392. Thank you to the leader of the big brother Bu Jian Tian Se Ran Tian Lan
Although he had the barbecued pork in his hand, Li Xiao cast his eyes on the dry-fried beef he had just brought in.
The reason why Li Xiao was attracted to him was because as soon as the plate of dry-fried beef was placed on the table, a strong aroma of burnt meat reached his nose.
He carefully observed this plate of fried beef river.
The rice noodles are half burnt and half not burnt, and the overall color is golden.
The leeks are tender and green, the mung bean sprouts are translucent, and the beef is plump and juicy.
Li Xiao used serving chopsticks, gently inserted them into the bottom of the plate, and gently lifted Ushikawa up.
There was no trace of excess oil on the plate. Seeing this, he nodded with satisfaction.
"Dry-fried beef river is something that really tests the basic skills of a Cantonese chef."
"Because he tests the heat very much! The heat of rice noodles, the heat of beef, the heat of chives, green onions, and bean sprouts."
"If any of the heat is missing, this dish of dry-fried beef river will be imperfect."
"The appearance of the dry-fried beef river on the table in front of me is not a big problem. Now let me try to see if it is the same as what it looks like."
Use serving chopsticks to pick up a small bowl of dry-fried beef river and put it in your own bowl.
When you pick up the fried beef with chopsticks, the aroma of the beef becomes more fragrant.
The rice noodles are stir-fried at high temperatures to release all the rice aroma contained in the rice noodles.
Li Xiao paid special attention when picking it up with serving chopsticks.
The length of this rice noodle is very good, which proves that the chef's stir-frying technique is very good.
After all, a dish of beef hod that is too short and crisp cannot be called dry-fried beef hok at all.
Li Xiao first put a piece of beef still dripping with gravy into his mouth.
The beef was chewed carefully in the mouth, and the teeth were just bitten off.
The gravy contained inside the beef bursts out from the inside.
The beef was well fried, the edges were caramelized, but the middle and inside were tender and juicy.
The heat of this beef is almost perfect, and the meat quality is also very good.
This perfect piece of beef instantly raised Li Xiao's expectations for the dry-fried beef.
And this performance of dry-fried Niuhe did not disappoint him.
The caramelized golden rice noodles enter your mouth, dry, hot, smooth, soft and complete.
Inside, the pho is dry and complete.
It is one of the most important factors in judging whether a chef is good at frying.
The cooking here is very good, the aroma of sauce and rice are very good.
The seasoning is just right and the pho has a little more saltiness.
However, the sweetness of the chives and bean sprouts in the ingredients just neutralizes the slightly extra salty taste.
Overall, it was perfect. Just talking about this dish, Li Xiao felt that the chef could reach a four-star level.
In other words, the other party can support a store with just this seemingly simple fried beef.
"Very tasty!!!"
"On a full score of 100 points, this fried beef would have 98 points."
"As for the two points deducted, it is because of the inherent deficiencies of its ingredients."
"Although the materials used are already good, there is still room for improvement."
“It’s very, very good. This is the most satisfying dish I have eaten today!”
“The beef slices are thickly sliced and stir-fried over high heat.”
"It can produce a caramelized aroma on the surface and sides of the beef slices, and a tender texture inside."
"The rice noodles are very dry, without any excess oil. This technique is really authentic."
It is rare to encounter such delicious dry-fried beef river, and Li Xiao certainly has no intention of letting it go.
Not only did I eat two large bowls, but I also ordered two portions for the two tables next to me.
As for waste?
It is impossible for Li Xiao to see such delicious dry-fried beef river.
Once you take one bite, you won't be able to stop.
After finishing two bowls of fried beef river, he quickly drank a large glass of water.
Although this dry-fried beef river is very dry and there is not a drop of oil on the plate, this is relative.
Rice noodles, as an ingredient, tend to absorb oil.
When frying the rice noodles in the pan, you must stir-fry the rice noodles in a high temperature and a wide range of oil, otherwise the rice noodles will easily break and stick to each other.
Even if the chef controls the amount of oil accurately enough, he can only make sure that there is no excess grease on the plate.
However, the rice noodles itself must be oily.
So after drinking a large glass of water, he set his sights on the most satisfying food in the venue.
【Jidi porridge】
Li Xiao scooped up a large bowl of porridge for himself with a porridge spoon, and Li Xiao showed the full-fledged Jidi porridge in front of everyone.
"This Jidi porridge has a long history. The first bowl of Jidi porridge was more than 500 years ago."
"There is a story about Lun, a talented scholar from Guangdong in the Ming Dynasty. It is said that Lun's family was very poor when he was young and he made a living by selling vegetables."
"The family who lives next door to Lun Wenxu sells porridge. I admire Lun Wenxu's insistence on studying despite such a difficult situation at home."
"So, I specifically asked the other party to deliver food to me."
"Every night after the food is delivered, the porridge shop still has ingredients left over, and not being able to finish them is an excuse for waste."
"Give him raw porridge with pork balls, pork rice noodles, pork liver, and fish fillets as extra reward."
"Later in Lun's High School, I remembered the kindness of the porridge seller for giving me porridge, so I returned to my hometown and ate a bowl of porridge that the boss had cooked for him."
"Since he was the first to eat this porridge, Lun named him "Jidi" and wrote a plaque on it."
The name "Jidi Porridge" spread throughout Guangzhou and has been popular for more than 500 years."
"Of course, as time goes by, the ingredients in this week will become more and more abundant."
"Pork belly, squid, beef, shrimp and various other ingredients can be used as ingredients for Jidi porridge."
After introducing the history of Jidi porridge, Li Xiao bent down slightly, put his nose to the surface of the porridge and smelled it.
The porridge is fragrant, and you can tell at a glance that Thai fragrant rice of very good quality is used to cook this porridge.
Cooking porridge is a task that tests your patience, with gentle fire and strong fire alternating with each other.
And stir it halfway to prevent the porridge from sticking to the bottom.
Once the sticky bottom appears, even if it is just a little burnt.
The burnt smell will spread quickly, filling the entire pot of porridge, and the porridge that you have worked so hard to cook will be wasted in an instant.
Some large porridge shops will also add soft boiled yuba when making porridge.
Of course, it would be best if you have freshly cooked yuba.
The aroma of bean and rice go well together. When the two are mixed together, the aroma will be richer and more layered.
In addition, the completely melted yuba will also make the porridge denser.
Moreover, with the protection of yuba, the white porridge will not stratify even if it is heated and stirred for a long time.
Li Xiao scooped up a spoonful of delicate and dense Jidi porridge.
Thai fragrant rice with a firm texture is cooked for four to five hours.
Although the appearance of fragrant rice still maintains the flowering shape, the texture itself has become soft and rotten.
When the tongue and mouth collide, the rice grains melt and turn into a stream of heat flowing down the tongue and into the throat.
The gravy of various ingredients such as fish fillets, pig intestines, pork liver, and meat slices is blended into the white porridge at high temperature.
The originally bland white porridge absorbs the sweetness of various fresh meat juices.
The ingredients used in the Ji Di porridge here are still the most traditional recipe, and no luxurious ingredients are used.
However, sometimes, good food does not require too many so-called precious materials to make.
Just like the bowl of Jidi porridge in front of you, it tastes very good.
The fish fillets, pork intestines, pork liver, and meat slices are all very fresh.
The fish has no fishy smell, and the pork and offal have no unpleasant smell.
When you take a mouthful of the delicate Ji Di porridge, you can feel the slight greasiness caused by the dry-fried beef river disappearing in an instant.
Eating a warm bowl of Jidi porridge in winter also makes the whole person feel very comfortable.
Thank you to the leader of Bu Jian Tian Se Ran Tian Lan!
Being the first ally in this book is not easy.
There will be 5 more cards added here, but they have to be filled in slowly, there are indeed a lot of things.
Thank you so much!
I wish you good health, happiness to your whole family, smooth work, abundant financial resources, a smile, and all your wishes come true!
