Punch: From third-rate anchor to top chef

Chapter 98 99. Preparation of abalone in abalone sauce and making of yellow croaker rice cake
The next day

Li Xiao woke up early, after all, there are many things to do today.

He doesn't want to be like some people who procrastinate every day and always wait until the last minute to code.

Pushing open the door, his eyes subconsciously scanned the room at the end of the corridor.

Sure enough, the door of their room was closed and they had already gone to work.

After brushing my teeth and washing my hands, I went to the balcony and did some chest-expanding exercises.

The ground of the balcony is very dry, it has not rained for several days, and no one takes care of it.

The small garden that was supposed to exude vitality has also become drooping.

Li Xiao felt a little distressed, and glanced at the time, forget it, it's still early, she should water it first, otherwise it would be bad if she died.

A little clumsily adding water, watering, as for loosening the soil, Li Xiao really didn't know how to do it.

After finishing the things in the small garden, it was already 8 o'clock, and Didi quickly packed up the things and went to the nearest market.

4 old hens, 4 trotters, 4 catties of pork ribs, 4 catties of lean pork with skin, [-] catties of chicken oil, and ginger.

After shopping, Li Xiao walked towards the door with a few bags of things.

Fortunately, he passed by the fish stall, otherwise he would forget what he promised the audience before.

【Yellow Fish Rice Cake】

I bought 6 small yellow croakers and a small bag of boxed rice cakes. It’s too slow to make rice cakes by myself, so I’d better buy ready-made rice cakes, although they may not be as delicious.

However, there are quite a lot of things to do today, so I can only make do with it.

Didi returned to the apartment at exactly nine o'clock.

Dried scallops and squid have been soaked for ten hours, and have absorbed water, so they are ready to use.

The old hen was cut into large pieces, and the blood was washed away with clean water.

The pork knuckle is broken on both sides, then cut into 4 parts.

The ribs are directly divided into two, and the pork is divided into eight pieces, each half a catty.

All the materials are in large pieces, because the stewing time is too long, and the small pieces are easy to rot.

Throw all the ingredients into the pot and rinse with running water. Try to wash away the blood, because the blood will bring fishy and peculiar smell.

Rinse off the blood from the meat, pour the washed meat into cold water, bring to a boil over high heat, skim off the foam, and then remove the meat.

Drain the water from the meat, heat the oil in a pan, first add ginger pieces to remove the fishy smell and increase the aroma, then put the old hen and chicken feet into the oil pan with 7% oil temperature, wait for the chicken skin to start Take small bubbles.

Just put the pork with the skin and the pig's feet together, and wait for the pig skin and chicken skin to turn golden and then use the bamboo net to fish out the materials.

Put a dense bamboo grid on the bottom of one of the stainless steel pots. This is to prevent the meat from being burned when it touches the bottom of the pot because of the cooking time.

Put the fresh products that have been oiled, as well as soaked scallops, squid, dried shrimp, and Jinhua ham. Put them all into the pot, add [-]% of the water, and a small half bottle of Huadiao that is more than five years old, cover the pot, and cook on high heat Turn on then turn to medium heat and continue cooking.

Pick up the abalone brush you just bought, and brush the skirt of the abalone.

After all, abalone has a lot of dirty places, if you don't clean it carefully, it will be troublesome.

When cleaning, remove the mouth of the abalone by the way, because there will be a lot of sand in that position, if the whole pot of abalone is not cleaned, it will be full of sand.

This work is very cumbersome. After all, 1000 abalones are cleaned for half a minute.

The non-stop cleaning took Li Xiao 8 and a half hours. In the middle, Li Xiao took a break for half an hour to sign for the delivery, and ate cup noodles by the way. After all the abalones were cleaned, they went to the sand mouth. It was already evening It's seven o'clock.

Looking at the full pot of abalone, a sense of pride arises spontaneously.

After all, the amount of engineering work for a thousand abalones is not too small, Li Xiao said to the camera
"Okay, all the preparations are finally done, and it took me ten hours. So, next time I want to give everyone benefits, I may choose other simpler ones. You can't scold me."

Don't be surprised, Li Xiao didn't start the live broadcast. Although he turned on the camera, it was just to record the whole process of making abalone in abalone sauce.

When it is finished, you can make a double-speed video and put it in the background of the live broadcast room. It should also look very good for publicity.

The abalone is not put directly into the broth, after all, the broth still needs a certain amount of time.

Li Xiao added cold water into the stainless steel pot containing the cleaned abalone, brought to a boil on high heat, turned to medium heat, and continued to cook for an hour until the abalone was completely boiled.

Now 90% of the work has been completed. Li Xiao was relieved when he saw that the time had reached 7:[-]. The work went smoothly and was completed within the estimated time.

Quickly took out the small yellow croaker that was still quietly in the refrigerator, cleaned it with a cleaning machine, opened the abdomen, removed the stomach, removed the gills, removed the scales, and finally put it on a plate, rinsed it with clean water, and drained it for later use.

Cut open the rice cakes in the bag. The rice cakes are also strips, about the length of a finger. After absorbing a little juice, it is estimated that they will become bigger.

But like this kind of packaged rice cake, it is estimated that it will not grow much, after all, it is not a fresh rice cake.

Li Xiao explained to the camera
"If you want the fish to be fried beautifully, then the body of the fish must be dry. You can buy some kitchen paper in Taobao and absorb the water from the fish before putting it into the pan, so that it is not easy to be fried. If you suck it once, you need to absorb it two or three times, because there will still be water seeping out of its body."

"Of course, there is an easier way."

"Before cooking, pat both sides of the fish with a little dry flour."

"Dry flour is very important in the process of frying fish. Its function is to absorb water, and the second is to promote the coking of the fish skin as soon as possible, so that it will not fall into the pot."

"But you must pay attention to two points: you can't shoot too much, the taste will be bad, and it will be easy to paste; if you want to master this amount, you can try frying it a few times and find out."

While talking, Li Xiao picked up the little yellow croaker that had sucked up the water again.

Gently swipe across the plate with a thin layer of flour, then lift it lightly, turn it over, and swipe again, the two sides of the small yellow croaker are covered with a thin layer of flour.

Holding the mouth of the fish, shake it lightly, and the excess flour will rustle off.

In the same way, wrap all 6 small yellow croakers in flour.

Heat the pan with cold oil, put the small yellow croakers with a thin layer of flour into the pan, and fry slowly over medium-low heat.

"When frying fish, the fire should not be too high, otherwise it will be burnt, and because of uneven heat conduction, the fish skin will be damaged due to thermal expansion and contraction, and it will become less beautiful."

"In addition, you can't turn the fried fish too often. Let it get old and the meat will become firm. Turn it again, and it won't turn the fish rotten."

"Here I will teach you a little trick. When you want to flip the fish, gently push the edge of the fish with chopsticks. If you feel that the fish can be easily pushed, then you can flip it boldly."

"On the contrary, immediately suppress your hand that is about to move, and let him stay on the pot for a while."

(End of this chapter)