Punch: From third-rate anchor to top chef

Chapter 1039 422. One Cuisine

Soon the next dish will be served.

When this thick-cut salmon sashimi is served on the table, the matching utensils are very elegant.The tableware presents a simple yet elegant style, complementing the appearance of the entire dish with the tableware.

The appearance of the salmon is very attractive, each slice is thick and tender.The light pink flesh of the fish is white and shiny, exuding a faint aroma.

The whole sashimi is cut into uniform long strips, and each piece maintains a perfect shape, which is very attractive.

It's hard not to salivate when your eyes are on this sashimi.

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Li Xiao: Young lady, the thick-cut salmon sashimi is here!Wow that looks so delicious!
Miss Sister: Yes, this is one of our signature dishes, and it tastes very good.

Li Xiao: Come, come, tell me about the composition and taste of this dish.

Miss Sister: Okay, this dish uses high-quality salmon, which is sliced ​​thickly and retains the delicious taste of the fish.Moreover, this dish also uses the traditional Japanese cutting method-cut into thin slices for easy entrance.Serve with chopped mustard and scallions to elevate the flavor of the salmon.

Li Xiao: That's it, it looks really mouth-watering.So what is the nutritional value of this dish?

Miss sister: Salmon itself is a very nutritious ingredient, rich in Omega-3 fatty acids, protein, vitamins and minerals and other nutrients, which are very beneficial to human health.And our salmon is fresh sea-farmed salmon, which is very healthy and delicious.

Li Xiao: Wow, it's amazing.How about the appearance and utensils of this dish?

Miss Sister: We used a white ceramic plate to make the color of the salmon more prominent.And, in the center of the plate, we also placed a pink cherry blossom, which added to the beauty of the whole dish.

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Li Xiao: So, this dish is both delicious and beautiful.Then I will start enjoying this delicious salmon sashimi now!

This thick-cut salmon sashimi is one of the most delicious salmon Li Xiao has ever eaten.

When he tasted this dish, the first thing he felt was the tender and juicy texture.The cut is neat, the knife is exquisite, the delicious color of the salmon is particularly conspicuous on the white porcelain plate, and each piece of fish exudes a charming aroma.

When he puts a piece of thick-cut salmon into his mouth, I can feel the softness and fatness of the flesh, along with the freshness and subtle sweetness of the fish.Every bite is unforgettable, and it is even more delicious when served with soy sauce and wasabi.

This salmon sashimi has a high freshness and texture in the taste, and the fat content and oily taste of the fish are also just right, which made me feel the pure Japanese flavor.If you are a seafood lover, I am sure you will be fascinated by this salmon sashimi, and it will also give you a deeper understanding and love of Japanese cuisine.

After enjoying the previous dish, a very special sashimi dish was brought to the table by the young lady.This dish is a live octopus sashimi, which made Li Xiao's taste buds feel unprecedented stimulation.

During the production of this dish, the octopus still retains a certain degree of activity, so when Li Xiao saw it being served, the octopus was still baring its teeth and claws.Its body length is about 15 centimeters, its body is light yellow, its tentacles are stretched out, and it looks very alive.

In this sashimi dish, the body of the octopus is cut into thin slices, each piece is very fresh and tender, and also has a certain degree of elasticity.Some lemon juice and soy sauce are also placed on the dishes. These seasonings make the taste of the dishes more intense and appetizing.

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In the process of tasting this dish, Li Xiao felt the elastic texture and delicious taste of the octopus, which stimulated his taste buds even more strongly.At the same time, this dish is also served with some seasonal vegetables and seafood, which makes the taste of the whole dish more rich and diverse.

Live octopus sashimi is a very special dish, and its appearance is even more original.First, the dish uses fresh octopus, cut into small pieces and served on a white porcelain plate.The incision of each piece of octopus is very neat, and the knife technique is unique, which makes people look appetizing.

The meat of each piece of octopus is very tender, showing a light pink color, and the meat is very delicious.The fish maw in the plate is pale yellow and clearly visible.In addition, some peppercorns and grapefruit peels are added to enhance the taste, making the dish even more delicious.

The entire porcelain plate is elegant white, very simple and beautiful, in sharp contrast with the fresh and tender color of the octopus sashimi.The appearance of the whole dish is very delicate, and people can feel its high-end sense at a glance.

Li Xiao's long-awaited third dish was finally served. It was a live octopus sashimi, which looked very fresh and was still struggling.The young lady gently reminded: "This is our restaurant's signature dish. The best way to eat it is to dip it in soy sauce and wasabi first, and then chew slowly, so that you can better feel the taste of the octopus."

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In appearance, the octopus sashimi is pale pink, fleshy, and cut into long strips, with eight thick tentacles on one end.Each octopus sashimi is carefully placed on a white plate, which makes people appetizing just by looking at it.

The taste of chewing octopus sashimi is very unique.When you just bite down, your mouth is full of the umami taste and elasticity of octopus, and then there is a silky feeling, as if slowly spreading on the tongue, which makes people have endless aftertaste.In addition, the octopus sashimi has a hint of sweetness, which makes people can't help but eat a few more pieces.

Generally speaking, this octopus sashimi is not only exquisite in appearance and unique in taste, but also makes people feel the vitality and freshness of octopus. It is a delicacy worth trying.

After eating the live octopus, the next dish will be served.

Eel Sanchi is one of the traditional Japanese delicacies, usually including three different ways of eating eel sushi, eel juice and grilled eel.Let's describe their appearance and composition respectively.

First up is eel sushi.This dish is served with medium-sized pieces of sushi rice on a vessel, topped with thinly sliced ​​grilled eel meat, the whole sushi looks bright in color, has a good color and aroma, and is mouth-watering.The meat of the eel is tender, slightly crispy on the outside, but soft and juicy on the inside.The sushi rice tastes soft, slightly sweet and slightly sour, and blends with the fresh fragrance of eel, which makes people have endless aftertaste.

Next is eel juice.Eel juice is a soup made from eel, miso, soy sauce and other ingredients. It is dark brown in appearance with a slight yellow tinge.In a shallow bowl, a fine foam floats on the surface of the eel juice.Once you drink it, the delicious eel tastes tangy, the soup is rich and dense, the taste is smooth, and it is full of deep umami.In addition, eel juice also contains a variety of nutrients, which is a delicious and healthy dish.

Finally, grilled eel.This dish has a golden-grilled eel on the plate. It looks tempting and smells tempting.The skin of the eel is slightly browned, crispy and delicious, and the meat inside is tender and delicious, with a little sweetness at the same time.Served with a bit of grapefruit peel and shallots, it not only enhances the taste, but also adds layers of color.

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These three different ways of eating eel have their own advantages and disadvantages, and each one exudes a unique taste and fragrance.

Li Xiao ate three eels, and after a while, fried shrimp tempura was brought to the table.

First of all, this tempura dish is cooked in a fryer, and the oil temperature is very moderate, which makes the shrimp crispy on the outside and tender on the inside, with a very good taste.

Tempura itself is a batter mixed with various ingredients and deep-fried.In this dish, shrimp is the protagonist.There are two main methods of fried shrimp tempura, one is to coat the batter and fry directly, and the other is to coat the surface of the shrimp with bread crumbs before frying.

The presentation of the dish is also outstanding.First of all, the whole plate of tempura is very full, the shrimp meat is very tender, and the crispy batter is mouth-watering.The whole dish is also sprinkled with some white sesame seeds, which not only enriches the taste, but also enhances the visual beauty.

In addition, the dish is served with some condiments such as dipping sauce, lemon juice, etc.

The dipping sauce is made of soy sauce, miso, chili sauce and other ingredients. It has a richer taste and tastes better when paired with fried shrimp.The lemon juice can neutralize the greasy feeling and make it more refreshing.

In short, fried shrimp tempura is a very classic dish in Japanese cuisine, and its appearance and taste are very good.The shrimp meat is tender and delicious, the batter is crispy and delicious, and with some seasonings, it is even more unforgettable.

With a smile, the young lady walked up to Li Xiao gracefully carrying fried shrimp tempura, and said, "This is our fried shrimp tempura, which is one of our restaurant's specialties."

Li Xiao looked at the dishes in the hands of the young lady, and saw some golden food on a white porcelain plate, and the young lady held a small silver basket in her hand, with oil-absorbing paper in the basket, which looked very textured.

"How did you do this?" Li Xiao asked curiously.

The young lady smiled and explained: "First of all, we choose fresh and tender shrimp meat, chop the shrimp meat into small pieces, then coat with a layer of flour, egg liquid and bread crumbs, and then deep-fry until golden and crisp. Serve with some sauce and lemon juice."

Hearing Miss Sister's introduction, Li Xiao was salivating. He quickly picked up a piece and put it in his mouth. He saw that it was crispy on the outside and tender on the inside. The juice is really quite delicious.

"Delicious!" Li Xiao nodded with satisfaction.

The young lady smiled and replied, "This is our signature dish, I hope you like it."

The young lady said: "The next thing we are going to serve is red wine cooking. This is a dish I like very much."

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She took out a small hot pot and put it on the table. Some bright red soup base was already burning in the pot, exuding a strong aroma.The young lady pointed to the soup base in the pot and said: "This soup base is carefully prepared by our chef, using a variety of delicious seafood and vegetables, and adding a certain amount of red wine, so the cooked dishes are very delicious."

As she said that, the young lady put a plate on the table, which contained some seafood and vegetables, including shrimp, mussels, clams, cauliflower, carrots, onions and so on.Every ingredient is very fresh, brightly colored and looks very attractive.

The young lady picked up a shrimp and put it in the pot, and it was cooked in a short while. The aroma of the cooked shrimp was so mouth-watering.She put some vegetables and seafood into the pot and let them cook slowly in the red wine broth, preserving the original flavor of the ingredients.

The young lady said: "The taste of this dish is very unique. The umami taste of seafood and the aroma of red wine are combined together, which makes people have endless aftertaste. Moreover, this soup base is very nutritious and can help regulate the body. It is very suitable for women to eat."

After listening to her introduction, my mouth was already drooling, and I couldn't help but put a piece of shrimp meat in my mouth. As she said, the taste was very delicious.This bite was cooked just right, the prawns were so tender and delicious that they melted in your mouth.And the taste of the soup base is indeed very unique, which makes people feel unsatisfied, and the taste buds on the tip of the tongue seem to be awakened.

This dish is not only exquisite in appearance and unique in taste, but also rich in nutrition, which is very suitable for those who like seafood and red wine.

(End of this chapter)