When marinating pig's trotters, Li Yi used a lot of Huadiao wine.

Although most of the alcohol in it is volatilized during stewing, the flavor of the wine is stewed into the meat.

After steaming, the flavor of the wine is stimulated to the surface, so after Dai Long enters the mouth, he immediately tastes the rich aroma of the wine.

However, the aroma of the wine soon dissipated, and when he sipped it with his tongue, the sweet aroma of honey mixed with the aroma of fat and meat was highlighted together.

"The aroma of the wine is the first to grab people, but it does not steal the taste, the pork skin is glutinous, the fat is soft and not greasy, the aroma is tangy, it tastes good!"

Dai Long nodded in admiration.

Hearing his comments, the cameraman also turned the camera around and took a close-up of him tasting the food.

After swallowing the pork skin in his mouth, Dai Long reached out his chopsticks again, picked up a piece of meat, and put it in his mouth.

The teeth fell, Dai Long's eyebrows were raised again, and then a smile appeared.

The pieces of meat that had been in shape on the chopsticks had spread out in his mouth.

And after it spread, a stream of fresh juice gushed out.

"Sure enough, simmer slowly, the meat will be tender and full of juice."

Dai Long said with a smile: "The juice in lean meat is rarely so moist, which shows that when making it, the container is well sealed, the temperature is average, and the most important thing is that the salt is just right."

If the container is well sealed, the moisture will not be dissipated and the temperature inside will remain balanced.

If the salt is well managed, it will not let the moisture of the lean meat lose and turn into firewood.

Instead of losing water, the meat here absorbs a lot of water, and it tastes even more juicy. ”

Hearing his comments, the live broadcast room was immediately overwhelmed by the audience's saliva.

"In the end, it's the god of food, and you can know how to do it when you taste it."

"It sounds delicious, I want to eat it!"

"I don't eat a whole portion, just give me this bowl of leftovers."

"Haha! I know, Brother Yi said last time, it is because the salt content is different and the osmotic pressure is different, so the moisture in the meat is so sufficient. ”

"Who is talking about a man like Brother Yi? I cried to death. ”

Hearing Dai Long's praise, Li Yi smiled and said, "Master Dai really deserves to be the god of food, and he tasted my method in one bite." ”

"It's nothing to taste, but it's hard to make!"

Dai Long said with a smile, looking at Li Yi's eyes a little complicated.

He wasn't joking, this kind of lean meat, which was full of juice, not dry or woody, and had enough salty taste, was indeed not so easy to stew.

It requires very sophisticated heat control and extremely delicate salt mouth handling.

Whether it is the heat or the salt mouth, it represents the valuable experience accumulated from the repeated attempts.

This kind of meat can also be stewed by Dai Long, but it took him twenty-seven years to achieve this level.

But how old is this Li Yicai?

How many years has he only been in the business?

How could he make such a perfect lean meat?

Looking at the busy Li Yi, Dai Long felt more and more helpless about the pitiful white happening.

He seems to be really old.

Li Yi didn't notice his loss, and at this time he was busy making [Treading Snow and Finding Bears].

"Walking in the Snow and Finding the Bear" is another bear paw dish in the movie, which uses the bear's paw of a polar bear, which is first stewed for six hours with green onions, tender ginger and French white wine, then pierced with countless pinholes with a cutting board, then injected with liquid nitrogen, and then steamed in a steamer with concentrated sturgeon soup.

During steaming, the low temperature in the bear's paw will form a negative pressure, which will absorb the sturgeon fish soup, making the bear's paw juicy and melt-in-your-mouth.

However, the method in the movie is just a wonderful imagination, and if you really use that kind of method, you will never be able to achieve the final effect.

Therefore, in order to make the jelly-like taste in the movie, Li Yi used sturgeon and pork skin to make soup together, and boiled it into a soup mixed with fish soup and meat skin soup.

Then use the mold as the support, the pig's trotter tendon as the bone, and the soup as the skin and meat, and send it to the refrigerator for refrigeration.

When the soup solidifies and turns into jelly, the bear's paw is ready.

The soup frozen bear's paw used in this dish was prepared in advance yesterday, and it belongs to the processing of semi-finished products.

However, before serving, it still needs to be processed.

Li Yi boiled pure water in advance, and then froze into ice cubes.

The sponsor sent a commercial ice crusher, put ice cubes into the ice crusher, and a fine smoothie appeared.

After using a large disc as a support and covering it with a layer of fine velvet smoothie, Li Yi buckled the soup jelly bear paw on the smoothie.

When cooking the soup, Li Yi didn't cook it for too long.

If the soup base is boiled for too long, too much gum will be released, and the soup will be too hard.

Li Yi doesn't need the Q bomb of pork skin jelly, he wants the state of fish jelly after the fish soup has cooled.

The kind of soup jelly, which only has a slight gelatin, and once it is placed on hot rice, it will quickly melt into a salty and fresh soup, which is the state that Li Yi needs.

And the soup jelly bear's paw buckled on the smoothie is in this state.

In order not to let it melt, make the side dishes as fast as possible.

Just like in the movie, Li Yi asked Xiao Lu to buy sturgeon caviar.

But the saltiness of this caviar is too strong, and in order to neutralize the taste, Li Yi deliberately reduced the amount of salt in the soup jelly.

In this way, the frozen soup is mixed with the caviar, diluting the saltiness of the caviar and allowing the umami of the caviar to be released to the limit.

However, the dosage of this is up to Li Yi to control.

Therefore, without asking anyone to help, Li Yi personally spread caviar on top of the soup jelly bear paw, and spread it while smearing it with the bottom of the spoon, so that the caviar was only spread in a thin layer as much as possible.

Seeing his cautious appearance, the audience in the live broadcast room ridiculed one after another.

"Brother Yi is too stingy, right? Isn't that much? ”

"It's okay, Brother Yi, I'm not afraid of salt, you just let it go."

"I can see that this dish is worth a little caviar."

"One can per person!"

Li Yi spread it carefully, and after laying a serving, he would immediately let people take it to the refrigerator to freeze it to avoid the soup jelly from melting in advance.

After the prepared five soup frozen bear paws were all covered with caviar, Li Yi took out five tribute pears from the refrigerator.

took the carving knife, the knife light flickered, and in a moment, snow-white pear blossoms fell from Li Yi's hand.

Taking out a soup jelly bear paw, Li Yi placed pear blossoms around the disc, and then poured a circle of liquid nitrogen.

In an instant, the billowing white mist floated up, like a fairyland, and a copy of [Treading Snow and Finding Bears] that was no different from the movie was ready.

Seeing this scene, Zhao Weizhuo in the rear couldn't help but be a little moved.

"This dish is really exactly the same as the prop we used during filming."

"yes!"

Xiong Xinxin said with a smile: "But the dish I made in the movie [Treading Snow and Finding Bears] can't be eaten, but this [Treading Snow and Finding Bears] can be eaten." ”

Luo Jiaying, who was on the side, looked at Li Yi's subordinates curiously, and muttered: "I don't know what it tastes like......

5

(End of chapter)