In fact, many chef candidates present noticed the movement in the distance, but no one joined in the fun.
After all, after processing the chicken, duck and fish, we also need to process the beef and pork. If we join in the fun now, all the work will be piled up together.
Li Xiao and Li Bingsheng came to the place where they received chicken, duck and fish meat one after another, and got a chicken, a duck and a fish.
They are all ordinary things, and you can tell at a glance that they were raised on feed.
It's normal to think about it, after all, there are so many people taking exams every time.
If good materials are used every time, the application fee for candidates may remain high.
Killing pigs and cows is no problem, and Li Xiao has no problem killing little guys like chickens, ducks, and fish.
Bloodletting, disembowelment, and dismemberment were all done in one go, and no one came to watch this time.
This set of actions took less than 20 minutes. As soon as it was completed, the staff assigned the beef and pork to be processed to Li Xiao's hands.
What was assigned to him was a piece of pork tenderloin and half a pound of beef tenderloin. The candidates needed to simply marinate and cook according to the different parts assigned.
While the meat was being divided, a panel of ten judges followed behind to check the quality of the chickens, ducks and fish slaughtered by each candidate.
Of course, this is only the first round of inspection. After this round of inspection, they will inspect it a second time after marinating, and then a third time after cooking.
After three rounds of inspections, they will give the final score.
However, it is not difficult to see that the 10-member judging panel was very satisfied with this first inspection.
At this time, Li Xiao had already turned on his camera again. Seeing the curses in the live broadcast room, Li Xiao felt a little embarrassed:
"Sorry, sorry, there is really no way. The scene just now was too bloody."
"I'm afraid that after I kill the cow, the number will be gone immediately, so I can only turn off the camera so that this situation won't happen."
Looking at the audience who were completely unwilling to accept his explanation, Li Xiao felt a chill go down his spine.
If it weren't for the screen, he would have been worried that the snarling audience would crawl over and eat him alive.
He had no choice but to change the topic quickly:
"By the way, it's time for small classes again. Many people always feel that there is a big difference between home-cured meat and restaurants outside. They always wonder if the restaurants outside have put some banned additives."
"In fact, in many cases this is not the case, which is why there is a big gap."
"It's probably because you cut the meat wrong when you cut it, so no matter how good the meat is, it doesn't taste as good as what you eat outside."
As he spoke, Li Xiao took out two different pieces of tenderloin.
"You can see that these two pieces are both tenderloin, but one is from pig and the other is from cow."
"I just used these two pieces of tenderloin to make another show for everyone."
"Generally speaking, beef and mutton should be cut crosswise against the grain of the meat, that is, the knife surface should be 90 degrees perpendicular to the grain of the meat."
"The texture of the meat slices cut in this way is in a "well" shape, because the meat fibers of beef and mutton are relatively thick and long."
"You can cut the meat fibers as short as possible when you cut it horizontally, so that it will feel more tender when you eat it in your mouth. If you cut it along the grain, it will be easy to lose your bite."
"Pork is just the opposite. When cutting pork, you should cut it along the texture of the meat."
"Keep the texture of the pork parallel to the blade surface, so that the cut meat will have a "Chuan" shape."
"If pork is cut horizontally like beef and mutton, it will easily fall apart during cooking and taste like scraps."
While talking, he also finished processing the two tenderloins on his hands.
The pork and beef were cut into slices. Li Xiao was very confident in his cooking skills. If he just stir-fried them, he should be able to get good scores.
After pressing the finish button, the ten judges came over to check it again.
Everyone was whispering to each other or nodding slightly, pressing the tablets in their hands quickly.
The fat judge who just came out to suspect Li Xiao of wasting food kindly reminded:
"Hurry up, there are still 25 minutes left, many candidates have already completed this round of exams."
Li Xiao was a little flattered. It seemed that this guy didn't have a bad heart, but he was just more straightforward.
If you say it poorly, you mean you speak without thinking. If you say it nicely, you mean you are more straightforward.
He nodded quickly and thanked:
"Understood, I will finish it on time."
After the inspection was completed, Li Xiao immediately started simple cooking non-stop, and there was not much time left.
It takes more than 20 minutes to cook 5 kinds of food: chicken, duck, fish, pig, and cow.
Although it is just simple cooking, let the judges confirm that there is no problem with the candidates pickling the food.
But proper cooking techniques can still add a lot of points.
In fact, Li Xiao originally just wanted to get a certificate casually, but now that he had gone out of his way to complete all the additional questions, he was sweating from exhaustion.
Then he must make other projects perfect, otherwise he will be so tired and kill cows and pigs.
While dissecting three small animals, Li Xiao thought about how to pickle and cook them.
Since they are all products of low-quality large-scale feed farming, their taste must not be very good.
Then you can only cover up the shortcomings of the ingredients themselves by increasing the proportion of seasonings.
The first three are all heavy-flavored dishes, while the last two are on the lighter side.
Because when he killed the cattle, he discovered that the quality of the pigs and cattle provided by the association was indeed not bad.
Since the raw materials are good enough, there is no need for strong flavors to suppress the taste of the ingredients.
Moreover, blindly using heavy flavors failed to show off his cooking skills.
Take 5 minutes to choose the ingredients you need from the ingredient area.
Heat oil in a pan, add flattened garlic and sauté garlic until fragrant. Immediately add grass carp bones and fry over low heat until golden brown.
Taking advantage of this time, Li Xiao quickly processed the ingredients he had just brought from the ingredient area.
When the fish bones are fried until golden brown on both sides, sprinkle a large amount of rice wine to remove the fishy smell of the fish bones and increase the aroma.
Pour in boiling water, bring to a boil over high heat, and the milky white soup is ready.
Li Xiao took out the soup residue from the soup stock, took only the milky white soup stock, and set it aside for later use.
He walked to the oil pan on the other side and felt the temperature of the oil in the pan.
The marinated chicken pieces are drained of water, coated in a thin layer of flour, and then thrown into the frying pan.
Fine bubbles immediately poured out. After adjusting the heat, Li Xiao quickly went to the stove on the other side.
Start making beer duck, put the cut duck pieces into the water and bring to a boil over high heat.
While the fire was boiling, Li Xiao kept skimming off the foam with a spoon.
When the foam completely disappeared, Li Xiao took the time to return to the front of the oil pan and fish out the golden chicken pieces.
However, the chicken nuggets at this time are not yet ready for official use. If you want the chicken nuggets to be fried deliciously, you usually need to re-fry them 1 to 2 times.
Re-frying can make the outside of the chicken pieces crispy while the meat inside remains tender.
After the chicken pieces cool down, Li Xiao puts the chicken pieces back into the oil pan.
However, this time the temperature of the oil pan was much lower than before to avoid frying the outside of the chicken pieces.
The re-frying time will be longer than the first time. Li Xiao returned to the duck, took the duck out of the water and drained it.
Heat oil in a pan, add ginger, onion, garlic, pepper, star anise, and cinnamon, and stir-fry over medium heat.
Until the surface of the ginger and scallion turns yellow, the smell of pepper, star anise, and cinnamon begins to fill the air.
Li Xiao immediately added the drained duck pieces, turned up the heat and stir-fried the duck until golden brown. Sprinkle rice wine to remove the fishy smell and increase the aroma.
Then pour in two large bottles of Budweiser.
Of course, Li Xiao originally wanted to find Qingdao dressed in gold, but unfortunately there was no one in the venue.
Two large bottles of beer were poured into the pot, and Li Xiao took the time to remind:
"If you want the beer duck to be delicious, the first key is to fry the duck until golden brown and then sprinkle it with rice wine."
"If the duck pieces are not fried at the beginning, the taste will be very bland when you eat it later."
"You don't need to add a drop of water after that, just add beer. Add a little more at one time to avoid boiling it dry, so it will taste more delicious."
"After adding the beer, immediately add the seasonings and cover the pot tightly."
"Once the lid is closed, it cannot be opened again, so the soup will continue to penetrate into the fried duck meat."
"The duck meat will be soft and tender when you eat it, and it is very delicious."
While talking, Li Xiao sprinkled in a few bay leaves to complete the final seasoning, and then covered the pot.
On the other side, the chicken has also completed the second re-frying and was picked up to drain the fat.
Heat the oil in the pot. Li Xiao did not rush to add the ingredients, but reminded the live broadcast room:
"When frying spicy peppers, many people may not be able to control the heat, and they will fry them accidentally. Now I will introduce you to the simplest method."
"After peeling the garlic, put it into the pot with the chili pepper and fry together. When the outer skin of the garlic completely turns golden brown, then the chili pepper will most likely be ready."
As he finished speaking, the garlic and chili peppers were poured into the pot together.
Several candidates nearby who had already completed the exam felt incredible about Li Xiao's behavior of live broadcasting while taking the exam.
You must know that Li Xiao went to kill pigs just now, and his game time was more than an hour less than others.
It's incredible that he still has time to broadcast live now. Several people looked at each other and didn't know whether to call him confident or arrogant.
"I have taken the exam three times and this is the first time I have seen someone actually killing pigs."
"I don't know if there are extra points for killing pigs? Or deducted points?"
"It should be a bonus. If you dare to try it, you must be capable."
"I'm just afraid that he is trying to please others."
"Indeed, even if you add extra points, they probably won't add many points."
But there are those who eat sour grapes, and of course there are those who analyze rationally.
"Did you really pay attention to the movements of his hands? Look at his products and comment on them!"
After hearing what this man said, some people did not believe in evil. They walked up and stood next to Li Xiao to watch.
After all, there are no regulations in the exam, and other candidates cannot watch other people's production processes.
Of course, if a candidate deliberately affects other people's exams, they will definitely be expelled.
When these people saw clearly Li Xiaoxing's smooth operation, those who were chatting just now completely shut their mouths and stopped talking.
