Chapter 496 [Hair Blinds]

[Hair silk blinds] is a famous dish of Li Hesheng, a century-old restaurant in Star City, and one of the dishes in [Three Heroes of Niu Zhong].

The other two dishes are [Braised Beef Brain] and [Braised Beef Tendon].

However, in terms of practice, [Hair Blind] is definitely the most kung fu-testing one among the three methods.

Seeing Li Yi firing, Xiao Zhang and the others came to the rear at the same time, watching Li Yi's movements silently, not missing any details.

In Hunan cuisine, this dish has the same status as [Zu'an shark's fin], and has always been a representative of high-end Hunan cuisine.

Unlike [Zuan Shark's Fin], which uses precious ingredients and cumbersome methods to win, this dish is famous for its difficulty in controlling the heat.

In the Hunan cuisine world, there are only a handful of people who can cook this dish.

Their boss, Liao Wendong, the head chef of the Vienna Hotel, can't make this dish.

Therefore, after learning that Li Yi was going to make this dish, they had secretly made up their minds to observe it carefully.

If they can learn this dish, they will make a lot of money.

Sensing their approach, Li Yi looked back.

Seeing their thirsty eyes, Li Yi smiled and asked, "Want to learn?"

When Xiao Zhang and the others saw this, they naturally nodded hurriedly.

Seeing this, Li Yi smiled and said, "Then take a good look and get closer."

After speaking, he called Xiao Zhang and the others to come to the stove, and explained it to them in detail.

"The reason why this dish is called [Hair Silk Blind Leaves] is because the beef louvers used in this dish have to be cut into hair-like slenderness, and the requirements for knife skills are very high.

You also saw it when I was cutting, this is a rigid requirement, there is no skill, you can only practice more.

The only trick is to roll the shutter tightly when cutting, the tighter the better the cutting. "

Li Yi brought over a bowl full of beef louvers as thin as a hair, and put it by his hand.

Looking at the hot pot, he scooped up a spoonful of tea oil, poured it into the pot, and slid it down.

Camellia oil is a commonly eaten oil in Hunan Province, also called camellia oil, or camellia seed oil.

Camellia oleifera was planted in China as early as two thousand years ago.

It is also a kind of vegetable oil unique to China, and more than 90% of it is produced in China in the world.

And half of these camellia oils are produced in Hunan Province.

The tea oil in the pot was heated, and immediately gave off a special "green" smell.

This is the characteristic of pure camellia oil.

Pure camellia oil contains unique active substances, tea polyphenols and camellia glycosides, namely tea saponins.

These two substances are the source of the special camellia flavor in camellia oil.

Among them, camellia glucoside is a substance that can only be extracted from camellia oleifera seeds. It has anti-cancer and heart-strengthening effects, and is good for the human body.

However, when making this [hair louver], these nutrients will be destroyed a lot.

Because if you want to fry the venetian shreds quickly, you have to heat the tea oil to 80% hot.

Pour out the oil in the sliding pan, Li Yi scooped some bottom oil into it, turned on the high heat, and explained to Xiao Zhang and the others: "The main difficulty of this dish is to fry, because the venetian shreds are cut extremely thin, So it matures very quickly.

Within a few seconds after being put in the pot, it has to be taken out of the pot, otherwise it will be old and lose its crisp taste.

But it is also because the venetian shreds are cut finely, it will be easily entangled when frying.

Once entangled, it will lead to uneven heating, the inner louver is not yet cooked, and the outer louver is already cooked. "

With that said, Li Yi pulled the bowl containing the blinds to his front, grabbed the stacks of blinds, motioned them to observe carefully, and explained: "If you want the blinds not to get entangled, you need When cutting venetian shreds, stack them layer by layer like me.

When pouring into the pot, shake it quickly and don't let it pile up. "

While talking, the bottom oil in the pot has started to smoke, which is a sign that the oil temperature has reached 70% to 80% heat.

Put the shredded magnolia cut into hairs of the same thickness and mixed with the dried chili powder into the pot to saute until fragrant.

Afterwards, Li Yi picked up the venetian silk bowl and shook his hand to scatter it.

The venetian silk in the bowl was like a seven fairies overturning the sewing basket, scattered one by one, and fell into the pot.

Li Yi took the frying spoon and quickly started to stir fry.

He held the frying pan in one hand and pushed it with a frying spoon in the other. The frying pan was tilted back and forth on the stove, like a seesaw, shaking the venetian in the pot.

And the venetian silk in the pot seemed to be dancing under his stir-fry, jumping and rolling in the pot, extremely light, but the roots were distinct, not even a tangled one.

Quickly added a spoonful of salt to the pot, and Li Yi took the prepared sauce.

Stirring the pot with one hand, Li Yi picked up the cooking bowl with the other, and poured the sauce in the bowl into the air.

The juice fell into the louvers, wetted, soaked, and wrapped each venetian.

By shaking the pot, Li Yi shook the blinds that were not wetted by the sauce to the bottom of the pot, and let the sauce fall on the top and spread out.

After he poured out a bowl of sauce, the venetian shreds in the pot were completely covered with the sauce, becoming moist, translucent, and shining with an attractive luster.

Seeing Li Yi's operation, Xiao Zhang and the others behind all looked straight at him.

This kind of miraculous speculation has appeared again!

When making fried pork yesterday, Li Yi just let the fried pork turn over neatly in the pot.

But this time when frying such a thin venetian silk, Li Yi was able to fry every venetian silk so that the roots were distinct.

This is beyond their comprehension!

Can humans really do this?

With a curved pot bottom, how does he make the blinds in different positions fly to the same height, and can also be turned over?

They didn't have time to think about it. After Li Yi finished pouring the sauce, he quickly stirred it a few times and then turned off the fire.

Xiao Zhang had quick eyes and quick hands, and immediately brought the prepared plate over and placed it by Li Yi's hand.

After lightly shaking the pot a few times, Li Yi threw the venetian shreds into the frying spoon.

After filling a spoonful, Li Yi put the blinds on the plate.

The semi-circular frying spoon just buckled the venetian silk into a bowl, not too much, not too little.

There was still half a teaspoon of venetian silk left in the pot, so Li Yi scraped it a few times with a frying spoon, turned the spoon over, and poured it into a small bowl beside it.

When Xiao Zhang and the others saw this, they all showed a happy smile.

According to the rules of the back kitchen, these leftover "scraps" are reserved for them to try dishes.

Picking up the [hair louver], Xiao Zhang quickly ran to the mouth of Chuancai and handed it to the Chuancai student.

Without further ado, he turned around and ran back to the stove, only to find that Xiao Guo and the others had already taken the chopsticks, excitedly picked up the venetian shreds in the bowl, and sent them to his mouth.

"Save some for me!"

Xiao Zhang shouted and rushed back.

He pulled out a pair of chopsticks and squeezed into the crowd.

Fortunately, there was still a pinch of venetian shreds in the bowl, apparently reserved for him.

Without hesitation, he directly picked up the pinch of venetian silk and put it into his mouth.

Bite down.

Click!

Xiao Zhang narrowed his eyes in enjoyment.

This taste!

crisp!

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