Chapter 630 Stewed Lion Head

“[Salted Egg Yolk Lion Head] and [Salted Egg Yolk Glutinous Rice Meatball] are relatively simple, and the main ingredient is meat stuffing.

[Salted Egg Yolk Glutinous Rice Meatball] Just use general-purpose meat filling, and the meat of [Salted Egg Yolk Lion Head] is best to use fat four and thin six.

This piece of pork belly is just used to make the meat stuffing of [Salted Egg Yolk Lion Head]. "

As Li Yi said, he took out the strip of pork belly that was used to display different meats from the basin, peeled off the skin with a knife, put it on the chopping board, cut it into slices, then cut it into strips, and then cut it into slices. Pomegranate seed-sized dices.

While cutting, Li Yi explained: "There are two main ways to make lion's head, one is braised in red and the other is stewed.

I have done clear stewed lion head on the show. The kind I made is clear soup. This time, let’s make a red soup, which is similar to braised sauce, but the final cooking is changed to stew in water.

Therefore, this practice should be called red stewed lion head.

Why use red stew? The purpose is to adapt to our snack business mode.

Braised lion head has an over-fried step.

The fried lion head can be stored for a long time.

Basically, it is fried in the morning, and it will not affect the taste if it is stored in the refrigerator in the afternoon.

If you put it in the refrigerator ahead of time, it can be sold the next day.

But the meat stuffing of stewed lion head must be cooked and stewed now, and there is no way to make it in advance, so it is not suitable for selling as a snack. "

Hearing Li Yi's explanation, the stall owners suddenly realized and couldn't help nodding their heads.

The question Li Yi said directly hit their pain point.

The stall owner who sells snacks is most concerned about the ingredients.

Before going out of the stall every day, you have to consider how much food you want to produce. If you sell all the ingredients, it’s okay, but if you can’t sell all the ingredients, you will be in trouble.

Things like packaged ingredients, such as ham sausage, crab sticks, grilled sausage, etc. are fine, and they can be frozen for a long time in the refrigerator.

But fresh vegetables and meat, once left, will not be good the next day, and these are the cost of loss.

They are all good things bought with money, but because they are stored for a long time, they become garbage.

If it is shoddy, it will definitely affect word of mouth, but it will hurt if you lose it.

This kind of entanglement has been experienced by every stall owner.

Li Yineng considered this issue for them, and even took the initiative to change the way of snacks. This move greatly increased his favorability in the eyes of the stall owners.

Individual stall owners who had a grudge because of Li Yi's previous attitude had to admit that when it comes to teaching snacks, Li Yi is definitely not only qualified, but also a very good trainer.

And he is not just talking on paper, he is here to help stall owners solve their problems from a practical point of view.

While speaking, Li Yi had already cut the pork belly into cubes.

Afterwards, he gathered all the diced meat on the chopping board, took two kitchen knives, and chopped it up.

While chopping, he explained to the stall owner: "Chop finely and coarsely. When chopping meat, we can chop with the blade or the back of the knife.

Chopping with a blade is done when there is fascia and thick fibers in the meat, and the blade can chop off the tendons.

We use pork belly here, basically there is no fascia, it is all pure meat, so chop it with the back of a knife. "

There was only a sound of thumping, and Li Yi's two kitchen knives were flying, as if chopping up a phantom.

After chopping it quickly, Li Yi turned the knife sideways and scooped up the minced meat.

"When shoveling meat stuffing, shovel it modestly, don't shovel it by wiping the chopping board."

Li Yi poured the meat stuffing into the basin beside him, while explaining: "If you stick the shovel next to the chopping board, it will also shovel the mud off the chopping board.

If it is a solid wood chopping board, it is possible to shovel off the sawdust and affect the taste. "

After he finished speaking, he scraped off the remaining meat paste on the chopping board with a knife, rinsed it off, took the onion and ginger, and made the onion and ginger water.

Seeing Li Yi's serious operation, Secretary Yan behind couldn't help but nodded: "This is really important, hygiene is the top priority in the catering industry.

We are hosting tourists from all over the country for this food festival. If something goes wrong, it will be really serious.

He was considerate of this point. "

Deputy Director Wang also nodded when he heard the words, and said: "All the food stall merchants stationed this time, all kinds of certificates are required, and the food trucks used in the food festival are also uniformly customized, and they are guaranteed to be brand new.

The ingredients used by the merchants are also purchased uniformly to ensure the quality, hygiene and safety of the supply.

I'll be keeping an eye on it myself these days, absolutely no hygiene risk whatsoever. "

Behind the desk, Li Yi has already made onion and ginger water.

After taking a bottle of Huadiao wine, he opened it, poured some into the onion and ginger water, and explained: "The lion's head is relatively large, so the ingredients to remove the fishy smell should be added a little heavier.

In addition to the basic onion and ginger, it is best to add some rice wine.

In this way, when frying in the pan, the volatilization of alcohol can bring out the fishy smell of the meat stuffing inside the lion's head, and the fishy smell can be removed more thoroughly. "

After finishing speaking, he stirred the onion and ginger water evenly, and beat some of the meat stuffing.

"In the minced meat of the lion's head, the ratio of green onion, ginger and water is the same as that of general-purpose minced meat. It is also three taels of water per catty of meat."

After fetching water, Li Yi took the salt bag and starch bag, and explained: "The lion's head meat stuffing needs to add some starch to help lock the water. It is best to use starch, corn starch or mung bean starch, but you can't use it." Cornstarch, otherwise it will be too sticky.

The ratio of starch is 30 grams of starch per catty of meat, and 10 grams of salt per catty of meat, the normal ratio is fine.

This amount is just a normal ratio, it can be a little more or a little less.

If the meat is stewed immediately after making the meat stuffing, you can put about 12 grams of salt in that catty of meat, and the taste will be more abundant.

But if you put the meat stuffing for a while before stewing, then you need to put less salt, otherwise, the meat stuffing will be salted and water will come out after one or two hours, and the taste and texture will be bad. "

While talking, Li Yi finished putting in the ingredients, added another 5 grams of pepper powder, and started to mix it.

In the same way, he pumped water in three times, and after the gelatin came out, Li Yi stopped.

Zhao Jinmai on the side had already cut up the horseshoe and sent it to Li Yi.

"You can put some horseshoes in the lion's head to increase the taste and relieve the greasiness. The ratio should not exceed 5:1, otherwise it will taste too bad."

With that said, Li Yi quickly mixed the meat stuffing.

After bringing over the unused onion and ginger water, Li Yi added some starch into it.

"I didn't use up the scallion and ginger water here, I kept some, just to make this starch water.

When the lion's head is put into the pot, apply some starch water, which can quickly gelatinize, lock in the water, and taste better. "

Li Yi stirred the starch water evenly, and started cooking oil on the stove beside him.

Taking advantage of the rising oil temperature, he dipped his fingers in some starch water, spread it on his palm, and then scooped up a ball of meat filling.

He took a whole steamed salted egg yolk and put it in the center of the meat filling. He wrapped the salted egg yolk with the meat filling and rolled it up with his hands.

While making a ball, dipped in starch water and rubbed it on the meat ball. Soon, the meat filling was rolled into a round meatball by him.

At this time, the temperature of the oil in the side pot also rose to 70% hot.

Li Yi put the meatballs into the pot, and the oil was rolling, and the meatballs were quickly fried until they were set.

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