MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 331 Tenderloin and Tenderloin

  Chapter 331 Sirloin and Tenderloin

   "How can I help?"

  Liu Yifei came to the stove, looked at the ingredients in front of Li Yi, and asked with a smile.

  Li Yi looked at the half-cut tenderloin slices, thought for a while, and then ordered: "Go and peel some potatoes, and then some sweet potatoes, which are sweet potatoes, and chop two onions."

"good."

  Liu Yifei wrote it down, went to the storage room to get the dishes Li Yi wanted, and stood in front of the trash can behind Li Yi to peel the potatoes.

  In the past, she would habitually wash the mud off the potatoes before peeling them.

  But under Li Yi's reminder, she changed to peeling the skin first and then cleaning it.

   This saves more than half of the efficiency.

  After quietly peeling the potatoes, she picked up the sweet potatoes and peeled them.

   It wasn't until the on-site director closed the microphone to remind them to talk, that Liu Yifei realized that she and Li Yi hadn't spoken a moment ago.

  Long silence, it seems strange to outsiders, like falling into an awkward silence.

  But Liu Yifei herself didn't feel anything, but felt very at ease.

  Everyone cooks together, Li Yi cuts the meat, and she helps, so harmonious? Nothing more to say?

  But for the effect of the program, they still have to communicate to a certain extent, so as not to make the audience look strange.

  So, Liu Yifei brought the washed potatoes to Li Yi, and took a look at the sliced ​​meat in front of him.

   "Is this pure lean meat?"

  She asked curiously, "Which piece of pig is this?"

   "Well, Tongji is the outer tenderloin, which is called big tenderloin in the industry."

  Li Yi explained to her.

   "Great tenderloin?"

  Liu Yifei doesn't quite understand.

"right here."

  Li Yi put his hands behind his back, trying to point to the spine in the center of his back, but he couldn't reach it.

  So, he stretched out his hand and tapped Liu Yifei's back, using his index finger and **** against the sides of her spine on the inside of her shoulder blade, and slid down.

   While introducing: "It is the two meat here, the meat on the back, so it is called the spine.

  I use this one, because it is on the outside, so it is called the outer tenderloin. "

  Seeing him gesturing behind Liu Yifei with his fingers, the barrage in the live broadcast room suddenly boiled.

   "Hey hey! Just talk! Don't touch!"

   "What are you doing? Playing hooligans in public, right?"

   "Let go of that girl!"

  Li Yi didn't pay attention to the audience's barrage, he was just explaining the position of the outer ridge to Liu Yifei in a metaphorical way.

   But when his two fingertips slid across Liu Yifei's back, he suddenly felt a ridge, as if there was a belt across the back.

   Li Yi was stunned for a moment, then realized what it was, and was a little embarrassed.

  Liu Yifei didn't seem to notice the abnormality, and still asked curiously: "Then what kind of meat are we talking about tenderloin?"

  Seeing that she didn't seem to notice, Li Yi withdrew his hand and explained: "The outer spine is on the outside, but the tenderloin is of course inside.

   Tenderloin is the tenderest piece of meat on the pig. It is on the lower side of the outer spine, inside the ribcage, and it is a piece of meat from the waist to the water-splitting bone.

   But the portion of tenderloin is too small, and a pig can't even get two catties.

  So usually in the market, the outer loin is sold as the tenderloin, the outer loin is called the big tenderloin, and the real tenderloin is called the small tenderloin. "

   "So it is."

  Liu Yifei suddenly realized: "Then I have been eating tenderloin since I was a child, and I have never eaten real tenderloin."

  "The real tenderloin is reserved, and it is basically ordered before it is killed."

  Li Yi smiled and said: "But in restaurants, you can still eat it, but you have to know how to order it."

   "How?"

  Liu Yifei asked curiously: "Just order the tenderloin?"

   "It's okay, but I like to order with dishes."

  Li Yi explained: "In the past, the names of dishes had to match the ingredients of the dishes.

  The name of the dish is tenderloin, and the meat used must be tenderloin.

  Such as sweet and sour pork tenderloin, vinegar pork tenderloin and so on.

  But the merchants in the restaurant outside, in order to sell more vegetables and sell more money, sell the outer loin as tenderloin, and ordinary diners will not find out.

  However, in the private kitchens of the deep house, the palace compound, and even the imperial dining room, the requirements for the dishes are still very strict. The name is tenderloin, so you must use tenderloin. "

   As he spoke, he put the sliced ​​tenderloin into a large bowl, added some salt, pepper, and Huadiao wine, and briefly mixed it.

Putting the tenderloin slices aside to marinate, Li Yi continued to explain: "But if you want to order small tenderloin dishes in the restaurant, you can be careful, that is the small tenderloin dishes with a burst in the name, and most of them use Small tenderloin."

   Liu Yifei was curious: "Why?"

   "Because the explosion technique is quite special."

  Li Yi took the potatoes that Liu Yifei sent, cut them up, and explained: "The characteristic of hot dishes is that they must be fast, fast, intense, and must be fast.

   Moreover, it is the only technique that requires 100% oil temperature to stir-fry.

  This technique is more dangerous. It requires the chef to heat the oil to 100% hot, which is about 257 degrees.

  The oil at this temperature is about to reach the ignition point, and a little carelessness will cause a fire.

  But the reason why the oil temperature should be heated to such a high level is because the ingredients used in the fried dishes are relatively fresh and tender, so it is required to serve the dishes in a short time to make the ingredients crispy, tender and refreshing.

  So, when you go to a restaurant, you have to order tenderloin dishes with the word “热”, such as pork tenderloin with coriander, pork tenderloin with garlic, pork tenderloin with sauce and so on.

   There is also a special way of popping in Jinmen, called milk popping, and it tastes very good.

  As long as it is a relatively large restaurant, if you order like this, the kitchen will usually serve you a dish made of small tenderloin.

  If you are still worried that the restaurant uses the outer loin as the tenderloin, you can also order a stir-fried tenderloin.

   This dish is one of the four major stir-fry dishes in the imperial court. It must be made with tenderloin, otherwise it is fooling people and smashing the signboard.

   "Catch fried tenderloin...Okay, remember."

  Liu Yifei wrote it down, and then asked with a smile: "Then will you do it?"

   "Wouldn't I say something?"

  Li Yi smiled, and then said: "But I won't make it tonight. It's almost the same with this pot-wrapped meat. Let's save the small tenderloin for the old people tomorrow. It's tender and chewy."

   While talking, Zhao Jinmai's voice came from behind: "I heard someone talking about pot-packed meat! Have you started making it?"

  Li Yi and Liu Yifei looked back, and saw Zhao Jinmai with a ponytail and black-rimmed glasses, and came over, also with a plain face.

   "I'm starving to death!"

  As soon as Zhao Jinmai entered the kitchen, he looked like a starved ghost reincarnated, and asked Li Yi: "Brother Yi, do you have anything to eat? I'm so hungry that I can't stand it."

   "Persevere, the pot of meat will be ready soon."

   As Li Yi said, he took out a bag of potato starch and mixed it with water to make water starch.

  In all major cuisines, sizing is an important cooking step, and the types of starch used are also quite different.

  Because the starchy plants planted in different places are different, the quality of the starch produced is also different, and the taste of cooking is also completely different.

   Potato starch must be used to fry the pot-packed meat to have a crispy texture.

   4

Its daybreak…

  (end of this chapter)