Sitting cross-legged in front of the small solid wood coffee table, Zheng Yuan's huge body looked out of place on the small coffee table, just like a huge black bear riding a bicycle to perform for people.
But he just sat there. In fact, Zheng Yuan also felt a little uncomfortable, but just like a bear willing to obey humans under the temptation of food, Zheng Yuan was also willing to hold himself back for the delicious food that followed.
Qianliu was very fast and served the pre-dinner drinks in less than ten minutes.
Kombu wine.
It is made by soaking kelp stone in water. Starting from the water temperature of 3℃, the kelp stone is immersed one millimeter simultaneously while raising the temperature by one degree per hour until the kelp stone is completely submerged in the water. At the same time, the cook's hands cannot tremble at all. , otherwise the delicious taste will be lost!
When drinking, it needs to be kept absolutely stable. If it is tilted even a little, the delicious taste of kombu wine will be lost. It is a very challenging ingredient for chefs and diners.
However, it seems that Yunyinkan only has this kind of wine. Zheng Yuan also drank this last time. He picked up the cup of kelp wine with ease, put it to his lips casually, took a sip, and then immersed himself in the delicious taste of kelp wine. .
The taste of kombu wine is not strong, but very fresh and elegant. It has a mellow taste and is slightly heated. The aftertaste is a bit of spicy alcohol to cover up the fresh taste of kombu. After one sip, a warm current slides down the esophagus into the stomach, making it feel delicious. Zheng Yuan felt warm all over his body.
Exhaling a breath of hot breath, Zheng Yuan's face turned a little red. It was hard to imagine that Zheng Yuan, who couldn't even drink the water of life, was a little drunk in front of this little kelp wine.
Grilled salmon fillet.
Wanhua salmon is a special kind of fish. Generally speaking, the fish meat will appear in a layered state after being cooked. This is the unique meat structure of fish. Generally speaking, the width of the layers is as large as one to two centimeters. At one or two millimeters, Wanhua salmon is 1 micron! This makes the meat extremely hard, but if you cut it according to the texture of the meat and peel it off completely before cooking, the fish will become extremely delicious!
But there is another way, which is to separate it after cooking. The way to eat it is to use chopsticks to pick up a piece without damaging the meat. Do not pick up too much, otherwise the taste will be greatly reduced, but it is also a top-notch snack.
Pick up the bamboo chopsticks next to you, gently fold the palm-sized Wanhua salmon in half from both sides, throw it into your mouth and chew it carefully.
A piece of meat with only one micron is truly as thin as an icicle's wings. Generally speaking, the meat that reaches this level melts in your mouth and cannot be tasted at all. However, Wanhua Salmon is different. It is obviously only one micron in thickness, but it can There is an amazing sense of presence in the mouth. The unique sweetness of the fish when chewing, and the smoky woody flavor after being grilled. When paired with a sip of kombu wine, the aroma is stimulated, and the aroma enters the stomach and lingers for a long time.
star rice
It needs to be washed one by one and cooked one by one. After the cooking is completed, the whole thing emits a silver light like a star. When eating, the diners cannot blink and must keep looking at it, otherwise the light will disappear immediately and the taste will also be lost. Deterioration.
Putting down the drained wine glass, the pre-dinner drink was paired with the rich-flavored but not filling Wanhua salmon, which completely aroused Zheng Yuan's gluttony. He made a gesture and ordered another thirty bowls of star rice. Zheng Yuan Duan Just open the bowl and start drying!
The rice has a strong aroma in the mouth, with distinct grains, a dry and fragrant taste, and an obvious sweetness in the aftertaste. It is extremely fine rice, but the taste will be a bit monotonous without side dishes, but it is not a problem at all for Zheng Yuan. The finished Wanhua salmon is placed on the rice piece by piece. Because the fish fillet is too translucent, Zheng Yuan can still see it even if it is covered. The dry fragrant rice paired with the rich smoked fish fillet is really enjoyable.
Thousand layer golden lamp
Although the name is very high-end, it is actually a glass filled with golden water eggs. The ingredients are egg liquid mixed with tiger eggs and Kaidi sweet eggs. Although there is no special way to eat the ingredients, there is a cooking method.
This thousand-layer golden cup is steamed layer by layer with egg liquid. Each layer is only 1 mm, separated by soy sauce and milk. When eating, you need to suck it layer by layer, otherwise the watery egg will collapse directly and become a puddle. water.
Putting the cup to his mouth and tilting it slightly, Zheng Yuan controlled the force and sucked it little by little. His mouth was filled with the aroma of eggs. The tender and smooth water eggs were full of the sweetness of tiger eggs and Kaidi sweet eggs. The soy sauce milk sounded anti-human, but In fact, it is black milk with a slightly salty taste but a rich milky aroma. It is a perfect match when paired with the sweet tiger eggs and Kaidi sweet eggs.
Liangyi Libra Soup.
A large pot contains a strange soup that is clearly black and white and looks symmetrical from the middle of the pot. This is because the Libra fruit must be balanced when eating, but the body is indeed a strange fruit with pits and bumps, one hard and one soft. Cooking it requires Press it with a heavy object to squeeze out all the juice while maintaining the same juice rate for the soft side and the hard side, otherwise the squeezed juice will be very bitter.
The soup made from Libra fruit also maintains its original strange characteristics. To drink it, you have to use a spoon to scoop out soup with the same weight from the dividing line at the same time, and then drink it from the dividing line of the spoon. The taste is extremely delicious when you eat it at the same time. !
Ignoring the spoon placed beside him, Zheng Yuan picked up the large plate as wide as his own shoulders and drank from the middle. The white soup on the left was like top-quality yellow croaker soup, and the black soup on the right was like stewed with a variety of mushrooms, mixed together. There is an indescribable deliciousness in this combination. The croaker is inherently sweet and fresh, while the fungus itself is full of umami. When mixed together, it is not messy, but rather sets off, combines, and interweaves with each other, making it extremely delicious.
...
"Hiccup~"
The meal lasted from day to night. Zheng Yuan, whose mouth was full of oil, comfortably ate the last million tomatoes, and then fell to the ground while touching his stomach. He had no skills but could impress the chef who cooked for you. Happy burping.
"You're getting better and better."
Qianliu, who was tired and sweating beside him, took off the mask he had been wearing, wiped his short hair and sat next to Zheng Yuan.
"Hehehe, that's because the food you cook is delicious, Sister Qianliu."
Turning to look at Qianliu, Zheng Yuan said a little flatteringly. Qianliu also smiled and raised the corners of his mouth.
"I barely forgive you for not coming for so long."
"That's good. Besides, this is your gift!"
Zheng Yuan took a small bottle of exquisitely packaged black glass bottle from his arms and handed it to Qianliu, Zheng Yuan said.
"These are the tears of the white dolphins in the sea of beauty. Applying a little every day can make your skin smooth, white, delicate and shiny. If you didn't take good care of it before, you should work hard now."
"You have some conscience."
PS: This chapter should be okay, delicate ingredients are really difficult to compile.
I will write about the process of the acquaintance between Chef Qianliu and Zheng Yuan in the extra chapter, but I don’t know when.
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