Punch: From third-rate anchor to top chef

Chapter 524 504. Expensive is not his fault, it is yours!
The taste of the fish is very strong.

Although the green pepper and green pepper seem to have the same weight.

But the feeling presented on the tongue is not the case.

On the tongue, the spicy taste of strong green peppers is felt.

However, the numb taste of green pepper is not outstanding.

Faintly hidden behind the spiciness of green chili, it is subtle and graceful.

Of course, Li Xiao also understood why such a treatment was carried out.

The sensory stimulation of green peppercorns is too strong, if the taste is too strong.

Then it will directly overwhelm the guest, making the whole tongue feel paralyzed.

Then this fish can't be called fish with green and spicy sauce, but it needs to be called fish with spicy and spicy sauce.

The role of green pepper here is more to provide the refreshing feeling of fresh green pepper.

And the rich hemp aroma enriches the taste.

The spicy flavor of green peppers is very prominent, not only fragrant but also spicy, which is very rare.

Usually fresh green peppers are either spicy or fragrant.

The characteristics of the two are highlighted here. The chef also specially uses green peppers from two production methods, which perfectly achieves the synchronization of spicy and spicy.

Green chilies and green peppers are roasted in boiling oil.

The aroma of itself, spicy and numb, instantly blends into the fish.

"This fish is really good."

"I've always liked fish with a light taste."

"After steaming, add a few drops of steamed fish soy sauce."

"Mainly eat his fresh and sweet taste, as well as its own fishy taste."

"But I never expected that the fish would stand out just as much in a strong way."

"The spiciness and numbness of the green pepper and green pepper don't cover up the umami taste of the fish."

"Instead, a strong odor stimulus opens the tongue's taste buds fully."

"But the expected rough and spicy taste did not appear."

"The overall taste has a kind of elegant feeling."

"The soy sauce below has a very light taste, and it is more of a basic salty taste to enhance the freshness of the fish."

"The fish itself is very delicate, with a fine and fibrous texture."

"There is not a trace of bone, and the fat-rich belly part is specially taken."

"The entrance is very soft, very comfortable and has the unique gelatinous texture of fish."

"It's really good. I can give this fish a high score of 90 points."

"It was perfect in every way."

As he spoke, he picked up another piece of fish and threw it into his mouth, chewing carefully.

The second bite of fish tastes better.

The numb tongue and the tender fish collide with each other, creating a wonderful chemical effect.

Such a hazy feeling brings the touch of fish to a higher level.

No wonder fresh tender green peppers are added to the green chili sauce.

No wonder the fresh and tender fish belly is used.

The two work wonders together.

Studio:
"╭(⊙o⊙)╮Is this a clamfish? Why is it so big?"

"(﹃) What a fat fish belly! I drool just looking at it."

"Can I say that braised fish nuggets are delicious too?"

"∑(O_O;) Those upstairs must have never seen the real taste of fish."

"Indeed, it would be wasteful to use fresh fish with delicate meat to braise in soy sauce."

"_(`"∠)_ is not necessarily the case. The fish with relatively hard meat is also delicious when it is braised in soy sauce. "

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A small piece of fish belly was quickly eaten by Li Xiao.

After the young lady helped to remove the plate, the next dish was served soon.

Smoked salt and pepper glutinous rice camphor tea duck.

The portion of this dish is even smaller.

A small piece of camphor tea duck the size of a thumb.

Studio.

"("゜ロ゜)" Good guy, I am such a good guy! "

"::>_<:: Please, this is an average of more than 100 dishes, just this one piece?"

"(#￣～￣#) It's too much, it's too much, the front is three yuan a plate, why is the amount of this dish getting less and less?"

"〒_〒 crying miserably, who can eat such a piece of duck meat?"

"︿(￣︶￣)︿ Let alone 17 dishes like this, even 170 dishes may not be enough!"

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While the audience was teasing, Li Xiao was also looking at the duck in front of him.

The duck meat dish is square, and the surface of the dish is painted with pale gold oracle bone inscriptions.

Duck meat is an unconventional rectangular parallelepiped.

It is divided into four layers, namely:
Duck with skin, glutinous rice, crispy salted egg yolk, duck without skin.

There is also a little bit of gold leaf dotted on it, which instantly improves the style of the whole dish by two levels.

Li Xiao picked up the plate and put his nose on the duck.

A strong smoky smell hits the face.

Li Xiao immediately recognized that it was smoked with wet straw.

Smoky flavors of wet straw, intense and complex.

Usually used in some dishes with a strong taste.

For some dishes with a lighter taste, dried straw, pine and cypress branches, orange peel (yuzu peel), and peanut shell (walnut shell) are usually used.

And under the smoky taste, there is also a very prominent salt and pepper taste.

Putting down the plate, Li Xiao picked up the duck with chopsticks:

"The smokiness is very thick and strong, but it doesn't have that pungent feeling."

"This shows that the chef did not smoke in a superficial way, but smoked slowly over a low fire, so that the smoky flavor can fully penetrate into the duck meat."

"Now let's try this smoked salt and pepper glutinous rice camphor tea duck, whether it is delicious or not."

After eating the duck meat, it was stuffed into the mouth.

When the teeth touched the duck skin, the duck skin made a crackling sound.

Li Xiao couldn't help but close her eyes and carefully feel the taste of the glutinous rice duck.

"One piece of duck meat, four layers of feeling, wonderful, wonderful."

"And the four kinds of feelings are progressive, without any sense of disobedience."

"The four feel like different instruments playing the same piece of music, complementing each other."

"The first layer of golden duck skin is extremely crispy, and the duck skin is roasted crispy, but the duck meat underneath will not look dry."

"The glutinous rice on the second layer is soft, glutinous and sweet. Each grain of glutinous rice is distinct, and the more you chew, the more fragrant it becomes."

"The salted egg yolk on the third layer is crispy and has a strange taste. When mixed with fried rice, the salted egg yolk has a rustling feeling, and the fried rice feels crispy and hard. It is fragrant, crispy and salty."

"The duck meat on the last layer is juicy and tender, mixed with a lot of salt and pepper, and has a full salt and pepper flavor."

"Delicious, very rich taste experience, and a strong sense of layering."

"There are so many flavors in the same dish, but there is no sense of conflict. It is a very beautiful design."

Studio:
"????"

"ε(*′｀)зI don't believe it, the anchor definitely took money!"

"(>v<) That's it! Such a small piece of duck meat blowing so hard?"

"One thing to say, the two upstairs, have you ever seen such a complicated piece of duck meat?"

"I have never seen such a complicated duck, but I have never seen a piece of duck that costs 100 yuan!"

"( ) expensive is not his shortcoming, but your shortcoming!"

"(￣□￣;) The big brother upstairs really stabbed the knife mercilessly!"

"Actually, I think it's okay. If you only allow foreign dishes to sell for more than 100 yuan a piece, don't you allow Dahan dishes to sell at high prices?"

"That's right, it's not decades ago! You should be a little confident in your own country!"

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Chapter 2 is very late, see it tomorrow, sorry

(End of this chapter)