Punch: From third-rate anchor to top chef

Chapter 74

I have been an anchor for a year. Although he has not been popular before, it does not mean that he does not know how to live broadcast and everyone likes it.

In comparison, as long as you use a little bit of care, even if you don't have much talent, it's not difficult to be above the average line.

Because with the low level of effort of most people, it is simply not their turn to fight for talent.

It's just that there has been no popularity or traffic before, so not many people know about it.

It's different now, with the popularity continuously provided by the system, and after several emergencies, I have accumulated a lot of fans.

After the number of popular fans increases, the live broadcast becomes easier.

Li Xiao gently fanned his nose with his hand,

"It's so fragrant, it's definitely the authentic Shaoxing rice wine, the shop has added a lot of Shaoxing rice wine to the raw marinade, the audience who are driving don't want to eat it.

If you eat it, you will have an accident. Three months, 12 minutes, you can only eat clear water tofu when you enter, and you have to shave your head. You have to drive or travel green like me. After all, there is no parking space here. "

Li Xiao started directly and picked up a piece of crab cover that was broken in half. After all, men can eat boldly, and everyone can accept it.

Hold the crab cover in one hand, and pick out the crab roe with chopsticks in the other.

The state of crab roe is a bit like a runny egg. The outer layer is relatively hard, but the innermost part is still in a fluid state, but it is a very thick fluid, a bit like melted chocolate.

This cream crab is marinated for just the right amount of time. If the marinating time is too long, the crab roe will be completely solidified, and it will not taste good if it is too old.

And if the marinating time is too long, the taste of the raw marinade will completely overwhelm the taste of the crab, and the freshness and sweetness of the crab will not be tasted.

Although [Hao Shunjing] and [Fuyuanju] checked in last time had raw pickled vegetables, but for some reason, they didn't acquire relevant skills, which made Li Xiao feel a little pity.

After all, he still likes to eat raw pickles. He used to be afraid of parasites and dared not eat them, but now he is not afraid. With a steel stomach, the problem is easily solved.

Using chopsticks to wipe off the crab paste and crab meat, he threw the crab cover aside. Li Xiao even licked his fingers stained with raw marinade, with a face full of intoxication. People who didn’t know thought Li Xiao He is a villain who has just ruined and ruined Hua Guliang.

Coupled with the camera next to it, a strong 91 wind came over the surface, and the title of the live broadcast room changed?It's a proper VIP live broadcast room.

"Wow, this cream crab is a real cream crab! I usually eat fake cream crabs!"

"One thing to say, anchor, to be honest, is there a promotion fee? I went there and didn't eat crabs of this quality. I'm going to tear it down."

"That's right, such a yellow crab? How come it costs several hundred? I think the anchor paid 215 just now?"

"That's right, three dishes, 215!! Not cheap, but looking at the quality of the dishes, it can't be said to be expensive, it should be said to be cost-effective."

Li Xiao saw a lot of doubts in the live broadcast room, and quickly explained

"The promotion is confiscated, everyone knows that ever since I accepted the promotion and got food poisoning, I have refused commercial performances.

Therefore, I can swear to the lights that there will be absolutely no fee for promotion in this live broadcast room.

Okay, let me continue to give you a taste, the specialty here, the small yellow croaker.

The small yellow croaker here is marked on the menu, and the small yellow croaker is farmed, so it is sold cheaply.

Small yellow croaker, also called small yellow croaker, is a very popular fish with high edible value.

The small yellow croaker here is not the same kind of fish as the big yellow croaker. Many people think that the big yellow croaker is the small yellow croaker that has grown up. In fact, this is wrong.

In addition to the similar names and similar appearances of the two fishes, their appearances are indeed misleading, but they are indeed two kinds of fishes.

The small yellow flowers here are thinly coated with raw powder before being put into the pan, so that they will not stick to the pan when fried, and can keep the skin and body of the fish intact. "

After the introduction, Li Xiao picked up the chopsticks and picked up a small yellow flower.

Kacha, because the skin of the little yellow flower is coated with cornstarch, it becomes crispy after being dry-fried on a medium-low heat, and it makes a crisp sound when the chopsticks are lightly clamped.

The size of the small yellow croaker is very small, the fish body is only two fingers thick, and it can be completely stuffed into the mouth.

Take a bite, the outermost fish skin is crispy, like a wafer biscuit, and the fish meat next to the fish skin is fried crispy, while the fish meat closest to the fish bone is not fried, and the fish meat is fresh and sweet There's even juice.

The small yellow croaker is not seasoned too much, it should just be sprinkled with a little salt powder before putting it into the pot. The strong fish fragrance and light umami taste make the small yellow croaker, which is originally sweet and tender, to a higher level.

Li Xiao thumbs up

"Perfect, the meat quality, the heat, perfect, it's great. A fish of this size is just right for dry frying. Of course, it's also delicious to make small yellow croaker soup after dry frying.

Fry the small yellow croaker thoroughly, then turn on high heat, pour in boiling water, boil for 15 minutes on high heat, and you will get a pot of fresh and sweet fish soup. "

Someone asked a question in the live broadcast room

"What is frying? Why frying?"

Before Li Xiao could answer, someone in the live broadcast room explained the reason

"Frying through means that the fish is fully cooked. If you can't tell the difference, it's best to fry one side completely and then turn it over. If it sticks to the pan and the fish separates when you turn it over, it proves that it is not enough. Dry out and need to be fried again.

After frying thoroughly, the fish meat will become firm and not loose, and the fish soup will be very white and sweet, and the most important thing is that it will not be fishy after frying thoroughly. "

Li Xiao was a little surprised to see this barrage. There is actually a wild culinary enthusiast here?
"Well, ride the wind back to 0vo, it's pretty good, you're right, well, now I want to give you a grand introduction, this time's protagonist, thump! thump! thump! thump!

It's the large portion of [Fresh Shrimp and Crab Wonton] that I have been thinking about all the time. Well, I will eat two first and then introduce it to you. "

Before the words were finished, the speed of the chopsticks suddenly increased, and the sharp chopsticks stabbed straight at the wonton like a sword out of its sheath.

Li Xiao swallowed the small wonton in one gulp, biting the skin of the wonton gently with his teeth.

The fillings in the wontons burst in the mouth, the crab roe burst, the crispy shrimp, and the tender and juicy meat filling.

After swallowing one, Li Xiao had already forgotten that he was an anchor, and after eating two more, he stopped and let out a sigh of satisfaction.

With a sneer, he said to the live broadcast room

"Sorry, it's really delicious, I ate two more."

Saying sorry, the chopsticks kept on picking up another one, but this time he didn't swallow it in one bite, but bit half of it, and showed the remaining half in front of the live broadcast room.

"Each wonton has a whole shrimp, and you see, the meat of this shrimp is plump, and the surface is still shiny. It looks very fresh at first glance. It is estimated that it was sacrificed just today. Also, these crab roe are one by one. It is plump and juicy, and because it is wrapped in meat filling, it will not be overcooked.

The meat stuffing is also good, there are crab roe inside and a lot of gravy, perfect. "

(End of this chapter)