Li Xiao first used the camera to take a 360-degree close-up of the food on the three tables, and then returned to his seat.
His move directly made the audience in the live broadcast room go crazy.
"Oh my god, can you really finish a large table of food?"
"Why, why didn't I get it?"
"Crying, three numbers, one missed!"
“The breakfast in Guangdong is as rich as the legend says!”
"Calm down, this is morning tea, not breakfast!"
"The explanation upstairs is not comprehensive. It also depends on the person. In the eyes of some aunties and uncles who have many keys, this is breakfast."
"Nonsense, most families definitely don't have such rich tea when they go out for tea!"
"The anchor is too generous! He really just eats whatever he wants!"
"I'm so impressed, so impressed, when will the anchor come to Yunnan!?"
"Yes, yes, when will the anchor come to our grassland, I will treat the anchor to eat sheep!"
······
There was a lot of discussion in the live broadcast room, and Li Xiao also moved his chopsticks.
【Shanquan Rice Milk Fried Carrot Cake】
“It’s been a long time since I’ve seen a carrot cake with so many ingredients!”
"Look, it's full of shrimps, scallops, ham, and lean meat!"
"The heat seems to be well controlled, and the aroma is very fragrant!"
"I'll let you guys taste it if it tastes good."
After saying that, the chopsticks easily divided the square radish cake into two parts, and then divided it into four parts.
Pop one piece of carrot cake into your mouth.
As soon as the carrot cake enters your mouth, a rich burnt aroma hits your face.
The carrot cake was a little chewy, obviously because the rice milk added in the middle was of good quality.
It is soaked in mountain spring water, and a large amount of radish puree is added to the rice milk.
You can taste the sweet taste of radish with every bite. In addition, in order to enrich the texture of the radish cake, there are many shredded radish as thick as a match mixed in the radish cake.
After these radish shreds are blanched, they are put into ice cubes to make the radish shreds crispy.
It tastes crispy, mixed with a lot of dried shrimps, scallops, and Jinhua ham, and the texture is quite layered.
However, there seemed to be a bit too many ingredients mixed in, and the taste was a bit salty.
“Not bad, the ingredients are well matched, the taste is strong and fragrant, the radish is sweet, and the rice milk is also very smooth. The only flaw is that there is a little too much salt.”
"80 points!"
Next, Li Xiao stretched out his chopsticks towards [Taotaoju Prawn Dumplings].
The shrimp dumplings here are really big, each one is about the size of a whole walnut.
If we compare the shrimp dumplings in Lei Garden with the large shrimp dumplings here, then the shrimp dumplings in Lei Garden are only about half the size of the shrimp dumplings here.
However, although the shrimp dumplings here are larger, the price is the same as those at Lei Garden.
Li Xiao picked up the huge shrimp dumpling and raised it in front of the camera. At the same time, he raised his fist to compare with the large shrimp dumpling.
"This thing is a highly recommended item in Taotaoju. It is said to be of high quality and low price. It is half the size of my fist!"
"However, big is indeed big, but as adults know, big is not necessarily the best. I will give you a taste now to see if it is good!"
As soon as he finished speaking, Li Xiao took a bite of the shrimp dumpling held between the chopsticks.
The skin is on par with Lee Garden's, very dry and does not stain teeth at all.
When you take a bite, the juice inside the shrimp dumplings bursts out immediately.
Crispy, firm, and the flavor of fresh shrimp is very strong, but as soon as you eat it, you can tell that there is a lot of pork in the shrimp dumplings.
Li Xiao suddenly realized, no wonder the size difference between the two is so big, but the price difference is not far apart.
It turns out that Taotaoju here uses lower-priced pork mince instead of shrimp paste.
No, it should be that the part that was originally pure shrimp paste turned into a mixture of pork paste and shrimp paste.
But overall, the taste is not much different from Lei Garden’s shrimp dumplings.
The minced pork here is mixed with a lot of fat, so after high temperature, the inside of the shrimp dumplings will produce a juicy effect.
The master's technique for making pork mince is very sophisticated. The pork mince is washed multiple times through a very fine sieve to wash away all the original fishy smell of the pork.
If ordinary diners don't distinguish carefully, they have no way of determining whether this is shrimp or pork.
Of course, Li Xiao doesn’t think this is deceiving consumers.
After all, most restaurants are not willing to make shrimp dumplings made with pure shrimp meat. The cost is too high.
Therefore, everyone has already established a tacit understanding that shrimp dumplings are not necessarily all shrimp dumplings.
And it’s worth mentioning that when making the fillings for shrimp dumplings.
The chef also added a small amount of sage juice into the meat filling, which gave the shrimp dumpling filling a light sweetness and made the pork and shrimp not so greasy.
The formula is very clever, the portion is just right, and the ordinary sage juice even has a fresh effect.
“It’s not bad, the portion is generous. Although it’s not pure shrimp meat, it’s no worse than pure shrimp meat!”
"The fillings seem to be very simple, but they contain a lot of mysteries. Pork puree and sage juice. The ingredients seem to be very simple, but they play the finishing touch!"
"This one is better than the one just now! 90 points!"
"Okay, let's move on to the next one!"
【Cajun Cheese Baked Sticky Rice Chicken】.
Li Xiao picked up the camera again because this [Cajun Cheese Baked Sticky Rice Chicken] looks really good.
The most important thing is that it is different from traditional glutinous rice chicken, which is wrapped in lotus leaves and can be eaten one by one in front of you.
And the one in front of me [Cajun Cheese Baked Glutinous Rice Chicken] is not only not wrapped in lotus leaves, but also very big.
The whole glutinous rice chicken is placed on a black plate. There is a lotus leaf in the plate and the glutinous rice chicken. The surface of the glutinous rice chicken is wrapped with a thick layer of cheese.
If it weren't for the name of this snack, which is glutinous rice chicken, Li Xiao would have thought it was cheese baked rice with lotus leaves...
I have to say, this innovation seems a bit over the top.
Li Xiao used a special pizza shovel to shovel a piece of the glutinous rice chicken into his bowl with a scrutinizing gaze.
The chef handled it very carefully, even the lotus leaves below were carefully cut.
I picked up the spoon and scooped up the cheese on the surface. As soon as I brought it to my nose, a rich milky aroma hit my face.
Very good quality Chechen cheese is mixed with mozzarella cheese to ensure that the cheese flavor is rich and rich while producing a stringy effect that diners love to see.
Mix the cheese and glutinous rice chicken in the spoon, and put a spoonful of glutinous rice chicken with cheese into your mouth.
Li Xiao's eyes suddenly widened, perhaps because the look of this thing was so unconventional.
Let his psychological expectations be greatly reduced, so that after he really tasted its taste.
Let him have the surprise of casually walking into a roadside stall and checking in at a 4-star restaurant.
The aroma is of milk, salted egg yolk, chicken, mushrooms, dried shrimps, flower carvings, lotus leaves and lotus seeds.
More than ten ingredients, tightly wrapped in glutinous rice, produce a wonderful reaction under high temperature and pressure, and all the flavors blend together.
And this rich juice is absorbed by the tightly wrapped glutinous rice.
After steaming at high temperature, the glutinous rice chicken is disassembled, sprinkled with two kinds of mixed cheese on the surface, and then placed in the oven for the second reaction.
This time, baking at a higher temperature removes the restraints of the lotus leaves, making the structure of the glutinous rice slightly looser.
Let the flavor originally hidden inside the glutinous rice chicken spread to all parts of the whole glutinous rice chicken.
When everyone thinks that glutinous rice chicken must be wrapped in lotus leaves.
Someone actually thought of breaking the shackles passed down for hundreds of years. This kind of pioneering spirit is really amazing!
