Punch: From third-rate anchor to top chef

Chapter 394 395

After eating the beef balls, Li Xiao's eyes fell on the shrimp rice rolls.

The first time he saw the shape of this rice roll, he knew that the taste of this rice roll would not be bad.

The rice rolls had already been cut into pieces in advance, and he picked up one of them and held it in front of the camera:

"This is very traditional, very authentic Cantonese rice rolls."

"Cantonese-style rice rolls are particular about thin skins."

As he spoke, he picked up the spoon with his left hand and dragged the bottom of the rice roll with shrimps, and with his right hand, he lifted a small corner of the rice roll with chopsticks and lifted it up.

The translucent rice noodle rolls, like green gauze, appeared in front of them.

"Although there are several layers of rice rolls, you can still easily see the red and white shrimp inside."

"Just looking at it, we can tell that the rice milk used in this rice roll is very good."

"I'm here to give you a taste of the viewers and gentlemen."

in the live room.

"Hey, this rice roll is different from what I usually eat."

"In terms of rice rolls, our Chaoshan rice rolls are still delicious."

"Our Chaoshan rice rolls completely beat the Guangzhou rice rolls!"

"One thing to say, although there are many ingredients in Chaoshan rice rolls, the taste is too bad."

"Chaoshan Rice Noodles are messy, I don't like them at all."

"Actually, both are delicious. One tastes more glutinous and fragrant, and the other tastes tougher and cleaner."

Chewing shrimp rice rolls, Li Xiao nodded slightly, as expected.

This shrimp rice roll is really good, the skin is very thin, and the shrimp is very crispy.

The shrimp can be felt as soon as you eat it, it is fresh shrimp.

Because it doesn't have the refrigerated smell of chilled shrimp.

And its crispness does not come from alkaline water, but from the shrimp itself and the chef's pickling.

Li Xiao glanced at the barrage while eating rice rolls, when he saw the audience arguing about rice rolls.

He smiled and said:
"In fact, there is no clear difference between Chaoshan rice rolls and Cantonese rice rolls. In my opinion, both are very good, and each has its own characteristics."

"In a few days, I will take you to try the authentic rice rolls in Guangzhou and the rice rolls in Chaoshan."

"The shrimp rice rolls I ate just now taste pretty good, but the seasoning is a little lacking."

"The taste of the shrimp is a little bit weaker, and the soy sauce is just ordinary rice roll soy sauce."

"Although this soy sauce has been boiled, the taste is a bit too ordinary, and it is only a little better than ordinary steamed fish soy sauce."

"80 points, quite satisfactory, not too bad and not very good."

After the words fell, Li Xiao picked up another piece of fried horseshoe cake with two golden sides.

The horseshoe cake is cut into small squares about the length of your thumb.

There are many white horseshoe particles distributed on the horseshoe cake, and the horseshoe particles vary in size.

Doing so can make the taste of the horseshoe cake more layered.

With one bite, the horseshoe cake is easily split into two.

Burnt, sweet and glutinous, crisp.

Three completely different tastes, bursting in the mouth.

This taste is really quite good. The horseshoe cake itself is very soft, slightly sticky, and the sweetness is light.

The horseshoe in the horseshoe cake is crisp, sweet and delicious, with a low fiber feel and no residue after eating.

The outer skin is fried to a crisp, and the high temperature makes the skin of the water chestnut cake form a thin layer of crispy shell.

"The heat of this pan-fried horseshoe cake is quite well controlled."

"Before frying the horseshoe cake, the chef also coated the surface with a layer of fine powder, so that its shell becomes more crispy."

"Delicious, sweet and glutinous, very suitable for children and girls to try."

"But in fact, this horseshoe cake is delicious fried or not fried, and the taste is even more delicious after being fried."

Studio.

"So this thing can be fried and eaten?"

"The anchor tell me how to do this, we can't find it here now!"

"It looks delicious!"

"This shape is similar to jelly, and it is estimated that the method is similar"

Seeing that many viewers in the live broadcast room wanted to learn how to make horseshoe cake, Li Xiao didn't hide anything.

"To make this horseshoe cake, in addition to finding a good horseshoe, you also need to find a good horseshoe powder."

"If the horseshoe powder is not selected properly, the finished product will not be good even if the quality of the horseshoe is high."

"For horseshoe powder, you must choose Zhouxing brand horseshoe powder. Although the price is twice that of others, the taste is the best."

"Peel the horseshoe, cut part into slices, and part into fine pieces."

"Pour white granulated sugar into a pan, add a little water, and boil the white granulated sugar to caramel color over slow fire."

"Pour clean water into the pot, pour in the caramel-colored white sugar, and at the same time pour in the crushed horseshoes and bring to a boil, then turn off the heat immediately."

"Stir the horseshoe powder with clean water and pour it into the yellow-brown water of horseshoe sugar."

"After mixing the two evenly, you can put them in the steamer and steam them on high heat."

"Steam on high heat for about 10 to 15 minutes, and a springy, sweet and glutinous water chestnut cake is ready."

"After the horseshoe cake is cooled, its texture will become crunchy, like eating jelly."

"Of course, you can also choose to fry the horseshoe cake on a pan."

"This way it tastes more delicious, but at the same time it will be more hot!"

"Okay, the little notebook can be put away, let's try the next one."

The next thing Li Xiao tasted was pork ribs Chencun noodles.

Pork Ribs Chencun Noodles is actually a must-order snack for many people to drink morning tea.

The pork ribs Chencun noodles in front of me are steamed in a big bamboo basket.

There are a lot of portions, and it is not a problem for a dozen people to eat.

Chencun powder is covered with a full layer of ribs, and there is a circle of cabbage on the edge.

The choy sum is very tender and sweet, and at the same time it is processed very delicately.

Some slightly older parts were all cut clean, leaving only the best parts.

Ribs are the middle part of the ribs, and none of them are ribs and ribs.

The ribs are marinated very tasty, but you can eat them as soon as you eat them. The ribs are refrigerated.

Because the meat of the ribs is too loose, and it belongs to the taste of the ribs itself, it is almost impossible to feel it.

But this can't be helped, after all, the cost of ribs is indeed a bit too high.

As long as you specialize in Cantonese-style morning tea, you will basically use this kind of refrigerated ribs.

Of course, the relatively low cost is one reason, and the other reason is that there are a lot of refrigerated pork ribs, and the satisfaction of eating is particularly strong.

In addition, there is another important reason why restaurants do not use fresh ribs.

That is fresh ribs, the meat is too firm.

It's okay for young people to talk, but instead they are the main force drinking morning tea.

For those old men and women who have retired, the ribs with too firm meat are simply a kind of torture to their teeth.

If you eat ribs every minute, you will lose several teeth.

The Chencun powder is placed at the bottom, which naturally absorbs the sauce of the ribs.

Therefore, it has become extremely tasty, with the addition of sauce.

The Chencun powder, which was originally bland and tasteless, has also become oily and fragrant.

(End of this chapter)