Hearing Li Xiao's proposal, He Beibei secretly took a breath. This proposal seemed simple, but it solved almost all problems at once.

You know, in order to make the puff pastry last longer, she researched more than 300 times before successfully developing the double-layer puff pastry method of golden tofu.

However, after so many experiments, it was only possible to extend the duration of the puff pastry from four to five minutes to more than ten minutes.

However, even though she had not tried Li Xiao's proposal, she still felt that it was very feasible.

With such a channeling method, water vapor and heat will no longer accumulate in the tofu, and the time that the outer layer of puff pastry can stay crispy will definitely be greatly extended.

He Beibei looked at the smiling anchor in front of him and felt a little enlightened.

Only now did she really feel Li Xiao's unusual spending, and she also understood a little bit why Master He Rongsheng of the Sands Hall was so interested in the other party's proposal.

It was too fast and too accurate. The other party could make such a pertinent suggestion after just a taste. It was really shocking.

It is not difficult to solve the problem, but it is really difficult to solve the problem so quickly and easily. At least He Beibei, who has tried to solve the problem before, has quite a say in this.

Seeing He Beibei standing there blankly, the squad leader chuckled and quickly reminded

"Chef He, go ahead and continue. We'll call you if we have anything else."

He Beibei quickly came to his senses and walked behind the workbench in a daze.

Her mood is quite complicated now. She hopes that there will be no problems with the subsequent dishes, which will prove that her own dishes are perfect and that her own strength is quite good.

But she knows very well that her set of dishes can be said to be pretty good, but it is definitely impossible to say it is perfect.

After all, now that only two dishes have been served, the other party has come up with two different opinions, and they are two pretty good opinions.

This made him want to hear what kind of evaluation and improvement suggestions the other party would give in the future. Although she was a woman, she was not an unreasonable woman.

He is not a chef who is unwilling to listen to other people's opinions, otherwise he would not have been able to join the ranks of three-star senior chefs at such a young age.

On the contrary, what she likes to do most is to learn from the best of others. She will often delve into different factions of dishes, new, traditional, niche, popular, domestic, and foreign.

She likes to study, because every time she studies these different types of dishes, different ideas appear in her brain.

She returned to the workbench and waved her hand, and everyone else immediately started working again. The preparation of the third dish was even simpler than the previous two dishes.

【Black Vinegar Yuzu Sea Urchin】

Take the Dalian sea urchin in season, break open the bottom, clean its internal organs, and drain the water by inverting it.

Use an atomizer to finely spray the special black vinegar juice.

Wash a piece of fresh yellow grapefruit peel, use the smallest grater to gently scrape off the crumbs of the grapefruit peel, spread the crumbs evenly into the inside of the sea urchin, and serve immediately.

Li Xiao raised his eyebrows when he saw the sea urchin ball in front of him.

The shape of this sea urchin is still very neat, round and quietly placed in a black granite bowl.

However, this was the first time that Li Xiao saw sea urchin cooked in this way. He had eaten sashimi before, and he had eaten a lot.

After all, there is this thing near the beach at Sanjiu's house.

He was a little curious about why the other party sprayed a fine layer of black vinegar on the originally orange-yellow sea urchin, because after spraying, the color of the far better-looking sea urchin turned dark brown.

Then it turns dark brown, with dots of yellow grapefruit peel sprinkled on top.

The appearance can no longer be said to be quite satisfactory, it can only be said to be below average.

However, considering that the main function is whether the food tastes good or not, not whether it looks good or not, Li Xiao did not continue to worry about its appearance.

Use a special gold spoon to scoop up a whole piece of dark brown sea urchin meat.

Before the sea urchin meat is stuffed into your mouth, the rich sour and sweet taste of black vinegar and the refreshing fragrance of grapefruit enter your nose first.

The taste is surprisingly comfortable. The fresh orange aroma suppresses the fermented smell of black vinegar. Moreover, this black vinegar seems to have been specially prepared to taste, and it does not have as strong acetic acidity as ordinary black vinegar.

Sure enough, for He Beibei to be willing to give up the food presentation, he must have made a choice elsewhere.

The dark brown sea urchin meat was put on the tongue without much thought. The black vinegar on the surface of the sea urchin was atomized, which changed the orange color of the sea urchin, but the amount used was actually very small.

After the original preparation, the original strong taste of black vinegar has become very weak, and the sweet and sour taste has become less obvious. However, this sweet and sour taste fully releases the fresh and sweet taste of sea urchin.

That thin layer of special black vinegar sauce is like a key, opening up the taste buds on the taster's tongue.

A little brandy is added to the black vinegar sauce, but the amount is very small.

But it is precisely this little brandy that gives the sea urchin sashimi a strong aroma of wine while covering up a little fishy smell.

The grapefruit peel sprinkled in at the end brings a very refreshing feeling. The slight bitterness of the grapefruit peel brings back a sweet taste to the sea urchin that was originally eaten in the mouth, and the layering is quite rich.

Li Xiao nodded with satisfaction. This dish is also quite good, but the appearance of the dish is a little bit worse. If you don't know better, you might think it is a bad sea urchin.

After all, the color of this sea urchin is very similar to that of the damaged sea urchin, so it must be explained clearly to the guests at that time, otherwise the possibility of conflicts is still very high.

But there was no need for He Beibei to make another trip for such a trivial matter. It would be too late to discuss this issue after the food tasting.

While He Beibei mixed the mashed potatoes and chicken, he paid attention to Li Xiao's expression. When he saw the surprise and satisfaction on his expression, he couldn't help but bring a smile to his lips.

This dish [Black Vinegar Grapefruit Sea Urchin] was also a dish she made out of inspiration.

My mother likes to buy oysters from the United States in the summer, and the way she eats oysters is still the same as before. She doesn't like to cook them, but likes to eat them raw.

After cleaning the oysters with the prepared light salt water, put the oyster meat back into the shell, drop black vinegar juice or lemon juice into the oyster shell, and eat it directly.
Chapter completed!