Punch: From third-rate anchor to top chef

Chapter 232
"The reason why I introduce so much to you is that I want to say that the perilla leaves fried in this batter were not done, and they were fried many times."

"but."

Here, Li Xiao made a long sound, and turned the camera to the environment inside the store. The waiters were busy running around, leading some customers who had been waiting outside for a long time to their seats.

And the atmosphere in the store is also in full swing. Because you can't play with your mobile phone, everyone's desire to communicate is stronger than usual. This is the same as hearing and smell will improve after you are blind. Without a mobile phone, you will naturally have more attention. on the people around you.

In the end, Li Xiao's camera was fixed on the really hot kitchen, separated by a layer of glass, Li Xiao could even feel the high temperature coming from inside.

The chefs inside are busy all the time, but they can take a little breather when they are wiping off their sweat.

"However, I think it's not that the chef missed it, or couldn't do it well, but that sometimes it was a compromise made out of desperation for the sake of reality."

"After all, it takes a long time to completely complete the third re-frying. In my opinion, the chef is probably trying to save time, so he didn't wait for it to cool down after the second re-frying, but immediately Re-fried, so there will be some fat left in the batter, which I can understand."

While speaking, he picked up another piece of fried basil and put it in his mouth, adding
"Of course, the reason why I say this is not because I have received money, but because I want to express that sometimes the back kitchen may be too busy, so many places will not take care of it, not because the chef's level is insufficient, and One reason is because I really like this perilla, so I gave it extra points, those who don’t like to eat perilla, don’t force yourself to order this dish, because the taste of perilla is really too strong.”

After eating two pieces of fried perilla, Li Xiao began to peel the crayfish.

"Different from steamed and iced crayfish, there is a step of oiling the perilla crayfish before making it, so everyone always feels that the crayfish eaten outside is particularly delicious, because there is not so much oil at home to let everyone waste."

"Throw the cleaned crayfish into the 6% hot oil pan. The oil must not be too hot. Once it is too hot, the skin of the lobster will be mushy."

"Keep the oil temperature at 6% until the shell of the lobster is completely red. At this time, you can slightly increase the firepower. At this time, bubbles will continue to emerge from the shell of the lobster, changing from big bubbles to small bubbles. When the time comes, it proves that there is not much water in the shrimp meat, and at this time, the lobster that has been well oiled can be fished out."

"Pour in clean peanut oil, add bean paste, minced garlic, sliced ​​ginger, scallions, and spices, and fry these ingredients until they are fragrant."

"Then you can put in the lobster that has been drained of fat, and quickly stir-fry to stir-fry the aroma of the ingredients into the lobster's flesh. It doesn't take too long to stir-fry, about 1 minute or so."

"At this time, you can pour in beer and broth, salt and soup, monosodium glutamate, chicken essence, and fuel consumption. If you don't have broth at home, as I said before, you can add our technology product Knorr brand thick soup treasure. It’s better to add chicken flavor to the thick soup treasure, because the pig flavor thick soup treasure is too strong and may take away the taste of the crayfish.”

"Cover the pot and simmer it on high heat for 10 minutes. Of course, everyone is using a home stove, and the time may be a little longer. When the juice becomes thicker and the lobster is just gone, we can put it in. Perilla and fried perilla, after putting these two things down, turn on high heat and quickly stir-fry, and finally add a little starch water to thicken the sauce perfectly."

While speaking, Li Xiao had already pushed aside a crayfish and threw the meat into his mouth.

The first thing that enters the mouth is the strong smell of perilla and the strong smell of Huadiao wine. The taste is very strong. Fresh perilla and fried perilla present two different perilla flavors, one is fresher and the other is fresh. Kind of more mellow.

Then came the crispy and tender lobster meat. The meat quality of the lobster meat was very springy.

After high-temperature frying, the meat quality of the crayfish not only becomes firmer, but more importantly, the high temperature can lock the moisture in the shrimp meat so that it is not easy to lose.

The seasoning is just right, the sweetness and saltiness are moderate, and the rich basil flavor does not completely steal the limelight of the lobster. On the contrary, the taste of the basil is like the taste of the crayfish, which is completely released.

Swallowing the lobster meat in his mouth, Li Xiao gave a thumbs up

"Compared to the iced and steamed crayfish before, the meat quality of this crayfish is obviously improved."

"The meat of the lobster is crunchy and very elastic. You can tell that the lobster is very fresh at a glance. The taste of the sauce has completely penetrated into the meat of the lobster, but it will not let the lobster spoil due to the cooking time and soaking time for too long. The meat gets old, and the heat is controlled just right."

While talking about it, Li Xiao threw a few crayfish into his mouth. The latter crayfish were all covered with sauce before Li Xiao ate them, because after dipping in the sauce, Li Xiao felt that the taste of the crayfish was more layered. .

The fat boss in the office saw that Li Xiao criticized him after eating the fried basil, and his heart skipped a beat, thinking that Li Xiao was doing some trick to blackmail him.

After all, he can often hear about these things. A certain anchor, because the promotion fee was not negotiated or the other party refused to accept the promotion, these anchors united to hack these small businesses, and the small businesses who are disadvantaged groups are suffering. , Even if you want to appeal, there is no way.

He has identified Li Xiao as this kind of unscrupulous anchor.

I am very regretful in my heart, why I want to contact the other party, I am afraid that I accidentally offended him somewhere, so the other party started the attack mode when there was a disagreement.

The most likely thing was that he didn't agree on the price, so he left directly. He secretly regretted it, but he didn't expect the other party to look at the thick-browed and big-eyed man like a gentleman.

Unexpectedly, I hunted geese all day long, but today I was blinded by geese.

He didn't expect Li Xiao to say that it wasn't a matter of the price that he wouldn't accept the promotion, but he turned around and came to blackmail him. Obviously, the price didn't agree at all. He probably felt that his bid was too low and insulted him.

Seeing Li Xiao frowned slightly and ate the second piece of fried perilla leaves, the fat boss beat his chest regretfully.

He also wanted to understand now that the crows in the world are so black, how can there be any anchor who doesn't like to make money, it's clear that he doesn't have enough money, and now he hit the gun.

He has become the chicken who kills chickens to warn monkeys. In the future, as long as he goes to other stores and no one will promote him, he only needs to find out this live video, and it will have a powerful deterrent effect.

When the fat boss was considering whether to call the police and the other party came to kill him, Li Xiao changed the subject, talked about the difficulties in the back kitchen, and forgave the other party's mistakes in production.

This 180-degree turn is really a bit big, almost making the fat boss dodge.

And later on, Li Xiao also said that the perilla crayfish tasted quite good, which made him wonder whether the other party wanted to blackmail him, or to praise him, or to use the so-called trick of wanting to promote before suppressing.

However, after he saw the barrage in the live broadcast room, the tension in his heart quietly loosened, and he canceled the three-digit numbers he had pressed on the phone one by one.

Although many viewers in the barrage said that they were horrified by the horrible smell of perilla, the bomb has a natural terror.

But most of the audience expressed their desire to try this special crayfish recipe. After all, most of the lobster restaurants outside are
The boss pressed his crazily beating heart and kept gasping for air. He never expected that Li Xiao's live broadcast would be so exciting. The first second was hell, and the next second he went directly to heaven.

The boss put his palms together quickly, bowed to the void around him, prayed to all gods and bodhisattvas, and hoped that Li Xiao could say more good things in the live broadcast later.

But in fact, this is because he thought too much. Even if Li Xiao didn't praise Li Xiao in the live broadcast later, as long as there is no large-scale belittling, then the live broadcast can have a pretty good effect.

After all, the number of active users is there, and all of them are real users, so there is no need to worry about the publicity effect being not good enough.

The taste of perilla is the same as that of coriander. Those who like it will like it very much, but those who don't like it will dislike it very much.

Li Xiao liked it very much, the more he ate it, the better he got, and soon more than a catty of perilla crayfish entered his stomach.

"I'll go, it's the only plate of crayfish that the host has tackled. It's obviously pretty good."

"Okay, okay, next time I go there, I will order this [Basil Crayfish]."

"Watching the host eat very well, but I can't stand the taste of perilla. It's too difficult. I missed hundreds of millions."

"Actually, I got used to this kind of food after eating it. I didn't eat it before. Unfortunately, when I married into my husband's house, they were often forced to eat the dishes made by perilla. Now I feel really It's delicious."

"The dishes are delicious. The perilla beer duck, perilla fried crab and fried snails are all superb."

After unknowingly eating a whole plate of perilla crayfish, Li Xiao felt a little helpless looking at the empty plate.

The eyes fell back to the garlic crayfish and iced crayfish that came up before, but there was no desire to do it. Crayfish is indeed a creature that is more suitable for heavy tastes.

Although the light taste has a special flavor, but after eating a plate of heavy crayfish, I don't have much desire for the first two.

No wonder they served the light crayfish first. Obviously, they had considered this aspect. Otherwise, they would eat the strong taste first and then eat the light ones. I am afraid that they would receive a lot of complaints.

As a VIP customer, the kitchen didn't make him wait too long.

After chatting with the audience in the live broadcast room for about two or three minutes, the last two crayfish were also served.

"Hello guest, [Braised Crayfish in Oil] and [Thirteen Fragrant Crayfish], your dishes are all served."

"sorry to bother you."

Li Xiao rubbed her hands together, watching tonight's highlight, she couldn't help licking her lips.

"As the leader in the crayfish world, [Braised Crayfish in Oil] and [Thirteen Fragrant Crayfish] are comparable in name."

"Of course, everyone's taste is different. Some people like to eat [Braised Crayfish], while others just like to eat [Thirteen Fragrant Crayfish]."

"As for me as the anchor, I just like both."

"Of course, relatively speaking, the flavor of [Thirteen Fragrance Crayfish] will be more mellow and rich, with more layers."

"And [Braised Crayfish] is more fragrant, fresh, spicy and numb."

"[Thirteen Fragrant Crayfish] is a Huaiyang delicacy produced in Xuyi [xū yí], Jiangsu Province. The reason why this dish is called Thirteen Fragrant Crayfish is because when making this kind of crayfish, it will put There are a lot of spices, and the most basic number of spices is 13, so this lobster is also named [Thirteen Fragrant Crayfish].”

"Of course, in fact, the authentic thirteen-flavored crayfish uses far more than 13 kinds of spices. However, the more spices used, the more likely it will be affected by the improper combination of spices. Therefore, over time, most lobsters The spices used in the museum have also changed from dozens of types to the most basic 13 types.”

"As for the braised crayfish, the ingredients are relatively simpler. The spices used are usually only pepper, bay leaves, star anise, fennel, grass fruit, cinnamon, and pepper and a lot of pepper are added, so the braised crayfish Usually spicier and more numbing."

"The production methods of these two kinds of crayfish are actually very similar to those of perilla crayfish, so I won't repeat them here."

Li Xiao's eyes kept wandering between the thirteen-flavored crayfish and the braised crayfish, and finally decided to eat the thirteen-flavored crayfish with a lighter taste first.

After all, the surface of the braised crayfish in front of him was covered with a thick layer of bright red chili peppers and a bunch of fresh green peppers. Even Li Xiao could clearly understand that this crayfish must be both numbing and spicy without tasting it.

Once you finish eating this crayfish, your sense of taste will definitely be in a state of imbalance for a long time, and you will not be able to taste the thirteen-flavored crayfish well, whether it is delicious or not.

"I'll give you a taste of the thirteen-flavored crayfish first. In addition, I don't know if you have noticed one thing that the store's serving is actually very particular, starting from the most light-tasting iced crayfish to steamed crayfish. , and then there is the perilla crayfish with a strong fragrance, but the taste is still light, and finally the strong taste of the thirteen-flavored crayfish and braised crayfish.”

"In this way, the taste of the crayfish will not be mixed together. If the crayfish with a strong taste is served first, it will appear that when you eat the crayfish with a lighter taste later, your tongue will still be full of the taste of the previous dish. , which is very bad.”

"The boss is still very careful, give him a thumbs up."

Here Li Xiao was peeling his thirteen-flavored crayfish, while in the other office, the boss was frantically wiping the cold sweat from his forehead.

Well, he patted his chest, and muttered to himself, it is really the blessing of the Bodhisattva, who accidentally got the order right.

In fact, the reason why Li Xiao subconsciously thinks that this is the order of meals specially arranged by the other party.

It was entirely his subconscious behavior. After all, he often hangs around various high-end restaurants recently, and most chefs are very concerned about the order of the dishes. Which dish is served first, which dish is served last, which dish It may take several days to think about which dish a dish needs to follow.

This caused Li Xiao to subconsciously think that the order he heard in front of him was deliberately arranged by the other party.

However, only the fat boss who is wiping his sweat knows that in such a busy shop, there is no way to serve light dishes first and strong ones last.

Most of the time, a chef will fry several servings of lobster in one pot, and whichever dish must be the best will be served first.

If you want to wait for the light-flavored crayfish to be served first, it is estimated that people who need to queue outside will have to queue for a long time, and customers who dine inside will wait longer, and the overall dining experience will become poor.

But is this really a problem?
The fat boss rubbed his chin, thinking about whether to add some chefs to cope with the hot business every day, but considering the salary issue, he thought about retreating.

In his heart, heaven and man are at war. After all, it has been open for so long, but no customer has mentioned the problems Li Xiao mentioned. Maybe only food anchors like him or serious gourmets will find these problems?
No, you can't think this way. Since there is a problem, you can't escape it, and you can't deceive yourself and others.

It is very likely that the customers have noticed this problem, but it is just a new store here, and the store is very popular, so even if there is a problem, everyone will have a certain degree of tolerance.

But once the fresh feeling has passed, and the popularity in the store is not as hot as it is today, then all kinds of problems will burst out in a concentrated manner.

At that time, if I want to deal with it, it will be troublesome. After thinking about the stakes in the middle, the boss gritted his teeth and decided to recruit another batch of chefs tomorrow.

On the other side, Li Xiao also peeled the Thirteen Fragrant Crayfish and threw it into his mouth.

The rich taste of spices spreads in the taste buds. [Shiyue Besieged City] is indeed a lobster restaurant with 6 star chefs.

The taste of the spices is very fresh and the aroma is very strong. You can tell that they are freshly blended and freshly ground spices.

Once the spices are ground, their fragrance will disperse quickly and easily. No matter how well the sealing work is done, there is a big difference between freshly ground and pre-ground spices.

Just like freshly ground coffee and instant coffee, freshly ground coffee will have a fruity aroma and aroma of coffee that instant coffee does not have.

The same [-]-spice crayfish seasoning is very good, the taste of the juice is fully integrated into the shrimp meat, the shrimp meat is also springy and delicious, even if the shrimp line is removed, the shrimp meat will not be loose.

Li Xiaobi gave a thumbs up
"This thirteen-flavored crayfish is also very good. If the full score is 100 points, it can get more than 80 points. The only shortcoming is that the idea is not bold enough."

"As a lobster restaurant specializing in crayfish, the thirteen-flavored crayfish produced only use 13 kinds of spices. In fact, as a star chef, you can be more bold, relying on your own understanding of local tastes Understand, adding a few spices appropriately to meet the taste of the local people may be able to go a step further.”

(End of this chapter)