The originally noisy venue slowly started to quiet down.
Until the video on the big screen ends, the picture freezes on the two chopping boards.
Originally, according to everyone's inherent point of view, bloody scenes such as killing pigs and cows would definitely make people feel uncomfortable.
But when everyone saw the pork and beef neatly arranged on the chopping board, they were arranged in categories.
What was originally a bloody scene turned into a masterpiece like art.
The pieces of fresh meat piled up do not look like animal tissue, but like patches of different light and dark colors on an oil painting.
I don't know which candidate in the venue applauded first, and then the venue burst into warm applause.
In fact, after watching the video halfway through, the doubts of most people present had disappeared.
But at that time, there were still a small number of people who had some unrealistic illusions and hoped that Li Xiao would make some low-level mistakes later.
However, what disappointed them was that Li Xiao's movements were so smooth from beginning to end.
In the end, this small group of people had to let go of their pride and admit that they were much worse than Li Xiao.
After a small episode, the exam continued, and this was also the preparation of the sauce, the last item of the morning project.
Prepare 5 sauces with different flavors, and then the judges will rate them. These sauces can be prepared on the spot or brought in from outside the venue.
Although in this exam, candidates are allowed to bring in sauce from outside the venue.
It will create a lot of possibilities for cheating, but if takeout is not allowed.
But there is another drawback, that is, many sauces cannot be made overnight.
Some plum jams require seven or eight months of fermentation, while some fermented rice wines require several days of cultivation, and some bean pastes even require two or three years of cellaring.
The production time of good soy sauce and good fish sauce is measured in years.
Some shrimp paste or seafood sauce can only be made locally, otherwise its aroma and flavor will be greatly reduced.
Finally, the most important point is that many seasonings belong to the exclusive secret recipes of some chef families.
It was simply impossible to show it in this venue full of cameras, so in the end many parties compromised.
Finally, with today’s exam regulations, you can choose to take it on site or bring it in from offsite.
However, the test score has also changed from the original 15 points to the current 10 points.
Although some candidates who have graduated from school without the support of family secret recipes are very dissatisfied with such behavior that allows cheating.
But the arms can't twist the thighs, and most people in the Chefs Association have their own families.
There is no way that one or two insignificant pawns will change the distribution of benefits after everyone has discussed it.
After the host finished speaking, many people smiled.
He took out bottles of sauces of different colors from the bag he brought, obviously all of them had been prepared.
Li Xiao looked around, and finally his eyes fell on Li Bingsheng next to him.
I saw that he also took out 5 glass bottles from his bag. The glass bottles contained half a bottle of sauce. Apparently he also planned to use the sauce brought in from outside the venue to cope with this exam.
The audience in the live broadcast room watched as the candidates took out their secret weapons one by one, but saw that the anchor was still watching other people's performances indifferently.
Everyone became anxious:
"Anchor, didn't you bring any secret sauce?"
"I went to the guy in front of me and brought a dozen bottles of sauce. What kind of trouble is this?"
"Only a dozen bottles? Look at the bald man in the front row. He took twenty or thirty bottles of spices from his backpack and started tinkering."
"Why are you so nervous? Didn't you see how far ahead the anchor's score is compared to others? Even if the anchor gets 0 points this round, it's still the highest score!"
Initially, everyone was still talking about it, but after seeing this bulletin, everyone became quiet.
Only then did everyone realize that the anchor's score was indeed far ahead because of the additional points just now.
In fact, even without adding additional points, Li Xiao's score was far higher than that of the candidates present.
After looking around, I found that almost all the candidates had their own secret sauce, and Li Xiao was not worried.
He walked to the ingredients table, looked for the materials he needed, picked through a dozen bits and pieces, and then returned to his workbench.
Li Xiao does have some regrets, because at the beginning he had planned to take the certificate casually.
If he had known that he would be so serious, he would probably have made some preparations in advance.
After all, some sauces with more complex production processes do require some time and processes.
But he didn't worry too much. Complex sauces have the benefits of complex sauces, and simple sauces also have the benefits of simple sauces.
Li Xiao plans to make 5 simple sauces this time, which are:
Gold and silver garlic sauce, sweet and sour sauce, Xo seafood sauce, beef chili sauce, and teriyaki sauce.
Due to time constraints, dry goods that originally needed to be soaked in clean water for several hours could only be soaked in warm water instead.
Although this method cannot fully soak the dried seafood, it can speed up the soaking time.
Put all the scallops, dried shrimps, and dried shrimp skins into the warm water.
All the rest of the materials were ready, and ten minutes had passed.
Put the soaked scallops, dried shrimps, dried shrimps and diced ham into the steamer.
Heat the oil in a pan, and when the oil is 70% hot, add the minced beef mince.
Li Xiao used a wooden spoon to push away the minced beef in the oil pan while explaining to the live broadcast room:
"Sauce is a broad and profound thing. It is true that many restaurants have their own special secret recipes, but in fact there are also many delicious sauces that can be made at home."
"The one I'm going to make for you next is beef chili sauce."
In the live broadcast room.
“Cry o(╥﹏╥)o, I don’t know if it’s simple or not, but I know I definitely can’t afford it.”
"Can the anchor just make chili sauce instead of beef chili sauce?"
“The beef chili is my favorite, that’s what decided it for me!”
After taking a look at the live broadcast room, Li Xiao ignored the cries of the viewers.
For those viewers who cry out for poverty, each member's level is higher than anyone else's.
At a glance, you can tell that there is no shortage of money to spend. Otherwise, how could you reward the anchor with so much money?
Use a wooden spoon to push away all the minced beef, and then stir-fry continuously.
The aroma of beef soon emerged with the sizzling sound.
"Everyone should have noticed just now that the piece of beef I cut is a very good quality snowflake beef."
"And I specially left all the fat on the edge of it, in order to increase its oil aroma. When you eat the whole can, the beef chili will have the aroma of beef."
Li Xiao quickly turned the ground beef in the pot with a wooden spoon. Soon the color of the ground beef began to change and the volume gradually shrank.
He slightly adjusted the focus of the camera to let everyone see more clearly.
"It's enough to fry the minced beef to this extent. Then turn to low heat and let the flames force out the water and fat in the beef."
After stirring a few more times, Li Xiao turned the flame to the minimum.
Coming to the oil pan on the other side, the temperature of the oil pan here is also about 60%.
He chopped a total of three large bowls of minced garlic, but he did not pour all three bowls in, but poured two of them.
Pour the white minced garlic into the golden vegetable oil and make a sizzling frying sound.
Suddenly Li Xiao's expression became very serious. He glanced left and right to make sure no one was around, then he approached the camera and whispered:
"What we are going to make now is the legendary golden garlic. As the name suggests, golden garlic is garlic made of gold."
Watching Li Xiao's serious comedy live broadcast, I burst out laughing.
"God's garlic is made of gold."
“Don’t golden garlic mean golden garlic?”
"Wait, is it possible?! Are you the fugitive national alchemist who stole the Philosopher's Stone? Edward, Li Xiao?"
"Hey, is this Qingshan Mental Hospital? I found a mentally ill person in an anchor's live broadcast room. Please take him away, thank you!"
Seeing how cooperative the audience in the live broadcast room was, Li Xiao quickly put away his serious expression.
"Okay, no kidding, this golden and silver garlic is indeed golden minced garlic."
"Pour the minced garlic into vegetable oil at about 180 degrees and fry for 3-5 minutes to get perfect golden garlic."
While he was talking, the minced garlic that had been sinking to the bottom of the pot began to float one by one.
At the same time, the minced garlic also began to change from milky white to light yellow, and then the light yellow turned to yellow.
Finally, before the minced garlic is ready to turn golden brown, turn off the heat in advance and let the residual heat in the oil pan turn the minced garlic into a complete golden brown.
"Many people may have noticed that I turned off the stove in advance."
"This is because once the top is over-fried, it will be easily burnt. Turn off the heat in advance and let the oil temperature begin to slowly decrease, so that you can control the heat more easily."
While talking, Li Xiao had already removed the golden minced garlic from the oil pan and fished it out through a sieve.
Gently shake the metal sieve to reduce the vegetable oil adhering to the garlic as much as possible.
When the vegetable oil stopped dripping, Li Xiao poured the golden garlic into the prepared plate.
The plate has been lined with four layers of chef paper in advance, so that the grease can be absorbed by the chef paper as much as possible.
On the other side, the water in the ground beef has been fried and the color has turned dark brown.
Also scoop up the minced beef and place it on a plate lined with chef paper.
Li Xiao turned around and opened the steamer and took out the steamed dry goods inside.
After soaking and cooking, the scallops, which were originally as hard as rocks, have become soft. Li Xiao placed the softened scallops in the middle of the Shabu.
Gently lift the four corners of the gauze, wrap the scallops inside tightly in the gauze, and gently tap the gauze with a rolling pin to break up the intact scallops.
Take out half of the dried shrimps and mix the cracked scallops and dried shrimps together.
"Now, I will teach you how to make the home version of Xo sauce."
