Li Xiao felt a little regretful and shook his head. Such good ingredients were overshadowed by the smell of pumpkin.
This is also a major drawback of central kitchen control.
Even if there is a one-star chef to control it.
There will also be mistakes and accidents, at least in Li Xiao's understanding.
The Golden Soup Stone Pot Wings he just ate was definitely not up to the four-star level.
After sighing, Li Xiao set his sights on the last bowl of gold medal stone pot fins.
There is a saying, in fact, this pot of gold medal stone pot fin can no longer be said to be a bowl of fins, but the serious shark fin of the past.
On a bowl of golden soup base, there was a whole piece of intact shark fin slightly smaller than a palm floating.
When Li Xiao pushed the bowl of gold-medal stone pot fin in front of him, the camera took a complete picture of the details of the bowl of fin.
The live broadcast room was instantly in an uproar.
"Good guy, such a big piece of shark fin?"
"I was just talking about why a bowl of dessert is so expensive, now I know!"
"Isn't this too arrogant?"
"The shark fins just now were all tiny and you couldn't find them unless you looked carefully. This one is actually a whole piece. It's outrageous!"
"Such a small piece of shark fin must have come from a little baby. This is too pitiful."
When I saw this comment, it was followed by a lot of rhythmic abuse.
Li Xiao knew that it was his group of resurgent black fans who wanted to come out and cause trouble.
So, he quickly explained:
"Don't worry, everyone, most of the shark fins consumed now come from sharks farmed offshore."
"This is just like the farmed marine fish that everyone eats or the pigs or broiler chickens in pig farms. There is no question of whether it is pitiful or cruel."
"After all, the purpose of breeding is for food."
"And there is no such thing as cutting off the fins and leaving the rest of the fish wasted."
"Please ask some thoughtful people to stop setting the pace. Your information has lagged behind for several generations."
"Other parts of the current farmed sharks will be made into cat feed, dog feed and other products."
"There will be no waste, so everyone can rest assured."
"Okay, let's get back to business. Let's try the soup base of this Gold Medal Stone Pot Wing first."
The soup base is very fresh, but it does not have the rich pumpkin and chicken flavor of the golden soup base just now. Instead, it has a seafood flavor.
Li Xiao scooped up a spoonful of golden soup base and put it into his mouth.
The moment the soup base entered his mouth, he understood what exactly it was seafood, a lot of seafood.
The dried halibut is taken out, dried in a pot, and then crushed.
The shrimp shells and skins also need to be wiped dry, and they can be picked up when they turn brown on the outside.
Add a small amount of peanut oil to the bottom of the pot and stir-fry a large amount of ginger until fragrant to bring out the spicy flavor.
Add a large amount of water, then pour all the ingredients into the pot, add a large amount of rice wine or brandy, and simmer over low heat for 10 to 12 hours to get a pot of light yellow clear soup.
However, this is obviously not enough, because the color of the soup base in front of me is much thicker than light yellow, and is already approaching golden yellow.
However, his doubts did not last long, because he quickly figured out the origin of the yellow color from the soup.
Mountain gardenia.
A common wild fruit in rural areas, farmers use it to soak in water for drinking. Its seeds are a natural yellow dye and a very common spice.
It has a light floral and fruity aroma, can turn sauces and soups yellow, and has very strong adhesion.
Moreover, mountain gardenia has a sweet taste, which is very elegant and long-lasting.
Adding gardenia can also greatly alleviate the spiciness brought by ginger.
"The soup is very sweet, full of collagen, and has the right thickness. It won't make your mouth feel sticky when you eat it."
“It’s very dry and comfortable. It uses a lot of seafood ingredients to cook it, and it’s full of the taste of seafood in one sip.”
"Because the seafood ingredients are well processed and a lot of ginger and cooking wine are added, the soup base has almost no fishy smell."
"The taste of this soup base may not be as thick as the pumpkin chicken soup just now, but if we just talk about the sweetness, then it is much better than the golden soup just now."
While talking, Li Xiao picked up the triangular shark fin with chopsticks, which was slightly smaller than the palm of his hand.
The shark fin has been processed long ago, and one side of the film surrounding it has been cleaned.
Only one side of the film is left to support the strands of shark fins on it to prevent the fish bones from falling apart due to lack of adhesion during cooking.
These films are actually edible, and they actually taste good, but the texture is a bit hard.
Li Xiao swallowed a small mouthful of transparent shark fin and the light yellow film behind it into his mouth.
The mouth is full of flavour, followed by a rich, fresh and sweet taste.
Transparent shark fin strands were bitten off between the teeth, and then bounced in the mouth.
The light yellow film at the back looks chewy.
And the more you bite into it, the more fragrant it becomes. The shark fin has been cooked in the seafood soup base for seven or eight hours, and the film completely absorbs the fresh and sweet taste of the seafood soup base.
In the middle of the film, there are also a large number of finely chopped shark fins wrapped in it.
The texture it brings is very special. As you chew it, some cute little chewy teeth will spurt out from the middle, just like eating brittle bones.
Li Xiao swallowed a mouthful of shark fin mixed with soup into his mouth, and licked his lips with satisfaction.
“A very good Gold Medal Stone Pot Wings.”
"No wonder it came to the Chefs Association of the Han Dynasty and won the gold medal in the snack category."
"Although the Chefs Association can award 10 gold medals in the snack food category every year, its strength cannot be underestimated."
"After all, there are so many stores in the Han Dynasty, but only 10 are opened every year. Even if we add up to 20 years, only 200 stores will win this honor."
"It can be said that this is quite difficult."
“The combination of the soup base is perfect, the texture of the shark fin is also very good, and the cooking temperature is very appropriate.”
"It will neither make the membrane of the shark fin completely soft nor make it appear too hard, making it difficult to chew."
"And you can eat such a big piece of shark fin at this price, which can be said to be quite high quality and cheap."
"90 points. Audiences who like satisfaction and the sweet taste of seafood can try it."
"Okay, today's Wan Zai Chi journey is finally over, let me summarize."
"Sanshu's Wan Zi Wings is more traditional, with a firmer texture and a lot of ingredients, but both the cooking method and the ingredients are relatively original and traditional."
"The sauce flavor is stronger, and the freshness and sweetness are lighter. After all, the ingredients used and the price are there."
“For those who like nostalgia, you can’t miss Sanshu’s bowl of chicken wings.”
"And remember to go early, otherwise you may have to go again next time if you go too late."
"The Shi Ying Wan Zai Wings where I am now has more innovative ingredients."
"To be honest, it is actually far different from the original Wan Zai Wing."
"However, I am not opposed to their innovation. After all, without such innovation, I am afraid that the snack category Wan Zai Zi will not be known to more people."
"Slowly, like many other snacks, it will disappear from everyone's sight and become history and everyone's memory."
"He now has a wide variety of products, suitable for different groups of people, and the materials used are indeed very generous, and the price/performance ratio is very high."
"In other words, I highly recommend everyone to try the bowls of wings served by both restaurants today."