Punch: From third-rate anchor to top chef

Chapter 476 464. Perfect braised beef with distinct muscles
Li Xiao picked up another small intestine and shook his head lightly.

He showed the pig intestines in front of the audience.

"Clean is indeed very clean, but after this cleaning, the entire small intestine is only left with its outer skin."

"It's a pity that both the taste and the taste are very ordinary."

In the live room
"The host is too heavy-handed, isn't it?"

"The things that the anchor wants to eat are those things that haven't been digested yet?"

"I didn't expect the anchor to have such a special hobby?"

······
Seeing the ridicule from the audience, Li Xiao quickly explained:
"Don't make a fuss, I'm talking about fans, not Yone Tiangong as you are talking about!"

"The powdery ones I'm talking about are the fat particles between the inner lining and outer skin of the small intestine."

"The taste is sweet, and it tastes powdery. It's not the mess you said."

As he spoke, he threw a small piece of pig intestine into his mouth.

To be honest, if he hadn't eaten the meat of the pig's small intestine, it would still be sweet and fragrant.

He would think that the small intestine was washed so clean because of the use of frozen goods.

Although the proprietress next to her had already walked away, because Li Xiao was near the cash register.

So when Li Xiao said that the pig's intestines were not well done, she frowned instantly.

His complexion also became a little unsightly.

If I heard someone in the store saying that their Changwang noodles are not good, I am afraid that I have already lost my temper.

At this moment, she really wanted to rush to the other side.

Tell him that his family has always made these sausages like this for two generations.

However, considering the terrifying online audience in Li Xiao's live broadcast room, she immediately suppressed her anger.

It can only be said that this is a cultural difference between the two places.

Different places may have completely different treatments for the same ingredients.

In fact, this kind of thing is not a big thing in the first place, just let it go.

Whenever the proprietress is willing to speak, Li Xiao will explain clearly to the audience in the live broadcast room and apologize.

But the proprietress shut her mouth because of various scruples.

This is the same as the relationship between men and women.

The most important thing in the relationship between men and women is communication and exchange.

It was originally a small matter, but once one of the parties closed his mouth for various reasons and refused to communicate.

Then this little thing will quickly brew in my heart.

Buried inside the heart, becomes a terrible bomb.

Until a certain insignificant little spark appeared at a certain moment, and instantly ignited the bombs buried in the heart.

I complained a few words, the little sausage that was washed too clean.

Li Xiao extended his chopsticks to other ingredients.

Crispy Whistle is indeed a local national delicacy loved by the people of Guizhou.

It just appeared in glutinous rice, and now it appears in Changwang noodles, and the frequency of appearance is still very high.

The crispy whistle here is made of half-fat and thin pork belly.

Half of it is crystal clear, and the other half is a beautiful caramel color.

"This crispy whistle looks delicious, but you have to try it."

As he spoke, he threw the half-fat crisp whistle into his mouth.

Teeth chewing, crystal clear fat.

Exploded on the tongue like a bomb.

Warm juices flowed from the noodles, and it wasn't all fat.

On the contrary, due to the continuous high-temperature cooking, the excess fat has long been precipitated out of the body.

The juice left in the fat meat is sweet and fragrant.

And the other half of the lean meat tastes just as good.

It is dry and fragrant, but it does not have the taste of dry wood.

Especially after absorbing the soup, the juices continue to ooze from the texture of the meat.

"Super satisfying."

"It's different from the crispy whistle I ate on Weixiu just now."

"The crispy whistle made of whole fat meat is used over there, but pork belly is used here."

"Although it's just a very ordinary three-layer pork belly, the effect is not bad at all."

"The fat part is very sweet and has the feeling of bursting juice, while the lean part is very fragrant and not at all firewood."

"Slightly spicy, but strong stewed flavor, very delicious."

The proprietress who pricked up her ears was secretly relieved when she heard that Li Xiao did not continue to criticize.

in the live room.

"As a native of Guiyang, I really can't eat any meal without crisp whistle."

"The fellow upstairs said it too seriously. At most, he didn't eat that much. How could he not eat?"

"Isn't this stuff the same as the fried sauce in our capital?"

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Seeing this barrage, Li Xiao nodded slightly:
"What the audience said makes sense."

"The method of crispy whistle is actually very similar to that of zhajiang, except that one is meat sauce and the other is diced meat."

"There are slight differences in taste and texture, but the principles are similar."

The tofu here is deep-fried old tofu.

The surface of a large piece of deep-fried old tofu has been fried with a thick coat.

It is also pressed before frying to flatten the excess gaps inside the old tofu, so the overall taste is very firm.

After absorbing a lot of soup, there will even be a taste like eating meat with soft tissues.

The taste is still quite special.

The bean sprouts are soybean sprouts.

Because soybean sprouts are thicker and more resistant to cooking.

Unlike mung bean sprouts, which are easily soft and rotten into lumps after they are cooked.

The peanuts are just fried peanuts, which are salty and delicious.

However, because of the water absorption, the overall appearance is not so crisp.

"Okay, what I'm going to introduce to you above is the ingredients that would appear in Changwang noodles. Overall, it's pretty good."

"Now let's eat the two extra ingredients of this grand slam."

"Let's try this stewed beef first."

Li Xiao picked up a thin slice of braised beef and showed it in front of the camera.

“A perfect piece of braised beef.”

"The stewed beef they use here is beef tendon."

"This piece of meat is also the part that I think is most suitable for stewed beef."

"Alternate tendons, transparent tendons and sauce-colored lean meat, distributed in four or six, perfect!"

Such beef tendon meat is indeed rare.

After all, although most of the beef tendon meat is alternated with tendons.

比例通常是1:9或者2:8，最多也就是3:7。

There are very few people who can achieve the 4:6 in front of them.

Proof that the cow was free range and had sufficient exercise.

In order to form enough tendons in the tendon meat.

"It's not too late. I'll give it a try. Is this stewed beef delicious?"

The thin braised beef is thrown into the mouth.

The rich aroma of sauce and the meaty aroma of beef immediately occupy all the taste buds.

The marinade is very tasty, and the meat looks firm.

But it is not dry at all when eaten in the mouth, it is very crunchy.

The marinade is not an ordinary recipe, and it has a faint sweet fragrance.

The more you chew, the sweeter the tongue, and the more you chew, the more fragrant the meat.

(End of this chapter)