After a few people finished eating, they chatted for a while, then turned off the live broadcast, left the restaurant and went back to the room, rested for a while, and then went out for a stroll later.

In addition, Xu Zhuo also has to go and get the gifts to celebrate the opening of the Rainbow Restaurant tomorrow.

He bought two bottles of '82 Lafite online, and the seller was nearby, and he was going to go over and get them.

This Western-style restaurant is open for business, and there are not many gifts to give.

I can't give away any kind of ornaments such as fortune and treasure, and there is no place to put them if I send them, and calligraphy and painting are not good, so Xu Zhuo thought about it and ordered two bottles of Lafite from a nearby winery.

This year, the wine market has been sluggish, and the price of Lafite has dropped slightly, which is a good opportunity to take advantage of it.

Although the price of this thing has reached its peak, and those investors are becoming more and more rational, the price will definitely continue to rise in the next few years.

Because in 82 Lafite, if you drink one bottle, you will have one less bottle, and the price will only go up, not down.

Even if the people don't buy it, so many red wine speculators and middlemen around the world will bake the price.

"Guangming, the three of us will go out for a walk later, you don't have to accompany us if you are busy. ”

Zhao Guangming nodded: "It's really a bit busy, I'm going to pick up a few foreign friends at the airport later, so I won't accompany you, I hope you have fun." ”

He also took out a membership card for a nearby bar for everyone to play, but a few people were not interested in a place like a bar, so they didn't ask for it.

went back to the room and put back the equipment for the live broadcast, and one of them added another coat, and the couple went downstairs.

When they got downstairs, they first walked along the Huangpu River for a while, and then the three of them turned into a ramen restaurant together.

"Zhou Wen, we are men, it's normal that we haven't eaten enough, why haven't you eaten enough?"

Zhou Wen pointed at Meng Liwei and sighed: "I can't rob him ......"

Because the style of the live broadcast is different, when the live broadcast was just now, Meng Liwei kept his head down and ate, rarely spoke, and had almost no interaction with fans.

His style is like this, whether it is Xu Zhuo or the fans in the live broadcast room, they are used to it.

And Zhou Wen does live broadcasts, and she almost always interacts with fans.

In addition, when he had just eaten, someone needed to communicate with Zhao Guangming to explain the creativity of each dish, so after eating a meal, Zhou Wen didn't eat much at all.

One person asked for a bowl of tonkotsu ramen, and when he ate it so hot, the feeling of emptiness in his stomach disappeared.

"The meal just now cost 9,000 yuan, and I didn't have a bowl of ramen for 30 yuan to eat comfortably, it seems that this rich man is really not something that anyone can do. ”

The three of them strolled around to get the red wine, and after making sure that it was genuine, they wandered back to the tourist hotel, and each went back to his room to play with his mobile phone.

Xu Zhuo chatted with the little girl for a while, and then sat on the windowsill, looking at the night scene outside.

The round ball in the spoon at the beginning of the day inspired Xu Zhuo.

He thought he could try it in the store as well.

Serve the fried sweet potato puree with a spoon and then put the spoon on the plate, even if the spoon of the sweet potato puree does not pose in any shape, the appearance is improved a lot.

He repeated it several times, and he felt that this method worked.

Would love to try it, but there are no sweet potatoes and kitchenware next to it.

Just like the online writer who was inspired but the computer ran out of power, now Boss Xu's inspiration is up, but there are no ingredients and kitchenware around him, and he is a little anxious.

At this time, Zhao Guangming, who picked up people from the airport, came and knocked on the door.

"Xu Zhuo, there are a few Western chefs discussing cooking skills, do you want to join in?"

Xu Zhuo became energetic when he heard it.

He changed his clothes, opened the door and asked directly, "Do you have sweet potatoes in your store?"

Zhao Guangming was a little surprised, but he nodded and said, "Sweet potatoes may not be available, but purple potatoes, they are all discussing, what do you want sweet potatoes for?"

Xu Zhuo smiled: "I don't understand English either, you discuss yours, I'll make a dessert to try." By the way, there's a wok in the back kitchen, right?"

"Yes, it's strange, you can do whatever you want, it just so happens that a few of my foreign friends want to see Chinese food. ”

When he came to the restaurant, Xu Zhuo saw several young foreigners communicating with the chef of the restaurant in English, but Xu Zhuo didn't understand what was being communicated.

However, Zhao Guangming's English is very good, and he pulled Xu Zhuo to introduce it to those chefs.

It is especially emphasized that Xu Zhuo's grandfather once served as a chef for a state banquet.

Several people were very interested when they heard it and wanted to talk to Xu Zhuo.

But the language barrier made this communication a little difficult.

Xu Zhuo's communication was fruitless, so he simply walked to the kitchen, ready to make fried sweet potato puree.

Several foreigners listened to Zhao Guangming's explanation and followed, they really wanted to see the way Chinese food makes sweet potatoes.

Zhao Guangming looked for it, and really found a few sweet potatoes.

This was bought by the chef of the restaurant when he was idle and thinking about new dishes, and he just provided the ingredients for Xu Zhuo.

He quickly peeled and sliced the sweet potatoes, then put them on a plate, put them in the steamer cabinet and began to steam.

A group of foreigners watched Xu Zhuo's operation while communicating the gap between Chinese and Western food in English.

But I don't see any difference now.

Because Western food also has dishes that are steamed and pureed before processing, such as mashed potatoes or purple sweet potatoes.

After the sweet potatoes were steamed, when Xu Zhuo took a kitchen knife to puree the sweet potatoes, several chefs had a much more heated discussion, and even Zhao Guangming joined them in the discussion.

I kept explaining the steps in English.

When Zhao Guangming was a child, he didn't eat fried sweet potato puree made by Zhao Jinma, and he was very familiar with this dish.

At this time, Xu Zhuo sat down on this dish, and he didn't have any pressure to explain it.

When Xu Zhuo filtered the sweet potato puree and prepared to fry it, several foreigners came over one after another and began to see how Xu Zhuo operated.

Western food does not have stir-frying, at most some food is fried in a pan.

So when they saw Xu Zhuo picking up the wok, they were particularly interested.

After the pan was finished, Xu Zhuo began to fry the sugar.

The step of putting the sugar into the pot for frying made several foreigners stunned.

They didn't expect that sugar could be fried like this.

After stir-frying the sugar, Xu Zhuo poured in the sweet potato puree and began to stir-fry.

The next steps are simple, just keep the rice pot on the line.

However, this group of foreigners is even very curious about this step, because in Western food, there is no step to turn the spoon.

So when they saw Xu Zhuo shaking the pot so much, and the sweet potato puree didn't spill out at all, the more they looked at it, the more curious they became.

Although I have seen Indians make fried rice in videos before, and I have also seen Chinese chefs perform tricks such as spoon work, now I am a living Chinese chef standing in front of me and performing.

After the sweet potato mash was fried, the problem Xu Zhuo faced came.

In the process of frying just now, he has always maintained a high style, and if the pressure on the plate is not high, it will be a bit anticlimactic.