Punch: From third-rate anchor to top chef

Chapter 379 380. Glass Pigeon and Caviar Osmanthus Foie Gras Fried Rice
A spoonful of soup and rice mixed with soup rice and fried rice was sent into the mouth.

A rich burnt aroma came from the mouth, after the crispy fried rice absorbed the rich flavor of lobster soup.

The taste becomes more explosive, and the original loose texture becomes soft and glutinous.

The fried rice melts as soon as you eat it, like eating crab roe in quicksand.

The mouthful of fresh fragrance is simply indescribable.

Ordinary rice soup and fried rice have completely different tastes, and the constant intertwining in the mouth makes people feel ecstatic.

"It's delicious, and the taste of lobster soup and rice after adding fried rice has taken a big step forward."

"If the lobster soup rice without fried rice was only 85 points before, then the lobster soup rice with fried rice now has a full 95 points."

"Lee Garden is worthy of being a sacred place for many Cantonese cuisine masters. The standard of this product is really very high!"

"If you are interested in Cantonese cuisine, you can really make a special trip here to try their Cantonese cuisine."

"Although I dare not say that this is the ceiling of Cantonese cuisine, it is estimated that it is not far away."

While drinking soup with rice, he communicated with the audience which kind of soup with rice is more delicious.

The next dish was delivered by the young lady.

"Glass pigeon, does this pigeon need to be cut?"

"Of course!"

The glass pigeon is not big, and the whole pigeon is only a little bigger than Li Xiao's fist.

The young lady is very skilled in the segmentation technique, and one can tell at a glance that the number of pigeons dismembered by her is not a small number.

A small pigeon was neatly divided into 4 pieces.

What amazes you, Li Xiao, is that the edges of the crispy skin on the squab are intact.

The squab's glass skin is quite brittle, and when the young lady cuts it, he can hear its skin cracking and cracking from a distance.

However, when this squab divided into four appeared in front of him, the edges of its skin were neat and neat, without any tooth-like cuts.

Seeing the pigeon like this, Li Xiao nodded with satisfaction.

That's amazing, man.

Not only are the chefs in the back kitchen very skilled with knives, but even the young lady who serves food in the front hall also has such knives.

Li Xiao showed the glass pigeon dripping with gravy in front of the camera:

"Looking at the pigeon, don't think it's small, but it's really fragrant. When the young lady cut it up, you should have heard the crackling sound, right?"

in the live room.

Seeing the steaming pigeons dripping gravy, many viewers swallowed their saliva.

"Oh my God, look at his gravy!"

"I can't take it anymore, I already sold a roast chicken!"

"Laughing, the anchor eats squab, you eat roast chicken, please, are these two kinds of food?"

"I can understand the feeling of ordering roast chicken, because I also want to order pigeons, but unfortunately I can't find them after walking around, but I will never compromise. I'm going out to find pigeons!"

"Crying to death, o(╥﹏╥)o I was laughing and eating bro, I forgot that I was eating instant noodles! The clown is me?"

"Oh my god, convex (她盘哉), why should I watch it at this time, I can only go to the dining hall to eat later! It's a crime!"

····
While talking about Li Xiao, he had already picked up the pigeon, and his fingers just gently pinched the pigeon's ankle.

The skin of the squab that touched the pigeon immediately made a crackling sound.

He swallowed and didn't continue talking, the glass pigeon was stuffed into his mouth.

To be honest, Li Xiao's expectations for this glass pigeon are already very high.

After all, it is not easy to know that the pigeon is not easy just by the sound of the skin, but wait until the pigeon really enters the mouth.

Only then did he realize that his expectations had been lowered.

The skin of the squab is crisp and dry, without the slightest greasy feeling, and it feels like biting into the crunchy Poli seaweed.

Because the skin of the squab is coated with honey when it is marinated, it has a faint sweet taste when eaten.

But the sweetness is well controlled, neither too strong nor too weak.

After the crispy skin is bitten open, there is a layer of gravy underneath.

The unique taste of honey also makes the oil oozing out from under the squab skin no longer greasy.

The pigeon meat is delicate and tender, and the teeth do not feel any fiber when bitten down.

The perfect delicate taste, wonderful seasoning marinated.

Sweet and crispy skin, with savory and juicy pigeon meat.

From the inside to the outside, the taste of the pigeon meat is smooth and tender.

This is also the reason why Li Garden uses such small pigeons.

It's not to cut corners, nor to reduce costs, but to unify the maturity of the pigeons from the inside to the outside.

Using small pigeons can avoid the appearance that the meat on the outside is cooked, but the meat on the inside is not yet cooked.

The meat on the inside is cooked, but the meat on the outside is old.

The meat of the whole squab is super tender. It is a bit exaggerated and outrageous to say that it melts in the mouth, but it disappears along the throat, which is not an exaggeration at all.

After eating the pigeon's thigh, Li Xiao was not in a hurry to introduce it to the audience.

He dropped the bones of the pigeon, picked up the upper body of the pigeon, and began to eat.

Seeing Li Xiao's actions in the live broadcast room, he howled immediately.

"This must be delicious, right?"

"Do you still need to ask? The anchors don't have time to talk! Obviously they can't stop at all."

"Lick the screen, anchor, can you express one for me?"

"This pigeon is absolutely amazing!"

"I have decided, this Yangcheng, I must go!"

"I'm a native of Yangcheng, and I've booked a private room tomorrow. Ladies who are willing can private message me!"

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The taste of the upper body of the glass pigeon will be slightly inferior, but because the pigeon itself is not very old, and the way of roasting is very clever.

So the gap is not too big, and some parts that should look dry, but because the gravy is rich enough, his shortcomings are hidden.

Putting down the bone in his hand, Li Xiao took a sip of chrysanthemum tea and nodded with satisfaction:

"It's delicious. Although this glass pigeon costs 100 pieces, it's really worth the money."

"One word can describe it! Crispy skin and tender meat."

"It is invincible to be able to make such tender meat by roasting."

Li Xiao didn't talk too much with the audience, because the pigeon was so delicious that he couldn't stop.

After the 4 pieces of squab were turned into a pile of broken bones, the next dish was brought up by the young lady.

Followed by caviar fried rice with sweet-scented osmanthus and foie gras, the portion is also not much.

The portion is about one and a half bowls of rice, placed upside down on a large white round plate.

The appearance of this fried noodle is quite impressive, the surface is covered with a layer of fine golden osmanthus, a handful of black caviar is in the middle of the hill-like golden rice, and the black caviar is surrounded by a circle of golden gold leaf.

No need to fiddle with a spoon to see the abundance of ingredients on the surface.

Red and white shrimp, crispy meat floss, diced foie gras fried until golden on all sides, white crab meat, red crab roe, orange-red sea urchin, emerald green diced cucumber, and sporadic XO sauce.

Before the rice enters the mouth, a delicious seafood fragrance rushes into the nasal cavity.

(End of this chapter)