"Okay, having said all that, let me help you try this awesome Changwang Noodles to see if they are delicious or not."
Push aside the ingredients that are all on the surface.
Li Xiao could finally see the alkaline water hidden below.
Alkaline noodles are one of the most common types of pasta. Alkali is added to the flour to remove the sour taste from the dough.
Make the noodles more enlarged, whiter and softer.
Alkali is added to pasta in many places to improve the taste.
Of course, the noodles here are not ordinary alkaline water, but heavy alkaline water.
According to the amount of alkaline water added when kneading the dough, light alkaline water surface and heavy alkaline water surface can be distinguished.
Representatives of light alkaline noodles are Chongqing noodles, Lanzhou noodles, Beijing fried noodles, Anhui ban noodles, Henan braised noodles, Shaanxi fried noodles, and Datong shaved noodles.
There are a lot of them and they cover a wide range of areas.
However, the amount of alkaline water added to these noodles is very small, so many people have eaten noodles all their lives.
They didn’t even know that what they were eating was alkaline water.
In heavy alkaline water, the amount is much less.
The southern Changwang Noodles, Zhusheng Noodles, Wonton Noodles, and Meizhou Pickled Noodles.
The difference in the addition of alkaline water makes the characteristics of the noodles very different.
The alkaline water with heavy alkaline water has a stronger taste, the drier and chewier the noodles, and the brighter the yellow color.
It tastes bouncy and refreshing, with a very distinct and strong taste.
Li Xiao picked up a large handful of noodles.
He sniffed it gently and nodded with satisfaction.
The ratio of heavy alkaline water to alkaline water here is handled very well.
Although you can still smell the strong smell of alkaline water, it is not pungent.
At the same time, he added a lot of eggs to the dough.
Eggs not only make the noodles taste more delicious, they also have more energy.
It can also neutralize excess pH and make the noodles taste more rounded.
The golden translucent alkaline water is brought into the mouth.
With a slight bite of the teeth, the roots of the alkali water surface are broken, and the entrance is crisp and tight.
It has a strong smell of alkaline water and egg, and the broken noodles seem to be dancing in your mouth.
"It's delicious. The alkaline water is unbeatable."
"It's bouncy and refreshing. Look at the translucent texture."
"Because enough alkaline water is added, the noodles will not become lumpy even if they are cooked for a long time."
"Based on the fact that it is not afraid of being cooked, the chef specially cooked this noodle in the broth."
"The noodles absorb all the soup, and the noodles are filled with the flavor of the soup. It's really delicious."
"It's very flavorful. I can eat a big bowl of the vegetarian noodles alone."
As he said that, Li Xiao put in another large handful of noodles.
Feeling the alkaline water bouncing in his mouth, he closed his eyes with satisfaction.
After eating two mouthfuls of noodles, he focused on the generous ingredients.
"The noodles are very good. Now let's eat the two main characters of Changwang Noodles, Fat Chang and Xuewang."
"The blood here specifically refers to pig blood, not other blood. By the way, this thing is also called pig red in some places."
"Xuewang made from the blood tissues of different animals has very different tastes and textures."
As he spoke, Li Xiao picked up a piece of pig blood and displayed it in front of the audience.
There are some small bubbles on the surface of the pig blood, and each piece is cut very thin.
It's about half the thickness of your little finger and slightly larger than the top of your thumb.
The color is a bit dull, dark red.
"Don't think the color is not fresh because it doesn't look good."
"On the contrary, this is made from fresh pig blood."
"Moreover, less additives and pigments are used, or they are not used at all, so the color is not so bright."
"On the contrary, this is good blood without any additives."
"Of course, dark red is healthy, but if it is cloudy and gray with black spots inside, it means stale blood."
"In addition, the fact that there are bubbles on the surface of this Xuewang does not mean that the workmanship is not good."
"It's because fresh pig blood contains a lot of oxygen, and pores will form during production."
"If the blood you eat is very smooth and has no pores."
"Then it only proves that the pig blood has been stored for a long time and the oxygen in it has been precipitated."
"Finally, to know whether Xuewang is fresh or not, you can still smell it."
"If you can smell the smell of pig blood when you get close, it is fresh. Otherwise, it is stale or has more additives."
Studio.
"Oh my god, the pig blood I usually eat actually meets the three characteristics of bright red, no bubbles, and no smell."
"Good guy, let me ask you, why is the Xin Xue Wang that I cook different from the ones I eat when I go out to eat hot pot?"
"Many hot pot restaurants' Xuewang is made in factories, and the shelf life is one to two months or even half a year. If it's fresh, it's a waste."
"This overturned my understanding!"
"If the anchor didn't tell me, I wouldn't have known that the food I usually eat turns out to be of inferior quality."
······
Seeing countless viewers in the live broadcast room lamenting that they had eaten inferior blood, Li Xiao could only shake his head helplessly.
There is nothing we can do about it, as many people nowadays are just good-looking people.
How can Haoxuewang be liked by everyone if his looks are so low?
Many merchants even deliberately store pig blood for a longer period of time to allow the bubbles to disappear.
Add a lot of water to the Xuewang to dilute the fishy smell.
This will allow Xuewang to sell better.
This is probably what is called bad money driving out good money.
Li Xiao shook his head slightly and dropped the piece of blood in the chopsticks into his mouth.
When the tender pig blood comes into contact with the tongue, Li Xiao feels like eating a piece of tender tofu.
“Very tender and smooth, no fishy smell.”
"Gently press your tongue, and the blood will break into pieces on your tongue."
“It’s soft, soaks up the soup and is very tasty, very good.”
“The slightly spiciness is just right and won’t mask the taste of Xuewang.”
After eating two pieces of blood, Li Xiao picked up another piece of fat intestine.
"These fat intestines use two different kinds of pig intestines, namely pig large intestine and pig small intestine."
"The taste and texture of the two kinds of pig intestines are different. This method can make the taste and texture richer."
"Let's eat this pig intestine first."
The pig intestines were cut into thin slices about the same thickness as Xuewang, and Li Xiao displayed the intestines in front of the audience.
“The large intestine was washed very clean without any odor, which is very good.”
Throw the large intestine into your mouth. After being simmered for a long time, the outside of the large intestine is still crispy, but the inside has become very soft and waxy.
You can bite it open easily.
“Very good, very tasty.”
"The large intestine is both elastic and easy to bite, and the heat is simply amazing."
After finishing the large intestine, Li Xiao threw another piece of small intestine into his mouth.
The small intestine was cut open, and there were three or four quarter-cut incisions on the small intestine.
These cuts are made to make it easier for the small intestine to absorb food.
"The taste of the small intestine is not bad, but it is a little worse than the large intestine."
"The small intestine was washed too clean, even a little too much, and the essence in the small intestine was washed away, but the taste is still very good."