After confirming that the swordfish in front of me is not a protected animal.
Li Xiao embarrassedly sent the young lady away, and apologized to the old man sincerely.
After all, someone was kind enough to treat me to such an expensive meal, and yet I still looked suspicious, which was indeed a bit outrageous.
However, the old man was not a petty person. He waved his hand and said nonchalantly:
"Okay, okay, I know you are strictly controlling information on the Internet now, and the old man won't harm you, so don't worry."
"Hurry up and pick up your chopsticks. This saury won't taste good when it's cold, so you have to eat it hot."
"good!"
The swordfish in front of me looks like a streamlined knife, which is also the origin of its name.
The body of the swordfish is very slender and not very large.
The saury fish in front of Li Xiao is already considered the leader among them. Its size is only two fingers thick and its length is only slightly longer than the hand of the hand.
In order to eat this fish, special thin chopsticks are specially provided.
After all, the bones of this Yangtze saury are too thin.
The meat of the Yangtze saury is so tender that a piece of fish meat can be picked up with just a pinch of pointed chopsticks.
Visible to the naked eye, seven or eight fish bones are exposed from a small piece of fish meat.
It is indeed known as the river fish with the most fish bones, but Li Xiao did not pick out the fish bones.
Instead, he threw the whole piece of fish into his mouth. Instead of chewing it, he closed his mouth and sucked it carefully.
Slowly sucking the tender fish meat into his mouth, Li Xiao's pupils contracted slightly.
Fresh and sweet, too fresh and sweet.
Although the Yangtze saury is slaughtered in advance, the sweetness is slightly reduced.
But even so, the taste buds on Li Xiao's tongue were tingling.
It was not that he had never eaten fresh sea fish before, but the taste of this Yangtze saury that had been slaughtered in advance was actually more delicious than those freshly caught from the sea.
After all, even if the fish is fresh, it will have its own fishy smell because it has been living in sea water.
Although it is very bland, you can still eat it.
But the Yangtze saury in front of me doesn't have a trace of fishy smell, it's all fresh and sweet.
After all, the water quality in most basins of the Yangtze River can reach Class A, and some places can reach Super A.
If you know the source of super-A grade water, you can drink it directly.
So it goes without saying how good the fish cultured in such pure water sources are.
In order to maintain the freshness and sweetness of the Yangtze saury, the chef did not add much decoration.
A small slice of shredded tangerine peel and a few pinches of salt are the seasonings for this dish.
Even the ginger and scallions commonly used for steaming fish were not added, for fear that the too strong ginger and scallions would destroy the freshness and sweetness of the Yangtze saury.
The fish meat has very light tangerine peel and Huadiao?
Li Xiao raised his eyebrows slightly. The smell of Huadiao was very weak, but it was definitely there.
He was a little confused. He didn't even put ginger and green onions, so why did he put Huadiao?
However, this flower carving did not destroy the sweet and fresh taste of the fish. How did it do this?
It's like, the smell of Huadiao only floats on the surface of the fish skin and has nothing to do with the fish meat.
!!!
Thinking of this, Li Xiao finally wanted to understand why.
Huadiao is not added to the fish, nor is it marinated before steaming.
It's the Huadiao that the chef adds to the water when steaming the fish.
When the water boils, the aroma of Huadiao wine will cover every inch of the Yangtze saury along with the dense water vapor.
This creates a situation where there is only aroma but no trace of wine, and the aroma of wine is faintly visible, which will not affect the diners' feeling when they taste the pan-fried saury.
After swallowing all the fish meat, Li Xiao spit out a handful of extremely fine fish bones from his mouth.
“It’s delicious. This Yangtze saury really lives up to its reputation!”
"The fresh and sweet taste is very strong, and the meat is so tender that it just melts in your mouth."
"And the method seems to be just simple steaming, but the chef uses water mixed with Huadiao to steam the fish, so that the whole fish is filled with a light aroma of wine."
"And the chef has a good grasp of the heat. Many people think that the bigger the steamed fish, the better the heat."
"Because many times when the outside is ripe, the inside is still raw, and when the inside is ripe, the outside becomes old."
"But when steaming fish, if the fish is too small, it is actually difficult to control the heat."
"Because it is too small and the meat is too thin, if you are not careful, you may over-steam it."
"It's great, but there are a lot of fish bones. For those who don't usually eat fish, I suggest you practice it first before eating it."
"Okay, let me finish the fish first, otherwise it will be cold and wasted."
·····
In the live broadcast room.
"I went and checked. There are only 87 places in the country where you can eat Yangtze saury?"
"Good guy, do these rare things appear in this ravine?"
"It's rare to find something strange, and good things like to be hidden."
"Didn't you hear what little sister just explained? There are very few of these things, and they don't exist every day."
"Yangtze saury cannot survive without its own water source. If it is flown to different areas, it can only survive for a day or two at most."
"3800 yuan for 100g...what the hell price is this."
"It's okay, it's a rare breed after all."
"The tea that the anchor drank in the store just now was much more expensive than this. Why is no one surprised?"
······
A small Yangtze saury, even though its whole body was covered in fish bones, was quickly cleaned up.
Maybe it's to wait for the guests so that I can concentrate on the swordfish.
So the third dish was served after a while.
The young lady pushed the door open and introduced:
"Stir-fried shredded chicken with black truffle and matsutake mushrooms, please use it slowly."
Originally, matsutake mushrooms and matsutake shreds were both milky white and looked very monotonous, but after adding black truffle, they looked very dull.
The atmosphere of the whole dish is up, like a vast white snow field with dots of fallen leaves appearing.
Many people think that black truffles are black, but they are not.
A good black truffle will appear black and brown after the skin is removed.
The better the black truffle, the more brown it will be.
It's just that the quality of most black truffles is really average, so black truffles can only be ground into powder and used.
The mixture of brown and black causes people to subconsciously think that black truffles are black.
The black truffle in front of me was of very high quality, even though it was also cut into pieces.
But you can clearly see that the proportion of brown is larger, and when you get closer and smell the special aroma of black truffle, you can smell it.
Stuff the shredded chicken, shredded matsutake mushrooms, and the black matsutake mushrooms on the surface into your mouth.
Just now, the aroma of black truffle became more intense, and then came the aroma of burnt shredded chicken.
Shred the blanched chicken breast into shreds with your hands and fry in a pan with butter until light brown.
Then add the matsutake mushrooms that are also shredded into thin strips. The matsutake mushrooms have a lot of water.
Therefore, once matsutake is heated, it will release moisture, but the moisture will be immediately absorbed by the chicken shreds.
When the matsutake mushrooms are also fried to light yellow, you can sprinkle with chopped black matsutake mushrooms.
The flavor of black matsutake is very volatile, and heating will release its flavor more fully, so after adding it, you only need to stir-fry twice before you can start the pot.
I went to see a doctor today and will update the next chapter later.
