Punch: From third-rate anchor to top chef

Chapter 337
"It's also 6% hot oil temperature, pour all the cooked dry goods into the oil pan."

The vegetable oil, which was originally calm, immediately rolled up, because after steaming the dried food, there will be a lot of water in it.

Li Xiao quickly reminded:

"When making XO Hoisin Sauce at home, it is important to pay attention to this step."

"If possible, you can use kitchen paper to absorb the moisture inside as much as possible."

"However, time is tight now, so I will remove this step. Remember to add it when you make it at home."

"Cover the lid of the oil pan and let the scallops, shrimps, and ham fly in the oil pan for a while. After the water is squeezed out, I will consider opening the lid again."

Li Bingsheng on the side was immediately attracted to such a big commotion next to him.

When he saw the crackling movement in the oil pan, he couldn't help curling his lips.

Although the score between the two was getting farther and farther, Li Bingsheng still didn't feel how good Li Xiao was.

After all, in his opinion, the previous rounds of the competition were all about basic skills.

It's just that Li Xiao's basic skills are a little bit more solid than others, so the score can always lead.

And he was sure that Li Xiao had spent a lot of time practicing the ability to slaughter large livestock that he didn't usually use.

The more he thought about it, the more he looked down on Li Xiao.

He didn't think that Li Xiao's advantage was gained by ability at all. In his opinion, Li Xiao was studying for the exam.

Just like those students who take exams specifically for exams, they only know how to take exams. Once they really cook, they will definitely make a mess.

And Li Xiao's crackling oil pan proved his guess even more, and Li Bingsheng's self-esteem was rekindled.

Of course, Li Xiao really didn't know anything about other people's contempt, after all, in his opinion, his overall score was far ahead.

The gap between the second place and myself is as much as 2 points, who dares to despise myself?
Only when the crackling sound in the oil pan stopped, Li Xiao slowly opened the lid of the oil pan, and gently turned the semi-dried scallops, shrimps and ham with a wooden spoon.

Li Xiao flipped it a few times seemingly casually, then turned down the heat and continued to let the scallops and shrimps stay in it quietly.

Open the oil pan on the other side, pour in the chopped onion and a small half bowl of minced garlic.

Fry the minced onion and minced garlic over high heat until golden, then pour the minced onion and minced garlic over the shrimp and scallops.

"The onion and minced garlic must be fried until golden, and the water inside should be dried as much as possible, otherwise the shelf life of the seafood sauce will be very short."

Feeling that the heat was almost ready, Li Xiao immediately scooped up all the ingredients with a sieve.

Set aside the frying oil and re-pour the ingredients back into the pan.

While frying Li Xiao, he poured the brandy, and he was also very particular about how he poured the brandy.

Fingers firmly pressed the bottle mouth, leaving only a slight gap.

The golden brandy fell into the pot drop by drop through the gap, and the stove had been turned up at this time.

Every drop of brandy, dripping onto the scallops and shrimp, creates a chain of flames.

While the flame took away the alcohol content of the brandy, it also took away the fishy smell of shrimp and scallops.

And let the aroma of brandy fully integrate into the ingredients, and the high temperature can also take away a lot of water, making the ingredients drier.

"At this step of adding brandy, you must not add a large amount of wine at once."

"Otherwise, the spicy taste of alcohol will be absorbed by the ingredients, and the unpleasant smell of alcohol will be hard to dispel, which will affect the quality of the entire XO seafood sauce."

in the live room.

"I'll go, isn't this half-person tall flame anchor afraid of burning himself?"

"I like watching this kind of chef performance the most, it's so handsome!"

"I can already feel the heat wave hitting my face."

"It's been a long time since the anchor has held an event, when will we distribute some fan benefits?"

"How about giving each fan a bottle of XO Hoisin Sauce?"

"The upstairs is really whimsical. Do you know how much a can of Lee Kum Kee's XO Hoisin Sauce sells? It costs dozens of dollars!"

"Although I want it very much, I also feel that this request is too outrageous. The anchor now has almost 500 million fans, and one can directly go bankrupt."

"Speaking of giving gifts, the anchor still owes me, tangerine peel and tangerine peel Pu'er tea!"

"Don't tell the big brother upstairs, I almost forgot about it!"

"Yes, yes, when the anchor will go to Xinhui, hurry up and fulfill the promise, otherwise he will be cancelled!"

Li Xiao was seriously arguing about the scallops and shrimps in the pot, but after seeing several bullet screens like this.

Only then did he come to his senses, there was indeed such a thing, and he almost forgot if everyone didn't tell him.

Of course he couldn't admit that he had forgotten. After all, he was lenient when he confessed, and he was jailed, and he was strict when he resisted. He went home for the New Year.

"What are you thinking? How could I forget about the fans?"

"Don't worry, I never forgot!"

"Don't I have to finish participating in this year's star chef appraisal? Otherwise, I would have left for Xinhui long ago!"

"Everyone can rest assured, I remember all the lists clearly, and there will be no missing one."

"You will receive the goods next week. After participating in a food competition organized by a five-star chef this weekend, I will return to Dongguan and start the Dahan Food Festival."

Seeing that the anchor did not avoid the topic, he directly promised to ship it next week.

The audience in the live broadcast room died down, seeing if Heizi took this opportunity to stir up trouble, he also secretly breathed a sigh of relief.

Of course, although Li Xiao was chatting with the audience, the movements of his hands had no effect at all.

After all, such a simple operation could be easily completed even with his eyes closed.

As the brandy continued to drip in, the aroma in the pot also accumulated to a climax.

When the change in quantity led to a change in quality, Li Xiao quickly sprinkled various seasonings.

Putting down the brandy, Li Xiao held the handle of the pot in his left hand and the wooden spoon in his right, and turned on the fire to its fullest.

The XO hoisin sauce is constantly thrown up and down, up and down, and the cycle goes on and on.

The flames strung up half a person's height, and Li Xiao's exaggerated movements made the surrounding candidates turn around.

Seeing Li Xiao's exaggerated movements, many candidates found it funny.

I feel that candidate No. 26 really regards the serious examination room as a place for his live performance.

Candidates couldn't help shaking their heads secretly. They felt that although candidate No. 26 had good basic skills.

But deliberately using such an exaggerated cooking technique, it is easy to accidentally stumble and waste a lot of time.

When you are about to throw the pot to death, if you accidentally throw out the sauce inside, it will be really ridiculous.

Although the pot is the basis for getting started, the sauce is very thick.

High viscosity will increase the difficulty of bumping exponentially, and the chance of failure will be greatly increased.

Unfortunately, Li Xiao didn't do what they wanted.

After a dizzying jolt, not even a single dried shrimp was thrown out.

Seeing Li Xiao show such a superb skill of turning pots, the jealousy of the people around him that had just emerged immediately disappeared.

He quickly put the XO seafood sauce in the pot into a bowl, and he immediately started making other sauces.

After confirming that the oil of the golden garlic had been completely absorbed by the cooking paper, Li Xiao quickly started the pan to heat up the oil, and waited until the oil in the pan was [-]% hot when white smoke came out.

Li Xiao immediately turned off the fire and poured the remaining half bowl of minced garlic into it.

The minced garlic instantly changed from milky white to light yellow, but because the oil temperature dropped rapidly, the color of the minced garlic did not continue to deepen.

The minced garlic no longer bubbles, which means that the oil temperature has become stable.

Li Xiao gently poured the golden garlic into it, followed by salt, sugar, monosodium glutamate, chicken essence, oyster sauce, and sesame oil.

Stir all the ingredients well, and a simple gold and silver garlic is complete.

Two of the five sauces have been completed, and more than half of the time has passed.

But Li Xiao was not in a hurry, because the rest were just some simple tasks.

The beef in the beef chili sauce has been processed, and the rest only needs to process the chili.

Heat the oil in a pan, when the oil is 7% hot, pour in the chopped chili peppers.

He reminded:
"Fried chili sauce, the most important thing is the heat. When the edge of the chili is slightly yellow, you can pour in the dried chili."

"There are many types of dried chili. If you can eat spicy, you can choose a hotter dried chili."

"Of course, if you can't eat spicy ones, you can also choose less spicy ones, or don't put dried chilies."

Li Xiao can't eat spicy food, and he also considered that there may be some judges who can't eat spicy food in the jury, so he didn't choose to use hotter dried chili.

Instead, I chose curved peppers from Guangxi that have a milder taste but a stronger aroma.

Dried chilies have been soaked in advance and drained.

Soaking the dried chili in advance can make it easier to release the aroma of the chili, and there is enough water on the dried chili, so it is not easy for him to burn instantly.

After stirring for a while, Li Xiao felt that the heat was almost ready, so Li Xiao immediately added the remaining golden garlic and fried minced beef.

Everything is mixed, and the last thing that comes out is also brandy.

Using the same method to continue to toss the pot, this time the people around are too lazy to look at it, because they have been beaten to pieces by Li Xiao's technique.

in the live room.

"The family version of the sauce agreed upon? The anchor is bumping up and throwing the ingredients up again. How do we learn?"

"The legendary anchor who can do it if he has a hand, I have seen it!"

"Actually, it's easy to learn if you put aside the bells and whistles of the host."

"It is true that the three sauces that are currently ready, I think I can still copy them."

"Thank you to the anchor for always buying Lee Kum Kee's hoisin sauce, from now on I won't use it!"

"Did the upstairs have some misunderstanding about his own strength?"

"I like the golden and silver garlic better. I always couldn't make it well before, and the golden garlic always smelled burnt. Now I finally mastered the trick."

(End of this chapter)