Punch: From third-rate anchor to top chef

Chapter 377. Chapter 378.

However, Li Xiao could roughly understand why the other party would deal with it like this. After all, it is not the peak season for durians.

If durian paste is not added to enhance the taste, the taste of this Liuxin durian filling will be greatly reduced.

But this time the durian sauce was put a little too much, and the taste of durian essence made the whole thing a little bit disharmonious.

"This durian cake is quite good overall."

"The outer layer of meringue is made of the most traditional lard meringue, rather than the more western-style buttery meringue."

"The biggest advantage of the traditional Chinese lard pastry is that it uses less fat and has a stronger layering."

"The puff pastry will be drier when you eat it, without the greasy feeling of western puff pastry."

"However, the traditional lard puff pastry has a very big disadvantage, that is, the layering effect of the puff pastry will not be obvious if you don't work hard enough."

"However, such a problem obviously will not appear in a godfather-level Cantonese restaurant."

"However, this does not mean that their durian cakes are all right."

"I can easily taste the fresh durian pulp inside, but in order to enhance the taste, the added durian paste with flavor is a bit too much."

"This durian cake barely has a score of 80. If you taste it in another durian season, maybe the score can be improved."

Studio.

"Yo, there is always someone who is not perfect."

"But this durian cake looks delicious!"

"I can feel the crispness of this puff pastry through the screen!"

"Lick the screen, durian is my favorite!"

"Terrible, I can't even accept ordinary durians. Is this still annoying?"

"Durian is delicious! Charcoal-grilled durian YYDS!"

····
Li Xiao didn't continue to process the remaining two durian crisps, although they tasted good.

But too strong flavors will make the taste buds unable to accurately distinguish the taste of food in a short time.

Therefore, even if the taste is good, he is not willing to continue.

After all, there are still many dishes waiting for him to taste.

While chatting with the audience, while dealing with chicken feet in abalone sauce and shrimp dumplings, the fourth dish soon came up.

The fourth dish is dim sum, salted egg yolk quicksand buns.

The three buns are not big, about the size of a baby's fist.

There is a little bright orange mark on the white skin, and it exudes a faint mist.

Li Xiao didn't care about the hot hands, and directly picked up a salted egg yolk quicksand bag.

As soon as his fingers touched the quicksand bag, his brows raised.

Very soft, very white, the size is also suitable, it is indeed a good bag.

He raised the quicksand bag, which was only the size of the palm of his hand, to the front of the camera:
"Good guy, through a thick layer of skin, I can smell the milky and eggy aroma of quicksand sauce inside!"

"And I touched it just now, and it's super soft."

"By the way, here's a trick to tell if the skin of a steamed stuffed bun is good or not."

As he spoke, he folded his left and right hands together.

The poor little quicksand bag was instantly squeezed and deformed by two palms. Li Xiao's palm held the squeeze for a second, and then immediately let go.

After the palm left, the quicksand bag that had been squeezed and deformed immediately bulged again from its flat shape.

Except for a few wrinkles on the surface, the appearance does not seem to have changed much from before.

"Look, it doesn't deform when squeezed, and the quicksand sauce inside doesn't spray out. These are the characteristics that a good bun should have!"

"Although the buns haven't been in my mouth yet, I already know that the skin of the buns must be soft and have a strong sense of air."

"Okay, without further ado, let the big brothers and sisters have a taste first."

As soon as the words fell, the quicksand bag with several folds was bitten open.

The golden quicksand sauce is wrapped in orange salted egg yolk, gushing out from the port of the white foreskin.

Li Xiao's lips felt the warm quicksand wanting to escape, so he hurriedly took a mouthful, and sucked the quicksand sauce that was about to flow out into his mouth.

The milky flavor is rich, the egg flavor is delicate, and the quicksand sauce with a rustling taste immediately conquered his taste buds.

The skin of the quicksand bag is very soft, like cotton.

Clean and neat, one bite, no sticky feeling.

In the sweet quicksand sauce, a huge amount of salted egg yolk is added.

The taste of quicksand sauce has been improved by several levels, and the taste is richer and richer.

However, compared to the previous abalone sauce chicken feet and shrimp dumplings, it is not so amazing, but it is much better than the durian cake just now.

"The salted egg yolk quicksand bun is quite satisfactory. The skin of the bun is very soft, and the quicksand filling is also very good. 90 points!"

"Both the taste and texture are very good, especially the rustling feeling of quicksand sauce is really great."

As he spoke, he picked up the second salted egg yolk quicksand bun and started to eat it.

The fifth course followed, and this time it was finally no longer dim sum, but a formal dish.

The dish that has won the Dahan Kingdom Innovation Gold Award for 5 consecutive years [Iced Roasted Three-layer Pork].

The portion of ice-roasted three-layer pork is not much, and the boxy crispy-skinned pork is placed in a boxy plate, and there are only nine pieces in total.

The size of each piece of crispy roasted pork is only slightly larger than the size of a thumb. On average, this small piece of meat costs 20.

At the current price, 20 yuan can buy two catties of pork, but here you can only eat a piece of pork belly the size of a thumb.

It looks like a dish that kills people, but when you eat it, you know it's not the case.

There is a reason why the weight is so small.

First, the pork used here is not an ordinary meat pig, but a relatively small black soil pig.

Second, it uses pork belly, not ordinary pork belly, but the ten-layer pork belly mentioned earlier.

There are ten layers of fat and thin, and these 9 pieces are all the essence of the ten layers of pork belly.

A pig, based on Li Xiao Pao Ding's skills in solving cattle, can make four copies at most.

Therefore, 180 servings of ice-roasted three-layer meat is really not too expensive.

He picked up one of them and held it up to the camera:
"20 yuan is such a small piece of pork belly. I want to see if it's worth it."

After speaking, he closed his eyes and threw a small piece of pork belly into his mouth.

However, in the next second, his closed eyes opened instantly.

With his crazily chewing mouth, anyone with a discerning eye can tell that this dish is not simple.

Swallowing all the delicious food in his mouth, Li Xiao didn't speak, but closed his eyes.

He carefully recalled the damage caused by the taste bud bomb in his mouth just now, and with his eyes closed, he threw the second piece of ice-seared three-layer meat into his mouth with chopsticks.

After another careful tasting, Li Xiao opened his eyes again, and his eyes were full of approval:
"Treasure, it is simply treasure."

"In the past, when I encountered fatty meat or some food with a strong taste, I would suggest that the audience who don't like it try not to order it, because there is no happiness if you force it."

"But I strongly recommend today's ice-roasted three-layer meat. Even audiences who don't want to eat fatty meat can come and try it."

"Because it's really delicious, if you don't eat it, you will definitely regret it."

"The golden skin on the top is crispy, and it's like potato chips when you bite into it."

"The fat in the middle layer is emulsified by high temperature, and the thin lean meat in the middle is wrapped in sauce, which melts in the mouth, and once touched, it will produce a juicy effect."

"The lean meat in the lower layer is soft and smooth."

"The taste of each layer of meat is completely different. Although there is a lot of fat, it does not feel too greasy after being specially marinated and roasted."

"The ice-baked three-layer meat is also served with this special white French mustard, which is very different from ordinary green mustard."

"The flavor will be very strong, but it will be sweet and sour, slightly spicy but not pungent, and the already very light greasy feeling will disappear completely."

"95 points, these five points are reserved for him to improve. It's not that he didn't do well, on the contrary, he really did well."

Thank you for the monthly pass left by the boss, thank you.

(End of this chapter)