Li Yi took out the gauze that had been prepared a long time ago, moistened it with water, and spread it on the desk.

Scoop up a spoonful of meat filling, pour it on gauze, pour it into a long strip, Li Yi wrapped it with gauze, pushed it forward, the meat filling tumbled, and soon became a long strip.

After a while, Li Yi wrapped all the meat fillings, made a total of more than 20 pieces, and put them neatly in the tray.

Subsequently, Li Yi sent them into the steamer and steamed them.

The high-power steamer is very efficient, and after half an hour, the curl cut is all steamed.

But that's not all, after Li Yi took them out, peeled off the gauze, and revealed the complete strips of meat, he used the mixed red yeast water and beaten egg yolks, brushed them on top of each other, and sent them into the steamer, where they were steamed for five minutes.

Five minutes later, Li Yi opened the steamer and took them out, and by this time the meat strips had been dyed with red yeast water and egg yolk on top.

The curly cut that has been dyed red with red yeast water looks a little similar to a sweet potato, and it would be even more similar if the shape could be made into a sweet potato.

The curly cut, which is dyed golden brown by the egg yolk, looks like a gold bar, and is full of wealth.

This golden curly cut is used to make the [Buckle Golden Dragon] for the main banquet.

The so-called [Pankou Golden Dragon] is an advanced version of [Panlong Dish].

The dragon refers to the local princes and kings, and the dragon is not in the sky, and he ascends the throne and is the emperor, so it is okay to use the red roll cut to do it, but it can only be done at the last banquet.

And the dishes at the main banquet naturally had to be cut with golden golden tornadoes.

However, Li Yi only brushed one noodle just now, and after turning all the meat strips over, he brushed the bottom with red yeast water and egg yolk, and sent it to the steamer to steam for five minutes, and these roll cuts were all steamed.

After taking a slice knife, Li Yi smeared lard on both sides of the blade, took a red roll and cut it while it was hot.

The hot curly cut melted the lard on the blade, and the lard isolated the curly cut from the blade, leaving them obediently separated piece by piece, and obediently lying on the cutting board.

The cut cross-section is white, and only the outer ring is red, which at first glance looks like sweet potato chips, but it exudes a rich meaty aroma.

Hao Libao watched from the sidelines, and couldn't help but reach out and pinch a piece of cut roll and put it into his mouth.

The freshly cut rolls are the most delicious, and although they can be eaten after being cooled and then steamed, they don't always have the same flavor as the ones that have just come out of the pot.

After the thin slices of meat are eaten, the flavor of the meat becomes more and more intense.

The teeth are falling out, and the tight flesh is even a little springy.

However, with a little force, the teeth crushed the flesh and squeezed out the juice inside.

At this time, the rice residue mixed with the meat filling has already turned into starch, which is fused with the meat filling, adding a bit of soft and glutinous taste to the meat filling.

The pork fat that had just been smeared on the blade by Li Yi attached a thin film of oil to the cross-section of the curly cutting.

The hot curly cut stimulates the aroma of lard, which makes the aroma of the curly cut to the next level, and the more you chew, the more fragrant it becomes.

The most important thing is that this salt mouth is just right!

Hao Libao looked down at Curly Cut, his eyes were a little surprised.

At his level, some complex techniques are no longer difficult.

Over the years, practice makes perfect.

But the more a chef of his level, the more clear he is that a good cook with a handful of salt is absolutely true.

Decades of old chefs have had times when they couldn't handle the salt mouth.

And the larger the portion, the more difficult it is to handle.

Western chefs have a stupid method, which is to strictly control the amount, whether it is ingredients or seasonings, they will use the number of grams to record the proportion.

Chinese chefs often rely on experience, more or less in a thought.

Although the Western chef's method is rigid, once a perfect ratio is tried, it can be continuously replicated to ensure the quality of the product.

Chinese chefs don't have this kind of quantitative habit, but because of this, Chinese chefs often have a strong personal style, and it is absolutely difficult for others to reproduce their taste.

When Li Yi was seasoning, Hao Libao was next to him and could see it clearly.

Li Yi doesn't use measuring cups or electronic scales to weigh seasonings, and like most Chinese chefs, he pours salt into the meat filling with a salt bag, and stops when he pours a certain amount.

In other words, he also cooks by experience.

But how could he handle the salt so well?

It's really just a little more salty, and a little less is light.

And he still adjusted such a big pot of meat filling, at least a dozen catties.

How did he handle this ratio?

Hao Libao was puzzled.

Even when he himself was adjusting such a large pot of ingredients, he might not be as confident and free as Li Yi.

The most important thing is that he leads a group of star teams with two knives.

The minced meat of those celebrities, Hao Libao is afraid that it will be chopped unevenly.

If the thickness of the meat filling is different, there will be deviations when seasoning.

The large meat tastes slowly, and the small meat enters the salt quickly, how does Li Yi do the time and technique of mixing the filling?

Looking at Li Yi, who was quickly stabbed, Hao Libao suddenly felt as if he couldn't see through him.

This kid's cooking skills seem to be better than he estimated!

Seeing Hao Libao stretching out his hand to pinch the roll and cut it to eat, Zhang Guoli couldn't help it, he did the same, pinched a piece, and tasted it.

Chewing on the roll and cutting, his eyes lit up: "Hmm! Delicious! ”

Hearing his voice, Wang Gang, who was chopping stuffing in the rear, hurriedly put down the kitchen knife and followed with a smell: "Is it cooked?" I take a bite. ”

"Wash your hands."

Zhang Guoli stopped him.

"I'll taste it first."

Wiping his hands indiscriminately on the apron, Wang Gang's eyes stared at the curl and swallowed his saliva.

"Don't wash your hands and don't let you eat."

Zhang Guoli still stopped him with a smile, eating curly cuts in his mouth, chewing happily.

Wang Gang had no choice but to turn around and walk towards the sink.

But after turning around and walking a few steps, he found that Zhang Guoli turned around, didn't look here, turned around, slipped back, reached out from behind Zhang Guoli and pinched a piece of roll and cut it back.

"Huh! And my lord, why are you still robbing it? ”

Zhang Guoli looked back in surprise.

"Just rob it, what's the matter!"

Wang Gang proudly put the roll cut into his mouth and chewed heavily: "I'm angry with you!" ”

"You!"

Zhang Guoli raised his hand and tapped him a few times, laughed, shook his head and sighed: "Don't blame me for not reminding you, you didn't wash your hands, there may be parasites in the raw pork, if there are any eggs that are not washed and stick to your hands, you have to eat them in your stomach." ”

“……”

Wang Gang was stunned for a moment, chewing a few bites of the curl cut, swallowing or spitting, and looking aggrieved.

When Li Yi heard this, he said with a smile: "It's okay, these are all intensively raised fresh pigs, freshly killed fresh meat, and there are generally no parasites."

However, it is better to wash your hands and eat after chopping raw meat, not afraid of 10,000, just in case! ”

Hearing his words, Wang Gang thought about it, and still swallowed the roll in his mouth.

It's not that he doesn't want to vomit, it's just that the taste of the roll cut is too fragrant, and he is reluctant to vomit.

However, after swallowing it, he hurried to the sink and carefully washed his hands before coming back to plan to continue eating a few pieces.

But at this time, the desk was already surrounded by other people who smelled the smell of meat, and he stretched his neck to look left and right, but he didn't see a gap that could be squeezed in.

After searching for a long time, he finally had no choice but to give up, and after returning to the meat mound, he picked up the kitchen knife and chopped up the remaining meat filling as if angry.

5

(End of chapter)