Punch: From third-rate anchor to top chef

Chapter 744 732

Hearing this sentence, Li Xiao couldn't help feeling a little sad. After all, he and Wang Tiantian had formed a deep friendship during the days when he came to Bijie, and now he was his temporary assistant. reluctant.

Li Xiao dragged his chin with his sharp fingers, and said in a deep voice: "Yeah, I'll take you to your place then, no need to buy a ticket, I just want to travel to another place and check in."

"Huh? Will that bother you too much? After all, there is nothing interesting in the place where I study, otherwise I wouldn't come to Bijie." Wang Tiantian said.

The Guizhou University she studied in is not a prosperous urban area in Guizhou. The only thing that can talk here is this Guizhou University, and there are no other characteristics.

Li Xiao has not yet planned where to go next, and she may pass by or take a detour.

"It's okay. After sending you back, I'm deciding where to go in Guizhou. In terms of time, I still have enough time."

Hearing this, the latter stopped rejecting Li Xiao's kindness, turned around and refunded the ticket, took a shower and changed into dry clothes.

The snack bar that Li Xiao chose is called "Qianhe Snack Bar". Judging from the ratings on the app, this restaurant is considered to be a high-ranked snack bar. The top-ranked snack bars are far away from here, and it takes a long drive to get there. Li Xiao naturally didn't want to go.

After confirming, Li Xiao took Wang Tiantian directly to this store. It is noon, the weather is very hot, and the store was full of people early, but compared with some restaurants, there are fewer people in the snack bar a lot of.

The two of them pushed away, a gust of cool wind blowing directly in front of them, the air conditioner was already turned on in the store, and it immediately cooled the heart.

"Two?" A kind-looking grandma said holding a menu.

Li Xiao nodded politely, followed the old nanny to an empty seat, and put the menu in front of the two of them.

Picking up the menu, the first snack is the most distinctive Kung Pao Chicken in Guizhou. This dish is different from the spicy chicken. The salty mouth is a very refreshing dish.

Generally, people who come to Guizhou will not miss this snack.

"One Kung Pao chicken, rice tofu, cold Zhe Ergen, Huajiang dog meat, two mutton powder, and two sugar sesame balls." Li Xiao directly ordered the dishes, these are the most famous characteristics of Guizhou.

Among them, the most famous one is the mutton powder in Guizhou, and the most famous one is the mutton powder in Liupanshui, which is famous all over the country, and some black goats are used.

It's just that there is mutton powder in the snack bar in Bijie, so Li Xiao naturally wanted to try it.

As for the other snacks that are well-known in Guizhou, the frightening one is Zheergen, which is a kind of herbal plant with a strange taste, but Guizhou people and Sichuan people like to eat this thing the most.

Seeing that Li Xiao and the two of them ordered so many things, the old lady asked kindly: "You guys ordered so much, are you done eating? Don't waste it."

There was a strong Guizhou accent in the accent, so Li Xiao could understand it, and said quickly, "We'll eat as much as we can, so we won't waste it."

[Ding dong!Check in successfully, the gourmet restaurant you checked in is: [Qianhe Snack Bar]]

【Guizhou snacks】

【Local characteristics, novel ingredients】

"Ding dong! System scoring.

[Qianhe Snack Bar] is rated as two stars. "

"Ding dong! You have received a check-in reward from a two-star gourmet restaurant."

【Fortune point +1】

[Fortune point introduction: Fortune can make the host's luck better, the higher the fortune point, the better the luck. 】

[Money: 20000]

【Fame: 40】

[Fame introduction: 1 point of fame will allow 10 strangers to know you through different channels]”

While waiting for the food to be served, Li Xiao opened the live broadcast room for a live broadcast, and the number of people quickly soared, and soon rushed to the platform's hot searches, and even the official promotional video for Li Xiao could be seen on the homepage.

After getting along for so many days, Wang Tiantian is no stranger to this. For a powerful anchor like Li Xiao, any fan will follow him.

Li Xiao said hello to the people in the live broadcast room, and the old lady brought up the first dish, which was cold salad with folded ears.

He pointed the camera in the live broadcast room at Zhe Ergen, and instantly detonated the people in the live broadcast room.

"Anchor, if I'm not mistaken, the scientific name of this dish should be Houttuynia cordata, the so-called zheergen, right? You eat this stuff at noon? Is this stuff eaten by humans?"

"Warriors, this is Zheergen, which is famous all over the country. Only a few people can eat it. It really is not something that we can enjoy."

"Eat zheergen at noon, did the anchor get motivated by something? Could it be that he came here to eat after listening to someone's opinion?"

Wang Tiantian glanced at the bullet screen in the live broadcast room, stared at Li Xiao curiously, and asked, "What is this folded ear root? Is it delicious? Why do they say it's not tasty?"

As a native of BJ, I have never eaten Guizhou's special snacks, or even seen them.

Li Xiao smiled slightly, picked up the chopsticks and stirred the Zheergen on the plate. The red oil on it was directly wrapped on the Zheergen, which looked very appetizing from the outside.

He picked up a large ball, stuffed it directly into his mouth, and chewed, a smell of red oil was directly sent into his mouth, slightly spicy, and at the same time carried a burst of oily fragrance.

"This thing is called zheergen, which is a unique feature in Guizhou. Its scientific name is Houttuynia cordata. It is a kind of wild vegetable. This wild vegetable has a sour taste and a bitter taste when chewed, so Most people will find it difficult to eat at the first bite."

"After eating, there will be a fishy smell, so it is called Houttuynia cordata. Guizhou likes to use some chili oil and some seasonings to mix it, and use the taste to neutralize the taste of the wild vegetable itself. It tastes better. Refreshing, just like the stinky tofu in Changsha, it smells stinky and tastes delicious."

Seeing how tempting Li Xiao was chewing, Wang Tiantian couldn't help but also picked up her chopsticks. Before she could eat it, she smelled a fishy smell, but there was a layer of chili oil on it, so it wasn't that strong.

Put it in his mouth, and just after chewing it, Wang Tiantian's taste buds seemed to have received a great shock, and he spit it out directly, his face changed immediately, and then he drank water to rinse his mouth.

"What is this? Why is it so unpalatable? This is the first time I have eaten such an unpalatable thing."

Seeing Wang Tiantian's disgusted face, Li Xiao couldn't help laughing, and quickly said, "Is this Houttuynia cordata so unpalatable? Why does it taste delicious to me?"

Wang Tiantian quickly brought the Houttuynia cordata on the table to Li Xiao, and said with a look of disgust: "I don't want to see this thing in my life, this thing is really too bad to eat." '

The water friends in the live broadcast room also became happy when they saw this.

"This anchor is a bit outrageous. He even let the little sister eat Houttuynia cordata. The taste of this thing is not acceptable to some elders. How could the young lady eat this thing? Although this thing is a specialty of Guizhou, but I understand It has very few people."

"Upstairs, I'm Miss Sister, I like to eat Houttuynia cordata, I think it's delicious when mixed with chili oil, but you can't taste it."

"I also agree. Houttuynia cordata does have a strange smell at the beginning, but it will taste delicious after eating too much. If you don't believe me, let the young lady taste it, and you will definitely discover new continents."

Seeing that Wang Tiantian is real, Li Xiao can't enjoy this thing, and it's best to enjoy this folded ear root to himself.

After a while, the old lady served another dish. This is an authentic snack in Guizhou, Tangmayuan, which looks like a sugar ball as a whole, but it is hollow inside and wrapped with some white sesame seeds. It was delicious.

Wang Tiantian took one and put it in his mouth, bit it lightly, it was extremely crispy, a layer of ghee flowed out from it, it was extremely fragrant, and the aroma instantly filled the whole mouth.

"Wow, this is delicious, sweet, and has a layer of oil, so crispy." Wang Tiantian gave a very high evaluation.

Li Xiao also took one, and smelled it closely, and smelled a strong oily smell, which was deep-fried, and could smell a faint sweet smell coming from the inside of the sugar ball.

"Brothers, this snack is Guizhou Tangqiuyuan, which is a unique specialty of Guizhou and cannot be eaten in other places. It looks like a miniature version of sesame balls, and it is also fried."

"First of all, the sugar balls are made of fermented sugar dough, then the center is hollowed out, and then fried in high-temperature oil. At this time, the oil temperature is particularly important."

"When it is fried to crisp, take it out to control the oil, and then fry it for a second time, let the oil soak into the inside of the sugar ball, and make the dough inside become crispy, so that it will be crispy from the inside to the outside."

"This sugar ball has been deep-fried three times before it has such a crispy texture. At the same time, when the oil is controlled, some oil is left in the sugar ball and fused with the dough, so when you bite, there will be a bite of ghee. This oil Lock all the aromas and release them directly in the mouth at the moment of biting down."

"The sugar used in this sugar ball is not white sugar, but sugar water boiled with white sugar. It is boiled to an elementary level and then poured into the dough for fusion, so the sugar content is very moderate."

Speaking of this, one sugar ball was eaten directly, and the sweetness directly made Li Xiao feel happy physically and mentally, but he didn't want to eat a second one, because eating too much sweet would make him tired.

"Brothers, although these candy balls are delicious, they will get greasy if you eat too much. It is best to eat them as snacks."

Maybe girls are born with a sweet taste. Wang Tiantian loves this sugar ball, so she asked the waiter for another plate.

Soon, other snacks were also served, and Li Xiao directly aimed at Huajiang dog meat and rice tofu.

But Li Xiao took a bite of Huajiang dog meat and didn't eat any more. He didn't talk about the taste of this dish in the live broadcast room. After all, some fans in the live broadcast room are dog lovers. Seeing the anchor eat dog meat, there will inevitably be some estrangement.

Simply put the focus on rice tofu.

Regarding rice tofu, Li Xiao had eaten it before, but not in Guizhou, but in other places. When I first tasted it, I thought the taste of this tofu was very strange.

When I tasted it, it had a very strong bean aroma, but the bean aroma was layered. At the end of the taste, there was even a hint of rice flavor.

The rice taste in this is not the taste of rice, but the taste of fermented rice, just like the taste of rice wine.

Later, Li Xiao looked up the information, and it said that the rice tofu is soaked in fermented rice water, so that the tofu can completely absorb the taste of rice water, which can greatly remove the internal beany smell.

Another advantage of doing this is to increase the umami taste of tofu.

The rice tofu made needs to have a great sense of layering, and one layer after another, as is the case with good rice tofu.

Li Xiao picked up a spoon, took a spoonful, and put it directly into his mouth. When he ate it, a strong rice fragrance exploded in his mouth, like a trace of coolness in summer.

The tender and smooth taste is like drinking milk, although it turns into juice in the mouth, and directly enters the taste along the throat.

At this time, the taste buds activate their own functions, savoring the taste carefully, layer by layer, like a ladder, when reaching the peak, there is a strong bean fragrance in the nostrils.

"good to eat!"

Li Xiao couldn't help getting another spoonful, and started to eat three or four mouthfuls in a row. Then she put down the spoon in her hand contentedly, and shouted to the live broadcast room that it was delicious.

"Brothers, to be honest, this rice tofu is indeed a specialty of Guizhou. Eat it."

"Anchor, this rice tofu is unique to our Guizhou. It cannot be eaten in other places. Even if it is available in other places, it is spread from Guizhou. It tastes amazing."

"The recipe of this rice tofu is very simple, that is, the way of cooking is the soul of rice tofu. As long as you master the cooking method, this rice tofu is half done right."

"Anchor, come to Liupanshui. My family specializes in rice tofu. I have been making rice tofu for decades. The taste is old and authentic. Come here and I will treat you to it."

After Li Xiao answered the questions from the water friends in the live broadcast room, he then set his sights on Kung Pao Chicken. It is rare to see non-spicy Kung Pao Chicken in Guizhou. This is also the most authentic Kung Pao Chicken.

It is said that spicy chicken is improved from Kung Pao chicken, but it has the taste of Sichuan cuisine.

Li Xiao flipped through it a few times with chopsticks and found that the side dishes of Kung Pao Chicken are very simple. There are some condiments such as carrots and onions in it. Each piece of chicken is cut into large pieces, and the texture of the meat can be seen Clearly.

I tasted it, and it was a simple salty mouth, with some seafood sauce added to enhance the taste. Since this dish is not spicy, it looks a bit vegetarian, and it does not go with rice.

"The taste of this diced chicken is very good. The fly in the ointment is that there is no chili pepper, otherwise it will be another side dish." Li Xiao joked.

(End of this chapter)