Punch: From third-rate anchor to top chef

Chapter 113

Li Xiao moved his nose to the side of the bowl, fanned the wind lightly with his hand, and a more mellow and rich aroma of Huadiao wine rushed into his nose, the smell of wine was strong but not pungent.

Pretty good, although Li Xiao doesn't drink often, but he doesn't reject alcoholic drinks and food.

He reminded the audience in the live broadcast room

"All alcoholic foods, such as this [Guyue Aged Boiled Flower Snails], drunk crabs (snails, shrimps), beer duck, distiller's lees meatballs, etc., must not be driven."

"However, if you really drive, you must not miss it. You can eat and then ask Didi to drive."

"Because this [Guyue Aged Brewed Flower Snail] is really delicious!"

There was a burst of complaints in the live broadcast room

"How much did Didi give you as a driver? My little pig will give you double!"

“Not at all interested in this kind of alcoholic food”

"It looks delicious, but it's a pity that I'm allergic to alcohol."

"【Guyue Aged Brewing Boiled Flower Snails】, this is delicious, and you can make it at home, and it's easy."

"Simple is very simple, but it is too expensive, and 58 catties of flower snails can't afford it."

"I still think the salt-baked snails are more delicious."

Li Xiao continued to introduce,

"This [Guyue Aged Brewing Boiled Flower Snail] actually has something in it, but we'll talk about that later."

"This Huadiao wine chicken soup is so fragrant, I must try a bowl."

After speaking, he picked up the spoon in the bowl and scooped up a bowl of golden and translucent chicken soup.

Take a deep breath, the taste of chicken soup and Huadiao wine are mixed, it can be said that they complement each other perfectly.

Pick up a spoon, scoop up a spoonful, and suck it lightly. The golden chicken soup is like the mouth, and it passes through the throat without any lingering.

A warm feeling immediately flowed through the whole body, and Li Xiao let out a long breath.

In winter, we need to eat some food that can warm up the body. This Huadiao Chicken Soup with Wine is quite good.

After taking a sip of chicken soup, he could even feel the smell of wine in his breath.

Licking the oil on her lips, Li Xiao said

"The traditional Huadiao wine chicken soup is to chop the old hen into small pieces, and then put it in the pot for stir-fry."

"Wait until the chicken pieces are cooked and dry, then add water and Huadiao wine, and cook on high heat."

"You can make a pot of golden pp chicken soup, but what you get out of it is a thick soup."

"As I have introduced before, thick white soup is cooked on high heat, and clear soup is produced on low heat."

"This soup should be blanch the chicken pieces first, then put them in water and rice wine and cook slowly over low heat."

"That's why this soup is so translucent."

Speaking of which, Li Xiao scooped up a spoonful of Huadiao wine chicken soup again, tilted the spoon slightly, and the clear and translucent chicken soup fell back into the bowl again.

"I lost it, so it's chicken soup? I thought it was water with Huadiao wine!"

"It looks very fragrant. I love chicken soup the most!"

"Hua Diao Wine Chicken Soup? Is it just rice wine chicken soup? It seems to be a Hakka dish?"

"What you said above is correct, but Huadiao and rice wine are not the same thing, and the thick soup version is the Hakka dish."

"This may be the chef's innovation."

"This soup alone can make a dish."

There is something delicious, Li Xiao can't care less about chatting with water friends.

He loves soup the most. After all, he is a southerner, and he likes all kinds of soups, especially Laohuo soup and stewed soup.

This Huadiao wine chicken soup is closer to a stew, that is, put all the ingredients into a stew pot and stew together. ,
The essence of the ingredients has all entered the soup. The bottom of the soup is clear and the taste is sweet. Just add a little salt to stimulate the original flavor of the ingredients.

After drinking two more bowls of soup, Li Xiao stopped, feeling hot even in winter.

Alcohol invigorates the blood, and the steaming chicken soup will speed up the circulation of Qi and blood throughout the body.

Li Xiao recommended to the water friends in the live broadcast room

"It's been a long time since I've had such a delicious soup."

"If I didn't open my eyes, I would have thought that I was home by myself, drinking the soup my mother cooked."

"It's great. If nothing else, even if it's just to drink such a mouthful of soup, I think it's worth the trip."

In the live broadcast room, a burst of complaints

"I'll go, let me tell you something, you really didn't open your eyes just now."

"I think it might just be that the soup is too delicious, and the anchor doesn't bother to talk to you."

"Is it really that delicious?"

"I've drank it before, it's so-so, maybe everyone's taste is different."

"Is the anchor from Guangdong? Is it true that you Cantonese eat everything?"

"That's right, I'm from Cantonese, I really can eat anything, I just ate a claypot rice!"

"!!! Claypot rice??? Is this a kid cooking?"

"Cantonese powerhouses be so terrifying?"

"The police have been called!"

"Hello, check the water meter."

Seeing the complaints in the live broadcast room, Li Xiao quickly apologized

"I'm sorry, it's my fault, but it's really because the soup is so delicious, so give the chef a thumbs up.",

"Okay, let's finish the soup and eat this flower snail."

Li Xiao directly pinched a flower snail with his index finger and thumb, and inserted the toothpick into the flower snail, but the expected pulling feeling did not come.

He glanced at the flower snail strangely, and immediately gasped.

This flower snail has already been processed.

Li Xiao quickly put the flower snail under the camera
"Look, I really ordered [-] likes for this dish."

"Usually, when we eat flower snails, we have to bite off his tail."

"Because the tail of the snail is the place where impurities are secreted, many parasites may appear in the body after eating, and the tail is the gastrointestinal part of the snail, which is rich in bacteria."

"However, the chefs here have carefully considered this point and blanch the snails in advance."

"Then pick out the snail meat, remove the inedible tail, and finally put the snail meat back."

"This thought is quite good."

After speaking, he put the snail meat into his mouth.

He frowned, this snail meat seems to be overcooked?
However, out of a good impression of the chicken soup, Li Xiao didn't criticize it, but picked up the second flower snail.

He frowned again, the snail's heat was over.

Although I have never made this dish, I have added various primary skills.

Li Xiao already had a certain understanding of cooking skills, and he immediately understood what was going on.

To take out the tail of the snail meat, you must first blanch the snails, and then throw the snails into ice water after blanching.

This can make the meat of the flower snails firm and elastic, and the meat of the snails soaked in ice water will shrink a circle due to the effect of thermal expansion and contraction, so that it can be pinched out more easily.

However, after such a hot and cold treatment, the taste will not enter the flower snails.

Therefore, it should be that the chef wants the flavor of Huadiao Chicken Soup to be fully integrated into the Huadiao chicken soup.

The cooking time is extended accordingly. Although this method can make the snails have the taste of Huadiao and chicken soup, it makes the meat soft and loses the feeling of firmness and elasticity.

(End of this chapter)