Punch: From third-rate anchor to top chef

Chapter 82 83 [Abalone Rice] (recommendation ticket and monthly ticket please)
The people in the anchor room are drooling watching
"Wow, is this a 200 piece fish?"

"By the way, this big yellow flower is really similar to the little yellow flower in the morning!!"

"200 yuan is enough for my family to have a restaurant meal"

"The restaurant with 700 yuan per capita is really good. I must have a meal after I get paid."

"I ate it once. To be honest, it's not as delicious as I expected. I suggest going to the beach to eat."

"Can the anchor teach us how to do it?"

"Yes, my grandma used to be very good at making this dish, but she can't walk anymore. I want to make it for her once."

···········
There were a lot of bullet screens. After all, the number of people had exceeded [-]+ before they knew it. Among the many screens, Li Xiao only noticed the last one.

He hesitated for a moment, then smiled.

"I saw that someone wanted to make this yellow croaker rice cake for grandma. How about it, I'll buy the materials later, and I'll go to the apartment later, but I won't do the live broadcast."

"After all, when I went in, I made an agreement with my old friend. You can't live broadcast in the apartment. I will record the video and post it on the platform. If you want to learn, just watch it."

"Of course, I will use cheaper small yellow croakers here, and the production is the same."

As Li Xiao said, he ate the rest of the yellow croaker.

Fish such as yellow croaker are really suitable for the elderly and children. After all, there is only one spine. As long as the spine is removed, it will be all fish meat. The elderly and children are not afraid of being stabbed in the throat.

Eat all the rice cakes and drink a mouthful of Longjing.

The fifth and last course was served.

【Abalone Rice】

Seeing the last dish, Li Xiao let out a long breath.

Sure enough, it was another white round dish with a gray marble stone pot on it.

The young lady put down the 【Abalone Rice】and said politely

"My guest, your dishes are all served, is there anything missing?"

Li Xiao shook his head

"That's right, it's all set."

Miss Sister showing a sweet smile
"I don't know if the guests are satisfied with their meal today, or do they have any comments?"

Li Xiao hesitated for a moment, but still made a suggestion

"Actually, they are all very good, quite good. This [Basil Curry Shrimp] may have two versions. One is the version you are making now, and the other is the version with a milder curry flavor."

"After all, although the curry is very good, but the taste is too strong, it may take away too much drama from Jiujie Shrimp."

The young lady listened carefully, nodding while listening.

Although Li Xiao knew that it was impossible for her to fully understand, and it was impossible for her to make the decision, such a sincere attitude made Li Xiao's affection for [Guiyu Shanfang] rise several levels.

"We have received your opinion, and we will respond to the chef in time."

Li Xiao said politely

"Actually, the [Basil Curry Shrimp] on your side has already been done very well. I'm just talking about my personal opinion."

"After all, what you chefs need to consider is definitely different from what our customers consider."

miss nod again

"Thank you for your support to us. When you are finished eating, please press the calling bell."

After some exchanges, the young lady finally closed the door and left.

Li Xiao rubbed his hands together, and let everyone in the live broadcast room take a look at this [Abalone Rice] worth [119].

There are not many abalone rice, and the stone pot is said to be a pot, but it is actually more like a bowl.

The size is slightly larger than the usual rice bowl, but smaller than the noodle bowl for eating noodles.

The rice grains are plump and all have a nice soy sauce color.

"I'll go, such a small bowl of rice [119]?"

"Abalone, abalone rice, is [119] too much?"

"It's really too much. An abalone as big as ours costs at most 8 yuan."

"Please, you are talking about fresh abalone, but the host eats dried abalone, is it completely different?"

"Dried abalone is more expensive because it is dried from a very large abalone."

"The anchor's size is estimated to be 40 dried abalones. Although it is not big now, it is not small before drying."

Li Xiao saw the audience discussing abalone in the live broadcast room, and explained

"That's right. There are many types of abalone. An audience member said rightly that there is a big difference between dry abalone and wet abalone."

"The abalones that cost 8 yuan or 15 yuan that we usually see in the market are called wrinkled pan abalones. They are produced in Changdao, Shandong, and the Yellow Bohai Sea. This kind of abalone is not very big, and because of the quality of the meat, It should only be eaten fresh."

"In many people's minds, seafood must be fresh, and fresh must be refrigerated or dried, but it is not the case."

"The process of drying abalone is actually quite complicated. Since it is impossible for everyone to dry abalone in person, I will not introduce how to dry abalone here."

"However, I can tell you that after careful preparation, abalone will produce a special chemical reaction. The simplest one is [sugar heart], and the abalone with [sugar heart] tastes sweeter and fresher, far from fresh abalone. In comparison."

"As the saying goes, fresh and dried have their own flavors, the umami taste is tender and fragrant, and the dry taste is thick and mellow."

"Okay, without further ado, I'll try this [Abalone Rice] to see if it's good or not."

So far, Li Xiao is quite satisfied with 【Guiyu Shanfang】.

Even the slightly flawed [Basil Curry Shrimp] is actually quite good, I hope this [Black Truffle Abalone Rice] will not let me down.

As usual, Li Xiao didn't touch the abalone directly, but gently pushed the abalone aside.

He scooped up the rice under him with a golden spoon.

The rice on top has a thin layer of abalone juice because it is in contact with the abalone.

The abalone sauce wrapped in soy sauce-colored rice was sent into the mouth. Before chewing, a strong abalone juice filled the mouth.

The reason why abalone is expensive is not only because of the high price of dried abalone itself, but also because of the high cost of making abalone sauce.

Serious abalone juice is not just opening a bottle of Lee Kum Kee's abalone juice and pouring it into the pot and then adding water.

Old chicken, chicken feet, trotters, pork ribs, dried scallops, pork, dried cuttlefish, Jinhua ham, and top-quality flower carvings are the basic materials for making abalone soup.

And if you don't use a pressure cooker, this broth will have to be boiled for 24 hours, which is a full day.

There is not only rice in the rice, but also crushed black truffles and dried scallops.

It was pretty good, but Li Xiao regretted it after the first bite.

It wasn't because the abalone rice was not good, he regretted it, but after he took the first bite, he realized that he should mix the excess abalone juice with the rice underneath before eating.

Now he directly removes all the rice wrapped in abalone sauce on the top layer, so the rice below can only be eaten dry, and there is too much abalone sauce, which makes it a little greasy. After all, the ingredients used to cook abalone juice are all big meat , and pig's trotters and chicken feet with extremely high collagen.

If you eat too much at once, it is inevitable that you will get bored.

But Li Xiao would not blame others for his stupidity, if he wanted to blame, he could only blame himself for not having eaten such a high-end food, so he quickly mixed the remaining abalone rice.

(End of this chapter)