"It's pretty good, but the shell is a bit too thick and lacks a bit of airiness. I'll give it 80 points!"
Then Li Xiao's eyes fell on the next target.
【Jinxiu Seafood Red Rice Sausage】.
The appearance of Jinxiu Seafood Red Rice Sausage is very good, and the color of the red rice skin on the outside is very pure.
It is red but not bright, and you can tell at a glance that a small amount of red yeast rice powder is used, and no other dyeing materials are added.
However, the moment the chopsticks came into contact with the red rice sausage, Li Xiao's brows wrinkled slightly.
Because the Splendid Seafood Red Rice Sausage actually stuck to his chopsticks.
When he wanted to put the red rice sausage in the bowl, the outer skin of the red rice sausage was too sticky.
As a result, the outer skin stuck to the chopsticks, and the whole piece of Splendid Seafood Red Rice Sausage finally fell apart.
Golden wire mesh skin, whole shrimps, leeks, shredded mushrooms.
The fillings that were originally neatly wrapped were all scattered in the bowl.
Looking at the smooth red rice skin stuck to the chopsticks, Li Xiao couldn't help but shook his head.
I didn’t expect that a store as big as Taotaoju could have such a big mistake.
This actually confuses the front and back sides of the red rice skin.
Red rice skin is divided into front and back sides, when steaming the rice skin.
The side facing up is more heated and cooked more, so the front side will be less sticky, more slippery, and more beautiful in appearance.
The side facing down will be sticky because it is separated by a layer of containers.
The side facing down can be used to wrap the rich ingredients in the red rice sausage.
This matter may not seem serious, but it is not.
This means that there is a very serious flaw in the management of the kitchen, otherwise such low-level mistakes would not have occurred.
After all, there is not much difference between the front and the back.
But once you get started, you can tell the difference between the two. After all, one side is sticky and the other is non-sticky.
The chef in the back kitchen can even make such a mistake, which proves that his work is not serious.
The Splendid Seafood Red Rice Sausage was completely falling apart, and there was really no way to rate it.
Li Xiao could only skip it directly.
【Versatile Sauce Chicken Feet】
Taotaoju's chicken feet are not big in size, and the flesh is very soft and waxy when you look closely.
Sure enough, Li Xiao's lips had just touched the chicken feet, and with a slight shudder, the bones and flesh separated easily.
The skin is soft and smooth, the meat is crispy, the sauce is delicious, and your mouth is full of collagen.
Normally, chicken feet need to be fried at high temperatures before being made.
Therefore, after cooking, the fat absorbed by the chicken feet will be released again.
Therefore, many chicken feet will taste greasy.
However, the versatile sauced chicken feet in front of me does not have this common problem.
Obviously, after frying the chicken feet, the oil control was done very well, and the excess fat was separated from the chicken feet as much as possible.
It's actually not too difficult to do. Just put the fried chicken feet into a food-specific centrifuge and throw out the fat.
Of course, you can also use some special techniques during steaming.
For example, use a steamer with relatively large holes to steam the fat out of the chicken feet first, then add the sauce and steam it again.
Comparing the two, the former will be easier.
“Not bad, delicious!”
“The chicken feet are really soft, but overall they are very dry.”
"It's also very particular about the appearance, such as sand tea sauce, hoisin sauce, sesame sauce, Zhuhou sauce, XO sauce, purple gold sauce, and peanut butter."
"There are at least 7 kinds of this versatile sauce that I can easily taste."
"Of course, we don't rule out that the chef used an 8th or even 9th kind of sauce."
"After all, the flavor of this sauce is indeed rich enough, and the layering is much more sufficient."
"However, in terms of details, it is still lacking."
"Although the nails of this chicken's paw were clipped, they were not clipped cleanly, leaving a small tail on the fingertips."
"When you let someone eat it, you have to bite it off extra."
"This is a serious deduction for diners with a little bit of mysophobia."
"Overall, it's a pretty good chicken feet, 80 points! If the nails were trimmed cleanly, I would be willing to give 85 points."
Immediately afterwards, Li Xiao picked up a piece of black pepper beef ribs.
Seeing this snack, many people in the live broadcast room looked puzzled.
"Wait a minute, isn't this a stir-fry?"
"Yes, isn't this Western food? Why does it become morning tea?"
"Isn't this so interesting?"
"But, aren't these black pepper beef ribs a little too small?"
“I’ve heard before that there are many types of morning tea in Guangdong, and I’ve seen it today.”
Looking at the discussion in the barrage, Li Xiaoqing laughed.
"This black pepper beef ribs is indeed a dish, but it is also a snack."
"And there are many examples of this in Cantonese dim sum."
"In some larger teahouses, food such as southern suckling pig's knuckles, Buddha jumping over the wall, bowl of chicken wings, papaya stewed bird's nest, wonton noodles, steamed rice and other items are even included in the dim sum."
“So it’s completely normal for black pepper beef ribs to appear in Cantonese breakfast.”
"Okay, everyone, please don't make a fuss, lest people think that the audience in our live broadcast room has never seen the world."
"I'm here to show you how delicious this black pepper beef ribs is."
The beef ribs are very small, after all, they are snacks rather than main dishes.
The size is just right for one bite, very convenient.
The black pepper sauce on the surface of the denim ribs is very smooth in the mouth.
It's not too spicy or bland, it also has a little bit of sweetness, and it's just right.
The quality of the denim ribs is also quite good, although the outside is wrapped in a layer.
But you can still clearly distinguish the oil layer on it, which is as fine as a spider web.
Although this fat ratio cannot be called snowflake denim ribs, it is relatively good.
The beef ribs have a very light astringent taste in the mouth. It seems that baking soda is used to make the meat looser.
Li Xiao has never objected to using additives in small amounts under reasonable circumstances.
After all, it’s hard to find such a thing with high quality and low price.
Just like the cowboy bone in front of you, which is of acceptable quality, if you don't add a small amount of baking soda, the meat will become looser.
Then the texture when the customer bites it will be very hard, and because the meat is too tight, the flavor will not penetrate easily.
Every restaurant needs a good balance between ingredients, cost, and production.
Using better ingredients and better chefs can of course provide better products, but this means that the price is quite high.
And not every place can accept too high prices, even if the product is really good.
But once the audience that can accept this price is too small, it is easy for the expenditure to exceed the income.
After all, the cost of a good chef, shop rent, water and electricity, and the loss of wasted high-grade ingredients are all a huge expense.
Not a small number of diners can support such consumption.
Therefore, when Li Xiao noticed that the other party was pickling with baking soda, he did not criticize the other party.
After all, the amount is really not much, and if his tongue hadn't been more sensitive, he wouldn't have tasted it.
So overall, the black pepper beef ribs in front of me are pretty good.
"The meat is very tender. Although baking soda is added, the amount is carefully controlled."
"Moreover, there is no harm in the human body ingesting a small amount of alkaline baking soda, and it can even adjust the body's pH."
"The black pepper sauce is also well prepared. It's not too spicy and has a rich flavor. It's made with beef bone stock."
