Punch: From third-rate anchor to top chef

Chapter 482
Did Li Xiao finish all the brown sugar glutinous rice cakes?

Because a single brown sugar glutinous rice cake doesn't taste sweet, but it feels just right.

But quantitative changes can lead to qualitative changes.

After eating most of the plate of brown sugar glutinous rice cakes, Li Xiao could clearly feel it.

This brown sugar glutinous rice cake gets sweeter the more you eat it, and the whole tongue is numb after eating it.

Putting the remaining half of the brown sugar glutinous rice cake aside, Li Xiao pulled the last dish tonight.

Tofu balls.

The appearance of the tofu balls is also quite beautiful, with a layer of finely ground sesame seeds sprinkled on the golden shell.

It smells very fragrant, oily and steaming.

There are 4 tofu balls in total, neatly placed on oil-absorbing paper.

Next to it is a small dish of dipping sauce.

"This dipping sauce is made of Zheer root, pickled radish, chives, coriander, mint, and peppercorns."

"The smell is very strong, and it smells like a strong burnt smell."

"It tastes a bit like chili sauce has been stuck to the bottom of the pot."

in the live room.

"A burnt smell? Is this a car overturned?"

"No way, the first two were done so well, but the last one stumbled?"

"Chili has no meat, and the most fearful thing is the heat. Once the heat is not controlled properly, it will easily become mushy."

"You can feel the burning smell through the screen."

······
Seeing that the people in the live broadcast room misunderstood, Li Xiao quickly explained.

"It's not that the peppers are not fried well, but that it's a special feature of Guizhou called paste peppers."

"This kind of paste pepper is very simple to make, but it is very particular about the heat."

"The method of making it is a bit like the way of roasting sweet potatoes in the countryside when I was a child."

"When making it, you need to put the pepper in the charcoal ash that is about to be extinguished with residual heat."

"The temperature of these soot is very tightly controlled, not too high and not too low."

"The temperature is too low, and the temperature of the carbon ash will be lost rapidly."

"The temperature is so high that it burns the peppers inside on contact."

"The chili will slowly brew in the charcoal ash that is still warm."

"The moment you smell the burnt pepper, immediately remove the pepper from the charcoal."

"However, since the only way to judge the heat of chili peppers is by smell, the output is usually unstable."

"So the peppers that come out will have a more or less gluey taste, so they are also called paste peppers."

"Use a bamboo sieve to throw the pepper with carbon ash high, and let the wind take away the excess carbon ash on its surface."

"Put the peppercorns in an iron pan without water and oil and stir-fry at low temperature until the aroma of peppercorns appears."

"Finally, put the salt, peppercorns and peppers into a stone mill and pound them into pieces."

"A seasoning that is very common in Guizhou is finished."

"This pepper has a wide range of uses. It is used in many dishes in Guizhou. Of course, it is more often used to make dipping sauces."

After explaining why there is a paste smell in the paste pepper.

Li Xiao picked up one of the tofu balls, which was about the size of a ping-pong ball, with chopsticks and showed it to the audience.

"Tofu balls, as the name suggests, are balls made of tofu."

"Pound the old tofu into tofu mash, and add a little baking soda."

"Put in monosodium glutamate, pepper, salt and pepper, refined salt, eggs, and minced ginger, stir well, and then make a ball with your hands."

"Put the tofu balls in the refrigerator to set for 2-3 hours, then take them out and put them in the oil pan, and fry until the surface is golden brown before eating."

"The production method is very simple, almost all you need is your hands."

"Of course, if you can't make a circle, you can actually make a square or a rhombus."

Studio:
"Good guy, it's just as long as you have hands, it feels so difficult!"

"What the hell, I can't even make a circle, and it's a rhombus, that's outrageous!"

"Isn't it as simple as crushing old tofu into puree, adding seasonings, and then kneading it into balls?"

"Those who are difficult will not, those who meet are not difficult!"

"It's easy for those who know it, but it's really like listening to heaven for those who don't."

"It's been a long time since I've eaten tofu balls made by my mother!"

"What kind of devil's dipping sauce actually has folded ears in it?"

"Didn't the one upstairs find it? When the anchor silk doll was broadcasting just now, he already ate a stack of folded ears!"

"Using zheer root as fried material, the taste is too strong!"

"As a Cantonese, I think we use zheergen to make herbal tea here, which is already very strong in taste. I didn't expect it to be used for cooking."

"Laughing to death, (ノ_)ノCan anything in Guangdong be used to make herbal tea?"

"I want to say that Guizhou still has Zheergen-flavored yogurt!"

·······
When I saw Zheer root yogurt.

Even Li Xiao, who had seen strong winds and waves, couldn't help staring.

Man, what outrageous flavors are these.

He feels that he is already very picky eaters, but the people in Guizhou seem to be even less picky eaters than him.

But when I recalled the time when I ate silk dolls just now, I ate a small plate of zheergen with an unusually sweet taste.

He immediately came back to his senses.

It's not that Zheergen is not delicious, but that most people's methods and ingredients are wrong.

But this is not comprehensive.

After all, people who eat the same dish with different roots will have different reactions.

Regarding the question of whether zheergen is good to eat, he has actually seen some discussions on the Internet.

Some people say that zheergen is the second beauty in the vegetable world.

The first time you eat it, you find it unpalatable, but the second time you will love it.

But this varies from person to person.

Some people love zheergen from the very beginning, and they love it so much that they can't help themselves, wishing to eat every meal.

Serve cold, make soup, and make seasoning and dipping sauce.

This is called love that doesn't know where it started, and goes deeper and deeper.

Some people feel displeased when they see this grass-like thing, and never touch it.

This is called blindness, only disgust.

Of course, this is also largely due to the fact that the latter encountered the wrong time.

Most people outside the borders of Guizhou can buy zheergens with dark green outer skin.

But most of the ones sold here in Guizhou are tender ears with red roots and leaves.

So people in other places don't like to eat zheergen, probably because they didn't meet at the right time.

Li Xiao didn't care about the complaints about Zhe Ergen in the live broadcast room.

After all, it is an extravagant hope to buy tender ears with red roots and tender leaves in most places.

Let alone let them try.

Shaking his head helplessly, he broke off the tofu balls in his hand.

A burst of hot air came out of the tofu balls, and a scent of hot soy milk hit the face.

Although the outer skin of the tofu balls is fried golden, the inner structure is very tender and smooth.

Because a small amount of baking soda was added when stirring the old tofu.

The structure inside it will become fluffy.

Form a semi-hollow structure, and this semi-hollow structure is to accommodate the position of the dipping sauce.

Another one a little later.

(End of this chapter)