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

"Isn't that bad?"

Secretary Yan spoke politely, but her eyes never left the soup bowl.

"I'm just a big bastard, I can't taste good or bad, so please give me a review."

Deputy Director Wang gave in again and again.

"Okay then, I'll try it."

Secretary Yan reached out and took away the red soup bowl from his hand.

Feeling that his hands were empty, Deputy Director Wang seemed to be empty as well.

When the bowl was brought over, Secretary Yan scooped up the wontons and just took a bite.

Tasting it carefully, he nodded and commented: "Well, there is indeed a difference, the salted egg yolk flavor of the white soup wonton is more obvious, and the red soup bowl has more meaty flavor.

I still like the white soup, it tastes full of the aroma of salted egg yolk, it feels a bit like eating crab roe. "

Listening to his description, Deputy Director Wang's Adam's apple twitched.

Egg yolk tastes like crab roe? How delicious would that be?

Swallowing, he looked away, looked at the stall owners who were chatting with each other after tasting the wontons, and he was determined.

If it can make these stall owners feel delicious, then the taste will definitely not be bad.

As long as the taste can keep up, then this food festival will be stable.

Behind the table, Li Yichong, who was cooking wontons, reminded the stall owners: "Attention, those who want to sell these wontons must remember to cook the soup, and don't be lazy to add MSG.

Although monosodium glutamate can enhance the freshness, there is still a gap between the taste and the serious bone soup. Don't save the cost, otherwise it will damage your reputation. "

Hearing his words, the stall owners all smiled and agreed.

"knew!"

"Don't worry, leader! We will definitely not cut corners!"

After tasting the taste of wontons, the stall owners knew that they had learned something real this time.

Even if it is not placed in the food festival, but sold on the street, this wonton will not worry about selling.

This kind of wonton tastes amazing even to them, let alone diners.

After putting the last batch of wontons into the pot, Li Yi handed the colander to Liu Yifei and asked her to watch it cook.

Afterwards, Li Yi himself returned to the desk, and lifted off the plastic wrap covering the glutinous rice noodles.

Taking out the glutinous rice dough, Li Yi kneaded it until the surface was smooth, picked it up, and explained to the stall owners: "To judge the gluten of this dough, you can hold both ends like this.

If it can be pulled apart and the middle is continuous, it means that its tendons are sufficient.

The glutinous rice balls from such bread are generally not broken.

But if it breaks, it means that the gluten is not enough, and you need to continue to knead and continue to raise the dough. "

As he said that, Li Yi suddenly grabbed a small ball of dough from the dough, pressed it flat and held it in his hand.

"If you encounter special circumstances and it's too late to make the noodles, you can try to pull a lump of noodles, put them in the pot and cook for a while, and then mix them into the noodles."

Li Yi took the noodles and shook them on the wonton soup pot, and explained: "This principle is similar to the principle of half-hot noodles, which is equivalent to quickly boiling some noodles and adding them, which is a kind of remedial measure.

But it's better to knead well in advance. Everything should be done sooner rather than later. Give yourself enough time so that you won't make mistakes in your busy schedule. "

After speaking, he kneaded the dough into the dough, and then kneaded the dough into long strips.

After cutting into individual noodles with a knife, Li Yi took the steamed salted egg yolk, cut it three times horizontally and vertically with a knife, and cut a whole egg yolk into eight pieces.

"The egg yolks that wrap the glutinous rice balls should be cut into such small pieces. It is the most convenient way to cut them, and it will be easy to use later."

With that said, Li Yi quickly cut up a bunch of egg yolks, then washed his hands, and brought over the face lotion.

Taking a face lotion and putting it in the palm of his left hand, he reminded: "Pay attention to my technique."

As he said that, he pressed a dimple in the center of the dough with his right thumb, and then squeezed it into a bowl shape with both hands.

Then, he picked up a spoonful of pork stuffing with a spoon, put it into the noodle bowl, and poked a hole in the center of the pork stuffing with his right thumb.

He took a piece of salted egg yolk from the egg yolk bowl and put it in the nest of pork stuffing. Li Yi pressed the salted egg yolk and pork stuffing with the thumb of his right hand, and closed the mouth of the noodle bowl with the tiger's mouth of his left hand.

Little by little, the mouth of the noodle bowl was also closed little by little.

Finally, flatten the closed mouth, Li Yi put the dough in the palm of his hand and rolled it into a ball, a white and fat glutinous rice ball was ready.

"Camera over here."

Li Yi indicated to the camera, and after zooming in on the camera, he raised his right thumb: "Look."

Seeing his gesture, the audience in the live broadcast room sent barrages one after another.

"like!"

"Bull beep!"

Seeing the "Bull Beep" on the screen, Li Yi shook his head helplessly, and explained: "Let you look at my fingers, there are pork fillings and egg yolks on it, have you seen it?

When wrapping next time, if you use this finger to touch the skin of the glutinous rice balls, the skin will be dirty.

Although it tastes good, it is not so white, which affects the appearance.

Therefore, when making glutinous rice balls, I only use this finger to touch the filling.

Then when you wrap it next time, continue to use this finger to press the surface agent, just like this. "

As Li Yi said, he picked up a face lotion, put it in his palm, and pressed the center with his right thumb.

The dough was pressed into a noodle bowl, Li Yi raised his right thumb, and saw that the filling on the belly of the finger had already stuck to the noodle bowl.

And Li Yi's right thumb was already clean.

"If you press it like I do, the stuffing on your fingers will be wrapped into the glutinous rice balls without polluting the surface."

As Li Yi said, he skillfully wrapped the second glutinous rice ball, and then rubbed it in the palm of his hand, while reminding him: "When rubbing, you should also pay attention not to let the thumb of your right hand touch the glutinous rice balls, so as to avoid contamination. .

Wrap it several times and pay attention to this finger to ensure the quality of the product. "

With that said, Li Yi put the rubbed glutinous rice balls next to the first glutinous rice ball.

I saw two glutinous rice balls of exactly the same size lying on the chopping board, round in shape, plump in shape, smooth and well-proportioned in surface, very beautiful.

Seeing this, the stall owner couldn't help but let out a burst of exclamation.

In the live broadcast room, the audience is also sending barrage praise.

"Brother Yi, he really wants to teach me!"

"It looks simple, but it's actually extremely difficult!"

"Wow! You are so cute and chubby!"

"Brother Yi even thought of this, he really, I'm crying to death!"

"Understood, make it for my girlfriend tonight, oh, I don't have a girlfriend, excuse me."

As long as you master the method of wrapping glutinous rice balls, wrapping them is also very simple.

Liu Yifei only looked at it for a while, and then she was able to make a decent wrap.

Soon, the pork stuffing dug out by Li Yi was finished, and a total of more than 150 glutinous rice balls were wrapped.

The last batch of wontons had already been filled, Li Yi added some water to the pot, and when it boiled, he put the glutinous rice balls in.

After the glutinous rice balls floated up, Li Yi pressed them with a colander and cooked them for a while. When the dough became crystal clear, he scooped it up and put them into a small bowl.

While filling the glutinous rice balls, Li Yi explained: "For the soup base of this glutinous rice balls, just use the soup base of wontons.

Don't be surprised, the soup base of the broth balls in Sichuan Province also has red oil and chili peppers. If diners request, we can also put it, but only red soup can be used. It is best to eat the original flavor of white soup. "

After handing out the meat glutinous rice balls, Li Yi washed his hands and looked at the sky.

Time passed quickly, and the sun had already set in the west.

Seeing this, Li Yi wiped his hands, and said: "Let's hurry up and try to teach you the four snacks of steaming, so we can have more time tomorrow.

These four steamed snacks are [Salted Egg Yolk Lion Head], [Salted Egg Yolk Glutinous Rice Meatballs], [Salted Egg Yolk Meat Floss Green Ball] and [Salted Egg Yolk Quicksand Bun]. "

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