Punch: From third-rate anchor to top chef

Chapter 546

The beef noodles are finished, but there is still more than half of the beef noodles on the table still in the bowl.

Li Xiao called the waiter, ordered two snacks, and asked the waiter to help pack the beef noodles.

If you see a homeless person when you go out later, give it to him.

It's not wasted.

"Have a kebab of mutton and fermented glutinous rice with milk and eggs."

"Ok."

First came the milk and egg fermented glutinous rice.

The moment it was put on the table, Li Xiao felt the dessert tremble slightly like tofu brain.

"Seeing this highly recognizable dish reminds me of a documentary called "Journey to the Bite of the Tongue" broadcast by CCTV."

"In one episode, a grandfather with a white beard opened a shop called "Old Ma's Milk Egg Fermented Glutinous Rice". After the documentary came out, this dish became popular. There were a lot of shops with the same name on the street, and the owner was also a A man with a white beard cooks the same dish."

"Later, this authentic old Ma's uncle cut off his white beard in a fit of anger."

Li Xiao saw this matter on a shop-exploring post, and just said it casually as a reminder.

Looking back to the front——

Finely crushed sesame seeds, raisins and sliced ​​dried red dates are evenly sprinkled on the white milk and egg fermented glutinous rice, which looks quite beautiful.

The method of milk and egg mash is actually not difficult: boil the milk, pour it into the well-stirred eggs and stir quickly, add an appropriate amount of fermented glutinous rice, then add a small amount of baking soda to prevent the dishes from stratifying, add wolfberry and rock sugar, stir, and cook for 1 minute Ready to serve.

After putting it into a container, sprinkle with fried black sesame seeds, raisins, red dates and other dried fruits, and a bowl of milk and egg fermented glutinous rice is complete.

The whole process takes less than 10 minutes.

What is tested is the timing of adding the next material in each step.

When the milk meets the fermented glutinous rice, it will become flocculent, which is a test of the freshness of the ingredients. When the milk and eggs are cooked, they need to be stirred quickly to give them enough strength, and they need to be evenly stressed. There is also a very important point : Do not allow air to enter when steaming at the end.

A seemingly ordinary dessert has several challenges for the chef.

Obviously, the bowl in front of Li Xiao was successful in terms of appearance and taste.

The sweetness has a little rice wine's unique fragrance, and the aroma of sesame seeds mixed with the aroma of grapes and dried red dates makes people's index fingers move.

"The sweetness of milk eggs mixed with the aroma of glutinous rice wine, mixed with the aroma of the top layer of dried fruit, I admit that my nose was conquered."

Li Xiao took out a spoonful with a spoon, put it in front of the camera to lure the audience around, and then slowly put it into his mouth.

"After the soft egg flower and milk are boiled, it is soft like tofu. The aroma of the wine overflows the mouth while entering the mouth."

"Several kinds of dried fruit show their own taste back and forth in the mouth, with a slight sour taste of koji in the sweetness."

"The chef's control over the heat of this dish is ingenious."

"The fermented glutinous rice is added when the milk and egg flower are just at the right hardness, which perfectly maintains the taste of this dessert."

"The sweetness of red dates, the sweetness and sourness of raisins, the aroma of crushed sesame seeds and crushed peanuts..."

"The taste of each dried fruit is very distinct, and the coordination of various textures makes it even more delicious."

"Sweet, fruity, slightly sour, winey."

"It's really delicious."

"I am willing to give this dessert a high score of 90 points!"

The crisp sound of the spoon in the bowl was Li Xiao's unstoppable rhythm.

Studio:
"I really love this look!"

"I have a hunch that this dish of egg and milk fermented glutinous rice will be the best of all tonight."

"Abaa, aba...the anchor is really dedicated, he even comes out to find supper at night."

"Yeah, I had two big bowls of rice tonight, but I was seduced by the anchor and wanted to order another takeaway."

"Bring me one from the takeaway upstairs! Do you have any delicious recommendations?"

"The host eats pretty well, but I'm too far away from there, and the takeaway is worried that it's not authentic..."

"It's time to call mom!"

"What's the matter upstairs?"

"Of course I asked my mother to do it!"

"Ha ha ha ha, see the series, right?"

······
When the dessert was finished, the waiter brought up the mutton skewers that Li Xiao had just ordered.

A square plate was covered with greased paper, and on it were five thinly grilled kebabs of mutton.

This small mutton skewer is completely different from the hand-caught mutton that Li Xiao ate during the day.

Picking up a skewer, Li Xiao stretched out his fingers to compare, and was surprised to find that the mutton skewers were not as thick as his fingers, and even the part only as long as his index finger was mutton.

"This mutton skewer..." Li Xiao glanced at the menu next to him, and confirmed it carefully.

"Five kebabs of such a small amount cost 19 yuan, which is a bit outrageous."

"The hand-caught mutton that I ate during the day only cost about [-] yuan a catty, and they gave away three forts for free."

"In comparison, the price-performance ratio of the mutton skewers here is a bit low."

Putting the lamb skewers under her nose and sniffing them, Li Xiao nodded slightly, "The lamb skewers still smell delicious."

Take a bite, and the peppery and salty taste will instantly hit your head.

"The meat quality of the mutton is quite fresh."

"Thinking about it, Lanzhou is a famous place for cattle and sheep, so close to the place of production, the meat produced must not be inferior to other places."

"I feel that what I bit off is half a mouthful of protein...I can't help it, this mutton skewer is just so small."

"Salty lamb flavor."

"Although the taste is quite good, but the price-performance ratio makes me feel a sense of gap."

"The more you eat, the more salty you feel."

After finishing five mutton skewers in a few mouthfuls, Li Xiao took a sip of the tea soup that had been placed beside her early in the morning.

"How should I put it, regardless of the price, this mutton skewer still tastes quite good."

"But compared with the previous hand-caught mutton, it is nothing."

"Although the two cooking methods of grilling and grabbing cannot be generalized."

"Overall, I don't really recommend eating mutton skewers in beef noodle restaurants."

"Let's barely give it 70 points, it's a bit too salty."

[Ding dong, the check-in is successful, the gourmet restaurant you checked in is: [Chen Jiaguixiang Noodle Restaurant]]

【Famous for authentic beef noodles】

【Using fresh ingredients】

【The beginning of capital penetration】

[price ratio is average]

[Chef: 1-star chef: Chen Xiangmin]

"Ding dong, the system scores, [Chen Jiaguixiang Noodle Restaurant] has a rating of 3 stars."

"Ding Dong, you have received a 3-star gourmet store check-in reward"

[Ability: Due to the particularity of the storefront, the ability has not been obtained this time]

[Money: 1000 yuan]

【Fame: 30】

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

(End of this chapter)