Punch: From third-rate anchor to top chef

Chapter 477

Swallow the crispy stewed beef in your mouth.

Li Xiao nodded in satisfaction:

"This stewed beef is very well done."

"Not only is the quality of the beef very good, but the brine is also very authentic."

"If I'm not mistaken, this pot of stewed soup has been around for at least ten years."

"The flavor of brine is thick and long-lasting, unlike ordinary brine, which has a strong taste but no stamina, and it all stays on the surface."

"His stewed fragrance completely permeates every muscle of beef."

"Really very..."

"Of course it's delicious! Our pot of brine has been used for more than 30 years!"

Li Xiao wanted to say more, but the proprietress' voice suddenly appeared next to her.

The sudden appearance of the voice startled Li Xiao, who was still immersed in the delicious stewed beef.

He turned his head and found that the proprietress reappeared on the stool she was sitting on just now at some point.

The corner of Li Xiao's mouth twitched slightly, fortunately he reacted quickly enough, otherwise the bowl of intestines in his hand would have splashed on her body.

Seeing Li Xiao looking over, the proprietress showed a charming smile and continued to introduce:
"The taste of our brine is popular throughout Guiyang."

"A lot of people who have gone to work and study in other places from Guiyang come back to us immediately to eat a bowl of stewed beef noodles."

"Some people who are going to leave Guiyang always like to pack two or three catties of stewed beef with me and eat it elsewhere."

"Our place is open all year round. The best time for this stewed beef is when the Spring Festival travel season returns after the Chinese New Year."

"It has set a record of selling 3000 catties of stewed beef in one day. Welcome everyone to come to our store to taste when you come to Guiyang for tourism."

Watching and twisting the camera lens privately.

Looking at the proprietress who almost occupied the entire screen, the corners of Li Xiao's mouth twitched slightly.

Good guy, with this familiarity, you just put an advertisement in your live broadcast room?

Those who didn't know thought their live broadcast room was blocked, and skipped directly to the next live broadcast room.

Doesn't she know how to make an advertisement like an anchor of her level?

Is it possible to charge as much as 10,000+ for one advertisement?

But it was because the other party specially gave so much information to bribe him.

Li Xiao decided to forgive the other party for this behavior.

However, in order to continue the live broadcast, he still discouraged:
"Sorry, lady boss, I'm live broadcasting here, can you not interfere with my live broadcast?"

As he moved slightly, the camera in front of him re-pointed the camera at himself.

The proprietress frowned slightly when she heard Li Xiao's words.

I complained in my heart:
I didn't expect that this kid looked tall and handsome, but he was so stingy.

I even added more than ten yuan to him, but I didn't expect that I couldn't even say a few words of publicity in his live broadcast room?

She curled her lips and glanced at Li Xiao who regained control of the live broadcast room.

As the saying goes, the richer you are, the more stingy you are.

It’s not enough to chatter on and on by yourself, but to say a few words by yourself.

He rolled his eyes and didn't continue to make fun of himself, and quickly returned to his cash register.

Li Xiao saw off the overly hospitable proprietress, and then continued to introduce the bowl of Changwang noodles in front of him.

"The method of making this stewed beef is actually very simple."

"After the beef tendon is cleaned, put it in the pot under cold water."

"Put green onions, ginger, and cooking wine in the water."

"Boil for 10-15 minutes after the water boils."

"After cooking, take it out and put it in ice water. If there is no ice water, you can always rinse it with cold water."

"After rinsing in cold water, the meat will become firmer and less likely to rot after cooking."

"Then put star anise, cinnamon bark, Chinese prickly ash, licorice, fragrant leaves, grass fruit, cumin, white coriander, meat cockles, amomum, male cloves, female cloves, sand ginger, galangal, lemongrass, etc. Marinade."

"Of course, if conditions do not permit, it is also possible to release only the first six types."

"At the same time, pour light soy sauce, rock sugar, salt, oil consumption, cooking wine, and a little honey."

"Honey is the soul of it. After adding honey, the meat flavor of the beef will be more intense and lingering, and the taste will not be so greasy."

"After one hour of high fire, turn to medium and low fire for two hours."

"Finally put it in the pot and simmer for three hours, so that the gravy can completely seep into the inside of the beef, and then the beef can be taken out of the pot and drained."

"The remaining brine juice can be isolated with a strainer, and boiled on high heat to reduce the moisture inside."

"After cooling, put it in a fresh-keeping box, put it in the freezer and refrigerate it into ice cubes."

"This kind of frozen brine can be stored for up to one or two years, and it will be put into the pot when it is used next time. The taste of the brine will be even better."

·····
Studio.

"Does this sound difficult?"

"The suggestion above is to go out and eat directly. It's so simple, it's difficult?"

"That's right, brother, this is basically not difficult at all!"

"Immediately placed an order for two catties of beef tendon in Tuantuan. I'll make it later and put it in the refrigerator. I can eat it when I watch the football tomorrow."

·······
A little bit to answer the doubts of the audience and the main points of production.

Li Xiao turned his attention to the last ingredient.

Spicy Chicken.

The practice of spicy chicken here is a bit like the practice of saliva chicken, but it is a little different.

The practice of saliva chicken is usually to boil the three yellow chicken directly, and then cook the chicken.

Then chill the braised chicken in ice water to crisp up the skin and chicken.

Then sprinkle chopped green onion, minced garlic, Chinese prickly ash, pepper, sesame oil, and chili oil on the surface of the chicken.

Finally, pour hot oil on it, wait for the hot oil to infuse all the flavors of the spices and ingredients into the chicken, and it's done.

And the chicken skin here is obviously fried.

It is likely that after putting in ice water, draining the water, putting the chicken in the oil pan and frying it again.

Li Xiao picked up a piece of spicy chicken, and it really tasted more fragrant than ordinary saliva chicken.

"Come on, let's try their secret spicy chicken."

As he spoke, he dropped the chicken into his mouth.

The first feeling of chicken is oil when it comes into the mouth.

Chicken soaked in chilli oil, sesame oil, and peanut oil.

Although it has been dried, the chicken still absorbs too much oil.

With one bite, the fat hidden inside is squeezed out.

The taste of the entrance is very bad.

However, the spicy feeling contained in the oil later reduced the greasy feeling a lot.

The flavor of the chicken is very rich, and the chicken skin is deep-fried to become very firm and crispy.

Even the chicken under the chicken skin tastes more delicious.

Li Xiao swallowed the chicken in his mouth, took out two paper towels and wiped the oil stains on his lips.

"This spicy chicken, how should I say it."

“Not recommended, too greasy.”

"One mouthful is full of oil, and the taste of the chicken is completely overwhelmed by the taste of spices."

"Although it tastes very fragrant, it lacks both saltiness and chicken flavor."

"However, if you like Chongqing hot pot with heavy oil, you can try it."

"When eating chicken, it's a bit like eating butter hot pot."

(End of this chapter)