Li Xiao gently shook the wine glass in his hand. There was no trace of impurities or sediment in the golden wine.
A thin layer of water droplets condensed on the glass due to the low temperature.
The water drops and golden wine liquid reflect a golden crystal luster under the illumination of spotlights.
The entire glass is like a piece of yellow crystal that is emitting light and looks very round.
As Li Xiao shook his wrist gently, the wine liquid continued to flow in the gaps in the ice cubes.
Li Xiao raised his glass and took a sip. The wine entered his throat, with a slightly spicy taste, followed by a fresh fruity aroma.
The taste of rice wine is very pure. After many times of filtration, there are very few impurities in the wine, leaving only the pure rice flavor and wine aroma.
After the green plums are soaked in rice wine and fermented for a period of time, the solubility of alcohol is very high, so the alcohol in the rice wine can easily release the flavor of the green plums.
The entrance is very pure, but the entrance is very strong.
After taking a sip, Li Xiao put down the glass.
The alcohol content of this wine was much higher than expected, and I felt a little tipsy after just one sip.
He even felt that this wine was much higher than the Maotai he drank before. After all, the Maotai he bought before was 38 degrees.
And the young lady wearing a kimono just now also said that the alcohol content of this green plum wine is as high as 48 degrees, which is a full 10 degrees higher than Moutai.
Moreover, it is more intoxicating fruit wine, so it is indeed not advisable to drink too much.
But as soon as I put down the glass, the stamina of the fruit wine burst out from my taste buds, and the fragrant fruity aroma spread on my tongue.
Closing his eyes, Li Xiao even felt like he was in a plum garden.
In the plum garden after the rain, the sun evaporates the water on the surface of the plums into water vapor, and bursts of green grass and the unique fragrance of the plums spread around you.
Comfortable, really comfortable.
Li Xiao couldn't hold back and picked up the golden green plum wine he had just put down again.
One bite, two bites, three bites.
Small sips of golden wine entered the mouth quickly, and the small amount of wine in the glass quickly bottomed out.
Soon there were only seven or eight round ice balls left rolling in the glass.
After drinking a whole glass of green plum wine, Li Xiao felt even more drunk.
No wonder the girl in kimono just gave me only 2/3 of a glass. It turned out that the alcohol content was not too high and she was afraid that the guests would get drunk.
It's because the wine tastes so good that I'm afraid that the guests will accidentally get drunk if they pour too much.
If a customer drinks a whole glass of 48-degree green plum wine in one go, some guests who are not very good at drinking will probably pass out immediately.
You must know that the taste of fruit wine is much better than that of many white wines and foreign wines. The strong fruity aroma masks the strong taste of wine.
This makes it difficult for many people to accurately judge his alcohol content, and it is easy to get drunk accidentally.
But after all, Li Xiao's physique is much stronger than ordinary people, and he is a human with a steel stomach.
Although after this glass of green plum wine entered his throat, he could still feel a little tipsy.
But after the wine entered his intestines and stomach, the 48-degree alcohol was instantly broken down and digested by the intestines and stomach.
The only lingering taste of alcohol in the mouth was quickly restored by the powerful restorative properties.
In just seven or eight breaths, the slight blush on his face and the drunkenness in his eyes disappeared.
Li Xiao couldn't help but feel secretly happy, what a good guy, he actually developed a new function.
With the combination of physical recovery and a steel stomach, I should be able to drink a thousand cups without getting drunk.
The lady in kimono on the side had been carefully observing the guest's expression, and originally saw drunkenness on Li Xiao's face.
She had begun to slowly back away, preparing to end her waitressing duties, but the chef repeatedly reminded her not to let her guests get drunk.
After all, we were only halfway through the meal. If the guests were drunk, all the dishes prepared later would be wasted.
However, the young lady's eyes were very good, and she quickly noticed that Li Xiao, who was already drunk, suddenly sobered up again.
She hesitated a little and carefully looked at the guest's condition.
No matter how he looked, he didn't look like he was drunk, and his condition even seemed to be much better than before he drank.
After all, they are professional service staff, and they can easily tell whether a customer is drunk or not.
After hesitating for two seconds and making sure that Li Xiao was not drunk, he took two steps forward and approached Li Xiao.
He bent down and asked in Li Xiao's ear:
"Hello, would you like some more wine for your guest?"
Hearing the young lady's question, Li Xiao woke up from the dream that he would never be drunk.
He quickly came to his senses and said with a smile:
"Of course, it would be a pity not to drink two glasses of such good green plum wine."
His articulation was clear and his eyes were clean. It was clear from this glance that he was not drunk at all.
The young lady nodded without hesitation. As a result, the cup in your little hand poured out all the ice balls that had started to melt inside.
Shake gently twice to remove as much water droplets in the cup as possible.
The young lady took out seven or eight steaming ice balls from the ice bucket and gently put them into the glass.
The golden wine flowed out of the mouth of the bottle and slowly flowed along the gap in the ice ball to the bottom of the cup.
This time, the young lady poured more wine, and the glass was nearly full.
After all, she watched with her own eyes as Li Xiao drank 2/3 of a glass of high-strength alcohol and still acted like a normal person with no trace of his drinking, which proved that Li Xiao had a pretty good drinking capacity.
Taking the wine glass back into his hand, Li Xiao didn't drink more this time. Although he wasn't drunk, there was no need to drink to death.
Although he also knows that if he does not get drunk after a thousand cups of live performance, the effect of the show will probably be very good.
I guess it wouldn't be a problem to just cheat him out of a reward worth over 100,000 yuan.
But I have already shown my shocking abilities in many places, so there is no need to be too showy in places like this.
After taking another two sips of wine, the cooking continued.
After finishing the wine, the chef arranged a staple dish.
【Abalone puree cold noodles】
Another dish that combines French cuisine and Sakura cuisine.
The abalone used this time is the more expensive, more delicious black gold abalone, which is known as the gold of the ocean.
Black gold abalone is produced on the coast of Australia, and its output is not very small, but its growth rate is very slow.
Moreover, the local Australian government has strictly restricted the export and fishing of this kind of gold and black gold abalone, so there are not many in circulation on the market every year.
The skin of black gold abalone is completely black, but after the skin is peeled off, the meat inside is light yellow.
It is a very common way to cook black gold abalone and then put it into a food processor to make a puree.
It tastes great and has a smooth texture, and can be paired with a wide variety of foods.
Nowadays, Senbonbashi uses the puree made from black gold abalone as a sauce to prepare cold buckwheat noodles.
Li Xiao had to admire the other party's understanding of food combinations. It was incredible that the extremely expensive black gold abalone was used as the sauce for the simple cold soba noodles.
In terms of price, the cost of the black gold abalone puree alone is over three to four hundred.
The whole portion of [Cold Noodles with Abalone Paste] comes in three small bowls.
The state of the black gold abalone puree is a bit like a large bowl of sticky sesame sauce. The entire bowl of abalone puree is placed in a transparent glass container.
The soup bowl on the other side contains a small bowl of green soba noodles. The soup bowl is large, mainly to make it easier for guests to stir the cold noodles.
Soba noodles should originally be light yellow, but the chef probably added a small amount of spinach juice to the buckwheat noodles, so it turned into a nice light green color.
The last one was a soup cup with a lid. Li Xiao opened it and found that there was a milky white soup inside.
This abalone puree cold noodles is simple but not simple. Just the rare black gold abalone puree raises people's expectations.
The soba noodles were cold, but the abalone paste was slightly warm.
Senbonbashi stopped what he was doing and explained specifically:
"Mr. Li, you can try the abalone paste first, then mix the abalone paste into the cold noodles, mix well and eat."
"The soup at the end is made from abalone puree and kombu juice. It's very delicious."
"You can drink it directly. Of course, if the customer feels that the cold noodles are too thick after mixing, you can also add a little thick soup."
Li Xiao nodded. He heard that it was a thick soup made from abalone paste, so of course he wanted to try it.
Gently scoop up a spoonful of thick soup with a spoon, then tilt the spoon, and the thick soup in the spoon flows smoothly into the soup bowl.
A good thick soup will definitely not have small lump-like particles. Only in some low-end restaurants, small lumps will appear in the soup because they do not use a food processor to stir evenly or do not perform a second sieve.
Of course, if the temperature of the soup is too low and the preparation time is too long, small lumps may also appear.
This will greatly affect the taste and appearance of the dish. Obviously these most basic problems do not appear in this bowl of abalone soup.
As soon as your nose comes closer to smell it, a rich abalone fragrance and the fragrance of the ocean pour into your nose.
Li Xiao can still smell the strong smell of brandy. It seems that when cooking the abalone soup, the chef did not add too much water, but chose to use brandy instead of water.
Under long-term cooking, the alcohol in the brandy slowly evaporates, leaving only the fragrant aroma of the brandy.
When the thick soup enters your mouth, the warm and viscous soup quickly flows into every part of your mouth.
The fresh and sweet taste of abalone penetrates the taste buds on the tongue. The meat is rich in flavor, soft and smooth. The chef also added squid, qilixiang and a little primrose into the soup.
The originally monotonous abalone becomes rich in freshness and sweetness.
The thickness of the soup is clearly displayed, and the abalone paste is beaten very delicately.
However, Li Xiao felt that the soup was slightly salty, and the first bite was the best.
But starting from the second bite, it became saltier and saltier.
The shortcomings of thick soup are also immediately exposed. The taste of thick soup is too strong. If you eat too much, it will easily produce a greasy feeling, and at the same time, a single taste will be superimposed on the tongue.
Looking at the few mouthfuls of thick soup left in front of him, Li Xiao was reluctant to continue.
It's true that he likes soup, but the taste of this soup is indeed a bit unsatisfactory.
It's at its peak when it enters your mouth, and gets worse as you drink later.
In fact, Li Xiao also knew that it was not the quality of the soup that had changed, but his taste buds.
More and more salty taste accumulates on the tongue without relief. As time goes by, the soup will taste more and more salty.
Another more important point is that the portion of this thick soup is a little bit larger. If the whole bowl of soup is only half of the original size, the taste may be very different.
Li Xiao put down the spoon and did not try the cold noodles first, but opened his mouth and said to the audience and Qianben:
"It's a pity. It's a very good soup, but there is too much and the taste is too strong."
"When I first drank it, it was really fresh and sweet. Both the aroma and taste were great, fully displaying the sweet and rich aroma of abalone."
Originally, when he heard Li Xiao's praise, Qianbonqiao still had a smile on his face, but when he heard the other party's comments later, his smile immediately subsided.
He had discovered this problem before, but he didn't have a good solution. Although he added spices such as rosemary in the middle to adjust the taste.
But the effect is not obvious. Although there is a slight improvement, you still feel full after eating too much.
“If you eat too much, you’ll feel a little tired, and it’s also quite salty.”
"Actually, there are still many ways to improve."
As he spoke, he looked up at Qianben Bridge, and the other party also looked at Li Xiao.
"Grapefruit vinegar, onion puree, and secondary filtration."
!!!
Li Xiao's method has no beginning and no end. He only has 10 simple words, which makes the audience confused.
But what was completely opposite to the audience was that after hearing these 10 words from him, Senbonbashi's body felt as if he was hit by an electric current, and he was trembling all over.
The slight acidity of grapefruit vinegar can adjust the greasiness, and the onion puree can absorb the fat in the soup.
The chopped onions dissolved in the soup can also bring a little spiciness and the sweetness of the onions, which can balance the freshness and sweetness.
The final secondary filtration was because I was worried that the first filtration would not be able to remove the residue of grapefruit vinegar and chopped onions.
Senbonbashi swallowed hard. The young anchor in front of him was so powerful. He came up with an almost perfect plan in just a few words.
Senbonbashi had no words, so he immediately put down what he was cooking and heated the remaining abalone soup in the pot.
At the same time, add a small spoonful of light brown grapefruit vinegar to the pot and wait for the water to boil.
Senbonbashi picked out a frozen white onion from the refrigerator and put the onion in the refrigerator to reduce the activity of the onion molecules. That's it.
When you cut frozen onions, the smell of the onions will not be too active, thus affecting the guests' orderly dining.
And there is no chance that the smell of onions will be too overpowering and cause tears.
And he chose the lighter, sweeter white onions instead of the stronger purple onions.
The reason for this choice is that purple onions are more often used for seasoning, while white onions are more often used as garnishes and have a lighter and sweeter taste.
Onions are often used in most Western cuisine, and white onions are usually preferred.
As a five-star chef, Senbonbashi's knife skills are naturally not bad, but in the blink of an eye, the whole onion was chopped into fine pieces.
At the same time, the abalone soup is also boiled.
He quickly poured the chopped onions into the abalone soup. He picked up a wooden spoon and kept stirring the soup, mixing the chopped onions evenly.
At the same time, it also prevents the chopped onions from being stored at the bottom of the thick soup, causing the chopped onions to be burnt by the bottom of the pot.
After two minutes, the chopped onions begin to soften slowly. When the chopped onions can no longer maintain their square shape, immediately turn off the heat on Senbonbashi.
He first screened it with a stainless steel sieve to isolate larger debris.
Then, another white filter was taken out, and the soup was carefully filtered again.
Senbonbashi took out a clean spoon, took a spoonful of it from the bowl and put it into his mouth.
When the thick soup entered his mouth, his eyes lit up.
The flavor of the thick soup has become slightly lighter, but the umami flavor has not been affected at all. On the contrary, it is due to the addition of yuzu vinegar and chopped white onion.
Abalone soup has richer taste and stronger layering.
Considering the questions raised by Li Xiao before, he didn't stop after taking a sip.
Instead, he continued to take several more sips, until only a small layer of abalone soup remained in the pot, and he stopped.
He let out a long breath, and the shock in his heart was even stronger than before.
The improvement method that the other party mentioned in a few words turned out to be much better than he expected.
And this is only the first time you try it.
If he tried a few more times and kept adjusting the amount of grapefruit vinegar and chopped onions, the taste would be even better, and the final effect would be beyond his imagination.
Shang Yuanchun, who also worked in Itamae, also stopped what he was doing, and several customers nearby also looked over.
Everyone could see something was wrong on Senbon Bridge, and his surprise was written all over his face.
In the end, no one in Shang Yuanchun could stand it any longer. He was curious and picked up his own spoon after asking.
After drinking, his expression became very complicated, because he had tasted the abalone soup he made many times, and there was indeed a big gap between the two.
He quietly looked at Li Xiao, who was still live broadcasting.
Just some casual advice can improve the quality of the dishes so much.
If not a gold spoon food critic, then at least a prestigious silver spoon food critic can do this.
But the opponent is so young and can achieve such a level. Is this the strength of the Han Dynasty?
It was indeed the place where Crouching Tiger, Hidden Dragon, I came to the right place this time.
At the beginning, I was still considering whether to come to the Han Kingdom to develop my career. After all, as a three-star chef, my status in the Sakura Country was quite good.
But if you come to a big country like Han Dynasty, the three-star chef brand in your own small country will be lower than other chefs.
If it hadn't been for the fact that his income had increased a lot, and the boss here had promised to arrange for him to have cooking exchanges with other star chefs every year, he would never have come here to develop his career.
He was still a little worried at first, but after seeing that a random anchor could give such good suggestions for improvement, his restless heart calmed down.
There are no such powerful food anchors in Sakura Country.
He secretly thought that if he could meet such a food anchor seven or eight times a year, his cooking skills would improve by leaps and bounds in no time.
