Punch: From third-rate anchor to top chef

Chapter 497
Li Xiao paused and continued to explain:
"However, the price of hot pot bottoms at that time was much lower than it is now."

"After all, it is reused butter, and everyone knows it well."

"The price is too high and consumers are not happy."

"But things are much better now."

"With the development of the economy, butter is not as expensive as before."

"Everyone's concept of food hygiene has also been brought up."

"There are more and more new consumption powers, and it is no longer acceptable to eat other people's saliva."

"So the number of old oil hot pots in Sichuan has gradually decreased."

"But I have to say, since everyone rejected the old oil."

"Not only the price of the bottom of the pot has skyrocketed, but the taste is not as good as before."

"However, you don't need to worry too much."

"Although everyone likes to say that it is old oil or saliva oil."

"But there are still some differences. After all, water and oil cannot be mixed."

"There is no possibility of eating other people's saliva. Everyone can rest assured about this."

"Moreover, the empirical steps of old oil are quite complicated, requiring several times of boiling and refining."

"Ginger, onion and garlic, as well as various spices and white wine will be added in the middle to cook at high temperature."

"The high temperature of several hundred degrees can also kill most of the bacteria."

While talking, the fair-skinned and beautiful young lady just now came next to Li Xiao with a copper basin.

"Hi sir, your slightly spicy spicy hot pot is ready."

After the words fell, a copper plate carved with dragons and phoenixes was placed on the table.

An old man following the young lady yelled:
"Guests avoid, be careful of charcoal fire."

After talking about the long charcoal clip in his hand, he picked up the charcoal in the cart.

The charcoal has been burned red in the back kitchen.

The iron charcoal holder collided with the charcoal, and the ash on the surface of the charcoal fell down.

The charcoal that has been burned red is exposed.

The old man's movements are smooth and smooth, probably because practice makes perfect.

A dozen or so pieces of charcoal were neatly stacked on top of the stove in less than half a minute.

After putting away the clips and closing the lid of the trolley, the old man walked to the next table in a hurry.

The little sister helped Li Xiao put the copper basin on top of the charcoal stove.

Inside the copper pan was a square piece of butter.

The color of the butter is not a pure milky yellow, but a very beautiful orange.

It can be easily seen that the surface of the butter is covered with various spices.

The heat of the charcoal fire is no better than the induction cooker, and the gas stove is smaller.

As soon as the copper plate was put down, the butter in the plate creaked.

The bottom of the butter quickly begins to melt.

Bright red butter appeared at the bottom of the copper pan.

The originally square block of butter also began to slide inside the copper plate.

A strong aroma spread quickly.

It has both the strong aroma of butter and the aroma of various spices.

But smelling the fragrance, Li Xiao felt very stressed, and the smile on his face was very forced.

The young lady lifted the copper pot and poured the light white soup in the copper pot into the copper plate.

"Be careful not to burn it."

The fair-skinned and beautiful young lady reminded her, then turned and left with the copper pot in her hand.

Other dishes were also served one after another.

There is also a system prompt in my ear:
[Ding dong, you have checked in successfully. The gourmet restaurant you checked in is: [Old Sichuan Chengdu Hot Pot]]

【Base formula inherited from three generations】

[Stir-fry at the bottom of the pot that is carefully made every day]

[Use natural flavors instead of chemical flavors]

[In order to create the taste of old oil, all the butter is boiled three times in the back kitchen]

[Fresh ingredients refuse to use refrigerated ingredients]

[The environment is average and the service attitude is good]

【Very good value for money】

[Chef: 4-star senior chef: Yao Jingshun]

[Sous chef: 1-star senior chef: Yao Fengnian]

[Sous chef: 1-star senior chef: Li Jingrui]

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

"Ding dong, the system scores, [Old Sichuan Chengdu Hot Pot] is rated as 5 stars."

"Ding Dong, you have received a 5-star gourmet store check-in reward"

[Ability: Proficiency in making hot pot base]

[Ability introduction: You have learned how to make a fragrant hot pot base]

[Ability: Proficient in making spicy rabbit head]

[Ability introduction: You have learned how to make a spicy and delicious spicy rabbit head]

[Money: 100000 yuan]

【Fame: 50】

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

!!!

It wasn't surprising to see Li Xiao rated five-star.

It is impossible to make a great name in Chengdu, where there are hot pot restaurants all over the street, without three tricks.

What surprised him was that the old oil was not used in it?

But in the comments of many netizens, he saw that they said that this store definitely used old oil.

And it uses old oil that is cooked in a very authentic way.

Most of these scorching words are locals from Chengdu.

Even the locals said that old oil was used, but it turned out to be cooked with new oil? ? ?
Just to show the characteristics of old oil, it is boiled and refined in the back kitchen.

Just now Li Xiao felt that the hot pot base was a bit too expensive.

The normal three catties of butter hot pot base, all use new ingredients, which is about 60 to 90 yuan.

If old oil is used, the price is at most 30-50 yuan.

However, the price of the most common three catties of butter pot here is as high as 108.

On the premise that the old oil was used here, when Li Xiao saw the menu, he even scolded a black-hearted capitalist.

However, the reversal is coming too fast now, like a tornado.

If the bottom of the pot has been boiled three times, then the price of 108 yuan is really not expensive.

After all, labor costs and material costs are there.

Knowing that the shop used new oil instead of old oil, the tension on Li Xiao's face disappeared.

Although he said it nicely and checked the cooking process of the old oil, he didn't completely pass the hurdle in his heart.

This is the same as my girlfriend had many boyfriends before, and she kept saying that she didn't love them, but she kept herself clean.

The boyfriend must have some grudges in his heart.

Now misunderstanding contact, no psychological pressure,

Li Xiao took a deep breath, feeling that the scent that floated into his nasal cavity seemed to be more fragrant and pure.

There was no rush to pour food into the pan.

Li Xiao stood up and went to the seasoning table in the store.

The variety of seasoning tables is very rich, and there are more than 20 types in all.

Li Xiao took the camera and took pictures of the seasoning.

"Sesame, minced garlic, chicken essence, monosodium glutamate, sesame oil, peanut oil, sand tea sauce, XO sauce, green onion, coriander, fermented bean curd, soy sauce, pepper oil, minced celery, crushed peanuts, oil, mature vinegar..."

This seasoning station is really rich, basically everything you can think of is here.

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(End of this chapter)