Punch: From third-rate anchor to top chef

Chapter 299

Li Xiao gently shook the wine glass in his hand, and there was no trace of impurities or precipitation in the golden wine.

A thin layer of water droplets condensed on the glass due to the low temperature.

The drops of water and the golden wine reflect a golden luster under the illumination of the spotlights.

The entire glass looks very round like a piece of yellow crystal that radiates light.

With the slight shaking of Li Xiao's wrist, the wine was constantly flowing in the gaps in the ice cubes.

Li Xiao raised his glass and took a small sip. The wine entered his throat, and the slightly spicy taste entered his throat, followed by the fresh fruity aroma.

The taste of rice wine is very pure. After many times of filtration, there are very few miscellaneous flavors in the wine, leaving only the pure rice flavor and wine aroma.

After the greengage is soaked in rice wine and fermented for a period of time, the alcohol solubility is very high, so the alcohol in the rice wine can easily release the taste of greengage.

The entrance is pure, but the entrance is strong.

After taking a sip, Li Xiao put down the wine glass.

The alcohol content of this wine was much higher than expected, and I was a little drunk after taking a sip.

He even felt that this wine was much higher than the Moutai he drank before. After all, the Moutai he bought before was all 38 degrees.

And the young lady in kimono just now said that the alcohol content of this green plum wine is as high as 48 degrees, which is 10 degrees higher than that of Moutai.

Moreover, it is more easily intoxicating fruit wine, so it is really not suitable to drink too much.

But as soon as the glass was put down, the stamina of the fruit wine burst out from the taste buds, and the rich fruity aroma spread on the tongue.

Closing his eyes, Li Xiao even felt like he was in a plum garden.

In the plum garden after the rain, the sun evaporates the water on the surface of the plums into water vapor, and the smell of grass and the unique fragrance of plums spread around.

Comfortable, really comfortable.

Li Xiao couldn't hold back, and picked up the glass of golden green plum wine that had just been put down again.

One, two, three.

Small sips of golden wine entered the mouth very quickly, and the little wine in the glass quickly bottomed out.

Soon there were only seven or eight round hockey balls rolling in the glass.

After drinking a whole glass of green plum wine, Li Xiao felt even more drunk.

No wonder the lady in kimono just gave me only 2/3 of a glass. It turned out that the alcohol content was too high, and I was afraid that the guests would get drunk.

It's because the wine is too delicious, and I'm afraid that the guests will drink it accidentally, if they pour too much.

The guests drank a whole glass of 48-degree green plum wine at once, and it is estimated that some guests who are not very good at drinking will just drink it and pass out.

You must know that the taste of fruit wine is much better than that of many white wines and foreign wines. The strong fruity aroma conceals the strong wine taste.

This makes it impossible for many people to accurately judge his alcohol content, and it is easy to drink too much if they are not careful.

But Li Xiao's physique is much stronger than ordinary people after all, and he is a human with a steel stomach.

Although after this glass of green plum wine entered his throat, he could still feel a little drunk.

But after the wine entered his stomach, the 48-degree wine was instantly decomposed and digested by the stomach.

And the alcoholism that only existed in the mouth was quickly restored by the powerful recovery attribute.

In just seven or eight breaths, the slight blush on his face and the drunkenness in his eyes disappeared.

Li Xiao couldn't help but secretly rejoice, good guy, he has developed a new function.

With the cooperation of physical resilience and a steel stomach, I should be able to drink a thousand cups without getting drunk.

The young lady in kimono at the side has been carefully observing the expressions of the guests, and originally saw drunkenness appearing on Li Xiao's face.

She has already started to back away slowly, ready to end her work of serving wine, but the chef has repeatedly reminded her not to let the guests get drunk.

After all, the meal was only halfway through, and if the guest got drunk, all the dishes prepared later would be wasted.

However, the younger sister's eyes were very good, and she quickly saw that Li Xiao, who was already drunk, suddenly became sober again.

She hesitated a little, and carefully looked at the state of the guest.

No matter how you look at it, it doesn't look like you're drunk, and your condition even seems to be much better than before drinking.

After all, they are professional service personnel, and it is easy for them to tell whether a guest is drunk or not.

After hesitating for two seconds, making sure that Li Xiao was not drunk, he took two steps forward and approached Li Xiao's side.

He bent down and asked in Li Xiao's ear:
"Hello, does the guest need to refill your wine?"

Hearing the young lady's question, Li Xiao woke up from his dream of not falling down with a golden gun, no, a thousand cups of not getting drunk.

He quickly came back to his senses, smiled and said:
"Of course, it would be a pity not to drink two glasses of such good plum wine."

The words are clear, the eyes are clean, and it is clear that there is no drunk at all.

The young lady nodded without hesitation, but the cup in your little hand poured out all the ice balls that had begun to melt.

Shake it lightly twice to remove as much water from the cup as possible.

The little sister took out seven or eight ice hockey pucks that were steaming from the ice bucket and put them gently into the glass.

The golden wine flowed out from the mouth of the bottle, and slowly flowed to the bottom of the glass along the gap of the hockey puck.

This time the young lady poured significantly more wine, almost full.

After all, she saw with her own eyes that after Li Xiao had drunk 2/3 cup of high-strength alcohol, he still acted like a normal person who couldn't tell that he had drunk at all, which proved that the other party's drinking capacity was quite good.

After taking the wine glass back in his hand, Li Xiao didn't drink too much this time. Although he wasn't drunk, there was no need to drink to death.

Although he also knows himself that if he performs a live show without getting drunk, the effect of the show may be very good.

It is probably not a problem to cheat a tip of 10 yuan casually.

But I have already shown shocking in many places, so there is no need to be too ostentatious in this kind of place.

After another two sips of wine, the cooking continued.

After drinking, the chef arranged a staple food here.

【Cold noodles with abalone paste】

Another dish that combines French cuisine and cherry blossom cuisine.

The abalone used this time is the more expensive and delicious black gold abalone known as ocean gold.

Black gold abalone is produced in the coast of Australia, and the output is not very small, but because of its very slow growth rate.

Moreover, the Australian local government strictly restricts the export and fishing of this golden black gold abalone, so there are not many circulating in the market every year.

The skin of the black gold abalone is pitch black, but the flesh inside is light yellow after the skin is removed.

It is a very common way to eat black gold abalone after it is cooked and put into a cooking machine to make a meat paste.

The taste is excellent and the texture is very smooth, which can be paired with quite a variety of foods.

Now Senbonbashi uses the puree made of black gold abalone as a sauce for cold buckwheat noodles.

Li Xiao had to admire the other party's understanding of food matching. The simple cold soba noodles used extremely expensive black gold abalone as the sauce, which was simply unimaginable.

According to the price, the cost price of this black gold abalone mud alone is more than three or four hundred.

There are three small bowls for the whole [Cold Abalone Noodles].

The state of black gold abalone puree is a bit like a large bowl of viscous sesame sauce, and the whole bowl of abalone puree is placed in a transparent glass container.

On the other side of the soup bowl is a small bowl of green soba noodles. The soup bowl is very large, mainly for the convenience of customers to stir cold noodles.

The soba noodles were supposed to be pale yellow, but the chef probably added a small amount of spinach juice to the soba noodles, so it turned into a nice light green color.

The last one was a soup cup with a lid. Li Xiao opened it and found that there was a thick milky white soup inside.

This abalone mud cold noodles is simple but not simple. Just the rare black gold abalone mud makes people's expectations full.

The soba noodles are cold, but the abalone paste is slightly warm.

Qianbenqiao stopped his work and explained specifically:
"Mr. Li, you can try the abalone paste first, then mix the abalone paste into the cold noodles, and then mix well and eat."

"The final thick soup is a soup made of pureed abalone and kombu juice. It is very delicious."

"You can drink it directly. Of course, if customers feel that the cold noodles are too thick after stirring, they can also add a little thick soup."

Li Xiao nodded. He heard that the soup was made of pureed abalone. Of course he wanted to try it.

The spoon gently scooped up a spoonful of thick soup, then tilted the spoon, the thick soup in the spoon flowed smoothly into the soup bowl.

A good thick soup will definitely not have pimple-like particles. Only some low-end restaurants will have small pimples in the soup because they do not use a cooking machine to stir evenly, or do not perform a second sieve.

Of course, if the temperature of the soup is too low and the cooking time is too long, small bumps may also appear.

This will greatly affect the taste and the appearance of the dish. Obviously, these most basic problems do not appear in this bowl of abalone soup.

When the nose is close to sniff, a strong aroma of abalone and the fragrance of the ocean flood into the nose.

Li Xiao could still smell the strong smell of brandy. It seems that when cooking the abalone soup, the chef didn't add too much water, but chose to use brandy instead of water.

After cooking for a long time, the alcohol of the brandy slowly evaporates, leaving only the fragrance of the brandy.

The thick soup entered the mouth, and the warm and thick soup quickly flowed into all parts of the mouth.

The fresh and sweet taste of abalone runs through the taste buds on the tongue. The meat is rich, soft and smooth. The chef also added Dishiexiang, Qilixiang and a little cherry blossom to the thick soup.

Let the original monotonous abalone become rich in fresh and sweet taste.

The thickness of the thick soup is displayed at a glance, and the abalone paste is finely beaten.

However, Li Xiao felt that the thick soup was slightly salty, and the first bite tasted the best.

But from the second bite onwards, the more you eat, the saltier it becomes.

The shortcomings of the thick soup are also immediately exposed. The taste of the thick soup is too strong, and it is easy to feel greasy if you eat more. At the same time, the single taste on the tongue is superimposed.

Seeing the few mouthfuls of thick soup left in front of him, Li Xiao was still reluctant to continue.

It's true that he likes to drink soup, but the taste of this soup is indeed a bit unsatisfactory.

It is the peak when it enters the mouth, and it gets worse as you drink it later.

In fact, Li Xiao also knew that it was not the quality of the soup that had changed, but his own taste buds had changed.

More and more salty taste accumulates on the tongue but cannot be relieved, and the soup will become more and more salty as time goes by.

Another more important point is that the weight of this thick soup is a little bit more. If the whole bowl of soup is only half of the original, the feeling of eating may be very different.

Li Xiao put down the spoon and didn't try the cold noodles first, but said to the audience and Qianben:

"Unfortunately, a nice thick soup, but too much and too much flavor."

"When I first drank it, it was very fresh and sweet. Both the aroma and the taste were very good, fully displaying the fresh, sweet and strong aroma of abalone."

Hearing Li Xiao's compliments, Qianbenqiao still had a smile on his face, but after hearing the other party's comments, his smile immediately subsided.

He has also discovered this problem before, but there is no good solution, although spices such as rosemary are added in the middle to adjust the taste.

But the effect is not obvious. Although there is a slight improvement, you will still feel full after eating too much.

"If you eat too much, you will get tired and salty."

"In fact, there are still many ways to improve."

Speaking of him, he looked up at the Qianben Bridge, and the other party also looked at Li Xiao

"Ponzu vinegar, onion puree, secondary filtration."

!!!

Li Xiao's method has no beginning and no end, only 10 simple words, and the audience is confused.

But in complete contrast to the audience, after hearing his 10 words, Qianbenqiaoshang's body seemed to be hit by an electric current, and his whole body trembled.

The slight acidity of yuzu vinegar can mediate the greasy feeling, and the onion puree can absorb the fat in the thick soup.

Dissolving the chopped onion in the soup can also bring a little spicy, and the sweetness of the onion, which can balance the freshness and sweetness.

The final secondary filtration is worried that the first filtration cannot remove the residue of yuzu vinegar and chopped onion.

Qian Benqiao gulped, the young anchor in front of him was so powerful, he came up with an almost perfect plan in just a few words.

There were no words on Qianbenqiao, and he immediately put down the dishes in his hands and heated up the remaining abalone soup in the pot.

At the same time, a small spoonful of light brown yuzu vinegar was added to the pot, while waiting for the water to boil.

Qian Benqiao picked a frozen white onion from the refrigerator and put the onion in the refrigerator to reduce the activity of the onion molecules.ok
When the frozen onions are cut, the smell of the onions will not be too active, which will affect the orderly dining of the guests.

Moreover, the smell of onions will not be too smoky, causing tears to appear.

And he opted for the lighter, sweeter white onions instead of the heavier purple onions.

The reason for this choice is that purple onions are more often used for seasoning, while white onions are more often used as a side dish and have a lighter and sweeter taste.

In most Western dishes, onions are often used, and white onions are usually preferred.

As a five-star chef, Qianbenqiaoshang's knife skills are naturally not bad, but in the blink of an eye, the whole onion was chopped into fine pieces.

At the same time, the abalone bisque is also boiled.

He quickly poured the chopped onion into the abalone soup. He picked up a wooden spoon and kept stirring the soup to mix the chopped onion evenly.

At the same time, it also avoids the presence of chopped onions at the bottom of the thick soup, causing the chopped onions to be burnt by the bottom of the pan.

After 2 minutes, the chopped onion begins to soften slowly. When the chopped onion can no longer maintain its square shape, turn off the heat immediately on Senbenqiao.

He first used a stainless steel dense sieve to separate the larger debris.

Then, a clean white filter was taken out, and the thick soup was carefully filtered again.

Senbon Bridge took out a clean spoon, gently scooped a spoonful from the bowl and put it into his mouth.

As the thick soup entered his mouth, his eyes lit up.

The flavor of the bisque was lightened a bit, but the umami didn't have any impact, instead, thanks to the addition of ponzu vinegar and chopped white onion.

The abalone soup has a richer taste and a stronger sense of layering.

Considering the question Li Xiao raised before, he didn't stop after taking a sip.

Instead, he continued to drink several more sips, and he didn't stop until there was only a shallow layer of abalone soup in the pot.

He let out a long breath, and the shock in his heart was stronger than before.

The improvement method that the other party said in a few words turned out to be much better than he expected.

And this is only the first attempt, and such an effect can appear.

If he tried a few more times and kept adjusting the amount of grapefruit vinegar and chopped onion, the taste would be even better, and the final effect was beyond his imagination.

Shang Yuanchun, who was also working in front of the board, also stopped his work, and several guests next to him also looked over.

Everyone could see that something was wrong on Qianben Bridge, and his surprise was already written all over his face.

In the end, Shang Yuanchun was also unbearable, and he picked up his own spoon after asking out of curiosity.

After drinking it, his expression also became very complicated, because he also tasted the abalone soup made by himself many times, and there is indeed a big gap between the two.

He quietly looked at Li Xiao, who was still broadcasting live.

Casually giving pointers can improve the quality of the dishes so much.

This is something that, if not a golden spoon food critic, at least a prestigious silver spoon food critic can do.

But the opponent is so young, can have such a level, is this the strength of the Great Han Kingdom?
Sure enough, it was the place of Crouching Tiger, Hidden Dragon, and I came to the right place this time.

At the beginning, I was still thinking about whether to come to Dahan Country to develop. After all, as a three-star chef, I have a pretty good status in Sakura Country.

But if you come to a big country like the Han Dynasty, the three-star chef brand in a small country like yourself is a head lower than other chefs.

If it wasn't for the fact that his income has increased, and the boss here promised to arrange culinary exchanges with other star chefs every year, he would never have come here to develop.

Originally, he was still a little uneasy, but after seeing that a random anchor could give such good suggestions for improvement, his restless heart calmed down.

Sakura Country does not have such a powerful food anchor.

He thought to himself, if he could meet such a food anchor seven or eight times a year, his cooking skills would improve by leaps and bounds in a short time.

(End of this chapter)