Punch: From third-rate anchor to top chef

Chapter 210 210. Bold Ideas and Ideas
(Recently, the review is more rigorous. The pictures that appear in the article will be added later. I apologize for the inconvenience caused to the readers.)
Hearing Li Xiao's words, the squad leader burst out laughing, but quickly stopped smiling, and she shook her head lightly
"If that Xie Guoyong knows, in your eyes he is like an insignificant little character, he will definitely vomit blood with anger."

"Being completely abused on your own dishes, is it just that you know something about it? How scary would it be if you were really good at it?"

Li Xiao was about to continue with a few words of modesty, but the squad leader suddenly changed his style of painting, with a hint of curiosity in his eyes,
"By the way, I also want to ask you to study in Hangcheng, isn't [Ore Mining]? When they got together, they laughed and said that you might go to work in the Northwest."

"Why has your cooking skills improved so much all of a sudden? Isn't this a cooking skill that you can master in a year or two? When I saw He Beibei looking at you, his eyes were shining brightly. I wish I could eat you alive."

The corner of Li Xiao's mouth twitched, here it is, the thing that he was most worried about is still here, it seems that he is not low-key enough.

But for this kind of problem, he actually prepared a lot of excuses.

"It's not that you don't know how poor our school is. It is a third-rate undergraduate university. There are only three days of classes a week. Not all of these three days are class time. I will spend all the rest of the time. Going to work, just to subsidize the expenses."

"As for me, I have been interested in cooking since I was a child, and I basically work in the back kitchen of restaurants. Who knew that after practicing, I actually figured out some tricks."

"Some senior chefs saw that I was so diligent and serious, and secretly told me some of the skills they had explored over the years. Maybe it was because I had the talent in this area, and the learning speed was getting faster and faster."

"Actually, I also planned to be a chef, but I heard people say that doing live broadcasts is more profitable, so I ran to do live broadcasts, but it was a bit disappointing to those master chefs who were very optimistic about me. In fact, I also thought about it. If you can't get ahead after a year of live broadcasting, just obediently become a chef, and who knows, it will become popular in a daze."

The squad leader listened very carefully, nodding while listening, with a faint smile on his face, not sure if he really believed it or pretended to believe it.

However, there is really no way to pursue this kind of thing, as long as the parties do not admit it.

There are no dishes that will shine, or the problem is not big. After all, the Han Kingdom is vast and rich in resources. Isn't it a matter of course that there are one or two geniuses?

During the chat, He Beibei also started making the eighth dish

【Iceland Emerald Hibiscus】

Take out 4 high-quality eggs, only take the egg whites, and add a little cornstarch water to the egg whites.

Stir well with chopsticks until fine foam appears on the surface of the egg white.

Preheat the pan with minimum heat, put a small amount of salad oil or olive oil into the egg whites, use minimum heat, and slowly push and pull the egg whites in the pan until the egg whites are semi-solidified, then pour the egg whites Control oil on gauze.

Remove the skin of the lettuce completely, only the tender core inside, and cut into diamonds the size of your little finger.

Put the lettuce into the water, add salt, sugar, and a small bowl of chicken broth to the water.

When the lettuce becomes transparent, you can remove it and pour it into ice water to let the lettuce cool completely.

Soak the fresh shellfish in the brandy, and after the shellfish is completely absorbed by the brandy, it can be put into the oven to dry.

Bake at a low temperature of 130 degrees until the surface of the scallops is golden yellow, and the volume is reduced to half of the original size before being taken out. Use a small hammer to smash the scallops that have become crisp.

Put the drained egg whites on the plate into the shape of a hill, spray liquid nitrogen on the surface of the egg whites with a liquid nitrogen gun, and let the surface of the egg whites cool down and freeze instantly.

Surround the bottom of the small bun with a circle of green lettuce, and sprinkle golden and crispy dried scallops on top of the white bun.

A [Iceland Emerald Sai Furong] is completed.

Seeing the iceberg that was steaming in front of him, Li Xiao nodded with satisfaction. The presentation of this dish is quite good.

Although it seems inappropriate to eat cold dishes in winter, the ice cream that is often eaten in winter is the best.

Whenever I have a sore throat, I always want to eat roast goose. The more I can’t get it, the more I want to get it. It’s probably the so-called constant commotion when I can’t get it, but I’m confident when I get it.

Use metal chopsticks to scoop up a spoon, with the dried egg whites of the scallops, the back of the spoon immediately forms hoarfrost.

Gently stuffed into the mouth, the egg white taste is very special,

The frozen protein on the outer layer has the graininess of ice crystals, and the finely crushed ice protein gives people a cool feeling.

The taste buds on the tip of the tongue are also stimulated by the low temperature to activate as the finely crushed ice protein melts on the tongue.

The tongue becomes dexterous and sensitive. After the ice egg white, it is the egg white at room temperature, delicate and smooth. Because it is in a semi-solidified state, the egg fragrance is overflowing. The high-quality eggs make this egg white even if it is not fully cooked. The slightest fishy smell.

The soft and creamy texture makes people feel like eating a half-melted egg-flavored ice cream.

Fresh dried scallops bring a strong freshness and sweetness. After drying, dried scallops have both crispness and sweetness, as well as a touch of brandy.

It brings a different taste to the soft and moist egg white. The inosinic acid from dried scallops makes the already fresh egg white more fresh and sweet, and has more layers.

Pick up a piece of green lettuce that looks like an emerald.

As soon as the lips touched the lettuce, a refreshing fragrance spread to the tip of the nose, and there was a hint of coolness on the lips.

The lettuce heart does not have any fiber. He Beibei chose very young juvenile lettuce, which is very tender and smooth, with a little green taste, and the color is the same as that of adult lettuce.

Since there is no drop of oil added during cooking, there is only a delicate fragrance in the mouth after chewing carefully, just like walking in the prairie after the rain, a strong smell of grass permeates the mouth.

[Icelandic Emerald Sai Furong] The seasoning is very light, and only the most basic salt and sugar are used to mobilize the original flavor of egg scallops and lettuce.

Li Xiao put down her chopsticks and gave He Beibei a thumbs up.

He likes this dish very much. Although it is a cold dish, although it is very light, it is not obtrusive at all in this winter. On the contrary, the fresh flavor adds brightness to the otherwise monotonous winter.

Of course, this dish is not completely without flaws, but these flaws are almost negligible, for example, not all guests can eat half-baked egg whites.

Once there is psychological resistance, the taste of the food will be greatly reduced.

It seems that many people cannot accept the taste of durian and stinky tofu, so no matter how delicious these two foods are, they still exist like demons in the hearts of these people.

Of course, it is impossible to satisfy all diners with the same menu.

The more people you want to satisfy, the more mediocre you become.

This is already very good now, of course, when the time comes, you need to explain it to the guests. It is best to let the guests have a certain right to know, at least let them choose fully cooked or half-cooked egg whites, otherwise even half-cooked egg whites , No matter how good the taste is, it is useless if the guests cannot accept it.

But small issues like this can be discussed at the end.

While they were eating [Icelandic Emerald Sapphire], He Beibei was already making [Salt and Pepper Shrimp].

Carefully checking whether all the spines of the Pippi shrimp have been cut off, He Beibei nodded with satisfaction. With the initial mistake, the preparation work of the other people in the back kitchen became more careful.

He Beibei felt a little helpless in her heart. For such things as handicrafts, she still had to practice frequently. This was just a period of rest, and the teamwork was not as tacit as before.

The shrimp heads, shrimp tails, shrimp claws, and shrimp whiskers of Pippi shrimp have all been removed.

In the end, only the body of the two-finger-thick Pippi shrimp was left. The Pippi shrimp had been marinated in rice wine in advance, and it could be smelled from a distance, with a little rice wine aroma.

Heat the oil in a pan, the oil temperature is 6% hot, and seeing the oil in the pan start to emit puffs of blue smoke, He Beibei pours all the marinated Pipi shrimp into the pan.

The spoon is constantly turning to prevent the Pipi shrimp in the oil pan from being continuously heated at the bottom, resulting in uneven heating.

Seeing that the bubbles on the surface of the oil pan began to decrease, He Beibei began to reduce the frequency of flipping. Now this level means that the Pipi shrimp in the oil pan has become crispy, and flipping it randomly may deform its body .

Looking at the golden prawns in the oil pan, He Beibei picked them up with a sieve.

Pick up the Pippi shrimp, put it on a shelf aside to drain the oil, put minced garlic, shallots, onion, green and red peppers in the oil pan, and fry until fragrant, when the minced garlic starts to change color , she picked up the Guangdong rice wine on the side and poured a small spoonful of rice wine to increase the aroma.

Waiting for the aroma of rice wine to start to evaporate, He Beibei poured the drained Pipi shrimp into the pot, and quickly stir-fried on high heat, while stirring, constantly sprinkled with salt and pepper.

Stir-fry for half a minute until the salt and pepper and Pipi shrimp are completely integrated, and a traditional [Pepper and Salt Pipi Shrimp] is complete.

Li Xiao could smell the burnt aroma of Pipi shrimp and salt and pepper from a long distance, and he admired He Beibei's menu design.

Because in high-end restaurants, few chefs dare to use food with a strong taste, because the strong taste means that its smell will spread outward, which may affect the dining experience of diners in other seats.

Therefore, many open-style high-end restaurants are not even allowed to bring some strong-smelling alcoholic drinks, and they also do not make such strong-smelling dishes.

However, He Beibei still boldly used [Salt and Pepper Pipi Shrimp], which has a strong flavor and a strong smell.

Li Xiao didn't get started directly, because the pretreatment of Pippi shrimp is very perfect.

Not only has the head and tail been removed, but even the sides of the shrimp shell have been carefully cut with scissors, and the upper and lower shells have been disconnected.

When customers use it, they only need to pick up the matching knife and fork, and a piece of crispy and delicious Pipi shrimp will appear in front of them with a light flick.

Using a golden fork to pick up the shrimp meat in front of him, two drops of gravy flowed out from the middle of the fork. Li Xiao nodded in satisfaction. After such preparation, the moisture in the shrimp meat was not lost.

Shrimp entrance.

The taste of pepper and salt permeates the entire mouth in an instant, and the aroma of rice wine is very strong, but because of the high temperature volatilization, there is no residue of alcohol, only the aroma of rice wine remains.

The pipi shrimp is fragrant and crispy, and the meat is very firm. Because it is an oil pan under high temperature, the outer layer quickly becomes crispy, but the inner moisture is kept 10 points intact, and the taste is excellent. Feel full.

Moreover, He Beibei also chose the yellow pipi shrimp, the mellow and rich shrimp yellow, which made the delicious taste of the already perfect salt and pepper pipi shrimp several levels.

The salt and pepper taste is very strong, in sharp contrast to the cool and refreshing [Icelandic Emerald Sapphire] that I just ate.

The idea is very bold, and the arrangement of dishes is also very spiritual.

After seven or eight dishes, the taste buds on her tongue were a little tired, but she used a cold dish to neutralize the influence of the previous dishes.

The weight of Pippi shrimp is not much, although its body is as long as two fingers, but the number is also only three.

Similarly, there is not much problem with this salt and pepper shrimp dish. Although it is not eye-catching, there is really not much room for improvement.

After all, for decades, whether it is a one-star chef or a six-star chef, the method of making this salt and pepper shrimp is similar.

On the other side, He Beibei also started making the last dish.

Beat high-quality eggs and add to the cooled steamed rice.

This pot of steamed rice uses far less water than normal steamed rice, so the rice itself is more grainy and more three-dimensional, but it also contains less water.

If you eat it normally, you will feel very dry, hard, and have a feeling that it is difficult to swallow.

However, He Beibei does not use it as white rice, but uses it as the base of fried rice.

The rice used in most fried rice needs to be left overnight, or put it in the refrigerator for a period of time after cooling.

The reason for this is to reduce the moisture of the rice itself, so that the fried rice is distinct and will not stick to the pan or stick together.

However, this method will greatly reduce the aroma of the rice itself. Although the taste is maintained, the flavor of fried rice and the aroma of rice will be reduced.

However, considering that fried rice is usually rich in flavor, this almost innocuous shortcoming has been ignored by everyone.

However, He Beibei tries to be perfect. It uses this kind of steamed rice with very little water, breaks up the rice and dries it, which can not only get the same texture as the overnight rice, but also retain the aroma of the rice.

At the same time, she also selected seasonal Xiangshui rice with good quality, which increased the aroma, freshness and fullness of the rice grains.

Add an appropriate amount of peanut oil to the pan, then pour in the rice that has been mixed with the egg liquid, stir fry quickly, and after a while, a burst of rice and egg fragrance will emerge from the pan.

There are two ways to make egg fried rice, one is to add egg liquid to the pot, then quickly pour in the rice and stir fry.

The other is more convenient. Add egg liquid directly to the rice and mix well, and then put it into the pot, so that every piece of fried rice can be coated with egg liquid, which can be said to be a blessing for many novice players.

But some chefs scoff at this, thinking that it is an insult to the art of cooking.

But in Li Xiao's view, as long as one serving of food is delicious enough, why bother about cooking skills?
There is no need to use so many fancy methods for food that can be made in simple ways?
Wouldn't it be nice to let more people eat delicious food in an easier way?
And Li Xiao never thought that only high-end restaurants can make delicious food.

A simple fried rice with one egg can also be delicious, just have rice, eggs, and a pan to make it.

A simple fried rice, for He Beibei of Samsung Chef, is not much more difficult than eating a fried rice.

Gently weigh the pot, roll it slowly, and push and pull the rice grains to turn over evenly.

Carefully fry every grain of rice until fragrant, and the rice turns completely golden.

He Beibei put the rice into a small bowl and put it upside down on the plate.

Take out a pretty good quality black truffle, and gently scratch it with a chipper. The black truffles are like black snowflakes, and they fall on the golden rice.

After placing the black truffle, He Beibei picked up an abalone and placed it firmly on top of the rice. The abalone uses 30 small dried abalones.

Finally, pour the abalone sauce over the abalone.

A [Black Truffle and Abalone Rice] is finished.

This time, He Beibei didn't pretend to be someone else, but walked up to Li Xiao and her boss with two plates of abalone rice.

Li Xiao looked at the abalone rice and nodded in satisfaction, not because he thought the abalone rice was good, but because the last dish of the set was a piece of rice, and he felt very satisfied.

For many Han people, especially the southerners, a meal is incomplete without rice.

No matter how much you eat, if there is no rice, your heart will always be empty, as if something is missing.

The most obvious feeling of this kind should be those students studying abroad. Although burgers, steaks, and pizza are very tasty, they will feel dull after eating them for a while.

When they found a local Dahan Guo restaurant and ate a mouthful of steaming rice, they felt as if they were alive again.

Put your nose into the plate, the abalone exudes a strong aroma, the fragrance of rice and the aroma of eggs pour into the nostrils.

Li Xiao was not polite, picked up the spoon and fiddled with the abalone in abalone sauce.

Then scoop up a spoonful of fried rice dipped in abalone juice and stuff it into your mouth. The taste of the abalone juice is rich and mellow, and the taste of dozens of ingredients spreads on the taste buds of your tongue.

This abalone juice is quite well adjusted, even far better than the abalone juice in the [Abalone Flower Snail Chicken Pot] I ate yesterday.

At first glance, you can tell that the secret method is used. After all, although the production of abalone juice is similar, the ingredients added are varied.

There may be only a dozen kinds of ingredients if there are few kinds of ingredients, but sometimes there are hundreds of kinds of ingredients.

There are two 5-star senior chefs at home, and they have a special secret recipe for abalone sauce. Li Xiao is not surprised or unexpected at all, and even takes it for granted.

　Ask for a monthly pass

　　
　
(End of this chapter)