Different thicknesses of sashimi can give diners different taste experiences.
And sashimi does not need to be heated like cooked food.
Of course, there will be no situation where the thin ones are cooked and the thick ones are not.
After eating four or five pieces of lobster sashimi, he nodded with satisfaction:
"A very clever arrangement, from the thin sashimi at the beginning to the piece of sashimi I just ate, which is as thick as my little finger."
"The different thicknesses bring different feelings, which is really great."
“Crispy, soft and glutinous, crunchy and glutinous, fat and glutinous, you can have several tastes with just one serving of sashimi!”
“The details are also handled very well. Thumbs up to the sashimi master.”
Lu Zhengyu raised his eyebrows at his boss and said proudly:
"Look, my knife skills are still good."
Huo Jingdong smiled bitterly and shook his head:
"If you can't handle something as simple as Longteng Sihai, you should just pack up and get out of here."
Lu Zhengyu looked fearless:
"I also want to pack up and get out. If it weren't for my damn dad, I would have stopped being a chef."
"A handsome and handsome guy like me should go around with a camera and a bag."
"Instead of sitting in the kitchen all day, holding a knife and cutting from day to night."
As he spoke, he shook his exaggeratedly long bangs.
Huo Jingdong and Caitlin looked at each other and shook their heads helplessly.
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After swallowing the last piece of lobster sashimi, Li Xiao nodded with satisfaction.
From thin to thick, from thick to thin.
The taste gradually progresses, reaching the peak of the fullest taste, and then begins to fall back layer by layer.
"The design is very clever, and the knife skills are also very good. Both are indispensable."
"Without the former, there would be no way to express such a rich taste."
"Without the latter, there is no way to properly reflect the design concept."
After saying that, Li Xiao picked up the lobster noodles on the big round plate.
The lobster noodles are served individually in a bright yellow flat-bottomed square plate, and the milky aroma and the umami flavor of the lobster hit your nostrils.
The lobster meat was taken out in advance, and a thin layer of flour was coated on the surface of the lobster meat.
Put the lobster meat into a high-temperature oil pan to create a protective layer on the surface of the lobster meat.
Instantly locks the meat on the surface of the lobster, preventing the juice inside the lobster from flowing out.
Then sauté the garlic with butter until fragrant, add water, milk, a small amount of cream, cheese slices, and cheese powder.
After the water boils, pour in the pre-boiled noodles.
Drain the sauce and serve.
A lot of lobster meat is used here, and the red and white lobster meat almost covers the entire yellow flat plate.
On top of the lobster meat, a layer of finely grated orange-red cheese powder is sprinkled to increase its layering.
"It smells so good! I'll let you guys taste it first to see if it's the same as what it looks like."
As he said that, he rolled up a few strips of Yi noodles with his fork and stuffed them into his mouth.
"The fragrant sauce wraps the Yi noodles very smoothly and has a rich aroma. Not too much butter is used, and it doesn't feel greasy at all."
“The softness and hardness of the noodles are also very appropriate, not too soft, not too hard.”
"It absorbs not too much but not too little of the sauce, and the noodles are full of lobster flavor."
“It’s delicious! It’s great, there’s a lot of cheese in it.”
"There are at least 4 kinds of cheese that I can eat."
"These four kinds of cheese provide four different elements to this Yi Noodles: color, aroma, taste, and shape."
"And the layering of his taste instantly increased several times."
“The lobster meat is firm, marinated before frying, and tastes great.”
Then he set his sights on [Steamed Lobster].
Lobster meat is reconstituted before steaming.
The chef uses the back of a knife to break up the lobster meat without breaking off all the fascia, so that the lobster meat tastes crispier.
This method is the same as the shrimp noodles you usually see when you go out to eat hot pot, except that here he replaced the river shrimp with lobster.
What is surprising is that the steamed lobster does not have any seasoning on it.
Red and white lobster meat balls lie naked on pieces of carefully cut fresh lotus leaves.
The round lobster meat balls on top are like dragon beads that are burning and flowing.
Seeing such a beautiful presentation, Li Xiao couldn't help but marvel.
He pointed the camera at Longzhu and took a close-up:
"The sous chef here is worthy of being the leader of the molecular cuisine team in a French high-end restaurant."
"The arrangement of this plate is quite artistic. One look at it and you can tell that you have been in the Han Dynasty for a long time, otherwise you can create such a rhythmic work."
Studio
"Hey guys, why can't I see the rhythm?"
"It's okay if you can't tell. Isn't this the difference between you and the anchor?"
"I have to say, this presentation is indeed beautiful."
"But these shrimp balls are too small, right?"
"Please, this is Black Pearl 2 stars. Do you want their shrimp balls to be as big as beef balls?"
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Li Xiao picked up the dragon ball. The surface of the dragon ball was not smooth.
But the overall structure is very solid, with no signs of looseness.
The size of the red and white dragon balls is the same as the beef nuggets just now, so one can be eaten in one mouthful. The design is very reasonable.
As soon as it enters the mouth, there is a faint scent of lotus leaves.
Obviously, when steaming these dragon beads, they are steamed inside lotus leaves after being dried.
That's why we can incorporate the faint fragrance of lotus leaves into the dragon beads.
The fresh and sweet taste is easy and the ripeness is just right.
"The texture is crispy and crunchy. The crispness of this dragon ball is several times higher than that of ordinary shrimp noodles."
“And it’s very fresh and sweet. The meat is just cooked so it’s very tender, and it doesn’t feel chewy at all.”
“Delicious! Definitely worth a try!”
Then Li Xiao set his sights on the last dish of Longteng Sihai.
[Baked lobster with butter and garlic paste]
The baked lobster with garlic sauce also uses a separate white plate and is placed on a round plate.
He brought the plate in front of him and pointed the camera at the baked lobster with garlic sauce.
Garlic-baked lobster is made from lobster tails.
The lobster tail is broken open and the lobster meat is completely removed.
Use a fine needle to poke countless small holes in the lobster tail to facilitate the flavoring.
Marinate with minced garlic, sea salt, white wine, and herbs.
Marinate for 10 minutes to clean out all the seasonings.
Place the clean lobster tails back into the lobster shell and bake in the oven until half cooked.
At this time, take out the lobster, sprinkle with coarse minced garlic, and spread thin slices of butter on the desert.
Then put it in the oven and wait until the minced garlic is roasted until golden, then it is ready to serve.
Looking at the golden minced garlic on the surface of the lobster, Li Xiao nodded, the heat was very good.
If the heat is too strong, the garlic will burn instantly.
If the heat is too low, the lobster meat underneath will be too old.
He took out the lobster meat with a fork and cut it into small pieces with a table knife.
