MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 364 【Crystal Sweet and Sour Meat】

  Chapter 364 [Crystal Sweet and Sour Meat]

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

   What would the dish taste like if it was made with milk?

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

  With him in his early years, the treetops smiled and followed suit.

   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."

   "Huh? I think so too."

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

  Mushang and she put the meat slices into his mouth at the same time, and began to taste them carefully.

  When they entered the entrance, their expressions became a little strange.

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

   "It's delicious!"

  Treetop exclaimed: "This taste is 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 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 treetops nodded again and again, expressing their agreement: "It's also full of juice, but it's 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 meat tenderizer 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 is 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.

  So, they are not being polite to Grandpa Chen, but there will be a whole table of the same banquet to eat later.

   Soon, 【Milk Explosion Tenderloin】was served on all the tables.

  This fragrant dish also makes 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.

  Among the elderly present here, most of them 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 familiar home-cooked dishes to regional specialties, the elderly are very satisfied.

   It’s just that the speed of serving food can’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 is no way to do it, Li Yi is the only one in the back kitchen, so the speed is naturally slow.

  However, hunger is also a good medicine to increase appetite. Serving such a dish one by one, on the contrary, makes the old people have a big appetite and feel that they can't stop.

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

  Grilled 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.

  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. He used the tenderest tenderloin and half of the pork belly.

  The so-called sweet and sour pork is to cut the meat into small pieces, marinate and deep-fry, and then thicken it with sweet and sour sauce.

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

  Pineapples are usually added to sweet and sour meat from other places 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 pineapples, and there is only meat in it.

  However, what Li Yi wants to make 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 sauce is the sweet and sour juice. The sweet and sour juice is generally made of red vinegar and tomato sauce to provide the sour taste, and white sugar is used to provide the sweet taste.

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

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

  The most difficult point is the way to wrap the syrup.

   Do not wrap too much syrup, otherwise it will make the sweet and sour pork 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. At this time, Li Yi was frying it for the second time.

   This will allow the meat to return to temperature and also make the surface more beautiful.

  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.

  The moment before the color turned to 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 basin is red in color, and it is made of 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.

   Changed the wok and added some base oil. Li Yi took the sour juice from Wang Gang and poured it into the pot.

  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 dishes, because it can use 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 he took out all the meat.

  Took the rock sugar, put it directly into the pot, he handed the frying spoon to Wang Gang, and signaled: "You come to boil the sugar until it is 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, always feeling 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 a burst of white smoke wafted from the mouth of the pot.

   But it was not steaming heat, but a biting cold fog.

   This thermos contains a pot of liquid nitrogen.

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  (end of this chapter)