60. If you know a little bit about it, you can get started directly.
Kango Yukinosuke came to his senses and threw the battered [Chicken Meatballs] and [Chicken and Onion Skewers] into the trash can.
Take out two new portions and place them on the grill.
Guanhao Yukinosuke hesitated for a moment and then spoke.
"Little brother, you seem to know how to roast birds?"
The chicken liver didn't go into my mouth as expected. After all, it's really not polite to eat and chat with others.
Li Xiao smiled lightly
"I can't say I understand it very well, I know a little bit."
People in the live broadcast room
"Look, I told you that the host's live broadcast room can be renamed Versailles Food Live."
"Listen, is this human language? I can't say you understand it very well, but you understand a little bit?"
"Hey, I'm new here. Is the anchor some kind of cooking expert?"
"Welcome new friends, the status of the live broadcast room is negative..."
"Let's put it this way, the host defeated a three-star senior chef who makes molecular cuisine and vegetarian food the day before yesterday, and defeated a one-star senior chef who specializes in soup dumplings yesterday."
"Did they defeat each other in the areas they are good at? After all, each chef is good at different types!!"
"The new one upstairs? That's for sure. If you don't defeat the opponent in his field, how can you make the opponent retreat in spite of difficulties?"
….
Tsukigo Yukinosuke's face showed disappointment, do you understand?
"Why don't you try my roasted chicken liver first and see what you think?"
Li Xiao nodded and picked up the chicken liver he just put down.
There are no burn marks on the surface, there is a very fine layer of pepper, and no grease or blood dripping out.
Seeing how solemn the other party was, Li Xiao also became a lot more serious.
7 Mature, the texture is very delicate, as tender and smooth as jelly, the sauce evenly penetrates into the chicken liver, but the taste of the sauce is very light and does not cover up the taste of the chicken liver.
Frowning slightly, there were a few traces of almost imperceptible blood inside, which made the originally almost perfect chicken liver have flaws. Although the thin layer of pepper on the outside made these traces of fishy smell very light.
If Li Xiao hadn’t just obtained [Mastery in Roast Bird Making], Li Xiao might not have had any problems at all.
Seeing Li Xiao frowning, Guan Hao was a little nervous, but he didn't speak.
Li Xiao finished all three pieces of chicken liver, put the bamboo stick back on the plate, and lowered his head to think for a while.
He looked up at Yukinosuke Nukigo and spoke seriously.
"Of these three pieces of chicken liver, the one with the best taste is in the middle, the best taste is indeed at the top, and the closest to perfection is indeed at the bottom."
Yukinosuke Guanhao was stunned for a moment when he heard Li Xiao's comments and fell into thinking.
The moment Li Xiao made his comments, he, who had been roasting birds for decades, seemed to have grasped some mysterious and mysterious inspiration, which flashed in front of him.
Before he could figure it out, Li Xiao continued to speak.
"If you don't mind, how about I grill a skewer?"
Li Xiao looked at the other party's frowning expression and was also very worried. After all, at such an old age, if he overused his brain and suffered a cerebral infarction, he would be at great fault.
Tsukigo Yukinosuke nodded and discarded all the roasted birds still on the grill.
Not only to leave a space for Li Xiao to display, but also because he was so distracted just now that all the roasted birds on top were burnt.
Seeing a strange face suddenly enter the production area, the guests who were whispering stopped talking and cast curious glances at Li Xiao.
Li Xiao placed the camera and pointed it at the grill.
Wash your hands three times to make sure your hands are completely clean.
He didn't pay attention to the gazes of these strangers, and took out a complete piece of chicken liver from the fresh-keeping cabinet. He washed the blood that seeped out of the chicken liver with clean water.
The chicken liver is divided into left liver and right liver. Take out a 7-inch Western-style kitchen knife and cut the chicken liver into three almost equal pieces using the eight-shaped knife technique. The middle connecting tissue of the chicken liver and the gallbladder are discarded.
The lymph nodes and blood vessels at that location are too thick and impossible to remove, which will seriously affect the delicateness of the chicken liver, and the gallbladder is of no value.
Lay the left and right pieces of chicken liver flat, point the kitchen knife downward, and place the tip of the knife against the wooden chopping board, and cut off the outermost layer of the chicken liver.
The chicken liver, which was originally semi-sealed after being cut using the eight-character knife technique, became leaky from all sides.
Tsukigo Yukinosuke, who had always had a calm face, was shocked when he saw Li Xiao's step, and he didn't realize why he did this.
However, when Li Xiao gently put the chicken liver that was divided into two halves and leaked from all sides into the water, Kanhao Yukinosuke showed an expression of sudden realization.
The running water is opened very thin, so that a huge flow of water will not hit the chicken liver in the water, causing damage to the structure of the chicken liver.
However, the running water will continue to take away the blood flowing out of the chicken liver. This step is to drain the blood out of the chicken liver as much as possible.
Until the water in the basin becomes clear and the chicken liver no longer oozes blood.
Li Xiaocai took out the chicken liver and put it on kitchen paper to absorb the water.
Of course, when you reach over the grill, you don't want to burn your hands, but to feel the heat of the charcoal fire.
Charcoal is used to grill the bird. Unlike electric grilling, the temperature of the charcoal cannot be seen on the monitor, so you can only rely on the chef's feeling.
The temperature is very even and the fire is very stable. There will not be a sudden burst of flames or large area of heat loss.
Li Xiao nodded. After all, Kango Yukinosuke has been roasting birds for 40 years and is very skilled in handling the simplest charcoal fire.
Grabbing a handful of fine salt with his hands and gently massaging the chicken liver, Li Xiao moved very skillfully, like a surgeon who is proficient in surgical operations every day.
Dip your index finger into a thin layer of fine salt and make thin circles on the surface of the chicken liver. Your finger slowly moves towards the edge of the chicken liver and soon reaches the flat knife edge.
The index finger moved without hesitation or pause. A film as thin as a cicada's wing was rolled up from the edge of the knife. The thumb pressed under the index finger, and a piece of film was torn out.
When Yukinosuke Kanhao saw Li Xiao's action, his eyelids twitched, and his eyes changed from calm to strange, and then to surprise.
There is a thin film on the outside of chicken liver, and behind the thin film is the dermis layer of chicken liver. He knew this.
But he has been doing it for so long and has never tried to tear it open. Of course, he has never heard of the need to do this, including his master, who has never talked about such a thing.
After all, it is impossible to tear the thin film outside the chicken liver by hand. Once it is torn, the entire chicken liver will be torn. Moreover, the film will be gone as soon as it is burned by charcoal fire, so no one will care.
.
Tearing it apart by hand is completely unnecessary, but it doesn't look like Li Xiao is simply showing off his skills.
Guanhao Yukinosuke was afraid of disturbing Li Xiao's extremely delicate operation, so he wanted to ask, but he suppressed it. However, Li Xiao himself spoke, and he didn't know whether he was talking to the audience or Guanhao Yukinosuke.
"The membrane of chicken liver, called chicken mucosa, has two layers. One layer can be washed away directly by running water, which is the sticky layer you usually see.
In fact, in addition to the slimy layer, there is also a layer of chicken mucous membrane tightly attached to the chicken liver.
Although it seems inconspicuous, removing this film is actually quite effective, at least the fishy smell will be reduced by half."
