Punch: From third-rate anchor to top chef

Chapter 345

Place a half-person-high winter melon on a work surface and cut off both ends.

Dig out the pulp from both ends of the winter melon, scrape out the excess meat of the winter melon, and flatten the top of the winter melon to form two good containers.

Peel off the turquoise skin of the winter melon to reveal the emerald-like flesh inside.

The cylindrical wax gourd was divided into two, the flesh of the melon was peeled off, and then cut into countless sections.

Each section is about the size of a palm, as delicate as strips of unpolished jade.

However, this is not the state Li Xiao needs, but it doesn't matter, he picked up a fruit knife.

After seeing the shadow of swords and swords, the original strips of wax gourds turned into pieces.

Afterwards, slices of wax gourds were carefully cut and turned into bracelet-like rings of wax gourds.

The size of each winter melon ring is not consistent, to be precise, the size of the inner ring of each winter melon ring is inconsistent.

Such a discovery immediately aroused a lot of discussion among the audience in the live broadcast room.

"Hey, why has the anchor's knife skills regressed so much?"

"That's right, the older ones and the younger ones look different?"

"It shouldn't be, could it be that the anchor has been taken away?"

"Why is there such a huge gap between before and after?"

"Just this knife skill, I can do it myself!"

Of course, these are just the thoughts of ordinary viewers, and some chefs immediately understood Li Xiao's intentions.

But precisely because they understood the doubts in their hearts, it deepened.

Although they saw Li Xiao cleaning the shells that had been taken out just now, but Li Xiao didn't even do the comparison process, are they really so sure that the size of the hole he dug out is the same as that of the shells?
Of course, there are also many chefs who think that Li Xiao specially left more space, and then make fine adjustments when inserting yuan shells.

But Li Xiao's next move immediately shattered the confidence of this group of chefs.

In full view of everyone, Li Xiao took out the cleaned shell cores from the sink and put them into the wax gourd one by one.

Every yuan shell was inlaid into it perfectly, neither too much nor too little.

Seeing this scene, many chefs changed their expressions.

It is not too difficult to inlay the yuan shell into the winter melon tightly.

But the premise is that before dealing with a winter melon ring, let the winter melon and yuan shell be compared and matched.

However, the candidate on the 26th in front of him directly skipped the step of comparison, he just cleaned the Yuanbei.

He recorded all the sizes of the shells one by one, and even remembered the thickness of each shell clearly.

Not to mention how exquisitely he controls his saber skills, this memory alone surpasses most people.

However, the shock that Li Xiao brought to everyone did not end when he put the 20 stuffed winter melon shells back into the two winter melon cups he had just cut out one by one.

The sound of gasping for air came out of the chefs' mouths.

20 winter melon stuffed scallops, put into two winter melon cups respectively.

There are exactly 10 wax gourd cups in each cup, five stuffed winter melons are placed on the first floor, and one winter melon cup is placed on the second floor.

The height of the two layers of stuffed winter melon and a cup of winter melon are also the same, as if they were a match made in heaven.

The mastery of this scale is no longer simply judged by good knife skills or good memory.

Most chefs may only think that this is just a coincidence or a long-term hard work to achieve this level.

But only some four-star chefs or chefs who have been at the three-star level for many years, as well as some chefs with a good family heritage, will understand.

The ability that Li Xiao is displaying now is probably the so-called ability to send and receive freely.

Many people may not be able to achieve such a thing for decades, even for a lifetime, but it happened to a young boy.

Only these chefs who have already entered the room know how jealous they are of the little chef No. 26 in front of them.

Put the two winter melon cups together with the eight-treasure lotus leaf rice into the steamer, and when the time is up, turn on the fire and let them both cook.

Take out the seven fat and three lean pork belly from the basket, and use the meat loosener to punch holes in the pork belly in the same way.

Many chefs in the live broadcast room were a little surprised to see that the pork belly that Li Xiao took out was so fat.

In fact, when some chefs saw Li Xiao's table with pineapples, purple ginger, and tomato sauce, they probably guessed that he was going to cook sweet and sour pork.

But they never knew that sweet and sour pork can use such fatty pork belly.

Li Xiao's method of cooking sweet and sour meat is not much different from the traditional method.

The pork belly is cut into small pieces, coated with batter, and fried in a frying pan.

Everything seems to be very normal, but the chefs found something wrong when frying.

Before they had doubts for too long, Li Xiao opened his mouth to touch their doubts:
"The sweet and sour meat needs to be deep-fried, and the effect of frying will be different with different oil temperatures."

"In order to make the sweet and sour pork a bursting effect, I specially chose pork belly with more fat."

"But too much fat makes it easy to get greasy, and low-temperature slow frying can solve this problem very well."

"The principle is the same as Dongpo meat is stewed for a long time, the fat inside will be emulsified, and the greasy feeling will disappear."

While speaking, Li Xiao had already left the frying pan and began to process other ingredients.

Put the marinated plum meat into the oven and start roasting, open the belly of the grouper, and clean the black inner membrane in the belly.

At the same time, put shredded ginger and scallion into the fish maw, and finally pour Huadiao on it, gently make a top-level SPA for the fish body, and let the taste of Huadiao wine fully integrate into the grouper.

Two finger-sized prawns, take out the shrimp and use tweezers to pick up the red tendons on the prawns.

This step is very skillful, because the tendons of prawns are very thin, so too much force will break the tendons.

If the force is too small, there is no way to pick out the tendon.

Therefore, even if Li Xiao has dozens of different types of skills, it takes two to three minutes to process each prawn.

in the live room.

"What is the anchor doing?"

"I don't quite understand, what is the red color he picked out?"

"Is it shrimp string?"

"Have you ever seen the red shrimp thread? The shrimp thread is the intestine of the shrimp, it is black, and there is only one!"

The audience talked a lot, but they didn't quite understand what Li Xiao was doing.

But after all, there are still many star chefs hidden in the audience of this live broadcast, and soon someone will come out to explain to others.

"This is the tendon of the shrimp. The reason why the shrimp can bounce in the water depends on it."

But after knowing what the red line is, everyone's doubts did not decrease, but increased.

They didn't know why the anchor picked out all the tendons of the prawns, and Li Xiao was also concentrating on picking up the golden sword, not paying attention to everyone's remarks.

It took more than half an hour for Li Xiao to process the 10 prawns.

After moving his stiff hands, he put the grouper into the steamer without hesitation, and started the final cooking.

Instead of waiting in front of the smoky steamer, Li Xiao continued to process the last few dishes.

The Jinhua ham provided by the venue was not a whole piece, but was cut into rectangular Jinhua ham blocks in advance, and the quality was only average.

But Li Xiao didn't mind, it even saved him a lot of processing time.

After all, what he needed was square Jinhua ham, and he cut the rectangular Jinhua ham into thin slices as thick as coins.

Wrap it with the batter prepared with egg yolk and salted egg yolk, put it into the oil pan, take it out immediately after the ham floats, drain the fat and arrange it on a plate.

Take out the sea urchin and put it in the sink to let the clear water wash away the mucus of the sea urchin, and pick off the young leaves of perilla.

The drained sea urchin is coated with batter, and two pieces of sea urchin are coated with batter on each piece of perilla.

Cover the sea urchin with a piece of perilla, and finally wrap the perilla wrapped in sea urchin with a layer of batter, put it in the oil pan, wait for the perilla to float, and then pick it up immediately.

(End of this chapter)