Punch: From third-rate anchor to top chef

Chapter 231 231. Crayfish with different flavors [Part [-]]

Li Xiao picked up a steaming crayfish and put it in front of the camera. The crayfish's head and feet were cleaned very clean.

"Iced crayfish is an extremely rare dish. It's not because it's difficult to cook or how skilled in cooking it is, but because it requires a lot of raw materials."

"Not only do you need crayfish that are big enough, because once the size of the crayfish is too small, the meat will easily spread out when cooling, and the meat will become very loose."

"In addition, wild crayfish are not suitable for freezing or steaming. Only green-skinned crayfish raised in clear water ponds can be steamed and frozen."

"Because wild lobsters and crayfish living in the river will have a strong earthy and muddy smell. If the living environment is seriously polluted, you can even smell the obvious smell of stinky ditch, which is not suitable for light cooking."

"Choose a crayfish with a large enough size, wash it and remove the small feet under it. There are usually 5 or three tail leaves at the tail of the lobster. At this time, we have to pull out the middle leaf and gently move it from side to side. Twist, and you can get the crawfish's line out."

"Put the processed crayfish into clear water, add cooking wine, an appropriate amount of salt and sugar, add sliced ​​ginger, boil the water for 5 minutes and then remove."

"The lobsters that have been fished out should be soaked in ice water immediately, and then they can be fished out after the ice water has completely cooled the lobster meat."

"There are two ways to chill the lobster. One is to dip the lobster in wasabi and soy sauce directly after chilling, and the other is to soak the chilled lobster in a specific marinade for 24 hours."

"The former method is simpler and the taste is more pure. As long as the quality of the lobster is good enough, the taste will be quite good."

"The iced crayfish here can be prepared in two ways, half of which are directly frozen, and the other half are soaked in marinade, which can be said to be quite intimate."

Li Xiao didn't use chopsticks, but started directly.

While peeling the crayfish, Li Xiao said to the camera

"The crayfish here are still very big, very big."

As he spoke, he compared the half-peeled crayfish with his own palm, and while showing it, Li Xiao added
"But don't expect too much, because it will definitely not be so big when you eat it. The reason why I can get special treatment is that the boss wants me to help him do a live broadcast."

"To be precise, he wanted to give me a promotion fee to let me accept it, but I refused, mainly because I don't plan to accept the promotion and publicity of the gourmet restaurant."

"There are many reasons for rejection, but the most important thing is that I can't guarantee that everyone will like the store I recommend, and I don't like to say good things for others after taking money from them, so I reiterate here, those Merchants who want to find me for promotion can be exempted from opening their mouths."

"But if you feel that your strength is very strong, you can invite me to taste it. However, I have a personality of one-sidedness. I will praise the good ones and criticize the bad ones. If you mind, please ask another Smart."

This is what Li Xiao came up with just now. After all, he needs to constantly explore the store and start the check-in system.

Although I can find information on the Internet, sometimes the food reviews I find on the Internet are not true.

Because although I don't charge money, I can't stand the fact that many food anchors and food critics need to charge money, which leads to a lot of water in the comments. The actual situation is completely different from what they said, so he often fails to check in Happening.

Li Xiao said this to let those gourmet restaurants that have enough confidence in him invite him to visit the store. In his mind, if he does not have enough strength, he will definitely not send invitations to him, so that he can avoid being stepped on. The number of thunder.

It was a genius-like idea, Li Xiao secretly gave herself a thumbs up
Then he continued to peel the lobster while chatting with the audience

"Actually, the business here is still very hot. If I had to queue for more than an hour just now, I can come earlier if I want to eat, but I don't guarantee the delicious food."

"With the popularity of this place, the boss came to me to promote it. It's really a bit of a fuss. Originally, I didn't plan to start a live broadcast, but there are 6 star chefs hidden in a small lobster restaurant, which really shocked me. .”

"And the boss is very generous. I asked for a catty of lobster, but he gave me a catty and a half. With these 6 star chefs and the extra half catty of crayfish, I decided to give it to the boss. Start a live broadcast."

"Of course, this is definitely not a commercial promotion. I know that if it is not good, I will definitely criticize it. You must be mentally prepared for this.

In fact, the business here is really booming. After all, such a large store has such a long queue.

The reason why crayfish is so popular is not only because it tastes quite good, but also because it has different social attributes from other foods.

That is when eating crayfish, because you have to use your hands to eat, you can't control the phone at all. No, the phone can't control everyone, so everyone's desire to chat and communicate will be more obvious.

During the chat, Li Xiao had already peeled the prawns. This time he chose a pure iced crayfish, which had not been soaked in marinade, so the prawns looked very white and red.

The shrimp meat feels cold when touched by fingers, and the meat is very firm without feeling loose.

The red and white shrimp meat is dipped in the well-mixed wasabi soy sauce, and the whole shrimp meat is thrown into the mouth.

The pungent smell of mustard rushed straight into his nostrils, but Li Xiao had expected it a long time ago, so he didn't get a lot of it.

The taste buds on the tongue with mustard are opened to make the taste bud cells on the tongue more active, and the lobster is very crisp in the mouth.

"The shrimp meat is very fresh and sweet, with a faint smell of wine, without the slightest earthy smell."

"The shrimp itself has a light salty taste, and the spicy taste of the wasabi soy sauce is just right."

"Because it has been soaked in ice water, the meat is very firm. Although the shrimp thread has been pulled out, because the size of the shrimp is large enough and the growth cycle is long enough, there is no loose feeling."

"Here I want to explain a situation to everyone. If you eat crayfish with loose meat outside, it does not mean that the lobster must be dead."

"Sometimes, if the crayfish selected by the store is too small, the method of removing the shrimp line is not authentic enough, and it may also cause the meat of the crayfish to be pulled out when the shrimp line is pulled out, which will cause the meat to taste very loose. It's like dying."

While talking, he pushed aside another kind of chilled crayfish soaked in marinade.

The iced crayfish in the marinade tastes quite good too.

The master who prepares the marinade is very authentic. The marinade has a strong taste, but it will not overwhelm the scene of the crayfish.

Moreover, after soaking for a long time, the taste of the marinade is fully integrated into the shrimp meat of the crayfish, and the mixture of the two is seamless.

Compared with the original iced crayfish, Li Xiao felt that the marinated crayfish in front of him was slightly better.

Li Xiao licked the marinade next to his lips, and while chatting with the audience in the live broadcast room, he quickly peeled two more chilled crayfish soaked in marinade.

This marinade is indeed a bit of a skill, the flavor of the spices is very strong, but the bitter taste of the spices is not at all, and the more you eat, the more delicious it is.

Watching Li Xiao keep throwing boiled lobster meat as big as two fingers into his mouth, chewing it.

The audience in the live broadcast room can be said to be scratching their hearts

"I'm crazy, I must be crazy, get someone to arrest me and put me in a mental hospital, why am I watching the food live broadcast after 1 o'clock?"

"Fortunately, there are still a few instant noodles at home, which can barely fill my stomach."

"Isn't this shrimp too big? Can this still be called a crayfish? It should be called a big lobster."

"I was eating at another lobster restaurant. I picked up the crayfish in my hand and compared it with the anchor's. The size is at least twice as small. I guess the size of 456 that the anchor said is simply too small."

"I've seen the restaurant mentioned by the anchor in Moments. I thought I'd go there today, but unfortunately, others said it would take a long time to line up, so I switched to another crayfish restaurant. I regret it now."

After waiting for a long time, the second plate of crayfish also came up.

"Hello, guest, [Steamed Crayfish] Please use it slowly."

The same portion of [Steamed Crayfish] is obviously over the limit, and the size is also very large.

Li Xiao pointed the camera at the steamed crayfish steaming inside the bamboo cage. The full name of the steamed crayfish here should be steamed crayfish with minced garlic.

"This steamed crayfish with garlic is very simple to make."

"Put the cleaned and cleaned crayfish on the chopping board, cut along the back of the crayfish with scissors, the back of the crayfish is covered with gold and silver garlic, and then put it flat in the bamboo cage and steam it."

"This recipe can be made even by someone who doesn't know how to cook, because it only requires everyday tools such as a toothbrush and scissors."

"If you are interested, you can try it, but the crayfish you need to choose for steaming crayfish should be as large as possible, so that the steamed meat will not be so scattered."

While speaking, Li Xiao had already peeled a whole crayfish, and even the gold and silver garlic on it didn't fall off, which shows how skilled he is in peeling shrimp.

Garlic crayfish stuffed into the mouth, a strong aroma of garlic flooded into the mouth.

Li Xiao gave thumbs up while chewing the crayfish in his mouth

"The blend of gold and silver garlic is quite good. The golden garlic is crispy and has a strong garlic flavor. Even after a few minutes of steaming, the surface remains burnt and crispy."

"After a few minutes of steaming, the silver garlic is in an uncooked state as a whole. The taste is very spicy and the garlic taste is very fresh."

"Two different kinds of garlic bring different tastes, mixed with sugar, salt, chicken essence, monosodium glutamate, oil consumption, the taste is very rich."

"The taste of the shrimp meat is slightly worse than that of the chilled crayfish. The main reason is that the steaming time seems to be a little longer, which makes the meat quality a little bit old."

"However, the heat is only a little off. It is probably because my crayfish is too big, so the heat is not easy to control."

"So here is another conclusion. The size of the steamed crayfish should be neither too big nor too small. If it is too small, the meat will loosen after steaming. At the same time, it should not be too big, too big, and the cooking time is too long. Meat also ages."

While speaking, Li Xiao picked another crayfish with minced garlic, peeled off its shell twice and twice, threw the shrimp meat into his mouth, and then shook his head slightly.

Also this one is too old and a bit woody.

He didn't continue to play the third one, because he had already reacted belatedly.

The crayfish in the same bamboo cage must have the same cooking time, that is to say, these crayfish have spent the same amount of time cooking, so how could some of them be old and some not be old?
Although it feels a bit wasteful, Li Xiao doesn't plan to continue eating the leftover crayfish with minced garlic, because there are still more than 4 catties of crayfish waiting for him.

In the live broadcast room, seeing Li Xiao eating the second garlic crayfish with a tangled face, all the audience laughed

"Good guy, is this the second dish and you start to step on mine?"

"Everyone took out their notebooks and wrote down the steamed garlic crayfish. You can't order it."

"Write it down."

"The boss is afraid that he will cry to death in the toilet."

"Specially giving a large portion of crayfish to the anchor actually got a meal of criticism."

"The anchor has shown mercy this time, okay, let's just say he's a little older, but his expression completely betrayed him."

"The anchor urgently needs to learn how to manage his vivid expressions."

'I only now understand the reason why the anchor said in the feed that he doesn't accept promotions, because he ate bad food and couldn't control his expression at all. '

"So that's the case. At that time, it will become a merchant who pays the anchor to slap him in the face. It will be quite embarrassing. I don't know if they will call the police and arrest the anchor."

When he knew that Li Xiao was broadcasting live in his store, he stopped the work of sorting out the reports. After all, the reports can be sorted at any time.

But the live broadcast can't be watched at any time, and if there is any accident during the live broadcast, he can deal with it immediately.

When he saw Li Xiao in the office, the fat boss couldn't sit still, he complained
"Just now, I told the kitchen staff to be more serious. Why did something go wrong so quickly? How did they do things?"

He sat up from the expensive leather sofa and kept pacing in the office. Several times he wanted to go out of the office to the back kitchen to supervise their work, but was stopped several times by himself.

Although he knows a little about cooking, he is only at the level of an ordinary chef, and he can't even touch the threshold of a one-star senior chef.

Let him taste whether there is any problem with the product, but he can barely do it. It is a bit difficult to personally supervise and put forward suggestions for improvement.

So he knew very well that even if he personally went to supervise it, it would not improve the production much, and it might even affect the chefs' production style because of his dictating, making the quality of the product worse, and it would be over.

So at this moment, he can only circle around in circles in a tangled up position.

Nervously praying that the group of star chefs that he spent a lot of money to hire would be more reliable, otherwise he would really be shooting himself in the foot.

After all, the other party also said at the beginning that they didn't want to broadcast live.

I made an exception and started the live broadcast only because I saw my sincerity is enough. If people get all the bad reviews, it will be over.

The serving speed here is still very fast. Of course, there may be special instructions, so I made the dishes for Li Xiao's table first.

"Hello, [Perilla Crayfish], please take it slowly."

The amount of perilla used here is quite large, and Li Xiao even needs to pick out crayfish from the perilla.

Before getting close to Li Xiao, you can smell a strong smell of perilla. The smell of perilla is very strong and unique. Those who like it will like it very much, and those who don't like it will find it very pungent.

Li Xiao is the kind of perilla leaf he likes more, he can even eat half a plate of perilla leaves.

He observed the point in front of him for a while, and the perilla crayfish index showed two states.

After a little thought, he understood why this happened.

Two kinds of perilla are passed through separately, and two kinds of production are made.

One of the perillas is washed, wrapped in egg batter, and fried with 6% hot oil at high temperature to make the perilla crispy. When the egg batter turns golden yellow, the perilla can be picked up.

Another kind of perilla is put in when it is about to start the pot. The method can be said to be quite special.

At least Li Xiao has never eaten fried perilla wrapped in batter, because in his perception, perilla usually only appears as a spice and an ingredient.

Li Xiao didn't pick up the crayfish first, but picked up a piece of fried perilla covered in sauce.

The fried perilla should be put in last, because Li Xiao can clearly feel that the golden batter outside the perilla is still crispy and fragrant.

The flavor of perilla in the sauce is also very strong. Although the fresh perilla is put into the pot at the end, its fragrance is too strong, and the result is that the sauce is full of perilla flavor.

The golden batter is lightly bitten open by the teeth. The batter is crispy and delicious, but it feels a little greasy, and all the fat inside has not been discharged.

However, the smell of the oil is very clean, it seems to be clean vegetable oil, not old oil that has been reused for many days, and the oil contained in it is not too much.

Li Xiao swallowed the food in his mouth
"The taste of this piece of fried perilla is quite unique. I never knew that perilla can be made like this. The batter is very crispy, and the taste is quite good after dipping in the sauce."

"However, this is not suitable for most people to try, because it has a strong taste. Even some friends who accept perilla as a seasoning may not be able to eat it directly."

"In addition, the opponent is not yet proficient in controlling the oil temperature, or the opponent only re-fried twice, but did not re-fry three times."

"Re-frying is suitable for deep-frying or batter-frying, and the surface requires crispy ingredients."

"The initial frying is to fix the shape of the raw material. Therefore, the oil temperature should not be too high, so that the heat can gradually penetrate into the inside of the raw material, so as not to burn the outside and the inside. This step can not only set the shape, but also make the inside of the food fully cooked."

"The raw materials are taken out after the initial frying in a short period of time after the oil temperature is not high; then the oil temperature is raised for re-frying."

"Due to the effect of high-temperature hot oil, re-frying can reduce the oil content of the dish itself. During this period of re-frying, the fat absorbed in the batter or food will be slowly discharged, which greatly reduces the greasy feeling of the food."

"After the first re-frying, pick up the food, wait for the temperature on the surface of the food to drop, and then perform the second re-frying, so that the difference in the heating degree between the inside and the outside of the dish will be widened, and the effect of crispy on the outside and tender on the inside can be achieved. "

(End of this chapter)