Punch: From third-rate anchor to top chef

Chapter 663
The bullet screens floated over one by one.

Next, Li Xiao taught everyone how to fish in the sea.

This pot of fish is hot and sour.

So his soup base is naturally sour and spicy.

"We need to prepare some materials for this sea fish."

"Prepare white scale fish, refined salt, monosodium glutamate, Chinese prickly ash, pepper noodles, garlic fruit, green garlic sprouts, ginger, coriander, grass fruit powder, dried chili noodles, sour vinegar, white sugar, brown sugar, pepper oil, and spicy oil."

"First, we scraped and cleaned the prepared white scale fish, and removed the internal organs."

"Next we chop the fish into large chunks so it can go into the pot and cook."

"Here, everyone doesn't have to worry too much about how to chop it up."

"Then we are ready to burn the dried chili, crush it, and make it into a dip according to the method I just said."

"Next is the soup base for this fish."

"In this pot of fish soup, the making of the soup base is very important."

"Take a clean large pot, and then we light a fire to dry the water vapor in the pot, and then pour rapeseed oil into the pot."

"Put the fish in the pot, fry it for a while, add salt, pepper, grass fruit powder, dried chili noodles, hot chili noodles, sour vinegar, soy sauce, ginger slices, brown sugar, water, green garlic sprouts, cover the pot and bring to a boil over high heat , change to medium heat and cook for 20 minutes, open the lid and add green onion knots and coriander, sprinkle with an appropriate amount of monosodium glutamate and put it into the soup bowl."

"Of course, you can also add some ingredients you like, such as potatoes, tofu, celery, coriander, and bean sprouts."

"Isn't it very simple?"

"Because there are too many condiments that need to be used, I am afraid that you will not be able to remember, so I have posted the notes on my social platform."

"Everyone can go and have a look, and try it when you have time."

Li Xiao took another bite of the fish and continued.

"Trust me, it's really delicious."

Next, Li Xiao tried the tofu puffs and potatoes in the pot.

"Sure enough, everything is very tasty. These dishes are full of the hot, sour and hot soup in this pot of soup, especially this tofu puff. When you take a bite, the juice inside will overflow from the tofu puff. "

"So when eating, everyone must pay attention to blowing it to cool, otherwise it will be burned."

For example, Li Xiao got burned when he just ate it.

Sure enough, I couldn't eat hot tofu in a hurry.

"What the anchor said made me feel a little hungry today."

"I've been through for so long, and finally I'm off work, and I can go to eat."

"I'm going to eat fish with pickled cabbage today. It's also hot and sour, and there are fish."

"I'm going to eat boiled pork slices, I love boiled pork slices."

"I think Mala Xiangguo is the god forever, so I want to eat Mala Xiangguo."

"Hey, I can't compare to you rich people. I can only eat roast duck at noon."

"Hey, I can't compare to you rich people. I can only eat black truffle and caviar for lunch."

"Are you serious in front? Why is the style of painting suddenly wrong?"

"This wave of Versailles caught me off guard."

"Ah, ah, this, this, this."

"It's so speechless, my God, family members, why do these people always like to brag so much?"

"Like me, I never brag. Today's lunch is northwest wind."

"You lied in front of me. I just checked the weather forecast and map. There is no northwest wind at all."

"Same as before, I also read the weather forecast and the deception in front of the map. Today, there is only southeast wind."

"Good guy, sloppy."

"At any rate, you can still eat the wind. Our place is calm and the sea is calm. I don't even have food. I haven't eaten the wind for several days."

"Come on, you're just starving now, and it's not as serious as the air pollution here. The last time I drank, there were bacteria in it, which made me infected."

"No, the front is so miserable, so are you in the hospital now?"

"No, no, you're thinking too much. I don't have the money to go to the hospital. I've already slept in the ground. Don't talk about it. I'm in arrears for this month's Internet fee."

"Netizens are not serious again."

"How many times have you seen them passing by?"

"That seems to be true."

"Harmful."

The next thing Li Xiao tasted was fried pork ribs.

The deep-fried pork ribs look red and look like they have been deep-fried for a long time.

"Wow, everyone, look at this fried pork ribs and this large intestine."

Li Xiao pointed the camera at the dish in front of him.

The pork ribs are fried golden and crispy, the surface is red, and the fatty intestines are also fried golden.

There is a layer of fried and dried mint underneath, which looks emerald green.

Between the interlacing of red and green, it seems to smell the smell of food.

"The anchor just said what is this? Is this mint?"

"I always thought mint was just used to repel mosquitoes and make drinks."

"I always thought this thing was a spice, but I didn't expect there to be a place to eat it as a dish?"

"Ah, it's my short-sightedness. I haven't seen this stuff."

"Isn't mint a very common thing? Why haven't you seen it? We always put mint in the fish here."

"We are also cooking fish here. If you don't put mint in it, it won't have that taste."

"I am the same as the previous one. I have never seen mint. In my eyes, mint is the same as rosemary and vanilla. They are all plants far away from me."

"Anyone who knows how to cook said, isn't mint a very common spice?"

"I also think mint is really common, why would some people say they don't know?"

"There are no mints in our supermarkets."

"We rarely use mint in cooking here."

"When it comes to mint, I think of mint-flavored refreshing chewing gum, as well as various mint-flavored drinks, which taste sweet and cool."

"Peppermint oil can repel mosquitoes, and it's refreshing. When I smell that smell, I feel very awake."

"You mean peppermint oil, not essential oil?"

"I think the taste of the real mint is different from the one you said I drink. Anyway, in our place, mint is just a vegetable."

"Mint should be a spice, it has such a strong taste."

"Mint is a side dish."

"I think it should be the same as zheergen and coriander. If you put more, it can be made into a dish, but if you put less, it is just a condiment."

"The previous positive solution."

"No matter what you say, I'm in the cafeteria, and I'm going to eat first."

"I'm going to eat too, let's take a step first, keep watching."

"I'm full, and I'm watching the host's live broadcast room now."

"I can cook this dish."

Li Xiao picked up a rib with chopsticks.

Then put it in your mouth.

The entrance is salty and fresh, followed by the unique meaty aroma of pork ribs, with a bit of oily aroma of fried mint and mint flavor.

Why do you want to spread mint underneath? Is it to relieve the greasy?

However, the pork ribs with mint underneath really don't feel too greasy to eat.

"Everyone listen to this voice."

Li Xiao put the ribs in his mouth, and the sound of him eating was heard in the live broadcast room.

The ribs were crunched and chewed in the mouth, and it sounded like the ribs must be brittle.

After eating the meat outside of the rib, Li Xiao easily spit out a long bone.

Standard ribs.

This bone is too easy to chew.

"Everyone, look at the ribs that have been fried for a long time."

"And the pork ribs must be pierced with very high oil temperature, but the frying time is not too long."

Li Xiao tapped the ribs with chopsticks, and from the sound, he felt that the ribs should be hard on the outside.

But the lean meat fried to this state will have a very prominent aroma.

Li Xiao pulled the ribs away with chopsticks.

Then everyone can see the tender and juicy inside of this rib.

Although the appearance looks like it has been fried and it is almost mushy, and it seems that it has been fried without much water.

Who would have thought that the inside of this deep-fried pork ribs looks very pink and tender.

And you can see the gravy overflowing from the meat with a chopstick.

It really takes a lot of heat to fry the ribs to such an extent.

Crispy on the outside, juicy on the inside, and easy to chew ribs.

Just thinking about it makes your mouth water.

Li Xiao added another piece of fried intestines.

This section is the small intestine of the pig. After being deep-fried, there is a strong aroma of oil and burnt on it.

Putting it in the mouth, it is the unique smell of pig intestines, mixed with the burnt aroma after frying.

Originally, the pig intestines tasted crispy, but the pig intestines after the magazine were also crispy on the outside and tender on the inside.

Although fried food is not very healthy, it is delicious.

"This pig intestine is also delicious after deep-fried. If you like to eat pig intestines, you can try it."

"The method is very simple, that is, wash the pig intestines, cut them into sections and fry them in high heat, and then sprinkle with seasonings."

on the screen.

"I think there will be acne after eating this dish."

"I think this dish is really hot. After eating this, how much herbal tea do I have to drink to suppress the heat?"

"I guess I'll have a sore throat after eating."

"Fried food is really delicious, I love fried food, but my face does not allow me to eat so much fried food."

"Every time I eat fried chicken, I get acne the next day. Although I really want to try this deep-fried pork ribs, I'd better forget about my face."

"I feel that this dish is too greasy, it's all deep-fried."

"But I want to eat it, I really want to eat it. My grandma made fried pork ribs for me before, and I really like it."

"Later, I went out to study in college, and I haven't eaten fried pork ribs made by my grandma for a long time."

"I also feel really craving to eat, so I decided to try it, let alone, my family, I am going to the vegetable market."

"What are you doing at the vegetable market? Are you going to buy ribs? It's already afternoon, and I don't think I can find anything good."

"You must go earlier to buy vegetables, because you can buy fresher ingredients when you go earlier."

"Like people's restaurants, I go to order ingredients at four or five o'clock."

"What nonsense are you talking about in the front? They must have stable suppliers for their big restaurants, right? Now there are still a few merchants who can get up early in the morning to buy fresh ingredients?"

"Don't talk about the previous ones, this really exists."

"How do you know there are really, and your family doesn't open a store?"

"What kind of bullshit are you? I'm convinced too. You can bullshit anything, right?"

"You're the bullshit, you're the bullshit."

"..."

Li Xiao took a chopstick of mint and put it in the bowl.

The mint was fried dry and crumbly.

As long as you use a little force on the chopsticks, the mint leaves will break.

It is also crispy and crispy in the mouth.

The taste is completely different from ordinary vegetables. It is really fried for a long time to make the mint so crispy.

However, although it has been fried for a long time, the mint leaves are not at all mushy, not even a little burnt, and they look extremely green.

It's just a little brighter than fresh mint.

Moreover, the shape of the mint has not been damaged, which is enough to show that the store has a high degree of control over the heat.

Needless to say, the fried potatoes with old milk and pickled vegetables will follow.

The old milk potato is soft and delicious, and it melts when you put it in your mouth.

Stir-fried meat with pickled vegetables, hot and sour, salty, tender meat.

In addition, the rice here is cooked very well, neither soft nor hard, which suits Li Xiao's taste very well.

And the cooked rice did not stick together, but distinct grains.

You can tell that it is not the kind of rice commonly sold in the market by smelling the rice fragrance.

It is new rice grown locally.

The rice was fragrant with coriander and vegetables, and Li Xiao ate two bowls of rice after finishing the fish.

In the end, Li Xiao was fed up.

"Do you know how this deep-fried ribs are made?"

"First, we bought fresh ribs from the market and chopped them into small pieces to be fried."

"Then we sprinkle a spoonful of flour on top of the ribs, mix well, add water and soak for half an hour before washing."

"The ribs washed in this way can better remove the original dust and blood stains on them, and the ribs will not be so bad after they are made."

"After the ribs are washed, we put the ribs in a basin and marinate them with salt, pepper, and thirteen spices."

"Then we knead the ribs evenly with our hands, then put plastic wrap on them, and put them in the refrigerator to keep them refrigerated for flavor."

"Take out the ribs after an hour, and put an egg in the ribs."

"Next we put flour in the ribs, of course we can also use starch."

"However, everyone here should pay attention to the amount of flour, as long as a thin layer of flour is enough to cover the ribs."

"If there is too much starch, then what we are cooking is not deep-fried pork ribs, but deep-fried crispy pork."

"Next, prepare a clean pot, wait for the water vapor in the pot to dry up, pour in rapeseed oil, and when the oil temperature rises, put the ribs in and fry them slowly."

"Here, pay attention to turning the ribs a lot, so that the ribs are heated evenly."

"Wait until the ribs are deep-fried until they are golden, then take them out, and then re-fry them in hot oil for the second time, so that the fried ribs will be more crispy."

"After the ribs are taken out, put on the seasoning and eat."

(End of this chapter)