Punch: From third-rate anchor to top chef

Chapter 296. 296. Special Three Appetizers

Seeing the reward, Li Xiao gasped. It is very normal to get the reward as he expected, and this reward is probably [Sushi Making Proficiency].

However, what he didn't expect at all was that the accident and surprise came so suddenly.

This time gave 5 energy?

According to Li Xiao's previous experience, the first ability has actually covered the next four abilities.

Because as long as you are proficient in sushi making, you will immediately learn how to cook rice, how to cut sashimi, how to make sauces, and how to ripen food.

However, these small skills covered in this large classification ability are not very high-level, but they are completely enough to make corresponding food.

But Li Xiao didn't know what happened. Although the star rating for checking in this time was not high, it gave him a lot of skills.

However, Li Xiao didn't pay too much attention to it. After all, most of these skills can only be used in making sakura dishes, and he doesn't like sakura dishes too much.

Occasionally eating tooth-slapping festivals, it's okay to change the style, but it's impossible for him to eat sashimi frequently.

Turning his attention away from the system's rewards, Li Xiao turned his gaze back to the appetizer hairy crab soup in front of him.

The base soup that comes out of the juice is kombu and flounder, and the color of the soup is golden and translucent.

And because the taste of the two things is extremely delicious, just after opening the lid, a strong sense of freshness and sweetness rushed into Li Xiao's nostrils.

The crab legs of the hairy crab are very fibrous. Throw the crab legs with shell and meat into the bottom soup for slow cooking.

The firepower of the stew should be reduced to a minimum, so that the water temperature in the pot is kept at about [-] or [-] degrees, and it is not allowed to boil, so that the crab leg meat can always remain fresh and tender.

Because of the small fire, the color of the soup will always remain clear.

After simmering for about 20 minutes, the water at about 80 degrees will slowly cook the crab legs.

At this time, the chef will take the crab legs out of the soup base and use professional tools to crack the crab shell.

Then take out the finger-thick crab leg meat in the crab shell, and then put the crab leg meat in ice water to cool.

After the crab legs are completely cooled, tear the crab legs into shreds with your hands, and then put them back into the soup base.

Turn on the low heat again and wait for the soup to boil again, then it can be out of the pot.

Li Xiao couldn't help drooling looking at the bowl of white and tender crab meat soup in front of him.

"Okay, the appetizer is here. The rich crab meat taste is so strong. This taste is really good. Okay, I'm going to start."

Customers can do whatever they want, after all, it is Sakura Restaurant, and Li Xiao also made corresponding etiquette.

After all, he knows very well that as the country of Shu, Sakura has a very strong inferiority complex, so he cares more about other people's perception of them.

As long as you show a certain amount of politeness and humility, the attitude of the other party will immediately become very grateful.

Li Xiao picked up a silver spoon and scooped up a spoonful of crab meat soup. At least half of the crab meat soup contained crab meat, because there were too many crab meat in the crab meat soup.

His plan of only wanting to drink soup was shattered, and he put the soup and crab meat into his mouth together.

A more intense sense of freshness and sweetness erupted in the mouth, and the juice from kombu was already extremely delicious.

Coupled with the same fresh and sweet crab meat, the two can be said to complement each other perfectly, and the overall feeling is very strong.

After taking a sip of the soup, Li Xiao felt like he was on the sea, and the strong fresh and sweet taste spread on his tongue and esophagus.

The crab meat is very smooth and tender, not soft and rotten, and even has a slightly crispy feeling.

It didn't get old because of long-time cooking, it all depends on the chef's 10-point grasp of the heat, although he cooked it for a full 20 minutes.

However, because the temperature of the soup is always very low, it is still in a 7-mature state even after it is out of the pot. After cooling in ice water, the crab leg meat becomes crispy, and it is completely cooked after reheating.

The production method is very ingenious. Although it is not difficult, the ingenious production technique keeps the taste of crab meat quite perfect.

Li Xiao nodded in satisfaction. This soup is very suitable for his taste, fresh and sweet, and keeps the original taste.

It only adds a little sea salt powder, the salt taste is very light, and no other seasoning is added to taste, but a large amount of crab meat has brought enough flavor to the soup.

Li Xiao praised the live broadcast room:
"An amazing appetizer. This soup is extremely delicious. The kombu juice is perfect. The low-temperature juice minimizes the kombu's peculiar smell."

"Using a lot of crab leg meat instead of chicken essence, seasoning with monosodium glutamate, and rich sea salt make the original monotonous taste more perfect."

"If the full score is 100 points, this soup can get 90 points, and the remaining 10 points are because the chef's handling of kombu is very good, but the ingredients themselves still have natural defects, so these [-] points are deducted from the soup. on top of the ingredients."

Studio

"Please, the host keeps talking about Kumbu, Kumbu. What the hell is Kumbu? Why haven't I heard of it before?"

"It's so strange that the one upstairs is so rare! Kelp is a kind of thing that is often used in cherry blossom cuisine. In layman's terms, it is kelp!"

"Convex (艹盘哉). I'll go, I wonder why, so I still bring it!"

"Actually, it can't be said to be kelp directly, but it can only be said to be seaweed under the seaweed family."

"So this soup is actually called kelp hairy crab soup?"

"Laughing, [Hokkaido hairy crab gravy soup] and [Kelp hairy crab soup], this style has dropped several grades in an instant."

"Just get used to it, get used to it, Sakura Country always likes to exaggerate, everyone just calm down."

"It's true that people from a small place after all, always have a little inferiority complex, it's normal, everyone just needs to be considerate."

I also need to see the audience in the live broadcast room, and I can't help but laugh a little. Indeed, many people in Sakura Country look staid and serious.

In fact, it was to cover up the inferiority complex in their hearts. After all, if the Han Kingdom had not provided support at that time, I am afraid that they would have been reduced to a colonial country of some countries by now.

But even so, the deep-seated humbleness cannot be concealed, so he will be more stubborn in his behavior.

They strive to do their best in everything, because they know very well that if they can't do simple things well, then the value and meaning of their existence will infinitely approach zero.

And once a dependent country has no value, it is not far from their destruction.

The 2nd course is still a starter.

【Foie Gras Stewed Egg】

It is also a dish with a relatively light taste, but the taste of this dish is obviously thicker and more focused.

After all, the flavor of foie gras has always been known for its thickness, even if only a small amount is added to the stewed egg, it will make the stewed egg thicker and fuller.

There are 10 unique containers for this serving of foie gras stewed eggs. Instead of using any tableware, the eggs themselves, that is, the egg shells, are used.

Li Xiao showed the complete egg shell with only one slit in front of the audience.

"You see, this container is very special. It uses the egg itself. First cut the shell of the egg with a spatula, take out the original egg liquid, and then mix the crushed foie gras and the well-stirred egg liquid. "

"Finally, pour the mixture back into the egg shell, and then close the lid. Obedience has become the foie gras stewed egg in our hands."

"It's a very unique gadget, but I don't know how it tastes."

On the side of the Qianben Bridge, the dishes have been silently making dishes, and at the same time listening to Li Xiao's explanation silently.

Surprises flickered in his eyes, he didn't expect an ordinary food anchor to know so much about food production.

Some delicacies have not even been eaten, and the other party has completely figured out the production process.

At a glance, Qianbenqiao knew that the other party had a solid foundation in culinary arts, or that he tasted too many delicacies, so he knew the production method without tasting.

With such a level, it is no wonder that it has more than 400 million fans, but it also reflects that the anchor level of Dahan Kingdom is really strong.

Even better than many official food critics, the food critic hired by the boss two days ago who claims to have the title of silver spoon.

I didn't even taste the kelp in the hairy crab soup, which is ridiculous.

It is probably another guy who spends money to buy a title, and uses the title to bluff and cheat everywhere, cheating food and drinking.

But there were too many such things, and as a chef, he couldn't say much at all.

If you accidentally offend one of them, it is likely to provoke a large number of guys who are also bluffing and deceitful.

Three people become a tiger, if there are a large number of such incompetent food critics deliberately discrediting themselves.

It is estimated that their own reputation will also be seriously affected, after all, the pen is in their hands.

So even if they do meet, they can only swallow their anger, and even need to treat them with more smiling faces.

After all, these fake food critics don't have much skill at all, as the people being reviewed.

Even if you can't get their praise, try not to be criticized by them.

If it is true that I failed to do a good job, it is fine to be criticized by food critics, after all, I am not as good as others.

If he was really criticized by these shams, there would be nothing to say about it.

But if it's a real food critic, like this anchor named Li Xiao, he's more like a real gourmet.

At least he can objectively evaluate whether a delicacy is good or bad, what is good and what is bad.

At the same time, Li Xiao also scooped up the stewed egg with foie gras in front of him with a spoon.

The texture of the foie gras stew is hard, because a lot of foie gras is added to it.

The density and hardness of foie gras is much higher than that of eggs, so the texture of eggs will change after the two are mixed.

However, with a bite of foie gras and an egg in your mouth, the taste is completely different from what you imagined.

The eggs are not as hard as expected, they are fluffy and fluffy like cotton in the mouth, and they have a very creamy aroma and the rich aroma of foie gras.

After the foie gras is mixed with the eggs, it is carefully stirred with a cooking machine, so every bite of stewed eggs has the aroma of foie gras.

It feels a bit like eating pudding, and it is a pudding with a very special taste.

On the surface of the foie gras stewed eggs, the chef also carefully sprinkled a little orange shavings, which gave the stewed eggs a little more fresh taste.

At the same time, it makes the taste richer and more diverse, and the fresh fragrance of citrus orange also reduces the oily feeling brought by the foie gras a lot, which brings the overall taste to a higher level.

Li Xiao licked the egg left on her lips, and nodded with satisfaction

"Very good. This dish combines the characteristics of French cuisine and cherry blossom dishes very well."

"Although the idea is very simple, the production method is very complicated. It is a difficult problem to deal with two materials of different densities and how to maintain a perfect mixing state."

"However, the chefs here have handled the situation that the two different solutions will separate after standing still."

"The foie gras and eggs are perfectly mixed together, which makes the overall taste very unified, very good, I can give this dish 95 points."

In Li Xiao's praise, the third and last appetizer was also served.

【Shangdao Rock Oysters】

Seeing the third appetizer, a trace of doubt flashed in Li Xiao's eyes.

Of course he has seen oysters, and he has even eaten oysters made in different ways, grilled, steamed, boiled, minced with garlic, boiled, and even stir-fried.

After all, the production of oysters by the sea is very large, and the price is quite cheap, so there is no psychological burden at all to eat.

What surprised Li Xiao was the way the oysters were made.

In fact, eating raw oysters is also very common, but the oyster that looks like sashimi in front of me exudes a strong tomato flavor.

The problem is that he didn't see any traces of ketchup on the oysters, but only a thin layer of something like a transparent jelly.

The jelly is topped with a pinch of dark green caviar and orange zest.

Seemingly seeing his doubts, Qianbenqiao stopped what he was doing, and with a smile on his face, he explained in standard Chinese:

"Shangdao rock oysters are a kind of oysters from Shangdao County in Sakura Country. Shangdao County is a small island located in the southwest of Sakura Country's main island."

"Because it has a good safe haven, the fishery resources above are rich."

"And there is a kind of rock oyster on it, which has a sweet taste and delicate meat, which is very suitable for making sashimi."

"Besides, you must be wondering why he smells like tomatoes, right?"

Li Xiao nodded. He went to the rocky oysters on the island, of course he knew, a kind of world-class oysters.

Due to the harsh production conditions, only about [-] reef oysters are produced each year, and most of them are imported to Dahan.

After all, this kind of reef oyster is relatively rare, and it can be regarded as a good export product, which can bring a lot of subsidies to Sakura Country's tight finances.

But it wasn't the oysters he wanted to know, but the source of that strange tomato smell.

"The transparent jelly on top is the source of the tomato flavor."

Hearing this, Li Xiao nodded. Indeed, there are only oysters and oyster shells on the oyster shell.

Since, neither the oyster itself nor its shell can be.

The only thing that could be the source of the tomato smell is the transparent here-like substance.

Just listen to Senbon Bridge continue to speak:
"It is a special tomato jelly. After the boiled tomato is peeled and stirred thoroughly, it is put into gauze and filtered layer by layer. The essence of the tomato is extracted drop by drop, and then a colorless tomato juice can be obtained. Tomato juice made into tomato jelly."

Was it the extraction?

It is the use of French cuisine again, and even has a little meaning of molecular cuisine.

It seems that on this Qianben Bridge, not only the famous chefs of the Han Dynasty have been apprenticed to, but also other cuisines are probably dabbled in.

At least the attainment of French cuisine must be quite good, otherwise it would be impossible to peacefully integrate the essence of French cuisine into cherry blossom-style sashimi dishes.

Li Xiao showed a suddenly realized expression, scooped up a small spoonful of tomato jelly and put it into his mouth.

Sweet and sour feeling, very fresh.

Although it has a sweet and sour taste, the greener tomatoes are obviously used on Senbon Bridge, so the sour taste of the tomatoes will be more intense.

The faint sweetness is faintly hidden in the sourness, which is very inconspicuous, and generally speaking, it is slightly sour.

It makes people eat more fresh, but because the material selection may be too light, there is a slight astringency in the middle of the tomato jelly.

However, the flaws do not conceal the merits, the special taste and texture make this little bit of astringency less obvious.

Swallowing the tomato jelly in his mouth, Li Xiao felt his entire esophagus become refreshed.

Very appetizing and comforting.

Scoop up another spoonful. This time, instead of simply scooping up the tomato jelly, scoop up the top caviar, orange shavings, tomato jelly, and oysters cut into six pieces.

Bringing everything together in the mouth feels richer.

The fragrance of orange peel, the sweet and sour tomato jelly, the salty fragrance of caviar, and the sweetness of oysters.

The mouthfeel is soft and comfortable, but the taste is very rich.

After chewing for a while, Li Xiao could even taste the faint aroma of wine and the mellow aroma of rice wine, which is the aroma of wine sprayed from the inside of the oyster.

He just saw something being injected into oysters with a syringe on Qianben Bridge, and it turned out that what was injected was actually Japanese rice wine.

However, the amount of rice wine injected should not be large, otherwise when the oyster is cut, the injected wine will not be absorbed by the oyster itself, but will flow out everywhere.

The alcohol content is not too high, otherwise the strong alcohol flavor will completely cover up the taste of oysters and other ingredients.

In addition, the rice wine of Sakura Country is slightly different from the rice wine of Dahan Country. The rice wine of Sakura Country has a shorter fermentation time, so the taste will be a little more sour, and the alcohol concentration will be lower.

The modern rice wine of the Sakura Kingdom is a bit like the rice wine of the Han Kingdom in ancient times.

A little rice wine is added here, without any abrupt feeling, but it makes the whole oyster complete.

Li Xiao didn't get too much fishy smell from the oysters this time, because the tomato, orange shavings, and rice wine can all remove the fishy smell and increase the aroma.

In addition, the quality of the caviar used is also very high, with a very light salty taste and a very light fishy smell. The light salty taste improves the overall taste of oysters.

Li Xiao scooped up another large spoonful of oysters and stuffed them into his mouth, this time the taste was even more distinct.

Because of the tomato jelly in front, the taste buds on the tongue are opened, and the taste that can be tasted this time is clearer and richer.

Li Xiao nodded:

"A very good dish. On the basis of cherry blossom sashimi, it combines the essence of French cuisine. The combination of the two is natural and complements each other."

"The texture and taste are very good, but the taste of this dish will be a little heavier. He suggested that the audience who are not used to eating raw oysters should eat this dish."

"The taste is very good, but the audience may be relatively small."

Studio

"Eating raw oysters, isn't the taste too strong?"

"Sorry, I can't accept it, eating raw sashimi is already the limit of my patience!"

"Seeing that the anchor eats very deliciously, unfortunately, I will definitely not be able to eat it, because I only eat cooked food."

"That's right, I don't quite understand why people in Sakura Country can accept raw food, but I can't eat anything that is not cooked."

"Based on my years of experience watching the live broadcast of the anchor, this oyster must be quite delicious, and I must try it next time I go."

"It's such a special dish. The white thing on it is actually a tomato. I've never heard of it here. It's so special."

"It seems that this restaurant is really good. For three consecutive appetizers, the anchor gave such a high evaluation."

(End of this chapter)