Punch: From third-rate anchor to top chef

Chapter 410 410. Clever settings

Different thicknesses of sashimi can bring different taste experiences to diners.

And things like sashimi don't need to be heated like cooked food.

Of course, there will be no situation where the thin ones are cooked and the thick ones are not cooked.

After eating four or five pieces of lobster sashimi in a row, he nodded in satisfaction:

"Very ingenious arrangement, from the sashimi as thin as a cicada's wing at the beginning, to the sashimi I ate just now, which is as thick as a little finger."

"The different thicknesses bring different feelings, which is really cool."

"Crispy, soft, crunchy, fat, and a single serving of sashimi can have several textures!"

"The handling of the details is also very in place, give the tattoo master a thumbs up."

Lu Zhengyu raised his eyebrows at his boss, and said proudly:

"Look, my knife skills are still good."

Huo Jingdong smiled wryly and shook his head:
"If you can't even deal with something as simple as Long Teng Sihai, you should pack up and get out of here."

But Lu Zhengyu had an expression of fearlessness:

"I also want to pack up and leave. If it weren't for my dead ghost father, I would have stopped being a chef a long time ago."

"A suave and handsome guy like me should go around with a camera and a bag on his back."

"Instead of sitting in the kitchen all day, cutting with a knife from day to night."

As he said that, he shook his bangs, which were a bit long and exaggerated.

Huo Jingdong and Caitlin looked at each other and shook their heads helplessly.

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After swallowing the last piece of lobster sashimi, Li Xiao nodded with satisfaction.

From thin to thick, from thick to thin.

The taste gradually progresses, reaching the peak of the fullest taste, and then begins to fall back layer by layer.

"The design is very ingenious, and the knife skills are also very good. Both are indispensable."

"Without the former, there is no way to express such a rich palate."

"Without the latter, there is no way to properly reflect the design concept."

After speaking, Li Xiao picked up the lobster noodles on the big disc.

Lobster Yee Noodles are individually served in a bright yellow flat-bottomed square plate, and the aroma of milk and the umami of lobster is tangy.

The lobster meat was taken out in advance, and a thin layer of powder was coated on the surface of the lobster meat.

Put the lobster meat into a high-temperature oil pan to form a protective layer on the surface of the lobster meat.

Instantly lock the meat on the surface of the lobster, preventing the gravy inside the lobster from flowing out.

Then saute the garlic with butter, add water, milk, a small amount of cream, cheese slices, and cheese powder.

After the water boils, pour in the Yi noodles that have been blanched in advance.

Drain the sauce and serve it out of the pan.

There is a lot of lobster meat used here, and the red and white lobster meat almost covers the entire yellow pan.

On top of the lobster meat, there is also a layer of finely ground orange cheese powder to increase its layering

"Smells so good! I'll give you a taste first to see if it looks the same."

As he spoke, he rolled up a few strips of Yi noodles with a fork and stuffed them into his mouth.

"The fragrant sauce wraps the Yi noodles very smoothly and has a strong fragrance. The butter used is not too much, and it doesn't feel greasy at all."

"The hardness of Yimian is also very appropriate, neither too soft nor too hard."

"It absorbs no more, no less sauce, and the yee mee is full of lobster flavor."

"It's delicious! It's great, and there's a lot of cheese in it."

"There are at least 4 kinds of cheese that I can eat."

"These 4 kinds of cheeses respectively provide 4 different elements of color, aroma, taste and shape to this Yimian."

"And it made the layering of his taste increase several times in an instant."

“The lobster meat is firm, marinated before frying and very tasty.”

Then he set his sights on [Steamed Lobster].

Lobster meat is reconstituted before being steamed.

The chef smashes the lobster meat with the back of a knife, but does not knock off all the fascia, so that the lobster meat is more crispy when eaten.

This method is the same as the shrimp slippery you see when you go out to eat hot pot, except that he replaced the river shrimp with lobster.

What is surprising is the steamed lobster without any seasoning on it.

Red and white lobster meat balls lie naked on slices of carefully cut fresh lotus leaves.

The round lobster balls on the top are like dragon balls that are flowing and burning.

Seeing such a beautiful arrangement, Li Xiao couldn't help being amazed.

He pointed the camera at Dragon Ball for a close-up:

"The sous chef here is worthy of being the leader of the molecular cuisine team in a French high-end restaurant."

"The presentation of the plate is very artistic. You can tell that you have been in the Han Dynasty for a long time. Otherwise, you can make such a rhythmic work."

Studio

"Hey guy, why can't I see the rhythm?"

"It's right if you don't see it, isn't this the gap between you and the anchor?"

"One thing to say, this presentation is really beautiful."

"But this shrimp ball is too small, right?"

"Please, this is a 2-star Black Pearl. Don't you want their shrimp balls to be as big as beef balls?"

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Li Xiao picked up the dragon ball, the surface of the dragon ball was not smooth.

But the overall build is solid, with no signs of loosening.

The size of the red and white dragon ball and the size of the beef cube just now are just right to eat one in one mouthful. The design is very reasonable.

As soon as it enters the mouth, there is a faint fragrance of lotus leaves.

Obviously, when these dragon balls are steamed, they are steamed inside the dried lotus leaves.

That's why we can integrate that faint lotus leaf fragrance into Dragon Ball.

The savory and sweet taste is easy and the maturity is just right.

"The taste is crispy and crispy. The crispness of this dragon ball is several times higher than that of ordinary shrimp smoothies."

"And it's very fresh and sweet. The meat is just cooked so it's very tender, without any feeling of clogging the teeth."

“Delicious! Definitely worth a try!”

Then Li Xiao's eyes fell on the last dish of Longteng Sihai.

【Baked Lobster with Butter and Garlic】

Garlic Baked Lobster also uses a white plate and puts it on a disc.

He held the plate in front of him and pointed the camera at the Baked Lobster with Garlic.

Garlic Baked Lobster is made from the tail of the lobster.

The tail part of the lobster is broken open and the lobster meat is taken out intact.

Use a thin needle to poke countless small holes in the lobster tail for easy flavoring.

Marinated with minced garlic, sea salt, white wine, herbs.

Let it marinate for 10 minutes so that all the spices are cleaned up.

Put the cleaned lobster tails back into the lobster shells and bake in the oven until half-cooked.

At this time, take out the lobster, sprinkle with coarse minced garlic, and spread thin slices of butter on the desert.

Then put it in the oven, and wait until the minced garlic is roasted until golden, and then it can be out of the pan.

Looking at the golden minced garlic on the surface of the lobster, Li Xiao nodded, it was well cooked.

Too much firepower, the garlic will zoom in an instant.

If the firepower is too low, the lobster meat below will be too old.

He poked out the lobster meat with a fork and cut the lobster meat into small pieces with a knife.

(End of this chapter)