Punch: From third-rate anchor to top chef

Chapter 391
Although the char siu was in his hand, Li Xiao's eyes fell on the fried beef that had just been brought in.

The reason why Li Xiao was attracted to him was because the plate of dry fried Niu He had just been placed on the table, and a strong burnt aroma came into his nose.

He observed carefully, this plate of fried beef.

Half of the pho is burnt and half is not burnt, and the overall color is golden.

The chives are fresh and tender, the green onions are green, the mung bean sprouts are in a translucent state, and the beef is plump and juicy.

Li Xiao gently inserted the serving chopsticks into the bottom of the plate, and gently lifted Ushihe up.

There was not a trace of excess oil on the plate. Seeing this scene, he nodded with satisfaction.

"Dry-fried Niuhe is a test of the basic skills of a Cantonese chef."

"Because he really tests the heat! The heat of the rice noodles, the heat of the beef, the heat of the chives, shallots, and bean sprouts."

"Without any one of the heat, this plate of dry fried beef river is not perfect."

"The appearance of this fried beef on the table in front of me is not a big problem. Now let me try to see if it looks the same."

He picked up a small bowl of fried beef with his serving chopsticks and put it in his own bowl.

When the chopsticks are scattered and the beef is fried, the aroma of the beef is more fragrant.

The rice noodles are stir-fried at high temperature, so that all the rice fragrance contained in the rice noodles is released.

When picking it up with serving chopsticks, Li Xiao paid special attention to it.

The length of this pho is very good, which proves that the chef's stir-fry technique is very good.

After all, a plate of Niuhe that is too short and sharp cannot be called dry fried Niuhe at all.

Li Xiao first put a piece of beef dripping with gravy into his mouth.

The beef is carefully chewed in the mouth, and the teeth are just bitten off.

The gravy contained in the beef bursts out from the inside.

The beef was well fried, charred on the edges, yet tender and juicy in the middle and inside.

The heat of this beef is almost perfect, and the meat quality is also very good.

This perfect piece of beef instantly raised Li Xiao's expectations for this fried beef.

And the performance of this dry fried Niuhe did not disappoint him.

The burnt golden hor fun enters the mouth, dry, hot, smooth, soft and complete.

Inside, the pho was dry and complete.

It is an important factor in judging whether the chef is frying well, not one of them.

And here it is very well done, the sauce and rice are very fragrant.

The seasoning was just right and the pho was slightly over salty.

However, the sweetness of the chives and bean sprouts in the ingredients is just neutralized, which adds a little bit of saltiness.

On the whole, it was perfect. In terms of this dish alone, Li Xiao felt that this chef could reach the level of a four-star chef.

In other words, the other party can support a store with just this seemingly simple fried beef.

"Very tasty!!!"

"Out of 98 points, this Fried Beef River can score [-] points."

"As for the two points deducted, it is because of the inherent deficiency of its own ingredients."

"Although the materials used are good, there is still room for improvement."

"Very, very good, this is the most satisfying dish I have eaten today!"

"The beef slices are thickly sliced ​​and stir-fried over high heat."

"It can produce beef slices with a burnt aroma on the surface and around them, and a tender texture inside."

"The pho is very dry, without a trace of excess oil, which is very authentic."

It's rare to encounter such a delicious dry fried beef, of course Li Xiao has no intention of letting it go.

Not only did he eat two big bowls, but he also ordered two servings for the two tables next to him.

As for waste?

It is impossible for Li Xiao to see such a delicious dry fried beef river.

Once you take a bite, you can't stop.

After eating two bowls of dry fried beef, he quickly drank a large glass of water.

Although it is said that this dry fried beef river is very dry, there is not a drop of oil on the plate, but it is relatively speaking.

The food material of rice noodles is relatively oil-absorbing.

When the pho is fried in the pan, it must be fried in high temperature and wide oil, otherwise the pho will be easily broken and sticky.

Even if the chef is precise enough to control the amount of oil, he can only make sure that there is no excess fat on the plate.

However, the pho itself must be oily.

So after drinking a large glass of water, he turned his attention to the most greasy food in the field.

【And porridge】

Using a porridge spoon to scoop up a large bowl of porridge for himself, Li Xiao showed the Jidi porridge full of ingredients in front of everyone.

"The origin of Jidi porridge is not small. The first bowl of Jidi porridge is more than 500 years ago."

"It is related to Lun Wenxu, a talented scholar in Guangdong in the Ming Dynasty. According to legend, Lun's family was very poor when he was young, and he made a living by selling vegetables."

"The family next door to Lun Wenxu sells porridge. Seeing that Lun Wenxu's family environment is so difficult, he insists on studying very much."

"So, I specially asked the other party to deliver food to me."

"After the food is delivered every night, it is an excuse that there are still leftover ingredients in the porridge shop, and it is a waste if you can't finish it."

"Give him pork balls, pork noodle sausage, pork liver, and raw fish porridge as an extra reward."

"Later in Lun's High School, thinking of the porridge vendor's gift, he returned to his hometown and ate a bowl of the porridge that his boss made for him back then."

"Because I ate this porridge Jidi, Lun named it "Jidi" and wrote a plaque on it."

The name "Jidi Congee" spread throughout Guangzhou and has been popular for more than 500 years. "

"Of course, with the development of time, the ingredients in this week are becoming more and more abundant."

"Pork belly, squid, beef, shrimp and various materials can be used as ingredients for Jidi porridge."

After introducing the history of this porridge, Li Xiao bent down slightly, put his nose on the porridge and smelled it.

The porridge is fragrant, and it can be seen that the porridge is made of good quality Thai basmati rice.

Cooking porridge is a job that tests patience, and the slow fire and strong fire alternate with each other.

Moreover, it is necessary to stir in the middle to prevent the porridge from sticking to the bottom.

Once the bottom sticks, even if it's just a little burnt.

The burnt smell will spread quickly, permeating the whole pot of porridge, and the porridge that has been hard-boiled will be wasted in an instant.

Some large porridge shops, when cooking porridge, will also add soft-boiled bean curd sticks.

Of course, it is best if there are freshly boiled bean curd sticks.

Bean fragrance and rice fragrance are very well matched, and the fragrance will be more intense and layered when the two are mixed.

In addition, the completely melted yuba will also make the porridge denser.

Moreover, with the protection of yuba, the white porridge will not be stratified after heating and stirring for a long time.

Li Xiao scooped up a spoonful of the delicate and dense Jidi porridge.

Firm Thai basmati rice that has been cooked for four to five hours.

Although the appearance still maintains the flowering shape of fragrant rice, the texture itself has become soft and rotten.

The tongue and the mouth collided, and the rice grains melted, turning into a stream of heat that flowed down the tongue and into the throat.

Fish fillets, pig intestines, pork liver, meat slices and various ingredients are mixed into porridge at high temperature.

Let the originally bland porridge absorb the sweetness of various fresh gravy.

The ingredients used in Jidi porridge here are still the most traditional recipe, and no luxurious ingredients are used.

However, sometimes, good food does not require too many so-called precious materials to make.

Just like the bowl of Jidi porridge in front of me, it tastes very good.

Fish fillets, pork intestines, pork liver, and sliced ​​meat are all very fresh.

The fish has no fishy smell, and the pork and offal have no foul smell.

One mouthful of the delicate Jidi porridge, and the slightly greasy feeling brought about by the dry fried beef river disappeared in an instant.

Eating a bowl of warm Jidi porridge in winter also makes the whole person very comfortable.

Thank you to the lord of the big boss who can't see the sky dyed Tianlan!

The first leader in this book is not easy.

5 more cards will be added here, but we have to make up slowly, there are indeed a lot of things.

thank you very much!

I wish the boss good health, happiness for the whole family, smooth work, abundant financial resources, frequent smiles, and wishful thinking!
Thanks! ! !

(End of this chapter)