(Recently, the review has been stricter. The pictures that appear in the article will be added later. I deeply apologize for the inconvenience caused to readers.)
Hearing Li Xiao's words, the monitor burst out laughing, but she quickly stopped smiling and shook her head slightly.
"If that Xie Guoyong knew that he was like an insignificant character in your eyes, he would be so angry that he would vomit blood."
"Is it possible that you were completely tortured on the dishes you created, but you only know something about it? How scary would it be if you were really good at it?"
Li Xiaozheng was about to continue to say a few words of modesty, but the squad leader's style suddenly changed, with a trace of curiosity in his eyes.
"By the way, I also want to ask if the major you went to Hangcheng to study was not [Ore Mining]? They all said with a smile during the party that you might go to work in the Northwest."
"Why did your cooking skills suddenly improve so much? You can't master your cooking skills in a year or two? When I saw He Beibei looking at you, his eyes lit up and I wanted to eat you alive."
Li Xiao twitched the corner of his mouth and said, "Come on, come on." The thing he was most worried about has come true. It seems that he is not low-key enough.
However, he had actually prepared many excuses for this kind of problem.
"It's not like you don't know how bad our school is. It's a third-rate undergraduate university. We only have three days of classes a week. These three days are not all class time. I spent all the remaining time
I went to work, just in time to supplement my expenses."
"As for me, I have been interested in cooking since I was a child. I basically worked in the kitchen of a restaurant. Who knew that after practicing, I would actually develop some skills."
"Some senior chefs saw that I was so diligent and conscientious, and secretly told me some of the techniques they had learned over the years. Maybe it was because I had talent in this area, and my learning speed was getting faster and faster."
"Actually, I originally planned to be a chef, but I heard people said that doing live broadcasts would make more money, so I ran to do live broadcasts. It was a bit disappointing to those master chefs who were very optimistic about me. In fact, I also thought about it.
If I can’t get ahead by doing live broadcasting for a year, I’ll just become a chef, and who knows, I’ll become popular inexplicably.”
The squad leader listened very carefully, nodding while listening, with a vague smile on his face, and he didn't know whether he really believed it or pretended to believe it.
However, there is really no way to pursue this kind of thing, as long as the person involved does not admit it.
There are no dazzling dishes here, or the problem is not big. After all, the Han Dynasty has a vast land and rich resources. Isn't it natural for one or two geniuses to appear?
During the chat, He Beibei also started making the eighth dish.
【Iceland Emerald Saffron】
Take out 4 high-quality eggs, take only the egg whites, and add a little cornstarch water to the egg whites.
Use chopsticks to stir evenly until fine foam appears on the surface of the egg white.
Preheat the pan to minimum heat, add a small amount of salad oil or olive oil and pour in the egg whites. Use minimum heat and slowly push and pull the egg whites in the pan until the egg whites are semi-solidified. Then pour the egg whites.
Control oil on gauze.
Completely remove the skin of the lettuce, save only the tenderest core inside, and cut into diamonds the size of your little finger.
Put the lettuce into the water, add salt, sugar, and half a bowl of chicken soup to the water.
When the lettuce becomes transparent, you can remove it and pour it into ice water to let the lettuce cool completely.
Soak the fresh scallops in brandy. After the scallops have completely absorbed the brandy, they can be placed in the oven to dry.
Bake at a low temperature of 130 degrees until the surface of the scallops appears golden brown and the volume is reduced to half of its original size. Then take it out and use a small hammer to crush the crispy scallops.
Place the drained egg whites on a plate into the shape of a hill. Use a liquid nitrogen gun to spray liquid nitrogen on the surface of the egg whites, causing the surface of the egg whites to instantly cool down and freeze.
Surround the bottom of the bun with a circle of green lettuce, and sprinkle golden and crispy scallops on top of the white bun.
One dish of [Iceland Jade Sapphire] is complete.
Looking at the cold iceberg appearing in front of him, Li Xiao nodded with satisfaction. The presentation of this dish was quite good.
Although eating cold dishes in the middle of winter may seem inappropriate, ice cream is often the most delicious when eaten in winter.
Whenever I have a sore throat, I always want to eat roast goose. The more I can't get, the more I want it. Maybe it's the so-called "what you can't get" is always in turmoil, but what you get is confident.
Use metal chopsticks to scoop up a spoonful of dried scallops, and the back of the spoon will immediately form white frost.
Gently pop it into your mouth, the taste of egg white is very special.
The frozen protein on the outer layer has the texture of ice crystals, and the finely chopped ice protein gives people a cool feeling.
As the finely chopped ice protein melts on the tongue, the taste buds on the tip of the tongue are also stimulated by the low temperature and activated.
The tongue becomes dexterous and sensitive. After the iced egg whites, there are egg whites at room temperature, which are delicate and smooth. Because they are in a semi-solidified state, the egg fragrance is overflowing. The high-quality eggs make this egg white, even if it is not fully cooked, delicious.
The slightest bit of fishy smell.
The soft and creamy texture makes people feel like taking a bite of half-melted egg-flavored ice cream.
Fresh dried scallops bring a strong freshness and sweetness. After drying, the dried scallops have both crispiness and sweetness, as well as a light aroma of brandy.
It brings a different taste to the soft egg whites. The inosinic acid from dried scallops makes the already fresh egg whites more fresh and sweet, and has more layers.
Pick up a piece of green lettuce that looks like emerald.
As soon as the lips touched the lettuce, a refreshing fragrance spread to the tip of the nose, and a slight coolness came from the lips.
The heart of lettuce does not have any fiber, so He Beibei chose very young lettuce, which is very tender, smooth, with a slight green taste, and the color is the same as adult lettuce.
Since no drop of oil is added during cooking, there is only a refreshing fragrance in your mouth after chewing it carefully, just like walking on the prairie after the rain. A strong green grass flavor fills your mouth.
[Iceland Jade Saffron] The seasoning is very light, using only the most basic salt and sugar to bring out the original flavors of eggs, scallops and lettuce.
Li Xiao put down his chopsticks and gave He Beibei a thumbs up.
He likes this dish very much. Although it is a cold dish and very light, it is not out of place at all in this winter. On the contrary, the fresh flavor adds brightness to the otherwise monotonous winter.
Of course, this dish is not completely flawless, but these flaws are almost negligible. For example, not all guests can tolerate half-cooked egg whites.
Once there is psychological resistance, the taste of food will be greatly compromised, no matter how good it is.
Just like many people cannot accept the taste of durian and stinky tofu, so no matter how delicious these two foods are, they are like demons in the hearts of these people.
Of course, it is impossible to satisfy all diners with the same menu.
The more people want to be satisfied, the more mediocre they will become.
This is good enough now. Of course, you will need to explain it clearly to the guests at that time. It is best to let the guests have a certain right to know. At least let them choose fully cooked or half-cooked egg whites. Otherwise, even if the half-cooked egg whites are
, no matter how good the taste is, it’s all in vain if the customers can’t accept it.
But small issues like this can be discussed at the end.
While they were eating [Iceland Jade Saffron], He Beibei was already making [Salt and Pepper Shrimp].
Carefully checking whether all the spikes of the shrimp had been cut off, He Beibei nodded with satisfaction. After the initial mistake, the preparations of the others in the kitchen became more careful.
He Beibei felt a little helpless. For things like craft work, he still had to practice regularly. This was just a period of rest, and the teamwork was no longer as tacit as before.
The heads, tails, claws, and tentacles of Pipi shrimps have all been removed.
In the end, only the bodies of two finger-thick Pipi shrimps were left. The Pipi shrimps had been marinated in rice wine in advance, and they could be smelled from a distance, with a slight aroma of rice wine.
Heat the oil in the pot, the oil temperature is 60% hot. When the oil in the pot starts to emit puffs of smoke, He Beibei pours all the marinated Pipi shrimps into the pot.
Keep turning with a spoon to prevent the shrimps in the oil pan from continuously being heated at the bottom, resulting in uneven heating.
Seeing that the bubbles on the surface of the oil pan began to decrease, He Beibei began to reduce the frequency of flipping. This level now means that the shrimp in the oil pan has become crispy, and flipping it at will may deform its body.
.
Looking at the golden shrimps in the oil pan, He Beibei used a sieve to pick up the shrimps.
Pick up the Pipi shrimps and put them on a rack aside to drain the fat. Add minced garlic, minced shallots, minced onions, minced green and red peppers to the oil pan. Stir-fry over high heat until the minced garlic begins to change color.
, she picked up the Cantonese rice wine on the side and poured a small spoonful of rice wine to increase the fragrance.
While waiting for the aroma of the rice wine to evaporate, He Beibei poured the oil-drained shrimps into the pot and stir-fried them quickly over high heat. While stir-frying, he continued to sprinkle in salt and pepper.
Stir-fry for half a minute until the salt and pepper are completely combined with the shrimp, and a traditional dish of "salt and pepper shrimp" is completed.
Li Xiao could smell the burnt aroma of Pipi shrimp and salt and pepper from a long distance away. He somewhat admired He Beibei's menu design.
Because in high-end restaurants, few chefs dare to use food with a strong taste, because the strong taste means that its smell will diffuse outwards, which may affect the dining experience of diners at other seats.
Therefore, many open high-end restaurants do not even allow you to bring your own strong-smelling drinks, and they also do not prepare such strong-smelling dishes.
However, He Beibei boldly used [Salt and Pepper Shrimp], which has a rich flavor and strong smell.
Li Xiao didn't get started directly because the pretreatment of Pipi shrimp was very complete.
Not only have the head and tail been removed, but both sides of the shrimp shell have been carefully cut open with scissors, and the upper and lower shells have been disconnected.
When guests use it, they only need to pick up the matching knife and fork and gently flick a piece of crispy and delicious Pipi shrimp before their eyes.
He used a golden fork to fork the shrimp meat in front of him, and two drops of meat juice flowed out from the middle of the fork. Li Xiao nodded with satisfaction. After such preparation, the moisture in the shrimp meat was not lost.
Shrimp meat entrance.
The taste of salt and pepper instantly penetrates the entire mouth, and the aroma of rice wine is very strong, but due to the volatilization of high temperature, there is no residue of the wine flavor, only the aroma of rice wine is left.
The Pipi shrimps are fragrant and crispy, and the meat is very firm. Because it is fried in oil at a high temperature, the outer layer quickly becomes crispy, but the moisture inside is well preserved. It has an excellent taste and is satisfying to eat with a full mouthful of meat.
Full of feeling.
Moreover, He Beibei also chose yellow shrimps. The mellow and rich shrimp yellow makes the already perfect salt-and-pepper shrimps delicious to several levels.
The strong taste of salt and pepper is in sharp contrast to the cool and refreshing [Iceland Jade Saffron] I just ate.
The idea is very bold and the arrangement of the dishes is also very clever.
After seven or eight dishes, the taste buds on her tongue were already a little tired, but she used a cold dish to neutralize the influence of the previous dishes.
The portion of Pipi shrimp is not large. Although it is as long as two fingers, there are only three in number.
Similarly, there is not much problem with this dish of salt and pepper shrimp. Although it is not eye-catching, there is really not much that can be improved.
After all, for decades, no matter whether you are a one-star chef or a six-star chef, the method of making this salt and pepper shrimp is very similar.
On the other side, He Beibei also started making the last dish.
Beat high-quality eggs well and add to the cooled steamed rice.
This pot of steamed rice uses far less water than normal steamed rice, so the rice itself is more grainy and three-dimensional, but it also contains less water.
If eaten normally, it will feel very dry, hard, and difficult to swallow.
However, He Beibei does not use it as white rice, but as the base of fried rice.
The rice used in most fried rice needs to be left overnight or cooled and then placed in the refrigerator to rest for a period of time.
The reason for doing this is to reduce the moisture in the rice itself, so that the fried rice will be crispy and will not stick to the pan or form a ball.
However, this approach will greatly reduce the aroma of the rice itself. Although the taste is maintained, the flavor of the fried rice and the aroma of the rice are reduced.
However, considering that fried rice usually has a rich flavor, this almost innocuous shortcoming was ignored by everyone.
However, He Beibei tries to be perfect. It uses steamed rice with very little moisture, breaks up the rice and then dries it, which can not only get the same texture as overnight rice, but also retain the aroma of the rice.
At the same time, she also selected seasonal Xiangshui rice of very good quality, which increased the aroma, freshness and fullness of the rice grains.
Add an appropriate amount of peanut oil to the pan, then pour in the rice that has been mixed with egg liquid, and stir-fry quickly. After a while, bursts of rice and egg fragrance will emerge from the pan.
There are two ways to make egg fried rice. One is to add egg liquid to the pot, then quickly pour in the rice and stir-fry.
The other is more convenient. Add the egg liquid directly to the rice, mix well, and then put it into the pot, so that every piece of fried rice can be dipped in the egg liquid, which can be said to be good news for many novice players.
Some chefs sneered at this, thinking it insulted the art of cooking.
But in Li Xiao's view, as long as a piece of food is delicious enough, why bother about cooking skills?
Food that can be made with simple methods does not need to use so many fancy methods?
Wouldn't it be nice to let more people eat delicious food in a simpler way?
And Li Xiao never believed that only high-end restaurants can make delicious food.
Simple egg fried rice can also be delicious. You only need rice, eggs, and a pan to make it.
For He Beibei, a three-star chef, a simple fried rice is no more difficult than eating a fried rice.
Gently weigh the pot, turn it slowly, and push and pull it to turn the rice evenly.
Carefully fry every grain of rice until fragrant, and the rice will turn golden brown.
He Beibei put the rice into a small bowl and flipped it upside down on the plate.
I took out a very good quality black truffle and gently chopped it with a chipper. The black truffles were like black snowflakes, falling on the golden rice.
After placing the black truffles, He Beibei picked up an abalone and placed it firmly on top of the rice. The abalone used was 30 small dried abalones.
Finally, pour abalone juice on top.
The dish of [Black Truffle Abalone Rice] is completed.
This time, He Beibei did not try to help others, but walked directly to Li Xiao and his boss with two plates of abalone rice.
Li Xiao looked at the abalone rice and nodded with satisfaction, not because he thought the abalone rice was so good, but because the last dish of the set was a portion of rice and he felt very satisfied.
For many Han Chinese, especially southerners, a meal is incomplete if it lacks rice.
No matter how much I eat, if there is no rice, I will always feel empty in my heart, as if something is missing.
This feeling is most obvious to those students studying abroad. Although burgers, steaks, and pizzas are full of flavor, they will feel boring as long as they eat them for a while.
When they found the local Dahan Restaurant and took a bite of steaming rice, they felt as if they had come to life again.
Put your nose to the plate, the rich aroma of abalone, the fragrance of rice and the aroma of eggs pour into your nostrils.
Li Xiao was not polite, picked up the spoon and moved the abalone in abalone sauce aside.
Then he scooped up a spoonful of fried rice dipped in abalone juice and stuffed it into his mouth. The flavor of the abalone juice was rich and mellow, and the flavors of dozens of ingredients spread on the taste buds of the tongue.
This abalone sauce is prepared at a very high level, even better than the abalone sauce in the [Abalone and Snail Chicken Pot] I had yesterday.
At first glance, you can tell that a secret method is used. After all, although the preparation of abalone juice is similar, the ingredients added are various.
If there are a few types of ingredients, there may only be a dozen or so, but if there are a lot of ingredients, there may be hundreds of ingredients.
There are two 5-star senior chefs in the family, and they have a special secret recipe for abalone juice. Li Xiao is not surprised or surprised at all, it is even natural.
