The live broadcast life of Lao Linzi in Northeast China

Chapter 306 Live Teaching
"The food class of the Li family's son has started!"

"What are you waiting for, everyone, hurry up and grab your little books..."

"This must be learned!"

Li Yuan nodded.

"Okay, then I will share with you this old-fashioned pot-wrapped meat recipe."

At this time, Li Yuan had already cleaned the tenderloin he bought earlier, cut it into two and put it on the cutting board, took out the kitchen knife, and then began to change the knife.

"The first point is the meat."

"Everyone remember, the meat used to make pot-packed pork must be fresh and unfrozen pork tenderloin. Only fresh tenderloin can make the best-tasting pot-packed pork!"

When Li Yuan spoke, he had already started the second step, changing the knife.

"Pork tenderloin, like me, cut it into large slices of 7 cm long, 5 cm wide, and 0.2 cm thick. Pay attention to controlling the size and thickness of each slice, so that the taste and appearance will be better. most."

Li Yuan's knife skills are quite good, and within a few minutes, the tenderloin has been changed to a knife.

Code the tenderloin together, and then pat it evenly with the back of a knife for a while.

This step is just to make the tenderloin taste better.

"Attention everyone, the patting time should not be too long, and the strength should not be too strong, otherwise it will affect the taste."

"Like this, let the meat slices loosen a bit."

Putting the sliced ​​meat together, Li Yuan put in refined salt, cooking wine, shredded green onion, shredded ginger, chicken powder and cornstarch in order to marinate.

"The key to making pot-packed meat lies in deep-fried pulp and gravy. The former is based on picking up an appropriate amount of deep-fried gravy and pouring it down without breaking it, while the latter should not add too much raw powder, otherwise the gravy will stick the meat slices together. It's hard to separate."

"In short, the amount of raw powder in this pot of meat is an important factor affecting the taste of the pot of meat, so don't just rely on your feelings."

Li Yuan: "Now, while the pot-packed meat is marinating, what I'm doing now is to make wet starch."

"The starch used to make pot-packed meat is preferably potato starch, because we have more tenderloin, so we put more potato flour."

After finishing speaking, Li Yuan poured the potato starch into the bowl. After pouring the entire bowl of starch into the basin, he added an appropriate amount of water.

"Don't worry about the process of soaking the starch. The wet starch needs to be soaked for more than 30 minutes before the clear water on the starch can be poured out."

Studio.

"It turns out that the starch used to make pot-packed meat is wet starch?"

"so long?"

"How long does it take?"

"Half an hour? I'm so anxious!"

"Good things... all have to wait for a long time, so don't worry."

Li Yuan: "Don't worry, everyone, this time will not be empty, we still have a lot to do."

"Taking advantage of this time, let's make a pot of tomato sauce."

"First put the tomatoes in boiling water to soften, then peel off the skin and cut into thin slices."

Li Yuan quickly tore off the outer skin of the scalded western red, which is quite easy to deal with.

Change the knife and slice.

Then heat the pan, pour 2 tablespoons of oil, pour the sliced ​​tomatoes into the pan, and stir-fry over low heat. "

"Attention, don't be lazy at this time, you must mash the tomato slices with a shovel while frying until the tomato slices turn into sauce."

"At this time, put a certain amount of tomato sauce in it, then put sugar, salt, and cook with lemon juice."

"Fresh lemon juice is used to replace white vinegar, and the pot-packed pork tastes better."

"The last step is to stir the tomato sauce and seasonings in the pot, turn off the heat, and then pour out the cooked tomato juice to prepare the pot-packed pork."

Studio.

"So there is such a use for lemons?"

"Wow, lemon instead of white vinegar? That's a great idea!"

"What I don't like the most is the taste of white vinegar. Just follow the method the anchor said, I have to taste it too!"

"Can you make ketchup by yourself? Isn't that amazing?"

"The anchor is a professional? This method is usually only known by the master!"

"Young man of the Li family is not going to compete with our chef for business?"

In about half an hour, the wet starch has been almost soaked.

Li Yuan poured out the water on top of the starch, and the potato starch underneath had become non-Newtonian, which was quite interesting to watch.

"Now all we have to do is hang the oars."

Li Yuan put the marinated meat slices into starch and wrapped them evenly, then peeled the garlic and cut into small slices, and shredded carrots, green onions, and ginger.

Now, all the preparatory procedures have been completed, and the rest is to be put into the pot.

"Prepare the ingredients, now, let's pour oil into the pan."

"Don't be reluctant to use the oil to cook the meat in the pot. The amount of oil should not be too little, but the temperature should not be too high. It will be almost ready when it is [-]% hot."

"You must also pay attention when placing the meat slices. Be sure to put the wrapped tenderloin into the pot one by one to prevent sticking, and fry until it bubbles and floats."

"And the reason why we ask everyone to cut the meat slices thinner and larger is because it is easier to cook when fried and tastes better."

"At this time, everyone can fish out the meat."

Seeing that the meat in the pot was already foaming finely, Li Yuan took out all the meat in the pot.

"Guobao meat needs to be re-fried. For the second re-frying, you can use the previous oil. Continue to heat the oil. After the oil surface is completely calm and a little smoke rises, fry the meat slices again."

"The time for re-frying this time should not be too long. The main purpose is to make the fried meat more crispy."

"Everyone remember, the temperature of the oil during re-frying is slightly higher than that of the first frying, and the color of the surface is slightly darker. This time is about 20 seconds. Like this, there are some mottled spots on it. Reddish brown can be fished out."

Li Yuan said while teaching step by step with practical actions.

This method is more straightforward and easy to learn than ordinary teaching.

"Fried Guobao meat should be oil-controlled, so that the taste will be more crispy, and it will not be too sticky."

Li Yuan put the potted meat aside, and then began the last step, which is the most important step of the potted meat, adjusting the sauce.

I saw Li Yuan take out the hot oil in the pot, and there was only a little bit left.

Then add sugar to the pot, put a little lemon juice, and cook it over medium heat until the juice in the pot becomes thick, then add the chopped onion, ginger, garlic, and shredded carrots and stir fry.

"Look, everyone, at this time, you can pour in the tomato juice that you adjusted earlier, and after it's evenly mixed, pour in our fried pot-packed meat."

"Use high heat at this time, try to make every piece of meat covered by the sauce, add a little chicken essence to taste, and then add coriander powder to enhance the aroma."

"In this way, a delicious pot-wrapped meat is completely out of the pot!"

(End of this chapter)