Punch: From third-rate anchor to top chef

Chapter 367
And the chef has a very thorough understanding of this ingredient, and he didn't let the taste of black truffle overwhelm other ingredients too much.

The chicken shreds and matsutake shreds are also well mastered, with a slight burnt aroma.

The chicken shreds will not be too dry, because the degree of frying is not deep, and a lot of water has been absorbed behind it.

Matsutake is very fresh, the earthy smell, sweet taste and crisp taste all prove his freshness.

The longer matsutake leaves the soil, the less fresh it will be.

And as time goes by, the delicate fibers of matsutake will become thicker and thicker.

Therefore, the best time to eat matsutake is actually to eat it on the day it is picked.

Although the ingredients provided here are not so exaggerated, they are not much different.

The delicate fibrous tissue is simply a wonderful feast for the tongue.

The seasoning is also simple, but this time it is more powerful. Only salt is added to bring out the taste of chicken and matsutake.

Although Li Xiao has never seen a four-star chef here, he can be sure that this is definitely a master of Cantonese cuisine.

At least he thinks he has reached the limit, and he can only do so much.

After eating around in Dongguan, I didn’t get the authentic Cantonese cuisine, but I got it in Shangougou in Xinhui instead.

This strange gap made Li Xiao unable to let go of it for a while.

"By the way, just call out if you want to eat. When people are old, if they don't eat much at night, their blood sugar will rise."

"Ok."

Li Xiao was not polite either, after all, a meal without any staple food would really make people feel empty.

Even after eating a lot of delicacies from mountains and seas, I still feel like I haven’t eaten anything.

Press the call bell and say what you want.

In less than half a minute, the rice came up.

The rice here is also very special. It is cooked on a bamboo tube as thick as an arm.

The rice grains are distinct and the rice is full of flavor.

The little sister carefully scraped the rice on the bamboo tube into the bowl, and then retreated.

The rice is very fragrant, although it is not the same as his favorite Xiangshui Gongmi before, but the quality is quite good.

The texture of this rice is harder, but it is more fragrant when chewed.

While eating, Li Xiao did not forget to introduce the dishes:

"It's a pity that this store is a bit remote, otherwise it would have exploded."

"One soup, two dishes, and a bowl of rice, all of which are above 90 points."

"So far, I still highly recommend it."

"However, obviously, everyone has also seen that the cuisine of this restaurant is biased towards Cantonese cuisine, and the taste is relatively light."

"Some viewers with heavy tastes, be careful not to get in by mistake."

Hearing Li Xiao's introduction to the private restaurant, the old man next to him quickly reminded:
"Remember to make a reservation. After all, there are only 5 private rooms here. It really can't accommodate too many people. The phone number is XXXXXXX"

After speaking, he continued to eat food with a smile.

In fact, rather than saying that he is attracting customers for private restaurants, it is better to say that he is attracting customers for the chefs in the back kitchen.

Because the owner of the private restaurant didn't worry about making money here at all.

But if the chef in the back kitchen has no guests, his craftsmanship will be rusty.

He and Chef Zhao Yuling's father are good friends. They have been friends for decades. He doesn't want to see his niece's cooking skills become unfamiliar.

Therefore, he will use various purposes every day and every day.

Bringing different people over here to eat a lot of nonsense, after all, it doesn't cost money, and it can give favors, so why not do it?
Soon the fourth dish came up.

"Stir-fried cucumber with sliced ​​snails in XO sauce, use lightly."

After the young lady put down the dishes, she left the room.

The dishes are far away, and the strong seafood flavor that belongs to the XO sauce comes to the face.

Before the food was in his mouth, Li Xiao's eyes lit up.

The two consecutive dishes were light in taste, which made him think that the chef prefers light.

However, as soon as the fourth dish came out, it overturned his previous prediction.

It seems that the chef is not only good at dishes with light taste, but also dishes with strong taste are not inferior at all.

Li Xiao first picked up a piece of snail meat, Ming snail meat, a kind of snail that grows in shallow seas.

Ming snails cannot be cultured artificially.All are wild and grow very slowly.

A snail the size of a fist will grow for about 10 years.

Therefore, the Maritime Safety Administration of Dahan State has strict regulations, and there is no formal license for fishing snails.

As long as it is discovered by the Maritime Safety Administration, the boats fishing illegally will be immediately banned from going to sea for one month.

You must know that the time you can go fishing in the sea every year is not long.

During the fishing period, he was forced to confine him for a month.

Watching other people's ships come in and out of the port, making money every day.

And his own boat can only float on the beach to bask in the sun, watching others make money and not being able to make money himself, is simply cutting flesh on the owner of the ship.

As a result, although the price of seafood such as snails is very high, there are not many people who dare to fish illegally.

After all, the punishment is too heavy, if you are accidentally caught, you will lose your fortune.

Of course, there is another more important reason for this, that is, the price of snails is not high enough to make them take risks.

The snail slices are sliced ​​very thin, about the thickness of a coin, and the surface is covered with reddish-brown XO sauce.

The conch slices are stuffed into the mouth, with a slight spicy taste, followed by the rich seafood flavor of XO sauce.

The snail slices were bitten open by the teeth. Although the snail slices were very thin, there was not much gravy inside.

After biting open the snail slices, a very strong gelatinous juice will overflow.

It is a bit similar to the translucent bone marrow in the middle of fish bones, except that the bone marrow is fluid.

The juice is very sweet, mixed with the rich seafood flavor in the mouth, it is simply wonderful.

Ming snail meat is crispy on the outside and juicy and tender on the inside.

Li Xiao has no idea why the same piece of meat can behave in such a completely different way.

Moreover, the crispness of this snail slice is very crisp, and it can be crushed by chewing lightly, without any effort at all.

"It's delicious, it's the first time I've eaten such delicious snail chips."

"No, this is my first snail slice"

"But really, it's delicious! The taste is so special, and the XO sauce is also perfect. The seafood taste is almost bursting in my mouth."

"I'll take another bite of this cucumber."

As he spoke, he picked up a slice of cucumber that was also covered in XO sauce, and nodded with satisfaction.

"Cucumbers are also good, because the cucumbers here take a long time to fry."

"So, the texture is soft, not crunchy."

"However, because it has been with Ming snail slices and XO sauce for a long time, the red ones are red and the black ones are black, and the cucumber is full of the umami flavor of XO sauce and Ming snail slices."

"In addition, this cucumber is also very fresh, it is indeed very good!"

"I want to take back what I said just now. The dishes here are not only suitable for friends with light tastes, but also friends with strong tastes. You can definitely find suitable dishes here."

(End of this chapter)