409. Dragons rising all over the world [One dragon eats four]
But when Katrin turned around and saw the seriousness on her boyfriend's face, she realized that he was not joking just now.
The expression on her face also calmed down, she was not an unreasonable little girl.
Serious eyes fell on the live broadcast room again.
Li Xiao carefully tasted the beef cubes in front of him.
The more you eat this peppercorn beef, the better the texture and taste will be, especially when your tongue is still numb.
After eating the last piece of beef, he licked the corner of his mouth with satisfaction.
The feeling of tingling and numbing on the tongue is so enjoyable.
I have to say that this female chef from France has really unique ideas.
With such a strong taste, ordinary chefs would not dare to touch it.
Only a boss who is very confident in his own ability can do this.
The third dish was served soon.
【Dragon Teng Sihai】
Four ways to eat three pounds of Olong.
In the back kitchen.
The number of people originally standing in front of the tablet changed from two to three.
Lu Zhengyu is only a little over 1.6 meters tall and looks a bit wretched.
However, the fingers are very slender and completely out of proportion to the body.
"Is this the culinary genius you were talking about?"
"Which family are you from? So young?"
"Why haven't you heard of it before?"
In Lu Zhengyu's view, genius has never belonged to ordinary people.
Especially for such a young genius.
Huo Jingdong shook his head and said calmly:
"No one is, that's why I say he is a genius."
Wild genius?
This thought came to Lu Zhengyu's mind
"Then he must have a master, right? Which famous chef is a disciple who is happy to be a hunter?"
Of course, the closed-door disciples here are certainly not disciples who specialize in closed-door disciples.
It refers to some masters who feel that they are too old and will no longer accept apprentices after accepting this one.
He decided to pass on all his skills and experience to his close disciples.
Huo Jingdong shook his head again, this time with confusion on his face:
"The strange thing is that no one in the country admits that he is his master."
"There is no rumor about what faction he comes from."
"Someone checked his life story, and it didn't look like he had ever studied cooking."
"Half a year ago, this guy was just an ordinary third-rate anchor."
"If it weren't for the chef competition after the Chinese New Year, not many people would know that he actually has such an ability."
Lu Zhengyu frowned:
"Does this mean that this guy jumped out of the stone?"
He shook his head and joked:
"Perhaps, if someone gives a system from heaven, you can learn it by yourself without a teacher."
Huo Jingdong rolled his eyes. He is already thirty, why are he still so naive?
What about the Heavenly Descend System? Then we are the characters in the novel?
"You, you just read too many online novels, which is why your cooking skills have not improved in the past two years."
"Practice your sword skills in your free time, otherwise someone new will take your position soon."
···············
"Okay, now that we've finished eating the beef cubes, let's start the lottery."
A small lottery program with a 50 cent sound and photoelectric special effects.
An enlarged and bolded username appeared in the center of the live broadcast room.
【Night Demon Wolf】
"Very lucky, congratulations to this pervert, no, Mr. Demon Wolf!"
"Okay, let me show you what the third dish is like."
【Dragon in the Four Seas】
They are Australian dragon sashimi, lobster noodles, steamed lobster and butter garlic baked lobster.
On the oversized round plate, 4 kinds of lobsters are cooked in different ways, separated quietly, and the river water does not interfere with the well water.
"Hey, I seriously doubt that this lobster is less than three kilograms. The amount of meat is really small, haha, I'm just kidding, I'm kidding."
Although Li Xiao was joking, a large number of conspiracy theorists immediately appeared in the live broadcast room.
"I've heard that chefs always like to do petty theft."
"I know this. There are twenty shrimps, two for the table, four for the wok, two for the photo shoot, and two for the dish."
"Awesome, half of the shrimp plate was divided."
"If you've passed it, if you've passed it, it's just half greed at best."
"No wonder, eating a pound of shrimp in a restaurant always feels too little!"
Li Xiao was a little bit dumbfounded when he saw these barrages, and he quickly refuted the rumors:
"Calm down, how many years ago were these rumors?"
“Nowadays, even the more formal hotels don’t dare to do this.”
"Because now there are cameras all over the back kitchen. What the chefs in the back kitchen are doing can be seen by the diners in the front room."
"In some small restaurants, there is indeed some sneakiness."
"Of course, in fact, compared to petty theft, what everyone should pay more attention to is that the hotel has transferred your seafood."
"Replacing fresh ones with stale ones, replacing expensive ones with cheap ones, this is what happens all the time."
"So after everyone selects the seafood, try to make some logos on the seafood."
"For example, break off one of the tentacles of the lobster, or make some marks on the tail of the fish, or directly smash the weighed seafood to death, so that they can't steal it."
"Okay, now that we've finished talking about the little tips on preventing fraud, let's try to see how well Dragon Teng Sihai does."
The snow-white lobster sashimi is stacked together, and the color depth is arranged very cleverly. From left to right, it just forms a mountain with many mountains.
After finishing his words, Li Xiao picked up a piece of lobster sashimi as thin as cicada wings with his chopsticks, sprinkled it with mustard, and put it into his mouth.
The lobster sashimi itself is very sweet and has no fishy smell.
The technique of urinating is very authentic, the sashimi is white as hell, without a trace of red veins.
Of course, the most important reason why it can maintain its absolute freshness and sweetness is that this Australian dragon itself is very fresh.
The texture of lobster sashimi is crunchy, but it is because it is cut extremely thin.
So the crunchiness didn't last long, and then it became sweet and soft.
Li Xiao nodded with satisfaction, although in his opinion it was inappropriate to cut the lobster sashimi so finely.
However, every chef's presentation method is different, so it doesn't mean that it's bad to cut the food as thin as an icicle.
So he picked up a second piece of snow-white and delicate lobster sashimi.
But when he picked up the second piece of sashimi, his chopsticks froze in the air for a few seconds.
Because he found that the piece of sashimi in his hand was much thicker than the first piece of sashimi.
His brows wrinkled slightly.
Knife skills are not about cutting as thinly as possible, but usually the finer and more even the cutting is, the better.
After all, if there are some slices of meat on a plate, some are thinner and some are thicker.
This will cause the thin ones to be cooked first while the thick ones are not yet cooked during frying.
The thin ones are already too salty, while the thick ones have no flavor inside.
In a six-star restaurant, such poor knife skills can actually occur?
Li Xiao unconsciously put a big question mark in his heart.
However, out of trust in the system, he remained silent.
This time the sashimi was dipped in soy sauce and mustard, and it tasted equally good.
The slightly salty taste of soy sauce brings out the sweetness of the sashimi, making the overall taste even sweeter.
Then he picked up the third piece of sashimi. This piece of sashimi was obviously a little thicker.
Li Xiao put the third piece of sashimi down again and flipped the following pieces of sashimi with chopsticks.
It was then that he suddenly realized that the thickness of each piece of sashimi was different.
This is not because the master in charge of sashimi is not good at swordsmanship, but because the other party did it deliberately.
