As he spoke, Li Xiao picked up this piece of cuttlefish that had been grilled with charcoal smoke. Due to the smoke, the fillets of the cuttlefish were slightly rolled, and the surface had changed from transparent to milky white.

As soon as he picked up the ink fish fillets, he could smell the strong smoky smell from the surface. He did not put the fish fillets into his mouth immediately, but introduced:

"In Sakura cuisine, there are two types of smoking, one is charcoal smoking and the other is straw smoking."

"Generally speaking, low-end restaurants will use the former, while higher-priced restaurants will only use the latter."

"Because every time straw fumigation is used, it requires more time and materials, and the process will be more cumbersome."

"Smoking with charcoal fire can greatly save costs and smoking time, and you can smoke a lot of food at one time."

"In addition, straw smoking requires good fire control technology. If you are not careful, the fire will be too strong, and the originally half-cooked food will be directly grilled to fully cooked."

"The fire temperature of charcoal smoking is stable, and the degree of smoke can be easily controlled."

"But smoky dishes are pursuing a rich smoky flavor. Using charcoal smoke can barely create a smoky flavor, but it is far less intense than the smoky flavor of straw."

"So if conditions permit, everyone should try to choose dishes that use straw smoke."

As he spoke, he had already put the smoked cuttlefish that had been placed near his mouth into his mouth.

It has a strong smoky flavor, a strong oil smell, a slight fishy smell and a light bitterness.

The cuttlefish is rubbed with sea salt before being smoked.

So there is also a strong seafood flavor, the flavor is extremely strong, Li Xiao can even feel that there are more than two kinds of wine aroma in it.

The taste is very strong, so strong that all the taste buds in the mouth explode, as if what you are eating is not a piece of ink fish, but a fat bomb filled with countless smells.

Li Xiao closed his eyes and let the taste fully bloom in his mouth. The taste was very strong and strong. Indeed, as he just said, if someone who is not used to it eats it, they will probably spit it out instantly.

But if people who are used to eating taste this taste, they will probably jump with joy.

It's like eating stinky tofu and eating durian. People who don't like it may think its taste is too strong.

But if you find someone who likes to eat, they must love it very much.

This is a bit like a durian lover who puts the durian in the oven, heats it to 180 degrees, and bakes it for 10 minutes.

Let the smell of durian be fully released, the skin of the durian begins to become slightly burnt, and the inside becomes fluid.

The two things have similar tastes and are extremely rich in flavor.

After swallowing the food in his mouth, Li Xiao opened his eyes again.

He licked the meat juice flowing out of the corner of his mouth, with a satisfied look on his face.

"The ink fish is very difficult to make, and the ingredients are well selected. Although the fishy smell is still there, it has been smoked, salted, and soaked in wine to minimize the fishy smell."

"In addition, the smoking temperature is well controlled, using semi-dry and semi-moist straw, so that the smoke smell is stronger and the flames are less."

"It can add more smoky flavor to the surface of the fish and prolong the cooking time. The fish fillets will not be fully cooked at once due to too much heat."

"The meat is very crispy, and the fat inside is very rich and thick. When you bite into it, the fat and meat juice flow to your tongue together, and a great sense of satisfaction immediately travels to the taste buds on your tongue."

Li Xiao nodded with satisfaction towards Qianbonqiao, who also smiled back.

After all, this dish is very risky, and if it is not cooked well, the guests will be very dissatisfied.

He also had a certain degree of self-confidence in himself and believed that a food anchor of Li Xiao's level would be able to accept the rich flavor of smoked cuttlefish, so he took the risk to make this dish.

Now that he saw Li Xiao's recognition of the dishes, he was happy from the bottom of his heart. At the same time, he also confirmed once again that Li Xiao did have unique insights into food tasting.

He easily analyzed the advantages and disadvantages of the entire cuttlefish.

Indeed, as Li Xiao said, even if he used various complicated techniques to pickle this small piece of ink fish.

However, due to the characteristics of the ink fish itself, these methods can only reduce its fishy smell as much as possible. Even if strong smoke is used in the end, it can only cover it up but cannot remove it.

Just listen to Li Xiao continue to introduce:

"But I have to say that the taste of cuttlefish is really great. Even its current taste makes many people happy."

"But if you really can't stand the fishy smell, there is actually a very simple way."

When I heard that Li Xiao actually had a very simple method to remove the fishy smell of ink fish, everyone was helpless.

Senbonbashi and Kamimoto Haru secretly looked at each other, and both saw a trace of desire and shock in each other's eyes.

Because in their opinion, Li Xiao's remarks were too exaggerated.

Thousands of chefs in Sakura Country have been studying something that they have been unable to accomplish for decades.

How could it be said so easily in the other person's mouth?

If it had been anyone else, the two of them would have laughed it off.

After all, the customer starts bragging after drinking a little wine and eating a little food.

They have seen too many things, but this person in front of them is obviously not one.

Every review made by the other party is true and there is no exaggeration.

So when the two of them heard what Li Xiao said, they both showed shocked expressions.

The movements of their hands became faster at the same time, and their minds were no longer focused on cooking.

Instead, he was concentrating and preparing to listen to Li Xiao's secret recipe. He wanted to know such a top-notch secret recipe.

In the Sakura Country, it is impossible to learn the skills without being an apprentice to a master for more than ten years.

Just listen to Li Xiao say lightly:

"The method is very simple, that is, go directly to the waters near the Arctic Ocean, catch them by sea fishing or trawling, and smoke them on the spot."

"Then the fishy smell will be reduced to a minimum, and the bleeding technique is good enough, and there may not even be any fishy smell at all."

!!!

On Senbon Bridge

!!!

Shangyuanchun

!!!

Live broadcast room audience

"Awesome!"

"The anchor went too far. In the past, he just said that it would be enough if he had the skills, but now he directly asks us to go fishing in the Arctic Ocean!"

"It's so funny. This method is really simple. The problem is that going to the Arctic Ocean to eat such a fish is a bit exaggerated."

"My family owns Sakura Restaurant, and dealing with cuttlefish has always been a difficult problem for us. I originally thought I would learn the secret recipe by watching a live broadcast, but I was too naive."

"Brother upstairs, I suggest you open your store directly next to the Arctic Ocean, so that you can have enough fresh fish."

"Hey, this method is really good. Maybe it can become famous in one fell swoop."

...

At the scene, Senbonbashi Kamikami Genharu, who was originally pricking up his ears to eavesdrop on the secret recipe, looked depressed. The two secretly smiled bitterly and continued their work.

Indeed, although Li Xiao has obtained a large number of skills given by the system.

But for this kind of professional problem that has been difficult to deal with for decades, it is impossible for him to solve it in a few words, but he will never deviate from the principle.

The reason why ink fish smells fishy is mainly because it has been stored for too long.

Then you can solve the problem from the root cause, that is, shorten the storage time, preferably no storage time, then the fishy smell will be solved from the root cause.

And because it is fresh enough, the oil on the cuttlefish will taste more delicate and smooth, and the taste will become better.

Of course, all this is excluding the harsh production conditions. After all, not many people would go all the way to the Arctic Ocean to suffer the cold just to have a bite of fish.

Soon the second and third sashimi were delivered to Li Xiao one after another.

After experiencing a taste bomb, the taste of the next two sashimi seemed to be softer and bland.

Although it feels soft and bland, it has nothing to do with being bland and tasteless. It just tastes very comfortable and soft when you eat it.

The two sashimi are thin sliced ​​scallop sashimi and goldfish sashimi.

The thick scallops were cut very thinly. The scallops that were originally two fingers thick were cut into slices a little thicker than a fingernail.

The flakes are divided into four groups, each group taking on the shape of a petal.

The center of the scallop petals is dotted with some dark green caviar.

The appearance is very elegant, like a plum blossom blooming on a plate.

The taste is also very fresh. The scallops are not seasoned in any way and only rely on the caviar in the center of the petals to provide the salty taste.

The texture of scallop sashimi is very refreshing, but if you eat it all together, it will be a little sticky to the teeth and difficult to bite.

But as long as the thick scallops are cut into thin slices, they can be chewed easily while maintaining the crispy texture.

The rich salty aroma of caviar can also be used as an embellishment for the scallops, raising the taste of the scallop sashimi to a higher level.

The taste of the goldfish with fish skin will be slightly stronger, but this is mainly because the goldfish is also slightly drunk with straw.

However, the level of tipsiness this time was very shallow. Li Xiao looked at the other person and passed directly over the straw-burning smoker to get tipsy. The golden fish may not have stayed there for less than a second.
To be continued...