Punch: From third-rate anchor to top chef

Chapter 341 342. This Tomato Egg Soup Is Really Difficult
He didn't even know that the person next to him was peeping, but maybe he wouldn't care even if he knew.

Using the same technique, cut the other potato into hair-like filaments.

Put the two potato shreds into the sink, and slowly wash away the starch of the potatoes with running water.

While turning around to process other ingredients, the nasal cavity explained to the audience in the live broadcast room:

"Many viewers tasted very powdery when making this shredded potato, and the outer layer was still sticky."

"And it will stick together when you fry it, because you didn't rinse off the excess starch from the potatoes."

"In fact, potatoes are a kind of food rich in starch. If its tissue structure is not destroyed, then its starch can be well hidden in his body."

"But once it is cut, especially into thin filaments, the fibrous tissue inside will be completely destroyed, followed by a large amount of starch precipitation inside."

"At this time, throw all the potato shreds into the water, and then let the water wash away the excess starch that has been sucked out."

While speaking, Li Xiao had already made a neat cross at the bottom of the three tomatoes.

"Everyone makes tomato and egg soup differently, some with the skin on, and some with the skin off."

"The method I'm doing now is to remove the skin. After making a cross at the bottom, scald it lightly with hot water, and the tomato skin will fall off automatically."

While talking, Li Xiao took a spoon, scooped up a spoonful of hot water and poured it evenly on the tomato, and the skin of the tomato immediately rolled up.

Although it didn't fall off immediately, it only needed to tear the whole piece of skin lightly to peel off completely.

Then he sliced ​​the peeled tomatoes into thin slices, not too thin this time, each about half the thickness of a finger.

Putting the chopped tomato slices away, Li Xiao walked to the sink again, and saw that the water in the sink had become completely clear, and there was no new starch overflowing from the shredded potatoes, so he knew that the shredded potatoes had been rinsed clean.

Take out all the shredded potatoes and drain the water, heat the oil in a pan, and add salt and sugar to taste.

While waiting for the water to boil, Li Xiao smashed the huge ice cubes from the raw material area and added clean water to make ice water with extremely low temperature. ,

in the live room.

"Hey, what is the host doing?"

"Strange, why do you use ice water to make potato shreds?"

"Ice water usually acts as a 'supercooled river' in cooking. Did he want to supercool these potato shreds?"

"What you said above makes sense. When my family cooks white-cut chicken, I like to prepare a serving of ice water. The chicken skin and chicken are more crispy."

"Hearing what the two big brothers upstairs said, the effect of this ice water is ready to be revealed."

Without letting everyone's guesses wait too long, when the water in the pot boiled completely, Li Xiao immediately poured the shredded potatoes into it.

With potato shreds at a lower temperature, adding the boiling water immediately died down.

But because the added potato shreds had been drained, and the volume was not very large, within a few seconds, the water in the pot immediately boiled again.

The moment the water boiled, Li Xiao immediately used a sieve to remove the shredded potatoes from the pot.

His movements were very neat, and he took most of the shredded potatoes out of the pot in just one click.

The remaining shredded potatoes that remain in the pot are completely ignored.

The moment he picked up the potato shreds, he immediately poured the potato shreds into zero-degree ice water.

All the movements seem to be done in one go, flowing and flowing, without any stagnation at all.

The time it takes for shredded potatoes to go from boiling point to freezing point is only one second.

Originally, the shredded potatoes became soft and sticky because they were cut too thin and soaked in hot water.

After soaking in ice water, the properties changed again, from weak to crisp immediately.

And after a series of thermal expansion and cold contraction, the state of the potato shreds became even thinner than before.

He was not in a hurry to fish out the potato shreds, but let him continue to cool down in the ice water, hoping to keep its brittleness more stable.

Heat the oil in a pan, sprinkle a small amount of minced garlic, and when he smells the aroma of minced garlic, Li Xiao immediately pours in a little cooking wine, and then pours in all the sliced ​​tomatoes.

After a quick stir fry a few times, pour in water.

After covering the pot, Li Xiao had time to explain:
"As I said before, there are many different types of recipes for tomato and egg soup."

"The one I'm frying now will taste a little more fragrant, because I popped a little minced garlic before putting it in the pan, and the tomatoes are also fried."

"If you are a friend who likes to be lighter, you can just add tomatoes to the water, and you can skip the first step I just made."

After finishing speaking, Li Xiao didn't wait here quietly for the water to boil again.

Instead, he came to the other side and quickly fished out the shredded potatoes in the ice water.

Use skillful force to shake off all the water on the potato shreds on the sieve, heat the oil in a pan and sprinkle a small amount of minced garlic and ginger.

When the minced garlic and ginger turn slightly yellow and give off a fragrance, immediately pour the shredded potatoes into the sieve.

At the same time, Li Xiao twisted the switch of the stove with his fingers, turning the firepower to the maximum.

Then the flames that sprang up didn't make him panic in any way.

On the contrary, at the moment when the flames ignited, he picked up brandy and sprinkled it continuously into the flames.

This move of his made the flames that were already surging even more intense.

The entire No. 26 workbench was lit up several degrees because of the sudden flames.

Li Bingsheng next to him has been paying attention to the actions here, so Li Xiao's every move is watched by him.

When he saw Li Xiao put the shredded potatoes into the ice water, he suddenly realized what Li Xiao was doing.

He also let go of the original mention, and he even felt that Li Xiao's actions were unnecessary.

After all, if you want shredded potatoes to have a crisp taste, as long as you don't cut them so finely when cutting them.

After blanching the water, put it in the sink and rinse it with water, and it can be done.

Now, in order to show off his skills, Li Xiao specially cut the shredded potatoes so thin that he had to chill them with ice water afterwards.

If such a move was placed in his usual training, he would definitely be scolded by his father.

According to his father, only when the culinary skills have reached the bottleneck and there is no way to improve, will he use these gaudy movements and skills to attract attention.

After thinking about it, Li Bingsheng was completely relieved and stopped paying attention to the situation next door.

After pouring in enough brandy, Li Xiao put down the bottle.

Keep shaking the pot in your hands, and at the same time sprinkle salt and sugar to taste.

Li Xiao's action of tossing the pot was very clever, trying to throw most of the shredded potatoes in the air.

Only a very small portion of the shredded potatoes will be in direct contact with the wok, this is to avoid overheating the shredded potatoes.

Because the shredded potatoes were scalded in boiling water before they crossed the cold river.

Now stir fry, just to give it enough heat and flavor.

A short 10-second stir-fry, after making sure all the shredded potatoes are reheated.

Li Xiao immediately turned off the flame of the stove, but did not stop shaking the pot to ensure that the seasoning could be as even as possible.

After shaking for another 10 seconds, he put all the shredded potatoes in the pot on a plate.

At this time, the audience in the live broadcast room saw clearly the appearance of the finished potato shreds.

!!!

!!!

"What is this transparent potato shreds?"

"Did the anchor add bleach? Just bleached the color of the potatoes?"

"It should be that the shredded potatoes are too thin, so the color cannot be seen."

"I said just now why the anchor only used salt and sugar and didn't even put in soy sauce. It turned out that it was to make him transparent."

"One thing to say, this appearance is really cool."

Of course, this scene was not seen by Li Bingsheng, and Li Xiao didn't care about everyone's praise.

He cut the shredded potatoes by himself, and of course he knew exactly how well he could do it.

Without any delay, he returned to the front of the tomato soup, which had already begun to boil.

Li Xiao immediately turned off the stove and added salt and sugar to taste.

Wait for the boiling tomato soup to stop for a while, and the tumbling bubbles will turn into small bubbles.

With his left hand, he picked up the small bowl containing egg liquid, lifted the small bowl high, and controlled the small bowl to tilt slightly with his fingers.

The right hand holds the chopsticks and stirs the tomato soup quickly, so that the tomato soup forms a vortex.

The golden egg liquid in the bowl fell into the swirl of tomato soup like a golden thread, and then merged with the tomato soup.

in the live room.

"Is the anchor holding a bowl? Or a teapot with a narrow mouth?"

"The anchor's hand is too steady, isn't it?"

"The anchor took your supernatural powers! You really can't learn it!"

“It’s the first time I know that tomato and egg soup is so difficult to make”

"Not to mention anything else, just looking at this exaggerated technique, you know it's delicious. The eggs must be very tender and thin."

Amidst the discussion among the crowd, a whole bowl of egg liquid was poured into the tomato soup.

At the same time, the soup, which was still tumbling, fell into a complete calm.

Pour the tomato and egg soup into the soup bowl prepared next to it, and Li Xiao pressed the finish button.

(End of this chapter)