MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 99 This is simply a work of art!

  Chapter 99 This is simply a work of art!

  The audience actually didn’t care too much about whether the bean dregs were really that delicate, they actually wanted to tease Zhao Jinmai and see how she blushed.

  So, realizing this, Zhao Jinmai focused his attention on Li Yi, watching him deal with the bean dregs.

  This bean dregs, Li Yi planned to make bean curd dregs mixed with green onions.

  The method of mixing scallions with tofu is actually very simple. The main ingredients are only scallions and tofu.

   Taking a peeled scallion, Li Yi cut a knife at the junction of the scallion white and the scallion leaf.

  Afterwards, he put the scallion white aside, put the scallion leaf on the chopping board, and cut it vertically with a knife, turning it from a tube into a whole scallion leaf.

   Seeing Li Yi put the scallion aside, Zhao Jinmai stepped forward and asked, "Is this scallion no longer used? Do you want to put it in the fresh-keeping cabinet?"

   "Take it!"

  Li Yi cut the green onion leaves into long strips along the grain.

  Zhao Jinmai put away the scallions according to his words, and then asked curiously: "Brother Yi, when my mother cooks with scallions, she always uses scallions. Why don't you use scallions?"

  Li Yi arranged the sliced ​​green onions, then picked up the kitchen knife, and began to chop quickly.

  After bursts of fine knife sounds, the shredded shallots have turned into thin onion flakes.

  While cutting, Li Yi explained: "Scallion leaves are better than scallions in terms of taste and nutrition.

  The taste of scallion white will be more spicy, while the scallion leaves will be sweeter, and it is also rich in carotene, vitamin C and chlorophyll, and the content of magnesium is relatively high. "

   "Huh? It turned out to be like this."

  Zhao Jinmai was puzzled: "Then why do we always eat scallions at home?"

   "Because onion leaves are too easy to spoil."

  Li Yi explained: "The scallion white is layered, which is more compact and more durable for storage. The scallion leaf has only a thin layer, and there is still snot in it. Once it leaves the soil, it is easy to spoil.

  So the green onions we usually eat at home are more white. Although the taste is worse, it can be stored for a long time.

  And the onion used at home is usually in a pot, mixed with stuffing, ingredients, or soup, and rarely fried with onion oil.

  But if you want to fry scallion oil, you must use scallion leaves to fry it. The scallion oil fried in that way has a more fragrant taste and richer nutrition. "

  While speaking, Li Yi had already chopped green onion leaves into a bunch of green pieces.

   Wiping off the scallion leaves on the knife with his fingers, he turned around and took a small pan, added half a pot of soybean oil, put it on the stove, and started to heat it up.

   After it was about 30% hot, he put two-thirds of the scallion leaves into the pan.

  After being put into the pot, a circle of small white foam suddenly appeared on the edge of the scallion leaf foam.

  Li Yi pushed them away with the back of the frying spoon, so that they could mix with the oil in the pan more evenly, and then fry them slowly over low heat.

   Gradually, the onion fragrance began to permeate, and the oil in the pot also began to turn green a little bit.

  Wait until the scallion leaves started to turn yellow, Li Yi turned off the fire, and said, "Bring a 50-mesh colander."

"ah?"

  Zhao Jinmai didn't understand: "What colander?"

   "The 50-mesh colander is the one with the filter mesh like gauze."

Seeing that she still didn't understand, Li Yi went to the cabinet and took out a few colanders, and explained to her: "The mesh number is the number of holes per square centimeter. The larger the mesh number, the denser the filter screen. , the smaller the eyes.

   This is a colander that is usually used at home, which is about 10 mesh. It can filter fried dried chilies and peppercorns, or scoop hot pot.

   But I want to filter the scallion oil, so I can’t use this colander, because the diced scallion I cut is smaller than its eye, and the scallion leaves pass through the eye.

  This is the 50-mesh colander I want. Its eyes are relatively small and can separate the green onion leaves. "

   As he spoke, he took a bowl and asked Zhao Jinmai to take the colander, then scooped up the scallion oil and poured it on the colander.

  The scallion oil fell, and the emerald green color made Zhao Jinmai's eyes widen: "Wow! It's so beautiful! It's green!"

   "There is a lot of chlorophyll in the green onion leaves, of course it will be green after frying."

   As Li Yi said, he pressed the scallion leaves on the colander with a frying spoon, and squeezed out all the scallion oil inside.

  Zhao Jinmai lowered his head and smelled it: "It smells so good!"

  Wu Lei looked greedy, swallowed, and then shook his head and said to himself: "It's all fat, I'll get fat after eating it..."

   Soon, Li Yi filtered out all the scallion oil.

  The emerald green scallion oil in the bowl is as crystal clear as emerald, and looks very attractive.

   "These onion leaves should be poured down."

  Li Yi gave some instructions, then scooped up a spoonful of scallion oil with a frying spoon, poured it into the pot, and heated it up.

  Following that, he put the remaining one-third of the scallion leaf foam in and stirred it up gently.

   This time, he didn't wait until all the green onion leaves were fried.

   After the fragrance of the onion leaves began to permeate and gradually became stronger, he turned off the fire.

  The remaining heat in the pot continued to heat the scallion leaves, Zhao Jinmai came over curiously,

  Li Yi fanned the air with his hands, and a slightly spicy onion scent flooded into Zhao Jinmai's nostrils.

  Allicin stimulated her lacrimal gland, and a stream of tears was secreted.

   "A bit spicy..."

   She rubbed her eyes and muttered.

   "Spicy means the onion is still raw."

  As Li Yi said, after waiting for a few seconds, he fanned the wind again, signaling her to smell it again: "This time, you can smell it again."

  Zhao Jinmai sniffed it carefully, and couldn't help but exclaimed in surprise: "Eh? It's not spicy this time, only the smell of green onions, and it's stronger than before."

   "This means the onion is starting to ripen."

Li Yi said with a smile: "At this time, the onion smell is the strongest. The earlier it is still alive, the later the fragrance will dissipate. When you make dumplings at home, if you fry the onion to this extent, mix it into the stuffing , it will be very fragrant."

   "Really? Let my mom try it when I get home."

  Zhao Jinmai praised: "It's amazing! It only took a few seconds, and the taste has changed so much."

   "The subtlety of cooking lies in these small details, which is called fire."

  As Li Yi said, he motioned to her: "Colander."

"oh."

  Zhao Jinmai obediently picked up the colander and helped him to pick up the scallion oil.

  After all the scallion leaves were filtered out, Zhao Jinmai just wanted to throw it away, but was stopped by Li Yi: "Don't throw it this time, these are what I want to use."

  The scallion leaves fried this time still maintain the emerald green color, rich aroma, edible, and good taste.

  Li Yi took the colander, poured the scallion leaves into the bean dregs bowl, added a pinch of fine salt, and stirred it with his hands.

   Soon, he mixed the bean dregs and scallion leaves, and then filled them into a square mold.

   Taking a plate, he put the bean dregs in the mold on the plate, and a cube of bean dregs mixed with green foam stood on the snow-white plate.

  Following that, Li Yi cut another pinch of scallion leaves and placed them on top of the bean dregs, then heated up a spoonful of scallion oil and poured them on the scallion leaves.

  The scorching scallion oil instantly cooked the shredded scallion leaves, stimulating its most intense scallion fragrance.

  Following, the emerald green scallion oil evenly covered the bean dregs, like a green glass film on the bean dregs.

"Wow!"

  Zhao Jinmai exclaimed: "This is simply a work of art! It's so beautiful!"

  Li Yi smiled, raised his hand and rang the serving bell.

   "Serve!"

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  (end of this chapter)