A gourmet master who started by visiting restaurants

This is true. After all, if you take one more step, the labor cost will increase. Uncle Li didn't think too much and started to speculate in Niuhe.

Tang Tao on the other side commented on the oysters again. From the cleanliness of the oysters to the freshness of the oyster meat, Chen Mo could say something about it. This is because Baiwei Tongue is not high-end enough.

I can only taste this little thing, but the number of people in the live broadcast room is slowly rising.

Many people watched Tang Tao eat oysters slowly while explaining the situation of oysters. This feeling was very good.

[Hey, I’ve watched a few videos of big eaters recently, and I was worried that they would choke to death. Now I’m watching this anchor’s eating method, and I don’t know why I suddenly find it pleasing to the eye. 】

[Yeah, me too. What those food anchors eat is either big burgers or big chicken nuggets. Although eating in big mouthfuls is quite appetizing, watching too much makes you feel tired and unhealthy. . 】

[It’s pretty good. I feel like I’ve learned a lot of little knowledge that I can do at home in the future. 】

[I thought so too, but I suddenly discovered that I can’t cook, hehe~]

At this moment, someone started painting flowers.

On the circle platform, flowers cost one yuan each. To put it bluntly, they are just for support. Although there are not many, Tang Tao also gained confidence in these blossoming flowers.

As one person started throwing flowers, the exposure of Tang Tao's live broadcast room gradually increased.

More and more people started to come in. Some people came in and didn't know what kind of live broadcast room this was, so they turned around and left. Others stayed to see what good work this anchor had.

However, Tang Tao didn't have a particularly good job. He looked at the beef skewers in front of him. There were three thick pieces of beef on each skewer, and there was a garlic clove sandwiched between the beef.

"I have to say that this is very unfriendly to diners who don't like to eat garlic, but it is extremely friendly to friends who like to eat garlic. As the saying goes, raw onions and cooked garlic, onions are best eaten raw, while garlic should be cooked. Eat it so that the aroma will be fully stimulated. Of course, some people like to eat raw garlic and like the spiciness. This is a matter of personal taste."

As Tang Tao spoke, he pulled off a piece of sizzling beef and garlic.

Put the two together in your mouth and chew.

"Well, it's very good. Whether it's the quality of the beef or the taste of the garlic, the garlic has absorbed the butter, and the taste is delicious. The quality of the beef is quite good, and it's fresh enough."

Tang Tao raised a finger and said: "The freshness mentioned here actually has two situations. The first one is to kill and eat now. The best distance for this kind of fresh kill and eat is that the slaughterhouse is not far from your kitchen. The kind that exceeds 30 meters and can be cooked after being cut, because after a certain time, the slaughtered beef will start to secrete lactic acid.”

"The second situation is low-temperature deacidification. After the slaughtered beef is refrigerated at low temperature for 24 hours, the lactic acid in the beef will slowly decompose. This process is also called deacidification, and the flavor of the beef after the deacidification will even change. It has a better flavor than freshly killed and cooked beef.”

After Tang Tao finished explaining, fans in the live broadcast room all saw:

【learned! Then I can just keep the beef I bought home in the refrigerator. 】

[I just bought a piece of beef in the supermarket yesterday and put it away, just after the acidification was finished. 】

Looking at these barrages, Tang Tao remembered the knowledge about beef in his mind.

"Ahem, if you bought it at the meat and vegetable market, you can ask if it was slaughtered early in the morning. If so, it needs to be refrigerated in the refrigerator to remove the acid. If you bought it in the supermarket, it is most likely done long ago. Those that have been acidified can be made directly. These are knowledge points, and they will be baked at the end of the semester, do you understand?"

Tang Tao's words are indeed full of knowledge points.

【knew! Teacher Tao]

[Thank you, Teacher Tao! 】

Everyone below is painting Teacher Tao.

The live broadcast room has gradually increased from a dozen people to more than 200 and nearly 300 people.

However, this is not really a large number of people. Tang Tao also plans to use short videos to expand his field, and the short videos will be more streamlined.

Just after finishing the grilled beef skewers, the two plates of dry-fried beef river were served.

When it was served, the waiter said sheepishly: "I'm sorry, there are quite a lot of people today, and there are a lot of people ordering beef river."

Tang Tao didn't care much, "It's okay, I'm not in a hurry."

Looking at the steaming plate of dry-fried beef river noodles in front of him, Tang Tao directly picked up his chopsticks, ate a few sticks of river noodles, then put two pieces of beef into his mouth and chewed slowly.

After tasting, Tang Tao slowly put down his chopsticks amid the barrage of questions.

"In the Cantonese kitchen, there are two big nemesis, one is dry-fried beef river, and the other is sweet and sour pork, and the dish in front of me now is dry-fried beef river."

The barrage immediately passed by.

[It’s just fried beef river, it’s just fried rice noodles. What’s so special about it? 】

Tang Tao smiled calmly and said: "Although this dry-fried beef river is an ordinary cheap dish, it is a famous dish used to test the skills of chefs in eastern Guangdong. Why is there such a saying? Let's I'll tell you slowly."

"The emphasis on dry-fried Niuhe is wok gas. What is wok gas? Many people don't know what wok gas is. It feels like a kind of metaphysics, but in fact it is called by another name. But if I say Maillard reaction, then you should understand.”

"The so-called Maillard reaction is common in Western steaks, but earlier, Chinese cuisine had begun to use this thing, and then named it wok gas. So wok gas is not a metaphysics, but a practical thing. A real chemical reaction."

Doppelgänger Kafka: [Awesome, the Maillard reaction is actually called wok gas in China. This operation is so powerful that I have failed to learn it. 】

Xiaoxiao Xiaoyu: [I know some people from eastern Guangdong. When they eat stir-fried dishes, they often talk about whether they have wok gas or not. I didn’t understand it before, but now I understand. 】

"Getting back to the subject, let's talk about why this dry-fried beef river is called the kitchen nemesis. When frying dry-fried beef river, you need to add base oil first, but if there is too much oil, it will be greasy. If there is too little oil, the rice noodles will stick to the pan. So adding oil requires a lot of experience, and when frying, the taste and color of each rice noodle must be consistent. If you add too little soy sauce, it will be too light, and if you add too much soy sauce, it will be too strong."

Before Tang Tao could finish his explanation, a comment from a fan came up on the barrage.

[Teacher Tao, you haven’t said yet how about this dry-fried beef river~]

Tang Tao smiled slightly when he saw this barrage, and then said with a slightly serious expression: "To be honest, I am a little disappointed with the dry-fried beef river in this store."