This time the person who served the food was the manager who ordered for himself.

After all, it is a small shop, so it can only divide the work but not so clearly.

It won’t be said who will serve the food or help add water. Of course, ordering food still needs to be done by the manager.

After all, problems of one kind or another often arise when ordering food.

Li Xiao first brought the golden pomfret to the camera.

"Look at this golden pomfret, it's fried at a very good temperature, and the skin is already fried to a golden color."

As he spoke, he held the plate in one hand, and gently poked the skin of the golden pomfret with the chopsticks of the other hand. The skin made a crispy sound when it came into contact with the chopsticks.

Li Xiao said to the live broadcast room while continuing to poke the golden pomfret.

"Before frying the golden pomfret, the chef first kills the fish and then cleans the fish with water. He uses a cloth or dehumidifying paper to absorb all the water from the fish. Then he sprinkles powder on the fish skin and finally adds it.

Pan-fried.”

"That's why the skin is fried so beautifully, but the chef's good fish frying skills here also play a role."

As the chopsticks sank, the crispy fish skin broke open, and the outer fish meat was also torn open. The inner fish meat immediately emitted wisps of steam and fish juice flowed out.

"You see, the frying temperature of this fish is quite good. The outside is crispy and the meat inside is still very tender."

After he finished speaking, he picked up a piece of fish meat with fish skin with his chopsticks and threw it into Li Xiao's mouth.

The fish skin is fried very crispy. Because it is dry-fried, not even a drop of water or a drop of sauce is added during frying. It tastes very delicious.

However, it may be because the heat of the stove is a bit too high, and Li Xiao can taste a slight bitter taste. It is obvious that some part of the fish skin has been burnt, which slightly reduces the overall taste.

The fish skin was lightly coated with flour and sea salt, so it tasted salty and burnt, so Li Xiao also understood why there was a burnt smell. It should be because there was too much flour somewhere.

The fish meat has a lighter taste, but when mixed with the fish skin sprinkled with sea salt, the taste is just right.

After all, this golden pomfret is originally a sea fish, so its meat itself has a hint of seawater saltiness, so it only needs a slight seasoning to make it very delicious.

Li Xiao swallowed the fish meat and said to the live broadcast room.

"This fish is very good. Except for the chef's control of the heat, which is a little bit off, it's probably because of the sticky flour technique, there's nothing wrong with it elsewhere."

"There is no fishy smell, the seasoning is also appropriate, and the fish skin is not damaged at any point. Overall, if it is 100 points, this golden pomfret can reach 75 points. If some details can be more accurate, the fish will not be let down."

If the skin is burnt, the score can reach 80 points."

Li Xiao picked up a piece of golden pomfret meat with fish skin and placed it in front of the camera.

"You see, this fish is fried very well."

His finger pointed at the fish skin,

"The skin of the fish is golden, and the meat under the skin is relatively dry, making it very fragrant when you eat it."

As he spoke, he pointed towards the fish part.

"You see, the heat is actually well controlled. Even if it is dry-fried, the fish still has a lot of juice."

"Fish that is fried too dry will be fragrant, but a lot of the flavor of the fish itself will be lost. The best situation is that the fish skin is fragrant and the fish meat is tender and smooth."

Li Xiao ate a few more mouthfuls of fish before speaking to the live broadcast room.

"Before frying the fish here, a little cooking wine is used to marinate it to remove the fishy smell. You can obviously taste the smell of wine."

An audience member in the anchor room asked

"Actually, I have always wanted to ask, when making this kind of food, if liquor and cooking wine are added to the food, will there be a situation of drunk driving after eating it?"

"Yes, yes, I also want to ask this question."

"Yes, anchor, tell me, I often eat fried crabs. When I fry crabs, I like to put a lot of cooking wine. Will I be investigated for drunk driving if I eat it?"

....

Li Xiao saw seven or eight such barrages in a row, so he opened his mouth to explain

You have to look up just in time to see this question, and then think about it for a while before saying it.

"This situation is more complicated. It's best for everyone to take a closer look."

"However, I can tell you something generally. Generally speaking, if white wine and cooking wine are added to food during pickling, as long as it is stir-fried or steamed at high temperatures, the alcohol in it can normally be completely evaporated.

, no matter how much you eat, there is only the aroma of wine, but no alcohol."

"However, if a large amount of cooking wine, liquor or beer is added to the dishes during the preparation process, such as beer duck, spicy crayfish, etc., food that will add a large amount of wine during the preparation process may cause problems.

Slightly over the alcohol limit.”

"However, if people who eat these dishes have a strong ability to decompose alcohol, then after eating and chatting for a while, the alcohol concentration in the body will drop below the mark."

"Because the current law stipulates that the standard for drunk driving is that the alcohol content exceeds 20mg/100ml, so if the alcohol content in your body is only more than 10, it will not be counted as drunk driving."

"However, if you eat a large amount of these alcoholic foods, you should still avoid driving as much as possible. Of course, you can also choose to eat less, or just call a driver."

"After all, compared to hiring a driver to retake a driver's license test, the latter is still very cheap."

"In addition, food such as drunken shrimp, drunken crab, and wine lees meatballs are directly made from wine. If you eat them, they will definitely exceed the standard."

While eating fish, he chatted with the audience in the live broadcast room.

After Li Xiao mentioned the foods with relatively high alcohol content that he knew, he turned his attention to another plate of food.

【Stir-fried Orchid Crab with Ginger and Onion】

Stir-frying with ginger and green onion can be said to be the most popular way of cooking seafood.

Crush the large pieces of ginger or cut them directly into slices, cut the green onions into finger-long pieces, and smash the garlic directly.

After cleaning the orchid crab, pry open its shell from the back.

The body part is divided into two parts along his mouth. After cleaning the upper gills, clean the mucus secreted by the internal organs with clean water. Be careful not to use too much water, otherwise the crab paste on the crab meat may be washed away.

.

After washing the crab meat, consider whether to cut it in half again according to its size.

Of course, the orchid crab in front of me was cut into four pieces, because this blue and white crab is about the size of a palm. If the crab meat is only cut into two, then one piece of crab meat will be too big.

Seafood is an ingredient that requires great attention to heat. In many cases, if you steam it for one minute longer, the fish will become stale.

The same goes for crabs. If they are too big, the frying time will be longer, the protein will be old, and the meat will be poor quality.

Sprinkle some starch on the broken edge of the crab meat, heat the oil in the pan, wait until the oil smokes, and add the ginger, green onion and garlic slices.

Saute these three things until fragrant, then add the crab meat and crab shells that have been drained and coated with starch, stir-fry over high heat, add salt, sugar, chicken essence, monosodium glutamate, oil and sesame oil and it is ready to serve.

Smelling this fragrant plate of fried crab with ginger and scallion, Li Xiao couldn't help but twitch his fingers.

The orchid crab meat in this season is still very full, but the crab paste on it is lackluster. After all, it is close to spring, and it is reasonable for them to consume most of the energy used to survive the winter.

A piece of crab meat with crab legs, placed in front of the camera

"As you can see, the crab legs are stained with starch, so after being stir-fried at high temperatures, the edges of the fractures will turn a nice golden color."
Chapter completed!