Punch: From third-rate anchor to top chef

Chapter 424

To be honest, seeing the bag He Ruochu handed over, Li Xiao really wanted to refuse.

After all, he knew that tea of ​​such quality must be expensive.

But what's inside is really alluring.

Feeling the sweetness in his mouth, he politely evaded, but he couldn't say it.

After hesitating for a long time, Li Xiao showed a shy smile on his face, and stretched out his hand to take the gift from the other party.

"Thank you. Logically speaking, I shouldn't accept such a valuable thing."

"But this tea is really delicious, thank you."

He Ruochu waved his hand, his tone calm:

"It's just a few tins of tea, as long as Mr. Li likes it."

"And Mr. Li supports the country's public welfare so much, this small gift is my thanks."

"In that case, thank you Miss He."

After the two were polite, Li Xiao accepted the other party's gift, and then the young lady brought the next dish.

This main course was not served directly to the table, because the dish was only half-finished.

Li Xiao glanced at the golden auspicious fish placed on lemon leaves and artichokes [yangji fourth tone].

Artichoke, also known as fresh thistle and French lily, is a perennial herb of Compositae.

It looks like a green blooming flower.

Native to the Mediterranean coast, the main edible part is the fat and tender bracts in the flower buds.

It is a kind of rare and high nutritional value health-care vegetable, and is known as the "King of Vegetables" abroad.

It has a very strong and strange aroma, and it will have a light corn aroma when eaten.

It is usually used as a snack for boiled spices or made into dipping sauce. It has a very special taste.

Jinji fish, a rare fish unique to Sakura Country, has a long production cycle and a long growth cycle.

Together with puffer fish and anglerfish, they are also known as the three famous fish in Sakura Country, and they are also the main source of income in Sakura Country.

The reason why Jinji fish is precious is that it can only be caught in the inner bay of Sakura Country.

This is one of the two rare deep bays in Sakura Country, and the highest depth can reach more than 1000 meters.

And this kind of golden auspicious fish lives in the deep sea of ​​about 500-800 meters. At present, it can only be caught by pure artificial sea fishing.

The fishing efficiency is very low, and the production capacity is very unstable. In the event of heavy rain or big waves, it is impossible to fish at all.

At present, about 13% of the fishermen in the Cherry Blossom Country rely on sea fishing for this kind of golden auspicious fish to maintain their basic livelihood.

There is another reason why this fish is so expensive, and this fish lives in the deep sea.

Once leaving the original habitat area, the body will die instantly due to air pressure problems.

Therefore, after this kind of fish is caught, it must be transported and delivered in the fastest time.

At present, only the main island of the Sakura Kingdom and a few neighboring countries such as the Han Kingdom can buy this kind of golden auspicious fish.

Because of its rarity, many people from other countries are even willing to fly for more than ten hours to come to the local area to taste the freshest kinji fish.

The Jinji fish in front of me has been fried in the back kitchen.

However, only the side with the skin was fried, and the other side was in a wonderful state of undercooking.

The specific method is to sprinkle cooking wine on the edge of the pan while frying the fish.

Then quickly cover the pot, let the cooking wine volatilize into water vapor in the cover, and use the water vapor to force the fish to cook.

The piece of fish in front of me is barely cooked, and the fire is so wonderful.

As expected of a senior chef with a five-star rating, he really has a few brushes.

I saw the waitress put two pieces of bamboo charcoal with wisps of smoke on the iron plate.

Then the lady used a special small shovel to shovel the fish, the mint leaves and artichokes under it, on top of the bamboo charcoal.

Covered with a transparent glass lid, the aroma of mint leaves and artichokes, as well as the smell of bamboo charcoal itself, are smoked into the fish through the heat of bamboo charcoal.

The smoke lasted for about 5 minutes. When the smoke under the glass cover gradually dissipated, the young lady picked up the cover.

Finally, the smoked kinji fish is placed on top of the golden jelly made of kinji fish broth.

"Hello, two honored guests, [Smoked Jinji Fish], please use it slowly."

The sides of the fish are slightly raised, and there are dots of gold leaf on it.

There is a circle of small black balls next to the jellyfish jelly.

Li Xiao picked up one of the small black beads with chopsticks and put it in his mouth, and the bead shattered on his tongue.

A faint sour taste spreads on the tip of the tongue. This is a small black ball that is aged vinegar after spheroidization. The sour taste has a little sweet taste.

When customers eat the jelly, they can easily choose the amount of vinegar to add, which is very convenient.

Scoop up a small spoonful of jelly, and the umami bomb in the mouth of the jelly will be released on the taste buds instantly.

Use fish bones, fish meat, fish heads, pork bones, and chicken bones to cook together a super rich broth.

Use a centrifuge to separate the fat and solids, take only the liquid and add gelatin sheets to make a broth jelly.

The process is very cumbersome. Even if the process is mature, it may take 67 hours to get such a gel.

But in Li Xiao's opinion, the wait is worth it, because the taste is really amazing.

There is no miscellaneous taste here, only umami, sweetness, and a touch of alcohol.

Chopsticks pick up the fish on it, because the fire is just right, so the texture of the fish is very tender.

Because jinji fish is located in the deep sea, the fat content in its body is extremely high.

One bite, the oily fragrance is overflowing, and the gravy and oil flowing out of the fish are quite satisfying.

Smoked for a good amount of time, so the smokiness doesn't just stay on the surface.

The enclosed space allows the fragrance of bamboo charcoal, as well as mint and artichokes, to be mixed into the fish, and the aroma rushes straight to the top of the head.

The complex taste and texture made Li Xiao's movements a little faster.

I have to say that after the scheduling of the cold dishes and the blending of the wine,

The taste buds on the tongue have been fully opened, and the stomach is at its best.

Li Xiao was very satisfied with the main course that appeared at this time.

Li Xiao is willing to give him a high score of 95 if he wants to score.

The next table wine is a red wine from a top Italian winery.

Sissicaia, the top four wineries in Italy.

It keeps pace with the top five wineries in France and is very well-known internationally.

But the bottle of Xi Shijiaya in front of me is not a very old Tibetan wine, and it has only been 4 years since it was released from the factory.

It is a very young new wine, but the taste is not worse than those famous old wines.

The smell is very lively, with aromas of strawberries, cherries and blueberries.

Very smooth tannins, with fruity aromas and a hint of bitter almond.

Smelling the remaining aroma of wine in the cup, Li Xiao nodded in satisfaction.

As expected of the famous wines produced by the four major wineries, even if it is only new wine, the taste is quite good.

(End of this chapter)