Punch: From third-rate anchor to top chef

Chapter 519 499. Amazing opening

in the live room.

"One thing to say, the three dishes introduced by the anchor are the last one. I think I can barely make them."

"It sounds easy, but it's often super hard to do."

"Three major illusions in life, she likes me, I can fight back, I can do it!"

"This waist flower is really beautiful. You can't see the knife flower on it unless you look carefully."

"Such a small piece of waist, it is outrageous to cut 56 knives!"

"It's the first time I've seen such exquisite Sichuan cuisine when I grow up."

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Amidst the exclamation of the audience, Li Xiao threw the red oil waist piece into his mouth.

The aroma of red oil is very strong.

The red oil used in this red oil waist slice is spicy red oil.

The amount of spices used is very large, so the fragrance presented is very rich.

The taste of a red oil loin slice depends entirely on the quality of the red oil.

And the red oil quality of this red oil waist slice is quite good.

The flavors of various spices in the red oil are rich and prominent, but none of them overwhelm the host.

"Oily, spicy and refreshing."

"That's right, this red oil tastes really refreshing, which is completely unexpected to me."

"It doesn't have a strong taste like other red oils."

"The scents of pepper, star anise, three Nye, green onion, garlic, and ginger are fully integrated into the red oil when it is boiled over a slow fire."

"The heat is well controlled, and the excess water in the ingredients is completely boiled out without being mixed in the red oil."

"In addition, the taste of this kidney flower is really amazing."

"It's very tender and tender. It doesn't taste like a kidney flower at all, but more like a pig's brain flower."

"There is a feeling of melting in the mouth, and the taste is very delicate."

"Combined with the refreshing red oil, the whole dish feels very elegant."

"It's very special and definitely worth tasting. It will completely subvert most people's perception of red oil."

After eating the red oily kidney, Li Xiao took a sip of green tea.

His eyes fell on the eggplant with sesame sauce next door.

Eggplant with sesame sauce is very rare.

Most restaurants are unwilling to do it.

There are only some small old restaurants left, willing to cook this kind of dish.

And even if it is done, it is only a cut version.

After all, it takes too much effort to make, and it can't afford the price.

Li Xiao pointed the camera at the brown eggplant with sesame sauce.

"Eggplant with sesame sauce is actually a dish with a long history, but not many people cook it now."

"The main difficulty is that it takes a long time."

"The most tender eggplants are selected for making sesame sauce eggplants."

"At least one thing, there can't be seeds in the middle of it, otherwise the taste will be very wrong."

"After steaming the eggplant with the head and tail removed, tear off the outer skin."

"The subsequent process is more cumbersome, and you need to pick up two toothpicks or bamboo sticks."

"Along the head of the eggplant, tear the flesh of the eggplant along the fibers one by one."

"This is quite a huge project, because the fibers of young eggplants are relatively thin."

"The fiber of eggplant is about the thickness of a toothpick, so if you want to tear out a pot of eggplant with sesame sauce, you can cook several hard dishes with a lot of effort."

After introducing the eggplants in sesame sauce, Li Xiao picked up a handful of eggplants covered in sesame sauce.

The eggplant is torn very thin, and the appearance is a bit like rice noodles that have been soaked in soup.

Chopsticks bring sesame sauce eggplant into the mouth.

The entrance feels smooth.

He doesn't have sesame paste, the usual sticky feeling.

The eggplant is soft and sweet.

"It's the first time to eat eggplant with sesame sauce, the taste is very special."

"Eating with sesame sauce, there is a glutinous feeling."

"It's like eating a rice cake, it's very soft and loose."

"The sesame sauce is also very good. The sesame sauce is mixed with minced garlic, and it tastes very strong."

"But on the whole, it is slightly inferior to the previous three cold dishes."

Finally, the chopsticks rest on the last dish in the platter, which is radish kimchi.

The radishes in the dish are ribbon-shaped and about the size of a thumbnail.

A shredded radish, as thin as a cicada's wings, is thinly rolled into a small white flower.

In the middle of the white flower, there is also a yellow radish puree, which is really beautiful.

The size of the radish flower is also very delicate, the diameter is only the length of a thumb.

Just enough to eat in one bite.

Li Xiao was afraid that the radish flowers would scatter.

So, pick up the radish flower carefully with chopsticks.

But after picking it up, I found that the radish flowers were abnormally strong.

Li Xiao was a little puzzled, and put the radish flower in front of his eyes.

When he saw the details of the radish flower clearly, he was taken aback.

There is actually a mystery inside this little radish flower.

Li Xiao put the radish flower in front of the camera, and began to click the button of the magnifying glass to enlarge the lens.

Immediately, the live broadcast screen showed the details of the radish flower.

Every time the location of the fold interface, there is an incision.

And this gap can just be stuck on the petals of the previous layer.

Just like the ancient wooden mortise and tenon structure, they are interlocking.

Don't use any fixings, the structure alone can be very strong.

Li Xiao was amazed, this technique was too ingenious.

in the live room.

"It already looks very beautiful from a distance, but I didn't expect it to look even better up close."

"Before I thought that it might fall apart when added together, but I didn't expect that they were connected together with a mortise and tenon structure."

"At first I thought it was carved out of a whole piece of radish, but I didn't expect it to be pieced together slowly."

"What a beautiful little white flower."

"I can't tell that this was originally made of radishes."

"I would not be willing to eat it, it's so beautiful!"

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Amidst the exclamation, Li Xiao still decided to destroy the flower with his hands.

Delicate and small radish flowers are thrown into the mouth.

"The taste is very crisp and delicate, but the fly in the ointment is that the sour taste is a bit too strong."

"Originally, for a serving of sour radish, the sour taste should indeed be the main taste."

"But I can only feel the sour taste, but I can't feel other tastes, no sweetness, no salty taste, and no sweetness that radish itself should have."

"In my opinion, this is a failure."

"It should be the marinating time, a little bit longer."

"Of course, it may also be that there is a little more white vinegar when marinating."

"However, in such a professional restaurant, I think the former is more likely than the latter."

"Overall, this Wufu cold dish."

"The level is still quite good. In my opinion, the most delicious is the Dengying beef in the middle. The comprehensive shape, taste and texture can reach the level of 95 points."

"And the most common one is the pickled radish flower that looks very delicate in the end."

"The appearance is really good, but the taste is a little bit lacking."

"Overall, I can give a high score of 85 points for this Wufu cold dish."

"It was so amazing at the beginning, so I am looking forward to the following dishes."

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Thank you Tunan Wangbei for your reward, and thank you for your monthly pass.

(End of this chapter)