Chapter 359 Fresh Salt Soup

"You guy, you are too humble, how can you be so polite?"

Wen Song heard what he said, and joked: "You should say, if this is in private, I must admit that you are very good, but this is on the show, I can only say that you still have to practice."

"No no, this dish is so perfect, I really can't make it."

Wang Gang explained repeatedly: "The ratio of ingredients, taste, and heat control of this dish are all impeccable.

It has been simmered in water for two hours, and it can still maintain its shape, but it will not become too hard because of too much starch. This ratio is difficult to grasp and requires a lot of experience.

Moreover, the ratio of fat meat to lean meat is also well mastered. Part of the fat meat melts immediately in the mouth, but there are enough lean meat grains and water chestnuts to ensure the three taste levels of melting, soft and crisp.

After stewing for two and a half hours, the water chestnuts can still retain a little crisp core, which is really amazing.

It's also perfectly flavored with sugar, which is sweet but not overt.

The salt mouth is also very suitable, neither salty nor light.

Master Li added salt when he was seasoning the meat, and he added it three times.

Putting salt into the meat is to beat the onion and ginger water into the meat.

But when steaming, the salt will be steamed out.

And clear chicken soup also needs salt, otherwise it will not be fresh and fishy.

I drank this chicken soup, the salt taste is just right, not too much and not too little, it is very fresh.

The seasoning is so good, even if I learn it, if I don't learn to make it dozens of times, I still can't handle it well. "

Listening to his serious explanation, Wen Song didn't know what to say, so he could only smile and shook his head: "This kid is too honest."

The artists present understood what he meant.

Being on the show is an opportunity for everyone to show themselves, and most people will find ways to show their strengths under such circumstances.

No one is willing to admit that they are not as good as others in front of so many audiences, let alone someone like Wang Gang who relies on professional skills for a living.

But Wang Gang himself didn't feel any embarrassment at all. Li Yi's fire was too good, he really couldn't do it.

From the avenue to the simplicity, many famous chefs with top skills and who can cook a lot of Kung Fu dishes still can't make it right at the first time when it comes to Yankou.

And salt is the seasoning that has been used for the longest time in human history, and it is also the most common and basic seasoning that everyone will use.

But it is the most basic salt mouth, but it is the most difficult to handle.

Li Yi's hype skills are indeed very powerful, and Wang Gang admires them very much.

However, Wang Gang felt a little shocked and even a little scared by this ingenious skill.

If Li Yi added salt to season after leaving the steamer, then Wang Gang would definitely not be surprised.

But Li Yi beat all the salt into the meat before putting it on the steamer.

Then through steaming for two and a half hours, the salt in the meat is stewed out.

Make the inside and outside salt taste consistent, not only make the taste of the lion's head just right, but also give the chicken soup a salty taste.

How could this kind of precise control be possible without decades of cooking experience?

But how old is Li Yi?

Even those top state banquet chefs, veteran chefs with decades of experience, may not have such absolute confidence in their skills, right?

This kind of self-confidence is what makes Wang Gang feel terrified.

He couldn't understand, how could Li Yi dare to be so confident that his handling of Yankou would be so just right?

However, what he didn't know was that Li Yi's experience was no longer calculated in units of ten years, but in units of hundreds of years.

What's more, in Li Yi's view, this kind of trickery is just a basic skill, and it's not a big deal.

He has seen the truly miraculous Yankou's unique skills.

It was Zhang Dongguan, the chief chef of the imperial dining room, who had a bet with a chef named Ma Zhuo after drinking, saying that he could make the most fresh salt soup in the world with salt and water.

Ma Zhuo bet five taels of gold with him.

Zhang Dongguan immediately went to the stove and cooked three dishes for Ma Zhuo to taste.

The first dish is fried shrimp, the second dish is scrambled eggs, and the third dish is fried lamb with green onions.

Ma Zhuo tasted them one by one, and said that the shrimps were bland, the eggs were just right, and the mutton fried with scallions was too salty.

After hearing his comments, Zhang Dongguan poured a bowl of water, then took the salt shaker, picked up a pinch of salt, and sprinkled it into the water for Ma Zhuo to taste.

Ma Zhuo took a sip of the salt water, was convinced immediately, and lost five taels of gold to Zhang Dongguan.

That is the real subtlety of Yankou, the real superb skill.

Salt is the first of all flavors and the ancestor of umami.

But everyone's taste sensitivity is different, some people are light, some people are heavy.

For example, after Ma Zhuo lost gold, all the chefs present went up to taste the bowl of salt soup, but some said it was bland, while others said it was salty, because everyone has different tastes.

The Lu cuisine master's mouth is heavy, but it feels light.

The Huaiyang cuisine master tastes light, but it feels salty.

The reason why Zhang Dongguan fried those three dishes was to try Ma Zhuo's mouth.

After determining the range of his taste sensitivity, Zhang Dongguan mixed a bowl of salt water that was most suitable for him to drink.

There is a lot of salt in the human body, but the salt concentration of water in each person's body is slightly different.

The reason why Ma Zhuo felt that the bowl of salt water was extremely delicious was obviously because the concentration of the bowl of salt water was consistent with the salt concentration in his body, reaching the level of isotonic saline, so it gave him a refreshing taste like cell respiration. experience.

This is a technique specially adjusted to the perfect saltiness according to each person's taste. Even in Li Yi's view, it is a miraculous skill.

Although Li Yi can adjust the saltiness that suits most people's tastes, like Zhang Dongguan, he is still a bit far behind in being able to play with salt to the extreme level.

Regarding Wang Gang's unstinting praise, Li Yi smiled politely: "I'm so embarrassed by your praise, this dish is actually difficult for those who can't, and it's not difficult for those who can, you can try it later Just try it and you'll know."

While speaking, there was a faint voice coming from the front hall.

Huang Xiaoming went out to take a look, but there were already staff members accompanying the old man to the restaurant.

They were the first batch of guests who arrived in the capital yesterday, and they had already visited the Forbidden City accompanied by the staff.

Seeing that an old man had arrived, Huang Xiaoming hurriedly asked Wu Lei and Zhao Jinmai to look after them in the front hall.

Elderly people have limited mobility, so someone has to serve tea and water to help take care of them.

Knowing that an old man had arrived, Li Yi continued to work, and speeded up.

After looking at the time, he took out the suckling pig that had been marinated for an hour, brushed it with crispy water, then wrapped the ears, tail and other places that were easy to burn with tin foil, and hung it in the in the oven.

The most important main dish in the Qiansen Banquet is the roast suckling pig.

But because the teeth of the elderly are often bad, the suckling pigs at the Qiansen Banquet must first be marinated until crispy, and then roasted in the oven until crispy.

Afterwards, Li Yi vacated most of the stoves, and when the members of the Thieves Moon Club arrived at the restaurant with the large troops, it was time for the dishes to be served.

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