147.The difference between high emotional intelligence and low emotional intelligence
Seeing that Li Xiao seemed to have been hit in a flaw, he went into a state of stiffness.
Wen Li covered her mouth and snickered. It was obvious at a glance that her brain was numb.
He quickly used the heel of his high-heeled shoes to lift Li Xiao's feet. No, he kicked Li Xiao's instep.
Li Xiao quickly came to his senses,
"Are you celebrating the New Year? You must be free then. I haven't seen my grandpa for several days. No, no, no, no, I haven't seen the old man."
"I'm going to celebrate the New Year. I have to go to celebrate the New Year. You don't know how good my cooking skills are. Not to mention a three-star senior chef, even a four-star senior chef, I can compete with him."
Jiang Yingxue burst out laughing, even though she flipped through Li Xiao's previous live broadcast to watch it again.
I know that Li Xiao once defeated a three-star senior chef, but after all, he was a guy who came back from abroad.
I got a foreign chef license, which is still somewhat different from the level of chefs in China.
Although Li Xiao also defeated Qian Zhiqiang, Qian Zhiqiang was just a one-star senior chef who bribed the judges.
Therefore, when Li Xiao said that he could compete with a four-star senior chef, she didn't quite believe it and thought he was bragging.
However, the level of emotional intelligence is reflected in such situations.
If a girl with low emotional intelligence, she might say.
"Stop joking, are you the only one who still wants to compete with other people's four-star chefs? Let's forget it. Bragging is not something you can brag about."
But Jiang Yingxue is not like this. Although she has been single since birth, this does not mean that she has low emotional intelligence.
It's just that she didn't like the person before, or she didn't meet the right person at the right time.
Jiang Yingxue smiled and nodded. She didn't show any reaction to Li Xiao's bragging and said
"I know, you are the best. We will discuss this later. When, we will decide when the time comes. Eat first, otherwise the fish will be cold later."
"Yo yo yo, I know you are the best? Okay, it's progressing so fast? When did it happen?"
Seeing that the atmosphere was good, Wen Li poked Li Xiao in the waist again.
While talking about dirty jokes, she leaned over her head, looked at Jiang Yingxue and asked
"Hey, hey, how powerful is Xiaoxue?"
???
Hoo ho ho, good guy, why did you suddenly start driving while you were eating?
Zhang Xinxuan covered her face. Wen Li, just after getting acquainted with him a little, lost her image and transformed into the Lich King.
"Okay, okay, let's eat your fish. Look, how scared are the two little guys?"
After some banter, the third dish was served.
【Dried Bamboo Shoots and Old Duck Pot】
There is no doubt that this soup was ordered by Li Xiao...
Dried bamboo shoots and old duck stew is a specialty dish in Hangzhou, Zhejiang. The old duck is paired with dried bamboo shoots and winter bamboo shoots from Tianmu Mountain, plus Jinhua ham. It does not require too much cooking skills, and it is a delicious meal.
In autumn and winter, people in the Han Dynasty all have the idea of tonic.
If you take too many supplements, you may be deficient and not replenished. This is why many people feel hot and dry all over the body or even have nosebleeds after taking supplements.
Old duck meat is warm in nature, while dried bamboo shoots are cold in nature. The combination of the two can not only soothe the dryness caused by taking supplements in autumn and winter, but also remove dampness and nourish the skin.
[My great-grandmother can live to be 102 years old. It is said that she often eats this every winter. Of course, it cannot be ruled out that it is a genetic problem.]
Rinse the dried bamboo shoots with water to remove any salty and astringent taste.
Soak in cold water for another hour and drain the water.
Rinse the skin of the slightly soaked dried bamboo shoots in running water, then change to another pot of water and soak for 2 hours.
Cut off the oldest part, which is the thicker side of the bamboo shoots, tear the bamboo shoots in half and set aside.
Jinhua ham, Jinhua ham is the best ham from Jinhua City, Zhejiang Province.
The best Jinhua ham is the Jinhua ham from Jinhua City and Shankara Village, which is marinated with wild boar trotters.
Because what pigs like to eat most is honey, wild boars often deliberately look for wild honey in the wild.
When they find wild honey, they will stand upright and use their upper limbs to dig out the honeycomb.
Over time, the pig trotters on the forelimbs will be stimulated by the bee stings, opening up the Ren and Du meridians. And because most wild boars are left-handed, the left trotter is best.
The left pig's trotters, which are often soaked in honey, go through seven or forty-nine processes and become the best Jinhua ham that is almost untouchable by ordinary people.
Of course, if the conditions at home are relatively ordinary, you can just buy one in the market.
Cut Jinhua ham into thin slices and set aside.
For ducks, you have to buy old ducks. For ducks, it is best to choose shelducks. The price is not expensive, but the quality is not bad.
Of course, if possible, it is also good to buy wild green ducks, which are green ducks and not teal.
Of course, ordinary families can just buy shelduck.
After all, shelducks are small in size, have a long growth cycle, are highly nutritious, have no fat, and the soup they cook is not greasy because they like to exercise, that is, swim!!! The meat is also very firm.
When you buy it, ask the person who killed it to clean the hair and internal organs.
Of course, when you get home, you have to process it again, pluck out the fine hairs, dig out the remaining internal organs and wash them thoroughly.
Finally, cut off the duck's butt, and repeat to cut off the duck's butt!!! (Heavy flavors can be kept!!!)
Cut the buttless shelduck into small pieces and put them in cold water.
Wait for the water to boil and skim off the foam.
Throw in the flattened ginger, knotted green onions, Jinhua ham as thin as cicada wings, and rice wine.
Simmer over medium-low heat for one and a half hours, then open the pot, add soaked dried bamboo shoots and fresh winter bamboo shoots, and continue to simmer over medium-low heat for another hour and a half.
Then add appropriate amounts of salt and sugar and serve.
Li Xiao blew gently and then put the steaming [Dried Bamboo Shoots and Duck Soup] into his mouth.
The soup is rich in flavor, thick but not greasy.
In order to save time, the old duck soup here uses a pressure cooker directly. The result is that the soup becomes thicker.
The rich flavor of the dried bamboo shoots and the freshness and sweetness of the old duck are all forced out.
Dried bamboo shoots themselves have a strong smell, but after repeated washing and soaking, the pungent smell is greatly reduced.
Fresh winter bamboo shoots are sweet and crispy, with a slight bitterness that makes their sweetness more obvious.
The duck is sweet and sweet. Because the buttocks are cut off and the foam is removed, the odor is very light, almost non-existent.
Even if there were, the smell of dried bamboo shoots and winter bamboo shoots would be enough to overwhelm them.
After taking a sip of the steaming [Dried Bamboo Shoots and Old Duck Soup], my mouth and tongue were filled with saliva, and all the heat in my body was driven away.
Take a bite of duck meat. The duck meat has been stewed for a long time, and the meat is crispy but not rotten.
The flavors of dried bamboo shoots, winter bamboo shoots and shelduck are perfectly locked in the duck meat.
The dried bamboo shoots are obviously not from Tianmu Mountain, but the taste is also remarkable.
The winter bamboo shoots were quite fresh, but the processing techniques were a little lacking, so the astringency was not completely removed.
