Punch: From third-rate anchor to top chef

Chapter 78

The young lady nodded slightly, pointing at the small plate of message notes with her palm

"This is our blessing message, customers can open it casually, I will go down and place an order for you."

"Okay." Li Xiao nodded politely.

After the young lady left, Li Xiao picked up Jianzhan, which was still warm, and looked left and right.

The purchase is quite generous, and it should be made of iron, that is, the innermost layer of the teacup is an iron cup.

The color is really nice, and it feels quite comfortable in the hand.

But no matter what, he couldn't possibly buy it, a cup is 2388, it's too sinful, and that's not how money is spent.

Randomly pull out a message

【Having the strength to help others is one's own blessing】--Master Zhengyan·Jing Si Aphorisms
After putting down the teacup, Li Xiao raised the camera and looked out the French window.

The sun at noon is just right, the osmanthus tree is very tall, the sunlight passes through the gap between the leaves and branches, falls on the osmanthus, falls on the ground, and falls on the leaves.

"It's really beautiful!"

"It's really good. Last time we also chose the private room on the second floor, but the view is worse than here. I feel like I'm losing money."

"Didn't you hear it just now? This is the privilege of the big anchor!"

"Oh, I'm a die-hard anchor fan. I'm so relieved. I didn't expect Xiao Xiaoxiao to become a big anchor one day."

Soon, the first course was served.

【Foie Gras Cherry】

Appearing together with the dishes, of course, there are system check-in reminders.

"Ding dong, you checked in successfully. The gourmet restaurant you checked in is: [Guiyu Shanfang]"

Black Pearl two stars, Michelin one star.

Chef: Song Dongrui, 5-star senior chef,
Sous chef: Tang Jiagang, 4-star senior chef,
Sous Chef: Barnard Len, Samsung Senior Chef,
Sous Chef: Yamamoto Qiaomu, Samsung Senior Chef.

The ultra-luxurious lineup of chefs, meticulous selection of ingredients, the main menu updated every year, and the side menus that rotate every season make [Guiyu Shanfang] famous.

"Ding dong, the rating system, [Guiyu Shanfang] is rated as 5 stars."

"Ding Dong, you have received a 5-star gourmet store check-in reward"

[Money: 100000 yuan]

[Ability: Intermediate Food Arrangement Proficiency]

[Ability introduction: Your understanding of plate arrangement has deepened]

[Ability: Intermediate Molecular Cooking Proficiency]

[Ability introduction: You have a deeper understanding of the essence of food, and are proficient in the deconstruction and reorganization of food]

【Fame: 50】

[Fame introduction: 1 point of fame will allow 10 strangers to know you through different channels]

When Li Xiao saw a long list of names of chefs and sous chefs, as well as their chef levels, that appeared after checking in, he felt an irrepressible excitement in his heart.

Sure enough, the system did not disappoint him. The five-star gourmet restaurant is currently the one with the best check-in score by Li Xiao, and the four-star [Yangliu Lane] and [Crab House] are the second highest.

Just by punching in the card, there are 85, [-]! !This is the money I earned by eating [-] sausages. I didn't expect to get it just by punching in a five-star gourmet restaurant.

In addition, to his surprise, he actually got two duplicate skills.

No, it should be said that he has obtained two advanced skills, [Ability: Intermediate Food Arrangement Proficiency] and [Ability: Intermediate Molecular Cuisine Proficiency].

Correspondingly, [Ability: Food Arrangement Proficiency] and [Ability: Molecular Cuisine Proficiency] that were originally in the skill bar have disappeared.

It seems that skills still have different levels. My previous super skills turned out to be only elementary.

Without staying on the system for too long, Li Xiao turned his attention back to the dishes.

【Foie Gras Cherry】

Six crystal-clear rose-red cherries were arranged neatly in a large white disc, and the arrangement was quite good. The mint leaves became leaves, and the chocolate shattered into soil.

Li Xiao picked up one of the cherries, put it in front of the camera, and praised

"Pretty good, the handle of this cherry is actually a real cherry handle, very careful."

As soon as Li Xiao finished speaking, the live broadcast room was flooded with complaints
"Brother, can you not be careful? It costs 21 yuan a piece, which is more expensive than the real thing!!!"

"Foie gras and cherries? Such a simple molecular cuisine!"

"This thing, we have 88 western restaurants per capita!!"

"How much is a catty of cherries, and the cherries here cost 21 yuan a piece?"

"Can't afford it, can't afford it!!"

Li Xiao didn't explain right away, the facts must speak louder than words.

He took a small bite of this delicate cherry, the outermost peel was sour and sweet and very refreshing, while the foie gras inside was rich and mellow, with a delicate taste, like ice cream.

Sure enough, it is worthy of a 5-star food, quite good.

Li Xiao handed the half-bitten cherry to the camera

"Although 21 cherries are a little expensive, but one thing to say, this cherry is really worth the price.

In fact, the method of making this foie gras cherry is very cumbersome. From the preparation of raw materials, it takes at least 40 hours for one serving. Even if it only counts the production time that requires manpower, it takes at least about 3 hours.

First wash the good foie gras, cut it into pieces, put it in a bowl, then put in brandy, milk, cover all the foie gras, cover with plastic wrap, and put it in the refrigerator for 14 hours.

After 14 hours, take out the foie gras, put it into a clean bowl, add crushed black pepper, sea salt, whiskey, chopped herbs, and rosemary, stir well, cover with plastic wrap, and put it in the refrigerator again for 14 hours.

After 14 hours, take out the foie gras, put it in a sealed bag and seal it with plastic, then cook it slowly at a low temperature of 55-60 degrees for 15-20 minutes.

Break the cooked foie gras with a cooking machine, and then use a sieve to obtain fine foie gras. Pour the foie gras into a bag, then squeeze it into a cherry mold, and put it in the refrigerator for 10 hours.

When the beets are ready to be demolded, cut the beets and boil the rose-red juice. Add white vinegar, white sugar, and a small amount of carrageenan to the rose-red juice.

When the rose red juice cools down and becomes viscous, add a small amount of red wine, take out the foie gras from the mold, and immerse it in the rose red beet juice.

One [foie gras cherry] is finished. "

Discussion in the live room

"So the foie gras cherries are not cherries?"

"Brother, everyone says it's foie gras, but it just looks like a cherry."

"This, the production seems really complicated"

"What do you mean? It seems so complicated, it makes my head feel dizzy."

"In this way, a 21 doesn't seem very expensive?"

After Li Xiao gave an introduction, he solved 2 more cherries.

Only then did I come to my senses, there is an expert behind this Guiyu mountain house! ! !
I gave myself the best room live broadcast of these big anchors, which can attract the audience in the live broadcast room.

Exempting 15% of the service fee, waiving the minimum consumption, and the choice of private rooms can make the anchors naturally have a good impression of Guiyu Shanfang. Such a move will make people feel naturally superior.

In normal times, everyone thinks it is expensive, so Li Xiao may explain it, but it is impossible to explain it in such detail.

This wave was unexpectedly taken advantage of by Guiyu Shanfang quietly.
(End of this chapter)