442. Seafood porridge with more seafood than porridge
"Of course, fresh Arctic clam sashimi can be dipped not only in wasabi soy sauce, but also in salt and lemon juice."
While talking, Li Xiao squeezed the lemon wedge on his hand with his fingers, so that the juice inside could drip on the Arctic clam sashimi.
Stimulated by lemon juice, the originally calm Arctic clam began to squirm again.
The arctic clam soaked up the lemon juice was thrown into the mouth.
The taste buds on the tongue are instantly opened by the sweet and sour taste of lemon juice.
The lemons provided here are not ordinary lemons, but a mixture of Australian yellow lemons and Bay Island perfume lemons.
It not only has the pure sweetness and sourness of Australian lemon, but also has the special aroma of perfume lemon.
The arctic clams dipped in lemon juice taste a little less salty.
But the fragrance, sweetness and sourness brought by lemon juice brings a different experience.
Moreover, Arctic clams grow in the ocean, and their bodies contain the salty smell of seawater.
In fact, there is no need to add it itself, too much flavor is enough to enter your mouth.
After finishing the fresh Arctic clam sashimi, Li Xiao introduced to the audience the cut geoduck sashimi placed next to him.
The geoduck sashimi, as thin as cicada wings, is made into a beautiful rose and spread on the finely crushed ice.
"There are two types of geoducks, one is farmed and the other is caught in the deep sea."
"The geoducks we usually see are those cultivated in some coastal bays."
“Because farmed elephant clams are much cheaper than caught elephant clams.”
"But the sous chef just now said that today's geoducks have been replaced by wild-caught ones."
"The price difference between the two is nearly half."
"Ordinary farmed elephant clams cost around 300 yuan at most, while wild ones cost at least 500 yuan."
"And all the ones he picked here are small and medium-sized."
“Most of the ingredients are bigger and more expensive.”
"But when something like a clam gets bigger, its meat quality will start to change. The bigger it gets, the harder and tougher the meat will be."
"So the best size for a good geoduck is small to medium size."
"And the one in front of me is a medium-sized one, and its meat quality is at its peak."
Pick up the crystal clear geoduck clams with chopsticks.
"This master's knife skills are also quite good. Every piece is cut so evenly."
First, stick the board on it, add the mustard and soy sauce, and then put it into your mouth, and an extremely strong sweetness pours into your taste buds.
When you bite down with your teeth, a swishing crisp feeling comes from between your lips and teeth.
The texture of this geoduck is even better than the Arctic clam that I just ate. It is crisper and more refreshing.
Of course, the sweetness of the two cannot be compared. The sweetness of Arctic clam is indeed much higher than that of geoduck.
After eating the cold sashimi, Li Xiao took a sip of hot tea, which made her cold stomach feel comfortable.
"Although sashimi is delicious, cold food is really not suitable for the body structure of Han people."
Studio.
"That's true. I don't like sashimi anyway."
"If you don't eat sashimi, life will be missing a lot of fun."
"I can eat it cold, but I can't eat it raw."
"Sashimi is such a delicious thing, how can anyone not like it?"
"Although I also eat sashimi, I prefer cooked food."
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Looking at the dining table that was mostly cleared by him, Li Xiao let out a long breath.
Fortunately, I didn't overestimate my own strength, otherwise it would have been a waste of food.
Opening the black casserole, the porridge inside was still tumbling.
Wisps of aroma came out of it, which showed that the heat preservation effect of this casserole was indeed good.
The seafood porridge here is made using traditional Guangdong raw porridge.
That is to say, make a dense white porridge base in advance, and then add your favorite ingredients before serving.
After adding the ingredients, boil it in the porridge base over high heat for 2 to 3 minutes.
After covering the pot, use the residual heat from the porridge to simmer the ingredients thoroughly.
There are actually many types of raw porridge.
This is just a small category at the moment.
The viewers in the live broadcast room gasped one by one after seeing what was happening in the casserole.
"Hey guys, is this porridge?"
"Are you sure this isn't boiling the seafood with porridge?"
"Others can't see the seafood when they eat seafood porridge, but anchors can't see the porridge when they eat seafood porridge."
"The anchor's bowl of porridge made me want to cry."
"Let me tell you, will so much seafood really taste good?"
"As someone who lives by the sea, I think seafood porridge will be delicious as long as there is more seafood."
Feeling the fragrance hitting his face, Li Xiao showed an intoxicated expression on his face.
It's so fresh, the umami flavor that hits your face is simply irresistible.
Without hesitation, he picked up the spoon and scooped up a spoonful of the porridge base that had turned orange.
The crab paste of the cream crab brings a strong aroma, and the shrimp and scallops bring the sweetness of inosinic acid.
The whole bowl of porridge gives people a fresh and sweet feeling that you can't stop eating.
Not only is it rich in ingredients, but the cooking of the porridge base is also very particular.
The porridge rice in the seafood porridge has not been completely cooked, and all the rice grains are in a blooming state.
Moderately soft and hard, it melts in your mouth.
The pastry of the mini croissants is very well done.
Li Xiao tore open one of the croissants and showed the structure inside to the audience in the live broadcast room.
"I roughly calculated that each layer of croissant has more than 1,000 layers of puff pastry."
"The crispness is just right for making croissants of this size."
“Although the number of layers in this puff pastry could easily be increased.”
"But there are too many layers of puff pastry on such a small croissant."
"It is easy to cause the structure of the puff pastry to be too loose and turn into crumbs as soon as you bite into it."
"So more than 1,000 layers, no more, no less, is just right."
After taking a bite of the mini croissant, Li Xiao nodded with satisfaction.
“It’s crispy and fluffy, and some nut powder is mixed in to make the taste more layered. It’s a very good design.”
Throwing the other half of the croissant into his mouth, there were only three items left on the table that he hadn't tasted yet.
My eyes hesitated for a moment between the pink macarons and the bird's nest peach gum in the glass bowl.
Li Xiao decided to drink the bird's nest peach gum first, after all, the sweetness of the macarons was too high.
If you eat macarons first, then any food you eat later will not be sweet enough.
The ingredients used in bird's nest and peach gum are quite real.
Although Li Xiao could eat it, he could tell that it was filled with relatively cheap chopped swallows.
The so-called broken bird's nest actually refers to the bird's nest that is broken into pieces when picking out feathers or during transportation.
In fact, the composition of this kind of bird's nest is the same as that of normal bird's nest.
But because the quality is not very good, the price is very low.
But there is no problem at all with this kind of crushed bird's nest when used to make desserts or soups.
