Food starts with noodles

He didn't want to go to the store, and it was a bit far to go to the company, and he almost got off work when he arrived.

Xu Zhuo thought about it, and called Ji Mingyu to see what this guy was doing.

"Brother Xu Zhuo, I'm doing a live broadcast at a Japanese grocery store right now, so come here if you have nothing to do, just as the fans in the live broadcast room are booing, can I invite you over.

The food in this Japanese restaurant is very delicious. It is said that the ingredients and water are all airlifted from Japan. It is very authentic. I think you should come and try it. "

Xu Zhuo didn't want to join in the fun at first, but now that he has no place to go, he just went to see and see. This Japanese grocery store that even the water is airlifted from Japan, what is so magical about it?

By the way, let's see if we can find any inspiration from Japanese materials.

After making up his mind, he followed the navigation on his mobile phone according to the location sent by Ji Mingyu, and strode towards the subway station.

Chapter 1574 Fish liver better than foie gras?

The Japanese grocery store that Ji Mingyu mentioned was near Sanlitun.

When Xu Zhuo followed the navigation to the entrance of this Japanese grocery store, he found that there was already a queue at the entrance.

The queue started at this point, which shows that the reputation and level of this Japanese food store are quite good.

Ji Mingyu did the live broadcast in the private room of this Japanese grocery store. After Xu Zhuo reported the room number at the door, the waiter led him inside.

The entrance of this Japanese grocery store is very small, the classic Japanese style door with a half curtain hanging on the door.

But after entering, you will find that the inside is very large, especially the lobby, which is very decorated with Japanese characteristics, and the palace lanterns are also well decorated.

But the most eye-catching thing is a big fish-shaped lantern hanging in the middle of the lobby.

The shape of this lantern fish looks a bit flat, with a big head and a small lamp on it, a bit like the lantern fish in anime, it looks silly and cute.

The private room was upstairs, and Xu Zhuo came to the private room where Ji Mingyu was, led by the waiter in kimono.

The private room has a sliding door, Xu Zhuo opened the door, and saw inside, Ji Mingyu who was sitting on the tatami while eating and talking to the mobile phone used for live broadcast.

"Hey! Look who's here!"

Ji Mingyu turned the live broadcast mobile phone around so that everyone could see Xu Zhuo's figure.

Then he said to Xu Zhuo: "Brother Xu Zhuo, come in quickly, you won't enjoy eating here without me. By the way, change your shoes, they can't come in with shoes on this tatami.

I'm wondering, since we open a restaurant in our country, can't we follow our country's rules?

It would be great to have a table, chairs and benches, if the person who eats has athlete's foot, the smell will be so bad, the person who is dating is afraid that he will blow it right away.

So, it's better to eat Chinese food, without these empty-headed things. "

The Japanese grocery store invited Ji Mingyu to do promotion. After all, Ji Mingyu is a native of the capital, and the authentic Beijing movies are especially pleasing.

It turned out that the product was good, and I started to complain about the setting of tatami mats in private rooms.

But the more this is the case, the less likely it is to have a meal, and the fans will accept it more.

In fact, when we were in the lobby just now, the waiter asked Xu Zhuo if he wanted to change his shoes. Xu Zhuo was still a little curious at the time, thinking that this is not a bathing center, so I should change my shoes.

Only now did he know that the private rooms are full of tatami mats, and one cannot enter with shoes on.

He put the shoes in the shoe cabinet by the door, and took out a pair of clogs by the way, so that he could wear them when he went to the bathroom later.

After tidying up all these, he walked in, came to the small square table in the middle of the tatami, and sat down cross-legged.

In fact, there is also a Japanese room chair next to it, which is the kind of legless chair used on tatami mats, but Xu Zhuo is not used to sitting on this thing, and thinks it is more suitable to sit cross-legged.

After he was seated, just as he greeted the people in the live broadcast room, a waiter came in with a plate, on which was a towel scalded with hot water.

When Xu Zhuo wiped his hands, Ji Mingyu said: "The fish that I ate just now, let's have another serving, and if there are any other signs, just serve it. My brother Xu Zhuo is here, and the noodles must be pulled up again."

All the leftovers on the table were removed, and the waiter first served two small cold dishes.

This is called prepayment in Japanese material.

The so-called prepayment refers to the appetizers served first, that is, the small cold dishes in Chinese food. However, unlike the Chinese small cold dishes, the amount of prepayment is very small, basically one or two bites.

In addition, the prepaid flavors are generally sweet, sour and salty, because these three flavors can most arouse people's appetite and make people more appetizing.

Moreover, these three dishes are also more suitable for wine.

In Japanese food, prepayment is accompanied by the first course of wine.

Eat two bites of food, drink a sip of wine, let your body and mind enter the state of enjoying the food, this is the main topic of dining.

Xu Zhuo ate a small cold dish, and the waiter next to him immediately poured a small glass of sake.

Originally, Xu Zhuo didn't plan to drink, because he thought that eating was all about eating, and there was nothing to do with drinking.

But when he saw that everyone in the live broadcast room eagerly asked for the drink to be finished, and there were even a lot of people asking for rewards, he picked up the wine glass.

Since the fans are enthusiastic, he can't pour cold water on everyone.

But Xu Zhuo didn't finish his drink, but took a small sip to taste it.

After taking another bite of the cold dish, the appetizer came.

Such a meal, the portion is not much, Xu Zhuo looked at the introduction hanging on the wall curiously: "This is not kaiseki cuisine, why are the dishes served according to the rules of kaiseki cuisine?"

The waiter next to him said: "You are a distinguished guest, so naturally you should treat yourself as a distinguished guest."

Xu Zhuo: "..."

You really don't miss any opportunity for publicity.

Maybe tomorrow I will use the photos of myself eating at a Japanese restaurant to promote on the Internet.

But just do it, anyway, this is Ji Mingyu's job, so I will do my brother a favor.

The dishes came one by one, many of which Xu Zhuo took a bite or two before being removed by the waiter and replaced with new ones.

Ji Mingyu had almost finished eating, and now he was sitting in the host's seat, complaining while drinking tea: "The Japanese are not good at this, they eat at such a small table, and two or three dishes are full.

Just make a big table and put dozens of dishes on it, that's what it looks like.By the way, little girl, what about the fish?Hurry up, let my brother Xu Zhuo have a good taste.

If he thinks it's delicious, he will post on Weibo, and he can promote you for half a year. "

After speaking, he introduced to Xu Zhuo: "Brother, you don't know, the fish they cook here is really delicious, and it tastes delicious no matter how you do it."

Xu Zhuo put down his chopsticks and took another sip from his wine glass: "What kind of fish is it that you say so magically, puffer fish? I dare not eat that stuff."

The Japanese have a special liking for fugu, and even if they sacrifice their lives for it, they still want to taste the deliciousness of fugu.

Although Xu Zhuo also wanted to know the taste of fugu, but when he thought of the deadly poison of fugu, he lost interest.

The world is so beautiful, why bother to risk your life for a bite to eat.

Ji Mingyu shook his head: "People in Kansai eat fugu, this restaurant is from Kanto, Japan, and they eat anglerfish, the so-called Kansai fugu, Kanto anglerfish.

Angler fish is a good thing. Don't look ugly, it's pretty casual, but the meat tastes very good, no matter how you cook it, it's delicious.

Especially the fish liver of anglerfish, hey, the taste is really incurable.

The taste is delicate and smooth, and it melts in the mouth. It is better than the highest-grade chocolate. I personally think that it is even more delicious than foie gras.

Just before you came, I ate two servings of fish liver by myself, and you can try it later.

The taste, the taste, really nothing to say. "

Xu Zhuo didn't care at first, but after listening, he put down his chopsticks.

Could it be that he came out at will and found the right ingredients?

Angler fish liver, this can be made into liver paste soup to try, it can be compared to the existence of foie gras, and the taste and texture should not be bad.

Well, let’s try it later, and if it’s okay, tell the store to buy some anglerfish livers.

Chapter 1575 Angler Fish Liver

Anglerfish, commonly known as stutter fish, frogfish, sea frogfish, anglerfish, etc., generally live in the depths of the seabed 2 to 500 meters below sea level, and are carnivorous fish at the bottom of the sea.

There is a meaty protrusion above the head of the anglerfish, shaped like a small lantern, which is formed by the gradual upward extension of the first dorsal fin of the anglerfish.

In the dark seabed, the small lantern will emit a faint light to attract nearby small fish and achieve the purpose of hunting.

This is also the biggest characteristic of anglerfish.

Anglerfish has no scales and is ugly in appearance, but it is indeed an extremely delicious ingredient in taste and texture.

In particular, the liver of anglerfish is called submarine foie gras. Even in the eyes of some gourmets, anglerfish liver is beyond foie gras.

Angler fish eat a lot of food because of their large appetite, so the liver is also abnormally large.

The liver of an adult anglerfish can grow to a quarter of its body weight, and its huge size also provides innate conditions for people to eat.

After all, if it grows too small, it might be thrown away by fishermen, thus missing the deliciousness of cod liver.

And if it is big, even if it is not very delicious, it is usually reluctant to throw it away. After all, it is still meat.

In addition to fish liver, the belly of anglerfish is also said to be very delicious.

Like the liver, the maw of the anglerfish is also very large, and the anglerfish can eat prey that is equal to its own body. As a digestive organ, the maw can be imagined.

In coastal cities of our country, only fish liver and maw are generally eaten for the internal organs of anglerfish, but in Japan, the intestines of anglerfish are also a very beautiful food.

It is said that shabu-shabu tastes crisper than goose intestines.

But Xu Zhuo has never eaten it, so he is not sure about the veracity of this rumor.

In addition to the internal organs, the fish meat of anglerfish is also very delicious.

Different from other fish, the fish meat of anglerfish tastes like a kind of soft tofu, which makes people never forget it after eating it once.

In addition, the backbone of anglerfish is also delicious.

The backbone of anglerfish is cartilage, also known as brittle bone. It has a crisp taste and is easy to chew.

As for the remaining fish skin and fins, etc., they can also be eaten. It can be said that the whole monkfish, except for the big bones of the fish head that are too hard to swallow, can eat the rest of the whole body.

In Japanese food, anglerfish has a very high status, even comparable to puffer fish.

This is also the source of the saying Kansai puffer fish and Kanto monkfish.

Different parts of anglerfish in Japanese food have different eating methods.

For example, anglerfish livers are usually marinated with sake and salt after the blood vessels are removed, and then wrapped up and steamed in a pot. After steaming, they can be sliced ​​and eaten directly.

In addition to this authentic way of eating, anglerfish liver can also be cooked by frying, smoking, etc., and the taste is very outstanding.

When Xu Zhuo was checking information about anglerfish livers on his mobile phone, the anglerfish he had been waiting for finally arrived.

The first thing to come up is the monkfish maw.

The taste of Ankang fish maw is very similar to that of chicken gizzards, but compared to chicken gizzards, it is less greasy and the meat is more delicate.

After eating the fish maw, a plate of anglerfish sashimi was served.

The soft and tender anglerfish meat was placed on the plate, and it seemed to be shaking slightly. From this, it can be seen that the anglerfish was freshly killed, and the whole fish was not dead even when it was sliced ​​and placed on the plate.

Along with the sashimi, there are also sashimi dipping sauces such as Japanese soy sauce and wasabi.

Xu Zhuo picked up a little mustard with chopsticks and put it on the fish, then picked up the fish fillet, dipped it in soy sauce and put it in his mouth.

The spiciness of the wasabi and the saltiness of the soy sauce set off the tenderness of the fish, making it extremely sweet.

In addition, the anglerfish itself is relatively soft and has a lot of gelatin, so it tastes very dense and soft. The spicy mustard and the salty soy sauce just dissolve the greasy fish.

In fact, anglerfish is more suitable for stewing in hot pot, because these colloids can make the fish soup thick and delicious, whether it is shabu-shabu or soup, it is very beautiful.

The sashimi was delicious, even surpassing Xu Zhuo's understanding of sashimi.

For such a delicious fish, Xu Zhuo felt that he should also buy a few anglerfish and think about it carefully. If possible, he even wanted to add some new dishes of anglerfish in the store.

In China, the price of anglerfish is not high, and it is only eaten by people in coastal areas.

If new ones can be added to the store, Xu Zhuo thinks the profit should be not small.

However, anglerfish has a disadvantage, that is, it cannot be farmed.

Fishermen use trawl nets to salvage the bottom of the sea, sometimes there are many, sometimes there are few, and sometimes even none are found, and the output cannot be guaranteed at all.