Punch: From third-rate anchor to top chef

Chapter 393 394. Failed Innovations and Beef Balls Without Cilantro
"The score of this beef basil can reach 85 points. Although the mashed garlic is good, I think if it is replaced with gold and silver garlic, the taste may be better and richer."

After eating the beef basil, Li Xiao set his eyes on the beef balls and money belly.

The freshness of the beef louver is very high. You can tell at a glance that it is likely to be slaughtered today and delivered on the spot today.

After all, once an ingredient like beef louver enters the refrigerator, there will be a very serious problem.

The peculiar smell originally attached to the black film will quickly penetrate into the cow louver.

Such infiltration, even if it is scalded with boiling water, there is no way to remove it.

However, Li Xiao didn't taste much of the peculiar smell in it just now, which proves that the beef louver is very fresh.

So he was very interested in the beef balls and the money belly on the side.

After all, these kinds of things are all parts of the cow, and the cow louver is so fresh, it is likely that other parts are the same.

His eyes lingered for a while on the money belly and beef balls.

Li Xiao picked up a piece of money belly covered with abalone juice. There was too much juice, so he could only quickly hold a spoon under the money belly.

Holding the money belly on the spoon, he introduced to the audience:
"Money belly, also known as honeycomb belly, is one of the four stomachs of a cow."

"The inside of the money belly has a dense diamond-shaped grid."

"The normal seasoning of money belly should be satay sauce, but here it uses abalone sauce."

"The reason why satay sauce is used in many places is because money belly is more difficult to taste."

"Using a richer satay sauce keeps the inside of the money belly from looking bland."

"Although most places use satay sauce, it doesn't have to be cooked in a certain way to be the best."

"Different cooking methods and different sauces can present different characteristics of ingredients."

"Okay, let's taste it and see if this money belly in abalone sauce is good."

Bite down lightly, without any hindrance to the teeth, and easily bite the money belly open.

Fat and glutinous, delicate, thick, and the grid structure is slightly elastic.

The taste of the money belly is very thick, and the abalone juice is completely absorbed by the money belly.

There was no trace of peculiar smell, and it was obvious that the money belly had been cleaned very clean.

After all, no matter the beef louver or the money belly, they are actually the stomach of a cow, just different tissues of different stomachs.

The original function is to digest food, so of course the taste is very strong.

Therefore, the processing in advance is extremely important, otherwise, no matter how good the seasoning is, it will be difficult to hide the peculiar smell of the ingredients themselves.

However, the way to deal with the money belly is much simpler than having blinds.

You only need to wash it repeatedly with coarse salt and flour, and press it in the pressure cooker for half an hour.

Of course, when pressing in the pressure cooker, you need to add a lot of cooking wine and ginger to remove the fishy smell.

After pressing for half an hour, the money belly will become soft and glutinous, and most of the peculiar smell will be eliminated.

After taking out the money belly from the pressure cooker, you can put it in clean water, and let the clean water rinse continuously, and let the running water take away the few remaining peculiar smells.

After a few minutes of washing, the whole money belly can be taken out, and cut into small pieces the size of a thumb with a knife.

At this time, you can use various seasonings to marinate the money belly.

However, Tao Taoju’s money belly is different. After the chef rinses the money belly, it is directly thrown into the abalone juice for boiling.

The flavor of the abalone juice is very strong, and it can be seen that a lot of ingredients are used for cooking.

However, in Li Xiao's view, it is not wise to use abalone juice to cook.

After all, no matter how clean the money belly is, there will always be some peculiar smell in it.

This makes the continuous cooking process, which is not a lot of peculiar smell will be slowly integrated into the abalone juice.

As a result, some miscellaneous and peculiar smells appeared in the original abalone juice.

If a pot of abalone juice is used to cook only a pot of money belly, then the problem may not be so obvious.

However, in Tao Taoju, where the flow of people is so large, a pot of abalone juice will definitely not only cook a pot of money belly.

Every time a pot of money belly is cooked, the peculiar smell in the abalone juice will be more and more, and the peculiar smell inside will continue to increase.

Ultimately, quantitative changes lead to qualitative changes.

A pot of good abalone juice will eventually turn into a pot of bad abalone juice.

Right now, the piece of money belly that Li Xiao ate has this kind of problem. The abalone juice is very thick, but the taste is not right.

But generally speaking, it is barely qualified, after all, the washing is clean enough.

Swallowing the money in his mouth, Li Xiao picked up the water glass next to him and drank it.

Although the smell is not strong, it is indeed a kind of torture for a person like him whose tongue is much more sensitive than ordinary people.

After thinking about it, Li Xiao gave his own evaluation:

"Sometimes there are actually mistakes in innovation. After all, the practices that have been passed down for so many years always have his reasons."

"In fact, the taste is still good. If we can continue to improve the method, we should be able to make a breakthrough."

"However, I can only give 60 points for the current abalone sauce money belly, which is barely a pass."

After giving a fairly fair evaluation, Li Xiao set his sights on the beef balls.

At this time, his gaze was not as eager as before. After all, he had just stepped on a thunderstorm, so he had to take some time to catch his breath.

However, his chopsticks were firmly inserted into the beef ball and he lifted it up.

At the bottom of the beef balls, there is still a small piece of bean curd sticks.

"Traditional beef balls are not the hand-made Chaoshan beef balls."

"This kind of traditional beef balls will have a softer texture, while Chaoshan beef balls will be more springy and crunchy."

"Although they are both beef balls, the methods of making them are completely different."

"One is to chop it with a knife, and then add egg whites and stir."

"One is to mince the beef and beat it thousands of times with an iron rod to grind the beef into minced meat and then reassemble it."

"The smell of this beef ball is very strong. Let me give you a taste to see if it tastes good."

Li Xiao first sucked the yuba into his mouth with his tongue, and he nodded with satisfaction.

This bean curd stick has absorbed a lot of beef gravy, making the originally sweet bean curd stick extremely sweet.

Bite off a large piece of beef balls in one bite, and the rich gravy splashes out of the beef balls.

The gravy is extremely sweet, and the meat is firm and elastic.

There are also very finely cut horseshoes in the beef balls, which bring a different and fresh sweetness.

Li Xiao frowned slightly, it was indeed good.

Swallowing the beef balls in his mouth, he gave a very high evaluation:
"This beef ball is very beefy, sweet and delicious, not greasy at all."

"This beef ball is really good, 90 points."

"The only lack is that there is no coriander in the beef balls."

"Beef balls without coriander will taste a little monotonous."

"But I guess they should consider that many customers don't like coriander now."

"So in the traditional beef balls, the important supporting role of coriander is removed."

"To be honest, it's a pity."

"However, some things are indeed trending."

After speaking, Li Xiao shook his head, and threw the remaining half of the beef ball into his mouth.

(End of this chapter)