This time the chef used centrifuge separation technology.
We obtained the crab meat juice of Alaskan long-leg crab and the juice of golden passion fruit respectively.
These two completely different juices are mixed together to make a golden jelly.
Here it is cut into small square cubes the size of a pinky finger and neatly stacked inside the crab shell.
On top of these light golden jelly, there is a small amount of milky white sturgeon caviar that is more expensive than gold.
Li Xiao scooped up a spoonful of light golden jelly with a slender spoon.
The texture of this pear is very chewy, a bit like eating Xizhilang jelly.
The taste of the gel is very special, with the sweet and sour taste of golden passion fruit and strong fruity aroma.
The gravy from Alaskan long-leg crab brings the fresh and sweet taste of seafood.
The overall taste is sweet and sour, very refreshing and appetizing.
The acidity and sweetness of passion fruit are well controlled.
Not too sour, not too sweet, sour and sweet, refreshing and very comforting.
Li Xiao continued to dig deeper, only to discover that underneath the jelly there was shredded Alaskan long-legged crab meat.
Alaskan long-leg crab meat, mixed jelly, and the finest white sturgeon caviar.
The three different tastes bring extreme freshness and sweetness, and the mixed gel in the middle nicely neutralizes the greasiness of crab meat and caviar.
It feels really good, the bottom layer is a big mouthful of crab meat, the middle layer is a rich-tasting jelly, and the top layer is the umami bomb white sturgeon caviar.
The entrance effect, texture and aroma of this cold dish are even better than the expensive bluefin tuna belly just now.
If the previous bluefin tuna was 90 points, then this cold dish has over 95 points.
Paired with the foie gras is another bitter wine, Bitter from Marche.
There are more than 30 kinds of plants and spices in the ingredients. It is very rich and fragrant, with a relatively light bitter taste and strong staying power.
However, this time we no longer serve pure wine, but use cocktail pairings.
The bartender adds a small amount of lime juice and grapefruit juice to the wine.
The addition of ice cubes makes the back end longer, slightly reduces the acidity and sweetness, and shortens the bitterness.
Reduce its bitterness and increase its sweetness and sourness, and finally wipe it with lemon juice to increase its freshness in the mouth and develop your taste buds.
Li Xiao took a sip, but the bartender made a simple preparation.
But it makes this cup of light yellow Bitter more delicious and smoother in the mouth.
After taking two sips of Bitter, the foie gras was brought to me by the waiter.
The taste of foie gras is quite greasy, so chefs all over the world are trying to use different methods to make the taste of foie gras more refreshing.
It is paired with wine, bread, and all kinds of things, and here at Yueyan, it is also paired with things to try to make the foie gras more delicious.
The first step is to provide Bitter which is made more refreshing by adding lime juice and grapefruit juice.
The second step is to provide crispy fried bread sticks.
In the third step, a thin layer of red jelly is spread under the golden-brown foie gras.
He scooped up a small spoonful of foie gras, along with the thin layer of red jelly on top.
The moment the foie gras entered his mouth, Li Xiao had to admire the chef's ingenious design.
The red jelly is made from strawberry and orange liqueur.
The strong wine flavor is mixed with fresh fruity aroma and sweet and sour taste, and the taste is very strong and exciting.
But the chef has a very good sense of proportion.
A thin layer of gel can greatly reduce the greasy feeling caused by the foie gras on top.
It won't overwhelm the taste because the flavor is too strong.
The surface of the lightly fried foie gras is slightly crispy and slightly crispy, with a burnt aroma.
The interior of the foie gras is soft and creamy, and the taste is very delicate.
The foie gras combined with the wine and sour taste of the gel makes it very comfortable in the mouth.
After eating a few bites in a row, Li Xiao didn't feel any greasiness at all.
Even if you eat too much, the taste of wine on your tongue will become stronger and stronger.
But relatively speaking, this processing method is quite adequate.
After all, foie gras is an ingredient that is difficult to prepare, and its advantages and disadvantages are very prominent.
If one thing is not handled well, the whole dish will be ruined.
Compared with many weird processing methods, the current preparation using fruity liqueur has been quite successful.
Paired with the crispy bread next to it, the taste is improved to a higher level, and the greasy feeling is also significantly reduced.
The next thing to serve is bread, and the variety of bread is very rich.
Focaccia, puff bread, French baguettes, sourdough bread.
Focaccia, a flat bread, tastes a bit like a pizza base, but is thicker than pizza.
The bottom and surface are toasted, and there is a hard bread layer in the middle.
Focaccia is usually topped with a variety of fancy toppings, including onions, cheese, various bacons, and various fruits and vegetables, which are all common toppings.
The focaccia here is topped with a juicy tomato.
The tomatoes and bread are put into the oven together, so the skin of the tomatoes has been slightly caramelized due to the high temperature, and has cracked into beautiful patterns.
Li Xiao took a gentle bite, and the juice inside the small tomatoes on the surface exploded in his mouth and mixed with the crispy focaccia. It was a perfect match.
The puff bread on the side is not much better, and the crispiness is very good.
Li Xiao took a bite, and the strong sense of air instantly flowed through his mouth.
Although the puff pastry has a strong sense of air and layers, it does not turn into crumbs after biting into it.
The overall feeling is very strong, and it is still a whole after you bite it.
The thickness is very well controlled and will not make it too thin just to pursue more layers.
After all, this is puff bread, not just puffs.
Usually everyone has heard of French bread sticks, also known as French baguettes.
The outer skin is very hard and usually as long as an arm.
However, the baguette in front of you is not the baguette everyone knows.
The thin breadsticks here are only as thick as your index finger, and they don't taste hard, but very flexible and chewy.
Among these four types of bread, the most outstanding is the largest sourdough bread.
There are four fist-sized pieces of sourdough bread, cut evenly into 4 pieces.
Sourdough bread is like a small mountain bag with circles of white lines on the outside, making it look like terraced fields.
Crispy on the outside and soft on the inside, two completely different tastes dance back and forth between your lips and teeth.
When all the bread was served, it was still exuding a touch of heat. It was obvious that these breads were freshly baked.
Although fresh bread is very spicy, I can’t bear to serve fresh bread, which is the most delicious.
The crispy outer skin does not absorb too much moisture from the air, maintaining maximum crispiness.
The soft and waxy interior still radiates heat, and the moisture and heat inside are not completely dissipated, so it is loose and soft.
