Punch: From third-rate anchor to top chef

Chapter 452 452. Eighteen brews

[I mixed up Guoqiao Rice Noodles with Guilin Rice Noodles, sorry, sorry. 】

After taking a sip of the stewed soup, Li Xiao picked up another pinch of rice noodles.

Rice noodles are much better than braised soup.

It is smooth, refreshing, and has a strong rice fragrance.

You can tell at a glance that the rice milk is made of very good rice.

Moreover, the rice milk did not stay overnight, and the fresh rice fragrance came to my face.

The rice noodles are very dry, and there is no sticky feeling when biting down.

However, after the rice noodles are bitten into the mouth, there is a glutinous feeling, and the chewiness is very strong.

The more you chew the rice noodles in your mouth, the stronger the rice flavor will be.

And the stewed soup that I thought was a little salty just now, after being paired with rice noodles.

The taste seemed just right.

The sour bamboo shoots in the soup are very light, but very crisp.

On the contrary, sour radish and capers are hot and sour.

"Overall, it's not bad. If you haven't tried Guilin rice noodles and you're on the way, you can definitely come and try it."

"But if you are a local in Guilin or want to travel to Guilin, and then make a detour to taste this Guilin rice noodle, I don't think there is much need for it."

"The taste of the rice noodles here is indeed not bad, but the price/performance ratio is too low."

"But first, let's taste the other bowl of dry mixed rice noodles and lo mei before making a conclusion."

As he spoke, he quickly mixed the dry Guilin rice noodles with his chopsticks.

The dry Guilin rice noodles have no soup, but two tablespoons of marinade are poured on the table before serving.

So the overall taste is not sticky, but a little slippery, like adding a layer of lubricant to the rice noodles.

The dry-mixed Guilin rice noodles have a richer taste, without the soup base to dilute the marinade on top.

There is no broth to dilute, and the taste of dried radish and capers is more intense.

"The taste of dry Guilin rice noodles is slightly better than soup Guilin rice noodles."

"And the more you eat this dry Guilin rice noodles, the more sauce there will be."

"The better the taste, the richer and more delicious the taste"

"If the score of soup Guilin rice noodles is only 70 points, then the dry mixed Guilin rice noodles can get 80 points."

in the live room.

"No way, the better Guilin rice noodles are only 80 points?"

"Be content, it's not bad."

"That's right, many dishes with 2 Michelin stars are only 75 points."

"We locals in Guilin seldom eat soup, we always eat dry mix."

"The anchor should pour the lo mei into a bowl, it will taste much better."

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Li Xiao threw a capers into his mouth with chopsticks, nodded and said:
"This big brother [Xiao Ming's name is Da Ming] is right, so I specially reserved more than half of the soup Guilin rice noodles to accompany the lo mei."

Speaking of which, Li Xiao began to put the stewed meat in the stainless steel plate into the soup bowl.

While clipping, Li Xiao introduced to the audience:
"Pot roast, pork head, pork belly, pig ears, and sausage..."

"Specially introduce this pot roast, some people also like to call it crispy skin."

"Super fragrant, the shell is crispy and crispy."

"Guo Shao can sometimes even be said to be the essence of a bowl of Guilin rice noodles."

"His method is very simple. The best pork neck with skin is thrown into boiling water and boiled to foam."

"Stew dried chili, yellow mantle, lemongrass, old ginger, milk root and other spices with boiled pork neck with skin on."

"Until the chopsticks can be easily inserted into the skin-on pork neck, it can be removed to dry."

"While drying, apply baking soda and white vinegar to the cuticle."

"Finally, put the dried pork neck with skin in low-temperature hot oil, and fry it slowly at low temperature."

"Because the pork skin is coated with baking soda and white vinegar, a crispy crust forms on the surface."

Wait until all the lo mei is put into the soup bowl.

Li Xiao mixed the lo-mei and rice noodles in order.

This time it tasted much better than before.

At least the taste is no longer as bland as before.

One bite of meat and one bite of rice noodles, it tastes very refreshing.

The sense of satisfaction is very strong, which is very suitable for a carnivorous animal like Li Xiao.

"Indeed, as the elder brother said just now, it tastes much better with the addition of braised meat."

There are many varieties of lo-mei, but I ordered one for each.

So it tastes very fast, only half an hour.

Li Xiao cleaned up the two bowls of rice noodles and a small bowl of stewed rice.

In order to continue to fight, when ordering.

He only needs one or two of each kind of rice noodles, so that he can eat other things later.

Without stopping, Li Xiao took the camera and set off towards the next store.

After many turns and detours, Li Xiao finally stopped at an alley.

A signboard written with ordinary black oil-based pen was hung at the entrance of the alley.

【Authentic Eighteen Brews】

There is only one simple signboard.

There is no introduction, neither menu nor prices.

If you don't know it in advance, I'm afraid you don't know what it's selling inside.

A long line stretched out from the alley.

Seeing the long queue, Li Xiao took a look in disbelief. The time displayed on his mobile phone had already reached 11:30.

This is too exaggerated, right?
Fortunately, the team moved very fast, and within a few minutes he had already arrived at the center of the alley from the entrance of the alley.

While queuing up, Li Xiao introduced the signboard of this small shop to the audience.

"Shibaniang, the full name is Pingle Shibaniang, which is one of Guilin's special delicacies."

"Eighteen different raw materials are used as stuffed shells, and meat, eggs, tofu, etc. are used as fillings."

"It is cooked by steaming, boiling, frying, blanching, frying, etc. by means of wrapping, stuffing, brewing, and clamping."

"The snail brew that I reported and took away just now is the most famous among the eighteen brews, and it is also the most widely spread."

"Eighteen brews include snail stuffed, tofu stuffed, grapefruit peel stuffed, bamboo shoot stuffed, mushroom stuffed, mushroom stuffed, pumpkin flower stuffed, egg stuffed, bitter melon stuffed, eggplant stuffed, pepper stuffed, winter melon stuffed... "..."

···········
While talking, the team soon arrived at Li Xiao's position.

The steamers are steaming one by one, and different ingredients are constantly tumbling on the oil pan.

A middle-aged woman in her 40s kept packing the ingredients in the steamer and oil pan.

The chopsticks in his hand are very skillful in flying, and he picks and shakes them.

The food that was originally in the steamer or oil pan fell into the packing box accurately.

Next to her was a gray-haired woman wearing a blue-black traditional Zhuang costume.

Wearing a jacquard towel on her head and a delicate apron around her waist, she was an old woman who couldn't tell her age.

The old lady was wearing a pair of blue disposable gloves, and was constantly stuffing different ingredients.

The movements are also swift, but it may be because of his age.

Every time I work, I stop and take a break.

(End of this chapter)