Punch: From third-rate anchor to top chef

Chapter 387
Li Xiao first used the camera to take a 360-degree close-up of the food on the three tables, and then returned to his seat.

This move of his directly drove the audience in the live broadcast room into a frenzy.

"My God, can a large table really be eaten?"

"Why, why didn't I get it!"

"Cry, three numbers, one missed!"

"The breakfast in Guangdong is as rich as the legend!"

"Calm down, this is morning tea, not breakfast!"

"The explanation upstairs is not comprehensive. It depends on the person. In the eyes of some aunts and uncles who have a lot of keys, this is breakfast."

"Nonsense, most families definitely don't have such richness when they come out to drink tea!"

"The host is too arrogant! Just eat whatever you want!"

"Must, admiration, when will the anchor come to Yunnan!?"

"Yes, yes, when the anchor will come to our grassland, I will treat the anchor to eat sheep!"

······
There was a lot of discussion in the live broadcast room, and Li Xiao also moved his chopsticks here.

【Shanquan Rice Milk Fried Carrot Cake】

"It's been a long time since I've seen a carrot cake with so many ingredients!"

"Look, it's full of dried shrimps, shellfish, ham, and lean meat!"

"The fire seems to be well controlled, and the burnt aroma is tangy!"

"I'll give you a taste to see if it's delicious."

After finishing speaking, the chopsticks easily divided the boxy radish cake into two, and then divided it into four.

Pop one of the carrot cakes into your mouth.

As soon as the radish cake entered the mouth, a strong burnt aroma hit the face.

The radish cake is slightly springy, obviously because the rice milk added in the middle is of good quality.

It is soaked in mountain spring water, and a lot of radish puree is added to the rice milk.

You can enjoy the sweet taste of radish with every bite. In addition, in order to enrich the layering of the radish cake, there are many matchstick-thin shredded radish mixed in the radish cake.

After blanching these shredded radishes, they are placed in ice cubes to make the shredded radish crispy.

It tastes crunchy, mixed with a lot of dried shrimp, yuan scallops, and Jinhua ham, and the taste is quite layered.

However, it seems that there are too many ingredients mixed in, and the taste is a bit salty.

"Not bad, the ingredients are well matched, the taste is strong, the radish is sweet, and the rice milk is also very smooth. The only fly in the ointment is that there is a little too much salt."

"80 points!"

Next, Li Xiao extended his chopsticks towards [Tao Taoju Shrimp Dumplings].

The shrimp dumplings here are really big, and each shrimp dumpling is the size of a whole walnut.

If you compare the prawn dumplings at Lee Garden with the big prawn dumplings here, then the prawn dumplings at Lee Garden are about half the size of the prawn dumplings here.

However, although the shrimp dumplings here are bigger, the price is the same as that of Lei Garden.

Li Xiao picked up the huge shrimp dumpling, held it in front of the camera, and at the same time raised his fist to compare it with the large shrimp dumpling.

"This thing is Tao Taoju's super recommended item. It is known as the cheap and high-quality prawn dumpling. It is half the size of my fist!"

"However, big is indeed big, but adults know that big is not necessarily the best. I'll show you how good he is now!"

As soon as the words fell, Li Xiao bit off the shrimp dumpling held by the chopsticks.

The outer skin is not the same as that of Lei Yuan, it is very dry and does not stick to the teeth at all.

When you bite down, the juice inside the shrimp dumpling bursts out immediately.

Crisp and firm, the taste of fresh shrimp is very strong, but you can tell it when you eat it. There is a lot of pork in the shrimp dumpling.

Li Xiao suddenly realized, no wonder the size difference between the two is so big, but the price difference is not far.

It turns out that Tao Taoju used lower-priced pork paste instead of shrimp paste.

No, it should be the part that was originally pure shrimp paste, which became a mixture of pork paste and shrimp paste.

But in general, the taste is not much different from the shrimp dumplings at Lee Garden.

The pork paste here is mixed with a lot of fat, so after high temperature, the inside of the shrimp dumpling will produce a juicy effect.

The master who makes pork paste is very experienced. The pork paste is washed many times in a very fine sieve to wash away the original fishy smell of pork.

Ordinary diners have no way of determining whether it is shrimp or pork unless they distinguish carefully.

Of course, Li Xiao didn't feel that the other party was deceiving consumers.

After all, most restaurants are not willing to make shrimp dumplings with pure shrimp meat, the cost is too high.

So everyone has already had a tacit agreement, that is, not all shrimp dumplings are filled with shrimp dumplings.

And it is worth mentioning that when making the filling of shrimp dumplings.

The chef also added a small amount of sago juice to the meat filling, which makes the shrimp dumpling filling have a light sweetness, and at the same time makes the pork and shrimp meat not so greasy.

The recipe is ingenious, and the portion is just right. The ordinary sage juice even has the effect of enhancing freshness.

"It's not bad, the portion is full. Although it's not pure shrimp, it's no worse than pure shrimp!"

"The stuffing seems to be very simple, but there are many mysteries hidden in it. Pork paste and sage juice, the seemingly simple ingredients play a finishing touch!"

"This one is better than the one just now! 90 points!"

"Okay, let's move on to the next one!"

【Baked Glutinous Rice Chicken with Cajun Cheese】.

Li Xiao picked up the camera again, because the appearance of this [Baked Glutinous Rice Chicken with Kazhen Cheese] is really good.

The most important thing is that it is different from the traditional glutinous rice chicken. The traditional glutinous rice chicken is wrapped in lotus leaves, and you can eat it in front of you one by one.

And the [Baked Glutinous Rice Chicken with Kazhen Cheese] in front of me is not only not wrapped in lotus leaves, but also very big.

The whole glutinous rice chicken is placed on a black plate with a piece of lotus leaf in the plate and the glutinous rice chicken. The surface of the glutinous rice chicken is covered with a thick layer of cheese.

If he didn't say that the name of this dim sum is glutinous rice chicken, Li Xiao would even think it was baked rice with cheese and lotus leaves.
Have to say, this innovation seems a bit too much.

With scrutiny, Li Xiao scooped a piece of glutinous rice chicken into his bowl with a special pizza spatula.

The chef handled it very meticulously, even the lotus leaves below were carefully cut.

Picking up a spoon and scooping up the cheese on the surface, as soon as I got close to my nose, a rich milky fragrance hit my face.

The good-quality Chechen cheese is mixed with mozzarella cheese to ensure that the cheese taste is rich and strong, and at the same time, it produces a drawing effect that diners love.

Mix the cheese and glutinous rice chicken in the spoon, and a spoonful of glutinous rice chicken with cheese is delivered to your mouth.

Li Xiao's eyes widened instantly, perhaps because the appearance of this thing was too deviant.

Let his psychological expectations be greatly reduced, so that after he really tasted it.

Let him have a surprise of walking into a roadside stall and punching in a 4-star restaurant.

Milky aroma, salted egg yolk aroma, chicken aroma, mushroom aroma, dried shrimp aroma, flower carving aroma, lotus leaf aroma, lotus seed aroma.

More than ten kinds of ingredients, wrapped tightly by glutinous rice, produced a wonderful reaction under high temperature and pressure, and all the flavors blended together.

And this rich and colorful juice is absorbed by the tightly wrapped glutinous rice.

After being steamed at high temperature, the glutinous rice chicken is disassembled again, sprinkled with two kinds of mixed cheese on the surface, and then put into the oven for the second reaction.

The higher temperature baking this time, without the bondage of lotus leaves, makes the structure of glutinous rice slightly looser.

Let the taste originally hidden inside the glutinous rice chicken spread to all parts of the whole glutinous rice chicken.

When everyone thinks that glutinous rice chicken must be wrapped in lotus leaves.

Someone would have thought that the spirit of daring to be the first to break the shackles that have been passed down for hundreds of years is really powerful!

(End of this chapter)