gourmet restaurant

Chapter 332 Shadow
Meng Wanqiu looked at Jiang Yang, a little funny.

"How much did you spend in total?" Meng Wanqiu asked.

"Two hundred, originally it was more than 200, but after some fierce counter-offering on my part, it was finally sold at two hundred," Jiang Yang said.

Meng Wanqiu said: "Very good."

Jiang Yang was a little strange: "Did I pay too much?"

"Expensive or not, wouldn't it be nice to be happy?" Meng Wanqiu smiled.

Jiang Yang nodded, knowing in his heart that he probably paid too much.

But as Meng Wanqiu said, it’s good to be happy, so why bother to worry about whether you pay more or not?

With Meng Wanqiu joining, Jiang Yang's cooking process also went smoothly.

"I learned from my mother at home that this turbot should be handled in this way," Meng Wanqiu said.

Ever since, Meng Wanqiu, as the technical director, directed Jiang Yang from the sidelines.

It's not that Meng Wanqiu is lazy, but that she is only a theoretical master, and there is nothing she can do to make her practice it.

Fortunately, Jiang Yang has a strong understanding ability and handles it decently.

Originally, both ingredients are suitable for steaming, so that the original taste of the ingredients can be brought out.

But Meng Wanqiu said that she didn't want to eat the steamed ones, but wanted something special.

Jiang Yang readily agreed.

Turbot is still steamed to eat, but Jiang Yang plans to steam it with fermented soybeans and spicy millet.

For Boston lobster, Jiangyang broke the shell, took out the shrimp meat, and chopped it into a puree with a knife.

Add a little salt to taste, and do not put other seasonings, try to ensure the original flavor of the ingredients.

After that, keep stirring in one direction until the meat becomes sticky, then pick it up and throw it down hard, repeatedly beating for about ten minutes.

Finally, knead into balls by hand.

Jiang Yang didn't throw away the removed shrimp shells.

Wash it repeatedly, and boil the shrimp shells in clean water.

After the soup tastes enough, remove the shrimp shells and add salt to taste.

Clean the turbot, cover the top of the fish with tempeh and millet pepper, and steam it in a steamer.

Taking advantage of this time, Jiang Yang put the prepared shrimp balls into the boiled soup and cooked them slowly over low heat.

As time passed, Jiang Yang opened the steamer and took out the steamed turbot.

At this time, the shrimp ball soup is also ready.

After the two dishes are ready, Jiang Yang serves them out.

The two sat facing each other, Jiang Yang urged: "Eat quickly, it won't taste good when it's cold."

Meng Wanqiu picked up a shrimp ball with her chopsticks.

The prawn balls were picked up from the soup and felt a little quivering.

After entering the mouth, the shrimp balls actually have a springy texture.

Delicious, this shrimp ball gave Meng Wanqiu the feeling that it was delicious.The soup is fresh, the meat is even fresher!
There is not too much seasoning in the shrimp, so that the taste of the shrimp itself is preserved to the greatest extent.Compared with simple steaming, the taste of shrimp meat produced in this way is different.

Some people may say that doing so wastes the best ingredients.But food is not just my way of doing it.The same ingredients, different methods produce different tastes, which is probably one of the charms of food.

Compared with freshwater fish, the meat quality of turbot is more delicate, and each has its own advantages and disadvantages in taste.

Tempeh and millet are spicy, which is in line with the taste of Sichuan Province.

The delicate meat turbot, served with salty tempeh, and spicy millet, the fusion of flavors creates an irresistible delicious taste.

"My mother said that turbot has the effect of beautifying and nourishing the skin, so we often eat turbot at home." Meng Wanqiu laughed.

"Really? That's not very good!" Jiang Yang said.

Meng Wanqiu said quietly: "What's the matter, try to eat it often, will you get tired of it? And my mother said that steaming is the best, so she refuses to change to another cooking method."

Hearing the words, Jiang Yang paused, and said with some embarrassment: "Cough... Actually, steaming is quite good."

After all, Jiang Yang decided to buy turbot because of its beauty-beautifying properties.

"But I quite like what you made. It's not like my mother's steamed. It's really steamed. It doesn't contain anything but salt." Meng Wanqiu said.

"Eat more if you like it, and I will make it for you often in the future." Jiang Yang smiled.

Meng Wanqiu shook her head quickly: "Don't, I have some shadows about turbot. It's fine to eat turbot once in a while, but if I eat it often, it will kill me."

"Okay then, I'll get you something else later," Jiang Yang said.

.........

The next day, after Jiang Yang went out to finish his workout, he went out to buy a bag of garlic peanuts.

Yesterday I got a little angry from eating melon seeds, but today I changed to peanuts.

Put your phone away, there is still an hour before the game officially starts.

Jiang Yang thought for a while, and went out to get another bottle of Fat Boy Happy Water.

After all, eating peanuts alone makes me thirsty.

By the way, I bought two bags of potato chips and two bags of chicken feet with pickled peppers.

You can't always eat peanuts, you have to change the taste at any time.

These are ready, and the game is about to start.

Jiang Yang sat comfortably, watching the ongoing game.Eating peanuts and occasionally drinking two sips of Feizhai happy water, he looked very comfortable.

Like Jiang Yang, there are probably no other chefs who did not prepare well before the game, but live broadcasted the game here.

It's not that Jiang Yang is unprepared. He spends half of his training time every night to keep fit.

As for why there is no training in the store, it is because it is too wasteful of ingredients.

There are too many dishes, who will eat them?It's a waste if you can't finish it!

.........

In the morning game, Jiang Yang also found a familiar person, this time an acquaintance.

This acquaintance is the female chef who has been to Jiangyang's restaurant before - Ding Wenyao.

Ding Wenyao had a serious expression, and he was extremely strict with himself every step of the way, as if he was secretly competing with someone.

Jiang Yang was watching a live broadcast, so naturally he couldn't keep staring at a certain chef.After all, he is not in control of the camera.

Following the movement of the camera, Jiang Yang discovered something very interesting.

As I said before, every chef has his own shining point in cooking.Just like everyone has their own advantages.

Jiang Yang found that these chefs are excellent young chefs regardless of the scores of the dishes.

Sometimes the level of the score does not define a person's excellence.

It's just that due to the need, it is necessary to use the score to select excellent chefs to participate in the national competition.

Ding Wenyao was cooking step by step.

The time also passed by every minute and every second. Some chefs finished the dishes, some left excitedly after scoring, and some went back sadly.

Those with high scores are naturally excited, and those with low scores are naturally overshadowed.

Jiang Yang saw it, and couldn't help but feel a little inexplicably complicated.

……

It was not until two and a half hours after the start of the competition that Ding Wenyao finally finished the dishes.

She took a deep breath, raised her hand and shouted, "I'm done!"

This sentence attracted the camera, and Jiang Yang also saw the dishes cooked by Ding Wenyao.

this... this is...

Jiang Yang said silently in his heart.

　Thank you Aisaka Dahe for being my wife's book friend for the reward.

　　Sometimes I don't see it, so I don't thank you in time!

　　
　
(End of this chapter)