Li Xiao put his nose to the edge of the bowl and fanned it gently with his hand. A more mellow and rich aroma of Huadiao wine rushed into his nose. The wine was very strong but not pungent.
Quite good. Although Li Xiao doesn't drink often, he is not averse to alcoholic drinks and food.
He reminded the audience in the live broadcast room
"All alcoholic foods, such as this [Guyue Aged Brewed Snails], drunken crabs (snails, shrimps), beer duck, wine lees meatballs, etc., must not be driven."
"However, if you really drive, you must not miss it. You can eat and then ask Didi to drive for you."
“Because this [Guyue Aged Brewed Snail] is so fragrant!”
A burst of complaints in the live broadcast room
"How much will Didi give you as a driver? My little piggy driver will give you double the amount!"
“I’m not interested in this kind of alcoholic food at all…”
“It looks delicious, but I’m allergic to alcohol.”
"[Guyue Aged Brewed Snails], this is delicious, you can make it at home, it's easy."
"It's very simple, but it's too expensive. I can't afford the snails costing 58 per pound."
“I still think the salt-baked snails taste better.”
...
Li Xiao continued to introduce,
“This [Guyue Aged Brewed Snail] actually has a universe within it, but we’ll talk about that later.”
"This Huadiao wine chicken soup is so fragrant, I must try a bowl."
After saying that, he picked up the spoon in the bowl and scooped up a bowl of golden and translucent chicken soup.
Take a deep breath, the taste of chicken soup and Huadiao wine mix, it can be said that they complement each other.
Pick up a spoon, scoop up a spoonful, and suck it gently. The golden chicken soup is like a mouthful, and it cuts through the throat without any stop.
A warmth immediately spread throughout his body, and Li Xiao let out a long breath.
In winter, you need to eat something that can warm your body, and this Huadiao Wine Chicken Soup is quite good.
After taking a sip of chicken soup, he could even feel that his breath was carrying the aroma of wine.
Li Xiao licked the oil on his lips and said
"The traditional Huadiao wine chicken soup is to chop the old hen into small pieces and then stir-fry it in the pot."
"After the chicken pieces are cooked and dry, add water and Huadiao wine, and then cook over high heat."
"You can make a pot of golden chicken soup, but the result is a thick soup."
"As I introduced before, high heat will make thick white soup, and low heat will make clear soup."
"This soup should be made by blanching the chicken pieces first, then adding water and rice wine and simmering over low heat."
"That's why this soup is so translucent."
As he spoke, Li Xiao scooped up another spoonful of Huadiao wine chicken soup. The spoon tilted slightly, and the clear and translucent chicken soup fell back into the bowl.
"I lost, but it turned out to be chicken soup? I thought it was water with Huadiao wine!"
"It seems to be very fragrant. I love chicken soup the most!"
"Huadiao wine chicken soup? Is it rice wine chicken soup? It seems to be a Hakka dish?"
"What you said above is correct, but Huadiao and rice wine are not the same thing. The thick soup version is Hakka cuisine."
"This may be the chef's innovation."
"This soup alone can make a dish."
...
There was delicious food, so Li Xiao didn't care about chatting with water friends.
He loves soup the most. After all, he is a southerner and likes all kinds of soups, especially Laohuo soup and stewed soup, which are his favorites.
This Huadiao wine chicken soup is closer to stew, that is, all the ingredients are put into the stew pot and simmered together.
All the essence of the ingredients has entered the soup. The soup base is clear and the taste is sweet. Just adding a little salt can bring out the original flavor of the ingredients.
After drinking two more bowls of soup, Li Xiao stopped. He could feel his body getting hot even in the winter.
Wine naturally promotes blood circulation, and combined with the steaming chicken soup, it will make the blood flow throughout the body much faster.
Li Xiao recommended to the water friends in the live broadcast room
“I haven’t had such delicious soup in a long time.”
"If I didn't open my eyes, I would have thought that I was back home, drinking delicious soup cooked by my mother."
"It's great. If nothing else, I think it's worth the trip just to have a sip of soup."
Live broadcast room, a burst of complaints
"I'll go and tell you something. You really didn't open your eyes just now."
"I think maybe the soup is just too delicious and the anchor is too lazy to pay attention to you."
"Is it really delicious?"
"I've had it before and it was just so-so. Everyone's taste may be different."
"Is the anchor from Guangdong? Is it true that there are rumors that you Cantonese people eat everything?"
"Yes, I'm from Cantonese. I really eat anything. I just ate a claypot rice!"
"!!! Claypot rice??? Is this a pot for a child to cook?"
"The strong man from Guangdong is actually so terrifying?"
"Already called the police!"
"Hello, check the water meter."
Seeing the complaints in the live broadcast room, Li Xiao quickly apologized
"Sorry, it's my fault, but it's really because the soup tastes so good, I give the chef a thumbs up.",
"Okay, let's finish the soup and eat this snail."
Li Xiao directly picked up a flower snail with his index finger and thumb, inserted the toothpick into the flower snail, and did not feel the expected pulling sensation.
He glanced at the snail strangely, and suddenly took a breath of cold air.
This flower snail has actually been processed.
Li Xiao quickly put the snail under the camera
"Look, I really got 100,000 likes on this dish."
"Normally, when we eat snails, we have to bite off its tail."
"Because the tail of the snail is where impurities are secreted, many parasites may appear in the body after eating, and the tail is the gastrointestinal part of the snail, which is rich in bacteria."
"However, the chef here has carefully considered this and blanched the snails in advance."
"Then pick out the snail meat, remove the inedible tail, and finally put the snail meat back."
"This thought is quite good."
After saying that, he put the snail meat into his mouth.
He frowned. This snail meat seemed to be a little overcooked?
However, out of his fondness for chicken soup, Li Xiao did not criticize, but picked up a second snail.
He frowned again, the snail was also overheated.
Although I have never made this dish, I have gained various basic proficiency skills.
Li Xiao already had a certain understanding of cooking, and he immediately understood what was going on.
To take out the tail of the snail meat, blanch the snails in water first. After blanching, throw the snails into ice water.
This will make the meat of the flower snails firm and elastic, and the meat of the snails soaked in ice water will shrink due to the effect of thermal expansion and contraction, making it easier to pinch out.
However, after such a hot and cold treatment, the flavor will not enter the snails.
Therefore, the chef probably wants the flavor of Huadiao chicken soup to be completely integrated into the snails.
The cooking time is correspondingly extended. Although this can give the snails the flavor of Huadiao and chicken soup, it makes the meat soft and loses the firm and elastic feeling.
