Punch: From third-rate anchor to top chef

Chapter 437 437. Rich Buffet
Li Xiao scooped up a spoonful of clear soup with a spoon.

The composition of this clear soup is very simple, clam (white clam) gravy and low-alcohol rice wine.

The sweet aroma of rice wine and the sweetness of flower clams (white shells) poured into the tongue instantly.

Although the smell of wine was not completely evaporated by the heat, the remaining little smell of wine did not affect the taste.

On the contrary, because of the aroma of a little rice wine, the taste of the whole clear soup becomes richer.

"It's super delicious. This clear soup of King Sake Clam King, friends who like it must not miss it."

"The sweet taste, in my opinion, is even better than the old hen broth!"

"But everyone must remember that this kind of food made with sake or rice wine, even after being cooked, has a high alcohol content."

"You must not drive after eating this kind of food, otherwise there is a high probability of drunk driving."

The audience in the live broadcast room couldn't help complaining when they heard Li Xiao's words.

"What kind of god-level logic is the anchor, eating soup in the buffet, isn't that too bad?"

"The anchor has absolutely true love for Tang."

"Buffet is something like eating whatever you like!"

"It's true that if you eat a buffet and have to look forward and backward, it's too restrictive."

"My mother also likes to make this soup."

"Yes, I am a mother, and I love doing it."

"Laughing, can you take advantage of this?"

"That's right, I'm her father, and I stand behind and watch my mother do it every time."

Watching the gossip in the live broadcast room, Li Xiao smiled wryly and shook her head.

What kind of devilish remarks are these?
Fortunately, it was on the Internet, but in real life, those few words of ridicule just now might have become the trigger for group brawls.

The chopsticks pick up a clam king. The so-called clam king is of course the king of a clam.

The size of this flower clam king is three times the size of ordinary flower clams.

Moreover, the meat inside is very full, and there is no such thing as a big shell and small meat.

Of course, the reason why the meat is relatively full.

There is another situation, that is, the chef turns off the fire immediately when it is just cooked.

The heat treatment is just right, so that the meat of King Clam is more tender, and there will be no shrinkage of the meat.

Bluefin tuna, he just finished eating this ingredient in the morning.

But obviously, the quality of the bluefin tuna in front of me is slightly inferior.

After all, the buffets are so voluminous that it is impossible to use high-quality bluefin tuna.

After all, even low-quality bluefin tuna belly costs 500 yuan a catty.

The price of high-quality bluefin tuna belly starts at 1000 yuan.

And the supply is very unstable. After all, things like bluefin tuna can only be fished artificially, and they have to go to the deep sea for sea fishing.

Time consuming, labor consuming, time consuming.

Generally speaking, deep-sea fishing boats go out to sea for three months at a time.

A fisherman can only catch 1 or 2 bluefin tuna at most at a time, and if he is unlucky, sometimes he may even fail to catch any.

Therefore, the production rate of bluefin tuna has not been high, so that the price has remained high.

For such a large buffet restaurant, it is very good to serve bluefin tuna.

In Li Xiao's memory, he can't remember how many buffet restaurants in China can afford real bluefin tuna.

Most of the buffet or cherry blossom sashimi dishes use cheaper yellowfin tuna, blackfin tuna, and long-loin tuna to confuse the fish.

After all, they are all tuna. If you are not an insider, there is really no way to tell them apart, especially after they are cut into pieces.

Therefore, instead of complaining, Li Xiao praised the other party for using low-quality bluefin tuna.

"It's so rare, it's so touching."

"This is the first time I have seen genuine bluefin tuna sashimi in a cafeteria."

"In addition, I would like to tell you a very practical tip, the buffet price is less than 500."

"The statement that bluefin tuna belly will be used as an ingredient is basically a lie."

"Because eating a catty of bluefin tuna at will will exceed the meal standard, and eating soy sauce by the river will not do charity."

Use chopsticks to stir the wasabi in the soy sauce evenly, and gently pour it on the bluefin tuna that has been cut into small pieces.

The taste of tuna is sweet and slightly astringent.

However, due to the relatively low quality, the oil content in the fish meat is relatively low, and the taste is a bit hard.

This caused Li Xiao to even miss the small bowl of bluefin tuna he ate this morning.

Four to six points is the perfect golden ratio between fat and lean meat.

No wonder, the big fat of bluefin tuna can be called the Rolls-Royce in the sashimi world.

Steamed abalone uses mashed garlic.

The whole abalone is wrapped in gold and silver garlic and soaked in garlic water before steaming.

All the whole abalones have a strong garlic flavor, and the fresh, sweet, salty and garlic flavors are mixed together.

The strong aroma of garlic rushes straight to the top of the head, and the taste is really garlicky.

Originally, Li Xiao thought that so much minced garlic would destroy the palm-sized abalone.

Unexpectedly, the result was unexpected.

Strong garlic flavor, although it conceals the freshness and sweetness of the abalone.

However, it also makes the abalone taste better and richer.

Cheese baked lobster is unlimited, but it is not big, only slightly bigger than the palm of your hand.

The half-broken Boston lobster is covered with a layer of cheese.

After the basil leaves are roasted, they are ground into powder and sprinkled on top to increase the flavor of cheese.

Considering the hardness of the cheese after cooling, more margarita cheese is used here to increase the moisture and fluidity of the cheese.

Even if the cheese on the surface of the lobster is cold, it will not become hard.

The disadvantage is that the color of the cheese is relatively white, which does not look so good.

However, compared to after being cold, it becomes a hard lump.

Li Xiao felt that it was more appropriate to deal with it this way.

With a fork, he holds chunks of lobster meat encased in fluid cheese up to the camera.

"Cheese lovers' favorite, compound cheese, I just tasted a little bit."

"The cheese made with at least 7 different cheeses can still be shredded."

"Okay, let me try to see if this lobster meat is delicious."

The meat of the Boston lobster is cut into five pieces in advance, just enough to be stuffed into the mouth in one bite.

When I tasted the cheese just now, I thought it was good, but when the portion is too large, I feel a little greasy.

However, the degree is still within an acceptable range.

The lobster meat is very springy and crispy, with a strong sweetness and a lot of gravy.

As soon as you eat it, you will know that this is a fresh lobster, not cooked and frozen.

You know, seafood such as king crab and lobster with a short lifespan, once they die, the price will be greatly reduced.

Live transportation, transportation prices are relatively high.

Therefore, many merchants are willing to trade directly after being cooked and frozen.

Although the price of cooked and frozen products has been reduced by nearly half, the cost and loss have also been greatly reduced.

And these cooked and frozen lobsters have changed suddenly and immediately become the guests of various lobster cafeterias.

It has become the trump card of publicity in the cafeteria, all-you-can-eat lobster, this gimmick can attract most diners.

However, the real situation is that the cost price of these cooked and frozen lobsters is only 30-40 per catty.

If the vintage is older, the price will be even lower.

Swallowing the lobster meat in his mouth, Li Xiao nodded in satisfaction

“Delicious and very fresh!”

"The free-to-eat lobster here, you can eat as much as you want, they are all alive!"

(End of this chapter)