Punch: From third-rate anchor to top chef

Chapter 298
Speaking of this, Li Xiao picked up this piece of ink fish that was smoked and grilled with charcoal fire. Because of the smoke, the fillets of ink fish were slightly rolled up, and the surface had changed from transparent to milky white.

As soon as he picked up the ink fish fillet, he could smell the strong smoky smell from the surface. He didn't immediately put the fish fillet into his mouth, but introduced:

"In sakura cuisine, there are two types of smoke, one is charcoal smoke, and the other is straw smoke."

"Usually, low-end restaurants will use the former, while restaurants with higher prices will only use the latter."

"Because every time you use straw to smoke, it takes a lot of time and materials, and the process will be more cumbersome."

"Smoking with charcoal fire can greatly save the cost and time of smoking, and you can smoke a lot of food at one time."

"In addition, straw smoking requires good fire control technology. If you are not careful, the fire will be too big, and the half-cooked dishes will be directly roasted to fully cooked."

"The fire temperature of charcoal fire smoke is stable, and the degree of smoke can be easily controlled."

"However, for smoky dishes, the pursuit is that kind of rich smoky flavor. Using charcoal fire to smoke, although it can barely create a smoky taste, it is far less strong than the smoky taste of straw."

"So if conditions permit, everyone should try to choose dishes that use straw smoke."

While speaking, he had already stuffed the smoked ink fish that was already on his mouth into his mouth.

The smokiness is very strong, the smell of oil is very heavy, with a little fishy smell and a touch of bitterness.

The ink fish was rubbed with sea salt before being smoked.

So there is also a strong seafood flavor, the flavor is extremely strong, and Li Xiao can even feel that there are more than two wine aromas in it.

The taste is very strong, so strong that all the taste buds in the mouth explode, just like eating not a piece of ink fish, but a piece of grease bomb filled with countless smells.

Li Xiao closed his eyes to let these tastes fully bloom in his mouth. The taste was very strong and strong. Indeed, as he said just now, if someone who is not used to it eats it, he may spit it out instantly.

But if people who are used to eating this taste, I am afraid they will jump up happily.

It's like eating stinky tofu and eating durian. People who don't like it may think his taste is too strong.

But if you find someone who likes to eat, it must be very much in love.

This is a bit like someone who loves durian, put the durian in the oven and heat it to 180 degrees for 10 minutes.

Let the smell of durian be fully released, the skin of durian begins to become slightly burnt, while the inside becomes a state of flow.

The two things have similar approaches but equally satisfactory results, and the taste is extremely strong.

After swallowing the food in his mouth, Li Xiao opened his eyes again.

He licked the gravy dripping from the corner of his mouth with a satisfied look on his face.

"Ink fish is very difficult to make, and the ingredients are well selected. Although the fishy smell is still there, it has been smoked, salted, and soaked in wine to minimize the fishy smell."

"In addition, the heat of the smoke is well controlled, and the half-dry and half-wet straw is used, so that the smoke will be stronger and the flame will be less."

"It can make the surface of the fish more smoky flavor, and at the same time prolong the production time, so that the fish fillets will not be completely cooked at once due to too much heat."

"The meat is very crispy, and the fat inside is very rich and rough. When you bite down, the fat and gravy flow to the tongue together, and the great satisfaction immediately travels to the taste buds on the tongue."

Li Xiao nodded to Qianmotoqiao with satisfaction, and the other party smiled back.

After all, this dish is really risky, and if one is not done well, the guests will be very dissatisfied.

He also has a certain degree of self-confidence in himself, and believes that a food anchor of Li Xiao's level will accept the rich flavor of smoked ink fish, so he will take the risk of making this dish.

Seeing Li Xiao's recognition of the dishes now, he is happy from the bottom of his heart, and at the same time confirmed once again that Li Xiao does have unique insights into food tasting.

The advantages and disadvantages of the whole ink fish were completely dissected by him with ease.

Indeed, as Li Xiao said, even if he used all kinds of complicated techniques to marinate this small piece of ink fish.

However, due to the characteristics of ink fish itself, these methods can only reduce its fishy smell as much as possible. Even if a strong smoke is used in the end, it can only be covered up but cannot be removed.

Hearing Li Xiao continue to introduce:

"But I have to say that the taste of cuttlefish is really great. Even its current taste makes many people reluctant to leave."

"But if you really can't accept its fishy smell, there is actually a very simple solution."

Hearing that Li Xiao has a very simple method to get rid of the fishy smell of ink fish, everyone is helpless.

Qian Benqiaoshang and Shang Yuanchun secretly looked at each other, and they both saw a trace of longing and shock in each other's eyes.

Because in their opinion, Li Xiao's remarks were too exaggerated.

Thousands of chefs in Sakura Country have studied things that have been impossible for decades.

How do you say it so easily in the other party's mouth?

If it were someone else, the two of them would laugh it off.

After all, a guest who starts bragging after drinking a little wine and eating a little food.

They have seen too much, but the one in front of them is obviously not.

Every comment from the other party is true, and there is no exaggeration.

So when the two of them heard Li Xiao's words, they both showed shocked expressions.

The movements of the hands of the two became slow at the same time, and their minds were completely out of cooking.

Instead, he was concentrating on listening to Li Xiao's secret recipe, knowing that it was a top secret recipe like this.

In the country of cherry blossoms, it is impossible to learn hands without being an apprentice to the master for more than ten years.

I heard Li Xiao say lightly:
"The method is very simple, that is to go directly to the sea near the Arctic Ocean, catch them by sea fishing or trawling, and smoke them on the spot."

"Then it's going to have minimal fishy smell, and the bloodletting is good enough, maybe not even smelly at all."

!!!

Senbon Bridge
!!!

Shang Yuanchun

!!!

live audience

"Brilliant!"

"The anchor is too much. In the past, it was just saying that you have hands. Now let us go fishing in the Arctic Ocean!"

"Laughing, this method is indeed quite simple. The problem is that it is a bit too exaggerated for us to go to the Arctic Ocean just to eat such a fish."

"My family owns a Sakura restaurant. Dealing with ink fish has always been a difficult problem for us. I originally wanted to watch a live broadcast, but I was able to learn the secret recipe. I didn't expect that I was too naive."

"Brother upstairs, I suggest you open the store directly next to the Arctic Ocean, so that there will be enough fresh fish."

"Hey, this method is really good, maybe it can become famous in one fell swoop."

At the scene, Genharu Kawagami, who had pricked up his ears to listen to the secret recipe, also looked depressed. The two secretly smiled wryly and continued their work.

Indeed, although Li Xiao has obtained a large number of skills presented by the system.

But for this kind of professional problem that has been difficult to deal with for decades, it is impossible for him to solve it in a few words, but it is always the same.

The reason why ink fish has a fishy smell is mainly because it has been stored for too long.

Then it is enough to solve the problem from the root, that is to shorten the storage time, it is best to have no storage time, then the fishy smell will be solved from the root.

And because it is fresh enough, the oil on the ink fish will be more delicate and smooth, and the taste will become better.

Of course, all of this excludes the harsh production conditions. After all, not many people would go to the Arctic Ocean to suffer from the cold just to eat a bite of fish.

Soon the second and third stabs were delivered to Li Xiao one after another.

After experiencing a taste bomb, the taste of the latter two sashimi tastes softer and flatter.

Although it feels soft and bland, it has nothing to do with being bland and tasteless, but the taste is very comfortable and soft after eating.

The two sashimi are thinly sliced ​​shellfish sashimi and kinky fish sashimi.

The thick scallops are sliced ​​very thinly. The scallops that were originally two fingers thick were cut into slices slightly thicker than a fingernail.

The flakes are divided into four groups, each taking the shape of a flower petal.

The center of the scallop petals is dotted with some dark green caviar.

The appearance is very elegant, like a plum blossom blooming on a plate.

The taste is also 10 points fresh, the yuan scallops have not undergone any seasoning, and only rely on the caviar in the center of the petals to provide a salty taste.

The taste of Yuanbei sashimi is very crisp, but if eaten together, it will end up with a little sticky teeth, and it is not easy to bite.

But as long as such thick scallops are cut into thin slices, they can be easily chewed while maintaining a crisp texture.

And the strong salty aroma of caviar can be used as the embellishment of the shellfish, raising the taste of the shellfish sashimi to a higher level.

The taste of kinji fish with fish skin will be slightly stronger, but the main reason is that kinji fish has also been slightly drunk with straw.

But this time the degree of slight drunkenness was very shallow. Li Xiao finished the slight drunkenness after watching the other party pass directly over the straw-burning stove.

Then Shang Yuanchun garnished the Jinji fish fillet with a little grapefruit vinegar, and sent it to Li Xiao.

The slight sourness of yuzu vinegar, the slight smokiness and the slight sweetness of jinji fish make the taste very small and fresh.

The slightly drunk Jinji fish fillet is half-rare, which not only brings out the aroma of oil, but also maintains the sweet and crisp taste of sashimi.

The last sashimi is a sea urchin platter.

Horse dung sea urchins, salt water purple sea urchins, Awaji red sea urchins, and a platter made of three kinds of sea urchins are piled up on a long plate.

There are many differences in the origin and taste of the three kinds of sea urchins.

The horse dung sea urchin has a sweet and milky taste, refreshing and refreshing. The surface is bright yellow. It tastes distinct and feels very comfortable in the throat.

Saltwater purple sea urchin has a creamy taste and strong umami, but its shape is more liquid, and its color is closer to yellowish brown. The color is slightly darker and darker than that of horse dung sea urchin, and it feels a little sticky to the teeth.

The color of Awaji red sea urchin is very beautiful, the color of an excellent quality Awaji red sea urchin is orange-red, which is the origin of the red color in his name.

Although the Awaji red sea urchin in the platter in front of me is not of excellent quality, the color does not appear orange-red.

But because the quality is also quite good, its color is a beautiful orange-yellow.

Its taste is the most complex, mellow and full-bodied among the three sea urchins.

If the horse dung sea urchin is milk, and the purple sea urchin in salt water is cream, then the Awaji red sea urchin is cheese with a strong flavor and a full aftertaste.

It makes people eat more and more fragrant, with endless aftertaste.

Seeing Li Xiao stuffing big mouthfuls of sea urchin into his mouth, the audience in the live broadcast salivated frantically.

"Seeing that the host has already eaten, I feel hungry again."

"It's outrageous, it's really outrageous, you can actually eat sea urchins in big mouthfuls."

"I am so envious that I am autistic and separated. When I go to eat sea urchin sushi, at most I have eaten a thin layer of sea urchin."

"The host's sea urchin can make at least four or five servings of sea urchin sushi!!"

"Haha, I'm not envious at all. I went to Moon Bay for a trip before, and the anchor's cousin caught more than 10 sea urchins for me and my girlfriend. It was a treat."

"It is indeed fresh sea urchin, and it tastes quite good."

As the end of the sashimi, a sea urchin sashimi with rich flavor is matched, which can be regarded as a perfect end to the sashimi.

After eating the sashimi, the young lady who was standing aside with her hair in a bun hurried up, holding seven or eight cups in her hands.

I heard the young lady say:
"Guests are invited to choose a cup, and the following dish is plum wine brewed by our technical consultant."

Plum wine?

Usually in high-end sakura cuisine, wine is indeed served after the sashimi.

Usually rice wine, sake or plum wine.

Some places will provide some famous wines of big brands. Of course, some chefs who are very confident in their wine-making techniques will provide wines brewed by themselves.

And the family living together in front of them provided plum wine made by the technical consultant.

Li Xiao randomly picked a transparent octagonal glass with a gold rim. When he chose the glass, he had certain psychological expectations.

Because the types of cups provided are very single, all of which are sharp-edged octagonal cups or wide cylindrical straight cups.

Sure enough, after he chose the glass, the young lady took out a small ice bucket from the side, holding a metal clip in her hand.

"How many ice cubes should the guests add? This plum wine made by Qianben-kun is more suitable for cold drinks."

Hearing the expected result, Li Xiao didn't look too surprised. Although it's strange to drink ice wine in winter, there seems to be nothing wrong with drinking a small glass of refreshing ice wine in a warm room like spring.

Although it was a little out of place, he didn't mind too much.

Since you want to drink ice wine, you need to add more ice. If the temperature is not low enough, the taste will not be good.

Just like drinking Coke, a can of Coke with a sufficiently low temperature can make people so happy that they can fly to the sky.

Because when preparing the cola formula, the designer tailored the most suitable temperature for him.

3°C is the lowest density of cola. In theory, 3°C cola contains the highest carbon dioxide content, which means that when you drink cola, you drink the most carbon dioxide, which is the most irritating to the tongue and has the best taste.

The same is true for ice wine, the temperature is low enough, the ice cubes in the glass are not easy to melt, making the wine more pure.

In order to keep the temperature of the wine glass at a low temperature, these bars even cover these wine glasses with ice cubes to prevent the temperature of the wine glass from affecting the wine.

The young lady quickly filled the wine glass with spherical ice cubes under Li Xiao's gesture.

Then a bottle of plum wine covered with hoarfrost was taken out of the refrigerator. The size of the bottle was about the size of a small mineral water bottle, and it was only half filled with three green plums floating in the middle.

Plum wine is a very popular drink in Sakura Country.

The reason is that the cherry blossom country is rich in rice and green plums, and the raw materials are very easy to obtain.

And because the cherry blossom fruit is located on an island, the people of the cherry blossom country live in an environment with high humidity all year round, so they need to drink a little rice wine from time to time to drive away the cold air in their bodies.

Therefore, this kind of green plum wine is low in content, easy to make, low in price, mild in taste, and suitable for all ages in Sakura Country.

The production of green plum wine is very simple. Clean the green plums and fully dry the water on the surface.

Put greengage, rock sugar, and rice wine without moisture on the surface into the sterilized glass bottle.

The rice wine added here will be adjusted according to the needs of the audience.

The minimum is fifteen degrees, and the maximum is not more than fifty degrees.

Adding 15% rice wine, the brewed green plum wine will have a lower alcohol content, usually only about 10%.

After a period of fermentation, the content will continue to decrease. After four or five years, the content of this green plum wine will only be about 7 degrees.

Even ordinary children and elderly people can easily drink a large bottle.

This kind of green plum wine is said to be wine, but it is actually more like a wine-flavored drink.

And the bottle of plum wine in front of Li Xiao is obviously not this kind of low-alcohol green plum wine.

As soon as the bottle was opened, the strong aroma of the wine came out. Li Xiao took a deep breath and nodded in satisfaction.

No wonder you have to use the finished famous wine, but use the homemade plum wine.

The aroma of the wine is compatible with the fruity sweetness of the fruit wine and the strongness of the distilled wine. The blend of the two styles makes people particularly intoxicated.

The plum wine was slowly poured into Li Xiao's glass filled with ice cubes in the young lady's hand, the plum wine was golden yellow in color.

As the plum wine continued to pour out the rich fruity aroma and the strong aroma of the rice wine became stronger and stronger, Li Xiao felt a little drunk before drinking it.

The young lady didn't pour too much. Even though the glass in Li Xiao's hand was filled with ice cubes, the other party only poured 2/3 of the glass and then stopped.

In order to avoid misunderstanding, she immediately explained:

"The plum wine brewed by Qianbenjun himself has a high alcohol content, as high as 48 alcohol."

"Besides, because the fruit wine has been fermented many times, it is easy to make people drunk. Guests can try a few sips first, and if there is no problem, we can continue to add more wine for you."

That's it, Li Xiao showed a suddenly realized expression.

No wonder I felt a little drunk just by smelling it. It turned out that the alcohol content of this fruit wine was as high as 48 degrees.

If people who don't know think the alcohol content of the fruit wine is very low, drink it in a big gulp, and you will be drunk in just a few sips, and you don't need to continue eating the following dishes.

(End of this chapter)