Punch: From third-rate anchor to top chef

Chapter 19 19. This time suddenly became hot-blooded? (seeking collection book review)
Li Xiao had already thought about how to choose someone just now.

He took out a dice from his pocket and said to Xie Guoyong

"You find someone to promote that as long as the dice rolls to 6 guests, you can become free guests to taste the set meal worth 258, and the first three rolls to 6 will be the referees, how about it?"

Xie Guoyong squinted his eyes and thought about it, then nodded,

"can."

After a shout, a group of people gathered around and heard that they could taste 258 sets of meals for free.

Many people tried enthusiastically, and soon 3 referees were selected.

In order to avoid the subjective judgment of the referee from affecting the result, the seats of the three referees faced the West Lake, while the workbenches of Li Xiao and Xie Guoyong were behind the three of them.

Li Xiao set up the camera, and Xie Guoyong also asked a front desk staff to take out a mobile phone and turn on the live broadcast platform.

I used Zhizhu's certified account to live broadcast the whole process and record the screen. After all, it can be used for hype later.

The two stood in front of the workbench, and the competition officially began.

The number of people in the live broadcast room is still increasing.

Such things as cooking competitions are really rare, even in many hot-blooded novels, they dare not talk about chef competitions, let alone in reality, a culinary competition between a food anchor and a three-star senior chef.

One spread ten, ten spread hundreds, and the news was quickly uploaded on the kitten live broadcast.

10 million,
12 million,
13 million,
The number of people in the live broadcast room soon reached the 20 mark.

"Wow, wow, I always thought that the novels and movies I usually read were lies, but I didn't expect such a real thing to happen."

"Laughing to death, chef competition? Is Zhonghua Xiaodao a historical documentary, not a children's animation?"

"Historical documentary? Are you going to laugh at me? Haha!!"

"I've already recorded the whole process, looking forward to the glow cooking!!"

"I think if I eat it, a ball of light will explode in my mouth."

Osmanthus Hawthorn Cake

Carrot Crisp

Longjing Tea

Bazhen Vegetarian Dumplings
Hand-rolled Mushroom Noodles

Mabo tofu
Mushroom Matsutake Soup

Scallion cake

Wine stuffed balls
lotus root box
Cardamom Bitter Gourd Stuffed

Eight Treasure Arhat Soup

For the sake of fairness, both of them choose the same dishes and raw materials. Of course, the chef can make appropriate adjustments to the dishes according to the actual situation.

The two have an hour to prepare the ingredients.

Li Xiao closed his eyes and took a deep breath.

It's impossible to say that I'm not nervous. Although I know the system's skills are very powerful, but it's the first time I play, both men and women will be nervous.

But after all the words have been said, I can't let scum like Xie Guoyong look down on us ordinary people.

Opening his eyes again, Li Xiao's eyes were filled with fighting spirit.

If this scene appeared in an anime, Li Xiao's eyes would shoot out, and his body would show an aura that ordinary people can't see.

He turned his head to the camera and said, "Okay, everyone, I'm going to start. In order not to make you bored, I will explain and cook at the same time." After speaking, Li Xiao started to do it.

When the audience heard that Li Xiao was so arrogant, he actually wanted to cook while explaining, frying the pot again.

"Hey, hey, anchor, please be serious, the face of our low-level workers is in your hands."

"That's right, host, if you cook seriously, we won't feel bored."

"Yeah, be serious! Get rid of me for thanking that!!"

However, Li Xiao had already started, and did not see the barrage of concern from the audience.

Li Xiao took out the fresh sweet-scented osmanthus and put it in the sink, washed it with clean water, picked it up with a sieve, and drained the water.

Turn on the oven, put half of the sweet-scented osmanthus on the iron plate, the middle layer is 130 degrees, heat up and down, and slowly dry the sweet-scented osmanthus.

Add the remaining half of the sweet-scented osmanthus to the honey, and then add the rest to the honey after the sweet-scented osmanthus is baked in the oven for 30 minutes.

While capping the glass bottle of honey, Li Xiao explained, "The scent of sweet-scented osmanthus is closer to the dark scent, and it can be dried in an oven to fully release its scent.

The mixture of dried flowers and fresh flowers will form two distinct floral aromas, which will enrich the taste experience of diners. "

There is a distance between the two work tables, but Xie Guoyong could still vaguely hear it. Turning his head to look, Xie Guoyong's eyelids twitched. Li Xiao was actually doing the live broadcast while processing the ingredients. After watching Li Xiao's processing methods With a glance, he raised his eyebrows again.

Li Xiao's technique is very proficient, as a three-star senior chef, he can tell at a glance whether a person has experience or not. Obviously, Li Xiao has gone a long way as a chef.

With such a discovery, the contempt in Xie Guoyong's heart immediately disappeared, and the movements of his hands changed from casual to serious. He is not a brainless person who can become a three-star senior chef. He even thought that this guy Li Xiao might be Those who came here specially to play games should not be careless.

Li Xiao took out a stainless steel pan, sifted the flour carefully, discarded the agglomerated flour balls and small stones, added water and kneaded it into a hand-sticking dough, and kneaded it dozens of times until the water was completely absorbed by the flour, and the dough began to become smooth. After ten beats, the dough is ready.

Li Xiao gently put the dough aside and covered it with a clean white cloth. The dough was close to the stove. After all, the temperature is already a little low now, and the fermentation speed is relatively slow.

He explained to the audience, "I'm going to let the dough relax, let the flour breathe, and let it ferment naturally.

In this way, the structure in the dough can be relaxed and expanded, and the dough will not be stiff. "

After putting down the dough, Li Xiao took the camera and walked towards the shelf where the ingredients were placed.

I saw that he quickly glanced around the ingredients.

The proficiency in vegetarian food not only makes him proficient in how to make food, but also gives him a wealth of experience in selecting ingredients.

After all, if you don't even know how to choose the ingredients, how can you say you are proficient in vegetarian food making?

Li Xiao's eyes stayed on a few lotus roots with a relatively light color, and he tapped his knuckles on several lotus roots of different sizes, and chose the one with a crisp sound.

Li Xiao explained to the audience
"Because what is needed is crisp lotus root, so you can only choose those with light skin color and small spots.

Because it needs to be made into a lotus root box, the selected lotus root should have more holes. "

Put down the camera, put the lotus root in the sink, wash and peel off the skin, and remove the dirt and gray skin inside.

Cut the lotus root into a piece as thick as the index finger, and then cut it horizontally, leaving only a trace of stickiness at the end.

Put it in the sink and rinse the cut lotus root with running water, so that the mucus on the lotus root can be washed away.

There are many kinds of mountain mushrooms, and Li Xiao chose the most cost-effective one without thinking about it.

In fact, the ingredients of Zhizhu are very good. After all, the price and grade are there, and there are several matsutake mushrooms next to the chicken fir mushroom.

However, compared with matsutake, although the taste of the collybia spp. is not as crisp as the matsutake, although the small size of the colostrum is more unique to the fungus, it is even better, and after frying, the taste of the two is similar. The difference is already negligible.

(End of this chapter)