Punch: From third-rate anchor to top chef

Chapter 422 422
The wine that goes with the next dish was served by the bartender when 2/3 of the bread was eaten.

A white wine from Umbrio, Italy.

Umbrio is also a wine-producing area. Although the output is not much, the quality of the wine is quite good, so it is very famous.

Li Xiao has seen this white wine before, and it can already be regarded as an auction-level wine.

The starting price is 1, and the final transaction price is 2, and a box of 8000 is required to purchase.

The aroma of this bottle of wine is obviously more fragrant than the previous bottles of wine.

Aromas of ripe pineapple and citrus fruit, some chamomile and bitter almonds.

The aroma is very complex, no matter whether it is the first part, the second part, the middle part, it is endless aftertaste.

The astringency in the entrance is very light, and there is almost no way to feel it.

After that, it is slightly sweet, followed by sweetness.

The alcohol content of white wine is very low, and it doesn't taste like wine, but like alcohol-flavored fruit juice.

Next came the lobster.

And it also uses the Tolia smallhead crayfish from the Arctic Ocean.

The size of this crayfish is not big, and the output is very low, each one is about 0.7 taels.

After removing the relatively heavy shrimp heads and two pairs of huge pliers, the remaining shrimp meat is at most about 0.4 taels.

Fortunately, the chef in the back kitchen did not use only one crayfish for cooking, but used two.

The cooking method used for crayfish is low-temperature oil stains.

Heat very high-quality olive oil to 60 degrees, and soak the pure shrimp meat in the oil for 3 hours.

The overall shrimp meat will be raised to 60 degrees, and some people may think that 60 degrees cannot be cooked.

However, most of the ingredients that can be matured at low temperatures can be eaten raw or half-raw.

Li Xiao saw that the center of the shrimp was still a little raw.

The seasoning is also very refreshing and special. A total of 6 kinds of tomato seeds, one kind of chia seeds and passion fruit seeds are used.

The acidity is amazing. Li Xiao originally thought that so many acidic foods would form a very sour sauce.

However, this is not the case.

These colorful tomato, chia and passion fruit seeds are infused with honey.

So overall, the taste is sweet and sour.

The sweetness is low, but the acidity is also very well controlled, very special sourness.

The meat of the prawns is very tender, with some crispy texture.

Although it is soaked in oil, the oil content on the crayfish is well controlled, and it tastes relatively dry.

The taste from the inside to the outside is very uniform, because the body is not modulated.

So the taste is light, only the sweetness of itself, and the salty taste of the sea water.

But when dipped in a sauce of tomato seeds, chia seeds and passion fruit seeds, the taste is just right.

The meat of two lobsters, which were slightly bigger than the thumb, was eaten up quickly.

The next dish also appeared in the hands of the waitress lady in due course.

Cuttlefish boiled in squid ink and served with white corn paste.

The black cuttlefish sauce, and the word [Yue] was written on the white corn paste.

Moreover, the word [Yue] has to be said, it has a calligraphy atmosphere.

The chef also sprinkled dots of golden gold leaf on the surface of the dishes, which is very graphic overall.

It was as if someone had seriously written a calligraphy on a piece of milky white rice paper dotted with gold leaf.

This dish also uses a very simple molecular cooking technique.

The cuttlefish is crushed with a wall breaking machine, and the excess water inside is squeezed with gauze.

Add the black ink of the cuttlefish itself to dye the cuttlefish paste black.

Finally, cornstarch is added to increase the thickness and make the cuttlefish paste more delicate and complete.

The low-temperature slow-cooking technique is also used here, but this time it is vacuum-cooked and slow-cooked.

Put the black cuttlefish paste into a vacuum storage bag and vacuum it with a machine.

Put it in warm water at 60 degrees and cook it slowly to change the properties of cornstarch and ink in the squid mud.

It makes the cuttlefish mud, which was originally liquid, become semi-fluid.

This dish is also an improved product of a classic Italian dish.

Originally, it was grilled white corn puree with grilled shrimp, but here the grilled shrimp was replaced with more complicated cuttlefish puree.

Roasted polenta is very important in the local area, in addition to pasta and bread.

As an important staple food, roasted corn paste can be ranked among the top three in the local area.

White corn is dried and ground into powder.

This white corn powder is sieved three times to form a very fine corn paste.

Li Xiao scooped up the black and white dishes, and the entrance was very smooth, without a grainy or fibrous feeling.

The texture of cuttlefish paste is very good with corn paste, but somehow it feels suitable for the elderly.

The white corn puree has a faint milky aroma, and it is obvious that a little cream and milk are added to enhance the freshness when cooking.

The black cuttlefish paste has a very special taste, and the overall taste is not crispy.

Because the tissues of cuttlefish are completely crushed, and after many times of dehydration, it feels firmer to eat.

But overall, the taste and texture can only be regarded as quite satisfactory.

There is no particularly amazing feeling, but in Li Xiao's view, the elderly and children must like it very much.

Corn mush, used a very large plate, but the portion was pitifully small.

After only eating four spoonfuls of corn paste, the bottom is gone, but I have to say that the quality of the white corn used in this store is quite good, and the more you eat, the more delicious it becomes.

When it feels best, it stops abruptly.

It has to be said that the chef's grasp of people's hearts is more profound than his grasp of the heat of dishes.

Then came a special spaghetti.

He Ruochu, who hadn't spoken for a long time, deliberately introduced:
"Pasta mancini, Mancini pasta, a 4-star Italian restaurant, DV's queen spaghetti."

"Basically you can't find it in Dahan, and you usually need to ask a local acquaintance in Italy to buy it at a special counter."

"And this thing is different from ordinary spaghetti. Ordinary spaghetti can be stored for several years as long as it is not opened."

"As for this, pasta mancini, because of the special manufacturing process, it needs to be stored in a refrigerator for ordinary storage, and the shelf life is only one month."

"So apart from Ah Feng, even in professional Italian restaurants, it is basically difficult to see this brand of spaghetti."

The spaghetti used here are flat spaghetti, not the regular round ones.

Spaghetti spaghetti is firmer, chewier and more flavorful.

Very common pasta with tomato sauce, but the toppings are very rare.

Maw, you read that right.

When Li Xiao saw the fish maw covered with tomato sauce on the spaghetti, he was really taken aback for a moment.

Because most of the pasta in the Han Dynasty uses meat sauce or seafood, and there are basically no unimaginable ingredients such as fish maw.

Thank you guys for your rewards and monthly tickets, thank you.

(End of this chapter)