There is a palm-sized scallion pancake in the middle of the light cyan plate.
Looking at such mini scallion pancakes, the live broadcast room almost boiled over.
"Oh my God, is this really a scallion pancake? Isn't it a scallion pancake?"
"Haha, scallion oil biscuits, are you upstairs laughing me to death?"
"Don't tell me, it's very appropriate. I have never seen such a small scallion pancake."
"You can't say that, at least I think it looks good."
"Sister, does it look good? Food is for eating, not for looking at..."
"Who is your eldest sister? I am only 18 this year!!!"
.......
Although many of the barrages are bullshit, there are still many viewers who are very objective.
Although this scallion pancake is relatively mini, the golden scallion pancake is dotted with green chopped green onions and is placed on a light green plate.
It looks like a golden fallen leaf placed on the grass. It is really beautiful, but it is really too small.
Li Xiao picked up the scallion pancake and stuffed it into his mouth. The outside was crispy and the inside was soft. The texture and taste were very good. Except that it was too small, there was nothing wrong with this piece of scallion pancake.
After finishing the scallion pancake, the ninth dish also came out.
This time the person serving the food was a young lady wearing an autumn-colored kimono.
Autumn color, also known as light olive color, is a wonderful color that blends between yellow and green.
For example, when the sun is about to fall in the afternoon,
Warm and peaceful
Shen Shi is also called Feeding Time
Therefore, under the warm sun
See the smoke again
The ninth dish belonging to Shenshi is rice dumplings made with fermented rice.
Nine fermented glutinous rice balls, not one too many, not too few.
Inside the light olive-colored disc and a layer of light white wine, nine white meatballs only the size of a little finger lay quietly.
There is a layer of golden sweet-scented osmanthus sprinkled on top of the meatballs, just like the plumes of smoke rising from the roof at dusk, and the golden fallen leaves cutting through the clouds of smoke.
Pick up a small white porcelain spoon with a long handle. Each spoon contains just one osmanthus, no more and no less. At most, you can only leave a little bit of wine and one or two golden osmanthus.
The meatballs are a bit hard, probably because the taste is sacrificed in order to maintain their shape. The fermented glutinous rice balls are pretty good, and the wine flavor is not strong. Even people who don’t drink can still taste a few.
The scent of osmanthus honey is very strong, and the entire osmanthus wine dumplings are sweet, average, and barely passable.
Putting down the spoon, Li Xiao introduced to the camera, "This sweet-scented osmanthus fermented glutinous rice ball is pretty good, but the ball is not glutinous enough. If it were a little glutinous, the flavor of fermented fermented rice and sweet-scented osmanthus honey could be blended in, so it might be better, but overall
It’s pretty good.”
"Yes, yes, the anchor is right, I like to eat glutinous rice. My mother also adds plumeria flowers to the rice wine, which is also very good."
"Jiuniangyuanzi? Are they made with wine? I guess I won't be able to eat them."
........
The plates were taken down and the tenth course was served.
The young lady wore a blue and white kimono and came to Li Xiao with the tenth dish, a lotus root box.
sunset river lake white
The tide is coming and the world is green
At this time, the world changes from day to night
The sun gradually gets darker
Chickens roost in the pond
Cows and sheep come down
twilight falls
The lotus root box doesn't weigh much, just two small pieces, one stacked on top of the other.
Li Xiao picked up a lotus root box, raised it in front of the camera, and introduced
"Take a slightly thicker lotus root slice and break it from the middle, leaving the tail sticky, then stuff the stuffing in, then wrap it in flour batter, put it in the oil pan and fry it at low temperature. Wait for me to try it and I will see this dish.
How about it."
After saying that, he took a bite from the lotus root box and chewed it carefully for a few times before showing a satisfied expression.
"The flour batter is well mixed and very crispy. The lotus root is made of crispy lotus root, which is very crisp when bitten. The inside is filled with mashed potatoes and chopped carrots, which is waxy and very good. It's very good and delicious."
After finishing the lotus root box, I drank a cup of Longjing to wash away the greasy food.
The eleventh dish is served, bitter melon stuffed with cardamom.
The young lady’s kimono is acacia gray, and of course, so is the small plate in her hand.
I will never miss lovesickness in my life,
Only then will I miss you,
It hurts lovesickness.
If colors are sentimental,
Acacia Gray is the most affectionate.
On the small acacia gray plate, there was only a piece of stuffed cardamom and bitter melon.
The color of the bitter melon is very green and does not look like it has been steamed. In fact, this is because the piece of bitter melon has been cooked in boiling water, so immediately pick it up and put it into ice water until the bitter melon is completely cold.
The cardamom filling inside is steamed separately in a steamer, and then the steamed cardamom is stuffed into the bitter gourd.
So bitter gourd is still beautiful in green color.
Li Xiao picked up the bitter melon and was about to take a bite, then immediately frowned.
Bitter melon is very bitter, very bitter. Some people may say, isn’t it normal that bitter melon is very bitter?
This cannot be said. Although bitter melon is bitter, it should not be very bitter. It is normal to have sweetness in the bitterness.
But this piece of bitter melon only has a bitter taste, and the temperature of the bitter melon is too low, which amplifies the tongue's perception of the bitter taste, making the bitter melon taste even more bitter.
The cardamom filling inside was not done well either. The cardamom was completely steamed and had a mediocre texture. After being steamed and then put into the cold bitter melon embryos, the originally warm cardamom became cold and the taste was even worse.
Li Xiao shook his head with a wry smile, and finished the remaining handful before complaining to the audience, "This cardamom and bitter melon stuffed product is unqualified. It is very poor in all aspects. Except for the color of the bitter melon, it is useless."
Because the indoor environment of Zhizhu is very elegant, Li Xiao's voice during the live broadcast has been very low, and he has tried to lower his voice as much as possible. However, the taste of this cardamom and bitter gourd stuffing is really bad, and the voice of complaining is also louder.
, loud enough for people passing by to hear it.
The man cast his eyes on Li Xiao and immediately frowned when he saw that there was a live broadcast device on the other party's desktop.
He called a waiter and asked in a low voice, "This person has been doing live broadcasts?"
The kimono girl nodded, "Yes, I've been doing it."
The man frowned even more tightly and continued to ask, "Has he always criticized our food like this?"
The girl in the kimono lowered her head and thought for a while, then shook her head and said, "Not really, some criticism, some praise, half and half."
The man looked at Li Xiao again, and at this time the last dish belonging to Li Xiao was served.
The man didn't ask any more questions, waved his hand and asked the kimono girl to continue her work.
The last kimono girl is wearing a moon-white kimono, which is also light blue.
Haishi, also known as Ding
The moon sets and the crow crows
moonlight like water
Under the bright moonlight
Sleeping deeply is Jiang Niao Na’s thoughts about going east
The color of the moon is not purely white
But with a little blue brilliance
like a blue metaphor
The small light blue bowl contains the last dish, Eight Treasure Arhat Soup.
The color of the soup was very clear. Li Xiao picked up the golden spoon and stirred it gently. The eight treasures in the not too thick soup were turning, including mushrooms, fresh bamboo shoots, white fungus, red dates, lily, peach oil, Yiren and lotus rice.
