Punch: From third-rate anchor to top chef

Chapter 344 345. Chinese Molecular Cuisine: Lotus Leaf Eight Treasure Rice
Once selected, Li Xiao's cart is more than half full.

This time Li Xiao didn't plan to make too complicated dishes. He only prepared 8 dishes for today's exam, which are:
【Smoked Honey Sauce Barbecued Pork】, 【Barbecue Pork】, 【Glass Shrimp Ball】, 【Salted Egg Jinhua Ham】, 【Sea Urchin Tempura with Perilla】, 【Steamed Grouper】, 【Eight Treasure Rice in Lotus Leaf 】,【Winter melon yuan scallop stewed original juice】.

Li Xiao, who is still kept in the dark, wants to come to the very distinctive Cantonese cuisine.

As long as this set of Cantonese cuisine is cooked well, it should satisfy the Guangdong Provincial Chefs Association who recommended me to come here for the exam.

At the same time, it can also make the influence of the dishes in your hometown more far-reaching.

After adjusting the dishes, Li Xiao pushed the trolley back to the workbench.

The 8 dishes may not look like many, but it is actually quite cumbersome to deal with.

In particular, the glass prawn ball dish is an ancient Cantonese dish, and it is almost impossible to see him in the market.

The reason is not because it is too difficult to make, but because it is too cumbersome to make.

There are a total of 8 hours, and the time for marinating the char siew is completely enough.

Clean the plum blossom meat and drain the water. Use a meat loosener to make countless small holes on the plum blossom meat that is evenly fat and thin.

This will not only break the texture of the plum meat, making it softer and tenderer, but also allow the sauce to taste faster.

While giving the plum blossom meat a massage, Li Xiao introduced to the audience in the live broadcast room:
"In fact, when you are cooking, you can use this meat loosener to loosen the meat when you encounter such a large piece of meat, especially the steak."

"Break the connection between the Achilles tendon and the tissue of these meats, and these meats will not stick to the teeth and will not have obvious fiber feeling."

"Especially when encountering some large pieces of meat that need to be baked in the oven, such as Wellington steak, it is necessary to loosen the meat many times."

While speaking, the plum blossom meat that was originally intact has become riddled with holes.

Put down the meat loosener, and immediately start to massage the plum blossom meat, and at the same time add the seasoning needed for marinating char siew.

After marinating, Li Xiao began to process the ingredients needed for the eight-treasure rice.

Every place has its own eight-treasure rice recipe, and the recipe Li Xiao chose this time uses a lot of seafood.

If you want to change to a longer name, you can call it Seafood Lotus Leaf Eight Treasure Rice.

Shrimp, crab roe, yuan scallop, abalone, salted egg, mushroom, dried whitebait, matsutake.

Take out the crab roe and salted egg and steam them in a steamer. Soak the dried whitebait in clean water. Take out the shell core, remove the umbrella handle from the mushroom, and stew the chicken feet and pig skin into jelly.

After processing all the ingredients, put all the eight treasures into a cooking machine and grind them into fine powder, and add skin jelly to the finally broken eight treasures.

in the live room.

"What kind of dark cooking is the host doing now?"

"Hey, why did you beat everything into a lump, like a 'hmm' thing?"

"What's going on upstairs 'hmmm'?"

"You don't understand 'ummm'? It's the state of food when it leaves our body."

"Laughing to death, but this color, it does look a bit like it."

"Why are your imaginations so vulgar? It's like a big pot of crab roe."

"It's true that a large amount of crab roe and salted egg yolk turn the other white ingredients into a golden yellow color, which is actually quite nice."

"But what is the anchor doing? I can't understand it at all!"

Seeing the question in the live broadcast room, Li Xiao smiled and said:

"Actually, I had an idea for this eight-treasure rice a long time ago."

"In the past, during the New Year's Eve dinner, there were sometimes eight-treasure rice, but the children of relatives were always picky, and often picked out some of the food, and I had to clean it up in the end."

"So, at that time, I wondered if I could combine all the ingredients together, so that picky eaters would not be picky eaters."

While talking, he mixed the skin jelly into the eight treasures to increase the consistency.

In this way, the eight-treasure solution will not disperse after being put into the water, but will condense into the shape he needs.

Add cooking wine, salt, sugar.

Stir quickly with 8 chopsticks until the eight-treasure solution produces a gelatinous texture.

Slow down the speed of stirring gradually, until it is very difficult to stir, you can stop.

Find a plastic piping bag, and pour the golden-yellow eight-treasure solution that has turned into a paste.

Wait for the water in the pot to boil, and use a meat loosener to pierce dozens of small holes on the plastic piping bag.

Gently squeeze the golden eight-treasure solution, and it will drip into the boiling water in the pot from these dozens of small holes.

The moment the eight-treasure solution was dropped into the boiling water, it was immediately solidified into a solid state and floated on the surface of the water.

Li Xiao's other hand was already prepared, picked up the golden rice grains floating in the stainless steel sieve, and immediately poured it into the ice water next to it.

His speed is very fast and his rhythm is also very good.

As soon as the first batch of golden rice grains were scooped up, the second batch of eight-treasure solution fell into the water.

Repeatedly, the audience in the live broadcast room was dazzled.

"I'll go, this technique is like dancing."

"Shocking! An anchor makes millions of dollars a month by live broadcasting the production of artificial golden rice."

"(﹃)Greedy! The appearance of this thing is too different before and after cooking!"

"It's true that the golden particles look delicious, I can already smell the fragrance!"

"I'd love to try it too, but the list of ingredients is daunting."

"I've placed an order to run errands, and I'll try it out tonight. There's also a cooking machine at home, perfect!"

"I'm envious of the big brother, is the big brother still missing his legs?"

At this time, there were not only a large number of ordinary viewers in the live broadcast room, but also many chefs who heard the news.

After all, it is the first place in this year's one-star chef evaluation so far, and the score is far ahead. How can the second place with more than ten points make other chefs not pay attention.

After all, as long as such a dazzling rising star does not fall in the early stage.

In the later stage, he will inevitably become a big boss. After all, cooking requires not only hard work, but also strong talent.

Otherwise, the same chefs, some people have just entered the industry for two years, and their knife skills are superb, while some people's knife skills are still stagnant after 30 years of practice.

It's not how hard those who have practiced for two years are, nor is it how serious the masters who have been practicing for 30 years are.

It's just that the upper limit of some people's talents is there. No matter how hard they work and how they improve, they can't break through that layer of invisible and intangible shackles.

So these chefs, especially those who are going to participate in the two-star, three-star and four-star competitions, are very interested in Li Xiao, the dark horse who suddenly appeared.

After all, it is very rare for a small project to get full marks.

Many chefs who have gone through countless star chef exams and have been rated as four-star chefs may have never encountered even a single perfect score.

And such rare things happened again and again to this little-known kid.

Everyone clearly understood that it was no longer one or two judges who were optimistic about the No. 26 candidate.

It was the fact that the 10 judges already felt that the candidate on the 26th was far beyond one-star level, and even far surpassed themselves to give a full score.

After all, the star ratings of these 10 judges are only three stars. Faced with products that have surpassed their level, they can't give full marks even if they don't want to.

So when they saw the golden rice appearing in front of them, each of them became more active.

Many chefs who are not low in level immediately realized that what Li Xiao did was actually a very Chinese molecular cuisine.

Break down ingredients and then reassemble them into new forms.

The technique used is not complicated, and the technique is very simple, even an ordinary housewife can complete it.

It's simple to make, but you don't have to taste it to know that it will be very good. This is indeed a good new idea.

As long as you modify it a little or take it as it is, it can become a signature dish in your store.

Some star chefs even overturned the original menu design and created some new dishes inspired by Li Xiao's dish.

in the venue.

Li Xiao's movements were like flowing water, and soon a large bag of eight treasure solution had been completely processed.

A large plate of golden rice grains floats in the ice water, ups and downs, really beautiful.

Li Xiao pinched one of the fingers and pressed it gently, and there was a seductive elasticity.

He nodded in satisfaction, the heat is just right, if the time is too long, the rice grains will lose their elasticity, and the umami taste will be much reduced.

Cut 5 lotus leaves into squares, 4 fresh lotus leaves are spliced ​​end to end to form a huge square lotus leaf, and the last one is placed in the middle of the four lotus leaves.

The Wuchang rice that had been soaked in clear water was mixed with the golden rice grains. Li Xiao mixed the two rice grains with different colors by hand.

Finally, put the eight-treasure rice that has been mixed well in the middle of the lotus leaves, close the outer lotus leaves and tie them tightly with straw.

However, he was not in a hurry to put the lotus leaf into the steamer, but put it aside and waited for the time to serve it.

(End of this chapter)