200. Use Maotai to improve fragrance (please vote for me)
The 4th and 5th dishes are served together, which are [Abalone and Snail Chicken Stew] and [Radish and Beef Brisket Stew].
Although the winter temperature in Greater Guangdong will not drop below zero, the winter here comes with various passive attributes such as [Armor Break], [Magic Damage], [Continuous Attack], [Mixed Damage], and [Moisture Attack].
In addition, there is no heating here, so winter is actually not easy.
It’s quite nice to be able to eat two hot pots and warm yourself up in the middle of winter.
Li Xiao was not in a hurry to open the two pots. After all, the casserole's ability to retain heat was very strong. You could close it when not eating to avoid heat loss.
First, boil the radish and beef brisket pot. The pot here is a traditional brown casserole pot.
Use a clip to gently lift the lid, and a white steam immediately rises, accompanied by a strong aroma of wine.
After distinguishing the taste of the wine, Li Xiao raised his eyebrows. He was very familiar with this taste.
Although he was not very familiar with alcohol, he had drunk something similar not long ago, so of course he would not forget it.
It's Maotai. This pot of radish and beef brisket actually boldly uses Maotai liquor as a flavoring material.
The rich aroma of Moutai immediately spread out with the steam. Li Xiao took a few deep breaths, and then felt a little regretful. Although they were both Moutai, the bottle of Moutai liquor brewed for 20 years by his third uncle's family completely crushed the Moutai here. It's a pity.
The quantity was too small, so of course I drank it all.
But you are right when you think about it. Moutai that is 20 years old is no longer available in large quantities. It is extremely luxurious to use it to make dishes in batches. I think all cheap new wine should be used.
Li Xiao quickly picked up a piece of beef brisket and put it into his father's bowl. His father was a drinker, and it could be said that he would not be happy without alcohol.
But generally speaking, he only drinks a small cup every day, ranging from half a tael to one tael at most.
Although I like it very much, I still have strict control over the quantity.
First, drinking too much costs money, second, drinking too much will cause trouble, and finally, drinking too much may be harmful to the body.
After serving his parents the dishes, Li Xiao moved the camera to the side of the casserole.
This radish and beef brisket stew also inherits the exquisite style of [Xingji Yayuan]. Li Xiaoren easily counted a total of 5 pieces of radish, 5 pieces of beef brisket and a piece of coriander as a decoration.
To be honest, if he hadn't eaten the first three dishes, he might have cursed.
It costs more than 500 yuan a piece, and there are only 5 pieces of beef brisket in total. On average, a piece of beef brisket costs more than 100 yuan, which is more expensive than a whole steak in many ordinary restaurants.
However, with the lessons learned from past experiences, he also knew that the dishes here were indeed quite special and the ingredients used were quite sophisticated.
Use chopsticks to pick up a piece of beef brisket. The beef brisket here is beef brisket in clear soup. Clear soup means that its soup base is transparent.
Normally, the soup base of radish and beef brisket is usually very rich and sauce-colored, but here we go the opposite way and make a soup of radish and beef brisket in a clear soup.
In fact, clear soup is far more sophisticated than braised and soy sauce. Because it is difficult and beef brisket in clear soup cannot be preserved, many stores no longer make this type of beef brisket.
Poor preservation means that if the food is not sold out before the break, it will be discarded, which means that the cost will increase. As a merchant who pursues profit first, of course, he does not want to see this situation, so braised in soy sauce and stewed in soy sauce have become popular.
However, some merchants are also very smart in their approach. They sell beef brisket in clear soup and stuffed with soy sauce at the same time. If the clear soup is not sold out, they throw it into the refrigerator. The next day, the beef brisket with soy sauce and stuffed sauce is also sold very well.
However, for a private Cantonese restaurant that can sell a pot of beef brisket for more than 500 yuan, throwing away a few extra dishes will not cause too big a problem. After all, the price and cost are there.
The beef brisket is very big, even bigger than an ordinary lychee. Unlike most restaurants outside, which cut the beef brisket smaller than your thumb, it looks like a lot. But once the beef brisket is cut into small pieces, all the fiber inside is lost.
If you cut it off, the meat juice will flow out and the taste will deteriorate.
Under the light, you can clearly distinguish the muscles of the beef brisket. The most delicious thing about beef brisket is that it is half fat and half lean.
However, some people like to eat more gluten, some people like to eat leaner, and some like to eat more muscular.
Li Xiao likes to eat more tendons, because the tendons on beef brisket are far more fragrant and waxy than meat. In his opinion, a piece of beef brisket cannot be called beef brisket without enough tendons, but can only be called beef.
This piece of beef brisket has a lot of tendons, and the transparent tendons are like marble-like lines, covering the whole piece of beef brisket. Anyone with a discerning eye can tell that this is the best among beef briskets.
There are about 80 kilograms of beef brisket on a cow, and there are only about 5 kilograms of gauze brisket in the 80 kilograms of cattle pens. The proportion can be said to be quite small. Unless you are very familiar with the meat seller or have
If you have the money ability, it is basically impossible to buy it otherwise.
Li Xiao raised her gauze belly in front of the camera
"Look, this piece of gauze belly has tendons on both sides. It must taste very good. These tendons are not fat. On the contrary, they are not greasy at all."
"The beef belly here is cut very large, and one piece is as thick as two fingers. This should be because the chef wants to keep the juice inside the beef from losing as much as possible."
After all, once the meat juice of a portion of beef brisket is lost, most of the flavor will be lost.
"Look, the marble-like muscle texture, the top and bottom of the beef are wrapped in a layer of tendons, and the meat juice inside will not be lost at all. Let me give you a taste."
As he spoke, his sharp teeth bit off a large piece of beef brisket. His teeth bit open the tendons attached to the beef brisket, and the juices and juices hidden in the meat immediately splashed out.
After simmering for a long time, the beef brisket has been completely crispy, but the chef's mastery of the heat has made the beef brisket crispy but not rotten.
The originally tight muscles have become loose, and the beef will fall apart immediately if chewed easily.
"Let me tell you, this brisket is invincible. It's great. It's the first time I've eaten such soft beef brisket. The fascia on the outside is very fat and waxy. Originally, the fascia was very chewy, but after a long time
After cooking, it has completely softened and is super delicious.”
"The beef wrapped in tendons is very sweet and delicate. You can see the texture on it is very beautiful. The fat is separated from the lean meat, and the lean meat is separated from the fat. It is like a piece of marble. Its texture is very clear.
"
As he spoke, he put the half-bitten piece of gauze belly on his chopsticks in front of the camera.
Studio
"Oh my God, I'm still working overtime! It's my fault, I shouldn't be lazy during working hours!!!"
"Looking at the beef brisket on the anchor's hand, the braised beef noodles on his hand immediately lost their aroma."
"Can beef brisket still look like this? Did I eat fake beef brisket before?"
"I never eat beef brisket. It feels too fatty. The anchor's part feels even fatter."
"I told you, that's not fat, it's tendons!!!"
"Aren't tendons and fat the same thing?"
"This clear soup looks watery, so you can tell it's not delicious at first glance."
"That's right. Is the color of the milk so bland after leaving?"
"What do you know?? Beef brisket in clear soup like this is the most delicious."
.....
Li Xiao glanced at the barrage and said,
"Actually, clear soup is not necessarily better than braised with soy sauce. Whether it tastes good or not depends on personal preference. But personally, I prefer to eat beef brisket in clear soup."
"As for some viewers who say that the appearance of beef brisket is a bit strange, there are many kinds of beef brisket, and each type of beef brisket has a different appearance and taste."
"Pork belly: The beef has the strongest flavor. The eight-bone belly meat on the front of the beef breast is a commonly used part of the belly. It has the largest area and is also the part that most people eat the most."
"Shuang Pork Belly": also called "Bangsha Pork Belly", "Bengsha Pork Belly" or "Butterfly Pork Belly", it is the belly part of beef belly, with a very small area. Shuang Pork Pork Belly is half as expensive as Keng Pork Pork Belly. Because there is a thin soft gelatin, Shuang Pork Pork Belly is very small.
Soft or hard.”
"The belly part: a piece of meat connected to the belly belly and under the cowhide. It is thick and tough and the most difficult to make."
"Pork belly: A piece of meat between Shuang Pork and Pit Pork Pork. The weight is very small. It has soft gelatin on all sides and is very crispy."
“Hand-in-hand pork belly: It combines the advantages of deep pork belly and refreshing pork belly, with a strong and firm flavor.”
"What we are eating now is the easiest to cook and the richest taste. However, this kind of thing is too difficult to buy. If you can't buy the Pork belly, you can go for the pit pork.
, although there is a difference in taste, it won’t be too different.”
Throwing the remaining half piece of beef brisket into his mouth, Li Xiao said vaguely
"This beef brisket is quite good, but we also need to take a look at their radish to know whether the radish and beef brisket pot is done well. The score of the radish is no less than that of the beef brisket."
The chopsticks can be easily inserted into the radish without much obstruction, but it is not completely without obstruction, which proves that the radish has been cooked thoroughly but not cooked to pieces.
The color of the radish is lighter and has been completely cooked and transparent.
"The radish is very sweet and very fresh. You can feel the refreshing feeling as soon as you eat it. Its texture is very delicate. You can tell it is a milk radish at a glance. It will not have some spots in the meat like some old radishes.
The fiber even leaves a mouthful of radish residue.”
"I can even taste a little sweetness in the radish. The radish is slightly green, but it's not harmful. On the contrary, it complements the beef brisket. The radish absorbs the fat of the beef brisket and becomes more delicious.
The oil is absorbed and becomes more refreshing.”
"As the saying goes: If you eat radish in winter and ginger in summer, you don't need a doctor to prescribe medicine."
"There are many benefits of eating radishes in winter. In winter, people will unconsciously eat more meat and animal fat than usual, and these fats will accumulate in our bodies, which may form heat or grease."
"If we eat some cool radish in moderation, it can not only dissipate internal heat, but also have the effect of lowering the Qi and widening the middle, eliminating accumulation and stagnation."
"Furthermore, radish is a very nutritious food. Not only is it cheap and easy to make, it also has higher nutritional value than most other foods."
“[Steamed Beef Brisket with Carrots] can score 80 points. Although the quality of the ingredients is very good, the clear soup is still a little lacking. It would be better if the clear soup was more mellow.”
After finishing the radish and beef brisket stew, Li Xiao opened another casserole next to it [Abalone, Snail and Chicken Stew].
[Abalone, Snail and Chicken Stew] is the most expensive among all the dishes. The price per pot is 999 yuan, which is only 1,000 yuan less. However, when Li Xiao opened the lid of the casserole, he found that the price was not too high.
.
Because unlike what he expected, this [Abalone and Snail Chicken Stew] does not use fresh abalone, but dried abalone, and the abalone here is quite small. Li Xiao remembered that it was written on the menu
I used two-headed abalone.
However, the abalone here is not a whole one, but about half of the abalone is used.
The two-headed abalone was cut into pieces and spread neatly on the surface of the casserole. Li Xiao gave each of his parents a piece of abalone, and then he picked up a slice of abalone soaked in abalone juice and placed it in front of the camera.
.
"It's been a long time since I've eaten dried abalone. This dried abalone is quite big and is a very good quality South Australian abalone. Although it's only half a piece, it's pretty good compared to the price of 999 yuan."
"For 999 yuan in many high-end restaurants, you may only be able to eat half of a South Australian double-headed dried abalone. It can be said that the price is very conscientious."
The abalone slices are very crispy in the mouth, and the juice on them is very mellow.
This abalone juice is obviously not just made from concentrated canned abalone juice, but abalone juice that is cooked over slow fire and a large amount of ingredients just like Li Xiao did before.
The abalone meat is very chewy, and the more you chew it, the more fragrant it becomes. The rich abalone juice and abalone meat mix together, bringing a strong sense of satisfaction.
“Their chef’s cooking techniques for abalone are quite sophisticated, not too soft, not too hard, chewy but not too hard, and the flavor of the abalone juice is completely integrated into the abalone, which is quite good.
"
"However, I am not boasting, but the abalone I cook myself is relatively good."
Hearing Li Xiao's words, the parents at the same table nodded repeatedly. They had also eaten the abalone sent back by Li Xiao. The abalone with abalone juice was quite good in terms of taste and texture. Even other relatives praised it.
.
Moreover, the materials used by Li Xiao are not as good as what you see at first glance. After all, the size is there, one is 20 heads, and the other is two heads. The gap is not ordinary.
Liang Jinjian even said with a smile
"Of course, the abalone made by my son is much more delicious than this one."
Unexpectedly, as soon as he finished speaking, a burst of laughter came from beside him. The other party did not hide his voice at all. Li Xiao frowned and looked towards the source of the laughter.
A group of people happened to pass by the table of three people, and seemed to be going into the private room at the back.
One of the young men in an orange suit had a sneer on his face, and it was obvious that he had made the sound just now.
Maybe he happened to hear Li Xiao's words, or maybe he heard Liang Jinjian's echo, so he sneered like that.
The two elders were ordinary workers and had not seen much of the world, but when they saw the people passing by the table all dressed up in bright clothes, they knew at a glance that they were either rich or noble, so they quickly put away the dissatisfaction on their faces.
As a small person in the market, I know very clearly that I am not qualified to argue with these big shots.
Nowadays, people just laugh, but if you really have a conflict with the other party and the other party gets serious, you can't imagine what the result will be.
Li Xiao couldn't help but frown a little as he looked at this group of people, but he didn't say anything in reply. After all, if he put himself in the shoes of a famous private restaurant and heard a customer boasting that his cooking skills were better than the chef's, he would definitely find it funny.
.
Of course, you will definitely not laugh outright like them. After all, who are you bothering by bragging and chatting?
Seeing that several people were indifferent, the man in a suit shook his head and asked the greeting girl next to him
"Isn't it Master Yan Xuliang who is making abalone today?"
The young lady's face didn't change at all, she nodded slightly.
"That's right, Master Yan Xuliang has no rest today. Normally, he is doing quality control of abalone."
After confirming that the sous chef was supervising, the man in the suit smiled even more boldly. He pointed at Li Xiao's table and said to the people next to him.
"It's really ridiculous. How dare cats and dogs say that their cooking skills are amazing? How dare a young boy say that he cooks better than a four-star senior chef? It's really ignorant!!"
Li Xiao frowned, good guy, he has stopped speaking, so you still want to step on his face? He is still doing a live broadcast!
If you were slapped in the face like this without any response, wouldn't the anti-fans in the live broadcast room become even more arrogant in the future?
Thinking of this, Li Xiao stood up,
"Whether it tastes good or not, this is a personal opinion. I think what I cook is better than the main and sous chef here. This is my personal subjective wish. Is there any problem?"
"Besides, do I know you? Do you know who I am? I am chatting with my parents, why are you interrupting? How can you think that what I do must not be as good as Master Yan Xuliang?"
Seeing Li Xiao, who was acting like a quail, actually stand up and resist the young man in an orange suit, a cruel smile appeared on his lips. He was not unhappy at all, but seemed to be even more excited.
After all, it would be uncomfortable for him to play with his toys if they were motionless, so he never liked using medicine, preferring to rely on his own methods to force wild horses to sink and float under his feet.
At this time, a young man with dyed yellow hair noticed the tripod next to Li Xiao and touched the arm of the man in the orange suit with his elbow.
He leaned next to the man in the orange suit and whispered,
"Brother Yu, forget it, he seems to be an anchor."
After hearing the words of the yellow-haired young man, the man in the orange suit paused in his smile and looked at the video recorder with the red light flashing.
The weird smile on his face disappeared, and he shouted to the people next to him with an unlucky look on his face.
"Let's go, go to the room first."
After saying that, he took the lead and led a few people behind him into the corridor of the back hall and walked towards the target's box.
Zhang Yu was a regular guest here, so he walked into the guest room that he had already reserved without the guidance of the receptionist. He pulled out his chair and sat down with a look of dismay on his face.
He also complained to the reception girl with some dissatisfaction.
"The style of your [Xingji Yayuan] is getting worse and worse. You can let in all kinds of cats and dogs, and if you do a live broadcast in public, won't it affect other guests' dining?"
The receptionist girl is not new here. She knows very well that this customer is a regular customer in the store, but she does not dare to slander other customers casually.
