】,【Winter Melon and Scallops Stewed in Original Sauce】.
The very clear-cut Cantonese cuisine is something that Li Xiaoxiang wants to come to, who is still kept in the dark.
As long as this set of Cantonese dishes is done well, it should satisfy the Guangdong Chefs Association, which recommended me to take the exam here.
At the same time, it can also make the influence of the dishes from your hometown more profound.
After adjusting the dishes, Li Xiao pushed the cart back to the workbench.
The 8 dishes may not seem like much, but they are actually quite cumbersome to handle.
In particular, the glass prawn balls is an ancient Cantonese dish that is almost impossible to find in the market anymore.
The reason is not because it is too difficult to make, but because it is too complicated to make.
A total of 8 hours is enough time to marinate the barbecued pork.
Clean the plum blossom meat and drain the water. Use a meat softener to make countless small holes in the plum blossom meat that is evenly fat and thin.
This will not only break up the texture of the plum pork, making it taste softer, but also allow the sauce to absorb the flavor faster.
While Li Xiao was massaging the plum blossom meat, he introduced to the audience in the live broadcast room:
"Actually, when you are making food, you can use this kind of meat looser to loosen large pieces of meat, especially steaks."
"By breaking the links between the Achilles tendons and tissues of these meats, the meat will not stick to your teeth and will not have an obvious fibrous feel."
"Especially when it comes to large pieces of meat that need to be roasted in the oven, such as Wellington steak, which requires multiple rounds of loosening."
The plum blossom meat that was originally intact as he spoke has become riddled with holes.
Put down the meat loosener and immediately start massaging the plum blossom meat while adding the seasonings needed for marinating the barbecued pork.
After marinating, Li Xiao began to process the ingredients needed for the eight-treasure rice.
Every place has its own recipe for eight-treasure rice. The recipe Li Xiao chose this time uses a lot of seafood.
If you want a longer name, you can call it seafood lotus leaf eight-treasure rice.
Take out the crab roe and salted eggs and steam them in a steamer, soak the dried whitebait in water, take out the core of the scallops, break off the handles of the mushrooms, and stew the chicken feet and pig skins into jelly.
After all the ingredients are processed, put all the eight treasures into a food processor and grind them into fine pieces. Add the skin jelly to the final crushed eight treasures.
In the live broadcast room.
"What kind of dark cuisine is the anchor cooking now?"
"Hiss, why did everything get smashed into a lump, like a 'hmm' thing?"
"What's going on upstairs?"
"You don't understand 'um um'? It's the state of food when it leaves our bodies."
"It's so funny, but it does look a bit like this."
"Why is your imagination so vulgar? It's like a big can of crab roe."
"Indeed, a lot of crab roe and salted egg yolk turn other white ingredients into a golden color, which is actually quite nice."
"But what is the anchor doing? I can't understand it at all!"
Seeing the question in the live broadcast room, Li Xiao smiled and said:
"Actually, I had the idea for this rice pudding a long time ago."
"In the past, eight-treasure rice was sometimes included in the New Year's Eve dinner, but my relatives' children were always picky and picked out some of the food. In the end, I had to clean it up."
"So, at that time, I thought about whether I could combine all the ingredients together so that picky eaters wouldn't be picky."
As he talked, he mixed the skin jelly into the eight treasures to increase the consistency.
In this way, the Babao solution will not spread out after being put into the water, but will condense into the shape it needs.
Add cooking wine, salt and sugar.
Use 8 chopsticks to stir quickly until the Babao solution has a gelatinous texture.
Gradually slow down the stirring speed until it becomes very difficult to stir, then you can stop.
Find a plastic piping bag and pour the golden Babao solution that has turned into a paste into it.
When the water in the pot boils, use a meat softener to poke dozens of small holes in the plastic piping bag.
Squeeze the golden Babao solution gently and it will drip from the dozens of small holes into the boiling water in the pot.
The moment Babao solution is dropped into boiling water, it is immediately solidified and floats on the water.
Li Xiao's other hand was already prepared. He picked up the golden rice grains floating in the stainless steel sieve, and then immediately poured it into the ice water next to it.
He is very fast and has good rhythm control.
As soon as the first batch of golden rice grains were picked up, the second batch of Babao solution fell into the water.
Repeatedly, the audience in the live broadcast room was dazzled.
"Here I go, this technique is like dancing."
"Surprise! A live streamer makes millions a month by making artificial golden rice."
"(ˉ﹃ˉ)Greedy! There is a huge difference between the appearance of this thing before it is cooked and after it is cooked!"
"It's true that these golden particles look delicious, I can already smell the aroma!"
"I really want to try it, but the list of materials puts me off."
"I've already placed an order and will try it out tonight. I also have a food processor at home. It's perfect!"
"I envy you, boss. Does your boss still need some help in your legs?"
At this time, there were not only a large number of ordinary viewers in the live broadcast room, but also many chefs who heard about it.
After all, he is the first in this year's one-star chef competition so far, and his score is far ahead. How can the second place with more than ten points make other chefs not pay attention to it.
After all, as long as such a dazzling rising star does not fall in the early stages.
You will definitely become a big boss later on. After all, cooking requires not only hard work, but also strong talent.
Otherwise, among the same chefs, some people's knife skills have become superb within two years of entering the industry, while some people's knife skills have remained unchanged after 30 years of practice.
It’s not how hard those who have practiced for two years are, nor how careless the masters who have been practicing for 30 years are.
It's that the upper limit of some people's talents is there. No matter how hard they work and progress, they can't break through such an invisible and intangible shackles.
Therefore, these chefs, especially those preparing to participate in the two-star, three-star and four-star competitions, are very interested in Li Xiao, the dark horse who suddenly emerged.
After all, it is very rare for a small project to get full marks.
Many chefs who have gone through countless star chef exams and have received four-star chef ratings may have never encountered a perfect score even once.
But such a rare thing happened again and again to this little-known boy.
Everyone clearly understands that it is no longer just one or two judges who are optimistic about the candidate No. 26.
But these 10 judges all felt that the candidate on the 26th had far exceeded one-star level, and even far exceeded themselves, so they gave a perfect score.
After all, the star rating of these 10 judges is only three stars. Faced with a product that has surpassed their level, they can't give it full marks even if they don't want to.
So when they saw the golden rice appearing in front of them, everyone's minds became a little excited.
Many chefs with high level of skills immediately realized that Li Xiao's method is actually a very Chinese type of molecular cuisine.
Break down ingredients and then reassemble them into new forms.
The technique used is not complicated and the technique is very simple, even an ordinary housewife can complete it.
It's simple to make, but you know it tastes great without even tasting it. This is indeed a good new idea.
As long as you change it slightly or take it as it is, it can become a signature dish in your store.
Some star chefs even overturned the original menu design and created some new dishes inspired by Li Xiao's dish.
In the venue.
Li Xiao's movements were like flowing water, and soon a large bag of Babao solution had been completely processed.
A large plate of golden rice grains floating in the ice water, bobbing and sinking, is really beautiful.
Li Xiao picked up one of his fingers and pressed it gently, feeling an alluring elasticity.
He nodded with satisfaction. The heat was just right. If it was cooked for too long, the rice grains would lose their elasticity and the umami flavor would be reduced a lot.
5 lotus leaves are cut into squares, 4 fresh lotus leaves are spliced end to end to form a huge square lotus leaf, and the last one is placed in the middle of the four lotus leaves.
The Wuchang rice and golden rice grains that had been soaked in water were mixed together. Li Xiao mixed the two rice grains of different colors with his hands.
Finally, place the mixed rice in the middle of the lotus leaves, close the outer lotus leaves and tie them tightly with straw.
However, he did not rush to put the lotus leaves into the steamer, but put them aside and waited for the time to put them in the pot.
