Punch: From third-rate anchor to top chef

Chapter 469 457. Crispy Duck, Osmanthus Rice Wine and Green Plum Rice Wine

It's not that Li Xiao thinks innovation and catering are bad.

But sometimes, walking and walking will lead to a dead end.

Innovate for the sake of innovation and cater for the sake of catering.

It's like a wine list for rice wine.

The simple rice wine can gradually change from the first four types to the current more than 20 types.

Among them there is no shortage of mint-flavored rice wine, tomato-flavored rice wine, and milk-flavored rice wine.

Although this is just Li Xiao's initial impression, as for what it is, it really needs to be tasted before making a conclusion.

So Li Xiaote ordered a milk-flavored rice wine that looked very similar to a dark dish.

Studio.

"??? Rice wine also tastes like milk?"

"This crispy duck is different from what I remembered?"

"Is there too little crispy duck?"

"What's missing, the anchor eats alone, it's completely enough."

"It's the first time I've seen such an exquisite crispy duck."

"The bottle of this rice wine is too pretty!"

······
Although Li Xiao has a steel stomach, he doesn't drink on an empty stomach.

After all, there were more than 40 viewers watching in the live broadcast room.

Although he can drink on an empty stomach, it doesn't mean that most people can.

He didn't want to accidentally spread any bad eating habits in the live broadcast room.

The crispy duck in front of me is completely different from the pixel duck in most people's minds.

The normal crispy duck either marinates the whole duck and fry it in a frying pan.

Or just cut the duck into small pieces, marinate it and deep-fry it until crispy.

Here, however, a completely different approach is used.

"Look, the new crispy duck."

"The surface is crispy skin fried in batter, and the bottom is duck meat and duck skin."

"It is sprinkled with special powder and served with duck soup."

"It looks good and smells good, let me try this soup."

Li Xiao wanted to scoop up a spoonful of milky white thick soup with a spoon.

A strong aroma of duck meat hits the face, and it also has a milky aroma.

The thick soup is very smooth and comfortable.

"Delicious."

"This soup should be pressed out with a pressure cooker, probably even the bone marrow was pressed out."

"It has spring bamboo shoots, black pepper, and duck bones in it."

"Sweet, strong, with a hint of spiciness from black pepper."

"The spring bamboo shoots inside are finely chopped and taste very tender."

"Drink it in one sip, and a thin layer of sweat will break out from your body, which is very comfortable."

"This duck bone is a by-product of his new crispy duck."

"He didn't throw it away but chose to use it for soup. This idea is very good. Give the boss a thumbs up."

After drinking most of the bowl of soup, Li Xiao put down the soup bowl that was about to bottom out.

He looked at the new crispy duck next to him.

After Li Xiao finished drinking the soup, he unconsciously raised his expectations a lot.

The crispy duck was neatly cut into 10 thin rectangular slices slightly bigger than your thumb.

Li Xiao picked up one of the pieces and showed it in front of the live broadcast room.

"The top is golden crispy batter, and the bottom is duck meat and duck skin."

"I just finished drinking the soup, now I'll show you the crispy duck in front of me, whether it's delicious or not."

Stuff the crispy duck on chopsticks into your mouth.

Not too big, not too small, just one bite.

The batter on the top is crispy when you bite off, the bread on the top is shattered and fried thoroughly, and the batter below is fried very crispy.

"The temperature of the oil is well controlled, and no excess oil will overflow from the batter after one bite."

"The mixed duck meat and duck skin below taste very good."

"To remove the bone, the whole duck is steamed in a steamer."

"Therefore, duck meat and duck skin contain quite a lot of water."

"Frying for a short time without losing all the moisture."

"So it tastes crispy on the outside, but tender on the inside."

"Especially the duck skin, which is piled on the outermost side, experiences the highest temperature."

"All the excess fat from the duck skin has been blasted out, and the rest, except for the golden skin, is full of collagen."

"This new-style crispy duck tastes completely different from the old-style crispy duck."

“The new crispy duck tastes a bit like a juicy chicken chop from a takeaway.”

"However, the crispy duck here has a richer taste."

"The old-fashioned crispy duck tastes dry overall, but it will be more fragrant and crispy."

"In general, in this dish, the innovation here is pretty good."

"85 points!"

"taste good!"

As he spoke, he picked up the second piece and threw it into his mouth.

This piece is located in the middle, and the number of duck skins underneath is relatively small.

It tastes more tender and smoother.

Li Xiao frowned, good guy, each piece of this relationship has a different taste.

However, the taste of the two pieces of crispy duck is very good, and there will be no situation where one is delicious and the other is unpalatable.

I ate two pieces of crispy duck to fill my stomach.

Li Xiaocai turned his attention to the three bottles of rice wine on the table.

The bottle of rice wine is very beautiful.

On the body of the frosted white bottle, there is a blue square post, with the taste of rice wine written in beautiful script.

Li Xiao hesitated again and again, but still didn't dare to put milk-flavored rice wine first.

Gently remove the cork from the rice wine.

A faint scent of sweet-scented osmanthus and rich rice wine erupted from the bottle.

Just smelling it lightly, Li Xiao felt a little bit happier.

The fragrance is very fresh, and you can tell that it is not smoked with industrial ingredients.

Gently pour the rice wine into the glass.

The sweet-scented osmanthus-flavored rice wine is champagne-colored and very pretty.

As the wine was poured out, the original faint sweet-scented osmanthus fragrance became more intense.

It seems that I have suddenly returned to the autumn when the sweet-scented osmanthus is in full bloom, and I am among the sweet-scented osmanthus in the garden.

Li Xiao brought the cup close to his nose, the scent of sweet-scented osmanthus faded, and the aroma of rice wine became the protagonist.

After taking a sip, his eyes lit up.

"The taste is very good, sweet, slightly sour, and slightly astringent."

"The entrance is very comfortable, and the degree of alcohol is very low. It is marked as 10 degrees."

"In my opinion, it might be lower, just a little bit higher than beer."

Li Xiao poured herself a second cup, and after drinking the second cup, she felt even better.

"Overall, this sweet-scented osmanthus-flavored rice wine is pretty good, and it's really suitable for female friends to drink."

"Not only is it comfortable to drink, but the alcohol content is low, and the rice wine can also nourish the stomach and dispel the cold, which is very nourishing."

"However, the only fly in the ointment is that the fragrance of the sweet-scented osmanthus cannot be fully integrated into the rice wine."

"It smells delicious, but when you drink it close, you don't feel much."

Then Li Xiao opened the plum-flavored rice wine again.

Green plum flavored rice wine, light green in color.

The aroma of green plum is stronger and longer than sweet-scented osmanthus.

It tastes more sour and has a fruity aroma of green plums.

Both rice wines taste quite good.

Each bottle was enough to drink two cups, and Li Xiao's eyes slowly turned to the last bottle of milk-flavored rice wine.

(End of this chapter)