Wishing Restaurant didn't want to explode

"Boss..." Ji Peng, who was always upbeat, rarely hesitated, "I might have caused you trouble."

Some time ago, he was stunned by Liao Chu's heroic attitude in making egg fried rice, so he secretly shot a short video, and in consideration of personal privacy, he had his face coded.

A few days ago, my cousin came over to play. When I borrowed his mobile phone to play games, I accidentally found that video. I thought it was very interesting, so I forwarded it.

Now that the self-media is developed, this kind of professional videos similar to showing off skills is very popular, and the clicks are quite high.

Up to here, it’s actually nothing, but I never thought that there are people in the world who are so idle!

Some netizens said that the protagonist has such a good figure, he must be handsome, so he booed and wanted to show his face.

However, this video has been transferred several times, and this request is bound to fail.

As a result, the next day, a so-called "technical master" manually removed the mosaic in the video!

Damn, he's really Shuaibi!

In today's society, Yangou is in power, even if they do the same thing, the treatment of Shuaibi and Uglybi can be said to be very different.

So this video ushered in the second wave of small peaks.

Liao Chu is considered a celebrity in the circle, and after his face was revealed, someone soon recognized his identity, and there was a wave of popular science on the spot, revealing his work in the old restaurant a few years ago.

The power of the crowd is formidable.

In just three days, Liao Chu's work photos, interview drafts, and even early game videos and photos with celebrities were all exposed...

After confessing, Ji Peng was a little nervous:

What if...the boss disqualifies me from snapping up roast suckling pig!

Liao Chu didn't respond.

He just doesn't like to take pictures, it's not shameful, and he doesn't want to hide the past.

The young man started coding, and he considered it carefully.

Even if something goes wrong in the later stage, it should be blamed on the guy who removed the mosaic without authorization.

Ji Peng asked cautiously: "The roast suckling pig..."

Liao Chu was a little speechless, looking over with complicated eyes.

What's going on with teenagers these days?I don't want to order anything else!

If the flowers of the motherland are of this quality, the blueprint for the future is a bit hanging.

"If you can grab it, buy it."

Ji Peng was relieved at first, then sad.

Without him, it's too hard to grab!

Although the number of roast suckling pigs has doubled from the previous two to four per day, purchases are still limited!

Each person can buy at most half a piece at a time, and can only buy at most once every three days.

In private, Mr. Ji has expressed emotion more than once:

"I never thought that one day, buying a pig would be more difficult than buying a house in a school district..."

Not to mention half of them!

In the next few days, the power of traffic will begin to show:

The customer flow of Liao Kee Restaurant suddenly surged, the turnover continued to hit new highs, and the satisfaction value of daily life extensions soared in units of 10 days.

Most of the new diners are local residents, so they are close to the water.

They hadn't been here before, and only happened to watch the video to find out that a well-known Shuaibi chef quietly opened a private kitchen restaurant here, so they came here with a curious attitude to join in the fun.

It doesn't matter if you taste it, there are many people who are shocked by the scene.

Fuck, what a good thing this is!

Someone said sadly: "Boss, why don't you advertise!"

"Yeah, we didn't even know about opening a store under our noses, how much we missed!"

"Fuck, there's a roast suckling pig in your house? Is that reasonable?"

Liao Chu was so busy that he didn't raise his head, "Don't you know now?"

He felt that some diners had impure motives.

There was no response to entering the door, no response to eating, but after looking at him, the satisfaction value soared.

Although the life extension effect is gratifying, and the remaining life span has increased to nearly 1 year and 8 months, Liao Chu vaguely feels that the nature of his work has deviated:

There is a difference between selling vegetables and selling face...

In this regard, the system that has been offline for several days said that there is nothing wrong with it:

"The ancients said, the beauty is delicious..."

Liao Chu was indifferent: "The word is wrong."

After a brief silence, the system screamed, "I don't listen, I don't listen, I don't listen!"

Liao Chu: "..."

What have you been doing for the past few days?

********

"Is it true or not? Let's talk about your strengths! Hello everyone, I'm Zhizhi." The young and beautiful girl greeted everyone with a smile while holding a selfie stick.

Immediately, she restrained her smile and suddenly became serious:

"Today's goal is the Liao Kee Restaurant, which has been a hit on the Internet recently..."

In recent years, online food and broadcasts have been rampant, Zhizhi is a sudden rise, with a petite figure, beautiful appearance, and a completely inconsistent tongue.

Two years ago, her spicy evaluation of an Indian restaurant has survived:

"As we all know, some Indian dishes do look like xiang, but you can't really make it xiang..."

The restaurant owner's face turned green. If it wasn't for the live broadcast, he might have splashed "Xiang" directly on the other party's face.

Different from the big appetite pursued by ordinary food and broadcasting, Zhizhi's selling point is to crack down on counterfeiting.

Because she has a good family background and likes to study, she has accumulated quite a lot of catering experience, and her reviews are quite professional and fair.

Many cities and confident catering businesses even take the initiative to ask her to go there.

Although there is no lack of people who overturn their cars in public, black and red are also red.

In the age of traffic, this is how insane.

On the way to the restaurant, Zhi Zhi did not forget to introduce:

"This is the Lvyuan District of Qingjiang City. Because it is adjacent to the provincial key high school and junior high school, close to famous attractions such as the Provincial Museum, and only two subway stops away from the city's commercial center, housing prices have always remained high."

Following the direction of her finger, the camera panned up, and the lush vegetation was trimmed into a smooth shape, which was pleasing to the eye.

"That community is one of the well-known wealthy areas in Qingjiang City..."

The small fan around her neck was blowing, but she was still sweating profusely, walking and saying,

"It's really hot today! I heard that Liao Kee's lemon mint drink and sea salt lemonade are also very good. I'll order a drink later."

When it comes to eating and drinking, we are not sleepy!

Immediately, there was a barrage of bullet screens in the live broadcast room:

“Mint lemon drink YYDS!”

"Nonsense, sea salt lemonade is really amazing! A cup after exercise, it's so refreshing!"

"I have one thing to say, I think the sweet-scented osmanthus and sour plum soup cooked by Chef Liao is the best. It's sweet and sour and delicious to quench your thirst, and it's free for summer subway volunteers, hehe..."

"Has no one tried sugar-free soy milk?"

"I deeply doubt that the boss is Yangou. The dishes are delicious, delicious, and the drinks are super nice. I don't need to take pictures."

"Fuck, people from other places are shamefully envious."

Zhizhi read a few words, and then laughed, "Okay, drink it all. Liao Chu's evaluation inside and outside the industry has always been pretty good, and he hasn't overturned the car so far, so I've come prepared, the main goal is to Only one item: roast suckling pig!"

The average price of roast suckling pigs with a good reputation on the market is between 500 and 1000 yuan. This price is acceptable to ordinary people, and the taste is not bad.

The price of high-end restaurants fluctuates greatly, ranging from one or two thousand to tens of thousands of yuan. Generally, it is not unpalatable, but is it really worth it?It can only be said that each flower catches the eye.

"It is said that it is very popular, so I took the earliest flight and just landed!"

Zhi Zhi triumphantly said, "It's only nine o'clock now, I'm sure we can grab it..."

There is an iron stucco gift, "Come on, shout out the anchor Niubi!"

10 minutes later, Liao Kee Restaurant.

"What?! Gone?" Zhizhi was dumbfounded.

The live broadcast room faithfully showed her shock, and the bullet screen was full of "hahaha!"

Face slaps are so unexpected.

Probably because her bloodshot eyes were so miserable, Guan Wenjing, the only waiter, took the initiative to comfort her: "If you can't grab it today, you can try it tomorrow."

After all, as a signature dish, it is not too cheap for the middle class, and there are not many customers who really buy it once every three days.

So if you really pinpoint the time to line up, the possibility of success is quite high.

Zhi Zhi hugged his head in pain, "Why is this happening!"

What is the difference between a life without roast suckling pig and a life of salted fish!

Our ancestors taught us: eat today and finish today!

There are other delicacies waiting for me tomorrow...

Just at this moment, a strange aroma followed the flow of air, and gently passed through the end of Squeaky's nose.

A very light touch, like the soft catkin of a beauty in the misty rain in the south of the Yangtze River, shy and timid, but it makes people more itchy.

"Roast suckling pig!"

Zhizhi raised his head sharply, half-closed his eyes and took a strong breath, and walked forward a few steps.

Ah, the scent.

I'm gone!

As a qualified gourmet, a keen sense of smell is like a sniper's eagle eye, and it is definitely the capital to settle down.

When Zhizhi opened his eyes later, he found a black-skinned boy looking at him in horror, his upper body was leaning back, and his hands were tightly protecting the long and narrow oil-paper bag in front of him.

That's it!

Zhizhi said firmly: "Little brother, is this a roast suckling pig?"

Ji Peng desperately shook his head and turned to leave.

Zhizhi had sharp eyes and quick hands, and he pulled him, and after a while of rubbing the oiled paper bag, a small red palm oily pig's trotter protruded out of nowhere.

Zhizhi: "Oh! Man!"

Ji Peng, who just denied it: "..."

This is awkward.

Ji Peng was about to cry, "Sister, this really can't be allowed!"

My father leaves early and returns late, my mother can't get up, my younger brother is young... so the burden of the family falls on the shoulders of a young man, it is almost sad to see and hear tears.

After school starts, I may really have to ask my dad's assistant to take over!

Who knows how tough those grandparents who need others to give up their seats on public transportation will become in order to get a bite for their children and grandchildren.

Four or five o'clock, have you seen the sun at four or five o'clock in the morning?

Young Master Ji nodded with tears in his eyes, he had seen it before.

At four or five o'clock in the morning in Qingjiang City, there is not only the rising sun, but also a row of grandpas and aunts queuing up to buy things with horseshoes!

Is it easy for him to be a teenager?

Zhizhi showed a nuclear smile, "Brother, are you a resident of this neighborhood?"

Ji Peng was silent.

Zhizhi took out the ticket and shook it away in front of him vigorously, "Look, it's really not easy for my sister to come all the way. It's all here..."

"Then go and make a wish," Ji Peng had an idea, "Did you see the fish tank by the wall outside? Wishing is very effective! A sister's promotion depends on it! I even made progress in the monthly exam! Ah, Also, there was a normal delivery at Aunt Sun's family a few days ago..."

Squeaky black lines all over his head.

It's all a mess, it doesn't sound like a serious restaurant.

Chef Liao, you have fallen!

"Hahaha, it's not easy for a little girl to come all the way," said old man Song, chewing on edamame, "Let me give you a taste."

Ji Peng's face was full of resentment.

The old man just watched the fun and didn't think it was a big deal.

He himself was jealous because he had an old lady's appointment to dance and didn't get it, hum!

******

When chasing Xiang Xiang just now, Zhi Zhi didn't bother to take his phone at all, so the fans in the live broadcast room didn't know what happened outside.

A few minutes later, the camera shakes for a while, and the squeak that went off the assembly line briefly reappears.

However, she didn't bother to say hello to fans:

"Isn't it, brother? So little?"

Looking at the sliced ​​roast suckling pig on the plate, Ji Peng was heartbroken.

It's half the size of a palm!

Protesting is protesting. Zhizhi, who is also a foodie, understands Ji Peng’s difficulties, so he said generously:

"Next time I grab it, I'll pay you back!"

I want to invite Ji Peng to dinner again.

The alarm bell in the black-skinned boy's heart rang loudly, and he ran away with the surviving roast suckling pig in his arms.

Squeak: "..."

Because it is cut open, the section in the middle is exposed:

The skin is reddish brown like agate, and the middle is like light amber. The fat and tender pork in the lower layer is as white as snow, as clean as frost, and as tender as ointment.

Under the urging of the curling heat, the lustrous gravy slowly oozes out, and flows to the bottom along with the texture, forming a shallow moist puddle.

This is the excess fat in the pork. After a long time of heat baking, it turns into liquid, which minimizes the greasy feeling.

The pieces of meat are still a bit big.

And it would be too wasteful to swallow it in one go!

Zhizhi swallowed instinctively, borrowed a knife from Guan Wenjing, and pressed down gently.

The shiny skin immediately shattered like a spider's web!

The hot air that is pressed down blows out along the gap, bringing up a fresh, long-simmering aroma.

Those who have eaten and those who have not, can't help but look at this side.

The barrage in the live broadcast room was crazy, it was so blurry that people's faces could not be seen clearly.

Zhizhi is completely immersed in the food, and has no intention of interacting with people at all.

She fanned the wind a few times with her palm, her face revealing a look of intoxication.

Chinese food pays attention to taste, color, flavor and taste. Although it is not available yet, the first two obviously exceed the standard.

She picked up the chopsticks and solemnly picked up a piece.

The moment the teeth were pressed down, there was a crisp "click~".

How can pork have such a crispy texture!

The part of the skin is sweet but not greasy. One bite, it's like chewing a mouthful of syrup. After a little sucking, it melts!

melted!

Even the flesh of the belt has melted away. It sounds absurd, can you believe it?

Delicious on earth!

The chef who makes it is a human treasure!

Zhizhi closed his eyes and savored carefully, feeling the process of the gravy and meat perfectly blending in his mouth and then violently exploded, he was a little excited:

What virtue and ability, what virtue and ability I have!

And the audience in the live broadcast room had already exploded:

"Tears of longing flow from the corners of my mouth!"

"The anchor's expression is a bit wrong... the whole thing looks very happy."

"Let me translate: this taste is simply amazing!"

"Passers-by say they go there every day, but they haven't snatched it once. Fortunately, there is still dinner to comfort them, smiling."

"Surprised local tyrants upstairs, Ceng Ceng!"

"Let's go together, don't go in..."

"..."

"Administrator: The account V3407 tourist's speech is not pure, and he will be banned for three days."

The big red font floated across the screen, which quickly caused a wave of laughter.

After eating a piece of roast suckling pig, Zhi Zhi began to scratch his head:

What kind of honey did the boss use to make the skin so fresh, elegant, sour, sweet and delicious?

Acacia honey?

Jujube honey?

Lotus honey?

It seems that they are a bit alike, but they are not quite alike.

Uncle Song just laughed, "Don't think about it, girl, this is the boss's secret recipe."

All the dishes in this restaurant have a little inexplicable unique taste, which is not available outside.

Unwilling to be reconciled, Zhizhi ran to the counter to look for Liao Chu, "Boss, I would like to ask, what kind of honey do you add here?"

In addition to maltose, good barbecue products definitely need a little good honey!

She thinks she has tasted various brands of honey at home and abroad, but now, she can't taste it!

Liao Chu was picking up the fish, and Xiaowei Guoguo squatted beside him to watch.

Some time ago, the fishing moratorium just ended, and there were live and alive Spanish mackerel in the market this morning.

This kind of fish has thick spines, less fat, and has the unique flexibility of sea fish. It has always been popular.

Liao Chu bought a few and prepared some to make pan-fried mackerel nuggets, and scraped the rest to make fish ball soup.

"Wow, what a big fish!" Guoguo looked at the mackerel, and then ran out to look at the big goldfish in the tank, feeling even more shocked.

The goldfish flicked its tail, jumped to the surface of the water and spat a bubble, "Bru~"

Hmph, what a fuss.

What's the use?Not to be eaten.

Is it as beautiful as me?

Hearing this, Liao Chu glanced at Zhizhi, "Since you're taking the liberty, there's no need to ask."

Squeak: "..."

Boss, it's very hard for a straight man like you to find a partner!

Immediately afterwards, Liao Chu continued: "Feelings."

Chi Chi was taken aback, "Huh?"

Liao Chu didn't speak any more.

He added emotion fruit.

However, Zhizhi has already started crazy brain supplementation.

emotion? !

yes!I didn't expect it!

Yes, you must put your heart into cooking, and the sincerity and affection for diners is the key to the sublimation of dishes!

Thinking of this, Zhizhi was even a little moved.

As expected of Chef Liao, this realm is too high.

Guoguo looked up at her, poked Chef Liao with her finger, and whispered, "That sister is so strange."

His expression changed back and forth there, as if he was about to cry...

Chef Liao pointed out the need for education: "There are a lot of weird people out there, so don't bother with Guoguo."

Alas, school is about to start, and I don't know why there are so many worries.

Before he watched the parents of the "parenting group" crying, he thought it was funny, but now...

Seeing so many live fish for the first time, the child seemed a little excited, and tentatively stretched out his fingers to touch their backs.

With a flick of the mackerel's strong tail fin, Guoguo's face was covered with water.

The little girl was dumbfounded, she shrank her neck and jumped, "It's so cold, it's so cold!"

Liao Chu laughed, this little thing.

Fearing that she would catch a cold and get sick again, Chef Liao simply washed his hands and took her upstairs to change clothes, "Let's play here, uncle has to work."

He's going to kill the fish later, it's not a good scene.

The little girl nodded obediently, and ran to the window near the road to watch the pedestrians on the street.

Liao Chu deliberately teased her, "Don't get your head stuck in it again."

Guoguo covered her little face and smirked, a little embarrassed.

Uncle is so annoying, he didn't do it on purpose...

Slap the fish unconscious with a knife in hand, chop off the head, scrape off the scales, and pick out the internal organs.

The clear water fell on the fish, and after passing through Liao Chu's busy and calm hands, it was instantly stained red.

A river of blood seemed to flow out of the pool, tick tick...

A pot of mackerel that was still alive and kicking just now died on the spot, but the instigator of all this didn't even bat an eyelid.

He is like a precision instrument, every movement of his hands is just right, and the work is done neatly, without any excess.

cruel?cruel?

But with a bit of a weird beauty.

Cut into slices for frying and marinate, and cut into two halves for making fish balls, first use large tweezers to pull out the thorns inside, and then scrape repeatedly with tools.

"scoff~"

"scoff~"

From beginning to end, with a unique rhythm, click, click again.

The surface of the originally smooth pink fish quickly became rough, and a small pile of fine minced fish gradually accumulated.

The water content of mackerel meat is relatively high. When using it to make fish balls, there is no need to add extra egg whites. You only need to stir in one direction, and the strength will be strengthened after a while, and the stickiness will naturally come out.

There was a squeak.

Worth it!

It's worth it!

Although there are many authentic fish balls on the market, many shops have switched to more convenient and quick meat grinders in order to save time and effort.

Ordinary diners may not be able to taste the difference, but for experienced gourmets, it is completely intolerable.

The hand-scraped fish paste has a natural grainy feel, because it always goes in one direction to the end, and the adhesion between each other is stronger, and the final finished fish balls are naturally more springy.

Old man Song came over at some point, "Hey, do you want fish for lunch today? Give me some."

Liao Chu hummed, "There are pan-fried mackerel and fish balls in clear soup."

Old man Song waved his hand, "I want them all, I'm dying, what choice do I make?"

Mr. Li stayed away from him in disgust, "If you die, I will live a few more years."

It's not easy to be a little smooth.

Everyone just laughed.

Zhizhi next to him frantically operated the phone, and after a few minutes he let out a sigh of relief, "I want it too!"

Old man Song asked curiously, "Girl, what are you doing?"

Zhi Zhi smiled, "Book a hotel."

"Book a hotel? Are you traveling?"

"No, wait until tomorrow to grab the pig."

"..."

Hu Shun, who unexpectedly got off work early today, could not help being awed when he heard this.

What a spirit!

In comparison, my behavior of only waking up half an hour early to have morning tea is really weak.

The best ingredients often require only the simplest cooking methods.

Whether it's pan-fried mackerel cubes or fish ball soup, you don't need too many ingredients.

Liao Chu soaked the onion, ginger, and garlic in water in advance, and used the sea salt-flavored emotional juice instead of salt to marinate it.

The two stoves are lit at the same time, one is filled with water and boiled, and a little olive oil is poured into the pan on the other side, and the marinated fish pieces are put in after heating.

The purpose of refueling is to enhance the taste and stimulate the aroma. Peanut oil, rapeseed oil, etc. have a strong taste, which will cover up the unique deliciousness of the fish, so it is necessary to choose a variety with a more fragrant base.

If olive oil is not available, corn germ oil will work too.

"Zi La~"

The moment the fish came into contact with the hot oil, there was a wonderful reaction.

The pink and tender fish meat quickly turns white, and it emits with a touch of heat, and there is a fresh fragrance.

It is the unique taste of white meat.

At this time, the water in the pot over there had already boiled.

He adjusted his center of gravity calmly, grabbed the minced fish with his left hand, left a round gap between the tiger's mouth between his thumb and index finger, and pushed and squeezed the fingers behind him!

Biu!

A round fish ball popped out.

The spoon in the right hand scraped gently at the root, and the round balls jumped into the water with a splash, splashing gracefully.

Like the beauties of the Tang Dynasty, she is plump yet flexible, with the shyness of a young girl in her boldness.

After repeated operations like this for a few times, ten fish balls rolled up and down in the pot, and the mackerel pieces over there were also ready.

Liao Chu set up a plate and a bowl, shoveled out the mackerel pieces with his right hand, and poured fish ball soup into the pot with his left hand.

In the blink of an eye, a dish and a soup appeared on the counter steaming hot.

He wiped his hands with a large clean towel, and rang the bell with knuckle fingers, "Serve!"

Guan Wenjing quickly served the dishes, "Table No. [-], pan-fried mackerel and fish balls in clear soup!"

The entire process is crisp and neat, with a somewhat flowing rhythm.

One fish and two meals temporarily comforted Zhizhi's grief over the loss of the roast suckling pig.

She reset the phone and showed the dishes as usual.

The mackerel pieces are very plump, and most of the surface has turned into a moving golden color, only a hint of whiteness is faintly revealed between the textures.

The two heavy pieces lie reclining on the gray stoneware plate, without frills, presenting an almost rough natural beauty.

Like the smearing on rice paper, it adds a lot of color, but it will not overwhelm the host.

Squeaky sniffed it first.

The first one is the fragrance, followed by the freshness and sweetness of the sea fish.

Because of long-term immersion in seawater, sea fish has less fishy smell and has a salty aroma, so it does not need to add too much salt and heavy seasonings when cooking.

If the raw materials are fresh, the most basic methods such as steaming, boiling, and frying are sufficient.

Zhizhi picked up a piece of fish and put it in his mouth, his eyes lit up immediately.

She is born with a sensitive sense of taste, and she is very demanding on fish, sheep, offal and other ingredients with a strong smell. No matter how a general chef handles them, she can taste the smell.

But this one doesn't, the only thing that fills the mouth is umami.

Good start!

She frowned and scooped up another spoonful of fish ball soup in clear soup.

There are many dishes in traditional cuisine that look like clear soup with little water, such as boiled cabbage and fish balls in clear soup. In fact, the more this kind, the more troublesome.

Take boiled cabbage as an example. At first glance, it looks like a bowl of clear water has lost cut cabbage leaves, but the soup base has a lot of origin:

It needs the above-mentioned fat and tender chicken, duck, and pork ribs to make a milky white soup, and then add minced chicken and pork to absorb impurities.

After a while, the broth became clear and translucent, and it really looked like water.

This trick is called back to basics.

Literally of course.

It is called "boiled water" if it is well done, otherwise it is "swill".

After one bite, the whole stomach stretched out.

Zhizhi exhaled slowly, realizing for the first time that the aquatic products that he had been secretly resisting were so delicious!

How is the soup base of the fish balls in clear soup boiled? !

What exactly is added to make it so mellow and refreshing, refreshing and memorable?

Another secret recipe?

Not believing in evil, she took out a disposable glove from her backpack and asked Guan Wenjing for another empty plate.

Compared with the calmness of rivers and lakes, ocean currents are turbulent and strong. The meat quality of sea fish is often firmer than that of freshwater fish, and the products made are more elastic.

Excellent fish balls can be played as balls.

As soon as he let go, the snow-white fish balls fell naturally.

"Boom!"

The bottom of the fish balls that touched the bottom of the plate deformed instantly and bounced again.

Immediately afterwards, continuous "dong dong dong" sounded, and the interval became more and more dense, and finally returned to calm.

Fifteen times!

Zhizhi counted silently.

This volume, this number of times, how amazing!