Punch: From third-rate anchor to top chef

Chapter 245
"After the pot is heated, add some oil, add the onion, ginger and garlic and sauté until fragrant, then pour in the drained pork offal and stir-fry quickly, then add salt, sugar, light soy sauce, dark soy sauce, XO sauce, a little Chili sauce, consume oil, and then continue to stir-fry, stir-fry for half a minute, then sprinkle rice wine on the edge of the pot to enhance the aroma and remove the fishy smell."

"Finally, pour peanut oil on the red-hot iron plate, put shredded onions, scallions cut into large sections, garlic rice cut into thick slices, and sliced ​​ginger in pieces, and put the fried Sprinkle the pig offal with a bag of sauce on these ingredients, cover the lid and it will be out of the pot. Of course, if you don’t have an iron plate, you can just put it on a plate instead of the iron plate.”

"However, there is one thing to say. It is still very difficult to make this iron plate pig offal. It is very particular about the chef's heat, and it takes a lot of effort to clean the pig offal. I don't recommend you to do it here. If it is not done well, it will be fishy. The taste is truly unforgettable.”

Studio

"The anchor is really cute, the words are so wonderful, this lingering, the use is really good!!"

"My mother bought pig intestines once before, and it was the experience of letting me wash it myself, which makes me linger even now."

"One thing to say, the smell of pig offal is really hard to beat, and I never like to eat it."

"I like to eat beef offal, but I don't like pork offal. I always feel that pork offal has a strange smell. So it's because the food I ate before was not washed clean and not fresh enough?"

"I like to eat pig offal, but I have eaten all the gourmet restaurants around, and there is no one that is better. I am too lazy to cook, but the plate of pork offal in the anchor's hand looks pretty good. If I have a chance, I will definitely eat it." It’s a bit too far to go there to eat, and my navigation here shows that it will take an hour to go there.”

"This store is still okay, but the waiter's aunt has a bad temper."

Li Xiao threw the sausage into his mouth, and the rich aroma of sauce permeated his entire mouth in an instant.

The whole piece of vermicelli sausage has no fishy smell, strong aroma of wine, ginger and onion, and strong meat aroma. The only thing that does not have is the unique fishy smell of pig offal.

"It's very good. The sauce is rich and fragrant. The most important thing is that the pork fungus is so fresh, and the noodles are washed very clean. There is no trace of bitterness or miscellaneous taste in the noodles, and the cleaning method is quite unique. The essence of the powder is washed away."

"The entrance is pink and glutinous, and because it is marinated in advance, it is very tasty and delicious, whether it is inside or outside."

As soon as he swallowed the rice sausage in his mouth, Li Xiao immediately picked up the second one, then the third, the fourth, and the fifth, until he had eaten all the rice sausages in the whole plate of pork offal. Only then stopped.

"Not to mention other pork offal, I can give 80 points to this plate of pork offal just for their rice noodle sausage, it's very delicious."

"I don't know how difficult it is to clean this thing, and if it can be cleaned without washing away its essence, the difficulty is even higher. Give a thumbs up to the aunt who washes the sausage in the back kitchen."

Li Xiao licked his lips, and the chopsticks kept swimming above the iron plate, like a poisonous snake preparing to hunt.

Soon he set his sights on the next target, pork belly tips. There were only four pieces of pork belly tips on the iron plate, which was the result of the boss adding ingredients to Li Xiao.

Usually there are only two or three pork belly tips on each stack of hot plate pig offal, because a pig has only one pork belly, and a pork belly has a small piece of pork belly.

The tip of the pork belly is cleaned and processed, and the cut is only eight or nine yuan, so it’s not that the boss is reluctant, but that there is really no way to put more. The quantity is too scarce, and the amount of pork belly that can be put in each piece of pork belly The peak amount is very little.

Pork belly is very crispy, and the tip of the pork belly is the most crispy in the pork belly. It has a very strong taste. If you bite down and break the two sections of the tip of the pork belly, it will keep pulsating in the mouth.

"Eating the tip of pork belly is a bit like eating the crispy chicken bones. It's very refreshing and crisp, and it's also a bit like eating the fish bones of sturgeon."

"Moreover, there is juice in the interlayer of the tip of the pork belly. Its juice is completely locked in the gap. Once you bite it, the juice will splash out. The whole mouth is full of its taste. It is very sweet and very sweet. fresh."

Li Xiao tasted the onions and scallions placed under the iron plate.

The meaty aroma of onions and scallions is no less than that of the pork offal itself, because the gravy of the pork offal is completely absorbed by these bottom ingredients.

Moreover, after the lid is covered, the iron plate continues to heat up, causing the heat to force the molecules of the food to move violently between the lid and the iron plate, allowing the smell of pig offal to completely penetrate into the ingredients, and the aroma of the ingredients also Incorporated into pig miscellaneous, the two complement each other and complement each other.

Li Xiao licked the sauce on his lips, nodded to the live broadcast room and said

"I have to say that even the onions and scallions that are used as the base taste very good, full of meaty flavor, but the taste of onions and scallions is more pungent. Friends who don't like it should not try it lightly."

Studio

"Are the scallions and onions still pungent? Why do I think the smell of pig offal is relatively more pungent?"

"I think so too. Those who can eat pig offal must be able to eat green onions and onions."

"I said that I have never eaten pig offal, it is too scary."

"I've eaten pork belly, but I really can't accept anything else."

"I really recommend everyone to try it, it will open up a new world."

"I very much agree with what the big brother upstairs said. Although the taste of this kind of weird food is very good, once you get used to it, you can't stop."

"I never ate it before, but after I ate it once, now I don't need to wash it, just rinse it with water, it's strong enough."

"Fuck, there's a picture."

"Isn't the elder brother upstairs disgusting?"

Soon, Li Xiao's eyes fell on Chaofen next to him.

The vermicelli here is ordinary rice noodles, the master has mastered the heat very well, the vermicelli is very loose, there is no lump or lump.

The color is very uniform, and there is no white or black.

The pork offal on the pork offal fried noodles is cut into pieces, and it is evenly covered with the whole rice noodles.

You first pull the fried rice noodles in front of you and say to the live broadcast room

"The fried rice noodles here also look very good. Here I will teach you a very simple frying technique. Before frying the rice noodles, soak the rice noodles in advance so that the body of the rice noodles can absorb enough water, but you can't If it absorbs too much, you can pick it up after soaking for about 15 minutes."

"After picking up the rice noodles, remember to drain the excess water, otherwise the fried rice noodles will not be fragrant and wet."

"With rice noodles, more than half of the work is actually done."

"Afterwards, you can turn on the fire and boil the pot. When the iron pot starts to emit heat, you can pour in peanut oil. You must put more oil. Use a spatula to slide the oil evenly over the entire iron pot. Make sure that all the positions of the iron pot are fully covered. Absorb enough oil, otherwise when the noodles are fried later, these places that are not soaked in peanut oil will become very sticky, and when the rice noodles touch these places, they will stick to them."

"Then pour out the excess fat and pour down a beaten egg liquid. After the eggs are fried, you can add rice noodles. First, stir the eggs and rice noodles on medium heat until they are cooked. Then turn the heat to high and fry the rice noodles. Fragrant, after the rice noodles exude the aroma of rice, you can add the seasoning, stir the seasoning evenly, and then you can take it out of the pan. Of course, friends who like to eat green onions can sprinkle some green onions at this time, and a simple fried rice noodles are completed. .”

Li Xiao picked up the rice noodles mixed with pork offal, and put it into his mouth.

Chew your teeth carefully, then swallow
"This rice noodle looks good, but it doesn't taste as good as the hot plate pork offal."

"The overall rice noodles are not dry enough, probably because there is too much sauce on the pork offal. After the rice noodles absorb the sauce and the oil on the pork offal, it looks a bit wet and slightly greasy, and very The easy rice noodles should be drier to taste, but I can’t say that the current ones are not good, but I don’t like this kind of wet rice noodles.”

"If there are audience friends who like to eat relatively wet rice noodles, they will probably like this rice noodles here very much. There is a lot of sauce, the taste is very strong and heavy, and there are a lot of pork offal. The finely chopped pork offal is just right. It can be eaten directly with the rice noodles, and there is no need to eat the offal and rice noodles separately."

After Li Xiao took another two mouthfuls of pork offal rice noodles, he stopped. Although the taste was not bad, the taste was not to his liking.

After chatting with the audience in the live broadcast room for a while, today's protagonist, pig miscellaneous porridge, came on stage.

First came a large pot of casserole porridge, filled with boiling white porridge, with nothing on it except a few shreds of ginger floating on it.

Then came a large plate of pork offal that had been cut, cleaned and marinated.

The aunt who served the food had an amiable smile on her face, and those who didn't know it might even think that Li Xiao was a distant relative of the other party:

"After the pork offal porridge is boiled, it can be eaten in 3 minutes. After 3 minutes, you can either turn the heat to the minimum or turn off the fire directly, otherwise the pork offal will not taste good if it is too old."

"understand."

Li Xiao was a little flattered, it was the first time he encountered such a good service attitude from the other party, and he could even feel the curious eyes around him, constantly gazing at him.

The diners around seemed to want to see the difference between themselves and Li Xiao, and why the aunt who treated her with a bad face all the time treated Li Xiao so well.

Could it be that he is not handsome enough?They carefully compared it, and it seemed that their appearance was not at most a little bit worse than Li Xiao's?

Well, there is a lot of difference. It seems that no matter if they are young or old, they all like more handsome ones.

These poor moments can only complain about the injustice of the heavens, while eating the delicious pork porridge. The happiness brought by delicious food quickly makes them forget these insignificant troubles.

Li Xiao pointed the camera at the offal. The marinated offal contained not only the offal, but also some shredded ginger, sliced ​​garlic, dried vegetables, chopped green onion, red carrot, and even a few red dates.

Li Xiao put his nose on the pork offal and smelled it. There was no fishy smell at all. It was outrageous. A strong smell of alcohol appeared on the tip of his nose. It seems that when the other party was marinating, in order to ensure that there was no fishy smell, he added a lot of it. liquor.

He gave a wry smile. It seems that we still have to call Didi in advance. After all, the marinated pork offal wine smells too strong. After 3 minutes of cooking, Li Xiao thinks that there is no way to completely decompose its alcohol. evaporate.

In addition, the sizzling pork offal he ate just now had a bit too much wine on it. In fact, according to Li Xiao's understanding of food, there was no need to add such a large amount of rice wine to such fresh pork offal to remove the fishy smell and enhance its aroma.

But Li Xiao immediately understood what was the reason for this. After all, Awang pork miscellaneous porridge was aimed at the general public, and everyone's tastes were different.

Considering that not everyone is like me, many people may have a lower tolerance for the fishy smell of pigs. Even if there is a little fishy smell in the dishes, it will be difficult to swallow.

Perhaps it is also because of the need to cater to the tastes of more people, so the boss has no choice but to increase the amount of rice wine used when marinating.

Li Xiao slowly poured all the pig offal into the porridge with a spoon. As the stove under the casserole was switched on and turned off, blue and red flames danced alternately under the casserole. At the end, it started to boil again, the sound of 'Gudu, Gudu' came into the live broadcast room, and the audience in the live broadcast room couldn't help swallowing their saliva.

The time of 3 minutes was up quickly, and Li Xiao didn't have the idea of ​​cooking for a while to make him more cooked like ordinary people.

After all, they have opened this pig offal porridge for 19 years. When will the pig offal be fully cooked and taste the best.

Shopkeepers should know more than ordinary people. After all, the pork porridge they make in a day may be more than the pork porridge you eat in a lifetime.

Don't use your hobbies and so-called common sense to challenge others' careers. Since the other party can tell you to turn off the fire in 3 minutes, there is a reason to turn off the fire in 3 minutes.

Even after turning off the fire, due to the heat preservation effect of the casserole, the pork offal porridge inside was still gurgling. Li Xiao whipped up a bowl of pork offal porridge while it was still hot.

After 3 minutes of tumbling, the white porridge had already turned pale yellow, and the empty white porridge was filled with pork offal and pork ribs.

He pointed the camera at the smoky pork porridge, and scooped up a spoonful of pork porridge to show everyone.

"Everyone can see that if you pick it up casually and scan it, you can see that half of it is pig offal, and a spoonful of it is full of ingredients. This feeling is really cool."

Hurriedly scooping up a large bowl for himself, smelling the strong umami smell from the porridge, Li Xiao felt that the little thing he just ate had long since disappeared, and his stomach growled again.

Pick up a piece of pork liver, and the pork liver melts on the tongue without chewing vigorously.

"This pig's liver is rusty, the taste is perfect, it's just cooked, and the meat is very tender."

He showed the remaining half slice of pork liver in front of the camera.

"You can see that there is a little pink in the center of this piece of pork liver, without a trace of blood, which proves that its ripeness is just right, and the heat is quite good. After all, the ripeness of this pork liver is actually very difficult to grasp. If you are not careful, it will be hard, but the hard pork liver is actually overcooked."

After swallowing the remaining half of the pork liver, Li Xiao drank the pork porridge in the spoon.

The hot porridge poured into the mouth with a strong meaty aroma, and then spread like a hot stream along the throat to the esophagus, and then spread around the body, just a small mouthful of pork porridge entered the mouth, and the body It started to get hot.

After taking a mouthful of porridge, Li Xiao exhaled a long puff of white smoke, feeling his whole body became transparent.

"It is a great blessing in life to be able to eat a mouthful of warm meat porridge in winter."

Although the mouth was chatting with the audience in the live broadcast room, the hands did not stop. The chopsticks struck like lightning, and picked up a piece of heart-protecting meat full of rice grains. The heart-protecting meat was chopped very finely, and the size was only pork liver One-third the size, Li Xiao easily fed it into his mouth.

A brushing sound came out of Li Xiao's teeth.

"The heart-protecting meat is very chewy, with a strong meaty taste, very light, but very sweet, and it is all the original flavor of pork."

After eating the meat, Li Xiao scooped up another spoonful of porridge, which contained a piece of cute jelly-like pork red.

He didn't eat them separately, after all, the pig red was too small, so there was no need to eat them separately.

The pork porridge was swallowed into his mouth in one gulp, without any chewing at all.

Because the bottom of the porridge has been boiled slowly for a long time, the rice inside has been completely boiled, the bottom of the porridge is very thick, silky and smooth, as long as it enters the mouth, it will go smoothly without any movement. Sliding into the esophagus under the action of the esophagus and gravity.

In the end, the only thing left on the spoon was the lovely piece of pig red. Li Xiao pursed his mouth and inhaled the vermilion's shape, which was immediately changed by the suction, and he easily sucked it into his mouth.

Pig red is not strong, it will break when bitten, which is what real pig red should look like. Since there are not too many additives and no gel protection, its structure will not be very strong, and it can be stored Time will also be short.

Li Xiao drank a few more tablespoons of pork offal porridge in a row, and then let out another long breath of white air, with a sense of pleasure afterward on his face, and a little pink on his cheeks.

he raised his thumbs up

"Wow, it's so fresh, its seasoning is nothing special, salt, sugar, monosodium glutamate, chicken essence, a little pepper, and rice wine."

"Although chicken essence and monosodium glutamate are used for marinating, there is nothing wrong with it. After all, the amount it uses is very measured, and it is not used desperately."

"After adding these seasonings, it can highlight the freshness and tenderness of its pork."

"The seasoning here is nothing special, and it can even be said to be quite ordinary. It can be said that anyone who can cook can prepare the seasoning, but his freshness is really fresh and tender enough."

"The current time is 7:50, and it has not been two hours since it left this world. The inosinic acid in the meat has not been denatured, so the umami taste in the meat is completely locked in, it is very clean, without any peculiar smell inside."

If the audience in the live broadcast room hadn't watched Li Xiao's live broadcast the whole time, they would have thought that the other party had just done something ulterior, and then broadcast it on the air.

Studio

"Good guy, just looking at the anchor's expression, you can tell that this pot of porridge is terrible. I haven't seen him eating like this for a long time."

"Does this need to be said? Just look at the state and color of the porridge that the anchor showed us just now, and we know that the porridge will not be bad."

"Porridge still has to drink our Chaoshan porridge. Our Chaoshan porridge is the porridge. Like this kind of thick porridge, we probably have to close down within a few months."

"Chaoshan porridge? Come on, how can Chaoshan porridge be porridge? It's obviously water and rice. The water and rice are so distinct, I really don't want to drink it."

"I don't like porridge at all. Unless I'm sick, I don't want to drink a drop of porridge."

(End of this chapter)