Chapter 353: Big Turning Spoon

Hearing Wu Lei's words, everyone present looked over in surprise.

What is this kid trying to do? Picking things up?

But having said that, they really wanted to know what Li Yi's fried twice-cooked pork would taste like.

Therefore, they all looked at Li Yi again with curious eyes.

When Wang Gang heard Wu Lei's proposal, he hurriedly said, "No, no, I can't talk about giving advice. My level is not good enough to give advice to Master Li. I can only say that I am learning."

As he spoke, he also glanced at Li Yi.

Although he knew that there was a gap between his cooking skills and Li Yi's, as a Sichuan chef, he was still very confident in his twice-cooked pork.

He also wanted to know, how would Li Yi cook twice-cooked pork?

In the live broadcast room, after hearing Wu Lei's proposal, the audience echoed it, fearing that the world would not be chaotic.

"That's right! Brother Yi fried one!"

"If you want to talk about authenticity, Wang Gang's fried pork must be more authentic, but I believe that Brother Yi's fried twice-cooked pork must be better than Wang Gang's!"

Looking at the expectant eyes of the crowd and the voices of the audience in the live broadcast room, Li Yi could only smile and nodded: "Alright, then I'll use my method to make a copy for you to try!"

Wang Gang's twice-cooked pork is indeed very authentic, the real Sichuan-style twice-cooked pork.

But the twice-cooked pork that Li Yi will prepare for this banquet is not the traditional one.

When he came to the chopping board, he took the kitchen knife and Wang Gang's unused two-knife meat, and began to cut it.

The two-knife meat has been cooked and is full of toughness.

Li Yi's knife flew like flying, and the second-cut meat under the knife had quickly turned into slices of meat as thin as a cicada's wing, and the fat part could even see through.

"Sliced ​​so thin?"

Wang Gang was a little surprised, and muttered something, but didn't ask any more questions.

Twice-cooked pork actually has no fixed method. In Sichuan Province, every household cooks twice-cooked pork, and every family has different recipes and different tastes.

Li Yi also said just now that he would follow his own way.

Wang Gang was just a little curious. After the meat is so thin, after being heated in the pan, it might be rolled into a spring, right?

"Slice thinly and cook quickly."

Li Yi said something with a smile, his hands resting.

Soon, he cut a plate full of thin slices of meat.

Then, he came to the stove.

The condiments that Wang Gang used just now are all by the stove, Li Yi glanced at them, and after confirming that they are complete, he set up the pot and turned on the fire.

The hot fire licked the bottom of the pot like a jet engine.

Green smoke gradually rose from the pot, and the temperature continued to rise.

Seeing Li Yi standing in front of the pot calmly, without any intention of letting go, Wang Gang hesitated, wondering if he should remind him.

If the pan is too hot and then poured oil, it may catch fire.

But seeing Wu Lei and Zhao Jinmai smiling and watching, Wang Gang still didn't speak.

In front of the stove, Li Yi put his hand on the bottom of the pot, felt the temperature, then picked up the wet rag, and grabbed the pot ears.

While picking up the plate full of meat slices, he poured the meat slices into the pot with one hand.

Seeing this, Wang Gang was stunned.

Fry directly without oil? Even if the meat is half-cooked, it will still stick to the pan?

But after thinking about it, he recalled the operation of Li Yi's oil-free fried rice that he had seen before, and he immediately understood.

Li Yi wanted to stir-fry the meat with high heat to remove the fat from the fat.

The high temperature of more than two hundred degrees successfully formed the Leidenfrost effect.

The pieces of meat that fell into the pot did not stick to the pot, but slid from the inner wall of the pot to the bottom of the pot like a hovercraft, and then flew up from the front of the pot, forming a perfect arc.

"Yay! Fried rice with soy sauce!"

Chen Chen, who had been following Hu Ling's buttocks, couldn't help raising his hands and cheering.

Everyone smiled and glanced at him, then turned their eyes back to Li Yi.

Looking at the pieces of meat tumbling in the pot, Wang Gang couldn't bear to blink his eyes.

Before coming, he watched the video of Li Yi cooking.

He was deeply impressed by Li Yi's frying skills and knife skills.

What made him most curious was Li Yi's miraculous water fried rice.

He has always wanted to see the miraculous hype in the video.

Today, he finally saw it.

The scene I saw with my own eyes was more shocking than the video.

Wang Gang looked at the neat and smooth pot, as if he had lined up his soldiers and set up a formation, and the pieces of meat were turned back and forth in the air, and his shock was beyond words.

Tilting spoons is the basic skill of chefs. Every chef has to learn to flip spoons when he is learning the art.

Li Yi's method of stir-frying is called Big Turning Spoon in the industry.

The so-called big turning spoon is to turn the ingredients in the pot with the strength of the wrist and arm, so that all the ingredients can be turned neatly together.

This technique is more commonly used in dishes with neat raw materials, such as fish that need to be changed to the other side after frying one side.

Or dishes with neatly assembled ingredients, such as potted tenderloin, grilled beef strips, etc.

The purpose of the large flipping spoon is to keep the ingredients intact after flipping and not scattered.

But for dishes that need to use a big turning spoon, usually turn it two to three times, and it's almost the same.

But Li Yi is constantly flipping spoons!

He is using the big turning spoon as a turning spoon!

The requirement of the big flipping spoon is to turn over all the ingredients in the pot.

This is not such an easy task, and the average chef has a chance of overturning his car.

In the process of turning over the spoon, it is okay to say that the ingredients are relatively complete, and it is enough to turn over the whole thing.

But like Li Yi, turning over hundreds of thin slices of meat in the pot at the same time, without missing a single piece, and one after another, it's like a scene like hanging up. Don't say that Wang Gang has seen it before. Never heard of it!

It's like you have learned to flick your tongue by all means, but find that other people usually flick their tongues when they speak.

This is a gap in talent, but also a gap in strength.

Wang Gang finally felt for the first time intuitively how terrifying Li Yi's cooking skills are.

He is so strong that he is almost inhuman!

In front of the stove, Li Yi looked indifferent, calmly shaking the pot.

For him, this kind of operation is as simple as eating and drinking water, and there is nothing to care about.

Seeing that oil droplets began to appear between the flying pieces of meat, and a layer of grease gradually appeared on the bottom of the pot, Li Yi turned down the fire, but kept turning the pot in his hands.

Then, he took a colander, put it on the bottom of the pot, and flipped the pot to the colander.

He poked a colander on the pot twice to let the fat from the sliced ​​meat leak out, and Li Yi poured a layer of oil from the pot into the oil basin beside him.

Then he poured the meat slices back into the pot, turned on the fire, and continued to stir.

As he stir-fried, the fat in the meat slices was stirred out again, and another layer accumulated in the pot.

So, he repeated the operation just now.

After pouring out the bottom oil in the pot, he poured the meat slices into the pot again, and there was a sound like a hard object colliding.

The cameraman zoomed in and saw the sliced ​​meat in the pot, which had turned golden.

Especially the fat part, the surface has become browned, but the inside has become slightly fluffy, with many fine pores appearing, turning into a state of oily residue.

After pouring the meat slices into the pot, Li Yi continued to shake the pot.

But this time, he took the frying spoon.

Putting the frying spoon into the bottom of the pot, he scooped up a little fat from the bottom, stretched it out of the pot, and turned it on the stove, and the fat on the frying spoon was ignited.

Then, he put the burning frying spoon into the bottom of the pot, and hooked it lightly.

Teng!

A flame rose directly from the pot!

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