As soon as your nose comes closer to smell it, a rich abalone fragrance and the fragrance of the ocean pour into your nose.

Li Xiao can still smell the strong smell of brandy. It seems that when cooking the abalone soup, the chef did not add too much water, but chose to use brandy instead of water.

Under long-term cooking, the alcohol in the brandy slowly evaporates, leaving only the fragrant aroma of the brandy.

When the thick soup enters your mouth, the warm and viscous soup quickly flows into every part of your mouth.

The fresh and sweet taste of abalone penetrates the taste buds on the tongue. The meat is rich in flavor, soft and smooth. The chef also added squid, qilixiang and a little primrose into the soup.

The originally monotonous abalone becomes rich in freshness and sweetness.

The thickness of the soup is clearly displayed, and the abalone paste is beaten very delicately.

However, Li Xiao felt that the soup was slightly salty, and the first bite was the best.

But starting from the second bite, it became saltier and saltier.

The shortcomings of thick soup are also immediately exposed. The taste of thick soup is too strong. If you eat too much, it will easily produce a greasy feeling, and at the same time, a single taste will be superimposed on the tongue.

Looking at the few mouthfuls of thick soup left in front of him, Li Xiao was reluctant to continue.

It's true that he likes soup, but the taste of this soup is indeed a bit unsatisfactory.

It's at its peak when it enters your mouth, and gets worse as you drink later.

In fact, Li Xiao also knew that it was not the quality of the soup that had changed, but his taste buds.

More and more salty taste accumulates on the tongue without relief. As time goes by, the soup will taste more and more salty.

Another more important point is that the portion of this thick soup is a little bit larger. If the whole bowl of soup is only half of the original size, the taste may be very different.

Li Xiao put down the spoon and did not try the cold noodles first, but opened his mouth and said to the audience and Qianben:

"It's a pity. It's a very good soup, but there is too much and the taste is too strong."

"When I first drank it, it was really fresh and sweet. Both the aroma and taste were great, fully displaying the sweet and rich aroma of abalone."

Originally, when he heard Li Xiao's praise, Qianbonqiao still had a smile on his face, but when he heard the other party's comments later, his smile immediately subsided.

He had discovered this problem before, but he didn't have a good solution. Although he added spices such as rosemary in the middle to adjust the taste.

But the effect is not obvious. Although there is a slight improvement, you still feel full after eating too much.

“If you eat too much, you’ll feel a little tired, and it’s also quite salty.”

"Actually, there are still many ways to improve."

As he spoke, he looked up at Qianben Bridge, and the other party also looked at Li Xiao.

"Grapefruit vinegar, onion puree, and secondary filtration."

!!!

Li Xiao's method has no beginning and no end. He only has 10 simple words, which makes the audience confused.

But what was completely opposite to the audience was that after hearing these 10 words from him, Senbonbashi's body felt as if he was hit by an electric current, and he was trembling all over.

The slight acidity of grapefruit vinegar can adjust the greasiness, and the onion puree can absorb the fat in the soup.

The chopped onions dissolved in the soup can also bring a little spiciness and the sweetness of the onions, which can balance the freshness and sweetness.

The final secondary filtration was because I was worried that the first filtration would not be able to remove the residue of grapefruit vinegar and chopped onions.

Senbonbashi swallowed hard. The young anchor in front of him was so powerful. He came up with an almost perfect plan in just a few words.

Senbonbashi had no words, so he immediately put down what he was cooking and heated the remaining abalone soup in the pot.

At the same time, add a small spoonful of light brown grapefruit vinegar to the pot and wait for the water to boil.

Senbonbashi picked out a frozen white onion from the refrigerator and put the onion in the refrigerator to reduce the activity of the onion molecules. That's it.

When you cut frozen onions, the smell of the onions will not be too active, thus affecting the guests' orderly dining.

And there is no chance that the smell of onions will be too overpowering and cause tears.

And he chose the lighter, sweeter white onions instead of the stronger purple onions.

The reason for this choice is that purple onions are more often used for seasoning, while white onions are more often used as garnishes and have a lighter and sweeter taste.

Onions are often used in most Western cuisine, and white onions are usually preferred.

As a five-star chef, Senbonbashi's knife skills are naturally not bad, but in the blink of an eye, the whole onion was chopped into fine pieces.

At the same time, the abalone soup is also boiled.

He quickly poured the chopped onions into the abalone soup. He picked up a wooden spoon and kept stirring the soup, mixing the chopped onions evenly.

At the same time, it also prevents the chopped onions from being stored at the bottom of the thick soup, causing the chopped onions to be burnt by the bottom of the pot.

After two minutes, the chopped onions begin to soften slowly. When the chopped onions can no longer maintain their square shape, immediately turn off the heat on Senbonbashi.

He first screened it with a stainless steel sieve to isolate larger debris.

Then, another white filter was taken out, and the soup was carefully filtered again.

Senbonbashi took out a clean spoon, took a spoonful of it from the bowl and put it into his mouth.

When the thick soup entered his mouth, his eyes lit up.

The flavor of the thick soup has become slightly lighter, but the umami flavor has not been affected at all. On the contrary, it is due to the addition of yuzu vinegar and chopped white onion.

Abalone soup has richer taste and stronger layering.

Considering the questions raised by Li Xiao before, he didn't stop after taking a sip.

Instead, he continued to take several more sips, until only a small layer of abalone soup remained in the pot, and he stopped.

He let out a long breath, and the shock in his heart was even stronger than before.

The improvement method that the other party mentioned in a few words turned out to be much better than he expected.

And this is only the first time you try it.

If he tried a few more times and kept adjusting the amount of grapefruit vinegar and chopped onions, the taste would be even better, and the final effect would be beyond his imagination.

Shang Yuanchun, who also worked in Itamae, also stopped what he was doing, and several customers nearby also looked over.

Everyone could see something was wrong on Senbon Bridge, and his surprise was written all over his face.

In the end, no one in Shang Yuanchun could stand it any longer. He was curious and picked up his own spoon after asking.

After drinking, his expression became very complicated, because he had tasted the abalone soup he made many times, and there was indeed a big gap between the two.

He quietly looked at Li Xiao, who was still live broadcasting.

Just some casual advice can improve the quality of the dishes so much.

If not a gold spoon food critic, then at least a prestigious silver spoon food critic can do this.

But the opponent is so young and can achieve such a level. Is this the strength of the Han Dynasty?

It was indeed the place where Crouching Tiger, Hidden Dragon, I came to the right place this time.

At the beginning, I was still considering whether to come to the Han Kingdom to develop my career. After all, as a three-star chef, my status in the Sakura Country was quite good.

But if you come to a big country like Han Dynasty, the three-star chef brand in your own small country will be lower than other chefs.

If it hadn't been for the fact that his income had increased a lot, and the boss here had promised to arrange for him to have cooking exchanges with other star chefs every year, he would never have come here to develop his career.

He was still a little worried at first, but after seeing that a random anchor could give such good suggestions for improvement, his restless heart calmed down.

There are no such powerful food anchors in Sakura Country.
Chapter completed!