Johnson smiled and said nothing, Xia Long couldn't help but say: "Don't worry, the boss is a gourmet, so he likes to eat everywhere." ”

After getting out of the car, Fei Fei plucked up the courage and quickly grabbed Johnson's hand, the decoration was very exquisite, full of elegant flower arrangements, metal chandeliers, and exquisite tableware.

The staircase spirals up to the second floor, where simple walls, curtains and tablecloths are complemented by wood-coloured furniture and leather chairs, which are both modern and vintage.

Looking for a large private room, the waiter brought the menu. Take a casual glance, it's really not cheap, the cheapest is more than 300, just order all the features, and see with your own eyes where the magic is?

Soon the chef came with a full set of instruments, straws, measuring cups, infrared thermometers, and even syringes and flame guns.

"The first course is one of the important technological means of molecular cooking technology, the application of liquid nitrogen, which uses the extremely low temperature of liquid nitrogen to quickly freeze food. ”

After showing off the equipment, the chef said with a smile: "We usually use it to make ice cream, or to immerse fruits and vegetables in liquid nitrogen for a few seconds, the aroma will be released more easily, and when you eat it, it will be very crispy when you thaw it slightly." ”

First, take out a balloon, fill it with water, freeze it with liquid nitrogen at minus 196 degrees, and then gently crack it with a hammer. Put in some vegetable salad and roses.

Pick up a slice, the taste is crisp and refreshing, and there are faint white eyes around it, which is really a bit fairy-like.

"Please bring protective goggles, and you are about to use a laser gun to process the salmon, the process is a bit dazzling!"

The chef asked SC Johnson to put on his goggles, pull out his 3D laser gun, and start grilling the salmon. After treatment, the salmon is charred on the outside and tender on the inside, and melts in the mouth, giving it a unique flavor.

In the third course, the chef took out the liquid nitrogen and began to make the ice cream, demonstrating: "This is mica chocolate, which uses a siphon bottle to process ingredients, and it can handle not only cold liquids, but also hot liquids." ”

"Depending on the amount of gum and gelatin, it can be made into a firm texture like mousse or a lighter texture like cream, and the aroma of the raw material can be preserved to the greatest extent. ”

Ice cream made of liquid nitrogen at minus 200 degrees Celsius floats on the surface of the water, making a stinging sound and thick white smoke constantly rising.

When you enter it, it is definitely more exciting than the fried food that has just come out of the pot, you can't lick or bite, you can only use your teeth to spit out white smoke, live like an immortal, and enjoy the feeling of the tip of your tongue.

"This chocolate is delicious!" The girl couldn't help but be excited, and secretly took out her mobile phone to take pictures, it was rare to have the opportunity to come to such a high-end hotel and go back to the circle of friends to brush her face.

SC Johnson stared at the chef's every move, and it was a novelty, this one is fruit caviar, which is made by slowly dripping lecithin with thick orange juice into a solution that dissolves calcium salts.

In fact, it has nothing to do with caviar, but because of the action of calcium and soft phospholipids, a film similar to the outer layer of caviar is formed on the outside of the juice, which actually makes the juice produce the same taste and appearance as caviar.

"Flame steak is one of our signature dishes. "The chef takes out a large piece of marinated steak and burns it directly in a half-life state through the flames, dazzling and instantly locking in the delicious gravy.

Finally, the steak is topped with high-strength liquor, reprocessed and topped with the sauce. Johnson took a bite and was not satisfied, the meat was hard and the taste was not good.

As the heating time increases, the moisture in the beef decreases rapidly, and the steak becomes old and sturdy. An experienced chef will fry the steak until it is cooked through and slightly charred, and then put it in the oven to grill.

The surface is lightly charred to lock in the juice and prevent it from spilling, thus making it more juicy inside. I heard that there is a kind of high-tech equipment called a low-temperature slow cooker.

The beef can be heated for up to 24 hours, and it will be cooked as tender as a sponge. There is also salmon, which is soaked in oil and slow-cooked at low temperatures, resulting in a smoothness like tofu and a different taste from raw salmon.

The chef uses a cream frother to start foaming, which is very delicate, like cream, with a silky texture and small bubbles that are difficult to see with the naked eye.

Then heat the sugar and strawberries with milk, cream, condensed milk and gelatin in a blender and grind them into a smooth smoothie.

Finally, after sifting treatment, it is directly put into liquid nitrogen and instantly frozen into hard lumps. Serve with a spoon and serve with strawberry jam.

When you take a bite, liquid nitrogen is used to freeze strawberry cream, making them solid, and due to the extremely low temperature of the frozen ingredients, the water in the ingredients does not aggregate to form large ice crystals, but rather to form tiny glass-like crystals. The taste is peculiar and has an indescribable feeling.

"Spicy chicken with mango egg yolk, the ingredient is boneless chicken thigh, after grilling, it is more spicy, and the bottom layer is paved with lemongrass......"

SC Johnson carefully examines the so-called egg yolk, which looks like an ordinary egg yolk from a distance, but if you look closely, you will find that there is a film on the outside. Put the whole thing in your mouth and bite it lightly, and it will burst open instantly, and the rich mango pulp overflows your mouth......

The chef turned around and laid out a blank sheet of paper and said with a smile: "This is my personal innovative dish, and I have to tell the secret." ”

Sprinkle colorful milkshakes, garnish with fruit and popcorn, and place a small black jar in the middle, which is quickly filled with liquid nitrogen.

Hit hard, as if an atomic bomb exploded, the smoke enveloped the entire area, the fragrant roasted baguette was rich and mellow, the liquid nitrogen popcorn was cool and crispy, and the dried fruit Q bomb was sweet and lush.

Fei Fei was startled, couldn't help but scream, her face was flushed, and she quickly said sorry. Try a bite of SC Johnson's delicate hand-cut cheesecake with honey strawberry jam, milk cheese sauce, avocado butter and orange sauce. Dark chocolate containers imported from Belgium hide all kinds of sweet temptations. The aftertaste is wonderful.

Yangzhi nectar, 100% imported Australian mango made of dense and smooth nectar, with three different tastes of molecular caviar, the tip of the tongue opens the mysterious surface, and surprises you to dig out the cool and soft premium ice cream and smooth sago, which is cold and delicate, refreshing and refreshing.

Rose durian crisp, the top fresh durian, removes excess water and refines a richer taste. Exotic ingredients such as shrimp and shiitake mushrooms are specially added to make the delicacy more possible.

There was something jumping happily on the tip of the tongue at the entrance, it should be a jumping candy, and the little surprise made Johnson smile, which was a little interesting.

"This is our restaurant's most famous specialty, Hokkaido black caviar sun eggs!"

SC Johnson looked at the bowl of flowing eggs in front of him, with dots of black caviar on it, freshly fried and still steaming, and the edges of the omelette were not burnt, and the yolk and egg whites were easily separated by scooping them up with a spoon.

Swallowing the egg yolk in one bite, the thin skin that can be broken in an instant is wrapped in a small fresh mango juice, and the mouth instantly overflows the mouth, and a strange taste impacts the taste buds, making people have an endless aftertaste.