Punch: From third-rate anchor to top chef

Chapter 201

After all, she is just a small welcome guest. Even if the guests who can come to this kind of guests with a unit price of more than [-] yuan, even if they are dressed in ordinary clothes, they are not something ordinary workers like them can offend.

An accidental hard-won job might be lost, so she could only smile and laugh. The yellow-haired young man hurriedly walked up to the young man in the orange suit, and comforted him while pressing his shoulders.
"Brother Yu, why are you so angry with such a small person? Isn't this mad at your own body? Maybe that guy saved a month's salary with great difficulty. He came to do a live broadcast, so don't be angry with him , you have a lot to spare him."

"Besides, that guy is still broadcasting live. Who knows if he has many fans. If things get serious, it would be bad for Director Zhang to find out."

Although the family background of the yellow-haired young man is good, it is far from the group of rich second generations in front of him. His own father is just the owner of a small woolen factory, and the real estate in the family is 3000 million at most.

However, the other people in the room in front of them, whose family does not have hundreds of millions, and the factory in his family has not been doing well in recent years, have to rely on the face of this person called Zhang Yu to get orders.

So seeing that the God of Wealth was unhappy, of course he had to hurry up and coax him.

"And we're going out today to have fun, and there will be a show after eating, why lose interest because of this little bastard?"

With the flattery of such a person, the atmosphere in the private room soon became warmer.

Li Xiao was also relieved to see a group of rich second generations coming and leaving in a hurry. He is not a brainless person, and the other party knows that it is not easy to mess with.

If it wasn't for worrying about the sunspots in the live broadcast room causing trouble, he would really not want to talk to the other party. Fortunately, the other party didn't know what he was worried about and left by himself.

In the live room,

"I thought there was a good show to watch, it's a pity."

"Calm down upstairs."

"That's right, it's a good thing the anchor didn't mess around. Those guys just saw it and knew it was not easy to mess with."

"The group of people just now were busy. It's none of their business for the anchor to do the live broadcast, and they came here to talk too much."

"Okay, ignore those rotten people, let's continue the live broadcast."

Li Xiao smiled and faced the live broadcast room,
"Okay, let's leave those boring people alone and continue the live broadcast now, otherwise it will be a waste when the food is cold."

He picked up a snail

"Look, this flower snail is neither too big nor too small, it's just about the best size."

"I also said before that the bigger the snail, the better. If it is too big, the meat will be old and hard, and if it is too small, there will be no meat. These are the specifications that have been carefully selected."

"The meat of the snail meat is very firm and full of elasticity, which proves that the cooking time is just right, and it has not become old due to too long time. The taste of the snail meat is very light, but the taste is just right when it is dipped in juice. The juice is full of old mothers. The umami flavors of the chicken and abalone are quite strong.

Chewing the snail meat on his mouth, Li Xiao licked the sauce off his fingers. I have to say that although the abalone here is a bit undercooked, the abalone sauce is really good.

The abalone sauce here is a little different from the ordinary abalone sauce. In most places, the abalone sauce is very greasy, but not here. It tastes very mellow, but not too greasy. I don’t know what the chef used. Special cheat technique.

After licking his fingers clean, Li Xiao wiped his fingers clean, and he smiled at the live broadcast room

"The abalone sauce made by the chef here is still very good, especially for dipping the snails that don't have much flavor, and it goes well with each other."

"Okay, after eating the snails, let's try this old hen. It is written on the menu that this is an old hen that has passed away for more than 3 years."

"Actually, it's a bit inappropriate to do this with hens who are more than three years old. Usually, too old chickens are suitable for making soup. Even if you want to pursue the taste of chicken, hens in their early years are enough."

"However, from the previous few dishes, it can be seen that the chef here still has a thorough understanding of the ingredients. Perhaps, he has a special understanding of the three-year-old hen, which is why he chose such an old hen. Big chicken."

The chicken was very dark, the skin and exposed chicken was obviously fried before it went off the pan, and it was still deep fried.

Li Xiao raised his eyebrows. It is a normal process to make chicken stew. Chicken nuggets are marinated, breaded and fried. But, how deep is this fried?Is it a little too much?

Normally, deep frying is perfectly fine, but this one is almost light brown.

Is it out of standard? ? ?

He was a little puzzled, did today's first thunder step on this piece of chicken? ? ?
As soon as the chicken nuggets were put into his nose, a strong smell of burnt aroma spread over his face. For fear of stepping on thunder, Li Xiao didn't directly throw the chicken nuggets into his mouth.

After all, there is no turning back when you open your mouth. As an anchor with 10,000+ online viewers, unless the food is really unpalatable, it is quite rude to the chef to spit out food in front of the camera, and gently bite off a small piece of chicken .

The fried skin is crispy. After biting off his crispy skin, the chicken wrapped in the light brown shell is actually quite smooth? ?

Li Xiao immediately understood what the other party did. First, coat the surface of the chicken with flour, then heat the oil to 9%, quickly remove it from the pan, and then fry it again when it cools down. Repeat two or three times. This will make the chicken nuggets crispy on the outside and tender on the inside.

However, he frowned again. Even if the moisture inside does not lose, it can appear smooth, but the simple step of frying is impossible to change the nature of the meat. Even if there is enough moisture, the meat will still be hard, it is difficult Chewing is still hard to chew.

However, he was immediately slapped in the face. When his teeth and tongue touched the tender white chicken inside, his body seemed to be struck by lightning, and a surprise appeared on his face.

The chicken that should have been hardened due to being too old is as tender as a young chicken. The fibrous tissue and tough tendons that should have appeared in the chicken have completely disappeared?
Is alkaline water softening? ? ?
No, Li Xiao quickly shook his head. It is impossible to use alkaline water to soften the tissue of the chicken, because the chicken does not have the unique taste of alkaline water at all.

Is it loose meat powder?

Meat loose powder is a special chemical additive. After adding meat loose powder, the meat will become fluffy.

But it's not right, loose meat powder will expand the volume of the meat, and it will taste slightly sour, so it can't be loose meat powder.

He brought the remaining half of the chicken to his eyes. Li Xiao narrowed his eyes, and the tissue and texture of the chicken appeared on his retina. He understood why the chicken in front of him was so tender.

After careful observation, he finally discovered that there were fine pinholes in the smooth chicken, and these pinholes completely destroyed the fiber structure of all the chicken.

As a man with countless culinary skills, he immediately understood the chef's intentions.

The three-year old hen chicken is very hard, but the chicken has the most flavor. As long as you break through the shackles of the meat quality, you can get the rich chicken flavor and the tender chicken at the same time.

The chef actually found another way to treat the chicken like this.

This is the same as many low-level Western-style restaurants. Before making steaks, they will beat the steaks with needle hammers to break the fibers and tendons in the steaks. This will make the steaks taste more tender, and after beating, the beef Absorbs sauces more easily and also looks larger in size.

Unexpectedly, this method originally intended to cover up the lack of low-end ingredients can be used in this kind of place.

Seconds, it's really wonderful. This kind of understanding and handling of the nature of food is a stroke of genius.
The modulation technique used for steak is used on chicken. Two almost unrelated modulation techniques are cleverly linked together to obtain almost the same effect, or even better effect. Wonderful, really wonderful .

Now Li Xiao is really interested in the two four-star senior chefs here. After eating five dishes, they didn't step on the thunder, and each dish was cooked very well.

In his opinion, the four-star rating of the system can even be said to be a bit low.

Of course, it may also be because he is from Guangdong Province, so he has some bonuses for local dishes.

Li Xiao threw the rest of the chicken into his mouth. At this moment, he realized that the chicken pot was actually flawed. Although the kitchen had handled it very carefully, there were inevitably some omissions in some places.

For example, the outermost layer of the piece of chicken in his mouth is really burnt, crispy, and the middle is really delicate, juicy and tender, but it may be due to the limitations of tools or skills, the meat close to the bone is still very tender. Hard, not even biteable.

Li Xiao could only completely discard the meat close to the chicken bones, but it really hurts a bit. After all, this is a pot of chicken stew that costs nearly 1000, and it is also the first time he has eaten such an expensive chicken stew.

Li Xiao felt a little regretful. In fact, if all the chicken bones were removed before making it, the result might be much better.

After all, without the limitation of chicken bones, the whole piece of meat can be handled properly without such small flaws.

"This one is actually pretty good, but it's a pity that the production method is slightly flawed. [Abalone and Conch Chicken Pot] can score 80 points, and it needs to be improved."

Not long after [Casseroles Fish Head] came up, Li Xiao noticed that he had unknowingly ordered three casseroles, but now that he thought about it, it seemed that there were more casseroles on the menu. That being said, the menu changes every season.

If Li Xiao understands correctly, the chef thinks that casserole is more suitable for cold weather, but there is nothing wrong with thinking about it.

After all, the flavor of the casserole is not only strong, but also the heat preservation performance is much better than that of ordinary dishes. Although there are many restaurants, they like to put alcohol stoves under the dishes for heating, but this kind of heating is mostly just a comforting effect.

Moreover, the heat is quite difficult to control. If it is too small, it cannot be heated, and if it is too large, the temperature will be too high, and it will continue to heat the dish, which will change its flavor.

The fish head used in this [casserole fish head] is silver carp head, which is not a precious species, but it is stated on the menu.

This is a semi-wild silver carp. It is placed in a designated reservoir. Except for rice bran, it is not given any feed, and it has been fasted for [-] days before cooking.

Fasting means keeping them in a clean pool after they are fished out, but not feeding them any food, so that they can digest the food in their bodies and clean up the dirt in their bodies at the same time.

This will make the fish less earthy and have a better texture.

The fish heads are also very delicate. One fish head is first divided into two pieces by left and right bows, and the fish heads on both sides are evenly chopped into three pieces, just enough to cover the entire casserole.

The fish head is densely covered with a layer of emerald green scallions and coriander, and the color is quite beautiful.

Li Xiao first made a close-up of the whole casserole fish head, then picked up a piece of fish head for each of his parents, and then picked up the fish head himself and put it in his own bowl.

The edge of the fish head was carefully trimmed with a sharp knife, so the fish head looks round and fits the curvature of the casserole just right.

Li Xiao put the fish head in front of the camera and introduced

"Silver carp head, Anhui fish tail, Anhui fish is the best to eat fish tail, and of course silver carp is best to eat fish head."

"The method of making this fish head casserole is quite simple, so I will introduce it to you here."

"If you don't have much confidence in your knife skills, you can go directly to the fishmonger and ask him to chop the fish head into chunks for you, preferably diamond-shaped chunks."

"Of course, if you tell him directly that you want to make a casserole fish head, he will know how to chop it for you."

"When we make the fish head ourselves, we can bring some meat around the fish head, but the fish head casserole we eat is all fish head, without fish meat."

"In my opinion, a casserole fish head without fish meat is not necessarily very good, because people are always carnivorous animals. If you don't eat a little meat, you always feel that something is missing. The best combination of fat and thin."

"Take the cut fish head home, rinse it with water, remember not to use big water, but to wash it slowly with a small stream of water, and try to wash off the blood on the fish head, so that the fish head smell will be eliminated. will be reduced a lot.”

"After rinsing, be sure to blot the water dry with kitchen paper, otherwise the casserole will become full of water."

"Sometimes too much water is not necessarily a good thing, at least it is not a good thing when cooking fish heads in a casserole. If there is too much water, it will be slippery and moist."

"The fish head must be dried before it is put into the pot. Only by doing this can the fish head in a casserole be dry and fragrant, and it will not be watery."

"After drying the fish head, add Zhuhou sauce to make the flavor richer, add sugar to enhance freshness, salt to enhance flavor, oil consumption to increase thickness, cooking wine to increase aroma and remove fishy smell, soy sauce to increase sauce aroma, cornstarch to wrap water, Appropriate amount of shredded ginger to remove fishy smell, if you like spicy taste, you can also add a little chili and marinate for about 10 minutes."

"Cut a large handful of shallots into four, cut the ginger into the same size, put peanut oil in the casserole, at 5% oil temperature, put the ginger first, and put the whole ginger immediately after the fragrance bursts Garlic, the skin of the garlic is slightly yellow, you can put in the big shallots that have been cut into 4 cloves."

"When the skin of the shallots starts to turn slightly yellow, you can evenly arrange the fish heads that have been marinated for 15 minutes on top of the ingredients."

"Remember, the fish heads must be evenly placed and not overlapped. The purpose is to let it be heated evenly, otherwise it will appear half-baked."

"Pour all the remaining sauce on the surface of the fish head, cover the pot, and put Erguotou on the edge of the pot, but they use Moutai here, and the chef who wants to come here also has a special liking for Moutai."

"However, there is one thing to say. Regardless of the price, Moutai's effect on food flavor is indeed very strong, but the price is not affordable by ordinary people. If you are not pursuing the ultimate, then the ordinary Red Star Erguotou is completely enough. .”

After introducing the making of fish head casserole, Li Xiao was not polite.

Pick up the very dry fish head and bite it down gently. The aroma of garlic is very strong, the fish head is burnt and fragrant, and the oil of the fish head is very smooth, and it slides into the throat with a slight swipe.

Because the fish head is heated by the heat of the casserole, the fish meat is very fresh and tender. After marinating, although the fish head has no sauce, the taste of the fish head is quite strong, and Moutai also brings a strong aroma of wine to the fish head. , so that the overall flavor to a higher level.

Hold the half-eaten fish head up to the camera

“Because the bottom of the casserole is covered with shallots, garlic and ginger pieces, the heat of the casserole will completely force the aroma of these onions and garlic into the fish itself, and the closed casserole forms a closed environment, and the taste of these ingredients will be very strong. Blends well into the fish."

"The fish is completely cooked by the heat of the casserole and steam. The fish is very smooth, tender and thin, full of collagen."

"It's a pretty good casserole fish head, out of 100 points, 85 points!"

Soon the last [Tiger Pepper] and [Baizhuo Zengcheng Caixin] also came up.

The young lady who ordered just now reappeared with a polite smile on her face

"Hello, you have all the dishes on the guest's side, do you think there is anything else you need to add?"

Li Xiao waved his hand. Although the amount of each dish is not much, but three people ordered 8 dishes, which is quite enough.

What's more, in the middle, each person added a bowl of rice. The rice here uses Wuchang rice from Northeast China. The aroma of the rice is very strong, the grains are distinct, and the rice taste is full.

However, the last two dishes are slightly inferior, especially 【Tiger Pepper】.

The so-called [tiger skin pepper] is actually to break open the tiger skin pepper, hang up the chili seeds, and dry the meat filling in the tiger skin pepper, but this time the meat filling is not good enough.

The minced meat in [Hakka Yong Tau Foo] is not on the same level at all, and the fried tiger skin with pepper is not bad.

However, the essence of the minced meat was not done well, which greatly reduced the tiger skin pepper, which was completely unqualified.

Li Xiao put down his chopsticks after eating half of it, shook his head to the audience in the live broadcast room and said
"This minced meat with tiger skin pepper is fried too old, so that the gravy in the minced meat completely disappears, it is too dry, and even a little stuffy."

As for [Baizhuo Zengcheng Caixin], it is quite satisfactory. Perhaps in order to cater to the delicacy here, each Zengcheng Caixin is cut very small.

However, it is because of this that the freshness and sweetness of Zengcheng choy sum is greatly reduced, because normally this kind of Zengcheng choy heart with long legs, the correct way is to peel off the two oldest leaves of the shell to make the whole Throw it into the pot and cook.

This way of cooking can not destroy the plant fiber of Zengcheng Caixin, and retain its freshness, sweetness and refreshingness to the greatest extent.

Although it seems a bit troublesome to throw away the old leaves and branches by yourself when eating, many people can still accept this trouble in order to improve their food.

However, because the quality of the Zengcheng choy sum they chose was very good, they barely made this shortcoming less obvious, but it was also because they used the best materials to make such an ordinary product, which made Li Xiao feel a little regretful.

Thinking about it, even for a chef who is so proficient in ingredients, it seems that he still has some obsession with the integrity of the dishes.

Li Xiao can't say that this is not good, after all, a large forearm-length Zengcheng Caixin appears in a whole set of delicate dishes, which may seem very abrupt.

(End of this chapter)