While we were chatting, a middle-aged waitress came up with a plate of dishes. These were all extra side dishes, considered as appetizers before the meal.
"Give way, your little crispy pork is here, please use it slowly." The middle-aged waitress reminded politely.
Short crispy pork, a must-have side dish before a barbecue hot pot meal, is a well-known dish, and whether a store's barbecue is delicious or not has a certain relationship with the quality of the dish.
At first glance, this plate of crispy pork is fried to a brilliant golden color, and each strip of crispy pork shell is fried to a golden color with a bit of burnt color. This is the characteristic of short crispy pork.
This shows that the batter of the short crispy pork is perfect, so it can be fried to this color.
Li Xiao was not polite, he directly picked up a piece of crispy meat with chopsticks, dipped it in the salt and pepper on the side, put it in his mouth and chewed it, and an oily aroma suddenly exploded in his mouth.
The outer shell of the crispy pork is fried very crispy, and it feels "squeaky" and chewy when chewed.
Through the shell, you can see the soft and tender strips of meat inside the crispy meat. Before being hung with paste, the strips of meat were marinated with something. It has a strong base flavor and is paired with the unique taste of salt and pepper, giving it a very unique flavor.
Feel.
"This little crispy pork tastes good, you guys have a try."
Li Xiao picked up another one and put it in his mouth, then looked towards the live broadcast room.
"Brothers, I have to say that the appetizers of this barbecue restaurant are good. The short fried pork is fried to a certain level. It is burnt but not old. It is considered a qualified short pork."
The short crispy pork should be full of color, flavor and flavor, and every step of effort is reflected in the final "frying". Only by controlling the oil temperature can a good short crispy pork be fried.
Li Xiao had eaten short crispy pork once before. Although the outside was fried golden and looked very appetizing, the meat strips inside were not fried at all and tasted raw. This is a typical example of failure to control the oil well.
temperature.
The crispy pork in this barbecue restaurant is fried very well. It is golden and charred on the outside, and the meat strips inside are also fried very thoroughly. During the frying process, all the flavor inside the meat strips comes out.
It forms an internal and external echo with the batter wrapped outside. Even if it has been out of the pan for a long time, this little crispy pork still has flavor.
Li Xiao ate several crispy pork sticks in a row and had an endless aftertaste. He quickly told the fans and viewers in the live broadcast room.
"Brothers, judging from the taste of this plate of crispy pork, this is a qualified appetizer. It makes me look forward to the next barbecue even more."
“I have to say, the taste of this store is really good.”
Some viewers in the live broadcast room saw that Li Xiao was eating a piece of crispy pork sticks with such gusto, which instantly seduce the taste buds of many fans and viewers, and they quickly made a late-night snack at home.
Of course, some fans who were watching the live broadcast were very interested in this plate of short crispy pork and quickly posted a barrage in the live broadcast room asking Li Xiao to teach how to make short crispy pork.
The main course hasn't been served yet, so Li Xiao naturally wanted to satisfy the fans' demands and said quickly.
"You want to learn how to make short crispy pork? OK, since you all want to learn, then I will teach you."
With that said, Li Xiao picked up a piece of short pork with chopsticks and put it in front of the camera, completely showing the whole appearance of the short pork.
"If you want to make a delicious short-lived pork, the oil temperature is a key, and another key factor is the ingredients themselves. To make short-lived pork, first of all, the tenderloin, which is the most tender part of the pig.
It’s perfect for making this dish.”
"The second thing is the batter on the outside. The ratio is very important. If the batter is too thick and the oil temperature is not enough, the meat strips inside will not be fried thoroughly and will appear raw. In this way, the crispy meat will fail."
"Don't underestimate the paste on the outside. There is still a way inside. Although the ordinary paste can play the same role, the fried finished product will not be so beautiful and the taste will be different."
"I will post the batter ratio recipe on the public screen later. Friends who want to learn can try it. If the crispy meat fried like this is not delicious, you can come to the live broadcast room to diss me."
After chatting for a while, a middle-aged waitress walked over carrying a large iron plate. As soon as she got closer, Li Xiao smelled a strong fragrance and a pungent spicy smell.
"Your food is ready, please use it slowly."
Li Xiao glanced at the large iron plate, which was filled with the dishes they ordered earlier. Each dish was grilled over charcoal fire and had a strong aroma. It was topped with a layer of bright red chili sauce, which looked very appetizing.
"The spicy smell is so pungent." The female fan choked and coughed, her eyes were red, and there were tears from time to time.
Obviously, the chili used in this barbecue is very spicy, and just the smell of it is a bit unbearable.
Li Xiao has tasted hot peppers no matter how spicy they are. For him, hot peppers with this level of spiciness are just an appetizer.
He picked up a piece of roasted baby cabbage dipped in chili sauce and smelled it with his nose. A trace of rosy color immediately appeared on his face, and some beads of sweat oozed faintly on his forehead.
Then he presented the baby cabbage in front of the live broadcast room and said: "Brothers, this is the hottest barbecue in Chongqing. Looking at the chili sauce on it, you know that this barbecue restaurant is not simple."
Li Xiao took a bite and found that the baby cabbage had a very good texture. It was roasted until medium-ripe and tasted crispy. The juice itself had shriveled a bit under the charcoal fire, and even had a burnt aroma.
The top layer of chili sauce is made of fresh chopped chili sauce, which gives a raw and spicy taste and directly stimulates the taste buds.
I have to say that this is the first time Li Xiao has seen this kind of barbecue. The ingredients themselves have barbecue seasonings. When they were finally brought out of the oven, the whole dish was topped with chopped chili sauce. This spicy sauce is seasoned.
When you eat it, it has the taste of the ingredients itself, and then it is mixed with the taste of fresh chili sauce. There is a balance between cooked and raw. This is a new experience.
When the male anchor and female fans on the side saw Li Xiao doing the same thing, they took a deep breath and then each picked up a bunch and ate it.
As soon as he took a bite, the male anchor put the skewers into the bowl and took a big gulp of ice water before he stabilized himself.
"Isn't this too spicy?" The male anchor took another sip of ice water.
Female fans obviously have a better tolerance for spicy food. After eating the whole skewer, their faces only showed some redness and sweat beads, which was not that exaggerated.
Fans in the male anchor's live broadcast room saw this and immediately started a barrage in the live broadcast room.
"666, we anchors can't seem to eat spicy food, but now we can't do it after just one bite? Look at the girl next to you, she didn't say a word after eating. Isn't this embarrassing to our male compatriots?"
"Haha, the anchor is so embarrassed that he is staying with two hot dogs. If he kills the whole thing, won't he go directly to the anorectal department tomorrow?"
"Don't tell me, are the chili peppers in this barbecue restaurant really that spicy? Why don't I believe it? If it doesn't work, I will take the time to try it. The spicy king like me is a little unconvinced."
...
"Do you want to order it? I guess you can't digest this plate." Li Xiao said with concern.
He can still tolerate the spiciness of this chili pepper, and he can probably digest it if he eats the whole plate, but the other two people probably don't have that good tolerance, and they might really get into trouble after eating it.
Before the two of them could respond, Li Xiao called the waiter directly.
"Well, this barbecue plate is too spicy. The two of them can order a new one without adding the spicy chili pepper. They might not be able to eat it."
When the waitress heard this, she showed an honest smile and said: "You are not from Chongqing, right? You can't eat spicy food? The customers who come to our store come for the chili pepper. Why don't you try it again?"
"
Hearing this, the male anchor's face quickly turned miserable. He moved back and said quickly: "No, this stuff is too spicy. I can't stand it. I'm afraid I'll have to go to the hospital later."
The customer is God. Since God has needs, the waiter will naturally satisfy them and let them place orders again.
After a while, a plate of barbecue without chili sauce was served. The color was obviously much better than the previous one.
The male anchor grabbed a bunch and ate it. It had a simple barbecue flavor and the spiciness was just right. His expression softened a lot.
Li Xiao continued to start his live broadcast. It was really overwhelming for him to destroy such a large plate of skewers by himself.
He picked up the fried insects from the skewers, placed them in front of the camera in the live broadcast room, and said slowly: "Brothers, let's have a taste of what these grilled insects taste like."
"The skewers I'm eating now are fried grasshoppers. The sales are very good. Almost everyone who comes here to eat barbecue orders a few skewers. It should be the signature dish here."
"I've eaten fried insects before, but I've never eaten grilled insects before. Let's have a taste."
After taking a gentle bite, a spicy taste rushed in. After chewing a few times, a stream of juice splashed out from the grasshopper's body, and a faint fragrance spread in the mouth.
In terms of taste, it is crispy on the outside, juicy on the inside, and has not shriveled under the charcoal fire. Finally, it is paired with hot sauce to form a unique taste.
Fried insects use the high temperature of oil to quickly lock the moisture in the insects, and then fry them repeatedly to make the outside crispy, so that they taste "squeaky".
However, there are some differences between grilled insects and fried insects. The outside has the burnt aroma of charcoal fire, and the inside is also very juicy, so the taste will not be too bad and it will be very tasty.
After eating several grasshoppers in a row, Li Xiao nodded repeatedly and began to taste them.
"The roasted grasshoppers really taste good, and they are very tasty. Some of the fishy smell of the insects itself has been dissipated under the charcoal grilling, but the fragrance of the ingredients itself is retained, so you won't feel any discomfort when eating it.
Discomfort."
"What surprised me the most was the chili pepper on top, coupled with the fragrance of the grasshopper itself, which creates a unique taste in the mouth, which is irresistible."
After the tasting, fans in the live broadcast room began to speak enthusiastically.
"The grasshopper is so cute, anchor, how can you eat it? It's just a child."
"Upstairs, can you stop being so disgusting? Everyone is eating midnight snacks, do you want us all to puke on you?"
"Is the roasted grasshopper really so delicious? I have roasted it at home before, and I could smell a burnt smell when it was roasted. It was very unpleasant."
"That's not grilled grasshoppers, it's grilled grasshoppers. There's something special about roasting grasshoppers, okay? Otherwise, anyone can grill them? Do you think they're deep-fried?"
"I agree with what you said upstairs. Host, please tell us what's so special about roasting grasshoppers. For people who want to eat insects but don't know how to roast them, this is simply a great pain."
"I said to the people upstairs, why are you in such a hurry? You wait for the host to finish eating. How can you teach us your experience if you don't finish?"
"Quiet, be quiet. If you want to study, please take out your notebook and take notes. This opportunity only comes once."
...
Li Xiao devoured the rest of the roasted grasshopper in just a few times. If he could give a score, he would probably give the roasted grasshopper nine points, with one point not given to prevent the store from becoming complacent.
After wiping his mouth clean, he looked at the live broadcast room and said slowly: "These grilled insects are different from fried insects. In the latter, as long as we control the oil temperature, we can easily fry delicious insects."
"But barbecue is different. Heat is one key, and understanding the heat is another key."
"Because insects themselves are only so big, they cannot be carefully processed like other ingredients and then directly skewered and grilled on the fire."
"Once the heat is not controlled well, the ingredients themselves will be burnt, and the fishy smell cannot be removed well, so the taste will not be very good."
"When you are grilling, you must use charcoal fire to grill slowly, until the insects are slightly watery, and it is almost done. The time should not be too long or too short. It needs to be adjusted according to the degree of heating of the ingredients. In this way, it will be baked
It’s insects that taste good,”
Speaking of this, some fans have new doubts.
"Anchor, if you say so, does that mean that all insects are roasted in this way? Or, as long as the juice inside is roasted, they are considered cooked?"
"Do I need to apply oil when roasting insects? Will this prevent the ingredients from being burnt?"
Li Xiao smiled slightly and continued: "This roasted insect does not need to be brushed with oil. It only needs to be roasted slowly at high temperature. The insect itself also contains oil, and during the roasting process, the juice of the insect itself will remove some of the oil.
The fat is brought out, so that the ingredients themselves will have a dry aroma."
"If you apply oil during the roasting process, it will prevent the insect's own oil from being brought out, which will accumulate and taste like an oily fish."
The two people on the side were dumbfounded when they heard Li Xiao's explanation.
What is professionalism? This is called professionalism.
As an outdoor anchor, the male anchor often watches other anchors, especially eating broadcasts, which he loves very much.
But this is the first time he has seen such a powerful anchor like Li Xiao. Just a roasted insect can tell so many reasons. The strength is indeed quite powerful. No wonder a mukbang has so many fans.
It seems that checking in with him this time is the right choice!
