Punch: From third-rate anchor to top chef

Chapter 334
In fact, many chef candidates present noticed the movement in the distance, but no one joined in the fun.

After all, after handling the chicken, duck and fish, beef and pork have to be processed. If you go to join in the fun now, all the work will be piled up together.

One after another, Li Xiao and Li Bingsheng came to the place where the chicken, duck and fish were collected, and got a chicken, a duck, and a fish.

They are all ordinary goods, and you can tell at a glance that they were raised on feed.

It's normal to think about it, after all, there are so many people in every exam.

If good materials are used every time, the application fee for candidates may remain high.

Killing pigs and cattle is not a problem, and Li Xiao is even more concerned about killing chickens, ducks and fish.

Bloodletting, disembowelment, and dismemberment were all done in one go, and no one came to watch this time.

This set of actions took less than 20 minutes, and as soon as it was completed, the staff distributed the beef and pork that needed to be processed to Li Xiao's hands.

He was allocated a piece of pork tenderloin and half a catty of beef tenderloin. Candidates needed to marinate and cook simply according to the different parts allocated.

While dividing the meat, the ten-member jury also followed to check the quality of the chicken, duck and fish slaughtered by each candidate.

Of course this is only the 1st round of inspection, after this round of inspection they will also check the 2nd time after marinating, and then the 3rd time after cooking.

After three rounds of inspection, they will give the final score.

However, it is not difficult to see that the 1-member jury was very satisfied with this first inspection.

At this time, Li Xiao had already turned on his video camera again. Seeing the scolding in the live broadcast room, Li Xiao felt a little embarrassed:
"Sorry, sorry, there is really no way, the scene just now was too bloody."

"I'm afraid that after I kill the cow, this number will disappear immediately, so I can only turn off the camera and this situation should not happen again."

Looking at the audience who were completely unwilling to accept his explanation, Li Xiao felt chills down his spine.

If it wasn't for the screen, he would have worried that those hawking audience would crawl over and eat him alive.

There was no other way, he could only quickly change the subject:

"By the way, it's class time again. Many people always feel that their cured meat is very different from the restaurants outside. They always wonder if the restaurants outside have put some prohibited additives."

"Actually, this is not the case in many cases, and the reason why there is a big gap."

"It's probably because you cut the meat wrong, so no matter how good the meat is, it doesn't taste as good as it does outside."

With that said, Li Xiao took out two different pieces of tenderloin.

"Everyone sees that these two pieces are both tenderloins, but one is from a pig and the other from a cow."

"Just use these two pieces of tenderloin, and make another show for everyone."

"Generally speaking, beef and mutton should be cut crosswise against the grain of the meat, that is, so that the knife surface is perpendicular to the grain of the meat at 90 degrees."

"The texture of the sliced ​​meat cut out in this way is in the shape of a "well", because the meat fibers of beef and mutton are relatively thick and long."

"Only by cutting horizontally can the meat fiber be cut as short as possible, and it will feel tender when eaten in the mouth. If it is cut along the grain, it will be easy to bite."

"With pork, it's just the opposite. When cutting pork, you have to follow the grain of the meat."

"Keep the texture of the pork parallel to the knife surface, so that the cut meat slices have the shape of the word "Chuan"."

"If pork is cut horizontally like beef and mutton, it will easily fall apart during cooking and taste like slag."

While speaking, he also took care of the two tenderloins in his hand.

Both pork and beef were cut into slices. Li Xiao is very confident in his cooking skills, and he should be able to get a good score if he stir-fries it casually.

After pressing the finish button, ten judges came over to check again.

One by one, they either whispered or nodded slightly, pressing the tablet in their hands quickly.

The fat judge who came out to suspect Li Xiao of wasting food just now kindly reminded:

"Hurry up, there are still 25 minutes left, and many candidates have already completed this round of exams."

Li Xiao was a little flattered. It seemed that this guy's heart was not bad, but he was more straightforward.

To speak well is to speak without thinking, and to speak well means to be more straightforward.

He hastily nodded his thanks:
"Understood, I will finish on time."

After the inspection, Li Xiao immediately started simple cooking without stopping, and now there is not much time left.

In more than 20 minutes, you need to cook 5 kinds of food: chicken, duck, fish, pig, and cow.

Although it is just simple cooking, let the judges confirm that there is no problem with the candidates marinating food.

But proper cooking techniques can still add a lot of points.

In fact, Li Xiao just wanted to get a certificate at random, but since he had already done all the additional questions, he was sweating from exhaustion.

Then he must do other projects to perfection, otherwise he will be sorry for being so tired to kill cattle and pigs.

While dissecting the three small animals, Li Xiao had already figured out how to marinate them and how to cook them.

Since they are all products of low-quality large-scale feed farming, the taste itself must not be considered too good.

Then the only way to cover up the lack of ingredients is to increase the ratio of seasonings.

Boiled fish, spicy chicken, beer duck, sliced ​​meat with celery, beef with broccoli.

The first three dishes are heavy-tasting dishes, while the latter two tend to be lighter.

Because when he slaughtered the cattle, he discovered that the quality of the pigs and cattle provided by the association was indeed not bad.

Since the raw materials are good enough, there is no need to overpower the taste of the ingredients.

And blindly using heavy flavors, but there is no way to show his cooking skills.

It takes 5 minutes to select the ingredients you need from the ingredient area.

Heat the oil in a pan, add the crushed garlic and garlic until fragrant, then immediately add the grass carp bones, and fry the fish bones until golden.

Taking advantage of this time, Li Xiao quickly processed the ingredients that he had just brought from the ingredients area.

When the fish bones are fried until golden on both sides, sprinkle a lot of rice wine to remove the fishy smell of the fish bones and increase the fragrance at the same time.

Pour in boiling water, bring to a boil over high heat, and the milky white broth is complete.

Li Xiao fished out the soup dregs in the broth, and only took the milky white broth, and put it aside for later use.

He walked to the oil pan on the other side and felt the temperature of the oil in the oil pan.

Chicken pieces that have been marinated are drained, coated with a thin layer of flour, and thrown into a frying pan.

Fine bubbles gushed out immediately, and after adjusting the heat, Li Xiao quickly went to the stove on the other side.

Start making beer duck, put the cut duck pieces into the water, and bring to a boil over high heat.

While the fire was boiling, Li Xiao kept using a spoon to skim off the froth.

When the scum completely disappeared, Li Xiao took the time to go back to the front of the frying pan to fish out the golden fried chicken nuggets.

However, the chicken nuggets are not ready for official use at this time. If you want the chicken nuggets to be fried deliciously, you usually need 1 or 2 re-fried chicken nuggets.

Re-frying can make the outside of the chicken nuggets crispy, while the meat inside remains tender.

After the chicken nuggets cooled down, Li Xiao put the chicken nuggets back into the oil pan again.

But this time the temperature of the oil pan was much lower than before, so as not to fry the chicken pieces black.

The re-frying time will be longer than the first time. Li Xiao went back to the duck, took the duck out of the water, and drained the water.

Heat oil in a pan, put ginger, onion, garlic, pepper, star anise, and cinnamon into it all at once, and stir fry continuously over medium heat.

Until the surface of the ginger and onion turns yellow, the smell of pepper, star anise and cinnamon begins to permeate the air.

Li Xiao immediately put in the drained duck pieces, turned to high heat and kept stirring until the duck was golden brown, sprinkled with rice wine to remove the fishy smell and enhance the aroma.

Then pour in two large bottles of Budweiser in glass.

Of course, Li Xiao originally wanted to find Qingdao in the gold suit, but unfortunately there was none in the venue.

Two bottles of beer were poured into the pot, and Li Xiao took the time to remind:
"If you want the beer duck to be delicious, the first key point is to fry the duck until it is golden, and then sprinkle it with rice wine."

"If the duck pieces are not fried at the beginning, the taste will be very bland when you eat them later."

"There is no need to add a drop of water afterwards, just add beer, and add a little more at a time, so as not to boil it dry, so that it will taste more delicious."

"Put in the seasoning immediately after adding the beer, then cover the pot tightly."

"After the pot is covered, it cannot be opened again, so that the soup will continue to seep into the dried duck meat."

"Duck meat will be soft and rotten when eaten, and it is very tasty."

While talking, Li Xiao sprinkled a few fragrant leaves to complete the final seasoning, and then covered the pot.

On the other hand, the chicken also completed the second re-fried and was scooped up to drain the fat.

After heating up the oil, Li Xiao didn't rush to add the ingredients, but reminded the live broadcast room:

"When frying spicy peppers, many people may not be able to control the heat, and if they are not careful, they will be fried. Now I will introduce the simplest method."

"After peeling the garlic, put it into the pan with the pepper and fry it together. When the skin of the garlic turns completely golden, then the pepper is most likely ready."

The voice fell, and the garlic and chili were poured into the pot together.

The few candidates who had already completed the exam felt inconceivable about Li Xiao's behavior of live broadcasting while taking the exam.

You must know that Li Xiao went to slaughter pigs just now, and his game time was more than an hour shorter than the others.

There is still time for the live broadcast now, which is simply unimaginable. Several people looked at each other and didn't know whether to say that he was confident or conceited.

"I have participated in three exams and this is the first time I have seen it. Someone really went to butcher pigs."

"I don't know if it's a bonus point for the butcher? Or a point deduction?"

"It should be a bonus point. Since you dare to try, you must have some skills."

"I'm afraid he's just sensationalizing."

"Indeed, even if you add points, it probably won't add many points."

But there are those who eat sour grapes, and of course there are those who do rational analysis.

"Did you really pay attention to the movements of his hands? Look at his productions, and you are judging others!"

Some people didn't believe what this man said, so they walked up and stood beside Li Xiao to watch.

After all, there are no regulations in the exam, and other candidates cannot watch other people's production process.

Of course, if candidates intentionally influence other people's exams, they will definitely be expelled.

When these people saw Li Xiao's smooth and smooth operation, those who were still gossiping just now completely shut their mouths and stopped talking.

(End of this chapter)