Punch: From third-rate anchor to top chef

Chapter 16

A palm-sized scallion pancake was placed in the middle of the light blue plate.

Seeing such a miniature scallion pancake, the live broadcast room was almost boiling.

"My God, is this really a scallion pancake? Isn't it a scallion pancake?"

"Haha, scallion biscuits, are you going to laugh at me upstairs?"

"Don't say it, it's very appropriate. I have never seen such a small scallion pancake."

"You can't say that, at least I think it looks good."

"Sister, looks good? Food is for eating, not for viewing"

"Who is your eldest sister? I am only 18 this year!!!"

Although many bullet screens are bullshit, there are still many viewers who are very objective.

Although this piece of scallion pancake is relatively small, the golden scallion pancake is dotted with turquoise chopped green onion and placed on a light blue plate.

It looks like a golden leaf on the grass. It looks really good, but it's really too small.

Li Xiao picked up the scallion pancake and stuffed it into his mouth. The skin was crispy and the inside was soft. The texture and taste were very good.

There's nothing wrong with this scallion pancake other than it's too small.

After eating the scallion pancakes, the ninth dish also came out.

This time the dish was served by a young lady in an autumn-colored cherry blossom dress.

Autumn scent, that is, light olive, is a wonderful color that blends between yellow and green.

As in the afternoon when the sun is about to fall but not fall

warm and quiet

timing

So under the warm sun
See you again

The ninth dish belonging to Shenshi, Jiuniang Yuanzi.

There are nine Jiuniang Yuanzi, not too many and not too little.

Nine white balls the size of a little finger lay quietly in a light olive-colored disc with a layer of light white fermented rice.

There is a layer of golden sweet-scented osmanthus sprinkled on the meatballs, as if at dusk, wisps of cooking smoke rise from the roof, and golden fallen leaves streak through the smoke.

Pick up a small white porcelain spoon with a long handle, one spoon is exactly one, no more, no less, at most there can only be a little fermented rice and one or two golden osmanthus flowers.

The meatballs are a bit hard, which may be due to the sacrifice of the taste in order to maintain the shape. The fermented rice balls are not bad, and the taste of the wine is not too strong. Even those who do not drink alcohol can taste a few.

The scent of sweet-scented osmanthus honey is very strong, and the whole sweet-scented osmanthus fermented rice balls are sweet, quite satisfactory, barely qualified.

Putting down the spoon, Li Xiao introduced to the camera, "This sweet-scented osmanthus fermented glutinous rice balls are not bad, but the balls are not waxy enough. If they are more glutinous, the taste of fermented glutinous rice and sweet-scented osmanthus honey can be integrated, so it may be better, but overall Not too bad."

"Yes, yes, the anchor is right, I like to eat sticky ones. My mother also adds frangipane to the wine, which is also very good."

"Jiaoniang Yuanzi? Is it made of wine? I guess I can't eat it."

The plates were taken down and the tenth course arrived.

Wearing a blue and white cherry blossom suit, the young lady came to Li Xiao with the tenth dish, a lotus root box.

sunset river lake white

Chao Lai Tian Di Qing

At this time, the sky and the earth turn from day to night

the sun is sinking

Chicken perches
cattle and sheep down
twilight falls
The weight of the lotus root box is not much, only two small pieces, one stacked on top of the other.

Li Xiao picked up a lotus root box, held it in front of the camera, and introduced

"Take a thicker slice of lotus root and break it, leaving the tail sticky, then stuff the stuffing into it, then wrap it with flour batter, put it in an oil pan and fry it at low temperature, wait for me to try it, I will see this dish How about it."

As he spoke, he took a bite of the lotus root box, chewed it carefully a few times, and then showed a satisfied expression
"The flour paste is well prepared and very crispy. The lotus root is crispy. It is very crisp when bitten. Inside are some mashed potatoes and carrots. They are sticky and sticky. They are very good and delicious."

After eating the lotus root box, I slammed into a cup of Longjing to wash away the greasy.

The No.11 dish is coming up, stuffed with cardamom and bitter melon.

Miss sister's cherry blossom dress is acacia gray, and of course, so is the small plate in her hand.

I will never miss you in my life,
lovesickness,
It hurts lovesickness.

If the color is sentimental,
Acacia gray is the most affectionate.

On the small plate of acacia gray, there is only a piece of cardamom bitter melon stuffing.

The color of the bitter gourd is very green, it doesn't look like it has been steamed. In fact, this is because the bitter gourd is half-cooked in boiling water, and it is picked up immediately and placed in ice water until the bitter gourd is completely cold.

The cardamom stuffing inside is steamed in a steamer separately, and then the steamed cardamom is stuffed into the bitter gourd.

So bitter gourd is still a good-looking turquoise.

Li Xiao picked up the bitter gourd and wanted to eat it, immediately frowned.

Bitter melon is very bitter, very bitter, some people may say, isn't it normal that bitter melon is very bitter?

This cannot be said in the same way. Although bitter gourd is bitter, it should not be very bitter, but it is normal to return to sweetness after bitterness.

But this piece of bitter melon only tastes bitter, and the temperature of the bitter melon is too low, which amplifies the tongue's sense of bitterness and makes the bitter melon taste even more bitter.

The cardamom stuffing inside is also not well done. The cardamom is completely steamed, and the taste is average. After steaming, put it into the cold bitter melon embryo, which makes the originally warm cardamom cold, and the taste is even worse.

Li Xiao frowned and shook her head, barely finished eating the remaining half before complaining to the audience

"This stuffed cardamom bitter gourd failed the test. It was poor in all aspects. Apart from the better color of the bitter gourd, it was useless."

Because the environment in Zhizhu's room is very elegant, Li Xiao's voice in the live broadcast has always been very low.

However, the taste of this stuffed cardamom bitter gourd was really bad, and the voice of complaining was unconsciously loud, so loud that people passing by could hear it.

The man cast his eyes on Li Xiao and frowned immediately when he saw that there was a live broadcast device on the other party's desktop.

He called a waiter and asked in a low voice
"This person has been doing live broadcasts?"

The lady in the cherry blossom suit nodded,

"Yes, I've been doing it."

The man frowned even tighter, and continued to ask
"He always criticizes our family's food like this?"

The young lady lowered her head and thought for a while, shook her head and said,

"Not really, some criticism, some praise, half and half."

The man looked at Li Xiao again, and at this moment Li Xiao's last dish was served.

The man didn't ask any more questions, and waved his hand, telling the lady in the cherry blossom suit to continue working.

The last kimono lady is wearing a moon white cherry blossom suit, which is light blue.

Haishi, also known as Rending

Moonfall
Moonlight
under the moonlight
Sleeping with the thoughts of Yijiang Niaona going east
The color of moon white is not pure white
But with a little blue brilliance
like a metaphor for smudged blue
The small light blue bowl contains the last dish, Eight Treasure Arhat Soup.

The color of the soup was very clear. Li Xiao picked up the golden spoon and stirred it gently, and the eight treasures in the not-so-thick soup turned accordingly, including shiitake mushrooms, fresh bamboo shoots, white fungus, red dates, lily, peach oil, coix seed, and lotus rice.

　If this book becomes a big hit, I would like to randomly select ten fully subscribed fans to make this set of Twelve Hours, and post it as proof.

　　
　
(End of this chapter)