437. Rich buffet
Li Xiao used a spoon to scoop up the clear soup at the bottom of the spoon.
The composition of this clear soup is very simple, clam (white clam) gravy and low-alcohol rice wine.
The sweet aroma of rice wine and the fresh sweetness of clams (white clams) instantly flow into the tip of the tongue.
Although the wine flavor has not been completely evaporated by the heat, the remaining slight wine flavor does not affect the taste.
On the contrary, because of the slight aroma of rice wine, the taste of the entire clear soup becomes richer.
"It's super delicious. This is the clear soup of the Sake Clam King. Friends who like it must not miss it."
"The sweet taste, in my opinion, is even better than the old hen soup!"
"But everyone must remember that the alcohol content of dishes made with sake or rice wine is relatively high even after they are cooked."
"You must not drive after eating this kind of food, otherwise you will most likely get drunk driving."
The audience in the live broadcast room couldn't help but complain when they heard Li Xiao's words.
"What kind of god-level logic does the anchor have? It's such a waste to drink soup in a buffet, right?"
"There is no doubt that the host has true love for Tang."
“Buffet is a thing where you can eat whatever you like!”
"Indeed, if you have to look forward and backward when eating a buffet, you are too constrained."
"My mother also likes to make this soup."
"Yes, I am my mother, and I like to do it very much."
"It's so funny, can you take advantage of this?"
"Yes, I am her father. I always stand behind and watch my mother do it."
Seeing the nonsense in the live broadcast room, Li Xiao smiled bitterly and shook his head.
What kind of devilish talk are these?
Fortunately, it's on the Internet. In reality, I'm afraid those few words of ridicule just now could have become the trigger for a group fight.
The chopsticks pick up a clam king. The so-called clam king is of course the king of clams.
This clam king is three times the size of an ordinary clam.
Moreover, the meat inside is very plump, and the shell is not too big and the meat is too small.
Of course, the reason why the meat is relatively plump.
There is another situation, that is, the chef immediately turns off the heat when it is just cooked.
The heat treatment is just right, making the meat of the clam king more tender and preventing the meat from shrinking.
Bluefin tuna, he just finished eating this ingredient in the morning.
But obviously the quality of the bluefin tuna in front of me is a bit inferior.
After all, the quantity served at the buffet is so large that it is impossible to use high-quality bluefin tuna.
After all, even low-quality bluefin tuna belly costs 500 yuan per pound.
The price of high-quality bluefin tuna belly starts at 1,000.
And the supply is very unstable. After all, bluefin tuna can only be fished artificially, and it has to be fished in the deep sea.
Time consuming, labor consuming, time consuming.
Generally speaking, deep-sea fishing boats go out to sea for three months at a time.
A fisherman can only catch 1 to 2 bluefin tuna at most at a time. If he is unlucky, he may even catch no fish at all.
Therefore, the production rate of bluefin tuna has not been high, and the price has remained high.
For a large buffet restaurant like this to be able to serve bluefin tuna, it is already very good.
In Li Xiao's memory, he didn't remember many buffet restaurants in China that could afford to use real bluefin tuna.
Most buffets or sakura sashimi dishes use cheaper yellowfin tuna, blackfin tuna, and long-loin tuna.
After all, they are all tuna. If you are not an insider, you really can’t tell the difference, especially after it is cut into pieces.
Therefore, Li Xiao not only did not complain that the other party used low-quality bluefin tuna, but instead praised it.
“It’s so rare, so touching.”
“This is the first time I’ve seen genuine bluefin tuna sashimi in a buffet restaurant.”
“Also, let me tell you a very practical tip for a buffet with a price below 500.”
"Anyone who says they use bluefin tuna belly as an ingredient is basically a lie."
"Because eating a pound of bluefin tuna belly will exceed the meal limit, and eating soy sauce by the river will not be a charity."
Use chopsticks to spread the mustard in the soy sauce evenly and pour it gently on top of the bluefin tuna that has been cut into small pieces.
The taste of tuna is very sweet and slightly astringent.
However, due to the relatively low quality, the fish meat contains less oil and the taste is a bit hard.
This caused Li Xiao to even miss the small bowl of bluefin tuna he had this morning.
Fat and lean meat, 40-60% is simply the perfect golden ratio.
It’s no wonder that bluefin tuna is so fat that it is called the Rolls Royce of sashimi.
Steamed abalone uses minced garlic.
The whole abalone is wrapped in gold and silver garlic paste and soaked in garlic water before steaming.
All whole abalones have a strong garlic flavor, with sweet, salty and garlic flavors mixed together.
The strong aroma of garlic goes straight to the top of your head, and the smell is really overwhelming.
Originally, Li Xiao thought that so much minced garlic would ruin the palm-sized abalone.
Unexpectedly, the result was unexpected.
The strong garlic aroma covers the sweetness of the abalone.
However, it also makes the abalone taste better and richer.
The baked lobster with cheese is unlimited, but the size is not big, only slightly larger than the palm of your hand.
Half of the Boston lobster was broken open, and a layer of cheese was spread on it.
After the basil leaves are roasted until fragrant, they are ground into powder and sprinkled on top to add a cheese flavor.
Considering the hardness of the cheese after cooling, more Margherita cheese is used here to increase the moisture and fluidity of the cheese.
Keep the cheese on the surface of the lobster from turning into hard lumps even if it gets cold.
The disadvantage is that the cheese is whiter in color and doesn't look that good.
However, compared to when it gets cold, it turns into a hard lump.
Li Xiao thinks it is more appropriate to handle it this way.
He held up a large piece of lobster meat wrapped in liquid cheese with a fork in front of the camera.
"The favorite of cheese lovers, compound cheese, I just tried a little."
"The cheese made with at least 7 different kinds of cheese can still be stringy."
"Okay, let me try if this lobster meat is delicious."
The Boston lobster meat is cut into five pieces in advance, just enough to be stuffed into your mouth.
When I tasted the cheese just now, I thought it was good, but as the portion was larger, I felt it was a little greasy.
However, the level is still within an acceptable range.
The lobster meat is very crispy, very sweet and juicy.
As soon as you eat it, you know that this is fresh lobster, not cooked and frozen.
You know, seafood such as king crabs and lobsters, which have a short life span, will be greatly reduced in price once they die.
If transported alive, the transportation price is relatively high.
Therefore, many merchants are willing to trade directly after cooking and freezing.
Although the price of cooked frozen products has been reduced by nearly half, the cost and losses have also been reduced a lot.
And these cooked and frozen lobsters suddenly transformed and immediately became guests of various lobster buffet restaurants.
It has become the promotional trump card of the cafeteria. You can eat all you want lobster. This gimmick can attract most diners.
However, the real situation is that the cost price of these cooked and frozen lobsters is only 30-40 per pound.
If the year is older, the price will be lower.
After swallowing the lobster meat in his mouth, Li Xiao nodded with satisfaction
“Very delicious and very fresh!”
"You can eat as many lobsters as you want here, they are all alive!"
This chapter has been completed!
