Punch: From third-rate anchor to top chef

Chapter 147 147. The Difference Between High Emotional Intelligence and Low Emotional Intelligence
Seeing that Li Xiao seemed to have been hit by someone, he went straight into a state of stiffness.

Wen Li covered her mouth and snickered, she could tell at a glance that her mind was numb.

He quickly used the heel of his high-heeled shoes to tease him, no, he kicked Li Xiao's instep.

Li Xiao quickly came back to his senses,

"New Year's? It must be free. I haven't visited my grandfather for several days. No, no, no, I haven't seen the old man."

"Go during Chinese New Year, you must go during Chinese New Year. You don't even know how good my cooking skills are. Let alone a three-star senior chef, even a four-star senior chef, I can compete with him."

Jiang Yingxue burst out laughing, even though she flipped through Li Xiao's previous live broadcast to watch it.

I know that Li Xiao once defeated a three-star senior chef, but that guy came back from a foreign country after all.

He got a foreign chef's license, which is still somewhat different from Dahan's domestic chef's level.

Although Li Xiao also beat Qian Zhiqiang, Qian Zhiqiang was just a one-star senior chef who was obtained by bribing the referee.

Therefore, when Li Xiao said that he could compete with a four-star senior chef, she didn't really believe it, she just thought he was bragging.

However, the level of emotional intelligence is reflected in this situation.

If a girl with a low EQ might say so.

"Don't be kidding, you are the only one who compares with other four-star chefs? Forget it, bragging, and you don't brag like that."

But Jiang Yingxue is not like this. Although her mother and child have been single so far, it does not mean that her EQ is low.

It's just that she just didn't like the person before, or she didn't meet the right person at the right time.

Jiang Yingxue nodded with a smile, and didn't express anything against Li Xiao's bragging, and said

"I know, you're the best. We'll talk about it when the time comes. When, when the time comes. Let's eat first, otherwise the fish will be cold."

"Yo yo, do you know that you are the best? It's ok, it's progressing so fast? When did it happen?"

Seeing that the atmosphere was good, Wen Li poked Li Xiao's waist again.

Speaking of dirty jokes, she poked her head over, looked at Jiang Yingxue and asked

"Hey, hey, how powerful is Xiaoxue?"

???

Hohohoho, good guy, why did you suddenly start the car while you were eating?
Zhang Xinxuan covered her face, Wen Li just got acquainted with her a little bit, and she lost her image and directly transformed into the Lich King.

"Okay, okay, eat your fish, look, how did you scare the two little guys?"

After some laughter, the third dish came up.

【Dried bamboo shoots and old duck pot】

There is no doubt that this soup was ordered by Li Xiao
Dried bamboo shoots and old duck stew is a special dish in Hangzhou, Zhejiang. The old duck is served with dried bamboo shoots and winter bamboo shoots from Tianmu Mountain, and Jinhua ham. It does not require too much cooking skills, but it is an excellent meal.

In autumn and winter, people in the Han Dynasty have the saying of tonic.

If you take too much tonic, you may not be tonic. This is the reason why many people feel dry and hot all over after taking supplements, and even have nosebleeds.

The old duck meat is warm in nature, and the dried bamboo shoots are cold in nature. The combination of the two can not only appease the dryness caused by tonic in autumn and winter, but also dispel dampness and nourish the skin.

【My grandma can live to be 102 years old. It is said that every winter, she will eat this frequently. Of course, genetic problems cannot be ruled out. 】

Rinse the dried bamboo shoots with water first to remove a little salty and astringent taste.

Soak in cold water for another hour and discard the water.

Rinse the skin of the slightly soaked dried bamboo shoots in running water, and re-soak in a pot of water for 2 hours for later use.

Cut off the oldest part, which is the thicker side of the dried bamboo shoots, tear the dried bamboo shoots in half and set aside.

Jinhua ham, Jinhua ham is the best ham in Jinhua City, Zhejiang Province.

The best ham of Jinhua ham is Jinhua City, Jinhua ham marinated with wild boar trotters in Shankara Village is the best.

Because pigs like to eat honey most, wild boars often deliberately look for wild honey in the wild.

When they find wild honey, they will stand upright and use their upper limbs to dig out the honeycomb.

Over time, the trotters on the forelimbs will be stimulated by bee needles, opening up the two meridians of Ren and Du. Moreover, since wild boars are mostly left-handed, the left trotter is the best.

The left pig's trotter, which is often soaked in honey, has gone through 49 procedures, and it has become the best Jinhua ham that ordinary people can hardly touch.

Of course, if the conditions at home are relatively ordinary, you can just buy a piece at the market.

Cut Jinhua ham into thin slices and set aside.

For ducks, you should buy old ducks. For ducks, it is best to choose shelducks. The price is not expensive, but the quality is not bad.

Of course, if conditions permit, it is also good to buy a green head that has always been wild. It is a green head, not a green teal.

Of course, for ordinary families, it is enough to buy ducks.

After all, shelducks are small in size, have a long growth cycle, are highly nutritious, have no fat, and the soup they make will not be greasy, because they like sports, that is to say, they like swimming! ! !The flesh is still firm.

When buying, let the person who killed him clean up the hair and internal organs.

Of course, when you get home, you have to deal with it again, pluck out the fine hairs, dig out the rest of the internal organs and wash them.

Cut the duck butt at the end and repeat Cut the duck butt! ! ! (Heavy flavors can be kept!!!)

Cut the shelduck without the butt into small pieces and put it in cold water.

When the water boils, skim off the foam.

Throw in the flattened ginger, knotted shallots, Jinhua ham as thin as a cicada's wing, and rice wine.

Cook on medium-low heat for an hour and a half, then open the pot, add soaked dried bamboo shoots and fresh winter bamboo shoots, and continue to cook on medium-low heat for another hour and a half.

Then add the right amount of salt and sugar to get out of the pan.

Li Xiao blew gently, and then put the steaming [dried bamboo shoots and old duck soup] into his mouth.

The soup is mellow, thick but not greasy.

In order to save time, the old duck soup here is directly pressed in a pressure cooker. As a result, the soup becomes thicker.

The rich flavor of the dried bamboo shoots and the freshness and sweetness of the old duck are all forced out.

The dried bamboo shoots themselves have a strong smell, but after repeated washing and soaking, the pungent smell is greatly reduced.

The fresh winter bamboo shoots are sweet and crisp, with a slight bitterness, which makes his own sweetness more obvious.

The sherpa duck is sweet, because the buttocks are cut off and the foam is removed, so the smell is very light, and it can even be said to be almost non-existent.

Even if there were, the taste of dried bamboo shoots and winter bamboo shoots would be enough to overwhelm them.

After taking a sip of the steaming [Dried Bamboo Shoots and Old Duck Soup], my tongue was full of fluid, and the dryness and heat all over my body were driven away.

One bite of duck meat, the duck meat has been stewed for a long time, the meat is crispy but not rotten.

The taste of dried bamboo shoots and winter bamboo shoots and the taste of duck are perfectly locked in the duck meat.

The dried bamboo shoots are obviously not from Tianmu Mountain, but the taste is also remarkable.

The winter bamboo shoots are very fresh, but the way of processing them is a little lacking, so that the astringent taste is not completely removed.

(End of this chapter)