From a barbecue stand to a global gourmet tycoon

Chapter 81

——Food and sex.

These are the two axes of life.

Carrying a few catties of local pork, Chu Hao came to the Qin's restaurant and realized what a high-end restaurant is.

Hidden in the bungalow houses around the busy city, an inconspicuous door answered, a slim woman with curly hair, wearing a black cheongsam, charming eyebrows and eyes, graceful and graceful in every move.

This is a restaurant without a signboard, but it is one of the most famous private restaurants in Shancheng.

The gray bricks at the front door are neatly arranged and unremarkable. When you enter, you will find a lush and green courtyard. A straight path of green bricks leads into it. The green bricks are also covered with some moss. Before you open your eyes, you can smell the smell. The courtyard is filled with a faint fragrance, with layers of sweet-scented osmanthus, and the grapefruit and persimmon trees also bloom with smiles, offering heavy fruits.

The sun seemed not to be outdone, it shone warmly on the body, making people lazy, adding a bit of interest to the small courtyard, and walking a step further, I saw clusters of osmanthus clusters around the branches, red as if layer upon layer Zhaoxia is really lovable.

There are lively crape myrtle, rose, hibiscus everywhere...

Walking along the brick path into the garden, a long corridor stretches across the front, with another world inside.

There is only one chef with gray temples in Le's kitchen.

But the guests in the hall all have the ability to make changes.

Following Qin Jiangyi and the cheongsam woman inside, the Chu brothers and sisters both showed the same shocked expressions.

The guests nodded to Qin Jiangyi, there were not many people, only twenty or thirty, and the clean long table was filled with dishes, all of which were pocket-sized, full of color and aroma, and mouth-watering.

Chu Hao frowned slightly. The Qin family's restaurant is indeed very high-end, but the dishes... just look similar to other restaurants, and they are not big enough to fit between the teeth.

Chu Yue secretly opened her mouth, wishing she could just say 'wow'.

Across the front hall, came to the quiet and far-reaching back hall, passed through an autumn garden, everywhere was beautiful, and finally arrived at a private room, only then did I see Lu Chenyu sitting in a bright stall under the service of three beautiful cheongsam girls. Check your phone before grilling.

Her straight legs were raised and gathered together, and she stretched out of the chair at a slant. Today she is wearing a well-behaved and elegant apricot-colored coat, paired with darker-colored cigarette pants, which reveals some ability and refreshing. When Qin Jiangyi was wearing clothes, she happily waved to this side.

Even Chu Hao couldn't help being moved by Lu Chenyu today.

Her eyebrows and eyes were clean and moist, and her makeup was only visible on her cherry lips. After staring at her for a long time, Chu Hao couldn't help but want to kiss her. Her matching figure was no different from Qin Jiangyi's. Xiang Bozhong, big rabbit and big porpoise, especially sitting with his back facing Chu Hao and the others when he entered the room, his body lines are undoubtedly clean.

"Jiang Yi, you are so slow! I have been waiting for a long time!" Lu Chenyu laughed.

"We rushed over after receiving your call. Are you hungry? How about I ask the master to cook some dishes for you first?" Qin Jiangyi took off his coat and sat on the left side of Lu Chenyu, while the brothers and sisters of the Chu family sat on the right side.

"I won't eat yours, I'll eat Chu Hao's." Lu Chenyu turned to look at Chu Hao with bright eyes.

I can't tell whether it's thoughts or thoughts in it. In short, once it's stuck, it can't be taken off.

Chu Hao smiled slightly, avoiding her eyes without showing any panic, and picked up the local pork in his hand: "This is a good thing."

Qin Jiangyi smiled and said, "Then why don't you go in?"

Chu Hao looked up, and there was no one behind the case, but the iron plate was cleaned very cleanly, with a slight light shining through it, and various seasonings were placed on the wooden chopping boards on the left and right sides of the iron plate.

Her design here is integrated. The wooden chopping board itself is a cutting board. It is grown from a large piece and spread out directly. The wood is very good. Those who often cook like Chu Hao know that there must be chefs who often cook this kind of wooden chopping board. If you want to use it, you can't find a piece in the market.

At this moment, the beautiful waiter came up to take the local pork from Chu Hao's hand, and after going to the case, Chu Hao scratched his head and said, "Why are you so anxious to make me show myself? I still want to try your handicraft. "

Qin Jiangyi rolled her eyes, "It's okay to invite you, don't try to divert our attention, eat some first, and then I will let the master come in."

"Ok."

Chu Hao sighed, rolled up his sleeves, and went to the case.

Ming stalls are not charcoal grills, but mostly teppanyaki. This thing is actually spread from neon to Xiaguo, and some people call it smokeless barbecue grill.

Teppanyaki pays attention to the word "fresh", which is especially suitable for today's ingredients. However, Japanese style mostly grills seafood. In theory, any seafood can be put on it.

The open-gear iron plate machine here is obviously customized to the highest requirements. The rapid heating can restore the taste of charcoal grilling. The high temperature control can lock the moisture in the dishes. It can heat up to 1 degrees in one minute, so whether it is Chinese or Western style , pine nuts, and grilled bird can all restore the charcoal grilled taste.

The few catties given by the old Zhu's family today are all five flowers, two big strips, plump and plump.

Generally speaking, salt grilling methods and skills are different in different places, and the salt used is also different. There are coarse salt, salt plate, and Japanese-style salt grills. Category, barbecue is barbecue, why bother to separate out another salt barbecue?

However, depending on the parts of the ingredients, not all ingredients are suitable for salt roasting. For example, chicken breasts will taste very dry, while chicken skin and gizzards with a lot of fat are very delicious.

The beautiful waiters here prepared granular coarse salt for Chu Hao. This kind of salt is very suitable for grilling the top-quality food on the iron plate.

Wash the pork and dry it, then it can be roasted on the iron plate. The difference between coarse salt and refined salt is that even if you wrap it in it, it will not be too salty and it has a great flavor. The roasted coarse salt can also be recycled Reuse, even grilled meat, can be cooked again.

After a while, there was a chi-chi-chi sound on the iron plate, and the local pork exuded a vague fragrance. The heat was controlled, and it was prepared with salt. The taste exploded, and it was slightly sweet, not white sugar. It's the natural sweetness of pork that leaves a mouth-watering aroma.

The fat part of the pork belly is not greasy, moist and fragrant, full of freshness, and the lean part has no smell at all, which is considered the best.

Qin Jiangyi eats elegantly, but she never stops using her chopsticks. The cut pork belly has a slight burnt aroma. It can be dipped in some Japanese light sweet soy sauce or spicy soy sauce. The ratio of soybeans to wheat in this soy sauce is 1:1.

Moreover, the salt content is high, and there are aromas of rice koji and amazake. The sweet and umami taste makes the roasted local pork exude a simple beauty.

It tastes like one word, cool!

While eating, Lu Chenyu's eyes widened, "This meat is so delicious! Chu Hao, how did you make it?"

(End of this chapter)