Next, of course, is fried molded tofu.

Li Xiao picked up the tofu and put it in his mouth.

"This molded tofu really tastes the same as before."

"Since we've said it before, let's not talk about him today."

In fact, there are still slight differences. Although the fried molded tofu in these two stores are both fried, the heat and seasonings are slightly different.

As a person with perfect cooking skills, Li Xiao can naturally taste it.

It's just that he felt that there was no need to say these subtle things.

Normal people's tongues are not that sensitive.

Next is the fried meat with pickled vegetables.

"Stir-fried pork with pickled vegetables, another spicy and sour dish."

"This pickle seems familiar to everyone, right?"

"That's right, this is the pickled vegetable that the store used as a side dish when we ate yushi in Weishan."

"In Dali, pickles can not only be used to stir-fry meat, but can also be used to stir-fry taro, stir-fry potatoes, and make pickle and egg soup."

“These are home-cooked dishes that are very popular among locals.”

"But I haven't tasted it before, so I ordered it today."

On the brown ceramic plate is a plate of fried meat slices and pickled vegetables.

The pickles mainly consist of shredded green vegetables and carrots. Because they are pickled, the color is not as bright as when they are fresh.

Use chopsticks to pick up a piece of meat and put it into your mouth.

"After the meat slices are stir-fried with pickled vegetables, the taste becomes sour and fragrant, and there is an inexplicable umami flavor."

"This piece of meat must have been marinated in starch before frying, so it is so tender after frying."

“And this piece of meat should be made from tenderloin.”

“The pickled vegetables are salty and delicious, sour and spicy, and the meat slices are soft and tender. I feel that the dishes I ordered today are very delicious.”

As Li Xiao spoke, he added a bowl of rice and took a bite.

Paired with rice and stir-fried meat with pickled vegetables, it is a perfect meal.

"The preparation method of this dish is also very simple, just stir-fry the pickled vegetables and meat together."

"Now you won't say that this simplicity is the difficulty for me, right?"

…

"Although the anchor said so, I still want to say that I don't know how."

"Hey, takeaway shop? Oh, yes, it's me. I'm hungry. When will the food be delivered?"

"Brother, delivery boy, hurry up, I'm going to be starved to death by the host."

"Forget it, there's no need to give it away, I'm already starving to death."

"Hey, I don't want to order takeout today. I want to cook for myself."

"You are all watching the anchor's live broadcast, only I am practicing cooking secretly."

"When I hand in my homework in the future, I will be able to cook a super delicious dish and beat you to death."

“Rejecting involution starts with me.”

"How come you can scroll up even when watching a live broadcast?"

"Ah, I really don't understand this."

"If you want to eat the same stir-fried dishes as the anchor, do you still need to buy a can of Yunnan pickled vegetables?"

"The anchor drew me in the lottery before. I tried to eat some wild mushrooms today. If I suddenly stop posting comments after ten minutes, please help me hit 120."

"Is your home in front of you close to the hospital?"

"Ah this, ah this..."

"You should leave an address in front of me."

…

"Sea vegetable and taro soup. I mentioned sea vegetables from the Erhai Sea before. I didn't expect to eat them today."

Li Xiao pointed to a piece of green soup on the table and said.

"This sea vegetable and taro soup should also use sea vegetables caught in the Erhai Lake, right?"

"After all, there is no place near here with as good water quality as Erhai Lake, which can produce sea vegetables."

Li Xiao scooped a spoonful of soup into his bowl and took a sip.

"Wow, this seaweed and taro soup is really delicious."

Li Xiao sighed and took another sip, "The texture of this sea vegetable is not like kelp. On the contrary, the texture of this sea vegetable is a bit sticky."

"Sea vegetables contain the freshness of seafood. Although Erhai Lake is not a sea, these sea vegetables are really fresh."

Li Xiao chewed the seaweed in his mouth, then picked up some taro with chopsticks and put it into his mouth.

"Well, no wonder Dali people always use seaweed to cook taro."

"The texture of taro is soft and creamy, while the texture of seaweed is a bit sticky. On the surface, the two have nothing to do with each other, but after being cooked in the same pot of soup, they surprisingly match well."

"The taro is soft and a little sticky, which echoes the sea vegetables. The umami flavor of the sea vegetables also penetrates into the taro with the soup."

"I think you can try buying some sea vegetables and cooking them with taro."

The last dish is naturally a specialty of Yunnan, Lao Nai Yam.

Lao Nai Yam is called this because the potatoes in this dish are made very soft and melt in your mouth, so even a grandma in her seventies or eighty can eat it easily.

You don't need teeth to eat this dish, because the potato has become very delicate and soft during the cooking process.

"Everyone, look at this plate."

Li Xiao gently poked the potato with chopsticks, and a hole was immediately dented in the potato.

"Can you feel how soft this dish is through the screen?"

You can't use chopsticks to eat this dish.

You need to use a spoon.

Asking the shop owner for a spoon, Li Xiao scooped up a spoonful of old milk potatoes on the plate and put it into his bowl.

I poked it with my chopsticks again, but even without using any force, small holes were poked out of the soft potato.

I really don’t know what it will taste like when I eat it in my mouth.

Li Xiao took a spoonful of potato and put it into his mouth.

It was as soft and delicious as expected.

"Everyone must try this dish, especially fans who have elderly people at home."

Li Xiao explained while tasting.

"This potato is very soft and rotten. It melts when you take a sip. There is no residue inside, and you can still taste the faint taste of chopped green onion."

"The denseness of the potatoes, combined with the sour aroma of the pickles and the aroma of chopped green onions, will make your appetite whet your appetite."

"As for how to do it, there are two ways."

"Actually, you may have guessed that this recipe is similar to mashed potatoes."

"One of the methods is to peel the potatoes, slice them, steam them in a pan, and then fry them."

"But here in Dali, people prefer to cook unpeeled potatoes directly in the pot. After the potatoes are cooked, they are very easy to peel."

"Peel the potatoes and cut them into cubes. If you want a denser texture, mash the potatoes. If you like them chunky, cut them into cubes and fry them in a pan."

"For seasonings, prepare some chopped green onions, Sichuan peppercorns, chili peppers, and other seasonings. You can add them according to your own taste habits. It doesn't matter. After frying, you can also add some pickles to enrich the taste."

After teaching Lao Nai how to make potatoes, Li Xiao chatted with the fans in front of the screen while eating.

After dinner, I took my mobile phone to live broadcast, hugged the dumplings, and took the fans to enjoy the night view of Xiangyun.

In the ancient city, the buildings on the pedestrian streets are all old houses. They are lit up at night and the lights shine through the houses, which is particularly charming.

"I think this kind of place should be very suitable for brothers and sisters wearing Hanfu to come and take pictures."

Li Xiao sighed while taking everyone to wander around the street.

"Wow, I didn't expect the anchor to actually know about Hanfu?"

"Brother or sister wearing Hanfu? These are called robes in our circle."

"Wild robes passing by."

"Wow, isn't the girl in Hanfu talking about me?"
To be continued...