Punch: From third-rate anchor to top chef

Chapter 562
Curious about Cheng Wei's introduction, a group of people walked side by side on the road.

The formation of one of the three holding their daughter is not common here, let alone three big men. Occasionally, a few passers-by would look sideways curiously, but Mo Jie lowered his head involuntarily with his face flushed.

"Little Jie, you can't do this, you are so nervous to walk?" Li Xiao, who noticed Mo Jie's strangeness, patted Mo Jie's shoulder with one hand, and looked helplessly at the other's spine that couldn't help shivering.

"It's okay. The doctor prescribed me medicine before and I'm still taking it. I'm in good condition now." Mo Jie smiled with difficulty.

"I didn't expect social fear to be able to prescribe medicine?" Li Xiao was curious, "I thought it was just a habit of not wanting to deal with people psychologically."

Mo Jie shook his head, "It is true that some people will say that they are socially phobic because they don't want to deal with people. I just have bad luck and need some medicine to help."

As they talked, a few people came to the door of an ordinary-looking barbecue restaurant.

Now is the busiest time of the night market, and this store is no surprise either. The dozen or so tables inside the store are already full, and only one or two tables and chairs outside are still vacant.

"Let's take a seat first." Cheng Wei took an order book and menu from the proprietress at the front desk, and led the two of them to the farthest table and chair.

Mo Jie gave Cheng Wei a grateful glance.

"Let's have the most classic sheep raft first!"

"Sheep raft?" He has never heard of the dish of sheep raft outside. Could it be the inspiration from the sheep skin raft?

"It's a goat intestine stuffed with haggis. It's a delicious snack. It would be a pity if you missed it."

While Cheng Wei was talking, the daughter in his arms was still taking a mouthful of saliva in response to the occasion, which made the two young people sitting opposite couldn't help laughing.

"Give me another beef rice..." Cheng Wei asked while writing, "Is there anything else you want to eat? Or what kind of food do you want to eat?"

"Let me have a braised meat firecracker." Li Xiao looked at the menu, and there were all barbecue meats on it. Li Xiao, who had already eaten a lot of barbecue meat in Lanzhou, felt that it was time to change to other styles.

"Me too." Mo Jie also looked at the menu and decided to follow Li Xiao's choice.

"I don't think this is enough to eat, so let's have two servings of sheep rafts." Cheng Wei said as he added to the order book, and called the waiter to place an order.

The first thing to be served was the little girl's beef rice.

After it was served on the table, Li Xiao realized that it was called rice, but it was actually a kind of pasta in essence.

A sprinkling of chopped cilantro and onion is sprinkled on top for an extra appetizing look.

The noodles are made into grains, which still look very different from rice.

The little girl was very satisfied, and scooped the grainy noodles into her mouth spoon by spoon.

Li Xiao observed for a while, and decided to ask the runner to bring a copy for a try tomorrow.

After a few people were kept waiting, two sheep rafts were brought up.

At first glance, Li Xiao didn't see any similarity between this and the sheepskin raft from the outside.

The chunky lamb intestines were fried until they were blackened, and you can still see the red color in them when you look closely.

The so-called sheep raft refers to the use of sheep intestines as casings, which are filled with sheep blood, minced lamb and haggis like sausages, boiled and then fried.

It has to be said that making a sheep raft is a "big" project.

At the very beginning, it is necessary to stir up the sheep blood in advance to clean out all the strips of tendons inside.Clean the sheep intestines, add flour, salt, water, white vinegar, and water in turn to wash and wash.Pour minced scallions, ginger, and garlic into the lamb blood, add starch, spices, and minced sheep tail oil, lamb, and haggis, and mix well.

Tie up one end of the sheep's intestines, carefully pour in the prepared sheep's blood, and then tie up the other end.

This process is a test of the chef's carefulness. After all, sheep blood is relatively thin. If one of the sheep's intestines is pierced by the funnel, it will be scrapped.

After filling the sheep intestines, add green onion and ginger to the pot under cold water to remove the flavor, skim off the foam and pierce some holes in the sheep intestines to prevent them from expanding and bursting. After cooking, let them cool and then cut them open.

The size of these cuts is also particular. If it is cut thick, it will lose its chewiness. If it is cut thin, the unstable sheep blood inside will disperse, and the whole appearance will completely collapse.

The cut lamb rafts are fried in the pan until the skin becomes crispy, and it is done.

When serving, add a bowl of minced garlic that has been thickened with hot oil, and add a little vinegar dipping sauce to enrich the taste of lamb rafts.

As soon as the food was on the table, Li Xiao felt his index finger move when he smelled it.

The smell of garlic is very strong, and you can feel it. The chef put a lot of garlic in it to enhance the aroma.

Picking up a piece of sheep raft with a stick, Li Xiao looked at the meat in front of him, it seemed to be similar to a sausage.

Just bigger, darker, and stockier.

"The mutton tastes fresher, and it has been added with sheep's blood, so it smells strange, I can't tell."

"Try a bite first."

The lamb raft in the mouth was still slightly hot, so Li Xiao blew a few more breaths, and found that the piece of meat was a bit bigger, so he took the chopsticks and smashed it open before putting it in his mouth.

"The filling is the first to be eaten. When frying, the content is fried thoroughly, so the filling is a little bit outside, which is easier to eat."

"Salty and fragrant, soft and tender, full of flavor, and the taste is soft and chewy."

"The soft part should be sheep's blood, and the chewy part is haggis. It also has the texture of mutton's springy teeth. It doesn't feel like eating one thing, but several kinds of delicacies are eaten together."

"The lamb intestines on the outside taste even tougher, and they belong to the kind of tendons that can't be chewed."

"The stuffing inside is very rich and delicious. This lamb sausage tastes more and more powerful and more flavorful."

After eating the piece on the stick, Li Xiao took another piece and dipped it into the sauce bowl in front of him.

"The garlic flavor of this bowl of sauce is very fragrant, and it gives me a bursting impact. It should be scalded with hot oil."

"The lamb raft soaked in the sauce has a spicy taste, which is the spicy taste of garlic."

"With the strong sourness of mature vinegar, combined with the spicy taste, it directly enriches the taste of the sheep's raft."

"It took so much thought for a snack, I feel that the chef in this restaurant is very good."

"I can give this sheep raft a high score of 90 points!"

"Why is it less than 95? It's because it has a very small, very small flaw that doesn't hide its beauty."

In order to prove that he was not looking for faults, Li Xiao made a gesture.

"That is to say, a little more salt is added, and it tastes a little salty."

"If there is a chance, I would like to eat lamb rafts with spicy flavor."

Studio:
"I saw it! I saw that when the anchor ate that piece of meat, his mouth was almost dripping with oil! It tastes delicious just looking at it!"

"I don't really like the greasy feeling, but the sauce looks pretty good. If the anchor didn't tell me, I would have thought it was soy sauce."

"It looks like a bold version of black pork sausage...but the steaming barbecue looks appetizing!"

"Did you also see the ad for the black pork sausage upstairs? I was almost moved when I saw it on TV and said it was so good! It's a pity that I was persuaded by the price later."

"I don't know how much the sheep raft that the anchor eats will cost."

"I feel that it may be very expensive. After all, it is almost all meat, and the portion is not small."

Li Xiao ate one after another here, and after finishing the review, he slowed down, so it was easy to see Mo Jie who barely moved his chopsticks next to him.

It can be said that after seeing the "true face" of the sheep raft, Mo Jie's complexion began to turn bad.

Li Xiao's face was full of doubts: "Xiaojie, you can't be a beauty party, right? This sheep raft is so black that you lose your appetite?"

"No..." Mo Jie also felt that it was not good for him to eat with others, so he explained: "I used to make a lot of dark food when I was cooking, and all of them tasted amazing...so There are shadows."

"It's easy." Li Xiao took off Mo Jie's glasses casually, "As long as you can't see it, you can eat it!"

After his eyes were taken off, Li Xiao felt that he almost saw Mo Jie's eyes become "3-3".

In order to prevent him from poking himself, Li Xiao took a sheep raft with his hands and sent it to Mo Jie's mouth.

Then Li Xiao was amused and surprised to find that the expression on Mo Jie's face changed from embarrassment at the beginning to a surprised look with wide-eyed eyes.

"This, this is too amazing!"

Mo Jie felt that all the taste buds on the tip of his tongue succumbed to this small piece of lamb raft - the salty and delicious filling, the tough coat of the sheep intestines, the mellow sesame oil that flowed out after biting open...

Without waiting for Li Xiao to continue persuading, Mo Jie directly took another pick with a stick.

"I never knew that something that is made of black can have such a wonderful taste." Mo Jie couldn't stop eating, but at the same time began to regret: "Suddenly I feel that I didn't eat the bowl of gray bean porridge just now. pity……"

"Then you've missed too much delicious food!" Both Cheng Wei and Li Xiao couldn't help laughing because of Mo Jie's words.

"What black fried dough sticks, black roast goose, black garlic chicken nuggets, cuttlefish spaghetti..."

The two of them curled their fingers one by one and counted the delicious dishes that looked dark on the outside for Mo Jie, and the more the latter listened, the more regretful his face became.

"But it's not a big problem. If you go out more in the future, there will be a lot of food that looks more terrifying on the outside but actually tastes good."

Li Xiao, who thought he was well-informed enough, patted Mo Jie on the shoulder, and didn't directly say that what he wanted to say was to blow up some kind of bug.

When the sheep rafts were eaten and there were still some leftovers, the stewed meat firecrackers they ordered were ready.

As another special delicacy in Zhangye, the "firecracker" in this stewed meat firecracker is also a noodle dish.

The reason why it is called a firecracker lies in its appearance.

The inch-long noodles are fried until golden yellow, paired with richly flavored braised pork and pleasing green vegetables, visually it is a kind of enjoyment.

The method of "firecracker battle" is very particular: the flour should be of the best quality, so that it can be strong. After half an hour of waking up, knead into long strips, cover it with a damp cloth and continue waking up again, and control it for half an hour to one hour according to the temperature conditions. , pull apart the chopstick-thick noodles and pull them into inch sections, put them in the pot and boil them, add bean sprouts, Chinese cabbage and other vegetables and cook them out.

Stir-fry small pieces of tofu with stewed soup. When the noodles come out of the pot, stir-fry the stewed tofu soup evenly. After the noodles are out of the pot, pick up a few large pieces of fresh stewed meat soaked in the marinade. The firecrackers are ready.

Among them, the frying of brine tofu is a technical task. How to fry the tofu so that it tastes like brine without damaging the shape of the tofu is a test of the chef's control over the heat and the strength of the stir-fry.

The fresh and hot stir-fried firecrackers were steaming in front of Li Xiao, mixed with a slightly choking spicy taste.

Along with the stewed meat firecrackers, there is also a bowl of stewed soup.

"This is the effect of the dried chili from the hot oil."

Li Xiao flipped through the stewed meat firecracker with chopsticks, a piece of dried chili as thick as a finger was still dripping with slightly scalding hot oil.

"In terms of shape, almost every noodle has the same thickness and length, and the fried color is uniform, and the appearance is very uniform."

At this step, you can see where the skill of the chef lies.

The seemingly simple noodle operation is extremely difficult. The most difficult part for novices to learn is that the first noodle is often cooked and the last one is not cooked. Too soft and rotten, and some may even be stiff.

"Let's try the firecracker first."

The first feeling after the entrance is salty and fresh.

"This dish is also relatively strong, and it tastes a little salty, but it will have the refreshingness of vegetables."

"The noodles are more chewy and have a smooth and elastic texture."

"The stewed meat is full of flavor, and it reveals a very fragrant old soup flavor."

"The cooking time should be longer, so the overall taste of braised pork tends to be softer and more delicious."

"The spiciness from the dried chili is more integrated into the stewed pork, so it's very spicy when you eat it."

"Generally speaking, meat tastes more refreshing, but this stewed meat firecracker is the opposite."

While eating, Li Xiao stirred it with chopsticks, and was pleasantly surprised to find that the meat in this bowl of stewed meat firecrackers was full of meat.

"I thought there were only a few pieces of meat on the upper layer, but I didn't expect that there were so many pieces underneath."

Poking the camera into his own bowl, the audience in the live broadcast room were quickly shocked by the amount of meat.

Flipping all the way down, Li Xiao found out that there was braised pork in the middle, and fried firecrackers around it.

It is equivalent to wrapping braised pork in a fried firecracker. At a glance, this meat accounts for one-fifth or even one-fourth of the whole delicacy.

"This store is too real! It's only twenty yuan for such a meaty dish."

"The meat is mutton. Although mutton is not that expensive here, I really love it at this price."

After eating a few mouthfuls of firecrackers, Li Xiao felt a little salty, and seeing the clear and light soup next to it, he took a sip with a spoon.

"This soup should be served when cooking firecrackers. Except for the taste of salt and vegetable soup, there is no other additions. It has a very sweet taste, which just neutralizes the saltiness of eating firecrackers alone."

"Comprehensive performance-to-price ratio, I think this stewed meat firecracker is the mvp tonight!"

Li Xiao couldn't help giving thumbs up with both hands, and commented with satisfaction: "I am willing to give a high score of 95 points!"

(End of this chapter)