201.【Casserole fish head】【Abalone and snail chicken stew】
After all, she is just a small receptionist. To have a customer with a unit price of more than a thousand yuan, even if she is dressed in ordinary clothes, is not something ordinary workers like them can offend.
A hard-earned job might be lost accidentally, and she could only smile and laugh. The young man with yellow hair quickly walked behind the young man in the orange suit, pressing his shoulders and comforting him.
"Brother Yu, why are you so angry with such a little person? Isn't this making you angry? Maybe that guy finally saved a month's salary and came to do a live broadcast, so don't be angry with him.
, Sir, please spare him as much as you can."
"Besides, that guy is still live broadcasting. Who knows if he has many fans. If things get serious, it would be bad if Director Zhang finds out."
Although the yellow-haired young man's family background is good, it is far different from the rich second generation in front of him. His own father is just the owner of a small woolen weaving factory, and the family's real estate, including real estate, is only 20 to 30 million at most.
However, none of the other people in the room in front of him has a family worth hundreds of millions, and his family's factory has been in recession in recent years. He has to rely on the face of this man named Zhang Yu to get orders.
So when he saw that the God of Wealth was unhappy, of course he had to go up and make things right.
"Besides, we are going out to have fun today. There will be a show after we finish eating. Why should we ruin our fun for this little brat?"
With such a person's flattering attitude, the atmosphere in the private room soon began to become warm.
.......
Li Xiao was relieved when he saw a group of rich second-generation people coming and leaving in a hurry. He was not a brainless person, and he knew right away that they were not easy to mess with.
If he wasn't worried about the black man causing trouble in the live broadcast room, he really wouldn't want to talk to him. Fortunately, he didn't know what he was worried about and left on his own.
In the live broadcast room,
"I thought there was something good to watch, but it's such a pity."
"Calm down upstairs."
"Yeah, luckily the anchor didn't mess around. Those guys just now knew they were not to be trifled with."
"That group of people just now were also nosy. The anchor's live broadcast was none of their business, and they came here to talk too much."
"Okay, ignore those rotten people, let's continue the live broadcast."
.......
Li Xiao smiled and faced the live broadcast room,
"Okay, let's ignore those boring people and continue the live broadcast now, otherwise it will be wasted when the food is cold."
He picked up a snail
"Look, this snail is neither too big nor too small. It's just the most delicious size."
"I have said before that the bigger the snails are, the better. If they are too big, the meat will be old and tough, and if they are too small, they will have no meat. These are the carefully selected specifications."
"The meat of the snail meat is very firm and elastic, which proves that the cooking time is just right and it has not become old due to too long time. The taste of the snail meat is very light, but the taste is just right when dipped in the juice. The juice is full of mother-in-law
The umami flavor of chicken and abalone is quite strong.
Chewing the snail meat in his mouth, Li Xiao licked the sauce off his fingers. I have to say that although the abalone here lacked a bit of heat, the abalone sauce was really good.
The abalone juice here is a little different from ordinary abalone juice. The abalone juice in most places is very greasy, but not here. It tastes very mellow and not too greasy. I don’t know what the chef used.
Special secret techniques.
Licking his fingers clean, Li Xiao wiped his fingers clean, he laughed at the live broadcast room
"The abalone sauce made by the chef here is quite good, especially when used to dip the snails which don't have much flavor. It goes well with the sauce."
"Okay, after eating the snails, let's try this old hen. It's written on the menu that this is an old hen that has been away for more than 3 years."
"Actually, it is inappropriate to do this with hens that are more than 3 years old. Usually chickens that are too old are suitable for making soup. Even if you want to pursue chicken flavor, hens that are more than one year old are completely sufficient."
"However, it can be seen from the first few dishes that the chef here has a very thorough understanding of the ingredients. Perhaps he has a special understanding of three-year-old hens, so he chose chickens of such an age.
Big chicken.”
The color of the chicken is very dark, and the skin and exposed chicken parts have obviously been fried before being put into the pot, and the degree of frying is still very deep.
Li Xiao raised his eyebrows. When making chicken pot, it is a normal process for the chicken pieces to be marinated, breaded, and fried. However, the degree of frying? Is it a bit too much?
Normally, frying it until golden brown is completely fine, but this one is already close to light brown.
Have you lost your standards???
He was a little confused, did today's first thunder step on this piece of chicken???
As soon as the chicken nugget was put into his nose, the strong smell of burnt aroma spread across his face. Li Xiao did not throw the chicken nugget directly into his mouth because he was worried about stepping on the thunder.
After all, there is no turning back. As a host with hundreds of thousands of online viewers, unless the food is really unpalatable, spitting out the food in front of the camera is quite rude to the chef. Just bite off a small piece.
chicken.
The fried outer skin is crispy and fragrant. After biting into its crispy outer skin, the chicken wrapped in the light brown shell is actually quite smooth??
Li Xiao immediately figured out what the other party was doing. First, coat the surface of the chicken with flour, then heat the oil to 90%, remove it from the pot quickly, then wait for it to cool before frying again, repeating two or three times.
This will make the chicken nuggets so crispy on the outside and tender on the inside.
However, he frowned again. Even if the internal moisture is not lost and can appear smooth, the simple step of frying cannot change the nature of the meat. Even if there is enough moisture, the meat will still be hard, which is difficult to
Still hard to chew.
However, he was immediately slapped in the face. When his teeth and tongue touched the tender white chicken inside, his body seemed to be struck by lightning, and a surprise appeared on his face.
The chicken that was supposed to be hard due to its age was as tender as a young chicken. The fibrous tissue and hard tendons that were supposed to be in the chicken were completely missing?
Is alkaline water softening???
No, Li Xiao quickly shook his head. It was impossible to use alkaline water to soften the tissue of the chicken, because there was no unique taste of alkaline water in the chicken.
Could it be loose meat powder?
Pine meat powder is a special chemical additive. After adding pine meat powder, the meat will become fluffy.
But that’s not right, the loose meat powder will make the meat expand in size, and it will taste slightly sour, so it can’t be loose meat powder.
He brought the remaining half of the chicken to his eyes. Li Xiao squinted his eyes. The tissue and texture of the chicken appeared on his retina. He understood why the chicken in front of him was so tender.
After careful observation, he finally discovered that there were fine pinholes inside the smooth chicken. These pinholes completely destroyed the fiber structure of the chicken.
As someone with countless culinary skills, he immediately understood the chef's intention.
The chicken meat from three-year-old hens is very hard, but has the most chicken flavor. As long as you break through the shackles of meat quality, you can get rich chicken flavor and fresh and tender chicken at the same time.
The chef actually found a new way to treat the chicken like this.
This is just like many low-end Western restaurants. Before making steak, they will beat the steak with a needle hammer to break the fibers and tendons in the steak. This can make the steak taste more tender, and after beating, the beef
It absorbs the sauce more easily and looks larger.
Unexpectedly, this method, which was originally intended to cover up the shortcomings of low-end ingredients, could actually be used in such a place.
Seconds, it’s really wonderful. This understanding and processing method of food properties is simply a miracle. Is this a clear understanding of Bailiming?
Applying the cooking techniques used for steak to chicken, two almost unrelated cooking techniques are cleverly linked together to achieve almost the same effect, or even better effects. It's wonderful, it's really wonderful.
.
Li Xiao is now really interested in the two four-star senior chefs here. After eating five dishes, they didn't make any mistakes, and each dish was cooked very well.
In his opinion, the system's four-star rating can even be said to be a bit low.
Of course, it may also be because he is from Guangdong Province, so he has some advantages in local dishes.
Li Xiao threw the remaining chicken into his mouth. At this time, he discovered that the chicken pot still had flaws. Although the chef had handled it very carefully, there were still inevitable omissions in some places.
For example, the piece of chicken in his mouth is indeed very caramelized and crispy on the outside, and the middle is indeed delicate, juicy and tender. However, it may be due to limitations of tools or skills, but the meat close to the bones is still very tender.
It's so hard that you can't even bite it.
Li Xiao could only completely discard the meat close to the chicken bones, but he felt a little distressed. After all, this was a pot of chicken that cost nearly 1,000 yuan. It was also the first time for him to eat such an expensive chicken pot.
Li Xiao felt a little regretful. In fact, if all the chicken bones were removed before making, the result might be much better.
After all, without the restriction of chicken bones, the entire piece of meat can be processed properly without such small flaws.
“This is actually very good, but it’s a pity that the production method has a few flaws. [Abalone and Snail Chicken Stew] can score 80 points, but it needs to be improved.”
Not long after, [Casserole Fish Head] also came. At this time, Li Xiao noticed that he had ordered three casseroles without knowing it. But looking back now, it seemed that there were more casserole products on the menu. It seemed that this was the online
As mentioned, the menu changes every season.
If Li Xiao understood correctly, the chef thinks that casseroles are more suitable when the weather is cold, but this idea is not wrong after thinking about it.
After all, the casserole not only has a rich flavor, but also has much better heat preservation properties than ordinary dishes. Although there are many restaurants that like to put alcohol stoves under the dishes for heating, most of this heating is just a comforting function.
Moreover, the heat is quite difficult to control. If it is too small, it cannot be heated. If it is too large, the temperature will be too high, and it will continue to heat the dish, changing its flavor.
The fish head used in this [Casserole Fish Head] is silver carp head, which is not a precious species, but it is stated on the menu.
This is semi-wild silver carp, kept in a designated reservoir, without any feed except rice bran regularly, and fasted for twelve days before cooking.
Fasting means raising it in a clean pool after being fished out, but not feeding it any food, so that it can digest the food in the body and at the same time drain away the dirt in the body.
This will make the earthy smell of the fish lighter and the meat quality will be better.
The fish head is also very delicate. One fish head is first divided into two pieces by cutting the left and right sides, and then the fish heads on both sides are evenly chopped into three pieces, just enough to cover the entire casserole.
The fish head is densely covered with a layer of emerald green scallions and coriander, and the color is quite beautiful.
Li Xiao first took a close-up of the entire casserole fish head, then picked up a piece of fish head for each of his parents, and then picked up the fish head himself and put it into his own bowl.
The edge of the fish head was carefully trimmed with a sharp knife, so the fish head looks round and just fits the curvature of the casserole.
Li Xiao put the fish head in front of the camera and introduced
"Silver carp head, Wan carp tail, the best way to eat fish tail is Wan carp, and of course the best way to eat fish head is silver carp."
"The method of making this casserole fish head is quite simple, I will introduce it to you here."
"If you don't have much confidence in your knife skills, you can go directly to the fishmonger and ask him to chop the fish head into pieces for you, preferably diamond-shaped pieces."
"Of course, just tell him directly that you want to make fish head casserole, and he will know how to chop it for you."
"When we make fish heads ourselves, we can bring a little meat around the fish heads, but the fish head casserole we eat is full of fish heads, without fish meat."
"In my opinion, a fish head casserole without fish meat is not necessarily very good, because people are always carnivores. If you don't eat a little meat, you always feel that something is missing. A combination of fat and lean is best."
"Take the cut fish head home and rinse it with water. Remember not to use large water, but rinse it slowly with a small flow of water. Try to rinse the blood on the fish head as clean as possible, so that the fishy smell of the fish head will disappear.
It will be reduced a lot.”
"After rinsing, be sure to use kitchen paper to absorb the water, otherwise the casserole will become full of water."
"Sometimes too much water is not necessarily a good thing, at least not when cooking fish head in a casserole. Too much water will make it slippery and moist."
"The fish head must be dried before being put into the pot. This way, the fish head in the casserole will have a dry aroma and will not be too watery."
"After the fish head becomes dry, add Zhuhou sauce to make the flavor richer, add sugar to enhance the freshness, salt to enhance the flavor, oil to increase the thickness, cooking wine to increase the aroma and remove the fishy smell, soy sauce to increase the flavor of the sauce, and cornstarch to coat the water.
Use appropriate amount of shredded ginger to remove the fishy smell. If you like spicy taste, you can also add a little chili pepper and marinate for about 10 minutes."
"Cut a large handful of shallots into four quarters and cut the ginger cubes into the same size. Put peanut oil in a casserole. At 50% oil temperature, add the ginger cubes first. Once the ginger cubes are fragrant, immediately add the whole ones.
When the skin of the garlic appears slightly yellow, you can add the large handful of shallots cut into 4 cloves."
"When the skin of the shallots starts to turn slightly yellow, you can evenly place the fish heads that have been marinated for 15 minutes on top of the ingredients."
"Remember, the fish heads must be placed evenly and cannot overlap. The purpose is to allow them to be heated evenly, otherwise they will appear half-cooked."
"Pour all the remaining sauce on the surface of the fish head, cover the pot lid, and put Erguotou on the edge of the pot lid. However, they use Maotai here. I think the chef here also has a special liking for Maotai."
"However, there is one thing to say. Without considering the price, Moutai has a very strong flavor-enhancing effect on food, but the price is not affordable by ordinary people. If you are not pursuing the ultimate, then the ordinary Red Star Erguotou is completely enough.
.”
After introducing the making of fish head casserole, Li Xiao was not polite.
Pick up the very dry fish head and bite it gently. The garlic aroma is very rich, the fish head is burnt and the aroma is tangy. The oil of the fish head is very smooth, and it slides into the throat with a slight swipe.
Because the fish head is baked by the heat of the casserole, the fish meat is very fresh and tender. After marinating, the fish head has a strong flavor even though there is no sauce. Moutai also gives the fish head a strong aroma of wine.
, which brings the overall flavor to a higher level.
Holding the half-eaten fish head in front of the camera
“Because the bottom of the casserole is covered with shallots, garlic and ginger, the heat of the casserole will completely force the aroma of these onions and garlic into the fish itself. The closed casserole forms a sealed environment, and the flavor of these ingredients will be very good.
Integrates well into the fish.”
"The fish meat is completely cooked by the heat of the casserole and the steam. The fish meat is very smooth, tender and thin, and is full of collagen."
“A pretty good casserole fish head, with a perfect score of 85 out of 100!”
Soon the last [tiger skin peppers] and [boiled Zengcheng cabbage sum] arrived.
The young lady who just placed the order reappeared with a polite smile on her face.
"Hello, guests, all your dishes have been served. Do you need anything else?"
Li Xiao waved his hand. Although the portion of each dish was not large, it was quite enough for three people to order 8 dishes.
Moreover, in the middle, each person also added a bowl of rice. The rice here uses Wuchang rice from the Northeast. The rice has a very rich aroma, distinct grains and full rice flavor.
However, the last two dishes were slightly inferior, especially the [Tiger Skin Pepper].
The so-called [tiger skin pepper] actually means breaking open the tiger skin pepper, hanging out the pepper seeds, and drying the meat filling inside the tiger skin pepper. However, the quality of the meat filling this time was somewhat lacking.
The meat filling in [Hakka Yong Tau Foo] is not on the same level at all, and the tiger skin with sharp pepper is fried quite well.
However, the meat stuffing, which is the essence, was not cooked well, which greatly compromised the tiger skin pepper and made it completely unqualified.
Li Xiao only put down his chopsticks after eating half of the meal, shook his head and said to the audience in the live broadcast room
“The meat stuffing of this tiger pepper was overcooked, causing the gravy in the meat to completely disappear. It was too dry, and even a little chewy.”
As for the [Boiled Zengcheng Choy Sum], it is quite satisfactory. Perhaps in order to cater to the sophistication here, each Zengcheng Choy Sum is cut into small pieces.
However, just because of this, the freshness and sweetness of Zengcheng cabbage heart is greatly reduced, because normally, the correct way to make Zengcheng cabbage heart, which has calf length, is to peel off only the two oldest leaves of the outer shell, and then it can be eaten whole.
Throw it into the pot and cook.
Cooking in this way will not destroy the plant fiber of Zengcheng cabbage and retain its freshness, sweetness and refreshingness to the greatest extent.
Although it is a bit troublesome to throw away old leaves and branches when eating, many people are still willing to accept this trouble in order to make their food better.
However, because the quality of the Zengcheng cabbage they chose was very high, they managed to make this shortcoming less obvious. However, because they used the best materials, they produced such an average product, which made Li Xiao feel a little regretful.
It seems that even a chef who is so proficient in ingredients seems to be a little obsessed with the integrity of the dishes.
Li Xiao can't say that this is not a good thing. After all, in a set of mainly exquisite dishes, a large Zengcheng cabbage heart as long as an arm appears, which may seem very abrupt.
