A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

Mu Shang is also full of curiosity about the taste of this [Milk Burst Tenderloin].

What would a dish made with milk taste like?

Taking a pair of chopsticks, he picked up a piece of tenderloin and returned to the camera.

With him in his early days, the treetops also smiled and clipped a piece.

The two faced the camera and looked at each other.

"What do you think it smells like?"

Treetop asked Mu Shang.

"Um…"

Mu Shang used his imagination: "It should be the taste of cooked meat slices in a particularly thick milk soup Malatang."

"Eh? I think so too."

The treetop chuckled, then picked up a piece of meat and put it in his mouth: "Come on, have a taste!"

Mu Shang and her simultaneously put the meat slices into their mouths and began to taste them carefully.

When they entered, their expressions became a little strange.

But after chewing a few times, their expressions stretched into smiles.

"It's delicious!"

Treetop exclaimed: "It tastes amazing! I never thought that milk and garlic can go together."

"You love garlic, you must like it."

Mu Shangchong described the taste through the lens: "When this meat is imported, it has a very strong milky aroma, just like milk powder.

But it also has the aroma of cooked garlic, not strong, but very fragrant.

The most important thing is that the meat is so tender! I feel a bit like eating marshmallows, the taste is so good! "

"Hmm! Yes! Very tender!"

The treetop nodded again and again, expressing its agreement: "It's also full of juice, but it's also tough.

how to say? It feels a bit like the kind of black pepper beef tenderloin sold on the roadside, that is, the kind with a lot of tender meat powder, haha!

But this meat can be eaten, it is not put in tender meat powder, but itself is very tender, even a little bit like tuna. "

"..."

Mu Shang looked at her hesitantly, and laughed before saying, "The tuna is a bit overcooked, but it's really tender and delicious."

"Well, that's right."

Treetop nodded and smiled: "It's no exaggeration to say that this dish really suits my taste."

"Because of the garlic."

Mu Shang explained the reason for her.

"right!"

Treetop laughed: "I feel like I can eat a plate by myself."

"Then let Brother Yi cook a plate for you later."

Mu Shang laughed and teased.

According to the usual practice, their staff meals are eaten after the guests have finished eating, and Li Yi will also leave enough ingredients.

Therefore, they were not being polite to Grandpa Chen, it was just that there would be a whole table of the same banquet to eat later.

Soon, [milk burst tenderloin] was served on all the tables.

This fragrant dish has also made many old people feel fresh.

The taste of milk burst is indeed unique to Jinmen cuisine, and people in other regions have basically never eaten it.

Most of the elderly present here have never tasted the taste of milk explosion.

This is also the first time for them to experience the taste of milk explosion, so they naturally find it novel.

From well-known home-cooked dishes to regional specialties, the elderly are very satisfied.

It's just that the speed of serving food couldn't keep up with the speed of eating. Before the last round of [Milk Burst Tenderloin] was brought out, the first two servings had already been eaten.

There was no way to do it, Li Yi was the only one in the back kitchen, so the speed was naturally slow.

However, hunger is also a good medicine to increase appetite. Just serving one dish after another makes the old people have a big appetite, and they just feel like they can't stop.

In the back kitchen, under Li Yi's command, Wang Gang prepared the sour sauce for [Crystal Sweet and Sour Pork].

Sweet and sour pork is a famous dish in Guangdong Province and one of the most famous Chinese dishes in the world.

Its sweet and sour taste is the first type of Chinese food that fascinated foreigners.

General Tso's chicken, sweet and sour beef and other Western and Chinese dishes that have been popular abroad for many years are all improved from this dish.

Because today's diners are all elderly people, Li Yi didn't use pork ribs to make sweet and sour pork. Instead, he used the tenderest tenderloin and half of the pork belly.

The so-called sweet and sour meat is cut into small pieces, marinated and deep-fried, then thickened with sweet and sour sauce and cooked.

This dish is a home-cooked dish in Guangdong Province. Cantonese people call it sweet and sour pork, because when it is slipping, the sweet and sour juice will turn up the bubbles.

Sweet and sour meat from other places is usually added with pineapple to make 【Pineapple Sweet and Sour Meat】.

Although locals in Guangdong Province also do the same, the most traditional sweet and sour meat does not contain pineapple, and only meat is in it.

But what Li Yi wants to do is not pineapple sweet and sour pork, nor traditional sweet and sour pork, but [crystal sweet and sour pork].

The key to sweet and sour pork is the sweet and sour juice. The sweet and sour juice is usually made of red vinegar and tomato sauce to provide sour taste, and white sugar is used to provide sweet taste.

The so-called crystal glutinous rice is boiled with sugar until it is shredded, then coated with syrup, and then cooled rapidly, so that the syrup forms a hard shell on the surface of the glutinous rice, like candied haws.

This step is easy to say, but difficult to do.

The most difficult point is the method of wrapping the syrup.

Do not wrap too much syrup, otherwise the sweet and sour meat will taste too sweet, and the taste will be too hard, making it inconvenient to eat.

But not too little, less will not achieve the texture of crystal.

But this is not a problem for Li Yi.

The meat used had been deep-fried in advance, and Li Yi was currently frying it for the second time.

This will allow the meat to warm up and also give the surface a nicer color.

In the oil pan, the starch wrapped on the surface of the meat quickly turned into an attractive color of burnt yellow under high temperature.

Just before the color turned brown, Li Yi scooped them up with a colander.

"Brother Yi, it's ready."

Wang Gang brought the sour juice over.

The sour juice in the pot is red in color and is made from red vinegar, tomato sauce and white vinegar.

In the traditional method, the sugar is added after the sour sauce is fried in the pan.

But since we are going to make [Crystal Sweet and Sour Pork], there is no need to add sugar when frying.

After changing the wok and adding some base oil, Li Yi took the sour juice from Wang Gang and poured it into the wok.

The flames rose, and the sour juice quickly boiled.

Grease can make the temperature of the sour juice exceed 100°C, which will quickly evaporate the pungent sour taste in the vinegar water in the sour juice, leaving only the sour aroma.

This dish is better than the previous two because it can be done in a large pot.

After the sour aroma was fried, Li Yi poured all the re-fried meat into the pot, and quickly stir-fried.

Soon, all the pieces of meat were covered with a layer of bright red sour sauce.

Li Yi didn't stop, and continued to stir-fry until all the sour juice was fried on the meat, and then the meat was filled out.

He took the rock sugar and put it directly into the pot. He handed the frying spoon to Wang Gang and signaled: "You cook the sugar until it's shredded."

"Ah I?"

Wang Gang froze for a moment, a little nervous.

He still knows how to boil sugar, but in front of Li Yi, he still feels a little guilty, and always feels like he's playing tricks.

"What are you afraid of? It's just boiled candy, you can definitely do it."

Li Yi smiled and stuffed the frying spoon into his hand, then went to the storage room.

Soon, he came out with a thermos.

Carefully opened the lid of the pot, and bursts of white smoke suddenly wafted from the spout.

But that was not the steaming heat, but the biting cold fog.

This thermos contains a pot of liquid nitrogen.

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