"At the same oil temperature of 60% hot, pour all the cooked dry goods into the oil pan at once."
The originally calm vegetable oil immediately started to boil, because after cooking the dry food, there will be a lot of moisture in it.
Li Xiao quickly reminded:
“When making XO seafood sauce at home, you must pay attention to this step.”
"If possible, you can use chef paper to absorb as much moisture as possible."
"But now that time is tight, I have omitted this step. Remember to add it when you make it at home."
"Close the lid of the oil pan and let the scallops, shrimps and ham fly inside the oil pan for a while. Only when the water is squeezed out will I consider opening the lid again."
Li Bingsheng on the side was immediately attracted by the loud noise next to him.
When he saw the crackling movement in the oil pan, he couldn't help but curled his lips.
Although the scores between the two are getting further and further apart, Li Bingsheng still doesn't think Li Xiao is so powerful.
After all, in his opinion, the previous rounds of competition were all about basic skills.
It's just that Li Xiao's basic skills are a little bit more solid than others, so he can always lead in scores.
Moreover, he was certain that Li Xiao spent a lot of time practicing his ability to slaughter large livestock that was not usually used.
The more he thinks like this, the more he looks down on Li Xiao.
He believed that Li Xiao did not gain the advantage based on his ability at all. In his opinion, Li Xiao was studying for exams.
Just like those students who take exams specifically for exams, they only know how to take exams. Once they actually start cooking, they will definitely make a mess.
And Li Xiao's crackling oil pan further proved his suspicion and made Li Bingsheng's pride burn again.
Of course, Li Xiao really knows nothing about other people's contempt. After all, in his opinion, his total score is far ahead.
The gap between the second place and myself is 18 points. Who dares to despise myself?
When the crackling sound in the oil pan stopped, Li Xiao slowly opened the lid of the oil pan and gently flipped the half-fried scallops, shrimps and ham with a wooden spoon.
Li Xiao flipped it over a few times seemingly casually, then turned down the heat and continued to let the clams and shrimps inside stay quietly.
Open the oil pan on the other side and pour in the chopped onion and half a bowl of minced garlic.
Fry the chopped onion and minced garlic over high heat until golden brown, then pour the chopped onion and minced garlic on top of the shrimp and scallops.
"Onions and minced garlic must be fried until golden brown, and the moisture inside must be fried as much as possible, otherwise the shelf life of the seafood sauce will be very short."
Feeling that the heat was almost done, Li Xiao immediately used a sieve to scoop up all the ingredients.
Set the frying oil aside and pour the ingredients back into the pot.
While stir-frying Li Xiao, he poured in the brandy. The way he poured the brandy was also very particular.
His fingers pressed tightly against the mouth of the bottle, leaving only a slight gap.
Drop by drop of golden brandy fell through the gap into the pot, and the stove was turned up.
Every drop of brandy that drips onto the scallops and shrimps will create a string of flames.
While the flames take away the alcohol content of the brandy, they also take away the fishy smell of shrimps and scallops.
And the aroma of brandy is completely integrated into the ingredients, and the high temperature can also take away a lot of moisture, making the ingredients drier.
"In this step of adding brandy, you must not add a large amount of wine at one time."
"Otherwise, the spicy taste of alcohol will be absorbed by the ingredients, and the unpleasant alcohol smell will be unable to be dissipated, affecting the quality of the entire XO seafood sauce."
In the live broadcast room.
"Let me go, isn't this half-human-tall flame anchor afraid of burning himself?"
“I love watching this kind of chef show, it’s so cool!”
"I can already feel the heat hitting my face."
"Speaking of which, the anchor hasn't done any activities for a long time. When are you going to give out some fan benefits?"
"How about giving each fan a bottle of XO seafood sauce?"
"It's really weird upstairs. Do you know how much a jar of Lee Kum Kee's XO seafood sauce costs? It's dozens of dollars more!"
"Although I want it very much, I also feel that this request is too outrageous. The anchor now has almost 5 million fans, and each person will go bankrupt with one can..."
"Speaking of giving gifts, the host still owes me tangerine peel and tangerine peel Pu'er tea!"
"If the big brother upstairs didn't tell me, I would have almost forgotten about this matter!"
"Yes, yes, when will the anchor go to the new club, hurry up and fulfill his promise, otherwise he will be cancelled!"
Li Xiao was originally seriously arguing about the scallops and shrimps in the pot, but after seeing several comments like this.
Only then did he come back to his senses. There was indeed such a thing, and he had almost forgotten it if no one mentioned it.
Of course he couldn't admit that he had forgotten. After all, he would be lenient if he confessed, and he would go to jail, and he would be stern if he resisted, and he would go home to celebrate the New Year.
"What are you thinking about? How could I forget about my fans?"
"Don't worry, I will never forget it!"
"Don't I have to finish participating in this star chef competition? Otherwise, I would have left for Xinhui long ago!"
"Everyone can be absolutely assured. I remember all the lists clearly. No one will be missing."
"You will receive the goods next week and next week. After participating in a food competition organized by a five-star chef at the weekend of this week, I will return to Dongguan and start the Dahan Food Festival activities."
When I saw the anchor, I didn't avoid the topic and directly promised to ship it next week.
The audience in the live broadcast room just stopped. Seeing that Heizi took this opportunity to cause trouble, he secretly breathed a sigh of relief.
Of course, although Li Xiao was chatting with the audience, the movements of his hands had no impact at all.
After all, such a simple operation can be easily completed even if he closes his eyes.
As the brandy continued to drip in, the aroma in the pot also accumulated to a peak.
When quantitative changes lead to qualitative changes, Li Xiao quickly sprinkled in various seasonings.
Putting down the brandy, Li Xiao held the pot handle in his left hand and a wooden spoon in his right hand, and turned up the heat to the maximum.
The XO seafood sauce is constantly thrown up and down, up and down, and the cycle continues.
The flames that were half a person tall and Li Xiao's exaggerated movements made all the candidates around him turn around.
Seeing Li Xiao's exaggerated movements, many candidates found it funny.
I feel that candidate No. 26 really regarded the serious examination room as a place for his live performance.
Each of the candidates couldn't help but secretly shake their heads. They felt that candidate No. 26 had very good basic skills.
But if you deliberately use such exaggerated cooking techniques, you can easily make mistakes accidentally and waste a lot of time.
When you are about to throw the pan, if you accidentally throw out the sauce inside, it will really make you laugh.
Although boiling is the basics for getting started, the sauce is very viscous.
High viscosity will cause the difficulty of bumping to increase exponentially, and the chance of failure will be greatly increased.
But unfortunately, Li Xiao did not go as they wished.
After a dizzying jolt, not a single shrimp was thrown away.
Seeing Li Xiao display such superb skill in taking the blame, the jealousy that had just appeared in the people around him immediately disappeared.
Quickly putting the XO seafood sauce in the pot into a bowl, he immediately started making other sauces.
After making sure that the fat of the golden garlic had been completely absorbed by the chef's paper, Li Xiao quickly heated up the oil in the pan until white smoke emitted from the oil and reached 80% heat.
Li Xiao immediately turned off the heat and poured in the remaining half of the bowl of minced garlic.
The minced garlic instantly changed from milky white to light yellow, but due to the rapid drop in oil temperature, the color of the minced garlic did not continue to deepen.
The minced garlic no longer bubbles, which means the oil temperature has become stable.
Li Xiao gently poured the golden garlic into it, and then poured in salt, sugar, monosodium glutamate, chicken essence, oil, and sesame oil.
Stir all the ingredients evenly, and a simple golden and silver garlic is completed.
After finishing two of the five sauces, most of the time has passed.
However, Li Xiao was not in a hurry, because the rest was just some simple work.
The beef in beef chili sauce has been processed, and all that is left is to process the spicy food.
Heat the oil in a pan until it is 70% hot, add the chopped chili padi.
He reminded:
"When frying chili sauce, the most important thing is the heat. When the edges of the chili turn slightly yellow, you can add the dried chili."
"There are many types of dried chili peppers. If you can tolerate spicy food, you can choose spicier dried chili peppers."
"Of course, if you can't eat spicy food, you can also choose something less spicy, or don't add dried chili peppers."
Li Xiao cannot eat spicy food, and he also considered that there might be judges on the judging panel who are not into spicy food, so he did not choose to use hotter dried chili peppers.
Instead, I chose bent peppers from Guangxi that have a lighter taste but a stronger aroma.
The dried chilies have been soaked in advance and drained.
Soaking the dried chili peppers in advance can make it easier for the chili flavor to be released, and there is enough moisture on the dried chili peppers to prevent them from being burnt instantly.
After stir-frying for a while and feeling that the heat was almost done, Li Xiao immediately added the remaining golden garlic and fried dried beef mince.
Everything is mixed, and the last thing that comes out is also brandy.
Using the same technique, he continued to stir up trouble. This time, the people around him were too lazy to look over, because they had been completely beaten by Li Xiao's technique.
In the live broadcast room.
"The family version of the sauce that was promised? The anchor is bumpy and throwing the ingredients up. How can we learn it?"
"The legendary anchor can do it if he has the right hands, I have seen it!"
"Actually, it's easy to learn if you put aside the fancy skills of anchors."
"Indeed, I think I can still replicate the three sauces I have made so far."
"Thank you to the host. I always bought Lee Kum Kee's seafood sauce before, but I won't use it from now on!"
"Is there some misunderstanding about my own strength upstairs?"
"I prefer the golden and silver garlic. I couldn't make it well in the past because the golden garlic always had a burnt smell. Now I finally mastered the trick."
