Finally, Li Xiao focused on black garlic and golden single-headed garlic.

Li Xiao tasted the black garlic first, which was not as strong in taste.

There is a bit of a rustling feeling in the mouth, like the texture of eating bean paste, but it is much stronger than bean paste.

Black garlic does not have the pungent smell of a single head of garlic at all, and you can't even tell that it is the product of fermentation of a head of garlic, although it has a strong garlic aroma.

But the taste is slightly sweet and a little sour, like after fermented lees.

It seems that the process of fermenting garlic and fermenting distiller's grains is probably the same, using microorganisms to change the quality of food.

If you don't know, you might even think that these are two kinds of food. After fermentation, the flavor of garlic becomes more intense.

Li Xiao can even smell a little alcoholic flavor from the garlic paste, which is probably caused by fermentation.

The taste cannot be said to be very good, it can only be said to be very special. After all, black garlic is more often used for seasoning.

Although it is also used as side dishes and pickles in some places, it is really not suitable for people like Li Xiao who tend to have a lighter taste.

The fried golden garlic heads have a rich burnt aroma on the skin.

When you bite into it, the outer layer of the garlic clove becomes crispy after being fried.

However, after stewing for a long time, the crispy texture becomes soft and waxy, but the inside of the single head garlic is still crispy.

The taste is very unique, and the spicy smell covers the entire mouth after one bite, making Li Xiao temporarily lose his sense of taste.

Then this fresh smell of garlic began to exclude all other smells.

It felt very spicy, but Li Xiao didn't take a second bite because it was too spicy.

I picked up the tea on the side and rinsed my mouth. I drank more than half of the glass of water, and the strong smell of garlic was slightly suppressed.

While Li Xiao was letting out a long sigh of relief with lingering fear, Ding Yougang next to him was enjoying his meal. He had actually emptied the bowl of all the garlic heads.

Watching Li Xiao take a bite and throw it aside on the garlic head, Ding Yougang complained to him with regret:

"You are wasting food too much. You must know that there are still many people who don't have enough to eat."

Li Xiao twitched the corner of his mouth, trying to find a way to refute the other party, but found that what the other party said did make some sense.

Helpless, he could only swallow his anger and pretend to be a grandson, just waste food. He really couldn't eat anymore, and gourmets also have preferences. Although he eats garlic, but it's a single head of garlic, forget it.

After everyone had finished eating, the fourth course was served.

"Good evening everyone, this is [Caviar Lobster Jelly], please use it slowly."

【Caviar Lobster Jelly】

A top-notch French dish, the creator is a nine-star French chef [Roubuchon].

[Roubuchon] As a French chef, his reputation can be spread throughout the Han Dynasty, which proves how strong he is.

In Li Xiao's opinion, the reason why this place has Michelin is largely due to the fact that Keruyun's menu contains many foreign dishes, and most of them are classic dishes from different countries.

Among them, [Caviar Lobster Jelly] is one of them. As a signature dish of Robuchon, many French restaurants have this dish.

[Caviar Lobster Jelly] is actually very complicated and difficult to make. Looking at the almost flawless dishes in front of him, Li Xiao nodded with satisfaction. At least the dish in front of him was qualified in terms of presentation.

But in fact, in Li Xiao's opinion, if this dish was replaced by Chinese food, the name should be called Moonlight over the Lotus Pond.

A blooming lotus has a dark-brown lotus head and is dotted with countless green lotus seeds.

In Li Xiao's opinion, the presentation of this dish is really amazing, but if it were some children with trypophobia, they probably wouldn't be able to move their chopsticks after looking at this dish.

If your psychology is a little darker, you can even think of the lotus seeds as eyes with green pupils. It does feel a bit eerie when you think about it this way.

There are mixed reviews of this dish online. Some diners said it was delicious, well-dressed and tasted special.

Some diners said it tasted terrible, salty, fishy and sweet.

The difference between positive and negative reviews is so big that people think they may not be eating the same dish.

However, Li Xiao clearly understood that they were eating the same dish, but many restaurants did not grasp the essence of the dish and only imitated its appearance without understanding its charm.

Although Mr. Robuchon, the nine-star chef, had already published his complete recipe and complete production method to the world after creating this dish.

But I don’t know why different people can make caviar lobster jelly with different shapes, different tastes and different styles based on the same menu.

The silver spoon gently punctures the golden and clear lobster jelly. The so-called lobster jelly is actually jelly made from lobster soup.

Although it sounds very novel, it is actually a very common basic method in molecular cuisine.

The eyebrows raised slightly under the entrance of the cold lobster jelly. The texture is so special, cold, chewy, and a bit soft and waxy when pressed, like eating Xizhilang jelly, except that this jelly is lobster flavored.

The lobster soup is also very well made. You can taste the faint aroma of brandy, the sweetness of lobster, the rich aroma of beef bones and tendons, and the freshness of various vegetables.

Making lobster soup is actually quite complicated. Pour olive oil into the pot, add the vegetables, and stir-fry all the vegetables until fragrant.

Then add black pepper, lobster shells and chopped tomatoes, pour in the beef tendon stock that has been cooked in advance, and cook over high heat for half an hour to an hour, until the water content of the lobster (shell) soup is reduced by half, then turn off the heat.

Then use a whisk to beat the two egg whites until they turn into fluffy white clouds.

Pour the beaten egg whites into the turbid lobster soup, then simmer over low heat.

The reason for doing this is because the whipped egg whites can well absorb the proteins and impurities in the turbid lobster soup.

Slow cooking at low temperature can allow suspended solids and impurities in the soup to be absorbed by the protein on the surface. At this time, just use a spoon to skim off the scum and the soup base will become clear.

In French cuisine, this step is called Extrait de soupe claire, which translates to soup extraction.

There are similar steps in Dahan cuisine. When making boiled cabbage, the clear soup obtained must also go through the same technique.

However, in the Han Dynasty, chefs call this step cleaning the soup, which means to clean out all the impurities in the soup.

After this step, the originally brown and cloudy lobster soup will become transparent and without a trace of impurities.

Of course, this only looks to the naked eye without any impurities. After the clear soup obtained in this step, there are actually many unnecessary ingredients in the soup.

Once these ingredients cool down and solidify, they will emerge from the clear soup, causing the lobster to become no longer transparent.

Therefore, after obtaining the soup stock, you still need to use a filter cloth. After filtering 2 to 3 times, the impurities in it can be completely isolated.

Once you have completely clean and clear lobster stock, you can plate it and put it in the refrigerator to chill.

Although there is no gelatin flakes or fish gelatin powder added to the lobster stock, since the beef tendon and beef bone stock already contains a large amount of colloid, the temperature only needs to be lowered slightly to allow it to solidify.

While waiting for the lobster soup to freeze, you can prepare other ingredients.

Boil the white cauliflower in boiling water, take out its flowers, then add a small amount of cream and egg yolk, beat into pieces with a food processor, wait until the cauliflower turns into a paste shape, put the light yellow cauliflower paste into a piping bag

Just use it for later use.

The next step is to prepare the crab leg meat puree. Take out the crab legs of the king crab and steam them in a steamer. Take out the crab leg meat and tear the crab leg meat into thin shreds. Add mayonnaise and mix well.

That’s it.

At this time, you can take out the lobster soup jelly that has turned into jelly, and use a mold to dig out the middle part of the lobster soup jelly to reveal a circular space.

Fill the circular space with the emperor crab meat paste, press it gently with a spoon, compact the crab meat paste, and then cover it with a layer of expensive caviar.

Four weeks after the lobster soup has been frozen, use a piping bag to evenly squeeze out lotus seeds made from cauliflower puree.

Finally, add the mayonnaise with edible chlorophyll, then inhale the green mayonnaise through the needle, and squeeze it on top of the cauliflower puree, so that the green lotus seeds with green hats are completed.

Finally, the caviar is garnished with edible gold foil, and a classic dish created by a 9-star French chef is completed.

The production process is very complicated. Li Xiao once watched a double-speed video. The chef in the video was quite skilled, but it still took more than 4 hours to complete this dish.

The lobster soup jelly melts in your mouth, and the temperature of your mouth turns the cold jelly into warm lobster soup. It feels very magical.

The taste is really good, and it doesn't appear to be the case of some diners on the Internet. The taste is not too salty, and it doesn't have too much fishy smell.

The slight fishy smell of lobster is also well covered up by the vanilla and brandy in it. You can't tell it without looking carefully. Perhaps if it weren't for Li Xiao's tongue, others wouldn't be able to taste it.

Use a spoon to scoop up the cauliflower puree that looks like a lotus seed. The texture of the cauliflower puree is not beyond Li Xiao's expectation. It is as soft as mashed potatoes, but the taste is more novel.

It has a rich milky and eggy aroma, and the slight sweetness of cauliflower makes it a very special feeling.

It's like eating ice cream or milkshake.

The frozen saltiness of the lobster soup and the sweetness of the cauliflower puree form a sharp contrast. Although the two tastes are completely different, they complement each other very well.

After solving the side dishes outside, Li Xiaocai focused on the protagonist of caviar and lobster jelly, caviar and crab leg meat.

Caviar, black truffles, and foie gras are among the three most luxurious delicacies in the world.

Therefore, when many people hear the name of caviar, they think it is very expensive. Many people even think that their salary may not be able to afford even a bite, but in fact this is a misunderstanding.

There are actually many types of caviar. The expensive ones may be very expensive, but the cheap ones are also very cheap.

Different caviar is made from the roes of different sturgeons. For the more common flash sturgeon, only 7-year-old sturgeons can be harvested.

Because the growth cycle is short and the output is large, caviar made from the more common flash sturgeon is cheap, but the fishy smell is heavier, the particles are smaller, and the taste is average.

Generally speaking, you can buy a small jar of caviar made from ordinary shining sturgeon for a few dozen yuan. Of course, although it has many shortcomings, the price is low enough to still make it popular.

The small portion of caviar in front of you is more expensive. Although it is not the top-grade Beluga Caviar, it is also the next-level Oscietra Caviar.

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The price of this kind of Ocetra sturgeon caviar is usually more than 8,000 yuan per 500 grams. In some special years, the caviar production is reduced due to climate or ocean currents, then the price may soar to 10,000 yuan per 500 grams.

The top-quality white sturgeon caviar is basically impossible to circulate on the market. After all, the International Fisheries Association limits the fishing of this kind of white sturgeon every year. Only 100 can be caught each year. Some years are not conducive to the growth of white sturgeon.
To be continued...