Punch: From third-rate anchor to top chef

Chapter 475

"Okay, I've said so much, I'll help you all to have a taste of these Changwang noodles, whether it's delicious or not."

Scrape away the ingredients that are full on the surface.

Li Xiao was finally able to see the surface of the alkaline water hidden below.

Alkaline water noodles are one of the most common pasta dishes. Alkali is added to the flour to remove the sour taste in the dough.

Make the noodles more expanded, white and soft.

Alkaline is added to pasta in many places to improve the taste.

Of course, the noodles here are not ordinary alkaline water noodles, but heavy alkaline water noodles.

According to the amount of alkaline water added when kneading the dough, the light alkaline water surface and the heavy alkaline water surface are distinguished.

Representatives of light alkali water noodles are Chongqing small noodles, Lanzhou noodles, Beijing fried noodles, Anhui pan noodles, Henan stewed noodles, Shaanxi oil-splashed noodles, and Datong sliced ​​noodles.

The number is very large, and the geographical coverage is also very wide.

However, the amount of alkaline water added to these noodles is very small, so many people eat noodles for a lifetime.

I don't even know, what I ate was alkaline water noodles.

As for the heavy alkaline water surface, the quantity is much less.

In the south, Changwang noodles, Zhusheng noodles, wonton noodles, and Meizhou pickled noodles.

The difference in adding alkaline water makes the characteristics of noodles very different.

The alkaline water taste of heavy alkaline water noodles is stronger, the noodles are drier, more firm, and the yellow color is brighter.

It tastes springy and refreshing, and the taste is very bright and strong.

Li Xiao picked up a large handful of noodles.

Sniffing it lightly, he nodded in satisfaction.

The ratio of heavy alkaline water and alkaline water here is very good.

Although you can still smell the strong alkaline water smell, but the taste is not pungent.

At the same time, he added a lot of eggs to the kneading dough.

Eggs not only make the noodles taste more fragrant, but also more energetic.

It can also neutralize the excess pH and make the noodles more mellow.

The golden translucent lye water is fed into the mouth.

When the teeth are bitten lightly, the water surface of each alkali is broken, and the entrance is crisp and firm.

There is a strong smell of lye and eggs, and the broken noodles seem to be dancing in the mouth.

"Delicious, this alkaline water noodles are simply invincible."

"Bouncing and cool, look at the translucent texture."

"Because enough alkaline water is added, the noodles will not clump together even if they are boiled for a long time."

"According to the characteristic of not being afraid of boiled lumps, the chef specially boiled this noodle in the broth."

"The noodles have absorbed all the soup, and the noodles are full of soup flavor. It's really delicious."

"The taste is very strong. I can eat a big bowl of this vegetarian noodle alone."

As he spoke, Li Xiao poured in a large pinch of noodles.

Feeling the surface of the lye bouncing in his mouth, he closed his eyes contentedly.

After eating two mouthfuls of noodles, he turned his attention to the toppings.

"The noodles are very good, now let's have a taste, the two protagonists of Changwang noodles, Fat Chang and Xuewang."

"Xuewangte here refers to pig blood, not other blood. By the way, this thing is also called pig red in some places."

"Xuewang made from the blood tissue of different animals has very different tastes and textures."

As he spoke, Li Xiao picked up a piece of pig's blood and showed it to the audience.

There are some small air bubbles on the surface of the pig's blood, and each slice is sliced ​​very thin.

About half the thickness of the little finger, slightly larger than the tip of the thumb.

The color is somewhat dull, dark red.

"Everyone, don't think that the color is not good-looking, so you don't think it's fresh."

"On the contrary, it's made from fresh pig's blood."

"And the additives and pigments are put in less, or not put in directly, so the color will not be so bright."

"On the contrary, this is good blood without additives."

"Of course, dark red is healthy, but if it's cloudy and gray with black spots in it, it's stale blood."

"Also, there are air bubbles on the surface of this Xuewang, it's not that the workmanship is bad."

"It's because fresh pig's blood contains a lot of oxygen, and pores will form when it's made."

"If the Xuewang you eat is smooth and has no pores."

"Then it can only prove that the pig blood has been stored for a long time, and the oxygen in it has been separated."

"Finally, to know whether Xuewang is fresh or not, you can still smell it."

"The ones that can smell the smell of pig blood are fresh, otherwise they are not fresh or have more additives."

Studio.

"My God, the pig's blood that I usually eat is completely in line with the three characteristics of bright red, no bubbles, and no smell."

"Good guy, let me just say that the Fresh Blood Wang I made is different from the ones I get when I go out to eat hot pot?"

"Many hot pot restaurants' Xuewang is made in factories, and the shelf life is one to two months or even half a year. If it is fresh, there will be ghosts."

"This overturned my cognition!"

"Don't tell the anchor, I don't even know that what I usually eat is inferior."

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Li Xiao could only shake his head helplessly when he saw countless viewers in the live broadcast lamenting that he had eaten inferior blood.

This is also helpless, and now many people are good-looking parties.

Hao Xuewang's looks are so low, how can he be liked by everyone?

Many merchants even deliberately put the pig's blood for a longer period of time to make the bubbles disappear.

Add a lot of water to the blood to dilute the fishy smell.

So that Xuewang can sell better.

This is probably the so-called bad money driving out good money.

Li Xiao shook his head slightly, and threw the piece of Xuewang from the chopsticks into his mouth.

When the tender pig's blood came into contact with his tongue, Li Xiao felt as if he had eaten a piece of tender tofu.

"Very tender, smooth, without any fishy smell."

"When the tongue is pressed lightly, the blood will shatter on the tongue."

"Soft, full of soup, very tasty, very good."

"The slightly spicy taste is just right, and it won't cover up the taste of blood."

After eating two pieces of Xuewang, Li Xiao picked up another piece of fat sausage.

"These fatty intestines use two different kinds of pig intestines, namely pig large intestine and pig small intestine."

"The taste and texture of the two kinds of pig intestines are different. This method can make the taste and texture richer."

"Let's eat this pig intestine first."

The pig's large intestine was cut into thin slices about the thickness of Xuewang, and Li Xiao showed the large intestine in front of the audience.

"The large intestine was washed very clean without a trace of peculiar smell, which is very good."

Throw the large intestine into your mouth. After a long time of cooking, the large intestine is still crunchy on the outside, but the inside has become very soft and sticky.

Bite off easily.

"Very good, very tasty."

"The large intestine is both springy and easy to bite off. This is absolutely unbelievable."

After eating the large intestine, Li Xiao threw another piece of small intestine into his mouth.

The small intestine was cut with a flower knife, and there were three or four quarter cuts on a small section of the small intestine.

These cuts are made to make it easier for the small intestine to absorb the flavors.

"The taste of the small intestine is not bad, but it is a little worse than the large intestine."

"This small intestine is too clean, even over-washed, washing away the essence in the small intestine, but the taste is still very good."

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(End of this chapter)