li Yi went to the side and took out a bag of wormwood powder.

"Next, let's make [Salted Egg Yolk Meat Floss Qingtuan]."

Li Yi opened the wormwood powder, poured it into the basin, and added some water to it: "Qingtuan is a very traditional southern snack, and its method is very similar to that of glutinous rice balls, which are eaten with glutinous rice skin wrapping fillings.

It's just that the rice balls are boiled, and the Qingtuan is steamed. ”

Qingtuan is a typical southern snack, which is more commonly eaten in the Jiangnan area.

Especially in the area of Suzhou and Hangzhou, as well as around the magic capital, every year around the Qingming Festival, the Qingtuan will be eaten, which is called "tasting spring".

Gaoyou also eats it occasionally, so I don't think it's anything unusual.

But for many northern viewers in the live broadcast room, the food of the Youth League is very novel.

For a while, the audiences in the north and south were chatting with the barrage.

"To be honest, I really haven't eaten Qingtuan."

"I haven't eaten it either, I've only seen it on TV, and it looks very good when it looks round and bulging, but I really don't know what it tastes like."

"Alas, I grew so big, I haven't even been out of the province, and I haven't taken a plane, so I feel like I'm so dirty."

"I haven't even taken the high-speed train..."

"Isn't it? It's normal that I haven't sat on a plane, but I should have taken a high-speed rail, right? ”

"I really haven't sat on it, and there is no high-speed rail on my side of my house, but it is already under construction, and it is said that it will be opened next year."

"Qingtuan is a bit like a dumpling, the skin is sticky, but it's slightly better than the dumpling skin, a bit like a super sticky version of Xue Meiniang, so it doesn't seem accurate to describe it..."

"Emma! I've eaten it once, and to put it bluntly, it's the southern version of sticky bean buns, hahaha! ”

Seeing the lively chat in the live broadcast room, Li Yi said with a smile: "The Youth League is very easy to make, if you are curious about its taste, you can try it at home and try it." ”

As he spoke, he had mixed the wormwood powder in the bowl with water.

The wormwood powder soaked in water has turned into a bowl of green paste.

Li Yi took the big basin, poured some glutinous rice flour into the basin, poured wormwood powder into it, and reminded while stirring: "The method of Qingtuan skin and tangyuan skin is similar, and the amount of water used is also similar, but when calculating, the amount of wormwood powder and the amount of water used to soak wormwood powder should be counted." ”

Soon, he mixed the glutinous rice flour and wormwood paste into a whole pale green dough.

"Qingtuan skin is also made of semi-hot noodles, or raw and cooked noodles, if the water used in hot noodles is not well controlled, use the trick I just said."

As Li Yi spoke, he pulled a piece of dough off it, pressed it flat with the palm of his hand, and then threw it into a pot of boiling water and boiled for a while.

After cooking and taking it out, Li Yi put the cooked bread into the raw dough and kneaded it.

After a while, the cooked noodles are mixed with the raw noodles, and the whole dough becomes smooth and moist, full of toughness.

After wrapping it in plastic wrap, Li Yi took out a whole pork loin from the refrigerator next to him and put it on the desk.

4

(End of chapter)