"Let me tell you, of the three dishes introduced by the anchor, this is the last one. I think I can barely make it."
“It sounds simple, but it’s often super difficult to do.”
"Three major misconceptions in life: If she likes me, I can fight back, and I can do it!"
"This waist flower is really beautiful. You can't see the knife flower on it unless you look carefully."
“It’s outrageous that such a small waist piece cost 56 knives!”
“This is the first time I’ve seen such exquisite Sichuan cuisine in my entire life.”
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Amid the exclamations of the audience, Li Xiao threw the red oil waist slice into his mouth.
The scent of red oil is very strong.
The red oil used in this red oil waist slice is spicy red oil.
The amount of spices used is very large, so the fragrance presented is very rich.
The taste of a portion of red oil kidney slices depends entirely on the quality of the red oil.
The quality of the red oil in this red oil waist slice is quite good.
The flavors of various spices in the red oil are rich and prominent, but none of them overwhelm the others.
“It’s oily, spicy and refreshing.”
"Yes, this red oil tastes really refreshing, which I didn't expect at all."
"It doesn't have a strong taste like other red oils."
"The aromas of peppercorns, star anise, sanye, onions, garlic, and ginger are completely integrated into the red oil when cooked over slow fire."
"The heat is controlled very well, and the excess water in the ingredients is completely boiled out without being mixed into the red oil."
“In addition, the taste of this waist flower is really amazing.”
"It feels very tender and tender. It doesn't taste like kidney scallops at all, but more like pork brain scallops."
"It has a melt-in-your-mouth feeling and a very delicate texture."
"With the refreshing red oil, the whole dish feels very elegant."
"It's very special and definitely worth tasting. It will completely subvert most people's perception of red oil."
After eating the red oil kidney flower, Li Xiao took a sip of tea.
Only then did his eyes fall on the sesame eggplant next door.
The dish of eggplant with sesame sauce is very rare.
Most restaurants are unwilling to do it.
There are only some relatively small old restaurants left that are willing to cook this kind of cuisine.
And even if it is done, it will only be an abridged version.
After all, it takes too much effort to make, and it can’t be sold at a high price.
Li Xiao pointed the camera at the brown sesame eggplant.
"Sesame eggplant is actually a dish with quite a history, but not many people make it now."
“The main difficulty is that it takes a long time.”
“When making eggplant with sesame sauce, we only choose the freshest eggplants.”
"At least one thing is that there should be no seeds in the middle, otherwise the taste will be very wrong."
"After steaming the eggplant, remove the head and tail, and then tear off the skin."
"The subsequent steps are more cumbersome, and you need to pick up two toothpicks or bamboo skewers."
"Tear out the eggplant flesh along the fibers one by one along the head of the eggplant."
"This is quite a huge project, because the fiber of tender eggplants is inherently thin."
"The fiber of eggplant is about the thickness of a toothpick, so if you want to tear out a pot of eggplant with sesame sauce, you can make several hard dishes with just a little effort."
After introducing the eggplant with sesame sauce, Li Xiao picked up a handful of eggplant covered with sesame sauce.
The eggplant is torn very finely and looks a bit like rice noodles that have soaked up the soup.
Put the sesame eggplant into your mouth with chopsticks.
The entrance feels very smooth.
He doesn't have sesame paste and the usual sticky feeling.
Eggplant is soft, glutinous and sweet.
“This is my first time eating eggplant with sesame sauce. The texture is very special.”
“Eating it with sesame sauce gives it a glutinous feeling.”
"It's like eating a powder cake, it's very soft and fluffy."
"The sesame paste also tastes very good. The sesame paste is mixed with minced garlic, which makes it taste very rich."
"But overall, it is slightly inferior to the previous three cold dishes."
Finally, the chopsticks rested on the last dish on the platter, which was radish kimchi.
The radish on the plate is ribbon-shaped and about the size of a thumbnail in width.
A radish shred as thin as a cicada's wing was rolled into a small white flower.
In the middle of the white flowers, there is also a yellow radish paste, which is really beautiful.
The size of the radish flowers is also very delicate, only about the length of a thumb in diameter.
Just enough to eat in one bite.
Li Xiao was afraid that the radish flowers would scatter.
So, pick up the radish flowers carefully with chopsticks.
But after clamping it up, I found that the radish flowers were unusually strong.
Li Xiao was a little confused and put the radish flowers in front of his eyes.
When he saw the details of the radish flower clearly, he was shocked.
This little radish flower actually contains a mystery.
Li Xiao placed the radish flower in front of the camera and began to click on the magnifying glass button to enlarge the lens.
Immediately, the details of the radish flower appeared on the live broadcast screen.
Every time there is an incision at the fold interface.
And this gap is just enough for the petals on the previous layer to be stuck.
Just like the ancient wooden mortise and tenon structure, they are interlocking.
Do not use any fixings, the structure alone is very strong.
Li Xiao was amazed, this technique was so clever.
In the live broadcast room.
"I already thought it was beautiful from a distance, but I didn't expect it to look even better up close."
"Before, I thought that they might fall apart when added together, but I didn't expect that they were actually connected together using a mortise and tenon structure."
“I originally thought it was carved from a single piece of radish, but I didn’t expect it to be pieced together slowly.”
"What a beautiful little white flower."
"It's completely impossible to tell that this was actually made of radish."
"I definitely wouldn't be willing to eat it, it's so pretty!"
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Amidst the exclamations, Li Xiao decided to kill the flower with a ruthless hand.
The delicate and small radish flowers were thrown into the mouth.
“The taste is very crisp and delicate, but the only drawback is that the sourness is a bit too strong.”
"Originally, for a piece of sour radish, the sourness should really be the main flavor."
"But I can only feel the sourness, but not other flavors. There is no sweetness, no saltiness, and there is no sweetness that the radish itself should have."
"In my opinion, this is a failure."
"It should be because the marinating time is a little too long."
"Of course, it could also be that there was a little too much white vinegar during pickling."
"But in such a professional restaurant, I think the former is more likely than the latter."
“Overall, this is a Wufu cold dish.”
"The level is quite outstanding. In my opinion, the most delicious thing is the Dengying beef in the middle. It can reach 95 points based on its comprehensive shape, taste and texture."
"And the most common one is the pickled radish flowers that look very delicate in the end."
“The appearance is really good, but the taste is a little lacking.”
"Overall, I can give this Wufu cold dish a high score of 85 points."
“It was so amazing from the beginning, I was looking forward to the next dishes.”
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Thanks to Mr. Tu Nanwangbei for the reward, and thanks to all the bosses for your monthly votes.
