Punch: From third-rate anchor to top chef

Chapter 80

Li Xiao also felt very helpless when he saw that his live broadcast room started driving again inexplicably.

At first he thought it was because there were too many male fans that the speed was so fast.

But later, when he was idle and bored, he clicked on some portraits of leading parties, and suddenly discovered that many of the old drivers were women.

It was only later that Li Xiao understood what it meant: I am not afraid of men doing it positively, but I am afraid of women playing hooligans.

But after thinking about it carefully, I found that I was narrow-minded.

Men and women are equal. Since men can drive, it is only natural for women to drive.

While bragging with the audience, while drinking Longjing, waiting for the next dish.

Before the tea in the cup was finished, the third dish was served.

【Basil Curry Shrimp】

This time it is no longer a large white round plate, but replaced by a large white porcelain basin? ? ?
Brother, are you on the bar with white?
Next to the large white porcelain basin, there is a small piece of finger-thick French dry bread.

Li Xiao pointed the camera at this [Basil Curry Shrimp], and introduced it to the water friends in the live broadcast room.
“[Basil curry shrimp] does not mean that this curry shrimp has nine layers, and the cooking method has nothing to do with nine.”

"Basil is the name of a spice, and many people also call it basil."

"It is an aromatic plant with both medicinal and edible uses. It tastes like fennel. The whole plant is small and exquisite, with emerald green leaves, bright flowers and overflowing fragrance."

"It is a very common ingredient in Thai cuisine."

"In other words, in fact, the name of this dish is [Thai Curry Shrimp] in popular terms."

Although it feels like it has dropped several grades in an instant, it was clear at a glance.

The prawns here are nine-section prawns, which are very big. Li Xiao picked up one with a bamboo spoon and compared it with his hand.

"Everyone, look at this shrimp, it's really big. I'm a 1.8-meter man, and my hands are already big, but this nine-section shrimp with an open side is as big as half my palm. It's real. "

Li Xiao put down the prawns, put his nose close to the white porcelain plate, and a strong smell of curry came over his face.

The taste is very strong, but there is no special stimulation. It seems that the blending ratio of various spices is quite particular.

Li Xiao scooped up a prawn and poured it into the bowl with rich curry.

I have to say that the experience here is still very good. Each dish is equipped with different tableware to avoid mixing different foods together.

Li Xiao glanced at the golden knife and fork, twitched the corner of his mouth, and said to the live broadcast room

"Although there are knives and forks here, but helpless, I'm not very good at using them. I'm going to get started."

After finishing speaking, he grabbed the prawns covered with curry sauce in the bowl with his hands.

With a light snap of the fingers, the shrimp shell fell off. The chef removed the shrimp thread and the shrimp sac at the same time when opening the prawns, and also cut a knife at the connection between the shrimp shell and the shrimp meat, so that the guests can enjoy more good edible.

As soon as Li Xiao got started, he discovered this problem, and was immediately a little embarrassed. It turned out that the shrimp meat could be forked directly with a fork.

But embarrassing things, as long as you are not embarrassed, it is others who are embarrassed.

A prawn thicker than a thumb and longer than a middle finger enters his mouth.

The tongue feels hot at first, the curry sauce is very hot, and the thin layer of oil on the surface plays a good role in heat preservation.

And curry is also spicy, which makes the tongue more sensitive.

Because it is Thai curry, the flavor of curry is more intense. A lot of spices are added during cooking to make the taste of curry a bit mixed. In the end, lime juice and kumquat juice should be added to make the curry slightly sweet and sour. This originally greasy curry has become a little refreshing.

Li Xiao frowned a little, it seemed,

Li Xiao hesitated and decided to tell the truth, he lowered his voice again
"This [Basil Curry Shrimp] is actually not bad, but the taste of the curry is too strong. It completely changes the shrimp taste of the nine-section shrimp. It's not that it's not delicious, but it's a pity. This curry is also delicious, but The main character should be the shrimp, it would be great if both sides can be considered.”

Booing in the live broadcast room,

"The anchor is taking money, isn't it so tactful?"

"It's true that the money was collected, and the anchor's service fee was 15.00% less!"

"Laughing, a big anchor like an anchor, would he mind such a little service fee?"

"A little service charge? I just calculated the service charge of 101, which is enough for me to go out to eat in a restaurant."

"One thing to say, I have eaten this shrimp, and it is quite good, but I just like heavy flavors."

"Heavy taste? What kind of heavy taste? Is it the heavy taste I thought?"

"The door has been welded shut, let's go."

Li Xiao nodded, did not turn on their headlights, and continued to explain
"Indeed, that's what I mean. The taste of this dish is heavy. If you have a heavy taste, you will definitely like it. Of course, this shrimp is really good. The shrimp is very chewy. You can tell that you just sacrificed it just now."

"I'm trying to see if this French finger bread is good."

As he spoke, Li Xiao picked up a piece of finger bread next to him and dipped it in the curry sauce in the bowl.

The structure of the finger bread is not soft, and the curry sauce is not thin, so the curry sauce does not directly soak the finger bread.

I lightly tapped the French finger bread with my fingers, allowing the excess curry juice to drip back into the bowl.

Li Xiao stuffed the French finger dipped in curry sauce into his mouth, and this time his eyes lit up.

"I'll go, this shouldn't be called [Basil Curry Shrimp], it should be called [Basil French Finger Bread]."

"I seriously suspect that they cook this dish to incorporate the freshness and sweetness of the shrimp into the curry sauce, and then let people eat it with finger bread."

"It's so delicious, this French finger bread."

As he spoke, he stuffed the remaining half into his mouth, and without stopping his movements, he bowed left and right, and quickly ate up a small plate of French finger bread, and the curry sauce in the white porcelain plate also bottomed out up.

The water friends in the live broadcast room were all dumbfounded
"This, I can't tell whether the anchor is paid or not."

"Is this blackmail, or praise?"

"Is it the distortion of human nature, or the loss of morality?"

"I thought I was the only one who liked to eat that finger bread, but I didn't expect to meet someone of the same kind."

After Li Xiao ate the finger bread, the prawns were not wasted. Although the curry made these fresh nine-section prawns look bad, it didn't taste good.

It's just that sometimes, the higher the hope, the greater the disappointment. The curry is too fragrant and too thick, so that the prawn, which should be the main character, becomes a supporting role.

If you don't expect, you won't be disappointed. If you don't force, everything you get is a surprise.

After eating the last prawn, Li Xiao turned around. It wasn't that the prawns were not tasty, but because he knew that the system gave him a five-star evaluation, which made his own heart infinitely raise his expectations.

That's right, five stars is actually just one star more than four stars. My expectations may have been too much, which led to a gap between imagination and reality.

(End of this chapter)