Punch: From third-rate anchor to top chef

Chapter 481
until all ingredients are gone.

Li Xiao immediately added:
"This dish shouldn't be 80 points, it should be 85 points."

"Because this combination is so rich, every time you use a different combination is a new attempt and a new harvest."

"Every new silk doll gives me the feeling that it is a new dish."

"This feeling is really amazing. If you come here, you can personally match what you like. It's really good."

Let the young lady remove the wooden box.

Li Xiao pulled the brown sugar glutinous rice cake in front of him.

The golden fried glutinous rice cake is topped with shredded brown sugar.

The shape is very beautiful and beautiful, the golden fried glutinous rice cake is wrapped in the middle of the candied brown sugar like a bird's nest.

Studio.

"Brown sugar glutinous rice cake can still do this, I have learned a lot!"

"This time it's fried too beautifully!"

"The glutinous rice cakes here are all steamed, but they can also be fried, which is so special."

“The fried glutinous rice cakes are delicious!”

"In the past, I could only eat it once during the Chinese New Year. Now that the days are better, I can often eat it."

"I still miss the glutinous rice cakes when I was a child. Although it is simple, it is really delicious."

"Since grandma passed away, no one in the family wants to make glutinous rice cakes."

"A few days ago, I bought bagged glutinous rice cakes in the supermarket. They were really not tasty."

"The anchor tells me how to make this glutinous rice cake."

·······
I saw that many viewers in the live broadcast wanted to learn how to make glutinous rice cakes.

Li Xiao didn't hide his secrets either, he just acquired the proficiency in making glutinous rice cakes.

"The production of brown sugar glutinous rice cakes is actually very simple."

"The basic materials only need brown sugar and glutinous rice."

"If the pursuit of taste is not so strict or if you want to be lazy, then it is actually possible to use glutinous rice flour instead of glutinous rice."

"Put the glutinous rice on the steamer and steam it."

"The reason why we use steamed instead of boiled."

"Because glutinous rice is easy to absorb water, and its structure is relatively soft."

"It absorbs too much water, and the glutinous rice can easily cause inconvenience in the next step of making."

"After the glutinous rice is steamed, it can be put into a clean container and pounded into rice cakes with a rolling pin."

"Put the rice cakes flat in a square container and put them in the refrigerator for about 10 hours."

"After the rice cake is completely cooled, you can cut it into the size you like."

"At this time, it is actually a mature piece of glutinous rice cake."

"At this point, everyone can steam or boil, or fry or fry according to their own preferences."

"Here, let's talk about the deep-fried glutinous rice cake in front of me, which is wrapped in a circle of egg liquid."

"I like to eat a little more crispy, you can wrap it in bread crumbs."

"If you like it harder, you can wrap it in soybean flour."

"Put it in a 7% hot oil pan. The oil temperature must be high enough, otherwise the glutinous rice cakes will absorb excess fat crazily."

"When it comes out of the pan, it will be full of oil after one bite."

"Wait for the crispy rice to float in the oil pan and then take it out."

"Finally, add water to melt the brown sugar, and wait for the brown sugar to cool slightly."

"Pour the semi-solidified brown sugar on the glutinous rice cakes and it's ready to eat."

As he spoke, Li Xiao picked up a piece of golden glutinous rice cake.

When sandwiching the glutinous rice cakes, the bird's nest-shaped brown sugar shreds are wrapped on the glutinous rice cakes along the way.

The glutinous rice cakes bound together by brown sugar shreds will be displayed in front of the audience.

Li Xiao explained the chef's intention:
"The reason why the candied brown sugar is used here is mainly because when it is fried, it is wrapped in bread crumbs."

"Wrapped in bread crumbs and then fried, although it can make the glutinous rice cakes more crispy and crispy."

"But it is also easy to cause another problem, when the crispy skin comes into contact with brown sugar."

"The shell made of bread crumbs will quickly absorb the moisture in the brown sugar, making the original crispy taste soft."

"The use of brown sugar can completely avoid this situation."

"The brown sugar does not come into contact with the fried glutinous rice cakes at all, and they are only wrapped together when eating. This operation is perfect."

After introducing the production of glutinous rice cakes, the chef's production techniques are explained at the same time.

Li Xiao bit off the brown sugar glutinous rice cake on the block.

The taste is very special, and the brown sugar shreds are a little different from ordinary shredded shreds.

Ordinary wire drawing is brittle and hard when it is cold.

After the brown sugar is shredded and cold, it is similar to the state of maltose, and it feels sticky to the teeth.

But when you bite down, it won't stick to your teeth.

When the teeth touched the golden-yellow skin of the glutinous rice cake, the glutinous rice cake made a crisp clicking sound.

It's a bit like eating a wafer biscuit, the outer layer is very crispy.

In order to enhance the crispness, the chef specially wrapped it in two layers.

The first layer uses soybean flour to absorb the excess water in the glutinous rice cakes, and the second layer is coated with bread crumbs to make the outer layer more crispy.

Soybean flour is fried and has a strong soy aroma.

The crispy inside is soft and glutinous, brushed glutinous rice cake.

The texture of glutinous rice cakes is very similar to that of rice cakes.

Especially the glutinous rice cakes here must have been pounded for a long time, so the stickiness is particularly strong.

One bite, you can feel the cheese brushing when eating pizza.

"It's a blast of texture and flavor."

"The outermost brown sugar shreds are soft, with a little toughness, and the sweetness is very well grasped."

"The golden shell is crispy, crispy and fragrant, and it is wrapped with a thin layer of fried soybean powder, which is very fragrant."

"The innermost glutinous rice cake is soft and waxy, Q and bouncy, full of rice fragrance, and the sweetness of starch."

"This glutinous rice cake is really amazing, I am willing to give a high score of 90 points."

"Not only the appearance is very good, but the taste and taste are also very good."

“Such a small snack surprised me so much, it was a surprise”

Studio:
"Is it so delicious?"

"The host said it was delicious, so can he still lie to you?"

"Lick the screen, I really want to eat it too!"

"This glutinous rice cake feels so silky!"

"o(╥﹏╥)o, can the host express a box to me?"

"That's right, let's do a lottery again, and we'll draw Ciba!"

····
Seeing the audience's request in the live broadcast room, Li Xiao thought for a while, then shook his head helplessly.

The price of this glutinous rice cake is not expensive, there is a large dish for 28 yuan.

But the problem is that the cooked glutinous rice cakes cannot be stored at room temperature for a long time.

As for the glutinous rice cakes that are not ready, it is estimated that they will not be sold here.

Besides, the soft and glutinous glutinous glutinous rice cakes and the shredded brown sugar are a perfect match.

But once on the courier, it is estimated that it will be mixed up immediately.

There is no way to do express delivery at all.

"This glutinous rice cake, forget it."

"Didn't I already tell you what to do with this glutinous rice cake?"

"If you really want to eat, you can make it yourself. It's really hard to deliver this stuff."

"Let's save the lottery draw for later."

"Okay, let's move on to the next one!"

(End of this chapter)