Punch: From third-rate anchor to top chef

Chapter 572 553. No title
Pick and choose in the dining area, and the lucky ones finally selected by Li Xiao are assorted fried rice, hot pepper potatoes, rice dumplings and brown sugar glutinous rice cakes.

What interested Li Xiao was that there were some snack packages sealed in plastic bags, which were similar to the snack packages sold in the canteen when he was in school. Inside were some side dishes such as spicy dried tofu and pickled radish. He also asked him to take a few pieces. Taste it.

Holding the dinner plate, Li Xiao came to the seat where he sat in the morning.

Like a coincidence, the surrounding seats were occupied, only this table was still vacant.

After putting away the plate, Li Xiao fixed the camera first, and then began to introduce the dishes he picked this time one by one.

The first is the staple food mixed fried rice.

The so-called assorted fried rice, the most familiar one is the fried rice in Yangzhou, Jiangsu Province, which is the most famous, so assorted fried rice is also called Yangzhou fried rice.

This has generally led to the fact that no matter where the assorted fried rice is made, as long as it appears on the menu, it is almost always called Yangzhou fried rice.

Honestly, this restaurant only filled in the words mixed fried rice, and did not use the name of Yangzhou fried rice.

Wash the shrimps first, add cooking wine, pepper, and starch for sizing.After frying the shrimps in this way, not only the fishy smell will be removed, but also the taste will be more fragrant.

Wash carrots and mushrooms and cut into pieces.Blanch shrimp, peas and mushrooms in boiling water and remove.These are the preparations for the side dishes.

After that, it’s the right cooking step: first add carrots and stir-fry for a while, then add shrimp, peas and mushrooms and stir-fry, then add salt, chicken essence, pepper and a little soy sauce to taste, then add cooked rice and stir-fry evenly, cover Put the lid on and simmer for 3 minutes, then serve on a plate.

The cooked rice here is best to use rice that has been kept between meals or even overnight. The fried rice is easier to taste and chewy.

What was placed in front of Li Xiao was a fried rice with a complete color, aroma and taste.

"The smell of mushrooms is very fragrant, followed by the delicious shrimp, and the aroma of fried rice, which is full of richness."

"This assorted fried rice has a lot of ingredients, unlike other restaurants that make [-]% of the rice and the kind of fried rice with pitifully few ingredients."

"From a rough look, this fried rice is half rice and half side dish, so it can be said to be a relatively cost-effective meal."

Li Xiao casually scooped out a tablespoon of fried rice from his dinner plate. The crystal clear shrimp and peas were mixed in the light yellow fried rice, accompanied by brightly colored carrots and eggs, which made people's index fingers twitch.

Putting a spoon full of fried rice into his mouth, Li Xiao couldn't help giving a thumbs up.

"The taste of the rice is moderately soft and hard, neither too soft nor too hard, and it tastes great."

"The shrimps are freshly made, the meat is tender and chewy, and the chewy symphony will explode in the mouth together with the q-bomb peas."

"The fried rice is also added with shredded bamboo shoots, which directly improves the taste of the fried rice."

"The deliciousness of shrimps, the springiness of peas, the richness of mushrooms, the softness of fried rice, the mellowness of eggs, and the crispness of winter bamboo shoots. All kinds of flavors are mixed together, and they show their own deliciousness in the mouth as if they are fighting each other. This kind of refreshment that instantly affects three thousand beauties in the harem."

"It's really a wonderful mixed fried rice."

At first, Li Xiao scooped up and tasted spoon by spoon, but after a few mouthfuls, he couldn't help picking up the plate and taking several mouthfuls.

"The ingredients are rich, and it is a must-have product for cooking rice."

"It's easy to get 85 points for a piece of mixed fried rice, like it."

Studio:
"Is there really someone who can make the fried rice we often eat in restaurants like what the anchor said? It's all exaggerated!"

"Although I feel that the anchor's evaluation is a bit exaggerated, but from the camera, the color matching of this fried rice looks quite comfortable."

"Similarly, tender red shrimps, emerald green peas, golden rice... so many kinds of ingredients can make such a beautiful color, the chef must spend a lot of effort to specialize in the ingredients."

"Our family is a restaurant, a small one. According to the general practice and to save time, we pour the ingredients into the pan and fry them. It takes a long time for this kind of processing, and we usually don't It will take time to deal with a certain type of ingredients, and it will be considered as processed after washing and choosing well.”

"The one upstairs is so honest, hahahaha."

"I found honest people, everyone, go and taste the taste of their fried rice!"

"Surprised, it turns out that there are so many fried rice with different flavors, so there is still a part of time spent on the processing of ingredients!"

"After all, salt-baked chicken is processed differently from beggar's chicken, and it's normal that the taste is also very different!"

······
After eating a few mouthfuls of fried rice, Li Xiao was going to try other dishes.

He set his sights on the pepper and potato chips in front of him.

The reason why he chose this dish was because he came from Lanzhou, and he had hardly eaten home-cooked potatoes a few times. They were all the local people's special way of eating in Lanzhou, so that Li Xiao almost couldn't remember what home-cooked potatoes taste like. up.

In order to regain his "taste" for potatoes, Li Xiao chose it without much hesitation.

As a home-cooked dish, the practice of pepper potato chips is not difficult:

Wash the peppers, remove the seeds inside, and cut into slices; peel the potatoes, wash them, and cut them into thin slices. The thickness of the slices is very particular. If the slices are too thin, the potatoes tend to stick to the pan. If they are sliced ​​thick, the potato slices After all, it is fried. Too thick potato slices not only need a higher heat to cook, but also are more difficult to taste. As for the heat problem, it is a part of headache for many chefs.

Therefore, the thickness of potato slices is generally considered to be [-] mm.

When the ingredients are ready, you can turn on the fire and heat the pot, heat up the cooking oil, add the white sugar green onion after adding the aniseed ingredients to squeeze out the aroma, stir fry, add soy sauce and potato slices and continue to stir fry, when the potatoes are almost cooked, add pepper , Add salt and monosodium glutamate to taste before taking out the pot, stir and stir-fry evenly with the preheated pot, and quickly shake it a few times before it can be taken out of the pot and placed on a plate.

When frying potato chips, it is best to use the frying method with a spoon, so that the potatoes can be heated more evenly, and the potatoes can be cooked faster and taste better.

A good chef can let the fire burn directly into the dishes when the pot is turned over without causing the dishes in the pot to smell too bad. Of course, this also requires the chef to work hard. This skill can only be achieved after mastering the skill .

Putting the peppery potatoes in front of Li Xiao, from the appearance, Li Xiao can give an excellent score.

The green hot pepper is just right, the skin is slightly browned, but the tender inside can be seen from the cut.

The potato slices are uniform, and almost every slice is the same thickness, which is enough to see the chef's knife skills.

Li Xiao picked up the chopsticks, picked up a piece of potato, and put it closer to the camera.

Potato chips were stained with red oil, and the tangled colors looked appetizing.

"This potato is also mixed with some bean paste, which smells very strong."

Putting this piece of potato into his mouth and chewing, a rustling sound came from his mouth.

"Spicy and spicy, and the wonderful thing is that although the potato chips are fried, they taste like crispy potatoes that are unique to cold salad."

"Crispy, very refreshing."

If you want to keep the crisp taste of potatoes, you must first pay attention to the heat when frying. Overcooked potato slices taste more "noodles", and the potatoes will not feel crunchy when they become soft.

Secondly, when blanching, wash the potatoes with cold water to wash off the excess starch, which can also reduce the soft taste of the potatoes after they are out of the pot.

After trying potatoes, Li Xiao picked up a piece of hot pepper instead.

This piece of pepper looks slightly browned on the skin, and the seeds inside are clear and clean, only the complete pepper skin.

When frying hot peppers, there is also special attention. If the hot peppers are put into the pot too early, it will easily turn yellow in color, and if they are too soft, they will lose their taste.

"The appearance of this piece of hot pepper is pretty good."

The surface of the slightly burnt yellow skin is crystal clear, which is the unique luster of Mingyou.

"The smell is a slightly pungent aroma in the fragrance."

Putting this piece of hot pepper into his mouth, Li Xiao nodded in satisfaction.

The taste of pepper is softer than that of potatoes. After all, it is the characteristic of the ingredients. It feels very fresh after frying. The juice bursts in the mouth quickly after one bite, and its strong fragrance is full of mouth.

"The sharp pepper meat is very thick, with a richer taste, and the seasoning inside is relatively simple, which will not make the ingredients lose their own taste. Simple salt and pepper, on the contrary, better stimulate the taste of the ingredients themselves. .”

After eating this piece of hot pepper, Li Xiao picked up a few more pieces of vegetables on the plate and put them on the fried rice in front of him.

"In general, this home-cooked dish has a refreshing taste, fresh ingredients, and an authentic taste. It is a very good dish."

"I can get 80 points."

Studio:
"Can fried potatoes really have a crisp taste? I don't believe it! Unless the anchor draws me to try it!"

"Quiet Mimi, tell the upstairs that I randomly stuffed a peppery potato, maybe the anchor can draw me!"

"Fork out the stuff upstairs, and don't appear in front of me!"

"If you don't understand, just ask, why the host chooses such a mediocre potato with sharp pepper instead of so many delicacies from mountains and seas?"

"I'm curious too, but from the camera, the color of this dish also looks appetizing, so it's reasonable for the anchor to choose this dish, right?"

"But there are so many dishes nearby, so I chose this home-cooked dish. It's better to go to those ordinary restaurants on the street to eat home-cooked food in this kind of place."

"Maybe the anchor's brain circuit is strange?"

"So what is the anchor thinking?"

Mo Jie, who had the same idea as the audience in the live broadcast room, ate the peppery potatoes in front of him while praising and curious, and couldn't help asking: "Brother Li, why did you choose this common dish with so many delicacies from mountains and seas?" Ordinary home-cooked dishes? Is there any trick to choose dishes here?"

"There are so many foods in the cafeteria, the most common dish is the place where the skill of a chef can be tested the most. After all, this kind of home-cooked dish seems to be simple to make, and it is also easy to make. If you want to do it well, the key inside Almost as many as those difficult dishes, but also the most easily overlooked places."

"According to normal people's thinking, when you come to a buffet restaurant, of course you choose the most expensive and famous dishes. Simple dishes like home-cooked dishes are easy to be ignored, so some chefs don't put too much in home-cooked dishes. At this time, tasting this cafeteria, you can see the chef's dedication from an ordinary home-cooked dish."

"Of course there is another situation, that is, the chef has his own dishes that he is good at and not good at, so it is normal to step on a thunderbolt on a certain dish."

Li Xiao explained to Mo Jie and the audience while eating mixed fried rice with pepper and potatoes.

Because there are many things to taste, Li Xiaosheng's portion is not big, enough for two people to eat a dozen mouthfuls but not too full.

For example, Li Xiao, who is still waiting for Li Xiao's "favor" on the table, belongs to the category of elaborate gadgets that he said before.

Li Xiao took it casually, and there were already a dozen zongzi piled up on the plate, judging from the size, it was almost one mouthful.

"I sniffed it before I picked it up just now, and found that many different flavors are mixed together. Let's eat it like this now, which is considered to be a blind box." Half-jokingly picked up a small rice dumpling, Li Xiao slowly opened the top string.

The little zongzi has four corners. He has seen it in both the south and the north, but he doesn't know where it came from.

Generally speaking, Zongzi belongs to Shanghai cuisine.Li Xiao doesn't know if it's true or not, but in his memory, apart from the taste of the zongzi made at home is the most memorable for him, there is no other person's zongzi that makes him more unforgettable.

It is said that the oldest zongzi was originally made of bamboo tubes, and the inside is just stuffed glutinous rice, which is suitable for both sweet and salty.

A hint of sweetness wafted from the leaves of the zongzi, and Li Xiao guessed that the zongzi in his hand probably tasted like red bean paste.

With a "click", the complete quadrangular zongzi fell on the dinner plate in front of Li Xiao, and it was still full of sweet taste.

"Blindly guessing that this is a red bean paste-flavored rice dumpling."

Li Xiao picked up the spoon and cut the zongzi in the middle.

The dark green powdery filling spread out from the middle, and a lot of it stuck to the spoon.

"It looks like mung bean paste."

Put the spoon into your mouth, and the sweet aroma of mung beans permeates your mouth.

He scooped up half of the rice dumplings on the plate with a spoon and put it in his mouth.

"The taste of glutinous rice is very mellow, and the mung bean paste is quite sweet."

"These two things are good to eat separately, the only downside is that they are mixed together."

"If I were to evaluate it in one sentence, it would be that they don't match up, and they don't match up very well. They belong to the kind of irrelevance that does not interfere with the water in the well."

The glutinous rice part has the fragrance of zong leaves, and the glutinous rice has a soft and glutinous taste, and the mung bean paste is even more sweet and delicious. It can be said that the two things are very good when taken separately, but they are combined together.

"This blind box can be considered to have opened half of Leipin."

(End of this chapter)