394. Failed innovation and beef balls without cilantro
"The score of this beef louver is 85 points. Although the garlic paste is good, I think if it is replaced with golden and silver garlic, the taste may be better and richer."
After finishing the beef loaf, Li Xiao turned his attention to the beef balls and money tripe.
The freshness of the beef louvers is very high. You can tell at a glance that it was probably slaughtered today and brought here to be made on the spot.
After all, once an ingredient like beef lobster enters the refrigerator, a very serious problem will arise.
The odor originally attached to the outside of the black film will quickly penetrate into the beef louvers.
Such penetration cannot be removed even by scalding it with boiling water.
However, Li Xiao didn't taste much peculiar smell just now, which proves that the beef louvers are very fresh.
So he was very interested in the beef balls and the money tripe on the side.
After all, these things are all parts of the cow. If the beef leaves are so fresh, other parts are likely to be the same.
My eyes lingered on the money belly and beef balls for a while.
Li Xiao picked up a piece of money tripe covered in abalone juice. There was too much juice, so he could only quickly hold a spoon under the money tripe.
He held up the money belly on the spoon and introduced to the audience:
"Money tripe, also known as honeycomb tripe, is one of the four stomachs of cows."
"The inside of the money belly is densely packed with diamond-shaped grids."
"Normally the seasoning of the golden belly should be satay sauce, but here it uses abalone sauce."
"The reason why many places use satay sauce is because it is difficult to taste the money belly."
"Using a satay sauce with a richer flavor will prevent the inside of the money belly from looking bland."
"Although most places use satay sauce, it doesn't have to be cooked in a certain way."
"Different cooking methods and different sauces can bring out different characteristics of the ingredients."
"Okay, let's have a taste and see if this abalone sauce and golden belly is delicious."
He took a gentle bite, his teeth were not hindered in any way, and he easily bit open the money belly.
Fat and glutinous, delicate, honest, and the grid structure is slightly elastic.
The taste of Qianqiandu is very thick, and the abalone juice is completely absorbed by Qianqiandu.
There is not a trace of odor, and it is obvious that the money belly has been cleaned very clean.
After all, whether beef louvers or tripe, they are actually the stomach of a cow, but they have different tissues in different stomachs.
Its original function is to digest food, so of course it has a strong taste.
Therefore, it is extremely important to handle it in advance, otherwise no matter how good the seasoning is, it will still be difficult to cover up the odor of the ingredients themselves.
However, the method of dealing with money belly is much simpler than having blinds.
Just wash it repeatedly with coarse salt and flour, then press it in a pressure cooker for half an hour.
Of course, when using the pressure cooker, you need to add a lot of cooking wine and ginger to remove the smell.
After pressing for half an hour, the money belly will become soft and waxy, and most of its odor will be eliminated.
After taking the money tripe out of the pressure cooker, place it in clean water and rinse it continuously with running water to take away the remaining odor.
After a few minutes of brewing, you can take out the whole piece of money belly and cut it into thumb-sized pieces with a knife.
At this time, you can marinate the money tripe with various seasonings.
However, Tao Taoju's money tripe is different. After the chef rinses the money tripe, he directly throws it into the abalone juice for cooking.
The abalone juice has a rich flavor, and you can tell that a lot of ingredients were used to cook it.
However, in Li Xiao's opinion, it is not wise to cook abalone in juice.
After all, no matter how clean the money belly is, there will always be some odor inside.
This means that during the continuous cooking process, the not so much odor will slowly be integrated into the abalone juice.
This resulted in the abalone juice, which originally tasted very good, to have some miscellaneous and peculiar smells.
If one pot of abalone juice and only one pot of golden belly are cooked, then the problem may not be so obvious.
However, in Taotaoju with such a large flow of people, a pot of abalone juice will definitely not only cook a pot of money tripe.
Every time a pot of golden tripe is cooked, the peculiar smell in the abalone juice will increase.
Ultimately, quantitative changes will lead to qualitative changes.
A pot of good abalone juice will eventually turn into a pot of bad abalone juice.
The piece of money tripe that Li Xiao ate now had this problem. The abalone juice was very thick, but the taste was not right.
But overall, it's still barely qualified, after all, it's clean enough.
After swallowing the money in his mouth, Li Xiao picked up the water glass next to him and drank it.
Although the smell is not strong, it is indeed a torture for someone like him whose tongue is much more sensitive than ordinary people.
After thinking about it for a while, Li Xiao gave his own evaluation:
"Sometimes there will be some flaws in innovation. After all, the practices that have been passed down for so many years always have their own reasons."
"Actually, the taste is pretty good. If we can continue to improve the cooking method, we should be able to make a breakthrough."
"But now I can only give 60 points to this portion of Money Belly with Abalone Sauce, which is barely a passing grade."
After giving a fair evaluation, Li Xiao turned his attention to the beef balls.
At this time, his eyes were not as eager as before. After all, he had just stepped on a thunderstorm, so he had to have some time to catch his breath.
However, his chopsticks still firmly inserted into the beef ball and lifted it up.
There is also a small piece of yuba stuck to the bottom of the beef balls.
“Traditional beef balls are not the hand-beaten Chaoshan beef balls.”
"This traditional beef meatball will have a softer and more chewy texture, while the Chaoshan beef meatballs will be more chewy and crunchy."
"Although they are both beef balls, the methods of making them are completely different."
"One is to chop it with a knife, then add egg white and stir."
"One method is to chop the beef into pieces and then beat it with an iron rod thousands of times to make the beef mince and glue, and then reorganize it."
"This beef ball has a very strong aroma. I'll let you guys taste it to see if it tastes good."
Li Xiao first sucked the yuba into his mouth with his tongue, and nodded with satisfaction.
This yuba absorbs a lot of beef gravy, making the originally sweet yuba become extremely sweet.
When you bite into a large piece of beef ball, the rich gravy bursts out from inside the beef ball.
The gravy is extremely sweet and the meat is firm and chewy.
There are also very finely chopped water chestnuts in the beef balls, which brings a different and fresh sweetness.
Li Xiao raised his eyebrows slightly, it was indeed good.
Swallowing the beef balls in his mouth, he gave a very high evaluation:
“This beef ball is very beefy, sweet and delicious, and not greasy at all.”
“This beef ball is really good, 90 points.”
“The only shortcoming is that there is no coriander in the beef balls.”
“Beef meatballs without coriander will taste a little dull.”
"But I guess they should have considered the reason why many guests don't like coriander now."
"So in traditional beef balls, the important supporting role of coriander is eliminated."
"To be honest, it's a pity."
"However, some things are indeed the general trend."
After speaking, Li Xiao shook his head and threw the remaining half of the beef balls into his mouth.
