Punch: From third-rate anchor to top chef

Chapter 521

Seeing everyone's ridicule, Li Xiao couldn't help laughing bitterly.

The strange taste is indeed a very difficult to master and not easy to promote.

The skill level he needs is too high.

Ordinary cooks simply cannot do it well.

And once there is no way to master the precise heat and skills.

Then this strange dish will really become a strange taste.

The taste can range from overwhelming to downright tasty.

There is no way to accurately control the taste, which means that the level of the dishes is uneven.

Sometimes it's delicious, sometimes it's not.

It will seriously hit diners' enthusiasm and enthusiasm for ordering this dish.

The best-selling weird dish on the market right now.

It is estimated that there are only strange-flavored beans and strange-flavored peanuts that can be produced stably.

Or it is the current high-end Sichuan restaurant.

To be honest, this kind of strange dish will probably disappear slowly without accident.

Just like many other dishes that are difficult to make and time-consuming.

Sighing a little regretfully, Li Xiao picked up the golden-yellow broad beans with a strange smell.

The practice and production of strange-flavored broad beans must be too stable.

Although it is still difficult to make, compared to strange dishes.

The difficulty of strange-flavored broad beans is almost negligible.

The golden broad beans are thrown into the mouth.

Due to the simple production, the strange taste of broad beans is more intense and stimulating.

Every flavor needs to be more intense and stand out.

It is indeed a six-star product, and even the embellishment of the dishes is so well done.

In Li Xiao's opinion, just this strange-flavored broad beans can support a small tavern.

"This strange-flavored broad bean is also quite good. In terms of taste alone, it is even better than the crispy meat that I ate just now."

"However, due to the material, in general, the difficulty of making crispy meat is several times that of strange-flavored broad beans."

"In general, this delicious crispy meat is very well done."

"I can give a high score of 95 points!"

in the live room.

"Just because of the strange taste of beans, I want to go and try the food of this restaurant."

“The food in this restaurant is highly rated!”

"I, a Sichuan native, have never tasted such exquisite Sichuan cuisine!"

"Must check in!"

"I just asked, now who dares to say that our Sichuan cuisine is only spicy?"

"Exquisiteness is indeed exquisite, but isn't the price too high?"

"1800 yuan, 17 dishes, a total of 24 flavors, isn't it expensive?"

"The local tyrant upstairs!"

"The average dish is 100, so it's not expensive?"

"100 a dish is indeed not expensive, but the portion here is indeed a bit too small!"

"An average of three bites per dish, 33 per bite, ┭┮﹏┭┮"

"It's really not expensive, but I can't afford it..."

······
The portion of the strange-flavored crispy meat was not much, and Li Xiao finished it in two or three bites, followed by the fourth dish.

Garlic white meat.

This is also the biggest dish Li Xiao has seen so far.

To be precise, it should be the dish with the largest portion.

Because there is only one slice in the whole dish.

But this piece of white meat was bigger than Li Xiao's face.

Suannibairou, the full name should be called Li Zhuang knife-edge Suannibairou.

It is a traditional delicacy in Lizhuang, a famous historical and cultural town in Yibin, Sichuan.

It is said that all the star chefs from Lizhuang have a good grasp of Suannibairou.

Garlic white meat is actually a very simple dish.

It's so simple that even someone who doesn't know how to cook can do it.

But it is also a very difficult dish.

Because of the knife skills of most people, there is no way to make standard garlic and white meat.

Li Xiao dragged up the plate containing garlic and white meat, and displayed it in front of the camera.

This piece of mashed garlic is white and sliced ​​extremely thin.

It is easy to see the blue pattern on the plate through the almost transparent fat in the middle of the white meat.

"The knife skill is very neat."

"Such a large piece of meat, without a single break."

As he spoke, he raised the plate, and aimed the camera at the edge of the white meat.

"You can see that every inch of thickness is exactly the same."

"It's not difficult to cut thinly, but it's very difficult to cut every inch equally thin."

"It's like doing exam questions. It's really easy to get a certain question or a few questions right."

"But to do everything right, the difficulty is not as simple as twice as high."

Li Xiao brought his nose closer to Bairou.

There is no fishy or foul smell in the white meat.

There is only a faint aroma of pork, a little cooking wine, and a strong smell of spices.

The white meat is the traditional black pig of the Han Dynasty. Although the growth cycle is very long, the texture of the pork is very strong.

Not only the more expensive black pigs are used here.

It was still the most expensive position on the black pig.

Ten layers of pork belly.

5 layers of fat and 5 layers of lean, layered on top of each other.

This black pig is fat, and the snowflake-like texture can be clearly seen from the lean meat.

With such ingredients, a fat pig of three or four hundred catties is only two or three catties at most.

Just this ingredient, ordinary people can't buy it if they want to buy it.

There are two ways to make Lizhuang white meat.

One is to pour the sauce directly on the white meat after cutting it.

The other is to cut the white meat and let the guests dip their own sauce.

The latter is more authentic, while the former is more common.

The main reason for this is that some blemishes on the white meat can be covered up after the sauce is poured on it.

For example, the knife skill is not good, and the white meat is disfigured.

For another example, the quality of the meat used is average, there is too much fat or too much lean meat.

Or maybe it's simply that the meat is cut too thickly.

But a chef who can cut garlic meat in excellent condition.

The price is far from that of a chef who can barely cut the reduced version of garlic and white meat.

When bad money drives out good money, most stores will only choose the latter.

And the garlic and white meat in front of Li Xiao's eyes is of course the authentic version without dipping sauce in advance.

Li Xiao explained how to eat garlic and white meat:

"Lizhuang white meat pays attention to two kinds of non-stick, one is not sticking to the plate, and the other is not sticking to the chopsticks."

"The reason for this emphasis is that without these two non-sticks, it would be difficult for diners to eat such a large piece of meat into their mouths gracefully."

"Let me demonstrate now, how to eat this garlic and white meat."

Li Xiao gently picked up one side of the garlic and white meat with chopsticks.

After shaking the chopsticks a few times, the white meat, which was wider than the palm of your hand, was easily rolled on the chopsticks.

"This is the first non-stick, non-stick dish, otherwise the white meat can't be rolled up dry."

"If the white meat sticks to the plate, the thin white meat will be torn."

"The broken white meat can no longer be called Lizhuang white meat."

As he spoke, he dipped the rolled white meat into the garlic sauce next to it.

·····
Thank you, Brother Du's 1000 starting point reward.

Thank you, the 1500 starting point coin reward from the horse fork bug man.

Thank you.

(End of this chapter)