Punch: From third-rate anchor to top chef

Chapter 392. 393. How to Taste and Make Garlic Beef Blindfolds

Li Xiaojiang drank half a bowl of Jidi porridge, and said to the live broadcast room with satisfaction:
"This congee is cooked quite well."

"The bottom of the porridge is smooth and delicate, and the entrance is very soft, but there is no sticky feeling."

"Here is a little common sense for everyone. If the porridge you eat outside is sticky, the porridge with less rice and more porridge will be clear but thick."

"It is very likely that when the porridge was cooked, a thickener was added to make the porridge thick."

"This thickener can not only thicken the porridge, but also make the porridge that has only been boiled for half an hour look like it has been boiled for several hours."

"And it can greatly reduce the cost, while keeping the dense state for a long time."

"When you go out to eat porridge, you must pay attention to this."

"Of course, there is no such problem here. They are all very delicious and the other ingredients are also very fresh."

"The gravy of the ingredients is blended into the white porridge, making the whole pot of porridge sweet and sweet."

"Of course Tao Taoju doesn't only have Jidi porridge, but also beef porridge, fresh shrimp porridge, etc., depending on the porridge."

"As long as other porridges use the same porridge base of this white porridge, in my opinion, no matter how bad it is, it won't be much worse."

After chatting with the audience for a while, Li Xiao picked up a piece of cow louver.

He raised the black cow louver to the front of the camera.

"When you usually choose, you have to choose this kind of dark and ugly Niu louver."

"Because this is the original color of the cow louver."

In the live broadcast room, many people showed puzzled expressions.

"Wait, why is the beef louver I usually eat different from the one the host is holding now?"

"Yes, isn't it normally white?"

"Normal cow louvers are indeed black in color, and the white ones have been cleaned."

"Wait, wouldn't it be better to clean it up?"

"You don't understand this. Eating internal organs is to eat the smell. After you wash it, it won't taste good without the smell."

"Haha, fellows, this should be the same as pig intestines being washed too clean without a soul?"

Seeing these shameless bullet screens, the corners of Li Xiao's mouth twitched.

God TM has no soul, is it the same thing as what they say?
Seeing more and more strange remarks in the bullet screen, he quickly opened his mouth to explain, for fear that his character design would become scary for no reason.

"Misunderstood, misunderstood, cleaning the beef louvers and cleaning pig intestines are completely different things."

"The reason why I don't let everyone buy white cow louvers is mainly because the white cow louvers are usually cleaned with chemical acid and alkali."

"Because it is so difficult to clean, even if you use an iron brush to brush the black film on it, you can't clean it off."

"If you really want to wash it white, you can only use hot water to scald it except using chemical reagents."

"After scalding with hot water and then brushing it with a brush, it may turn it white."

"However, it takes too much effort, and the preservation time of the beef louver after scalding with boiling water will be very short."

"So normally, the only option is to rinse with chemicals."

"That's why I don't let people buy white cow louvers."

"It's not about taste without taste, soul without soul."

"Okay, let me give everyone a taste of this beef louver first."

After finishing speaking, Li Xiao stuffed the beef louver on the chopsticks into his mouth.

The strong aroma of mashed garlic is overwhelming on the tongue.

The smell of garlic paste was so strong that it even surprised Li Xiao.

A large amount of sesame oil is added to the mashed garlic to make the taste richer and richer.

The salty taste of the salt only stays on the surface of the mashed garlic, obviously it is the salt powder added after stirring the mashed garlic and sesame oil.

The advantage of this is that the flavors of the two do not mix together, and it tastes more layered.

The teeth bite lightly on the beef louver, and the crisp feeling comes from the tip of the tongue.

The thinly cut beef louver is very crisp and full of elasticity.

The smell is very light, almost imperceptible.

But after all, the whole black outer film has not been cleaned, and it is inevitable that a little peculiar smell will remain on the film.

But the flaws do not conceal the merits. When the chef cooks the beef louver, he adds a lot of cooking wine to remove the fishy smell and enhance the aroma.

At the same time, a large amount of mashed garlic can completely cover a little smell.

The taste is very crisp, the heat is very good, and there will be no phenomenon of biting.

Li Xiao said in satisfaction:
"This sesame oil garlic mashed beef with veal leaves tastes very good."

"After the mashed garlic is steamed, the spicy taste is greatly reduced."

"Mixed with sesame oil and thin salt, it is an excellent seasoning."

"Very good. The making of garlic beef venetiana is actually very simple."

"But cleaning the cow louvers is a rather tedious job."

"Freshly bought beef louvers should be washed with water for more than 3 to 5 times, and then poured with flour, salt, and a large amount of white vinegar."

"Washing it crazily for more than five times, the flour and salt can rub out a lot of black dirt at the beginning."

"However, such dirt will decrease as the number of times of scrubbing increases."

"After the dirt can no longer be scrubbed, you can put it in clean water and wash it two or three times again."

"After cleaning, you can throw the whole beef louver into boiling water."

"Use chopsticks to hold a small section of the cow louver, and control it to flip and move quickly in the water."

"After about 10 to 15 seconds, pick up the beef louvers immediately."

"Put the whole beef louver into ice water immediately after picking it up."

"After the beef louver is completely cooled, you can fish it out again."

"At this time, if you don't like the peculiar smell of Niu louver, you can rub off all the black film with your hands. At this time, because of the rapid alternation of cold and heat, the outer film of Niu louver will make its outer film and his body The flesh separates and becomes easily flaked."

"Of course, you can skip this step if you don't mind."

"Then you can cut the beef louver to the size you like."

"If you like chewy ones, you can cut them into larger pieces; if you like crispy ones, you can cut them into thin shreds and put them in the steamer."

"Use a cooking machine to grind the garlic into a garlic paste, stir it evenly with sesame oil, pour all the garlic paste on the surface of the beef louver, and finally sprinkle a thin layer of salt."

"Cover the pot and steam for 2 to 3 minutes to get out of the pot."

"This dish can not only be used as Cantonese dim sum, but also a very simple home-cooked dish."

Studio.

"I actually think I can make this dish myself!"

"This time it's true, as long as you have hands!"

"Good guy, this dish looks so simple!"

"I didn't have much interest in Niu Baiye at first, but the anchor said it was too simple, so I was very interested in trying it."

"It's too good. Just now it was black pepper cowboy bone, and now it's garlic beef veal. This kind of variety is too rich!"

(End of this chapter)