Punch: From third-rate anchor to top chef

Chapter 529 509. Six in One Mapo Tofu
After taking away the two spoons after eating, the young lady came forward with a stone pot in her hand.

Seeing the utensils containing this dish, the live broadcast room quickly exploded:

"It's coming, it's coming, the much-anticipated one is coming!"

"After waiting for so long, this is the classic!"

"The saliva veil is ready."

"Wait, why are you so excited upstairs?"

"For the sake of literacy upstairs, this is the most famous mapo tofu in my big Sichuan! It looks like rice, and the dish after eating for so long is finally on the table!"

"It's obviously the host who eats, we just watch others eat..."

What was placed in front of Li Xiao was the No. 20 Sichuan flavor, the spicy flavor: Mapo Tofu Rice Bowl.

Spicy flavor is the most famous flavor in Sichuan cuisine. After all, when it comes to Sichuan cuisine, almost everyone is familiar with this dish of mapo tofu.

The spicy taste is mainly made of chili, pepper, refined salt, cooking wine and other seasonings. It gives people the biggest feeling of spicy, delicious, salty and mellow.

Putting on the gloves handed over by the young lady, Li Xiao held the stone pot with his left hand and started stirring with the spoon in his right.

With the stirring action of Li Xiao, the orange-yellow miso soup spreads in the stone pot, and the tender mapo tofu begins to shake in the stone pot. The top is spicy Pixian Douban, and the flowing sauce will The white and tender tofu is dyed a pleasing red.

The crisp sound of ding ding dong dong sounded with Li Xiao's movements. After the mapo tofu was fully mixed with the bibimbap underneath, he first scooped out a spoonful of hot bean paste and tasted it.

"The taste of this entrance... is amazing! The aging time of this bean paste is estimated to be very impressive."

"The entrance is the soft watercress and the spicy sauce. The rich sauce aroma makes me can't help but look forward to what kind of superb it will become when mixed with rice!"

For the next spoonful, the target of the spoon is the soft and smooth mapo tofu.

Gently shake the mapo tofu in the center of the spoon, and the steaming steam rushes straight into Li Xiao's nostrils with a spicy taste.

"This smell smells really good!"

Putting the smooth and pleasing tofu into his mouth, Li Xiao couldn't help but tremble from the hotness hitting his forehead, and soon, a thin trace of sweat appeared on his forehead.

"The fresh and tender tofu is combined with the mellow sauce aroma of the bean paste, as well as the full-bodied spiciness... It is no exaggeration to say that I feel like I have eaten a piece of spicy jelly."

"Hiss...it feels like my mouth is starting to go numb now."

Scooping up the rice mixed with bean paste and tofu, Li Xiao couldn't help but gasped a few more times before finishing his mouth.

"Hmm... this rice tastes crispy, which just makes up for the soft taste of Mapo Tofu.

"The amazing thing is that after eating this crispy rice, it begins to dispel the numbness that occurred when eating mapo tofu alone."

"Infused with the full aroma of bean paste, fresh and tender mapo tofu wrapped in it, the sensations of spicy, fragrant, color, hot, crispy, and numb seem to be performing a grand symphony in my mouth!"

As soon as the rice was in the mouth, Li Xiao was keenly aware of the difference, and the sweetness became more obvious as he chewed it. This is a typical rice from the Bay Area.

"The spiciness, fragrance, color, hotness, crispness and numbness of this dish are perfectly integrated. I am willing to give a high score of 95 points!"

"Of course, a friendly reminder, if you are not used to eating spicy food, you may have to be mentally prepared for such a hard spicy dish for the first time."

Seeing Li Xiao taking a breath to understand the hotness, while holding a stone pot in his left hand and a spoon in his right to scoop up rice.

The audience in the live broadcast room exclaimed one by one:

"The soul of the cook has begun to awaken!"

"It's the first time I've seen someone make mapo tofu into jelly!"

"Looking at the dark color of this bean paste, if there is a channel, I would like to know where this restaurant buys it! If I can have such a bean paste, I am afraid that my store will not have customers!"

"Just now the anchor said that the bean paste has been aged for a long time, can anyone guess how old it is?"

"Going back upstairs, my family is from Pixian County. I have seen my grandfather take out the Douban that he has aged for more than ten years. It looks like the color in the host's pot."

"Should I say that this restaurant is planning for a rainy day or is rich and powerful. Such a generous bean paste can be sold."

"Seeing the anchor eat so deliciously, I, I can only watch and can't eat, the child is going to make a fuss!"

······
Putting down the stone pot, I was still reminiscing about the mapo tofu I had eaten just now. Seeing the howls in the live broadcast room, my heart moved, and it seemed that the next topic could come out.

"Well, let's all guess how long this bean paste has been aged. If any audience guesses are close, it can be regarded as an answer to the question."

The guessed years flew over the barrage, Li Xiao didn't pause much, and called the young lady who was waiting at the door.

"How long have you kept the Douban here, can you tell me?"

"of course."

Miss Sister has always been very confident about the food in her store:
"This Douban comes from Pixian County. It is an old Douban that has been released for 13 years. I believe that when I ate it, I have already realized its charm."

13 years... The history of this store is only about ten years. If it started before then, it means that the owner of this store must have studied food for a long time.

After finishing the Mapo Tofu, Li Xiao's eyes fell on Tian Bai Shao, which he hadn't noticed just now.

This dish was served at the same time as Mapo Tofu just now, but compared to the visual and taste, this dish is not so eye-catching.

No.20 Three Flavors, Sweet Fragrance: Sweet Burnt White.

A small tower of orange-brown glutinous rice is placed on a light and plain plate. At the top of this "tower" is a peanut that has been stripped of its red coat.

Remove the mapo tofu stone pot that still smells delicious, and after a few minutes, the sweet roasted white with a touch of sweetness begins to emit its own aroma.

After a while, the numbness and hotness in Li Xiao's mouth gradually dissipated. He lowered his head and carefully observed the sweet burning white in front of him.

Sweet Shaobai, one of the nine big bowls in Sichuan, is commonly known as Jiasharou, also known as the sweet Shaobai in front of you.

Tian Shaobai uses the pork belly part of the pig, supplemented with glutinous rice and bean paste, put the bean paste into the meat slices, put it in a steamer and steam it slowly over low heat until it is soft and then it can be taken out of the pot.

Generally speaking, the shape of Tian Shaobai looks like an upside-down bowl, so it is called one of the "Nine Big Bowls".

And the sweet roasted white dish placed in front of Li Xiao turned out to be a rare tower shape.

At first glance from the outside, I didn't notice that this tower-shaped burnt interior is actually of the thousand-layer style.

(End of this chapter)