Picking and choosing in the dining area, the lucky ones chosen by Li Xiao were assorted fried rice, pepper potatoes, rice dumplings and brown sugar glutinous rice cake.
What interested Li Xiao was that there were some snack packages sealed in plastic bags that were similar to those sold at the canteen when he was in school. They contained spicy dried tofu, pickled radish and other snacks, and he was asked to take a few pieces.
Have a taste.
Carrying the dinner plate, Li Xiao came to the seat where he sat in the morning.
As if by coincidence, the seats around were occupied, but this table was still empty.
After placing the dinner plates, Li Xiao first fixed the camera, and then began to introduce the dishes he selected this time one by one.
The first is the staple dish of assorted fried rice.
The so-called assorted fried rice, the most familiar one is the fried rice in Yangzhou, Jiangsu Province, which is the most famous, so assorted fried rice is also called Yangzhou fried rice.
This generally leads to the fact that no matter where the assorted fried rice is made, as long as it appears on the menu, it is almost always called Yangzhou fried rice.
This restaurant honestly only filled in the words "Assorted Fried Rice" and did not use the name Yangzhou Fried Rice.
Wash the shrimps first, add cooking wine and pepper, and sizing them with starch. After frying the shrimps in this way, they will not only remove the fishy smell and improve the flavor, but also taste more fragrant.
Wash the carrots and mushrooms and cut them into pieces. Blanch the shrimps, peas and mushrooms in boiling water and take them out. These are the preparations for the side dishes.
After that, it’s time to cook: first add carrots and stir-fry for a while, then add shrimps, peas and mushrooms and stir-fry, then add salt, chicken essence, pepper and a little soy sauce to taste, then add cooked rice, stir-fry evenly, cover
Cover the pot and simmer for three minutes, then serve on a plate.
For the cooked rice here, it is best to use cooked rice from the next meal or even well-preserved overnight rice. The fried rice will be more flavorful and chewy.
What was placed in front of Li Xiao was a piece of fried rice that was full of color, aroma and taste.
"The smell of mushrooms is very fragrant, followed by the aroma of delicious shrimps and fried rice, which is very rich."
"This assorted fried rice uses a lot of ingredients, unlike other restaurants that make 90% rice and have very few ingredients."
"At first glance, this fried rice is half rice and half side dishes. It can be said to be a relatively cost-effective meal."
Li Xiao casually scooped out a spoonful of fried rice on his plate. The crystal-clear shrimps and peas were mixed in the light yellow fried rice, along with the brightly colored carrots and eggs, which looked very appetizing.
Putting a full spoonful of fried rice into his mouth, Li Xiao couldn't help but give a thumbs up.
"The texture of the rice is moderately soft and hard, neither too soft nor too hard. It tastes great."
"The shrimps are made from fresh, freshly cooked shrimps. The meat is smooth, tender and chewy. Together with the fried peas, it creates a chewy symphony in your mouth."
“Shredded bamboo shoots are also added to the fried rice, which directly enhances the taste of the fried rice.”
"The deliciousness of shrimps, the elasticity of peas, the fragrance of mushrooms, the softness of fried rice, the mellow aroma of eggs, and the crispness of winter bamboo shoots. All kinds of flavors are mixed together, showing their deliciousness like a dispute in the mouth, competing for each other, and there are
This kind of pleasure can instantly affect three thousand beauties in the harem."
“It’s a really good assorted fried rice.”
At first, Li Xiao scooped it up spoon by spoon and tasted it. After taking a few bites, he couldn't help but pick up the plate and take several bites.
"The ingredients are rich and it is a must-have for those who are interested in cooking."
“It’s a piece of assorted fried rice that gets 85 points. Thumbs up.”
Studio:
"Can anyone really make the fried rice we often eat in restaurants the way the anchor said? It's been praised so much!"
"Although I feel that the anchor's evaluation is a bit exaggerated, from the camera, the color combination of this fried rice still looks quite comfortable."
"Same, tender red shrimps, green peas, golden rice... so many ingredients can produce such a beautiful color, the chef must have spent a lot of effort to specially process the ingredients."
"Our family is a small-scale restaurant. According to the general method and to save time, we pour the ingredients into the pot and fry them. This method of processing takes a long time, and we usually don't do it.
If you spend time to process a certain type of food specifically, washing it and selecting it is considered done."
"The man upstairs is so honest, hahahaha."
"I found an honest man, please go and taste for yourself what their fried rice tastes like!"
"I'm surprised. It turns out that there are so many fried rices with different flavors. It turns out that some of the effort goes into the processing of the ingredients!"
"After all, salt-baked chicken and beggar's chicken are processed in different ways, so it's normal for the taste to be completely different!"
······
After eating a few bites of fried rice, Li Xiao was ready to try other dishes.
He set his sights on the pepper potato slices in front of him.
The reason why he chose this dish is because he came from Lanzhou and has rarely eaten home-cooked potatoes. They are all the local people's special way of eating in Lanzhou. Li Xiao almost can't remember what home-cooked potatoes taste like.
Already.
In order to regain his "taste" for potatoes, Li Xiao chose it without much hesitation.
As a home-cooked dish, it is not difficult to make pepper potato slices:
Wash the peppers, remove the seeds inside, and cut them into slices. Peel the potatoes, wash them, and cut them into thin slices. The thickness of the slices is important. If they are sliced too thin, the potatoes will stick to the pan. If they are sliced thicker, the potato slices will be thin.
After all, they are fried. Overly thick potato slices not only require higher heat to be cooked, but are also more difficult to taste. As for the heat issue, it is also a headache for many chefs.
Therefore, the thickness of potato slices is generally considered to be 1.5 mm.
After preparing the ingredients, you can heat up the pot, heat up the cooking oil, add the aniseed ingredients and squeeze out the aroma, then add the white sugar and chopped green onions, stir-fry, add soy sauce and potato slices and continue to stir-fry. When the potatoes are almost cooked, add the peppers.
, add salt and MSG to taste before serving, stir-fry evenly with the preheated pan, stir it a few times quickly, then remove from the pan and put on a plate.
When frying potato slices, it is best to use the stir-frying method with a spoon. This will allow the potatoes to be heated more evenly, and the potatoes will cook faster and taste better.
A good chef can let the fire burn directly in the food when stirring the pot without causing the food in the pot to smell too strong. Of course, this also requires the chef to work hard and study hard. This technique can only be achieved after mastering it.
.
Judging from the appearance of the hot pepper potatoes presented in front of Li Xiao, Li Xiao can give it an excellent score.
The green peppers are cooked just right, and the skin is slightly browned, but the tender inside can be seen from the cut.
The potato slices are evenly sliced, and almost every slice has the same thickness, which is enough to give a glimpse of the chef's knife skills.
Li Xiao picked up the chopsticks, picked up a piece of potato, put it in front of the camera and got closer.
The potato slices were stained with red oil, and the tangled color looked very appetizing.
"The potatoes are also mixed with some bean paste, which smells very strong."
Putting this piece of potato into his mouth and chewing it, a rustling sound came from his mouth.
"It has a spicy taste, and the wonderful thing is that although the potato slices are fried, they taste like cold potatoes with a crispy texture."
“It’s crunchy and very refreshing.”
If you want to keep the crispy texture of potatoes, you must first pay attention to the heat when frying. Overcooked potato slices will taste "flourier", and the potatoes will lose their crispiness when they become soft.
Secondly, when blanching, take out the potatoes and wash one side with cold water to remove excess starch. This can also reduce the soft texture of the potatoes after they are cooked.
After trying the potatoes, Li Xiao picked up a piece of pepper instead.
The skin of this piece of pepper looks slightly browned, the seeds inside are clear and clean, and only the skin of the pepper is intact.
There are also other things to pay attention to when frying hot peppers. If the hot peppers are put into the pot too early, they will easily turn yellow, and they will lose their taste if they become too soft.
"This piece of hot pepper looks pretty good."
The slightly browned skin is crystal clear and has the unique luster of varnish.
"It smells like a refreshing fragrance with a slightly spicy aroma."
Putting the piece of pepper into his mouth, Li Xiao nodded with satisfaction.
The taste of hot peppers is softer than that of potatoes. After all, it is the characteristics of the ingredients. When fried, it feels very fresh. When you take a bite, the juice quickly bursts in your mouth, filling your mouth with its strong aroma.
“The hot pepper meat is very thick and has a rich texture, and the seasoning inside is relatively simple, which will not make the ingredients lose their own taste. Simple salt and pepper can bring out the taste of the ingredients better.
.”
After finishing the piece of pepper, Li Xiao picked up a few more vegetables on the plate and placed them on the fried rice in front of him.
"In general, this home-cooked dish has a refreshing taste, fresh ingredients, and authentic taste. It is a very good dish."
"I can get 80 points."
Studio:
"Can fried potatoes really taste crispy? I don't believe it! Unless the host draws me to try it!"
"Qin Mimi, please tell the people upstairs that I randomly stuffed a hot pepper potato before. Maybe the anchor can draw me!"
"Get this guy upstairs out of here and don't show up in front of me!"
"If you don't understand, just ask, why did the host choose such a mediocre dish of hot pepper potatoes instead of choosing from so many delicacies?"
"I'm very curious too, but judging from the camera, the color of this dish also looks appetizing, so it's more reasonable for the anchor to choose this dish, right?"
"But there are so many other dishes nearby, so I just chose this home-cooked dish. It would be better to go to one of those ordinary restaurants on the street to eat home-cooked food in a place like this."
"Perhaps the host has a strange mind?"
"So what exactly does the anchor think?"
Mo Jie, who had the same idea as the audience in the live broadcast room, ate the hot pepper potatoes in front of him and praised it while being curious. He couldn't help but ask: "Brother Li, why did you choose this popular dish among so many delicacies from mountains and seas?"
Ordinary home-cooked food? Do you have any tips for choosing dishes here?"
"There are so many foods in the cafeteria, but the most common dishes are the best place to test a chef's skills. After all, this kind of home-cooked food seems simple to make, but it is also simple to make. If you want to make it well, there are some tricks inside
There are almost as many dishes as those that are difficult to prepare, and they are also the most easily overlooked.”
"According to normal people's thinking, when you come to a buffet restaurant, you will of course choose the most expensive and famous dishes. Simple dishes such as home-cooked dishes are easily ignored, so some chefs will not put too much in when making home-cooked dishes.
When I taste this buffet restaurant, I can see the chef’s care even more from an ordinary home-cooked dish.”
"Of course there is another situation where the chef has dishes he is good at and things he is not good at, so it is normal for him to fail in a certain dish."
Li Xiao was explaining to Mo Jie and the audience while eating assorted fried rice with hot pepper potatoes.
Because there were a lot of things to taste, Li Xiaosheng’s portion was not large, enough for two people to eat about ten mouthfuls but not too full.
Li Xiao, who is still waiting for Li Xiao's "favor" on the table, falls into the category of carefully crafted gadgets as he said before.
Li Xiao took it casually, and there were already a dozen rice dumplings piled on the plate. Judging from the size, they were almost one bite.
"I smelled it before taking it, and I found that there are many different flavors mixed together. When we eat it like this, we are opening a blind box." Half-jokingly, Li Xiao picked up a small rice dumpling, and slowly opened it.
of string.
The small rice dumpling has four corners. He has seen it in the south and north, but he doesn't know where it comes from.
Generally speaking, zongzi belongs to Shanghai cuisine. Li Xiao doesn't know whether it is true or not, but in his memory, except for the zongzi made at home, which has the most memorable taste, no zongzi made by anyone else is more unforgettable to him.
It is said that the oldest rice dumplings were originally made from bamboo tubes, and were filled with glutinous rice, which is both sweet and salty.
A hint of sweetness wafted out from the rice dumpling leaves, and Li Xiao guessed that the rice dumplings in his hands were probably red bean paste.
With a "pop" sound, the complete rectangular rice dumpling fell onto the dinner plate in front of Li Xiao, still full of sweet flavor.
"My blind guess is that this is a red bean paste-flavored rice dumpling."
Li Xiao picked up the spoon and cut the rice dumpling in half.
The dark green powdery filling spread out from the middle, and a lot of it stuck to the spoon.
"It looks like mung bean paste."
Put the spoon into your mouth and the sweet aroma of mung beans fills your mouth.
He scooped up half of the rice dumplings on the plate with a spoon and put it into his mouth.
“The glutinous rice tastes very mellow, and the mung bean paste tastes quite sweet.”
"It's good to eat these two things separately. The only drawback is that they are mixed together."
"To put it in one sentence, they don't match, and they don't match very well. They are irrelevant."
The glutinous rice has the fragrance of rice dumpling leaves, and the glutinous rice has a mellow and soft texture. The mung bean paste is even sweeter and delicious. It can be said that the two items are very good individually, but they are brought together.
"This blind box is considered to be half a thunder product."
