Punch: From third-rate anchor to top chef

289 Chapter 289. Give him a chance

Li Xiao waved his hand and said:
"No need, I will do this too, I will do it myself."

Hearing Li Xiao's words, Li Bingsheng didn't say much. It's impossible for a guy with such a high skill in sliced ​​ducks to know how to roll ducks.

He nodded, turned around and pushed the dining car away.

He was afraid that if he continued to stay here, some other moth would appear, and it would be over.

Li Xiao felt a little funny seeing the other party running away.

But after looking at the other party's experience this time, it is estimated that next time they will not slap others in the face in public.

I really hope that after this experience, he can consider other factors more when doing things in the future. If he is too reckless, he will suffer a disadvantage in doing things.

Regardless of the opponent's fleeing, he turned his gaze back to the roast duck.

Two flowers of different shapes, composed of roasted duck slices, are blooming brilliantly on the plate.

When the fingers touch the plate, it feels slightly warm. It should have been heated in the oven before, in order to prevent the duck meat on it from cooling down quickly.

Because of Li Xiao's request, Li Bingsheng specially made two flowers.

One flower consists of fatty, thicker, and shorter roasted duck slices, while the other consists of less fatty, thinner, longer roasted duck slices.

When slicing roast duck slices, it is very particular about kung fu, more skin and less meat, and a little fat.

So people are actually very particular about every time they cut their swords. It is actually quite difficult for Li Xiao and the two to be so fast and precise.

Li Xiao picked up a piece of lotus leaf cake on the lotus leaf with chopsticks. The lotus leaf cake was very light, and when a thin piece was placed in his hand, he could still feel a little warmth.

He showed the thin lotus leaf cakes to the audience and explained:

"This piece of lotus leaf cake was slightly baked with charcoal fire. Some protruding parts can be seen slightly browned, and you can smell a faint rice fragrance. You can tell that it is made of real materials."

"Let's see if a piece of lotus leaf cake is well made. It's very simple. Knead it in your hand and spread it out on the palm of your hand. If it can easily return to its original shape with the mooncake, then this piece of lotus leaf cake is qualified. "

While speaking, Li Xiao has already completed this set of movements, and the lotus leaf cake that was originally the size of a palm has been kneaded into a ball.

However, this piece of lotus leaf cake returned to its original shape immediately after he let go of his hand. Although there were still a few wrinkles on it, this already proved that he was a good piece of lotus leaf cake.

"Many people are actually very particular about how to wrap this Peking duck in order to be the most authentic. In fact, in my opinion, what many people say is a bit too mysterious."

"Eating a Beijing roast duck is like preparing traditional Chinese medicine, and what kind of rulers and ministers are paying attention to, which makes people laugh and cry."

"It's like there are a lot of ingredients in front of you, but some people like to eat this, and some people like to eat that."

"If you put everything together by force, where can you get it? It's like the sentence in love, there is no happiness by force."

"So, I suggest that when you eat Peking duck, you can put whatever you like. If you think the sauce is too thick, put a little less. If you think it is too bland, just put more."

"I think it's too vegetarian. When stuffing the duck skin, you can stuff a few more slices. If you don't like onions, don't stuff the white of the scallions in, so you don't have to pick them out one by one again." .”

While talking about Li Xiao, he played with the lotus leaf cake in his hand with various ingredients sandwiched in it.

In fact, Li Xiao was quite a picky eater when she was a child, but after realizing that her family's situation is relatively average.

This little bad habit disappeared, and he ate whatever his mother did.

After all, he also understands his mother, and his father's work is hard and his income is not high, so it's really inappropriate for him to pick and choose.

However, he didn't stuff all the ingredients in. He first chose a few pieces of roast duck with rich fat and put them on the sweet bean sauce.

The sweet noodle sauce here is mixed with a little sesame oil and water, so the concentration will not be very thick.

These sweet bean sauces coat the duck slices well without coating them so much that the bean sauce tastes too strong.

After placing the roasted duck slices, Li Xiao swallowed the lotus leaf skin and stuffed the roasted duck slices into his mouth.

Immediately, the mouthful of oily and fragrant duck meat and crispy duck skin exploded in the mouth, and the faint smell of charcoal fire was hidden in the middle of the duck skin.

The taste of the duck meat is very strong, and the sweet noodle sauce is very sweet, salty and salty. The duck meat is firm and juicy, and the juice inside will flow out as soon as you bite it.

Since the selected duck is very young, the duck meat will not feel hard, but soft and tender with little fiber.

You can barely feel the presence of shredded pork after one bite. The duck meat is slightly salty, and it complements each other with sweet bean sauce and lotus leaf cake. It can be said to be quite perfect.

Li Xiao swallowed the Peking duck in his mouth, licked his shiny lips, and said with satisfaction:
"It's very delicious, just like what I said just now, you can wrap this Peking duck any way you want."

"You don't have a problem with just eating roast duck slices. It's just as delicious. Just like I did just now, dip it in sweet bean sauce and stuff it into your mouth. It's a very satisfying mouthful of meat, which is very comfortable."

After speaking, he stuffed the remaining half into his mouth, and watched Li Xiao chewing the food in his mouth, with a satisfied expression on his face.

The audience in the live broadcast room waited for food one by one.

"Good guy, what a good guy, a pancake full of meat, isn't that too extravagant?"

"Don't you want to add more meat? After all, the anchor eats a whole duck by himself, so how can he finish it?"

"Actually, it can't be counted as a whole duck. There was still a lot of meat on the roast duck just now!"

"By the way, don't you want the roast duck just now? Is there so much meat on it and throw it away? Isn't that too wasteful?"

"The anchor publicly condemned the waste of food in the past, but now he is taking the lead in eating this kind of food that wastes food. It's really disgusting."

"The people upstairs have no brains, right? How can the meat on the duck be wasted? The duck rack can be taken off to make soup, it can also be peeled off to make salt and pepper duck racks, and the duck meat can be fried in other hot dishes. Who told you? Just lost it?"

"People nowadays really take ignorance as public knowledge, it's almost laughable!"

Li Xiao looked at this guy who was obviously taking the rhythm, hesitated for a moment, and blocked the other party directly.

It's not that he doesn't support freedom of speech, but that this guy is obviously taking his own pace.

You must know that he only mentioned once a few months ago that he doesn't like shows like Big Eating King, after all, it will waste food.

However, it was turned out unexpectedly and became the point of attacking him.

From this point of view, it can be seen that it is a deliberate and premeditated attack. If it is not obvious that this is a professional sunspot, then he has been fooling around for so long.

Finishing the silence without changing his expression, he picked up another piece of lotus leaf cake.

This time he didn't just put roast duck slices, but no other ingredients.

He picked up shredded scallions and a handful of shredded cucumbers that were also shredded.

The scallion does not have a trace of green spots, and it is very tender. You can tell at a glance that only the core of the scallion is taken. Although it is a bit extravagant, it brings customers a very good quality. After all, the outer skin of the scallion is indeed quite thick. .

If you accidentally buy too old scallions, the skin fibers of the scallions will be very strong, biting down is like eating wood dregs, and sometimes you will even bite continuously.

Cucumber shreds are slightly thicker than scallion shreds, but they are also sliced ​​quite thinly. All the flesh of the cucumber is removed, and only the crispy flesh of the cucumber is left.

At the end Li Xiao took another slice of roast duck, dipped more sweet bean sauce on top, and then wrapped everything up.

This roll of Peking duck is even bigger. After all, there are so many ingredients stuffed inside, Li Xiao even needs to open his mouth slightly to stuff a whole piece of roast duck in.

The freshness and refinement of the cucumber, the spicy scallion of the scallion, the crispy and tender roast duck slices, the taste is very rich, and the different ingredients are mixed together to achieve a perfect fusion.

Chewing slowly, and then swallowing slowly, Li Xiao commented:

"Mix roasted duck slices, scallion shreds, and cucumber shreds in a ratio of 2:1:1. It tastes much better with sweet noodle sauce than roast duck slices alone, but the premise is that you need to eat scallion shreds and cucumber. Silk."

"It's really good. It seems that this 150-year-old store still has a few brushes when it comes to seriousness. This time the coaching change is very successful."

"I can say that if every table's products can maintain this level, it won't be long before their reputation will start to improve."

Then Li Xiao tried various combinations, only put roast duck slices and scallion shreds, only roast duck slices and cucumber shreds, only roast duck slices and lettuce.

He tried almost every combination, and finally found that he could add only roast duck slices, or add all the ingredients.

Otherwise, adding any kind of ingredients alone will appear 10 points monotonous.

There were a lot of roast duck slices, and before Li Xiao could finish eating, the next dish came up.

It is the salted duck liver included in the roast duck set meal.

The smile on the young lady's face was very polite. After putting down the dishes, he hesitated for a while and said:
"I'm very sorry. The little chef who served you just now is a relative of the store manager. Since he is still in school, he lacks social experience."

"If I offended you in any way just now, I apologize for him."

Yes, it was only at this moment that Li Xiao came to his senses that this was actually the young lady who ordered for him just now. When he heard him apologize again, he quickly waved his hands.

"No, no, it's really okay. He just created a show effect for me. It's too late for me to thank him. How can I be dissatisfied with him? It's okay, don't worry."

Hearing Li Xiao's sincere tone, the waitress who ordered the order felt relieved.

At the beginning, he saw that Li Xiao's live broadcast room had enough viewers, and he wanted the sous chef to show off his superb skills, and promote it to the store by the way.

But who knew that the sous chefs were all busy with their own affairs, and it happened that Li Bingsheng heard about this incident, and immediately volunteered to perform in public.

After all, although Zhao Bingsheng is young, his skills are quite good, and his sword skills are even more superb.

Many masters who have been in the industry for seven or eight years are very envious of Li Bingsheng's kung fu, which cannot be achieved through hard work and hard work.

To have such knife skills, not only need time to hone the needs, but also enough talent and the guidance of famous teachers.

Although most chefs have the time to hone their knife skills, they don't have that kind of talent, nor do they have a master who is willing to teach them.

So when he volunteered to perform, no one cared.

After all, apart from a few chefs, this kid is indeed the most powerful, and there will be no problems at all in an ordinary performance.

However, it happened to be a seemingly ordinary performance, but something really went wrong.

As soon as Li Bingsheng returned to the back kitchen, he told the story again.

Li Bingsheng is worthy of being a college student at school, and his basic expressive ability is quite excellent, but it is because of his excellent expressive ability.

Hearing that several big brothers and sisters who had been in the society for a long time broke into a cold sweat, someone immediately reported the matter.

Xiaoyan, the reception manager, also received the news immediately, and hurriedly took over other people's work, and went up to apologize for Li Bingsheng, an inexperienced boy, with the next dish.

You must know that it is a big anchor with millions or even tens of millions of fans, and there are more than 20 people online in the live broadcast room alone.

It would not be a good thing for Quanjude if people really held grudges in their hearts. You must know that the hearts of these anchors may be much darker than those of the previous reporters and media.

The mouth grows on someone's body, and after they finish eating, they directly say it's not delicious, or it's bad, or they pick all kinds of faults, that's enough for them to drink a pot of Quanjude.

Although Li Xiao heard the other party's sincere forgiveness, Xiaoyan didn't relax at all.

She hurriedly asked someone to open the other party's live broadcast room, and stared at the other party the whole time to see if the other party was playing tricks.

If such a situation occurs, she also needs to deal with it immediately or give money, or use other public relations methods.

They can't let their reputation, which has just improved a little, deteriorate again. You must know that a big anchor with millions of fans says something bad about you.

Inviting 100 anchors with 10 fans to come and brag, none of them can offset the side effect of a bad comment from the big anchor with millions of fans.

Of course Li Xiao is not as dirty as he thought, one is one, and two is two.

If the service attitude is not good, he will give honest feedback to his audience, and he will not say that because the other party's service is not good, he will take the blame on the dishes.

Of course, the chef named Li Bingsheng just now, although his attitude is indeed a bit arrogant.

But it also brought a lot of jokes to his live broadcast room, so he really didn't take it to heart.

Li Xiao looked at the small salted duck liver in front of him. The portion was not big, only about 10 slices in total.

Cut very thin, about the same thickness as a little finger, and about the same size as two thumbs.

It is roughly the weight of a duck liver, but the chef here cleans the duck liver and trims all the edges and corners. It is hard to tell that it is a piece of duck liver from the outside.

Li Xiao picked up the top piece of square duck liver, which was gray in color.

You can still vaguely see some fine reddish blood vessel lines on it, but the color of the lines is very light, and it can be seen that the chef is very careful when cleaning.

Because the duck blood stored in the duck liver is relatively fishy and has a strong taste, if it is not cleaned, it will be full of duck smell after biting it.

If you forcibly use ginger or cooking wine to remove it, the taste of cooking wine or ginger will cover up the fresh and sweet taste of duck liver, so cleaning becomes a very important step.

However, it is obvious that their handling here is very authentic, and it is indeed a century-old shop specializing in ducks.

He picked up the piece of duck liver and put it in front of the camera, and spoke to the audience:
"This duck liver is quite good at first glance. You can see that the blood vessels on it are clean without any serum."

As he spoke, he brought the gray duck liver up to his nose and sniffed it, then nodded with satisfaction.

"Smell it close, and there is a faint scent of Huadiao wine, but the scent of the wine is so light that it won't overwhelm the taste of duck liver. I'll let everyone taste it right now."

Bite off the gray-white duck liver lightly, and it was immediately split into two halves.

The duck liver is very soft and waxy, and it has a rustling feeling.

The taste of duck liver is very similar to that of foie gras, both have a rich creamy aroma and are full of fat.

However, the taste of duck liver is different from that of foie gras. Foie gras is more viscous and smoother, and it tends to be fluid and has a feeling of melting in the mouth.

The texture of duck liver is relatively hard, and you can feel fine grains when you eat it.

Overall, the foie gras tastes better, but the duck liver is not too bad if it is made properly.

Just the sight of the duck liver in front of him gave Li Xiao a feeling that the taste of the duck liver would not be very weak.

The aroma of butter, duck liver, brine, and flower carvings, all kinds of aromas permeate the mouth as soon as you enter.

The taste is very good, and it looks very monotonous and simple.

There is something special about eating it. Although the name of his dish is salted duck liver, it is not made with pure salt water.

Instead, it is boiled in salt water and cooled in ice water, and then soaked in a special white brine overnight, so that the taste of the brine enters the duck liver.

There is a difference between white brine and ordinary brine. The color of white brine is relatively clear and will not color the brine.

The flavor will be lighter and less spice will be put down.

The taste will be much lighter than ordinary brine, the aroma will not be as strong as ordinary brine, and the sense of layering will be slightly lacking.

Although white brine has many disadvantages, it can be quite useful in certain situations.

Just like the one in front of you now, the salted duck liver is soaked in this kind, it will not be colored and the original gray-white color of the duck liver will be maintained.

It will not suppress all the fresh and sweet taste of duck liver because the taste is too strong.

This is probably the so-called making the best use of everything. When people make the best use of their talents, there will never be a completely useless thing, but the way he uses it is wrong.

After eating half of the duck liver, Li Xiao stuffed the remaining half of the duck liver into his mouth.

He nodded in satisfaction when the whole piece of duck liver was in his stomach.

"Although the mouth is full of sinful grease, it feels really good. The fire is very well controlled, very tender, very sandy, and there is no problem with the brine. I like it, and I can get 85 points out of 90. Roast duck slices [-] points over there is pretty good."

(End of this chapter)