Punch: From third-rate anchor to top chef

Chapter 178
Thinking of this, Li Xiao did not hesitate, and stretched out his sinful hands towards the silver-white eel.

Li Xiao's method of catching eels is also very sophisticated. He put his fingers directly on the gills of the eels.

In this way, the fingers will not slip due to too much mucus on the eel skin.

Because of Pao Ding Jie Niu's skill, Li Xiao has a clear understanding of the eel's structure.

The small knife in his hand landed directly on the central nervous system of the eel. The lost eel was sent to heaven without suffering too much pain.

Li Xiao waited for the eel's nervous response to completely disappear before starting the next move.

Open up the belly and take out all the internal organs of the eel.

The internal organs of eels are completely inedible tissues, most of which are digestive intestines and organs that decompose toxins, and there are no edible parts at all.

Li Xiao took the viscera and threw it under the tree head. After these viscera were decomposed, they could become the nourishment of the big tree, and they could be regarded as part of the ecological cycle system.

As for the eel in his hand, Li Xiao took it to the stream and washed it clean, carefully scrubbing the black film on the eel's abdomen with his fingers.

While washing the eels, he introduced to the live broadcast room
"There is a thick black film on the abdomen of the eel, which is very fishy. If it is not cleaned carefully, the cooked eel will be very fishy."

"But don't scrub too hard, because behind this layer of black film is the abdomen of the eel. Once the white skin of the abdomen is pierced, when the eel is grilled, one of its sides will crack, and the inside The gravy will come out, and an eel without juices will be very ordinary."

While speaking, Li Xiao had already cleaned the eel's abdomen completely, and at the same time a large amount of blood was taken away by the stream.

The washed eel meat turns pink, but the eel has not been processed yet.

Li Xiao put the eel on the barbed wire and gently slashed it with the blade. The eel, which had been disembowelled, was split into two, and a complete spine was exposed in the fish.

There was a burst of exclamation in the live broadcast room.

"I'm going, what just happened"

"How can it turn into two sections with one click??"

"Look clearly and see whether it has become two sections or a whole piece, and they are still connected together!"

"Hiss, really, alas, I thought the host just divided it into two sides."

"It's not easy to grill when it's divided into two sides. I've seen it at a sushi restaurant in Sakura Country. Those chefs also cut eel like this, but it's not as neat as the anchor."

"It's such a fast knife. If I didn't see the silver light of the knife, I wouldn't have noticed the blade passing by."

"Everyone, I suddenly remembered something. When the super murderer Edward Scissorhands was arrested, he seemed to be using a surgeon as a cover?"

"Not at all, not at all, the anchor is purely better at sword skills."

"The anchor is not just good at knife skills. Didn't you see that the eel didn't move much when the anchor slashed down just now?"

"Hiss, it sounds like this is indeed the case?!"

"I've already called the police!!! Haha, just kidding."

"I said that you are too nervous. Isn't this a necessary skill for a chef? Practice makes perfect."

Fortunately, Li Xiao focused all his attention on the eels, so he didn't notice what the cute little audiences like himself were discussing, otherwise he would definitely vomit blood three liters with anger.

But if you think about it carefully, what the audience said is actually very reasonable. After all, the objects of Paoding Jieniu are all creatures, and human beings are just a kind of ordinary creatures, with a little bit of wisdom.

While everyone was stunned, Li Xiao swiped twice more, and the tip of the knife and the spine made a rubbing sound.

One cut is made below the spine to separate the spine from the fish below, and the other cut is made above the spine to separate the spine from the rest of the eel meat.

With a light pick of the tip of the knife, the entire spine is removed, and the eel itself only relies on such a large spine to move.

So when the spine is cut off, only the delicious eel meat is left in the whole eel without any bone spurs.

Seeing the spine that floated in the air and fell to the ground with traces of blood, all the audience shivered. This knife skill is too exaggerated.

Some viewers with rich imagination have already brought themselves into the eel.

If the person on the barbed wire was not an eel, but a person, maybe Li Xiao could do this too.

After finishing shaving the bones, Li Xiao cleaned the blood from the eel's body again.

Then pick up the salt and sprinkle it evenly on the eel's skin.

Li Xiao introduced to the audience in the live broadcast room

"Because the eel's skin produces a mucus that is easy to move, even after he dies, this mucus will continue to be released."

"The taste of these mucus will seriously affect the taste and umami taste, so we can lightly sprinkle some salt on the eel's skin after processing the eel's bones."

"After the salt is gently rubbed on the eel's skin, a layer of fine white foam will be produced. This layer of foam is the mucus tissue remaining in the eel's skin."

"Repeatedly scrub with salt until there is no way to scrub again, and you can stop after any white foam comes out."

While explaining, Li Xiao finished cleaning the eel's skin.

He pinched the eel's tail and shook it gently to shake off the moisture on his body as much as possible.

Gently place the eel on the wire mesh, and the arm-length eel is only about 60 cm long after processing.

Use a knife to cut the eel in half, with two 30cm sections.

Li Xiao put the extra part on the tin foil first, waiting for the next round of baking.

After all, this portable windproof stove is too small to bake so many eels at one time.

Divide the 30 cm long eel meat into three parts again, and each eel meat is 10 cm long. Since this eel is quite plump, the length and width of the three eel meat are almost equal.

Find a few slender branches and cut them into wooden sticks with a knife.

"You can use bamboo skewers when grilling eels, but you can't find bamboo here, so you can only use wooden ones."

"If you encounter the same situation as me, you must remember that when you polish the wooden stick, you must remember to smooth out its burrs."

"Otherwise, it's easy to pierce your lips or tongue when you eat it later, because the eels you baked are so delicious."

As he spoke, he put the sharpened wooden stick in front of the camera.

Pick up a piece of sliced ​​eel meat with your fingers,
"We are also very careful when fixing the eel meat. The reason why we use wooden sticks is because the meat quality of the eel meat is very strong."

"Usually, we will stab in from the flesh side first, come out from the skin and then stab in from the skin, and the fish will come out."

"The reason for this is that this side of the fish meat is relatively rough, and it is not easy to slip when pierced. The same is true for the other side. A piece of eel meat can be threaded with a wooden skewer on the left and right sides."

After putting on the three pieces of trowel meat, Li Xiao turned on the fire of the stove again.

Gently put the three pieces of eel meat flat on the barbed wire, heat the oil in a pan, no, it should be ignited with alcohol.

After adjusting the temperature, you put your palm above the wire fence, feel the temperature, and nod slightly.

"The temperature of burning eel is different from that of burning scallops. After all, when burning scallops, there is a thick shell to resist the temperature of the flame, while eel directly faces the flame, so the required flame temperature is a little less."

"If you are just starting to cook eels, you don't know what temperature you need, the smaller the better, remember that the smaller the better."

"Because the eel's skin is very, very easy to burn. Once it is burnt, it will have a burnt smell. After you peel off the skin, the inside of the eel meat will also have that burnt smell. A piece of eel goes to waste."

Of course, Li Xiao told them that the smaller the firepower, the better, because there are too many rookies, and he doesn't have to worry about this, after all, he is already very good at things like barbecue.

The temperature of the flame was quite good, and soon the eel meat made a sizzling sound, and the skin began to roll up slightly.

The fat in the eel meat roasted under heat began to seep out slowly, but Li Xiao didn't let the fat drip off easily.

Seeing that the eel meat on the side facing down began to become shiny, Li Xiao quickly turned over the bamboo stick to prevent the oil from dripping.

"When grilling, especially when grilling seafood, add enough water or oil from time to time so that the seafood will not become so dry. Once the seafood becomes dry, the umami taste will be greatly reduced."

"However, if you like to eat delicious food, you can ignore it and dry the water directly, it will be more delicious."

The speed of grilling eel was faster than that of grilling scallops. Before he said a few words, the eel meat in Li Xiao's hand began to shrink.

Fortunately, there is a wooden stick to fix it, so the fish meat does not shrink much, and it still maintains a square shape.

Seeing that the condition was almost the same, Li Xiao put the eel meat that had been completely covered with fat in front of the live broadcast room. At this time, the eel meat had turned into a light golden edge and had been roasted until it was golden.

The originally silver-gray fish skin has turned light brown.

"When the eel is grilled until it turns slightly yellow, the fish meat and skin start to curl up and shrink slightly, and the fat starts to ooze out slowly, we start to add soy sauce."

While speaking, Li Xiao had turned off the flame of the stove again.

he said

"Add 1/3 of clean water to the soy sauce bottle. We don't have clean water here, so we just use stream water instead."

"Add a little sugar, chicken essence, monosodium glutamate, and a little cooking wine and shake vigorously."

"We can obtain a simple teriyaki juice through simple human alchemy."

Studio

"God TM, human body alchemy."

"Laughing to death, this is obviously shaking by hand, who would be the same, so arrogant."

"Those who don't know think that the anchor is making some illegal drugs!!"

"Is Teriyaki Sauce so simple? Every time I want to eat it, I have to go to a restaurant in Sakura Country outside to get it."

"This is a simplified version. A serious teriyaki sauce is much more complicated than this."

"To be reasonable, many restaurants in Sakura Country also use this recipe, but they will add a little more oyster sauce and sesame oil, because I have worked part-time in a restaurant in Sakura Country for a long time."

"I forgot which video I watched. The normal teriyaki sauce also needs to be boiled with potatoes, onions and carrots."

With the teriyaki sauce, the following steps can continue.

Use tin foil to fold out a small square dish that is the same size as the eel block, and pour the simple teriyaki sauce into it.

Soak the half-cooked eel pieces in the simple teriyaki sauce, and let the eel meat absorb enough teriyaki sauce for a few seconds before picking it up.

Turn the stove back on, this time turning the flame up slightly.

The outer flame of the flame should just pass through the barbed wire, and the eel pieces that have absorbed enough teriyaki juice will be burned immediately, and the liquid of fat and teriyaki juice will continue to drip down.

Grease and sauce splashed on the stove, and the high-temperature metal directly evaporated the sauce, and wisps of smoke came out of the simple stove.

The breeze just passed by, and the rich aroma of teriyaki sauce and the aroma of eel spread into Li Xiao's mouth and nose.

Looking at the eel meat covered with sauce and quickly turning golden on the charcoal fire, Li Xiao felt his saliva began to secrete quickly.

He swallowed his saliva, and quickly poured out the seaweed that had been cleaned just now from the mineral water bottle.

Spread the seaweed between the eel and the eel, pick up the already sizzling eel meat, and stick the juice that will drip from the eel meat on the seaweed.

The eel meat is re-soaked back into the teriyaki sauce, allowing the fish to absorb the teriyaki sauce again.

This process is repeated three times, and at the same time, the laver must be quickly turned over with chopsticks.

Because the seaweed is very thin, if it is not turned over in time, the seaweed will be burnt soon.

Seaweed itself has the salty taste of sea water, and it absorbs fat and teriyaki juice, so it is already very delicious without additional seasoning.

The people in the live broadcast room were drooling again.

Without him, the grilled eel this time is not at the same level as the grilled scallop just now.

After all, grilled scallops are such a simple and easy-to-make barbecue that most families will definitely eat them as long as they are grilling. ,

However, difficult barbecues such as grilling live eels, unless you go to some mid-to-high-end Sakura country restaurants, where the chefs in the restaurants grill them by themselves.

Otherwise, it is very difficult to test delicious eels based on personal ability. After all, the seemingly simple step of removing bones can actually stop more than 90% of people.

After all, the deboning technique is not good enough, and the eel's flesh will be scattered directly, and there is no way to continue slow roasting.

Under the roasting of the flame, the toushui laver quickly rolls up and dances on the barbed wire like a seaweed that is still alive.

The water in the seaweed is continuously separated out and replaced by the eel sauce.

The second half of the operation is very fast, because the eel is actually half-cooked before the teriyaki sauce is prepared, and the later operation is to increase the flavor of the eel.

I saw that the eel in my hand had completely turned golden yellow, and exuded a tempting fragrance.

Li Xiao quickly turned off the stove. If the eel was baked any longer, the gravy in the eel would be completely dried out, and the flavor would be greatly reduced.

He holds three grilled eels in front of the camera
“Grilled three skewers of unagi perfectly.”

"Actually, grilled eels can be eaten in most restaurants in Sakura, but most of the eels that you can eat in low-end restaurants are finished eels, which are so-called Kanto eels."

"Kanto eel will steam the eel meat first, and then grill it, so the taste will be more dense."

"This method is mainly for the factory to produce in large quantities and reduce the cost of grilled eel. This eel is usually packaged in one-time packaging, and the restaurant can directly eat it after opening it and heating it."

"However, due to the production method and mass production, the taste of this eel is soft. I personally don't like this style of eel, because it completely loses the characteristics of the eel itself."

"And the grilled eel I have now, strictly speaking, should be classified as Kansai grilled eel."

"Kansai Grilled Eel does not steam the eel before grilling it, but grills it directly over charcoal fire. This kind of eel tastes very crispy."

"The two sides are very crispy because of the direct baking of charcoal fire, and the fish meat tastes very crisp because it has not been steamed for a long time, completely retaining the characteristics of the eel itself, because the eel itself tastes crisp. "

"Actually, the best way to grill eels is to use charcoal. The worst thing is to use an electric oven. Don't learn. I use an open fire to grill directly. This requires very high technology. If you don't pay attention, the whole eel will be destroyed. .”

"The most important thing is to use charcoal to roast high-quality charcoal. The fragrance brought by burning will make the whole eel's level rise to a higher level."

After introducing the two methods of grilling eels, Li Xiao finally couldn't hold back, picked up one of the strings of eels and bit down.

As soon as the teeth broke through the skin of the eel, hot juice splashed out from the inside of the fish.

He was so scalded by the juice that he sucked in a breath of cold air, but he was reluctant to spit out the meat that reached his mouth, so he kept sticking out his tongue, trying to reduce the damage to the tongue from the heat.

Swallow the jujube whole, swallow the eel meat in the mouth.

"The fish is tender and elastic, and the teriyaki sauce is slightly sweet because of the addition of sugar and cooking wine, and there is some slight alcohol taste, which is very good."

"In the second half of the roasting, I soaked the eel meat in the teriyaki sauce many times, so the eel was not dry at all, and it was all juice inside, which was preserved very well. Not only the juice of the teriyaki sauce, but also With the eel, the gravy from the fish itself came together perfectly."

Li Xiao said while pointing at the string of eels in his hand, trying to cool it down as soon as possible.

Studio

"I'll go, this color is invincible, I have never seen such a beautiful grilled eel."

"I seem to be eating well."

"Why can such a delicious eel be baked with such a simple tool? Are you still a human, the host?"

"I really want to try it, anchor, is there still time for me to drive there?"

"I decided to choose a restaurant in Sakura Country for lunch at noon, and eat this grilled eel."

"It turns out that the soft eel I usually eat is the so-called Kanto Kanto finished eel?"

"I've always disliked eating eel from Sakura Country. Is it because my food is too low-end?"

"Baby, don't cry, people are hard, let's work hard and work overtime, and we will have a good meal when we get paid."

"You're a man upstairs!"

"Man, can't it be a baby?"

"Yes, sexism, I have already called the police!"

(End of this chapter)