Punch: From third-rate anchor to top chef

Chapter 389
"It's quite satisfactory, but the shell is indeed a bit too thick, and it lacks a bit of airy feeling. Let's give it 80 points!"

Then Li Xiao's eyes fell on the next target.

【Splendid Seafood Red Rice Sausage】.

The appearance of Jinxiu Seafood Red Rice Sausage is very good, and the color of the red rice skin outside is very pure.

It is red but not bright. You can tell at a glance that the amount of red yeast rice powder used is not much, and no other dyeing materials are added.

However, the moment the chopsticks touched the red rice sausage, Li Xiao frowned slightly.

Because the Jinxiu Seafood Red Rice Sausage actually stuck to his chopsticks.

When he wanted to put the red rice sausage in the bowl, the skin of the red rice sausage was too sticky.

As a result, the outer skin stuck to the chopsticks, and finally the whole piece of Jinxiu Seafood Red Rice Sausage fell apart.

Golden-yellow wire mesh skin, a whole shrimp, leek, shredded mushroom.

The stuffing that was originally neatly wrapped was scattered in the bowl.

Looking at the smooth red rice skin sticking to the chopsticks, Li Xiao couldn't help shaking his head.

Unexpectedly, such a big store such as Tao Taoju can have such a big mistake.

This actually confuses the front and back of the red rice skin.

Red rice skin is divided into front and back, when steaming rice skin.

The upward facing side is heated more and is more cooked, so the right side will be less sticky and smoother and better looking.

The downward side, because it is separated by a layer of containers, will be more sticky.

The downward side can be used to wrap the rich material in the red rice sausage.

This may not seem serious, but it is not.

This means that the management of the back kitchen has a very serious flaw, otherwise such low-level mistakes would not have occurred.

After all, there is not much difference between the front and the back.

But you can tell the difference between the two as soon as you get started. After all, one side is sticky and the other is non-sticky.

The chef in the back kitchen can even make a mistake like this, which proves that the work is not serious.

The Jinxiu Seafood Red Rice Sausage, which was completely falling apart, really couldn't be evaluated.

Li Xiao could only skip it.

【Wild Sauce Chicken Feet】

Tao Taoju's chicken feet are not big in size, and the meat is very soft and waxy when you look closely.

Sure enough, Li Xiao's lips had just touched the chicken claw, and with a slight shudder, the flesh and blood were easily separated.

The skin is soft and smooth, the meat is crispy, the sauce is delicious, and the mouth is full of collagen.

Normally, chicken feet need to be fried at high temperature before being made.

Therefore, after cooking, the fat absorbed by the chicken feet body will be released again.

Therefore, a lot of chicken feet will taste greasy.

However, the all-match sauced chicken feet in front of me.But there is no such common problem.

Obviously, after the chicken feet are fried, the oil control is done very well, and the excess oil is separated from the chicken feet as much as possible.

It's not too difficult to do it, just put the fried chicken feet into a food-specific centrifuge and shake off the fat.

Of course, you can also use some special techniques when cooking.

For example, use a steamer with relatively large holes to steam the fat in the chicken feet first, then add the sauce and steam again.

Compared with the two, the former will be easier.

"Good, delicious!"

"The chicken feet are really soft and rotten, but the whole is very dry."

"This way is also very particular, sand tea sauce, hoisin sauce, sesame sauce, Zhuhou sauce, XO sauce, Zijin sauce, peanut butter."

"I can easily taste at least 7 kinds of this versatile sauce."

"Of course, it is not ruled out that the back kitchen uses the eighth or even the ninth sauce."

"After all, the taste of this sauce is indeed rich enough, and the layering is also much richer."

"However, in terms of details, there are still some deficiencies."

"Although the nails of this Phoenix Claw have been cut, they haven't been cut cleanly, leaving a small tail on the fingertips."

"When people eat it, they have to bite it off."

"This is a serious penalty for diners with a little cleanliness."

"Overall, it's not a bad chicken feet, 80 points! If the nails are clean, I'm willing to give 85 points."

Immediately afterwards, Li Xiao picked up a black pepper cowboy bone.

Seeing this snack, many people in the live broadcast room showed puzzled expressions.

"Wait, isn't this a stir-fry?"

"That's right, isn't this Western food? How did it become morning tea?"

"Isn't this too interesting?"

"However, isn't this black pepper cowboy bone too small?"

"I heard that there are many kinds of Guangdong morning tea before, and I have seen it today."

Looking at the discussion in the barrage, Li Xiaoqing laughed.

"This black pepper cowboy rib is indeed a dish, but it is also a dim sum."

"And there are many examples of this in Cantonese-style dim sum."

"In some relatively large teahouses, there are even Nan suckling pig knuckles, Buddha jumping over the wall, Wanzai wings, stewed bird's nest with papaya, wonton noodles, steamed rice and other foods in the dim sum."

"So it's quite normal to have black pepper cowboy ribs in Cantonese breakfast."

"Okay, everyone, don't make a fuss, lest people think that the audience in our live broadcast room has never seen the world."

"I'll show you how good this black pepper cowboy bone is."

The size of the cowboy bone is very small, after all, it is a snack rather than a main dish.

The size is just one bite, very convenient.

The black pepper sauce on the surface of the cowboy bone is very smooth.

Not too spicy, nor bland, with a little sweetness in it, and the proportion is just right.

The quality of the cowboy bone is also quite good, although it is covered with a layer.

But it can still be clearly distinguished that there is a layer of grease as fine as a spider's web on it.

Although this fat ratio is not called snowflake denim, it is relatively good.

The cowboy bone has a very light astringent taste in the mouth. It seems that baking soda is used to make the meat more loose.

Li Xiao has never objected to using additives in small amounts under reasonable conditions.

After all, it's cheap and good quality, and it's actually hard to find such a thing.

Just like the quality cowboy bone in front of you, if you don't add a small amount of baking soda, it will make its meat looser.

Then the taste when customers bite on it will be very hard, and because the meat is too tight, the taste is not easy to penetrate.

Every restaurant needs a good balance between ingredients, cost, and product.

Using better ingredients and better chefs can of course give better products, but this means that the price is quite high.

And not every place can accept too high a price, even if the product is really good.

But once the audience who can accept this price is too small, it is easy to have a situation where expenditure exceeds income.

After all, the cost of a good chef, shop rent, water and electricity, and the loss of wasted high-end ingredients are all a big expense.

It is not relying on a small number of diners to support such consumption.

Therefore, when Li Xiao noticed that the other party used baking soda to pickle, he did not criticize the other party.

After all, this portion is really not much, if not for his sensitive tongue, he wouldn't have tasted it.

So overall, the black pepper cowboy ribs in front of me are still very good.

"The meat is very tender. Although baking soda is added, the amount is carefully controlled."

"And the intake of a small amount of alkaline baking soda by the human body will not be harmful, and it can even adjust the pH of the body."

"The black pepper sauce is also well adjusted. It is not very spicy and has a strong taste. It is boiled with beef bone broth."

"Overall, it can score 85 points."

(End of this chapter)