162. There are cracks in everything, that’s where the light comes in
After swallowing the shrimp meat mixed with freshness and sweetness, Li Xiao raised his thumb and said to the audience in the live broadcast room.
"The strong aroma of garlic and the freshness and sweetness of shrimp are perfect. The seasoning of this dish relies entirely on the all-purpose garlic sauce and the taste of the shrimp itself."
After finishing his words, Li Xiao picked up another shrimp covered with minced garlic, but this time he did not use chopsticks, but his hands instead.
After all, using chopsticks looks elegant, but it is very inconvenient and difficult to display.
After all, he just peeled shrimps with his tongue. If he used this special ability in front of tens of thousands of his fans, he felt that he might not be able to survive in the food industry.
After all, the number of Lich Kings in Li Xiao's live broadcast room is very considerable [I'm talking about you!!! Take your seat by yourself], and such a famous scene appeared.
It is estimated that the barrage content that appears in the live broadcast room is enough to make the super management take notice and temporarily block the live broadcast room.
And he himself is not an anchor who takes a literary and fresh route, so he doesn't care.
Li Xiao just put his hands in the sink on the table and washed them.
In fact, this wash basin is not strictly a wash basin, its real purpose is to pour water.
However, since people here in Yangjiang, or to be precise in coastal cities, eat seafood, they often have to get started directly.
Over time, businesses here will not take away the water plate directly after the customer washes the cup, but leave it on the table for the customer to wash their hands.
Li Xiao wants to present the shrimp meat covered with minced garlic in front of the camera. The shrimp meat is pink and very firm, because the shrimp meat has lost the wrapping of the shrimp shell, and the juice inside the shrimp meat is still dripping.
"You see, this fresh shrimp meat is different. Steam it over high heat and the protein inside will be completely separated."
While introducing Li Xiao, he stuck out his tongue to lick the juice and white protein dripping from the shrimp meat. After all, that is the essence of the shrimp meat.
There was a sound of swallowing saliva instantly in the live broadcast room.
"Here are the shrimps. They don't look big, but they taste big."
"That's right. After all, I was wrapped in a shrimp shell before. Wouldn't it make me look bigger now that I take off my clothes?"
"It's so long, no, I mean the tongue is so flexible, no, I mean the shrimp is so long."
"You're driving out of nowhere? Is there something wrong with your tongue?"
"Tsk, tsk, you're still too young."
“You mean the video of the dog drinking water??”
"I have a friend..."
"It's just children who say they want everything. Only when you get older can you realize that you can't do it without relying on your tongue..."
...
Li Xiao was about to throw the peeled shrimp meat into his mouth and continue chewing it.
There was a satisfied expression on his face. It had been a long time since he had eaten fresh seafood in a coastal city.
The freshly caught seafood from the coast and the seafood shipped to inland cities have completely different tastes.
Li Xiao didn't know how to describe this gap in detail.
If I had to describe it, I can only say that it lacks aura.
Inland seafood loses its freshness, although enough oxygen is constantly added during transportation and breeding to ensure the survival of these seafood.
However, these transported seafood have long lost their freshness.
After eating two more shrimps, Li Xiao washed his hands and picked up the chopsticks again.
"After finishing the shrimp meat, we are now at the highlight of this dish of shrimp, fans!!!"
Some viewers didn't understand why.
“Isn’t the highlight of the show shrimp?”
"Yes, steamed Jiujie shrimp with garlic vermicelli, so the Jiujie shrimp should be the highlight."
"I am in fourth grade this year, and I can score more than 90 points in Chinese. Aren't fans and garlic adjectives? Don't lie to me, host."
"Is the Chinese teacher of the kid upstairs here? You don't seem to be very good at teaching Chinese?"
"Sorry, I'm a Chinese teacher. I'm not feeling well today. Everyone should go to physical education class."
"The physical education teacher with the best health finally regained his composure and no longer got sick."
"Pfft, minced garlic and vermicelli are adjectives, haha, so funny."
"Wait a minute, don't the fourth-grade kids upstairs have to go to school? Why are they watching the live broadcast at this time?"
"The ones upstairs are so rare and strange. Who goes to school at 12 o'clock now?"
"That's not necessarily the case. You still have to go to boarding school."
"The kids above should listen to the big brother's advice and study hard and make progress every day. Don't watch any live broadcasts, especially this guy's."
...
Li Xiao watched a group of weird uncles in the live broadcast room start to molest an underage girl. Looking at the barrage at the top of the live broadcast room, some dangerous words kept appearing, he couldn't help but raise his forehead, and he said angrily
"Those who said you want to add people's contact information privately, I don't know if you are joking, but I have thought it through. This is a minor, starting in three years, and the maximum is indefinite."
"Okay, let's continue eating."
"The reason why I say the vermicelli is the essence of this dish is because the vermicelli is underneath the shrimp and minced garlic."
"During the production, the steam rises upward from the bottom of the bamboo cage. During this process, the steam passing through the bamboo cage will absorb the freshness of the bamboo, and the vermicelli will have a special fragrance."
"During the steaming process, the minced garlic and shrimp begin to become cooked."
"The juice in the garlic and the sweet gravy in the shrimp will begin to separate."
"The juice will drip into the vermicelli at the bottom, and then the gravy will be absorbed by the vermicelli. That's why I say the vermicelli is the essence of this dish."
As he spoke, he had already picked up a large handful of vermicelli. The vermicelli had turned from white to pink because it had absorbed too much juice from the nine-section shrimp.
There was a lot of golden minced garlic on the vermicelli. Li Xiao put the vermicelli into the bowl, then used chopsticks to put some minced garlic into the bowl, and quickly mixed the two evenly.
Then, Li Xiao handed the bowl of vermicelli mixed with shrimp juice, minced garlic, and shrimp protein to the camera.
"You see this is the essence of this dish."
"These vermicelli are a bit like the soup in a pot of stew, which gathers the essence of all the ingredients."
As he spoke, he ignored the swallowing sounds of the audience in the live broadcast room and picked up half a bowl of fans with chopsticks and put it into his mouth.
The vermicelli has been soaked in advance and absorbed a lot of shrimp juice and steam, so the moisture inside is very sufficient and the entrance is very smooth.
It gives Li Xiao the feeling of eating soup noodles, but the texture of Longkou vermicelli itself is very tough. Even if a lot of water is inhaled, the texture is still very good when bitten.
As soon as the vermicelli enters the mouth, there is a fresh and sweet taste of sea shrimp. Because there is too much juice, the fresh and sweet taste of sea shrimp even overwhelms the strong taste of garlic.
After the sweetness of the shrimp juice, there is a rich aroma of garlic sauce.
Li Xiao couldn't help but admired
"This dish of garlic vermicelli with nine-section shrimps, if it only has minced garlic and nine-section shrimps, then the maximum score is only 70 points. But if there is a bowl of vermicelli filled with juice at the bottom, his score will immediately change from 70 points.
It became 90 points.”
When Li Xiao encounters something he likes to eat, he immediately forgets about the audience.
I ate the whole bowl of fans in a hurry, and then I had time to watch how the audience in the live broadcast room praised me.
"Every time I watch the anchor eat, I feel very appetizing. I never forget to bring water."
"Yes, although the host is not polite when eating, the neat feeling makes people very comfortable."
"Showing makeup on your face means you will always support the anchor without makeup."
"Little Xiaoxiao, as long as you don't use your beauty, we will always love you!"
....
Seeing the messages belonging to Yan fans in the live broadcast room, Li Xiao showed a wry smile in his heart.
At first, he chose not to use beauty treatments because he thought the effects of beauty treatments were very strange to him.
After all, the beauty effect is not useful to everyone. At least Li Xiao thinks that after he turned on the beauty, it would be even uglier than not turning on the beauty. However, the live broadcast room itself comes with the lowest level of beauty.
I can't turn it off even if I want to, so I have no choice but to turn it on.
Later, Li Xiao also inquired why this situation occurred, and then Li Xiao found relevant posts.
Because different people have different skin colors and facial features, the camera beauty effects used in each different region are different.
Transsion mobile phones rely on the self-tanning function of the phone's built-in camera, which can take pictures of your dark facial features very clearly.
Therefore, Transsion mobile phones are selling well in Africa and occupying a huge share of the mobile phone market. Even established giants such as Apple and Nokia have been beaten by him without the ability to fight back.
Li Xiao thought that if their Transsion mobile phone did not have a professional tanning function built in, but had the same configuration as a mobile phone from the Han Dynasty, it would probably not be able to make any waves.
I just didn't expect that a small misunderstanding would lead to a group of strange viewers for him who had gained some popularity.
Li Xiao was peeling shrimps for himself while chatting with the audience in the live broadcast room. Soon the second and third dishes were served.
【Seared golden pomfret】
【Stir-fried Orchid Crab with Ginger and Onion】
This time the person who served the food was the manager who ordered for himself.
After all, it is a small shop, so it can only divide the work but not so clearly.
It won’t be said who will serve the food or help add water. Of course, ordering food still needs to be done by the manager.
After all, problems of one kind or another often arise when ordering food.
Li Xiao first brought the golden pomfret to the camera.
"Look at this golden pomfret, it's fried at a very good temperature, and the skin is already fried to a golden color."
As he spoke, he held the plate in one hand, and gently poked the skin of the golden pomfret with the chopsticks of the other hand. The skin made a crispy sound when it came into contact with the chopsticks.
Li Xiao said to the live broadcast room while continuing to poke the golden pomfret.
"Before frying the golden pomfret, the chef first kills the fish and then cleans the fish with water. He uses a cloth or dehumidifying paper to absorb all the water from the fish. Then he sprinkles powder on the fish skin and finally adds it.
Pan-fried.”
"That's why the skin is fried so beautifully, but the chef's good fish frying skills here also play a role."
As the chopsticks sank, the crispy fish skin broke open, and the outer fish meat was also torn open. The inner fish meat immediately emitted wisps of steam and fish juice flowed out.
"You see, the frying temperature of this fish is quite good. The outside is crispy and the meat inside is still very tender."
After he finished speaking, he picked up a piece of fish meat with fish skin with his chopsticks and threw it into Li Xiao's mouth.
The fish skin is fried very crispy. Because it is dry-fried, not even a drop of water or a drop of sauce is added during frying. It tastes very delicious.
However, it may be because the heat of the stove is a bit too high, and Li Xiao can taste a slight bitter taste. It is obvious that some part of the fish skin has been burnt, which slightly reduces the overall taste.
The fish skin was lightly coated with flour and sea salt, so it tasted salty and burnt, so Li Xiao also understood why there was a burnt smell. It should be because there was too much flour somewhere.
The fish meat has a lighter taste, but when mixed with the fish skin sprinkled with sea salt, the taste is just right.
After all, this golden pomfret is originally a sea fish, so its meat itself has a hint of seawater saltiness, so it only needs a slight seasoning to make it very delicious.
Li Xiao swallowed the fish meat and said to the live broadcast room.
"This fish is very good. Except for the chef's control of the heat, which is a little bit off, it's probably because of the sticky flour technique, there's nothing wrong with it elsewhere."
"There is no fishy smell, the seasoning is also appropriate, and the fish skin is not damaged at any point. Overall, if it is 100 points, this golden pomfret can reach 75 points. If some details can be more accurate, the fish will not be let down."
If the skin is burnt, the score can reach 80 points."
Li Xiao picked up a piece of golden pomfret meat with fish skin and placed it in front of the camera.
"You see, this fish is fried very well."
His finger pointed at the fish skin,
"The skin of the fish is golden, and the meat under the skin is relatively dry, making it very fragrant when you eat it."
As he spoke, he pointed towards the fish part.
"You see, the heat is actually well controlled. Even if it is dry-fried, the fish still has a lot of juice."
"Fish that is fried too dry will be fragrant, but a lot of the flavor of the fish itself will be lost. The best situation is that the fish skin is fragrant and the fish meat is tender and smooth."
Li Xiao ate a few more mouthfuls of fish before speaking to the live broadcast room.
"Before frying the fish here, a little cooking wine is used to marinate it to remove the fishy smell. You can obviously taste the smell of wine."
An audience member in the anchor room asked
"Actually, I have always wanted to ask, when making this kind of food, if liquor and cooking wine are added to the food, will there be a situation of drunk driving after eating it?"
"Yes, yes, I also want to ask this question."
"Yes, anchor, tell me, I often eat fried crabs. When I fry crabs, I like to put a lot of cooking wine. Will I be investigated for drunk driving if I eat it?"
....
Li Xiao saw seven or eight such barrages in a row, so he opened his mouth to explain
You have to look up just in time to see this question, and then think about it for a while before saying it.
"This situation is more complicated. It's best for everyone to take a closer look."
"However, I can tell you something generally. Generally speaking, if white wine and cooking wine are added to food during pickling, as long as it is stir-fried or steamed at high temperatures, the alcohol in it can normally be completely evaporated.
, no matter how much you eat, there is only the aroma of wine, but no alcohol."
"However, if a large amount of cooking wine, liquor or beer is added to the dishes during the preparation process, such as beer duck, spicy crayfish, etc., food that will add a large amount of wine during the preparation process may cause problems.
Slightly over the alcohol limit.”
"However, if people who eat these dishes have a strong ability to decompose alcohol, then after eating and chatting for a while, the alcohol concentration in the body will drop below the mark."
"Because the current law stipulates that the standard for drunk driving is that the alcohol content exceeds 20mg/100ml, so if the alcohol content in your body is only more than 10, it will not be counted as drunk driving."
"However, if you eat a large amount of these alcoholic foods, you should still avoid driving as much as possible. Of course, you can also choose to eat less, or just call a driver."
"After all, compared to hiring a driver to retake a driver's license test, the latter is still very cheap."
"In addition, food such as drunken shrimp, drunken crab, and wine lees meatballs are directly made from wine. If you eat them, they will definitely exceed the standard."
While eating fish, he chatted with the audience in the live broadcast room.
After Li Xiao mentioned the foods with relatively high alcohol content that he knew, he turned his attention to another plate of food.
【Stir-fried Orchid Crab with Ginger and Onion】
Stir-frying with ginger and green onion can be said to be the most popular way of cooking seafood.
Crush the large pieces of ginger or cut them directly into slices, cut the green onions into finger-long pieces, and smash the garlic directly.
After cleaning the orchid crab, pry open its shell from the back.
The body part is divided into two parts along his mouth. After cleaning the upper gills, clean the mucus secreted by the internal organs with clean water. Be careful not to use too much water, otherwise the crab paste on the crab meat may be washed away.
.
After washing the crab meat, consider whether to cut it in half again according to its size.
Of course, the orchid crab in front of me was cut into four pieces, because this blue and white crab is about the size of a palm. If the crab meat is only cut into two, then one piece of crab meat will be too big.
Seafood is an ingredient that requires great attention to heat. In many cases, if you steam it for one minute longer, the fish will become stale.
The same goes for crabs. If they are too big, the frying time will be longer, the protein will be old, and the meat will be poor quality.
Sprinkle some starch on the broken edge of the crab meat, heat the oil in the pan, wait until the oil smokes, and add the ginger, green onion and garlic slices.
Saute these three things until fragrant, then add the crab meat and crab shells that have been drained and coated with starch, stir-fry over high heat, add salt, sugar, chicken essence, monosodium glutamate, oil and sesame oil and it is ready to serve.
Smelling this fragrant plate of fried crab with ginger and scallion, Li Xiao couldn't help but twitch his fingers.
The orchid crab meat in this season is still very full, but the crab paste on it is lackluster. After all, it is close to spring, and it is reasonable for them to consume most of the energy used to survive the winter.
A piece of crab meat with crab legs, placed in front of the camera
"As you can see, the crab legs are stained with starch, so after being stir-fried at high temperatures, the edges of the fractures will turn a nice golden color."
"This not only prevents the juice in the crab meat from flowing out from the break, but also makes the crab meat more fragrant. At the same time, it can keep the crab meat fresh and juicy."
