Li Xiao put his nose to the sliced duck and smelled it. The caviar did not have any fishy smell, but had a strong aroma of wine.
It's obviously prepared before the caviar, because the star here is the duck.
Although caviar can bring an extremely fresh taste and bursting texture, its inherent fishy smell is unavoidable, and the lower the grade of caviar, the stronger its fishy smell.
Therefore, moderately soak the caviar in wine before use, which can not only wash away the fishy smell on the caviar, but also bring the aroma of wine to the caviar, making the taste more fragrant.
Without any further hesitation, Li Xiao stuffed the whole piece of duck into his mouth.
As the sliced duck entered his mouth, a heart-stirring crunch sounded in his mouth.
When you bite into it with your teeth, the first thing that explodes is the juice and fat inside the duck meat.
The alternately fat and thin skinned duck brings a rich sense of fat to the whole dish.
The second impact that exploded in his mouth came from the finest Tainos caviar.
The cool and pure umami flavor of caviar and the slight salty aroma immediately blended with the satisfaction brought by the sliced duck in front.
The caviar exploded in the mouth one by one, bombarding the taste buds on the tongue like bombs.
The caviar I ate this time was obviously a little better than the one I ate last time.
This time the caviar is fresher and less salty, and after processing, the fishy smell is almost zero.
The reason why I say almost is mainly because Li Xiao's sense of taste has been systematically strengthened, otherwise he probably wouldn't be able to taste the fishy smell.
What surprised Li Xiao was not that the caviar was fresher than the last time he tasted it, but that after being cooked in brandy, there was not much alcohol flavor left on the caviar.
On the contrary, what remains on the caviar is its aroma of wine.
The sweet noodle sauce and plum sauce are only applied in a thin layer, but this small layer of sauce raises the quality of the entire sliced duck to several levels.
The sweet noodle sauce has very little saltiness, more sweetness than saltiness, and the sweetness is not strong.
Plum jam, this is even more special, with rich plum fruit aroma, sour and sweet feeling, just like falling in love.
The sourness of the plums suppresses the greasiness from the duck and the fishy smell from the caviar to a minimum.
Then the spiciness brought by the white scallions, the soft glutinousness brought by the clear skin, and finally the coolness and refreshingness of the cucumber came to the tip of the tongue, blending all the flavors into one.
Li Xiao frowned slightly and chewed food in his mouth.
The reason why he frowned was not because he thought it tasted bad, on the contrary, he thought the skin duck tasted quite good.
The original traditional dishes were not changed to pieces for the sake of so-called pure innovation and progress.
As the core, the sliced duck plays a vital role in this dish. It not only serves as a link between the previous and the following, but also plays a unique role.
Li Xiao's frown didn't disappear for a long time, and the audience in the live broadcast room started whispering to each other.
"I just said it, how can this fancy thing be delicious?"
“To eat roast duck, you have to go to Yifang (bian fourth tone), 228 for a roast duck, it’s really delicious and cost-effective.”
"Based on my many years of experience as a fan, the anchor's expression is not that he is disgusting, but that he is thinking about something."
"Indeed, the way the host is chewing his food carefully is very similar to my Wangcai, which has finished chewing the meat on the bones and is still reluctant to part with it."
"The one upstairs is too damaged, but when you put it this way, I think it looks quite similar."
"Didn't some big boss say that he had eaten it abroad before? Did any big boss tell me what this food tastes like?"
"I have never eaten abroad, but I live in the capital. I have been to this [Palace Banquet] restaurant some time ago. How can I say it tastes good? It's not bad. It's nothing outstanding, and I can't say it's not delicious."
"I don't think it tastes good. The wine taste is too strong, and I always feel that the skin in the middle is too waxy and a bit sticky to the teeth."
Li Xiao, who was wandering in the sky, suddenly caught sight of this barrage, and then his brows furrowed deeper.
When he was eating a piece of duck just now, he felt a flash of light flashing through his mind, but the flash of light flashed so fast that he couldn't catch it in time, but after seeing this barrage.
Li Xiao felt that the spiritual light that had flown far away flew back from the distance again.
This time he didn't let him escape again, but held on to him tightly. Finally he realized that something was wrong with him.
Chengpi, that thin layer of rice cake-like skin.
It was something wrong with it, it was it that made Li Xiao feel that there was a slight flaw in the whole dish, and that there was a flaw in the originally tightly connected whole.
Actually, it’s not that Chengpi is not good, it’s just that it feels a little unnatural when paired with other products.
It was at this moment that the overall score dropped a lot.
While discovering the problem, Li Xiao also came up with a solution.
At the same time, he has no intention of hiding anything. After all, he is not a competitor and has no interests.
There was a little bit of discomfort when eating cold dishes at the beginning, but the other party's attitude towards admitting his mistake was quite good.
Moreover, the dancing and other dishes at the back are quite good. More importantly, there are very few restaurants nowadays that promote traditional culture like this.
Perhaps some people can say that this is just one of the other party's means of making money.
But in Li Xiao's view, it is not cost-effective to spend such a large amount of manpower and material resources here if you really want to make money.
With so much money, there are probably better ways for him to make money.
Even if you don't choose the traditional palace model, choose high-end Michelin-style cuisine or French Imagist cuisine.
The consumption cost will be lower, and the labor cost will also be lower, but the price may be much higher than the price of 1888 bits.
Therefore, Li Xiao is more inclined to believe that the boss here is really willing to spread the precious traditional culture that is about to be lost, so he did not insist on the other party's fried soybean issue just now.
Without hesitation or hesitation, he picked up another piece of skin duck and stuffed it into his mouth.
The reason for doing this is because his previous judgment was too imprudent.
He expressed his conclusion halfway through the meal. He was afraid that the sliced duck he ate this time would be the same as before and that he would need to eat two more pieces to have a complete experience.
Fortunately, such a thing did not happen. The taste of this piece is the same as the previous piece, and there is not much difference.
He swallowed the piece of duck in his mouth and explained to the already thirsty audience:
"Everyone must be quite curious as to why I made that expression just now."
"Actually, it's not that it's not delicious, but when I ate this sliced duck, an inspiration suddenly came to my mind. I was just thinking about how to apply this inspiration into reality."
"Of course, this is just my inspiration. I'm not sure what the actual consequences of this inspiration will be, but I think if you are interested, the chefs in the kitchen can give it a try."
His words can be said to have aroused everyone's interest. Of course, the ones who are most interested are not the viewers in the live broadcast room.
But Zhang Huiyuan, who was watching the live broadcast carefully in the kitchen, originally saw Li Xiao frowning and was a little worried that there was something wrong with the duck.
But after hearing the reason for Li Xiao's frown, the worry on his face immediately disappeared and was replaced by a look of curiosity.
Zhang Huiyuan now has considerable recognition of Li Xiao's abilities, so he is now very curious about what kind of inspiration Li Xiao will give recently.
