Punch: From third-rate anchor to top chef

Chapter 322 323. Improvement

Li Xiao didn't whet everyone's appetite, but directly stated the solution.

"I feel that the skin of the duck inside is actually pretty good. The only flaw is the Cheng skin."

"It is true that Chengpi can absorb excess oil and gravy, and can also bring a soft and glutinous taste, making the whole body round."

"But in my opinion, after adding Chengpi, although it is round and full, it is not amazing enough."

"Sometimes it feels mellow, that is, the so-called mediocre, but in fact it is not so good, mediocre, it can only show that he is not outstanding in every item."

"But this shouldn't be like this, he could have done better, at least I think they should have done better."

"I think replacing the Chengpi with baked buns, that is, the kind of buns that are lightly fried in butter for thick soups, may have unexpected gains."

As he said, he was arranged to face the camera on the other side, and the friend who was arranged to observe him by the [Palace Banquet] said with a smile
"This is just a small suggestion from me. It is best to only bake one side of the bun so that the other side can be used to absorb excess fat."

"Of course, it's just for reference. If the product doesn't work well, then just pretend I'm not good at learning."

At this time, Li Xiao thought that the person who was sent to watch her live broadcast was a small employee in the [Palace Banquet]. Staff.

However, what he didn't know was that that dispensable employee was none other than Zhang Huiyuan, the head chef of the [Palace Banquet].

in the kitchen.

Zhang Huiyuan, who was holding the phone, frowned slightly after hearing this suggestion, and then he put down the phone.

"Ah Xing, find an ingredient for caviar-skinned duck, and ask the dim sum department to send a square bun and unsalted butter."

The little brother called Ah Xing didn't know why his boss wanted these things all of a sudden, but he did it wisely.

Although Zhang Huiyuan is only responsible for product creativity and quality supervision most of the time, from time to time, he will personally make dishes to check whether the batch of materials meet the standards.

So his movements are no less unfamiliar than those of a master who specializes in making duck with caviar slices, because all the materials are ready-made.

In less than 2 minutes, he finished the duck with caviar slices and put the finished product aside.

Zhang Huiyuan opened the pan next to him and put unsalted butter on the pan, and the wooden spoon gently turned the butter in the pan.

The unsalted butter melted quickly and produced tiny bubbles.

Before the butter was completely melted, Zhang Huiyuan quickly separated a small slice from a large loaf of bread. As for the thickness of this small slice, as a 5-star chef, this is not a problem at all.

The little bubble disappeared, and Zhang Huiyuan put a small piece of square bread that had been removed into the pan.

With his left hand, he kept turning the frying pan, so that the bottom of the pan could be heated more evenly, while his right hand was holding chopsticks, ready to pick up the square bag at any time.

The unsalted butter gives off a faint milky aroma after melting, and the square bun absorbs the melted butter and heats it continuously on the pan.

A refreshing burnt aroma emanates from the bottom of the square bun.

Zhang Huiyuan didn't even turn over the bag in front of him, he just used his nose to determine when to take the bag out of the pan.

His chopsticks beat on the frying pan with a regular rhythm that only he knew, and stopped with the melodious rhythm.

Turn off the fire, pick up the square bun, throw the square bun on the cooked food cutting board, cut it open, and all the actions are done in one go.

In less than 2 minutes, the second piece of skin duck with caviar, which was prepared in a slightly different way, appeared next to the first piece.

According to the old rules, whenever there is a new production method, eat the old one first, and then eat the new one.

The reason for doing this is mainly to consolidate the taste of the old cooking, so that it can be better compared with the new cooking.

There is no problem with the taste of the sliced ​​duck, fragrant, glutinous, salty, fragrant and crisp.

Zhang Huiyuan nodded in satisfaction. The original duck with caviar and sliced ​​skin in front of him tasted no problem.

It proved that there was no problem in the preparation of the ingredients, which caused the taste of the dishes to be bad.

Because the materials it uses are left over from making products for customers just now.

Putting down the remaining half piece of skin duck in his hand, he looked at the caviar skin duck made by the method provided by Li Xiao.

Without hesitation, he picked it up and stuffed it directly into his mouth.

Click, click.

Two consecutive crisp sounds made his pupils shrink suddenly, and the tentative expression on his face froze there.

Although Zhang Huiyuan's facial expressions and mouth movements completely stopped, his brain started working quickly.

He eats a lot of duck with caviar and sliced ​​skin. It can even be said that he tries it almost every day.

So he knows the taste of sliced ​​skin duck very well, but what he eats now tastes so much better than before?
Needless to say about other materials, all materials are the same.

The difference between the two is only one thing, the orange skin in the middle is replaced by a fried square bun.

It's a lie, it must be a lie to improve the finished product by such a simple amount, right?

Subconsciously, he chewed the sliced ​​duck in his mouth twice more, the frankincense of the butter, and after the square bun was fried, the wheat fragrance of the flour was also completely released.

Although there is no chengpi in the middle as a guide, making all the food soft.

But after changing to the crispy square buns, the crispiness of the sliced ​​duck can be brought into full play.

The double crispness and burnt aroma, the butter and the animal fat of the roast duck completely cover up the greenness of the cucumber.

One side is soft and the other side is crispy, and the taste of the dish is even richer than that of handmade Chengpi.

Before he came back to his senses, he had eaten all the food in his mouth.

Feeling the empty mouth, Zhang Huiyuan couldn't help smiling wryly. It was just such a small change, but the cooking that he thought was almost perfect had improved so much.

Thinking of this, he couldn't help but sigh with emotion, this is the so-called sky beyond the sky, and there are people beyond people.

He looked down at the live broadcast on his mobile phone. He thought that he had been rated as a 40-star chef in his early 5s and was considered a leader in the industry.

However, his pride all along was instantly shattered by this kid in the live broadcast room.

Seeing the other party's high-spirited look, Zhang Huiyuan couldn't help feeling a little emotional.

With such a strong food appreciation ability and food review ability at such a young age, it is really easy to get a golden spoon gourmet in time.

Thinking about it, Zhang Huiyuan laughed.

He thought with some evil humor that even though he already knew that Li Xiao was very capable, he was still surprised by the improvement plan he casually proposed, and he didn't know how much commotion would be caused in the weekend game.

On the other side, Li Xiao raised the small dish containing Dengying beef in front of him, and at the same time clamped a thin piece of Dengying beef. He said to the audience in the live broadcast room:

"You can see that the appearance of this lamp shadow beef is really quite good. The slices of beef are as thin as onion wings, so thin that the light can easily shine through."

"Dengying Beef is a very delicate dish."

"There are two methods of making traditional lantern beef, one is roasted slowly on the stove, and the other is deep-fried in oil pan."

"The former will be used more, and the latter will be used less, because oil in ancient times is expensive after all, and few people are willing to use a large pot of oil to slowly fry at low temperature."

"Another aspect is because the Dengying beef roasted on the stove tastes better, and it tastes more dry and comfortable."

"So most chefs will never give up a method that is easy to use and has good results, and choose a method that costs more and has worse results."

"The piece of beef in front of me is very dry, and it can be seen that it was roasted by fire."

He took the Dengying Beef to his nose, and a strong charcoal fragrance came to his face.

"It's very good. Bamboo charcoal is used for roasting. There is a faint fragrance of bamboo charcoal on the beef."

As soon as the words fell, Li Xiao sent a small piece of Dengying Beef like rose petals into his mouth.

Eating it is a bit like eating beef jerky, but it is more fragrant than beef jerky.

Slightly crunchy, rich smoky flavor, firm fiber, and a small piece of Dengying beef, the more you chew, the more delicious it becomes.

Due to the use of a large amount of spices to marinate in advance, the taste of the marinade has already penetrated into the beef.

This makes the whole piece of Dengying beef very rich and layered.

Just when Li Xiao sighed that there is such a good thing, but there is no glass of good wine, the host on the stage reminded:

"Dengying Beef can be eaten in a piece of skin duck, or it can be used as a snack for drinking wine. Next, our young lady will present our specially prepared wine to all distinguished guests."

"Of course, all alcoholic drinks can only be consumed by VIPs over the age of 16. If the VIPs are under the age of 16, juice will be provided here. We apologize for the inconvenience caused to you."

After the words fell, those young ladies in red skirts naturally came to the guests again.

"Hello, distinguished guest, the alcoholic drinks we provide include Wuliangye, Moutai, Huadiao, Fenglaiyi, Cartier red wine, and sapphire wine."

Hearing that there was Moutai, Li Xiao subconsciously wanted to order it, but he immediately realized that it was Moutai, but he didn't know what year it was. It would be too boring if it was new.

He hastily asked:
"What year are these wines probably from?"

The young lady has obviously undergone special training, and she told the year of each wine in detail.

"Wuliangye and Moutai are both from five years ago, Huadiao is a new wine for three years, Feng Lai Yi is our local wine in the capital and has been cellared for more than 20 years, Cartier red wine is from 1998, and sapphire wine is from this year. .”

Although Moutai is not from this year, the year of cellaring is a bit too small. There is basically no big difference between five years of cellaring and new wine.

(End of this chapter)