Many master chefs who have been in the industry for seven or eight years are very envious of Li Bingsheng's skills. This cannot be achieved by studying hard and practicing hard.

To have such knife skills, you not only need time to hone your skills, but also need enough talent and guidance from famous teachers.

Although most chefs have the time to hone their knife skills, they do not have that kind of talent, nor do they have a master who is willing to teach them step by step.

So when he volunteered to perform, no one cared.

After all, apart from the several head chefs, this guy is indeed the most powerful, and there won't be any problems at all in an ordinary performance.

However, something really went wrong in a seemingly ordinary performance.

As soon as Li Bingsheng returned to the kitchen, he told the story again.

Li Bingsheng is indeed a college student, and his expressive ability is quite outstanding at least, but it is precisely because of his excellent expression.

I heard that several elder brothers and sisters who had been involved in society for a long time broke into cold sweat, and someone immediately reported the matter.

Xiaoyan, the reception manager, also received the news immediately, quickly took over the work of others, and went up with the next dish to apologize for the unscrupulous boy Li Bingsheng.

You must know that he is a big anchor with millions or even tens of millions of fans. There are more than 200,000 people online in the live broadcast room alone.

It would not be a good thing for Quanjude if he was really hated by others. You must know that the hearts of these anchors may be much darker than those of previous reporters and media.

If the mouth is on someone's body, and if they say it doesn't taste good or taste bad, or find all kinds of faults after eating it, that's enough for them to drink a pot of it.

Although Li Xiao heard the other party's sincere forgiveness, Xiaoyan did not relax at all.

She quickly asked someone to open the other party's live broadcast room and stared at him the whole time to see if he was different from what he was.

If such a situation occurs, she needs to deal with it immediately or provide money, or use other public relations means.

They can't let their reputation, which has just gotten better, deteriorate again, if a big anchor with millions of fans says something bad about you.

Inviting 100 anchors with 100,000 fans to brag will not be able to offset the side effects of a bad review from a big anchor with millions of fans.

Of course, Li Xiao is not as dirty as he thought. One is one, and two is two.

If the service attitude is not good, he will give honest feedback to his audience and will not blame the dishes because of the poor service.

Of course, the chef named Li Bingsheng just now did have a bit of arrogance in his attitude.

But it still brought a lot of jokes to his live broadcast room, so he really didn't take it to heart.

Li Xiao looked at the small portion of salted duck liver placed in front of him. The portion was not large, only about 10 pieces in total.

It is cut very thin, about the same thickness as your little finger, and about the same size as two thumbs.

It's about the same weight as a duck liver, but the chef here has treated the pressing rod relatively cleanly and trimmed off all the corners. From the outside, it's hard to tell that it's a piece of duck liver.

Li Xiao picked up the top square piece of duck liver. The color of the duck liver was gray.

You can still vaguely see some fine red blood vessel lines on it, but the color of the lines is very light, and you can see that the chef was very careful when cleaning.

Because the duck blood stored in duck liver is relatively fishy and has a strong smell. If it is not cleaned, your mouth will be full of the smell of duck when you bite it.

If you forcibly use ginger or cooking wine to remove it, the flavor of cooking wine or ginger will mask the fresh and sweet taste of duck liver, so cleaning becomes a very important step.

But obviously their handling methods here are very authentic, and they are worthy of being a century-old store specializing in duck.

He picked up the pressure rod and put it in front of the camera, and spoke to the audience:

"You can tell at a glance that this duck liver is quite good. You can see that there is no trace of serum in the blood vessels on it. It is very clean."

As he spoke, he brought the gray duck liver to his nose, smelled it, and nodded with satisfaction.

"When I got closer and smelled it, there was still a faint aroma of Huadiao wine, but the aroma was very light and would not overwhelm the taste of duck liver. I will give you a taste now to see if it tastes good."

I took a bite of the gray duck liver and it immediately split into two halves.

The duck liver is very soft and waxy, with a bit of a crunchy texture.

The taste of duck liver is very similar to that of foie gras, both have a rich buttery aroma and a rich sense of fat.

However, the taste of duck liver is different from that of foie gras. Foie gras is more viscous, smoother, more fluid and has a melt-in-the-mouth feeling.

The texture of duck liver is relatively hard, and when you eat it, you can feel the texture of tiny particles.

Overall, foie gras tastes better, but if duck gras can be made, it won't taste too bad.

Just the sight of duck liver gave Li Xiao a bright feeling. The taste of duck liver is not very bland.

The aroma of butter, duck liver, salt brine, and flower carvings fills your mouth as soon as you take it in.

It tastes very good and looks very plain and simple.

There is something special about eating it. Although the name of his dish is salted duck liver, it is not made with pure salt water.

Instead, it is boiled in salt water, cooled in ice water, and soaked in specially prepared white brine overnight to allow the flavor of the brine to enter the duck liver.

There is a difference between white brine and ordinary brine. The color of white brine is relatively clear and will not color the brine.

The flavor will be lighter and there will be less spices.

The taste will be much lighter than ordinary brine, the aroma will not be as strong as ordinary brine, and the layering will be slightly lacking.

Although white brine has many disadvantages, it can be quite useful in some specific situations.

For example, the one in front of you now is the duck liver soaked in salt water. It will not color and maintain the original gray-white color of the duck liver.

It won't suppress all the fresh and sweet taste of duck liver because the taste is too strong.

This is probably what is called making the best use of things. If people make the best use of their talents, nothing will be completely useless. It's just that they use it in the wrong way.

After eating half of the duck liver, Li Xiao stuffed the remaining half of the duck liver into his mouth.

When the whole piece of duck liver was in his stomach, he nodded with satisfaction.

"Although my mouth is full of sinful grease, it feels so good. The heat is very well controlled. It is very tender and sandy. There is no problem with the brine. Thumbs up. A perfect score of 100, 85 points. Roast duck slices
Chapter completed!