Punch: From third-rate anchor to top chef

Chapter 346

A lot of things have exploded in front of Li Xiao, and the audience in the live broadcast room can't be surprised.

So after the perilla was put into the pot, everyone didn't pay attention.

But when the number of tempura perilla sea urchins on the plate increased, everyone discovered something strange.

"Why did so many bombs explode this time?"

"That's right, the others are just ten or twenty copies, so why did you blow up a lot of them?"

"It seems that it is indeed fried a little too much, doesn't it taste greasy?"

"Don't you people look at it seriously? It's not that it's fried a lot, it's just that the perilla sea urchin tempura is relatively large."

At this time, a new perilla sea urchin tempura was picked up, and the audience realized that it was indeed as the audience said just now.

The perilla sea urchin tempura is like a small bun with a yellow airy crust.

There are even lines on the surface of perilla leaves.It looks very cute and delicate.

Putting aside the perilla sea urchin tempura piled high into a hill, Li Xiao turned on the oven and took out the char siu that had turned golden brown inside.

The freshly baked char siew exudes a strong and attractive aroma.

The fat on the top drips continuously from the surface of the char siu, and the sufficient fat and honey make the whole piece of char siu look golden.

Li Xiao sprinkled a little water on the surface of the dry straw to make the dry straw into a semi-dry and semi-wet state.

He wants to use the lighter to ignite the straw, and when the half-dried straw emits a faint white smoke, he puts the roasted pork on top of the straw.

It has a very accurate grasp of the distance, and it doesn't let the char siu get too close, nor does it let the char siew too far away.

The fan in the left hand fanned lightly, not only to keep the flame from extinguishing, but also to make the white smoke more uniform.

When the grass was completely extinguished, Li Xiao picked up the char siu, a faint smokiness came from the surface of the char siu.

It makes the original delicate and attractive aroma of char siew more rich and layered.

There is no rush to cut the char siu, but place it on a warm grill to let the muscles of the char siu relax in a natural state.

Heat the oil in a pan, sauté the minced garlic and ginger until fragrant, add the pineapple and purple ginger that have been cut into small pieces.

When the edges of the pineapple began to turn brown, Li Xiao poured the sweet and sour sauce that he had just made into it, and at the same time put the fried sweet and sour pork in it.

After a lot of stir-frying, it was full of sound and light special effects.

While holding the pot, add a little sugar to taste.

After every piece of pineapple, every piece of purple ginger, and every piece of sweet and sour pork was coated with sweet and sour sauce, Li Xiao turned off the fire.

Both purple ginger and pineapple can be eaten raw. If they are overcooked, the sour and astringent taste will be too strong.

【Sweet and Sour Pork】Complete!
Heat the oil in the pan again, add sliced ​​scallions, white ginger, and when the ginger slices turn yellow, immediately add the prawn balls that have been coated with a layer of starch water.

The heat of the frying pan was well controlled by Li Xiao, and there was no promotion effect this time.

The fat on the pan and the starchy water on the surface of the prawns together make a beautiful melody.

When both sides of the prawns are seen to be golden, he will put the prawns on the plate.

There is no extra seasoning, nor is it coated with thick sauce. The surface is very dry, even like an ordinary pan-fried prawn.

【Glass Prawn Balls】Done!
Cut the smoked and secret barbecued pork into finger-thick slices, because Li Xiao has absolute confidence in the taste of this barbecued pork.

There is no need to reduce the thickness of the char siew to avoid lack of taste.

Moreover, the back-cut char siu can contain a richer taste, which can show the layering of the food as much as possible.

Carefully put on a plate, [Smoked Honey Sauce Barbecued Pork] is complete!
Li Xiao glanced at the time, and quickly walked to the front of the steamer.

He had already set the timer on the steamer, so at this moment, the steam in the steamer was no longer as turbulent as before.

However, the moment he opened the cabinet door, the workbench was instantly smoky with water vapor.

Take out [Steamed Grouper], [Eight Treasure Rice in Lotus Leaf], and [Winter Melon Yuanbei Stewed Raw Juice].

The latter two do not need follow-up treatment, Li Xiao carefully looked at the state of the grouper.

The toothpick on his left hand was inserted shallowly into the fish, feeling the touch from the toothpick, and he nodded with satisfaction that the cooking was very good.

A little more is too old, a little less is too raw.

Transfer the grouper to a clean plate that has been heated to prevent the fish from cooling down quickly on a cold plate.

Use chopsticks to carefully pick out the shredded ginger in the belly of the fish, and at the same time spread a thin layer of shredded green onion on the fish.

Pour an appropriate amount of peanut oil into an iron spoon, and then heat it on the stove until a series of tiny bubbles emerge from the peanut oil.

Immediately pour the boiling peanut oil on the grouper, and the tiny shreds of green onion will curl up immediately when stimulated by the hot oil.

The moment the hot oil poured down, Li Xiao immediately poured down the steamed fish soy sauce that had been adjusted to taste with the other hand.

Although the movements were in tandem, the audience in the live broadcast room looked like the boiling oil and steamed fish soy sauce were intertwined in the air.

Then the steamed fish soy sauce wrapped in hot oil falls on the grouper.

[Steamed Grouper], [Eight Treasure Rice in Lotus Leaf], [Winter Melon and Scallop Stewed in Raw Juice] finished!
Li Xiao let out a long breath, and lightly pressed his finger on the finish button.

A beep sounded, and the warning light above the workbench also lit up.

But this time the judges neither waited by the side nor came over quickly.

Instead, a staff member walked up to Li Xiao and put up a sign with a number on the workbench.

After putting down the number plate, the staff looked apologetic:

"I'm very sorry, candidate No. 26. Now the judges are grading on No. 11. You still have three candidates to arrive."

"Please don't worry, just wait patiently."

!!!

Li Xiao was shocked. It was his first time to take the exam, and no one told him the things to pay attention to before the exam.

This also caused him to have no idea about the final round of exams, and it took a certain amount of time to wait after the completion.

Fortunately, he finished it relatively early. If there were not three candidates in front of him, but 30 candidates, it would be over.

After all, the [Perilla Sea Urchin Tempura] and [Steamed Grouper] he made need to be tasted as soon as possible. The longer the time, the worse the taste of these two dishes will be.

Fortunately, the scoring process for the three candidates didn't take too long. After waiting for about 10 minutes, 10 judges gathered around Li Xiao again.

The judges took their bowls and chopsticks and walked up to the 8 dishes.

A judge wearing glasses looked at the 8 distinctive dishes, nodded and said:
"That's right, all 8 dishes are classic Cantonese dishes, which I haven't seen for many years."

An old man with gray hair next to him also echoed:

"Indeed, Cantonese cuisine has been declining in recent years!"

Another person smiled wryly:
"There is no way around this. The cost is too high, too dependent on chefs, unable to mass-produce and promote, and the owner's income is low. Naturally, there will be fewer people who are willing to continue to open Cantonese cuisine."

Several people extended their chopsticks to different dishes while discussing.

(End of this chapter)