The two sisters with white silk stockings are relatively sensible.
After asking for photos, no other excessive ideas were raised.
I took my phone back with great gratitude and jumped back to my seat.
Li Xiao also mixed the sauce and returned to his seat with 4 plates of different sauces on a small tray.
Return to your seat and cook for a while.
The aroma emanating from the hot pot became even stronger.
Look at the orange-red bubbles popping up inside the copper pot.
Li Xiao took a deep breath.
Ever since I found out that this butter is brand new, the fragrance is really refreshing.
No more hesitation, his hands moved quickly.
The left hand holds the plate, and the right hand holds the chopsticks for holding raw meat.
Thousand-layer tripe, golden tripe, large intestine, duck intestine, duck blood, stuffed crab roe balls, fish balls, shrimp paste, oyster mushrooms, radish, lotus root slices, yam...
Some food that could be cooked for a longer time was poured into the pot by Li Xiao.
After storing so much food, the boiling bottom of the pot suddenly died down and became calm.
While chatting with the audience in the live broadcast room, I felt the lively atmosphere of fireworks outside the hot pot restaurant.
Li Xiao's depression due to encountering unscrupulous traders tonight was finally gone.
The heat from the charcoal stove is quite powerful.
Within a minute, the soup base in the copper pot boiled again.
Li Xiao picked up the colander in his left hand and chopsticks in his right hand, and quickly picked up a piece of shrimp that had been dyed orange.
Picking up the spherical shrimp with chopsticks, he explained to the audience:
"The reason why I eat the shrimp sliders first is because the shrimp sliders are relatively small and are easy to cook."
"And the shrimp sliders here are not refrigerated shrimp sliders, but fresh shrimp meat, chopped with a knife, and the shrimp meat content is 99%."
"It's like the kind of shrimp paste that's wrapped in a package, but don't be so impatient and let it cook a few more times in the pot."
The shrimp in front of me is so slippery that it is only the size of a thumb.
The surface is not smooth and obvious shrimp meat tissue can be seen.
The shrimp slippery was thrown into the mouth.
The entrance is filled with the spicy flavor from the bottom of the pot.
The flavor of spices is very rich, and the aroma of more than a dozen fried spices is quickly released in the red soup.
Fortunately, Li Xiao had the foresight and ordered mild spicy instead of medium spicy.
Although he only asked for mild spiciness, this spiciness was almost the limit for him.
After all, this is mildly spicy for Chengdu locals, not mildly spicy for him.
What he didn't know was that it was so spicy that he could barely tolerate it.
It was the fair-skinned and beautiful waitress who asked the kitchen to lower the spiciness to mild. If it were the original mild spiciness, he might not be able to accept it.
However, the shrimp paste was not soaked in the red soup for long.
The spiciness didn't completely invade the inside.
Making the shrimp slippery creates two distinct contrasts between the outside and the inside.
“Spicy, salty shrimp noodles, and tender and sweet shrimp noodles coexist together.”
“The taste is really special.”
"The strong aroma of butter is wrapped around the outside, and the oily aroma is overflowing. It feels great."
“However, the texture of the shrimp paste here is only average.”
“The graininess is too heavy and the crispness is obviously not enough.”
"Give it 75 points!"
The colander and chopsticks continue to be used.
This time I picked up duck intestines.
A large bunch of noodles-like duck intestines were sandwiched together.
The duck intestines pass through the layer of orange-red butter.
The bright red duck intestines are piled in the bowl, more like a bowl of red noodles.
This time Li Xiao did not eat it directly.
Two spoons of coriander, one spoon of chives, one spoon of minced garlic, and half a spoon of sesame oil.
Pour the dipping ingredients into the bowl and mix quickly.
This mixing method is more like mixing dry noodles.
Studio:
"Heresy! Herbs are actually added to duck intestines!"
"Heresy! Duck intestines don't need to be plated?"
"Heresy! Adding so much minced garlic, isn't it too strong?"
"Seek common ground while reserving differences. Don't be too demanding. Everyone has their own way of eating hot pot. How can there be any right or wrong?"
"Yes, but the duck intestines really need to have a stronger taste, otherwise the taste will be really overpowering."
"Is it on top? I think it's okay. As long as you clean it enough, there's still very little smell."
······
The stirred duck intestines are mixed with green scallions, coriander, white minced garlic, and bright red oil, and it turns out to be really beautiful.
A mouthful of duck intestines goes into your mouth.
This time the spiciness actually became milder.
Apparently it was too spicy just now because the taste buds on my tongue haven't adapted yet.
The taste is just right now, numb, spicy and fragrant.
"The duck's intestines are so clean that it can almost be said to be naked."
"The spiciness and garlic flavor completely dispel the fishy smell of the duck intestine itself."
"And the duck intestines here are all made from baby ducks."
"Although it doesn't look good, it's all thin and thin, but it tastes really tender and refreshing."
"This taste is really indescribable, so amazing."
“It has a crunchy texture but is not chewy at all.”
“It’s delicious, this one is much better than the shrimp slipper by 85 points!”
After saying that, he quickly took the remaining half of the duck intestines into his mouth.
Nodding with satisfaction, he continued to look for food.
The finely chopped thousand-layer tripe was scooped up.
The portions of meat here are not large, but the prices are also cheap.
This is to prevent too much at one time and cooking for too long, which will cause the meat to age and taste worse.
Take out all the Thousand Layer Belly, and it will fit into a small bowl. The portion control is really good.
The Melaleuca belly here is white, not the normal black, which is what Li Xiao mentioned before.
Use edible alkali to wash the Melaleuca tripe.
Although this kind of Thousand Layer Belly looks more beautiful, its texture and taste are slightly inferior to the black one.
However, after Li Xiao put the tripe on the chopsticks into his mouth, he was stunned for a moment.
The taste of this Thousand Layer Belly was much better than he imagined.
The thick belly wall is very tender, but the phyllo part is crispy.
The whole Melaleuca belly does not feel bloated or soft, nor does it have the unpleasant astringency of alkaline water.
He immediately realized that the white tripe here was not soaked in alkaline water.
Instead, after soaking in clean water, use coarse salt and a brush to scrub away the black skin on the surface.
After understanding the key, Li Xiao couldn't help but take a breath of cold air.
Good guy, labor is not cheap these days.
In order to maintain the texture and taste of food, and to meet the needs of most parties in appearance.
How could he just hand-paint the white Thousand Layer Belly?
The corners of Li Xiao's mouth twitched slightly.
It's really hardcore. It deserves to be a five-star hotpot restaurant, and it does have a few brushes.
Seeing Li Xiao's expression changing constantly, many people in the live broadcast room booed.
"No, no, what's the time-honored brand that can't even make Thousand-Flower Belly?"
"Looking at the host's expression, it must be unpleasant, right?"
"What's the look in the anchor's eyes? It's obviously a surprise!"
