Sesame Green Bean Garlic

After Lin Feng left, Huo Zian whispered in You Liangchen's ear, "You said you would be obedient, but you started messing with someone just a day ago?"

"I said I would listen to you, but I didn't say I would be someone else's grandson. You just hit the mallet, and before your own seat is hot, come and grab someone's stall first, idiot!"

Huo Zian said with a smile: "He just arrived here and doesn't feel safe. It's normal to find someone to sharpen the knife first. The drinks you manage are the key to the restaurant's profitability. If you don't accept him, he must not be at ease. If you don't trouble you, you can still find him." who?"

"Damn it, I'll give it up, every time he comes, I'll hit him once."

Huo Zian laughed loudly, and agreed: "That's right, you can't spoil him." He had a lot of doubts about Lin Feng, and it was a good thing that Liang Chen could counter him.He thought again, Lin Feng actually approached You Liangchen so quickly, it can be seen that this person is eager for quick success, besides, he really doesn't know his relationship with You Liangchen.Thinking of this, he was somewhat relieved.

In his mind, Lin Feng is just a functional employee, as long as he can complete the work, his doubts about Lin Feng actually come from his father.Since his father knew about Yu Liangchen, it was impossible for him not to have discovered that he and Yu Liangchen were a couple. If his father didn't tell Lin Feng about this, it meant that his father didn't take Lin Feng too seriously.He brought Lin Feng into the restaurant, probably because he just wanted to control his own movements, and had no other thoughts.

His father's support for him is a double-edged sword, and he must manage it carefully, walking on thin ice, neither being swallowed by his father, nor damaging the hard-won father-son relationship because of his wariness.This is what Huo Zian worries about most recently...

You Liangchen didn't know that Huo Zian had so many thoughts in his mind. Seeing that he had something on his mind, he said: "If he doesn't provoke me, I will never recruit him. Don't worry, I won't make things difficult for you."

"Well, Lin Feng is not a bad person. He enjoys eating outside and has experience in managing big scenes. Where there are advantages, there are also disadvantages. If he doesn't bully you, you can't see it. If he bullies you, I'll clean it up. he!"

"Okay," Yu Liangchen smiled.

You Liangchen said "yes" lightly, Huo Zian moved closer to him, and said seriously: "I really know how to deal with him, don't you believe it?"

You Liangchen smiled again: "Trust!"

Huo Zian was a little discouraged.Every time he sincerely said something like "protect you" and "take care of you", it seemed to Yu Liangchen that he was joking.You Liangchen is too dependent on him!Even if she is as independent as Haimo, she will occasionally be delicate when there are only two of them, but Yu Liangchen doesn't play this trick at all.

Huo Zian put his arms around him and said dissatisfied: "Can you rely on me so much? I don't even feel the joy of being a boyfriend."

You Liangchen was overjoyed, he felt that Huo Zian didn't want to "be a boyfriend", he was clearly acting like a baby in different ways.Huo Zian would come here every once in a while, just follow him.

So he lowered his voice and said: "Okay. I hurt my foot, brother Zi'an, can you take the wine off the top for me and let me check the label?"

Huo Zian readily agreed: "Okay! Don't move, just sit here and wait."

As a result, on this busy Christmas Eve, he left the kitchen behind and worked as a coolie for You Liangchen for half a day.

In the evening, not only did the snow not stop, but it became heavy snow.There was no wind, and the snow flakes slowly fell down. After hesitating at every step, they finally slowly landed on people's hair, shoulders, and shoe tips.The whole world slowed down by half a beat.

It wasn't until the glass door of the restaurant opened and light music flowed out that the world returned to its original rhythm.As soon as he walked into the restaurant, the warm air immediately enveloped his cheeks, ears and fingertips, and then gradually spread the warmth all over his body.The waiter smiled and took the coat, hung it in the closet by the door, and led the person to the seat.

At this time, all eyes will be attracted by the white Christmas tree in the middle.The branches and leaves of the tree are as white as the outside, but there are colorful decorations hanging on them. If you look closely, there are all kinds of small candies, chocolates and small pastries.The waiter served hot chocolate and chrysanthemum tea, and gave the guests a small rattan basket, inviting them to pick their favorite "fruits" from the Christmas tree.

At seven o'clock in the evening, the restaurant was already full of people.

Huo Zian came out for a walk and said hello to acquaintances.He thought that the attendance rate would be reduced by half due to such a heavy snowfall, but he didn't expect the situation to be the opposite. Not only did all the guests come, but they also came earlier than scheduled because they were afraid of traffic jams.

You Liangchen was already busy.Hot drinks and sparkling water flowed from the bar, and although wine was paired for Christmas Eve dinner, some guests still asked for an extra bottle of wine or champagne.

When Huo Zian walked to the bar, You Liangchen poured him half a glass of red wine. "There are so many people today," Yu Liangchen said.There are seven to 80 guests in all the large and small restaurants. Since the restaurant opened, it has never done such a large-scale venue.

Huo Zian: "You want to drink too?"

You Liangchen poured the wine, and the two had a drink.Cooking dinner for 80 people at the same time is a heavy workload and time pressure, but perhaps because of the heavy snow and the warm atmosphere of the restaurant, Huo Zian is quite relaxed.He touched You Liangchen's face and said with a smile, "Merry Christmas."

Then he went back to the back kitchen, ready to serve.

The server places a cedar tray in front of each person and sprinkles creamy white dried crumbs on top.

"The rice is here," said the waiter.

This time the menu is themed on daily food in Beijing, and the first dish is "rice".In this kind of high-end French restaurant, it is naturally impossible to serve rice honestly. Guests are curious about what kind of flowers these daily ingredients will be played with.

Those white crumbs are similar to the rice flour used to make rice paste in baby food, but the production process is completely different. It is puffed with silk rice, seasoned, and then pressed into small pieces.The waiter puts freshly fried scallops on top of the rice noodles.The scallops are slightly burnt with butter, wrapped in salty and spicy rice noodles and put into the mouth. I finished eating in two bites, and I still can't finish it.

The second appetizer is served, the title is "cabbage", is it a traditional French cuisine, steamed with cabbage wrapped in meat?

When the food was served, everyone was amazed for a while.The cabbage is processed into thin crispy slices, and the cabbage is lifted to hide the wasabi ice cream and carrot cream mousse.It turned out to be a deconstructed version of wasabi pie. The sweetness of the cabbage is concentrated after drying. It is as crisp and sweet as a biscuit. It is eaten with a slightly choking mustard ice cream. The carrot mousse next to it is sweet and can adjust the stimulating taste.

The two appetizers boldly used chili and mustard, and the appetite of the guests was quickly whetted. They all thought, can the next dish be softened, will there be something more unexpected?

Then a gray stone plate was placed in front of them, and the waiter served them... a green onion.It's true that the name of the dish is "green onion", but the chef really serves them a charred green onion?There are many experienced diners, and they know that some Michelin-starred restaurants that sell concepts are quite tough, and they will roast a cauliflower for the guests, and the cauliflower is just an ordinary cauliflower, without even decoration.

Facing the scallions in front, the waiter asked them to cut them with a knife.The green onion leaves are crispy on the outside, but still juicy on the inside. After cutting open, the fried frog legs, pocket corn and asparagus wrapped in it slide out steaming hot.The frog chicken is tender and sweet. It absorbs the aroma of scallions and the firework of charcoal grilling. It has the firework of stir-frying in Chinese food. It is very satisfying to eat such food in the cold winter.

At this time, the wine with the meal was changed, and the waiter brought a fruity and sweet white wine.

There is only the last "egg" left in the appetizer.Because the taste of the previous dishes is too full, it is hard to imagine how the chef will continue to maintain the excitement, and the expectations of the guests can't help but be a little higher.

When the eggs came, it was a cup of smooth egg custard.They thought there must be something hidden under the custard, but when the spoon slid to the bottom, there was nothing in it.The waiter smiled and said, "Wait a minute, this dish is not finished yet."

Then the waiter brought a wooden box, took out a small stone-like object from it, and planed a few pieces on the custard.

Alba white truffles!The smell of truffles was aroused by the temperature of the custard, and the whole restaurant was filled with the fragrance of a fusion of earth, straw and honey nuts.Maybe... this is just everyone's illusion.Because the white truffle itself is a symbol of expensive ingredients, it is enough to replace the human senses and let the brain give birth to various imaginations.

The strong smell of white truffles is the best pairing with eggs.This egg custard is not as tender and smooth as the usual ones, but a bit tough. After being paired with white truffles, the umami taste is highlighted several times, and the taste is complex and unspeakable.

This dish is extremely simple, but it can be subdued, giving the appetizer a long aftertaste.

Qiu Xinzhi put down the spoon and asked Chen Yihang, "How is the food here?"

Chen Yihang looked around for half a circle, and saw that most of the people had ruddy faces and happy expressions, "Have you ever eaten the food cooked by our chef from Samsung, Singapore? It's like...reading a paper. The chef here has a relatively simple concept, but he finishes it very well and can hook people's emotions. He is also very powerful."

Qiu Xinzhi thought, Chen Yihang really understands, Huo Zian's cooking is indeed very emotional, using these everyday things as a problem, is to hope that food can fall into people's memory and psychological habits, don't treat French food as another kind Cultural curiosity, don't just eat for the expensive and exquisite ingredients.The rice, green onions, eggs, etc. used in several appetizers are actually the main roles in the food plate, not as ingredients like other western restaurants.

He was about to agree, but he heard Chen Yihang continue: "Common and appealing things are easier to make money, and onions and eggs, these materials are very cheap, and the cost is quite low. The chef is very shrewd Oh, I like this restaurant."

Qiu Xinzhi smiled.Chen Yihang only has a humanoid calculator, and he can figure out the reason for everything.He recommended Chen Yihang to Huo Zian, not because of the subtle relationship between the two, but because he felt that Chen Yihang really knew how to live, and if he used it well, he would definitely be a small expert in rejuvenating his family.

Chen Yihang also commented on the decoration and tableware of the restaurant, and marveled that the prices in Beijing are much cheaper than those in Singapore.Qiu Xinzhi is a hedonist, interested in spending money, but not in how to save money.He said a few perfunctory words, looking around for You Liangchen.

The author has something to say:

Let's eat again.This paragraph is written a bit like a Japanese manga, a little exaggerated. In fact, there are so many local tyrants in Beijing, eating a white truffle will not add an exclamation point.But ha, really good white truffles are still rare. Most restaurants use black truffles, or even the second best, they use Yunnan black truffles. It is said that the aroma is very poor.

The next two chapters are written about this dinner. Hey, I have recently grown wisdom teeth, and I can’t eat much. I am starving and typing texts every day. Can you feel the hunger and envy and hatred that are revealed in the text?I don't want to write food articles anymore...