Punch: From third-rate anchor to top chef

Chapter 402
"Delicious! It's perfect!"

Li Xiao was not stingy with his praise, because the coconut stewed pigeon soup in front of him was really delicious.

"It's very sweet and comfortable. After drinking it, I feel warm all over."

"My tongue tells me that there is not a single MSG or chicken essence in this bowl of soup."

"His sweetness is entirely due to the sweetness of coconut meat and coconut water itself, as well as the meat inosinic acid of a lot of pigeon meat, and the sweet red dates, which make the soup so sweet."

"Viewers who like to drink soup, don't miss it."

"85 points, highly recommended."

After the introduction, the spoon in his hand didn't stop at all.

Spoonful after spoonful of golden soup was poured into the mouth, and as the throat rolled, it quickly disappeared into Li Xiao's body.

in the live room.

"It seems that what the host took us to eat today are all good things."

"It's been a long time since I've seen the anchor gobble up so much."

"I think it's because the host prefers to drink soup."

"I have been drinking from this store since I was a child, and the portion has never changed."

"Although I don't live in Yangcheng, as long as I have more time, I'm willing to eat a bowl of their stewed soup."

"In fact, the environment of the new store is much better than that of the old store. If you don't want to go to the old city, you can try the new store."

"A new store? Are you talking about the one in Haizhu? The taste is okay, but I can tell that they have added MSG as soon as I eat it, because the whole tongue is numb."

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Li Xiao drank all the soup before showing the ingredients in the coconut to the audience.

"Look at a coconut with half a squab, plus raw coconut."

"If it weren't for the claim here, the coconuts sold in a year could circle the earth three times."

"There is a large enough purchase volume and a sufficiently low purchase price."

"Such a price is bound to lose money."

After speaking, he picked up a pigeon leg inside with chopsticks and tasted it.

The meat of the squab can still maintain its shape intact.

However, the long-term high-temperature stewing has actually made the meat soft and rotten.

As soon as the teeth bite, it not only directly separates its flesh, but even directly and easily crushes the bones.

"This pigeon is so young that it was sent here at a young age."

"Not only does the meat melt in the mouth, it's not clogged at all, it's tender and smooth, it's simply invincible."

"The stewed pigeon meat is very suitable for children and the elderly."

"After stewing, 70% of the nutrition of the food remains in the food."

"This level of softness is very suitable for the elderly and children to supplement nutrition."

"Even those old people who have lost all their teeth can eat it dry with their tongue and mouth."

After eating another half of the juicy jujube, Li Xiao satisfactorily pushed away the coconut that had been wiped clean.

Pull another signature dish of their family to the front.

【Coconut and bamboo shredded black-bone chicken stew】

Li Xiao took a sneaky look around, making sure that no one was paying attention to his live broadcast, so he cautiously moved to the side of the device:
"For male audiences who have relatively short time in that area, this soup must be tasted."

"It's super super nourishing, and many male compatriots who have eaten it say that the burning effect is remarkable."

"Ahem, cough, of course, you have to eat more, not once or twice."

"It is said that I have never tried it. It is said that eating it twice a week will start to take effect after a month or two."

"After that, keep the frequency of once a week, and it will be fine."

"Of course, this female compatriot can also try."

"Nourishing yin and nourishing yang, it can also play a role in beautifying and nourishing the skin."

"Of course I also know that not everyone has a stew shop nearby."

"The following is the recipe of [Coconut and Bamboo Shredded Black-bone Chicken Stew], and the recipe is also very simple."

"Cut open the fresh bamboo silk chicken (black-bone chicken) and take out its internal organs, wash it with clean water, chop it into large pieces, boil it in water for about 5 minutes to drive off the foam, remove it and dehydrate it"

"[-] pieces of Codonopsis ginseng, appropriate amount of red dates, appropriate amount of sliced ​​ginger, appropriate amount of wolfberry."

"If you don't have a big enough pot, you can just split the whole coconut."

"Pour the coconut water into the stew pot, then cut the coconut meat into finger-thick strips, and throw it into the stew pot as well."

"Then put all the ingredients into the stewing pot, bring to a boil on high heat, then switch to low heat, and simmer for 4 to 6 hours before the pot is ready."

"Isn't it very simple? The audience here who don't know any cooking skills can easily complete it."

"Okay, put away the small notebooks, and when the time comes, it will be very good to make it for your husband or drink it by yourself."

"Now let me try their second gold medal dish, how well it is done."

Because of the addition of Codonopsis pilosula, the color of this soup is more golden and the taste is more intense.

A faint ginseng smell hits the face, and there is a thin layer of milky yellow protein floating on the surface.

"Sweet and delicious, the first bite is really amazing."

"The strong smell of Codonopsis pilosula, the aroma of black-bone chicken, and the sweetness of wolfberry."

"The fragrance of coconut is completely integrated into it. Although there is a thin layer of protein, it is not greasy at all."

"After drinking two different soups, I think the black-bone chicken soup in front of me is better than the pigeon soup."

"The taste is richer and richer, and the layering is deeper."

"However, the party ginseng is a little bit too much, and there is a little bit of pretentiousness, but it's not a big problem."

"If you like to drink a lighter soup, you can choose squab soup."

"If you like to drink something thicker, choose this black-bone chicken soup."

"This soup has 90 points, very good, highly recommended."

After finishing speaking, Li Xiao concentrated on the bowl of black chicken soup in front of him.

This is because he did not try to eat the black-bone chicken in the coconut, because it is different from the squab.

The black-bone chicken used to stew coconut black-bone chicken soup is all old black-bone chicken, and the meat itself is hard and old.

Even after a long stew, the meat is so bad that it is not worth trying.

His stomach space is already very tight today, so he doesn't want to waste time on this ingredient at all.

Open the next coconut [coconut stewed fish soup] without stopping.

The ingredients of this soup are obviously much less, after all, there are such things as water fish.

Even the price of breeding will not be so low, it will always cost tens of yuan per catty.

It is quite a conscience to be able to give so many pieces of water fish.

After taking a sip of the fish soup, Li Xiao frowned slightly.

The taste of this water fish soup is much worse than the previous two, and the greasy feeling is too strong.

And there was a faint fishy smell in the soup.

The ginger in the soup is very strong, obviously not because of such a problem, but because the quality of the water fish itself is not good.

(End of this chapter)