The layout in Chunfang Garden also highlights the Chinese characteristics, the furniture is antique, and there is an indescribable sense of intimacy for Zheng Ke. Pen, fun, pavilion www. biquge。 info

Entering Chunfang Garden, the most eye-catching thing is a large wooden screen carved with a century-old phoenix, which is very festive, and the eight immortal tables and round stools in the restaurant are also full of history.

The waiter is tall and wears various styles of cheongsam, which fully reflects the beautiful figure. Walking in the aisles, the waiters become a beautiful and unique scenery.

"These decorations alone cost a lot of money, right?"

"No, the renovation and expansion alone cost nearly 10 million yen, not counting the furniture. ”

Zheng Ke stuck out his tongue, opening a restaurant costs so much money. The environment of this place is elegant, and the customers are like people with status, so I guess the price of a dish is not too cheap, right?

Xuan Li led the men into the back kitchen, asked the sous chef how he was doing, and after learning that everything was working properly, he continued to walk with the three of them to a locked room.

"This is the kitchen before Chunfangyuan, and then it was expanded, and the kitchen just now was repaired, and this one is no longer needed. However, all kinds of tools are still there, even gas stoves, and if you don't do something too weird, there should be no shortage of tools. By the way, tell me what ingredients you need, and I'll have them prepare. ”

Xuanli turned on the light, and the whole kitchen lit up. Heavy dust drifted through the air, and it was true that it hadn't been here for a while, and even a thick layer of dust had risen on one side of the worktop.

"Are you sure they use these tools to cook and eat?" said Shiraishi frowned, feeling some discomfort in his stomach.

"yes, what's the problem?" asked Xuanli.

"Of course there's a problem, it's just the two of us trying it. Bai Shilong said frantically.

"There is a saying in Huaxia that it is 'not clean, and there is no disease if you eat', so there should be no problem, and no one can die. If you're not at ease, just let them clean up before cooking. ”

OMG, this woman...... Alas......

Bai Shilong rubbed his forehead and felt weak.

Zheng Ke and Jiu I cleaned the kitchen according to the discipline, cleaned the pots and pans, cutting boards, and knives to be used, and Xuan Li said the conditions for this duel.

"The main dish of this dish is shrimp, and there is no limit to the type of dish, but it must be Chinese cuisine, and the time is two hours. The time starts now!"

Shrimp is actually a dish that is freshly cooked.

Zheng Ke scratched his head, thinking about how to make a delicious shrimp dish.

Shrimp can be divided into freshwater shrimp and seawater shrimp according to the source, and there are many types, such as river shrimp and green shrimp in freshwater shrimp, lobster, prawn, prawn and so on in seawater shrimp.

Different shrimp have different tastes and different processing methods. Moreover, there are many ways to make shrimp, which can be stir-fried, steamed, grilled, or steamed.

With so many options, it's a bit tricky to do what to do.

"Senior sister, what shrimp do you have here?" Zheng Ke asked.

"From lobsters to river prawns, as long as they are common shrimp in Chinese cuisine, I have them all here. Xuan Li patted his chest and said.

"Senior sister, I want new prawns. ”

"Sister Xuanli, I also want Jiwei shrimp. Jiu Teruki also raised his hand, and then glanced at Zheng Ke defiantly.

This childlike behavior made Zheng Ke laugh dumbly, and it seemed that I really wanted to compete with him for a long time.

However, Zheng Ke, who had just been upgraded to a D-level chef, was not afraid at all, and the blood in his heart boiled instead.

Let's see whose food is better.

Although the names of the new shrimp and the Jiwei shrimp are different, they are actually the same species, which is often referred to as hemp shrimp. This shrimp is omnivorous, has a thin shell and fat body, and the meat is tender and delicious, making it a very good freshwater shrimp.

It is precisely because this shrimp is more common that there are many dishes that use this shrimp as an ingredient, and the quality of cooking is more likely to be highlighted.

Xuan Li made a phone call, and only five or six minutes later, a cook walked into the kitchen with a basin of water.

"This is 3 catties of Jiwei shrimp, it should be enough for you, right?" Xuan Li said, pointing to the basin on the ground.

"A dozen is enough. "For a long time, I took a glass basin, trotted to the basin, bent down, picked up a dozen fat hemp shrimp, and then returned to my console in a hurry.

Zheng Ke also transferred more than a dozen hemp shrimp, although they were not bigger than Jiu Ji Zhaoji, but the color was bright, and he was more satisfied.

It can be seen from the beginning of the Hisaga Teruki that he is ready to use Sichuan food. Zheng Ke thought about it carefully and decided to choose Su cuisine.

It is also the eight major cuisines of Chinese cuisine, and compared with Sichuan cuisine, which has changeable seasonings and various styles, Suzhou cuisine pursues a relaxed flavor and highlights the original taste, which is very different from Sichuan cuisine.

The relationship between status and geographical location, in Su cuisine, there may be a lot of shrimp-related dishes, and this time Zheng Ke is going to make saltwater shrimp.

Before cooking the shrimp, it is treated first.

Use scissors to remove the long whiskers and sharp corners of the head, then use a toothpick to break the tissue connected to the head and body, clean the stolen goods inside, and finally pick out the shrimp line at the tail.

The whole action is done in one go, concise and skillful.

After the shrimp were processed, Zheng Keyou put in cooking wine to remove the fishy smell of the shrimp, and added an appropriate amount of salt for pickling.

The taste of salted shrimp is salty and fresh, and Su cuisine highlights the original taste of seafood, so in the specific operation, how to grasp the amount of spices is extremely important.

When Zheng Ke put the shrimp into the pot for boiling, he took the time to glance at the Kuga Teruji opposite.

As he guessed, Kuga's cooking was really Sichuan cuisine, put three tablespoons of bean paste into the pot, stir-fry the red oil, remove the beany smell of the bean, add red pepper and minced ginger and shallots, and then stir-fry hard.

No, what about the shrimp that I have prepared according to the rules for a long time? There is no trace of shrimp on his altar at all.

Just when Zheng Ke was puzzled, Jiu I raised his head according to Ji, looked at him, and suddenly grinned, "Zheng Kejun, I must have won this duel." ”

"Where's your shrimp?"

"Don't worry, I'll be out right away. For a long time, I squeezed my eyes at Zheng Ke, turned around and took out a bowl of white ingredients from the refrigerator next to the wall.

No, this is clearly shrimp paste, what the hell does he want to do?

The simmering was already steaming, and Zheng Ke could only deal with his own dishes first. After turning off the heat, the lid is opened, and the strong seafood flavor slowly wafts into the air with the steam.

The bored Xuan Li and Bai Shilong suddenly came to their senses, and their eyes swept to Zheng Ke - the fragrant shrimp dish had already been baked.

Zheng Ke poured the Jiwei shrimp in the pot into the plate, added some chopped green onions and coriander to it, and put the prepared sauce into the tray, and got it in front of the two seniors together.

"Two seniors, this is my dish - brine shrimp. ”