Li Xiao has already exploded a lot of things, and the audience in the live broadcast room is not surprised.
So after the perilla was put into the pot, no one paid attention.
But when the number of tempura shiso and sea urchin on the plate increased, everyone noticed something strange.
"Why did so many explode this time?"
"Yes, the others only fried ten or twenty portions, why did this one explode a lot?"
"It seems like it was fried a little too much. Doesn't it taste very greasy?"
"Don't you guys look at it seriously? It's not that it exploded a lot, it's just that this perilla and sea urchin tempura is relatively large."
At this time, a new shiso and sea urchin tempura happened to be picked up, and the audience discovered that it was indeed what the audience just said.
This perilla and sea urchin tempura is like a small bun with a yellow air shell.
There are even lines on the surface of the perilla leaves. It looks very cute and delicate.
Putting the perilla and sea urchin tempura piled high into a small mountain aside, Li Xiao opened the oven and took out the barbecued pork that had turned golden brown inside.
The freshly baked barbecued pork exudes a strong and tempting aroma.
The fat on top is constantly dripping from the surface of the barbecued pork. The sufficient fat and honey make the whole piece of barbecued pork look golden.
Li Xiao sprinkled a little water on the surface of the dry straw to make the dry straw enter a semi-dry and semi-wet state.
He would take out a lighter to light the straw, and when the half-dry straw was emitting a faint white smoke, he would place the roasted barbecued pork on top of the straw.
It grasps the distance very accurately, and does not let the barbecued pork get too close, nor does it make the barbecued pork too far away.
The fan in his left hand was gently fanned, not only to keep the flame from extinguishing, but also to make the white smoke more even.
When the grass was completely extinguished, Li Xiao picked up the barbecued pork. A faint smoke and aroma came from the surface of the barbecued pork.
The original delicate and attractive aroma of barbecued pork becomes richer and layered.
Instead of rushing to cut the barbecued pork, place it on a warm grill pan to allow the muscles of the barbecued pork to relax naturally.
Heat the oil in a pan, sauté the minced garlic and ginger until fragrant, then add the pineapple and purple ginger that have been cut into small pieces.
When the edges of the pineapple began to turn brown, Li Xiao poured in the sweet and sour sauce that he had just made, and at the same time put in the fried sweet and sour pork.
It's a big stir-fry, and it's full of sound and light effects.
While holding the pot, add a little sugar to taste.
When every piece of pineapple, purple ginger, and sweet and sour pork was coated in sweet and sour sauce, Li Xiao turned off the heat.
Purple ginger and pineapple can be eaten raw. If they are fried too much, the sourness and astringency will be too strong.
【Gourd and Sour Pork】Complete!
Heat the oil in the pot again, add the green onion and white ginger slices, and when the ginger slices turn yellow, immediately add the prawn balls that have been coated with a layer of starch water.
The heat of the pan was controlled very well by Li Xiao, and there was no promotion effect this time.
The fat on the pan and the starchy water on the surface of the prawns create a beautiful squeaking melody.
When both sides of the prawns are golden, he puts the prawns on a plate.
There is no additional seasoning, nor is it coated in thick gravy. The surface is very dry, even like an ordinary pan-fried prawn.
【Glass Prawn Balls】Complete!
Cut the smoked secret barbecued pork into finger-thick slices, because Li Xiao is absolutely confident in the taste of this barbecued pork.
There is no need to reduce the thickness of the barbecued pork to avoid a lack of taste.
Moreover, the later-cut barbecued pork can contain a richer flavor and allow the layers of food to be displayed as much as possible.
Carefully plate it, [Smoked Honey Barbecued Pork] is done!
Li Xiao glanced at the time and quickly walked to the steam oven.
He had already set the timer on the steamer, so at this moment, the steam in the steamer was no longer as raging as before.
However, the moment he opened the cabinet door, the workbench was instantly filled with steam and smoke.
Take out the [Steamed Grouper], [Eight-treasure Rice with Lotus Leaves] and [Stewed Winter Melon and Scallops in Original Sauce] respectively.
The latter two did not require follow-up treatment. Li Xiao took a closer look at the status of the grouper.
The toothpick on his left hand was inserted into the fish meat. Feeling the touch from the toothpick, he nodded with satisfaction that the heat was very good.
Too much is too old, too little is too young.
Transfer the grouper to a clean plate that has already been heated to prevent the cold plate from quickly cooling the fish.
Use chopsticks to carefully pick out the shredded ginger from the belly of the fish, and spread a thin layer of shredded green onion over the fish.
Pour an appropriate amount of peanut oil into an iron spoon and heat it on the stove until a series of tiny bubbles appear in the peanut oil.
Immediately pour boiling peanut oil on the grouper, and the thin scallions will curl up immediately when heated by the hot oil.
The moment the hot oil poured down, Li Xiao immediately poured down the steamed fish soy sauce that had been prepared with his other hand.
Although the movements were in tandem, it seemed to the viewers in the live broadcast room that the boiling oil and steamed fish soy sauce were intertwined in the air.
Then the steamed fish soy sauce wrapped in hot oil fell on the grouper.
[Steamed Grouper], [Eight-treasure Rice with Lotus Leaves], [Stewed Winter Melon and Scallops in Original Sauce] are done!
Li Xiao took a long breath and gently pressed the completion button with his finger.
A beep sounded, and the reminder light on the workbench also lit up.
But this time the judges neither waited nearby nor came quickly.
Instead, a staff member walked up to Li Xiao and put up a sign with a number on the workbench.
After putting down the number plate, the staff member looked apologetic:
"I'm very sorry, Candidate No. 26, the judges are currently grading over there on No. 11, and you have about three more candidates to arrive."
"Please don't be anxious and wait patiently."
!!!
Li Xiao looked shocked. This was his first time taking the exam, and no one had told him what he should pay attention to before the exam.
This also resulted in him not knowing the last round of exams at all, and it would take a certain amount of time to wait after completion.
But fortunately, he finished relatively early. If there were not three candidates in front of him, but 30 candidates, it would be over.
After all, the [Perilla Sea Urchin Tempura] and [Steamed Grouper] he made need to be tasted as soon as possible. The longer the time, the worse the taste of these two dishes will be.
Fortunately, the scoring process for the three candidates did not take too long. After waiting for about 10 minutes, the 10 judges gathered around Li Xiao again.
The judges took their own bowls and chopsticks and walked to the eight dishes.
A judge wearing glasses looked at the eight dishes with distinctive styles, nodded and said:
"Yes, the 8 dishes are all classic Cantonese dishes. I haven't seen them in many years."
An old man with some gray hair next to him also echoed:
"It's true. Cantonese cuisine has been declining in recent years!"
Another person smiled bitterly:
"There is nothing we can do about it. The cost is too high, it relies too much on chefs, and it cannot be mass-produced and promoted. The boss's income is low, and naturally there are fewer people willing to continue to open Cantonese cuisine."
Several people were discussing and stretching their chopsticks towards different dishes.
