He didn't even know that the person next to him was peeping, but maybe he wouldn't care even if he knew.
Using the same technique, cut the other potato into hair-like lengths.
Put both shredded potatoes into the sink and slowly wash away the starch from the potatoes with running water.
While turning around to handle other ingredients, Nasal explained to the audience in the live broadcast room:
"Many viewers tasted the shredded potatoes very pink when they were making them, and the outer layer was slimy."
"And it will stick into a lump when frying. This is because you did not rinse away the excess starch from the potatoes."
"In fact, potatoes are a starch-rich food. If its tissue structure is not destroyed, its starch can be well hidden in his body."
"But once it is cut, especially into filaments, the fibrous tissue inside will be completely destroyed, followed by a large amount of starch inside."
"At this time, just throw all the potato shreds into the water, and then let the water wash away the excess absorbed starch."
While speaking, Li Xiao had already made a neat cross at the bottom of the three tomatoes.
"Everyone has a different way of making tomato and egg soup. Some people leave the skin on, while others remove the skin."
"The method I'm doing now is to remove the skin. After making a cross at the bottom, lightly scald it with hot water, and the layer of tomato skin will fall off automatically."
While talking, Li Xiao took a spoon, scooped up a spoonful of hot water and poured it evenly on the tomatoes. The skin of the tomatoes immediately rolled up.
Although it does not fall off immediately, it can be completely peeled off with just a slight tear of the entire piece of skin.
Then he cut the peeled tomatoes into thin slices, but not too thin this time. Each slice was about half as thick as a finger.
After placing the cut tomato slices, Li Xiao walked to the sink again and saw that the water in the sink had become completely clear and there was no new starch overflowing on the potato shreds. He knew that the potato shreds had been rinsed.
Remove all shredded potatoes and drain the water, heat oil in a pan and add salt and sugar to taste.
While waiting for the water to boil, Li Xiao crushed the huge ice cubes taken from the raw material area and added clean water to make a very low-temperature ice water.
In the live broadcast room.
"Hey, what is the anchor doing?"
"Strange, why do you use ice water to make potato shreds?"
"Ice water usually serves as a 'supercooling river' in cooking. Did he want to submerge these shredded potatoes in a cold river?"
"What you said above makes sense. My family likes to prepare a portion of ice water when making plain-cut chicken. The skin and chicken taste crispier."
"After listening to what the two elder brothers upstairs said, the effect of this ice water is obvious."
Without letting everyone wait for too long, Li Xiao immediately poured the shredded potatoes into the pot after the water boiled completely.
With the potato shreds at a lower temperature, add the original boiling water and stop it immediately.
But because the added potato shreds have been drained of water and are not very large, the water in the pot immediately boils again within a few seconds.
The moment the water boiled, Li Xiao immediately used a sieve to remove the shredded potatoes from the pot.
His movements were very neat, and he took out most of the shredded potatoes from the pot in just one move.
Ignore the remaining potato shreds still in the pot.
The moment he picked up the potato shreds, he immediately poured them into zero-degree ice water.
All the movements seemed to be done in one go, flowing smoothly without any sluggishness at all.
The time it takes for shredded potatoes to go from boiling point to freezing point is only a short second.
The shredded potatoes were originally cut too finely and soaked in hot water, causing them to become soft and waxy.
After being soaked in ice water, its properties changed again, from weak to crisp immediately.
And after a series of thermal expansion and contraction, the potato shreds became even thinner than before.
Instead of rushing to fish out the shredded potatoes, let them continue to cool down in the ice water in order to keep their crispness more stable.
Heat oil in a pan, sprinkle in a small amount of minced garlic, and when the aroma of minced garlic is smelled, Li Xiao immediately pours in a little cooking wine, and then pours in all the sliced tomatoes.
After a few quick stir-fries, pour in water.
After closing the lid, Li Xiao had time to explain:
"As I said before, there are many different ways to make tomato and egg soup."
"The one I'm frying now will taste more fragrant because I sautéed a little minced garlic before adding it to the pot, and the tomatoes were also stir-fried."
"If you like it lighter, just add tomatoes to the water. You can skip step 1 just now."
After saying that, Li Xiao did not wait quietly here for the water to boil again.
Instead, he came to the other side and quickly fished out the shredded potatoes from the ice water.
Use skill to shake off all the water from the potato shreds on the sieve, heat the oil in a pan and sprinkle a small amount of minced garlic and ginger.
When the minced garlic and ginger turn slightly yellow and fragrant, immediately pour the shredded potatoes in the sieve.
At the same time, Li Xiao twisted his finger on the stove switch and turned the heat to maximum.
The flames that then burst out did not panic him in any way.
On the contrary, when the flames started to appear, he picked up the brandy and kept throwing it into the flames.
His move made the flames that were already rising even more intense.
The entire workbench No. 26 lit up several degrees because of the sudden flames.
Li Bingsheng next to him has been paying attention to the actions here, so Li Xiao's every move is seen by him.
When he saw Li Xiao putting shredded potatoes into ice water, he suddenly realized what Li Xiao was doing.
He was relieved that he had brought it up, and he even felt that Li Xiao's actions were unnecessary.
After all, if you want shredded potatoes to have a crispy texture, you just need not to cut them so finely.
After blanching the water, put it in the sink and rinse it, and you can do it.
Now, in order to show off his skills, Li Xiao cut the potatoes into shreds so finely that they had to be chilled with ice water afterwards.
If he behaved like this during normal training, he would definitely be scolded by his father.
According to his father, only when his cooking skills have reached a bottleneck and cannot improve, will he use these fancy movements and techniques to attract attention.
After understanding this, Li Bingsheng was completely relieved and no longer paid attention to the situation next door.
After pouring in enough brandy, Li Xiao put down the bottle.
Keep stirring the pot with your hands while adding salt and sugar to taste.
Li Xiao's flipping action was very clever, trying to throw most of the potato shreds in the air.
Only a very small part of the shredded potatoes will be in direct contact with the iron pan, this is to avoid overheating the shredded potatoes.
Because the potato shreds have been cooked by boiling water before crossing the cold river.
Now stir frying is just to give it enough heat and flavor.
Stir-fry for just 10 seconds, making sure all the shredded potatoes are reheated.
Li Xiao immediately turned off the flame on the stove, but did not stop stirring the pot to ensure that the seasoning was as even as possible.
After stirring for another 10 seconds, he put all the shredded potatoes in the pot onto a plate.
At this time, the audience in the live broadcast room could clearly see what the finished potato shreds looked like.
!!!
!!!
"What are these transparent potato shreds?"
"Did the anchor add bleach? Did he directly bleach the color of the potatoes?"
"It's probably because the potato shreds are too thin, so the color can't be seen."
"I just asked why the anchor only used salt and sugar and not even soy sauce. It turned out to be to make him transparent."
"Let me tell you, this appearance is really cool."
Of course, this scene was not seen by Li Bingsheng, and Li Xiao didn't care about everyone's praise.
He cut the shredded potatoes himself, so of course he knew exactly how well he could do it.
Without any delay, he returned to the front of the tomato soup, which had already begun to boil.
Li Xiao immediately turned off the stove and added salt and sugar to taste.
Wait for the boiling tomato soup to stop for a moment, and the rolling bubbles will turn into small bubbles.
His left hand picked up the small bowl containing egg liquid next to it, raised the small bowl high, and tilted the small bowl slightly with his fingers.
Hold the chopsticks in your right hand and quickly stir the tomato soup so that the tomato soup forms a vortex.
The golden egg liquid in the bowl fell into the vortex of tomato soup like a golden thread, and then merged with the tomato soup.
In the live broadcast room.
"Is the anchor holding a bowl? Or is it a teapot with a thin mouth?"
"Isn't the anchor's hand too steady?"
"Anchor, please accept your magical powers! You really can't learn this!"
"This is the first time I know that tomato and egg soup is so difficult to make..."
"If nothing else, just by looking at the exaggeration, I know it's delicious. The eggs must be very tender and thin."
Amid everyone's discussion, a whole bowl of egg liquid was poured into the tomato soup.
At the same time, the soup, which was still boiling, fell completely calm.
Pour the tomato and egg soup into the soup bowl prepared nearby, and Li Xiao pressed the completion button.
