Punch: From third-rate anchor to top chef

Chapter 99 100. Making Yellow Fish Rice Cakes (Please recommend a ticket, ask for a monthly ticket)

Of course, Li Xiao has already acquired a lot of cooking skills.

There is no need to use the method that Mengxin will use, just flick the wrist left and right.

The small yellow croakers in the pan are driven by inertia and rotate together.

It was very good, the skin was not damaged at all, and the fish did not stick to the pan.

Taking advantage of the inertia, Li Xiao rolled his wrist back and forth, and the little yellow croaker was turned upside down.

While the little yellow croaker was still heating himself, Li Xiao rinsed the unpacked rice cake in water.

Because the quality of this rice cake is worse than expected, there are a lot of broken rice cakes on it, if these broken rice cakes melt into the juice when cooking.

It will make the juice thicken quickly, and it may even become a lump in the end.

It's like adding a lot of starch, which makes this dish fall short.

Li Xiao explained to the camera
"In order to prolong the storage time, the packaged rice cakes will be dried."

"So before we use it, we must remember to put the rice cake in water so that the rice cake can absorb enough water."

Li Xiao regretted it a little. If I knew it earlier, I made a rice cake last night, put it in the refrigerator, and then used it again today.

I blame myself for being greedy for convenience. This habit of liking leisure and loathing work is unacceptable, unacceptable.

After reminding himself, Li Xiao checked the situation of the two pot babies again.

The soup base of the abalone juice has turned light brown here, and in the tumbling broth, Li Xiao can already see that a lot of meat has begun to rot.

Turn the fire down a little bit, probably, maybe, after he finishes eating, he can turn off the fire.

The abalones in the other stainless steel pot looked about the same. Li Xiao scooped up one of them with a spoon.

Pick up a toothpick and poke it in gently. Although the toothpick can poke in, it feels a little hard.

Li Xiao quickly turned off the fire on the abalone side. Although the abalone is not cooked until soft, the first step has been completed. Now turn off the fire, and rely on the remaining heat in the pot to suffocate the abalone.

Because there is a second step in cooking the abalone, which is to add the broth and continue cooking, so that the taste of the broth can completely penetrate into the abalone.

You know, the taste of abalone itself is very light.

The taste of an abalone depends entirely on the taste provided by the abalone juice.

A pot of good abalone sauce is sometimes even more brilliant than a good abalone.

Turn off the fire, throw the abalone that was twisted out by yourself back into the pot, and cover it.

Back to the stove at the farthest side, the little yellow croaker on it also completed its own redemption and sublimation, from a dead little yellow croaker to a golden yellow croaker on both sides.

The fish skin, which had been dulled by death, regained its former glory and turned into a dazzling golden yellow.

Li Xiao inhaled lightly, yes, it is really a good fish, the smell of fish is tangy.

he praised

"This little yellow croaker! As long as you know how to cook it, it can completely rival the big yellow croaker."

Of course, this is just a metaphor. If there is a big yellow croaker, Li Xiao probably will still choose the big yellow croaker.

Just like many people say that a woman with an ordinary appearance and figure is suitable for being a wife, but in fact, it is just that they cannot get those ladies with hot bodies and beautiful facial features.

But self-comfort is also useful, at least you don't have to feel sorry for yourself.

Putting aside the random thoughts in his mind, Li Xiao continued to explain the method
"Fried small yellow croakers should be sucked up with kitchen paper to absorb the excess oil. Repeated frying oil is not good for the body."

"This is also the reason why many people get angry and develop acne after eating takeaway."

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"The washed rice cakes have been drained and put aside for later use."

"We wash the pan and refill a small amount of oil, remembering that there must not be too much oil."

"When the oil temperature reaches 5% hot, 5% hot"

Li Xiao quickly took the wooden chopsticks and put them into the oil.

The wooden chopsticks kept producing small bubbles in the oil, and Li Xiao couldn't help nodding in satisfaction seeing the clear focus.

"Thank you again for the video camera. It's very useful. Look, the wooden chopsticks have small bubbles, and the small bubbles are not dense. The temperature is 5% of the oil temperature. The temperature should not be too high. It should be kept at about 150 degrees."

"At this time, we add sliced ​​ginger and garlic, which can also remove the fishy smell and enhance the aroma."

"When the sliced ​​garlic turns slightly yellow, we can put the small yellow croaker in."

Gently toss the pan twice without using a spatula.

To make the fragrance of garlic and ginger more even, Li Xiao picked up the kettle next to him and poured hot water into it.

Li Xiao explained to the camera

"If there is hot water, pour in hot water as much as possible, because the firepower of the stove in the family kitchen is too small, and heating cold water will waste a lot of time, which will lead to too long cooking time and make the fish age."

"There shouldn't be too much water. It's completely submerged behind the fish. Add a little more, which is about the thickness of a fingernail, and it's enough."

"Then, we pour in a small amount of cooking wine, light soy sauce, salt, and my favorite sugar!"

"In addition, we just bought Lee Kum Kee's Jiuzhuang oyster sauce today, and we put in a little bit of it to increase the flavor and umami."

[Relevant companies are requested to reward some publicity fees after seeing this promotion, thank you. 】

After finishing all the work, Li Xiao put the lid on the pot and said to the camera.

"Because hot water is added, the pot is opened directly. Let's lower the heat and simmer for a while, which can make the small yellow croaker more flavorful."

It's over, Li Xiao finally has time to sit down and have a rest.

Feeling the soreness coming from the waist, bad, I am still single, and my back hurts, is it some kind of premature aging phenomenon?

No, no, I have to be in the live broadcast room when I have time, and ask which fitness lady near Hangzhou is better, no, no.

Which gym equipment is better for equipment and personal training? Of course, if the personal training is a young lady, there is no way.

For the sake of his body, even if the personal trainer is a young lady, he had no choice but to grit his teeth and agree.

Now that I have a little money, I can't save the money to protect my health. I have to work hard to keep fit and maintain a good physical condition.

Hey, wait, when Li Xiao was thinking wildly, he saw the time on his phone, hey, boy, it's past eight o'clock, is it so late for the company to work overtime now?
The other two old friends in the apartment haven't come back yet, life is really hard.

After resting for a while, Li Xiao felt that his waist was not so sore, and Li Xiao stood up again.

The water in the pan has been reduced by one-third.

Li Xiao glanced at the past time, then continued to explain

"Okay, about 7 minutes have passed now, but this time needs to be adjusted accordingly."

"After all, the fire, the pot, the size of the fish, and the amount of water in everyone's home are all different"

"Anyway, it takes about 7 minutes, and the water is reduced by one-third, just enough to cover the body of the fish, so you can add the soaked rice cakes."

Put all the rice cakes in and cover the pot.

"Okay, it was 7 minutes just now, and now it is more than 7 minutes, and then you can start eating."

　There are 100 chapters, 1 collections, and two chapters a day is a full 1 days.

　　This result is really good for a rookie.

　　The first time I wrote it, many places were not well written, especially the beginning.

　　Thank you all the masters of drug resistance for coming here, my brother bows to you all.

　　If there are any problems later, just scold and mention them.

　　I found that it can be improved to change it, and if it cannot be changed, I will try to change it as much as possible.

　　Thank you guys for your support

　　
　
(End of this chapter)