Punch: From third-rate anchor to top chef

Chapter 378

in the live room.

"Although I don't have much feeling for Cantonese cuisine, I really want to try it this time."

"We have New Year's Eve dinner at Lee Garden every year, and there is nothing wrong with it except it's expensive!"

"It's rare to see an anchor, and I'm full of praise for a restaurant's dishes."

"I've made a reservation for the evening, I'll try it tonight to see if it's really so delicious!"

"Unfortunate, Shiitake, the nearest Li Garden is more than 300 kilometers away from me."

"Although we don't have Lee Garden here, there is a restaurant where several chefs come from, and the products are really good!"

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The ice-roasted three-layer meat tastes really good, but the portion is too small.

After three or two bites, Li Xiao ate it all up. Just as he was considering whether to order another dish, the next dish came up.

For rice with lobster soup, Lei Garden provides one serving and one case.

Li Xiao was alone, so of course he only ordered a single serving.

The lobster soup rice is divided into two parts, one part is already cooked soup rice, and the other part is just fried rice.

"Hello, rice with lobster soup, do you need to pour in this fried rice for you?"

"I can do it myself."

"Okay, handle it gently and don't put it too high, the soup is very hot."

"it is good."

Li Xiao introduced to the audience while taking the rice with lobster soup:

"Strictly speaking, this lobster soup with rice cannot be said to be a traditional Cantonese dish. After all, lobsters can only be caught in the deep sea, and deep-sea fishing only began to appear in modern times."

"So pickled rice is a traditional Cantonese dish, and lobster with pickled rice is a new style of Cantonese cuisine."

"Of course, the lobster rice in front of me also incorporates some western elements to make it look richer."

While talking, he leaned closer to his nose, and a strong lobster smell came out.

"The fragrance is rich and rich. You can tell that it has been boiled for a long time. Let me taste it for you."

Using a spoon to poke away the floating rice, Li Xiao scooped up a small spoonful of orange-red lobster soup.

There is also a layer of golden oil floating on the lobster soup, which makes people move their index fingers.

The hot lobster soup enters the mouth, and a very fresh taste spreads on the taste buds.

The umami taste is quite strong, and the combination of various ingredients is also very good.

The complex ingredients not only do not overwhelm the guests, but instead make the freshness and sweetness of the lobster meat more prominent.

"Delicious, this lobster soup is thick but not greasy, fresh but not fishy, ​​well cooked."

"Actually, the recipe for this lobster soup is very simple."

"After the lobster urinates, put it in boiling water with salt and cooking wine for 1 minute to burn the lobster to death."

"At this point the outermost layer of the lobster is cooked and separated from its shell."

"It's very convenient, we take the lobster shells out and crack all the lobster shells."

"Add a small piece of butter to the pan and wait for the butter to melt, then pour the lobster shells into the pan and stir-fry over high heat."

"The fire must be high, so that the lobster shells can be fried with a burnt aroma."

"When the inner layer of the lobster shell turns brown, you can remove all the lobster shells from the bottom of the pan and add olive oil."

"Put in diced celery, diced carrots, diced onions, diced tomatoes, and when all the vegetables are soft, you can add a small amount of white wine."

"Finally, put the sautéed lobster shells back into the pot, add an appropriate amount of water, cover the pot and simmer for an hour to complete."

"Of course, if you don't have lobsters at home, in fact, the shells of other shrimps and even crabs can be treated in the same way."

"What you get in this way is Western-style Jiujie Shrimp Soup, or Western-style Crab Soup"

"Okay, everyone put away your notebooks and try again after class, now let me try this rice soup!"

Li Xiao scooped up a large spoonful of soup and rice and stuffed it into his mouth. The soaked rice was made of fragrant rice from Taiguo.

Thailand's basmati rice has a strong rice fragrance, and its shape is relatively pointed and long. The most important thing is that its texture is relatively hard and it is not easy to be soaked.

Putting the rice into his mouth, after careful chewing, Li Xiao admitted that he still underestimated this bowl of rice with lobster soup.

The ingredients used were far more abundant than he had imagined. He had eaten three different types of shrimp meat just with this one bite.

He closed his eyes and took a second bite, tasting more carefully this time because he didn't want to miss any interesting details.

Slowly swallowing the second mouthful of rice, Li Xiao nodded in satisfaction.

"Good, really good."

"The rich lobster soup is completely absorbed by the Thai basmati rice, which is also firm enough, and the more you chew in your mouth, the more delicious it becomes."

"In addition, his ingredients are very spiritual."

As he spoke, he shook up a spoonful of lobster soup and rice, and froze the orange lobster soup inside, so that everyone could see the state of the soup and rice more clearly.

"Maybe some people think that this soup with rice is too bland, but it is not the case when there is only rice without ingredients."

"The feeling comes about because the chef chops up the other ingredients to the size of the rice."

"Actually, there are three kinds of shrimp meat in this small soup rice, namely nine-section shrimp meat, Boston lobster meat, and river shrimp meat."

"Three different kinds of shrimp bring three different feelings."

"Each variety of shrimp meat can bring subtle changes in texture and taste."

"In addition, the chef also added scallops, shark's fin, protein shreds, Jinhua ham, and sea urchin to the vendors."

"The whole thing is a seafood bomb. The aroma of white wine and rice wine is very strong and fragrant, and the smell of spices is very light. There is no fishy smell in the whole meal."

"However, if that's all it is, the lobster soup with rice in front of me is only 85 points at most, because there is one most important thing that has not been added to the rice with soup."

"That is fried rice, the soul supporting role of rice in soup."

"In fact, many people have eaten millet when they were young. Put the steamed rice into the oil pan and fry it until golden brown, then remove and drain the oil stains on the surface."

"The small portion of fried rice in front of me doesn't have too much oily smell, it's very dry and crisp."

As he spoke, Li Xiao picked up a piece of golden fried rice and threw it into his mouth.

The fried rice is very crispy, and it melts on the tongue with only a crisp crackling sound in the mouth.

The taste is clean, fragrant and crisp, and the interior of the fried rice is ethereal without a trace of excess oil residue.

This also proved that the opponent's grasp of the heat and time is very good.

Li Xiao didn't believe in evil, and quickly threw seven or eight pieces of fried rice into his mouth. Without exception, all the fried rice was very crispy, without a drop of excess fat.

He nodded in satisfaction. As expected of a seven-star restaurant, even a small bowl of fried rice is done so seriously.

Pour a small bowl of golden fried rice into the soup and rice, and quickly mix the fried rice with a golden spoon.

The lobster soup visible to the naked eye has much less soup, and of course it didn't evaporate out of thin air.

All the disappearing soup was absorbed by the small half bowl of fried rice just poured in.

"Okay, now this is the full version of rice with lobster soup."

"Let me try again."

(End of this chapter)