Chapter 794 790. Guanzi Guanzi sells continuously

Many viewers remembered, [I saw garlic in the ingredients, but it was not used when marinating the meat. It turned out that it was fried. Why fry the garlic? ]

Not only fried garlic, but also fried onions and ginger.

After frying until golden brown, they still didn't want it and took it out again.

After taking it out, Master Xu put an oil thermometer into the wok.

Turn off the low heat and wait here.

Watch the readings above go down little by little.

Wait until the temperature drops to 180 degrees before squeezing out the water from the marinated rabbit meat and pouring it into the oil pan.

Zila~~
The sound is very loud, and many people like to listen to the sizzling sound when frying food in the oil pan, which is particularly pleasant to the ear.

Not only does it sound good, the color is also beautiful.

Under the camera, the pink rabbit meat floats in the oil pan, shrinks, and its color gradually turns golden and then slightly burns.

After the surface turns brown, Master Xu takes out the rabbit meat and sets it aside to drain the oil.

Only then did he have time to introduce: "Eating rabbit cold requires three of the 24 Sichuan cooking techniques: stir-frying, deep-frying, and harvesting. The cooking starts with a combination of deep-frying and deep-frying. What I'm doing now is deep-frying. The purpose is to lock in the freshness and force out the moisture, making the texture tighter and more substantial."

"The purpose of frying the onions, ginger and garlic at the beginning is to make the oil fragrant, and then the meat will also be fragrant when frying. Note that it is only fragrant on the surface, not inside. This will add an extra layer of fragrance after it is done, and the layered feeling is created step by step."

Oh, so there is such a rule.

The comments in the live broadcast room [Some money has to be earned by others] started to appear again.

After frying, to the shock of the audience, Master Xu simply poured out the entire pot of oil, cleaned it, and reheated it.

After the remaining water in the pot is boiled away, add more oil.

But this time it was less.

Heat the pan and cool the oil.

After heating it again, add various seasonings such as star anise, bay leaves, and peppercorns, and also add some of the soaked dried chilies.

After sautéing over high heat, turn to low heat and roast the soaked dried chilies until crispy.

This step seems simple, and it seems like every family does it when cooking, but the control of the heat requires great skill.

After frying the spices, add the fried rabbit meat into the pot.

Continue to stir-fry.

While stir-frying, add peppers to the pot several times.

After a few times, all the peppers were put into the pot.

This big pot of chili peppers has buried the rabbit meat. There are fewer pieces of meat and more chili peppers.

As the shovel was swung, the piece of meat rose and fell in the peppers, and was buried again as soon as its head appeared.

Many viewers couldn't stand this situation.

[Spicy, spicy, spicy, me, ha, ha, ha]

[Stick out tongue, want water, I want water, my mouth hurts]

[Not only my mouth, but my anus also hurts. ]

[…No, buddy, I’m just cooking. Can you be more reserved? Early detection means early treatment.]

[Brother, you are also reserved...]

Many viewers were already tired, but Master Xu was still describing it with great enthusiasm: "For this dish, it needs plenty of chili to be flavorful. The rabbit meat needs to absorb the flavor of chili and spices, so that every bite is flavorful from the inside out."

Rabbit itself has no taste, so it has to use other seasonings to produce flavor. So whether the taste is only on the surface or goes deep inside becomes the key to judging whether it is good or bad.

When it feels like it’s almost done, Master Xu adds light soy sauce, dark soy sauce, oyster sauce, salt, etc. to adjust the color.

It was also at this time that I finally picked up the maltose and figs. “The taste at this moment is strong and intense, and dry, so I need to soften it.”

After that, pour in the two kinds of sugar and continue stir-frying.

After a few stirs, a bright color appeared on the surface of both the rabbit meat and the peppers.

Cook over high heat until the sauce thickens.

Chef Xu poured the cold rabbit out and put it on a plate. "That's it. Let it air-dry overnight. It will taste better tomorrow."

That being said, Luo Shaoan was already ready to make a move.

He reached for the plate stealthily, and just as he was about to touch it, Master Xu knocked him with a spatula, "Didn't I tell you it would be tomorrow?"

Luo Shaoan rubbed the back of his hands, aggrieved, "I just tried one piece, just one piece. When you fried it just now, the aroma kept filling my nose. Do you know how fragrant it was? All the gluttons in my stomach rebelled."

Master Xu sneered, "One piece? Do you believe it? I'll give you one piece to try. You have to finish the whole plate. I don't know what you guys are like."

After saying this, Master Xu also softened his heart and said, "At least wait until it cools down."

Luo Shaoan cried bitterly, but held back his tears by gritting his teeth.

The audience in the live broadcast room...

[You unlucky fellow! You still have the nerve to rebel! I am dying of greed just by looking at you! ]

[Results: two packs of spicy noodles, a whole box of konjac, the spicy heartburn made me finish four wafers, two handfuls of melon seeds, and a bottle of happy water, but I'm still greedy.]

[Angry! I was slacking off and watching live broadcasts. I had nothing to do but swallow my saliva]

[Poor guy, just be content. We can only watch, but you can still smell the fragrance. Tell us how fragrant it is.]

[Technology is developing too slowly. When will there be a mobile phone that can smell? I'll have to buy one anyway.]

When it comes to describing the fragrance, Luo Shaoan can’t say it.

It takes some time for the hot cold rabbit to cool down.

What have you been doing during this time?
Master Xu picked up the fried rabbit head and rabbit legs.

These two were not done just now.

"These two things have thick meat, so just frying them won't work. We need to add another step."

After saying that, he heated the oil in the pan again and fried the spices.

After frying the spices, put the rabbit head and rabbit legs in and stir-fry for a while.

Add water to the pot, bring to a boil over high heat and then simmer over low heat.

Master Xu covered the pot and added, "Add one more step of braising to make it fully flavorful."

The whole rabbit is finally done.

Luo Shaoan said to the camera lens at the right time, "So, because the production process of rabbit heads and rabbit legs is different, the rabbit meat, rabbit heads and rabbit legs may not be matched in each cold rabbit dish. They may not come from the same rabbit. Please understand."

[I understand! Hurry up, hurry up, link up! ]

The audience couldn't bear it anymore.

The cold rabbit sold at Maomaotou is definitely not prepared by a row of chefs one pot at a time. It must be produced by machines, in large quantities at a time.

I can't tell which piece belongs to which rabbit.

Even in a restaurant, when you order one, the ingredients are all prepared in advance and mixed together, and the quantities are about the same, so it won’t be the same rabbit.

As long as it tastes good and weighs a lot, it doesn’t matter whether it’s a rabbit or not.

I saw how it is made today, and all the ingredients are real.

When you go back and compare it with the live broadcast, you can tell at a glance whether it is like this.

So the audience really understands.

The audience is anxious for the tickets to go on sale quickly as they can’t hold back on the money in their pockets.

Luo Shaoan pretended not to see it.

The Guanzi hasn’t been sold out yet.

His attention was now completely on the plate of cold rabbit. He quietly moved closer and even reached out to touch the plate.

After touching it, he smiled widely and stared at Master Xu, "It's cold, it's already cold."

Master Xu looked at him with disdain, stretched out his hand to sweep over the plate, and nodded.

(End of this chapter)