Li Xiao took a breath when he saw the reward. It was normal to get the reward as he expected, and this reward was probably [Sushi Making Mastery].
However, what he didn't expect at all was that the accident and surprise came so suddenly.
Are you giving 5 people this time?
According to Li Xiao's past experience, the first ability actually covers the next four abilities.
Because as long as you are proficient in making sushi, you will immediately learn how to cook rice, how to cut sashimi, how to make sauce, and how to mature food.
However, the levels of these small skills included in this broad category of abilities are not very high, but they are completely sufficient for making corresponding food.
But Li Xiao didn't know what happened. Although the star rating he checked in this time was not high, it gave him a lot of skills.
However, Li Xiao didn't care too much. After all, most of the usage scenarios of these skills can only be used in making cherry blossom cuisine, and he didn't like cherry blossom cuisine too much.
Occasionally, it's okay to eat sashimi in a different style, but it's impossible for him to eat sashimi regularly.
Taking his attention away from the system's rewards, Li Xiao returned his gaze to the hairy crab soup as an appetizer in front of him.
The base soup is made from kombu and halibut, and the color of the soup is golden and translucent.
And because the taste of both things is extremely delicious, as soon as he opened the lid, a rich and sweet feeling rushed into Li Xiao's nasal cavity.
The legs of hairy crab are very fibrous. Throw the crab legs with shell and meat into the soup and simmer it slowly.
The heat of the stew should be kept to a minimum to keep the water temperature in the pot at about 70 or 80 degrees and not let it boil, so that the crab leg meat can always remain fresh and tender.
Since a low fire is used, the color of the soup will always remain clear.
After simmering for about 20 minutes, the water at about 80 degrees will slowly cook the crab legs.
At this time, the chef will take the crab legs out of the soup base and use professional tools to crack open the crab shell.
Then take out the finger-thick crab leg meat from the crab shell, and then put the crab leg meat into ice water to cool.
After the crab leg meat is completely cooled, tear the crab leg meat into shreds with your hands, and then add it back to the soup base.
Turn on low heat again and wait until the soup boils again before serving.
Li Xiaoyao couldn't help but salivate as he looked at the bowl of white and tender crab meat soup in front of him.
"Okay, the appetizer has arrived. The rich flavor of crab meat is so rich. It tastes really good. Okay, I'm going to get started."
Guests are welcome to do as they please. After all, this is Sakura Restaurant, and Li Xiao also behaves accordingly.
After all, he knew very well that the Sakura Kingdom of Shu had a strong inferiority complex, so he was more concerned about other people's perceptions of them.
As long as you show a certain amount of courtesy and humility, the other person's attitude will immediately become very grateful.
Li Xiao picked up a silver spoon and scooped up a spoonful of crab meat soup. At least half of the crab meat soup was filled with crab meat, because there was too much crab meat in the crab meat soup.
His original intention of just drinking soup was shattered, and he put the soup and crab meat into his mouth together.
A richer sweetness explodes in the mouth, and the juice of kombu is extremely delicious.
Coupled with the equally fresh and sweet crab meat, the two can be said to complement each other perfectly, and the overall feeling is very strong.
After taking a sip of the soup, Li Xiao felt like he was on the sea, and the strong sweetness spread on his tongue and esophagus.
The crab meat is very smooth and tender, not soft, and even has a slight crunchy feel.
It didn't age due to the long cooking time. This all depends on the chef's perfect control over the heat, even though he cooked it for a full 20 minutes.
However, because the temperature of the soup has always been very low, it is still in a mature state of 7 even after it is taken out of the pot. After being cooled in ice water, the crab leg meat becomes crispy and must be heated again before it is fully cooked.
The production method is very clever. Although it is not difficult, the unique production method keeps the taste of the crab meat quite perfect.
Li Xiao nodded with satisfaction. This soup suited his taste very well. It was fresh and sweet and kept its original taste.
There is only a little sea salt powder added to it, the salt taste is very light, and no other seasonings are added to season it, but the large amount of crab meat has brought enough flavor to the soup.
Li Xiao praised in the live broadcast room:
“Amazing appetizer, this soup is extremely delicious, the kombu juice is perfect, and the low temperature of the kombu juice minimizes the peculiar smell of the kombu.”
"Using a lot of crab leg meat instead of chicken essence, MSG seasoning, and rich sea salt make the original monotonous taste more perfect."
"If the full score is 100 points, this soup can get 90 points. The remaining 10 points are because although the chef has handled the kombu very well, the ingredients themselves still have natural defects, so these 10 points are deducted from
On top of the ingredients.”
Studio
"Please, the anchor keeps saying kelp, kelp. What the hell is kelp? Why haven't I heard of it before?"
"The ones upstairs are so rare! Kelp is something often used in cherry blossom cuisine. In layman's terms, it's kelp!"
"Tou (艹艹艹). I went, what did I think? It turned out that I still took it with me!"
"Actually, it can't be said to be kelp directly. It can only be said to be seaweed under the family Kelpidae."
"So this soup is actually called kelp hairy crab soup?"
“It’s so funny, [Hokkaido Hairy Crab Meat Soup] and [Kelp Hairy Crab Soup], this style instantly dropped by several levels.”
"Just get used to it, get used to it, Sakura Country always likes to exaggerate, so just calm down."
"It's true that we are from a small place, so we always have a bit of an inferiority complex. It's normal. We just need to be considerate."
....
If you also need to see the audience in the live broadcast room, you can't help laughing. Indeed, many Sakura people look old-fashioned and serious.
In fact, it was to cover up their inferiority complex. After all, if the Han Dynasty had not provided support at that time, I am afraid that they would have become a colonial power of some countries by now.
But even so, the humility deep in my bones still cannot be hidden, so I will be more stubborn in my behavior.
They strive to do the best in everything because they know very well that if they cannot even do simple things well, then the value and meaning of their existence will approach zero infinitely.
And once a dependent country loses value, their destruction is not far away.
The second course is still the appetizer.
【Foie Gras Stewed Egg】
It is also a relatively light dish, but the taste of this dish is obviously thicker and more focused.
After all, the flavor of foie gras has always been famous for its richness. Even if only a small amount is added to the stewed eggs, the overall taste of the stewed eggs will become thicker and fuller.
The container for this stewed egg with foie gras is very unique. It does not use any tableware, but the egg itself, that is, the egg shell.
Li Xiao displayed a complete egg shell with only a thin slit in front of the audience.
"You see, this container is very special. It uses the egg itself. First, cut the egg shell with a water knife, take out the original egg liquid, and then mix the crushed foie gras and the evenly stirred egg liquid together. "
"Finally, pour the mixture back into the egg shell, then close the lid, and the foie gras stewed egg we have in our hands will be."
“It’s a very unique gadget, I don’t know how it tastes.”
On the side, Qianbenqiao has been silently making dishes, and at the same time, silently listening to Li Xiao's explanation.
His eyes flashed with surprise. He didn't expect that an ordinary food anchor would know so much about the production of food.
Before even eating some delicacies, the other party completely understood the making process.
At a glance, Senbonbashi knew that the other party had a solid foundation in cooking, or he had tasted so many delicacies that he knew how to make them without tasting them.
With such a level, it’s no wonder that he has more than 4 million fans, but it also reflects that the level of anchors in Dahan is really strong.
Even much better than many formal food critics, the food critic hired by the boss two days ago is said to have the title of Silver Spoon.
You can't even taste the kombu in the hairy crab soup, which is ridiculous.
He is probably another guy who spends money to buy a title, and uses it to swindle around and eat and drink.
But there were too many such things, and as a chef, he couldn't say much at all.
If you accidentally offend one of them, you will probably provoke a large number of similarly deceitful guys.
Three people make a tiger, if there are a large number of such incompetent food critics who deliberately discredit themselves.
Their reputation will probably be seriously affected, after all, the pen is in their hands.
So even if you really encounter it, you can only swallow it and even treat it with more smiles.
After all, these fake food critics don't have much ability as reviewees.
Even if you can't get their praise, try your best not to be criticized by them.
If it's really because you didn't do it well, it doesn't matter if you are criticized by food critics. After all, it's because your skills are inferior to others.
If you are really criticized by these fools, there is really no reason to say anything.
But if you are a real food critic, like the anchor named Li Xiao in front of you, you are more like a real gourmet.
At least he will objectively evaluate the quality of a delicacy, what is good and what is bad.
At the same time, Li Xiao also scooped up the foie gras stewed eggs in front of him with a spoon.
The texture of foie gras stewed eggs is hard because a lot of foie gras is added to it.
The density and hardness of foie gras are much higher than those of eggs, so mixing the two will change the texture of the eggs.
However, when one bite of foie gras and eggs enter your mouth, the taste is completely different from what you imagined.
The eggs are not as hard as expected, they feel as soft and fluffy as cotton in your mouth, and they also have a creamy aroma and the rich fragrance of foie gras.
Since the foie gras is mixed into the eggs and then carefully stirred with a food processor, every bite of the stewed eggs is filled with the aroma of foie gras.
It feels a bit like eating pudding, and it has a very special texture.
On the surface of the foie gras stewed eggs, the chef also carefully sprinkled a little orange shavings to give the stewed eggs a fresher taste.
It also makes the taste richer and more diverse, and the refreshing aroma of orange also reduces the greasiness brought by foie gras a lot, bringing the overall taste to a higher level.
Li Xiao licked the eggs remaining on his lips and nodded with satisfaction.
“It’s very good. This dish combines the characteristics of French cuisine and Sakura cuisine.”
"Although the idea is very simple, the production method is very complicated. Just how to maintain a perfect mixing state of two materials with different densities is a difficult problem."
"But the chef here has handled the situation very well. The two different solutions will separate after standing still."
"The foie gras and eggs are perfectly mixed together, making the overall taste very unified. It's very good. I can give this dish 95 points."
In Li Xiao's praise, the third and last appetizer was served.
【Shangdao Reef Oysters】
Seeing the third appetizer, a trace of doubt flashed in Li Xiao's eyes.
Of course he has seen oysters, and he has even eaten oysters prepared in different ways: grilled, steamed, boiled, minced with garlic, boiled, and even stir-fried.
After all, oysters are produced in large quantities at the beach, and the price is quite cheap, so there is no psychological burden at all when eating them.
What surprised Li Xiao was the method of making the oysters.
In fact, it is very common to eat raw oysters, but the oyster in front of you looks like sashimi, but it exudes a strong tomato flavor.
The problem was that he didn't see any traces of ketchup on the oysters, just a thin layer of something like transparent jelly.
There is a pinch of dark green caviar on top of the jelly, as well as finely chopped orange peel.
Seemingly seeing his doubts, Senbonbashi stopped his movements, with a smile on his face, and explained in standard Chinese:
"Ueshima Rock Oyster is a kind of oyster from Ueshima County, Sakura Country. Ueshima County is a small island located southwest of the main island of Sakura Country."
"Because it has a good shelter, the fishery resources up there are rich."
"And it has a kind of rock oyster on it, which has a sweet taste and delicate meat, which is very suitable for making sashimi."
"Besides, you must be wondering why he smells like tomato, right?"
Li Xiao nodded and went to the island to get oysters from the rocks. Of course he knew, a world-class oyster.
Due to the harsh production conditions, only about 10,000 reef oysters are produced every year, and most of them are imported to the Han Dynasty.
After all, this kind of reef oyster is relatively rare and is considered a good export product, which can bring a lot of subsidies to Sakura Country's tight finances.
However, what he wanted to know was not the oysters, but the source of the strange tomato smell.
"The clear gel on top is where the tomato flavor comes from."
Hearing this, Li Xiao nodded. Indeed, there were only oysters and oyster shells on the oyster shell.
Since, neither the oyster itself nor its shell can be.
The only thing that could be the source of the tomato smell is a transparent substance like this.
Just listen to Senbonbashi continue to speak:
"That's a special tomato jelly. Peel the cooked tomatoes, mix them thoroughly, put them into gauze, filter them layer by layer, and extract the essence of the tomatoes drop by drop. Then you can get colorless tomato juice, and finally use colorless tomato juice.
Tomato juice was used to make tomato jelly.”
Was it extraction?
It is also an application of French cuisine, and even has a bit of molecular cuisine.
It seems that this Senbonqiao not only had apprenticeships with famous chefs from the Han Dynasty, but also probably dabbled in other cuisines.
At least the attainments of French cuisine must be quite good, otherwise it would be impossible to peacefully integrate the essence of French cuisine into Sakura-style sashimi cuisine.
Li Xiao showed an expression of sudden realization, scooped up a small spoonful of tomato jelly with a spoon and put it into his mouth.
The sweet and sour feeling is very refreshing.
Although it is said to have a sour and sweet taste, Senbonbashi obviously uses relatively green tomatoes, so the sourness of the tomatoes will be more intense.
The light sweetness is vaguely hidden in the sourness, which is not obvious. Generally speaking, it is on the sour side.
It tastes more refreshing, but because the ingredients may be too light, the tomato jelly has a light astringency in the middle.
However, the flaws are not concealed. The special taste and texture make the slight astringency less noticeable.
After swallowing the tomato jelly in his mouth, Li Xiao felt that the entire esophagus became refreshed.
Very appetizing and very comfortable.
Take another spoonful, this time instead of simply scooping up the tomato jelly, scoop up the caviar, orange shavings, tomato jelly, and oysters cut into six pieces.
Put everything in your mouth together and it feels richer.
The fragrance of orange peel, the sourness and sweetness of tomato jelly, the salty fragrance of caviar, and the sweetness of oysters.
The texture is soft and comfortable, but the taste is very rich.
After chewing for a while, Li Xiao could even taste the faint aroma of wine and the mellow aroma of rice wine. This is the aroma of wine splashing from the inside of the oyster.
He had just seen something being injected into the oysters with a syringe at Senbonbashi. It turned out that the injection was Japanese rice wine.
However, the amount of rice wine injected should not be large, otherwise when the oyster is cut, the injected wine will not be absorbed by the oyster itself, but will flow out everywhere.
The alcohol content is not very high, otherwise the strong flavor of the wine will completely cover up the taste of the oysters and other ingredients.
In addition, the rice wine of Sakura Country is slightly different from the rice wine of Dahan Country. The brewing and fermentation time of Sakura Country’s rice wine is shorter, so the taste will be more sour, and the alcohol concentration will be lower.
The modern rice wine of Sakura Country is a bit like the ancient rice wine of Han Dynasty. The alcohol content is very low, so you won’t get drunk if you drink a lot.
A little rice wine is added here, and it doesn't feel abrupt at all, but makes the whole oyster complete.
Li Xiao didn't get too much fishy smell from the oysters this time, because tomatoes, orange chips, and rice wine could all remove the fishy smell and add flavor.
In addition, the caviar used is of high quality, with very light saltiness and fishy taste. The light salty and umami taste improves the overall taste of the oysters.
Li Xiao scooped up another large spoonful of oysters and stuffed them into his mouth. This time the taste was even more distinct.
Because of the previous tomato jelly, the taste buds on the tongue are opened, and the taste that can be tasted this time is clearer and richer.
Li Xiao nodded:
“It’s a very good dish. It combines the essence of French cuisine on the basis of cherry blossom sashimi. The two are perfectly matched and complement each other.”
"The texture and taste are very good, but the taste of this dish is a little bit stronger. He suggested that the audience who are not used to eating raw oysters should eat this dish."
"The taste is very good, but the audience may be relatively small."
Studio
"Isn't it too strong to eat raw oysters?"
"Sorry, I can't accept it. Eating raw sashimi is already the limit of my tolerance!"
"Seeing the anchor eating very deliciously, it's a pity that I can't eat it because I only eat cooked food."
"Yeah, I don't quite understand why people in Sakura Country can accept raw food, but I can't eat anything that's not cooked at all."
"Based on my many years of experience watching anchor live broadcasts, this oyster must be quite delicious. I will definitely try it next time I go there."
"What a special dish. The white stuff on top is actually a tomato. I've never heard of it here. It's so special."
"It seems that this restaurant is really good. For three consecutive appetizers, the anchor actually gave such high evaluations."
