Before, the reason why Li Xiao could be bullied so arrogantly was because there was no management in the live broadcast room.
After all, the local tycoon brother has been too busy recently and is almost in a semi-transparent state. Now that such a resolute anchor suddenly appears, they can only avoid the limelight for a while.
After all, the barrages in the Mao Mao live broadcast room have a filtering function. The comments of some accounts with lower levels and less activity will sometimes even be automatically blocked when encountering a live broadcast room with a large number of barrages.
Moreover, once an account is blocked by too many live broadcast rooms, it may be identified as an abnormal user by big data, and the user's barrage function will be directly turned off.
They are not willing to lose the accounts they have managed to maintain, even though normally they cannot speak in this live broadcast room.
But they are not afraid of any eventuality, but they are afraid of ten thousand. They don't dare to make fun of their own jobs.
After a lot of fuss, the first dish was served.
"[Baiyun Pig Knuckle], please use it slowly, you three."
[Ding dong, check-in is successful, the food store you checked in is: [Xingji Yayuan]]
[Twenty-eight years of Cantonese cuisine private room]
[Concentrate on cooking every Cantonese dish and let the food bring out its original taste]
[Simple but not simple, seemingly ordinary but hidden secrets]
[Chef: 4-star senior chef: Zhang Siyu]
[Sous chef: 4-star senior chef: Yan Xuliang]
[Sous chef: 2-star senior chef: Xiao Changlin]
"Ding dong, the system rating, [Xingji Yayuan]'s star rating is 4 stars."
"Ding dong, you have won a 4-star food store check-in reward"
[Ability: Proficient in Cantonese cuisine]
[Ability introduction: You learned how to make all Cantonese dishes]
[Money: 10,000 yuan]
【Famous: 40】
[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]
It is natural for [Xingji Yayuan] to be able to trigger the check-in system and get good reviews. Li Xiao is not surprised. For a private Cantonese restaurant that is highly rated in the industry, it is strange that it does not have four stars.
But what surprised him was that there were actually two four-star senior chefs and one two-star senior chef in this small private kitchen, which was like a hidden dragon and a crouching tiger.
With this kitchen configuration, as long as you are willing to add more other elements to cater to the selection, it will be easy to select a Black Pearl with one star or Michelin star.
[Baiyun Pork Knuckle] A very traditional Cantonese dish, there are two main ways to make it, one is Lemon Baiyun Pork Knuckle, and the other is Shajiang Baiyun Pork Knuckle.
What you see in front of you is obviously sand ginger, because the snow-white pork knuckle slices are covered with a dense layer of sand ginger.
The presentation of [Baiyun Pork Knuckle] is very exquisite. Under the finely chopped yellow ginger are snow-white and tender pork knuckles. The portion is exactly as the other party said, and it is as exquisite as the presentation.
Li Xiao quickly motioned to his parents to pick up the food, but the two quickly waved their hands to signal Li Xiao to start working first.
After delaying the delay, Li Xiao could only pick up a piece of crystal clear white cloud pig's hand with a wry smile, put the pig's hand in front of the camera, and the high-definition camera immediately focused.
"Look at the pig skin on this pig's knuckle, which is crystal clear, the pork texture is clear, and the fat and thin are alternating, it's perfect."
When the audience in the live broadcast room saw the pig hand appearing in front of them, they all expressed doubts about life.
"Wait, this is a pig's hand???"
"Isn't this pork slices?"
"Ask me, what is a pig knuckle?"
"Please, pig hands are pig hands!!"
"The explanation above is not quite correct. A pig's front hooves are hands and a pig's hind hooves are feet. Do you understand this explanation?"
"Sodus pinch!"
"understand."
"I see."
"But, back to the topic, why does this pig's hand look nothing like a pig's hand?"
"I feel like pork belly! It has absolutely no connection with pork trotters."
“Why are these pig’s hands in pieces and without bones??”
Li Xiao saw the problem in the live broadcast room and quickly explained
"Yes, pig trotters are the front hooves of pigs. The reason why we choose pig trotters is because the meat of pig trotters is firmer, with less fat and more even texture."
"As for why some people say there are no bones, it's because the chef has completely removed the bones from the pork trotters before making them, leaving only the meat and skin, so you can't see the bones."
"Boneless pork knuckles are indeed similar to pork belly, but the meat quality is completely different from pork belly."
"The specific method of [Baiyun Pork Knuckle] is to remove the bones from the pork belly and roll it up, use a chopstick to fix the shape, and then use a straw rope to wrap the rolled pork belly and chopsticks together."
"Put water and pig's trotters into the pot, wait until the water boils, add shallots, ginger, cooking wine and white vinegar to the water. After boiling, the pig's trotters will produce foam. Pick up the foam, cover the pot and cook for 40
minute."
"After 40 minutes, pick up the pig's trotter and put it into ice water. Remember to use ice water to quickly lower the temperature of the pig's trotter. This step is very critical. If it is not ice water, the pig skin will become soft and
It’s not brittle.”
"Of course, the above steps are very simple and basically all you need is to have your hands on them."
"As long as you pay attention to the heat and the materials you choose are good enough, it's totally fine."
"The following is the soul of [Shajiang Baiyun Pork Knuckle]. Its soul lies in its Shajiang juice. Chop the Shajiang into pieces of different sizes. The reason why they are of different sizes is because this can make the Shajiang
The taste becomes more layered, the finely chopped ginger has a strong flavor, and the larger pieces of ginger are thicker.”
"Then add completely chopped shallots, pour a spoonful of hot oil, and cook the ginger and shallots until cooked, then add a little sugar and a little soy sauce and mix well."
"Finally, take out the pork trotters fished out of the ice water and cut them into thin slices. Of course, you can also cut them into thick slices. This is purely a matter of personal preference."
"Pour the sauce onto the sliced pork knuckles, and this simple Baiyun Pork Knuckle is complete."
After introducing the making of pig's knuckles, Li Xiao threw the pig's knuckles into his mouth. The Baiyun pig's knuckles tasted great and quickly fell apart under the chewing of his teeth.
"The taste is quite perfect, very layered, and the taste of each layer is different."
“The pork skin on the outside is crispy, very elastic and crunchy.”
"The layer of fat in the middle is forced out by the heat after being cooked at high temperature for a long time. It tastes very dry, not greasy, and is soft and very fat."
"The best thing is that the layer of meat inside is tight and elastic. It absorbs the oil and becomes elastic. It doesn't have a fishy smell. Because the cooking wine is added, it gives a light wine flavor."
"The white vinegar makes the original smell of the meat disappear completely, and at the same time it gives the meat a refreshing feeling. It is very refreshing when paired with the rich and spicy Shajiang."
"If the full score is 100 points, this Shajiang Baiyun Pork Knuckle has at least 85 points, which is quite good."
After he finished speaking, Li Xiao picked up another piece of Baiyun Pig's Knuckle, but this time he was stained with a lot of Shajiang juice and a lot of Shajiang pieces.
Thin slices of pork knuckle are like a piece of dough, wrapping these shredded ginger.
This time, the stronger and spicy ginger flavor filled the nostrils, and the light sourness made the fat in the pig's hands not greasy at all, making it refreshing and refreshing.
"Wow, it feels pretty good?"
"I have never liked eating pig skin, but seeing the pig skin in this state makes me a little moved."
"Hiss, look at the fat layer in the middle that's full of collagen, but it's not greasy at all."
"Pork trotters lovers, I didn't expect that pig trotters can do this."
.....
The second dish came quickly.
"[Honey Barbecued Pork], our honey barbecued pork here is freshly grilled, the gravy inside may be a little hot, so be careful."
The serving speed here is very Cantonese-style.
Unlike some ordinary high-end restaurants, you have to wait until you finish the previous dish before the next dish is served.
Because in Guangdong, most people will not pick up all the dishes on the plate before the meal is over, so it is simply unrealistic to serve them one by one like a high-end restaurant.
According to the traditional saying of the older generation, leaving a little of each dish is called surplus, which means having surplus every year.
Therefore, there will be something left on the plate after each dish. Only after the payment is made, someone will be responsible for finishing their favorite dishes, or taking them home directly.
Also in Guangdong, it is not a shameful act to take home leftovers. At least Li Xiao once saw an old man with a driver and a Bentley who packed up the leftovers after finishing the meal.
Going home.
Following the previous recommendation, Li Xiao was not polite this time and put the plate directly in front of the camera.
The barbecued pork here is thick-cut and the shape is in pieces, which is different from the slices of barbecued pork you usually see. Moreover, the pork belly used here is a very elegant ten-layer pork belly.
Li Xiao picked up a piece of [Honey Sauce Barbecued Pork], and drops of honey dripped from the chopsticks.
"The fat and leanness of the pork belly are very even. It can be said to be perfect. And I just saw from the menu that all the pork in their store is not domestic pigs, but local pigs."
"This makes this piece of barbecued pork even more rare. You must know that the fat content of native pigs is much smaller than that of domestic pigs. It is simply a miracle to get a piece of top-quality pork belly with even fat."
Li Xiao completely believed that even if he got up at 3 o'clock and walked around the entire market, he would not be able to find such a beautiful piece of pork belly."
"Furthermore, the barbecued pork is roasted at high temperatures during the production process, allowing the fat and oil to separate and be absorbed by the lean meat next to it, so that its layers are quite blurry. If you don't look carefully, you might even think it is a whole piece of lean meat.
Meat."
"The process of making barbecued pork is actually very complicated and the production time is quite long compared to ordinary dishes. It needs to be cut into long strips 12 hours in advance, and the evenly fat and lean pork belly is cut into long strips, and then put into the secret sauce that is passed down from male to female.
Marinate in juice."
"After 12 hours, skewer the marinated barbecued pork with iron skewers, put it in the oven and bake it over high heat. Depending on the firepower of the oven, turn it over every 5 to 10 minutes to avoid
When a certain surface is burnt, when the outer skin starts to brown, pour honey over it while it's still hot."
Li Xiao's barbecued pork sandwiched with honey made his mouth water. He had already forgotten how long it had been since he had eaten such beautiful barbecued pork. There was no barbecued pork in Hangzhou, but most of the barbecued pork there were not authentic.
In order to save costs, some fast food restaurants often use very fat pork belly so that it is a whole piece of barbecued pork, and even there is no trace of lean meat.
And the seasoning is also uneven. The secret barbecue pork claimed by many places is even salty, and very salty.
Li Xiao couldn't wait to stuff the barbecued pork dripping with honey into his mouth.
Li Xiao licked his lips and extended his thumb
"This [honey barbecued pork] is simply unbeatable. The rich honey flavor explodes in your mouth, followed by the smoky flavor of lychee firewood. The skin of the barbecued pork is crispy and full of charred aroma."
"When you bite into its crispy skin, the meat juice inside flows out from the cracks. The meat juice is very sweet. The lean meat that is full of meat juice does not feel greasy at all, but has a smooth feeling."
"The layer of honey applied on the outside has been pre-mixed. It is not pure honey but has been mixed with water, so the sweetness is not too strong. It is estimated that many people who are not able to tolerate sweetness can eat it."
"Paired with the slightly sweet barbecued pork sauce, it is simply fragrant and wonderful, and the barbecued pork here is freshly grilled."
"Because this piece of barbecued pork is full of meat, you must know that once the barbecue is grilled, hanging it in a heat preservation light box for too long or reheating it will cause the meat inside the barbecued pork to continue to lose, and the meat juice will cause the meat to be cooked at high temperature.
The crispy exterior becomes stiff.”
"So in order to preserve the barbecued pork for a long time, many restaurants lower the temperature of the oven so that the skin of the barbecued pork will not appear crispy. In this way, even if it is placed in an insulated light box for a long time, the skin will not become as hard as a stone.
"
Studio
"Saliva, saliva, saliva, please look so delicious."
“This is completely different from the barbecued pork rice I usually eat!!”
"I always thought that barbecued pork was dry, red and braised pork with a bit of sweetness. It turned out that I ate barbecued pork that had been left out for too long."
"It's a pity that I don't like sweet meat very much, although it looks delicious."
"Fuck, you can tell at a glance that they are paid to promote it. Is every dish so delicious? You can tell at a glance that they are paid..."
XXXX has been permanently banned and kicked out of the live broadcast room.
"Hey, you're a hottie university belle."
"Wait a minute, why do we use pork neck instead of pork belly when we make barbecued pork?"
Li Xiao was eating the third piece of secret barbecued pork, his eyes scanned the comment in the live broadcast room, and he quickly put down the piece of barbecued pork dripping with honey.
"Actually, it can be made with either pork belly or pork neck, but in fact, high-quality pork belly is even better than pork neck."
"But if you can't buy pork belly as good as here at home, then I suggest you use pork neck. The barbecued pork made this way is also quite good."
"The lean meat of the pork neck is relatively firm, and the fat distribution will be very even, and it can barely make the feeling of ten layers of pork belly."
"Of course, if I had the choice, I would still choose this ten-layered pork belly. After saying that, he threw a whole piece of secret barbecue pork into his mouth."
Suddenly he remembered something, bit into the barbecued pork and spoke vaguely
"If the full score is 100 points, this secret barbecued pork has 95 points. Woohoo, it's so fragrant. It's not that I can't get full marks, but I hope to leave them enough room for improvement."
This was the first time that Li Jianguo and Liang Jinjian saw their sons working, dancing and talking to the camera, and eating. It was interesting and novel to watch, and they didn't look very tired. They were eating and talking at the same time.
It is somewhat inconsistent with the ancestral motto of eating without talking or sleeping without talking.
However, considering the income of more than two million yuan a year, it seems that things like ancestral precepts cannot be violated. It can make future generations live a better life. I guess the ancestors will not have too many objections.
At most, during the Qingming Festival and Double Ninth Festival, some more gold, silver, jewelry, cars, houses, and boys and girls would be burned for them.
Li Jianguo probably understood how his son should live broadcast, and he relaxed.
In this way, he could easily earn more than two million yuan. It was really not that stressful to spend the money, and the barbecued pork that cost one dollar per gram didn't look that expensive either. He picked up the barbecued pork and put it in his mouth.
It was as crispy and delicious as my son said, with a little sweetness from the honey and a rich smoky flavor.
As he ate it, it seemed that it was indeed very different from ordinary barbecued pork. It was really delicious. At least he had never eaten barbecued pork that was so evenly fat and thin.
The third dish came soon,
"[Hakka Yong Tau Foo], the tofu is freshly ground by us, and we also use spring water from the mountain. Please use it slowly for the three guests."
Four pieces of Shanshui tofu were placed neatly on the green plate, with a piece of meat filling stuffed in the middle of the tofu.
Picking up the golden spoon, Li Xiao first put a piece in his parents' bowl. After all, it seemed inappropriate to let his parents watch him finish eating before doing anything.
The two sides of the Yong Tau Foo are fried to golden brown, but the four sides are still tender and white. The skill of this pan is also quite exquisite.
Because the meat filling is protruding, it is fried especially crispy.
The surface of the Shanshui Tofu is poured with a layer of light yellow transparent sauce, not too much and not too little, just enough to wrap the Shanshui Tofu.
Li Xiao also scooped a piece of Shanshui tofu into his bowl, scooped out a small corner of the tofu with a silver spoon, and put it into his mouth.
You barely need to chew it, the tofu slides into your throat with just a brush.
Then Li Xiao's eyes lit up,
"The light yellow sauce on the outside is made from chicken soup, and then some thin gravy is added to form a sauce with a strong and rich chicken soup flavor, just like drinking chicken soup."
"The outer skin is fried very crispy and fragrant, but the tofu inside is very tender and is easily digested."
"The soybeans chosen here are quite good. You can tell they are fresh soybeans in the season when you eat them. The bean flavor is very strong and fresh, without the stale taste of adult beans. Plus, with fresh mountain spring water, you can clearly understand
When you eat it, it has a sweet aftertaste, is sweet and elegant, and is quite good."
After saying that, he used chopsticks to pick up the meat filling in the middle of the tofu. The outside of the meat filling had been fried until it was golden and crispy, but the meat at the bottom was quite smooth and tender because it was wrapped in tofu.
The meat filling is also mixed with some finely chopped mushrooms, which makes the flavor of the meat filling more intense.
However, the amount of mushrooms is just right. Although it increases the flavor of the meat filling, it does not take away the flavor of the meat filling and tofu. The priority is very clear.
The protagonist is the protagonist, and the supporting role is the supporting role.
Once too much minced mushrooms are added, the whole piece of tofu and meat filling will be filled with the flavor of mushrooms, and it will become very strange.
Because this dish mainly highlights the tenderness of the meat filling and the elegant and sweet tofu, from this humble place, you can see the profound skills of the chef of this restaurant.
The epidemic situation has been recurring recently. If you are able to get vaccinated, you should get vaccinated as soon as possible. The author is in Dongguan, and no one was vaccinated some time ago. It took nearly 2 and a half hours to get the injection today. There are no side effects. Everyone can get vaccinated with peace of mind.
can.
By the way, let me report the results. The results were better than I expected when I opened the book, but worse than I expected after it was put on the shelves.
Other authors write more uniformly, the higher it gets, but I write uniformly, the lower it gets, and I don't know what the situation is.
But don’t worry, this book will keep updating with 10,000 words every day. Thank you all for your tips. It’s really a waste of money.
Finally, there are many pictures in the genuine subscription. Do you really not want to take a look?
The Q group for this book is: 694307676. There are not many people in it, but the atmosphere is harmonious. Anyone who wants characters, stories, or food can go there.
