Punch: From third-rate anchor to top chef

Chapter 388 389. The Fusion of Messaging and Tradition
After eating two more mouthfuls of rice in a row, Li Xiao stopped what he was doing.

"It's very good, using the method of Western-style baked rice for deep processing."

"It's delicious, not only does not lose the essence of glutinous rice chicken, but also adds the elements of baked rice."

"Traditional dishes plus elements that young people like, the idea is very good, and the integration is meticulous!"

"90 points + 5 points! This five points is for creativity! Friends who like Western-style baked rice and glutinous rice chicken must not miss it."

After eating all the glutinous rice chicken in the bowl, Li Xiao extended his chopsticks to the next food.

【Buffalo Milk Pineapple Bun】

The pineapple bun in front of him was very small, even smaller than the char siu bun next to him.

Li Xiao showed the whole small pineapple bun in front of the live broadcast room.

The audience in the live broadcast room were very curious to see such a miniature pineapple bun.

"Is it so small that they are also called pineapple buns?"

"This is too cute, isn't it?"

"Just now I thought I ordered too much, but now I feel that the servings of everything are so small."

"Actually, it's okay. Drinking tea in Guangdong is like this."

"That's right, order a few more things and eat slowly, from morning to noon, and just save lunch."

"Their pineapple buns are super delicious!"

"I can only tell you that the anchor is going to make a fool of himself later!"

"Why did the people upstairs say that?"

"I have experience with this. The buffalo milk in this pineapple bun will burst out as soon as you bite it open. The first time you eat it, you will basically be tricked!"

······
After Li Xiao showed the small pineapple buns to the audience, he immediately picked up the pineapple buns.

He deliberately opened his mouth wide, as if he was about to bite it off.

However, his next move disappointed the audience who were about to watch the joke.

Because although Li Xiao opened his mouth wide, the food he bit down was very little.

He only took a small bite of the round pineapple bun.

Moreover, he also consciously placed the position of the opening above.

Therefore, the buffalo milk flowing inside did not overflow.

At this time, he proudly explained to the audience:
"I guessed our lovely audience friends a long time ago, thinking about watching my jokes from the host."

"But don't look at the anchor's usual sloppy look, but the work before the broadcast is still done very properly."

As he spoke, he took a sip of the buffalo milk in the pineapple bun.

He nodded with satisfaction, the buffalo milk was very fresh.

Although the milk taste is not strong, it just shows that he didn't add much.

After all, buffalo milk itself is relatively thin, with a sweet taste and a refreshing taste.

This texture and taste, even after adding cornstarch to the buffalo milk, has not changed much.

However, this seasoning seems to be a little bit too much, and the sweetness is a bit too heavy.

Li Xiao took another bite of the puff pastry, and his eyes lit up immediately.

He also immediately understood why the buffalo milk inside was sweet.

Because he was negligent just now, the meringue is inherently sweet, if the buffalo milk filling inside is not sweet enough, it will make the whole thing very strange.

Now take a bite and taste it together with the puff pastry, buns, and the buffalo stuffing inside, and the whole becomes harmonious.

He nodded in satisfaction. Although the pineapple buns were relatively ordinary, they were only slightly better than most bakeries.

The advantage is that it is freshly baked, and the fibrous tissue of the buns is more slender and soft.

The meringue is still in the crunchy stage, and the buffalo milk filling is really amazing.

So that the overall evaluation far exceeded expectations.

“This buffalo milk pineapple bun is amazing!”

"The outside is a very traditional pineapple bun, but the inside has unconventional fillings."

"If there are only pineapple buns on the outside, then this buffalo milk pineapple bun is only worth 75 points."

"But with internal and external coordination, his score can reach the level of 85 to 90 points."

After eating the whole pineapple bun, Li Xiao took a sip of Pu'er tea with a relatively mild taste.

Because after eating this pineapple bun, the whole tongue is filled with the sweetness of milk.

But the flaws do not conceal the merits, which cannot conceal the excellence of this pineapple bun.

After drinking half a cup of tea, Li Xiao's eyes fell on the plate of golden crispy tofu again.

Chopsticks picked up a small piece of crispy tofu.

At this time, he was not in a hurry to eat, but introduced this recipe of crispy tofu to everyone:
"It's rare to see a simple one, and I will introduce its method to everyone"

Hearing this sentence, the viewers in the live broadcast room were not happy.

"What does it mean to see this simplicity?"

"The meaning the anchor wants to express should be the meaning of what you can do with your hands."

"Man, I feel like I've been discriminated against."

"Please, anyway, I can help my mother cook the New Year's Eve dinner, why do you look down on me so much?"

"I'm curious whether the boss upstairs is helping my mother buy vegetables or help her wash vegetables?"

"One thing to say, there are so many things in front of you, which one do you think you can learn?"

As soon as he said a word, the barrage that was originally turbulent stopped for an instant.

But 2 seconds later, the barrage became lively again, but this time the content of the barrage was no longer angrily accusing Li Xiao of underestimating everyone.

As for wanting the audience to admit their mistakes, that is absolutely impossible.

Li Xiao glanced at the barrage and chuckled lightly, ignoring the audience bragging that he could be a full banquet, he said softly:
"The recipe of this dish is very simple, and the most important thing is his fried noodles."

"Stick rice flour, plain flour, potato starch, and aluminum-free baking powder are mixed in a ratio of 2:2:2:1 to make fried flour."

"Cut the lactone tofu into small cubes the size of a thumb."

"Let the surface of the tofu be evenly coated with the mixed fried powder, gently pick it up with your hands, and shake off the remaining powder."

"Wait for 5-10 seconds to allow the surface of the tofu to regain moisture slightly, put the tofu in the fried powder and roll it around again, shaking off the remaining powder."

"The second powdering can make the crispy shell of the tofu thicker, lock the moisture of the tofu and increase the crispy taste."

"Put it in a 130-degree oil pan, deep-fry the tofu coated with fried powder until golden and then take it out."

"The fried tofu rests for 3 minutes, which is convenient for draining the fat on the surface of the tofu and cooling down the crispy shell on the surface."

"After 3 minutes, fry the tofu again. After draining the excess fat, sprinkle with an appropriate amount of shizandra and serve."

"Schisandra is a spicy seasoning. If you don't like spicy food, of course you can choose to add other seasonings."

"Okay, the notebook can be put away, let me try their crispy tofu."

The tofu caught in the chopsticks was stuffed into the mouth.

Click!

hiss!
After biting off the crispy shell, the hot semi-flowing tofu inside almost scalded Li Xiao's tongue.

Fortunately, his tongue has experienced many battles, otherwise he might really spit it out accidentally.

Take a quick sip to let the hot tofu inside cool down quickly.

After finally solving it, the tofu was boiling hot in his mouth.

Li Xiao let out a long breath of relief:
"The shell is crispy and loose, but a little thick."

"Obviously when he was coating the powder, the technique was not fine enough, so that the coating was a bit too much fried powder."

"Of course there is another reason. In order to keep the shell crispy enough, he coated it with more than two layers of fried powder."

"But other than that, the rest of the place is pretty good."

"The inner fat tofu inside is very tender, and it becomes semi-fluid directly under high temperature, and the tender and smooth tofu gushes out from the crispy shell after one bite, and the taste is very good."

(End of this chapter)