While he was talking, the last main course was served, and with him was a small bowl of poplar nectar in a glass bowl.
【Three onions and fried prawns】
This dish is a traditional Cantonese dish that uses three different kinds of green onions to create different flavors.
But the flavors of the three types of onions are unified. Three different types of onions will create a multi-layered onion-flavored atmosphere.
From far away, Li Xiao could smell the aroma of fried shrimps with three onions.
The red prawns are mixed with the fried green onions, and the red and white diced peppers are also mixed in. The shape is quite good.
"The recipe for stir-fried prawns with three onions is actually very simple, and the ingredients used are not complicated."
"You can use prawns, nine-section shrimps, or big-headed shrimps."
"The three onions are shallots, shallots, and green onions."
"Scallions are the chopped green onions we usually use, but only the white part."
"Shallots need to be peeled and minced."
"Green onions are also called Beijing onions, they only need to be white."
"Pour butter into the pot, wait until the butter is completely melted and small bubbles appear, then add the scallions and fry the white scallions until golden brown, then pick up the scallions."
"After picking up the green onions, put the cleaned prawns in the pot, fry both sides of the prawns until they are nicely browned, and then scoop them up."
"Take a new pan, add butter to the pan, sauté the chopped shallots until fragrant, and wait until the shallots are fragrant."
"At this time, you can immediately add the fried prawns just now, add the green onions, and top with the sauce mixed with sugar, salt, Huadiao, cooking wine, oil, light soy sauce, pepper, and sesame oil."
"After adding the sauce, immediately sprinkle with the diced bell peppers."
"Finally, stir-fry quickly to reduce the juice, and a family version of fried prawns with three onions is ready."
"Okay, this is how it is done. The key point to remember is to pay attention to the heat. It is better to make it small than to make it big."
"If any of the ingredients are accidentally burnt, the whole pot will be ruined."
"Now let me give you a taste of their three-onion fried prawns and see how they are done."
After speaking, Li Xiao picked up the prawns on the plate. The sauce on the surface of the prawns was well absorbed.
The crystal clear orange-red sauce perfectly wraps the prawns in it.
One point more is too much, one point is too little.
This thickening skill alone can take an ordinary chef several years to learn.
The shrimp heads have been cut open, and the shrimp lines, shrimp bladders and shrimp guns have been cleaned.
For prawns in February, although the paste on the head is not much, it is still considerable.
With a slight swish, Li Xiao retracted the orange shrimp paste and the sauce on the surface into his mouth.
It has the right balance of sweet and salty, and a little bit of sugar enhances the umami flavor of the sauce and shrimp.
A small amount of Sichuan peppercorns and cooking wine play a role in removing the fishy smell and increasing the aroma.
The chef's handling of the three types of onions was even more perfect than Li Xiao imagined.
The sweetness of the green onions and the sweet aroma of the shallots completely adhere to the prawns during stir-frying.
But the best among the three onions is the red onion with the strongest flavor.
The chopped shallots were cooked very well and were chopped into fine pieces without being burnt. They were almost perfectly integrated into the sauce and adhered to the surface of the prawns.
As Li Xiao murmured, the rich sauce swept over his taste buds with its rich flavor.
When you bite into the sauce-covered shell, you will see that the outer surface of the shrimp is burnt and fragrant, but the inner shrimp is crispy and tender.
The two completely different tastes made Li Xiao feel like his eyes were shining.
The outer layer of shrimp meat is charred and fragrant, and it absorbs the rich sauce, making it rich and full of flavor.
As for the shrimp meat inside, because the stir-frying speed is very fast, the sauce is not completely penetrated, and the shrimp meat still maintains the sweetness and crispness that the shrimp meat should have.
Not only is the taste completely different, but the taste is also unexpectedly outstanding.
“It’s very good. I didn’t expect the last dish to be so amazing.”
“When frying the prawns, the flipping is done very well. There are actually two completely different textures and flavors in one prawn.”
After eating a few more shrimps, Li Xiao reluctantly put the plate of fried shrimps with three onions aside.
Pulling Yang Zhi Ganlu over, he introduced to the audience in the live broadcast room:
"Yangzhi Manlu is a very popular dessert in Guangdong, but in fact the history of Yangzhi Manlu is not that long. It is a dessert that only appeared in modern times."
"Someone just said that the prizes I gave were stingy, so let's do it again."
"I will talk about a prize-winning quiz below. You can post the answer you think is right in the barrage."
"The first correct answer that appears on the barrage will receive a cash red envelope worth 10,000 yuan."
"The first place will be based on my screenshot. Those who want to answer the questions can prepare now, 3....2....1...."
"Now is the prize-winning guess: Who is the inventor of Yangzhi Manna!"
Studio.
"!!!"
"???"
"Xu Liushan!"
"Full note!"
“Three happy desserts!”
"sweetheart!"
"Lei Garden!"
····
Li Xiao pressed the screenshot button the moment he saw the correct answer, and at the same time quickly said to the audience:
"Okay, the correct answer has appeared."
"The first correct answer is: Mo Momo!"
"Congratulations, I have added you as a friend here. Please pass it. When the live broadcast is over, I will add a bonus of 10,000 yuan and send it to the big brother!"
"Hey, brother passed it in seconds. Now I will give out the bonus in front of everyone. Please don't say that I am stingy again."
As soon as he finished speaking, the 10,000 yuan bonus was handed over. Seeing this scene, every audience member was beating their chests.
After all, most migrant workers only earn more than 10,000 yuan a month.
Watching a live broadcast, answering a simple question, and getting this money is like pie in the sky, but they missed it brilliantly.
"Oh my god, the answer I sent is also Li Yuan, just a little slower!!"
"Crying to death, why am I so stupid? The anchor asked this kind of question at this time, I should be decisive!"
"Yes, the anchor has almost told us the answer, but we haven't been able to answer it yet?"
“Such a famous dessert is made in a Cantonese restaurant, and it’s outrageous!”
"Ten thousand yuan, ten thousand yuan just flew away!"
····
"Well, as long as you continue to watch our live broadcast room, the prizes will definitely be great."
"Now, let me give you a taste of how good this poplar nectar is!"
There is indeed a different feeling in the founder's shop where he invented the dessert.
After all, if everything here is not authentic, then there is no authentic place.
The ingredients of Yangzhi Manlu are also very rich. For the grapefruit alone, red grapefruit and light yellow golden grapefruit are used.
The mango and sago inside are also unambiguous. The sago is chewy and the mango is fresh and sweet.
The whole bowl of sugar water has a refreshing taste and is not greasy at all. You can tell at a glance that the best cream is used.
The poplar nectar usually eaten outside often has a sticky feeling, but it doesn't feel like it here. It makes people feel quite comfortable.
“It’s delicious, worthy of the founder, it’s really authentic!”
“Not only are the materials used very particular, but the proportions are also very good.”
"It's not greasy at all like ordinary poplar nectar. It's very rich but very dry."
“You can eat the whole bowl and you won’t have that sticky feeling.”
“It is indeed the Huangpu J School of Cantonese cuisine, and it is true that its reputation is not without merit.”
"I ordered so many dishes today, but not even one of them tasted bad."
"The minimum score is 80 points, the maximum score is 100 points, and the average score is 90 points. Highly recommended!"
"Also, I want to explain that I will definitely not receive any promotion fees."
"There are now 480,000 viewers in the live broadcast room. I can make a promise in front of 480,000 viewers."
"As long as anyone has substantial evidence to prove that I received money for promotion."
"Whatever I collect here, I will multiply this number by ten and give it to the audience as prizes."
