Li Xiao picked up a crayfish that was still cold and put it in front of the camera. The crayfish had its head removed and its little feet were also cleaned very clean.
"Iced crayfish is an extremely rare dish. It's not that it's difficult to make or the cooking skills are high, but it requires very high raw materials."
"Not only do you need crayfish that are large enough to make it, but once the crayfish is too small, the meat will easily fall apart when cooled, and the meat will become very loose."
"In addition, wild crayfish are not suitable for freezing or steaming. Only green-skinned crayfish cultured in clear water ponds can be steamed and frozen."
“Because wild lobsters and crayfish living in rivers have a strong earthy and muddy smell, if the living environment is seriously polluted, you can even smell the obvious smell of stinky ditches, so they are not suitable for light cooking.
of cooking.”
"Choose a crayfish that is large enough, clean it and remove its little feet. The tail of the lobster usually has five or three tail leaves. At this time, we need to pull off the middle leaf and gently pull it from side to side.
Just twist it and you can take out the crayfish threads."
"Put the processed crayfish into clean water, add cooking wine, an appropriate amount of salt and sugar, add ginger slices, boil the water and cook for 5 minutes before taking it out."
"After being fished out, the lobsters should be immediately soaked in ice water and the ice water allows the lobster meat to cool completely before being fished out."
"There are two ways to make iced lobster. One is to dip the iced lobster directly into mustard and soy sauce and eat it. The other is to soak the iced lobster in a specific marinade for 24 hours."
"The former method is simpler and the taste is purer. As long as the quality of the lobster is good enough, the taste will be quite good."
"Their iced crayfish here are made in two ways, half of it is directly frozen, and half of it is soaked in marinade, which can be said to be quite considerate."
Li Xiao did not use chopsticks, but started directly.
While peeling crayfish, Li Xiao said to the camera
"The crayfish here are quite big, very big."
As he spoke, he compared the half-peeled crayfish with the palm of his hand, and while showing it, Li Xiao added
"But don't have too high expectations, because when you eat it, it will definitely not be this big. The reason why I get special treatment is because the boss wants me to help him do a live broadcast."
"To be precise, he wanted to give me a promotion fee, but I refused, mainly because I don't plan to accept the promotion and publicity of the gourmet restaurant."
"There are many reasons for rejection, but the most important thing is that I can't guarantee that everyone will like the store I recommend, and I have to say good things for others after receiving money from them. I don't like this very much, so I reiterate here that those
Merchants who want to promote with me don’t have to ask me for help.”
"But if you think you are very strong, you can invite me to have a taste. However, I have a one-on-one personality. I will praise when I eat well, and I will criticize when I eat bad. If you mind, please invite someone else.
Very clever."
This is what Li Xiao just came up with out of the blue. After all, he needs to constantly explore the store and check in.
Although you can look up information on the Internet, sometimes the food reviews you find online are not true.
Although he doesn't charge money, he can't stand the demands of many food anchors and food reviewers who need to charge money. This leads to many comments being watered down. The actual situation is completely different from what they said, so he often fails to check in.
Condition.
Li Xiao said this just to invite those gourmet restaurants that have enough confidence in him to invite him to visit the store. When he thought about it, if he didn't have enough strength, he would definitely not send invitations to him, so that he could avoid being stepped on.
The number of thunders.
It was an idea like a genius, Li Xiao secretly gave himself a thumbs up
Then he continued to peel the lobster while chatting with the audience.
"Actually, the business here is still very popular. I had to queue for more than an hour just now, so if you want to eat here, you can come earlier, but I can't guarantee that it will be delicious."
"Given how popular this place is, it's really a bit fussy for the boss to come to me to promote it. Originally, I didn't plan to start a live broadcast, but there are actually 6 star chefs hiding in a small lobster restaurant, which really shocked me.
."
"And the boss is very generous. I asked for a pound of lobster, and he actually gave me a pound and a half. With these 6 star chefs and the extra half a pound of crayfish, I decided to give it to this boss.
Start a live broadcast."
"Of course, this is definitely not a commercial promotion. I know there will be criticism if it's not good. You have to be mentally prepared for this.
In fact, the business here is really booming. After all, there is such a long queue for such a large store.
The reason why crayfish is so popular is not only because it tastes pretty good, but also because it has social attributes that are different from other foods.
That is when eating crayfish, because you have to use both hands to eat, you can't control your phone at all. No, your phone can't control you, so everyone's desire to chat and communicate will be more obvious.
While chatting, Li Xiao had already peeled the shrimp meat. This time he chose a pure chilled crayfish, which had not been soaked in marinade, so the shrimp meat looked very white and red.
The shrimp meat feels cold when touched with your fingers, and the meat is very firm and does not feel loose.
The red and white shrimp meat is dipped in the well-mixed mustard and soy sauce, and the whole piece of shrimp meat is thrown into the mouth.
The spicy smell of mustard hit his nose, but Li Xiao had expected it, so he didn't get a lot of it.
The addition of mustard opens the taste buds on the tongue and makes the taste bud cells on the tongue more active, making the lobster very crisp in the mouth.
"The shrimp meat is very fresh and sweet, with a faint smell of wine, without any earthy smell."
"The shrimp itself has a light salty taste, and the spicy taste of the mustard and soy sauce is just right."
"Because it has been soaked in ice water, the meat is very firm. Although the shrimp lines have been removed, it does not feel loose because it is large enough and has a long growth cycle."
"Here I want to explain something to you. If you eat crayfish with loose meat outside, it does not mean that the lobster is definitely dead."
“Sometimes if the crayfish selected by the store are too small and the method of removing the shrimp line is not authentic enough, it may also cause the meat of the crayfish to be pulled up when the shrimp line is pulled out, which will cause the meat to taste very loose.
It feels like dying."
While talking, he opened another kind of ice-cold crayfish soaked in marinade.
The marinated chilled crayfish also tastes quite good.
The chef who prepares the marinade is very authentic in his technique. The marinade has a rich flavor but does not overwhelm the crayfish.
And the long soaking allows the flavor of the marinade to be fully integrated into the crayfish meat, and the two mix seamlessly.
Compared with the original iced crayfish, Li Xiao felt that the crayfish soaked in marinade in front of her was slightly better.
Li Xiao licked the marinade next to his lips, and while chatting with the audience in the live broadcast room, he quickly peeled two more chilled crayfish soaked in marinade.
This marinade does have some tricks up its sleeve. The flavor of the spices is very strong, but the bitter taste of the spices is not present at all. The more you eat it, the better it gets.
Watching Li Xiao continue to put the boiled lobster meat as big as two fingers into his mouth, chewing it.
The audience in the live broadcast room can be said to be scratching their hearts.
"I'm crazy. I must be crazy. Get someone to arrest me and put me in a mental hospital. Why am I watching a food live broadcast after 1 o'clock?"
"Fortunately, I still have some instant noodles at home, so I can barely fill my stomach."
"Aren't these shrimps too big? Can they still be called crayfish? They should be called giant lobsters."
"I was eating at another lobster restaurant. I picked up the crayfish in my hand and compared it with the anchor's. The size was at least twice as small. I guess the 456 size the anchor said was too small."
“I’ve seen this shop mentioned by the anchor in Moments. I originally planned to go there today, but unfortunately others said it would take a long time to wait in line, so I changed to another crayfish restaurant. I regret it now.”
Without waiting long, the second plate of crayfish also arrived.
"Hello, guest, please use [Steamed Crayfish] slowly."
The same portion of [Steamed Crayfish] was also obviously oversized and very large.
Li Xiao pointed the camera at the steaming crayfish in the bamboo cage. The full name of steamed crayfish here should be garlic steamed crayfish.
"This garlic steamed crayfish is very simple to make."
"Put the washed and processed crayfish on the chopping board, use scissors to cut along the back of the crayfish. The back of the crayfish is covered with gold and silver garlic, then place it flat in a bamboo cage and steam it."
"This method can be made even by people who have no cooking skills at all, because it only requires the use of everyday tools such as toothbrushes and scissors."
"If you are interested, you can try it, but when steaming crayfish, you need to choose a crayfish that is as large as possible, so that the steamed meat will not be so loose."
While talking, Li Xiao had already peeled off a whole crayfish, and even the golden and silver garlic on it did not fall off, which shows how skillful he is at peeling shrimps.
Put the crayfish in garlic sauce into your mouth, and a strong garlic flavor will flow into your mouth.
Li Xiao chewed the crayfish in his mouth and showed his thumbs up
"The preparation of golden and silver garlic is quite good. The golden garlic is crispy and rich in garlic flavor. Even after a few minutes of steaming, the surface remains charred and crispy."
"After several minutes of steaming, the silver garlic is in a state of being almost cooked but not yet cooked. It tastes very spicy and the garlic taste is very fresh."
"Two different kinds of garlic bring different flavors. Mixed with sugar, salt, chicken essence, MSG, and oil, the taste is very rich."
"The taste of shrimp meat is slightly worse than that of iced crayfish. The main reason is that the cooking time seems to be a little longer, which makes the meat a little older."
"But the heat is just a little off. It's probably because my crayfish is too big, so the heat is not easy to control."
"So another conclusion can be drawn here. The size of steamed crayfish should not be too big or too small. If it is too small, the meat will loosen after steaming. At the same time, it should not be too big. If the size is too large, the cooking time will be too long.
Meat also ages."
While talking, Li Xiao picked another crayfish with minced garlic, peeled off the shell in three strokes, threw the shrimp meat into his mouth, and then gently shook his head.
The same one is too old and a bit wooden.
He did not continue broadcasting the third one because by then he had reacted belatedly.
The crayfish in the same bamboo cage must be steamed for the same time, which means that these crayfish take the same amount of time to cook. How could some be old and some not be old?
Although it felt a bit wasteful, Li Xiao did not plan to continue eating the remaining minced garlic crayfish because there would be more than 4 kilograms of crayfish waiting for him later.
In the live broadcast room, everyone in the audience laughed when they saw Li Xiao eating the second garlic crayfish with a confused look on his face.
"Good guy, is this the second dish that makes you start to get into trouble?"
"Everyone took out their notebooks and wrote down that they should not order the steamed garlic crayfish."
"Write it down."
"The boss is afraid he will cry to death in the toilet."
“I specially gave a large portion of crayfish to the anchor and actually got a meal of criticism.”
"The anchor has been merciful this time. He just said he is a little older, but his expression completely betrayed him."
"The anchor urgently needs to learn how to manage his vivid expressions."
'Now I understand the reason mentioned in the anchor's update for not accepting promotions, because he ate terrible food and couldn't control his expression at all.'
"So if that's the case, then it will become a business that pays anchors to slap them in the face. That would be quite embarrassing. I don't know if they will call the police and arrest the anchors."
....
When he learned that Li Xiao was broadcasting live in his store, he stopped sorting out the reports. After all, the reports could be sorted out at any time.
But you can't watch the live broadcast at any time, and if something happens during the live broadcast, you can handle it immediately.
When he saw Li Xiao in the office, the fat boss couldn't sit still and complained.
"I just told the people in the kitchen to work more seriously. How come something went wrong so quickly? How did they do things?"
He sat up from the expensive leather sofa and kept pacing in the office. Several times he wanted to leave the office and go to the kitchen to supervise their work, but he was stopped several times by himself.
Although he knows a little bit about cooking, he is only at the level of an ordinary chef and cannot even reach the threshold of a one-star senior chef.
He can barely do it by asking him to taste the products and see if there are any problems, but it is a bit difficult to personally supervise and provide suggestions for improvement.
So he knew very well that even if he personally supervised it, it would not improve the product much. It might even affect the chefs' production style due to his own instructions, making the quality of the product worse, and that would be the end of it.
So at this moment, he could only circle around in confusion.
I nervously prayed that the group of star chefs I had spent a lot of money to hire would be more reliable, otherwise I would really be shooting myself in the foot.
After all, the other party also said at the beginning that he didn’t want to live broadcast.
Just because I was sincere enough, I made an exception and started a live broadcast. If everyone got negative reviews, it would be over.
The serving speed here is still very fast. Of course, there may be special instructions, so I prepared the dishes for Li Xiao's table first.
"Hello, [Perilla Crayfish], please use it slowly."
The amount of perilla used here is quite large, and Li Xiao even needs to pick out the crayfish from the perilla.
You can smell a strong smell of perilla before you get close to Li Xiao. The smell of perilla is very strong and the fragrance is very unique. People who like it will like it very much, but people who don't like it will find the smell very pungent.
Li Xiao is the kind of person who prefers perilla leaves. He can even eat most of a plate of perilla leaves.
He briefly observed the point in front of him, and the perilla crayfish index showed two states.
After thinking about it for a while, he understood why such a thing happened.
Two kinds of perilla are passed through separately and made in two ways.
One kind of perilla is washed, wrapped in egg batter, and fried at 60% hot oil to make the perilla crispy. When the egg batter turns golden brown, the perilla can be picked up.
Another kind of perilla is added just before the pot is ready. The method can be said to be quite special.
At least Li Xiao has never eaten fried perilla wrapped in batter, because in his knowledge, perilla usually only appears as a spice and ingredient.
Li Xiao did not pick up the crayfish first, but picked up a piece of fried perilla covered in sauce.
The fried perilla should also be added last, because Li Xiao can clearly feel that the golden batter on the outside of the perilla is still crispy and fragrant.
The flavor of perilla in the sauce is also very strong. Although the fresh perilla is put into the pot at the end, its fragrance is too strong, so the sauce is full of perilla flavor.
When you bite into the golden batter gently with your teeth, the batter is crispy and delicious, but it feels a little greasy, and not all the fat inside is drained out.
However, the smell of the oil is very clean. It seems to be clean vegetable oil, not old oil that has been reused for many days, and it does not contain a lot of oil.
Li Xiao swallowed the food in his mouth
"The texture of this piece of fried perilla is quite unique. I never knew that perilla can be made like this. The batter is very crispy and the taste is quite good after being dipped in the sauce."
"However, this is not suitable for most people to try because its taste is very strong. Even some people who accept perilla as a seasoning may not be able to eat it directly like this."
"In addition, the other party is not yet proficient in controlling the oil temperature, or the other party only re-brewed it twice, not three times."
"Re-frying is suitable for clear-fried or batter-fried ingredients that require a crispy surface."
"The initial frying is to fix the shape of the raw materials. Therefore, the oil temperature should not be too high, so that the heat can gradually penetrate into the inside of the raw materials and prevent them from being scorched on the outside. This step can not only set the shape, but also make the inside of the food cooked."
"The raw materials are first fried in a low-temperature oil for a short period of time, then taken out; then the oil temperature is raised and re-fried."
"Due to the effect of high-temperature hot oil, re-frying can reduce the oil content of the dish itself. During this period of re-frying, the fat absorbed in the batter or food will be slowly discharged, greatly reducing the greasiness of the food."
“After the first re-frying, pick up the food, wait for the surface temperature of the food to drop, and then re-fry the food for the second time to widen the difference in heat between the inside and outside of the dish, achieving the effect of being crispy on the outside and soft and tender on the inside.
