Punch: From third-rate anchor to top chef

Chapter 381 382. Perfect Experience
While talking, the last main course was served, and with him was a small bowl of poplar nectar in a glass bowl.

【Sautéed Shrimp with Three Scallions】

This dish is a traditional Cantonese dish that uses three different types of shallots to create different aromas.

But the taste of the three kinds of onions is uniform, and the three different kinds of onions will create a multi-layered atmosphere of onion fragrance.

Li Xiao could smell the aroma of fried prawns with three green onions from far away.

The red prawns are mixed with the fried scallions, and the red and white peppers are also mixed. The shape is quite good.

"The method of fried prawns with three scallions is actually very simple, and the ingredients used are not complicated."

"You can use prawns, nine-section prawns, or big-headed prawns."

"The three scallions are shallots, shallots, and scallions."

"Scallions are the chopped scallions we usually use, but only the white part of the scallions is needed."

"The shallots need to be peeled and chopped."

"Scallions are also Beijing onions, as long as the scallions are white."

"Pour butter into the pan, wait for the butter to melt completely and small bubbles appear, then add the green onion, and fry the white of the green onion until golden brown, then pick up the green onion."

"After picking up the scallions, put the cleaned prawns in the pot, and fry both sides of the prawns until they are golden brown, then you can pick them up."

"Take a new pan, add butter to the pan, sauté the minced shallots until fragrant and soft, and wait for the shallots to emit fragrance."

"At this time, you can immediately put in the fried prawns just now, and add the scallion whites at the same time, and top with the sauce made of sugar, salt, Huadiao, cooking wine, oil, light soy sauce, pepper, and sesame oil."

"After adding the sauce, immediately sprinkle with diced bell peppers."

"At the end, quickly stir-fry to collect the juice, and a home version of fried prawns with three green onions is complete."

"Okay, that's probably the way to do it. The key point to remember is to pay attention to the heat. It's better to be small than big."

"If a single ingredient gets burnt by accident, the whole dish can be ruined."

"Now I'll show you their fried prawns with three scallions. How is it cooked?"

After speaking, Li Xiao picked up the prawns on the plate, and the sauce on the surface of the prawns was well collected.

The crystal clear orange-red sauce perfectly wraps the prawns in it.

One point more is too much, one point is too little.

Just this basic skill of thickening cornstarch can make ordinary chefs learn for several years.

The shrimp head has been cut open, and the shrimp string, shrimp capsule and shrimp gun have been cleaned.

For prawns in February, although there is not much paste on the head, it is still considerable.

With a slight whisper, the orange shrimp paste and the sauce on the surface were sucked into Li Xiao's mouth in one gulp.

The sweetness and saltiness are moderate, and a little sugar enhances the umami taste of the sauce and shrimp.

A small amount of pepper and cooking wine can remove the fishy smell and increase the aroma.

The chef's handling of the three kinds of green onions was more perfect than Li Xiao imagined.

The sweetness of the Beijing onion and the sweetness of the shallots are completely attached to the prawns during the stir-fry.

However, the best among the three scallions is the shallot with the strongest flavor.

The chopped shallots were perfectly cooked, minced but not burnt, blending almost perfectly into the sauce and clinging to the surface of the prawns.

After Li Xiao's remark, the rich sauce swept his taste buds with a strong flavor.

Bite open the shell covered with sauce, the surface of the outer layer of shrimp is burnt, but the inside of the shrimp is crisp and tender.

The two completely different tastes made Li Xiao's eyes shine.

The outer layer of shrimp meat is burnt and fragrant, and absorbs the rich sauce, the taste is strong and full of flavor.

As for the shrimp meat inside, because the stir-fry was fast, the sauce did not penetrate completely, and the shrimp meat remained sweet and crisp.

Not only is the taste completely different, but the taste is also surprisingly good.

"Very good, I didn't expect the last dish to be so amazing."

"When frying prawns, the heat is turned over very well. There are actually two completely different textures and tastes in one prawn."

After eating a few more prawns, Li Xiao reluctantly put the plate of fried prawns with three green onions aside.

Pulling Yangzhi Ganlu to the side, he introduced to the audience in the live broadcast room:

"Yangzhi Ganlu is a very popular dessert in Guangdong, but the history of Yangzhi Ganlu is not that long. It is a dessert that only appeared in modern times."

"Just now someone said that the prizes I gave were stingy, so let's do it again."

"Next, I will talk about a quiz with prizes. You can post the answers you think are right in the barrage."

"The first correct answer that appears on the barrage will receive a cash red envelope worth 1 yuan."

"The first place will be based on my screenshot. Those who want to answer the questions can prepare now, 1"

"Now it's a quiz with prizes: Who is the inventor of Yang Zhi Man Lu!"

Studio.

"!!!"

"???"

"Xu Liushan!"

"Full memory!"

“Three Happiness Desserts!”

"sweetheart!"

"Lee Garden!"

····
Li Xiao pressed the screenshot button the moment he saw the correct answer, and at the same time quickly said to the audience:
"Well, the correct answer has appeared."

"The first one to answer correctly is: Ink Momo!"

"Congratulations, I have added you as a friend here, please pass it through, and I will add a bonus of 10000 yuan to the eldest brother when the live broadcast is over!"

"Hey, big brother passed in seconds. I'm giving out this bonus in front of everyone. Don't say that I'm stingy anymore."

The 1 yuan bonus was turned away after the voice fell. Seeing this scene, every audience was beating their chests and feet.

After all, most migrant workers earn more than 1 yuan a month.

Watching a live broadcast and answering a simple question can get the money, which is no different from pie falling from the sky, but they are gorgeously missed.

"Oh my god, the answer I sent was also Li Yuan, only a little bit slower!!"

"Cry to death, why am I so stupid, the anchor asks this kind of question at this time, I should be more decisive!"

"That's right, the anchor has almost told us the answer, but we haven't been able to answer it yet?"

"Such a famous dessert is actually a Cantonese restaurant, and it's outrageous!"

"1 yuan, 1 yuan flew away like this!"

····
"Okay, as long as you continue to watch our live broadcast room, there will definitely be no less prizes."

"Now, let me show you how well this poplar nectar is made!"

In the founder's shop is a dessert invented by him, which really has a different feeling.

After all, if this place is not authentic, then there is no authentic place.

Yang Zhi Man Lu is also very rich in materials. For grapefruit alone, red grapefruit and light yellow golden pomelo are used.

The mango and sago inside are also unambiguous, the sago is springy, and the mango is fresh and sweet.

The taste of the whole bowl of sugar water is refreshing and not greasy at all. You can tell at a glance that the best cream is used.

The poplar nectar that I usually eat outside often has a sticky feeling, but here it does not, which makes me quite comfortable.

"It's delicious, worthy of being the founder, it's really authentic!"

"Not only is the material used very particular, but the weight is also very well matched."

"It's not at all greasy like ordinary poplar nectar, it's rich but dry."

"If you eat the whole bowl, you won't have that sticky feeling."

"As expected of the Whampoa J School of Cantonese Cuisine, it really has a lot of people under its reputation."

"After ordering so many dishes today, there is not even a single one who stepped on the thunder."

"The minimum score is 80, the maximum is 90, and the average score is [-]. Strongly recommend!"

"In addition, I want to explain that I absolutely confiscated the promotion fee."

"Now there are a full 48 viewers in the live broadcast room, and I can promise in front of 48 viewers."

"As long as anyone has substantial evidence to prove that I have received money for promotion."

"As much as I collect here, I will multiply this amount by ten and give it to the audience as a prize."

Thanks for the reward, big guy!

(End of this chapter)