Punch: From third-rate anchor to top chef

Chapter 528 508. Black fungus from the Himalayas

Li Xiao didn't know what the back kitchen was thinking for the time being. Seeing that the five-spice abalone dish on the table was neatly disposed of by Li Xiao, the young lady waiting at the door quickly presented the next dish.

This time it was not just one dish, but two dishes in a row.

There are two spoons on the wooden tray, one light and one deep.

On the light-colored spoon was a spoonful of black and translucent fungus, each piece of fungus was only as big as half of Li Xiao's little finger, but each piece was clear and clear.

The other spoon is a jet black color completely different from the one just now. Against the jet black print, the glossy green little beans are eye-catching.

The two spoons are placed alternately, like fish swimming with their necks crossed, and like the yin and yang that have been handed down.

They are:
No.18 flavor, bad fragrance Yadong fungus.

No.19 flavor, scallion-flavored millet beans.

While observing the two dishes on the table, Li Xiao quietly listened to the young lady's introduction.

"We use Yadong fungus from the foothills of the Himalayas. The fungus here costs thousands of yuan per catty. It can be said that this dish is the most valuable in the whole set meal."

Yadong fungus, shaped like a "black pearl", only grows in the valleys of Yadong rivers.

There are only two harvests a year. The so-called rarity is the most expensive. Not only is the output of this thing small, but it is also rich in protein, fat, carbohydrates, multivitamins, inorganic salts and other nutrients. It can be said to be comparable.

"This fungus looks different from the fungus I usually eat!"

"It looks like pearls!"

"The anchor, eat quickly, and tell us what the 1000 yuan per catty fungus tastes like after eating!"

Li Xiao didn't overwhelm the appetite of the audience, picked up the light blue porcelain spoon, and used the chopsticks to push the fungus into his mouth.

As soon as the dish was eaten, the distinctive thick gelatinous texture of the Yadong fungus filled Li Xiao's mouth.

"Looking at the shape of the fungus, it should be fermented glutinous rice, which is commonly used in Sichuan cuisine."

"To be honest, it's not very common to use fungus to make bad-flavored dishes."

"The most famous recipes for the smell of glutinous rice are fragrant glutinous goose, fragrant glutinous pork ribs, fermented glutinous meat, fermented glutinous chicken, etc."

"The bad aroma method of the fungus can preserve its original shape better. With the light wine aroma, sweet fungus and rich gum texture, there is a feeling of tasting delicious and drinking low-alcohol wine at the same time."

"The pickling time of the fungus is long enough, so it not only retains the delicious and refreshing taste of the fungus itself, but also has a mellow aroma of rice wine."

"If you taste it carefully, you can even feel the Yadong fungus flowing into your mouth like a thick liquid."

"The taste of this dish is very amazing to me. Whether it is the choice of ingredients or the cooking technique, it has made the best use of the fungus itself to stimulate the taste of itself."

"Although the chef's cooking method is amazing, the ingredients of this dish are very precious, so it's a coincidence in terms of ingredients."

"Overall, the taste of this dish is very good, but the ingredients are considered tricky after all, so give it 90 points!"

The audience in the live broadcast room watched the "one by one" round fungus being sent into the anchor's mouth, and there was another wave of barrage:
"After being described by the anchor, I already feel that I will eat fungus for my next meal."

"Have you seen, the QQ bouncing appearance of those fungus being picked up by the anchor, it's so tempting!"

"I also really want to taste the taste of fungus that can taste the taste of fungus and taste the aroma of wine!"

"Wake up upstairs, didn't you hear the young lady's introduction just now, this fungus costs thousands of dollars a catty."

"One catty is a quarter of a poor man's wages. Evil capitalism!"

"Still work hard to make money."

·····
After getting rid of the fungus representing "yang" on the table, Li Xiao focused on another "swimming fish".

Scallion-flavored honey beans.

Honey beans are usually referred to as red beans, but the name of this dish is honey beans. In fact, there are small and round green sweet beans in the soup spoon.

Under the warm yellow light, above the "swimming fish" are small green beans that are as pleasant as teardrops, which complement each other with a section of white shallot, and have a pleasant fragrance.

"This dish is also a clear dish."

"Scallion flavor is very strong."

Moving the low-key and luxurious jet-black spoon in front of him, Li Xiao could smell the rich onion fragrance refined by sesame oil.

The method of this dish is not difficult to say, wash the sweet beans and peel off the pods, take out the small beans inside, put a tablespoon of scallion oil in the pot over medium heat, add appropriate amount of water and salt when frying the sweet beans, stir fry When the water in the pot is dry, it can be served on a plate.

Of course, if you add a little scallion oil and sesame oil before serving, the taste of scallion oil will be more obvious.

The chef's skill depends on how much the so-called "water is dry" before it is cooked.

If there is too much water, the onion flavor will be diluted, and the sweet beans will taste less flavorful.

If there is less water, the stir-fried sweet beans will turn into dry-stir-fried sweet beans, and the sweet beans that come out of the pan will look dry and colorless or even too shiny, losing their beauty.

However, since the restaurant has such a reputation, it obviously did not make such mistakes.

As the scallion-flavored sweet beans were put into the mouth, a sigh also escaped from Li Xiao's throat.

"When you enter the mouth, you can first taste the slightly crispy skin of the sweet beans after being fried, and then the onion fragrance overflows your mouth... Chewing carefully, the plump sweet beans burst in your mouth, hiss..."

Taking a breath of cool air as if being scalded, Li Xiao ate and commented, and then Li Xiao ate faster and faster, sending the sweet beans into his mouth one by one.

"As a small stir-fry, the scallion aroma of the sweet beans is refined by the mellow sesame oil, and the taste is more intense."

"As a clear dish, the sweet beans are not only delicious and refreshing, but also have an endless aftertaste after swallowing, which is really wonderful!"

"I am willing to give him a high score of 95 points for this dish!"

As Li Xiao's voice fell, he had swept away all the dishes on the "two swimming fish" on the table.

Studio:
"This bean looks delicious!"

"Help, luckily the anchor controlled himself and didn't do such an indecent act of licking a spoon under the watchful eyes of the young lady."

"The anchor can control himself, but I can't control myself!"

"If my shriveled wallet didn't control me, I wouldn't be able to control myself either!"

"Hearing the words upstairs, I can control myself again."

"I just want to know when the anchor will find a temporary food substitute, I can apply for free!"

"Look at me, the anchor! I also apply for a free food replacement! I also pay for my own travel expenses and accommodation! I can even pay back!"

(End of this chapter)