Punch: From third-rate anchor to top chef

Chapter 253

The expressions of the rest of the people at the table were also different, but most of them were very satisfied.

After all, it is 580 yuan a bowl of chicken soup, and it is a six-star product, so the standard cannot be too bad.

After taking a few sips of the soup, Li Xiao felt warm all over his body, and then his eyes fell on the fish maw and chicken in the soup.

After a long stew, the chicken has already been separated from the skeleton and the skeleton is completely separated.

The isinglass is white, tender and plump, thick and soft. The moment you take it in, the whole world suddenly becomes silent, leaving only the collagen singing and dancing in the mouth.

After a few hours, the taste of the fish gelatin has been completely released. After absorbing a lot of chicken soup, the fish gelatin becomes more fresh and sweet.

Although the chicken has been boiled, it feels soft and rotten instead of chai.

While the chicken is stewed, it absorbs the collagen released from the gelatin, making the original lean meat fuller.

Although on the menu just now, there is a whole page of the nourishing and beautifying effects of the flower maw chicken, as well as various legends.

It also wrote in detail what precious ingredients and ingredients were used, but Li Xiao didn't care about it. The only thing he cared about was whether the soup tastes good, whether the chicken soup is sweet or not.

Just like finding someone to marry, the consideration is not whether the other person has money, how many houses and shops there are in the family, but the person you love, whether he loves you or not.

"Fragrant, really fragrant."

It was Xie Bing who had already finished the chicken soup in his bowl when everyone was eating halfway.

Seeing this scene, Li Xiao hurriedly asked

"Brother Xie, do you want another bowl?"

Xie Bing waved his hands quickly, but of course it wasn't because he was being polite.

580 A bowl of soup, he has never had it before.

But although he looks reckless, he is not a careless person.

He also knows that soup is very filling for his stomach, and once he drinks too much other good things, he will not be able to eat it.

This chicken soup is quite delicious. It is worthy of a six-star restaurant. Whether it is the selection of chicken, the selection of peppercorns, the cooking method, and the heat, it is quite excellent. It looks like a simple soup, but it tastes so good I can't help clapping my hands

The 2nd course came quickly.

【Orange peel abalone and truffle patties】

All dishes here are customer-based, and all dishes are served per person.

The meatloaf lay quietly on a small porcelain plate, and there was a small abalone that had been cut with a flower knife quietly on it. The abalone turned over, and the surface was facing up like a blooming chrysanthemum.

The color of the patty is pinkish, and there are many dark brown particles in the middle, some of which are crushed black truffles and some are crushed tangerine peel.

The two are dotted on top of the pink patty, and there is a layer of light golden juice under the patty, and a few green onions are sprinkled on the patty, which looks quite good.

Picking up the small abalone with a golden fork, and chewing the abalone in his mouth, Li Xiao's eyes suddenly lit up.

The rich aroma of abalone fills the mouth, as if you are suddenly on the beach, blowing waves of elegant and comfortable sea breeze.

The abalone meat may have been soaked in rice wine for a period of time before cooking the abalone, so the abalone meat has a faint fragrance of rice wine, which can not only remove the fishy smell, but also add a unique aroma of rice wine to the abalone meat.

Even the abalone meat is covered with dots of truffles and tangerine peels. The tangerine peels have a faint aftertaste and the unique aroma of black truffles.

It makes the original monotonous steamed abalone taste rich and rich, and the layering is very strong.

The heat of the abalone is just right, the abalone meat is very springy, but it will not become too firm due to cooking for too long, making it difficult to chew.

The spoon scooped up a spoonful of meat pie with golden gravy, and when the meat pie was put into his mouth, the soft and tender feeling instantly conquered Li Xiao's tongue.

The feeling of the meat patty touching the tongue is amazing. The fibers and muscles of the meat patty are completely broken. It stands to reason that the meat patty will become soft and tasteless.

This does not happen to this piece of meatloaf. This piece of meatloaf has been repeatedly beaten after being minced, and the chef should have added a small amount of egg white to the meatloaf, so the meat quality of the meatloaf produced glue after repeated beating. texture.

It is no longer soft after eating, but very soft and delicate, and the gelatin and protein also make the taste slightly pliable.

The method of making this dish is actually very simple. You only need to chop the pork belly that is three parts fat and seven parts thin.

Add a little egg white and various seasonings to the minced pork belly, sprinkle in chopped truffles and orange peel and stir constantly.

Until the meat paste forms a gelatin, it can be beaten in a continuous cycle to make it harden.

The taste of such meatloaf will become smooth and delicate, but it will not be soft, but will have a little elasticity.

In addition, it should also be noted that the time required to make meatloaf and abalone is different. When the meatloaf is close to maturity, put in the abalone that has been cut and sprinkle with a layer of tangerine peel and truffle. It is ready to serve .

When the meatloaf was half eaten, there was a knock on the door, and then it was pushed open.

It was Manager Cai who came in. With a smile on his face, Manager Cai was pushing a cart with a bottle of Moutai in his hand.

The car stopped beside Li Xiao. After all, in Manager Cai's opinion, although Ding Chunqiu was the oldest person present, the highest status was obviously Mr. Li Xiao who was in his early 20s.

He bowed slightly to the people on the table, then opened the package and took out the Moutai inside.

Manager Cai showed Moutai in front of Li Xiao with a respectful expression on his face:
"This bottle of Moutai has been cellared for 15 years, Mr. Li, please check if there is any problem?"

As he spoke, he placed the wine firmly in front of Li Xiao, and a bright flashlight was placed in front of him together with the wine.

This flashlight is used to check whether the Moutai wine is intact. After all, the price difference between new wine and old wine can even reach several times. There are too many incidents of pouring new wine into old bottles.

Therefore, in order to avoid disputes, some merchants will provide the business of providing strong light flashlights for guests to test wine.

However, Li Xiao didn't pick up the bright flashlight, but frowned and asked suspiciously:
"Is this a mistake? Didn't we want 15-year-old Moutai? Besides, there doesn't seem to be [-]-year-old Moutai on your wine list?"

The smile on Manager Cai's face did not change, he nodded and said:
"There is no mistake. The 15-year-old Moutai was personally ordered by the boss to replace the 10-year-old one with a 15-year-old one. He said thank you very much for your help."

"This is too polite, this is not good."

"No, compared to the reputation of [Ke Ruyun], this bottle of 15-year-old Moutai is nothing. If there is no 20-year-old bottle, the boss will give away a bottle of 20-year-old Moutai."

Although Li Xiao said it was not very good, but his hands have already touched this bottle of Moutai, which has a history of 15 years.

Although this bottle of Moutai looks well preserved, the outer packaging has oxidized to a certain extent, and the color has begun to become dull.

In addition, Li Xiao couldn't see any difference between this bottle of wine and ordinary Moutai. As for using a bright flashlight, it was even more impossible.

After all, this is a gift from someone else's boss, and it is not cheap. The price of 10-year-old Moutai and 15-year-old Moutai has at least doubled.

Now that I want to use it to verify the authenticity, isn't that going to slap the boss in the face?

Li Xiao returned the wine to Manager Cai and told him to drink it.

He didn't reject the other party's kindness, he just wanted to exchange for the 10-year Moutai. After all, this is the 15-year Moutai, although it can be bought outside.

But as I said just now, there are too many counterfeit old Moutais. If he buys them as a novice, he is afraid that he will be eaten to the bone.

Seeing that Li Xiao didn't have a wine test, Manager Cai took it with a smile and picked up the bright flashlight next to him.

"Since Mr. Li doesn't test the wine himself, then I will test it for him."

As he spoke, he moved two steps closer to Li Xiao's position.

I saw Manager Cai's left hand wearing a white glove steadily dragging Moutai, and the strong flashlight was firmly attached to the body of the wine bottle.

The light of the strong flashlight instantly illuminated the entire bottle of Moutai, and the white body of the bottle also turned light yellow. While shining the light, Manager Cai's fingers turned while doing so, so that Li Xiao could see the entire bottle. The situation is gone.

The strong flashlight can clearly see that the wine in the bottle has been reduced by about 1/10. Of course, this is not because someone secretly used a needle to remove the wine inside, but it evaporated naturally.

Although the bottle cap seems to be tight, time is a terrible thing for anything. As time goes by, the wine will continue to evaporate from the position of the bottle cap.

Of course, most of the volatilized wine is alcohol, and the rest is more mellow and viscous wine.

Therefore, the older the liquor, the more serious the evaporation. There are many old liquors over 30 to [-] years old, and the alcohol content will drop severely.

The original 58% wine may be left with 20% or even 38% after brewing for more than 28 years.

However, alcohol-free wine is not undrinkable, but it will become more and more precious.

These wines that don't have much alcohol only need to take out a small amount and blend them with the new wine, and the quality of the new wine can be improved by a large level.

For example, Sanjiu’s bottle of so-called puree liquor of Moutai that has been brewed for more than 20 years, as long as he is willing to blend, it is easy to blend several large bottles of good wine.

Manager Cai's technique was very smooth. In less than one minute, Li Xiao tested the entire bottle of wine. Under Manager Cai's introduction, there was no problem with this bottle of wine.

Manager Cai skillfully distributed wine to several people present, and no one refused, including the only woman present.

While several people were toasting, the third course was also served.

"Hello, everyone, [Boneless Duck Feet Roasted with Black Garlic and Winter Bamboo Shoots], the one below is anthracite balls, please don't take it out, otherwise it will be easy to burn."

There is also a small cup for each person, and there is something similar to an alcohol stove under this clock, but what he puts here is not alcohol, but a black hollow metal ball made of metal.

Wisps and strands of flames constantly burst out from inside. The firepower is not strong, but if it is only used to keep warm, it is completely enough.

Li Xiao opened the lid, and a strong aroma of garlic and garlic rushed out.

It was hard for him to imagine that a high-end restaurant with two Michelin stars and two Black Pearl stars would have a dish with such a strong taste.

People who like it certainly find it very fragrant, but those who don't like it will definitely not be able to stand it, and it will definitely affect other guests' meals.

But he changed his mind and thought about [Ke Ruyun] There is no lobby here, it is all private rooms of various sizes.

In this way, even if different customers order different dishes, the taste of the dishes will not affect each other no matter how strong they are.

If there is a hall, I am afraid that the impact of the smell alone will greatly reduce the scores of Michelin and Black Pearl. Perhaps this is why there is no hall here.

There are only two duck feet, and the boneless duck feet are carefully disassembled, and the porcelain cup is neatly covered.

And next to the duck's feet are a few single cloves of garlic and black garlic, constantly exuding a deadly smell in the heat.

Black garlic is actually a single head of garlic that has undergone strict fermentation. The fermentation time of black garlic is usually 3 to 4 months.

After fermentation, the garlic meat of the single clove garlic will turn from tender yellow to black, the original spicy taste of the single clove garlic will be much reduced, and a strong garlic aroma will be produced at the same time.

Moreover, after black garlic is fermented, it will no longer cause adverse irritation to the stomach and is suitable for the elderly.

Some elderly people who have a bad stomach but like to eat garlic can choose this black garlic.

Now the chef here uses two different flavors of single-headed garlic to make it richer and richer in garlic flavor, further enhancing his layering.

The bottom of the porcelain cup is covered with a layer of finger-thin winter bamboo shoots, and the rich and sticky sauce is bubbling with tiny bubbles under the burning of the flame.

When Li Xiao saw the sauce, he also understood why a small coal stove made of anthracite was needed below. The sauce was too thick, and if it was not equipped with a stove to heat it all the time, it would not take long for it to solidify in this weather. Or it becomes very viscous, making the taste deteriorate rapidly.

Li Xiao didn't taste it first, looking at the golden and attractive one-headed garlic.

Because he knows that putting such spicy food into his mouth first will greatly stimulate the taste buds on his tongue, which will greatly affect the subsequent tasting.

Each boneless duck's paw has been cut into several sections in advance for the convenience of the guests. Li Xiao picked up one piece and stuffed it into his mouth.

Fresh, fragrant and waxy.

The sauce is very fragrant, there are two different single-head garlic soups, filled with a strong garlic aroma.

Then there was a sweet feeling on the tongue, Li Xiao was stunned for a moment, and then immediately realized where the sweetness came from.

It was the fresh sweetness of inosinic acid brought out by the sauce concentrated from the chicken broth. He was a little surprised. He thought that these light brown sauces came from duck meat.

But what he didn't expect was that the chef here actually used extra chicken broth in order to increase its freshness and sweetness.

Moreover, the fresh and sweet taste of this chicken soup is very pure. At first glance, you can tell that it is chicken soup that has been hung out from authentic old hens for a long time, instead of industrial additives such as thick soup treasures.

Boneless duck feet are also made of fresh duck feet. After a long time of stewing, the originally tough duck feet become soft and waxy.

Boneless duck feet become bigger after absorbing a lot of thick chicken soup, and the taste is more supple, full of collagen in one bite.

Now the boneless duck feet taste a bit like isinglass, but compared to isinglass, it is crisper.

After swallowing the duck feet, he nodded with satisfaction. The heat of the duck feet is very good, and it will not be cooked for too long, causing the duck feet to become soft and rotten, nor will the duck feet be too hard due to insufficient time.

The timing was mastered very cleverly, you must know that things like duck feet cannot be stewed in a short while.

Even if it is made in a pressure cooker, it may take more than half an hour to simmer to such an extent.

And now it is obviously less than half an hour before the order is placed, which can only prove that the back kitchen has a large number of pre-processed duck feet.

Otherwise, there is no way to finish such a dish so quickly. However, although these cooked duck feet can be stored in the refrigerator, it will greatly affect the taste.

Of course, it would not be a big problem if it was an ordinary small restaurant, but what we have to face is this kind of high-end restaurant with a per capita price of more than 2000.

Don't say the next day, even the rice market that has been stored for more than this round will probably be thrown away.

Li Xiao moaned and sighed those poor discarded boneless duck feet. Such a good thing was thrown away just because it was out of date.

It can neither be used as a gift nor be reserved for the chef in the back kitchen, otherwise the waste will become more and more serious, so it is the best way to throw it away decisively.

Pick up the winter bamboo shoots at the bottom of the cup, and the winter bamboo shoots are also covered with sauce.

In the entrance of winter bamboo shoots, the astringency of winter bamboo shoots is very light.

The winter bamboo shoots have been scalded with salt water in advance, and rinsed repeatedly with clean water after scalding.

Doing this can wash away the bitter taste of the winter bamboo shoots as much as possible, so that he can absorb the taste of the soup more easily.

After all, the structure of winter bamboo shoots is very sparse, it is easy to absorb a lot of flavor, and its taste is crisp, which goes well with many heavy-tasting foods.

After a long time of stewing the winter bamboo shoots, although they become more flavorful, the body has completely absorbed the taste of the sauce.

Its crunchiness is also slightly reduced, but it does not affect its delicious taste.

While eating the crispy winter bamboo shoots in his mouth, Li Xiao suddenly had a whim, if such delicious winter bamboo shoots were made into sealed packages and sold all over the country, it would probably be a pretty good business.

After all, although the production of winter bamboo shoots is not difficult, many people are not good at removing the bitter taste.

However, its rich nutrition and crisp taste have attracted many people to make it one after another.

It's a pity that Li Xiao quickly put this idea behind him. He is just an ordinary small anchor, and this kind of thing is too far away from him. It costs tens of millions to run such a factory.

Wait, tens of millions?

I seem to have it now?

But here comes the problem again, he doesn't know anyone from a food factory.

Picking up a full-flavored winter bamboo shoot again, Li Xiao was stunned again, no, I really know it, isn't the squad leader's family just dabbling in this stuff?
Although I don't have time to do it myself, I can tell the other party this idea.

He didn't hesitate either. After all, inspiration is fleeting. If you forget it after eating, it will be troublesome.

He hurriedly edited the text message and sent it to the monitor. After sending the text message, he didn't care how he replied there. Whether it can be successful depends on their own technicians.

He doesn't understand these technical issues. If he is asked to make one or two winter bamboo shoots, it will be fine. Making large batches is not something he is good at.

However, Li Xiao didn't know that his random text message made a whole group of technicians in a certain food factory work overtime for half a month.

Then, with the world-best-selling [Baiwei winter bamboo shoots], Changhong Group even took this as an opportunity to reorganize the entire food department, which increased the revenue rate of the entire food department by a full 5%.

(End of this chapter)