Li Xiao stir-fried the pot, and in less than three minutes, a delicious plate of scrambled eggs with tomatoes came out of the pot, which made the fans in the live broadcast room burst into applause.
"Anchor, how do you fry a plate of tomatoes in three minutes? I asked other cooking bloggers, it takes five or six minutes to cook tomatoes, and the color is not very good-looking. I suspect they are serious
Making fake dishes."
"This anchor Wang's cooking is different and well-founded. I just made a dish according to the careful method mentioned by the anchor, and it was ready in three minutes. It is full of color, aroma and taste. It is really delicious.
It’s very fresh, especially the tomatoes and scrambled eggs are very juicy, and it’s great when mixed with rice.”
"I just tried the one upstairs, and it turned out exactly the same as what the anchor made. I've already cooked two bowls of rice, and I'm on the way to filling it."
...
Li Xiao put the scrambled eggs with tomatoes on the table, which was full of delicious fragrance, and then sprinkled a handful of chopped green onions on top. It was full of color, aroma and fragrance, attracting the attention of other RV owners.
"Young man, what are you doing? I can smell the fragrance from a long way away. Isn't this too fragrant?"
"Scrambled eggs with tomatoes? How can these scrambled eggs with tomatoes be so fragrant? This is the first time I've seen this. I've never seen such fragrant scrambled eggs with tomatoes when I went to a restaurant."
"Young man, do you have any secrets in cooking? Can you teach us? We also want to make this delicious tomato scrambled eggs, which is so delicious. Let's compare our cooking with yours.
, it’s simply nothing.”
"Tell me, what is the secret of this? Looking at the dishes you cooked, I suddenly felt that the dishes I cooked were much more unpalatable, and I wanted to change the taste."
What the several car owners said was broadcast live in the anchor room, and the fans listened, and they all became excited.
"Anchor, your cooking has attracted others, why don't you share it with them? What if they come over to grab your food when you eat it? (The dog's head saves his life)."
"I have to say that this anchor is very good at cooking. The last time he competed with someone about his cooking skills in Bijie, I still can't forget it. How long has passed, he actually came to teach us new dishes. In fact,
What I most want to learn is braised pork sausage."
"Anchor, let's move on to the next process quickly. I've gone all the way to buy my sausages, and I'm just waiting for you to teach me. If I can't learn how to braised sausages today, I'll eat them live..."
"Why don't you guys finish what you said? Can't you learn what to eat? Tens of millions of us fans are watching. If you don't fulfill your promise, we fans won't agree."
"This braised pork sausage is very special. Host, please give us your unique secret. If it tastes good, we will raise funds to open a restaurant and put all the dishes you taught us on the menu. It is guaranteed to be popular."
….
Li Xiao chatted with the fans in the live broadcast room for a while, and then went directly to the next dish, three handfuls of chicken braised with fat sausage.
Three handfuls of chicken are ready-made, and the next step is to make braised pork sausage. This step is a bit more troublesome.
Li Xiao turned around and returned to the car. He took a small basin from above and put the fat intestines that had not yet been cleaned into it. Then he took a small packet of white powder and a bottle of vinegar from the side, took some out and poured it into the basin.
Li Xiao said to the fans in the live broadcast room: "Before making the braised pork sausage, you need to wash the sausage. Whether it is washed cleanly will also greatly affect the taste of the braised pork sausage."
"What I just poured is baking soda and vinegar. Pour these two in to wash away the mucus on the fat intestines. You have to rub it carefully so that it can be washed very clean."
Li Xiao carefully scrubbed it in the basin, scrubbing it three times, then rinsed it with clean water, then poured in baking soda and white vinegar, and continued scrubbing it.
This process was carried out four times before the intestines in the basin looked particularly clean. Then Li Xiao turned the intestines over, revealing the fat white oil inside.
"Brothers, be sure not to remove the white oil in this. The key to delicious fat intestines lies in this white oil. The so-called "clean and unclean" food means you will not get sick. Of course, this is just a joke, this white oil is
It can add flavor."
Some fans in the live broadcast room followed Li Xiao's example and washed the fat intestines they bought exactly like those in Li Xiao's basin.
Then, Li Xiao put his favorite sausage directly into the rice cooker, and then introduced the brine seasoning to the water friends.
The seasoning of this brine was learned by Li Xiao from a night market stall, and then he added some of his own understanding to give an improved version.
When he first ate this braised pork sausage, Li Xiao's mind was filled with the word "fragrant", and the more he chewed it, the more fragrant it became. The texture and aroma are still unforgettable to this day.
This is also the reason why Li Xiao suddenly wanted to make a meal of braised pork intestines, just to rediscover the original feeling.
"The ingredients for this brine are very simple, just some simple spices, including bay leaves, grass fruits, cumin, star anise, cinnamon, tangerine peel, plus some lily water soaked in lilies, and then add some red yeast rice. If you like spicy food
Friends can add some dried chili peppers and Sichuan peppercorns to add flavor and spiciness."
"Prepare these seasonings, but don't rush to put them into the pot first, because if the marinated pork sausage is to be particularly flavourful, it needs to be simmered for more than an hour before it becomes flavourful. Fans who are short on time can learn this trick."
After Li Xiao finished speaking, he put a pot on the fire, poured water into it, then poured in all the ingredients he had just prepared, and brought it to a boil over high heat.
At the same time, pour some water into the rice cooker, then pour some rice wine into it, and cook the sausage directly.
The female car owner on the side stopped playing with Tuanzi and walked straight over. She couldn't help but be slightly startled when she saw Li Xiao's strange behavior.
She quickly said: "Brother, are you making braised pork sausage? Why do you feel that your steps are so strange? According to the normal method, shouldn't these ingredients be put into the pot and stewed with the sausage? Where is this method?
"
This chapter is not over yet, please click on the next page to continue reading! Not only the female car owner couldn't understand it, but even the fans in the live broadcast room couldn't understand it and asked questions one after another.
"Anchor, where did you follow this cooking method? I have been a chef for so many years, and this is the first time I have seen this method. Will the sausage stewed in this way taste good?"
"Does this brine need to be prepared separately? This method really shocked me, but as a loyal fan of the anchor brother, I believe that the anchor has a secret to doing this, and everyone should follow it."
"I have followed the anchor's method. The brine and sausage are stewed separately. This must be the anchor's improved brother's recipe. Let's just follow it and it will be done. The taste will definitely not be bad."
Li Xiao just smiled slightly and didn't say anything. His attention was entirely on the brine in the pot and he had no time for anything else.
When the brine in the pot boiled, the smell of spices spread instantly. Li Xiao smelled it with his nose, nodded, poured the soaked lily water in, and stirred it crazily with a shovel.
At this time, he turned his head slightly, looked towards the live broadcast room, and said: "Brothers, after the brine is boiled, pour the soaked lily water in, stir for five or six minutes, wait until the two are fully mixed, and then pour in the red lily water.
Qumi.”
"The red yeast rice is used for coloring, so it must be added last. The red yeast rice will melt during the stewing process, so it is added last to enhance the color and aroma."
After Li Xiao stirred for a few minutes, the brine in the pot was already fragrant, attracting the attention of other car owners.
At this time, the sausage in the rice cooker has been simmering for several minutes. When I inserted it gently with a chopstick, I couldn't penetrate it through, but most of it was cooked.
Li Xiao took the sausage out of the rice cooker and poured out the soup inside. He called it "high soup" and kept it for later use.
Then pour the cooked brine into the rice cooker, put the whole sausage in, and add some seasonings for seasoning.
Finally, Li Xiao took a bottle of golden viscous liquid from the RV, scooped some of it with a spoon and poured it into the rice cooker, and then started to simmer it.
"Brothers, the last thing I put in is honey. This is also the secret to my braised fat sausage."
As Li Xiao's cooking reaches its climax, the number of viewers is also increasing. After all, the host cooks very rarely, and everyone can learn some real materials from it.
It is said that a fan in the live broadcast room opened a shop based on a cooking technique shared by Li Xiao, and now the business is booming.
Some of the top fans in the live broadcast room also stood up one after another, holding the Carnival and Rocket until their hands were weak.
"Anchor, what is the operation of adding honey in this last step? Is it possible to replace sugar? This is the first time I have seen honey mixed with brine."
"I've seen this method before. It seems to be done in Guangdong. The texture is very refreshing, and it also has the sweetness of honey. It's very delicious. But it's not used to braise sausages, but to make roast goose.
of."
"Is it possible that the anchor has inherited the cooking methods from Guangdong and made improvements? Then wouldn't it become Guangdong cuisine?"
"Upstairs, please stop guessing. You should listen to the anchor's opinion. After all, this dish was improved by the anchor, and there must be something in it."
…
After finishing this, Li Xiao was proud to have his hands free. He put the remaining three chickens from last night aside and heated them together when the braised pork intestines came out of the pot.
Taking advantage of this moment, Li Xiao explained some secrets of this braised pork sausage to fans.
"Brothers in the live broadcast room, you are right. The last step of adding honey to the brine is indeed followed the practice in Guangdong. In this way, the brine not only looks good, but also tastes very good, and also has...
The sweet smell of honey.”
"The purpose of this is to fully mix the honey with the white oil inside the sausage, which can subtly dissolve the greasiness of the white oil, thereby achieving the purpose of increasing the flavor. Only in this way can the sausage taste fat but not greasy."
"At this time, you can add some dried chili peppers and other ingredients, and the added spiciness will be very layered."
After listening to Li Xiao's analysis, the fans in the live broadcast room suddenly realized a lot and believed that Guangdong's approach also has merits.
In fact, making delicious food is the same as learning knowledge. There is a saying that learning from each other's strengths makes up for one's weaknesses.
This applies to any cuisine, and many styles of domestic cuisine actually have something in common.
It's just that I added some humanistic sentiments of my own genre to it, so it has already produced different delicacies.
For example, Renhuai three-hand chicken and Sichuan spicy chicken actually have a lot in common.
It's just that three handfuls of chicken were added with the broth that Zunyi people love to make a spicy chicken with juice, so the two sides have different flavors.
Such flavor innovation is a kind of enjoyment for the people. It is precisely because of this that Chinese food culture is so extensive and profound, unlike the West, which is simple and monotonous.
A full hour passed. During this period, other car owners had finished eating and went to the RV to rest. Only Li Xiao was left in the open space.
After Tuanzi ate a lot of bamboo shoots, he went back to the RV to sleep contentedly. He and the female car owner were tired from playing earlier, and a loud snoring sound came from the RV.
It was time for the rice cooker to simmer. As soon as Li Xiao opened the lid, a tangy aroma came directly to his face, which whetted Li Xiao's appetite.
Then he inserted his chopsticks into the rice cooker and saw that the sausage was very mushy. When he inserted it lightly, it came to the bottom, and he quickly picked up the sausage.
When Li Xiao got closer and smelled it, he could immediately smell a sweet smell, with the aroma of lily and honey, and also an oily smell, which became more and more fragrant the more he smelled it.
"Brothers, this sausage is cooked. It is full of sweet flavor, and the oily smell is not completely covered up. The stew taste is just right."
Then Li Xiao placed it on the chopping board, cut it into pieces of the same size, then heated the oil in a pan, added onions, ginger, garlic and some pickled peppers and dried chili peppers and sauteed them until fragrant.
After the aroma is stir-fried in the pot, pour the cut sausage into the pot. Once exposed to high temperature, the sausage quickly absorbs the aroma of pickled peppers and dried chili peppers, and the aroma is immediately fragrant.
After stir-frying for a few times, pour the remaining three chickens from last night into the pot, stir-fry for a few times over high heat, add a little water, bring to a boil over high heat, without adding any seasonings, and then add the broth left over from cooking the sausages.
, add to the pot.
Since the fat intestines are stewed in this stock, the fat of the intestines remains in the soup, and it thickens quickly. The juice is reduced over high heat, stir-fry a few times, and then it is taken out of the pot.
Li Xiao placed the two plates of food on the table and pointed the camera of his mobile phone at the two dishes. His appetite immediately whetted his appetite. He quickly filled a bowl of rice and ate it.
He first took a bite of scrambled eggs with tomatoes. The texture was very smooth and tender, with the sweet and sour taste of tomatoes and the slightly spicy taste of spicy millet. It was sour and spicy and went very well with rice.
"Brothers, this scrambled egg with tomatoes tastes absolutely amazing. The fresh texture and refreshing ingredients make it a great meal."
Li Xiao turned his attention to the three handfuls of braised chicken intestines on the side. There were chickens and fat intestines. This dish was very similar to a famous dish, chicken with fat intestines, but the cooking was completely different.
Pick up a mouthful of sausage and put it in your mouth. With a slight bite, the rich fat bursts out from the sausage. First there is a spicy taste, then a sweet aroma, and finally the smell of fat from the sausage itself.
The combination of these flavors is very layered and very delicious.
