380. Glass squab and caviar, osmanthus and foie gras fried rice
A spoonful of rice soup mixed with soup and fried rice was put into the mouth.
A rich burnt aroma comes from your mouth, after the crispy fried rice absorbs the rich lobster soup.
The taste becomes more explosive, and the original loose texture becomes soft and waxy.
The fried rice melts in your mouth, like eating crab roe in quicksand.
The delicious flavor in your mouth is simply indescribable.
Ordinary soup rice and fried rice have completely different tastes, which are constantly intertwined in the mouth and make people feel happy.
“It’s delicious. With the addition of fried rice, the taste of lobster soup rice has taken a big step forward.”
"If the lobster soup rice without fried rice was only 85 points before, then the lobster soup rice with fried rice now is 95 points."
"Lei Garden is indeed a holy place for many Cantonese cuisine chefs. The quality of the food is really very high!"
“If you are interested in Cantonese food, you can really come here to try their Cantonese food.”
"Although I dare not say that this is the ceiling of Cantonese cuisine, I guess it is not far away."
While drinking the soup rice, I talked with the audience about which kind of soup rice is more delicious.
The next dish was brought to the table by the young lady.
"Glass squab, does this squab need to be cut?"
"certainly!"
The glass pigeon is not big, and the whole pigeon together is only slightly bigger than Li Xiao’s fist.
The young lady is very skilled in carving up parts, and you can tell at a glance that there are quite a few squabs that she has cut into pieces.
A small squab was neatly divided into 4 pieces.
What surprised you, Li Xiao, was that the edges of the crispy skin on the squab were actually intact.
The glass skin of this squab is quite crispy, and when the lady cuts it, he can hear the skin cracking from a distance.
However, when this squab cut into four parts appeared in front of him, the edges of the skin were even and neat, with no tooth-like cuts appearing.
Seeing the squab like this, Li Xiao nodded with satisfaction.
Good guy, it's really amazing.
Not only the chef in the back kitchen has great knife skills, but also the lady who serves the dishes in the front hall.
Li Xiao showed the glass pigeon dripping with gravy in front of the camera:
"Looking at the squab, even though it is small, it smells really good. When the young lady cut it open just now, you should have heard the clicking sound, right?"
In the live broadcast room.
Seeing the steaming pigeons dripping with meat juice, many viewers swallowed their saliva.
"Oh my god, look at that gravy!"
"I can't stand it anymore, so Tuantuan has taken out a roast chicken!"
"It's so funny. The anchor eats squab, and you eat roast chicken. Please, these are two kinds of food, okay?"
"I can understand the feeling of the guy who ordered the roast chicken, because I also wanted to order the squab, but unfortunately I couldn't find it after walking around. But I won't compromise. I even went out to look for the squab!"
"Crying to death, o(╥﹏╥)o I was laughing at my brother who was eating roast chicken just now, and I even forgot that I was eating instant noodles! Is the clown actually me?"
"Oh my God, why should I watch it at this time? I can only go to the dining hall to eat later! What a sin!"
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While talking, Li Xiao had already picked up the pigeon, and his fingers just gently pinched the pigeon's ankle.
The skin of the squab immediately made a cracking sound when the fingers touched it.
He swallowed and without further words, the glass pigeon was stuffed into his mouth.
To be honest, Li Xiao has high expectations for this glass pigeon.
After all, just by listening to the sound of the outer skin, you can tell that this squab is very special, but wait until the squab actually enters your mouth.
Only then did he realize that his expectations had been lowered.
The skin of the squab is crisp and dry, without any greasy feeling, and biting into it is like biting into crispy seaweed.
Because the skin of the squab is coated with honey during pickling, it has a light sweetness when you eat it.
But the sweetness is well controlled, neither too strong nor too light.
After the crispy outer skin is bitten open, there is a layer of gravy underneath.
The unique taste of honey also makes the oil seeping out from under the pigeon skin no longer greasy.
The pigeon meat is delicate and tender, and you can't feel any fiber when you bite into it.
Perfect and delicate taste, superb seasoning and pickling.
Sweet and crispy skin, plus salty and juicy squab meat.
From the inside to the outside, the taste of pigeon meat is smooth and tender in every detail.
This is also the reason why Lee Garden uses such small squabs.
It is not to cut corners or reduce costs, but to make the maturity of the squabs uniform from the inside to the outside.
Using small squabs can avoid the situation where the meat on the outside is cooked but the meat on the inside is not yet cooked.
The meat on the inside is cooked, but the meat on the outside is old.
The meat of the whole squab is super tender. To say it melts in your mouth is a bit exaggerated and outrageous, but it disappears as soon as it enters the throat. This is not an exaggeration at all.
After eating the pigeon thighs, Li Xiao was not in a hurry to introduce it to the audience.
He dropped the bones of the squab, picked up the upper body of the squab, and began to eat.
Seeing Li Xiao's actions in the live broadcast room, they immediately howled like a wolf.
"This must be delicious, right?"
"Do you still have to ask? The anchor doesn't even have time to talk! Obviously he can't stop at all."
"Lick the screen, anchor, can you express one to me?"
“This squab is absolutely amazing!”
"I have decided that I must go to Yangcheng!"
"I am a native of Yangcheng. I have booked a private room for tomorrow. Ladies who are interested can send me a private message!"
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The upper body of the glass pigeon will taste slightly inferior, but because the pigeon itself is not very old, and the roasting method is very clever.
Therefore, the difference is not very big, and some parts that should have looked dry are hidden because the gravy is rich enough.
Putting down the bones in his hands, Li Xiao took a sip of chrysanthemum tea and nodded with satisfaction:
"It's delicious. This glass pigeon costs 100 pieces, but it's really worth the money."
“One word to describe it! Crispy skin and tender meat.”
“Being able to use the roasting method to make such tender meat is simply unbeatable.”
Li Xiao didn't talk too much to the audience because the squab was so delicious that he couldn't stop eating it.
After the four pieces of squab were turned into a pile of broken bones, the next dish was served by the young lady.
The next dish was fried rice with caviar, osmanthus, foie gras, and the portion was also small.
The portion is about a bowl and a half of rice, poured upside down on a large white round plate.
The appearance of this fried rice noodle is quite impressive. The surface is covered with a layer of finely crushed golden osmanthus. In the middle of the hill-like golden rice is a small handful of black caviar, and the black caviar is surrounded by a circle of golden gold foil.
You can see a lot of ingredients on the surface without having to fiddle with it with a spoon.
Red and white shrimps, crispy pork floss, diced foie gras fried until golden on all sides, white crab meat, red crab roe, orange-red sea urchin, emerald green diced cucumber, and bits and pieces of XO sauce.
Before the rice even enters your mouth, the fragrant smell of seafood rushes into your nose.
