Punch: From third-rate anchor to top chef

Chapter 200 200. Using Moutai to Increase Incense (ask for a monthly ticket)

The 4th dish and the 5th dish are served together, which are [Abalone and Snail Chicken Pot] and [Radish Beef Brisket Pot].

Although the winter temperature in Greater Guangdong will not drop below zero, the winter here comes with various passive attributes such as [Armor Break], [Magic Damage], [Persistent Attack], [Mixed Damage], and [Moisture Attack].

In addition, there is no heating here, so winter is actually not easy.

It is also quite good to be able to eat two hot pots in the winter to warm up the body.

Li Xiao didn't rush to open the two pots. After all, the casserole has a strong ability to keep warm. If you don't eat it, you can close it first to avoid heat loss.

First, open the radish and beef brisket. The pots here are all brown traditional casserole.

Gently clamp the lid with a clip, and a white steam rises immediately, accompanied by a strong aroma of wine.

After distinguishing the taste of wine clearly, Li Xiao raised his eyebrows, he was very familiar with this taste.

Although he is not very familiar with alcohol, he had only drank similar wine some time ago, so of course he would not forget it.

It's Moutai. This pot of radish and beef brisket uses Moutai wine as a material to enhance the fragrance.

The rich aroma of Moutai immediately dispersed with the steam. Li Xiao took a few deep breaths, and then felt a little regretful. Although it was both Moutai, the bottle of Moutai that had been brewed for 20 years at Sanjiu’s house completely overwhelmed the Moutai here. It’s a pity. The quantity is so small that of course it is finished.

But it’s true to think about it. Moutai that has been around for 20 years is no longer available in large quantities. It is even more extravagant to use it to make dishes in batches. Presumably, cheap new wine should be used.

Li Xiao quickly picked up a piece of beef brisket and put it in his father's bowl. His father was a drinker, and it could be said that there was no joy without alcohol.

But generally speaking, he only drinks a small cup every day, ranging from half a tael to a tael at most.

Although I like it very much, the amount control is still quite strict.

One is that drinking too much costs money, the other is that drinking too much will cause trouble, and finally drinking too much may be harmful to the body.

After picking up the food for his parents, Li Xiao moved the camera to the side of the casserole.

This stewed radish and beef brisket also inherited the exquisite style of [Xingji Yayuan]. Li Xiaoren easily counted a total of 5 pieces of radish, 5 pieces of beef brisket and a piece of coriander as a decoration.

Seriously, if he hadn't eaten the previous three dishes, he might have cursed.

It costs more than 500 yuan each, and there are only 5 pieces of beef brisket. On average, a piece of beef brisket costs more than 100 yuan, which is more expensive than a whole steak in many ordinary restaurants.

However, with the lessons learned from the past, he also knows that the dishes here are really sophisticated, and the ingredients are quite elegant.

Pick up a piece of beef brisket with chopsticks. The beef brisket here is beef brisket in clear soup. Clear soup means that its soup base is transparent.

Normally, the soup base of radish and beef brisket is usually rich and sauce-colored, but here it is the opposite, and the soup base of radish and beef brisket is stewed in clear soup.

In fact, clear soup is far more sophisticated than stewed and braised in soy sauce. Because of the high difficulty, and the beef brisket in clear soup cannot be preserved, many shops no longer make this kind of beef brisket.

If it is not well preserved, it means that it will not be sold out before the break, and it will be discarded, which means that the cost will rise. As a business that pursues profit first, of course, I don’t want to see this situation, so braised in soy sauce and stewed sauce have become popular.

However, some merchants are also very shrewd. They sell beef brisket in clear soup and stuffed sauce at the same time.

However, for a private Cantonese restaurant that sells more than 500 yuan for a pot of beef brisket, discarding a few extra dishes will not cause too much problem, after all, the price and cost are there.

The beef brisket is bigger than ordinary lychees. Unlike most restaurants outside, the beef brisket is cut smaller than the thumb. It looks like a lot, but once the beef brisket is cut small, all the fibers inside are destroyed. Cut it off and the gravy will run out and the taste will be off.

Under the light, the muscles on the beef brisket can be clearly distinguished. The best beef brisket is half fat and half thin.

But some people like to eat more gluten, some like to eat lean, some like to eat muscles.

And Li Xiao likes to eat more tendons, because the tendons on the sirloin are far more fragrant and waxy than the meat. In his opinion, a piece of sirloin without enough tendons cannot be called sirloin, but beef.

This piece of beef brisket has a lot of tendons, and the transparent tendons are like marble-like lines, covering the whole piece of beef brisket. Anyone with a discerning eye can tell that this is the best of the beef brisket.

There is about 80 catties of beef brisket on a cow, and there are only about 80 catties of stretched yarn belly in the 5 catties bullpen, which can be said to be quite small. Unless you are very familiar with the butcher's boss or Ability to make money, otherwise it is basically impossible to buy.

Li Xiao raised her gauze belly in front of the camera

"Look, there are tendons on both sides of this gauze belly. It must taste very good. These tendons are not fatty meat. On the contrary, they are not fatty at all."

"The gauze belly here is cut very big, one piece is as thick as two fingers. This should be because the chef wants to keep the gravy inside the beef as much as possible."

After all, once the gravy of a sirloin is lost, the flavor will be lost by half.

"Look, the marble-like muscle texture, the top and bottom of the beef are covered by a layer of tendons, and the gravy inside will not be lost at all. Let me give you a taste."

As he said that, he bit down a large piece of beef brisket with his sharp teeth. His teeth bit open the tendons attached to the top of the beef brisket, and the juice and gravy hidden in the meat immediately splashed out.

After a long time of stewing, the beef brisket is completely crispy, but the chef's mastery of the fire has been perfected, and the beef brisket is crispy but not rotten.

The originally tight muscles have become loose, and the beef can fall apart instantly with easy chewing
"Let me tell you that this stretched beef brisket is invincible. It's great. It's the first time I ate such a soft beef brisket. The fascia on the outside is very fat and waxy. Originally, the fascia was very chewy, but after a long time After cooking, it has completely softened and is super delicious.”

"The beef wrapped in tendons is very sweet and delicate. You can see that the texture on it is very beautiful. The fat is separated from the lean meat, and the lean meat is separated from the fat. It is like a piece of marble. Its texture is very clear. "

As he spoke, he put the half-bitten gauze belly on the chopsticks in front of the camera.

Studio

"Oh my god, I'm still working overtime!! I'm wrong, I shouldn't be lazy during working hours!!!"

"Looking at the beef brisket in the host's hand, the braised beef noodles in his hand immediately tasted bad"

"How can beef brisket grow like this? Did I eat fake beef brisket before?"

"I never eat beef brisket, it feels too fatty, and the anchor's piece feels even fatter."

"I said it all, it's not fat, it's tendons!!!"

"Aren't tendons the same as fat?"

"This clear soup looks so watery, you can tell it's not tasty just by looking at it."

"Yeah, the milk is so pale after leaving?"

"What do you know?? Beef brisket in clear soup is the best."

Li Xiao glanced at the barrage,
"Actually, clear soup is not necessarily better than stewed in soy sauce. Whether it tastes good or not depends on personal preference, but personally, I prefer beef brisket in clear soup."

"As for some viewers who said that the beef brisket looks a little strange, there are many kinds of beef brisket, and each kind of beef brisket has a different shape and taste."

"Peng brisket: The beef has the strongest flavor. The eight-boned brisket in front of the beef breast is the most commonly used brisket. It has the largest area and is also the most eaten part of most people."

"Shuang Belly": also known as "Pengsha Belly", "Bengsha Belly" or "Butterfly Belly". Soft or hard."

"The bottom of the belly: a piece of meat that is connected to the pit and is close to the cowhide. It is thick and tough, and it is the most difficult to make."

"Pork horn: a piece of meat in the middle of cool belly and pit belly. The portion is very small. There are soft gelatin on all sides, very crisp."

"Hand-arm belly: It combines the advantages of pit belly and refreshing belly, with a strong and tough taste."

"And what we eat now is the most easy-to-cook and richest-tasting pork belly, but this kind of thing is too difficult to buy. If you can't buy stretch pork belly, you can go back and buy pit pork belly , although there is a difference in taste, but not too much difference."

Throwing the remaining half of the beef brisket into his mouth, Li Xiao said vaguely

"This beef brisket is quite good, but we still need to look at their radish. To know whether a radish and beef brisket is cooked well, the score of the radish is no less than that of the beef brisket."

The chopsticks were easily inserted into the radish without too much hindrance, but not completely free of hindrance, which proved that the radish was cooked thoroughly but not rotten.

The radish is lighter in color and has been completely boiled and transparent.

"The radish is very sweet and very fresh. You can feel very refreshing when you eat it. Its texture is very delicate. You can tell it is a milk radish at a glance. It will not appear in the meat like some old radishes. Fiber even eats a bite of radish residue."

"I can even taste a little bit of sweetness in the radish. The radish is slightly green, but it is not harmful. On the contrary, it complements each other when it is used with the beef brisket. The radish becomes more fresh after absorbing the fat of the beef brisket, and the beef brisket also because of The oil is absorbed and becomes more refreshed."

"As the saying goes: Eat radish in winter and ginger in summer, you don't need a doctor's prescription"

"There are many benefits to eating radish in winter. In winter, people will unconsciously eat more meat and animal fat than usual. These fats will accumulate in our body, which may form heat or grease."

"If we eat some cool radishes in moderation, it can not only dissipate the internal heat, but also have the effects of lowering the Qi and widening the middle, eliminating stagnation and stagnation."

"Besides, radish is a very nutritious food. It is not only cheap and easy to make, but also has higher nutritional value than most other foods."

“[Radish and Beef Brisket Pot] can score 80 points. Although the quality of the ingredients is very good, the clear soup is still a bit lacking. It would be better if the clear soup is more mellow.”

After eating the stewed radish and beef brisket, Li Xiao opened another casserole next to it [abalone, flower snail and chicken pot].

[Abalone Flower Snail Chicken Casserole] is the most expensive of all the dishes. The asking price for a pot is 999 yuan, which is 1000 yuan less than one yuan. However, after Li Xiao opened the lid of the casserole, he found that the price is not too high. .

Because it is different from what he expected, this [Abalone Flower Snail Chicken Pot] does not use fresh abalone, but uses dried abalone, and the abalone here is not small, Li Xiao remembers that it is written on the menu It used two abalones.

However, the abalone here is not a whole one, about half of the abalone is used.

The double-headed abalone was cut into slices and neatly spread on the surface of the casserole. Li Xiao picked up a piece of abalone for each of his parents, and then picked up a piece of abalone dipped in abalone juice and put it in front of the camera. .

"Speaking of which, I haven't eaten dried abalone for a long time. This dried abalone is not small. It is a very good quality Nan'ao abalone. Although there is only half of it, it is quite good compared to the price of 999 yuan."

"Many high-end restaurants cost 999 yuan, and you may only be able to eat half a double-headed dried abalone from Nan'ao. It can be said that the price is very conscientious."

The abalone slices are very crispy in the mouth, and the juice on the top is very mellow.

Obviously, this abalone juice is not just made from concentrated canned abalone juice, but the same as before Li Xiao, using a slow fire and a lot of ingredients to make abalone juice.

The abalone meat is very chewy, and the more you chew in your mouth, the more fragrant it becomes. The rich abalone juice and abalone meat are mixed together, bringing a strong sense of satisfaction.

"The way their chef cooks the abalone is quite sophisticated, not too soft, not too hard, very chewy, but not too hard, and the taste of the abalone juice is completely integrated into the abalone, which is quite good. "

"However, I'm not boasting, or the abalone I cook is relatively good."

Hearing Li Xiao's words, the parents at the same table nodded repeatedly. They also ate the abalone sent by Li Xiao. The abalone in abalone sauce was quite good in both taste and texture, and even other relatives were full of praise. .

Moreover, the materials used by Li Xiao are not as good as they are in front of them. After all, the size of one is 20, and the gap between the two is not ordinary.

Liang Jinjian said with a smile

"Of course, the abalone my son cooks is much better than this one."

Unexpectedly, as soon as the voice fell, a burst of laughter came from beside him. The other party didn't hide his voice at all. Li Xiao frowned and looked towards the source of the laughter.

A group of people happened to pass by the table of the three of them, and it seemed that they were going to enter the private room behind.

One of the young men in an orange suit still had a sneer on his face, it was obviously his voice just now.

Maybe he happened to hear Li Xiao's words, or maybe he heard Liang Jinjian's echo, so he sneered like that.

The second elder was an ordinary worker and hadn't seen much of the world, but when they saw the people passing by the table all dressed brightly, they could tell at a glance that they were either rich or expensive, and they quickly put away their dissatisfaction on their faces.

As a small person in the market, I clearly know that I have no right to argue with these big people.

Now people just laugh. If there is a conflict with the other party and the other party gets serious, what will happen to the result is unimaginable.

Li Xiao couldn't help frowning when he saw this group of people, but he didn't say anything back. After all, he put himself in the shoes of a famous private restaurant and heard a customer bragging that his skills were better than the chef's, and he would definitely feel funny. .

Of course, they definitely wouldn't laugh outright like they did. After all, who's in the way of bragging and chatting?

Seeing that a few people were indifferent, the man in the suit shook his head and asked the welcoming lady next to him
"Isn't Master Yan Xuliang the abalone maker today?"

The young lady's face didn't change at all, she nodded slightly
"That's right, Master Yan Xuliang didn't rest today. Normally, he is doing quality control of the abalones."

After confirming that the sous chef was in charge, the man in the suit smiled even more presumptuously. He pointed at Li Xiao's table and said to the people next to him
"It's so ridiculous, what kind of cats and dogs dare to say that their cooking skills are amazing now? How dare a brat say that he is better than a four-star senior chef?? You really don't know what to do!!"

Li Xiao frowned, good guy, I have stopped talking on my side, and you still want to step on my face?I'm still doing a live broadcast here!
Being slapped in the face in public like this without any response, wouldn't the black fans in the live broadcast room become more arrogant in the future?

Thinking of this, Li Xiao stood up,

"Whether it tastes good or not is a personal point of view. I think I cook better than the head and sous chefs here. This is my personal subjective wish. Is there any problem?"

"Besides, do I know you? Do you know who I am? I'm chatting with my parents, why are you interrupting? How can you think that what I do is definitely not as good as Master Yan Xuliang?"

Seeing Li Xiao, who was originally like a quail, stand up against the young man in the orange suit with a cruel smile on his lips, he was not upset at all, but seemed even more excited.

After all, if his toys don't move, he won't feel comfortable playing with them, so he never likes to use drugs, and prefers to rely on his own means to force wild horses to sink and float under his feet
At this time, a young man with dyed yellow hair noticed the tripod next to Li Xiao, and touched the arm of the man in the orange suit with his elbow.
He leaned over to the man in the orange suit and whispered,
"Brother Yu, forget it, it seems to be an anchor."

Hearing the words of the young man with yellow hair, the man in the orange suit paused in his smile, and looked at the video recorder with the flashing red light.

The weird smile on his face disappeared, and he shouted at the people next to him with a look of unhappiness.
"Let's go, first enter the room."

After speaking, he led the people behind him into the corridor of the back hall and walked towards the target's box.

Zhang Yu is a regular guest here, and he walked into the pre-booked guest room without the guidance of the welcoming lady, and he sat down with a sad face.

Some dissatisfied complained to Miss Yingbin
"The style of your [Xingji Yayuan] is getting worse and worse. You can put any cat or dog in, and doing live broadcast in public will not affect other guests' dinner?"

Miss Yingbin is not a newcomer, she is very clear that this customer is a regular customer in the store, but she does not dare to slander other customers casually.

Thanks for the big reward

(End of this chapter)