"Speaking of this tinfoil garlic bone, I have to introduce the recipe of this very simple home-cooked dish."
"The preparation of tinfoil garlic bones is very simple. We only need to marinate it with salt, sugar, cooking wine, honey, a large amount of minced garlic, green onions, and ginger."
"It should be noted that you can add less or even no sugar, but honey must not be less. Adding honey can make the flavor of the ribs more intense, make the pork more tender, and the taste become more mellow and delicious. Honey has
It has strong water absorption and can keep the moisture in the pork from being lost.”
"In addition, the minced garlic inside should not be too small, because the baking time will be long. If the minced garlic is too small, the ribs inside will not be fully cooked, and the minced garlic will become burnt."
"This marinating time is relatively long, usually 3 to 5 hours. This needs to be adjusted according to the size and thickness of your ribs. Of course, if you are worried that it is not tasty enough, you can increase the marinating time appropriately."
"After marinating, just wrap the ribs and the seasonings in tin foil."
"If you only wrap it with a layer of tin foil, the fire will be stronger and the ribs will become crispy and delicious. However, once the heat is not controlled well, the surface of the ribs will easily become charred because you are outside.
I can’t see the specific condition of the ribs.”
"So here we recommend that you use double layers of tin foil, which can not only lock in the gravy of the ribs well, but also prevent precious ingredients from being wasted due to ignorance of the heat."
Studio
"Wait a minute, I think I can actually do what the host said this time?!?!"
"Although the anchor didn't say the catchphrase this time, it seems that all he needs is hands on it!"
"Brothers upstairs, please calm down. This seems simple, but are you sure you know how to pickle it?"
"Stop talking, I've already gone out to buy ribs."
"The rich guy upstairs, are you willing to buy ribs when they are so expensive?"
.....
Li Xiao did not ask the waitress to help open the tin foil. After all, the weather is still very cold now. Once opened, the crispy and piping hot pork ribs will quickly become cold, and once it becomes cold, the flowing fat and gravy inside will solidify.
The flavor of the dishes will be greatly compromised.
Therefore, when eating crispy pork ribs, it is best to finish one before opening the next one, so that the tin foil can keep the garlic pork ribs inside in the best condition.
As soon as I opened the tinfoil, a strong aroma of garlic filled my nose.
To be honest, although the taste of ginger, onion, and garlic is very strong and spicy, it can bring quite a rich taste to food.
Those who like it really like it very much, but those who don't like it are really unacceptable.
Li Xiao couldn't accept the taste of garlic before, but after eating garlic in garlic grilled oysters, she suddenly fell in love with the strong taste of garlic.
From then on, Li Xiao seemed to have opened the door to a new world, although he still couldn't accept the habit of eating raw garlic in some places.
But I completely fell in love with the cooked garlic. It tasted very good and was quite delicious. However, the taste in my mouth was quite strong after eating it. However, Li Xiao had been single before and didn't have much worries.
Li Xiao showed the garlic bones taken out of the tin foil in front of the camera.
The surface of the garlic bone is covered with a layer of minced garlic that has been roasted until golden and crispy.
After being roasted by the high temperature of the oven and filled with the gravy of the ribs, these golden minced garlics continue to exude a thrilling aroma.
Li Xiao could feel the saliva in his mouth constantly secreting. He greeted the audience in the live broadcast room without politeness and bit into the spareribs covered with golden minced garlic.
The strong aroma of garlic hits your mouth directly, and the strong taste has a very strong penetration.
Then your tongue and lips can feel the hot heat coming from inside the ribs, and the golden minced garlic sticking to the surface of the ribs brings a strong graininess.
When you bite into the crispy outer skin of the ribs, the sweet and fresh meat juices of the ribs will burst out.
The outer layer of the pork ribs is crispy and crispy, and the caramel flavor is perfect. However, due to the foil wrapping, the meat inside the ribs is still delicate and tender, and is not affected by the high temperature.
Moreover, under the tight protection of the tin foil, the gravy cannot flow out. At the same time, the crispy shell also forms a dense protective layer, locking the gravy and grease inside the ribs.
Moreover, the pork chosen by the other party is also quite good. The meat is very firm and has no fishy smell. The fat and lean meat are just right and the texture of the pork is very even. At first glance, it looks like a healthy pig that keeps exercising regularly.
Such good ingredients can only be obtained if you have your own exclusive breeding farm.
"This pork rib is also quite perfect. If you are a friend who can eat garlic, you will definitely like it. But even if you are a friend who does not eat garlic, I recommend giving it a try."
"Because after the minced garlic is roasted, it absorbs a lot of juice and the flavor of the seasonings, causing its original spicy taste to become less prominent. If you have never eaten garlic before, I highly recommend this.
Garlic Spare Ribs is your first try. After trying it, you will discover the door to a new world."
After saying that, Li Xiao hurriedly finished the garlic bones on his hand, and then picked up the second one. However, the weight of this garlic bone was really pitiful, with only 6 pieces in 350 grams, which is exactly three pieces per person.
Okay, it tastes good, otherwise Li Xiao would start spraying.
In the live broadcast room
"I didn't eat leeks before, until one time when I was having morning tea in Guangzhou, I picked up the first leek dumpling in my life."
"Because no one around me told me what kind of dumpling it was, I was not mentally prepared at all. After I took a bite, I found that it was actually a leek dumpling. I subconsciously wanted to spit it out, but since there were several customers around, it would look very awkward.
Discourteous."
"With no other choice, I could only eat this mouthful of chive dumplings. I thought I would ignore the remaining half and just let it stay in the bowl."
"However, after being dipped in garlic chili sauce, I actually found the chive dumplings surprisingly delicious. After that, I got out of hand and now I have to eat them every few days."
"The eldest brother and his wife upstairs must have a very good relationship."
"This is too powerful, you can't stand it?"
"While saying that I couldn't stand it, I still bought oysters and leeks every day."
.......
Soon, the last two vegetarian dishes also arrived.
"Hello everyone, [Mustard Kale], [Chicken Soup with White Bamboo Shoots], your dishes have been served. By the way, Chef Huang Yulong asked me to ask the two guests if they are satisfied with their meal today."
Li Xiao nodded. Today's dishes are indeed good. In Li Xiao's opinion, as long as he excludes the [Stir-fried Sashimi] that appeared in front of him for the first time, the dishes here should be able to reach four stars.
"I'm very satisfied. It's pretty good. I just want to try to avoid making mistakes in the future."
"Thank you for your understanding. I will give your feedback to the chef immediately."
....
Li Xiao picked up a diamond-shaped piece of green kale.
When the viewers in the live broadcast room saw the green leafy plants appearing in front of them, they all became confused.
"Wait a minute, isn't this cabbage sum? Why is it called kale?"
"Yes, it looks like cabbage to me, but the color seems a little different."
"It's not cabbage, it's a green vegetable unique to the south."
"I've eaten this stuff before, and it tastes terrible. It's terribly bitter."
"I also think it's quite unpalatable, but many people say it's delicious, but I can't appreciate it."
"How can it be bitter? Only old kale is bitter."
"The big brother upstairs is right. You probably just happened to eat an old kale, so you became prejudiced against it."
.......
Li Xiao's eyes fell on the kale in the chopsticks. The chef used a diamond-shaped knife to cut the originally long kale into diamond-shaped slices.
At first glance, it looks like lettuce rather than kale. The kale is evenly wrapped with a thin layer of mustard gravy.
"Let me give you a taste of how good this mustard kale is."
As he spoke, he threw the kale slices into his mouth.
As soon as the kale enters the mouth, the strong and pungent spicy taste of mustard rushes up.
Then you can clearly taste the unique sweetness of honey in the mustard gravy. When you bite into the kale, the texture of the kale is crisp, tender and refreshing.
After the chef scalds the kale with water, he immediately takes the kale out and puts it into ice water to completely cool the kale, making the originally crispy kale even more crispy.
Then use the seasoned mustard sauce and stir the frozen kale evenly.
"The taste of kale is quite refreshing. Now is the time when kale is at its most tender. There is no trace of fiber in it and it tastes very crisp."
"As for what many of you said about the bitter taste in kale, this is true because kale contains cinchona, a substance with medicinal ingredients that lowers cholesterol, softens blood vessels, and prevents heart disease.
, moisten the intestines, dispel heat, lower the deficiency fire, and stop bleeding gums. Many Chinese patent medicines extract this bitter substance from kale as a raw material."
"In addition, this kind of bitterness is not pure bitterness, but a slight bitterness with a sweetness. However, this bitterness will accumulate more and more as the kale grows, so the old kale will have a strong taste.
The bitter taste.”
"For those who don't want to eat bitterness, you should choose the more tender kale. Not only does it taste crisper and fresher, but the bitterness is not obvious, but it has a clear sweet aftertaste."
"This mustard kale dish is also quite good. The spicy mustard and the sweet and crisp kale form a sharp contrast, and because the mustard stimulates the taste buds on the tongue, the sweetness of the kale is greatly improved.
, this time Gan’s feeling is too high.”
"It's very good, but the mustard here is a little stronger, but this is not a big disadvantage. After all, many people really like the pungent feeling of mustard. If the amount is small, it will be missing something."
Li Xiao stopped after eating a few pieces of mustard kale with a strong pleasure. It must be said that although the taste of mustard is very pungent, it is also very strong. No wonder there are many mustard-based foods.
What about mustard strange beans, wasabi seaweed, wasabi cucumbers, wasabi dried squid, and Li Xiao even saw wasabi lollipops at the cashier.
Of course, there is also the mustard and kale in front of me, which are all ghost foods that get better and better the more you eat them.
I shuddered slightly and felt my tongue was numb, so I quickly drank half a cup of hot tea.
I have to say that although the fees here are expensive, they are indeed expensive for a reason.
Not only are the ingredients good, but even the Tieguanyin here tastes particularly delicious. It has a natural orchid aroma, a mellow taste, a rich and long-lasting fragrance, and a rhyming fragrance. It can not only be used to relieve greasiness, but also wash away the strong taste of food.
After filling his and Ding Yougang's teacups, Li Xiao chatted with the audience in the live broadcast room for a while.
It had only been ten minutes since he briefly explained how to make garlic bones, and someone in the audience said that they had already bought the ingredients for garlic bones, and judging from the number of comments, there were quite a few people buying them.
Li Xiao could only explain the specific marinating recipe for garlic bones, the specific baking time, and even how to fold the sealed tin foil box.
Finally, Li Xiao focused his attention on the last dish.
[Chicken Soup with White Bamboo Shoots] Strictly speaking, this should be a soup dish.
I say it should be here, mainly because of the order in which it is served.
In Guangdong Province, the order of serving meals is very particular.
The rice must not be put out first, and the vegetables must not be put out early.
The soup can come out first, second, or even third, but it rarely comes last.
However, Li Xiao looked at the chicken soup and determined that it was not soup because the soup was too little and too thick.
Although he was sure that this soup was not a normal clear soup, Li Xiao decided to give it a try. After all, he was too partial to soup.
The chicken soup is golden yellow and very thick, but looking at the flowing state, it doesn't seem like starch or other thickeners have been added, but like the water has been boiled dry, leaving only the essence.
Before the spoon was put into my mouth, the rich aroma of chicken soup reached my nose.
Immediately afterwards, the rich and sticky chicken soup slid into the tongue along the lips. The hot chicken soup was very sweet and had a weak sense of oil. Either the chef kept scooping up the oil, or the chicken was running all over the mountain and couldn't eat enough.
There are many, so they are very lean.
Thinking of the system prompts, the possibility of the latter is very high.
It has a strong sense of thickness, and tastes like a Western-style thick soup, and a bit like traditional porridge oil (water on the surface of the porridge, without rice grains).
Of course, the consistency is closer to the latter, but the taste is very similar to the former. It has a rich taste. Pepper, ginger, and bamboo shoots are also added to it, making it very mellow.
There are no large pieces of chicken in the soup, but Li Xiao can taste a lot of fine shredded meat from the smooth and thick soup, and the chicken soup has a burnt aroma.
You can tell at a glance that the chicken is stir-fried over high heat before being cooked in the soup, and then stir-fried over low heat to dry out the water.
Then put the sauteed chicken into the pressure cooker and simmer until you get a pot of thick golden chicken soup.
Then continue cooking over low heat until the chicken melts in the chicken soup and the water in the chicken soup evaporates with the heat.
A very labor-intensive dish, if you start with the fried chicken, it is estimated to take at least 3 hours, or even more.
Moreover, since these soups contain a large amount of minced meat, once they are put in the refrigerator and reheated the next day, the taste will be greatly reduced, and the chicken powder in the chicken soup will become very sticky, and it will feel like it is all over the mouth.
Dregs.
Therefore, this must only be made fresh every day, and without adding other additives, such as chicken soup soup, to cook such a large pot of rich chicken soup, it is estimated that half a native chicken is needed, just for this
The price of half a native chicken is dozens of dollars higher.
So much so that when Li Xiao showed up, the 188 yuan [Chicken Soup with White Bamboo Shoots] didn’t feel very expensive.
Li Xiao licked the oil on his lips and introduced to the live broadcast room
“It’s a delicious and very thick local chicken soup, but it’s too thick. I think the side dishes would be just right.”
"If you want to drink it directly, you can't do it, but this does not affect my evaluation of this chicken soup. I can give this dish a passing grade just for the chicken soup."
"Now, let's see how their bamboo shoots are doing? After all, they are fresh vegetables that have absorbed a lot of chicken soup."
Li Xiao picked up a piece of winter bamboo shoots. Because the winter bamboo shoots absorbed a large amount of the rich golden chicken soup, they themselves became golden and very beautiful.
"Since it is winter, the bamboo shoots in the bowl are winter bamboo shoots. If it were spring, they would be spring bamboo shoots."
"In layman's terms, winter bamboo shoots are bamboo shoots in winter, and spring bamboo shoots are bamboo shoots in spring."
"The winter bamboo shoots are hiding underground before they grow. Even if they emerge from the ground, usually only one bamboo shoot head will emerge."
"Spring bamboo shoots are bamboo shoots that have grown out of the ground after spring."
"In terms of taste, winter bamboo shoots of the same quality are better than spring bamboo shoots in all aspects. The sweetness, umami, bamboo aroma, and nutritional value of winter bamboo shoots are all better than spring bamboo shoots. Therefore, eating bamboo shoots in winter is much better than spring bamboo shoots."
"However, one problem with winter bamboo shoots is that they are very cold, so young children and women in special periods are not suitable for eating too much."
"So, the chefs here add a lot of ginger to the soup to neutralize the coldness from the winter bamboo shoots."
"But spring bamboo shoots are not without their merits. Spring bamboo shoots have a higher dietary fiber content, and regular consumption can help you lose weight. In addition, spring bamboo shoots are bitter, astringent, and have a distinct grassy aroma. Some spring bamboo shoots lovers like them very much."
"If the cooking method is proper, the bitterness of spring bamboo shoots can be reduced. In fact, spring bamboo shoots are also quite delicious."
After introducing the spring bamboo shoots, Li Xiao put the slices of winter bamboo shoots still dripping with rich chicken soup into his mouth.
When the winter bamboo shoots enter your mouth, you still feel the familiar taste of chicken soup.
But when Li Xiao bit into the winter bamboo shoots with his teeth, the unique fragrance of winter bamboo shoots emerged.
The taste of the bamboo shoots is as consistent as ever, with a slight bitterness followed by the sweetness and sweetness from the winter bamboo shoots.
But after Li Xiao chewed a few more mouthfuls, his brows wrinkled slightly.
The first bite tastes pretty good, but the subsequent taste becomes mediocre.
"It's not bad, but after eating the winter bamboo shoots in it, I felt that the chicken soup was too rich. If the cooking time of the chicken soup was slightly reduced to make it less thick, it might taste better."
“The current overly rich chicken soup has almost completely covered up the flavor of the winter bamboo shoots. The flavor of the winter bamboo shoots should have been very prominent, but the chef went to the trouble of blanching it with hot water before cooking, which resulted in the original flavor of the winter bamboo shoots being lighter.
"
"Originally, I thought this dish should be rated above 80 points, but now I can only give it 70 points, which is above the standard, but the taste is too simple."
It was a pretty good meal. Although there were some mistakes in the middle, the flaws were not concealed. A three-star gourmet restaurant was still commendable. Especially when problems occurred, they were corrected in time, which made Li Xiao very excited to come again.