Punch: From third-rate anchor to top chef

Chapter 479

"There is a local slang: don't eat sour for three days, walk to salvage lào cuān."

"It means that if you don't eat sour soup for three days, you will be unsteady when you walk, you will fall eastward and westward, and you will have no strength."

Studio.

"Good guy, you have no strength? If you don't know, you might think you're eating flour!"

"I don't have energy if I don't eat, but I feel energetic after eating?"

"Am I at odds with drug gambling?

"I'm a local, and I really like to make a sour soup pot every two days."

"Good guy, I feel like everyone has something to say, but I don't understand at all!"

······
Seeing that some terrible joke seemed to be made in the live broadcast room, Li Xiao quickly stopped:

"Some jokes can be made, but some jokes can't. Please don't talk nonsense."

"Okay, let's stop talking about strength or weakness."

"This fish in sour soup is actually equivalent to sour fish hotpot."

"The traditional one is very simple. A dish of fish in sour soup is equal to a meal."

"Eat the fish in the sour soup first, and then put the vegetables in the soup pot."

"The vegetables can absorb the essence of the sour soup and fish."

"I think it is simple and convenient to do, which is also one of the reasons why it is so popular in the local area."

"Of course, the simplicity I'm talking about here is based on the premise that the sour soup is stored at home."

"If there is no sour soup at home, it will be very troublesome to make this fish in sour soup."

"After all, it takes at least a month for the fermentation of the red sour soup."

Studio.

"One month? Isn't that too exaggerated?"

"The streamer's simplicity doesn't seem to be the same as mine?"

"The sour soup is actually very simple to make, it just takes a little longer to ferment."

"Every household has sour soup, it's really not too much trouble."

"It's fermented for a month, forget it, what can I do wrong with this time?"

······
While the audience was discussing, a young lady in ethnic costumes put a copper pot on the stove on the table.

Of course, the copper pot is the protagonist of today's sour soup fish.

At the same time, a reminder from the system also appeared in Li Xiao's mind.

[Ding dong, the check-in was successful, the gourmet restaurant you checked in is: [Kaili's Sour Soup Fish]]

[Delicacy inherited in the nation]

[The thick and sour soup obtained by fermenting for 30 days]

[Special fermentation process makes fermentation more wonderful]

[Semi-wild Wujiang fish cultured in the reservoir]

[The sour soup that Guiyang people can't do without]

[Wooden buildings with rich heritage]

[Chef: 4-star senior chef: Han Ruimin]

[Sous chef: 1-star senior chef: Zhu Zhicheng]

[Sous chef: 1-star senior chef: Lin Huaiguang]

"Ding dong, the system scores, [Kaili's Sour Soup Fish] has a star rating of 4 stars."

"Ding Dong, you have received a 4-star gourmet store check-in reward"

[Ability: Proficiency in making sour soup]

[Ability introduction: You have learned how to make a bowl of delicious sour soup. 】

[Ability: Quick Fermentation of Secret Sour Soup]

[Ability introduction: You can use special techniques to obtain excellent quality sour soup in one day]

[Ability: Proficiency in making glutinous rice cakes]

[Ability introduction: You have learned how to make a delicious glutinous rice cake. 】

[Money: 10000 yuan]

【Fame: 40】

[Fame introduction: 1 point of fame will allow 10 strangers to know you through different channels]

Good guy, I have learned his unique skills all at once.

And it only takes one day to complete the production. If you switch to selling sour soup, won't this kill them?

Li Xiao moved the camera slightly.

The whole picture of the fish in sour soup was shown to the audience.

The fish in sour soup is topped with chopped green onion and coriander, with a thick layer of fat floating on the surface.

Wujiang fish itself has very few spines, and the cut fish meat in this sour soup fish.

It can be seen that the excess fishbone inside has been carefully pulled out.

A pot full and a generous portion.

Stir gently, and you can still see the spices and fish bones inside, as well as the soft and rotten tomatoes.

Li Xiao put aside the bright red layer of fat, scooped up a spoonful of rich and sour soup and put it into his mouth.

The flavor is quite punchy.

The entrance is a very strong tomato sour taste, followed by a sour taste like fermented rice wine, and finally a slight fruity and sweet taste.

The taste is very complex, after the impact, the aftertaste is full.

"The taste is complex and layered."

"Sour, spicy, salty, fragrant, the four flavors come one after another."

"The sour soup uses half-ripe and unripe tomatoes, and the boiled soup has a green tomato sour taste and a fresh fruity aroma."

"For the locals, this sour taste should be just right."

"But, for me, it's a little bit on the sour side."

"It's no wonder that when I ordered the food just now, the young lady asked me if I needed less acid."

"A large number of fresh and dried wood ginger seeds are added to the soup, which makes the flavor of the sour soup a higher level."

"Many people may not know Mujiangzi. This is a Lauraceae plant produced in the Three Gorges area. It tastes a bit like a mixture of lemongrass and lemon leaves."

"Jiangzi produces beautiful golden florets, which can be used fresh or dried, usually for juice or as a spice."

"Fresh wood ginger has a strong taste, but it has a clear fragrance of grass."

"The dried wood ginger seeds tend to be dull in taste, with a stronger aftertaste."

"This sour soup fish has chili added in it. If you drink it in one gulp, your throat will be spicy."

"Overall, the taste of the sour soup is still very good."

"Now let's try the Wujiang fish here. Is it delicious?"

As he spoke, Li Xiao picked up a piece of fish and threw it into his mouth.

The broth is thick and tightly coats the thinly sliced ​​fish.

The fish meat is fresh and smooth, the fish skin is very smooth, and the fish meat is very tender.

The chef handled the heat well and the thickness of the meat slices was just right.

It will not be too thick to make it difficult to cook.

It will not be too thin, so that the meat will be loose and broken when clamped.

The broth is thick enough to hang easily on top of the fish.

So even if the fish meat is not in the sour soup for a long time, the taste is still very strong.

Except the vertebrae were not removed in order to maintain the shape.

Other small bone spurs were carefully picked away.

It tastes very refreshing, and the mouth is full of fresh and tender fish, so you don't have to worry about being tortured by fish bones.

Li Xiao stretched out his thumb:
"The fish tastes very sweet, without any earthy smell, and the meat is very firm. Once you eat it, you can tell it's not artificially raised."

"The soup with rich sweet and sour flavor, paired with tender fish, is very comfortable to eat."

"Originally, Wujiang fish is very rich in oil, and it will feel greasy when eaten, but it will not feel at all when it is paired with fish in this sour soup."

As he spoke, he picked up the second fish fillet dripping with sour soup and stuffed it into his mouth with a satisfied expression on his face.

(End of this chapter)