Chapter 118 [Blessed as the East Sea]

Author: round head and round belly

Chapter 118 [Blessed as the East Sea]

[Auspicious Happiness] During the simmering break, Li Yi took the time to make a few portions of fried rice, cooked a few dishes, and sent away the last wave of guests.

Then it was time to close the park, and tourists began to leave one after another.

Huang Xiaoming, who had been busy in the front hall, finally breathed a sigh of relief and hung a closing sign at the door.

When he returned to the kitchen, he found everyone gathered around the stove, staring at the fragrant pots with salivation.

After a busy day, Huang Xiaoming was already hungry.

He smelled the aroma and asked curiously: "Which dish is in this pot?"

Without Li Yi opening his mouth, others started introducing him in a flurry of words.

"This is [Jixiannafu], a chicken made with a lot of vegetables. You didn't see it just now, it seems! It's just like a real chicken, so awesome!"

"This is the [Jade Emperor's Blessing]. It is made with Taishan's unique Jade Emperor grass and honeycomb tofu. The braised sauce prepared by Yige is particularly fragrant!"

"Brother Yi is making [Fu Ru Donghai], which are stuffed tofu balls. The stuffing is made of many mushrooms and fried in oil. It's very fresh!"

While talking, Li Yi had already taken out a pot of fried tofu balls from the oil pan.

The next moment, several small bowls were stretched out.

"Brother Yi, are there any defective products?"

"Let me give you a taste."

Seeing this, Li Yi shook his head helplessly, but still scooped one for each of them with a spoon, and warned: "One for each person, be careful not to burn it."

"Brother Xiao Ming, here."

Wu Lei helped Huang Xiaoming get a portion and handed the bowl to him.

Huang Xiaoming took the bowl, looked at the fried golden tofu balls in the bowl, and plucked them with chopsticks.

The tofu ball turned to the other side, and Huang Xiaoming was suddenly surprised because there was a mark on it that was too dark from the explosion, and it looked like a vertical pupil.

"Why do these look like eyes?"

He couldn't help but ask.

"Eh? It's really true!"

Wu Lei also noticed the vertical pupil marks on the tofu balls.

Li Yi heard this and explained casually: "This is the hole left when the tofu balls were hollowed out."

"Eh?"

Zhao Jinmai asked curiously: "I just saw that after you filled the stuffing inside, you glued it together. There is no trace at all from the outside. Why is there an extra layer now?"

"You think I'm a god? Can I reunite a broken mirror?"

Li Yi smiled and made a joke before explaining: "When I sealed it, I used starch water to seal it. You can't tell it before putting it in the pot, but after it's put in the pot, the high temperature will cause the starch to coke, and the color will be darker than tofu. Look.

It forms such a pattern when it goes up.

But it was also because of this pattern that Emperor Qianlong gave it another name: Longan Golden Ball."

Huang Xiaoming looked at the tofu balls and praised: "It really looks like longan, so domineering."

"Domineering is domineering, I'll try it first before talking."

Wu Lei couldn't wait any longer. After blowing a few times, he picked up the tofu balls and took a bite.

"call!"

As expected, he was scalded by the high temperature in the tofu balls, relaxed, and blew in the hot air.

From the bitten tofu balls, colorful fillings mixed with crystal clear soup spurt out.

White mushrooms, black fungus, green lettuce, golden pumpkin... they were mixed together, and the high temperature in the oil pan forced out their sweetness, and mixed into the vegetarian stock that was mixed in, forming an extremely sweet flavor.

Juice.

Smelling the sweet smell of the juice, Wu Lei blew it twice and couldn't help but take a bite.

As he ate, he muttered vaguely: "It's so hot! So... so fragrant! Wow!"

Seeing that he was eating in a panic but couldn't stop eating, Huang Xiaoming couldn't hold himself back any longer.

Picking up the tofu balls, he blew on them a few times before carefully biting them down.

When your teeth hit the browned shell of the tofu balls, there was a crispy clicking sound.

Then, a stream of sweet juice with a burning smell gushes out from the crack.

"Ouch!"

Huang Xiaoming whispered and quickly let go.

But the taste of the juice clinging to his teeth had spread, making him unable to help but lick his front teeth.

"The skin is so thin!"

He looked at the tofu balls that he had bitten and couldn't help but admire them.

After biting into it, he discovered that the shell of the tofu ball had only a thin layer, just like wonton skin, and the surface layer had been fried to an extremely crispy texture.

Liu Yifei was not as impatient as them, but patiently blew on the tofu balls for a long time to let the temperature of the tofu balls cool down, and then carefully took a small bite, sucking the sweet juice inside like eating a soup dumpling.

After finishing the juice, she happily praised: "The soup in it is so good. One bite of the soup makes it so delicious."

Sui then ate more carefully than anyone else. He smelled it, looked at it, picked it up with chopsticks, looked at the light above his head, then blew on it and put it into his mouth.

He bit open the skylight and took a sip of the soup. He savored it carefully, took a long time to swallow it, and then praised: "This dish is really good, it shows so much skill."

Hearing him speak, the cameraman also pointed the camera at him, preparing to record his professional comments.

Sui Jian came to the show to do this job. He handed the bowl to the camera, used chopsticks to open the small bite, and showed the audience: "Do you see how thin the layer of tofu is on the outside? Catch up quickly.

The wonton wrappers are gone.

You all saw it just now, Li Yi took out this with a carving knife! I can only say one thing about this knife skill, it's really awesome!

Tofu is much more difficult to carve than konjac. Konjac has toughness, but tofu does not. Moreover, he uses soft tofu, not old tofu, my God..."

He introduced and praised at the same time, his words full of envy for Li Yi's knife skills.

"Look at the stuffing here."

Sui Bian introduced: "The fillings here are made of mushrooms and vegetables, which are relatively easy to release water. Moreover, when making the fillings just now, Li Yi also mixed a lot of stock into them, so there is more juice inside.

A lot of juice means that the tofu on the outside must not be broken. Once broken, it will leak soup. If soup leaks in this oil pan, the consequences will be very serious, and a big oil bubble will collapse in one go.

But when it was fried just now, it didn’t collapse even once, right? This means that these tofu balls are all in good condition, and there is not a single broken skin.”

As Sui spoke, his words came out, and he couldn't help but swallow his saliva.

Seeing this scene, the audience in the live broadcast room did not laugh at him, because everyone has the same moral character.

"What's the use of showing it to me? Why don't you feed it to me?"

"Hurry up and show off my mouth! Show off my mouth!"

"It's really thin! It looks so crispy."

"hungry……"

"My dear friend, the tofu ball in your hand should be from the Qianlong period. Last year, one was sold at Xiangjiang Fude's auction for 1.2 million. If you want to sell it, I suggest you

How about mailing it to me and I'll issue you an appraisal certificate and help you sell it at a high price?"

"It looks good, but if I have a bowl of shrimp and fish noodles, how should you respond?"

Sui Bian's attention was all on the tofu balls.

He picked up the tofu balls, sucked out the soup inside, and then used chopsticks to peel off the outer shell of the tofu balls before continuing to show the audience: "The filling inside is standard salty and fresh, with a hint of sweetness."

Son.

But this sweet taste is not filled with sugar, but the fresh and sweet taste of the fresh vegetables themselves, which is particularly fresh.

If you want to make this kind of fresh and sweet taste, you need to control the heat very well.

If you want to make vegetables sweet and refreshing, the heat must be strong. This is why the green vegetables fried in restaurants outside are more delicious than those at home. It is because of the strong heat.

But if you want to make the vegetables in these meatballs taste sweet, you will face a problem.

That is, the vegetables will release water and there is soup inside. When the temperature is high, they will easily expand and burst the tofu skin outside.

But if the temperature is not high enough, the fresh and sweet taste of the vegetables will not come out, which will be more troublesome.

However, our chef Li Yi made this dish perfectly, not only retaining the shape and crispy texture of the meatballs, but also locking in the moisture inside, bringing out the sweetness and saltiness of the filling itself.

It's also handled very well.

My evaluation of this dish is that it is amazing and I can’t find anything wrong with it.”

With that said, he picked up the remaining half of the tofu ball, stuffed it directly into his mouth, squinted his eyes and chewed it with a look of enjoyment on his face.

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Chapter completed!