Indeed, as Wu Yujun said, 4.5% of the shares have been robbed, and if you don't start, there will be little left.

Before Wu Xiujun could speak, Wu Yujun stood up and shouted, "We also want to subscribe!"

Then he lowered his head and asked Wu Xiujun: "Brother, how many shares do we want to subscribe?"

Wu Xiujun obviously figured it out, the catering market in Shanghai is very large, but it is still insignificant compared to the whole country. Now that there is a broader world, why bother to hold on to the incomplete.

"The rest is gone!" Wu Xiujun said categorically.

"We subscribe for the remaining 5.5%!" Wu Yujun confidently puffed up his chest, and his crisp voice was also full of confidence.

The others who were still deliberating quit.

"What kind of line is this, Boss Mo, we haven't subscribed yet?"

"Isn't this eating alone?"

“……”

After some haggling, the Wu siblings agreed to give up 1.5% and subscribe for only 4% of it.

In less than 15 minutes, Monon raised 80 million yuan. With this fund, he can not only go to Shanghai to open 20 Chinese restaurants in advance, but also have the strength to join hands with Situ Yu to acquire the food group.

Although the Canghai chefs who subscribed for the equity spent a lot of money, they invested in the future star masters, and each of them was satisfied.

As people who have been immersed in the restaurant industry for decades, they all know the weight of star masters, and with the potential shown by Murphy, star masters are by no means his end.

The investment is well worth it!

For Wu Xiujun, before coming to Canghai to participate in the [Kuding Club], he thought he was a genius in the culinary world, and as soon as the sword blade came out, no one could reach him, and sweeping the [Kuding Club] was just around the corner.

After meeting Murphy, he realized that the so-called genius was nothing more than the illusion of his own self and the praise of others. The so-called sword blade is more like an unquenched sword blank, which is nothing more than a surface.

Therefore, he wanted to cooperate with Mo Fei more and more in his heart: I will never be able to beat you, then I will be friends and partners with you.

I have to say that a person like Wu Xiujun, who was born in a family, can understand the essence of [cooperation] faster.

It is said that paranoia can survive, but only paranoid people who are good at cooperation can survive better.

And the successful paranoia we see in all kinds of media are those who are good at working with people. Because of the other paranoia, they were all eliminated.

This is the unbreakable truth of the world.

After the subscription of shares, Shen Dali and Gao Hua will be responsible for negotiating with investors, drafting cooperation articles, signing agreements, receiving funds, and electing the board of directors and board of supervisors......

Murphy is not good at these specific and complicated affairs, and what he is best at is standing by the fire and cooking breathtaking food.

There's another party tonight, and the people are already preparing to leave the hotel.

After Zhang Yunpeng was dressed neatly, he knocked on Wu Xiujun's door first, wanting to ask him to go with him, but found that the brother and sister had already left in advance.

He shook his head stupidly, thinking to himself what characteristics a small shop in the countryside could have, and they were in such a hurry to go, could it be compared to the restaurants in Shanghai?

"Hmph! I'm anxious to please Mo Fei, I can't imagine that you Wu Xiujun is such a person!"

He complained in his heart, and was hesitating whether to go, when he ran into Shang Wenjie at the elevator.

"Brother Yunpeng, let's go together!" Shang Wenjie said hello with a smile.

Zhang Yunpeng thought about it, followed the elevator together, and took the hotel's car to Le Restaurant.

Canghai City is not large, and it will be at the destination in seven or eight minutes.

After getting out of the car, the two walked into the Le Shifang restaurant, and before they entered the door, they heard an exclamation inside. Quickly pushed the door in, only to see that there were already five or six people in the restaurant, pointing and pointing, and were amazed.

"This ......"

The two of them looked at each other and thought they were in the wrong place: is this a restaurant?

Zhang Yunpeng was stunned: Mo Fei, what kind of existence are you?!

In an instant, he figured out why Wu Xiujun had such a big wrist in Shanghai, and he quickly called Mo Fei a brother after arriving here......

In the face of some geniuses, it is not that you can close the gap with hard work.

Sometimes, people should also believe in their lives.

At this time, Ge Liang came in in a hurry, and there were people behind him holding four or five white incubators.

"Boss, the goods have arrived. Ge Liang shouted.

Soon, Murphy poked his head out of the kitchen and motioned for him to hurry into the kitchen.

As the host, Mo Fei was reluctant to show off his cooking skills in front of the celebrity chefs who participated in the [Kuding Club], not for fear of self-defeating, but because he wanted to introduce the characteristics of Canghai to them.

Canghai is close to the sea, and its characteristic is of course seafood, and the banquet prepared by Mo Fei is a home-cooked seafood banquet based on Canghai seafood.

Geographically speaking, this is the lower end of the nine rivers, the river water carries a large amount of organic matter into the sea, the sea water is rich in nutrients, rich in the best seafood, three-wart crab, prawns, clams, semi-smooth tongue sole and even skin shrimp, jellyfish head, peach blossom shrimp are all delicious.

And with home-cooked seafood, they can fully bring out their original flavor.

At half past eight o'clock in the evening, the chefs who participated in the [Kuding Club] basically came, and some who did not want to come also shirked their physical discomfort, so as not to offend Mo Fei.

There were not so many people in the restaurant of Le Shifang, so it was changed to [Wine House] again.

After about 15 minutes, the first course was served.

I saw two girls, Yu Xiaoyu and Chu Luo, carrying a huge porcelain plate, slowly moving in, looking very difficult. The quick-eyed chef quickly got up to help.

The large porcelain plate was placed on the large round table, which occupied more than half of the area.

Everyone looked at the porcelain plate and felt that their eyes were bright: on the large white porcelain plate, there was a red one, and in the middle was a neatly arranged three-wart crab, and next to the crab was a circle of fat prawns, then a purple-red skin shrimp, and the outermost circle was a clam.

All of these seafood are steamed in seawater, and the steam emitted is full of rich umami.

Then, two servings of [cold salad stinging head] and two servings of [steamed peach shrimp] came up. The last one that came up was [Braised Sole Fish in Sauce], which was also two servings.

Mo Fei came out of the kitchen, changed into regular clothes, and said to Yu Xiaoyu and Chu Luo: "You two go to the dormitory to rest, you are very tired today." ”

Seeing the two enter the dormitory, Mo Fei came to the [Wine House].

"I've kept you waiting!" Mo Fei apologized first, "I invited everyone to come so late, it's really busy in the store, I can't take a break, please understand." ”

After replacing wine with tea and greeting a circle, the home-cooked seafood banquet officially began.

Wu Xiujun is fond of eating crabs, so he took one from a large porcelain plate. When the crab lies in the porcelain plate, it feels very large, and it is even bigger in his hand, two circles larger than his palm.

"Brother, how much does this crab weigh?" Wu Yujun also took one and asked.

He rubbed it with his hand and said, "It's more than a pound." ”

"Two catties and one tael!" Ge Liang said beside him, "all of them are on the scales." ”

"Ahh ”

Wu Xiujun can eat it. He skillfully lifted the lid of the crab, and saw that the inside was full of red ointment, and the color was very delicate orange-red, translucent, as if congealed fat, and the gills of the crab were snow-white and unpolluted.

The tempting crab, seeing Wu Xiujun's saliva is about to flow out, he bites down, only to feel that the crab meat is extremely delicate, extremely fresh and sweet; the crab roe is fragrant, the entrance feels crisp and salty, and the pine sand is delicious, which is not inferior to his favorite Yangcheng Lake hairy crab.

"Boss Mo, why is there no dipping sauce?" Wu Xiujun asked.

"This crab doesn't need to be dipped in any seasoning, and it will interfere with the flavor when dipped in the sauce. Mo Fei replied, "After eating the crab, I can taste the cold salad sting, which can relieve the greasy." ”

"No need to solve it, just right. ”

Wu Xiujun's eyes were confused.

Not only Wu Xiujun, but everyone else ate happily and happily.

This is an authentic way to eat, which is difficult to enjoy in big cities.

The stinging head chews just right, the ligament is soft, crisp and appetizing;

The shrimp contains ointment in the brain, the back is yellow, the meat is firm, fragrant and fresh;

Pipi shrimp is also eaten in the same way, with yellow fragrant meat and tender meat, and a different kind of fresh sweetness;

The diameter of the clam is more than two inches, the flesh is white, fat, the soup is clear, sweet and refreshing;

The sole juice is thick and mellow, the fish meat is thick, and the snow is white and fragrant......

What happens if all this seafood is shipped into a trendy restaurant?

Shang Wenjie, who is from the capital, must be reluctant to do this like Mo Fei.

After the crab is cooked, the crab roe is removed and placed in a liqueur glass containing half a cup of crushed ice ballast, served with rosemary and basil, and a little dry ice covered by clouds.

Shrimp must be served on a plate, and how can it be worthy of a little red tomato sauce? Try black sea salt or truffle oil.

The clams are made to be sashimi, and the original shell is served on the table, and the shell is indispensable with wakame, a plate of Maggi soy sauce, and you can't forget to squeeze a green mustard from the "toothpaste bag".

The sole is aged at a low temperature and then burned with a blowtorch with five different seasonings to give customers the feeling of the sea breeze and more than 250 flavors.

However, all of the above is too deliberate, too delicate, and loses the original taste of seafood.

It's not as fresh, delicious, enjoyable and enjoyable as the seawater steaming in Mefi!