Punch: From third-rate anchor to top chef

Chapter 530 510. Kung Pao Chicken?not oysters

A layer of glutinous rice bean paste one third of the thickness of the knuckle, a thin layer of pork belly, another layer of glutinous rice bean paste, and another layer of pork belly.Layer upon layer, it looks like a miniature landscape.

Counting carefully, Li Xiao found that this small "tower" had as many as eighteen floors.

The uncoated peanuts on the top are crystal clear, and the sweet aroma of bean paste makes the tongue that has just been baptized by spicy and spicy start to salivate, ready to taste.

"This is the famous sweet aroma of Sichuan flavor... A small white pagoda can be made with eighteen layers, so it can be seen that the chef has put in a lot of effort."

Although it is sandwiched in the meat, the bean paste is not so docile. The diameter of this tower is only as long as a candied haws. There is very little effort to be done on it, and it takes a lot of energy and endurance. It's all self-evident.

With chopsticks, most of the sweet roasted whites are picked up, and it is full of sweetness after being put into the mouth.

"Not only does this dish have a unique name, but it also tastes very different from ordinary desserts."

"Fresh and soft glutinous glutinous rice with a slight sweetness of brown sugar, wrapped in a layer of sweet bean paste, and finally fat but not greasy pork belly, plus the fried peanuts on the top, it is very delicious. tasty."

"If you chew carefully, you can find that the pork belly is not simply sliced ​​and then put on it for steaming, but firstly use hot oil to build a little bit of slag around it, forming a thin layer of crispy skin around it. "

"The pork belly tasted like this is soft and plump in the middle, but there is a layer of crispy texture around it, which not only makes the whole dish more delicious, but also makes this dessert extra crispy and deep-fried."

The mouth that had been severely "swept" by Mapo Tofu just now gradually dilutes the spicy and numbness with the sweetness that spreads after chewing.

"Taste carefully after eating Mapo Tofu. This dish is like timely rain. It not only relieves the overbearing spicy taste of Mapo Tofu, but also washes the mouth with the sweet taste."

"If you eat it whole, you may not feel it, but if you taste it carefully, you can even taste the smell of tangerine peel in it."

"What's more, the faint scent of sesame seeds is wrapped in it, which makes the soft and glutinous bean paste and glutinous rice have a richer sweet aroma."

"The fat but not greasy pork belly is wrapped with bean paste and glutinous rice, and the oil overflowing in one bite even seems to explode in the mouth. The more you eat, the better it is!"

“The taste is amazing!”

"I'm not afraid of the chef's pride, I'll give this dish 95 points!"

"To be honest, it's the first time I feel like I'm not eating enough in this set meal."

As Li Xiao's score dropped, there was another wave of crazy barrage in the live broadcast room:

"Help, I believe I'm not the only one who was bewitched by the anchor and had the urge to go to this restaurant for a meal!"

"Anchor, if you tempt me like this again, my wallet will be lost! Crying."

"Sweet roasted white can also produce a similar effect of mille-feuille, I really want to try it!"

"Forget the kid's wallet, it hasn't grown up yet!"

"One bite costs more than 100 yuan, and the child will have to move bricks for ten years!"

"I learned that I will fry pork belly first before making pork belly next time!"

······
After eating the sweet and roasted white, Li Xiao glanced at the menu, and the next dish was spicy lychee flavor.

Compared with the spicy flavor just now, the name of this hot and spicy lychee flavor is even less famous, but a dish under this flavor type is well known to all women and children.

Kung Pao Chicken.

But what the young lady presented was not the well-known Kung Pao Chicken, but Kung Pao Oysters.

No.20 Two flavors, paste spicy lychee flavor: Kung Pao oysters.

"To be honest, it's also the first time I've seen that oysters can be made into Kung Pao flavor."

A palm-sized oyster is placed on the clear tempeh. The fresh and sweet oysters are baked into a reddish-brown color like braised pork.

Kung Pao cuisine, you can see a chef's ability to control the heat from a small perspective.

After removing the fishy smell, cut the oysters into small cubes, add sliced ​​ginger, green onion, pepper, cooking wine and refined salt and marinate for a few minutes to enhance the freshness and remove the fishy smell; take a bowl and add sugar, vinegar, fresh soup, and wet starch into lychee juice.

Put the oysters in hot oil and deep-fry until the color becomes darker, remove them, pick up the seasonings that were marinated before, put the paste chili oil in the pot, add dried chili, pepper, ginger garlic and green onion to stir-fry, and then Load the oyster meat, stir quickly, add cooking wine and prepared sauce, and then it can be served on the plate.

The so-called spicy taste is the taste produced by drying chili paste in the oil pan. If the chef can't control it, the heat will be under-heated or over-heated, which will have a great impact on the spicy taste of the paste.

As for the lychee flavor, it gets its name from the lychee-like taste of its prepared sauce.

Among them, the ratio of sugar, vinegar, salt, ginger, garlic, and onion is even stricter to a certain extent.

It can be said that without a few years of hard work, it is difficult to make a spicy lychee-flavored dish that satisfies the guests.

Li Xiao picked up the meat that was placed on the oyster shell, and soon, the fresh and sweet aroma filled his nostrils.

"From this aroma, you can feel a very delicious taste."

After taking a bite, Li Xiao nodded slightly.

"One bite is full of juicy oysters, followed by sweet, spicy, sour, salty, and fragrant tastes, full of strength."

"Although it is said to be spicy and lychee-flavored, the spicy and spicy taste inside is not very obvious. The hot, sour and sweet meat still dominates."

"Although this is the case, it is also possible that the chef did not over-fry the dried chilies in order to control the heat, so the spicy taste of the paste did not penetrate too much into the oyster meat."

"In any case, such a creative and characteristic dish, generally speaking, tastes very rich. Although it is a bit lacking in the spicy taste, it is still a very good dish overall."

"I give this dish 80 points!"

Putting down the chopsticks, Li Xiao nodded with satisfaction and commented.

Studio:
"Did you see that this oyster is almost as big as the anchor's palm, I've never seen such a big oyster before!"

"Should I say that it is indeed a high-end restaurant? The items that can be sold are so important!"

"It's just that the shell looks heavy, and the meat inside is only two mouthfuls for the anchor. It's still when the anchor wants us to see what's inside."

"The legendary lychee flavor, it sounds like spicy sweet and sour pork from what the anchor said?"

"Don't tell me, the grade of this restaurant can be summed up in such a simple way as you!"

"I'm tired of talking about wanting to eat, just wait for the anchor to draw me."

"It's okay, I'm here to lower the winning rate."

"Anchor! Watch me! When will the next question come out! I can't wait for the lucky draw!"

(End of this chapter)