Godly Fisherman

PS: Lao Yang is uncomfortable today, the update is a bit late, please forgive me-is there monthly support?

"It takes some luck to be able to sit at the bar to eat. Usually you have to queue up to eat here. Mr. Xiao, what do you want to eat? I'll treat." Di Wei was obviously full of interest.

"Hey, your kid is rich! So take the initiative to invite me to dinner?" Xiao Peng sat down and laughed.

Di Wei scratched his head: "Hey, it's the activity fund given by Brother Can. You always want us to do the best of landlord friendship when you come to Star Striped Nation?"

Xiao Peng was also infected by the environment here. He didn’t say anything to Di Weiduo. He directly ordered the food with the waiter: “A cup of homemade dark beer, a clam soup, another cocktail shrimp, a grilled lobster , A tortilla, uh, plus a seafood platter." After that, he passed the menu to Di Wei: "What do you order?"

Di Wei was stunned: "Mr. Xiao, why are you so skilled in ordering?"

Xiao Peng said speechlessly: "It says'Grand Introduction', that must be the specialty here. Don't call me Mr. Xiao, it's awkward, I'm older than you, so I can call me Peng brother."

Di Wei nodded and said: "Okay, Brother Peng. I'll have the same one too, just replace the seafood platter with the fried seafood platter."

The serving speed here is very fast, especially the seafood platter, which was made by the old chef on the spot. He used a special tool to beat the tightly closed shell of the oyster, and then pry it open. This live show cooking method is also the same. The hotel has been an important factor in the boom for nearly two hundred years.

The small round clams in the seafood platter Xiao Peng felt the taste was average, far worse than clairvoyant clams and flower clams, but the taste of oysters was really good.

"This is a local fresh oyster?" Xiao Peng gave the old chef a thumbs up after eating a few oysters, "This taste is amazing!"

The old chef smiled: "You can eat it. This is indeed local fresh oysters. Daniel Webster, once one of the five greatest senators of the Star-Spangled Nation, eats at least six dishes of oysters every day. I still think the small round clams are more suitable for clam soup. It is really not as good as oysters when you eat it directly. Just now, I saw that you don’t like small round clams, so you can try the clam soup."

After listening to the old chef’s suggestion, Xiao Peng tasted the clam soup, which is a milky white soup with a lot of clams in it. After tasting it, Xiao Peng was full of praise: "I was not too interested in round oysters when it was first served, but now I realized how ridiculous I was. The deliciousness of clam meat and the aroma of potatoes blend together. It should have used shrimp meat and raw egg yolks, and borrowed our Chinese Cantonese cuisine from Japanese soup. The person who invented this soup is simply a genius."

The old chef was full of excitement after hearing this: "I really can't see that you are so tasteful. Few people can eat this dish at once. How about you taste the other dishes?"

Xiao Peng tasted the cocktail prawns: "The taste of prawns is okay. Fresh is fresh. Unfortunately, the prawns used are average. In addition, the avocado is not fully mature, and the charm of this dish is not fully displayed.

The old chef was stunned, took out an avocado and tasted it: "Xiete, you are right! What's the **** avocado?"

When he ate the grilled Boston lobster, Xiao Peng frowned: "Well, your lobster dishes are smarter by grilling. Maine lobster meat has less moisture. You can use roasting to reduce the moisture. Hide the fact that the lobster tastes bad, and add garlic to maximize the umami taste of the lobster. Well, this cooking method is really too smart. The person who invented this cooking method is simply a genius. "

The old chef smiled: "I think you are also a genius. How did you taste it?"

Xiao Peng smiled and said: "Uh, I usually like to cook. But I have never made crayfish, I have only made lobster."

The old chef curiously asked, "Are the two cooking methods different?"

Of course it's different: "The skin of lobster is much thinner than that of crawfish. If the lobster can be cooked in the same way, the crawfish is much worse."

"Then if it were you, how would you make crayfish?" the old chef asked.

Xiao Peng thought for a while and replied: "After all, I have never cooked crayfish. I can't guarantee that it will be delicious. However, considering the difference between crayfish and lobster and its characteristics, I think I would choose to grill it too. Grilled lobster with garlic, but it’s slightly different from your way of grilling."

"Where is it different?" the old chef asked.

"Uh. Your round oysters are not enough to eat, and clam soup is not enough to drink..." Xiao Peng pretended to complain.

The old chef laughed haha: "How many round oysters do you think you can eat?"

"Daniel Webster can eat six dishes, I can eat at least ten dishes!" Xiao Peng held out a finger.

The old chef patted the fresh-keeping box in front of him. It was full of round oysters. He gave a sly smile: "No problem, you can eat as much as you want, but I have a small request. "

Xiao Peng said: "I see, let you try my garlic roasted lobster, right? No problem."

The old chef shook his head: "No, no, no, I want to keep your picture more than your garlic roast lobster."

"Photo?" Xiao Peng was taken aback for a moment, then came back to his senses instantly: "Did you recognize me?"

The old chef lowered his voice: "It's our honor for Lord Samuel to be here. Let me introduce myself. My name is Eddie. You can call me old Eddie. As a chef, eyesight is very important, our lady boss Miss Marian is the most devout Catholic. At that time, she almost flew to Phoenix to find you! You are very lucky today. The lady boss is not here. If you are, you will be hooked. No man can refuse our lady boss. Charm."

"Uh, I am as ambitious as steel." Xiao Peng said in a low voice, "I came to see my girlfriend this time, uh, so I won't be attracted to other women."

"Mr. Samuel, when I was young, I was as confident as you were, but is it true...Tsk. Forget it, let’s go to the back kitchen and taste your garlic lobster. I can eat Samuel’s cooking in the rest of my life. I can at least blow Eighteen years and forty-seven days..." Old Eddie chuckled.

"Uh, why do you want to say 18 years and 47 days?" Xiao Peng asked.

"I'm only eighty-one this year. In another eighteen years and forty-seven days, it will be exactly one hundred years old. I plan to make it to my one hundredth birthday." Old Eddie replied with a smile.

"Well, if you attack your lively character, you can live a long life." Xiao Peng said.

Old Eddie laughed loudly: "Is this a blessing from a saint? It seems that I am sorry for God if I don't live to be a hundred years old."

Xiao Peng laughed loudly after hearing this: "Old Eddie, I really like your character so much, you will definitely live a long life."

"Then I'll leave it to you! Let's go to the kitchen!" Old Eddy took off his apron and showed Xiao Peng the way.

The two walked to the door of the back kitchen, Xiao Peng saw a strange table, set beside the semicircular bar, there was an open desk, which was very inconsistent with the surroundings.

"This is?" Xiao Peng asked, pointing to that strange desk.

Old Eddie laughed and said, "This is our boss’s desk. She usually sits here to work. She likes to sit here and watch everything in the restaurant. You know, our boss’s charm is unbeatable. Sitting here is the best sign."

"Wow, you can really do business." Xiao Peng sighed, and went to the kitchen with old Eddie. "Jie, you go to the front desk for me for a while."

"Okay." A younger cook walked out.

After entering the kitchen and seeing a lot of Maine lobsters, Xiao Peng picked up a lobster, took off two crab claws, and cut the lobster from the middle of the back to remove the inedible debris, revealing the white shrimp meat. Then pat the crab claws with a kitchen knife to reveal the cracks, which is convenient for the taste.

Xiao Peng took out the garlic, chopped it into minced garlic, mixed New Zealand butter and fresh black pepper in it, and took out the salt and rubbed it on the shrimp repeatedly to taste, rinse off the salt with clean water, and mix it well. The garlic was spread on the shrimp meat, and then directly put into the oven. First, use a low temperature and a small fire, then increase the temperature, and roast it on a high fire. After a short while, a delicious shrimp smell came out.

"It's done!" Xiao Peng opened the oven and took out the cooked lobster: "How does it taste?"

Old Eddy couldn't wait to take a taste: "God Jesus, it seems to be so simple, how can the taste be so bad?"

Xiao Peng smiled and said, "If I'm not wrong, did you add salt to the cream, right? That would cause the salt to be unevenly distributed. If you add too much salt, it will affect the taste of shrimp. If you add too little salt, it will be bland and tasteless. But the problem can be solved by pickling it first."

After talking, Xiao Peng took a piece of shrimp and put it in his mouth: "Well, it's still delicious with fresh Maine lobster. It's much better than the Maine lobster I bought at home."

Old Eddy smiled and said, "Of course, you should eat the freshest seafood. Maine lobster needs to be transported by air to you, and the quality will naturally decline."

Xiao Peng shook his head and said: "In China, even if the maine lobsters shipped by air are rare in the market, they are all sent directly to major hotels. The maine lobsters that can be purchased in our market are generally They are farmed in Dalian. Now Maine lobster has been farmed on a large scale in China."

Old Eddie smiled and said, "Bringing in Dalian? It should be called Dalian Lobster, right?"

Xiao Peng laughed loudly: "It stands to reason, but you have to know that businessmen will only maximize their own interests. In China, no matter what, if you put a foreign name on it, you can sell it at high prices and make more money. , Like Maine lobster, we call Boston Lobster in China. There are many examples of this."

Old Eddie ate the lobster and asked curiously: "What else is there? Mr. Samuel, I am a little confused, how can this happen? Does your country's food sales require the origin of it?"