When the lid is lifted, the steam spreads, and the slices of lean meat cooked in the pot appear in front of everyone.

After half an hour of stewing, the lean meat has become much tougher.

Moreover, a lot of salt is added to the water in which the meat is cooked, which further loses the moisture in the meat, and the meat quality has become much drier at this time.

After Li Yi drained the meat slices and fished them out, he put them on the board and smashed them with two rolling pins.

As he smashed, the slices of meat quickly loosened and turned into pieces of pieces composed of vertical striped shreds, and there were also shredded flesh "broken threads" at the edges.

After smashing the meat slices once, Li Yi pressed the meat slices with the palm of his hand and rubbed them on the board a few times, and the meat shreds became even looser.

But that's not enough.

When the slices of meat were loose, he put the slices of meat and the head of the whisk into a basin, and then covered the mouth of the basin with a layer of plastic wrap.

After poking a hole in the middle and picking up the turning head of the egg beater, Li Yi turned on the egg beater.

As the head rotated, the pieces of meat in the basin were picked up by the metal strips of the head, and they were quickly stirred apart.

After stirring all the meat slices, Li Yi removed the plastic wrap and turned his head.

At this time, the meat slices in the basin have all turned into shredded meat and strips of uneven thickness.

When he came to the stove on the side, Li Yi took out three large woks, put them on the stove, and lined them up one after another, occupying the only three stove eyes.

After starting the pot, he poured some base oil into the first pot first, and after moistening the pot, Li Yi poured out the residual oil.

Turning down the heat, Li Yi grabbed a handful of stirred shredded meat and sprinkled it into the pot.

Then, under the gaze of everyone, he reached directly into the pot, pressed the shredded meat in the pot, and kneaded it at the bottom of the pot.

"Oops!"

Liu Yifei, who was watching the steamer from the side, couldn't help but scream when she saw Li Yi's movements, hurriedly ran over, and stretched out her hand to pull out Li Yi's hand.

Seeing this, Li Yi couldn't help but be stunned.

Seeing her pale face picking up her hand to check it, Li Yi realized that she was frightened by her own operation.

Liu Yifei's actions did not attract attention, because not only was she frightened, but everyone who saw this scene was shocked.

Even Secretary Yan, who was watching from behind, shuddered and almost ran up.

That's a hot iron pot!

Li Yi actually touched the bottom of the pot directly?

He doesn't want his hand anymore?

Looking at Liu Yifei's worried look, Li Yi's heart couldn't help but warm.

"It's okay, this pot isn't hot."

He smiled and comforted.

After seeing that his palm was not burned, Liu Yifei breathed a sigh of relief, and then pursed her lips and glared at him.

In front of so many people, Liu Yifei didn't say anything, just whispered: "Be careful." ”

With that, she turned and went back.

But when she returned to the steamer, she frowned slightly, and lost her smile on her face.

Oh... That's it!

When Li Yi saw her appearance, he knew that she was a little angry.

But now is obviously not the time to coax her, Li Yi smiled, retracted his gaze, and explained to the stall owner at the scene: "This step is called fried loose, and the purpose is to fry the moisture in the shredded meat and make it fibrous filamentous."

There are not many skills to fry loose, just a little less heat, don't fry scorched.

When you fry yourself, don't follow my example of frying, you can use a spatula or chopsticks to fry it, which is safer.

Although it is safe for me and will not hurt, if you have not tried to stir-fry tea, it is still dangerous to stir-fry it by hand. ”

Hearing Li Yi's explanation, Liu Yifei's face softened slightly and looked at Li Yi.

The moment Li Yi did it just now, it really scared her.

Ten fingers connected to her heart, when she saw that scene, she immediately thought of the picture of holding her hand on a red-hot soldering iron.

At that moment, she only felt that the blood all over her body was gushing up, and she forgot nothing for a while, so she rushed over and took Li Yi's hand out.

It wasn't until she heard Li Yi say that she was okay that she felt her rumbling heartbeat, and she hadn't calmed down until now.

This villain, without saying a word, scared people to death.

She stared at Li Yi's back angrily, secretly sulking in her heart.

Wait until I go back to the hotel tonight to clean him up, and see if he dares next time...

Li Yi didn't see Liu Yifei's resentful eyes, he was rubbing the shredded meat in the pot with his hands, while explaining to the stall owner: "Stir-fried tea is also called fried green, which is the process of stir-frying the moisture in the dried tea leaves with a slight fire to turn the fresh tea leaves into dry tea."

Although tea leaves and meat are not the same thing at all, the method of stir-frying green can be used on stir-fried pork floss.

Because they need the same principle, they all need to dry the moisture in the material.

I use the method of stir-frying the meat floss because it is most intuitive to perceive the speed of water loss and the wetness of the material with my hands.

When you fry it by hand, you can clearly feel the changes in the meat floss, judge the wetness of different areas of it, and fry it more evenly. ”

While talking, Li Yi kept grabbing the shredded meat in the pot, spreading it, and rubbing it towards the bottom of the pot on a slight fire, so that the shredded meat in different areas was evenly heated.

As he stir-fried, the aroma of pork began to waft out of the pot.

He could feel that the shredded flesh under his hands had gradually begun to change to dryness.

After smelling a hint of the burnt aroma of the barbecue and feeling that the ends of the shredded meat began to harden slightly, Li Yi shoveled out the shredded meat in the pot and put it into the second pot next to him.

"Stir-fried tea is generally fried in three pots, the first is a raw pot, the second is a green pot, and the third is a cooked pot."

There was no oil in the second pot, and Li Yi explained while rubbing and stir-frying: "The raw pot of fried tea mainly plays the role of finishing, the purpose is to fry the tea leaves until they lose water and begin to mature and become fragrant."

Therefore, the temperature of the first pot should be higher, and the position of the bottom of the pot in contact with the flame should reach 180-200°C.

The second green pot is further finished, and the initial kneading of the strips begins, but the temperature is a little lower than that of the green pot, and it is best to control it at 160-180 °C.

When we fry the meat floss, we also have to fry most of the water vapor in the first pot.

But when stir-frying, be careful not to let the shredded meat stay at the bottom of the pan in contact with the flame for a long time, which will easily scorch the shredded meat.

The stir-frying technique is to rotate around the bottom of the pan where it touches the flame, so that the meat floss enters the bottom of the pan in turn to be heated.

When the shredded meat starts to dry, turn to the second pot and rub the shredded meat apart.

When stir-frying in the second pot, the force should be more so that the shredded meat can be rubbed as far as possible.

With the technique of stir-frying tea, it is called the first pot full of pots, and the second pot with strength. ”

Explaining in his mouth, Li Yi kept stirring in his hands.

Soon, the shredded meat in the second pot became more and more dry.

But Li Yi didn't stop, still stirring.

After a while, the dried shredded meat slowly began to regain moisture, and it became slightly sticky.

However, Li Yi knew that this was not a resurgence of moisture, but the fat in the shredded meat was fried.

So, he scooped up the shredded meat and put it into the third pot.

2

(End of chapter)