Punch: From third-rate anchor to top chef

Chapter 255

There is also a pair of golden scissors specially equipped next to each round bread. The waitress introduced:

"Guests can use scissors to cut off the lid of the bread, dip the bread in curry sauce and eat it, it will taste very good."

After introducing the meal, the young lady bowed and left the room.

Li Xiao pressed the lid of the bread with his left hand, and a stream of heat flowed into his palm from the lid of the bread.

Just the surface of the bread has such a high temperature, one can imagine how hot the curry inside is.

Press the lid of the bread with one hand, and gently pull out the two bamboo sticks that block the lid with the other hand, as the bamboo sticks come off.

There was a very thin crack on the bread that seemed to be in one piece.

With a slight twist of Li Xiao's left hand, the lid of the bread was opened, and a strong smell of curry broke through the shackles of the bread cage and rushed into Li Xiao's nostrils.

“good fragrance”

Peng Yuqing leaned over the bread and smelled it, with an intoxicated expression on his face.

"This curry is really fragrant. I also ate such a fragrant curry when I went to Hong Kong Island for competitions. It is really nostalgic."

Xie Bing then said:
"I think the one on Ao Island is more delicious."

"Ao Island?"

"Sorry, sorry, I forgot you didn't have a chance to participate! Haha!!"

"."

Peng Yuqing was speechless for a while, and just said what he said, why did he suddenly reveal his old background again?

He sighed softly, smelling the aroma that was constantly pouring into his nose, he was too lazy to break up with the other party, and he didn't care about the wisps of heat coming out of the bread.

He directly scooped up a large spoonful of curry and stuffed it into his mouth. Sure enough, his tongue was burned immediately.

But he was not willing to spit out the hot curry, he chewed the chicken while steaming.

Seeing the satisfaction and surprise on Peng Yuqing's face, everyone turned their eyes back to the bread curry chicken in front of them.

Smelling the aroma constantly pouring out of the bread, everyone swallowed, but they were not as impatient as he was.

Instead, carefully use the golden scissors to cut the round bread cover into thin bread sticks, which is convenient, and can be eaten with curry sauce later.

Li Xiao was also blowing his breath while cutting the bread, while looking forward to the taste of this dish.

After all, I ate so many dishes just now, and there was not a single dish that was overpowering, not to mention that there was not even a slightly inferior product. It really deserves to be a high-end restaurant with a six-star rating.

Bread curry chicken is a dish in many countries, so Li Xiao doesn't know where this dish originated.

Some people say it's Portugal, others say it's Spain, and some say it's Singapore or Thailand, anyway, it's definitely not the local cuisine of Dahan.

After all, neither curry nor bread are local products.

However, the Han Kingdom is an inclusive country after all, and many foreign dishes will have quite good development and improvement when they come to China.

Just like the curry breaded chicken in front of you, Ke Ruyun has miniaturized it.

The most primitive curry bread chicken will wrap a whole chicken inside, so the bread will be relatively very large, and it is very troublesome to disassemble it every time.

And because the size is too large, the production time will be extended accordingly.

And once chicken is cooked for too long, the chicken will start to get old and woody, not to mention a whole chicken, which is often fully cooked on the outside and half-cooked on the inside.

And sometimes once the bread process is not mature enough, it is likely that during the baking process, the curry inside will generate a lot of gas due to heating, causing the bread to burst and cause the entire cooking to declare failure.

But now Ke Ruyun's side has been improved, and the bread that was originally as big as a plate has become a small round bread, only slightly bigger than a fist.

A whole chicken inside has also become a chicken after the bones have been removed.

And there is not only chicken in it, but also some fried golden potatoes, slightly browned carrots and onions.

There is also a small bundle of herb ingredients, potato cubes fried to a golden crisp and baked in a curry with the chicken.

After a long time of baking, the originally burnt and crispy potato cubes become soft and glutinous.

Moreover, it has absorbed a lot of curry juice and chicken juice, and the whole potato block has the taste of curry, which is fragrant and glutinous, very delicious.

After Li Xiao swallowed the soft and rotten potato cubes, he scooped up another spoonful of curry juice with red chili oil floating in it.

The curry flavor is very strong, and a strong curry scent hits the face. The taste is very strong, but there is no special stimulation. It seems that the blending ratio of various spices is quite particular.

The curry has a very strong coconut milk taste, which makes the curry flavor more layered and the taste more layered.

The taste of the curry is on the sweet side, which is obviously adjusted to cater for the taste of the Cantonese.

The curry is very delicate and lubricated. Obviously, after the curry is cooked, it has been dehumidified and filtered many times to isolate the excess vanilla and particles.

Slightly spicy, warming up the tongue.

The curry here is slightly different from the curry meat that Li Xiao had eaten at [Guiyu Shanfang] before. The curry here will have a stronger taste and a stronger taste of spices.

After all, the food cooked is different, and the curry used will of course be very different.

Pick up a piece of charred chicken and throw it into your mouth.

The fragrant chicken has been roasted for a long time, and it has become soft and rotten.

You don't need to chew too much to swallow the crispy chicken. The chicken is covered with rich curry sauce. The two are well mixed together. The chicken full of curry sauce will not look too bad. Instead, there will be a crispy feeling.

Li Xiao picked up the bread cover that had been cut into thick fingers on one side, and dipped the burnt finger bread into the curry.

The finger bread dipped in curry sauce is stuffed into the mouth, one side is crispy, the other side is soft and tender, and both sides are covered with rich curry sauce, making a swishing sound in the mouth.

No wonder the waitress needs extra reminders, this way of eating is really quite good.

Suddenly, he had a flash of inspiration and thought of another better way to eat. He picked up a spoon and put a piece of crispy chicken on the spoon, and then put a small piece of finger-thick breadsticks on top.

The chicken and bread are sent into the mouth together, crispy, tender, crispy and tender.

Different sensations attacked the nerve endings on the tongue in turn, and then let the spicy curry blend these sensations into one.

The chopsticks didn't stop, the bread on the plate quickly disappeared, and soon all the cut bread sticks disappeared.

But Li Xiao didn't give up, but fixed his eyes on the round bread. Since he ate a lot, the curry water level in the hollowed out round bread also dropped a lot.

He quickly went down the top, cutting the curry-soaked bread, eating it with great enjoyment.

But the rest of the people are not as careless as Li Xiao. After all, Li Xiao has long been used to eating in front of countless people, and he doesn't think there is anything wrong with such an approach. It is more difficult.

But the others couldn't ignore the eyes of others. Even if they saw Li Xiao eating happily, the others would at most finish the bread lid and the curry chicken inside and call it a day.

After all, in their opinion, the round bread filled with the bread machine is more like a food container than the food itself. It seems a bit too strange to eat all the food containers.

Of course, these other people did not include Xie Bing.

Xie Bing was originally a poor kid in the mountainous area, so he didn't know much about table manners.

When he ate something delicious, he didn't care if it was tableware or food, he just ate it when he saw Li Xiao eating it, without any scruples at all.

Just when Li Xiao was about to eat up the bottom of the bread, the sixth dish was also served.

It is also a small portion per person, and each person has a small gray marble stone pot.

"Guests, please be careful of scalding. The water in the stone pot is boiling, and the stone pot is several hundred degrees Celsius. Don't touch it."

A large part of Keruyun’s winter menu is this kind of fresh and hot dishes, but these dishes are not limited to cuisines, and even the nationality can be Chinese or French.

Inclusive, dishes from several countries appear on one menu, just to meet the eating habits of guests this season.

At this time, Li Xiao probably figured out why there were six senior chefs with a three-star rating or above.

After all, the types of dishes here at Ke Ruyun are too complicated. Although it is said that they are well-informed, every chef has one or more areas of expertise or cuisines.

Others are not good at dishes. Although they can do it, their level will definitely drop significantly.

Faced with such a rich menu, it is really impossible to cope without so many star chefs.

The juice in the pot is still bubbling, obviously the juice inside is still boiling.

The strong smell of green pepper radiates in the air through the continuous heat from the stone pot. The green pepper on the pickled fish is very fresh. Even after cooking, it still exudes emerald green color and even green The branches of peppercorns are all green.

This kind of young pepper has a slightly lower numb taste than the old pepper, but the aroma is stronger. And because the shell of the young pepper is relatively delicate, you only need to pour a little hot oil on it to fully release the spicy taste. .

It does not need to be repeatedly poured with hot oil like old peppercorns to release the numbness. After all, such multiple pours of oil will also make the dishes greasy.

At the same time, young peppers do not have the bitterness and astringency of old peppers, and the numbness is very pure, which will not affect the taste of the dishes.

Although the benefits of young peppers are many, not many restaurants like to use them. The reason is very simple. The shell of young peppers is too thin, which makes it easy to lose the moisture inside.

After the young peppers are picked from the tree, they must be consumed within a day or two, otherwise they will soon become wilted.

Once it is wilted, it cannot be used, which will greatly increase the cost of ingredients.

Therefore, it is said that tender pepper is good in every way, but few restaurants like to use it, because its loss rate is too high.

It needs to be used a day or two after picking, but when these tender peppers arrive in the store, it is often a whole day or half a day.

That is to say, if there is no way to consume it on the day of purchase, it cannot be used on the second day.

And Dongguan is not the place where peppers are produced. Obviously, these peppers were transported thousands of miles from other places, and the time and cost spent on the road are probably not a small amount.

It took a lot of effort to buy the peppers, just to make the taste of pickled fish less greasy, just to reduce the bitterness of the dishes.

Li Xiao couldn't help but smile wryly, with such a spirit of striving for perfection, it's no wonder he got 6 stars.

While the chefs and owners of other stores are all thinking hard about how to minimize the cost of materials to increase profit margins.

Ke Ruyun is doing the opposite. In order to provide better taste, they would rather pay several times the cost.

If you tell such a thing, you will be laughed to death by your peers, but I am afraid that only such high-end restaurants with a unit price of more than 2000 dare to do this.

If it were an ordinary small shop, it would have to pay several times the price just to pursue a slight improvement. I am afraid that it would have closed down long ago due to cost issues.

The fish used here is also very special. It is not the traditional mandarin fish or sea bass, but Dongxingban.

Here is Dongxingban raised with a fish fillet weighing about one catty. The meat of this size Dongxingban is more tender, fresher and sweeter than traditional mandarin fish and sea bass, and the meat is firmer.

Although the price of such Dongxingban is slightly more expensive than sea bass and mandarin fish, it can greatly improve the quality of dishes.

Of course, it will definitely be better to use wild ones here, and the umami and sweetness will definitely be more abundant.

However, as a restaurant that opens its doors to do business, if the stability of the purchase channel cannot be guaranteed, the frequent shortage of ingredients is also very unfavorable.

After all, trawling fishing is originally a job of watching the sky and eating. It is quite difficult to collect large quantities of wild Xiaodong star spots of about one catty, which consumes manpower and material resources, which may be an astronomical figure.

Presumably it is also for this reason that the back kitchen resorted to using Dongxingban from fish rafts.

There is a piece of eastern star spot, the bright red fish skin is dotted with dots of light blue spots, although these spots become dull after the death of the host, but it does not affect its gorgeous color matching.

The fish fillets covered with a thin layer of oil are stuffed into the mouth, and the rich peppery aroma takes the lead in occupying the taste buds of the tongue. A tingling sensation extends from the tongue to the toes following the nerves.

Then this tingling sensation returned from the toes to the tongue. During this round, the taste buds of the tongue have gone through several rounds, from paralysis to sobriety and then from sobriety to paralysis.

When the tongue woke up again, it was discovered that a piece of fish meat had been torn apart during the chewing of the teeth.

The sourness of sauerkraut, the aroma of pepper, the sourness and refreshingness of chopped pepper, and the freshness and tenderness of fish are all integrated into a piece of fish.

The firm flesh of Dong Xing Ban allows him to withstand cooking for a longer time, and also makes the fish and soup blend better.

There is no awkward feeling when the two cooperate with each other. Many boiled fish or sauerkraut fish using sea bass or mandarin fish are worried that the cooking time will be too long, which will cause the fish to become old or the meat will fall apart.

Therefore, the fish is usually picked up directly after being oiled, and the fish is put into the golden soup after it is cooked.

Although this method can keep the fish fresh and tender, but this way, the taste of the golden soup cannot be well integrated with the fish. The fish is fish, and the golden soup is the golden soup. The two will be very abrupt.

However, after using higher-quality Dongxingban, there is no such trouble. The fish can stay in the soup for a long time, and the heat makes the taste of the soup completely penetrate into the fish, allowing the two to blend together.

The fish meat is very slippery and has not aged due to being soaked in the soup for a long time. At this time, it can show the advantages of using Dongxingban.

But in the same way, even the Dong Xing Ban raised by fish rafts is not cheap, and there are not many fish fillets that can be taken out of Dong Xing Ban in the size of a catty.

The fish fillets at the head and tail can only be boiled into soup base, so although the soup base will be very fresh, the cost has become quite impressive.

Some people may ask, why not choose to use the larger Eastern Star Spot?

That's because once the size of Dong Xingban is too large, the meat quality will change, from tender to very firm, and it will lose the tenderness that pickled fish should have.

The sauerkraut in the sauerkraut fish is also quite crisp, the sour taste is not too strong, and there is no strange sour smell. Obviously, the fermentation time is just right.

The sauerkraut in this high-end restaurant is most likely fresh sauerkraut pickled by themselves.

He was amazed that you could even get a little sweetness out of the crunchy sauerkraut, he didn't quite understand why there was a sweetness in the sauerkraut.

But this feeling is too wonderful, not to mention anything else, the refreshing and slightly sweet sauerkraut in this pickled fish may be able to support the business of a small shop.

The seventh dish was brought in by the waitress not long after.

"Shrimp sauce, please take it easy."

Seeing this dish, Ding You, who was sitting next to Li Xiao, just touched it, and said with his slightly protruding belly, although the dish here is expensive, the portion is quite substantial.

Indeed, although it is said to be a single serving, the portion provided here is far more than the single serving.

If the herbal chicken soup is not counted, the few people actually ate only six dishes. Although it sounds like a lot, it is compared to a high-end restaurant with more than a dozen dishes.

After eating only 6 dishes for a meal, I already feel full. It can indeed be said that the amount of dishes is very sufficient.

Tong Cai with Shrimp Paste is a very southern dish, and Li Xiao hasn't even seen him much in the north.

And the age of this dish is a bit old, most people who like to eat it are old, and as the demand for shrimp paste is getting lower and lower, there are fewer and fewer businesses that make shrimp paste.

As a result, good shrimp paste is almost difficult to see in the market, and the dish of shrimp paste is almost extinct in most restaurants.

In fact, the method of this shrimp paste dish is very simple, and there are not many ingredients needed. The hardest thing to find is the shrimp paste.

It is impossible to buy good shrimp paste in most cities in the Han Dynasty. The only two cities where you can buy good shrimp paste are Hong Kong Island and Ao Island.

These two islands are surrounded by the sea on all sides and have rich marine resources.

Although it has been transformed into a financial city and a gaming center in modern times, it has already become a quasi-first-tier big city and an industry with low economic returns such as fishery seems to have drawn a clear line.

But in the streets and alleys of the city, some small shops with deserted doors and looking very dilapidated still sell this kind of product [shrimp paste] that is obviously liked by some people.

The method of making Tongcai with Shrimp Paste is very simple, all the leaves of Tongcai are pulled out, leaving only its stalks.

Mince pork belly for later use. Pork belly has many functions. It can not only increase the inosinic acid in the meat, make the dishes fresh and sweet, but also neutralize the fishy smell in the shrimp paste, making the dishes more palatable.

Shrimp paste is thinned with rice wine and sugar. Rice wine can remove fishy smell and enhance aroma, while sugar can reduce the saltiness in shrimp paste.

The key to cooking this dish is to stir-fry it over high heat, so it is usually impossible to make perfect shrimp paste tongcai at home, because the firepower of the stove at home is too low.

Vegetables have very strange properties. Once they are cooked for too long, they will quickly oxidize and turn black shortly after they come out of the pan.

Even on a high-power stove, the frying time should not exceed half a minute, otherwise it will also turn black.

And the dish of vegetables in front of me is obviously well-controlled. Not only is it full of fragrance, but also its green color makes people can't help but move their index fingers.

After sautéing the minced meat until fragrant, quickly put the tong choy soaked in water. The reason why the tong choy is soaked in water is to let the tong choy absorb as much water as possible, so that it can keep enough water in the ton choy, and it is not easy to be soaked in high temperature. become wilted.

(End of this chapter)