Check-in: From third-rate anchor to top food god 253.【Golden Fish Maw Chicken Soup】【Boiled Boneless Duck Feet with Black Garlic and Winter Bamboo Shoots】
253.【Golden Fish Maw Chicken Soup】【Boiled Boneless Duck Feet with Black Garlic and Winter Bamboo Shoots】
The expressions of the rest of the people at the table also varied, but most of them looked very satisfied.
After all, it is 580 yuan for a bowl of chicken soup, and it is a six-star product, so the quality cannot be any worse.
After taking a few sips of the soup, Li Xiao felt warm all over his body, and then his eyes fell on the fish maw and chicken in the soup.
After stewing for a long time, the chicken has already separated from the skeleton and the skeleton is completely separated.
The isinglass is white, tender and plump, thick and soft. The moment you enter the mouth, the whole world suddenly becomes silent, leaving only the collagen singing and dancing in the mouth.
After a few hours, the flavor of the isinglass has been completely released. After absorbing a large amount of chicken soup, the isinglass becomes more fresh and sweet.
Although the chicken has been cooked to perfection, the moment you eat it, it doesn't feel cooked, but soft.
While the chicken is stewing, it absorbs the collagen released from the isinglass, making the originally lean meat richer in texture.
Although there was a whole page on the menu just now about the nourishing and beautifying effects of fish maw chicken, as well as various legends.
It also detailed what precious ingredients and ingredients were used, but Li Xiao didn't care about it. The only thing he cared about was whether the soup tasted good, and whether the chicken soup was sweet or not.
Just like when you are looking for someone to get married, what you need to consider is not whether the other person has money, how many houses or shops there are at home, but the person you love and whether he loves you.
"Smells, really smells."
Xie Bing said that when everyone was halfway through eating, the chicken soup in his bowl had already been finished.
Seeing this scene, Li Xiao also hurriedly asked
"Brother Xie, do you want another bowl?"
Xie Bing waved his hand quickly, and of course it was not because he was being polite.
He has never tasted soup worth 5.8 million to 10,000 yuan.
However, although he looks reckless, he is not a heartless person.
He also knew that soup was very filling, and once he drank too much, he would not be able to eat other good things.
This chicken soup is quite delicious. It deserves to be a six-star restaurant. The selection of chicken ingredients, the selection of peppercorns, the cooking techniques, and the heat are all quite outstanding. It seems to be a simple soup, but it tastes so good.
People can't help but clap their hands
The second dish came quickly.
【Orange peel, abalone and truffle meatloaf】
All dishes here are on a customer basis, and all dishes are one serving per person.
The meatloaf lay quietly on the small porcelain plate, and there was also a small cut abalone sitting quietly on it. The abalone turned over, with its surface facing up, like a blooming chrysanthemum.
The color of the patty is pink, and there are many dark brown particles in the middle, some of which are chopped black truffles and some are chopped tangerine peel.
The two are dotted on the pink meatloaf, and there is a layer of light golden juice underneath the meatloaf. There are also a few chopped green onions sprinkled on top of the meatloaf, which looks quite good.
He picked up the small abalone with a golden fork, put the abalone in his mouth and chewed it. Li Xiao's eyes suddenly lit up.
The rich aroma of abalone fills your mouth, as if you are suddenly on the beach, with waves of elegant and comfortable sea breeze blowing across your face.
The abalone meat may have been soaked in rice wine for a period of time before cooking the abalone, so the abalone meat has a faint fragrance of rice wine, which not only removes the fishy smell, but also adds a unique aroma of rice wine to the abalone meat.
Even the abalone meat has dots of chopped truffle and tangerine peel on it. The tangerine peel has a faint sweetness and the unique aroma of black truffle.
The originally monotonous steamed abalone taste becomes rich and rich, and the layering is very strong.
The heat of the abalone is just right, and the abalone meat is very elastic, but it does not become too strong due to being steamed for too long, making it difficult to chew.
He scooped up a spoonful of meatloaf with golden gravy and put the meatloaf into his mouth. The soft and tender feeling instantly conquered Li Xiao's tongue.
The feeling of the meat patties coming into contact with the tongue is very wonderful. The fibers and muscles of the meat patties are completely broken. It stands to reason that the meat patties will become soft and have no taste at all.
This does not happen with this meatloaf. This meatloaf was chopped and beaten repeatedly, and the chef should have added a small amount of egg white to the meatloaf, so the meat of the meatloaf became glued after repeated beatings.
texture.
It is no longer soft when you eat it, but very soft and delicate. The colloid and protein also make the taste slightly pliable.
The preparation method of this dish is actually very simple. You only need to completely chop the pork belly, which is 30% fat and 70% lean.
Add a little egg white and various seasonings to the minced pork belly, sprinkle in chopped truffles and tangerine peel, and stir continuously.
After the meat paste forms a gel, you can continue to beat it repeatedly to make its texture hard.
The texture of such meatloaf will become smooth and delicate, but it will not be soft and floppy, but will have a little elasticity.
In addition, please note that the meatloaf and abalone require different preparation times. When the meatloaf is nearly mature, add the abalone that has been cut and sprinkle with a layer of chopped tangerine peel and chopped truffle again, and it is ready to serve.
.
Halfway through eating the meatloaf, there was a knock on the door and then it was pushed open.
Manager Cai came in with a smile on his face and pushing a cart with a bottle of Maotai on it.
The car stopped next to Li Xiao. After all, in Manager Cai's opinion, although the oldest person here was Ding Chunqiu, the one with the highest status was obviously Mr. Li Xiao, who was in his early 20s.
He bowed slightly to the people on the table, then opened the package and took out the Maotai inside.
Manager Cai showed Maotai in front of Li Xiao with a respectful look on his face:
"This bottle of Moutai has been stored in the cellar for 15 years. Could you please Mr. Li check if there is anything wrong with it?"
As he spoke, he placed the wine firmly in front of Li Xiao, and a strong flashlight was placed in front of him along with the wine.
This strong light flashlight is used to check whether the Moutai wine is intact for guests. After all, the price difference between new wine and old wine can even reach several times. There are too many incidents of using new wine to pour into old bottles.
Therefore, in order to avoid disputes, some businesses will provide bright flashlights for customers to test wine.
However, Li Xiao did not pick up the bright flashlight, but frowned and asked in confusion:
"Is this the wrong one? Don't we want 10-year-old Moutai? Besides, your wine list doesn't seem to have 15-year-old Moutai?"
The smile on Manager Cai's face did not change, he nodded and said:
"That's right. The boss personally ordered these 15-year-old Moutai to be replaced with 15-year-old ones. He said thank you very much for your help."
"This... this is too polite, this is not good."
"No, compared to [Ke Ruyun]'s reputation, this bottle of 15-year-old Moutai is nothing. If it weren't for the 20-year-old bottle, the boss would give him a bottle of 20-year-old bottle no matter what."
Although Li Xiao said something bad, his hand had already touched this bottle of 15-year-old Moutai.
Although this bottle of Moutai looks well preserved, the outer packaging has been oxidized to a certain extent and the color has begun to become dull.
In addition, Li Xiao couldn't see any difference between this bottle of wine and ordinary Maotai. As for using a strong flashlight, it was even more impossible.
After all, this is wine given by someone else’s boss, and it is not cheap. The price of 10-year-old Moutai and 15-year-old Moutai has at least doubled.
If I want to take it now to verify its authenticity, wouldn't that mean I'm going to slap the boss in the face?
Li Xiao returned the wine to Manager Cai and asked him to open it.
He did not refuse the other party's kindness, and insisted on exchanging it for the 10-year-old Moutai. After all, this was the 15-year-old Moutai, although it could be bought outside.
But as mentioned just now, there are too many fakes of aged Moutai. If he were to buy it as a novice, he would be eaten without even the bones being left.
Seeing that Li Xiao did not test the wine, Manager Cai took it with a smile and picked up the bright flashlight next to him.
"Since Mr. Li won't test the wine himself, I'll let you test it for him."
As he spoke, he took two steps closer to Li Xiao's position.
I saw Manager Cai's left hand wearing a white glove steadily dragging the Maotai wine, and the bright flashlight was tightly attached to the bottle.
The light of the strong flashlight illuminated the entire bottle of Moutai in an instant, and the white bottle turned into light yellow. While shining the light, Manager Cai rotated his fingers. In this way, Li Xiao could see the entire bottle.
situation.
Using a strong flashlight, you can clearly see that the wine in the bottle has been reduced by about 1/10. Of course, this is not because someone secretly used a needle to remove the wine, but because it evaporated naturally.
Although the bottle cap seems to be tight, time is a terrible thing for everything. As time goes by, the wine liquid will continue to evaporate from the bottle cap.
Of course, most of the evaporated wine is alcohol, and the rest is an increasingly mellow and viscous wine.
Therefore, the older the liquor is, the more serious the evaporation will be. There are many old liquors that are more than 20 or 30 years old, and the alcohol content will be seriously reduced.
A wine that was originally 58 degrees may be left with 38 degrees or even 28 degrees after being brewed and stored for more than 20 years.
However, wine without alcohol does not mean that you cannot drink it, but it will become more and more precious.
These wines without much alcohol only need to be taken out and blended with new wine to make the quality of the new wine reach a whole new level.
For example, Uncle San's bottle of Moutai's so-called puree wine that had been brewed and stored for more than 20 years, as long as you are willing to blend it, you can easily blend it into several large bottles of good wine.
Manager Cai's technique was very smooth. In less than a minute, he inspected the entire bottle of wine for Li Xiao. After Manager Cai's introduction, there was indeed nothing wrong with the bottle of wine.
Manager Cai skillfully distributed the drinks to several people present, and no one refused, including the only woman present.
While several people were drinking and drinking, the third dish was also served.
"Hello, everyone, [Boiled Boneless Duck Feet with Black Garlic, Winter Bamboo Shoots], the one below is anthracite briquettes, be sure not to take them out, otherwise you will be easily burned."
There is also a small cup for each person, and there is something similar to an alcohol stove under the clock, but what he puts here is not alcohol, but a black and hollow metal ball made of metal.
Wisps of flames are constantly coming out from inside. The firepower is not very strong, but if it is just used to keep warm, it is completely enough.
Li Xiao opened the lid of the cup, and a strong aroma of garlic and garlic rushed out.
It was hard for him to imagine that a high-end restaurant with two Michelin stars and two Black Pearl stars would have a dish with such rich flavor.
Of course, people who like it will find it very fragrant, but people who don't like it will definitely not be able to stand it, and it will definitely affect other guests' dining.
But then he thought about it and there was no lobby here at [Ke Ruyun]. They were all large and small private rooms.
In this way, even if different customers order different dishes, the flavors of the dishes will not affect each other no matter how rich they are.
If there was a hall, I am afraid that the smell alone would greatly reduce the Michelin and Black Pearl scores. Perhaps this is why there is no hall here.
There were only two duck feet, and the boneless duck feet were carefully disassembled and neatly covered in the porcelain cup.
Next to the duck feet are several single-headed garlic and black garlic, which are constantly exuding a deadly smell in the heat.
Black garlic is actually a single head of garlic that has been strictly fermented. The fermentation time of black garlic is usually 3 to 4 months.
After fermentation, the garlic meat of single-headed garlic will change from tender yellow to black, and the original spicy taste of single-headed garlic will be reduced a lot, and at the same time, it will produce a rich garlic aroma.
Moreover, after black garlic is fermented, it will no longer cause adverse irritation to the gastrointestinal tract and is suitable for consumption by the elderly.
Some elderly people who have bad gastrointestinal problems but like to eat garlic can choose this kind of black garlic.
Now the chef here uses two different flavors of single head garlic to make its garlic aroma richer and richer, further improving its sense of hierarchy.
At the bottom of the porcelain cup is a layer of winter bamboo shoots as thin as a finger. The rich and viscous sauce is burning with tiny bubbles.
When Li Xiao saw the sauce, he also understood why a small coal stove made of anthracite was needed below. The sauce was too thick. If it was not heated by a stove at all times, it would not take long for it to solidify in this weather.
Or it becomes very viscous, causing the taste to deteriorate rapidly.
Li Xiao didn't taste it first, looking at the golden and attractive single head of garlic.
Because he knows that putting such spicy food into his mouth first will greatly stimulate the taste buds on his tongue, which will seriously affect subsequent tasting.
Each boneless duck foot had been cut into several sections in advance for the convenience of guests. Li Xiao picked up one piece and stuffed it into his mouth.
Fresh, fragrant and glutinous.
The sauce is very fragrant. There are two different single-head garlic soups, which are filled with rich garlic aroma.
Then there was a sweet feeling on his tongue. Li Xiao was stunned for a moment, and then he immediately realized where the sweetness came from.
It was the sauce that was concentrated from the chicken stock that brought out the freshness and sweetness of the meat-flavored inosinic acid. He was a little surprised. He originally thought that these light brown sauces came from duck meat.
But what he didn't expect was that the chef here actually used additional chicken broth in order to increase its sweetness.
Moreover, the freshness and sweetness of this chicken soup is very pure, and you can tell at a glance that it is made from authentic old hens that have been cooked for a long time, rather than using industrial additives such as soup concentrate.
Boneless duck feet also use fresh duck feet. After long-term stewing, the originally tough duck feet become soft and waxy.
After absorbing a lot of thick chicken soup, the boneless duck feet become larger and have a smoother texture, and are full of collagen in one bite.
Now this boneless duck paw has a texture similar to isinglass, but compared to isinglass, it is crispier.
After swallowing the duck feet, he nodded with satisfaction. The heat of the duck feet was very good. It would not be cooked for too long, causing the duck feet to become soft and rotten, and it would not be too hard due to lack of time.
This time was mastered very cleverly, as you must know that things like duck feet cannot be stewed in a short time.
Even if it is made in a pressure cooker, it will probably take more than half an hour to simmer it to this level.
And now it is obviously less than half an hour before the order is placed, which only proves that the kitchen has a large amount of pre-processed duck feet.
Otherwise, there is no way to complete such a dish so quickly. However, although these cooked duck feet can be placed in the refrigerator, it will greatly affect the taste.
Of course it wouldn't be a big problem if it were an ordinary small shop, but what we have to deal with is a high-end restaurant with a per capita price of more than 2,000.
Not to mention the next day, even if the storage time exceeds this round, it will probably be thrown away.
Li Xiao sighed innocently at those poor discarded boneless duck paws. It was a bit wasteful for such a good thing to be discarded just because it was out of date. However, even if they did not throw it away, they had no way to deal with it.
It cannot be used as a gift or left for the chefs in the kitchen, otherwise the waste will become more serious, so it is the best way to throw it away decisively.
Pick up the winter bamboo shoots strips at the bottom of the bowl. The winter bamboo shoots strips are also covered with sauce.
When entering the winter bamboo shoots, the astringency of winter bamboo shoots is very light.
At first glance, you can tell that these winter bamboo shoots have been blanched in salt water in advance, and they are rinsed repeatedly with clean water after blanching.
Doing this can wash away the bitter taste of the winter bamboo shoots as much as possible, so that they can absorb the taste of the soup more easily.
After all, the structure of winter bamboo shoots is very sparse and can easily absorb a lot of flavor. Moreover, its texture is crisp and goes well with many heavy-flavored foods.
After stewing for a long time, the winter bamboo shoots have become more flavorful and have completely absorbed the flavor of the sauce.
Its crispiness has also been slightly reduced, but it does not affect its deliciousness.
While eating the crispy winter bamboo shoots in his mouth, Li Xiao suddenly thought that if such delicious winter bamboo shoots were made into sealed packages and sold across the country, it would probably be a pretty good business.
After all, although making winter bamboo shoots is not difficult, many people are not good at removing the bitter taste.
However, its rich nutrition and refreshing taste make many people flock to it and make it again and again.
It's a pity that Li Xiao quickly threw this idea out of his mind. He was just an ordinary small anchor. This kind of thing was too far away from him. To build such a factory would cost tens to millions at least.
Wait, tens or millions?
You seem to have it now?
But the problem came again, he didn't know anyone from the food manufacturing factory.
Picking up a winter bamboo shoot full of flavor again, Li Xiao was stunned again. No, he really knew it. Didn't the squad leader's family dabble in this stuff?
Although I don’t have time to do it myself, I can tell the other person this idea.
He didn't hesitate. After all, inspiration is so fleeting, and it would be troublesome if he forgot it after eating.
He quickly edited the text message and sent it to the squad leader. After sending the text message, he didn't care about the reply. Whether he could succeed or not depended on their own technicians.
He doesn't understand these technical issues. If he is asked to make one or two batches of winter bamboo shoots and make them in large quantities, that is not what he is good at.
However, Li Xiao didn't know that a random text message from him caused a whole group of technicians in a food factory to work overtime for half a month.
Then with the global best-selling [Baiwei Winter Bamboo Slices], Changhong Group even took this as an opportunity to reorganize the entire food department, increasing the revenue rate of the entire food department by a full 5% percentage point.
