After 36,500 days of meticulous care, the final pot of stewed soup base probably cost more than 300,000 yuan just for firewood.

The portion of the old stewed soup base is actually not very large. Most of the stewed stewed soup that is boiling in the pot now is actually the new soup base.

The old stewed soup base is usually well protected by the boss himself, and is placed in a small house and heated slowly over low heat.

When I get up early every morning, the boss scoops out one-tenth of the pot of old stewed soup base.

This one-tenth of the old stewed soup can be placed in a large soup pot to become stewed soup.

Then add new stewed soup into a large soup pot, and the soup base of this new stewed soup will be used throughout the day.

After closing the door at night, the boss will filter the remaining stew and filter out all the impurities and residues inside.

Then pour the new stewed soup back into the pot of old stewed soup, repeat the cycle, continue to care for it, and continue to cook.

So buying half a pot of Laolu soup base for 300,000 yuan is really not worth it.

Li Xiao first scooped up a spoonful of stewed soup. The color of the stewed soup was very normal, with no weird red or black color.

Blow the oil on the spoon and take a mouthful of the steaming stewed soup.

The braised soup is very authentic and has a rich layer of flavor.

Salty, fragrant, strong and sweet.

The 4 flavors are mixed perfectly, and the stew has no peculiar smell, which proves that the pig waste inside is really clean.

Whether pig waste is treated thoroughly will greatly affect the quality of the stew, because the stew needs to be cooked repeatedly.

Once there is an odor in the new stew, pouring it back into the old stew will directly destroy the entire pot of stew.

However, Li Xiao always felt that the taste of the braised soup was a bit too thin. It is probably because the business was so good that the added old braised soup was diluted too much.

Therefore, the soup does not taste as thick as Laolu soup should have, but I have to say that the soup of Laolu soup is really good.

Even if it is diluted a lot, it still tastes very good. It is not like other stewed soups where once too much water is added, it always tastes bland.

Li Xiao nodded with satisfaction:

"It's very good. Although this braised soup is a little thin, the taste is very pure. It is worthy of being an old braised soup that has been cooked for 100 years. If nothing else, I can give this stewed soup 65

points or more.”

Studio

"Hey, why can I still drink this stewed soup? Isn't it weird? Doesn't it feel very salty?"

"I don't understand the person upstairs. There are many types of soup. The host will have a thinner soup when he eats it now, so he can just drink it."

“Is 65 points too low?”

"The anchor's rating has always been relatively stable. I feel that 65 points is not low."

"The soup alone is 65 points, that's good."

"Where can I find the best braised pork in the capital? I still think beef offal is better."

"I have eaten both braised pork and beef offal. In fact, I think the two are comparable. The difference does not lie in the two foods themselves, but in the craftsmanship of the makers."

"It is true that different people make different things for the same thing. You cannot blindly evaluate the quality of things like this."

“Hui Kee Braised Small Intestines has always been good, and it can be regarded as the backbone of the time-honored restaurant.”

"The taste is really good, but the price is getting more expensive every year. It was still 22 yuan when I went there three years ago, but this year it went up to 30 yuan."

Seeing someone comparing foods from different regions, Li Xiao hesitated and explained:

"Each region has its favorite food. Just like Sichuan likes to eat spicy food, friends from other regions who don't eat spicy food don't actually need to complain about each other's eating too spicy food."

"Just like ethnic compatriots in some areas don't like to eat pork, everyone should also give them a certain amount of respect."

"My opinion is the same as what an audience member just said. There is no distinction between high and low food. It is only the quality of the cook's craftsmanship that determines the quality of the dish."

"Okay, let's not talk about these for now. Let's try other braised dishes first."

After finishing his words, Li Xiao turned his attention to the stew in front of him.

Although the price of Hui Kee Braised Small Intestines is indeed quite high, it has to be said that the portions are quite generous and all the more expensive cuts are used.

There are seven or eight pieces of large intestine, seven or eight pieces of small intestine, five or six slices of pork belly, lung slices, and kidney. The portions are not ambiguous at all.

The edge of the bowl is filled with a circle of thickly sliced ​​roasted and fried tofu. These two items have been placed on the surface of the pot, so they have long been filled with braised soup.

Li Xiao's bowl had minced garlic and coriander added, while Yang Sanxi's bowl had nothing added except a few drops of sesame oil.

The audience in the live broadcast room saw the comparison between the two braised dishes and started talking again:

"The anchor's food is not authentic? How can you eat this stewed dish with coriander added? Isn't it too unauthentic?"

"One thing I have to say is that the flavor of coriander is so strong that it completely overwhelms the flavor of braised food."

"It is true that I have lived in the capital for so many years. I never add coriander to the braised garlic, but I can barely add a little."

"Your uncle is still your uncle. This old man named Yang eats really authentically. He adds nothing but a few drops of sesame oil to bring out all the aroma of the braised food. This is a real foodie."

"I think coriander is good. I like to add coriander to everything I eat. I even grow coriander in my own yard. Why can't I add coriander to stewed dishes?"

"Long live the coriander, long live the coriander party."

...

"Okay, okay, I just haven't eaten coriander for a long time. It's true that authentic braised food does not contain coriander."

"But eating food is not about which one is more authentic, but which one is more delicious. I think it tastes better this way, so I choose to eat it this way. There is nothing wrong with it."

After saying that, he pressed all the coriander he added on the surface of the stew into the stew, and the steaming old stew soup quickly cooked the coriander.

Li Xiao held the spoon in his left hand and the chopsticks in his right hand, and quickly put the cooked coriander and the stewed soup into the spoon.

The strong-flavored coriander entered Li Xiao's mouth along with the strong-flavored braised soup. It must be said that the two strong-flavored foods combined unexpectedly together.

As the teeth chew, the smell contained in the coriander is finally completely released.

Li Xiao's face showed a look of satisfaction. Coriander is such a wonderful thing. It has a rich and strong fragrance.

Adding it when eating heavy-flavored food will have a 200% bonus to the food. Of course, people who don't like it will smell like poison.

After swallowing the coriander in his mouth, Li Xiao quickly picked up a piece of large intestine that was shiny with oil.

The reason why he was so anxious was that after taking two or three sips of the stewed soup, he realized that the stewed soup tasted bland at first.

But the more you eat it, the more delicious it becomes and its staying power is very strong.

Therefore, his expectations for braised food have gradually increased.

The hot large intestine entered the mouth, and the rich taste exploded in the mouth.

The outer skin of the large intestine has become dense, smooth and tender due to long-term cooking, but the inside of the large intestine is still elastic.

And because the large intestine is cooked in one piece, it is only carefully cut with scissors when it is served at the end.

Therefore, the jelly-like substance contained in the middle of the large intestine is extremely rich and has not been lost due to long-term cooking.

To judge whether a large intestine is well-done, you must first check whether there is a layer of translucent gel-like substance between the surface and inner layers of the large intestine.

That layer of jelly-like substance that looks like jelly or gel is actually the same as the layer of jelly between the white-cut chicken bones. It is a condensation of amino acids in the pork.

This layer of amino acid condensation is the main source of the sweetness of the large intestine. Without this layer of gel, the sweetness of the entire large intestine will be reduced by more than half.

However, the heat and technique here were clearly mastered quite well, and the layer of gel that was almost overflowing made Li Xiao nod with satisfaction.

When he took his first sip of the braised soup, he felt that the system actually gave this restaurant a 4-star rating, which was a bit exaggerated. The difference was too big. The quality of the braised soup was only 2 stars at best.

I have been responsible for taking care of the children for the past two days, 6 of them... So I apologized for the first update yesterday. My relatives left this afternoon. So, although there are two updates tonight, the second update will be very late. Don't wait, let's get up and watch it tomorrow.

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Chapter completed!