Punch: From third-rate anchor to top chef

Chapter 518

Li Xiao pointed the camera at the Dengying beef on the platter.

So the shape of the beef is very beautiful.

The two-finger-wide slices of beef are shaped like rose petals with just a string of star lights in the middle.

The light shines from the star lamp, and a small pile of lamp shadow beef is as dazzling as a burning rose.

Studio:
"I have eaten a lot of Dengying beef, but this is the first time I have seen such beautiful Dengying beef."

"This completely overturned my impression of Sichuan cuisine."

"Hey guy, is this really a dish, not a craft?"

"It's so beautiful that it looks like a rose and a bonfire."

"Where is this place? Just looking at the lamp shadow beef, I have to check in!"

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Li Xiao picked up the Dengying beef in the center of the platter with chopsticks.

Lantern shadow, that is, shadow puppetry, uses light to project silhouettes of people made of animal skin or cardboard onto the curtain.

The reason why it is called Dengying Beef is to highlight that the beef itself is thin enough.

Li Xiao introduced to the audience:
"Dengying Beef is a local traditional food in Dazhou City, Sichuan Province."

"It's a popular snack with wine."

"Dengying Beef used to be a very technical dish."

"But it's different now."

"There is a refrigerator to freeze the beef, and a slicer to slice the beef thinly."

"So the technical content of this dish has also dropped significantly."

"Dengying Beef is divided into two genres."

"One is the genre of slicing in front of you, and the other is the genre of shredding."

"The piece on my chopsticks is the former, as thin as red, bright red in color"

"The former is more about dishes, while the latter is more about snacks and appetizers."

"The method of making it is actually very simple."

"Beef tendon is frozen and cut into thin slices, sprinkled with salt."

"At room temperature, salt can allow the excess water in the beef slices to be separated."

"Put the dried beef slices in the oven or bake on a charcoal stove for 10-15 minutes."

"Then steam it for 30 minutes, put it in the sauce prepared in advance and soak it for more than 12 hours."

"Wait until the flavor of the sauce is completely absorbed by the beef slices, then take it out, and put it in the oven or charcoal stove to dry the excess water."

"The above operation is not too difficult, the only thing to pay attention to is to control the heat at all times."

After introducing the origin of Dengying Beef to the audience.

Li Xiao put the Dengying beef, which was as thin as a cicada's wing, into his mouth.

The entrance feels hard and crisp, and the taste is very wonderful.

Beef slices are prepared in a variety of ways.

The taste became nothing like beef.

The more you chew, the more fragrant it becomes. At the beginning, it has a slight spicy aroma and the aroma of marinade.

With continuous chewing, a smell of tangerine peel that is completely integrated into the beef spreads in the mouth.

Surprise appeared on Li Xiao's face:

"I felt the taste was weird at first, and it felt a little hard, but it became more and more delicious as I ate it."

"The tangerine peel flavor of his dish is not very strong, it is hidden in the marinated aroma."

"When marinating, he added more tangerine peel to the spices."

"And the age of these tangerine peels is quite good, so the taste is more restrained, thick and long."

“Pretty good cold dish!”

Chopsticks move to the left.

The scale buds of three asparagus appeared in sight.

The scale buds are the freshest and tender parts of the dead asparagus.

Asparagus originated in Europe and is known as one of the top ten famous dishes in the West.

It appears in a large number of various western food dishes.

Although it's time to enter Dahan, it's only more than 40 years.

But it has become a frequent visitor on the dining table of many big Han people.

The extended cooking methods are quite rich.

High in amino acid, high in fiber, and rich in vitamins, it has become one of the staple foods of many fitness people.

Li Xiao picked up one of the green asparagus and explained to the audience:
"Although this stuff is a bit expensive, eating too much is really good for your body."

"Especially for fitness enthusiasts, the effect is particularly significant after eating."

"Cut the lettuce into a little finger-sized section, throw it into boiling water, and after it's cooked, put it in ice water to let it cool down quickly."

"After draining, sprinkle with salt and black pepper."

"It tastes sweet, crunchy and refreshing, and the feeling of fullness is very strong."

Pick up the asparagus shoots.

The materials used are very fine, meaningless, old rhizomes.

The whole scale buds look emerald green, which makes people appetite.

As soon as the asparagus entered the mouth, the rush of mustard rushed into the nasal cavity.

However, this pungent feeling is not strong.

When grinding the wasabi root, the cook probably added honey as a neutralizing agent.

Let the wasabi have a unique sweetness, and at the same time slightly reduce the irritation.

"Well, it's another very good cold dish."

"This wasabi sauce is just the right amount of seasoning, it doesn't taste too harsh, but it doesn't lose the unique feeling of wasabi."

"There is a little sweetness in the mustard flavor, and the overall taste is very light, which will not cover up the original sweetness of asparagus."

"The quality of the asparagus is extremely high, it should be asparagus that just came out of the ground."

"Very sweet, very crisp, very tender."

"Pretty good."

After finishing the words, the remaining two asparagus were also brutally murdered, and were soon sent into the stomach by Li Xiao.

Looking up, a piece of orange came into the eyes.

A waist flower the size of a thumb appeared on the plate.

The kidney flower, which should have been flesh-colored, is now a beautiful orange.

The condition of the waist flower is also very beautiful.

On the finger-thick waist, there are all fine and dense diamond-shaped knife flowers.

On the waist flower, there is also a small piece of mint dotted.

Make the overall color look more vivid.

"This waist flower's knife skill is really good."

"At first glance, at least 28 horizontal knives and 28 vertical knives are standard 28-style flower knives."

"It's more expensive than $8 or $18 in ordinary restaurants."

"Although it only looks like an extra 10 or 20 dollars, the difficulty has increased several times."

"To cut this kind of 28-knife waist flower, the knife skill must not only be stable, but also fast."

"It is stable because the spacing and depth of each knife are almost exactly the same."

"And it's fast because there are too many knives for cutting. If the movement is too slow, the speed of cutting will not be able to keep up with the speed of cooking. The two are completely out of touch."

"The most important thing about this smoked kidney is the knife skills. Other than that, other cooking techniques are relatively simple."

"After the knife flower is opened, rinse off the excess blood."

"Marinated with beer and spices."

"Put cooking wine and salt in the clear water, and put the kidneys into the water to blanch after the water boils."

"When the waist flower is rolled up, scoop it up immediately and wash away the excess heat with clean water."

"Finally, pour the pre-boiled red oil on the embossed flowers."

"Wrap it in plastic wrap and put it in the refrigerator."

"After keeping fresh for 2 to 3 hours, wait until the red oil has completely penetrated into the kidneys before eating."

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(End of this chapter)