Chapter 399 Water Refining and Oil Refining

"My grandma cooks lard during Chinese New Year."

Zhao Jinmai looked at the cauldron that Wu Lei worked hard to clean, and sighed: "At that time, the whole family went to battle together, and every time they boiled several pots.

My grandma usually stays at home with my grandpa, cooks by herself, uses less oil, boils lard once, and can eat it next summer.

My mother always advises my grandma not to suffer so much, but she always refuses to listen. "

Listening to her description, Li Yi reminded: "Although lard can be stored for a long time, it is best not to eat lard that has been stored for too long.

It's best to boil it once a week, and don't leave it for more than a month at most. "

Zhao Jinmai nodded: "Well, I will ask my mother to show your sliced ​​video to grandma when I go back."

Hearing what she said, Li Yi also nodded, feeling relieved.

"Brother Yi, wash up."

Wu Lei put the cauldron on the stove and turned around to report to Li Yi.

He wiped his hands and searched left and right: "What else is there to do for me?"

After seeing the suet diced, he couldn't even bear to sit down now, and kept looking for work to do.

Seeing this, Li Yi signaled: "Go and take out my stone mill, and grind that bag of glutinous rice later."

"This is good, this is good."

Excitedly, Wu Lei ran to the storage room to move the stone mill.

Li Yi took a basin of clean water, poured it into the pot, and turned it on.

When the water boiled slightly, Li Yi poured the washed suet into the pot.

Zhao Jinmai looked surprised: "Do you want to cook directly?"

"It's not boiling, it's water refining."

Li Yi explained: "Lard refined with water will contain a certain amount of water.

Moisture will have an emulsifying effect, so the finished product will be whiter, and it will be softer and softer after coagulation. "

"Eh? But my grandma fried it!"

Zhao Jinmai was a little puzzled: "I remember that she added it to the pot little by little, scooping it out while frying."

"That's oil refining."

Li Yi cut the ginger that Liu Yifei shaved and washed into thick slices, and put a handful of peppercorns into the pot: "The oil refined by the oil refining method will be more fragrant and purer.

But because the moisture is relatively small, it will turn yellow after condensation, and the color is not very good-looking.

But also because of less water, it can be stored for a longer time.

I will use this pot of oil to make pasta. It would be better to refine the oil with water, and it will not affect the color of the pasta and pastry.

In the next pot, I will refine it with oil, which can be used for stuffing, frying oil, and later cooking. "

"All right."

Zhao Jinmai realized something: "No wonder my grandma's lard can be stored for so long. It turns out that the oil refining method is used."

While speaking, Wu Lei had already carried out the stone mill.

After setting up the stone mill, he opened the bag of glutinous rice, dug out a pot of glutinous rice, and began to grind it.

He grinds very hard, it doesn't look like he is working, but he looks like he is having fun.

Li Yi heard the snoring sound of the stone mill, looked back, and reminded with a smile: "Take it easy, don't get tired and sweat."

"It's okay!"

Wu Lei didn't take it seriously: "It's comfortable to sweat a little!"

Li Yi shook his head: "What I mean is, don't sweat, if you fall into the glutinous rice flour, you won't be able to eat it."

"Uh... alright."

Wu Lei shrugged and slowed down.

In front of the stove, Li Yi also unhurriedly pushed the diced suet in the pan with a frying spoon to prevent them from sticking to the pan.

As the water was boiled away bit by bit, the noise in the pot gradually became louder.

At this time, Li Yi brought some cinnamon and fragrant leaves, put them into the pot, and stirred them together.

Soon, the diced suet in the pot began to leak oil.

Seeing the oil coming out, Li Yi took a bottle of white vinegar, poured half a spoonful of it, and poured it into the pot.

Seeing this, Huang Xiaoming couldn't help asking curiously, "Do I need to add white vinegar to boil lard?"

Li Yi explained casually: "Adding a little bit properly can dissolve the greasy feeling of pork suet, and it will be more oily when eaten."

"This is the secret!"

Huang Xiaoming smiled at the camera and said: "Those who want to cook lard at home, you can try it!"

Hearing what he said, Li Yi also looked at the camera and reminded: "It's okay to put a little less, but not too much, or the smell will be weird."

In the live broadcast room, bullet screens were flying.

"Ah!! Damn it! This is obviously my exclusive secret recipe! Brother Yi, how did you come up with it?"

"You are not allowed to learn, I want to learn, go back and open a shop."

"Just learn and learn!"

"Brother Yi might as well open a factory to sell lard, I will definitely buy it."

"One dish is tens of thousands of yuan, how much money is it for selling lard?"

"I like it, anyone buy it?"

"I also have a secret, which is to add some white wine when it is out of the pot. After it dries up, the oil will be whiter and more fragrant."

Seeing the secret shared by the audience, Li Yi praised and smiled: "Thank you for sharing the secret, I will try it for everyone later."

While joking, the suet in the pot has already produced a lot of oil.

The diced suet floated on the oil surface, sizzling.

If there is a noise, it means that the fire is too hot, Li Yi turned off the stove to a low heat, and continued to stir with a frying spoon.

With the torment of the oil below, the diced suet becomes smaller and smaller, and its appearance gradually changes color, starting to turn yellowish.

Seeing that the suet had shrunk to one-fifth of its original size, and its appearance had turned as brown as fried chicken, Li Yi took a colander and scooped them out.

This kind of suet that has been squeezed out of oil is oil residue.

Pick up the oil residue, and Li Yi uses a frying spoon to squeeze and fry, trying to squeeze out the oil inside as much as possible.

"plate."

Li Yi gave instructions to Huang Xiaoming who was beside him.

Hearing this, Huang Xiaoming quickly brought a clean plate and placed it beside Li Yi.

After drying the oil, Li Yi backhandedly poured the oil slag together with the scooped-up slag into the plate.

The fried oil residue fell on the plate, making a sound of light and hard objects colliding, like puffed food.

Glancing at Zhao Jinmai and the others, Li Yi still didn't speak.

He wanted to ask them if they would eat oily residue. This kind of oily residue tastes delicious when mixed with sugar or barbecue sauce.

But correspondingly, its heat is also very high.

Hearing Wu Lei's wheezing and grinding breathing, Li Yi decided not to add pressure to Liu Yifei and the others.

Later, these oil residues can be wrapped into steamed buns for the staff to eat.

The staff don't have to worry about body anxiety, they can eat more.

Thinking about it, he looked back at Master Cai behind the camera and smiled slightly.

Seeing his smile, Master Cai couldn't help being taken aback, and then couldn't help shivering.

Li Yi's smile seemed to be about to do something bad!

Bringing a clean porcelain basin, Li Yi scooped out the lard from the pan with a frying spoon, and poured it into the porcelain basin.

"Let me do it!"

Seeing Li Yi picked up the wok and poured the remaining oil into the basin, Huang Xiaoming wanted to come up to help.

But when Li Yi saw this, he hurriedly yelled: "Don't move!"

His voice was a little loud, Huang Xiaoming was taken aback, a little puzzled.

Li Yi put down the pot and pointed to the porcelain basin to explain: "You are carrying it now, and the hands will bubble, and the feet will bubble. The oil is nearly 200 degrees now, which is much hotter than boiling water. The porcelain basin conducts heat very quickly. Don't touch it."

2

blood and tears lesson