Li Xiao was not stingy with his praise, because the coconut-braised pigeon soup in front of him was so delicious.
"It's very sweet and comfortable. My whole body feels warm after drinking it."
"My tongue tells me that there is not a single MSG or chicken essence in this bowl of soup."
"The sweetness is entirely due to the sweetness of coconut meat and coconut water, as well as the large amount of inosinic acid in squab meat, and the sweetness of red dates, which makes the soup so sweet."
"If you like soup, don't miss it."
“85 points, highly recommended.”
After the introduction, the spoon in his hand did not stop at all.
Spoonful after spoonful of golden soup was put into his mouth, and as it rolled in his throat, it quickly disappeared into Li Xiao's body.
In the live broadcast room.
"It seems that the host took us to eat all good food today."
"It's been a long time since I've seen an anchor wolf down food like this."
"I think this is because the anchor prefers soup."
“I’ve been drinking in this store since I was a kid, and the portion size has never changed.”
"Although I don't live in Yangcheng, as long as I have more time, I am willing to eat a bowl of their soup."
"Actually, the environment of the new store is much better than that of the old store. If you don't want to go to the old city, you can try the new store."
"New store? Are you talking about the one in Haizhu? The taste is okay, but as soon as I ate it, I could tell they added MSG, because my tongue was numb after eating it."
·····
Li Xiao drank all the soup before showing the ingredients in the coconut to the audience.
"Look at a coconut-like dish with half a squab and original coconut juice."
"If it weren't for the reputation here, the coconuts sold in a year could circle the earth three times."
"If you have a large enough purchase volume, you can get a low enough purchase price."
"With such a selling price, you will definitely lose money."
After speaking, he picked up a squab leg inside with chopsticks and tasted it.
The meat of squab can still keep its shape intact.
However, long-term high-temperature stewing has actually made its meat soft and rotten.
When the teeth bite, not only do they separate its skin and flesh, they even break the bones easily.
"This squab is so squabgy that it was sent here at a young age."
“Not only does the meat melt in your mouth, it’s not chewy at all, it’s tender and smooth, it’s simply unbeatable.”
"The stewed squab meat is very suitable for children and the elderly."
“After stewing, 70% of the food’s nutrients are still retained in the food.”
"This level of softness is very suitable for the elderly and children to supplement nutrition."
"Even the old people who have lost all their teeth can eat it completely with the help of their tongue and mouth."
After eating another half of a juicy jujube, Li Xiao pushed away the already eaten and wiped coconut with satisfaction.
Pull another of their signature dishes in front of you.
【Coconut Bamboo Silky Chicken Stew】
Li Xiao glanced around furtively to make sure no one was paying attention to the live broadcast, and then he cautiously approached the device:
"If you are a male audience who has a short time in that field, you must try this soup."
"It's super filling, and many men who have tried it say it has great effects."
"Ahem, cough, of course, you have to eat more, not just once or twice."
"It is said that I have not tried it. It is said that if you take it twice a week, it will start to take effect after a month or two."
"After that, just keep it as frequent as once a week and that'll be fine."
"Of course, this female compatriot can also try it."
"Nourishing yin and nourishing yang can also play a role in beautifying the skin."
"Of course I also know that not everyone has a stew shop nearby."
"The following is the recipe for [Coconut Bamboo Shredded Silky Chicken Stew]. The recipe is also very simple."
"Cut open the fresh bamboo chicken (black-bone chicken) and take out the internal organs, wash it with clean water, chop it into large pieces, boil it in water for about five minutes to drive out the foam, remove it and dehydrate it."
"5 pieces of Codonopsis pilosula, appropriate amount of red dates, appropriate amount of ginger slices, and appropriate amount of wolfberry."
"If you don't have a big enough pot, you can just cut the coconut open."
"Pour the coconut water into the stew pot, then cut the coconut meat into long strips as thick as your fingers, and throw them into the stew pot as well."
"Then put all the ingredients into the stew pot, bring to a boil over high heat, then change to low heat, and simmer for 4 to 6 hours before it is ready."
"Isn't it very simple? People here who don't know any cooking skills can easily complete it."
"Okay, write a little notebook and put it away. When the time comes, you can make it for your husband or drink it yourself. It will be very good."
"Now let me try their second gold medal dish and see how it is done."
Because Codonopsis pilosula is added, the color of this soup is more golden and the taste is richer.
A faint ginseng flavor hit your face, and a thin layer of milky yellow protein floated on the surface.
“Sweet and delicious, the first bite is so amazing.”
"The strong flavor of Codonopsis pilosula, the aroma of black-bone chicken, and the sweetness of wolfberry."
"The fragrance of coconut is completely integrated into it. Although there is a thin layer of protein floating on it, it is not greasy at all when you eat it."
"After drinking two different soups, I think the black-bone chicken soup in front of me tastes better than the squab soup."
“The flavor is richer and richer, and the texture is deeper.”
"However, the amount of Codonopsis Codonopsis is a little too much, and it seems to be a little overshadowing, but it's not a big problem."
"If you like a lighter soup, you can choose squab soup."
"If you like something thicker, choose this black chicken soup."
“This soup has 90 points, very good, highly recommended.”
After saying that, Li Xiao concentrated on the cup of black chicken soup in front of him.
This is because he did not try to eat black-bone chicken in coconut, because it is different from squab.
The black-bone chicken used to stew coconut black-bone chicken soup is old black-bone chicken, and the meat itself is hard and old.
Even after simmering for a long time, the meat is very chewy and not worth trying.
His stomach space was already very tight today, so he was not willing to waste time on this kind of food.
Open the next coconut without stopping [Coconut Stewed Fish Soup].
This soup obviously has a lot less ingredients, after all, there is such a thing as water fish.
Even the price of breeding is not that low, it will always cost tens of yuan per pound.
Being able to give so many pieces of water fish is already quite conscientious.
After tasting the fish soup, Li Xiao frowned slightly.
The taste of this fish soup is much worse than the previous two, it is too greasy.
Moreover, there is a faint fishy smell in the soup.
The ginger flavor in the soup is very strong, obviously not because of this problem, but because of the poor quality of the fish itself.
