There are many companies that have been acquired by Alibaba, Gaode, Xiami, Tiantianmei, Youku, UC, all of which have no too colorful results, and even if they can develop smoothly after the acquisition, some products have even disappeared from the market.

On the other hand, Penguin has invested in JD.com, supported Meituan, Didi, 58.com, and Pinduoduo, each of which is better than the other. As long as you lie down, you can make a lot of money, so high.

"If you want to say that Ali really has any advantages, I am more optimistic about finance and logistics, many users have credit business on Alipay, after all, it is linked to money, and user stickiness must be great. ”

"Logistics is Lao Ma's strength, Ali's future goal is to integrate all logistics platforms, after all, people are martial arts fans, can you not mix with the master of the martial arts league to play?"

Leaving Penguin in the evening, there are no good projects, in fact, it is very difficult to invest, running around the country, seeing all kinds of strange entrepreneurs, and being unlucky for months are busy in vain.

Johnson is more determined to be a rich salted fish, and he is not a superman, why do he think about saving the earth all day long?

Lao Tan knew that the person in front of him was closer to the food than the beauties, so he took the initiative to ask: "There is a good restaurant in Foshan, and the chef's skills are good, especially Yusheng, which is a must, let's try it?"

Johnson laughed, the young man has a future, what are you waiting for, go!

Drove straight to Foshan and came to a private restaurant, calendula sashimi, the chef's surname is Jin, who used to be a senior chef in a Guangzhou restaurant. The folk are known for their reputation as food in Guangzhou and food in Fengcheng. There are many chefs, elites, and masters in Shunde.

UNESCO has even awarded Shunde the title of World Capital of Gastronomy, the sixth city in the world to receive this honor. Chen Xiaoqing's team also once made a show to find Shunde.

Lao Tan was very familiar with the other party, just sat down to ask a few words, and after getting a satisfactory answer, he returned to Johnson and said: "Lao Jin's craftsmanship is absolutely first-class, not only Yusheng today, but also other surprises." ”

Johnson smiled and said nothing, seeing the mysterious appearance of Old Tan Shen, it is estimated that he has prepared something good in advance, and he wants to entertain himself today.

Master Jin asked his apprentice to put the teppanyaki on the table, took out a large plate of ingredients from the low-temperature box, and Johnson's eyes lit up and said, "Is it a clam?"

"Rudong clams!" Master Jin said with a smile: "I heard that you are a gourmet, Lao Tan has traveled thousands of miles from Rudong to bring this box of clams, and the guests are coming, the ingredients are rare, only teppanyaki is the most suitable." ”

Lao Tan saw Johnson smiling, and secretly rejoiced in his heart, this sycophant was right. Pretended to write lightly: "Eat the sea by the sea, Rudong is rich in seafood products since ancient times, and there is a legend of the sunrise golden bull among the folk, and the most famous is of course known as the world's freshest clam." ”

Johnson carefully looked at the shells that did not look amazing, Lao Tan was right, according to legend, after Qianlong tasted the clams, he wrote down the first fresh in the world. An earlier statement comes from the "Poems of Qianminpo" written by Xiao Yan, Emperor Wu of Liang. In this poem, he compares the clam to a fairy spirit creature that is strange and mysterious.

Clams are not endemic to the East, Guangdong, Guangxi, Liaoning, and Fujian all produce clams. But looking at the whole country, the most delicious clams are none other than the Dongwen clams.

Although the output of clam in Guangxi is large, the shell is thin and the meat is thin, while the clam shell in Liaoning is thick and the meat is thin, only the clam shell is thick and fat, and the taste is the best.

The master once said that the freshness of the clam is fresher than any artificial condiment. Rudong people like to put some clams in almost any dish to enhance freshness. Local housewives even cook very ordinary green vegetable soup, and they often add clams to press the flavor, and the vegetable soup is as mellow as milk.

Chef Jin tested the temperature with his hands and introduced, "The biggest advantage of the iron plate clam is that it can add to the atmosphere of the banquet, and people can hear the sound and ask about the fragrance. The disadvantage is that the iron plate has fast heat transfer and fast heat dissipation, and it cannot be heated evenly, so it cannot achieve the effect of sterilization of clams. ”

Seeing that the other party is full of confidence, this kind of problem naturally does not have to worry. I saw him add salt, pepper, minced ginger, chopped green onions, sesame oil, and Rudong old rice wine to remove the fishy smell of clams.

After stirring well, take out a piece of tin foil, spread the bottom with onions, put in the clam stirred, put green and red peppers for garnish, drizzle sesame oil, and finally seal and wrap the tin foil.

At this time, the iron plate has been burned red, and after the wrapped tin foil is placed on the iron plate, with the sound of sizzling, the upper layer of tin foil gradually bulges up, slowly bulging into a hemispherical shape.

After about two or three minutes, the tin foil was cut with a fruit knife, and the clams inside were boiling, and the umami flavor was immediately fragrant. Then stir-fry up and down with a spoon to ensure that the heat is evenly heated.

Johnson nodded and praised: "Through the upper and lower layers of tin foil to seal the clam in it, there is teppanyaki below, steam heating above, especially the sterilization effect of high-temperature water vapor is very good, cleverly solving the problem of fast heat dissipation and inadequate sterilization of traditional iron plates." ”

"Because it is enclosed in tin foil, each clam looks bulging when cooked, fully retaining moisture and elasticity, and it tastes delicious, nutritious and creative. ”

Clip a piece, put it in your mouth, and can't help but squint. Like a mountain spring, as if the bluestone gurgling water, washing the taste buds on the tip of the tongue, what a fresh word!

Master Jin smiled, motioned to his apprentice to bring the soup up, the milky white soup was fragrant, and introduced: "For thousands of years, at the banquets held by the Dongzhang tea people, the simmered bamboo clams are always served as the first dish, so they are called the leader of the razor clams. ”

"Locals treat guests during the New Year, and if the four dishes are complete, such as razor clams, saury, spring bamboo shoots, and boiled shrimp, it is the most seasonal banquet. ”

SC Johnson picks up a piece, which resembles a bamboo tube, and the shell is like two bamboo slices, the shell is pale brown in color, and the body is about two to three inches long.

The meat is like white jade, fat but not greasy, and the umami taste is unique. Since the Qing Dynasty, bamboo clams have been listed as tribute, and this famous dish also appeared in the Jiafu banquet of "Dream of Red Mansions".

Curious: "The dried razor clams in Hong Kong that have not been soaked are as hard as stones, why are they so soft and smooth?"

"Wash the razor clams with water, soak them in clean water for about 12 hours, then boil them, remove the clams, and keep the original soup for later use. Don't throw it down. ”

"Peel off the trunk and coat of the clams, cut the body of the clams into two pieces, remove the sediment and debris, and then wash them with water, separating the nose, wrap and body of the clams. ”

"Soak it in 8% edible alkaline water to make it swell and spread, generally about 8 to 12 hours, so that the dried clams can restore the appearance of fresh clams, as if they woke up, so they are called awakened clams. ”

"Stir-fry the razor clams with lard, cut one or two halves of pork into chopstick-thick and two-inch-long strips of meat after serving, take about half a catty of medium clams, split and wash, and stir-fry them separately for later use. ”

"Take the original soup and pour it into the pot, put the clams, meat strips, and clams into the pot at the same time, put a small amount of ginger, green onions, rice wine and other condiments, and simmer until the soup is milky white. ”

Johnson saw that the clam meat was like a tender jade hidden in the soup, which was very tempting, and praised: "The hot spring water is slippery and creamy, and a good concubine is out of the bath!"

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