because i have money

Chapter 68 Grilled Sea Cucumber with Scallions (Please recommend tickets!)

As soon as you take it in, you can feel a refreshing aroma bursting in your mouth, just like an aroma bomb exploded in an instant, overwhelming Zhou Kun's obsession.

What a silver bottle suddenly broke, and the water squirted out, and the cavalry protruded with swords and guns!

Then with the rich aroma comes a sweet smell, different from the bold and unrestrained aroma, this sweet taste is quite clear, a little bit like Xiaojiabiyu, with a little shyness and a little expectation.

It's like a clear spring flowing in the mountains, and it's like a small flower blooming in my heart.

Zhou Kun began to press the skin of the smoked osmanthus fish with his teeth, and what he felt was crispy, fragrant, crisp and springy.

The crispy skin is reminiscent of my favorite childhood snack, Miao Crispy Corner. It is also so fragrant and crunchy that I can't stop eating one bite at a time.

But the texture of the crispy bomb reminds Zhou Kun that it is actually made of fish skin, and the unique smoothness and Q-elasticity show that it is full of collagen.

The taste of the fish meat does not seem to be as amazing as the fish skin, there is only a simple tender word.

But just like the Xuantie swordsmanship in Dugu Qiubai's hands, the epee has no front, so it can break through ten thousand spells with one force.

You only need to bring tenderness to the extreme, and you don't need any other modifications.This dish makes people have to admire the ingenuity of the chef. All the essence of flavor is locked on the fish skin, and then the most unpretentious fish is used to carry it all, and the taste is completely bloomed.

Bull is just one word, love is only said once.

Zhou Kun had no other way to express his love for this dish other than chopsticks crazily.At this time, even the little assistant Wang Feng no longer gave in submissively, and dared to compete with Zhou Kun for the few remaining pieces of smoked fish.

I have to feel that the power of food is so terrifying!
In the blink of an eye, the smoked fish that had been specially folded into an ingenious shape fell into the stomachs of the three and disappeared, leaving only a bare empty plate and a small flower for decoration.

Looking at the last flower left behind, Wang Feng raised and lowered his chopsticks, struggling to figure out whether this flower is edible or not, and why it looks so attractive!
Fortunately, the waiter came in to stop Wang Feng's crazy behavior in time, took the empty plate away under his reluctant eyes, and brought a new appetizer, lotus root slices with mustard.

This dish can be said to be quite innovative. Generally speaking, if you eat lotus root slices in Jiangsu, Zhejiang and Shanghai, you usually eat candied lotus root, which is sweet and crunchy.

But mustard lotus root slices are completely different. Roll the lotus root slices in the soup, then put them in your mouth and bite them down. They are crispy and punchy, and you feel refreshed, especially refreshing.

Adding some pecans sprinkled by the chef is the finishing touch, which immediately inspired new vitality to the stomach that was a little lazy after eating two dishes.

It seems that the wind is roaring, the horse is howling, the Yellow River is roaring, the Yellow River is roaring, it looks like I can still eat it if you don't stop me.

The hard dishes came up later, and there were three big dishes lined up in one breath, grilled sea cucumber with green onions, braised snowflake beef in braised sauce, and peppery Iberian black pork roll. big move.

The essence of eating ingredients such as sea cucumbers is not only in the sea cucumbers themselves, but in the sea cucumbers where the breath of fresh air from all other ingredients is mixed together, so as to achieve the harmony and unity of all ingredients.

This is a bit like the ruler and minister in traditional Chinese medicine. An excellent chef must learn how to arrange and dispose of ingredients reasonably.

Just like peeling your heart layer by layer, different flavors also bloom layer by layer, and finally collapse with a thunderous force, entering the great harmony of life. rhythm.

The most taboo thing is that all the ingredients are mixed together, and there is no sense of layering. Such a dish has no soul.

Like tonight's roasted sea cucumber with scallions is indeed Lanxuan's No.1 dish, and the layering of the taste is handled just right.What I eat is sea cucumber, but what blooms in my mouth is the fresh air from the old hen, ham, bone soup and seafood, and finally returns to the soft and waxy taste of the ingredients themselves.

With your eyes closed, it’s as if you’re not eating sea cucumbers but Dongpo pork. The crispy taste and bursting sauce can only be said to live up to its reputation!
Maybe it's because the royal dishes like roasted sea cucumber with green onions are too domineering, so the braised snowflake beef in braised sauce with plump meat can only be eclipsed in front of him, bowing his head and bowing his head.

As for the peppery Iberian black pork roll, it should have inherited the strong and unyielding spirit of the pig, and it looks like a dish with a soul.

The meat has a bursting milk flavor in the mouth, and the tender meat tastes like wagyu beef. It can be said with certainty that this pig must have had a good life when he was alive. He should listen to music and do massages on weekdays.

After eating a few big dishes, the staple food was wagyu black truffle fried rice. The rice grains were distinct, and the wagyu grains let the rice chew a bit of oily aroma in the mouth. With the unique fragrance of black truffle, let Zhou Kun eat it It's very happy.

Finally, the fresh seasonal fruit platter was presented. There were no weird fruits, just more common cherries, strawberries, citrus, and cantaloupe, which were fresh and refreshing.

The next three drank another bowl of sweet-scented osmanthus and lotus root porridge, which was quite characteristic of Qiantang. The lotus root starch porridge was thin and fragrant on the lips and teeth.

"It's really comfortable." Liu Jian said while rubbing his stomach with a toothpick in his mouth.

"Isn't it? I'm having fun today." Zhou Kun gave up struggling as if I were a salted fish.

Wang Feng obviously enjoyed the meal, but he didn't dare to be as casual as Liu Jian, but nodded obediently: "The place Mr. Zhou picked is really extraordinary, and he was really taken away today."

"Haha, where are you going today? There's still fun to come." Zhou Kun was amused, feeling like a big brother leading a horse.

"Hey, is there any other plans for Mr. Zhou? It seems that today I really want to open my eyes." Liu Jian is also curious, maybe I have the opportunity to experience it today, no, criticize the capitalist Haitian Feast?
No, you have to restrain yourself and criticize, Liu Jian secretly told himself that you must participate with the indignation deep in the heart of a person with conscience.

"I'll find out when I get there later." Zhou Kun put on a trick and smiled mysteriously.

(End of this chapter)