Punch: From third-rate anchor to top chef

Chapter 324
It's a pity that Jiang Yingxue still has to go to class, otherwise, if I come to have dinner with him, these problems can be solved perfectly.

With the dance of professional dancers, the dance of the guests seems a bit strange.

Latin dancers in Hanfu, tap dancers in Hanfu, and street dancers in Hanfu.

But there is one thing to say, at least dozens of guests in the venue went up to dance.

The best dancer is the hip-hop dancer.

This movement can be seen from professional training, maybe it is the C position of some hip-hop team.

With this hip-hop boy attracting most of the attention, Li Xiao was happy to drink tea beside him with peace of mind.

The dancing didn't last long. After all, it was an entertainment program. After about 10 minutes, the singing and dancing stopped and everyone returned to their positions.

A group of brothers and sisters in the live broadcast room were drooling.

"I'll go, is this really a blind date scene?"

"I saw a lot of people adding WeChat after dancing."

"I really want to go too, aunt, mother and child have been single for 20 years and don't even have a single male friend."

"The female men upstairs, I guess it would be useless to go there. Those who didn't see it are basically beautiful ladies and brothers?"

"Who says female men can't be beautiful and cute?"

"However, after a meal, with so many programs, 1888 can't be said to be very expensive, and the price/performance ratio is quite high."

"I think it's too expensive, and it's not worth eating a meal at 1888."

After everyone sat back in their seats, the host picked up the microphone again.

"Thank you very much for the dance of the distinguished guests, it was really wonderful."

"Next, please, the children from the second troupe of the Capital Children's Choir will recite the prose [Speaking of Young China]!"

"In addition, we will also present our seventh dish today, stewed beef brisket with ginseng from Changbai Mountain. Please enjoy it, all distinguished guests."

Groups of children aged seven or eight slowly came out from both sides of the stage.

The children wore buns in the sky one by one, wore the clothes of ancient bookboys, and held a roll of old-style books bound with strings in their hands.

"So today's responsibility does not lie with others, but with my youth."

"If young people are wise, the country will be wise; if young people are rich, the country will be rich; if young people are strong, the country will be strong."

"If the youth is independent, the country will be independent; if the youth is free, the country will be free; if the youth is progressing, the country will progress; if the youth are better than Europe, the country will be better than Europe; if the youth are stronger than the earth, the country will be stronger than the earth."

The young lady in a red skirt shuttled through the crowd and served the seventh course to Li Xiao.

A small earthen jar without any decoration on it, wisps of hot air emerged from the edge of the earthen jar.

With the hot air coming out, the faint scent of ginseng also floated into Li Xiao's nose.

When the young lady opened the lid of the crock pot, more heat came out of the crock pot, and the original faint aroma of ginseng became very strong.

Li Xiao leaned forward and took a look. The juice in the crock was gurgling and boiling, with large and small bubbles rolling in it.

Changbai Mountain ginseng, which is as thick as a thumb, was cut into 3-[-] cm long sections, and the beef brisket in the crock was also cut into the same size.

The camera in the live broadcast room also moved with Li Xiao's movement. When everyone in the live broadcast room saw the ginseng in the crock pot, they all showed surprised expressions.

"This is stewed beef brisket with radish, it must be radish, not some ginseng."

"Good guy, what's the matter with this ginseng thicker than a finger?"

"The key point is that the color of the ginseng I've seen before doesn't seem to be the same as this one. Is this a mutation?"

"This ginseng is bigger than the brisket in it."

"Laughing, don't you all know that the price of growing ginseng in Changbai Mountain is very cheap?"

"Yes, our family grows ginseng, and a batch can be grown in two or three years. The wholesale price is more than ten yuan per catty, which is cheaper than beef."

"No way, why is life so expensive and expensive in my impression."

Li Xiao took the conversation and explained:
"There are many types of ginseng. The ones that you think are expensive are all wild ginseng, and they are all aged."

"Of course, the price of American ginseng planted is also very expensive, because their growth cycle will be longer."

"In addition, the price of semi-wild ginseng in Changbai Mountain is not low. The so-called semi-wild ginseng is the kind of ginseng that only puts in seeds without adding any fertilizers or chemical insect repellents."

"After planting these ginsengs, Yaonong will not take care of them, and will not dig them up until the scheduled harvest time."

"Their growth cycle is the same as that of normal ginseng, and their medicinal value is also the same. This kind of life is also expensive."

"However, due to the long growth cycle and low survival rate, most drug farmers will not choose this planting method, but choose greenhouse planting with greater economic benefits."

"Ginseng grown in greenhouses has a very high survival rate and a very fast growth rate."

"Of course, due to the problem of production time, the price of semi-wild ginseng will be relatively high, and the life value of those grown in greenhouses will be very low."

"The ginseng in the earthen jar in front of me should be 5-year-old ginseng, and the price is about 50 yuan a catty."

"To be honest, this kind of ginseng doesn't have much nutritional and nourishing value, but it's really good in terms of taste."

After all, Li Xiao picked up the soup spoon that was placed next to him and scooped up a spoonful with ginseng and beef brisket, and of course the rich and mellow soup inside.

The soup is golden yellow and very thick.

Li Xiao used a spoon to gently stir the earthen pot, astragalus, codonopsis, barley, lotus seeds, wolfberry, rehmannia.

"The ingredients are very rich, and a lot of medicinal materials are used. No wonder the medicinal flavor is so strong besides the ginseng flavor."

"Actually, this dish can not only be called stewed beef brisket with ginseng, but also stewed beef brisket with herbal cuisine."

"These medicinal materials are all warming and tonic medicines for nourishing qi, beautifying the skin, nourishing the lungs, and dredging blood vessels. Most people can eat them."

"For those who are afraid of the cold and physically weak, this dish is very useful, but you must pay attention to the amount of medicinal materials. The medicinal materials should not be too much, otherwise it will easily cause the deficiency to not be replenished."

"Okay, let me first show you what this stewed beef brisket with white ginseng tastes like."

Li Xiao first scooped up a small spoonful of the thick soup with a spoon.

When the soup enters the mouth, a strong medicinal smell sweeps the taste buds.

Although these medicinal materials are Zhongzheng and mild, Li Xiao can still feel a little bit of bitterness in them, presumably it is because of astragalus, Codonopsis pilosula and his main ingredient ginseng.

After all, these three kinds of medicinal materials are slightly bitter in themselves, no matter how they are processed, it is impossible to get rid of their own slight bitterness.

However, due to the well-prepared formula of other medicinal materials, this slight bitterness only occupies a very small part.

More comes from the sweetness and aftertaste of medicinal materials, but the fresh Changbaishan ginseng also has a special sweetness in addition to the aftertaste.

This kind of sweetness is a bit like the sweetness of white radish, which makes people very curious whether they are the same species.

The beef brisket is stewed for a long time, and all the flavors have been incorporated into the broth.

The strong meat flavor and strong medicinal flavor are natural, but the soup is too thick and not suitable for drinking.

Moreover, a large amount of fat from the beef brisket was incorporated into the soup. Li Xiao felt his mouth full of greasy after just a small sip, which made him, a soup lover, unable to put down his mouth at all.

He frowned slightly, logically speaking, medicinal food is more bland.

This is where the other party did not handle it well. The sirloin used is very good in color, fat and thin.

But the problem is that they haven't been screened more carefully, he has too much fat.

It stands to reason that the ratio of fat to lean meat in beef brisket is 6:4, which is the most delicious, with a little more fat, so that it tastes sweeter, waxier and softer, and it won't clog your teeth.

Emulsifying the fat will make the soup sweeter, but it will also make the soup more oily.

If there is a braised beef brisket in front of you, or stewed beef brisket with radish, then there is no problem with the soup showing such a degree.

But the problem is that the beef brisket in front of him is more of a light medicinal taste, which is a bit strange, but he didn't make a comment first, but planned to eat it first.

The chopsticks picked up a piece of soft beef brisket, and the beef brisket slowly deformed with the movement of the chopsticks.

Just from the change in its shape, it can be known that the beef brisket must have been stewed for a long time, and the fibers and mechanism inside should have been completely changed.

The beef brisket dripped with soup and entered Li Xiao's mouth. Before the teeth touched the soft rotten meat, the beef brisket fell apart, like a celestial girl scattered flowers, and the beef fibers immediately broke away from the original bondage.

Fragrant, glutinous, soft, rotten, sweet and fragrant.

This delicate meat is not like a piece of beef at all, but more like the meat of the silver cod that was just served.

The fiber of beef brisket melts in the mouth immediately without chewing.

Good guy, this taste is really amazing, he never knew that beef could be cooked like this.

The originally slightly greasy soup, wrapped in crispy beef, looks quite harmonious.

The fat that belongs to the beef brisket is returned to the beef brisket. Is this the so-called original soup?

Interesting, really interesting.

Whether it's the abalone and shark's fin rice, or the stewed beef brisket with ginseng in Changbai Mountain, they are all very special.

Take out the abalone alone or take out the soup in front of you, there are big defects.

But once these seemingly deficient places are combined, the taste has been improved several levels, and the seemingly deficient places have become its advantages.

This should mean not caring about the gains and losses of a city or a place, but focusing on the overall direction.

Swallowing the food in his mouth, Li Xiao picked up another piece of beef brisket wrapped in soup, or rather soaked in soup, and put it in front of the camera.

"This piece of beef brisket is very well done, even better than the many beef brisket I ate in Guangdong."

(End of this chapter)