"The difficulty of this youth league is the skin, the second is the filling, and the more difficult thing in the filling is the meat floss."

Li Yi used a knife to cut the pork into large pieces, while explaining: "Meat floss is a very common seasoning ingredient, and you can also buy it ready-made on the market.

However, the quality of the meat floss I bought is uneven, and the cost is also high and low..."

As he spoke, he looked up at the stall owner in front of him and said with a smile: "The higher the cost, the lower our profits, we must want to make more money when we do business, right?" ”

"Yes!"

The stall owners below agreed in unison and laughed happily.

Li Yike understands them too well.

"So, in order to keep costs down as much as possible, it's better for us to make meat floss ourselves."

As he spoke, Li Yi had already divided the meat.

Putting pieces of meat on the cutting board, Li Yi said while picking at the sticky fascia on the meat: "Meat floss is said to be a portable dry food invented in the early days of the Mongol Empire.

Marco Polo recorded in his travelogue that when the Mongolian cavalry fought with Genghis Khan, the dry food they brought was meat floss and milk powder.

To put it bluntly, it is a kind of loose jerky, which is the muscle fiber tissue of meat.

Therefore, we have to use pure lean meat to make it, and there can be no fat, and there can be no fascia. ”

As he spoke, Li Yi had already shaved off all the fat and fascia on the lean meat.

He then picked up a piece of meat and showed it to the stall owners: "Make sure there's no grease and fascia residue, like this." ”

The on-site photographer was also shooting close-ups, and the audience in the live broadcast room chatted lively in the barrage area.

"I like meat floss so much that when I go to the cake shop, I can't walk when I smell the meat floss."

"When I was a child, I loved to eat the old-fashioned meat floss yurt, and I couldn't get enough of it."

"I have to study this hard and make it for my son in the future."

After recovering the meat piece, Li Yi took the knife and gestured on the meat piece, while explaining: "According to the processing method, there are generally two kinds of meat floss.

One is powder meat floss, the fiber of meat floss is relatively short, generally called crispy meat floss, mainly in the Fu Province area is more common.

The cheap meat floss we buy on the market is based on the flour meat floss, mixed with some pea flour or flour, and fried.

Because it is not pure meat, the cost is relatively low, only a dozen yuan a catty.

Its taste is naturally not as fragrant as the meat floss made of pure meat.

Another kind of meat floss is silk meat floss, the fiber of meat floss is relatively long, this kind of meat floss is more common, and it is called Taicang meat floss on the market.

Taicang meat floss has been famous as a tribute in the Guangxu period, and now it is also famous.

What we want to do this time is this Taicang-style meat floss. ”

As he spoke, he cut the lean meat into slices about a centimeter thick along the texture of the lean meat.

"The fiber of the meat floss in the flour floss is relatively short, so when it is fried, it will form loose granules.

Those pellets will absorb more oil, so when frying, more oil will often be used.

The salt and sugar content of meat floss itself is relatively high, and when the amount of oil increases, the burden on the human body is greater.

Therefore, it is best to make fluffy shredded meat floss, which will use less oil when stir-frying, and it will be healthier to eat. ”

As he spoke, Li Yi picked up the meat slices and let the camera take a close-up: "The meat used in the silk meat floss should be judged according to the length of the muscle fibers."

It is against the texture of the shredded meat, about 1-3 cm wide.

The width I chose was 1 cm, so that the fried meat floss fiber would be more convenient to eat.

Because what we want to do is the filling of Qingtuan, if the length of the meat floss is too long, it will be easier to form a scorched head when stir-frying, and it is easier to form sugar lumps when mixing, the taste is uneven, and it will be drawn when biting.

The Qingtuan itself is relatively sticky, and if the meat floss is still drawn, the taste experience is too poor, so the silk of the meat floss filling should be shorter.

However, if it is too troublesome, you can also cut it wider, and after the frying is done, you can use a wall breaker or whisk to break some up. ”

With that, he cut all the remaining lean meat into slices of the same thickness.

Boiling the water, he put all the slices of meat under cold water into the pot.

Add green onion knots, ginger slices and some rice wine to the pot, boil over medium heat, beat off the foam, Li Yi turned off the low heat, and let the meat slices cook.

Immediately, he said: "These meats should be cooked over low heat for half an hour, let's let it cook first, let's prepare the ingredients of [Salted Egg Yolk Quicksand Bag] first, so as not to waste time." ”

In the rear, hearing Li Yi's words, Secretary Yan couldn't help but nod and said with a smile: "This work ability, if it is in our municipal party committee, it must be a cadre." ”

"Yes! This efficiency is indeed high, see the stitches. ”

Deputy Director Wang nodded, and then glanced at a few subordinates behind him: "Learn a little bit, look at the efficiency of others." ”

Several subordinates nodded again and again, accompanied by smiling faces.

On the stage, Li Yi had already prepared all the materials.

"Let's mix the stuffing first."

Li Yi took a large basin, then took the steamed salted egg yolk, and while crushing it with a knife, he explained: "[Salted egg yolk quicksand bun] is a Cantonese dim sum, and its flavor is salty and sweet, so in addition to the salted egg yolk, you need to put a lot of sugar."

The ratio of salted egg yolk to sugar is generally 5:4, that is, one pound of salted egg yolk with eight taels of sugar, which is quite high.

But no one eats this as a meal, and I get tired of eating too much. ”

As he spoke, Li Yi had already crushed all the salted egg yolks.

When he had crushed it, he wiped it again with his knife and crushed it into a fine clay.

"Our [salted egg yolk quicksand bag], if you want to achieve the effect of quicksand, the filling must be delicate, and the egg yolk should be ground as fine as possible, so that the effect will be better."

He scooped up the finely salted egg yolk and put it in a basin, and he poured a large amount of sugar into the basin.

While pouring it, he explained: "There are two catties of salted egg yolk here, so you need to add 800 grams of sugar." ”

After adding the sugar, he took two white plastic bags and poured them into the basin.

"This is a whole milk powder, which adds milky flavor to the filling, and its amount must not be less than a quarter of the salted egg yolk, that is, 250 grams."

As he spoke, Li Yi stopped his left hand and took the bag away, and the photographer stepped forward and took a close-up, with the words instant custard powder written on the bag.

"It's custard pasta, which is an ingredient used in French cuisine to replace custard sauce, French desserts, sweet pies."

Li Yi explained: "Custard sauce is a cream-like sauce, but it is more troublesome to make, you have to beat the egg yolk and white sugar first, then mix low-gluten flour and milk.

In the process of mixing, it is also heated over low heat, stirring constantly, until the custard becomes thick and smooth, and the custard sauce is ready.

But with custard powder, you can quickly omit this process, which is relatively simple.

However, the main raw material of custard powder is whey protein, and some starch, casein, lactose, edible salt, and flavoring agents will also be added.

These raw materials are relatively safe, as long as they are not eaten in large quantities, there is no problem. ”

5

(End of chapter)