Punch: From third-rate anchor to top chef

Chapter 376. 377. Two Dishes with Full Scores

Clean the abalone sauce on the surface of the chicken feet with abalone sauce, and then bite the chicken feet.

Although the outer skin of the chicken feet is intact, the meat inside is soft and tender.

The heat was much better than Li Xiao expected, and the taste of the abalone juice was all fed into the chicken feet.

Even the rhizomes inside have been boiled soft and waxy, and the bones and flesh of the chicken feet in abalone sauce can be easily separated by gently stirring with the tongue.

But in the blink of an eye, a fat and plump chicken claw in abalone sauce turned into a complete bone all over the place.

The fat and glutinous chicken skin and soft and rotten roots have been easily eliminated.

He licked his lips and took a sip of the golden chrysanthemum tea.

Li Xiao gave a thumbs up:
"It's worthy of 20 yuan abalone chicken feet, and it's indeed the abalone chicken feet that have been in business for so long and have no bad reviews!"

"It's very delicious, and the abalone juice is very pure. You can tell that the ingredients are exquisite."

"In addition, the heat of the chicken feet is really good."

"Soft but not rotten, waxy but not mushy."

"I can give this chicken claw 100 points, and I'm not afraid of their pride."

While talking, Li Xiao picked up the second chicken claw with abalone sauce, and the small bones were spit out, and the second chicken claw was quickly wiped out.

in the live room.

"Hey! Good guy, it's the first time I've met the anchor and gave it full marks?"

"First of all, I want to say that I am not a black fan, but the anchor's performance today is a bit abnormal!"

"I've said it a long time ago, the unscrupulous anchor received promotion fees, you just don't believe it, now it's revealed!"

"Come on, Lei Garden's signature dish has been rated as high as 9.9 points all year round. Is it too much for the anchor to give it a perfect score?"

"Every time our family goes to Lee Garden for dinner, my 80-year-old grandfather will take home two servings of chicken feet in abalone sauce. You will know how delicious this food is."

"Is the big brother upstairs still missing the leg pendant?"

"Please, can you go out for a walk more?"

"No matter how delicious the chicken feet in abalone sauce are, I can't enjoy them. The chicken feet cost 20 yuan a piece, which is too expensive."

"It's not his fault that you are expensive, but your fault!"

"Old Tie is heartbroken!"

····
Half of the chicken feet were eaten, and the second dish came up.

The same is a dim sum, shrimp dumpling.

The size of the Shrimp Emperor Dumpling is quite impressive, with a transparent outer skin, and underneath are pink crystal clear shrimps.

The taste of biting off the outer skin is very refreshing, without the feeling of sticking to the teeth.

The filling inside is pure shrimp and shrimp paste, without too much seasoning, but just the umami taste of shrimp and shrimp paste can give people great satisfaction.

very good!
Although shrimp dumpling is a must-have snack in almost every morning tea shop, few do it well.

Because Shrimp Emperor Dumplings are really easy to understand but difficult to master, not to mention in big restaurants, even ordinary families can easily make them.

However, different restaurants use the same recipe, and the shrimp dumplings made are very different.

Even most morning tea shops are unwilling to make it themselves.

Instead, use the frozen goods purchased online, because it is more cost-effective.

Don't worry about running out of waste, because enough preservatives are added to keep it for a full three months.

There is no need to worry about the poor craftsmanship of the master, because there are frozen goods of finished products.

All the chef needs to do is to put the prawn dumpling into the steamer and then take it out of the steamer.

However, such cookie-cutter frozen goods cost less and are more convenient, but taste worse.

The Shrimp King Dumpling in front of him can be said to be the best that Li Xiao has eaten over the years.

There is no extra sand horn and pork in it to increase the weight, thereby reducing the use of shrimp and shrimp paste.

Real shrimp and shrimp paste, simple seasoning, exquisite skill and moderate thickness of orange skin.

A simple shrimp can do this, it is impeccable.

“Very good, really tasty.”

"One bite is full of the freshness and sweetness of the shrimp, the mouth is crispy, and the shrimp is firm."

"There isn't any impurity in the Shrimp Emperor Dumpling, it's all shrimp, except for the shelled shrimp, it's pureed shrimp."

"It's also [-] points. It's not that he can't improve anymore, but that his peers set off too well."

"The reason why I give him 100 points is because many of my peers can't even pass it."

"An 18 yuan shrimp dumpling is better than chicken feet in abalone sauce in my opinion!"

"It's a pity that the current businessmen only pay attention to the benefits, but ignore the continuation of the tradition. Many old flavors have been completely abandoned."

"In order to reduce costs, some merchants can even make the whole stuffing of shrimp dumplings full of pork and sand horns, and only put half a shrimp."

"I don't even know what to call this kind of thing, Shrimp Emperor Dumpling? Or Pig Emperor Dumpling?"

in the live room.

Hearing that Li Xiao gave a perfect score of 100 again, many people wanted to refute it at first.

Many people who firmly believe that the anchor will not go to commercial promotion have also wavered.

For a while, the live broadcast room was full of noise, and all kinds of ugly curses spread all over the barrage.

But when they heard what Li Xiao said later, they all fell silent.

Only a small number of viewers in the live broadcast room are southerners, and they may have never eaten the so-called authentic shrimp dumpling.

But different places have local specialty snacks and food, but with the acceleration of urbanization.

More and more special snacks and foods are beginning to disappear in people's world. It's not that people don't know how to make them, but that people don't want to do them.

And these snacks and foods that are slowly disappearing have one or several characteristics: time-consuming, laborious, high cost, difficult to preserve, and low income.

Some that have not disappeared are becoming more and more industrialized. Although mass production has lowered the cost, it has also reduced the quality of food.

"Indeed, many times, I want to eat some snacks that I ate when I was a child, but I can't find them."

"Now I don't like to drink night tea anymore, because I can buy all the dim sum in it online. Isn't it more convenient to steam it by myself than to go out?"

"The anchor advises you not to think too much. Commercialization is the general trend, and the power of capital will always be the strongest."

·····
The audience in the live broadcast room talked a lot, and the third dish from Li Xiao's side was also brought up by the young lady.

The third dish is dim sum, and this time it is durian crisp.

Three durian crisps in the shape of yellow lanterns are neatly placed on a small rectangular plate.

The two ears of the little yellow lantern are wrapped with seaweed, which looks very unique.

Li Xiao picked up the little yellow lantern with chopsticks, and a sparse sound immediately rang out from the chopsticks.

He held the durian cake in front of the camera and said excitedly:

"Listen, the rustling sound, just by hearing the sound, you can tell that the meringue is very crispy, let us try it."

Durian crisps are not too big or small, just fit into your mouth.

However, it seemed a little too big after one bite, and Li Xiao bit off the Durian Cake in one bite.

The yellow crispy skin immediately fell apart, like a goddess scattering flowers.

Li Xiao's mouth hadn't closed tightly yet, and the durian crisps in his mouth made a rattling, swishing sound.

The crispy yellow shell of radish is very crispy, but there is no trace of greasy feeling, and the oil control method is very clever.

The durian pulp inside is in a state of flow, and there is a layer of corn flour and durian pulp on the outside, which is slightly solidified.

But once the shell is bitten off, the liquid durian pulp inside will flow out mixed with fragrant butter.

The soft durian filling mixed with the crispy skin is almost a perfect match.

But the only fly in the ointment is that Li Xiao can clearly feel that a lot of durian sauce has been added to the durian filling to increase the aroma and taste of the durian.

(End of this chapter)