Punch: From third-rate anchor to top chef

Chapter 499 479. Hand-painted White Melaleuca Belly

The two white silk sisters are relatively sensible.

After asking for photos, no other excessive ideas were raised.

Thankfully, he took back the phone, and bounced back to his seat.

Li Xiao also adjusted the sauce, and returned to his seat with 4 different sauces on a small tray.

Back to the seat, after a period of cooking.

The aroma from the hot pot is more intense.

Looking at the orange-red bubbles rising from the copper pot.

Li Xiao took a deep breath.

Knowing that this butter is brand new, the scent is really refreshing.

No more hesitation, the movements of the hands are fast.

The left hand holds the plate, and the right hand holds the chopsticks with raw meat.

Melaleuca tripe, money tripe, large intestine, duck intestine, duck blood, stuffed crab balls, fish balls, shrimp paste, oyster mushroom, radish, lotus root slices, yam...
Some food that can be cooked for a long time was poured into the pot by Li Xiao.

After storing so much food at the bottom of the boiling pot, it suddenly died down and became calm.

While chatting with the audience in the live broadcast room, I felt the lively atmosphere of fireworks outside the hot pot restaurant.

Li Xiao finally got rid of the frustration of encountering unscrupulous traders tonight.

The heat from the charcoal stove is quite good.

In just one minute, the soup in the copper pot boiled again.

Li Xiao picked up the colander in his left hand and the chopsticks in his right hand, and quickly picked up a piece of shrimp that had been dyed orange.

Picking up the chopsticks, the spherical shrimp slipped, explaining to the audience:
"The reason why I ate shrimp slips first is because the shrimp slips are relatively small and easy to cook."

"And the shrimp slips here are not frozen shrimp slips, but fresh shrimp meat, chopped with a knife, and the shrimp paste contains 90.00% shrimp."

"It's like the kind of shrimp slippery wrapped in a package, but don't be so impatient, let him cook it in the pot for a few more times."

The shrimp in front of me is slippery, only the size of the thumb cover.

The surface is not smooth, and obvious shrimp tissue can be seen.

Shrimp slides are thrown into the mouth.

The entrance is spicy at the bottom of the pot.

The taste of spices is very strong, and the aroma of more than a dozen fried spices is quickly released in the red soup.

Fortunately, Li Xiao had the foresight to ask for mild spicy instead of medium spicy.

Although he only asked for slightly spicy food, it was almost to the limit for him.

After all, this is slightly spicy for Chengdu locals, not for him.

What he didn't know was that it was slightly spicy that he could hardly accept.

It was still the fair-skinned and beautiful waitress who asked the kitchen to reduce the spiciness to slightly spicy. If the original version was mildly spicy, he might not be able to accept it.

However, the time for the shrimp slippery to soak in the red soup is not long.

The spiciness didn't quite invade the interior.

Letting the shrimp slippery creates two great contrasts on the outside and the inside.

"Spicy, fresh and salty shrimp slips coexist with tender and sweet shrimp slips."

“The taste is really special.”

"The rich aroma of butter is wrapped on the outside, and the oily fragrance is overflowing and feels super good."

"However, the taste of the shrimp slippery here can only be considered average."

"The graininess is too heavy, and the crispness is obviously not enough."

"Give me 75 points!"

The colander and chopsticks continued to be dispatched.

This time it was duck intestines.

A large string of duck intestines that looked like noodles was caught.

Duck intestines go through the layer of orange butter.

The bright red duck intestines are piled up in the bowl, more like a bowl of red oil noodles.

This time Li Xiao didn't eat directly.

Two spoonfuls of coriander, one spoonful of chives, one spoonful of minced garlic, and half a spoonful of sesame oil.

Pour the dip into a bowl and give it a quick stir to combine.

This method of stirring is more like stirring dry noodles.

Studio:
"Heretical! Duck intestines are actually added with vanilla!"

"Heretical! Duck intestines don't need to be dried?"

"Heretical! Adding so much minced garlic, isn't it too strong?"

"Seek common ground while reserving differences. Everyone's requirements should not be too high. Everyone has their own way of eating hot pot. How can there be any right or wrong?"

"That's right, but the duck intestines really have to be a bit more flavorful, otherwise the taste will be really high."

"Is it on top? I think it's okay, as long as it is cleaned enough, the smell is still very little."

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The stirred duck intestines are mixed with green onion, coriander and white minced garlic, and the bright red red oil, which turns out to be really beautiful.

A mouthful of duck intestines.

This time the spiciness has actually eased up.

Apparently it was too spicy just now because the taste buds on my tongue haven't adapted yet.

Now the taste is just right, spicy and fragrant.

"The duck intestines were cleaned very cleanly, almost naked."

"Spicy and garlic completely dispel the fishy smell of duck intestines."

"And the duck intestines here are all from ducklings."

"Although it doesn't look good, it's all thin, but it tastes really tender and refreshing."

"This taste is really indescribable, it's amazing."

"Crispy texture, but not hard to chew when biting."

"It's delicious, this is 85 points better than Shrimp Slider!"

After finishing speaking, he quickly pulled the remaining half bowl of duck intestines into his mouth.

Nodding in satisfaction, he continued foraging.

Thinly cut Melaleuca tripe was scooped up.

The amount of meat here is not much, but the price is also cheap.

It is to prevent too much at one time and cook for too long, which will make the meat stale and cause the taste to deteriorate.

Take out all the thousand-layer tripe, and it happens to be another small bowl. The portion is really well controlled.

The Melaleuca belly here is white, not the normal black, which is what Li Xiao mentioned before.

Use edible alkali to wash the Melaleuca tripe.

Although this kind of thousand-layer belly looks more beautiful, its taste and taste are slightly inferior to black.

But after Li Xiao put the thousand-layer belly on the chopsticks into his mouth, he was stunned for a moment.

The texture of this thousand-layer belly is much more delicious than he imagined.

The thick belly wall is very delicate, but the layered part is crunchy.

The whole Melaleuca belly does not feel swollen and soft, nor does it have the unpleasant astringent taste of alkaline water.

He immediately realized that the white Melaleuca belly here was not soaked in alkaline water.

Instead, after soaking in clean water, use coarse salt and a brush to scrub the black skin on the surface.

After understanding the key point, Li Xiao couldn't help but gasped.

Good guy, labor is not cheap these days.

In order to maintain the texture and taste of the food, as well as meet the needs of most appearance parties.

How dare you use your hands to brush out the white layered belly?
The corner of Li Xiao's mouth twitched slightly.

It's too hardcore, it's worthy of being a five-star hot pot restaurant, and it does have a few brushes.

Seeing Li Xiao's expression constantly changing, many people booed in the live broadcast room.

"No, no, why don't you say that a time-honored brand can't even make a thousand-layer belly?"

"Looking at the anchor's expression, it shouldn't taste good, right?"

"What kind of stares the host is obviously very surprised!"

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Thanks guys for the rewards
(End of this chapter)