There is a layer of glutinous rice bean paste one-third of a knuckle thick, a thin layer of pork belly, another layer of glutinous rice bean paste, and another layer of pork belly. The layers are stacked one-third, and it looks like a miniature landscape.
After counting carefully, Li Xiao found that this small "tower" had as many as eighteen floors.
The undressed peanuts on the top are crystal clear, and the sweet bean paste aroma makes the tongue that has just been baptized by the spicy taste begin to secrete saliva in preparation for tasting.
"This is the famous sweet aroma in Sichuan cuisine... The small one-fired white pagoda can make eighteen layers. You can tell that the chef spends a lot of effort."
Although it is sandwiched in the meat, this bean paste is not so docile. The diameter of this tower is only as long as a candied haws, and there is very little effort that can be done on it. It requires a lot of energy and endurance.
It's all self-evident.
I picked up most of the sweet roasted white rice with my chopsticks, and it was full of sweetness when I put it into my mouth.
"Not only does this dish have a unique name, but it also tastes very different from ordinary desserts."
"The fragrant and soft glutinous rice is soaked with the slight sweetness of brown sugar, and is wrapped with a layer of rustic bean paste. Finally, there is the fat but not greasy pork belly, plus the fried peanuts on top for the finishing touch, it is very
tasty."
"If you chew it carefully, you will find that the pork belly is not simply sliced and steamed directly. Instead, it is first lightly cooked with hot oil to form a thin layer of crispy skin around it.
"
"The pork belly tastes soft and plump in the middle, but has a layer of chewy crispness around it. It not only makes the whole dish taste more delicious, but also adds the crispiness of deep-frying to this dessert."
The mouth that had been "swept" by Mapo Tofu just now gradually diluted the spiciness and numbness with the sweetness that spread after chewing the sweet and sour white in the mouth.
"After eating Mapo Tofu, I tasted it carefully. This dish was like a timely rain. It not only relieved the overbearing spicy taste of Mapo Tofu, but also washed my mouth with the sweet taste."
"If you eat it whole, you may not feel it. If you taste it carefully, you can even taste the flavor of tangerine peel in it."
"What's more, the faint sesame aroma is wrapped inside, giving the soft and glutinous bean paste glutinous rice a richer sweet aroma."
"The fat but not greasy pork belly is wrapped in bean paste and glutinous rice. The oil overflowing after one bite even seems to explode in your mouth. It really gets better the more you eat it!"
“Tastes great!”
“Don’t be afraid of the chef being proud, I give this dish 95 points!”
“To be honest, for the first time in this set meal, I felt like I didn’t have enough.”
As Li Xiao’s score fell, there was another wave of crazy barrages in the live broadcast room:
"Help, I believe I'm not the only one who was bewitched by the anchor and had the urge to go to this restaurant for a meal!"
"Anchor, if you continue to seduce me like this, my wallet will be lost! I'm crying."
"A sweet roasted white dish can also create a thousand-feuille-like effect. I really want to try it!"
"Leave the kid's wallet alone, it hasn't grown up yet!"
"One mouthful costs more than 100 yuan, and it will take the child ten more years to carry bricks!"
“I’ve learned that I’ll have to fry the pork belly first before cooking it next time!”
······
After finishing the sweet roast white, Li Xiao looked at the menu and saw that the next dish was spicy lychee flavor.
Compared with the spicy flavor just now, this spicy lychee flavor is not that well-known, but a dish with this flavor type is well known to women and children.
Kung Pao Chicken.
But what the young lady presented was not the well-known Kung Pao chicken, but Kung Pao oysters.
The twenty-second flavor, spicy lychee flavor: Kung Pao oysters.
"To be honest, this is the first time I've seen oysters made into Kung Pao flavor."
A palm-sized piece of oyster is placed on the translucent black bean sauce. The fresh and sweet oyster is baked into a reddish brown color like braised pork. It is another dish that comes first before the other dish arrives.
Kung Pao dishes can reveal a chef's ability to control the heat from a small perspective.
After removing the fishy smell, cut the oysters into small dices, add ginger slices, green onion segments, pepper, cooking wine and refined salt and marinate for a few minutes to freshen and remove the fishy smell; take a bowl and add sugar, vinegar, fresh soup, wet starch and mix
Into lychee flavored juice.
Fry the oysters in hot oil until the color becomes darker, take them out, remove the marinating ingredients, add spicy oil in the pot, add dried chili peppers, Sichuan peppercorns, ginger, garlic and green onions to stir-fry, then
Load the oyster meat, stir quickly, add cooking wine and seasoning sauce, and then plate it.
The so-called spiciness is the smell produced by dry chili peppers being battered into spicy shells in a pan. If the chef cannot control it, underheating or overheating will have a considerable impact on the spiciness.
As for the lychee flavor, it is named after the juice it prepares tastes like lychee.
Among them, the ratio of sugar, vinegar, salt, ginger, garlic, and onion is even more stringent to a certain extent.
It can be said that without several years of hard work, it would be difficult to make spicy lychee-flavored dishes that satisfy customers.
Li Xiao picked up the meat on the oyster shell, and soon, the sweet aroma filled his nostrils.
"You can feel a very delicious taste from this aroma."
After taking a bite, Li Xiao nodded slightly.
"One bite is full of juicy oysters, with sweet, spicy, sour, salty and fragrant tastes in sequence. It's full of flavor."
"Although it is spicy lychee flavor, the spicy taste is not very obvious inside. The meat is still mostly sour, spicy and sweet."
"Although this is the case, it is possible that the chef did not fry the dried chilies too much in order to control the heat, so the spiciness did not penetrate too much into the oyster meat."
"Anyway, this is such a creative and unique dish. Overall it tastes very rich. Although it is a bit lacking in spiciness, overall it is still a very good dish."
"I give this dish 80 points!"
Putting down his chopsticks, Li Xiao nodded with satisfaction and commented.
Studio:
"Did you see it? This oyster is almost as big as the host's hand. I have never seen one so big before!"
"Should I say it is truly a high-end restaurant? The food you can get is so substantial!"
"It's just that the shell looks heavy. The meat inside is only the anchor's two bites, and that's when the anchor wants us to see what's inside."
"The legendary lychee flavor, when the host said it, it feels like spicy sweet and sour pork?"
"Don't tell me, the quality of this restaurant can't be summarized by you in such a simple way!"
"I'm tired of saying I want to eat, just wait for the anchor to draw me."
"It doesn't matter, I'll lower the winning rate."
"Anchor! Look at me! When will the next question come out! I can't wait for the draw!"
