MTL - Rich Devil-Chapter 495 , Wild Sea Cucumber King

495.

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

The three began to wait.

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

Babao rice appeared first, followed by Babao duck, **** ginseng with shrimp roe, grass head circle, and old eight dishes.

Babao Duck is imitated from Babao Chicken, using high-quality stuffed duck, using a steamer, with bones, and filling the whole duck with lotus seeds, ham, Kaiyang, mushrooms, chestnuts, glutinous rice and other accessories. 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 brought the dishes, along with the chef assistant, described the dishes.

"This dish is Kusansi in the old eight, and it is also the representative of the dish of this gang, so here, "shredding" has become a compulsory course for every kitchen apprentice. Kusansi is chicken breast, Winter bamboo shoots and ham are three very fresh ingredients, sliced ​​first and then cut, the slices should be as thin as paper, and the shreds should be evenly cut, and each shred is only about the thickness of a toothpick.”

"This guest, you ordered a total of two different servings of three-buckets. This serving of three-buckets can be eaten by a table of people, including a total of 999 pieces of shredded ham, shredded winter bamboo shoots, and shredded chicken. The serving is quite special. It is a limited edition of the three-button buckle. A cup is only the size of a baby's fist, but it contains 1999 ingredients, all of which are hand-shredded. Such a serving of buckle three silks is limited to 10 copies per day, which is very rare. …”

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

Sun Man on the side listened carefully, but Qi Lin couldn't help but secretly swallowed her saliva, very greedy.

Seeing this scene inadvertently, Hu Yanshuo was slightly surprised, but he couldn't help but secretly laugh in his heart. I heard the introduction of the assistant chef...

Even if she was greedy, Qi Lin didn't show it, and also listened carefully.

According to the rules, the assistant chef introduced the famous dish with shrimp and black ginseng. Through his introduction, it was easy for people to understand that this dish has a strong local flavor.

Big black ginseng with shrimp roe is a representative dish that sounds difficult, but actually takes effort to make.

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

In the choice of this dish, the best wild sea cucumber king is used. This top-quality wild sea cucumber king grows on the deep seabed and has a growth cycle of about ten years. It is the wild sea cucumber with the longest growth cycle in the global market.

The place of origin is also the rarest wild sea cucumber original seed farm in the world, which has existed for hundreds of millions of years.

The growing environment requires a pure sea area. Moreover, the wild sea cucumbers in the production area also need to join related companies and become members of the Gold Club. At the same time, these ingredients are often purchased internally before they are listed. , Occasionally appear to be out for auction.

The best wild sea cucumber king, which is used as the main ingredient, is the best product specially auctioned by the restaurant.

The price of this top-quality wild sea cucumber king has also increased from the previous 28,000, 42,000, 55,000, and the current auction price to 76,000.

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

The other ingredient is the seed shrimp in July. We choose a fresh river shrimp with aromatic and umami flavor. The production process is even more complicated. After scraping with a knife, put it in water to rise for more than 10 hours, then wash and boil with water, repeat three times, in order to wash away the fishy smell, the meat is soft, soak in water for later use…

When cooking, they first put another top-quality wild sea cucumber king into an 80% hot oil pan to explode, so that the ginseng body forms a gap, which is easy to taste, and then fish out the best wild sea cucumber king and filter the oil;

Then use pork ribs, grass chicken and other raw materials with red broth cooked in red soy sauce as seasoning, with river shrimp and rice wine and sugar, cook in a covered pot for about 10 minutes, add an appropriate amount of water and starch, thicken and add Hot scallion oil, served in an oblong porcelain plate, can achieve good color, aroma and taste.

The ingredients and processes are extremely demanding.

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

The assistant chef was stunned for a moment, not expecting Hu Yanshuo to speak like this.

However, now that the customer has spoken, the assistant chef will naturally implement the concept of taking the customer as God, nodded towards Hu Yanshuo, turned around and walked out of the box slowly.

Sun Man and Qi Lin cheered in unison.

Immediately afterwards, they didn't start eating. Resisting their greed, the two of them took out their mobile phones one after another and took pictures of the dishes on the table, as if they wanted to capture every angle of each dish.

Funny and helpless.

Hu Yanshuo still looked at them quietly, and slapped the dishes on the table hard enough. He just picked up the chopsticks~www.novelbuddy.com~ picked up the dishes that had been photographed, and slowly put them into his mouth...

The taste buds came to the rich meat fragrance of Babao duck, and then the next chopsticks, the fragrance of lotus seeds, the taste of chestnuts, mushrooms, and the taste of glutinous rice became more clear.

Hu Yanshuo took another piece of ham. I don't know if it was a coincidence. He found that the dishes here used ham as an accessory a lot of times.

However, such an idea was soon overshadowed by the tender duck meat.

The skin is crispy and the meat is fragrant.

Chewing mushrooms again, Hu Yanshuo's evaluation of Babao Duck is not low, and the value of each accessory is actually not lower than the main ingredient.

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

Maybe too hungry.

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

certainly.

It's not the first time that Hu Yanshuo has seen Qi Lin's mouth full of cuteness, but he used to be in a condescending position, and 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 with a small hamster-like cheek, paused for a moment, and her whole body froze. Immediately afterwards, a blush began to spread towards her face. After a while, she saw Qi Lin's face flushed, as if The red glow of the sunset, the whole face is like boiling water with steam...

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

Sun Man also raised his head, Liu Ye's eyebrows bent slightly, his body twisted slightly, and he smiled at Hu Yanshuo.