Li Xiao did not whet everyone's appetite, but straightforwardly stated the method.
"I feel like the skin of the duck inside is actually quite well done. The only flaw is the smooth skin."
"It is true that the clear skin can absorb excess fat and meat juice, and can also bring a soft and waxy texture, making the whole dish more rounded."
"But in my opinion, after adding Chengpi, although it is rounder and fuller, it is not stunning enough."
"Sometimes it feels mellow, which is the so-called average, but in fact it is not that good. Being average only means that he does not stand out in every aspect."
"But this shouldn't be like this. He could have done better. At least I think they should have done better."
"I think there may be unexpected gains if we replace the Chengpi with grilled square buns, the kind of square buns that are lightly fried in butter and are used to accompany thick soups."
As he spoke, he said with a smile to the friend on the other side of the camera who was arranged to observe him by [Palace Banquet]
"This is just a small suggestion from me. It's best to bake only one side of the square bun so that the other side can be used to absorb excess fat."
"Of course, this is for reference only. If the product is not effective, just think that I am not good at it."
At this time, Li Xiao thought that the person sent to watch his live broadcast was a small employee from [Gong Banquet]. He was the kind of person who had nothing to do all day long and was dispensable. With him or without him, it wouldn’t make much difference.
staff.
However, what he didn't know was that that indispensable employee was Zhang Huiyuan, the head chef of [Palace Banquet].
In the back kitchen.
Zhang Huiyuan, who was holding the mobile phone, frowned slightly after hearing this suggestion, and then he put down the mobile phone.
"Axing, go find some ingredients for caviar and duck skin, and ask the pastry department to send you a square bun and unsalted butter."
The younger brother, known as A Xing, didn't know why his boss suddenly wanted these things, but he still wisely obeyed.
Although Zhang Huiyuan is mostly responsible for product creativity and quality supervision, from time to time he will make the dishes himself to check whether the batch of materials meets the standards.
Therefore, his movements are no more unfamiliar than those of a master who specializes in making caviar-skinned duck, because all the materials are readily available.
Within two minutes, he had prepared the caviar-skinned duck and put the finished product aside.
Zhang Huiyuan opened the pan next to him and placed unsalted butter on the pan. He pressed the butter with a wooden spoon and gently turned it in the pan.
The unsalted butter melts quickly and tiny bubbles appear.
Before the butter was completely melted, Zhang Huiyuan quickly separated a small piece from a large square bun. As for the thickness of this small piece, as a five-star chef, this is not a problem at all.
The small bubbles disappeared, and Zhang Huiyuan put a small piece of square bun with the edge removed into the pan.
His left hand was constantly turning the pan so that the bottom of the pan could be heated more evenly, and his right hand was holding chopsticks, ready to pick up the square buns at any time.
The unsalted butter emits a light milky aroma after melting, and the square bun absorbs the melted butter and heats it continuously on the pan.
A refreshing aroma of burnt meat emanates from the bottom of the square bun.
Zhang Huiyuan didn't even flip through the bag in front of him. He could just use his nose to determine when to take the square bag out of the pan.
His chopsticks beat on the pan in a rhythm that only he knew, and stopped with the rather pleasant beat.
Turn off the heat, pick up the square buns, throw the square buns on the deli chopping board, and cut into pieces, all in one go.
In less than two minutes, a second piece of caviar-skinned duck, made with a slightly different method, appeared next to the first piece.
According to the old rules, whenever there are new cooking techniques, the old ones should be eaten first, and then the new ones.
The reason for doing this is mainly to consolidate the taste of the old cuisine so that it can be better compared with the new cuisine.
There is nothing wrong with the taste of the sliced duck, it is fragrant, glutinous, salty, fragrant and crispy.
Zhang Huiyuan nodded with satisfaction. The original caviar-skinned duck in front of him tasted without any problems.
It proved that there was no problem in the preparation of the ingredients, which caused the food to taste bad.
Because the materials it uses are leftovers from just making products for customers.
Putting down the remaining half piece of sliced duck in his hand, he looked at the caviar sliced duck next to him made using the method provided by Li Xiao.
Without hesitation, he picked it up and stuffed it into his mouth.
Click, click.
Two consecutive crisp sounds caused his pupils to shrink suddenly, and the originally tentative expression on his face froze.
Although Zhang Huiyuan's facial expressions and mouth movements completely stopped, his brain started running rapidly.
He eats a lot of duck with caviar, and it can even be said that he tries it almost every day.
So he knew very well what the sliced duck tasted like, but what he had in his mouth now actually tasted so much better than before?
Needless to say about other materials, all materials are the same.
The only difference between the two is one thing, the crispy skin in the middle is replaced by a fried square bun.
That’s a lie. It’s so easy to improve the finished product so much. This must be a lie, right?
Subconsciously, he chewed the sliced duck in his mouth twice more, the frankincense of the butter, and the fried square buns completely releasing the wheat flavor of the flour.
Although there is no Chengpi as a guide in the middle, all the food becomes softer.
But after replacing it with crispy square buns, the crispiness of the sliced duck can be brought out to the fullest.
The double crispness and burnt aroma, the butter and the animal fat of the roast duck completely cover up the greenness of the cucumber.
The square buns are soft on one side and crispy on the other, giving the dish a richer texture than handmade Chengpi.
Before he could come to his senses, all the food in his mouth had been eaten.
Feeling the empty mouth, Zhang Huiyuan couldn't help but smile bitterly. It was such a small change, but the cuisine he thought was almost perfect had such a big improvement.
Thinking of this, he couldn't help but sigh, this is the so-called world outside the world, and there are people outside the world.
He lowered his head and looked at the live broadcast on his mobile phone. He thought that he had received a 5-star chef rating in his early 40s and was considered a leader in the industry.
However, the pride he had always had was instantly shattered by this kid in the live broadcast room.
Seeing the other party's high-spirited look, Zhang Huiyuan couldn't help feeling a little emotional.
With such a strong food appreciation and food review ability at such a young age, it is really easy to become a gold spoon gourmet in time.
Thinking about it, Zhang Huiyuan started laughing.
He thought with some naughtiness that even though he already knew that Li Xiao was very capable, he was still surprised by the improvement plan he casually proposed. He didn't know how much commotion there would be in the weekend competition.
On the other side, Li Xiao raised the small plate with Dengying beef in front of him and picked up a thin piece of Dengying beef. He said to the audience in the live broadcast room:
"You see, the appearance of this dish of beef with light shadow is really good. The slices of beef are as thin as cicada wings, so thin that the light can easily shine through."
"Dengying beef is a dish that requires a lot of effort."
"There are two traditional preparation methods for lantern beef, one is roasting it slowly on the stove, and the other is frying it in a frying pan at low temperature."
"The former will be used more, and the latter will be used less, because oil in ancient times was expensive after all, and few people were willing to use a large pot of oil to slowly fry at low temperature."
"On the other hand, it's because the Dengying beef roasted on the stove tastes better and tastes drier and more comfortable."
"So most chefs simply will not give up a method that is easy to use and effective, and choose a method that is more expensive and has worse results."
"The piece of beef in front of me is very dry, and you can tell it was grilled over fire."
He brought the Dengying beef to his nose, and a rich aroma of charcoal fire hit his face.
“It’s very good. Bamboo charcoal is used for baking, and the beef has a faint fragrance of bamboo charcoal.”
As he finished speaking, a small piece of Deng Ying beef that looked like rose petals was put into Li Xiao's mouth.
It tastes a bit like eating beef jerky, but it's more fragrant than beef jerky.
With a slight crispness, rich smoky flavor, and tight fiber texture, this small piece of Dengying beef really becomes more and more delicious the more you chew it.
Since a large amount of spices are used for marinating in advance, the flavor of the marinade has already penetrated into the beef.
This makes the whole piece of Dengying beef taste very rich and layered.
Just when Li Xiao lamented that there is such a good thing, but there is no glass of good wine, the host on the stage reminded:
"Dengying beef can be eaten with sliced duck, or as a snack for drinking wine. Next, our lady will serve our specially prepared wine to all distinguished guests."
"Of course, all alcoholic drinks can only be consumed by VIPs over the age of 16. If you are a VIP under the age of 16, juice will be provided here. We deeply apologize for the inconvenience caused to you."
As soon as the words fell, the ladies in red skirts naturally came to the front of the guests.
"Hello, distinguished guest, the alcoholic drinks we provide include Wuliangye, Moutai, Huadiao, Fenglaiyi, Cartier red wine, and sapphire wine."
When Li Xiao heard about Maotai, he subconsciously thought about it, but he immediately reacted and said it was Maotai, but he didn't know what year it was. It would be too boring if it was new.
He quickly asked:
“What year are these wines probably from?”
The young lady had obviously gone through special training and told the vintage of each wine in detail.
"Wuliangye and Moutai were both made five years ago, Huadiao is a three-year-old new wine, Fenglaiyi is our local wine in the capital and has been cellared for more than 20 years, Cartier red wine was made in 1998, and Sapphire wine was made this year.
of."
Although Moutai is not from this year, the cellaring vintage is a bit too small. There is basically not much difference between five years of cellaring and new wine.
