Punch: From third-rate anchor to top chef

Chapter 400
Li Xiao felt a little regretful, and shook his head, but such a good material was overwhelmed by the smell of pumpkin.

This is also a major disadvantage of central kitchen control products.

Even with a [-]-star chef in charge.

There are also mistakes and accidents, at least in Li Xiao's perception.

The Golden Soup Stone Pot Wing he ate just now was definitely not up to the four-star production level.

After sighing, Li Xiao set his sights on the last bowl of gold award stone pot wings.

There is one thing to say, in fact, this pot of gold-winning stone pot fins is no longer a bowl of bowls of fins, but serious shark fins in the past.

On the bottom of a bowl of golden soup, there was a whole piece of shark fin that was slightly smaller than a palm floating.

When Li Xiao pushed the bowl of golden award-winning stone pot fins in front of him, the camera captured the details of the bowl of fins completely.

There was an instant uproar in the live broadcast room.

"Good guy, such a big piece of shark's fin?"

"I just said a bowl of dessert, why it is so expensive, now I know!"

"Isn't this too arrogant?"

"The shark's fin just now is full of strands. If you don't look carefully, you can't find it. It's actually a whole piece. It's outrageous!"

"Such a small piece of shark's fin should belong to a little BB. It's too pitiful."

Seeing this comment was followed by a lot of rhythmic abuse.

Li Xiao knew that it was his group of resurgent black fans who wanted to come out and make trouble.

So he quickly explained:
"Don't worry, most of the edible shark's fins are taken from sharks farmed in offshore waters."

"It's the same as the farmed sea fish or meat pigs or broilers in pig farms that everyone usually eats. There is no question of whether it is pitiful or cruel."

"After all, the purpose of breeding is to eat."

"And there's no such thing as cutting off the fins and wasting the rest."

"Some caring people, please don't continue to follow the rhythm. Your information has fallen behind by several generations."

"Other parts of the current farmed sharks will be made into cat feed, dog feed and other products."

"There will be no waste, and everyone can rest assured."

"Okay, let's get down to business, first let's try what is the soup base of this gold award stone pot wing."

The soup base is very fresh, but it does not have the rich pumpkin and chicken flavor of the golden soup base just now, but has a seafood flavor.

Li Xiao scooped up a spoonful of golden soup base and put it into his mouth.

The moment the soup bottom entered his mouth, he understood what seafood was in it, a lot of seafood.

Flounder, shrimp shell, crab meat, fish maw, shellfish, kelp, shrimp skin.

The dried flounder is taken out and dried in a pot, then crushed.

Shrimp shells and shrimp skins also need to be wiped dry, and they can be picked up when they turn brown on the outside.

Put a small amount of peanut oil at the bottom of the pot to fry a large amount of ginger until fragrant, and it has a spicy taste.

Add a lot of water, then pour all the ingredients into the pot, add a lot of rice wine or brandy, and simmer for 10-12 hours on a low heat to get a pot of light yellow clear soup.

However, this is obviously not enough, because the color of the soup base in front of me is much thicker than light yellow, and it is already approaching golden yellow.

However, his doubts did not last long, because he quickly identified the source of the yellow color from the soup.

Gardenia.

A common wild fruit in the countryside, farmers use it to soak in water to drink, the seeds are a natural yellow dye, and it is also a very common spice.

It has a light floral and fruity aroma, can turn sauces and soups yellow, and has a strong adhesion.

Moreover, gardenia has a sweet smell, which is very elegant and long-lasting.

After adding gardenia, it can also greatly relieve the spicy feeling brought by ginger.

"The soup is very sweet, full of collagen, and the thickness is right and good, but it won't feel sticky when you eat it."

"It's very dry and comfortable. It uses a lot of seafood ingredients to cook, and it tastes like seafood in one sip."

"Because the seafood ingredients are handled well, and a lot of ginger and cooking wine are added, the soup base has almost no fishy smell."

"The taste of this soup base may not be as thick as the pumpkin chicken soup just now, but if it's just about sweetness, then it's much better than the golden soup just now."

While speaking, Li Xiao picked up the triangular shark fin with chopsticks, which was slightly smaller than the palm of his hand.

The shark's fin has been processed long ago, and one side of the film that wraps it has been cleaned.

Only one side of the film is left to support the strands of shark's fins on it, preventing these fish bones from falling apart due to lack of adhesion during cooking.

These films are actually edible, and the taste is actually good, but the taste is a little hard.

Li Xiao swallowed a small mouthful of transparent shark's fin and the light yellow film behind him into his mouth.

The entrance is prevaricated, followed by rich sweetness.

The transparent shark fin strands were bitten off between the teeth, and then bounced in the mouth.

The light yellow film behind it is chewy.

And the more you bite, the more fragrant it is. The shark fin has been boiled for seven or eight hours in the seafood soup base, and the film completely absorbs the fresh and sweet taste of the seafood soup base.

In the middle of the film, there are also a large number of finely chopped shark fins wrapped.

The taste it brings is very special, chewing and chewing, there are some cute little springy teeth, spraying out from the middle, just like eating brittle bones.

Li Xiao swallowed a mouthful of shark fin mixed with soup, and licked his lips with satisfaction.

"A very good gold medal stone pot fin."

"It's no wonder that I can come to the Chefs Association of Dahan Kingdom to award the gold medal in the snack category."

"Although the Association of Chefs can award 10 gold medals in the small food category every year, its strength should not be underestimated."

"After all, there are so many stores in Dahan Kingdom, and there are only 10 stores each year. Even if it adds up over 20 years, only 200 stores will receive this honor."

"It can be said that this is quite difficult."

"The combination of the soup base is perfect, the taste of the shark's fin is also very good, and the cooking temperature is very appropriate."

"It doesn't make the membrane of the shark's fin completely mushy, nor does it make it appear so hard that it's hard to chew."

"And you can eat such a large piece of shark fin at this price, it can be said to be quite cheap."

"90 points, those who like satisfaction and the sweet taste of seafood can try it."

"Okay, today's Wanzai Chi trip is finally over, let me sum it up."

"Sanshu's Wanzai's Wing is more traditional, with a stronger taste and a lot of ingredients, but both the method and the ingredients are relatively primitive and traditional."

"The sauce tastes stronger, and the fresh and sweet taste is lighter, after all, the ingredients used and the price are there."

"Audience friends who like nostalgia must not miss Uncle San's Wan Zai Chi."

"And remember to go early, otherwise it will be too late, and I will probably go again next time."

"The Shiying Bowl where I am now has more innovative ingredients."

"Honestly speaking, there is a big gap between it and the original Wanzai wing."

"However, I am not opposed to their innovation. After all, if there is no such innovation, I am afraid that the snack category of Wanzai Chi will not be known to more people."

"Slowly, like many other snacks, it will disappear from everyone's sight and become history and everyone's memory."

"He has a wide variety of products here, suitable for different groups of people, and the materials used are indeed very willing, and the price performance ratio is also very high."

"In other words, I highly recommend everyone to try the Wanzai Wings of the two today."

(End of this chapter)