395. Shrimp sausage and pan-fried water chestnut cake
After finishing the beef balls, Li Xiao turned his attention to the shrimp rice rolls.
The first time he saw the appearance of this rice roll, he knew that the taste of this rice roll would not be bad.
The rice rolls had been cut into pieces in advance. He picked up one piece and held it up in front of the camera:
“This is a very traditional and authentic Cantonese rice roll.”
“Cantonese-style rice rolls are very particular, and the skin should be thin.”
As he spoke, he picked up the spoon with his left hand and held the bottom of the shrimp rice roll. With his right hand, he used chopsticks to lift up a small corner of the rice roll.
The translucent rice roll skin, like green gauze, appears in front of you.
"Although there are several layers of rice roll skin, you can still easily see the red and white shrimp inside."
"You can tell at a glance that the rice milk used in this rice roll is very good."
"Let me show you guys in the audience how delicious it is."
In the live broadcast room.
"Hey, this rice roll is different from what I usually eat."
“When it comes to rice rolls, our Chaoshan rice rolls are the most delicious.”
“Our rice rolls from Dachaoshan are better than those from Guangzhou!”
"One thing to say, although Chaoshan rice rolls have a lot of ingredients, the taste is too bad."
“Chaoshan rice rolls are messy and I don’t like them at all.”
"Actually, both are delicious, one tastes waxier and more fragrant, and the other tastes tougher and cleaner."
Chewing shrimp rice rolls, Li Xiao nodded slightly, as expected.
This shrimp rice roll is really good, the skin is very thin and the shrimp is very crispy.
You can feel the shrimps as soon as you eat them, they are fresh shrimps.
Because it doesn't have the refrigerated smell of chilled shrimp.
And its crispiness does not come from the alkaline water, but from the shrimp itself and the chef's pickling.
Li Xiao took advantage of the break to eat rice rolls and glanced at the barrage when he saw the audience's debate about rice rolls.
He smiled and said:
"There is actually no clear distinction between Chaoshan rice rolls and Cantonese rice rolls. In my opinion, both are very good and each has its own characteristics."
"In a few days, I will take you to try Guangzhou's more authentic rice rolls and moist local rice rolls."
"The shrimp rice rolls I just ate tasted pretty good, but the seasoning was a little lacking."
“The shrimp taste is a little bland, and the soy sauce is just ordinary rice roll soy sauce.”
"Although this soy sauce has been boiled, the taste is a bit too ordinary. It is only slightly better than ordinary steamed fish soy sauce."
"It's about 80 points. It's quite average. It's not too bad and not very good."
After he finished speaking, Li Xiao picked up another piece of fried water chestnut cake that was golden on both sides.
The water chestnut cake is cut into small cubes about the length of your thumb.
There are many white horseshoe particles distributed on the water chestnut cake, and the horseshoe particles are large and small.
Doing this can make the texture of the water chestnut cake more layered.
With one bite, the water chestnut cake easily splits into two pieces.
Burnt, sweet and glutinous, crispy.
Three completely different tastes explode in your mouth.
The taste is really good. The water chestnut cake itself is very soft and waxy, slightly sticky and slightly sweet.
The water chestnuts in the water chestnut cake are crispy, sweet and delicious, with very low fiber and no residue after eating them.
The outer skin is fried until crispy, and the high temperature makes the skin of the water chestnut cake form a thin crispy shell.
“The heat of this pan-fried water chestnut cake is quite well controlled.”
"Before frying the water chestnut cake, the chef also coats the surface with a fine layer of flour, so that the outer shell becomes more crispy."
“Delicious, sweet and glutinous, very suitable for children and girls to try.”
"But actually, this water chestnut cake is delicious whether fried or not. It tastes even more delicious after frying."
Studio.
"So this thing can be fried and eaten?"
"Anchor, please tell me how to do this, we can't even find it here now!"
“It looks delicious!”
"This looks similar to jelly, and the method is probably similar."
Seeing that many viewers in the live broadcast room wanted to learn how to make water chestnut cake, Li Xiao did not hide anything.
"To make this water chestnut cake, in addition to finding good horseshoes, you also need to find good water chestnut powder."
"If the horseshoe powder is not selected well, no matter how high the quality of the horseshoe is, the finished product will not be good."
"You must choose Zhouxing brand water chestnut powder for water chestnut powder. Although the price is twice as much as other brands, the taste is the best."
"Peel the water chestnuts, cut some into slices, and chop some into fine pieces."
"Pour white sugar into a pan, add a little water, and simmer the sugar over low heat until it turns into caramel color."
"Pour the water into the pot, pour in the white sugar that has turned into caramel color, and at the same time pour in the chopped water chestnuts and bring to a boil over high heat, then turn off the heat immediately."
"Mix the water chestnut powder evenly with water and pour it into the brown water chestnut syrup."
"After mixing the two evenly, you can put them in the steamer and steam them over high heat."
"Steam over high heat for about 10 to 15 minutes, and a chewy and chewy water chestnut cake will be ready."
"After the water chestnut cake is cooled, its texture will become crispy, like eating jelly."
"Of course, you can also choose to fry the water chestnut cake on a pan for a while."
"It tastes more delicious this way, but it also makes it more steamy!"
"Okay, you can put the little notebook away, let's try the next one."
The next thing Li Xiao tried was the Pork Ribs Chencun Noodles.
Pork ribs and Chencun noodles are actually a must-have snack for many people when drinking morning tea.
The pork ribs Chencun noodles in front of you are steamed in a big bamboo basket.
The portion is large, so it is not a problem for more than a dozen people to eat.
Chencun noodles are topped with a layer of spareribs and a circle of cabbage is piled around the edge.
The cabbage sum is very tender and sweet, and is processed very delicately.
Some slightly older parts were all cut cleanly, leaving only the best parts.
The ribs are all the middle part of the ribs, not the rib head or the tail.
The marinated pork ribs are very tasty, but you can taste it as soon as you eat them. This pork ribs are made from refrigerated pork ribs.
Because the meat of the ribs is too loose, and the flavor of the ribs itself is almost impossible to feel.
But there is nothing we can do about it, after all, the cost of ribs is indeed a bit too high.
Anyone who specializes in making Cantonese morning tea will basically use this kind of refrigerated pork ribs.
Of course, the relatively low cost is one reason, and another reason is that there is a lot of refrigerated pork ribs, which makes eating them very satisfying.
In addition, there is another important reason why restaurants do not use fresh pork ribs.
Those are fresh ribs, the meat is too firm.
It's okay for young people, but they are the main force drinking morning tea.
For those retired old men and women, the meaty ribs are simply a torture to their teeth.
If you eat ribs every minute, you will lose several teeth.
The Chencun noodles are placed at the bottom and naturally absorb the sauce of the pork ribs.
Therefore, it also becomes extremely delicious, with the addition of sauce.
Chencun powder, which was originally bland and tasteless, has become oily and fragrant.
