Punch: From third-rate anchor to top chef

Chapter 136 137. [Longjing Shrimp] (Please recommend a ticket, ask for a monthly ticket)

The third dish is【Longjing Shrimp】

The uncle who delivered the food put down the plate and left with a cold face that no one should enter.

He didn't say a word during the whole process, for fear that if he opened his mouth, he would break the closed-mouth meditation that he had practiced for 28 years.

It seems that in this [building inside the building], there are not a few hidden masters of the rivers and lakes.

Not only that, at the age of 38, she gave up her family's Guanyue shame flower sword method and changed to practice a first-class female swordsman who was once cut by the spring breeze.

Also, he started practicing meditation at the age of 3 but fell in love with the world of mortals at the age of 18 and became a lay disciple. It was not until the age of 29 that he realized his enlightenment and practiced the most profound Zen method in Buddhism, closed-mouth meditation.

Everyone covered their faces, the food here is bad.

This service attitude seems a little too outrageous.

After all, almost all dishes start at 200, let alone good service.

However, it is still necessary to at least report the name of the dish, so that the guests can use it slowly, right?

Although the smile on Wen Li's face couldn't hold back, she still greeted her.

"Okay, everyone, try it, [Longjing Shrimp] is also a famous dish in Hangzhou."

Li Xiao scooped up a spoonful of shrimps for Jiang Yingxue, and then filled it for herself.

Shrimp are small in size and pale pink in color rather than translucent.

The authentic [Longjing Shrimp] uses river prawns from the West Lake.

Since it is a lake shrimp, of course it will not be very big. Of course, after all the price is there, it will not be small, only about the size of a thumb.

Just from the appearance, this Longjing Shrimp is very good.

You can smell the smell of river prawns and the faint fragrance of Longjing from a distance.

There is nothing wrong with the fragrance, not only is there nothing wrong, it smells very good.

But Li Xiao has experienced that beggar's chicken that is so fragrant but unpalatable that it exploded.

With the lessons learned from the past, Li Xiao will not be fooled by its fragrance at all.

Then I took a look at the appearance of [Longjing Shrimp], the shrimp was dry, the shell of the shrimp was peeled off, and the head was removed, leaving only the bright red tail of the shrimp.

In terms of matching, the freshly picked tea leaves look very nice in color.

The green is green and crisp, and the red is bright.

This color is really refreshing, especially after seeing and eating the dark Dongpo pork.

This Longjing Shrimp looks, looks, and smells already complete.

Damn it, Li Xiao swallowed.

The inexplicable sense of anticipation in my heart, what is going on?

No, the higher the expectations, the more disappointments.

He quickly picked up a shrimp that was covered with a thin layer of light white gravy, and threw it into his mouth.

Suddenly, Li Xiao's eyes lit up.

The prawns are crispy and have a prawn flavor. Although he is small, he is no less than sea prawns at all.

It is very sweet, and the faint taste of Longjing is attached to the thickening of Bobo.

The reason why the shrimp are crispy is not because of the addition of alkaline water.

Instead, after thorough cleaning, cornstarch, egg white, salt, and Zhaoxing rice wine were added.

Keep grasping the material evenly, let the liquid continue to rub into the inside of the shrimp, cornstarch and egg white form a protection on the skin of the shrimp.

After the surface of the shrimps has delicate bubbles, put them into the oil pan and over oil them.

Of course, I am not talking about anyone, I am talking about everyone here.

Most of the shrimps that are eaten outside are translucent, firm and crispy, with alkaline water or other additives added.

Because of that kind of shrimp, it is simply impossible to use fresh shrimp.

Use stale ingredients to make a particularly good taste.

Not to mention ordinary chefs, even gods can't do it unless some special methods are used.

Adding alkaline water is the simplest, lowest cost, and easiest to preserve.

But you don't have to worry, a small amount of use, the problem is not big.

The fragrance of Longjing is sweet, with a little bit of bitterness, but the sweetness of shrimp.

Li Xiao immediately picked up a few stalks of green and crisp tea leaves and threw them into his mouth. The taste of the tea leaves was strong and long-lasting.

Li Xiao opened his eyes and saw the surprise on the faces of the other seven people.

It seemed that it was the food's problem, not his own. He really thought he was hallucinating.

If the full score is taken as an example, the first two dishes can add up to 80 points.

As for this Longjing Shrimp, at least 90 points can be scored.

If it weren't for the slightly salty seasoning, this score could be even higher.

Use a spoon to scoop up half a teaspoon of shrimp vinegar and sprinkle it evenly on the shrimp.

The rich flavors explode in the mouth instantly.

The sweetness of shrimp, the sweetness of Longjing, and the slightly sourness of shrimp vinegar.

The slightly sourness of the shrimp vinegar suppresses the last fishy smell of the shrimp, and the sweet and sour taste makes this dish more refreshing.

It's the first time Su Bei has been speaking for so long

"This, this shrimp seems to be surprisingly delicious?"

Liu busy nodding
"Yeah, this is a bit outrageously delicious."

Wen Li shook her head and smiled wryly
"As long as other dishes can have 7% of the level of this [Longjing Shrimp], [Lou Nei Lou] will not be hacked like this."

Li Xiao also nodded subconsciously, indeed.

Even those few gourmet anchors who have always been soft-spoken are noncommittal about the products of this [Lou Nei Lou].

Except for those food bloggers with a tricky mouth, the whole video didn't even have a good word.

From this, we can actually see how bad the production of [Lou Nei Lou] is.

If not, it has the reputation of a century-old store in Hangzhou, and has a superior location adjacent to the West Lake.

If not, I still have a few luxurious West Lake cruise ships in my hand, so I can enjoy the scenery and eat at the same time on the West Lake.

[Building inside the building] I'm afraid it has already been pointed out by thousands of people, but to be honest, it is not far away from the point of view.

After all, the bigger the tree attracts the wind, the more famous you are, relatively speaking, the more demands you will have.

However, [Lou Nei Lou] did the opposite, and the production has not been satisfactory.

Several people put their chopsticks like flying, and after a while, there was a whole plate of Longjing shrimp, and there was not even Longjing shrimp left.

All the young people here are three good young people, and they will definitely support the country's CD-ROM action policy with their own actions.

Of course, it is also because this [Longjing Shrimp] is delicious enough.

Otherwise, if you want to support national policies, you will have more than enough energy.

Several people finished eating 【Longjing Shrimp】and continued to chat.

I have to say that the food delivery speed of [Building Inside the Building] is really too slow.

From ordering to now, at least 40 minutes have passed, and only 3 dishes were served, two of which were prepared in advance. The speed of this dish delivery is really not flattering.

Just when a few people felt helpless and were about to get up and go out to urge them, the door was pushed open.

It seems that with more than 100 years of experience, [Lou Nei Lou] has reached the pinnacle of time control and people's guessing.

Unexpectedly, the second before the guest went crazy, he suppressed it abruptly.

(End of this chapter)