The other party's request to wait a moment is indeed not polite.
In less than a minute, a steaming black rock slab appeared in front of me.
Rock plate grilling is a cooking method introduced from foreign countries.
Usually divided into natural slate and stone powder pressed slate.
The former is more expensive, while the latter is more cost-effective.
The stone in front of me has a clear texture and is obviously not a cheap synthetic slate.
You don’t have to worry about the risk of chemical substances leaching out after being used for a long time.
I heard the young lady introducing next to me:
"Casito's slate has high sealing properties and its salt and mineral content are several times higher than ordinary slate."
“No seasoning required, the slate alone provides enough flavor.”
"May I ask how mature Mr. Li likes to be?"
"Sixty percent is enough."
Li Xiao made a 6 gesture with his thumb and little finger.
"OK."
After a simple exchange, the young lady quickly picked up a piece of M6 Wagyu beef with a special silver clip.
The moment the red and white wagyu beef comes into contact with the steaming rock slab.
The beautiful creaking sound came from the rock slab.
Then, a smell of burnt beef accompanied by the aroma of milk floated into the tip of the nose.
The aroma quickly spreads from far to near, and the thinly sliced Wagyu beef still only needs 6 to mature.
It didn't take too long at all. As soon as the edges of the wagyu started to turn brown, the lady quickly turned it over.
The Wagyu beef on the other side has a shorter contact time with the rock slab.
Because the wagyu itself already has residual heat, you only need to get the wagyu slightly closer to the rock slab, and the other side will instantly reach 5 ripeness.
The young lady controlled the silver clip and easily turned the roll.
The M6 Wagyu that was originally laid flat on the rock slab was rolled up into a ball.
The M6 Wagyu beef, which was originally only five-mature, quickly reached 60% due to its own residual heat.
Li Xiao raised his eyebrows when he saw the perfectly cooked wagyu in the bowl.
The opponent's fire control is no worse than that of ordinary masters. It is obvious that he has undergone professional training and long-term training.
Although it was served with sterile raw eggs, Li Xiao did not dip it in it.
Instead, I tasted the original M6 Wagyu beef directly.
Burnt aroma, milky flavor emulsified with oil, fresh sweetness, and softness that melts in your mouth.
6 Mature beef is most suitable.
The beef at this time has the fullest gravy and is just right in maturity.
If you have more, you are too old; if you have less, you are too young.
Myoglobin does not have a fishy smell, but has a light sweet aroma. The quality is surprisingly good.
The taste is very unique, and the mineral salt feels more rough.
The heat causes the mineral salts and other minerals on the rock slab to precipitate, and these salts and minerals are then absorbed by the wagyu.
There is a little astringency in the salty taste, which makes the original monotonous taste richer.
After Li Xiao finished the first piece of wagyu, the lady immediately grilled the second piece, and the rhythm was also very clever.
This time he did not put the roasted wagyu directly into his mouth, but dipped it in the sterile egg liquid that had been mixed evenly.
The eggs are orange in color and have a faint fishy smell.
However, the fishy smell is very light, within the normal range, and completely within the acceptable range.
The steaming M6 Wagyu beef was quickly wrapped in orange-yellow egg liquid.
Compared with the pure M6 wagyu just now, the M6 river after being dipped in egg liquid has a richer milk flavor and a smoother texture.
There was originally only a slight eggy smell, but it immediately became indifferent under the burnt aroma of wagyu beef.
The overall texture and taste have improved by several levels.
After a few minutes, a whole plate of N6 wagyu was eaten by Li Xiao. Seeing the empty tray, the young lady asked thoughtfully:
"Does Mr. Li need some more M6 wagyu?"
Feeling the sweet fragrance lingering in his mouth, Li Xiao hesitated.
But in the end, I waved my hand and rejected the other party's kindness. If you eat too much of the same thing, you will get tired of it.
Although Wagyu beef is beautiful, it can only be tasted lightly, and eating too much will make people feel a little tired.
The young lady left Li Xiao's side with a disappointed expression and a forced smile on her face.
The corners of Li Xiao's mouth twitched slightly. Fortunately, he was still live broadcasting.
Otherwise, people who don't know may think that they have given up on this young lady.
Shaking his head, he looked at the fresh Arctic clam in front of him that had been sacrificed not long ago.
The fresh Arctic clams are cleaned and put back into their original shells.
Li Xiao knows that many of the viewers in the live broadcast room have eaten Arctic clams.
But I’ve definitely never seen what fresh Arctic clams look like.
And the Arctic clams that most people think of are completely different from the Arctic clams in front of them.
So he showed the Arctic clam with its shell in front of the camera.
“Today I’ll show you the fresh Arctic clams!”
Six slices of very thinly sliced black and gray Arctic clams appeared in front of everyone.
"Hey, is this an arctic clam?"
"This should be another species of arctic clam, right?"
"Why is it gray and black?"
"The Arctic clams I've eaten before were all red!"
"So what we usually eat are fake Arctic clams?"
"Pay attention to the review of the questions, the anchor said they are fresh!"
"So we don't believe what we usually eat?"
Seeing that the audience in the live broadcast room was talking a lot, Li Xiao didn't do any charades and directly revealed the answer.
"The red Arctic clams that everyone usually eats are all cooked and refrigerated to keep them fresh."
"The gray-black Arctic clams in front of us are the truly fresh Arctic clams."
"Because it is difficult for Arctic clams to survive and the breeding conditions are very high, they will die if you are not careful, resulting in a high loss rate."
"And the Han Dynasty is not the origin of Arctic clams, so the transportation and storage costs are very high."
"So most of what you see are Arctic clams that have been cooked."
After introducing the gray-black arctic clams in front of him, Li Xiao picked up one piece and dipped it in soy sauce mixed with mustard.
Fresh Arctic clams, after being exposed to pungent soy sauce.
The cell nerve endings that had not completely lost their activity reacted immediately. The originally straight Arctic clam immediately curled up and rolled on the chopsticks.
Seeing this scene, Li Xiao didn't think there was anything weird about it.
After all, he is the one who can swallow a whole octopus alive.
Seeing this scene in front of me, I feel calm and feel that the ingredients are very fresh.
The Arctic clam was thrown into his mouth, and a fresh and sweet feeling rushed to his head.
The freshness and sweetness of cooked Arctic clams ranks among the best in Sakura Japanese cuisine, let alone fresh Arctic clams.
The taste is sweet and crisp, and the fine texture makes your lips and teeth feel happy.
“It’s delicious, very sweet and delicious, crunchy, and a little chewy. The more you chew, the sweeter it becomes. Perfect!”
