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Eat the signature dish early in the morning, Lao Ao feels that this is inconsistent with his three-meal eating rule.

However, it is normal for the fishery appraisers, who have worked hard for most of the night, and they really have to eat a good meal in the morning, at least the stomach is warm when they eat, so that they can go back and sleep again.

And listen to the wind and chant inside are all small private rooms, and the private rooms are either facing the sea or facing the sea garden, in winter, the two kinds of private rooms have their own advantages and disadvantages, the advantage of the sunny private room is warm, and the advantage of the private room is that you can enjoy the Dongying snow plum blooming in early spring.

February of the solar calendar is the flowering season of the snow plum in the east, and the lush branches of the trees are dotted with small white and red flowers, which is extremely attractive.

But Xiaoyi and his husband chose a private room facing the sea, and he said: "The sun is about to jump out of the sea, gentlemen, enjoy the sunrise on the sea, that is a great thing in the world!"

Waiters dressed in traditional kimonos come and kneel on tatami mats to serve them side dishes, traditional Japanese dishes such as natto, mashed yams, beef, and cold tofu, as well as Western-style breakfasts such as asparagus and bacon.

After ordering food in Japanese, he said in Chinese, "I chose a bibimbap breakfast, which can be paired with okra from the town of the Great Plague and an egg from a nearby hot spring, so I stir a little miso and pour it on top of the rice, and add a little bonito flakes, which is really delicious." ”

Kenshin Kurosawa helped Ao Muyang translate for the three of them, and Ao Muyang chose a beef soup and rice.

Looking at his choice, Kurosawa Kenma nodded and said: "Drink a bowl of beef soup in the morning, so that your stomach will be hot soon, Ao Sang's choice is great, I will choose one too." ”

They ordered food one after another, but Ao Muyang didn't feel that these meals had anything to do with the name of the restaurant.

As the meals were served, the main course was delivered, and the first was a red peat stove with red charcoal in it, and the shopkeeper brought the oven and then brought a plate with several long conch shells on it.

Ao Muyang took a look at it and subconsciously said, "Deep Sea Big Conch?"

Hearing his words, Kazuo Takai and Kenma Kurosawa laughed together.

Kenma Kurosawa said, "Yes, this is a large conch from Tokyo Bay, and they are quite rare and rare items that only a few people can eat. ”

Kazuo Takai said, "Everyone knows that Tokyo has the best tuna, but only true gluttonous eaters know that there are some of the best conch in the world. ”

Lu Wuyi hesitated for a moment, and said: "Ringing snails, this is very rare? I have seen a lot in the village, is this what is it, the little snail horn, tick and tick, the seagulls spread their wings and flew when they heard it." The little snail, tick tick blow, the waves laughed slightly?"

Hearing him sing, Kazuo Takaoi and Kenma Kurosawa actually smiled and beat the beat, and they thought that Lu Wuyi was going to show off his singing voice.

The small snail horn in the song is a type of snail, which can be blown with a little modification, and it is not uncommon on the seaside.

Ao Muyang explained to Lu Wuyi that this is a deep-sea big conch, which is different from his blind little snail horn, and it is indeed much rarer.

As the name suggests, the deep-sea snail lives in the deep sea sediment and cannot be farmed, only wild, and fishermen must dive to the bottom of the sea to catch the snail by hand.

Because there is less food in the deep sea, the big snail grows slowly, and it takes about five to eight years to grow to a mature size of one and a half catties, while a pound and a half can only produce three or four taels of meat, so the price is very high.

Ao Muyang looked at the size of these big conches brought by the store, it is estimated that he must be ten years old, and the price is higher, for this breakfast, Hai Jiade is bleeding.

Listening to his explanation, Xiaoyi and Fu showed a smug expression on his face, and he said: "Ao Sang, you are a person who knows the goods, the deep-sea conch is indeed rare, and the Chinese poet Tanigawa Shuntaro once said that the abalone ginseng winged belly is easy to obtain, and the conch is not easy to obtain!"

The shopkeeper carefully took out the conch and began to deal with it, he first took the conch and burned it on the charcoal fire, Ao Muyang suddenly realized: "Charcoal burning conch?"

"Yes. Xiaoyi Kazuo nodded and said, "Ao Sang is really well-informed, speaking of which, I don't know much about this cuisine, Jianzhen, you are a chef, let you introduce it." ”

Kenma Kurosawa bowed and said, "Hai." ”

Coughing lightly, he explained: "Speaking of charcoal-roasted snails, this delicacy is still inherited from the land of China, its method is complicated and cumbersome, the cooking technique is extremely tricky, it is a mysterious food, and there are very few people who have obtained such a secret tradition." ”

Ao Muyang nodded, charcoal burning conch sounds simple, it seems that just hang the conch on the stove and roast it. In fact, this is not possible, because such a simple baked conch has a fishy smell, which is difficult to swallow, and it is a waste for such a precious ingredient as a conch.

It just so happened that he once heard Tu Yispoon say that the method of cooking this dish is generally two steps, the first is to wash the snails with soju, and the second is to burn the snails with marinade.

The shop did the same, he first took a conch and grilled it on a charcoal fire, the red peat stove is a kind of quaint stove, the fire is not very strong, and it can be baked slowly.

After grilling for a while, the shop began to pour shochu into it and use it to wash the meat of the snails.

Kenma Kurosawa continued: "Colorful snakes and insects are often highly venomous. The deep-sea snail is beautiful, but it feeds on humus algae, and the meat has a fishy smell and many bacteria, so it needs to be cleaned and sterilized with shochu to remove the fishy smell and mucus in the snail. ”

After cleaning, it is officially grilled, that is, the marinade roasted snails.

The store prepared the marinade in advance, and Kurosawa Kenma explained again: "The marinade here is extraordinary, it is inherited from the land of your country, and the chili pepper used in it is Sichuan pepper, and some shops add meat foam to it, but here it is Jinhua ham imported from your country. And that's just two of the ingredients, there should be more than 20 flavors in total......"

The marinade is poured into the shell, and the shopkeeper puts the conch in his hand on top and starts grilling, and then the next conch is concocted.

When it is roasted to seven or eight medium cooked, the snail meat falls off from the snail shell, according to Ao Muyang's understanding, so that it can be eaten.

As a result, the shopkeeper poured out the marinade from the snail shell, washed it with cooking wine, and there was even a procedure, he brought a bowl of steaming chicken broth, mixed it with soy sauce, poured it into the snail shell, and began to simmer it in a small red clay stove.

Seeing this, Ao Muyang asked: "Is this an extra move? The chicken soup is too fragrant, but it is easy to cover up the delicious taste of the snail meat, right?"

Kenma Kurosawa shook his head and said, "No, Ao Sang, this chicken soup is to enhance the taste and aroma of snail meat, and it is an original method of the store." His chicken soup is not simple, and the soy sauce added is also home-brewed, with some sweetness, which you can taste later. ”