Punch: From third-rate anchor to top chef

Chapter 162
Swallowing down the fresh and sweet shrimp meat, Li Xiao raised his thumb and said to the audience in the live broadcast room.

"The aroma of the garlic and the freshness and sweetness of the shrimp are perfect. The seasoning of this dish depends entirely on the all-purpose garlic sauce and the taste of the shrimp itself."

After finishing speaking, Li Xiao picked up another shrimp covered with minced garlic, but this time he didn't use chopsticks, but used his hands instead.

After all, using chopsticks looks elegant, but it is very inconvenient and difficult to display.

After all, he used his tongue to peel shrimp just now. If he used this special ability in front of his tens of thousands of fans, he felt that he might not be able to survive in the food industry.

After all, the number of Lich Kings in Li Xiao's live broadcast room is very impressive [I'm talking about you! ! !Take your seat by yourself], such a famous scene appeared.

It is estimated that the barrage content that appeared in the live broadcast room alone was enough to make Chaoguan move on hearing the news and temporarily block the live broadcast room.

And he himself is not an anchor who takes the literary and fresh route, so he doesn't care.

Li Xiao just put his hands into the sink on the table and washed them.

In fact, this sink is not strictly speaking a sink, its real purpose is to pour water.

However, because the people here in Yangjiang, to be precise, eat seafood in coastal cities, they often have to get started directly.

Over time, the merchants here will not take away the pouring plate directly after the customer finishes washing the cup, but leave it on the table for the customer to wash their hands.

Li Xiao wanted to present the garlic-covered shrimp meat in front of the camera. The shrimp meat was very pink and firm, and the juice inside the shrimp meat was still dripping because it lost the wrapping of the shrimp shell.

"You see, this fresh shrimp meat is different. Steam it over high heat, and the protein inside will be completely separated."

While introducing Li Xiao, he stuck out his tongue to lick the gravy dripping from the shrimp meat, as well as the white protein, after all, it was the essence of shrimp meat.

There was a sudden sound of swallowing saliva in the live broadcast room.

"I went to this shrimp. It doesn't look big, but it tastes not small."

"That's right, after all, it was wrapped in shrimp shells before, so if you take off your clothes, doesn't it make you look bigger?"

"It's so long, no, I mean the tongue is so flexible, no, I mean the shrimp is so long."

"Hey, he drove for no reason? Is there something wrong with this tongue?"

"Tsk tsk, it's still too young."

"You mean the video of the dog drinking water?"

"I have a friend"

"If you want everything, they are all children. Only when you get older will you know that you can't do it without your tongue."

Li Xiao wanted to put the peeled shrimp meat into his mouth and continue chewing.

There was a satisfied expression on his face. It had been a long time since he had eaten fresh seafood in a coastal city.

The freshly fished seafood from the coast and the seafood transported to the inland cities are completely different.

Li Xiao didn't know how to describe this gap specifically.

If you insist on describing it, then it can only be said that it lacks aura.

The inland seafood has lost its freshness, although enough oxygen will be continuously added during transportation and breeding to ensure the survival of these seafood.

However, these transported seafood have long lost their freshness.

After eating two more shrimps, Li Xiao washed his hands and picked up the chopsticks again.

"After eating the shrimp meat, we are now at the highlight of this plate of shrimp, fans!!!"

Some viewers don't know why.

"Isn't the highlight of the show the shrimp?"

"That's right, steamed nine-section shrimp with garlic vermicelli, so the nine-section shrimp should be the highlight."

"I'm in the fourth grade this year, and I can score more than 90 points in the Chinese test. Aren't fan and garlic an adjective? Don't lie to me, the anchor."

"Is the Chinese teacher of the children upstairs here? It seems that your Chinese teaching is not very good?"

"Sorry, I'm a Chinese teacher, I'm not feeling well today, everyone should go to physical education class."

"The physical education teacher with the best health finally regained his fortune and no longer gets sick."

"Puff, minced garlic and vermicelli are adjectives, haha, die of laughter."

"Wait, don't the fourth graders upstairs have to go to school? Why are you watching the live broadcast at this time?"

"The ones upstairs are so rare and strange, but now who goes to school at 12 o'clock?"

"That's not necessarily the case. Boarding schools still have to go."

"The kids above listen to the big brother's advice, study hard and make progress every day, don't watch any live broadcasts, especially this guy's."

Li Xiao watched a group of strange uncles start molesting underage girls in the live broadcast room, watched the barrage at the top of the live broadcast room, and some dangerous words kept appearing, he couldn't help touching his forehead, he said angrily

"Those who said they wanted to add their contact information privately, I don't know if you're joking, but I've figured it out for me. This is a minor, starting in three years, and up to no term."

"Okay, let's continue eating."

"The reason why I say the vermicelli is the essence of this dish is because the vermicelli is placed under the shrimp and minced garlic."

"During the production process, the steam rises from the bottom of the bamboo cage. During this process, the steam will absorb the freshness of the bamboo when passing through the bamboo cage, and the vermicelli will have a special fragrance."

"And during the steaming process, the minced garlic and the nine-section shrimp start to get cooked."

"The juice in the minced garlic and the sweet gravy in the shrimp will start to separate out."

"The juice will drip into the vermicelli at the bottom, and then the gravy will be absorbed by the vermicelli, so I say that the vermicelli is the essence of this dish."

While speaking, he had picked up a large handful of vermicelli, and the vermicelli had turned from white to pink because they had absorbed too much gravy from the nine-section shrimp.

There was still a lot of golden minced garlic on the vermicelli. Li Xiao put the vermicelli into the bowl, then used chopsticks to put some minced garlic into the bowl, and quickly mixed the two evenly.

Then, Li Xiao handed the bowl of vermicelli mixed with shrimp juice, minced garlic, and shrimp protein to the camera.

"You see, this is the essence of this dish."

"These vermicelli are a bit like the soup in a pot of stew, which gathers the essence of all the materials."

As he spoke, he didn't care about the sound of the audience swallowing saliva in the live broadcast room, and the chopsticks picked up a small bowl of fans and sent them into their mouths.

The vermicelli has been soaked in advance and absorbed a lot of shrimp juice and steam, so the water inside is 10% sufficient and the entrance is very smooth.

It gave Li Xiao a feeling of eating soup noodles, but the texture of Longkou vermicelli itself is very tough. Even if a lot of water is inhaled, the taste is still very good.

As soon as the vermicelli is eaten, there is a fresh and sweet taste of sea prawns. Due to too much juice, the fresh and sweet taste of sea prawns even overwhelms the strong taste of minced garlic.

After the sweetness of the shrimp juice, there is a strong aroma of garlic sauce.

Li Xiao couldn't help admiring

"This dish of nine-section shrimp with minced garlic and vermicelli, if there are only minced garlic and nine-section shrimp, then it can only score 70 points at most. But if you have the following bowl of vermicelli full of juice, his score will immediately change from 70 points It became 90 points."

When Li Xiao encountered something he liked to eat, he immediately left the audience behind.

He ate the whole bowl of fans in a hurry before he had time to watch how the audience in the live broadcast room praised him.

"Every time I watch the anchor eat, I have a super appetite, and I don't leave the water at all."

"That's right, although the anchor's eating is not refined, but the feeling of eating neatly makes people very comfortable."

"The appearance of Yan Fan means that she will always support the anchor without makeup."

"Little Xiaoxiao, as long as you don't show off your beauty, we will love you forever!"

Seeing the messages belonging to Yan Fan in the live broadcast room, Li Xiao smiled wryly in his heart.

At first, he chose not to open the beauty face, but thought that the effect of the beauty face was very strange to him.

After all, the beautification effect is not useful to everyone, at least after Li Xiao thinks that he has turned on the beautification, it is even uglier than not turning on the beautification, but the live broadcast room itself comes with the lowest level of beautification, he I couldn't turn it off even if I wanted to, so I had no choice but to turn it on.

Later, Li Xiao also inquired why this happened, and then Li Xiao found related posts.

Because the skin color and facial features of different people are different, the beauty effects of cameras used in different regions are different.

Transsion's mobile phone relies on the self-tanning function of its built-in camera, which can take very clear pictures of its own dark facial features.

Therefore, Transsion mobile phones are very popular in Africa, occupying a huge share of the mobile phone market, and even the old giants such as Apple and Nokia have been beaten by him helplessly.

Li Xiao thought that if their Transsion phone didn't have a built-in professional tanning function, but had a configuration similar to that of a Han country phone, it probably wouldn't be able to make any waves.

It's just that a small misunderstanding gave him a little bit of popularity, but he got a group of strange audiences.

While peeling the shrimp for himself, Li Xiao chatted with the audience in the live broadcast room, and soon the second and third dishes were served.

【Fried Pomfret】

【Stir-fried orchid crab with ginger and spring onion】

This time it was the manager who ordered for himself.

After all, it is a small shop, so the division of labor is not so clear.

It won't say who serves the food or who helps to add water. Of course, ordering is still done by the manager.

After all, there are still problems of one kind or another when ordering food.

Li Xiao first brought the golden pomfret to the camera.

"Look at this golden pomfret, it's fried very well, and the skin is already golden."

As he spoke, he held the plate in one hand, and the chopsticks of the other poked lightly on the skin of the golden pomfret, making a crisp sound when the skin touched the chopsticks.

Li Xiao continued to poke the golden pomfret, and said to the live broadcast room.

"Before frying the golden pomfret, the chef kills the fish first, and then cleans the fish with water. He uses a cloth or dehumidification paper to absorb all the moisture from the fish. Then sprinkle powder on the fish skin, and finally remove the fish. frying pan."

"That's why his skin is fried so beautifully, but the chef's good fish frying skills here also play a role."

With the sinking of the chopsticks, the crispy fish skin was broken, and the outer fish meat was also torn open, and the inner fish meat immediately burst into steam, and the fish juice flowed out.

"You can see that this fish is fried quite well. The outer skin is fried crispy, and the meat inside is still very tender."

After finishing speaking, Li Xiao picked up a piece of fish meat with fish skin on his chopsticks, and Li Xiao threw it into his mouth.

The fish skin is fried very crispy. Because it is dry-fried, there is not even a drop of water or a drop of sauce added when frying. It tastes very delicious.

However, it may be because the heat of the stove is a little too high, Li Xiao can taste a little bitter taste, obviously a certain part of the fish skin has been burnt, which makes the overall taste a little bit down.

The fish skin was lightly coated with flour and sea salt, so it tasted salty and burnt, so Li Xiao also understood why there was a burnt smell, it should be because there was too much flour wrapped somewhere.

The taste of the fish will be relatively mild, but when eaten with the fish skin sprinkled with sea salt, the taste is just right.

After all, this golden pompano is originally a sea fish, so its meat itself has a hint of salty taste of sea water, so it only needs a little seasoning to make it very delicious.

Li Xiao swallowed the fish and said to the live broadcast room.

"This fish is very good. Except for the cook's fire, the control is a little bit weak. No, it should be a little bit of sticking technique. There is nothing wrong with it."

"There is no trace of fishy smell, the seasoning is also good, and there is no damage to the fish skin. Overall, if it is said to be 100 points, this golden pomfret can reach 75 points. If some details can be more accurate, the fish will not be damaged. If the skin is burnt, then the score can reach 80 points."

Li Xiao picked up a piece of golden pomfret meat with fish skin and put it in front of the camera.

"Look, this fish is fried very well."

His finger points to the skin of the fish,

"The skin of the fish is golden, and the meat under the skin is relatively dry, and it is very fragrant when eaten."

Said his finger pointing towards the fish part

"Look, the heat is actually well controlled, even if it's dry-fried, the fish is still very juicy."

"Frying the fish too dry will make it fragrant, but the taste of the fish itself will be lost a lot. The best situation is that the fish skin is fragrant and the fish is tender and smooth."

Li Xiao ate a few more mouthfuls of fish before saying to the live broadcast room

"Before frying the fish here, a little cooking wine is used to marinate and remove the fishy smell, which can obviously taste a little wine."

A viewer in the anchor room asked
"Actually, I've always wanted to ask, when making this kind of food, if white wine and cooking wine are added to the food, will there be a drunk driving situation after eating?"

"Yes, yes, I also want to ask this question."

"Yeah, anchor, let me tell you. I often eat fried crabs. When I eat fried crabs, I like to put a lot of cooking wine. If I finish eating, will I be arrested for drunk driving?"

Li Xiao saw seven or eight bullet screens like this one after another, so he opened his mouth to explain

You just happened to look up and see this question, so you thought about it before saying it.

"This situation is more complicated. It is best for everyone to take a thousand degrees."

"However, I can tell you about it here. Generally speaking, the food that is added when pickling, white wine and cooking wine, as long as it is fried or steamed at high temperature, the alcohol in it can be completely volatilized normally. , no matter how much you eat, there is only the aroma of wine, but no alcohol."

"However, if a large amount of cooking wine, white wine or beer is added to the dishes, such as beer duck, such as spicy crayfish, this kind of food that will add a lot of alcohol during the production process may appear Slightly over the alcohol limit."

"However, if people who eat these dishes have a strong ability to decompose alcohol, then after eating and chatting for a while, the alcohol concentration in the body will drop below the mark."

"Because the current law stipulates that the standard for drunk driving is that the alcohol content exceeds 20mg/100ml, so if the alcohol content in your body is only a dozen or so, then it will not be counted as drunk driving."

"However, if you consume a large amount of these foods made with alcohol, you should pay attention to avoid driving as much as possible. Of course, you can also choose to eat less, or directly call a substitute driver."

"After all, retaking a driver's license is much cheaper than hiring a substitute driver."

"In addition, like drunken shrimp and drunken crab, distiller's lees meatballs, this kind of food is directly made from wine, and it must exceed the standard if you eat it."

While eating fish, chatting with the audience in the live broadcast room.

After talking about the food with high alcohol content that Li Xiao knew, he turned his attention to another plate of food.

【Stir-fried orchid crab with ginger and spring onion】

Ginger and onion stir-fry can be said to be the most popular seafood cooking method. ,

Crush or directly slice the large pieces of ginger, cut the onion into finger-length scallions, and crush the garlic directly.

After washing the orchid crab, pry its shell from the back.

The body part is divided into two along his mouth. After cleaning the gills on the top, clean the mucus secreted by the internal organs with clean water. Be careful not to use too much water, otherwise the crab paste on the crab meat may be washed away .

After washing the crab meat, consider whether to cut it in half according to its size.

Of course, the orchid crab in front of me was chopped into 4 pieces, because this blue and white crab is the size of a palm. If the crab meat is only divided into two pieces, then one piece of crab meat will be too big.

Seafood is a kind of food that pays great attention to the heat. In many cases, if it is steamed for an extra minute, the fish will be old.

The same is true for crabs. If they are too big, the frying time will be longer, the protein will be old, and the meat quality will be poor.

Sprinkle some starch on the fractured part of the crab meat, heat the oil in a hot pan, wait for the oil pan to smoke, then throw in ginger, onion, and garlic slices.

Stir-fry these three things until fragrant, then add the crab meat and crab shells that have been drained and coated with starch, stir-fry on high heat, add salt, sugar, chicken essence, monosodium glutamate, oil, and sesame oil.

Li Xiao couldn't help twitching his index finger when he smelled the fragrant stir-fried crab with ginger and scallions.

The orchid crab and crab meat in this season are still very plump, but the crab paste on it is lackluster. After all, it is almost spring, and it is reasonable for most of their energy consumption to survive the winter.

A piece of crabmeat with legs, placed in front of the camera

"You can see that the crab legs are covered with starch, so after high-temperature stir-frying, the edges of the fracture will appear beautiful golden yellow."

"This will not only prevent the juice in the crab meat from flowing out from the fracture, but also make the crab meat more fragrant, and at the same time, keep the crab meat fresh and juicy."

(End of this chapter)