Chapter 626

"The base flavor of Universal Pork is very simple, just salt, white pepper, sugar and soy sauce."

While talking, Li Yi poured salt into the minced meat, and explained: "The ratio of minced meat to salt is about 100:2, that is, put 10 grams of salt in a catty of minced meat.

There are ten catties of minced meat here, so let's just put 100 grams of salt.

Then there is pepper. The function of pepper is to remove fishy smell and increase the flavor of the meat filling. The ratio is 100:0.6, that is, 3 grams of pepper powder per catty of meat filling.

The ratio of sugar is the same as that of pepper. White sugar is added here to enhance the freshness of the meat filling.

Just use the soy sauce we boiled just now, the ratio is 100:4. "

While talking, Li Yi put all the seasonings into the minced meat and started to mix it with his hands.

He glanced at the stall owners holding up their mobile phones to take pictures, and reminded: "Note that in some places, soy sauce is not used in the minced meat, and the red color of the minced meat itself must be maintained.

In this case, the proportion of salt in the meat filling will increase accordingly.

The salt content of soy sauce is about 18 grams per 100 ml. Our soy sauce is boiled, so it is calculated as 20 grams.

100 ml of soy sauce is 115 grams. In conversion, it is about 3.5 grams of salt per catty of meat filling.

However, Chinese food is not like Western food. It has to be quantified to such a standard. You only need to know the approximate ratio. "

While speaking, Li Yi had already mixed the minced meat evenly.

Freeing his hand, Li Yi motioned for Zhao Jinmai to bring over the prepared onion and ginger bowl, showed it to the stall owner and the camera, and explained: "Our ancestors have proven it for thousands of years that removing the fishy smell The best is the onion and ginger.

However, directly chopping the onion and ginger and mixing it into the meat filling will affect the taste very much. Some people who don’t like to eat onion and ginger will affect their mood after biting, especially if they bite into ginger grains.

So we'd better squeeze the onion and ginger out of the water, and use the onion and ginger water to remove the fishy smell from the meat. "

As he said that, Li Yi picked up the onion and ginger in the bowl, kneaded them vigorously a few times, and the onion and ginger in the bowl almost turned into a paste.

Afterwards, Li Yi took a bag of peppercorns, sprinkled them into a bowl, and added some water to the bowl: "The main effect of peppercorns is to remove fishy smell and increase fragrance. The taste will not affect the taste, and the effect is still very good.”

After mixing the onion and ginger water, Li Yi took a fine mesh, connected it to the meat filling, and poured some onion and ginger water into the meat filling.

"If the meat stuffing is to be delicious, it must have enough moisture to be tender enough to eat."

Li Yi inserted his hands into the meat, stirred it in one direction, and explained in his mouth: "After the meat is chopped or minced, it will release a large number of protein molecules.

At this time, adding salt can increase the charge on the surface of the protein molecule, allowing the hydrophilic groups on the surface of the protein molecule to hydrate and absorb more water.

What we put in is scallion and ginger water. The aromatic components in the scallion and ginger water will adhere to the meat along with the water, which can achieve the ultimate effect of removing fishy smell.

After adding water, under the action of whipping, the original spatial structure of protein molecules is destroyed, and the polypeptide chains between proteins are slowly connected, gradually forming a new spatial network structure.

Let's continue to beat, and the salt will continue to deepen, and a protein gel will be formed, and the meat filling will stick together. This is what we often call "strength".

After the strength is applied, the elasticity of the meat filling will become stronger. At this time, if it is directly made into meat filling, the taste is still too hard, and water must be added to relieve it.

We need to add water several times, and then beat it to let the meat absorb enough water. The meat will be tender and juicy, and the taste will be the best. "

While Li Yi was talking, he didn't notice that a few middle-aged men in white shirts entered the restaurant.

Deputy Director Wang, who was watching not far away, saw these middle-aged men, and hurried up to meet them, and greeted a middle-aged man wearing glasses in the front in a low voice: "Secretary Yan, why are you here? "

Secretary Yan's position is the mayor's secretary. Although he is only a deputy county level, Deputy Director Wang is also polite in front of him.

"I'll take a look at the situation."

Secretary Yan shook hands with Deputy Director Wang, and then looked at Li Yi who was explaining the principle of making stuffing to the stall owners in front of the desk.

"This is that Li Yi?"

Secretary Yan looked at Li Yi curiously, and said in a low voice, "I looked young on TV. I thought it was a beautiful face, but I didn't expect it to be so young?"

"It's young, but the cooking skills are really good."

Deputy Director Wang explained: "Now he is also the most famous, and many well-known chefs are not as popular as him.

And after inviting him, "Chinese Restaurant" will also come to shoot, bringing in four stars at once, which is very cost-effective. "

When Secretary Yan heard the words, she looked at Huang Xiaoming and the others, and nodded: "It's true, you can spend one person's money, invite five people, and you can still be promoted on the show. You are the king!"

"Isn't this to save some money for the unit?"

Deputy Director Wang laughed, and then asked in a low voice, "Is Mayor Qu back?"

Secretary Yan knew what he wanted to ask, so she smiled and said: "Don't worry, Mayor Qu is more concerned about this food festival than you, and has already traveled to Yangzhou several times in the past two days.

You just do it well, if the effect is good, your credit will definitely not escape. "

Hearing what he said, Deputy Director Wang immediately felt relieved, and said with a smile: "Actually, the effect is already there. According to the data I just got this morning, the hotel rooms in our city have basically been booked.

I also inquired about the data in Yangzhou. It is said that more than 80% of the hotel rooms have been booked out.

I think the number of participants in this food festival will definitely not be small. "

"I hope to explode once, and get off to a good start."

Secretary Yan laughed softly: "If this food festival explodes, I guess your affairs will be stable."

When Deputy Director Wang heard this, his breathing became short of breath.

Isn't it just for this that he is busy with his work?

So, he took a deep breath, looked at Li Yi who was in front of the plan stage, and there was a flash of enthusiasm in his eyes.

It's up to Li Yi whether the gourmet food festival can't explode.

In front of the stage, Li Yi has added water to the minced meat for the third time. While continuing to whip, he explained: "Generally speaking, the ratio of minced meat to water is about 5:1.5, that is, one catty of minced meat equals three times." two water.

It can be less, but not less than two taels, that is, the ratio of 5:1.

If it is less than this ratio, the meat filling will be too dry and not tender enough to eat. "

While speaking, Li Yi had already whipped the minced meat vigorously for the third time.

He dug out a ball of minced meat from the basin, Li Yi turned his palm over, and the minced meat stuck to his palm, and it didn't fall off for a long time.

"It's enough to beat the minced meat to this level."

Li Yi threw the minced meat back into the basin, and said, "The ratio of minced meat to water is also universal, it can be made into steamed stuffed buns or dumplings.

However, this ratio is not unique. On this basis, it is also possible to continue to draw water in.

In some dumpling restaurants and steamed stuffed bun restaurants, the water ratio can be as high as 5:3, or even higher.

That is, one catty of minced meat gets six taels of water, or even seven taels.

This proportion of meat stuffing belongs to water stuffing.

The meat stuffing made with the general ratio is a meatball after being cooked.

The steamed buns and dumplings made with the proportion of filling with water will have a lot of soup, which is the water seeping out of the filling.

The wontons and glutinous rice balls we make are all added with salted egg yolk.

Salted egg yolk will be diluted when it encounters too much water, and the taste will be bland, so you can’t use water to make the stuffing, just use our general-purpose meat stuffing. "

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