Punch: From third-rate anchor to top chef

Chapter 764
Li Xiao slept for a long time, and did not open her eyes until after eight o'clock in the morning. The sun outside was very dazzling, shining in from the window of the caravan.

Tuanzi on the side had woken up a long time ago, sitting on a bed, staring at Li Xiao with big black eyes, and stroking his round belly with his fleshy paws.Tongue sticking out as if implying something.

Li Xiao is well aware of the habit of the dumpling, which means that there is no food in the stomach, so she quickly got up from the bed, went to the car refrigerator, opened it, and found that it was empty, there was nothing there, completely clean.

"It's only been a few days, and the refrigerator is empty?" Li Xiao touched his eyes, a little bit disbelieving.

After all, the last time I went to the supermarket was a few days ago. At that time, in order to save rations for the dumplings, I bought a week's rations. There were more than 30 catties of bamboo shoots. It took only a few days and they were all done?

After closing the car refrigerator, Li Xiao washed up briefly, checked the time, changed his outfit and got off the car directly, and went to the supermarket to buy rations for the dumpling.

It is now past eight o'clock in the morning, and the poisonous sun outside has already come out, shining on people's body is extremely hot.

Li Xiao went to the supermarket where he bought last time, and bought a lot of bamboo shoots, which attracted the attention of the people around him.

Just after paying the bill, Li Xiao suddenly felt that the sun was too bright today, and he didn't want to go sightseeing, so he turned back and bought some ingredients directly, planning to cook for himself at noon.

Back in the RV, Li Xiao picked one or two big bamboo shoots and put them on the meaty paws of the dumpling, pinched its fat face with his hands, and said with a smile: "You little guy, here are some things for you." I bought it, I bought a little more this time, I think you can finish him in a few days."

Seeing the overstuffed car refrigerator, Li Xiao felt helpless. It seemed that he had to find a time to change to a bigger car refrigerator.

After cleaning the RV, Li Xiao opened the door of the RV, ventilated the inside, and then opened the live broadcast room to chat with fans.

"Anchor, what time is it, why are you still in the RV? What attraction are we going to visit today? Are you almost finished visiting all the attractions in ZY?"

"The sun in Guizhou is very hot today. If the host goes out to visit scenic spots, remember to wear sunscreen, otherwise the skin will suffer."

"This ZY is going to play soon, where is the anchor planning to go next? Are you going to Liupanshui? I will wait for you in Liupanshui."

Li Xiao leaned against the side of the RV, watching the concern of the fans in the live broadcast room, showing a kind smile.

Then he opened the travel app on his mobile phone and looked at the guide. It showed that he had already visited some famous tourist attractions in ZY, and the others were small tourist attractions, not representative at all.

For these scenic spots, Li Xiao automatically filtered them out.

And most of ZY's classic delicacies have been eaten once, and other unrepresentative ones will not trigger the check-in if they go to the system, so Li Xiao can only filter them out.

In this way, all the attractions and delicacies in ZY can be regarded as completed.

Li Xiao said to the fans in the live broadcast room: "I just took a look at ZY's scenic spots and food. I have already checked in some representative food and scenic spots, so I plan to leave ZY and go to other places."

When the fans learned that Li Xiao was leaving ZY to go to other places, they all left messages on the bullet screen in the live broadcast room, wanting Li Xiao to go to his hometown to check in.

"Anchor, come to Liupanshui, Guizhou. My family has fresh rice tofu, and I will entertain you with delicious food. The scenery of our Liupan Mountain is very good."

"Anchor, don't listen to the nonsense upstairs, our Jiangsu is a good place, although you have checked in, but come to us on the way, so that I can do my best as a landlord."

"Come to Sichuan. I think Sichuan is better. Our food here is amazing."

Li Xiao glanced at the barrage, and then slowly said: "Okay, you don't have to worry about where I'm going, I've already made up my mind, I plan to leave for Chongqing in the afternoon."

"So at noon, we still follow the old rules, cook and eat by ourselves. Don't you want to watch the dumpling eating broadcast? Today at noon, I will eat with it, and let you see who eats faster."

Li Xiao's words stirred up waves in the live broadcast room, and some fans in Chongqing were particularly excited.

These Chongqing fans launched barrage in the live broadcast room one after another.

"Anchor, are you sure you want to come to Chongqing? Then I'll wait for you in Chongqing. I'll take you to eat the authentic Jiugongge marinated spicy hot pot, so that you can experience the most authentic Sichuan flavor."

"Gua Wazi upstairs, don't get me wrong, what is authentic Sichuan flavor? Chongqing is Chongqing, what does it have to do with Sichuan cuisine? We call it Chongqing flavor."

"Anchor, you are here and I will take you to eat spicy bunny head. Bunny is so cute, why don't you have more? And it has to be spicy."

The fans in Chongqing are very hospitable, and Li Xiao couldn't bear the enthusiasm, so he said quickly: "Okay, I will contact you when I arrive in Chongqing, and now I will start cooking."

It was past 11 o'clock in the blink of an eye, and Li Xiao was the only RV left in the parking area, and all the rest were gone.

Last time, the female car lady secretly left her business card for Li Xiao, and she secretly stuffed it in the crack of the door of the RV, and it is still in the small drawer.

Li Xiao bought a lot of ingredients from the supermarket in the district today, and this meal at noon was the last meal in ZY, so naturally he wanted to eat a little more hearty.

Recalling the Yaxi Huangjia beef that I ate yesterday, Li Xiao plans to make a review today and teach everyone how to make this authentic Yaxi Huangjia beef.

In addition, Li Xiao bought a fresh Wujiang fish and planned to steam one for himself.

When fans saw these ingredients, they were shocked.

"Anchor, don't you want to make Yaxi Huangjia beef and steamed Wujiang fish in the live broadcast room? Didn't you just eat this yesterday? Why are you making it yourself today?"

"Then there's no need to ask. It's because the host fell in love with these two dishes, so he wanted to try how to make them himself. In this way, he can teach us and satisfy himself with preserved fruit. Why not do it?"

"Wow, I'm a new fan. I just saw that the title of the live broadcast said cooking. Is this the live broadcast of eating and broadcasting? How do you teach cooking?"

"Is the new one upstairs a girl? If it's a girl, brother will explain it to you patiently. If it's a brother, please click Follow on the upper left, and then exit the live broadcast room."

"Everyone, stop talking nonsense, these are two famous dishes of ZY, I have to learn them well."

Seeing the enthusiasm of the fans in the live broadcast room, Li Xiao was also very excited. After all, he made it himself to restore the taste of the food he ate yesterday, which was also a major challenge for himself.

There has always been a saying in the food industry that different chefs cook the same dish, but the taste is not absolutely the same.

But Li Xiao believes in one word, that is, the taste is different, but the height of tasting is the same.

First of all, what Li Xiao is going to cook is Yaxi Huangjia beef. This dish uses local beef, which is also called yellow beef outside.

This kind of beef itself has a very thick fat content, and it is covered with tendon meat. If it is not handled well, it will look very dry and taste not so refreshing.

Li Xiao's first evaluation of Yaxi Huangjia beef is that the beef is refreshing, followed by the rich and layered taste.

For any ingredient, the most important thing is the taste in the mouth, followed by the taste.

After all, if it's just seasoning, bring a pot of old stewed soup and stew the leather shoes. It's probably delicious, but don't mention the taste of the ingredients themselves.

So Li Xiao has his own way of handling this local beef. Although it is different from the store's, it can achieve the same effect.

He put the beef into the car refrigerator first, lowered the temperature and refrigerated it for half an hour, and when he took it out, the beef crystallized a lot and was hard.

I saw Li Xiao saying to the water friends: "After the beef is frozen, the texture of the beef itself will be very clear. At this time, if you cut it with a knife, it will be cut smoothly. The purpose of my doing this is It is to slice the local beef thinly, so that it will be refreshing in the later steps."

Soon, Li Xiao sliced ​​all the frozen beef into thin slices and put it aside to allow it to defrost automatically.

Taking advantage of this time, Li Xiao took some dried chilies and soaked them in water. These peppers were just ordinary Chaotian peppers, not the spicy ones in the store.

Taking advantage of the time to wake up the meat, Li Xiao boiled a pot of brine in the pot, put some base flavor in it, then poured the soaked dried chili into the brine, and mixed it thoroughly.

Then take a spatula and stir evenly in the pot. After the dried peppers have completely absorbed the aroma of the brine, pour it out and set it aside for later use.

The next step is the crucial step, to remove the earthy smell in the meat of the earthy beef, and to raise the taste of the beef to another level.

Li Xiao prepared some egg whites, put them in a bowl, and separated the egg yolks for other uses.

Next, pour some white powder, which is starch, into the bowl, then pour a little rice wine, and stir with it evenly. Coat the ground with batter and set aside.

Each piece of beef is evenly coated with yellow paste, then the pot is turned on, and a large amount of oil is poured in. After the oil temperature rises, directly put the paste-coated beef into it for dry frying, and remove it after about a few seconds of contact. come out.

After repeated frying for three times, Li Xiao poured out the oil in the pot, left some base oil, and then put in onion, ginger, garlic and other spices to sauté over high heat.

After doing this step, the pot was already full of fresh fragrance, and then Li Xiao poured the marinated dried chilies directly into the pot and sautéed them over high heat.

Taking advantage of the stir fry, Li Xiao said to the live broadcast room.

"Except for the onion, ginger, and garlic, don't put any other big ingredients in this spice, because the essence is on the dried chili soaked in brine. Use high heat to fry the juice out of it, and then proceed to the next step."

After Li Xiao fried for a few minutes, almost all the brine in the dried chili was fried out, and the fried water was stained with water.

At this time, Li Xiao looked at the live broadcast room and said: "Brothers, it's about the same after frying like this. At this time, you can pour in the awakened beef. Remember, don't stew it for too long. As long as the flavor of the brine is fully integrated with the beef, it’s ready to serve.”

"The Yaxi Huang's beef is all about the taste, and the taste is second. The most important thing is not to let the beef be too old. As long as this is done, this dish will be more than half successful."

"As for the taste, you can adjust it according to your own preferences. The most important thing about this dish is the taste of the beef. Even if you make it sweet, as long as the taste of the beef is good, then this dish can be considered a success. "

Li Xiao emphasized several tastes in a row, and the fans who got them quickly wrote down this note, for fear of missing the most important point.

The beef was simmering in the pot for five or six minutes. Li Xiao lifted the lid of the pot, and a scent wafted out, which made him smack his tongue.

"This is really a familiar smell."

Li Xiao quickly poured the beef out of the pot. When it was out of the pot, poured a layer of chili oil on it, and then poured it into a large bowl. Heat the oil in the pot, fry the oil until it is [-]% hot, and pour it on top. The fragrance is overflowing.

Both the aroma of chili pepper and the aroma of cooked oil make this bowl of Yaxi Huangjia beef taste reach its peak in an instant.

Seeing this, the fans in the live broadcast room launched barrages one after another.

"666, I didn't expect the host's cooking skills to be so good. I just ate it yesterday, and I made it today. Just from the appearance, it's even more appetizing than what I saw in the store yesterday."

"Yesterday's was in the store. Besides beef, there are many side dishes. You can add more beef if you make it yourself. It will taste better. No, I have to make it now."

"Anchor, I have remembered what you did just now. May I ask, what kind of chili oil was used for the last cooking? Did you buy it from the market or make it yourself?"

Li Xiao picked up a piece of beef with chopsticks and tasted it. The taste was really smooth, and the setting was even more refreshing than what he ate yesterday. The most important thing was that it was very tasty.

The ingredients for making the beef are prepared by himself, and they are still a little different from what he ate yesterday. Not only that, even the side dishes have been slightly adjusted a few times.

Unexpectedly, the final taste is also very unique. Although I can't copy the taste of yesterday's one-to-one, the taste of my own is not bad, and I can eat the beef very well.

For this reason, Li Xiao purposely stuffed a large pot of rice for the last soup and rice, which is the soulful way to eat this dish.

Li Xiao glanced at the bullet screen in the live broadcast room, and said: "The oil poured out of the pan at the end is a special chili oil, which is a mixture of several types of chili oil, and then put a little sesame oil in it, so that it will be delicious. The sense of layering, combined with the dry chili that has been stewed in a stewed pot, will bring a new experience to this bowl of beef."

(End of this chapter)