"Anchor, try this. It will taste even better with noodles."
The little girl pushed the small porcelain plate over. On the plate were placed a plate of white-looking pickles and radish, a plate of green mixed coriander, and a plate of sauerkraut.
After hearing this, Li Xiao took a piece of kimchi from the small plate and put it into his bowl.
The noodles that have just come out of the pot are still steaming hot, even a little hot on the mouth, but in the face of such delicious food, how many people can resist the temptation and not move their chopsticks?
The steaming noodles mixed with a piece of cold kimchi is simply a different kind of enjoyment.
"Well, this kimchi is sweet and crispy, and it tastes extremely refreshing when paired with the steaming noodles. It tastes like ice and fire in your mouth, which is very satisfying."
Li Xiao picked up a piece of pickled radish and chewed it in his mouth, so fans heard the crisp chewing sound of "click-click" in his mouth.
Just by listening to the sound, you can tell how crispy the kimchi in Li Xiao’s mouth is!
Li Xiao took some pickled radish and a chopstick of sauerkraut.
The color of this pickled cabbage is very similar to the Laotan pickled cabbage from Sichuan, but it looks different.
Although the color of this sauerkraut is very similar to that of Laotan sauerkraut, Sichuan sauerkraut is usually long, while this sauerkraut is finely chopped.
It was obviously cut before marinating.
I heard that women in almost every local household make this kind of sour pickles.
Li Xiao took another bite of the cold coriander.
Chili peppers are also added to the coriander, as well as the cold sauce.
This dish... is definitely delicious for people who like coriander, but for people who don't like coriander, it's a disaster.
There are also pickled peppers in the store, and some are put in the small plates, but they just taste like ordinary pickled peppers. They are probably bought rather than made by themselves.
In such a small shop, there are actually four kinds of kimchi and sauerkraut that are provided to customers for free.
This shows that Weishan people love these pickled vegetables.
“I already know how this pickle is made!”
Li Xiao chewed the radish in his mouth and took another sip of noodle soup with enjoyment.
The salty and fresh taste is accompanied by chopped chili, chopped green onions and sesame seeds in your mouth, which is very satisfying.
Even a bowl of noodle soup can be made so delicious!
"Wow, the anchor is really awesome. I found that he can give recipes for whatever he has eaten!"
"It's indeed quite powerful..."
"Of course my husband is great. After all, he is the man I like."
"Draw your sword, love rival!"
"Obviously you can rely on looks, but he has to rely on talent."
"Please give me ten more anchors like this, no, a hundred more!"
"m9(｀д′)!!! Stop in front of me!! Can anyone replace our anchor?! Our anchor is unique!"
Of course, there will also be some disharmonious remarks, such as this one.
"This anchor must be hyping up. How can he know how to make it after just one taste? He must be in cahoots with the boss!"
"If you ask me, this anchor must have received money from the store to promote the store. It's all a script!"
After saying this, some of Li Xiao's old fans immediately came up to criticize him: "What nonsense are you talking about!"
"If you can't do it yourself, do you think others can't do it too? You lemon!"
"Why do you say that to our anchor!"
"As expected, he is a keyboard warrior. In reality, he only fights hard on the Internet, right?"
"Old fan reports, I have been following this anchor for a long time, and I have even met this anchor. It is definitely not a script!"
"I also testify that the anchor's live broadcasts are all real and there are no scripts!"
"I am the owner of a certain store, and I have had anchors come to me to visit the store before. We did not pay the anchors to help promote it, and we even made money."
"The anchors are very good. Just try the food in our store and you will know how it is made."
"Furthermore, our store is already very popular. Customers line up every day. How can we find people to come and promote our store when we are so busy?"
Scenes like this in the barrage have become normal.
Li Xiao tried to persuade her in a symbolic way: "Everyone, please stop arguing. Regarding the store visit, those who believe it will naturally believe it. If you don't believe it, we can't do anything about it, right?"
"If you don't like watching, please block my live broadcast room and don't interfere with other viewers' viewing experience."
The black men were quiet for a while.
Then it popped up again: "Why should I listen to you? I can watch any live broadcast I want!"
"That's right, who are you?"
It didn't take long for someone to report the two people, so they were warned.
If they make any more bad remarks, their account will be permanently suspended.
The barrage was finally quiet for a while.
Li Xiao started to introduce how to make kimchi at this restaurant.
"This kimchi is made from daikon radish and cabbage."
"Prepare some white radish, cabbage, chili noodles, aniseed, ginger, salt, rock sugar, and garlic."
"Put salt in cold water, and then boil the water. The amount of water is preferably about 20-30% of the capacity of the jar, not too much. You can add a little more salt."
"The purpose of boiling water here is mainly for sterilization. If you are using pure water, this step can be omitted."
After a pause, Li Xiao continued to introduce: "Then there are the regular steps for kimchi. Prepare a kimchi jar, wash and disinfect it. Be careful that the jar cannot be stained with grease, otherwise the kimchi will be spoiled."
"Pour salt water into the jar and add one or two ounces of sorghum wine. Other wines will not work. The kimchi fungus actually comes from sorghum wine koji."
"Then put the red pepper, ginger, and garlic into the jar. You can put more here to increase the flavor of the kimchi. And these vegetables should be kept in the jar because they have the effect of sterilizing and improving the flavor."
This chapter is not finished yet, please click the next page to continue reading the exciting content! "After 3 days, you can pay attention to observe carefully to see if there are bubbles forming around the pepper. At the beginning, there will be one or two very small bubbles. If you don't pay attention,
It’s almost invisible. If there are bubbles, even just one bubble, it means the fermentation is normal.”
"This is how the original fermented kimchi juice is prepared. The kimchi bacteria are anaerobic bacteria. Pay attention to the sealing of the mouth of the jar. Then you can put the kimchi you want to eat, such as radish and cabbage, in the original juice."
“Most Weishan kimchi is made with white radish and cabbage. Although the cabbage is green when put in, it will turn white after being soaked. It also has a crisp and sweet taste, which is very delicious.
"
“Next let’s talk about how to make Weishan’s special water pickles.”
Li Xiao pointed to the plate of kimchi on the small plate that looked like Sichuan Laotan sauerkraut and said: "Weishan is a place where ethnic minorities gather, and the women here mostly make kimchi and pickles."
"Yes, this kind of dish is called pickled vegetables among the locals."
"There are also many vendors selling this kind of pickled vegetables in the vegetable market. This kind of pickled vegetables will be very sour if it is pickled for a long time. If it is pickled for a short time, it will be slightly sour and the taste will be crisper."
"This is also very simple."
"I bought some local specialty vegetables, washed them and hung them on a rope to dry for a few days."
"After a few days of sun-drying, the water on the green vegetables has evaporated, and there is no moisture on the surface. The pickled vegetables are very wilted but not shriveled in the sun, and you can make pickles."
"Chop the wilted green vegetables into small pieces, then add chili powder, white wine, salt, white sugar, and, yes, shredded white radish, into a container and place it in a clean, oil-free jar for sealing and fermentation. It is best to
Put it in a cool place."
"As for the fermentation time, it depends on the temperature. It is usually made in autumn and winter."
"There is no specific standard for this. Some people sell the pickled vegetables after only five or six days when they are slightly sour, while others wait until a month or two before opening their own jars of pickled vegetables."
After Li Xiao finished speaking, he stood up from his seat and said to his fans: "Okay, are you going to take me to visit another store next?"
"Yes, there is another store not far away, right next to it."
When the little girl saw that Li Xiao had finished explaining how to make pickles, her eyes lit up.
As a local, she certainly knew that what Li Xiao said was correct.
Because at home, my grandparents and even my mother make pickles this way!
But some of the pickles sold outside are indeed sold just a few days after being made.
On the barrage, those black men ran out and jumped around again.
"Is there something wrong with this anchor? Why is he talking about kimchi?"
“Kimchi is obviously the specialty of Bangzi Country!”
"That's right, obviously only Bangzi Country can make kimchi, and only Bangzi Country can eat kimchi!"
"Does the anchor want to steal kimchi culture and make it his own? It's so shameless!"
Everyone clicked on the homepages of these two people and saw that they were the same two keyboard warriors just now.
Haven't you been warned? Why do you dare to come out and jump around?
Before Li Xiao could say anything, fans started arguing with these two people:
"You two are probably not from this country."
"But no one from this country would say such things to disgust people."
"You two, don't think that we can't recognize your true colors even if you speak Chinese."
"You two must be from the other side of the stick."
"It's really ridiculous. Don't you allow people to explain how to make kimchi when you eat kimchi?"
"We have a vast land in the summer, how much territory do you guys have? In the winter, we pickle some pickles to survive the winter when there are no fresh vegetables. What's wrong?"
"Why did you apply for a patent for your kimchi? If someone else just makes it a little bit, you think they're stealing your culture?"
"We have an idiom in Daxia. I don't know if you have heard of it. It's called a thief shouting to catch a thief."
Not to be outdone, the two black guys quickly replied in a foreign language.
As expected, he is from Bangzi Country.
Li Xiao looked at the barrage and said calmly: "Does anyone know where kimchi originated?"
"Kimchi originated in Bactria."
"In the Wuding Shang Dynasty more than 3,100 years ago, our working people used salt to pickle plums for cooking, so pickles originated in the Shang and Zhou Dynasties 3,100 years ago. And regarding pickles and pickles, Bacteria has them very early.
It’s documented.”
"The Book of Songs, China's earliest collection of poems, contains the poem "There are huts in the middle fields, and melons on the battlefield, peeled and greened, and presented to the emperor." The huts and melons are vegetables, and "pee" and "菹" mean pickling and processing.
"
"Besides, the Fuling pickles of Daxia, together with pickled cucumbers and sweet and sour cabbage, are known as the world's three largest pickles."
"Look here, are there any of your kimchi?"
"Can you study history carefully? Everything will be yours."
"Forget it, just the history of your family..."
Li Xiao was left with a speechless expression.
It is indeed a bit difficult for them to learn history well. After all, there are too few things to learn.
The barrage burst into laughter. The two people probably knew that they could not scold Li Xiao because of his small number of fans, so they finally shut up.
"The anchor didn't seem to say anything, but it seemed like he said everything!"
"This expression after doing it is the essence! I want to keep it as an emoticon!"
"I thought anchors could rely on their reputation to earn a living, but they had to rely on their talent. I didn't expect anchors to be so eloquent!"
"Ah hahaha I'm going to die laughing, those two don't even dare to fart now."
"That last paragraph, everyone understands it anyway. If you don't understand it, there's nothing we can do about it."
"I understand everything I understand, I understand everything..."
"Hahaha, I laughed so hard. The anchor is really knowledgeable. He has uncovered the history of more than 3,000 years ago."
"What does this mean? It means that we must study hard, hahaha, otherwise we won't be able to quarrel with others in the future!"
"I will definitely study history carefully in the future and try to bring out these documents to those who are quarreling to make them speechless!"
"Anchor, I can't watch your live broadcast anymore. I have to study hard first."
"When it comes to involution, none of you here can do it for me!"
And Li Xiao’s old fan, the little girl who takes Li Xiao to check in, is named Zhang.
Xiao Zhang heard what Li Xiao said, not to mention she also joined Li Xiao's fan group.
What just happened has been posted to the group, and Xiao Zhang naturally knew about it.
The little girl said nothing on the surface, but secretly made a decision in her heart.
Wait a while, she must take Li Xiao to visit another store!
A pickle shop, "Yinji Pickles"!
The matter has come to an end for now, but of course the store visit will continue.
Little fans want to take Li Xiao to another store called "Big Beard Snacks".
What a strange name.
Hearing this name, the corners of Li Xiao's mouth twitched a few times.
Big beard, could it be that the owner of this store has a big beard?
“Here we come, it’s this Bearded Snack Shop!”
The little girl pointed to a signboard not far away and said excitedly.
Fans were also confused when they heard the voice of the little girl next to Li Xiao.
Big Beard Snack Shop? Why is there a shop called Big Beard?
