Punch: From third-rate anchor to top chef

Chapter 122

The broth of [Shrimp and Eel Noodles] is not normal white, nor is it transparent.

The broth here is relatively cloudy, milky yellow broth with a lot of golden oily flowers floating on it.

Because the method of making this bowl of noodles is different from the normal noodle soup, they will make the toppings first, and then use a spoon to scoop out the toppings and put them aside for later use.

Keep the marinade from the topping in the pot and add the pre-cooked stock.

After the fire is boiled, the deep-fried noodles are added, which makes the soup base of this bowl of [Shrimp Fried Eel Noodles] so special.

The eel slices used as toppings need to be fried two to three times. When the eel slices shrink and small bubbles appear on the skin, they can be picked up and put aside.

Then add lard, ginger, onion, and garlic to the pot and stir-fry, then add the drained eel slices, pour in the adjusted marinade and stir-fry, and finally add a thin sauce, so the topping will look oily and smooth.

Although the shrimp has been fried once, it is only slightly yellowed because it is only fried once.

Due to the problem of the technique, the whole bowl of noodles has a strong aroma, heavy oil and heavy taste, and looks very thick.

Of course, the fragrance is fragrant. If you encounter customers with a lighter taste, you must be quite displeased with it.

Fortunately, none of the people in the venue were particularly picky.

Even looking at Zhang Xinxuan and Su Bei who were relatively quiet, there was no displeasure on their faces.

Li Xiao felt relieved, what he was most afraid of was the first treat, ordering something that everyone didn't like.

"Okay, why are you just staring blankly? Boss, I'm going to move my chopsticks first, so hurry up and eat. It's Saturday, and there are quite a lot of people in the Wetland Park!"

As he spoke, he picked up his chopsticks, picked up a piece of charred eel and stuffed it into his mouth.

The others were also used to Wen Li's carelessness, and with her leading the way, everyone started to move without hesitation.

Li Xiao also picked up a sliced ​​eel, and bit off the boneless sliced ​​eel in one bite.

Fragrant, crisp, soft, tender and salty.

As expected, the taste is strong, and the high-temperature frying has repeatedly formed a hard protective film on the outer layer of the eel slices.

Then stir-fry and stew, so that the meat quality of the eel slices will not get old.

The crispy fried eel slices are then stewed and stir-fried. The outside is crispy and soft, while the inside of the eel slices is tender and juicy.

But it was indeed a bit salty, so Li Xiao dipped the remaining half of the eel slices into the soup.

Let the marinade melt into the broth. Sure enough, after cleaning it like this, the taste of the remaining half piece of eel slices becomes better.

Li Xiao leaned close to Jiang Yingxue's ear, and said in a voice that only the two of them could hear

"You try to mix the noodles first, mix the marinade into the noodle soup, so that the topping will not be so salty."

Jiang Yingxue nodded lightly without any hesitation, and did as she pleased.

After mixing the toppings thoroughly, she picked up another sliced ​​eel and took a small bite.

Immediately, her eyes lit up. Sure enough, after dipping the eel slices into the soup, the juice of the eel slices became more and the taste became stronger.

The taste of the rice field eel that was covered up by the marinade can be tasted, she replied softly

"Really delicious."

As he spoke, he put the remaining half of the eel slice into his mouth.

Seeing the smile on Jiang Yingxue's face, Li Xiao smiled lightly and picked up a shrimp.

The taste of the shrimp is very light, but when eaten with the soup, the saltiness is just right.

It can be seen that it is made of fresh shrimp. Although it is not as crisp as frozen shrimp, it is very fresh and sweet, with a shrimp flavor and thick meat.

After swallowing the shrimp, Li Xiao picked up the soup-soaked noodles, and with a slight shudder, the noodles entered his mouth with thick soup.

???

Li Xiao quickly chewed the noodles in his mouth, then raised the soup bowl and took a sip.

This soup is surprisingly sweet, salty and sweet.

Take another sip.

Keel bone, chicken bone, shrimp skin, eel bone.

The thick soup boiled over a high fire and the brine of the fried eel make the soup thicker.

But fresh is fresh, delicious is delicious, but greasy is really greasy.

Even he, who loves to drink soup, can only drink a few sips, it is too greasy to help.

However, it does not affect the deliciousness of this side.

Of course, I want to say here that the noodles in Pianerchuan in Hangzhou are all uncooked. If Li Xiao hadn't lived here for five years, he might have gotten used to it.

Every place has its own eating habits. You can't say that you don't like it, but it's not good.

After all, it is said that it is a local delicacy, so it is suitable for the taste of the local people.

When you go to Sichuan, you may feel that even mildly spicy food will kill you, but the locals eat more than moderately spicy food.

You can only blame that your ability to eat spicy food is not enough, not too spicy.

After all, for hundreds of years, the locals have eaten like this.

Everyone should understand the truth that the guests do as they please, if they come, they will be at ease, and when they go to the country, they will do as the Romans do.

Perhaps many restaurants in business districts and scenic spots will change their tastes and make their products more accessible to the public in order to attract more tourists.

However, this kind of fly shop that has been in business for decades sells local specialties.

Most of the customers are locals, so there is no need to let yourself lose your characteristics in order to cater to the public.

But if you ask him to score, out of 100 points, he can get 80 points.

The ingredients are very rich, the eel slices are very tender, the shrimps are very sweet, and the noodles are very firm, but they are too greasy, which greatly reduces the previous advantages.

Among the 8 people, Wen Li, her boyfriend Xu Zhiyong, and Zhang Xinxuan are all from Hangzhou, and Jiang Yingxue is also considered to be more than half of them.

For them, they ate very quickly, and they finished eating within two bites, even drinking all the soup.

The speed is much faster than Li Xiao, the gourmet anchor. As for the remaining three, they are more reluctant.

Liu Busy also eats very quickly. Although he is not used to eating, he often runs sales outside. It is a good meal and a bad meal.

When entertaining guests, you can drink Moutai and eat Aolong.

When there is no order, maybe I can only hide in the rental house and eat instant noodles.

Therefore, whether the food is good or bad is not a big problem for Liu Busy, as long as it can be eaten.

The 8 people finished eating one after another, and walked directly to the ticket window not far opposite.

45 for a ticket, 25 for students.

Wen Li wanted to buy tickets but was stopped by Li Xiao, because he bought all the tickets on the official website yesterday. ,

Wen Li raised her eyebrows, but she didn't refuse
"Okay, Li Xiao is a great anchor, so we students will get all the benefits."

"However, it's just like this once, it can't be like this next time!"

"We always come out to play, we are all AA, so don't break the rules."

Although Wen Li's tone was joking, what she said was indeed serious.

Li Xiao's current income is indeed high, but in a normal relationship with friends, you can't let anyone pay more just because someone has money.

Once or twice is okay, more times, open-minded people are okay, but when you meet someone who is smiling on the surface and criticizing inwardly, it probably won’t take long, and even friends can’t do it.

(End of this chapter)