"The reason why I introduce so much to you is to say that this batter-fried perilla leaf was not done well and was re-fried many times."
"but......"
Here Li Xiao made a long sound and turned the camera to the environment in the store. The waiters were running around busily, leading some customers who had been waiting outside for a long time to their seats.
The atmosphere in the store is also lively. Because you can't play with mobile phones, everyone's desire to communicate is stronger than usual. This is just like your hearing and smell will improve after you become blind. Without mobile phones, you will naturally have more attention.
on the people around you.
In the end, Li Xiao's camera was fixed on the really hot kitchen. Li Xiao was separated by a layer of glass and could even feel the high temperature coming from inside.
The chefs inside were all busy and could only take a breather while wiping their sweat.
"However, I think this is not because the chef missed something or couldn't do it well, but because sometimes the compromise is made out of desperation for the sake of reality."
"After all, it takes a long time to completely complete three re-fryings. In my opinion, the chef probably wanted to save time, so he didn't wait for it to cool down after the second re-frying immediately.
It is re-fried, so there will be some residual fat in the batter, which I can understand."
As he spoke, he picked up a piece of fried perilla and put it into his mouth and added
"Of course, the reason why I say this is not because of the money, but because I want to express that sometimes the kitchen may be too busy, so many places are not taken into account, and it is not that the chef's level is insufficient, and
One reason is because I really like to eat this perilla, so I gave him extra points. Those who don’t like to eat perilla, don’t force yourself to order this dish, because the taste of perilla is really too strong.”
After finishing two pieces of fried perilla, Li Xiao started peeling the crayfish.
"Unlike steamed or chilled crayfish, perilla crayfish needs to go through an oiling step before making it, so everyone always feels that the crayfish eaten outside is particularly fragrant because there is not so much oil at home for everyone to enjoy.
waste."
"Put the cleaned crayfish into a 60% hot oil pan. The oil must not be too hot. Once it is too hot, the skin of the lobster will burn off."
"Keep the oil temperature at 60% until the lobster shell turns completely red. At this time, you can slightly increase the heat. At this time, bubbles will continue to emerge from the lobster shell, changing from large bubbles to small bubbles.
When it comes out, it proves that there is not much moisture in the shrimp meat, and you can take out the oiled lobster at this time.”
"Pour in clean peanut oil, add bean paste, minced garlic, ginger slices, scallions, and spices and stir-fry these ingredients until fragrant."
"Then you can add the drained lobster and stir-fry quickly to stir-fry all the aroma of the ingredients into the lobster's body. It doesn't take long to stir-fry, about a minute or so."
"At this time, you can pour in beer and stock, salt and soup, MSG, chicken essence, and oil. If you don't have stock at home, as I said before, you can add our technological product Knorr Brand Soup Treasure, which is the best here.
It’s best to add chicken flavor to the soup, because the pig-flavored soup is too strong and may take away the flavor of the crayfish.”
"Cover the pot and simmer it over high heat for 10 minutes. Of course, since we are using home stoves, the time may be a little longer. When the juice becomes slightly thicker and just submerges the lobster, we can add our fresh
Put down the perilla and fried perilla, stir-fry quickly over high heat, and finally add a little starch water to thicken it perfectly."
While talking, Li Xiao had already pushed away a crayfish and threw the meat into his mouth.
The first thing that enters the mouth is the rich flavor of perilla and the strong flavor of Huadiao wine. The taste is very strong. Fresh perilla and fried perilla present two different flavors of perilla, one is fresher and the other is fresh.
Kind of more mellow.
What comes next is the crispy and tender lobster meat. The texture of the lobster meat is very elastic.
After being fried at high temperature, the meat of the crayfish not only becomes firmer, but more importantly, the high temperature can lock the moisture in the shrimp meat and prevent it from losing easily.
The seasoning is just right, the sweetness and saltiness are moderate, and the rich perilla flavor does not completely steal the limelight of the lobster. On the contrary, the flavor of the perilla is completely released like the flavor of the crayfish.
After swallowing the lobster meat in his mouth, Li Xiao gave a thumbs up
"Compared to the previous iced and steamed crayfish, the meat quality of this crayfish has obviously improved to a higher level."
"The meat of the lobster is crunchy and elastic. You can tell at a glance that the lobster is very fresh. The flavor of the sauce has completely penetrated into the meat of the lobster, but it will not let the shrimp become sour because of the cooking and soaking time.
As the meat ages, the heat should be controlled just right."
While talking, Li Xiao threw a few crayfish into his mouth. These crayfish were all covered with sauce before he ate them, because after being covered with sauce, Li Xiao felt that the taste of the crayfish was richer.
.
The fat boss in the office felt a thump in his heart when he saw Li Xiao criticizing him again after eating fried perilla, thinking that Li Xiao was trying to do some trick to deliberately discredit himself.
After all, he often hears about these things. When a certain anchor fails to negotiate a promotion fee or the other party refuses to accept promotion, these anchors join forces to hack these small businesses. As a vulnerable group, small businesses are in trouble.
, there is no way to appeal even if you want to.
He has identified Li Xiao as this kind of black-hearted anchor.
I felt very regretful in my heart. Why did I want to contact the other person? I was afraid that I had accidentally offended him somewhere, so the other person started attacking mode as soon as he disagreed with me.
The most likely thing was that he left directly without reaching an agreement on the price. He secretly regretted it, but he didn't expect that the other party looked at him with thick eyebrows and big eyes, like a gentleman.
Unexpectedly, I hunt geese all day long, but today I was blinded by a goose peck.
He didn't expect that Li Xiao said that he wouldn't accept the promotion because it was not about the price, but then turned around and tried to blackmail him. It was obvious that the price had not been agreed upon at all, and he probably felt that his bid was too low and he had been insulted.
Seeing Li Xiao frowning slightly as he ate the second piece of fried perilla leaves, the fat boss beat his chest in regret.
He also wants to understand now. There are only so many crows in the world. How can there be any anchor who doesn't like to make money? It's obvious that he doesn't have enough money. Now he is in the crosshairs of a gun.
He has become the chicken that kills the chicken to scare the monkeys. In the future, as long as he goes to other stores and others do not promote him, he only needs to find this live video, which will have a strong deterrent effect.
When the fat boss was considering whether to call the police and start a fight to the death, Li Xiao changed the topic and talked about the difficulties of the chef and forgave the other party for the mistakes he made during production.
This 180-degree turn was so big that the fat boss almost ducked.
And later Li Xiao also said that the perilla crayfish tasted quite good, which made him confused whether the other party wanted to discredit him, praise himself, or use the so-called desire to promote before suppressing.
However, after he saw the barrage in the live broadcast room, the tight string in his heart quietly relaxed, and the three digits he had pressed on his phone were canceled one by one.
Although many viewers in the barrage said that they are naturally frightened by the terrifying smell of perilla and bombs.
But most of the audience expressed their desire to try this special way of making crayfish. After all, most of the lobster restaurants outside are
The boss pressed his heart that was beating wildly and kept gasping for air. He didn't expect that Li Xiao's live broadcast was so exciting. One second it was hell, and the next second he went straight to heaven.
The boss quickly clasped his hands together and bowed to the void around him, praying to all kinds of gods and bodhisattvas, hoping that Li Xiao would have more good words to say in the subsequent live broadcasts.
But in fact, this is because he thinks too much. Even if Li Xiao does not praise Li Xiao in the subsequent live broadcast, as long as there is no significant belittling, the live broadcast effect will be quite good.
After all, the number of active users is there, and they are all real users, so there is no need to worry about the publicity effect being insufficient.
The taste of perilla is the same as coriander. People who like it will like it very much, but people who don't like it will dislike it very much.
Li Xiao liked it very much. The more he ate, the more he tasted it. Soon more than a pound of perilla crayfish entered his stomach.
"Here I go, this is the only plate of crayfish that was handled by the anchor. It's obviously pretty good."
"Okay, okay, I will order this [Perilla Crayfish] next time I go there."
"It's great to watch the anchor eat, but I can't stand the taste of perilla. It's too difficult. I've missed hundreds of millions."
"Actually, I got used to eating perilla. I didn't eat it before. Unfortunately, when I married into my husband's family, they often had to eat dishes made with perilla. Now I feel like it's really...
It’s delicious.”
“The dishes are delicious, the duck with perilla beer, stir-fried crab with perilla and fried field snails are all great.”
...
Unknowingly, Li Xiao finished a whole plate of crayfish with perilla and looked at the empty plate, feeling helpless.
My eyes fell back to the garlic crayfish and iced crayfish that were served before, but I had no desire to eat them. Crayfish is indeed more suitable for heavier flavors.
Although the light-flavored ones also have a unique flavor, after eating a plate of heavy-flavored crayfish, I no longer have much desire for the first two.
No wonder they served the light-flavored crayfish first. They obviously had this consideration in mind. Otherwise, if they had eaten the heavy-flavored crayfish first and then the light-flavored ones last, they would have received a lot of complaints.
As a VIP customer, the chef didn't keep him waiting too long.
After chatting with the audience in the live broadcast room for about two or three minutes, the last two portions of crayfish were served.
"Hello guest, [Braised Crayfish in Oil] and [Thirteen-Fragrance Crayfish], your dishes are here."
"sorry to bother you."
Li Xiao rubbed his hands and couldn't help but lick his lips as he watched the highlight of the night.
"As the leader in the crayfish industry, [Braised Crayfish in Oil] and [Thirteen-Fragrance Crayfish] are equally worthy of each other."
"Of course, everyone has different tastes. Some people like to eat [Braised Crayfish in Oil], and some just like to eat [Thirteen-Fragrance Crayfish]."
"As for the anchor, I just like both."
"Of course, relatively speaking, the flavor of [Thirteen-flavor crayfish] will be more mellow and rich, with more layers."
"The [Braised Crayfish in Oil] is more fragrant, fresh, spicy and numb."
"[Thirteen-spice crayfish] is a Huaiyang delicacy, produced in Xuyi [xū yí], Jiangsu Province. The reason why this dish is called thirteen-spice crayfish is because when making this kind of crayfish, it is added
There are a lot of spices, the most basic number of spices is 13, so this lobster is also named [Thirteen-Spice Crayfish].”
"Of course, in fact, authentic thirteen-spice crayfish uses far more than 13 kinds of spices. However, the more spices used, the more likely it is to be affected by improper spice matching, so over time most of the lobsters
The spices used in the restaurant have also changed from dozens of kinds to the most basic 13 kinds."
"As for the braised crayfish, the ingredients are relatively simple. The spices used are usually only Sichuan peppercorns, bay leaves, star anise, fennel, strawberry, cinnamon, and chili peppers and a large amount of Sichuan peppercorns are added, so the braised crayfish is
It’s usually spicier and numbing.”
“The preparation methods of these two kinds of crayfish are actually very similar to the preparation methods of perilla crayfish, so I won’t go into details here.”
Li Xiao's eyes kept wandering between the thirteen-spice crayfish and the braised crayfish, and finally decided to eat the lighter thirteen-spice crayfish first.
After all, the braised crayfish in front of him was covered with a thick layer of red spicy peppers and a large bunch of fresh green peppercorns. Even Li Xiao knew clearly without tasting it that this crayfish must be numb and spicy.
Once you eat this crayfish, your sense of taste will definitely be in a state of imbalance for a long time, and you will not be able to taste the thirteen-flavor crayfish well and whether it is delicious or not.
"I'm going to give you a taste of the Thirteen-Fragrance Crayfish first. Also, I don't know if you have noticed that one thing is that the store's food is actually very particular, starting from the lightest iced crayfish to steamed crayfish.
, then there is the perilla crayfish with a strong fragrance but still a light taste, and finally there are the strong flavors of thirteen-spice crayfish and braised crayfish.”
"This way, the flavors of crayfish will not be mixed together when everyone eats them. If the heavy-flavored crayfish is served first, then when you eat the lighter-flavored crayfish later, the taste of the previous dish will still be on your tongue.
, this is very bad.”
"The boss is still very attentive, give him a thumbs up."
.....
Here Li Xiao is peeling his thirteen-spice crayfish, and on the other side of the office, the boss is frantically wiping the cold sweat from his forehead.
Well, he patted his chest and murmured to himself, it was really the blessing of Bodhisattva that he accidentally got the order right.
In fact, the reason why Li Xiao subconsciously believed that this was the meal order specially arranged by the other party.
It was completely a subconscious behavior on his part. After all, he often visited various high-end restaurants recently, and most chefs were very concerned about the order of dishes. Which dish was served first, which dish was served last, and which dish was served last.
It may take several days to think about which dish should follow the same dish.
This led Li Xiao to subconsciously think that the order he heard before him was deliberately arranged by the other party.
However, only the fat boss, who was wiping his sweat, knew that in such a busy situation, there was no way for their store to serve the light ones first and the heavy ones last.
Most of the time, a chef will fry several portions of lobster in one pot. Whichever dish is better will be served first.
If you have to wait for the bland crayfish to be served first, then people outside will probably have to queue for a long time, and customers dining inside will also have to wait longer, and the overall dining experience will become poor.
But is this really a problem?
The fat boss touched his chin and considered whether to add more chefs to cope with the booming business every day. However, considering the salary issue, he thought about backing down.
There was a war between heaven and man in his heart. After all, it had been open for so long, but no customer mentioned the problems Li Xiao mentioned. Perhaps only food anchors or serious gourmets like him would discover these problems?
No, you can't think like this. Since there is a problem, you can't escape it or deceive yourself.
It is very likely that customers have noticed this problem. It is just a new store here and the store is very popular, so even if there is a problem, everyone will be tolerant.
But once the fresh feeling has passed, and the store is not as popular as it is today, all kinds of problems will burst out in a concentrated manner.
At that time, it would be troublesome for him to deal with it. After thinking clearly about the stakes, the boss gritted his teeth and decided to recruit another batch of chefs starting tomorrow.
....
On the other side, Li Xiao also peeled the thirteen-spice crayfish and threw it into his mouth.
The rich flavor of spices spreads in the taste buds. [Shiyue Fortress] is indeed a lobster restaurant with a 6-star chef.
The flavor of the spices is very fresh and the aroma is very strong. You can tell at a glance that the spices are freshly prepared and ground.
Once spices are ground, their fragrance will dissipate quickly and easily. No matter how well the sealing work is done, there is a big difference between freshly ground and pre-ground spices.
Just like freshly ground coffee and instant coffee, freshly ground coffee will have a fruity and fruity aroma that instant coffee does not have.
The same thirteen-spice crayfish is seasoned very well. The flavor of the juice is completely integrated into the shrimp meat. The shrimp meat is also chewy and delicious. Even if the shrimp thread is removed, the shrimp meat will not be loose.
Li Xiao gestured with a thumbs up
"This thirteen-flavor crayfish is also very good. If the full score is 100 points, it can get more than 80 points. The only drawback is that the idea is not bold enough."
"As a lobster restaurant specializing in crayfish, the thirteen-flavored crayfish produced only uses 13 kinds of spices. In fact, as a star chef, you can be more bold and rely on your knowledge of local tastes.
Understand and add a few spices appropriately to suit local tastes, and you may be able to go a step further."
