rich devil

Chapter 477 Wild sea cucumber king
495,

When the staff retreated, they also took away the fees paid by Hu Yanshuo.

The three began to wait.

Since there was no reservation, the three of Hu Yanshuo waited at the dinner table for about half an hour before there was a little movement outside the box...

The eight-treasure rice first appeared, and then there were dishes such as eight-treasure duck, shrimp roe and big black ginseng, Caotou circle, and old eight kinds.

The Babao duck is imitated according to the Babao chicken. The first-class stuffed duck is selected, and the whole duck is filled with lotus seeds, ham, Kaiyang, mushrooms, chestnuts, glutinous rice and other auxiliary materials in a steamer with bones. The ingredients penetrate each other, the duck meat is crispy and soft, the skin is fat and the meat is crispy, and the meat is fragrant.

The staff who served the dishes, accompanied by the assistant chef, described the dishes.

"This dish is the "Kousansi" among the old eight dishes, and it is also a representative of local dishes, so here, "shredding" has become a compulsory course for every kitchen apprentice. Kousansi is to take chicken breast, Winter bamboo shoots and ham are three extremely fresh ingredients, sliced ​​first and then cut, the slices need to be as thin as paper, and the slices need to be evenly cut, and each slice should only be as thick as a toothpick."

"My guest, you have ordered two different guasansi in total. This one can be eaten by a table. It contains a total of 999 shredded ham, shredded winter bamboo shoots, and shredded chicken. And the other The portion is quite special, it is a limited edition of three silks, which is only the size of a baby's fist, but contains 1999 ingredients, all of which are shredded by hand. Such a set of three silks is limited to 10 copies per day, which is very rare ..."

The chef assistant continued to talk about many characteristics of the dishes served.

Sun Man on the side listened carefully, but Qi Lin couldn't help swallowing secretly, feeling very greedy.

Seeing this scene inadvertently, Hu Yanshuo was slightly surprised, but couldn't help but secretly laughed in his heart.Another introduction from the chef assistant came to my ears...

Even though she was hungry, Qi Lin didn't show it, she also listened carefully.

According to the rules, the chef assistant introduced the big black ginseng with shrimps, which is also a famous dish. Through his introduction, people can easily understand that this dish has a strong local flavor.

Shrimp roe and big black ginseng is a representative dish that sounds difficult, but actually takes a lot of effort to make.

First of all, the main ingredient is sea cucumber, however, there are many varieties of sea cucumber.

For the choice of this dish, the best wild sea cucumber is used. This kind of wild sea cucumber grows in the deep sea and has a growth cycle of about ten years. It is the wild sea cucumber with the longest growth cycle sold in the global market.

The place of origin is also the rarest and most expensive wild japonicus seed field in the world. It has a history of hundreds of millions of years.

The growth environment requires a pure sea area, and wild sea cucumbers in the place of production need to join a related company and become a member of the Gold Club. At the same time, this kind of food is often purchased internally before it is on the market. , Occasionally, they are all taken out for auction.

The top-quality wild sea cucumber used as the main ingredient is the top-quality product specially auctioned by the restaurant.

The price of this top-quality wild sea cucumber king has also increased from the previous 2.8, 4.2, 5.5, and the current bidding price to 7.6.

Even so, there are still very few rich people who can enjoy a top-quality wild sea cucumber.

The other ingredients are roe prawns in July. A fresh river prawn with aroma and umami taste is selected. The production process is more complicated. After scraping with a small knife, put it in clean water to rise for more than 10 hours, then wash and boil in clean water, repeat three times, in order to wash and eliminate the fishy smell, the meat is soft, soak in clean water for later use...

When cooking, they first put another top-quality wild sea cucumber into a [-]% hot oil pan to explode, so that the ginseng body forms a gap for easy taste, and then remove the top-quality wild sea cucumber and filter the oil;

Then use pork ribs, grass chicken and other raw materials and red soy sauce to cook the red broth stew as seasoning, serve with river shrimp and rice wine and white sugar, cook in a covered pot for about 10 minutes, add appropriate amount of water starch, thicken and add Only when hot scallion oil is served in a long round porcelain plate can it achieve the best color, aroma and taste.

The ingredients and process are all extremely demanding.

"Okay, let's eat first! Tell us about these cultures and histories when you come back next time!" Although listening with gusto can increase the appetite of the three of them, seeing Qi Lin and Sun Man, showing a greedy look, he couldn't help but said to the chef assistant.

The assistant chef was slightly taken aback, he didn't expect Hu Yanshuo to speak like this.

However, since the customer has already spoken, the chef assistant will naturally implement the idea of ​​putting the customer first, nodded towards Hu Yanshuo, turned around and walked out of the box slowly.

Sun Man and Qi Lin cheered at the same time.

Immediately afterwards, they didn't start eating, suppressing their cravings, the two of them took out their phones one after another, and frantically took pictures of the dishes on the table, as if they wanted to take pictures of every angle of every dish.

Funny and helpless.

Hu Yanshuo still looked at them quietly, and slapped the dishes on the table vigorously.Only then did he pick up the chopsticks, picked up the dishes that had been taken, and slowly put them into his mouth...

The rich meaty aroma of eight-treasure duck came to the taste buds, and the next chopsticks, the fragrance of lotus seeds, the taste of chestnuts, mushrooms, and the taste of glutinous rice became more clear.

Hu Yanshuo picked up another piece of ham. I don't know if it was a coincidence. He found that the dishes here often use ham as an auxiliary ingredient.

However, such an idea was quickly overshadowed by the soft duck meat.

The skin is fat and the meat is crispy, with a strong meat flavor.

Chewing the mushrooms again, Hu Yanshuo had a high opinion of the Eight Treasure Duck, and the value of every auxiliary ingredient was not lower than that of the main ingredients.

Turning his gaze, Hu Yanshuo looked at Qi Lindu's position.

Perhaps too hungry.

Qi Lin picked up the food, and after a while, her mouth was stuffed, like a hamster, with a cuteness that could make people bleed.

of course.

It's not the first time Hu Yanshuo has seen Qi Lin's mouth full of cuteness, but he used to be in a condescending position, so this is the first time he has seen such an equal position.

Seemingly aware of her gaze, Qi Lin also looked towards Hu Yanshuo.

Four eyes facing each other.

Qi Lin, who was wriggling her cheeks like a little hamster, paused for a moment, and her whole body froze. Immediately afterwards, a blush spread from the base of her ears to her face. The red-hot sunset glow, the whole face is like boiling water with steam bubbling...

Hu Yanshuo looked away in a funny way, and landed on Sun Man.

Sun Man also raised his head, Liu Yemei bent slightly, twisted his body slightly, and smiled at Hu Yanshuo, the smile was full of an inexplicable meaning that attracted people to explore.

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(End of this chapter)