"No need, I know how to do this. I can do it myself."
After hearing what Li Xiao said, Li Bingsheng didn't say much. It was impossible for a guy with such a superb duck-laying skill to not be able to roll duck.
He nodded, turned around and pushed the dining cart away.
He was afraid that if he continued to stay here, something else would happen and it would be over.
Li Xiao felt a little funny when he saw the other party running away.
But after seeing the other person’s experience this time, I guess he won’t slap someone in the face in public next time.
I really hope that after this experience, he can consider other factors when doing things in the future. If you are too reckless, you will suffer losses when doing things.
Ignoring the other party's escape, he returned his gaze to the roast duck.
Two flowers of different shapes, composed of roast duck slices, are blooming brilliantly on the plate.
When you touch the plate with your fingers, you can feel it is slightly warm. It must have been heated in the oven before to prevent the duck meat on it from cooling quickly.
Due to Li Xiao's previous request, Li Bingsheng specially made two flowers.
One flower consists of roast duck slices with more fat, thicker and shorter, while the other flower consists of roast duck slices with less fat, thinner and longer.
When slicing roast duck, you need to pay attention to your skills. You need to pay attention to more skin and less meat, and a little fat.
Therefore, people are very particular every time they perform a knife. It is actually quite difficult to do it as quickly and accurately as Li Xiao and the other two.
Li Xiao used chopsticks to pick up a piece of lotus leaf cake placed on a lotus leaf. The lotus leaf cake was very light and thin, and you could feel a little warmth when you put it on your hand.
He displayed the thin lotus leaf cake in front of the audience and explained:
"This piece of lotus leaf cake has been slightly roasted over charcoal fire. You can see the slight browning on some of the protruding parts, and you can smell a faint rice fragrance. You can tell at a glance that it is made with real materials."
"Let's see if a piece of lotus leaf cake is well made. It's very simple. Knead it in your hands, and then spread your palms flat. If it can easily return to its original shape with the mooncake, then this piece of lotus leaf cake is qualified.
"
While speaking, Li Xiao had already completed this set of actions, and the lotus leaf cake that was originally as big as his palm had been kneaded into a ball.
However, this piece of lotus leaf cake immediately returned to its original shape after he let go of his hand. Although there were still some wrinkles on it, this proved that it was a good piece of lotus leaf cake.
"Many people are actually very particular about how to wrap the Peking duck in the most authentic way. In fact, in my opinion, what many people say is a bit too mysterious."
"Eating a Peking duck is like mixing traditional Chinese medicine, and there is so much emphasis on the king, ministers, and five assistants. This is a bit ridiculous."
"There are indeed a lot of ingredients in front of you, but some people like to eat this, and some people like to eat that."
"If you force everything together, where can you get it? Just like the sentence in love, there is no happiness if you force it."
"So, I suggest that when you eat Peking roast duck, you can put whatever sauce you like. If you think it is too strong, put less sauce. If you think it is too bland, just put a little more sauce."
"If you think it's too vegetarian, you can stuff it with a few more slices when stuffing the duck skin. Also, if you don't like onions, don't stuff the green onions in, otherwise you'll have to pick them out one by one.
.”
While talking about Li Xiao, he played with the lotus leaf cake in his hand with various ingredients sandwiched between it.
In fact, Li Xiao was quite picky when he was a child, but after realizing that his family's situation was relatively average.
This little bad habit disappeared and he ate whatever his mother did.
After all, he also understands that his mother and father work hard and their income is not high. It is indeed inappropriate for him to be picky.
However, he didn't stuff all the ingredients into it. He first chose a few pieces of roast duck with rich fat and covered it with sweet bean sauce.
The sweet noodle sauce here is mixed with a little sesame oil and water, so the concentration is not very strong.
These sweet noodle sauce can coat the roast duck slices very well, but it does not coat the roast duck slices too much, making the flavor of the sweet noodle sauce too strong.
After placing the roast duck slices, Li Xiao swallowed the dates, wrapped the lotus leaf skin, and stuffed the roast duck slices directly into his mouth.
Immediately, your mouth is filled with the oily aroma. The fragrant duck meat and crispy duck skin explode in your mouth, and the faint smell of charcoal fire is hidden in the middle of the duck skin.
The duck meat has a strong flavor, and the sweet noodle sauce is very sweet and salty. The duck meat is firm, delicate and juicy in your mouth. The juice inside will flow out as soon as you bite into it.
Since the ducks selected are of a very young age, the duck meat does not feel very hard, but is soft and tender with very little fiber.
You can hardly feel the presence of shredded meat when you bite into it. The duck meat is slightly salty, and paired with the sweet bean sauce and lotus leaf pancake, they complement each other perfectly. It can be said that it is quite perfect.
Li Xiao swallowed the Peking duck in his mouth, licked his shiny lips, and said with satisfaction:
"It's very delicious. Just like I said before, you can wrap this Peking duck however you want."
"It's no problem if you just eat the roast duck slices. It's just as delicious. Just like what I did just now, dip it in the sweet bean sauce and stuff it into your mouth. It's a super satisfying mouthful of meat. It's very comfortable."
As he spoke, he stuffed the remaining half piece into his mouth and watched Li Xiao chewing the food in his mouth with a satisfied expression on his face.
The viewers in the live broadcast room were waiting for food one by one.
"Good guy, what a good guy, a pie full of meat is actually filled with meat. Isn't this too extravagant?"
"Don't we need more meat? After all, the anchor only eats a whole duck by himself, so how can he finish it all!"
"Actually, it can't be considered a whole one. There was still a lot of meat on the roast duck just now!"
"By the way, don't you want that roast duck just now? Should you throw away all the meat on it? Isn't this too wasteful?"
"The anchor publicly condemned the waste of food before, but now he is taking the lead in eating such food that wastes food. It's really disgusting to say one thing on the surface and another on the other."
"The people upstairs have no brains, right? How can the meat on the duck be wasted? The duck rack can be taken off to make soup, or peeled off to make salt and pepper duck racks. The duck meat can also be used to stir-fry other hot dishes. Who told you?
Just throw it away?"
"People nowadays really regard ignorance as common knowledge, which is really laughable!"
Li Xiao looked at this guy who was clearly leading the way and hesitated for a moment, then directly blocked him.
It's not that he doesn't support freedom of speech, it's that this guy obviously sets his own pace.
You should know that he only mentioned once a few months ago that he didn't like shows like Big Eater, after all, it would waste food.
However, he was actually dug out and became a point of attack on him.
At this glance, you can tell that it is a deliberate and premeditated attack. If you still can't tell that this is a professional black man, then he has been fooling around for so long.
He completed the ban without changing his expression, and picked up another piece of lotus leaf cake.
This time he didn't just put roast duck slices, but no other ingredients.
He picked up some shredded scallions and a handful of shredded cucumbers.
The scallions have no green spots at all and are very tender. You can tell at a glance that only the scallion core is used. Although it is a bit extravagant, it gives the customer a very good and high-quality product. After all, the outer skin of the scallions is indeed quite thick.
.
If you accidentally buy green onions that are too old, the white fiber of the green skin will be very strong and it will feel like eating wood slag when you bite it. Sometimes you will even keep biting it.
The cucumber shreds are slightly thicker than the green onion shreds, but they are also cut very finely. All the cucumber flesh is removed, leaving only the crispy flesh of the cucumber.
At the end, Li Xiao sandwiched another piece of roast duck, dipped it in more sweet noodle sauce and put it on top, and then wrapped everything up.
This roll of Peking duck seems even bigger. After all, there are so many ingredients stuffed in it. Li Xiao even needs to open his mouth slightly to stuff the whole roast duck slice inside.
The fresh and refined cucumber, the spicy white onion aroma, the crispy and tender roast duck slices, the taste is very rich, the different ingredients are mixed together to achieve a perfect fusion.
Chewing slowly and then swallowing slowly, Li Xiao commented:
"Mix roast duck slices, green onion shreds, and cucumber shreds in a ratio of 2:1:1, and add sweet noodle sauce to taste. It tastes much better than roast duck slices alone, but the premise is that you need to eat green onion shreds and cucumbers.
Silk."
"To be honest, it's really good. It seems that this 150-year-old store still has a few tricks up its sleeve when it comes to seriousness. This coaching change is very successful."
"I can say this, if the products at every table can maintain this level, it won't be long before their reputation will slowly start to improve."
Then Li Xiao tried various combinations, including roast duck slices and green onion shreds, roast duck slices and cucumber shreds, roast duck slices and lettuce.
He tried almost all combinations, and finally found that he could only add roast duck slices, or add all the ingredients.
Otherwise, adding any kind of ingredient will make it very monotonous.
There were a lot of roast duck slices, and before Li Xiao finished eating, the next dish was served.
It is the salted duck liver included in the roast duck set meal.
The smile on the young lady's face was very polite. After putting down the dishes, he hesitated for a while and finally said:
"I'm very sorry. The little chef who served you just now is a relative of the store manager. Since he is still in school, he lacks social experience."
"If I have offended you in any way, I apologize on his behalf."
Yes, it was only then that Li Xiao came to his senses. This was actually the young lady who had just placed his order. Hearing his apology again, he waved his hand quickly.
"No, no, it's really okay. He just happened to create some program effects for me. It's not too late for me to thank him, so how can I be dissatisfied with him? It's okay, don't worry."
Hearing Li Xiao's sincere tone, the waitress who took the order felt relieved.
At first, he saw that there were enough viewers in Li Xiao's live broadcast room, and he wanted the sous chef to come over to demonstrate his superb skills and promote the store.
But who knew that several sous chefs were busy with their own affairs, and Li Bingsheng happened to be nearby and heard about this incident, so he immediately volunteered to perform in front of the public.
After all, although Zhao Bingsheng is young, his skills are quite impressive, and his sword skills are even more superb.
Many master chefs who have been in the industry for seven or eight years are very envious of Li Bingsheng's skills. This cannot be achieved by studying hard and practicing hard.
To have such knife skills, you not only need time to hone your skills, but also need enough talent and guidance from famous teachers.
Although most chefs have the time to hone their knife skills, they do not have that kind of talent, nor do they have a master who is willing to teach them step by step.
So when he volunteered to perform, no one cared.
After all, apart from the several head chefs, this guy is indeed the most powerful, and there won't be any problems at all in an ordinary performance.
However, something really went wrong in a seemingly ordinary performance.
As soon as Li Bingsheng returned to the kitchen, he told the story again.
Li Bingsheng is indeed a college student, and his expressive ability is quite outstanding at least, but it is precisely because of his excellent expression.
I heard that several elder brothers and sisters who had been involved in society for a long time broke into cold sweat, and someone immediately reported the matter.
Xiaoyan, the reception manager, also received the news immediately, quickly took over the work of others, and went up with the next dish to apologize for the unscrupulous boy Li Bingsheng.
You must know that he is a big anchor with millions or even tens of millions of fans. There are more than 200,000 people online in the live broadcast room alone.
It would not be a good thing for Quanjude if he was really hated by others. You must know that the hearts of these anchors may be much darker than those of previous reporters and media.
If the mouth is on someone's body, and if they say it doesn't taste good or taste bad, or find all kinds of faults after eating it, that's enough for them to drink a pot of it.
Although Li Xiao heard the other party's sincere forgiveness, Xiaoyan did not relax at all.
She quickly asked someone to open the other party's live broadcast room and stared at him the whole time to see if he was different from what he was.
If such a situation occurs, she needs to deal with it immediately or provide money, or use other public relations means.
They can't let their reputation, which has just gotten better, deteriorate again, if a big anchor with millions of fans says something bad about you.
Inviting 100 anchors with 100,000 fans to brag will not be able to offset the side effects of a bad review from a big anchor with millions of fans.
Of course, Li Xiao is not as dirty as he thought. One is one, and two is two.
If the service attitude is not good, he will give honest feedback to his audience and will not blame the dishes because of the poor service.
Of course, the chef named Li Bingsheng just now did have a bit of arrogance in his attitude.
But it still brought a lot of jokes to his live broadcast room, so he really didn't take it to heart.
Li Xiao looked at the small portion of salted duck liver placed in front of him. The portion was not large, only about 10 pieces in total.
It is cut very thin, about the same thickness as your little finger, and about the same size as two thumbs.
It's about the same weight as a duck liver, but the chef here has treated the pressing rod relatively cleanly and trimmed off all the corners. From the outside, it's hard to tell that it's a piece of duck liver.
Li Xiao picked up the top square piece of duck liver. The color of the duck liver was gray.
You can still vaguely see some fine red blood vessel lines on it, but the color of the lines is very light, and you can see that the chef was very careful when cleaning.
Because the duck blood stored in duck liver is relatively fishy and has a strong smell. If it is not cleaned, your mouth will be full of the smell of duck when you bite it.
If you forcibly use ginger or cooking wine to remove it, the flavor of cooking wine or ginger will mask the fresh and sweet taste of duck liver, so cleaning becomes a very important step.
But obviously their handling methods here are very authentic, and they are worthy of being a century-old store specializing in duck.
He picked up the pressure rod and put it in front of the camera, and spoke to the audience:
"You can tell at a glance that this duck liver is quite good. You can see that there is no trace of serum in the blood vessels on it. It is very clean."
As he spoke, he brought the gray duck liver to his nose, smelled it, and nodded with satisfaction.
"When I got closer and smelled it, there was still a faint aroma of Huadiao wine, but the aroma was very light and would not overwhelm the taste of duck liver. I will give you a taste now to see if it tastes good."
I took a bite of the gray duck liver and it immediately split into two halves.
The duck liver is very soft and waxy, with a bit of a crunchy texture.
The taste of duck liver is very similar to that of foie gras, both have a rich buttery aroma and a rich sense of fat.
However, the taste of duck liver is different from that of foie gras. Foie gras is more viscous, smoother, more fluid and has a melt-in-the-mouth feeling.
The texture of duck liver is relatively hard, and when you eat it, you can feel the texture of tiny particles.
Overall, foie gras tastes better, but if duck gras can be made, it won't taste too bad.
Just the sight of duck liver gave Li Xiao a bright feeling. The taste of duck liver is not very bland.
The aroma of butter, duck liver, salt brine, and flower carvings fills your mouth as soon as you take it in.
It tastes very good and looks very plain and simple.
There is something special about eating it. Although the name of his dish is salted duck liver, it is not made with pure salt water.
Instead, it is boiled in salt water, cooled in ice water, and soaked in specially prepared white brine overnight to allow the flavor of the brine to enter the duck liver.
There is a difference between white brine and ordinary brine. The color of white brine is relatively clear and will not color the brine.
The flavor will be lighter and there will be less spices.
The taste will be much lighter than ordinary brine, the aroma will not be as strong as ordinary brine, and the layering will be slightly lacking.
Although white brine has many disadvantages, it can be quite useful in some specific situations.
For example, the one in front of you now is the duck liver soaked in salt water. It will not color and maintain the original gray-white color of the duck liver.
It won't suppress all the fresh and sweet taste of duck liver because the taste is too strong.
This is probably what is called making the best use of things. If people make the best use of their talents, nothing will be completely useless. It's just that they use it in the wrong way.
After eating half of the duck liver, Li Xiao stuffed the remaining half of the duck liver into his mouth.
When the whole piece of duck liver was in his stomach, he nodded with satisfaction.
"Although my mouth is full of sinful grease, it feels so good. The heat is very well controlled. It is very tender and sandy. There is no problem with the brine. Thumbs up. A perfect score of 100, 85 points. Roast duck slices