Punch: From third-rate anchor to top chef

Chapter 237 237. Three Home Cooking Dishes

"After the duck meat is cut into the size of a thumb, it can be placed in the running water and rinsed continuously with clean water. Try to let the running water wash away the blood in the duck meat, so that the waiting duck meat will not be so fishy."

"The version I'm making now is a relatively simple version. The tangerine peel duck can be chopped and cooked first, or the whole duck can be put into the pot and cooked together."

"However, it takes longer to put the whole duck into the pot, and the requirements for the heat are stricter, and it needs to be turned over constantly during the production process. I am very worried about the level of the judges. It is very likely that some of them The steps were wrong, after much deliberation, I chose to use a simpler method.”

"While we are waiting for the blood to wash away, we can prepare other ingredients for the tangerine duck."

"Put the tangerine peel in warm water, take it out after the tangerine peel softens, wash off the dirty things, gently scrape the inner skin of the tangerine peel, which is the white side, with a knife, until you see dark brown You can stop when the dried tangerine peel is gone."

"The reason why the white inner skin is scraped off is because if the white inner skin is not scraped off, it will produce a bitter taste, which will affect the taste of the dishes."

"The processed tangerine peel is cut into thin shreds, the ginger and garlic are cut into small pieces, and the scallions are knotted. After these are done, the duck meat can be taken out."

Li Xiao pointed the camera at the pool, and the originally bright red duck meat turned pink, which meant that most of the bloodshot eyes had washed away.

"Use a plate with a grid to pick up the duck meat, and gently press the water in the duck meat with the palm of your hand to squeeze out the water as much as possible."

"Hot pan with cold oil, throw ginger and garlic into the pan and fry until fragrant. When the garlic turns golden brown, you can add the drained duck meat. After the duck meat is fried until golden, you can pour a tablespoon of Hua Diao Wine or brandy."

"Continue to stir-fry on high heat. When you smell the aroma of wine and start to evaporate, you can add water and various seasonings, and evenly sprinkle in shredded orange peel, light soy sauce, oyster sauce, dark soy sauce, salt, and rock sugar."

"Clean water should be submerged, then cover all the duck meat and simmer for 20-30 minutes on medium-low heat."

"After 30 minutes, we can collect the juice again."

"While waiting here, we will immediately process other dishes."

Li Xiao walked to the other side of the workbench and put the piece of lean wild boar meat on the palm of his hand.

"We need to use whole lean pork for this tangerine peel and lean meat stew. If you have the conditions, you can choose soil pigs or wild boars. If you don't have the conditions, you can choose ordinary big meat pigs. But if you choose meat pigs, add shredded ginger When the time comes, add a little more in moderation."

Adjust the camera, point the camera at the cutting board, take out a mulberry knife, first cut the pork into small pieces, and then quickly chop it with two mulberry knives of the same model.

While chopping the meat, Li Xiao explained
"Stew this [Orange Peel Lean Meat Soup]. You can chop the meat into minced meat like me, and then stew it, or you can cut it into small pieces and stew it."

"However, with these two different methods, not only the shape of the stew obtained, but also the taste will be slightly different."

While speaking, Li Xiao had already chopped the pork into minced meat, and if he didn't look carefully, he couldn't even see the structure of the grains.

"Of course, for the viewers who are too lazy to chop, you can directly throw the pork that has been cut into small pieces into the cooking machine, add a little water, and make a puree. It's also fine."

He took out a stew pot made of purple clay. This stew pot was bought by Li Xiao from Taobao at a high price. The price was ridiculously high. A stew pot the size of a roll of paper actually sold for 3000 yuan.

If it weren't for the good reviews below and the fact that he is rich now, Li Xiao would never be willing to spend 3000 oceans to buy a stew pot.

However, now that I have money, it is very good to be able to configure some better kitchen utensils and improve the taste of the dishes.

Throw the minced meat into the purple sand stew pot, add shredded ginger, shredded tangerine peel, and two sulfur-free red dates produced by Ningxia Academy of Agricultural Sciences.

"Add water, and the water here is cold water, because what we want is soup, not meat. If we want to eat meat, replace it with hot water."

"The ratio of water to meat is three to one. Water should be added at one time, and the lid of the pot should not be opened halfway. If water is added in the middle, the taste of the soup will become very strange."

After covering the pot, place the saucepan inside the stainless steel pot.

"It doesn't take too long to stew this pork soup, 10 minutes on high fire is enough."

Covering the stainless steel pot, Li Xiao walked to the front of the tangerine duck and turned the tangerine duck a little.

"When we are cooking the tangerine duck, we can use a spatula to gently turn its duck meat every 5 minutes, so that the duck meat can absorb the juice inside evenly, and there will be no uneven taste. "

This is also why Li Xiao chooses to cut the duck meat into pieces before cooking, because if a whole duck is put into the pot, it is necessary to pour the juice on the front of the duck with a spatula, otherwise the meat on one side will be very salty, and the meat on one side will be very salty. The other side of the duck was tasteless.

After stir-frying the duck meat, Li Xiao took out the abalone kept in the tank non-stop.

These abalones are not big, only half the size of the palm of your hand.

There is also a reason for choosing this size. This size is just right for steaming. Abalone that is too large will take a long time to steam, and the meat will be hard and firm. Abalone that is too small will shrink severely after steaming. , and the flesh is very loose.

Only this size of abalone is most suitable for steaming. The steamed meat is very tender, very springy, not chewy, and the meat will not be loose.

Li Xiao showed the wriggling abalone in front of the camera

"When we choose abalone, if it is to be steamed, we should choose this kind of small abalone, which is only half the size of the palm of your hand."

"Of course, if you don't use it for steaming, but for braised or stewed chicken, you can choose those that are slightly larger. The larger size means that their meat will be firmer and more resistant to stewing. Chewier and more flavorful."

"In addition, if you cook immediately after buying it home, you can ask the store to help you deal with it, because dissecting this abalone is still easy to cut."

While speaking, the black knife in Li Xiao's hand was inserted into the dark and deep gap between the abalone shell and the abalone meat like lightning.

The abalone was frightened, and curled up subconsciously, but it was useless. Before it could react, the abalone shell with colorful lights fell out of the abalone before it could react.

If the lens focuses on the colorful abalone shell at this time, everyone will be surprised to find that there is only a layer of abalone meat that is so thin that it is almost invisible.

Li Xiao directly gouged out all the abalone meat with this knife, and it can be said that there was no waste at all.

Two fingers pick up the head of the abalone and show it in front of the camera.

Li Xiao's slender fingers slid across the wriggling abalone, pointing to its different positions
"After we cut out the abalone, we need to further process it."

"The position I pointed to is the abalone's mouth. If you can't find it by then, you can use your fingers to feel for it. There is a protruding position in the gap of the abalone, and that is his mouth."

"This mouth can be pulled out directly with your fingers. There will be a lot of sand or impurities in the mouth of the abalone, which is not edible."

"Next, we're going to remove the internal organs, which are the dark green thing on my finger. You can use a knife or just tear it off with your hands. My suggestion is to remove it together with the connected fascia. It's easy to get rid of." .”

Looking at the abalone in his hand, Li Xiao raised his eyebrows and showed the dark green internal organs in front of the camera.

"I heard that the viscera of abalone is full of seaweed, which has a very strong umami taste. You just need to dry fry it, sprinkle some salt and black pepper, and you can eat it. I will try to process these viscera later to see if it tastes good. .”

"Of course, the viscera of abalone has a small amount of toxins. The elderly, children, and pregnant women should never eat it.",

The dark green viscera occupying half of the screen was seen in the live broadcast room, and the audience could feel suffocation even through the screen.

"Good guy, I'm startled, something popped up all of a sudden."

"The viscera of abalone? Can this thing be eaten? Don't fool me, anchor!"

"I'll go, isn't this thing just thrown away?"

"I've heard it said, but I didn't expect any warrior to try it."

"Oh my god, isn't the appearance of this thing too curious?"

"The anchor is challenging the limits of human beings."

"Stuntling? Be careful to poison yourself to death."

【XXXXX has been permanently banned by the administrator】

It took 2 minutes to separate all ten abalones, and Li Xiao continued to introduce

"After we finish the division, we need to carefully clean the abalone to completely wash off the mucus and dirt on his body. Since we will use the shell of the abalone this time, even the shell of the abalone must be washed clean. .”

"The cleaning method is also very simple. We take some table salt and mix it with flour. The amount of flour needs to be more. The amount of salt does not need to be too much. One-tenth of the amount of flour is enough."

While speaking, Li Xiao grabbed an abalone and sprinkled the flour mixture on it. Li Xiao kept rubbing the surface of the abalone with his fingers dipped in flour, and soon a layer of black mucus adhered to the flour was rubbed out.

After rubbing it twice, the originally black edge of the abalone turned white. Li Xiao wiped it three more times, and the whole abalone became clean.

He showed the washed, white and fat abalone in front of the camera

"It only takes about three washes to clean the sides of the abalone thoroughly. Try not to omit this step, after all, it is too dirty."

Putting all the cleaned abalone aside, Li Xiao's eyes fell on the abalone shell in the sink.

"Compared to abalone meat, which is easy to clean, the shell of abalone is more difficult to clean."

"Because there are basically stubborn stains on its surface, you need to use a steel brush to clean it, and rub it back and forth vigorously to brush off all the dirt and some small parasites on it."

"If the steel brush is not strong enough, you can choose to knock these parasites down with the back of a knife, but be careful not to hurt yourself."

"Of course, if you really can't handle it, don't force him to stay on it. Anyway, the high temperature of 100 degrees is enough to kill most parasites."

It took a long time to process the abalone shells. It took four to five minutes for Li Xiao to clean all the abalone shells.

Only then did he pick up the abalone meat again,
"Before we steam the abalone, we need to cut a knife on its surface, but because these abalones are relatively young, many of them are juveniles, so they are still very tender, so we don't need to cut the knife too deep. "

"As long as the diamond-shaped patterns are shallowly bloomed, on the one hand, it reduces the cooking time to make the meat more tender. On the other hand, the flower knife can make the flavor of the tangerine peel penetrate into his abalone meat more easily."

As soon as the words fell, the audience in the live broadcast room saw the sword flashing continuously, and Li Xiao waved his arm up and down several times, even causing an afterimage.

When he stopped, the audience didn't notice any changes in the abalone meat, just when everyone was surprised.

Li Xiao gently opened the two sides of the abalone with two fingers, and the flesh of the abalone immediately expanded like a flower.

The knife at the bottom does not go deep into the meat of the abalone, so it is said to be blooming, but it is not rigorous enough.

If you describe it more specifically, the surface of the abalone meat suddenly expands a circle, because there are many gaps in the middle.

Like the method of processing, the remaining nine abalones were also cut open, and Li Xiao put the abalone meat that had been arranged back into the abalone shell.

"Finally, we put shredded ginger and tangerine peel on the surface of the abalone meat. The amount of shredded ginger and tangerine peel should not be too much. After all, it is freshly processed abalone meat, and the fishy smell will not be very strong, so there is no need to add too much Shredded ginger and shredded tangerine peel are used to remove the fishy smell, of course, if it is abalone that takes a long time to dissect, I suggest that you can add a little more shredded ginger to remove the fishy smell.”

Put two drops of aged Huadiao wine on each abalone meat, and then put the dish into the steamer.

"The time for steaming abalone is very particular. Usually, most chefs prefer to use a shorter time for steaming, because once the time is long, the quality of the meat will become stale. However, we should not pay too much attention to this in our home cooking. It’s still about health and safety.”

"However, I still have a good method here to clearly judge whether the abalone is cooked."

"Because the steam and heat of each steamer and each pot are different, and the degree of heating is different, I will not introduce the cooking time by size."

"It's the first time you cook abalone, you can get it out of the pot as quickly as possible, use a toothpick to poke the abalone meat, if you can easily insert it, it proves that the abalone meat is cooked, if you can't insert it halfway, it proves that it is still cooked. raw."

"Try it a few times, and you will know how long it takes to steam an abalone with the steamer at home."

Studio

"Hey, why does the anchor's words sound so strange?"

"The method is very simple, but the question is how can I find abalone of the same size?"

"It's too complicated, I'd better steam it for a while according to the old method."

"I've never eaten abalone, is it delicious?"

"I suspect that there is a pun in the language upstairs, and there is evidence."

"I saw some people say how to deal with different sizes. In fact, most of the abalones on the market have very standard rules. If you can't buy the same size, you can take a smaller size, reduce it by 1 minute, and get a bigger size. Adding the standard of 2 minutes is basically enough.”

Turn off the steamer and adjust the time. This is the first time for Li Xiao to use such an advanced steamer. It can not only adjust the upper and lower temperatures, but also control the size of the steam, and it can also be turned on and off at regular intervals. It is simply Xiaobai's magic weapon.

But just from the touch of the handle and buttons of the steam oven, Li Xiao knew that the price of this high-tech steam oven must be very high.

However, there is a reason why it is expensive. After all, it can easily solve the problem of Xiaobai's poor control of the heat, so that the ingredients will not be wasted, and it will make cooking easier.

Turned the tangerine peel duck again. At this time, there was very little juice in the tangerine peel duck. Li Xiao quickly turned the heat to the minimum, after all, he hadn't finished his dishes yet.

Li Xiao didn't rush to make the last sugar water, but walked to the kettle.

Pick up a transparent cup, and pour out the 【Orange Pi Luo Han Guo Chrysanthemum Tea】from the kettle that has been boiled for 10 minutes and stuffed for 10 minutes.

After 20 minutes of cooking, the originally transparent water turned golden yellow.

“[Tangerine Peel Luo Han Guo Chrysanthemum Tea] is enough to boil for 10 minutes. After 10 minutes, turn off the fire, then cover the lid to let the orange peel, Luo Han Guo and chrysanthemum be stuffed in the tea. This time is enough to release all the medicine and flavor. "

As he spoke, he gently blew on the cup noodles, and then took a small sip.

The warm tea enters the mouth, revealing the strong flavor of Luo Han Guo, which is sweet and sweet, followed by the slightly bitterness of tangerine peel, the aftertaste of sweetness, and the fragrance of chrysanthemum.

After taking a sip of tea, his throat, which was a little dry due to talking all the time, was immediately moisturized.

At the same time, the sweetness of mangosteen and tangerine peel makes the taste buds on the whole tongue clear.

The saliva in the mouth was slightly sweet, and Li Xiao let out a long breath of white air after drinking several sips of [Chenpi Mangosteen Chrysanthemum Tea].

He raised his thumbs up and said to the audience in the live broadcast room
"After a long time of cooking [Chenpi Luo Han Guo Chrysanthemum Tea] really has a long aftertaste, especially its sweet aftertaste, which is particularly obvious. The 12-year-old tangerine peel has no greenness of the fruit plate. On the contrary, it has a mellow sweet aftertaste. It feels like the whole throat feels comfortable after drinking it."

The viewers in the live broadcast room knew that Li Xiao was telling the truth when they saw Li Xiao's comfortable expression. After all, they had watched so many live broadcasts of the anchor, and they knew that the anchor would show on his face whether he was eating or not.

"The tangerine peel of the anchor, we haven't seen it here, can you buy some for us???"

"We have tangerine peel here, but it doesn't feel the same as what the host has?"

"Didn't you hear what the anchor said? The 12-year-old tangerine peel is a good thing!"

"Anchor, drive the little yellow car immediately, I need to buy some bubble tea!!!"

"That's right, I want to too. My throat often feels uncomfortable."

Seeing the guys in the live broadcast room shouting suddenly one by one, Li Xiao quickly said

"Although I have some tangerine peels here, they are all prepared for Chinese New Year gifts, but don't worry, I will go to the origin of tangerine peels after a while, and I will buy some good tangerine peels. The quality of tangerine peels over there will be better. But it is lower, and I will definitely bring the goods to everyone at that time, so you can rest assured."

I'm sorry, I'm sick today, I'm a little slow, and I'm bothering everyone.

(End of this chapter)