Punch: From third-rate anchor to top chef

Chapter 441
Little sister nods again and again

"Okay, please wait a moment, Mr. Li."

It's really not polite for the other party to wait a moment.

In less than a minute, a steaming black rock slab appeared before his eyes.

Yanbanyaki, a cooking method introduced from abroad.

Usually divided into natural stone slabs, and stone powder pressed stone slabs.

The former is more expensive, while the latter is more cost-effective.

The stone in front of him had distinct textures, obviously not a synthetic cheap slate.

Don't worry about the danger of chemical substances leaching out after long-term use.

I heard the young lady introduce from the side:
"Cassito's rock slabs are highly airtight, and their salt and mineral content are several times higher than ordinary rock slabs."

"No need for seasoning, the slate alone provides enough flavor."

"May I ask how mature Mr. Li likes it?"

"Six achievements are all right."

Li Xiao made a gesture of 6 with his thumb and little finger.

"Ok."

After a simple exchange, the young lady quickly picked up a piece of M6 Wagyu with a special silver clip.

The moment the red and white Wagyu beef touches the steaming rock slab.

The beautiful creaking sound came from the slate.

Then, a smell of burnt beef accompanied by the aroma of milk floated into the tip of the nose.

The aroma quickly spreads from far to near, and the extremely thinly sliced ​​Wagyu still only needs 6 to mature.

It didn't take too long at all. As soon as the edges of the wagyu beef turned brown, the young lady quickly turned it over.

The wagyu on the other side has a shorter contact time with the rock plate.

Because the wagyu itself already has residual heat, it only needs to be slightly closer to the slate, and the other side will reach 5 maturity in an instant.

The young lady controls the silver clip, flipping through the roll with ease.

The M6 ​​Wagyu beef that was originally laid flat on the slate was rolled into a ball.

The M6 ​​Wagyu beef, which was only half-ripe at first, quickly reached 6% under its own residual heat.

Seeing the well-done wagyu beef in the bowl, Li Xiao raised his eyebrows.

The opponent's fire control is not much worse than that of ordinary masters, obviously after professional training and long-term training.

Although it was served with sterile raw eggs, Li Xiao didn't dip it.

Instead, I tasted it directly, the original M6 Wagyu.

Burnt aroma, fat-emulsified milky taste, sweetness, and softness that melts in the mouth.

6 Mature beef is the most suitable.

At this time, the gravy in the beef is the fullest, and the maturity is just right.

Anything more is too old, anything less is too raw.

Myoglobin does not have a trace of fishy smell, but has a slight sweetness, and the quality is surprisingly good.

The taste is very unique, and the feeling of mineral salt is more rough.

The heat causes mineral salts and other minerals to precipitate from the slabs, which are then absorbed by the beef.

There is a little astringency in the salty taste, which makes the original monotonous taste richer.

After Li Xiao ate the first piece of wagyu, the young lady baked the second piece immediately, and the rhythm was handled very skillfully.

This time, he didn't directly put the roasted Wagyu into his mouth, but dipped it in the well-stirred sterile egg liquid.

The eggs are orange in color and have a faint fishy smell.

However, the fishy smell is very light, and it is also within the normal range, completely within the acceptable range.

The steaming M6 Wagyu was quickly wrapped in orange egg liquid.

Compared with the pure M6 Wagyu just now, the M[-] ​​River after being dipped in egg liquid has a richer milk flavor and a smoother taste.

Originally, there was only a little eggy smell, but under the burnt aroma of wagyu beef, it immediately became indifferent.

The overall texture and taste have been improved several levels.

After a few minutes, the entire plate of N6 Wagyu was eaten by Li Xiao. Seeing the empty tray, the young lady asked intimately:

"Mr. Li, do you need to add a few pieces of M6 Wagyu?"

Feeling the sweet fragrance left in his mouth, Li Xiao hesitated.

But in the end, he waved his hand and rejected the other party's kindness. If you eat too much of one thing, you will get tired.

Although wagyu is beautiful, if you taste it too much, you will feel a little greasy.

With a disappointed expression and a forced smile on her face, the young lady left Li Xiao's side.

The corner of Li Xiao's mouth twitched slightly, fortunately he was still live broadcasting.

Otherwise, people who don't know will probably think that they have abandoned this young lady from beginning to end.

Shaking his head, he turned his gaze to the one in front of him, a fresh arctic shell that had just been sacrificed not long ago.

Fresh arctic clams are cleaned and put back into their original shells.

Li Xiao knew the audience in the live broadcast room, although many of them had eaten Arctic shellfish.

But what a fresh Arctic shellfish looks like, I must have never seen it.

Moreover, the appearance of the Arctic shell in most people's minds is absolutely completely different from the appearance of the Arctic shell in front of them.

So he showed the arctic shell with its shell in front of the camera.

"Today I will show you the fresh arctic clams!"

6 pieces of very thinly sliced ​​black and gray arctic clams appeared in everyone's sight.

"Hey, is this Arctic shellfish?"

"This should be another species of arctic shellfish, right?"

"Why is it gray and black?"

"The arctic shellfish I have eaten before are all red!"

"So we usually eat fake Arctic shellfish?"

"Pay attention to reviewing the question, the anchor said it is fresh!"

"So we don't believe what we usually eat?"

Seeing the audience talking in the live broadcast room, Li Xiao didn't play charades, and directly revealed the answer.

"The red arctic shells that everyone usually eats are all cooked and refrigerated to keep fresh."

"The gray-black arctic shell in front of me is the real fresh arctic shell."

"Because arctic shellfish are relatively difficult to survive, and the conditions for breeding are very high, if you are not careful, you will die, resulting in a large loss rate."

"And Dahan is not the place where Arctic shellfish are produced, so the transportation and storage costs are very high."

"So most of what you see are Arctic shellfish that have been cooked."

After introducing the gray-black Arctic shellfish in front of him, Li Xiao picked up one piece and dipped it in soy sauce that had been mixed with mustard.

Fresh Arctic shellfish, after being exposed to pungent soy sauce.

The nerve endings of the cells that had not completely lost their activity responded immediately, and the originally straight arctic shell immediately curled up and rolled on the chopsticks.

Seeing this scene, Li Xiao didn't think there was anything ghostly about it.

After all, someone who can swallow a whole octopus alive.

Seeing the scene in front of me, I just feel calm and feel that the ingredients are very fresh.

The Arctic shellfish was thrown into the mouth, and a fresh and sweet feeling rushed to the top of the head.

The freshness and sweetness of cooked arctic shellfish can rank among the top among cherry blossom Japanese ingredients, not to mention fresh arctic shellfish.

The taste is sweet and crisp, and the fine tissue structure makes the lips and teeth feel happy.

"Delicious, very sweet and delicious, crunchy, with a little bit of chewiness, the more you chew, the sweeter it becomes, perfect!"

Thank you for the monthly ticket and the reward

(End of this chapter)