Li Xiao didn't know what was going on in the kitchen for the time being. Seeing that the spiced abalone on the table was neatly handled by Li Xiao, the young lady waiting at the door quickly presented the next dish.
This time, not just one dish was presented, but two dishes.
There are two spoons on the wooden tray, one light and one dark.
On the light-colored spoon is a spoonful of black and translucent fungus. The pieces of fungus are only half the size of Li Xiao's little finger, but they are crystal clear.
The other spoon is a jet black color that is completely different from the one just now. Against this jet black printing, the shiny green beans are eye-catching.
The two spoons are placed staggered, like fish swimming with their necks crossed, and also like the yin and yang that has been passed down.
They are:
The eighteenth flavor is Yadong fungus.
The nineteenth flavor is onion-flavored sweet bean.
Li Xiao observed the two dishes on the table while quietly listening to the young lady's introduction.
"What we use is the Yadong fungus from the foothills of the Himalayas. The fungus here costs thousands of yuan per pound. It can be said that this dish is the most valuable in the entire set meal."
Yadong fungus, shaped like a "black pearl", only grows in the Yadong river valley.
There are only two harvests a year. It is said that rare things are valuable. Not only is this thing produced in small quantities, it is also rich in protein, fat, carbohydrates, multivitamins, inorganic salts and other nutrients. It is similar to the matsutake mushrooms I just mentioned.
It can be said that they are comparable.
"This fungus looks different from the fungus I usually eat!"
"It looks like pearls!"
"Hurry up, host. After you finish eating, tell us what the fungus that costs a thousand yuan a pound tastes like!"
Li Xiao didn't whet the audience's appetite too much. He picked up the light blue porcelain spoon and put the fungus in it into his mouth with chopsticks.
As soon as the dish was in his mouth, Li Xiao's mouth was filled with the unique and thick gelatinous texture of Yadong fungus.
"Looking at the shape of this fungus, it should be the mash commonly used in Sichuan cuisine."
“To be honest, it’s not very common to use fungus to make dishes with a bad aroma.”
“The more famous recipes for the spicy sauce are the fragrant goose, the fragrant pork ribs, the fragrant pork, the fragrant chicken, etc.”
"The method of making the fungus with bad aroma can better preserve its original shape. With the light aroma of wine, sweet fungus and rich gummy taste, it feels like tasting delicious food and sipping low-alcohol wine at the same time."
"The fungus has been pickled for a sufficient time, so the taste not only retains the deliciousness of the fungus itself, but also has a slight mellow aroma of rice wine."
"If you taste it carefully, you can even feel the thick liquid flowing into your mouth."
"The taste of this dish is very amazing to me. Both the selection of ingredients and the cooking techniques make the best use of the flavor of the fungus itself."
"Although the chef's cooking method is amazing, the ingredients of this dish are very precious, so the ingredients are a coincidence."
“This dish overall tastes very good, but the ingredients are a bit tricky after all, so I’ll give it 90 points!”
The audience in the live broadcast room watched "pieces" of round fungus being fed into the host's mouth, and there was another wave of barrages:
"After being described like this by the anchor, I already feel like I'm going to eat fungus for my next meal."
"Have you seen the way those fungi bounce when the anchor picks them up? It's so tempting!"
“I really want to try the fungus that has both the texture and the aroma of wine!”
"Wake up upstairs, didn't you hear the young lady introducing it just now? This fungus costs thousands of yuan per pound."
"One pound is a quarter of a poor man's salary, evil capitalism!"
"It's better to work hard to make money."
·····
After getting rid of the fungus that represented "yang" on the table, Li Xiao focused on another "swimming fish".
Onion-flavored sweet beans.
Sweet beans in daily life generally refer to red beans, but the name of this dish is sweet beans. In fact, what is placed in the soup spoon are small and round green sweet beans.
Under the warm yellow light, above the "swimming fish", there are tender green beans that are as pleasant as teardrops. They complement each other with a section of white spring onions and have a pleasant fragrance.
"This dish is also a mouth-cleaning dish."
“The aroma of onions is very strong.”
Moving the low-key and luxurious jet black spoon in front of him, Li Xiao smelled the rich aroma of onions refined by sesame oil.
Is this dish difficult to make? Wash the sweet beans and peel off the pods. Take out the small beans inside. Add a tablespoon of scallion oil to a pot over medium heat. When stir-frying the sweet beans, add an appropriate amount of water and salt. Stir-fry the sweet beans.
When the water in the pot dries up, it's ready to serve.
Of course, if you add some scallion oil and sesame oil before serving, the flavor of the scallion oil will be more obvious.
The skill of a cook depends on how well the so-called "water is dried" before serving.
If there is too much water, the onion flavor will be diluted, and the sweet beans will taste less flavorful.
If there is less water, the stir-fried sweet beans will turn into dry stir-fried sweet beans. In this way, the sweet beans will look dry, colorless or even too shiny, losing their beauty.
But since this restaurant is so famous, it obviously didn't make such a mistake.
As the onion-flavored sweet beans were put into his mouth, a sigh escaped from Li Xiao's throat.
"When you enter the mouth, you can first taste the slight crispiness of the fried sweet beans, and then the aroma of green onions fills your mouth... Chew carefully, and the plump sweet beans explode in your mouth, hissing..."
As if he had been burned, he took a deep breath of cold air and commented while eating. Later, Li Xiao almost ate faster and faster, putting the sweet beans into his mouth one after another.
"As a stir-fry, the green onion aroma of sweet beans is refined by the mellow sesame oil, making the taste even richer."
"As a palate-cleansing dish, the sweet beans are not only fresh and refreshing after entering the mouth, but also have endless aftertaste after swallowing. It is really wonderful!"
"I am willing to give him a high score of 95 points for this dish!"
As Li Xiao finished speaking, the dishes on the "two swimming fish" on the table had been swept away by him.
Studio:
"This bean looks delicious!"
"Help, fortunately the host controlled himself and did not do such indecent behavior as licking the spoon under the watch of the young lady."
"The anchor can control himself, but I can't control myself!"
"If my shriveled wallet didn't control me, I wouldn't be able to control myself either!"
"After hearing what was said upstairs, I can control myself again."
"I just want to know when the anchor will find a temporary food attendant. I can apply for the job for free!"
"Anchor, look at me! I also applied for a job as a caterer for free! I also paid for travel and accommodation at my own expense! I even got some rebates!"
