Punch: From third-rate anchor to top chef

Chapter 456

The 6 kinds of stuffed vegetables eaten earlier are all fried.

The remaining 13 kinds of stuffed vegetables are made in different ways.

Some are steamed, some are boiled, some are boiled, and some are braised.

Li Xiao picked up a snail and showed it to the camera.

The snail is very big, its diameter is as long as a thumb.

The original snail meat was dug out and chopped into fine pieces.

It was mixed with minced pork and tofu and stuffed into the snail again.

Li Xiao pinched a snail with his index finger and thumb and held it in front of the camera:

"Because the shell of the snail is airtight, the filling inside is seasoned well in advance."

"Escargot brewing is divided into two factions, one is braised in oil and the other is steamed."

"The former has a more concentrated flavor, while the latter is sweeter and juicier."

"The stuffed escargot in my hand obviously uses the second cooking method."

"I'm here to show everyone if this snail stuffing tastes good or not."

As he spoke, the bamboo stick was inserted into the snail stuffing, and the snail stuffing mixed with egg liquid was very firm.

The bamboo stick took out the whole snail stuffing without hindrance.

Stick out your tongue to lick off the gravy dripping from it.

Li Xiao's eyes lit up immediately, the sweetness was a bit exaggerated.

After licking his lips, he immediately brought the snail closer to his mouth.

Pour all the excess gravy in the snail shell into your mouth.

"The meat is so delicious and sweet that it's far more delicious than most stews, but the amount is too small."

"This fresh and sweet gravy has raised my expectations for this escargot brew, and I hope it will not disappoint me."

The snail stuffed with two circles smaller than a ping pong ball is stuffed into the mouth.

As soon as the teeth bit down the meat juice inside, it shot out along with the cracks that appeared on the surface of the snail stuffing.

The snail meat and pork are mixed together, and the chewiness of the two different crispness is very wonderful.

Not only snail meat is added to the rice snail stuffing, but also shrimp skin and dace meat are added to the pork.

The meat of dace is easy to gel, and it will have a crunchy feeling after being cooked.

The taste is very rich, but the taste is very simple.

However, the singularity here is not a derogatory term, on the contrary, it is a commendatory term.

Sweet and extremely sweet.

Fresh pork marinated in cooking wine, with the fragrance of cooking wine and meat.

Snail meat, shrimp skin, and dace meat are all rich in inosinic acid, which can bring a strong sweetness.

The seasoning is also very simple, only a little salt, a little sugar, and a small amount of cooking wine are used for the most basic seasoning.

"It's delicious. This is the best of all the stuffed vegetables I've eaten."

"At least the six stuffed vegetables in front have been thrown away, the gap of two streets."

"I can give 90 points to this snail brew!"

"Highly recommended! If the shrimp skin is replaced with shrimp meat, the taste will be even better."

Li Xiaoshun told the audience in the live broadcast room the improvement method of snail brewing.

After all, such a simple cooking, it is estimated that 99% of people can do it.

Studio.

"Good guy, what is this anchor thinking all day long?"

"It costs 4 yuan a piece of snail stuffing, and it's outrageous to want shrimp meat!"

"The anchor didn't say it had to be added, he just said it would be better if it was added."

"With a score of 90 points, it is really worth trying it out."

"It's the first time I've seen such a big snail. The snails over there are all very small."

"Go to the market early tomorrow morning to buy materials and come back to make it."

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After eating two stuffed snails that were smaller than ping pong balls, Li Xiao felt a little regretful.

This field snail stuffing was bought too little, it was not enough to eat at all.

However, considering that there are still 11 stuffed vegetables left to eat, he gave up the idea of ​​going back and lining up again.

Li Xiao picked up a piece of pomelo peel and showed it in front of everyone.

"Pomelo peel stuffing is not the yellow skin of grapefruit that everyone thinks."

"The stuffed husk used in pomelo stuffing is the white skin on the top of the pomelo meat and under the yellow pomelo skin."

"The skin is very thick, usually the thickness of two thumbs."

"The stuffed shell of pomelo is to cut the white skin of pomelo into small triangles or squares."

"Then cut a knife on their cross-section, put them in boiling water to cook their sour taste, then stuff the stuffing in, and steam them until they are done."

After speaking, Li Xiao took a deep breath.

The fragrance of grapefruit hits the face.

One bite, the taste is very special.

The pomelo peel is then steamed after blanching.

The whole becomes soft and glutinous, and it tastes a bit like boiled yam.

The taste is a bit rusty and the fiber is a bit heavy.

When blanching with water, the boss added a little sugar, which tastes a little sweet and tastes better.

"Fresh pomelo peel, mixed with pork tofu, tastes very special and refreshing, but the astringency is a bit heavy."

"The reason for this may be that there is not enough time when blanching."

"It may also be that when the grapefruit peel was cut, it was not cut properly."

"Retain too much part of the yellow pomelo peel, where the taste is more sour and difficult to cook."

"Overall, it's not bad, eat a novelty, 75 points!"

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The zucchini stuffed is relatively small in size.

So there are 4 pieces in each serving, and the stuffing inside is a little different from other stuffed vegetables.

Carrots and fresh small river prawns are added here.

Each stuffed zucchini is wrapped with a small red river prawn.

The appearance is quite good, but the taste of stuffed zucchini is quite satisfactory, not too special.

After eating the stuffed zucchini, Li Xiao quickly turned his attention to the stuffed bamboo shoots.

"To be honest, the taste of their home is still good, and the craftsmanship is not bad."

"It's just for the pursuit of large quantity and low price, and the materials used are not good enough."

"The most authentic ones should use bamboo shoots with sharp tips."

"The so-called pointed bamboo shoots mean that the bamboo shoots have just sprouted, and when they are only two or three fingers thick, they will be snapped off by him."

"That kind of bamboo shoots are the tenderest, sweetest and most nutritious."

"But the collection is also the most difficult, and it is extremely labor-intensive."

"However, it is highly recommended, and friends who have the opportunity must try it."

"Now the boss is doing the simplest version."

"On the big bamboo shoot, a section of tissue as thick as two or three fingers was broken."

"Boil the bamboo shoots in boiling water until soft, then use a toothpick or iron tongs to cut a dozen or so holes in the center of the bamboo shoots, and make the bamboo shoots into a twist."

"Then the stuffing can be stuffed in and finally steamed."

Li Xiao raised his eyebrows after biting open the bamboo shoots.

???

"It turned out to be very good!"

"The surprise is good. It is very necessary to pick the right time to eat."

"Now is the time for Guilin bamboo shoots to emerge."

"The current spring bamboo shoots are very tender and have a unique fragrance of bamboo."

"After eating, the whole person feels like being in a bamboo forest."

"Also, boss, I didn't use the thicker fibers of the older bamboo shoots because they are sold cheaply."

"Give the boss a thumbs up, this bamboo shoot brew can give 80 points!"

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Thank you book friend 20170619004556865 for the large reward. Thank you.

(End of this chapter)