In the live broadcast room, everyone in the audience laughed when they saw Li Xiao eating the second garlic crayfish with a confused look on his face.

"Good guy, is this the second dish that makes you start to get into trouble?"

"Everyone took out their notebooks and wrote down that they should not order the steamed garlic crayfish."

"Write it down."

"The boss is afraid he will cry to death in the toilet."

“I specially gave a large portion of crayfish to the anchor and actually got a meal of criticism.”

"The anchor has been merciful this time. He just said he is a little older, but his expression completely betrayed him."

"The anchor urgently needs to learn how to manage his vivid expressions."

'Now I understand the reason mentioned in the anchor's update for not accepting promotions, because he ate terrible food and couldn't control his expression at all.'

"So if that's the case, then it will become a business that pays anchors to slap them in the face. That would be quite embarrassing. I don't know if they will call the police and arrest the anchors."

....

When he learned that Li Xiao was broadcasting live in his store, he stopped sorting out the reports. After all, the reports could be sorted out at any time.

But you can't watch the live broadcast at any time, and if something happens during the live broadcast, you can handle it immediately.

When he saw Li Xiao in the office, the fat boss couldn't sit still and complained.

"I just told the people in the kitchen to work more seriously. How come something went wrong so quickly? How did they do things?"

He sat up from the expensive leather sofa and kept pacing in the office. Several times he wanted to leave the office and go to the kitchen to supervise their work, but he was stopped several times by himself.

Although he knows a little bit about cooking, he is only at the level of an ordinary chef and cannot even reach the threshold of a one-star senior chef.

He can barely do it by asking him to taste the products and see if there are any problems, but it is a bit difficult to personally supervise and provide suggestions for improvement.

So he knew very well that even if he personally supervised it, it would not improve the product much. It might even affect the chefs' production style due to his own instructions, making the quality of the product worse, and that would be the end of it.

So at this moment, he could only circle around in confusion.

I nervously prayed that the group of star chefs I had spent a lot of money to hire would be more reliable, otherwise I would really be shooting myself in the foot.

After all, the other party also said at the beginning that he didn’t want to live broadcast.

Just because I was sincere enough, I made an exception and started a live broadcast. If everyone got negative reviews, it would be over.

The serving speed here is still very fast. Of course, there may be special instructions, so I prepared the dishes for Li Xiao's table first.

"Hello, [Perilla Crayfish], please use it slowly."

The amount of perilla used here is quite large, and Li Xiao even needs to pick out the crayfish from the perilla.

You can smell a strong smell of perilla before you get close to Li Xiao. The smell of perilla is very strong and the fragrance is very unique. People who like it will like it very much, but people who don't like it will find the smell very pungent.

Li Xiao is the kind of person who prefers perilla leaves. He can even eat most of a plate of perilla leaves.

He briefly observed the point in front of him, and the perilla crayfish index showed two states.

After thinking about it for a while, he understood why such a thing happened.

Two kinds of perilla are passed through separately and made in two ways.

One kind of perilla is washed, wrapped in egg batter, and fried at 60% hot oil to make the perilla crispy. When the egg batter turns golden brown, the perilla can be picked up.

Another kind of perilla is added just before the pot is ready. The method can be said to be quite special.

At least Li Xiao has never eaten fried perilla wrapped in batter, because in his knowledge, perilla usually only appears as a spice and ingredient.

Li Xiao did not pick up the crayfish first, but picked up a piece of fried perilla covered in sauce.

The fried perilla should also be added last, because Li Xiao can clearly feel that the golden batter on the outside of the perilla is still crispy and fragrant.

The flavor of perilla in the sauce is also very strong. Although the fresh perilla is put into the pot at the end, its fragrance is too strong, so the sauce is full of perilla flavor.

When you bite into the golden batter gently with your teeth, the batter is crispy and delicious, but it feels a little greasy, and not all the fat inside is drained out.

However, the smell of the oil is very clean. It seems to be clean vegetable oil, not old oil that has been reused for many days, and it does not contain a lot of oil.

Li Xiao swallowed the food in his mouth

"The texture of this piece of fried perilla is quite unique. I never knew that perilla can be made like this. The batter is very crispy and the taste is quite good after being dipped in the sauce."

"However, this is not suitable for most people to try because its taste is very strong. Even some people who accept perilla as a seasoning may not be able to eat it directly like this."

"In addition, the other party is not yet proficient in controlling the oil temperature, or the other party only re-brewed it twice, not three times."

"Re-frying is suitable for clear-fried or batter-fried ingredients that require a crispy surface."

"The initial frying is to fix the shape of the raw materials. Therefore, the oil temperature should not be too high, so that the heat can gradually penetrate into the inside of the raw materials and prevent them from being scorched on the outside. This step can not only set the shape, but also make the inside of the food cooked."

"The raw materials are first fried in a low-temperature oil for a short period of time, then taken out; then the oil temperature is raised and re-fried."

"Due to the effect of high-temperature hot oil, re-frying can reduce the oil content of the dish itself. During this period of re-frying, the fat absorbed in the batter or food will be slowly discharged, greatly reducing the greasiness of the food."

“After the first re-frying, pick up the food, wait for the surface temperature of the food to drop, and then re-fry the food for the second time to widen the difference in heat between the inside and outside of the dish, achieving the effect of being crispy on the outside and soft and tender on the inside.
Chapter completed!