Punch: From third-rate anchor to top chef

Chapter 633 622. Pickles and Noodles

"Anchor, try this, it will taste even better with noodles."

The little girl pushed the small porcelain white plates over, and on the plates were placed a plate of white-looking pickles and radishes, a plate of green coriander, and a plate of sauerkraut.

Hearing this, Li Xiao picked up a piece of kimchi from a small plate and put it in her own bowl.

The noodles just out of the pot are still steaming hot, even a little hot, but in the face of such delicious food, how many people can resist the temptation to move their chopsticks?
The steaming noodles are mixed with a piece of cold kimchi, which is simply a different kind of enjoyment.

"Well, this kimchi is sweet and crunchy, and it tastes extremely cool when paired with steaming noodles. It tastes like fire and ice in your mouth, which is very satisfying."

Li Xiao picked up a piece of pickled radish and chewed it in his mouth, so the fans heard the crisp chewing sound of "click, click" in his mouth.

Just by hearing the sound, you can tell how crisp the kimchi in Li Xiao's mouth is!

Li Xiao picked up some pickled radish, and another chopstick of sauerkraut.

The color of this sauerkraut is very similar to the old altar sauerkraut in Sichuan, but it looks different.

Although the color of this sauerkraut is similar to that of Laotan sauerkraut, Sichuan sauerkraut is usually a long one, and this sauerkraut is finely chopped.

It was clearly cut before being marinated.

I heard that this kind of sour pickles can be made by women in almost every household in the local area.

Li Xiao took another bite of the coriander salad.

Chili is also added to the coriander, as well as the cold sauce.

This dish...is sure to be delicious for those who love cilantro, and a disaster for those who don't.

There are also pickled peppers in the store, and some are put in small plates, but it tastes like ordinary pickled peppers, probably bought, not made by yourself.

In such a small shop, there are as many as four kinds of kimchi and sauerkraut that are provided to customers for free.

This shows that Weishan people love these pickled vegetables.

"I already know how this kimchi is made!"

Li Xiao chewed the radish in his mouth with a "click" and took another mouthful of noodle soup.

The savory taste is accompanied by crushed chili, green onion and sesame seeds, which is very satisfying.

Even a bowl of noodle soup can be so delicious!

"Wow, the anchor is really good. I found that as long as it is something he has eaten, he can give a recipe!"

"It's really amazing..."

"Of course my husband is amazing. After all, this is the man I like."

"Draw your sword, rival!"

"Obviously he can rely on appearance, but he relies on talent."

"Such anchors, please give me ten more, no, one hundred more!"

"m9(｀д)!!! Stand in front of me!! Can our anchor be replaced by anyone who comes over?! Our anchor is unique!"

Of course, there will also be some discordant remarks, such as this one.

"This anchor must be hyping it up. How can you know how it is done after just one taste? It must have colluded with the boss!"

"If you ask me, this anchor must have taken money from the store to promote the store. It's all a script!"

After saying this, Li Xiao's old fans immediately came up to him: "What nonsense are you talking about!"

"Do you think others can't do it if you can't do it yourself? You lemon essence!"

"Why do you say that about our anchor!"

"Sure enough, you are worthy of being a keyboard man. In reality, you are the only one who hits hard on the Internet, right?"

"Old fan reports, I've been following this anchor for a long time, and I even met this anchor, it's definitely not scripted!"

"I also testify that the anchor's live broadcast is all true, there is no script!"

"I am the owner of a certain store, and I have met anchors who came to visit my store before. We did not give the anchors money to help him promote, and we even made money."

"The anchor is very powerful. Just try the things in our store to know what it is."

"Besides, our store is already very popular, and customers have to line up every day. How can we find someone to promote it when we are already too busy?"

Such a scene in the barrage is already the norm.

Li Xiao persuaded the fight symbolically: "Everyone, stop arguing. Regarding the matter of exploring the store, those who believe will naturally believe it, and those who don't believe it, there is nothing we can do, right?"

"If you don't like watching it, please block my live broadcast room, so as not to interfere with other viewers' viewing experience."

Those sunspots were silent for a while.

Then came out again: "Why should I listen to you, I can watch whatever live broadcast I want!"

"That's right, which onion are you?"

It didn't take long for someone to report the two people, so the two people were warned.

If they make some bad comments again, their accounts will be permanently suspended.

The barrage finally fell silent for a while.

Li Xiao began to introduce how this kimchi is made.

"This kimchi is made from white radish and cabbage."

"Prepare some white radish, cabbage, chili powder, aniseed, ginger, salt, rock sugar, and garlic."

"Put salt in cold water, and then boil the water. The amount of water should be about 20-30% of the capacity of the jar, not too much. You can put a little more salt."

"The main purpose of boiling the water here is to sterilize the bacteria. If pure water is used, this step can also be omitted."

After a pause, Li Xiao continued to introduce: "Then it's the routine steps of kimchi, prepare a kimchi jar, wash and disinfect it, and be careful not to get oil on the jar, otherwise the kimchi will be damaged."

"Pour salt water into the jar, add a tael of sorghum wine, other wine will not work, the pickle fungus actually comes from sorghum wine koji."

"Then red peppers, ginger, and garlic are put into the jar. You can put more here to increase the flavor of kimchi. And these vegetables should be kept in the jar all the time. They have the effect of sterilizing and improving the flavor."

"After 3 days, you can pay attention to observe carefully to see if there are bubbles forming around the pepper. At the beginning, there are one or two very small bubbles, which are almost invisible if you don't pay attention. If there are bubbles, even one bubble, it means fermentation. normal."

"This is the raw juice for kimchi fermentation. Kimchi bacteria are anaerobic bacteria. You should pay attention to the sealing of the mouth of the jar. After that, you can put radish and cabbage in the raw juice and other kimchi you want to eat."

"Weishan kimchi is mostly filled with white radish and cabbage. Although the cabbage is green when put in, it will be white after soaking, and the taste is crisp and sweet. It is very delicious. "

"Next, let's talk about the method of Weishan's special water pickles."

Li Xiao pointed to the plate of pickles in the small dish that looked like Sichuan old altar sauerkraut, and said, "Weishan is a place where ethnic minorities gather, and most of the women here will make pickles and pickled vegetables."

"That's right, this kind of dish is called pickled vegetables among the local population."

"There are also many small vendors selling this kind of pickled vegetables in the vegetable market. This kind of pickled vegetables will be very sour if they are marinated for a long time. If they are marinated for a short time, they will be slightly sour and have a crisper taste."

"This is also very simple."

"I bought some local specialty vegetables, washed them and hung them on a rope to dry for a few days."

"After a few days in the sun, the water on the green vegetables evaporates. There is no water on the surface and the pickles are very wilted but not shriveled. Then pickles can be made."

"Chop up the sun-dried green vegetables, then add chili powder, white wine, salt, white sugar, and shredded white radish in the container, and put it in a jar that is clean and free of oil and seal it for fermentation. Put it in a cool place."

"As for the length of fermentation, it is judged according to the temperature, and it is usually made in autumn and winter."

"There is no specific standard for this. Some people pickle vegetables for sale after five or six days when they are slightly sour, while others wait a month or two before opening their jars of pickles."

After Li Xiao finished speaking, he got up from his seat and said to his fans, "Okay, you are going to take me to explore another store next?"

"Yes, another store is not far away, just next to it."

When the little girl saw that Li Xiao had finished explaining how to make pickled vegetables, her eyes sparkled.

As a local, she certainly knew that what Li Xiao said was correct.

Because in my own home, my grandparents and even my mother make pickles like this!

However, some of the pickled vegetables sold outside were indeed sold just a few days after they were made.

On the barrage, those sunspots ran out and jumped again.

"Is there something wrong with this anchor, why is he talking about kimchi?"

"Kimchi is obviously the specialty of Bangzi Country!"

"That's right, obviously only the Bangzi country can make kimchi, and only the Bangzi country can eat kimchi!"

"Does the anchor want to steal the kimchi culture as his own? It's really shameless!"

Everyone clicked on the homepages of these two people to see, good guy, they are still those two keyboard warriors just now.

Haven't you been warned, how dare you come out and jump around?

Before Li Xiao could speak, the fans began to get angry with these two people:
"The two of you should not be natives."

"But no one in the country would say such things to disgust people."

"You two, don't think that we can't recognize you two because you speak Chinese."

"You two must be from Bangzi's side."

"It's really ridiculous. Don't you allow others to explain how to make kimchi when people in your place eat kimchi?"

"We have a vast land and abundant resources in Daxia, how big is your Bangzi? In winter we pick some pickles to survive the winter when there are no fresh vegetables. What's wrong?"

"What's the matter that your kimchi has applied for a patent? Others feel that they have stolen your culture if they make it a little bit?"

"We have an idiom in Daxia, I don't know if you have heard it, it's called a thief shouting catch a thief."

The two sunspots were not to be outdone, and quickly replied a series of foreign languages.

Sure enough, he is from Bangzi Country.

Li Xiao looked at the barrage and said lightly: "Do you know where kimchi originated from?"

"Kimchi originated from Bactria."

"In the Wuding Shang Dynasty more than 3100 years ago, our working people used salt to pickle plums for cooking, so pickled vegetables originated in the Shang and Zhou Dynasties 3100 years ago. And about pickled vegetables and kimchi, there was a long history in Daxia documented."

"The Book of Songs, the earliest collection of poems in China, has a poem that says "There are huts in the middle of the field, and melons in the battlefield. They are peeled and scalloped, and offered to the emperor." Lu and melon are vegetables, and "peeled" and "squat" mean pickling and processing. "

"Besides, the FL mustard in Daxia, together with pickled cucumbers and sweet and sour cabbage, is also known as the world's three largest pickles."

"Look here, is there any kimchi from your family?"

"Can you study history well, everything is up to you."

"Forget it, just the history of your family..."

Li Xiao left an indescribable expression.

It is indeed a bit embarrassing for them to study history well, after all, there are too few things to learn.

There was a ball of laughter on the bullet screen, and the two probably knew that they were too few to scold Li Xiao for having so many fans, so they finally shut up.

"The anchor didn't seem to say anything, but he seemed to say everything!"

"The emoji after doing it is the essence! I want to keep it as an emoji!"

"I thought that the anchor could rely on his face to make a living, but he had to rely on his talent. I didn't expect the anchor's eloquence to be so good!"

"Ahahaha I'm dying of laughter, those two don't even dare fart now."

"The last paragraph, anyway, everyone understands it, and there is nothing we can do if we don't understand it."

"I understand, I understand, I understand, I understand..."

"Hahaha I laughed so hard, the host is really knowledgeable, and he has uncovered the history of more than 3000 years ago."

"What does this mean? It means that we must study hard, hahaha, otherwise we won't be able to quarrel with others in the future!"

"I will definitely study history hard in the future, and strive to bring out these documents to make them speechless!"

"Anchor, I can't watch your live broadcast anymore, I have to study hard first."

"In terms of introversion, no one here can beat me!"

And Li Xiao's old fan, the little girl who took Li Xiao around to check in, was surnamed Zhang.

Xiao Zhang heard what Li Xiao said, not to mention she added Li Xiao's fan base.

What happened just now has been sent to the group by everyone, and Xiao Zhang naturally knows about it.

The little girl didn't say anything on the surface, but secretly made a decision in her heart.

Wait a while, she must take Li Xiao to visit another store!

A pickle shop, "Yin Kee Pickles"!
The matter has come to an end for the time being, and of course the shop visit will continue.

Another store that the little fans want to take Li Xiao to check in is called "Big Beard Snacks".

What a strange name.

Hearing this name, the corners of Li Xiao's mouth twitched a few times.

Big beard, could it be that the owner of this shop has a big beard?

"It's here, it's this bearded snack bar!"

The little girl pointed to a sign not far away and said excitedly.

The fans were also puzzled when they heard the voice of the little girl next to Li Xiao.

Bearded snack bar?Why is there a store called Big Beard?
(End of this chapter)