The wine to accompany the next course was brought to you by the bartender when the bread was 2/3 eaten.
A white wine from Umbrio, Italy.
Umbrio is also a wine-producing area. Although the output is not large, the quality of the wine is quite good, so it is very famous.
Li Xiao has also seen this white wine before, and it can be considered an auction-grade wine.
The starting price is 10,000, and the final transaction price is 28,000, and a box of 12 is required to purchase.
The aroma of this bottle of wine is obviously more fragrant than the previous bottles of wine.
It has the aroma of ripe pineapple and citrus, as well as some refreshing aroma of chamomile and bitter almond.
The aroma is very complex and leaves people with endless aftertaste in both the front and back portions.
The astringency in the mouth is so light that it is almost impossible to feel it.
After that, it is slightly sweet, and then it becomes sweet.
White wine has a very low alcohol content, so it doesn’t taste like wine, but like alcoholic juice.
Next up is the lobster.
And we also use Tolia crayfish from the Arctic Ocean.
This crayfish is not big and the yield is very low. Each one is about 0.7 taels.
After removing the relatively heavy shrimp heads and two pairs of huge tongs, the remaining shrimp meat is only about 0.4 taels at most.
Fortunately, the chef in the back kitchen did not cook with just one crayfish, but two.
The cooking method used for lobster is low-temperature oil soaking.
Heat high-quality olive oil to 60 degrees, soak the pure shrimp meat in the oil for 3 hours.
The overall shrimp meat will be raised to 60 degrees. Some people may think that it cannot be cooked at 60 degrees.
However, most of the ingredients that can usually be cooked at low temperatures can be eaten raw or half-raw.
Li Xiao saw that the center of the shrimp meat was still a little raw.
The seasoning is also very refreshing and special, using a total of 6 kinds of tomato seeds, a chia seed and passion fruit seeds.
The acidity is amazing. Li Xiao originally thought that so many acidic foods would form a very sour sauce.
However, this is not the case.
These colorful tomato, chia and passion fruit seeds are infused with honey.
So overall, the taste is sweet and sour.
The sweetness is on the low side, but the acidity is also very well controlled, making it very sour and refreshing.
The meat of the crayfish is very tender and has a bit of crunch.
Although it is soaked in oil, the oil content in the crayfish is well controlled and it tastes relatively dry.
The taste from the inside to the outside is very uniform, because the body is not modulated.
Therefore, the taste is rather bland, with only its own freshness and sweetness, and a touch of saltiness from sea water.
But after being dipped in the sauce made of tomato seeds, chia seeds and passion fruit seeds, the taste is just right.
Two crayfish meat, slightly larger than a thumb, were eaten quickly.
The next dish also appeared in the hands of the waitress at the right time.
Squid boiled in squid ink, served with white corn paste.
The black cuttlefish sauce also has the word "joy" written on the white corn paste.
Moreover, I have to say that the word "Yue" has a rather calligraphic feel to it.
The chef also sprinkled dots of golden gold foil on the surface of the dish, which made the whole dish look very picturesque.
It looked like someone carefully wrote a calligraphy calligraphy on a piece of milky white rice paper dotted with gold foil.
This dish also uses a very simple molecular cuisine technique.
Use a wall breaker to crush the cuttlefish, and use gauze to squeeze out the excess water inside.
Add the black ink of the cuttlefish itself to dye the cuttlefish mud black.
Finally, add cornstarch to increase the consistency and make the cuttlefish paste more delicate and complete.
Low-temperature slow-cooking technology is also used here, but this time it is vacuum-cooked and slow-cooked.
Put the black cuttlefish paste into a vacuum bag and use a machine to vacuum it.
Put it into warm water at 60 degrees and cook it slowly to change the properties of the corn starch and ink in the cuttlefish paste.
This makes the cuttlefish mud, which was originally liquid, become semi-liquid.
This dish is also an improved version of a classic Italian dish.
Originally it was grilled white corn puree with grilled shrimp, but here the grilled shrimp was replaced with cuttlefish puree with a more complicated process.
Grilled polenta is very important in the local area, besides pasta and bread.
As an important staple food, grilled polenta can be ranked among the top three in the local area.
White corn is dried and ground into powder.
This white corn powder is ground into powder, and after being sieved three times, the resulting corn paste will be very fine.
Li Xiao scooped up the black and white dish, which was very smooth in the mouth, without any graininess or fiber.
The texture of cuttlefish paste goes well with polenta paste, but somehow it feels like it's suitable for the elderly.
The white corn puree has a light milky aroma, and it is obvious that a little cream and milk were added during cooking to enhance the freshness.
The black cuttlefish paste has a very special texture, and the overall taste is not crispy at all.
Because the tissue of cuttlefish is completely crushed, and after being dehydrated many times, it feels firmer when eaten.
But overall, the taste and texture can only be considered average.
It doesn’t feel particularly amazing, but in Li Xiao’s opinion, the elderly and children must like it very much.
The corn paste was so mushy that I used a very large plate, but the portion was pitifully small.
I only ate four spoonfuls of cornstarch before I bottomed out, but I have to say that the quality of the white corn used in this store is quite good, and the more you eat it, the better it tastes.
When I feel the best, it stops suddenly.
It must be said that this chef's grasp of people's hearts is deeper than his grasp of the heat of the dishes.
Next up is a special spaghetti dish.
He Ruochu, who hadn't spoken for a long time, went out of his way to introduce:
“Pasta mani, Mancini pasta, a 4-star Italian restaurant, DV’s royal pasta.”
“It’s basically not found in China. You usually need to ask an acquaintance in Italy to buy it at a counter.”
"And this thing is different from ordinary spaghetti. Ordinary spaghetti can be stored for several years as long as it is not opened."
"As for this pasta mani, due to the special production process, it needs to be stored in a freezer for ordinary storage, and the shelf life is only one month."
"So except for Afeng, even in professional Italian restaurants, it is basically difficult to see this brand of pasta."
The spaghetti used here is thin flat spaghetti instead of regular round spaghetti.
Flat pasta is harder, chewier and more flavorful.
Tomato sauce pasta is very common, but the ingredients on it are very rare.
Fish Maw, you read that right.
When Li Xiao saw the fish maw covered with tomato sauce on top of the spaghetti, he was really stunned.
Because most of the pasta in Han Dynasty uses meat sauce or seafood, there is basically no such unimaginable ingredient as fish maw.
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