Punch: From third-rate anchor to top chef

Chapter 459

At this age, I am no longer complacent, some things cannot be forced
Those who should come will always come, and those who should go can't be kept
Youth is slowly slipping away, I'm getting nostalgic

Once you finish this drink, there's no going back
Our love at this age can't keep up with the rhythm of separation

······【This age】

After a song fell, the eye sockets of the four men were a little red.

Among them, the man wearing a classic Louis Vuitton plaid suit took out a hundred-dollar bill from his wallet and stuffed it into the hand of the short-haired girl.

It seems that girls with short hair rarely see such generous guests.

Another bow, another thank you.

The short-haired girl finally played and sang a song on the spot before walking towards the other guests.

But the generous guests are a minority after all.

After walking around again, this slightly shy girl with short hair didn't receive another deal.

She sighed a little lonely, but then immediately put on a formulaic smile on her face.

After all, if a street singer is frowning, the guests may not be willing to invite him to sing.

Seeing that no one asked her to sing, the short-haired girl walked slowly into the room.

As she walked around, Li Xiao discovered that there was actually a small stage in this dilapidated night snack shop.

Although this stage only has less than one square foot.

It only occupies a small corner of the night snack shop.

There are no lighting sets around.

On the small triangular stage, there is only a high chair to sit on and a tripod to place the microphone.

The short-haired girl slowly sat on the black high chair.

The speaker that was originally carried on the back was also placed at the foot.

The short-haired girl adjusted the microphone.

Then came the guitar chords.

A folk song with a sense of age, Li Xiao, as a person outside the folk song circle, has heard it countless times.

Li Xiao could hear that the other party was very emotional, and he sang very seriously.

But both skills and equipment are very ordinary.

At most, it's just a little bit better than the KTV level.

A song fell, and there were sparse applause from around.

The short-haired girl was not discouraged either. With a smile on her face, she bowed slightly and thanked everyone for their applause.

Another song was sung, also a ballad.

It seems that either the other party has a special love for folk songs.

Either that, or the shop owner has a special fondness for folk songs.

After singing the song, the short-haired girl put down her guitar and went backstage to drink water.

And the dishes on Li Xiao's side also started to be served.

At the same time, a system prompt appeared in his mind.

[Ding Dong, check in successfully, the gourmet restaurant you checked in is: [An Kee]]

【Consistent for 29 years】

【Food is not expensive or cheap】

[A six-star chef's 30-year bet]

[Want to know how many bowls of noodles I ate]

【You can only know if you break your stomach】

[Environment and service are quite satisfactory]

[High cost performance]

[Chef: 6-star senior chef: Ye Chongan]

[Sous Chef: 1-star Senior Chef: Cao Qing]

[Sous Chef: 1-star Senior Chef: Zhang Fangyu]

[Sous Chef: 1-star Senior Chef: Chen Mingda]

"Ding dong, the system rating, [An Ji]'s star rating is 5 stars."

"Ding Dong, you have received a 5-star gourmet store check-in reward"

[Ability: Turn decay into magic]

[Ability introduction: You have learned how to use cheap food to make excellent dishes]

[Money: 100000 yuan]

【Fame: 50】

[Fame introduction: 1 point of fame will allow 10 strangers to know you through different channels]

? ? ? ? ?

! ! ! ! !

Li Xiao felt that the top of his head was definitely surrounded by a large circle of question marks and exclamation marks.

What did he see that the chef here is actually a six-star chef?
He glanced at the surroundings, which were clean but already very dilapidated.

The corner of the mouth twitched slightly, is it a lie?
A six-star senior chef must be treated as a guest in any restaurant.

Even Fang Rongsheng, who had greatly regressed in cooking skills and no longer did it.

Anyone can become the head chef at Jinsha Hall in Hangzhou.

The meaning of the system is obviously that the other party has actually stayed in this small place for 29 years for a certain bet.

And this master is also very outrageous, with only three senior chefs with only one star, can he get a five-star evaluation in the system? ?

Where did the fairy come from?
If a few senior chefs with three or four stars become his subordinates, wouldn't that be heaven? ?

To be honest, at this moment Li Xiao really wanted to go to the back kitchen and meet this boss.

However, considering that such an approach was too abrupt, Li Xiao finally gave up the idea.

This time he ordered two hot dishes, two snacks, and one main course.

When Li Xiao saw the Yangshuo wine fish in front of him.

I can understand why the two waiter aunts told themselves not to order more.

Because this amount is really a bit outrageous.

Li Xiao, who has a wealth of cooking knowledge, instantly estimated the approximate weight of the fish in front of him.

The big carp in front of him, whose two sides were broken, weighed at least three catties.

Not to mention anything else, just such a fish, I am afraid it would be difficult for one person to finish it.

Yangshuo beer fish is very famous, and what they catch is the fresh big carp of the Li River.

The method is very simple, after the fresh big carp is disemboweled and cleaned.

Put it into the oil pan and fry it violently. The temperature of the oil pan must be high.

The purpose is to make the appearance of the big carp crispy.

When the fish scales become soft and roll up, you can fish out the big carp for later use.

You read that right, although the large carp used here has been disembowelled, the scales are not removed.

This is one of the reasons why high-temperature frying is required. The temperature is not high enough to deal with this layer of fish scales.

Then sauté the garlic, ginger, shallot, tomato, and two or three red peppers in the oil pan until fragrant.

Put the fried fish into the pot and stir fry twice, then add all the beer without adding a drop of water.

Cover the big carp with beer, cover the pot, simmer for 10-20 minutes on high heat, and then it will be out of the pot.

The big carp in front of him is full of color, fragrance and taste.

Due to the high temperature and fierce oil setting, even if it is stewed in beer, the shape of the big carp is still very complete.

The color of the soup is very red, which makes people very appetizing.

Studio.

"Wow, this fish is beautiful!"

"Why does this fish look like a paper-wrapped fish?"

"I just wanted to say, why is it similar to grilled fish?"

"It's almost the same. There are tomatoes on it. Have you seen any grilled fish with tomatoes?"

Seeing the doubts of the audience, Li Xiao quickly explained:
"I saw the audience say that it looks like a paper-wrapped fish, but it can't be wrong."

"The paper-wrapped fish is actually very similar to his recipe, but in the ingredients, the paper-wrapped fish replaces tomatoes with various spices."

"Sometimes even hot pot bases and various vegetable ingredients are added."

"The last addition is not beer, but a special broth."

"Okay, without further ado, I'll show you how delicious this Yangshuo Beer Fish is!"

Thanks for the big monthly ticket reward
(End of this chapter)