Punch: From third-rate anchor to top chef

Chapter 489
The iron pan began to heat up under the heat of the flame.

The big fat meat squeaked out of oil in the iron pan.

The man manipulated the iron spoon and quickly stir-fried the fermented soybeans and the big fat meat evenly.

When the big bubbles in the oil pan turned into small bubbles, he sprinkled a small handful of garlic leaves.

Continue to stir fry briskly until the edges of the garlic leaves are browned.

Two large handfuls of paste peppers were sprinkled into the pot and continued to stir-fry, waiting for the burnt aroma of the peppers to emerge.

The man tilted the kettle and poured steaming boiling water into the black iron pot.

The red and brown fermented soybeans in the pot were washed away by hot water.

The heat instantly stimulates the aroma of tempeh, the oily aroma of lard, and the burnt aroma of pepper.

Several kinds of aromas are mixed together, and the fragrance of oil is overflowing.

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When the man walked away, Li Xiao introduced:

"The bottom of the pot here is very direct and pure."

"It's pure water, plus the store's secret fermented soybeans, as well as fatty meat and garlic leaves."

"The juice from the tempeh is the soup base."

"So whether this hot pot is good or not depends on the secret fermented soybean meal."

"It is said that every household has a method of making tempeh."

"Let me try this black bean soup first?"

After finishing speaking, Li Xiao used a spoon to skim off a thick layer of bright red grease on the iron pan.

The soup base of the black bean hot pot is a bit cloudy.

Li Xiao put the yellow-brown soup base into his mouth.

He closed his eyes and pondered for a while before he spoke:
"The taste is very strong, and the taste of tempeh and chili is a bit pungent."

“The tempeh has a strong flavor.”

"The cooked soybeans that have been specially fermented are put into pork and fried, and spices such as grass fruit and cinnamon are added in the middle."

"It makes his taste very rich and thick."

"The burnt taste of the paste pepper is a bit too strong."

"So much so that the fermented soy sauce, which is quite rich in taste, is slightly inferior."

After finishing the soup, Li Xiao scooped up the fermented soybeans at the bottom of the iron pot with a spoon.

The state of tempeh is very full, and it is very fresh at a glance.

The chopsticks pick up the tempeh and show it to the audience.

“Very fresh tempeh.”

Speaking of tempeh, it was thrown into the mouth.

After fermentation, the stir-fried fermented soya bean crumbles as soon as you bite into it, and the rich aroma of fermented soya bean spreads on the tongue.

This fresh tempeh tastes completely different from the sun-dried tempeh.

Fresh tempeh is brownish-yellow, soft and rich in flavor.

The dried fermented soya bean is black, the overall taste is harder, and the taste is relatively monotonous.

However, fresh beans are not easy to preserve, while dried tempeh can be preserved for several years.

From Li Xiao's point of view, the disadvantages of dried tempeh far outweigh the advantages.

I may be simple and convenient in the eyes of most people, convenient and durable.

It is definitely better than taste and texture.

"The taste is really good. If it weren't for the fact that this product is not easy to preserve, I would like to buy some from the proprietress for the tooth-beating festival."

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Before making Li Xiao wait long, the dishes he ordered came out one after another.

The first thing to come up is the small crispy pork, deep-fried, and crispy.

Immediately afterwards, the freshly cut pork and pig offal were also delivered to the table one after another.

A small folding table was immediately filled to the brim.

The man smiled and reminded:

"Eat meat first and then vegetables, so it tastes better."

"Okay, thanks."

Li Xiao poured all the meat in front of him into the black bean hot pot.

Pork belly, crispy pork, and all kinds of meat are constantly rolling in the iron pan.

The audience in the live broadcast room also waited together.

"By the way, isn't the bottom of the pot the bottom of the old godmother's pot?"

"I heard from the big brother upstairs that this is indeed the bottom of the old godmother's pot?"

“Still the most classic black bean chili!”

"It's the first time I've seen Laoganma Hot Pot!"

"Just talk nonsense if you don't understand anything! Black bean hot pot, just black bean hot pot, has nothing to do with Laoganma hot pot, okay?"

"That's right, this black bean hot pot really doesn't taste like Laoganma!"

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"Don't worry, let me taste it, and then I will know what it tastes like."

When the bottom of the pot boiled again, Li Xiao couldn't wait to pick up a piece of crispy meat.

The fried golden crispy meat on the surface expands a whole circle after a few minutes of cooking.

The original golden shell also became a little dull.

When the chopsticks are clamped on it, the soup oozes from the skin of the crispy meat.

Li Xiao swiftly threw the crispy meat dripping with soup into his mouth.

"Because the surface of this crispy meat is covered with a layer of powder, it is quite juicy."

"Bite down, and the oily soup bursts out from inside."

"Don't eat this with big mouthfuls, because the juice inside will easily burn your tongue."

"The salty aroma of the whole pot is completely sealed on the skin of the crispy meat."

"It's soft on the outside, but firm on the inside."

"The taste is very unique, it tastes very fragrant, and the more you chew, the more fragrant it becomes."

"It tastes salty when you first eat it, but it becomes just right as you eat it."

"very good."

In the live room:

"This crispy meat looks delicious, and the mouth is watering."

"Superb! Hot pot must-have dish TOP1!!!"

"Is this stuff so delicious? I can't appreciate it, it always feels oily!"

"If you think it's oily, it must be because it hasn't been fried well. The fried crispy meat has no oil at all."

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Swallowing the crispy meat in his mouth, Li Xiao gave a thumbs up:

"Not bad, really good, this crispy meat is fried just right and not greasy at all, well, let's continue to try other things."

Li Xiao picked up a long piece of oil residue.

There is a layer of red oil attached to the frying surface.

One bite, it is fragrant and spicy.

He narrowed his eyes and chewed carefully:
"Crispy, fragrant and salty, with a strong aftertaste, and the oil residue is cut into small pieces, which is easy to chew and not hard."

"Some of them are fried so old that you can cut off a few teeth in one bite."

"But relatively speaking, it's still the crispy meat in front, which is more delicious."

As he spoke, Li Xiao threw another piece of crispy meat full of soup into his mouth.

After eating the crispy meat in his mouth, Li Xiao continued to taste different dishes for the audience.

"The large intestine is cleaned very cleanly, and there is no peculiar smell at all."

"It tastes fat and glutinous. One bite, under the aroma of black bean sauce, you can still taste very sweet."

"awesome."

"The taste of his whole hot pot is very uniform."

"Because the flavor at the bottom of the pot is very strong, all the side dishes come out of the hot pot with the same taste."

The taste of the black bean hot pot is quite good, but Li Xiao felt that the taste was too salty after eating it.

At this time, his eyes swept to the elder brother at the next table who was pouring soup into his rice.

He showed a dazed expression, and felt that there was a big bowl of white rice in the store.

While eating white rice and eating hot pot, it really feels salty, and the taste is just right.

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(End of this chapter)