75.Raw pickled drunken crabDry-fried small yellow croakerCrab wontons
He has been an anchor for a year. Although he has never been popular before, it does not mean that he does not know how to live broadcast and everyone likes him more.
In comparison, as long as you put in a little effort, even if you don't have much talent, it's not difficult to achieve above the average level.
Because with the low level of effort of most people, it is simply not their turn to compete for talent.
It’s just that it never had popularity or traffic before, so not many people knew about it.
It's different now. With the popularity constantly provided by the system, and after several unexpected incidents, I have accumulated a lot of fans.
Once the number of popular fans increases, live streaming will become easier.
Li Xiao gently fanned his nose with his hand.
“The aroma is so fragrant, it’s definitely authentic Shaoxing rice wine. The store added a lot of Shaoxing rice wine into the raw pickle. Those who are driving will not be happy to eat it.
If you eat it, something will happen. For three months and 12 minutes, you can only eat plain tofu and have your head shaved. You have to either be a driver or travel green like me. After all, there is no parking space here."
Li Xiao started directly and picked up a crab lid that was broken in half. After all, men can eat more generously, and everyone can still accept it.
Hold the crab lid in one hand and use chopsticks to pick out the crab roe with the other hand.
The state of crab roe is a bit like a runny egg. The outer layer is relatively hard, but the innermost part is still in a fluid state, but it is a very thick fluid, a bit like melted chocolate.
The marinating time of this crab paste is just right. If the marinating time is too long, the crab roe will be completely solidified, and it will not taste good if it is too old.
Moreover, if the pickling time is too long, the taste of the raw marinade will completely overwhelm the taste of the crab, and you will not be able to taste the freshness and sweetness of the crab.
Although both [Haoshunjing] and [Fuyuanju] that checked in last time and this time had pickled dishes, for some reason, they didn’t get the relevant skills, which made Li Xiao feel a little pity.
After all, he still likes to eat raw pickled food. He used to be afraid of parasites and dared not eat it, but now he is not afraid. With his steel stomach, the problem is solved.
He used chopsticks to eat up the crab paste and crab meat, then threw the crab lid aside. Li Xiao also licked his fingers stained with the marinade, looking satisfied and intoxicated. People who didn't know better thought that Li Xiao
He is a villain who has done all kinds of evils after just destroying Hua Guliang.
Coupled with the camera next to it, a strong 91 trend came over the scene. The title of the live broadcast room was changed? It became a proper VIP live broadcast room.
"Wow, this crab is a real crab! Maybe the crabs I usually eat are fake crabs!"
"I have a question, host, tell me honestly, do you charge a promotion fee? I went there and didn't taste crabs of this quality. I'm going to make a fuss."
"Yes, such a yellow crab? It costs several hundred, right? I saw the host just paid 215?"
"That's right, three dishes, 215!! It's not cheap, but looking at the quality of the dishes, it can't be said to be expensive, it should be said to be cost-effective."
.....
Li Xiao looked at the many doubts in the live broadcast room and quickly explained
"The promotion was confiscated. Everyone knows that since I accepted the promotion and got food poisoning, I refused to perform in commercials.
Therefore, I can swear by the lights that this live broadcast room will never charge for promotion.
Okay, let me continue to give you a taste of the specialty here, small yellow croaker.
The small yellow croaker here is marked on the menu as farmed small yellow croaker, so it is sold cheaply.
Small yellow croaker, also called small yellow croaker, has high edible value and is a very popular fish.
The small yellow croaker here and the large yellow croaker are not the same kind of fish. Many people think that the large yellow croaker is the small yellow croaker that has grown up. In fact, this is wrong.
Apart from similar names and similar appearances, the two fishes are basically... well, their appearances may indeed confuse people, but they are indeed two kinds of fish.
The small yellow flowers here are thinly coated with cornstarch before being put into the pan, so that they will not stick to the pan when fried, and the skin and body of the fish can be kept intact."
After the introduction, Li Xiao picked up the chopsticks and picked up a small yellow flower.
Click, the outer skin of the small yellow flowers is coated with cornstarch and fried over medium-low heat until it becomes crispy. It makes a crisp sound when you pinch it lightly with chopsticks.
The size of the small yellow croaker is very small. The body of the fish is only two fingers thick and can be completely stuffed into the mouth.
Take a gentle bite, the outermost fish skin is crispy, like a wafer biscuit, and then the fish meat close to the skin is fried until it is crispy and fragrant, while the fish meat closest to the fish bones is not overcooked, and the fish meat is fresh and sweet.
There's even juice.
There is not too much seasoning on the small yellow croaker. It should be just a little bit of fine salt powder before being put into the pot. The rich fish aroma and light umami flavor take the originally sweet and sweet small yellow croaker to a new level.
Li Xiao gave a thumbs up
"Perfect, meat texture, heat, perfect, great. This size of fish is just right for dry-frying. Of course, it is also delicious when dry-fried and used to make small yellow croaker soup.
Fry the small yellow croaker thoroughly, then turn up the heat, pour in boiling water, boil over high heat for 15 minutes, and you will have a pot of fresh and sweet fish soup."
Someone asked a question in the live broadcast room
"What is fried through? Why should it be fried through?"
Before Li Xiao could answer, someone in the live broadcast room told him the reason.
"Frying thoroughly means that the fish meat is completely cooked. If you can't tell the difference, it is best to fry one side completely before turning it over. If the fish sticks to the pan and the fish meat separates when turning it over, the proof is not enough.
It's dry and needs to be fried again.
After frying it thoroughly, the fish meat will become firm and not loose, and the fish soup will be very white and sweet. The most important thing is that it will not be fishy after being fried thoroughly."
Li Xiao was a little surprised when he saw this barrage. There was actually a wild cooking enthusiast here?
"This, Return with the Wind 0vo, is quite good, and it's quite right. Well, now I want to introduce to you, the protagonist this time, thump! thump! thump! thump!
It’s the big portion of [Shrimp, Crab Roe and Wonton] that I’ve been longing for, so I’ll eat two first and then introduce it to you.”
Before he finished speaking, the speed of the chopsticks suddenly increased, and the sharp chopsticks were like unsheathed swords, piercing the wonton.
The small wonton was swallowed by Li Xiao in one gulp, and the skin of the wonton was gently bit open with his teeth.
The fillings in the wontons explode in your mouth, including squidgy crab roe, crispy shrimps, and tender and juicy meat fillings.
After swallowing one jujube in one gulp, Li Xiao had already forgotten that he was a host. After eating two more jujubes, he stopped and let out a sigh of satisfaction.
He laughed sarcastically and said to the live broadcast room
"Sorry, it was really delicious, so I ate two more."
After saying sorry, he kept using his chopsticks and picked up another one. However, this time he did not swallow it in one bite, but bit off half of it and displayed the remaining half in front of the live broadcast room.
"Each wonton has a whole shrimp, and you see, the meat of this shrimp is plump and the surface is shiny. It looks very fresh at first glance. It is probably the one that was just sacrificed today. Also, these crabs are one by one.
It's plump and juicy, and because it's wrapped in meat filling, it doesn't get overcooked.
The meat filling is also good. When you bite into it, there are crab roes inside and a lot of gravy. It’s perfect.”