Li Xiao took a breath when he saw the reward. It was very normal to get the reward as he expected, and this reward was probably [Sushi Making Mastery].

However, what he had never expected was that the accident and surprise came so suddenly.

This gives 5 powers?

According to Li Xiao’s past experience, the first ability actually covers the next four abilities.

Because as long as you have mastered sushi, you will immediately learn how to cook rice, how to cut sashimi, how to make sauces, and how to cook food.

However, these small skills covered in this large-scale classification ability will not be of high level, but it is completely enough to use it to make the corresponding food.

But Li Xiao didn't know what happened. Although the star rating he checked in this time was not high, he gave many skills.

However, Li Xiao didn't care too much. After all, most of the use of these skills can only be used in making cherry blossom cuisine, and he did not like cherry blossom cuisine too much.

It’s okay to eat sausages occasionally, but it’s not possible to eat sashimi regularly.

Taking his attention away from the system's reward, Li Xiao turned his attention back to the hairy crab soup in front of him, which was the appetizer.

The base soup for the juice is made of kombus and halibut, and the color of the soup is golden and translucent.

Moreover, since the taste of both things is extremely delicious, as soon as the lid was opened, a strong sense of fresh sweetness rushed into Li Xiao's nasal cavity.

The crab legs of hairy crabs have a strong fiber feel. Throw the crab legs, shells and meat into the base soup and stew them on a slow heat.

The heat of the stewing soup should be pressed to a very small amount so that the water temperature in the pot is kept at around 70 degrees or 80 degrees, so that it will not boil, so that the crab leg meat can remain fresh and tender.

Since the heat is used, the color of the soup will remain clear and clear.

After simmering on a slow heat for about 20 minutes, the crab legs will be slowly pressed at about 80 degrees.

At this time, the chef will take the crab legs out of the soup base and knock open the crab shell with professional tools.

Then take out the crab leg meat as thick as fingers in the crab shell, and then put the crab leg meat in ice water to cool.

After the crab leg meat has completely cooled down, tear the crab leg meat into a silky shape with your hands, and then put it back into the soup base.

Turn on low heat and wait until the soup boils again, then it can be served.

Li Xiao was about to look at the bowl of white and tender crab soup in front of him, and he couldn't help but saliva.

"Okay, the appetizer is here, the strong crab meat flavor is so rich, this taste is really good, OK, I'm going to start."

The guest is at his own will. After all, it is a cherry blossom restaurant, and Li Xiao also made corresponding etiquettes.

After all, he knew very clearly that as the Shu Kingdom, the Sakura Kingdom, he had a strong inferiority complex, so he cared more about the perception of others about them.

As long as you show a certain degree of politeness and modesty, the other person's attitude will immediately become very grateful.

Li Xiao picked up a silver spoon and scooped up a spoonful of crab soup. At least half of the crab meat was found in the crab soup because there was too much crab meat in the crab soup.

His original plan to drink soup was shattered, and he put the soup and crab meat into his mouth.

A stronger sense of fresh sweetness bursts into the mouth, and the juice from Kombo is already extremely delicious.

With the same fresh and sweet crab meat, the two can be said to be complementary and natural, and the overall feeling is very strong.

After drinking the soup in one sip, Li Xiao felt as if he was on the sea, and the strong fresh sweetness spread across his tongue and esophagus.

The crab meat is very smooth and tender, not soft and even has a slightly crispy feeling.

He did not grow old because of long-term cooking. It all depends on the chef's mastery of the heat for 10 minutes, although he cooked for a full 20 minutes.

However, because the temperature of the soup has always been very low, it is still in a 7-mature state even after it is released. After the ice water cools, the crab leg meat becomes crispy and it is completely cooked after heating again.

The production method is very clever. Although it is not difficult, the discrete production method keeps the taste of crab meat quite perfect.

Li Xiao nodded with satisfaction. This soup is very suitable for his taste, fresh and sweet, and keeps the original flavor.

It only added a little sea salt powder, and the salt taste was very light and no other seasonings were added to season, but the large amount of crab meat had already brought enough flavor to the soup.

Li Xiao praised to the live broadcast room:

"A stunning appetizer, this soup is extremely delicious, the juice from Kombo is perfect, and the juice from low temperature minimizes the smell of Kombo."

"I used a lot of crab leg meat to replace chicken essence, MSG seasoning, and rich sea salt to make the originally monotonous taste more perfect."

"If the full score is 100, this soup can get 90 points. The remaining ten is because the chef has done very well with Kumbu, but because the ingredients themselves still have natural defects, these 10 points are counted on the ingredients."

Live Room

"Please, the anchor kept talking about Kombo, Kombo. What the hell is Kombo? Why haven't I heard of Kombo before?"

"It's so strange that the people upstairs are rare! Kermbu is a common thing used in cherry blossom cuisine, and in layman's terms it is kelp!"

"Qu (其其). I'll go, why? It turns out that I'm still bringing you!"

"In fact, it can't be said to be kelp directly, it can only be said to be seaweed under the Seaweed Family."

"So is this soup actually called kelp crab soup?"

"I'm so laughing, [Hokkaido Hairy Crab Gravy Soup] and [Keep Hairy Crab Soup], this style has instantly been several levels lower."

"Just get used to it, just get used to it. The Sakura Country likes to exaggerate it, so everyone can calm down."

"After all, I'm a small place after all, I always have a little inferiority complex. It's normal. Just be considerate."

....

If you also need to see the audience in the live broadcast room, you can't help laughing. It is true that many Sakura Chinese people look old-fashioned and serious.

In fact, it was to cover up the inferiority complex in my heart. After all, if it weren't for the support from the Han Dynasty, they would have long since become colonial countries of certain countries.

But even so, the humility deeply rooted in the bones cannot be hidden, so the style of conduct will be more stubborn.

Everything is strived to do the best, because they know very well that if they can’t even do simple things well, the value and meaning of their existence will infinitely approach zero.

And once a subsidiary country has no value, it will be not far from their destruction.

The second dish is still the starter.

【Egg stewed with foie gras】

It is also a lighter dish, but the taste of this dish will obviously be thicker.

After all, the flavor of foie gras has always been known for its thickness. Even if it is added in a small amount, it will make the stewed egg stewed, and the overall taste will become thicker and fuller.

The containers for stewed foie gras in this portion are 10. They do not use any tableware, but use the egg itself, that is, the egg shell.

Li Xiao showed the complete egg shell with only a thin slit to the audience.

"You see, this container is very special. It uses the egg itself. First, use a water wave knife to cut the egg shells, take out the original egg liquid, and then mix the broken foie gras and the stirred egg liquid together."

"Finally, pour the mixture back into the egg shell, cover it with a lid, and obey it and become the stewed egg in our hands."

"A very chic gadget, I don't know how it tastes."

The dishes were being made silently on Qianbong Bridge, while also listening to Li Xiao's explanation silently.

A burst of surprise flashed across his eyes. He didn't expect that an ordinary food anchor would actually know the production of food so well.

Before I even ate some delicacies, the other party completely understood the production process.

At first glance, you can tell that the other party has a very deep cooking foundation, or the amount of food tastes is too large, so you don’t need to taste it to know how to make it.

No wonder you have such a level that you can have more than 4 million fans, but it also reflects that the anchors in the Han Kingdom are really strong.

It is even much better than many formal food commentators. The food commentator who claimed to have the title of Silver Spoon was invited by the boss two days ago.

I didn't even taste the kombus in the hairy crab soup, which was ridiculous.

I guess he is another guy who spends money to buy titles, and he is cheating everywhere with titles, cheating on food and drinks.

But there are too many such things, and as a chef, he doesn't have much to say.

If you accidentally offend one of them, you may provoke a large number of guys who are also cheating.

Three people become tigers, if there are a large number of such incompetent food critics who come to deliberately discredit themselves.

Your reputation will probably be seriously affected, after all, the pen is in their hands.

So even if you really encounter it, you can only swallow your anger and even need to treat it with more smiling faces.

After all, these fake food critics do not have much ability at all, as the person being criticized.

Even if they cannot get their praise, try not to be criticized by them as much as possible.

If you really fail to do it well, you will be criticized by food critics. After all, you are not as skilled as others.

If these guys who are so scattered with fish are really criticized, it will be really reasonable and have nowhere to say anything.

However, if you are a real food critic, just like the anchor named Li Xiao in front of you, you are more like a real foodie.

At least he will objectively evaluate the quality of a delicacy, where the good things are, where the bad things are.

At the same time, Li Xiao also used a spoon to scoop up the foie gras stewed eggs in front of him.

The texture of stewed eggs in foie gras is hard because a lot of foie gras sauce is added to it.

The density and hardness of foie gras are much higher than that of eggs, so the texture of the egg will change after the two are mixed.

However, a mouthful of foie gras and eggs enter the mouth, the taste is completely different from what I imagined.

The eggs are not as hard as you think. They are as soft as cotton in your mouth, and have a very creamy aroma and the rich fragrance of foie gras sauce.
To be continued...