Chapter 627 Wrap Tangyuan and Roll Lantern Festival

The technical content of general meat stuffing is not high, only the most basic stuffing skills are used.

After all, what Li Yi teaches is snacks at stalls, and the cost should not be too high, nor should high-end ingredients be used.

However, for the on-site stall owners and the audience in the live broadcast room, this general-purpose meat filling method is full of gold.

There are specialties in the art industry. Although the stall owners present are all engaged in the catering industry, they are basically specialized in a few snacks.

For snacks and dishes other than the snacks they can make, most of the stall owners are also laymen.

As for the audience in the live broadcast room, there were noobs everywhere.

For novices in the kitchen and catering practitioners, the general-purpose minced meat taught by Li Yi is very useful.

Catering practitioners have learned a reliable meat recipe, which may be used in the snacks they sell.

For example, add some meat stuffing to the egg-filled pie to make it a meat stuffing flavor.

Taking a step back, even if you don’t use it for sale, you can still use it when making dumplings at home.

And the kitchen Xiaobai has learned this meat stuffing, and it is even more useful.

At least the dumplings, steamed buns that are often eaten in ordinary families, and kitchen novices can try to make them by themselves.

After all, meat-filled snacks are the easiest to get tricky. In order to reduce costs, merchants pack some lymph meat, and ordinary people can't eat them.

If you can make it yourself at home, it will be more at ease to eat.

After mixing the meat stuffing, Li Yi took out a plate of wonton wrappers and put them aside.

"These wonton wrappers are all ready-made products bought from the store. If you make the dough yourself, it's up to you."

While speaking, Li Yi took the steamed salted egg yolk from the plate, and still crushed it with a knife.

After digging out a ball of minced meat and putting it on a plate, he chopped some green onions to cover the minced meat, and then poured some hot oil on top.

"It's best not to mix the shallots into the meat stuffing, or it will smell like onions. It's best to spread them on top of the meat stuffing and dig them out when you use them."

After speaking, he scooped up the crushed salted egg yolk and placed it next to the minced meat.

"When wrapping the wonton, first dig a spoonful of salted egg yolk and spread it on the bottom, and then cover the top with meat stuffing. After cooking, you can see the golden salted egg yolk through the wonton skin, which looks more beautiful."

Li Yi wrapped a few in slow motion, and then gave the seat to Zhao Jinmai and the others: "There's nothing to talk about about making dumplings. Next, let's make glutinous rice balls."

Seeing Li Yi's relentless explanation on the stage, Secretary Yan behind couldn't help asking: "He teaches so quickly, can these stall owners remember?"

"There is a video, you can go back and watch it."

Deputy Director Wang raised his chin to each of the extremely serious stall owners, and signaled: "Li Yi said, we teach together, but what to do depends on how they choose."

"That's pretty reasonable."

Secretary Yan nodded, and then muttered, "Wontons wrapped in salted egg yolk, is it delicious?"

Behind the counter, Li Yi took a bag of glutinous rice flour, cut open the bag with a knife, and poured it into the basin.

Afterwards, he dug out a ball of minced meat, put it in a bowl, took the steamed salted egg yolk, put it in front of him, and said: "Our [Salted Egg Yolk Fresh Meat Tangyuan] uses these ingredients. "

The photographer is very dedicated, and every time Li Yi shows the ingredients, he will come forward to take close-ups.

Seeing the ingredients on the table, the live broadcast room was full of "?".

"Are you really going to use meat to make glutinous rice balls?"

"No, salted egg yolk is better. It's the first time I've seen meat in glutinous rice balls."

"This is even harder to accept than salty rice dumplings! I really can't imagine what it tastes like."

"Where is this way of eating? I have never heard of meat stuffed glutinous rice balls."

Seeing the doubts in the barrage, Li Yi explained: "Meat dumplings are eaten in the south, and they are indeed relatively rare in the north.

Friends in Sichuan Province, Jiangsu and Zhejiang, Guangdong, Guangxi and Lakes should have eaten it. "

Hearing Li Yi's words, the stall owners below looked at each other in blank dismay.

Gaoyou also belongs to the Jiangsu and Zhejiang regions, but the locals have rarely eaten meat-stuffed glutinous rice balls.

Seeing this, Li Yi said with a smile: "Of course, not every place in the south makes meat-stuffed glutinous rice balls. Old man Wang Zengqi also went to Sichuan Province in his later years to eat meat-filled glutinous rice balls, which was written in his works.

This time, the meat stuffed glutinous rice balls appeared at the Gaoyou Food Festival, which can be regarded as bringing back the food that the old man has been thinking about back to Gaoyou.

If the acceptance of tourists is high, after the food festival is over, maybe this snack can also become a local specialty snack in Gaoyou and be passed down. "

Hearing his words, the stall owners below didn't feel much, but Secretary Yan behind him changed his expression, patted his palm lightly, and exclaimed: "This is fine!"

Behind the desk, Li Yi had already started to meet up.

He boiled water in a pot, and Li Yi turned off the fire when the temperature just rose.

Then, he scooped up warm water with a spoon, poured it into the basin little by little, and explained while kneading: "The glutinous rice noodles wrapped with glutinous rice balls should be kneaded with warm water, so that the kneaded dough will be more tough and chewy." .”

However, after hearing his explanation, there was a barrage of doubts floating in the live broadcast room.

"Wrap glutinous rice balls? Aren't the glutinous rice balls rolled out?"

"Isn't that right? When I make glutinous rice balls at home, I pour rice flour on a dustpan, then water the stuffing, put it in and roll it out layer by layer."

"Are the glutinous rice balls in the south wrapped?"

"I've never seen wrapped glutinous rice balls before, so the filling must not be exposed when cooking?"

Seeing the questioning of the barrage, Li Yi smiled and said, "The ones posting the barrage should be friends from the north, right? The ones you mentioned are called yuanxiao, not glutinous rice balls."

Hearing his words, the bullet screen was filled with doubts.

"Huh? Isn't Yuanxiao just glutinous rice balls?"

"I'm confused, aren't these two the same thing?"

"Isn't Yuanxiao glutinous rice balls?"

"I'm a little skeptical about life. Isn't Yuanxiao just glutinous rice balls?"

While kneading the dough, Li Yi explained: "Yuanxiao and glutinous rice balls are indeed not the same thing, they are made differently.

Yuanxiao is rolled out, just like what is said in the barrage, the stuffing is soaked in water and then rolled on dry glutinous rice flour, sticking glutinous rice flour, and it is made.

However, glutinous rice balls need to be kneaded first, and then filled with fillings.

In addition, the fillings of Yuanxiao are generally sweet, but the fillings of glutinous rice balls can be sweet or salty, which is also a difference.

But even in the north, Lantern Festival is very rare, and most supermarkets and stores sell glutinous rice balls from the south.

Because the glutinous rice balls are packaged, the texture is relatively firm and can be stored in the freezer for a long time.

Yuanxiao is rolled out of dry powder, the texture is relatively loose, the glutinous rice flour is not tightly connected, and the gluten is not strong enough, so it is easy to freeze and crack when stored in the freezer.

So in the north, these two foods have been confused, and many young friends have already regarded glutinous rice balls as Yuanxiao.

But you can ask the elders who are older. You can see the old-fashioned rolling yuanxiao at the big fairs in winter in the north.

Daji will use that kind of big pot to cook, and a lot of dry powder will be boiled down during the Lantern Festival. After a few waves of cooking, the soup in the pot will become sticky, like noodle soup. "

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