Li Xiaojiang drank most of the bowl of Jidi porridge and said to the live broadcast room with satisfaction:
"This Jidi porridge is cooked quite well."
"The bottom of the porridge is smooth and delicate, and the entrance is very soft, but there is no sticky feeling."
"Here is a little common sense for you. If the porridge you eat outside is slimy, there is too little rice and too much porridge, the water in the porridge is very clear but very thick."
"It is very likely that when the porridge was cooked, a thickener was added to make the porridge thicker."
"This thickener can not only thicken the porridge, but also make the white porridge that has been cooked for only half an hour look like it has been cooked for several hours."
"It can also greatly reduce costs and maintain a dense state for a long time."
"When you go out to eat porridge, you must pay attention to this."
"Of course, there is no such problem here. They are all very delicious and the other ingredients are also very fresh."
"The gravy of the ingredients blends into the white porridge, making the whole pot of porridge sweet and fragrant."
"Of course Taotaoju here not only offers Jidi porridge, but also beef porridge, shrimp porridge and other porridges depending on the type."
"As long as other porridges use the same porridge base of this white porridge, in my opinion, no matter how bad it is, it won't be much worse."
After chatting with the audience for a while, Li Xiao picked up a piece of beef leaf.
He held the dark cow blind in front of the camera.
"Every time you choose, you should choose this kind of dark and ugly cow louver."
"Because this is the original color of cow louvers."
In the live broadcast room, many people showed puzzled expressions.
"Wait a minute, why are the beef louvers I usually eat different from what the host is holding now?"
"Yes, isn't it normally white?"
"The normal color of beef louvers is indeed black, and the white ones have been cleaned."
"Wait a minute, wouldn't it be better to clean it up?"
"Don't you understand this? Eating offal means eating the stench. After you wash it, it won't taste good without the stench."
"Haha, fellow believers, this should be the same as pig intestines that are washed too clean and lose their souls, right?"
.....
Seeing these shameless barrages, the corners of Li Xiao's mouth twitched.
God has no soul. Is he the same as what they say?
Seeing that there were more and more weird comments in the barrage, he quickly opened his mouth to explain, fearing that his character would become terrifying inexplicably.
"I misunderstood, I misunderstood. Cleaning beef louvers and cleaning pig intestines are completely different things."
"The reason why I don't let you buy white beef louvers is mainly because these white beef louvers are usually cleaned with chemical acids and alkalis."
"Because it is so difficult to clean, even if you use an iron brush to brush the black film on it, you can't clean it."
"If you insist on washing it white, in addition to using chemical reagents, you can only use hot water to scald it."
"After scalding it with hot water and then brushing it with a brush, it may turn it white."
"But this takes too much effort, and the shelf life of the beef louvers after blanching them with boiling water will be very short."
"So normally, the only option is to use chemical reagents for rinsing."
"This is why I don't let people buy white cow louvers."
"It's not about taste or lack of taste, or soul or soul."
"Okay, let me first let you taste whether this beef louver is delicious or not."
After saying that, Li Xiao stuffed the beef leaves on the chopsticks into his mouth.
The strong garlic flavor lingers on the tongue.
The smell of minced garlic was so strong that it even surprised Li Xiao.
A large amount of sesame oil is added to the minced garlic to make the flavor richer and richer.
The salty taste of the salt only stays on the surface of the garlic paste. It is obvious that the salt powder is added after mixing the garlic paste and sesame oil.
The advantage of this is that the flavors of the two are not mixed together, making it taste more layered.
The teeth gently bite the beef louver, and the crispy feeling comes from the tip of the tongue.
The finely chopped beef louvers are very crisp and elastic.
The odor is very light, so light that it is almost unnoticeable.
However, after all, the entire black outer film has not been removed, so it is inevitable that a little odor will remain on the film.
However, the flaws are not concealed. When the chef cooks the beef louvers, he adds a large amount of cooking wine to remove the fishy smell and increase the aroma.
At the same time, a large amount of garlic paste will completely cover up the slight odor.
The taste is very crisp, the heat is very good, and there is no problem of being unable to bite.
Li Xiao said with satisfaction:
"This sesame oil garlic beef louver dish tastes very good."
"After the garlic paste is steamed, the spicy taste is greatly reduced."
"Mixed with sesame oil and light salt, it is an excellent seasoning."
"It's very good. The preparation of this garlic beef louver is actually very simple."
"But cleaning beef louvers is a pretty tedious job."
"Freshly bought beef louvers should be washed with clean water more than 3 to 5 times, and then poured in flour, salt, and a large amount of white vinegar."
"Wash like crazy for more than five times. At the beginning, the flour and salt can remove a lot of black dirt."
"However, this kind of dirt will become less as the number of scrubbing increases."
"When no more dirt comes out after scrubbing, you can put it in clean water and wash it again two or three times."
"After cleaning, you can throw the whole beef louver into boiling water."
"Use chopsticks to hold a small section of the beef louver and control it to flip and move quickly in the water."
"After blanching for about 10 to 15 seconds, immediately remove the beef leaves."
"After picking it up, immediately put the whole beef louver into ice water."
"After the beef louvers are completely cooled, you can take them out again."
"At this time, if you don't like the smell of beef louvers, you can just rub off all the black film with your hands. At this time, because of the rapid alternation of hot and cold, the outer film of the beef louvers will be different from its outer layer.
The flesh separates and becomes easy to peel off.”
"Of course, you can skip this step if you don't mind."
"Then you can cut the beef louvers to the size you like."
"If you like it chewy, cut it into larger pieces. If you like it crispy, cut it into thin strips and put it in a steamer."
"Use a food processor to grind the garlic into minced garlic, stir evenly with sesame oil, pour all the minced garlic on the surface of the beef louvers, and finally sprinkle a thin layer of salt."
"Cover the lid and steam for 2 to 3 minutes, then it's ready to go."
"This dish can not only be used as a Cantonese-style dim sum, but also a very simple home-cooked dish."
Studio.
“I actually think I can make this dish too!”
"It's true this time, all you need is hands!"
“Hey guys, this dish looks so simple!”
“Originally I wasn’t very interested in beef louvers, but what the host said was so simple that I was very interested in giving it a try.”
"It's so awesome. Just now it was beef ribs with black pepper, and now it's beef ribs with garlic paste. This type is so rich!"
