Seeing everyone's ridicule, Li Xiao couldn't help but smile bitterly.
The strange smell is indeed a taste that is very difficult to master and difficult to promote.
The technical level he requires is too high.
There's no way an ordinary chef can cook it well.
But once you can't master the precise heat and technique.
Then this strange-tasting dish will really taste strange.
The taste may be difficult to swallow, or it may be very delicious.
There is no way to accurately control the taste, which means that the quality of the dishes is uneven.
Sometimes it tastes good, sometimes it doesn't.
It will severely dampen the diners' enthusiasm and enthusiasm for ordering this dish.
The best-selling strange-tasting vegetables on the market now.
It is estimated that only the strange-flavored beans and strange-flavored peanuts that can be produced stably are left.
Or maybe it's the current high-end Sichuan restaurant.
To be honest, this kind of strange-tasting dish will probably slowly disappear and fade away if nothing happens.
Just like many other dishes that are difficult and time-consuming to prepare.
Li Xiao sighed with some pity and picked up the golden and strange-smelling broad beans next to him.
The preparation and production of strange-flavored broad beans need to be much more stable.
Although it is still difficult to make, it is compared to the weird dishes.
The difficulty of the strange-flavored broad beans is almost negligible.
Golden broad beans were thrown into the mouth.
Due to the simple preparation, the strange flavor of broad beans is more intense and exciting.
Every flavor needs to be more intense and prominent.
It is worthy of being a six-star product, even the embellishments of the dishes are so well done.
In Li Xiao's opinion, just these strange-flavored broad beans can support a small tavern.
"This strange-flavored broad bean is also pretty good. In terms of taste, it's even better than the crispy pork I just ate."
"However, due to the materials, in general, the difficulty of making crispy pork is several times that of strange-flavored broad beans."
“Overall, this strange-flavored, crispy and fragrant meat is quite well done.”
"I can give you a high score of 95 points!"
In the live broadcast room.
"Just because of these strange-flavored beans, I want to go over and try the food in this restaurant."
“This restaurant’s food scores so highly!”
"Such exquisite Sichuan cuisine, I, a Sichuanese, have never tasted it!"
“Must clock in!”
"I just ask, who dares to say that our Sichuan cuisine only has spicy food?"
“It’s indeed exquisite, but isn’t the price a little too high?”
"1,800 yuan, 17 dishes, a total of 24 flavors, isn't it expensive?"
"The wealthy man upstairs!"
“The average dish costs 100, so it’s not expensive?”
“100 per dish is indeed not expensive, but the portion here is indeed a bit too small!”
“On average, there are three bites per dish, 33 per bite,┭┮﹏┭┮”
"It's really not expensive, but I can't afford it..."
······
The portion of the strangely crispy and fragrant meat was not large, and Li Xiao finished it in just a few mouthfuls, followed by the fourth dish.
Garlic white meat.
This is also the largest dish Li Xiao has seen so far.
To be precise, it should be the dish with the largest portion.
Because there is only one piece in the whole dish.
But this piece of white flesh is bigger than Li Xiao's face.
Garlic white meat, the full name should be called Lizhuang knife-edge garlic white meat.
It is a traditional delicacy in Lizhuang, a famous historical and cultural town in Yibin, Sichuan.
It is said that all the star chefs who came out of Lizhuang have a very good grasp of garlic white meat.
Garlic white meat is actually a very simple dish.
It's so simple that even people who don't know how to cook can complete it.
But it is also a very difficult dish.
Because most people's knife skills are not able to make standard white meat with garlic paste.
Li Xiao picked up the plate with garlic and white meat and showed it in front of the camera.
This piece of minced garlic is white and cut very thinly.
It is easy to see the blue and white pattern on the plate through the almost transparent fat in the middle of the white meat.
"The sword skills are very sharp."
"Such a big piece of meat, not even a single break."
As he spoke, he lifted the plate and pointed the camera at the edge of the white meat.
"Look at every inch of thickness, they are exactly the same."
"It's not difficult to cut it thin, but it's very difficult to cut it equally thin in every inch."
"It's like taking a test. It's really easy to get one or a few questions right."
"But if you want to do them all right, the difficulty is not as simple as twice or twice as high."
Li Xiao put his nose slightly closer to the white meat.
There is no fishy or pungent smell in the white meat.
There is only a faint aroma of pork, a little aroma of cooking wine, and a strong smell of spices.
The white meat uses traditional black pigs from the Han Dynasty. Although the growth cycle is long, the texture of the pork is very firm.
Not only the more expensive black pig is used here.
I still chose the most expensive spot on the Black Pig.
Ten layers of pork belly.
5 layers of fat meat and 5 layers of lean meat, stacked one on top of the other.
This black pig is on the fatter side, and you can clearly see the snowflake-like lines on the lean meat.
With such ingredients, a fat pig weighing 300 to 400 kilograms will only have two to three kilograms at most.
Just this ingredient, ordinary people can't buy it if they want to.
There are two ways to make Lizhuang white meat.
One is to pour the sauce directly on the white meat after cutting it.
The other is to cut the white meat and let the guests dip it in the sauce.
The latter is more authentic, while the former is more common.
The main reason for this is that the sauce can cover up some flaws in the white meat.
For example, if the knife skills are not good, the white meat will look bad.
Another example is that the meat used is of average quality, with too much fat or too much lean meat.
Or maybe it's just that the meat was cut too thickly.
But a chef who can cut great-looking garlic white meat.
The price is really far different from that of a chef who can barely make a reduced version of minced garlic white meat.
When bad money drives out good money, most stores will only choose the latter.
The white meat with garlic paste in front of Li Xiao is of course the authentic version without dipping in sauce in advance.
Li Xiao opened his mouth to explain how to eat garlic white meat:
"Lizhuang White Pork is very particular about not sticking to both plates and chopsticks."
"The reason why there is such a special thing is that without these two non-sticks, it would be difficult for diners to elegantly eat such a large piece of meat into their mouths."
"Now let me demonstrate how to eat this garlic white meat."
Li Xiao used chopsticks to gently pick up one side of the minced garlic white meat.
Swinging the chopsticks hard a few times, the white meat, which is as wide as the index finger and longer than the palm of the hand, is easily rolled up on the chopsticks.
"This is the first non-stick, non-stick dish, otherwise the white meat will not be able to be rolled up dry."
"If the white meat sticks to the plate, the thin white meat will tear."
"White meat that breaks into pieces can no longer be called Lizhuang white meat."
As he spoke, he dipped the rolled white meat into the garlic sauce on the side.
·····
Thanks, Brother Du’s 1,000 starting coin reward.
Thanks to the horse bug man for his reward of 1500 starting coins.
