Punch: From third-rate anchor to top chef

Chapter 336 337. Five Sauces
The originally noisy venue slowly began to quiet down.

Until the video on the big screen ended, the picture was frozen on the two chopping boards.

Originally, in everyone's inherent point of view, bloody scenes such as slaughtering pigs and cattle would definitely make people feel uncomfortable.

But when everyone saw the neat pork and beef on the chopping board, they were placed in different categories.

What was originally a bloody scene turned into a masterpiece like art.

The piles of fresh meat do not look like animal tissues, but rather like the blocks of different shades on an oil painting.

I don't know which candidate in the venue applauded first, and then there was a warm applause in the venue.

In fact, after watching the video play halfway through, the doubts of most people present have disappeared.

But at that time, there were still a small number of people who had unrealistic fantasies, hoping that Li Xiao would make some low-level mistakes later.

However, to their disappointment, Li Xiao's movements were so smooth from the beginning to the end.

In the end, this small group of people had to let go of their pride and admit that they were much worse than Li Xiao.

After a small episode, the exam continued, and this was also the preparation of the last sauce for the morning project.

Mix 5 sauces with different tastes, and then judges will score these sauces. These sauces can be made on the spot or brought in from outside.

Although in this exam, candidates are allowed to bring in sauces from outside the venue.

There will be a lot of possibilities for cheating, but if takeout is not allowed.

But there is another disadvantage, that is, many sauces cannot be made overnight.

Some plum sauces need seven or eight months of fermentation, while some fermented rice requires several days of cultivation, and some bean pastes even need two or three years of cellaring.

The production time of good soy sauce and good fish sauce is calculated in units of years.

Some shrimp paste or seafood sauce can only be made locally, otherwise its fragrance and umami taste will be greatly reduced.

Finally, the most important point is that many seasonings belong to the exclusive secret recipes of some chef families.

It is impossible to show in this venue full of cameras, so in the end, after many compromises.

Finally, with today's test regulations, you can choose to do it on the spot, or you can bring it in from the outside.

However, the score of the test has also changed from the original 15 points to the current 10 points.

Although some candidates who graduated from the school without the support of family secret recipes are very dissatisfied with such behaviors that allow cheating.

But the arms can't twist the thighs, and most of the chefs' associations have their own families.

The profit distribution after everyone's discussion will not be changed at all because of one or two insignificant pawns.

After the host's voice fell, many people smiled.

I took out bottles of sauces of different colors from the bag I brought, obviously they were all prepared long ago.

Li Xiao looked around, and finally his eyes fell on Li Bingsheng next to him.

I saw that he also took out 5 glass bottles from his bag, which contained half a bottle of sauce. Obviously, he also planned to use the sauce brought in from the outside to meet the exam.

The audience in the live broadcast room watched the examinees take out their secret weapons one by one, but saw that the anchor was still watching other people's performances indifferently.

One by one also became anxious:
"Anchor, didn't you bring any secret sauce?"

"I went to the front row and that guy brought more than a dozen bottles of sauce, what's going on?"

"Only a dozen bottles? Look at the big bald man in the front row. He took twenty or thirty bottles of seasoning from his backpack and started to fiddle with it."

"Why are you so nervous? Didn't you see how much the anchor's score is ahead of the others? Even if the anchor gets 0 points this round, it's the highest score!"

At first, everyone was chattering, but after seeing this barrage, everyone became quiet.

Only then did everyone realize that the anchor's score was indeed far ahead because of the additional points just now.

In fact, even without additional points, Li Xiao's score was far higher than the candidates present.

After looking around, I found that almost all the candidates had their own secret sauce, and Li Xiao was not worried.

He walked to the ingredient table, searched for the materials he needed, picked and picked, picked out a dozen odd and small things, and then returned to his workbench.

Li Xiao did have some regrets, but he had planned to take a random exam at the beginning.

If he had known that he would be so serious, he would have made some preparations in advance.

After all, some sauces with complicated production process do take some time and process.

But he didn't worry too much. Complex sauces have the benefits of complex sauces, and simple sauces also have the benefits of simple sauces.

Li Xiao is going to make 5 simple sauces this time, which are:

Gold and Silver Garlic Sauce, Sweet and Sour Sauce, Xo Hoisin Sauce, Beef Chili Sauce, and Teriyaki Sauce.

Due to time constraints, dry goods that originally needed to be soaked in clean water for several hours had to be soaked in warm water.

Although there is no way to completely soak the dried seafood in this way, it can speed up the soaking time.

Put the scallops, dried shrimps, and dried shrimps into warm water.

The rest of the materials are also ready, and 10 minutes have passed.

Put the soaked scallops, dried shrimps, dried shrimps and diced ham into the steamer together.

Heat the oil in a pan, and when the oil is 7% hot, add the minced beef.

Li Xiao explained to the live broadcast room while pushing away the minced beef in the oil pan with a wooden spoon:
"Sauces are a broad and profound thing. It is true that many restaurants have their own special secret recipes, but in fact there are also many delicious sauces that can be made at home."

"The next one I will make for you is beef chili sauce."

in the live room.

"Crying o(╥﹏╥)o, I don't know if it's simple or not, but I know I can't afford it."

"Can the anchor directly make chili sauce, instead of beef chili sauce?"

“Beef chili is my favorite, this will make me decide!”

Glancing at the live broadcast room, Li Xiao didn't pay attention to the cry of the viewers.

For those viewers who are crying poor, the membership level of each one is higher than anyone else.

You can tell at a glance that there is no shortage of money to spend, otherwise how could you give so much money to the anchor.

Push away all the ground beef with a wooden spoon and stir fry constantly.

The aroma of beef soon came out with the sizzling sound.

"Everyone should have noticed just now that the piece of beef I cut is a piece of pretty good quality snowflake beef."

"And I specially left all the fat on the edge of it, in order to increase its oily aroma. When you eat the whole can, the beef chili will have the aroma of beef."

Li Xiao quickly turned the minced beef in the pot with a wooden spoon, and soon the color of the minced beef began to change, and the volume gradually shrank.

He adjusted the focal length of the camera slightly so that everyone could see it more clearly.

"It's fine to fry the minced beef to this extent, and then turn it to a low fire, and let the flame force out the moisture and fat in the beef."

After stirring a few more times, Li Xiao turned the flame to the minimum.

Come to the oil pan on the other side, the temperature of the oil pan here is about 6%.

He cut a total of three bowls of minced garlic, but he didn't pour all three bowls in, but two of them.

The white minced garlic is poured into the golden vegetable oil, making a sizzling frying sound.

Suddenly Li Xiao's expression became very serious. He glanced left and right to make sure that no one was approaching, so he approached the camera and said in a low voice:

"Now what we are going to make is the legendary golden garlic. As the name suggests, golden garlic is garlic made of gold."

Seeing Li Xiao's serious and funny live broadcast room, he suddenly laughed up and down.

"Garlic made of God's gold."

"Isn't golden garlic the meaning of golden garlic?"

"Wait, could it be?! Could it be that you are the fugitive national alchemist who stole the Philosopher's Stone? Edward, Li Xiao?"

"Hey, is it Qingshan Mental Hospital? I found a mental patient in the live broadcast room of an anchor, please take him away, thank you!"

Seeing the cooperation of the audience in the live broadcast room, Li Xiao quickly put away his serious expression.

"Okay, no kidding, this gold and silver garlic is indeed golden minced garlic."

"Pour minced garlic into vegetable oil at around 180 degrees and fry for 3-5 minutes to get perfect golden garlic."

While speaking, the minced garlic that had been sinking at the bottom of the pot began to float up one by one.

At the same time, the minced garlic also began to change from milky white to light yellow, and then the light yellow turned yellow again.

Finally, before the minced garlic was ready to turn golden yellow, the fire was turned off in advance, so that the residual temperature in the oil pan turned the minced garlic into a completely golden yellow.

"Many people may have noticed that I turned off the fire on the stove ahead of time."

"This is because once the garlic is over-fried, it is easy to burn. Turn off the heat in advance and let the oil temperature start to decrease slowly, so that it is easier to control the heat."

While speaking, Li Xiao had already scooped out the golden-yellow minced garlic in the oil pan with a sieve.

Shake the wire sieve lightly to minimize the amount of vegetable oil adhering to the garlic.

After the vegetable oil stopped dripping, Li Xiao poured the golden garlic into the prepared plate.

Four layers of chef's paper have been placed in the plate in advance, so that the grease can be absorbed by the chef's paper as much as possible.

On the other side, the moisture of the minced beef has been fried dry, and the color has become dark brown.

Also scoop up the minced beef and put it on a plate lined with chef's paper.

Li Xiao turned around and went to open the steamer, and took out the dried goods that had been steamed inside.

After soaking and steaming, the rock-hard scallops have softened, and Li Xiao put the softened scallops in the middle of the gauze.

Gently lift the four corners of the gauze, tightly wrap the scallops inside the gauze, and gently tap the gauze with a rolling pin to break up the whole scallops.

Take out half of the shrimp skin, then mix the crushed scallops and shrimp skins together.

"Next, I will teach you how to make the home version of Xo sauce."

(End of this chapter)