Punch: From third-rate anchor to top chef

Chapter 442 442. Seafood porridge with more seafood than porridge

"Of course, the fresh arctic clam sashimi can be dipped not only in wasabi and soy sauce, but also in salt and lemon juice."

While talking, Li Xiao squeezed the lemon cube with his fingers, so that the juice inside could drip on the sashimi of the arctic shell.

Stimulated by the lemon juice, the originally calm arctic shell squirmed again.

Arctic shellfish soaked in lemon juice are thrown into the mouth.

The taste buds on the tongue are instantly opened by the sweet and sour taste of lemon juice.

The lemons provided here are not ordinary lemons, but a mixture of Australian yellow lemons and Bay Island perfume lemons.

Not only has the pure sourness and sweetness of Australian lemon, but also has the special aroma of perfume lemon.

The Arctic shellfish dipped in lemon juice tastes a little less salty.

But the fragrance and sweet and sour brought by lemon juice bring a different experience.

Moreover, arctic shellfish grow in the ocean, and their bodies have the salty taste of seawater.

In fact, it does not need to be added, too much flavor is enough to enter the mouth.

After eating the fresh arctic clam sashimi, Li Xiao introduced to the audience the cut geoduck sashimi placed next to him.

The geoduck sashimi, as thin as a cicada's wings, is assembled into a beautiful rose and spread on the finely crushed ice.

"There are two types of geoduck, one is farmed and the other is deep-sea fishing."

"The geoducks we usually see are all grown in some coastal bays."

"Because farmed geoducks are much cheaper than fished geoducks."

"However, the sous chef just said that today's geoduck has changed from farmed to wild-caught."

"The price difference between the two is nearly half."

"Ordinary farmed geoduck clams cost about 300 yuan at most, while wild ones cost at least 500 yuan or more."

"And all the ones he picked here are medium and small sizes."

"Most of the ingredients are bigger and more expensive."

"However, when the geoduck clam grows to a certain extent, the meat quality will start to change. The bigger the meat, the harder and more woody it will be."

"So for a good geoduck, the best size to use is medium and small."

"The one in front of me is a medium-sized one, and the meat quality is at its peak."

Pick up the crystal clear geoduck with chopsticks.

"This master's knife skills are also quite good, every slice is cut so evenly."

Stick the plate first, then throw the wasabi and soy sauce into your mouth, and an extremely strong sweetness floods into the taste buds.

The teeth were bitten down, and the crispy feeling came from between the lips and teeth.

The taste of this geoduck is better than that of the arctic clam that I ate just now, crisper and more refreshing.

Of course, there is no way to compare the sweetness of the two. The freshness and sweetness of Arctic shellfish is indeed much higher than that of geoduck.

After eating the cold sashimi, Li Xiao took a sip of hot tea, which comforted the cold stomach.

"Although sashimi is delicious, cold food is really not suitable for the body structure of Han people."

Studio.

"Indeed, I don't like sashimi anyway."

"If you don't eat sashimi, you will lose a lot of fun in life."

"I can eat it cold, but I can't take it raw."

"Sashimi is such a delicious thing, how can someone not like it?"

"Although I also eat sashimi, I prefer cooked food."

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Looking at the dining table that had been mostly cleared by him, Li Xiao let out a long breath.

Fortunately, I didn't overestimate my strength, otherwise it would be a waste of food.

Opening the black casserole, the porridge inside was still gurgling.

Wisps of aroma came out of it, which shows that the heat preservation effect of this casserole is really good.

The method of making seafood porridge here is the traditional raw porridge in Guangdong.

That is to make a dense porridge base in advance, and then add your favorite ingredients before serving.

After adding the ingredients, roll in the porridge base on high heat for 2~3 minutes.

After covering the pot, use the residual heat in the porridge to cook the ingredients thoroughly.

There are actually many types of raw porridge.

This is just a small category for now.

After seeing the situation in the casserole, the audience in the live broadcast gasped.

"Good guy, is this porridge?"

"Are you sure you didn't boil the seafood with porridge?"

"Others can't see seafood when they eat seafood porridge, but anchors can't see porridge when they eat seafood porridge."

"The anchor's bowl of porridge made me cry."

"One thing to say, is so much seafood really delicious?"

"I live by the sea, and I said that as long as there are a lot of seafood in seafood porridge, it will be absolutely delicious."

Feeling the scent coming to his face, Li Xiao showed an intoxicated expression on his face.

It's so fresh, the overwhelming umami taste is simply irresistible.

Without hesitation, he picked up the spoon and scooped up a spoonful of the porridge that had turned orange.

The crab paste of the cream crab brings a strong fragrance, and the sea shrimp and yuan scallops bring the sweetness of inosinic acid.

The whole bowl of porridge gives people an unstoppable freshness and sweetness.

Not only are the ingredients abundant, but the cooking of the porridge is also very particular.

The porridge rice in the seafood porridge is not completely crushed, and all the rice grains are in a blooming state.

Moderately hard and soft, it melts in the mouth.

The meringue on the mini croissant was perfectly done.

Li Xiao tore open one of the croissants and showed the structure inside to the audience in the live broadcast room.

"I roughly calculated that there are 1000 layers of meringue in each layer of croissant."

"This crispness is just right for making a croissant of this size."

"Although the number of layers of this puff pastry can easily be increased."

"But too many layers of meringue on such a small croissant."

"It is easy to cause the structure of the puff pastry to be too loose, and it will become a bit of slag when you bite it down."

"So 1000 floors are just right."

After biting off the mini croissant, Li Xiao nodded in satisfaction.

"It's crisp and loose, and some nut powder is mixed in it to make the taste more layered. It's a very good design."

Pop the other half of the croissant into your mouth, and there are only three items left on the table to taste.

His eyes hesitated for a while between the pink macaron and the bird's nest peach gum in a glass bowl.

Li Xiao still decided to drink the bird's nest peach gum first, after all, the sweetness of macarons is too high.

If you eat macarons first, and then eat any food later, the sweetness will not be enough.

The bird's nest peach gum is quite solid.

Although Li Xiao could tell that it was full of relatively cheap broken swallows.

The so-called broken bird's nest is actually the bird's nest that is broken when the bird's nest is picked or transported.

This kind of bird's nest is actually the same as normal bird's nest.

But because the quality is not good, the price is very low.

But there is no problem with such broken swallows when used for dessert or soup.

(End of this chapter)