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368. Exploding shellfish slices

 The chef also has a very thorough understanding of this ingredient and does not overly let the flavor of black truffle overwhelm other ingredients.

The shredded chicken and matsutake mushrooms are also well controlled and have a slight burnt aroma.

The shredded chicken will not be too dry, because it is not deeply fried in the first place and absorbs a lot of water later.

Matsutake is very fresh. The earthy smell, sweet taste and crisp texture all prove its freshness.

The longer matsutake is left out of the soil, the lower its freshness will be.

And as time goes by, the delicate fibers of matsutake become thicker and thicker.

Therefore, the best time to eat matsutake mushrooms is actually on the day they are picked.

Although the ingredients provided here are not so exaggerated, they are not much different.

The delicate fibrous tissue is a wonderful feast for the tongue.

The seasoning is also simple, but this time it is even more powerful. Only salt is added to bring out all the flavors of chicken and matsutake.

Although Li Xiao has never seen the four-star chef here, he is sure that he is definitely a master of Cantonese cuisine.

At least he thinks that he can only go so far.

I didn't eat authentic Cantonese food in Dongguan, but I ate it in Shangougou in Xinhui.

This strange gap made Li Xiao unable to let go for a while.

"By the way, just call someone if you want to eat. As we get older, if we don't eat much at night, our blood sugar will rise."

"OK."

Li Xiao was not polite. After all, not eating any staple food in a meal would indeed make people feel empty.

Even if you eat a lot of delicacies from the mountains and seas, you still feel like you haven’t eaten anything after eating.

Press the call bell and state your request.

Within half a minute, the rice was served.

The rice here is also very special. It is cooked on a bamboo tube as thick as an arm.

The rice grains are distinct and the rice is full of flavor.

The young lady carefully scraped the rice on the bamboo tube into the bowl, and then withdrew.

The rice is very fragrant. Although it is different from his previous favorite Xiangshui Gongmi, the quality is quite good.

The texture of this rice is hard, but it tastes better when chewed.

While Li Xiao was eating, he did not forget to introduce the dishes:

"It's a pity that this store is a bit remote, otherwise it would have become popular long ago."

“A soup, two dishes, and a bowl of rice, all with a score of over 90.”

“So far, I highly recommend it.”

"However, obviously everyone has also seen that the cuisine of this restaurant is more Cantonese and the taste is relatively light."

"Some viewers with heavy tastes, please be careful not to stray in."

After hearing Li Xiao's introduction to the private restaurant, Mr. Zhang next to him quickly reminded:

"Remember to make a reservation. After all, there are only 5 private rooms here. We really can't accommodate too many people. The phone number is XXXXXXX"

After saying that, he continued to eat the food with a smile.

In fact, it is not so much that he attracts customers for the private restaurant, but rather that he attracts customers for the chefs in the back kitchen.

Because the owner of the private restaurant has never worried about whether he can make money here.

But if the chef in the back kitchen has no customers, his skills will be rusty.

He and chef Zhao Yuling's father are good friends. They have been friends for decades, and he doesn't want to see his niece's cooking skills become rusty.

Therefore, he would do it every three days for various purposes.

Bring different people here to have fun, after all, it doesn't cost money, and you can give them favors, so why not?

Soon the fourth dish came.

"Sauteed cucumber with sliced ​​snails in XO sauce, use gently."

After putting down the dishes, the young lady left the room.

The dish is far away, and the rich seafood flavor unique to XO sauce hits your face.

Before the food even entered his mouth, Li Xiao's eyes lit up.

The two consecutive dishes were both light, which made him think that the chef preferred light.

However, as soon as the fourth dish came out, his previous prediction was overturned.

It seems that the chef not only specializes in dishes with light flavours, but also dishes with strong flavours.

Li Xiao first picked up a piece of snail meat, Ming snail meat, a snail that grows in shallow seas.

Snails cannot be cultivated artificially. They are all wild and their growth rate is very slow.

A fist-sized snail takes about 10 years to grow.

Therefore, the Maritime Safety Administration of the Han Dynasty has strict regulations and does not have a formal license for fishing snails.

As long as they are discovered by the Maritime Safety Administration, vessels fishing illegally will be immediately banned from sailing for a month.

You must know that the time you can go fishing every year is not long.

During the period when fishing was possible, he was forced to be imprisoned for a month.

Watching other people's ships coming in and out of the port, making money every day.

But your own boat can float on the beach and bask in the sun, and you can't make money while watching others make money. It's like cutting flesh on the boat owner's body.

This leads to the fact that although the price of seafood such as snails is very high, not many people dare to fish illegally.

After all, the penalty is too severe. If you are caught accidentally, you will really lose everything.

Of course, there is another more important reason for this, which is that the price of snails is not high enough for them to take risks.

The scallop slices are cut very thin, about the same thickness as a coin, and the surface is covered with reddish-brown XO sauce.

Put the conch slices into your mouth, it tastes slightly spicy, and then comes the rich seafood flavor of XO sauce.

The conch slices were bitten open by the teeth. Although the conch slices were very thin, there was not a lot of meat inside.

After biting open the snail slices, a very gelatinous juice will overflow.

It is somewhat similar to the translucent marrow in the middle of fish bones, except that this marrow is fluid.

The juice is very sweet, mixed with the rich seafood flavor in your mouth, it is simply wonderful.

The snail meat is crispy on the outside and really juicy and tender on the inside.

Li Xiao had no idea why the same piece of meat could behave in such completely different ways.

Moreover, the snail slices are very crispy and can be broken into pieces by just chewing lightly, without any effort at all.

“It’s delicious. It’s the first time I’ve eaten such delicious snail slices.”

"No, this is my first time eating conch..."

"But really, it's delicious! The texture is so special, and the XO sauce is perfect. The seafood taste almost explodes in my mouth."

"I'll take another bite of this cucumber."

As he spoke, he picked up a piece of cucumber that was also covered in XO sauce and nodded with satisfaction.

"Cucumbers are also good. The cucumbers here take longer to fry."

"So, the texture is soft, not crunchy."

"However, because it has been with the snail slices and XO sauce for a long time, the color near the vermillion is red and the color near the ink is black. The cucumber is also full of the umami flavor of the XO sauce and the snail slices."

"In addition, this cucumber is also very fresh and really good!"

"I have to take back what I just said. The dishes here are not only suitable for friends with light tastes, but friends with heavy tastes can definitely find suitable dishes here."


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