Punch: From third-rate anchor to top chef

Chapter 111
Pull this bowl of [Sister Song Fish Soup] in front of you.

Of course, by convention, the audience eats first.

Li Xiao scooped up a spoonful of fish soup and held it in front of the camera.

The clarity of the new camera does a great job of bringing out all the details.

Li Xiao introduced this dish

"Sister-in-law's Fish Soup is usually made by steaming mandarin fish or sea bass, removing the skin and bone, adding shredded ham, shiitake mushrooms, minced bamboo shoots, chicken broth and other condiments."

"The history of this Hangbang dish can be said to be very long."

"It is said that when Song Gaozong visited the West Lake, he met Song Wusao who was setting up a stall by the West Lake."

"Song Gaozong, on the cruise ship, heard the yelling of Song Wusao, and she turned out to be selling with a Bianjing accent."

"Song Gaozong had the feeling of meeting an old acquaintance in a foreign land, so he stopped the boat, and while eating fish soup, he chatted with Song Wusao from Bianjing."

"Song Gaozong was very happy after eating, and praised the fish soup, so Mrs. Song's fish soup has become a famous dish in Hangzhou."

After explaining the history of this dish, Li Xiao picked up a spoon and scooped up a spoonful of fish soup.

After a careful look, he nodded.

The thickness of the fish soup is very suitable, not too thin, not too thick.

After all, it is a four-star food judged by the system, and there must be a minimum standard.

"Okay, let me take a bite first, and then tell you what it tastes like."

The golden soup spoon and the milky white fish soup are evenly mixed with five-color colored threads.

Put the fish soup into the mouth, and suck it lightly, and the fish soup passes through the lips and enters the tongue and mouth.

Shredded ham, shiitake mushrooms, and shredded bamboo shoots have long been stewed, and they just need to be lightly chewed to blend with the creamy fish soup.

Li Xiao nodded slightly,

"Fresh, sour, sweet, spicy, salty, one fish soup, five flavors."

"The five flavors do not conflict with each other. This seasoning level can be said to be superb."

"The fish soup has a rich flavor, and the shredded Jinhua ham and bamboo shoots have a strong flavor."

"The soup base is the clear soup made by the old hen, which adds freshness to the fish soup, but there is no obvious chicken flavor"

"The fish is mandarin fish, the meat is delicate and tender, with few spines."

"There are two ways to make shredded fish, one is to steam it first and then take the shredded fish."

"The other is to slice the fish thinly, then shred it and put it in a frying pan."

"The former has a richer fish flavor, while the latter has more delicate shredded fish."

"Here I chose the former. Spread scallion and ginger on top of the sliced ​​fish, put rice wine in the sun, steam it, and then use chopsticks to press the texture of the fish and tear the fish apart."

With that said, Li Xiao scooped up a spoonful of fish soup again and explained

"Look, except for the most white fish shreds on it."

"There are also light brown shredded shiitake mushrooms, red shredded Jinhua ham, yellow shredded bamboo shoots, and green shredded green onions."

"Except for shredded shallots, the other three are cooked in advance and then put into the fish soup."

"The five colors are also very good-looking, with a clear distinction between the primary and the secondary, and will not overwhelm the guest."

While introducing, Li Xiao drank half a bowl of fish soup.

The taste of the fish soup is still very good. The taste has been specially toned down. The taste of the fish soup that was originally strong and smooth has become much lighter.

Although it still has a hot and sour taste, it is estimated that many customers who do not eat spicy food can easily accept it.

Pushing away the half bowl of fish soup, it's not that the fish soup is not tasty, but that the next dish is coming.

After all, whether it is an 8-year-old boy or a 38-year-old boy, they are all very specific. They just like to eat things that have never been eaten, play with toys that have never been played, and things that have never been used. Cough cough eat vegetables , eat vegetables.

If there are new dishes, of course you have to eat the new dishes first.

The second dish is [Abalone Braised Pork]

It is also a single meal, a 30-head abalone, a piece of braised pork that is as big as 30 abalones, and a circle of green green beans next to the plate.

The presentation is very simple, but it has a very good presentation.

“【Abalone Braised Pork in Braised Pork】Please take it slowly.”

Many people in the live broadcast room complained when they saw the abalone and braised pork in front of them

"My God, how much is this damn thing?"

"158! I remember it clearly, 158 per customer."

"Or the anchor has a conscience. Such a small abalone and a piece of braised pork cost 158?"

"I received the abalone this evening. Compared with this one, it's a whole lot bigger."

"I've decided that I will participate in the next event."

"I'm not greedy for abalone, but I think the string of tender mung beans next to it looks very appetizing."

"The portions are a bit small."

"It's basically like this in high-end restaurants."

Li Xiao turned [Abalone Braised Pork] in front of the camera before introducing it.

"Dongpo meat is also one of the 36 Hangzhou dishes. Using Dongpo meat to make abalone is a very bold idea."

"For Dongpo pork, half-fat and half-lean pork belly is the best."

"Actually, the selection of pork belly is also very particular."

"Pork belly is divided into upper pork belly and lower pork belly."

"The upper pork belly is the meat that is connected with the ribs, that is, the layer of meat outside the ribs, which is removed when the ribs are cut."

"It is characterized by a relatively high amount of fat, and it is very thick, with a little lean meat sandwiched in the middle."

"This kind of pork belly has a little more fat, so it is most suitable for making dumplings or braised pork."

"Lower pork belly, which is usually cut from the belly of the pig."

"This part is divided into meat, usually one fat and one thin."

"The most common lower pork belly has three layers, and the more common ones have five layers."

As he spoke, Li Xiao picked up the piece of pork belly, which was slightly shorter than the little finger, and held it in front of the camera.

"The best pork belly has ten layers. You can count the layers carefully."

Some people in the live broadcast room don't believe it,
"Pork belly, pork belly, isn't it literally a five-layered meat with fat and thin?"

"No, I have really eaten pork belly with many layers."

"My housewife said that this kind of meat is very expensive, and it can only be found in the market at four or five o'clock."

"Whoever has better eyesight, go and count them, is there really ten layers?"

"I've already counted, there are no ten floors, there are obviously nine floors!"

"Brother, it's ten layers! Isn't the skin not the meat?"

"Since when does skin count as meat?"

"Hiss, the skin is not meat, is it vegetarian?"

Seeing that there was going to be a quarrel in the live broadcast room, Li Xiao quickly persuaded
"Okay, okay, it's time to eat, why are we arguing, wait for me to take a bite, this braised pork, let's see what it tastes like."

As he said that, a large piece of braised pork was bitten off.

Soft and creamy, fat but not greasy, however, it seems that the sauce is a bit too thick?

The teeth are chewing the pork belly in the mouth, the smell of meat and sauce is mixed.

However, the sauce was so strong that it almost completely overwhelmed the aroma of the pork belly.

It's a pity, such a superb ten-layer pork belly.

Originally, after long-term high-temperature stewing, the fat layer in the pork belly will have an emulsification effect.

The fat in the fatty meat will be separated out in large quantities, or absorbed by the lean meat, or blended into the sauce.

It will make the pork belly sweet, and the taste of lean meat will become smooth and crispy.

(End of this chapter)