Place a half-person tall winter melon on the workbench and cut off both ends.
Scoop out the pulp from both ends of the winter melon, scrape out the excess meat, and flatten the top of the winter melon to create two good containers.
Peel off the green outer skin of the winter melon to reveal the emerald-like flesh inside.
The cylindrical winter melon was cut into two, the pulp was removed, and then cut into countless segments.
Each section is about the size of a palm, as delicate as strips of unpolished jade.
However, this was not the state Li Xiao needed, but it didn't matter. He picked up a fruit knife.
After seeing the flash of swords and shadows, the original strips of winter melon turned into pieces.
Then, after careful processing, the pieces of winter melon turned into bracelet-like rings of winter melon.
The size of each winter melon ring is not consistent. To be precise, the size of the inner ring of each winter melon ring is not consistent.
Such a discovery immediately aroused a lot of discussion among the audience in the live broadcast room.
"Hey, why has the anchor's knife skills deteriorated so much?"
"It's just that the big one and the small one look different?"
"It shouldn't be. Could it be that the host was taken away?"
"Why is there such a huge gap between before and after?"
"As for my knife skills, I can do it myself!"
Of course, these are just the thoughts of ordinary viewers. Some chefs immediately understood Li Xiao's intentions.
But precisely because they understood the doubts in their hearts, it became deeper.
Although they just saw Li Xiao cleaning the Yuan Bei that had been taken out, Li Xiao didn't even do the comparison process. Are they really so sure that the size of the cavity he dug out is the same as the Yuan Bei?
Of course, many chefs think that Li Xiao specially left more space, and then make fine adjustments when inserting the scallops.
But Li Xiao's next move immediately shattered the confidence of these chefs.
In full view of everyone, Li Xiao took out the cleaned scallop cores from the sink and put them into the winter melon one by one.
Every piece of shell is inlaid in perfectly, neither one point more nor one point less.
Seeing this scene, many chefs changed their expressions.
It is not too difficult to embed the scallops into the winter melon perfectly.
But the premise is that before processing a winter melon ring, let the winter melon and yuanbei do some comparison and matching.
However, the candidate No. 26 in front of him skipped the comparison step. He just cleaned Yuan Bei.
He recorded all the sizes of the shells one by one, and even remembered the thickness of each shell clearly.
Not to mention how exquisitely he controls his sword skills, this memory alone surpasses most people.
However, the shock that Li Xiao brought to everyone did not end when he put the 20 stuffed winter melon clams one by one back into the two winter melon cups he had just cut out.
Waves of gasping sounds came from the mouths of these chefs.
20 winter melon stuffed clams, put into two winter melon cups respectively.
There are exactly 10 winter melon cups in each cup, five stuffed winter melons are placed on one layer, and one winter melon cup is placed on the second layer.
The two layers of stuffed winter melon and the height of a winter melon cup are also perfectly matched, as if the two were a match made in heaven.
The mastery of this sense of proportion can no longer be judged simply by good knife skills or good memory.
Most chefs may only think that it is just a coincidence or that they can achieve this level through long-term hard work.
But only some four-star chefs or chefs who have been at the three-star level for many years, as well as some chefs with good teacher heritage, understand it.
The ability Li Xiao is showing now is probably the so-called ability to send and receive at will.
Many people may not be able to achieve such a thing for decades, or even for a lifetime, but it happened to a young boy.
Only these chefs who have already entered the restaurant know how jealous they are of the little-known little chef No. 26 in front of them.
Put the two winter melon cups into the steamer together with the eight-treasure lotus leaf rice. When the time is up, turn on the heat and let them cook.
Take out the seven fat and three lean pieces of pork belly from the basket, and use a meat softener to punch holes in the pork belly.
Many chefs in the live broadcast room were a little surprised when they saw that the pork belly Li Xiao took out was so fat.
In fact, when some chefs saw the pineapple, purple ginger and tomato sauce on Li Xiao's table, they probably guessed that he was going to cook sweet and sour pork.
But they never knew that such fat pork belly could be used in sweet and sour pork.
Li Xiao's method of cooking sweet and sour pork is not much different from the traditional method.
Cut the pork belly into small pieces, coat in batter, and fry in a pan.
Everything seemed very normal, but when frying, the chefs discovered something was wrong.
Before they had to wonder for too long, Li Xiao opened his mouth to address their doubts:
"Sour pork needs to be fried, and different oil temperatures will produce different results."
"In order to create a bursting effect with the sweet and sour pork, I specially chose pork belly with more fat."
"But if there is too much fat, it will become greasy. Low-temperature slow frying can solve this problem very well."
"The principle is the same as that of Dongpo pork that has been stewed for a long time. The oil inside will be emulsified and the greasy feeling will disappear."
While talking, Li Xiao had already left the oil pan and started processing other ingredients.
Put the marinated plum meat into the oven and start roasting it. Open the belly of the grouper and clean the black lining inside the fish belly.
At the same time, add sliced ginger and scallions into the fish belly, and finally pour Huadiao wine over it, gently give the fish body a top-notch SPA, and let the flavor of Huadiao wine completely blend into the grouper.
Take two finger-sized prawns, take out the shrimp and use tweezers to lift up the red tendons on the prawns.
This step requires a lot of skill. Since the tendons of the prawns are very thin, the tendons will be broken if you apply too much force.
If the force is too small, the tendon cannot be picked out.
Therefore, even if Li Xiao has dozens of different types of skills, it will take two or three minutes to process each prawn.
In the live broadcast room.
"What is the anchor doing?"
"I don't quite understand. What is the red color he picked out?"
"Is it shrimp thread?"
"Have you ever seen red shrimp thread? The shrimp thread is the intestine of the shrimp. It is black, and there is only one!"
The audience was talking a lot, not quite understanding what Li Xiao was doing.
But after all, there are still many star chefs hidden in the audience of this live broadcast, and someone will soon come out to clarify other people's doubts.
"This is the tendon of the shrimp. The reason why the shrimp can bounce in the water depends on it."
But after knowing what the red line was, everyone's doubts did not decrease, but became more.
They didn't know why the anchor wanted to pick out all the tendons of the prawns, and Li Xiao was so focused on picking out the golden sword that he didn't even notice what everyone was saying.
It took Li Xiao more than half an hour to process 10 prawns.
After flexing his somewhat stiff hands, he put the grouper into the steamer without hesitation and started the final cooking.
Instead of waiting in front of the steamer filled with smoke, Li Xiao continued to process the last few dishes.
The Jinhua ham provided at the venue was not a whole piece, but was cut into square rectangular Jinhua ham pieces in advance, and the quality was only average.
But Li Xiao didn't mind, and it even saved him a lot of processing time.
After all, what he needs is a square Jinhua ham, and the rectangular Jinhua ham is cut into thin slices about the same thickness as a coin.
Coat it with the batter mixed with egg yolk and salted egg yolk, put it into the oil pan, take it out immediately after the ham floats, drain the fat and arrange it on the plate.
Take out the sea urchin and put it in the sink, let the water wash away the mucus of the sea urchin, and pick off the young leaves of the perilla.
Coat the drained sea urchin with batter, and put two pieces of batter-coated sea urchin on each piece of perilla.
Cover the sea urchin with another piece of perilla, and finally wrap the perilla wrapped in the sea urchin with a layer of batter, put it in the oil pan, wait for the perilla to float, and then scoop it up immediately.
