Punch: From third-rate anchor to top chef

Chapter 222

"Speaking of this tin foil garlic bone, I have to introduce the recipe of this very simple home-cooked dish."

"The practice of tinfoil garlic bone is very simple. We only need to marinate it with salt, sugar, cooking wine, honey, a lot of minced garlic, green onion, and ginger."

"The sugar that needs to be paid attention to here can be added with less or even no sugar, but honey must not be less. After adding honey, the flavor of the ribs will be more intense, the pork will become more tender, and the taste will become more mellow and delicious. Honey has Strong water absorption, can keep the moisture in the pork from losing."

"In addition, the minced garlic inside should not be too small, because the baking time will be longer. If the minced garlic is too small, the ribs inside will not be fully cooked, and the minced garlic will become burnt."

"The marinating time is relatively long. It usually takes 3 to 5 hours. It should be adjusted according to the size and thickness of your ribs. Of course, if you are worried that the taste is not enough, you can increase the marinating time appropriately."

"After marinating, just wrap the ribs and the seasoning on them in tin foil."

"If you only wrap a layer of tin foil, the firepower will be stronger, and the ribs will become crispy and delicious, but if the heat is not well controlled, it will easily make the surface of the ribs burnt black, because you are outside. I can’t see the specific situation of the ribs.”

"So here I suggest that you use double-layer tin foil, which can not only lock the gravy of the ribs well, but also prevent precious ingredients from being wasted due to ignorance of the heat."

Studio

"Wait, I seem to be able to do what the anchor said this time?!?!"

"Although the host didn't say the catchphrase this time, it seems that as long as there is a hand, it will do!"

"The big brothers upstairs calm down, it seems simple, but are you sure you can pickle?"

"Stop talking, I've already gone out to buy ribs now."

"The local tyrants upstairs are willing to buy ribs at such an expensive price?"

Li Xiao didn't ask the waitress to help open the tin foil. After all, the weather is still very cold. Once opened, the crispy and hot pork ribs will become cold soon. Once it becomes cold, the fat and gravy inside will solidify. The taste of the dishes will be greatly reduced.

Therefore, it is best to eat crispy ribs before opening the next one, so that the tin foil can keep the garlic ribs inside in the best condition.

As soon as the tin foil was opened, a strong aroma of garlic was poured into the nostrils.

Seriously though, ginger, scallion, and garlic are quite tangy and pungent, but they can add quite a richness to food.

What I like is really great, but what I don't like is really completely unacceptable.

Li Xiao couldn't accept the taste of garlic before, but after eating the minced garlic in roasted oysters with minced garlic, he suddenly fell in love with the strong flavor of minced garlic.

Since then, Li Xiao seems to have opened the door to a new world, although he still cannot accept the habit of eating raw garlic in some places.

But the cooked garlic, I fell in love with it completely, the taste is very good, and it is quite delicious, but the taste in the mouth is quite strong after eating, but Li Xiao has been single before, so he doesn't have much worries.

Li Xiao showed the garlic bone taken out of the tinfoil in front of the camera.

The surface of the garlic bone is covered with a layer of minced garlic that has been roasted until golden and crispy.

After being baked by the high temperature of the oven and soaked up with the meat juices of the ribs, these golden minced garlic constantly exude a thrilling aroma.

Li Xiao could feel the saliva in his mouth constantly secreting, and he greeted the audience in the live broadcast room politely, and bit into the ribs covered with golden minced garlic.

The strong garlic flavor rushes straight into the mouth, and the strong taste has a very strong penetrating character.

Then the tongue and lips can feel the heat from the inside of the ribs, and the golden minced garlic sticking to the surface of the ribs brings a strong graininess.

Bite open the crispy skin on the outermost layer of the ribs, and the sweet gravy of the ribs will splash out.

The outer layer of the ribs is crispy and crispy, and the burnt aroma is perfect, but the meat inside the ribs is still delicate and tender due to the wrapped tin foil, and has not been affected by the high temperature.

Moreover, under the tight protection of tin foil, the gravy cannot flow out. At the same time, the crispy shell also forms a dense protective layer, locking the gravy and fat inside the ribs.

And the pork chosen by the other party is also quite good, the meat quality is very firm, there is no fishy smell, the fat meat and lean meat are just right, and the texture of the pork is very even. It looks like a healthy and good pig that often maintains the habit of exercising.

Such a good food material can only be obtained by owning its own exclusive farm.

"The ribs are also quite perfect. Friends who can eat garlic will definitely like it, but even friends who don't eat garlic, I recommend trying it."

"Because after the minced garlic is roasted, it absorbs a lot of juice and the flavor of the seasoning, which makes its original spicy taste less prominent. If you have never eaten garlic before, I highly recommend this Garlic pork ribs is the first attempt to get started, and after you try it, you will find the door to a new world.”

After finishing speaking, Li Xiao ate the garlic bone in his hand, and then picked up the second one, but the weight of this garlic bone was indeed pitifully small, only 350 pieces in 6 grams, exactly three pieces for one person. Alright, it tastes good, otherwise Li Xiao would be pissed off.

In the live room
"I didn't eat chives before, until one time when I was drinking morning tea in Guangzhou, I picked up the first leek dumpling in my life."

"Because the people around me didn't tell me what kind of dumpling it was, I wasn't mentally prepared for it at all. I took a bite and found it was a leek dumpling. I wanted to spit it out subconsciously, but since there were still a few customers around, it would look awkward. Sorry."

"With no other choice, I can only reluctantly eat this leek dumpling, thinking that the remaining half will be completely ignored, and I will just let him stay in the bowl."

"However, after dipping it in the garlic chili sauce, I actually found the leek dumplings surprisingly delicious, and then it got out of control, and now I have to eat it every few days."

"The elder brother and his wife upstairs must have a good relationship."

"This is too powerful, can't you bear it?"

"While talking about being unbearable, I still buy oysters and leeks every day."

Soon, the last two vegetarian dishes followed

"Hello, [Mustard Kale], [Chicken Soup and White Bamboo Shoots], your dishes are ready. By the way, Chef Huang Yulong asked me to ask the two guests if they are satisfied with their food today."

Li Xiao nodded. Today's dishes are indeed good. In Li Xiao's opinion, as long as the [stir-fried sashimi] that appeared in front of him for the first time is excluded, the dishes here should be able to reach four stars.

"Very satisfied, quite good, just try to avoid mistakes in the future."

"Thank you for your understanding. I will give your feedback to the kitchen immediately."

Li Xiao picked up a piece of rhombus-shaped verdant Chinese kale.

When the audience in the live broadcast room saw the green leafy plants appearing in front of them, they all became puzzled
"Wait, isn't this choy sum? Why is it called Kailan?"

"Yes, I also look like Cai Xin, but the color seems a little different."

"It's not cabbage, it's a green vegetable unique to the south."

"I've eaten this stuff, it's too unpalatable, it's terribly bitter."

"I also find it quite unpalatable, but many people say it's delicious, and I can't appreciate it."

"How can it be bitter? Only old kale can be bitter."

"The big brother upstairs is right. It is probably because you just ate an old kale, so you have a prejudice against it."

Li Xiao's eyes fell on the kale in the chopsticks. The chef cut the original long kale into diamond-shaped slices with a diamond-shaped knife.

At first glance, it looks like lettuce, not kale, and the kale is covered with an even and thin layer of mustard.

"I'll show you how well this mustard kale is done."

As he spoke, he threw the kale slices into his mouth.

As soon as the kale enters the mouth, the strong and pungent spicy taste of mustard rushes up.

Afterwards, you can clearly taste the sweetness of honey unique to the mustard, and bite the kale, the taste of the kale is crisp, tender and refreshing.

After the chef boiled the kale with water, he immediately took out the kale and put it in ice water to cool the kale thoroughly, thus making the original crispy kale even more crisp.

Then use the seasoned wasabi sauce to stir the frozen kale evenly.

"The taste of the kale is quite fresh. Now is the time when the kale is at its tenderest. There is no fiber in it, and it tastes very crisp."

"As for what many of you said about the bitter taste in kale, it is true, because kale contains cinchona, a substance with medicinal ingredients, which lowers cholesterol, softens blood vessels, and prevents heart disease , moisten the intestines and dispel heat, lower the deficiency fire, and stop bleeding gums, many Chinese patent medicines will extract this bitter substance from kale as a raw material."

"In addition, this kind of bitterness is not pure bitterness, but a sweetness in the slight bitterness, but this kind of bitterness will accumulate more and more as the kale grows, so the old kale will have a strong of bitterness."

"For those who don't want to eat bitter taste, you should choose more tender kale. Not only does it taste crisper and fresher, the bitterness is not obvious, but there is a clear aftertaste."

"This mustard kale is also quite good. The spicy mustard and the sweet and crisp kale form a sharp contrast, and because the mustard stimulates the taste buds on the tongue, the sweetness of the kale is geometrically improved. , this time Gan's feeling is too high."

"It's very good, but the mustard here is a little bit thicker, but this is not a big disadvantage. After all, many people really like the pungent feeling of mustard. If the amount is less, there is something missing."

After eating a few pieces of mustard kale with a strong sense of pleasure, Li Xiao stopped. He had to say that although the taste of mustard is very pungent, it is very sweet, no wonder there are many mustard foods.

Wasabi strange beans, wasabi seaweed, wasabi cucumber, wasabi dried squid, Li Xiao even saw wasabi lollipops at the cash register.

Of course, there is also the mustard kale in front of me, which is a ghost food that gets better and better.

Wei Wei shivered, feeling her tongue was a little numb, and quickly drank half a cup of hot tea.

I have to say that although the charges here are expensive, they are indeed expensive.

Not only are the ingredients good, but even the Tieguanyin here tastes very good. The natural orchid fragrance is mellow and long-lasting, and the fragrance rhymes.

After filling his and Ding Yougang's teacups, Li Xiao chatted with the audience in the live broadcast room for a while.

It was only ten minutes after he gave a rough explanation of how to make the garlic bone. Some people in the audience said that they had already bought the ingredients for the garlic bone.

Li Xiao could only tell the specific marinating recipe and baking time of the garlic bone, and even how to fold the sealed tin foil box.

Finally, Li Xiao set his sights on the last dish.

[Chicken Soup and White Bamboo Shoots] Strictly speaking, this should be a soup dish.

It should be said here, mainly because of the order of its meals.

In Guangdong Province, the order of meals is very particular.

Rice must not be the first one to come out, and neither should green vegetables be brought out earlier.

Soup can be served first, second, or even third, but soup is rarely the last.

But Li Xiao looked at the chicken soup to make sure that the other party was not soup, because the soup was too little and too thick.

Although he was sure that this soup was not a normal clear soup, Li Xiao decided to try it, after all, he really liked soup too much.

The chicken soup is golden yellow and very thick, but looking at the flowing state, it doesn't seem like starch or other thickeners have been added, but it seems that the water has been boiled dry, leaving only the essence.

Before the spoon was put into the mouth, the rich aroma of chicken soup came into the nose.

Immediately afterwards, the rich and sticky chicken soup slid down the lips and into the tongue. The hot chicken soup is very sweet and the oil is very weak. Either the chef kept picking up the oil, or the chicken was running all over the mountain and was not eating well. Much, so very lean.

Thinking of the system prompt, the possibility of the latter here is very high.

It has a strong sense of thickness, drinking like a Western-style thick soup, and a bit like traditional porridge oil (water on the surface of the porridge, without rice grains).

Of course, this consistency is closer to the latter, but the taste is very similar to the former, with a strong taste, pepper, ginger, and bamboo shoots are added in it, and the taste is very mellow.

There are no large pieces of chicken in the soup, but Li Xiao can taste a lot of finely minced meat from the smooth and thick soup, and the chicken soup has a burnt aroma.

You can tell at a glance that this chicken is stir-fried over high heat before cooking the soup, and then fried with low heat to dry out the water in the chicken.

Then throw the fried chicken into the pressure cooker and simmer, and then get a pot of thick golden chicken soup.

Then continue to cook over low heat until the chicken is melted in the chicken broth, and the water in the chicken broth evaporates with the heat.

A very labor-intensive dish, if you start from the fried chicken, it is estimated that it will take at least 3 hours, or even more.

Moreover, because these soups have a lot of minced meat, once they are put in the refrigerator and reheated the next day, the taste will be greatly reduced, and the chicken powder in the chicken soup will become very sticky, and the mouth will feel like a mouthful. Dregs.

Therefore, this must only be made fresh every day, and without adding other additives, such as chicken-flavored thick soup, to cook such a large pot of rich chicken soup, it is estimated that half a chicken will be used. The price of half a native chicken is tens of dollars higher.

Even for Li Xiao to appear, the 188 yuan 【Chicken Soup and White Bamboo Shoots】is not very expensive.

Li Xiao licked the oil on her lips and introduced to the live broadcast room
"It's delicious and very thick chicken soup, but it's too thick, and it's probably just right for side dishes."

"If you want to drink it directly, you can't do it, but this does not affect my evaluation of this chicken soup. I can give this dish a pass for this chicken soup alone."

"Now, let's see how their bamboo shoots are doing? After all, they have absorbed a lot of chicken soup."

Li Xiao picked up a piece of winter bamboo shoots. Because the winter bamboo shoots had absorbed a lot of golden-yellow rich chicken soup, they themselves became golden-yellow and very beautiful.

"Because it is winter, the bamboo shoots in the bowl are winter bamboo shoots. If it is spring, they are spring bamboo shoots."

"In layman's terms, winter bamboo shoots are winter bamboo shoots, and spring bamboo shoots are spring bamboo shoots."

"Winter bamboo shoots hide in the ground before they grow. Even if they emerge from the ground, usually only one bamboo shoot head emerges."

"Spring bamboo shoots are bamboo shoots that have grown out of the ground after spring."

"In terms of taste, winter bamboo shoots of the same quality are better than spring bamboo shoots in all aspects. The sweetness, umami taste, bamboo fragrance, and nutritional value of winter bamboo shoots are all better than spring bamboo shoots, so eating bamboo shoots in winter is much better than spring bamboo shoots."

"However, there is a problem with winter bamboo shoots that they are very cold, and young children and women in special periods are not suitable for eating too much."

"So, the chef here adds a lot of ginger to the soup, just to neutralize the coldness from the winter bamboo shoots."

"However, spring bamboo shoots are not useless. Spring bamboo shoots have higher dietary fiber content, and regular consumption can help you lose weight. In addition, spring bamboo shoots are bitter, astringent, and have a strong herbal aroma. Some spring bamboo shoots lovers like them very much."

"If the cooking method is proper, it can reduce the bitterness of spring bamboo shoots. In fact, spring bamboo shoots are quite delicious."

After introducing the spring bamboo shoots, Li Xiao put the slices of winter bamboo shoots dripping with rich chicken soup into his mouth.

When the winter bamboo shoots enter the mouth, the familiar taste of chicken soup is still there.

But when Li Xiao bit the winter bamboo shoots with his teeth, the unique bamboo shoot fragrance emerged.

The taste of the bamboo shoots is as permeable as ever, with a slight bitterness followed by the sweetness and sweetness of the bamboo shoots.

But when Li Xiao chewed a few more mouthfuls, his brows frowned slightly.

The first sip was alright, but the aftertaste fell flat.

"It's not bad, but after eating the winter bamboo shoots in it, I feel that the chicken soup is too rich. If I reduce the cooking time of the chicken soup a little, so that it is not so thick, it may taste better."

"Now the over-rich chicken soup almost covers up the taste of the winter bamboo shoots. The taste of the winter bamboo shoots should have been prominent, but the chef blanched them with hot water before cooking, which made the original taste of the winter bamboo shoots lighter. "

"Originally, I thought this dish should have more than 80 points, but now I can only give it 70 points, which is more than qualified, but the taste is too monotonous."

The meal was pretty good. Although there were some flaws in the middle, the flaws were not concealed. The three-star gourmet restaurant is still remarkable, especially if there are problems, they can be corrected in time, which makes Li Xiao very happy to come again impulse.

(End of this chapter)