Punch: From third-rate anchor to top chef

Chapter 199

Before, the reason why Li Xiao could be bullied so arrogantly was because there was no management in the studio.

After all, the local rich brother has been too busy recently, almost in a semi-transparent state, and now such a vigorous anchor suddenly appeared, they can only temporarily avoid the limelight.

After all, the bullet screens in the kitten live broadcast room have a screening function. Some accounts with relatively low levels and low activity will even automatically block the speeches of live broadcast rooms with a large number of bullet screens.

And once the account is blocked by too many live broadcast rooms, it may be recognized as an abnormal user by big data, and the user's barrage function will be directly turned off.

They are not willing to lose these accounts that have been raised with great difficulty, although the normal situation is that they cannot speak in this live broadcast room.

But they are not afraid of the unexpected, most afraid of [-], they dare not make fun of their jobs.

After some tossing, the first dish was served.

"[Baiyun Trotter], please use it slowly."

[Ding dong, you checked in successfully. The gourmet restaurant you checked in is: [Xingji Yayuan]]

[28 Years of Cantonese Cuisine Private Kitchen]

[Concentrate on cooking every Cantonese dish, let the food show its original taste with heart]

[Simple but not simple, seemingly ordinary but hidden mystery]

[Chef: 4-star senior chef: Zhang Siyu]

[Sous chef: 4-star senior chef: Yan Xuliang]

[Sous chef: 2-star senior chef: Xiao Changlin]

"Ding dong, the system scores, [Xingji Yayuan] has a star rating of 4 stars."

"Ding Dong, you have received a 4-star gourmet store check-in reward"

[Ability: Proficient in Cantonese cuisine]

[Ability Introduction: You have learned how to make all Cantonese dishes]

[Money: 10000 yuan]

【Fame: 40】

[Fame introduction: 1 point of fame will allow 10 strangers to know you through different channels]

[Xingji Yayuan] can trigger the system's check-in and get a good evaluation. It's a matter of course. Li Xiao didn't have too many surprises. For a Cantonese restaurant with a high evaluation in the industry, it's strange that it doesn't have four stars.

But what surprised him was that there were actually two four-star senior chefs and one two-star senior chef in this small private kitchen.

With this kitchen configuration, as long as you are willing to add more other elements to cater for the selection, I am afraid that it will be a breeze to select a one-star Black Pearl or one-Michelin star.

[Baiyun Pork Knuckle] A fairly traditional Cantonese dish, there are two main methods, one is lemon Baiyun trotter, and the other is ginger Baiyun trotter.

The one in front of me is obviously sand ginger, because a layer of sand ginger is densely spread on the snow-white pork knuckle.

[Baiyun Pork Knuckle] is very delicately arranged. Underneath the finely chopped yellow sand ginger is the snow-white and tender pork knuckle.

Li Xiao hurriedly motioned to his parents to pick up food, but the two quickly waved their hands to signal Li Xiao to start working first.

However, Li Xiao could only pick up a piece of crystal clear white cloud pig's hand with a wry smile, put the pig's hand in front of the camera, and the high-definition camera immediately focused.

"Look at the pig skin of this pig's hand is crystal clear, the pork lines are clear, fat and thin, it's perfect."

The audience in the live broadcast room expressed doubts about life when they saw the pig's hand appearing in front of them.

"Wait, is this a pig's hand???"

"Isn't this pork slices?"

"Ask me, what is a trotter?"

"Please, a pig's hand is a pig's hand!!"

"The explanation upstairs is not correct. The pig's front hoof is the hand, and the pig's hind hoof is the foot. Can you understand this explanation?"

"Sordus pinch!"

"understand."

"I see."

"But, back to the topic, why does this pig's hand look nothing like a pig's hand?"

"I think it looks like pork belly! It has nothing to do with pork knuckle."

"Why is this pig's hand piece by piece, and there is no bone??"

When Li Xiao saw the problem in the live broadcast room, he quickly explained

"That's right, the trotter is the front hoof of the pig. The reason why the trotter is chosen is because the meat quality of the trotter is firmer, with less fat and more even meat."

"As for why there are no bones, it's because the chef has removed all the bones from the pig's knuckle before making it, leaving only the meat and skin, so you can't see the bones."

"Boneless pork knuckle is indeed similar to pork belly, but its meat quality is completely different from pork belly."

"The specific method of [Baiyun Pork Knuckle] is to remove the bone and roll up the pork knuckle, fix the shape with a chopstick, and then wrap the rolled pork knuckle and chopsticks together with a straw rope."

"Put water and trotters in the pot, wait for the water to boil, add shallots, ginger, cooking wine and white vinegar into the water, after boiling, the trotters will produce foam, remove the foam, cover the pot and cook for 40 minute."

"After 40 minutes, pick up the pig's knuckle, and then put it into ice water. Remember to use ice water to quickly cool down the temperature of the pig's knuckle. This step is very critical. If it is not for ice water, the pig's skin will become soft and rotten. Not brittle."

"Of course, the above steps are very simple, basically all you need is your hands."

"As long as you pay attention to the heat and the materials you choose are good enough, you should be fine."

"The bottom is the soul of [Shajiang Baiyun Trotter]. His soul lies in its ginger juice. Chop the ginger into pieces of different sizes. The reason why the size is different is because it can make the ginger The taste becomes more layered, finely crushed sand ginger has a strong taste, and larger pieces of sand ginger are thicker."

"Afterwards, add the chopped shallot puree, pour a spoonful of hot oil, cook the ginger and shallot puree, then add a little sugar and a little soy sauce and mix well."

"Finally, take out the pork knuckle from the ice water and cut it into thin slices. Of course, you can also cut it into thick slices. This is purely personal preference."

"Drizzle the sauce over the sliced ​​pork knuckle and this simple Baiyun pork knuckle is done."

After introducing the making of the trotter, Li Xiao threw the trotter into his mouth. The taste of the Baiyun trotter was quite good, and it fell apart quickly under the chewing of his teeth.

"The taste is quite perfect, with a sense of layers, and the taste of each layer is different."

"The pork skin on the outside is crispy, very elastic and full of crispness."

"The middle layer of fat, because of the long-term high-temperature cooking, the fat inside is forced out by the heat, and it tastes very dry, without a greasy feeling, soft and very fat."

"The best thing is that the inner layer of meat is firm and elastic. It becomes elastic after absorbing the oil, without a trace of fishy smell. Because cooking wine is added, it can taste a faint wine flavor."

"White vinegar completely disappears the original smell of meat, and at the same time makes the meat more refreshing. It is very refreshing. It is very good when paired with strong and spicy sand ginger."

"If the full score is 100 points, this Shajiang Baiyun trotter has at least 85 points, which is quite good."

After the words fell, Li Xiao picked up another piece of Baiyun pork knuckle, but this time he dipped a lot of sand ginger juice and a lot of sand ginger.

Thin slices of pork knuckle are like a piece of dough, wrapping the sand ginger.

This time, the more intense and pungent sand ginger smell filled the nasal cavity, and the light sour taste made the fat in the pig's hands not greasy at all, very refreshing and refreshing.

"Wow, it looks pretty good?"

"I never liked to eat pigskin, but seeing pigskin in this state made me a little bit moved."

"Hey, look at the fat-filled collagen layer in the middle, but it's not greasy at all."

"Pig knuckle lovers, I never thought that trotters could do this."

The 2nd course came quickly.

"[Honey Sauce Char Siu], our honey sauce char siew is freshly grilled, the gravy inside may be a little hot, be careful."

The serving speed here is very Cantonese style.

Unlike some ordinary high-end restaurants, you have to wait for you to finish the previous dish before delivering the next dish.

Because in the Guangdong area, most people will not pick up all the dishes on the plate before the dinner is over, so it is simply unrealistic to order one by one according to the high-end cuisine restaurant.

According to the traditional saying of the older generation, leaving a little for each dish is called surplus, which means surplus every year.

Therefore, every dish will have something left on the plate, and only after the checkout will someone be responsible for finishing the dish they like, or take it home directly.

Also in the Guangdong area, it would not be a disgraceful act to pack leftovers home. At least Li Xiao once saw an old man with a driver and a Bentley who packed up the leftovers and took them with him after dinner. home.

With the previous push, Li Xiao was not polite this time, and directly put the dish in front of the camera.

The char siu here is thick cut and shaped in pieces, which is different from the slices of char siu that you usually see. Moreover, pork belly is used here and it is a very elegant ten-layer pork belly.

Li Xiao picked up a piece of [Honey Sauce Barbecued Pork], and drops of honey dripped from the chopsticks
"The pork belly is very well-balanced in both fat and thin, and it can be said to be perfect, and I just saw from the menu that all the pork in their store is not domestic pigs, but native pigs."

"This makes this piece of char siu even more rare. You must know that the fat content of native pigs is much lower than that of domestic pigs. It is a miracle to get a piece of pork belly with even fat."

Li Xiao completely believed that even if he got up at 3 o'clock and walked around the whole market, it would be impossible to find such a beautiful piece of pork belly. "

"Besides, the char siew is roasted at high temperature during the production process, so that the fat of his meat is precipitated and absorbed by the lean meat next to it, so that its layers are quite blurred. If you don't look carefully, you may even think it is a whole piece of lean meat. Meat."

"The production process of char siu is actually very complicated and the production time is quite long compared with ordinary dishes. It needs to be cut into long strips of fat and thin pork belly 12 hours in advance, and then put in the secret sauce that is passed on from male to female. marinated in juice."

"After 12 hours, skewer the marinated char siu with iron skewers, put it in the oven and bake it continuously on high heat. Depending on the firepower of the oven, turn it over every 5 to 10 minutes to avoid A certain side is burnt, when the outer skin starts to brown, it can be poured with honey while it is hot."

Li Xiao slobbered while holding the barbecued pork with honey. He had already forgotten how long he hadn't eaten such a beautiful barbecued pork. It's not that there is no barbecued pork in Hangzhou, but most of the barbecued pork over there are not authentic.

In order to save costs, some fast food restaurants often use very fatty pork belly so that the whole piece of char siu is not even a little bit of lean meat.

And the seasoning is also uneven. Many places claim that the secret barbecued pork is even salty, and it is very salty.

Li Xiao couldn't wait to stuff the barbecued pork dripping with honey into his mouth,
Li Xiao licked her lips and held out her thumb
"This [Honey Sauce Char Siu] is simply invincible. The rich honey flavor explodes in the mouth, followed by the smoky flavor of lychee firewood.

"When you bite through its crispy skin, the gravy flows out from the cracks. The gravy is very sweet, and the lean meat full of gravy does not feel greasy at all, but has a soft feeling."

"The layer of honey coated on the outside has been pre-adjusted. It is not pure honey but has been mixed with water, so the sweetness is not too strong. It is estimated that many people who cannot accept sweetness can also eat it."

"Combined with the slightly sweet char siu sauce, it is simply fragrant and wonderful, and the char siu here is freshly roasted."

"Because the gravy in this piece of char siu is full, you should know that once the char siu is grilled, hang it in the heat-resisting light box for too long, or reheat it. It will cause the meat inside the char siu to lose continuously, and the gravy will be roasted at high temperature. The crispy skin becomes stiff."

"So many restaurants lower the temperature of the oven in order to preserve char siu for a long time, so that the outer skin of the char siew will not be crispy, so that even if it is placed in the heat preservation light box for a long time, the outer skin will not become as hard as a rock. "

Studio

"Drool, saliva, saliva, please look super delicious."

"This is completely different from the char siu rice I usually eat!!"

"I always thought that char siew was dry, red pork with a little sweetness. It turned out that I ate char siu that had been left for too long."

"It's a pity that I don't like eating sweet meat very much, although it looks delicious."

"Grass, you can tell at a glance that you have received money to promote it. Is every dish so delicious??? You can tell that it has been blackmailed."

XXXX has been permanently banned and kicked out of the live broadcast room.

"Hiss, the school belle of the hot-handed university."

"Wait, why does my family use pork neck instead of pork belly when making their own barbecued pork?"

Li Xiao was eating the third piece of secret barbecued pork, his eyes swept over the comment in the live broadcast room, and he quickly put down the piece of barbecued pork that was still dripping with honey.

"Actually, both pork belly and pork neck can be used, but in fact, high-quality pork belly is even better than pork neck."

"However, if there is no way to buy such good pork belly as here in the family, then I suggest that everyone use pork neck, and the char siu produced in this way is also quite good."

"The lean meat of pork neck is relatively firm, and the fat distribution will be very even, and it can barely make the feeling of this kind of ten-layer pork belly."

"Of course, if I had a choice, I would still choose this kind of ten-layer pork belly. After speaking, he threw a whole piece of secret barbecued pork into his mouth."

Suddenly he remembered something, he bit the char siew and said vaguely

"Out of 100 points, this secret barbecued pork gets 95 points. Huh, it's too fragrant. It's not that I can't get full marks, but I hope to leave them enough room for improvement."

This is the first time for Li Jianguo and Liang Jinjian to see their sons at work, dancing and talking to the camera, eating, it’s interesting to watch, quite novel, and it doesn’t look very tired, just eating while talking, It just doesn't match the ancestral motto of not talking when eating or sleeping.

However, considering the income of more than 200 million a year, things like ancestral precepts do not seem to be inviolable, and it can make life better for future generations. I think the ancestors should not have much opinion.

At most, during Qingming Festival and Chongyang Festival, more gold, silver, jewelry, cars and houses, as well as boys and girls will be burned for them.

Li Jianguo probably understood how his son should live broadcast, so he relaxed.

In this way, he can easily earn more than 200 million yuan. It is really not that stressful to spend the money. The char siew costing one gram does not look that expensive. He picked up the char siu and put it in his mouth.

Sure enough, it was as crispy and delicious as my son said, with a little aftertaste of honey and a strong smoky flavor.

Eating it seems that it is indeed very different from ordinary barbecued pork. It is really delicious, at least he has never eaten such evenly fat and thin barbecued pork.

The third dish came soon,

"[Hakka Yong Tau Foo], we grind all the tofu freshly, and use spring water from the mountains. Please use it slowly for 3 guests."

Four pieces of Shanshui tofu were neatly placed on a green plate, with a piece of meat stuffed in the middle of the tofu.

Picking up the golden spoon, Li Xiao first put a piece in the bowl of his parents. After all, it seems a little inappropriate to let his parents watch him finish eating.

The two sides of the Yong Tau Foo are fried until golden brown, but the four sides are still tender and tender. The skill of this pan is also quite exquisite.

Because the meat filling is protruding, it is fried very crispy.

The surface of the Shanshui tofu is covered with a layer of light yellow transparent sauce, no more, no less, just to wrap the Shanshui tofu.

Li Xiao also scooped up a piece of Shanshui tofu and put it in his bowl. With a silver spoon, he dug out a small corner of the tofu and put it in his mouth.

With hardly any chewing, the tofu slides down the throat with a brush.

Then Li Xiao's eyes lit up,

"The light yellow sauce on the outside of them is boiled out of chicken broth, and then some thin sauce is added to form such a sauce. The chicken soup tastes very strong and strong, just like drinking chicken soup."

"The outer skin is fried very crispy and fragrant, but the tofu inside is very soft and easily digested."

"The soybeans selected here are quite good. You can taste the fresh soybeans of the season as soon as you eat them. The soybean flavor is very strong and fresh, without the stale taste of adult beans. With fresh mountain spring water, it is very clear After eating it, the aftertaste is very sweet and elegant, quite good.”

After speaking, he picked up the meat filling in the middle of the tofu with chopsticks. The outside of the meat filling had been fried golden and crispy, but the meat at the bottom inside was quite smooth and tender because it was wrapped in tofu.

The minced meat is also mixed with some finely chopped mushrooms, which makes the flavor of the meat more intense.

However, the amount of mushrooms is just right. Although the flavor of the meat filling is increased, it will not take away the flavor of the meat filling and tofu. The primary and secondary are very clear.

The protagonist is the protagonist, and the supporting role is the supporting role.

Once the shredded mushrooms are added too much, the whole piece of tofu and meat filling will be filled with the taste of mushrooms, which will become very strange.

Because this dish mainly highlights the tenderness of the meat filling and the elegance and sweetness of the tofu, from this humble place, it can be seen that the chef of this restaurant has profound skills.

Recently, the epidemic has been repeated. If you have the conditions, you can get vaccinated. Get vaccinated early. The author is in Dongguan, and no one was vaccinated some time ago. It took nearly 2 and a half hours to get the injection today. There are no side effects. Everyone can feel at ease to vaccinate can.

By the way, let me report the results. The results are better than I expected when I opened the book, but worse than I expected after it was put on the shelves.

Other authors have a higher level of uniformity as they write, but I have a lower level of uniformity as I write. I don't know what the situation is.

But don’t worry, this book will be updated every day. Thank you for your rewards. It’s really costly.

Finally, there are a lot of pictures in the genuine subscription, don't you really want to take a look?

The Q group of this book is: 694307676.There are not many people inside, but the atmosphere is very harmonious. If you want characters, stories, or order food, you can go there.

(End of this chapter)