However, Li Xiao can also roughly understand why the other party dealt with it this way. After all, it is not the peak season for durian.
If durian paste is not added to enhance the flavor, the flavor of this flowing durian filling will be greatly reduced.
However, this time there was a little too much durian paste. The taste of durian essence made the whole dish a little disharmonious.
“This durian cake is quite good overall.”
“The outer layer of puff pastry is made of the most traditional lard puff pastry, rather than the more Western-style butter puff pastry.”
"The biggest advantage of traditional Chinese lard puff pastry is that it uses less fat and has a stronger texture."
"The puff pastry will feel drier when you eat it, without the greasy feeling of Western-style puff pastry."
"But traditional lard puff pastry has a very big shortcoming, that is, the layering effect of the puff pastry will not be obvious if you don't work hard."
"But such a problem obviously won't arise in a godfather-level Cantonese restaurant."
"But this doesn't mean that their durian cake has no problems."
"I can easily tell that there is fresh durian pulp in it, but in order to enhance the flavor, I added too much fragrant durian paste."
"This durian cake barely scores 80 points. If we try it during the peak durian eating season, maybe the score can be improved."
Studio.
"Hey, there's always someone who doesn't get a perfect score."
“But this durian cake looks delicious!”
"I can feel the crispness of this pastry through the screen!"
"Lick the screen, durian is my favorite!"
"It's scary. I can't even accept ordinary durians. How can I get into this?"
“Durian is delicious! Charcoal grilled durian YYDS!”
····
Li Xiao did not continue to process the remaining two durian cakes, although they tasted good.
However, overly strong flavors will make it difficult for the taste buds to accurately distinguish the taste of food in a short period of time.
Therefore, even if it tastes good, he is unwilling to continue.
After all, there are still many dishes waiting for him to taste.
While chatting with the audience, he was eating abalone sauce, chicken feet and shrimp dumplings, and soon the fourth dish came.
The fourth dish is still dim sum, salted egg yolk quicksand buns.
The three buns are not big, about the size of a baby's fist.
There are some bright orange marks on the white skin, emitting a light mist.
Li Xiao didn't care about the hot hands and picked up a salted egg yolk quicksand bun.
As soon as his fingers touched the quicksand bag, his brows raised.
It's very soft, very white, and the size is right. It's really a good bag.
He held up the quicksand bag, which was only the size of the palm of his hand, in front of the camera:
"Good guy, through the thick layer of skin, I can smell the milky and eggy aroma of the quicksand sauce inside!"
"And I just touched it and it was super soft."
"By the way, here is a trick for you to tell whether the skin of a steamed bun is good or not."
As he spoke, he put his left and right hands together.
The poor little quicksand bag was instantly squeezed and deformed by two palms. The squeeze of Li Xiao's palms lasted for a second and then immediately released.
After the palm was removed, the quicksand bag that had been squeezed and deformed immediately swelled up again from its flat shape.
Except for a few wrinkles on the surface, the appearance does not appear to have changed much from before.
"Look, it doesn't deform when squeezed, and the quicksand sauce inside doesn't spurt out. These are the characteristics of a good bun!"
"Although the buns haven't even entered my mouth, I already know that the skin must be soft and airy."
"Okay, without further ado, let's give it to the big brothers and sisters to try."
As soon as he finished speaking, the quicksand bag with several wrinkles was bitten open.
The golden quicksand sauce is wrapped in the orange salted egg yolk and pours out from the port of the white foreskin.
Li Xiao's lips felt the warm quicksand trying to escape, so he quickly took a sip and sucked the quicksand sauce that was about to flow out into his mouth.
The rich milk aroma, delicate egg aroma, and rustic texture of the quicksha sauce immediately conquered his taste buds.
The skin of the quicksand bag is very soft, like cotton.
It's clean and crisp, and when you bite it, there's no sticking feeling.
A huge amount of salted egg yolk is added to the sweet quicksa sauce.
It improves the taste of Liusha sauce by several levels and makes it richer and richer.
However, compared to the previous abalone sauce chicken feet and shrimp king dumplings, they are indeed not that amazing, but they are much better than the durian cake just now.
“A decent salted egg yolk quicksand bun. The wrapper is very soft and the quicksand filling is also good. 90 points!”
“Both the taste and texture are very good, especially the sizzling feeling of the quicksa sauce is really great.”
With that said, he picked up the second salted egg yolk quicksand bun and started eating it directly.
The fifth course followed, and this time it was finally no longer a dim sum, but a formal dish.
The dish [Ice-roasted three-layer pork] has won the Dahan Innovation Gold Award for five consecutive years.
The portion of ice-roasted three-layer pork is not much. There are only nine pieces of square-shaped crispy roasted pork in the square plate.
Each piece of crispy roast pork is only slightly larger than your thumb. On average, this small piece of meat costs 20.
At today's prices, 20 yuan can buy two kilograms of pork, but here you can only eat a piece of pork belly the size of your thumb.
It looks like a dish that's going to kill people, but when you eat it, you know that's not the case.
There is actually a reason why the portion is so small.
First, the pork used here is not an ordinary pig, but a relatively mini black pig.
Secondly, the pork belly used here is not ordinary pork belly, but the ten-layer pork belly mentioned before.
There are ten layers of fat and thin, and these 9 pieces are all the essence of the ten layers of pork belly.
A pig, based on Li Xiao's cooking skills, can only make about four servings at most.
Therefore, 180 for a serving of ice-roasted three-layer pork is indeed not too expensive.
He picked up one of the pieces and held it in front of the camera:
"20 yuan is such a small piece of pork belly. I want to see if it's worth it."
After saying that, he closed his eyes and threw a small piece of pork belly into his mouth.
However, in the next second, his closed eyes opened instantly.
Coupled with his crazy chewing mouth, anyone with a discerning eye will know at a glance that this dish is not simple.
After swallowing all the delicious food in his mouth, Li Xiao closed his eyes without speaking.
He carefully recalled the damage caused by the taste bud bomb in his mouth, and with his eyes closed, he used chopsticks to drop the second piece of ice-grilled three-layer pork into his mouth.
After another careful tasting, Li Xiao opened his eyes again, his eyes full of approval:
"Treasure, simply a treasure."
"In the past, when I encountered fatty meat or some food with a strong taste, I would advise viewers who don't like to eat to try not to order it, because there is no happiness in forcing it."
"But today's ice-roasted three-layer pork, I highly recommend it. Even viewers who don't want to eat fatty meat can give it a try."
"Because it's so delicious. If you don't eat it, you will definitely regret it."
"The golden skin on the top is crispy and bites like potato chips."
"The fat in the middle layer is emulsified by high temperature, and the thin lean meat in the middle is wrapped in sauce. It melts in your mouth and creates a juicy effect once you touch it."
"The lower layer of fat meat is alternately lean and soft, tender and smooth."
"The taste of each layer of meat is completely different. Although there is a lot of fat in the meat, it is not too greasy after being specially marinated and roasted."
"The ice-braised three-layer pork is also served with this special white French mustard sauce. This mustard sauce is very different from ordinary green mustard."
"The flavor will be very rich, but it will be sweet and sour, slightly spicy but not pungent, and the already very light greasy feeling will disappear completely."
"95 points, these five points are reserved for him to improve. It's not that he didn't do well, on the contrary, he did really well."
Thank you to the boss for leaving me the monthly ticket, thank you.