Each round bun is specially equipped with a pair of golden scissors. The waiter introduced:
"Guests can use scissors to cut off the lid of the bread and dip the bread into the curry sauce. It will taste very good."
After introducing the meal, the young lady bowed and left the room.
Li Xiao pressed his left hand on the lid of the bread, and a stream of heat flowed from the lid of the bread into the palm of his hand.
Just the outside of the bread has such a high temperature, so you can imagine how hot the curry inside is.
Press the lid of the bread with one hand, and gently pull out the two bamboo skewers that seal the lid with the other hand, and then the bamboo skewers will come off.
The bread that originally seemed to be one piece had a very thin crack on it.
With a slight twist of Li Xiao's left hand, the lid of the bread was opened, and a strong smell of curry broke through the shackles of the bread cage and rushed into Li Xiao's nasal cavity.
“Smells so good”
Peng Yuqing leaned over the bread and smelled it, with an intoxicated expression on his face.
"This curry is so fragrant. I only had such a fragrant curry when I went to compete in Hong Kong Island. It's really nostalgic."
Xie Bing answered:
"I think the one on Ao Island is more delicious."
"Au Island?"
"Sorry, sorry, I forgot that you didn't have a chance to participate! Haha!!"
"..."
Peng Yuqing was speechless for a while, and kept talking, why did he suddenly expose himself again?
He sighed softly, smelling the aroma that was constantly reaching his nose. He was too lazy to talk to the other party, and he didn't care about the wisps of hot steam coming out of the bread.
He scooped up a large spoonful of curry with a spoon and stuffed it into his mouth. Sure enough, his tongue was immediately burned.
However, he was reluctant to spit out the hot curry. He chewed the chicken while it was steaming.
Seeing the satisfaction and surprise on Peng Yuqing's face, everyone turned their attention back to the bread curry chicken in front of them.
Smelling the aroma that kept coming out of the bread, everyone swallowed their saliva, but no one was as impatient as he was.
Instead, carefully use golden scissors to cut the round bread lid into thin bread strips, which is convenient and can be eaten with curry sauce later.
Li Xiao was also blowing air and cutting the bread, looking forward to the taste of this dish.
After all, after eating so many dishes just now, not one of them was bad, not to mention that there was not even a slightly inferior dish. It is indeed a high-end restaurant with a six-star rating.
Many countries have dishes like bread curry chicken, so Li Xiao doesn’t know where this dish originated.
Some people say it’s Portugal, some say it’s Spain, and some say it’s Singapore or Thailand. Anyway, it’s definitely not a local dish from the Han Dynasty.
After all, neither curry nor bread are local products.
However, the Han Dynasty is an inclusive country after all, and many foreign dishes will undergo considerable development and improvement when they come to China.
Just like the curry breaded chicken in front of you now, Keruyun has miniaturized it.
The original curry breaded chicken contains a whole chicken, so the bread is relatively large, and it is very troublesome to disassemble it every time.
And because the size is so large, the production time will be extended accordingly.
Once the chicken is cooked for too long, the chicken will start to become old and dull. What's more, for a whole chicken, many times it is fully cooked on the outside and still half-rare on the inside.
And sometimes, once the bread technology is not mature enough, it is likely that during the baking process, the curry inside will generate a large amount of gas due to heating, causing the bread to burst, causing the entire dish to fail.
But now after Ke Ruyun's side has been improved, the bread that was originally as big as a plate has become a small round bread, only slightly larger than a fist.
The whole chicken inside has also become a chicken with the bones removed.
And it not only contains chicken, but also some fried golden potatoes, slightly browned carrots and onions.
There is also a small bundle of herbs and potato pieces fried until crispy and then put into the curry and baked together with the chicken.
After a long period of baking, the originally crispy potato pieces become soft and waxy.
Moreover, it absorbs a lot of curry juice and chicken juice, and the whole potato pieces are full of curry flavor, fragrant and waxy, and very delicious.
After Li Xiao swallowed the soft potato pieces, he scooped up another spoonful of curry sauce with dots of red chili oil floating in it.
The curry flavor is very rich, and a strong curry aroma hits your face. The taste is very strong, but it is not particularly irritating. It seems that the proportion of various spices is quite particular.
There is a strong coconut milk flavor in the curry, which makes the curry more layered and taste more layered.
The curry tastes sweet, which is obviously prepared to cater for the taste of Cantonese people.
The curry is very delicate and smooth. It is obvious that after the curry is cooked, it has been dehumidified and filtered many times to isolate the excess chopped herbs and particles.
The slight spiciness warms the tongue.
The curry here is slightly different from the curry meat that Li Xiao had eaten at [Guiyu Shanfang] before. The curry here will have a richer flavor and stronger spices.
After all, the food cooked is different, and the curry used will of course be very different.
Picking up a piece of chicken with a tangy aroma and throwing it into your mouth.
The fragrant chicken has become soft and tender after being roasted for a long time.
You can swallow the crispy chicken without much chewing. The chicken is soaked in rich curry sauce, and the two are well mixed together. The chicken that is full of curry sauce does not look too spicy.
Instead, it will have a crispy and tender feeling.
Li Xiao picked up the bread cover that had been cut into finger-thick pieces on one side, and dipped the fragrant finger bread into the curry.
The finger bread dipped in curry sauce is stuffed into your mouth. One side is crispy and the other is soft and tender. Both sides are dipped in the rich curry sauce, making a swishing sound in your mouth.
No wonder the waitress needed extra reminders, this way of eating is indeed quite good.
Suddenly, an idea flashed under him, and he thought of another better way to eat it. He picked up a spoon and placed a piece of crispy chicken on the spoon, and then placed a small piece of finger-thick bread stick on top.
The chicken and bread are put into your mouth together, crispy and fragrant, soft and tender, crispy and tender.
Different sensations attack the nerve endings on the tongue in turn, and then the spicy curry blends these sensations into one.
Without stopping with the chopsticks, the bread on the plate quickly disappeared, and soon all the cut bread strips disappeared.
But Li Xiao did not give up, but focused on the round bread. Since he ate a lot, the curry water level in the hollowed-out round bread also dropped a lot.
He quickly worked his way down from the top, cutting off the bread that had been soaked in curry sauce, and enjoyed eating it.
But the rest of the people are not as careless as Li Xiao. After all, Li Xiao has long been accustomed to eating in front of countless people. He doesn't think there is anything wrong with this approach. He has long been accustomed to eating as he pleases, and now he suddenly wants to be serious.
It's more difficult.
But others couldn't ignore other people's opinions. Even if they saw Li Xiao eating with great joy, the others would just finish the bread lid and the curry chicken inside and call it a day.
After all, in their opinion, the round bread in the bread machine is more like a container for food than the food itself. The act of eating all the food containers seems a bit too strange.
Of course, these other people do not include Xie Bing.
Xie Bing was originally a poor boy from a mountainous area and did not know much about table manners.
When he ate something delicious, it didn’t matter whether it was tableware or food. When he saw Li Xiao eating it, he would eat it without any scruples at all.
Just when Li Xiao was about to eat the bottom of the bread, the sixth dish also arrived.
It is also a small portion for each person, and each person has a small gray granite stone pot.
"Guests, please be careful about scalding. The water in the stone pot is boiling and the stone pot is several hundred degrees hot. Don't touch it."
A large part of Keruyun's winter menu consists of this kind of fresh, hot and spicy dishes, but these dishes are not limited to cuisines, and even the nationality can be Chinese or French.
It is eclectic, with dishes from several countries appearing on one menu just to suit the eating habits of guests this season.
At this time, Li Xiao probably figured out why there were six senior chefs with three stars or above here.
After all, the types of dishes at Ke Ruyun are too complicated. Although they are all explained in one order, each chef has one or more areas or cuisines that he is good at.
Others are not good at cooking. Although they can cook it, their level will definitely drop significantly.
It's really hard to cope with such a rich menu without hiring so many star chefs.
The juice in the pot is still bubbling, obviously the juice inside is still boiling.
The strong smell of green pepper is emitted in the air through the hot steam coming out of the stone pot. The green pepper garnished on the pickled fish is very fresh. Even after cooking, it still exudes an emerald green color and is even green.
The branches and stems of peppercorns are all green.
This kind of tender peppercorns will have a slightly lower numbing taste than old peppercorns, but the aroma will be stronger. And because the outer shell of young peppercorns is relatively delicate, you only need to pour a little hot oil on it to fully release the spicy flavor.
.
It does not need to be repeatedly poured with hot oil to release the numbing flavor like old peppercorns. After all, pouring oil too many times will make the dish greasy.
At the same time, young peppercorns do not have the bitter taste of old peppercorns. The numbness is very pure and does not affect the taste of the dishes.
Although tender peppercorns have many benefits, not many restaurants like to use them. The reason is simply that the outer shell of tender peppercorns is too thin, causing the moisture inside to lose easily.
After you pick the tender peppercorns from the tree, you must consume them all within a day or two, otherwise they will quickly become wilted.
Once it wilts, it cannot be used, which will greatly increase the cost of the ingredients.
Therefore, it is said that tender peppercorns are good in many ways, but few restaurants like to use them because its loss rate is too high.
They need to be used within a day or two after being picked, but when these tender peppers arrive at the store, it often takes a whole day or most of the day.
That is to say, if it cannot be consumed completely on the day of purchase, it cannot be used on the second day.
Dongguan is not the origin of peppercorns. Obviously, these peppercorns are transported thousands of miles from other places, and the time and cost spent on the road are probably not a small amount.
The purpose of going through so much trouble to buy peppercorns is just to make the pickled fish taste less greasy, and to reduce the bitterness of the dish.
Li Xiao couldn't help but smile bitterly. With such a spirit of striving for excellence, it's no wonder he got 6 stars.
When chefs and owners of other stores are all thinking hard about how to minimize the cost of materials to increase profit margins.
Ke Ruyun does the opposite, willing to pay several times the cost in order to provide better taste.
If you tell me something like this, your peers will probably laugh to death, but only high-end restaurants with a unit price of more than 2,000 dare to do this.
If it were an ordinary small store, just to pursue a little improvement, it would have to pay several times the price, and I'm afraid it would have gone bankrupt long ago due to cost issues.
The fish used here is also very special. It is not the traditional mandarin fish or sea bass, but the Eastern star grouper.
Here we use fish fillets of about one pound in size to farm the Eastern Star Spot. The meat of this size of Eastern Star Spot is more tender, fresher and sweeter than the traditional mandarin fish and sea bass, and the meat is firmer.
Although this kind of Eastern Star Spot is slightly more expensive than seabass and mandarin fish, it can greatly improve the quality of the dishes.
Of course, it will definitely be better to use wild ones here, and the umami and sweetness will definitely be more abundant.
However, as a restaurant that is open for business, if the stability of the purchase channel cannot be guaranteed, frequent shortages of ingredients will be very disadvantageous.
After all, trawling is a job that depends on the weather. It is quite difficult to collect a large amount of wild Eastern star spot weighing about one kilogram, and it consumes manpower and material resources, which may be an astronomical figure.
Presumably it is for this reason that the chef resorted to the next best thing and used fish steaks cultured Eastern Star Spot.
Picking up a piece of Eastern Star Spot, the bright red fish skin is dotted with dots of light blue spots. Although these spots become dull after the death of the host, they do not affect its gorgeous color scheme.
The fish fillet coated with a thin layer of grease was stuffed into the mouth. The rich pepper flavor took the lead in occupying the taste buds of the tongue, creating a numbing feeling that followed the nerves from the tongue to the toes.
Then this numbness returned from the toes to the tongue. During this time, the taste buds of the tongue have experienced several reincarnations, from paralysis to wakefulness and then from wakefulness to paralysis.
When the tongue woke up again, it was discovered that a piece of fish meat had fallen apart while being chewed by the teeth.
The sourness of sauerkraut, the numbness of peppercorns, the sourness and spiciness of chopped peppers, and the freshness and tenderness of fish are all integrated into a piece of fish.
The firmer meat of Eastern Star Spot allows it to withstand longer cooking times, and also allows the fish to blend better with the soup.
There is no abrupt feeling when the two work together. Many boiled fish or pickled fish using seabass or mandarin fish are worried that the cooking time will be too long, causing the fish meat to become old or the meat will fall apart.
Therefore, the fish is usually taken out directly after being oiled, and the fish is put into the golden soup after it is cooked.
Although this method can keep the fish meat fresh and tender, it will not allow the taste of the golden soup to blend well with the fish meat. The fish meat is fish meat and the golden soup is golden soup. The two will be very abrupt.
However, after using higher-quality Eastern Star Spots, this worry disappears. The fish can stay in the soup for a long time, and the heat allows the flavor of the soup to completely penetrate into the fish, allowing the two to blend with each other.
The fish meat is very smooth and has not aged due to being soaked in the soup for a long time. At this time, the advantages of using Eastern Star Spot are even more evident.
But similarly, even if the fish fillets are farmed Eastern Star Spot, the price is not low, and there are not many fish fillets that can be taken out of a pound of Eastern Star Spot.
The parts of the fish fillets that cannot be removed from the head and tail can only be boiled into soup base, so although the soup base will be very fresh, the cost will be quite impressive.
Some people may ask, why not choose to use the larger Eastern Star Spot?
That’s because once the Eastern Star Spot gets too big, the meat quality will change from fresh and tender to very firm, losing the tenderness that pickled fish should have.
The sauerkraut in the pickled fish is also quite crisp, not too sour, and has no strange sour smell. Apparently the fermentation time is just right.
The sauerkraut in such high-end restaurants is most likely fresh sauerkraut pickled by themselves.
It seems that you can even taste a little sweetness from the crispy sauerkraut, which surprised him. He doesn't quite understand why there is sweetness in the sauerkraut.
But this feeling is so wonderful. If nothing else, the refreshing and slightly sweet sauerkraut in this pickled fish can probably support the business of a small shop.
The seventh dish was also brought in by the waitress not long after.
"Tongcai with shrimp paste, please use it slowly."
Ding You, who was sitting next to Li Xiao when he saw this dish, just touched it and said with his slightly bulging belly, although the food here is expensive, the portion is indeed quite sufficient.
Indeed, although it is said to be a single serving, the portion provided here is far larger than that of a single serving.
If you don't count the medicinal chicken soup, the few people actually only had six dishes. Although it sounds like a lot, it is compared to a high-end restaurant that offers more than a dozen dishes.
I felt full after only eating 6 dishes in one meal. It can be said that the portion of the dish was quite sufficient.
Shrimp paste tongcai is a very southern dish, and Li Xiao has never even seen it in the north.
Moreover, this dish is a bit old, and most of the people who like to eat it are elderly. Moreover, as the demand for shrimp paste is getting lower and lower, there are fewer and fewer businesses making shrimp paste.
As a result, it is almost difficult to find good shrimp paste in the market, which makes the dish of shrimp paste tongcai almost extinct in most restaurants.
In fact, the preparation of this shrimp paste stew is very simple and does not require many ingredients. The most difficult thing to find is the shrimp paste.
It is impossible to buy good shrimp paste in most cities in the Han Dynasty. The only two cities where you can buy good shrimp paste are Hong Kong Island and Macao Island.
These two islands are surrounded by sea and have rich marine resources.
Although it has been transformed into a financial city and gaming center in modern times, it has already become a quasi-first-tier city and an industry with very low economic returns, such as fishing, seems to have drawn a clear line.
However, in the streets and alleys of the city, some small shops that are deserted and look very dilapidated still sell this product [shrimp paste] that some people obviously like.
The method of making shrimp paste Tongcai is very simple. Pull off all the leaves of Tongcai, leaving only its stems.
Chop the pork belly and set aside. Pork belly has many functions. It can not only increase the inosinic acid in the meat and make the dishes fresh and sweet, but also neutralize the fishy smell in the shrimp paste, making the dishes more delicious.
The shrimp paste is diluted with rice wine and white sugar. The rice wine can remove the fishy smell and increase the aroma, while the white sugar can reduce the saltiness in the shrimp paste.
The key to cooking this dish is to stir-fry it over high heat, so it is usually impossible to make perfect shrimp paste vegetables at home because the stove power at home is too small.
Vegetables have very strange properties. Once cooked for too long, they will quickly oxidize and turn black soon after they are taken out of the pot.
Even on a powerful stove, the frying time should not exceed half a minute, otherwise the vegetables will turn black.
The heat of the dish in front of me is clearly controlled very well. Not only is the aroma overflowing, but the color is so green that people can't help but twitch their fingers.
After frying the minced meat until fragrant, quickly add the vegetables soaked in water. The reason why the vegetables are soaked in water is to allow the vegetables to absorb as much water as possible, so that there is enough moisture in the vegetables so that they are not easily exposed to high temperatures.
