Food starts with noodles

Xu Zhuo didn't expect that there was no raw pork liver in the shop.

He said to Jianguo: "In the future, this kind of ingredients should be kept in the store, but let's forget about it today. Grandpa Yuan, let's make bandit pork liver tomorrow. Today, I will learn how to make lychee meat from Grandpa Tian."

Yuan Desheng nodded helplessly and agreed.

Soon, Tian Chengrun, who changed into work clothes, came over accompanied by Guo Xingwang.

While walking, Tian Chengrun committed suicide and muttered about something.

He was a little excited to shoot a video suddenly.

Lychee meat is a traditional famous dish in Fuzhou, Putian and other places in Fujian Province, with a history of 300 years.

Because the raw materials include white water chestnuts and pork cut into cross-shaped knives, it gets its name because it looks like a lychee after cooking.

This dish is reddish in color, resembling a lychee, crisp and tender in texture, good in sour flavor, sweet and sour.Both southerners and northerners love it.

Especially girls, they have no resistance to this sweet and sour dish.

For example, Yu Keke, when Tian Chengrun was talking to the camera, she subconsciously began to swallow her saliva.

In Fujian, lychee meat is a home-cooked dish that every family can cook and everyone has eaten.

However, it is not easy to make lychee meat well. There are many ways in it.

Once you make a mistake, it is possible to make this dish into sweet and sour meat or pot-packed meat, without the characteristics of lychee meat.

Just like the twice-cooked pork in Sichuan.

If it is done well, it is twice-cooked pork, but if it is not done well, it will become fried pork with garlic sprouts.

When Tian Chengrun talked about it, he started to make it.

The main ingredient of lychee meat is pork tenderloin, and the ingredients are water chestnuts.

This dish requires a lot of knife skills.

The tenderloin should be cut into slightly thicker slices first, and then the front and back sides should be marked with a regular cross knife and an oblique cross knife.

Not only is it tedious to do, but it is also prone to errors.

But Xu Zhuo is not in vain, because he has the foundation of making oily and double crispy, and it is not difficult for him to cut cross-shaped knives.

Even if it is cut on both sides, it is just one more cut.

For Boss Xu, the next step is the difficulty...

Chapter 756 The Traditional Method of Lychee Meat

Soon, Tian Chengrun cut up all the tenderloin.

For convenience, he even cut all the meat into triangles.

This is more convenient to make the meat slices into the shape of lychees.

"If plum meat is used, this step can be saved. Because the plum meat will automatically roll up after being fried."

Plum meat is the neck and back of the fourth and fifth ribs of pigs.

This part of the meat can be said to be the most tender piece of meat on the pig. It has no tendons in the meat, and is fat and thin. No matter how it is cooked, it is very delicious.

However, the price of plum meat is relatively high, and it is relatively in short supply. It is not generally purchased by non-high-end restaurants.

For example, Sifang Restaurant has no budget for this.

But after Xu Zhuo learns the dish of lychee meat, the purchase of plum meat will be on the agenda.

Although the dishes he learned today with his concentration and eagerness to learn that skill are only elementary, but Boss Xu is not in a hurry.

Because tomorrow I can get rewards for upgrading several dishes.

This lychee meat can be upgraded to C grade in minutes.

Well, the store has been upgraded, and Boss Xu's requirements for the dishes are getting higher and higher.

Only grade C is eligible to become the restaurant's signature dish.

When Xu Zhuo was wandering, Tian Chengrun had already started marinating the meat slices.

He put the meat slices in a large bowl, then put a spoonful of salt, a little egg white, and some cooking wine.

Finally, he sprinkled some red yeast rice noodles into the bowl.

Red yeast rice flour is a common coloring agent in the kitchen, which is somewhat similar to sugar color.

However, compared with the color of sugar, the dyeing effect of red yeast rice flour is better. It is used to make lychee meat, and the color is closer to the color of lychee.

Tian Chengrun grasped the meat slices and mixed them evenly, then put them aside to marinate.

Taking advantage of this time, he began to prepare the side dish to be used - water chestnuts.

Water chestnuts, also called horseshoes.

Because of the characteristics of white meat, sweet and juicy, crisp and delicious, it is widely used in the kitchen.

Many dishes and desserts like to use water chestnuts as ingredients.

Especially in the dishes, the crisp, tender and delicious characteristics of water chestnuts can not only increase the taste level of the dishes, but also have the effect of relieving greasy.

For example, the Sixi meatballs of Shandong cuisine contain water chestnuts, and its function is to make the meatballs full of meat less greasy.

Peel the water chestnuts, wash and cut into finger-sized pieces.

Basically a whole water chestnut cut into quarters.

Rinse the cut water chestnuts with clean water, put them into the bowl of marinated meat slices, and mix them evenly again.

The purpose of doing this is to add some flavor to the water chestnuts, and to facilitate the next operation.

I saw Tian Chengrun grabbed a handful of dry starch and sprinkled it in the bowl, and then grabbed the board a few more times to make the surface of the meat slices and water chestnuts sticky.

Well, I'm going to make lychees with sliced ​​meat and water chestnuts later.

In order to keep the lychee out of shape, the step of sprinkling starch is very important.

After grasping and mixing evenly, Tian Chengrun put the bowl aside again.

At this time, the water on the surface of the meat slices and water chestnuts has not been completely absorbed by the starch, so it will take a while.

But Tian Chengrun couldn't take a breath at this moment, because he had to take advantage of this gap to make the sauce.

It is not too difficult to make lychee meat sauce. Generally, restaurants use the same amount of white sugar and white vinegar to mix with appropriate amount of tomato sauce.

But Tian Chengrun did not intend to use tomato sauce, but used more traditional ingredients.

He first put some white sugar into the bowl, and then put the same amount of white vinegar.

This is actually the most basic sweet and sour sauce.

Fujian cuisine is good at sweet and sour, so this step is completely familiar to Tian Chengrun.

After these two ingredients were put away, Tian Chengrun put some soy sauce and light soy sauce into the bowl.

The purpose of adding dark soy sauce is to increase the color of the sauce.

The light soy sauce is added to increase the taste of the sauce.

After putting these, Tian Chengrun added some broth to it.

This step is to increase the aroma of the dishes, so that the dishes taste more fragrant and taste better.

Xu Zhuo understood this very well, but he couldn't understand what Tian Chengrun did next.

Because Xu Zhuo saw Tian Chengrun find a lemon, cut it open and squeezed the lemon juice into the juice.

Ok?

What's happening here?

Worried about lack of sour taste?

If you feel that the sour taste is not enough, add some vinegar.

As for such a laborious squeeze of lemon juice?

Yu Peiyong whispered next to him: "Put lemons in the dishes to make them taste more refreshing. Although they are quite sour, they are not harsh at all. It is much better than adding white vinegar alone."

Is it so amazing?

Xu Zhuo was at a loss because he hadn't acquired the skills yet.

He shook his head to get rid of the distracting thoughts in his mind, and his eyes were fixed on the movements in Tian Chengrun's hands.

I have to find a way to get the skill, otherwise I will waste this opportunity, and I may not be able to learn this dish next time.

And if you don't take advantage of such a good learning opportunity, it would be a bit wasteful.

At this time, Tian Chengrun has already started to add water and starch to the sauce.

While adding it, he explained to the camera that this step is to increase the viscosity of the sauce.

"According to the traditional method of lychee meat, in fact, some distiller's grains should be added to the sauce, so that the lychee meat has a faint aroma of wine."

But now few people follow this tradition.

Basically, all restaurants make lychee meat and put tomato sauce directly.

This increases efficiency and saves costs...

The best of both worlds.

Next, it's time to make lychees with marinated meat slices and water chestnuts.

At this time, the starch just sprinkled on the surface of the meat slices and water chestnuts has become very sticky.

This is a natural binder that is essential for making lychee meat.

And with this layer of starch, the moisture in the meat slices will be firmly locked, making the meat taste better.

Tian Chengrun picked up a triangular piece of meat and spread it out in his hand, then pinched a piece of white water chestnut and put it on.

Then fold up the three corners of the meat slices, just to completely wrap the water chestnuts.

Finally, squeeze the meat slices tightly, and a complete lychee ball is ready.

Because of the red yeast rice noodles and the dense cross patterns on the surface, it does look very similar to litchi.

Tian Chengrun said while making it: "The traditional method is to wrap the water chestnuts with sliced ​​meat, and even garnish with lychee branches and leaves when serving.

However, the common practice in the Fujian area generally simplifies this step, and even the water chestnuts are replaced with sweet potatoes or potatoes. "

Tian Chengrun's cooking style is completely different from the old man's boring cooking style.

He talks a lot when cooking.

While working, he used Min Pu to chat about allusions and stories related to lychee meat.

Make the whole shooting process look interesting.

"This old thing will really add drama to himself..."

Dai Zhenting muttered something and continued to listen to what Tian Chengrun said.

He plans to learn a bit, and he said the same thing when he was shooting the video later...

Chapter 757

When Tian Chengrun finished all the lychees, Xu Zhuo also heard the long-lost system prompt.

"Ding! The host studies hard, triggers the [Concentrate on Learning] skill, and obtains entry-level Fujian cuisine—lychee meat. Congratulations to the host."

Finally, I learned this dish.

Xu Zhuo's hanging heart finally fell into his stomach.

When I get the reward for upgrading the dish tomorrow, I will upgrade the level of this dish, and it will be the key dish in the store in the future.