Punch: From third-rate anchor to top chef

Chapter 471 459. Guiyang glutinous rice with more ingredients than rice
After introducing the lottery rules, Li Xiao picked up another piece of crispy duck and threw it into his mouth.

5 minutes passed quickly.

Before the 2nd course was served.

The draw is complete.

More people participated than Li Xiao expected.

More than half of the audience participated in the lottery, presumably due to the mentality of hitting two shots.

Glancing at the list, Li Xiao reminded:
"Congratulations to [Book Collection Is Empty], [Wang Chuan, Fleur], [Rain Rain Boom], [Cutting the Son of Destiny Leek], [The Throne of Corruption] and the other 4000+ audience members who won the prize..."

"Rice wine is also wine. Although the alcohol content is very low, don't drive after drinking!"

As soon as the audience was reminded, the second course was served.

"Hello, Guiyang glutinous rice, please use it slowly."

Glutinous rice is a very common food.

The methods are also varied.

Mochi, also called mochi, is a kind of glutinous rice cake made of glutinous rice flour or other starches, which has certain elasticity and stickiness.

Glutinous rice cakes, known as rice cakes in Northeast China, are a special flavor snack of various ethnic groups in the south and the Korean ethnic group. It is a cake made of steamed glutinous rice and beaten repeatedly.

Rice cakes are also pastries made from glutinous rice after repeated pounding.

Glutinous rice chicken, a very famous breakfast in the south.

Fried glutinous rice is a food that can appear in many regions.

The dish in front of me is fried glutinous rice.

The glutinous rice is wrapped into a round sphere and placed quietly on a black plate.

The sphere is about the size of a fist and has a beautiful curvature.

There is also a layer of fine white icing sugar sprinkled next to the glutinous rice balls, and the overall style instantly rises.

Putting on disposable gloves, Li Xiao held the glutinous rice balls in his hands.

The glutinous rice balls are round and heavy to the touch.

The surface is butter-colored glutinous rice, but he knows that the material wrapped inside is not simple.

A strong smell of soy sauce and lard came over me.

It also has a faint aroma of rice wine.

"When the cooks fry the glutinous rice, they use lard instead of peanut oil or other vegetable oils."

"Doing this can make the glutinous rice more fragrant, and the special molecular structure of lard can make the glutinous rice grains distinct and not all squeezed into a ball."

"Before serving the pot, a ring of rice wine was sprinkled on the side of the pot."

"The fire directly blends the aroma of rice wine into the glutinous rice, which is very fragrant!"

Without pity on the round glutinous rice, Li Xiao directly broke it apart.

Sure enough, there are rich ingredients wrapped in the round glutinous rice.

Li Xiao showed the glutinous rice with heaven and earth in front of everyone.

"The ingredients inside are very rich, including crispy whistle, fried peanuts, diced radish, peppers, sausages, and Jinhua ham."

Studio.

"Is this too much material?"

"It's full of ingredients, it's more than glutinous rice!"

"It's not very authentic. The Guiyang glutinous rice I ate didn't have Chinese sausage or Jinhua ham."

"The people upstairs can't say the same, they didn't say it's authentic!"

"That's right, it's more expensive, isn't it normal to have more meat?"

"The glutinous rice I eat has sausages!"

"Original authentic glutinous rice has sausage and ham, but it's just not willing to put it on the street because it's cheap."

"It's enough to have a crisp whistle, superfluous!"

"By the way, what is a crisp whistle?"

·······
Seeing the audience talking in the live broadcast room, Li Xiao began to explain:
"Crispy Whistle is a very common snack in Guiyang."

"The raw material may be pork belly, it may be fat pork, or it may be lean meat."

"Based on different raw materials, different types of crispy whistles can be made."

"There are soft whistles made from pork belly, crispy whistles made from fat meat squeezed dry, fine whistles made from lean meat, and lean meat whistles made from a little bit of fat."

"The method is also simple. Cut the meat into diced meat the size of a little finger, wash it and put it in a pot to stir fry."

"Add sweet rice wine, white wine, light soy sauce, and mature vinegar, and stir-fry until the moisture in the diced meat disappears, then you can put it on the pot."

"The fried crispy whistle has many uses. It can be used for bibimbap, noodles, and pancakes."

"It can also be used as a filling in glutinous rice, and of course it can be eaten directly."

"Of course, there are no rules about what can and cannot be put in glutinous rice."

"Food has no formula. If we always pay attention to so many rules and regulations, then the food of our Han Dynasty is still boiled thousands of years ago."

"Put whatever you like to eat, don't worry about what many people like, and put whatever tastes good, that's the right way."

"Okay, enough talking, I'll give you a taste of this Guiyang glutinous rice, whether it's good or not."

As he spoke, he picked up a large piece of glutinous rice and threw it into his mouth together with the filling in the center.

The taste and texture are so special that Li Xiao was stunned for a moment.

"This Guiyang glutinous rice is really good."

"The taste is very special. When I took the first bite, it was actually sweet and sour."

"The pickled radish inside has a high acidity, with a refreshing feeling, and the spiciness is very low."

"There is also a little white sugar wrapped in it, so the sweetness is also very full."

"After sweet and sour, salty and spicy."

"The salty taste of Jinhua ham, the crispy salty taste, and the salty taste of soy sauce are well handled."

"The layers of different salty tastes are very good, he is salty with different tastes."

"The chili inside is very fragrant, and the spiciness is very mild."

"The taste is also very good, and the radish is very crisp."

"Jinhua ham is cut into thin slices, thin and transparent, fat but not greasy, thin but not woody, tough and chewy, with a slightly sweet aftertaste."

"Adding this Jinhua ham is simply a perfect embellishment, give the chef a thumbs up!"

"Crispy Whistle is also cooked very well. He uses whole fat meat here."

"It tastes a little greasy, but the taste is really good."

"It tastes crunchy, and the emulsified fat inside is sweet when you bite it, which is very good."

"The glutinous rice here is also well cooked, it will not be sticky or sticky."

"On the contrary, it is dry, with a chewy texture and distinct grains, and you can eat the graininess of rice."

"The taste is very rich and the taste is very satisfying to me."

"If you want to score, I can give it 90 points. It would be more perfect if the oil quantity is controlled better."

"However, I also know that this is a bit difficult."

"After all, the key to fried glutinous rice is to have more oil."

"Once there's less oil, it's easy to stick together or stick to the bottom of the pan."

"It cannot be said that the chef did not do a good job, it can only be said that this is a natural defect of the ingredients."

“Delicious, very good sticky rice.”

As Li Xiao said, he broke another piece of glutinous rice and threw it into his mouth.

(End of this chapter)