I shuddered slightly and felt my tongue was numb, so I quickly drank half a cup of hot tea.

I have to say that although the fees here are expensive, they are indeed expensive for a reason.

Not only are the ingredients good, but even the Tieguanyin here tastes particularly delicious. It has a natural orchid aroma, a mellow taste, a rich and long-lasting fragrance, and a rhyming fragrance. It can not only be used to relieve greasiness, but also wash away the strong taste of food.

After filling his and Ding Yougang's teacups, Li Xiao chatted with the audience in the live broadcast room for a while.

It had only been ten minutes since he briefly explained how to make garlic bones, and someone in the audience said that they had already bought the ingredients for garlic bones, and judging from the number of comments, there were quite a few people buying them.

Li Xiao could only explain the specific marinating recipe for garlic bones, the specific baking time, and even how to fold the sealed tin foil box.

Finally, Li Xiao focused his attention on the last dish.

[Chicken Soup with White Bamboo Shoots] Strictly speaking, this should be a soup dish.

I say it should be here, mainly because of the order in which it is served.

In Guangdong Province, the order of serving meals is very particular.

The rice must not be put out first, and the vegetables must not be put out early.

The soup can come out first, second, or even third, but it rarely comes last.

However, Li Xiao looked at the chicken soup and determined that it was not soup because the soup was too little and too thick.

Although he was sure that this soup was not a normal clear soup, Li Xiao decided to give it a try. After all, he was too partial to soup.

The chicken soup is golden yellow and very thick, but looking at the flowing state, it doesn't seem like starch or other thickeners have been added, but like the water has been boiled dry, leaving only the essence.

Before the spoon was put into my mouth, the rich aroma of chicken soup reached my nose.

Immediately afterwards, the rich and sticky chicken soup slid into the tongue along the lips. The hot chicken soup was very sweet and had a weak sense of oil. Either the chef kept scooping up the oil, or the chicken was running all over the mountain and couldn't eat enough.

There are many, so they are very lean.

Thinking of the system prompts, the possibility of the latter is very high.

It has a strong sense of thickness, and tastes like a Western-style thick soup, and a bit like traditional porridge oil (water on the surface of the porridge, without rice grains).

Of course, the consistency is closer to the latter, but the taste is very similar to the former. It has a rich taste. Pepper, ginger, and bamboo shoots are also added to it, making it very mellow.

There are no large pieces of chicken in the soup, but Li Xiao can taste a lot of fine shredded meat from the smooth and thick soup, and the chicken soup has a burnt aroma.

You can tell at a glance that the chicken is stir-fried over high heat before being cooked in the soup, and then stir-fried over low heat to dry out the water.

Then put the sauteed chicken into the pressure cooker and simmer until you get a pot of thick golden chicken soup.

Then continue cooking over low heat until the chicken melts in the chicken soup and the water in the chicken soup evaporates with the heat.

A very labor-intensive dish, if you start with the fried chicken, it is estimated to take at least 3 hours, or even more.

Moreover, since these soups contain a large amount of minced meat, once they are put in the refrigerator and reheated the next day, the taste will be greatly reduced, and the chicken powder in the chicken soup will become very sticky, and it will feel like it is all over the mouth.

Dregs.

Therefore, this must only be made fresh every day, and without adding other additives, such as chicken soup soup, to cook such a large pot of rich chicken soup, it is estimated that half a native chicken is needed, just for this

The price of half a native chicken is dozens of dollars higher.

So much so that when Li Xiao showed up, the 188 yuan [Chicken Soup with White Bamboo Shoots] didn’t feel very expensive.

Li Xiao licked the oil on his lips and introduced to the live broadcast room

“It’s a delicious and very thick local chicken soup, but it’s too thick. I think the side dishes would be just right.”

"If you want to drink it directly, you can't do it, but this does not affect my evaluation of this chicken soup. I can give this dish a passing grade just for the chicken soup."

"Now, let's see how their bamboo shoots are doing? After all, they are fresh vegetables that have absorbed a lot of chicken soup."

Li Xiao picked up a piece of winter bamboo shoots. Because the winter bamboo shoots absorbed a large amount of the rich golden chicken soup, they themselves became golden and very beautiful.

"Since it is winter, the bamboo shoots in the bowl are winter bamboo shoots. If it were spring, they would be spring bamboo shoots."

"In layman's terms, winter bamboo shoots are bamboo shoots in winter, and spring bamboo shoots are bamboo shoots in spring."

"The winter bamboo shoots are hiding underground before they grow. Even if they emerge from the ground, usually only one bamboo shoot head will emerge."

"Spring bamboo shoots are bamboo shoots that have grown out of the ground after spring."

"In terms of taste, winter bamboo shoots of the same quality are better than spring bamboo shoots in all aspects. The sweetness, umami, bamboo aroma, and nutritional value of winter bamboo shoots are all better than spring bamboo shoots. Therefore, eating bamboo shoots in winter is much better than spring bamboo shoots."

"However, one problem with winter bamboo shoots is that they are very cold, so young children and women in special periods are not suitable for eating too much."

"So, the chefs here add a lot of ginger to the soup to neutralize the coldness from the winter bamboo shoots."

"But spring bamboo shoots are not without their merits. Spring bamboo shoots have a higher dietary fiber content, and regular consumption can help you lose weight. In addition, spring bamboo shoots are bitter, astringent, and have a distinct grassy aroma. Some spring bamboo shoots lovers like them very much."

"If the cooking method is proper, the bitterness of spring bamboo shoots can be reduced. In fact, spring bamboo shoots are also quite delicious."

After introducing the spring bamboo shoots, Li Xiao put the slices of winter bamboo shoots still dripping with rich chicken soup into his mouth.

When the winter bamboo shoots enter your mouth, you still feel the familiar taste of chicken soup.

But when Li Xiao bit into the winter bamboo shoots with his teeth, the unique fragrance of winter bamboo shoots emerged.

The taste of the bamboo shoots is as consistent as ever, with a slight bitterness followed by the sweetness and sweetness from the winter bamboo shoots.

But after Li Xiao chewed a few more mouthfuls, his brows wrinkled slightly.

The first bite tastes pretty good, but the subsequent taste becomes mediocre.

"It's not bad, but after eating the winter bamboo shoots in it, I felt that the chicken soup was too rich. If the cooking time of the chicken soup was slightly reduced to make it less thick, it might taste better."

“The current overly rich chicken soup has almost completely covered up the flavor of the winter bamboo shoots. The flavor of the winter bamboo shoots should have been very prominent, but the chef went to the trouble of blanching it with hot water before cooking, which resulted in the original flavor of the winter bamboo shoots being lighter.

"

"Originally, I thought this dish should be rated above 80 points, but now I can only give it 70 points, which is above the standard, but the taste is too simple."

It was a pretty good meal. Although there were some mistakes in the middle, the flaws were not concealed. A three-star gourmet restaurant was still commendable. Especially when problems occurred, they were corrected in time, which made Li Xiao very excited to come again.
Chapter completed!