In the cold meat room, the expression on the cold dish master's face gradually eased, looked at the sashimi Aolong that had been placed, and said to Wang Ming, the admiration in his tone was quite strong. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

A bowl of spicy sauce made with mayonnaise and scallion oil, white vinegar, sugar, and butter oil.

Horseradish with red Zhejiang vinegar, stir well, and become the second spicy sauce.

South milk, add caviar, Shanghai spicy soy sauce, minced garlic to make the third spicy sauce.

A small amount of wasabi is served with coconut milk, orange juice, tomato juice, red oil, sesame seeds and Cantonese rice wine, and it is paired with a fourth sauce.

In addition, a small portion of simple wasabi and white vinegar, and Donggu soy sauce are placed together in the direction of the vegetable mouth, and in the tray, the white round porcelain plate is paved with lettuce leaves, and the surrounding is matched with shredded white radish and four-cornered flowers, and there are also French incense embellishments.

The beautiful shape and unique collocation make this raw Australian dragon just be served on the table, and it ushered in a wave of admiration.

"It is worthy of being the overall champion of the competition, just this hand-carved technique, it is not comparable to the average hotel, and there are a lot more dipping sauces than other places, and there are more choices, come, everyone taste, move chopsticks."

The middle-aged man who invited the guest nodded with a smile, very satisfied with this raw Australian dragon, as his voice fell, the other people at the table also smiled and nodded, and this strange and beautiful shape also attracted the attention of other diners around, and from time to time when they looked at it, they made bursts of admiration.

In the kitchen, Wang Ming put the chopped lobster on the cooking table, and smashed the shell with a knife in the place of the shrimp claws, revealing the snow-white shrimp meat, Wang Ming held a small bowl in his hand, added a little chili powder, white sesame seeds, sand ginger powder and garlic powder, and then, added a little refined salt and pepper, stirred evenly, and put it aside for later use.

After the woks are on the fire and a little clear oil is injected, as the flames rise, the oil in the pot also begins to heat up slowly, and the lobster shell meat is poured into the colander, and after sprinkling some starch, seeing that the oil temperature in the pot is rising, Wang Ming carefully puts it into it one by one.

When the shrimp shell meat is exposed to hot oil, the shell on the surface suddenly appears red, and with a slight crackling sound, it appears on the oil surface, and the parsley and red pepper strips of the accessories are poured into the pot, and then all of them are quickly salvaged.

The oil in the wok is poured into the oil guzi, after a quick cleaning, inject a little base oil, then, add the minced garlic and stir-fry, put the fried lobster shell meat into it, stir-fry a few times, sprinkle the homemade pepper and salt in the small bowl into it, pour in a little red oil, stir-fry again, and put it on the plate.

The red lobster shell meat is filled with bursts of unique seafood fragrance, and Xiao Budian cleverly picked it up, and when he put it into the food port, he didn't forget to tell him.

"The second way to eat the two of them."

Xiao Budian was very active, and as his voice fell, he looked at the cooking table a few times again, and brought the rice cake and crab and the side dishes recommended by the rest of the chefs to the cooking table behind Wang Ming.

Time passes, with the cooking of dishes in the kitchen, the mixed fragrance, even the master who has been immersed in the kitchen all the year round, will sigh, the position of the No. 3 wok, Wang Ming put a cured fried rice in the pot out of the pot, looked at the little side dish left on the cooking table behind him, moved his wrist, after pouring water into the wok, he put the Jiwei shrimp into the pot.

There are not many dishes recommended by the chef, including fried rice and soups, which add up to only twenty, but the actual ordering rate makes Wang Ming a little shocked.

After coming out of the Yufu Building, he hadn't experienced this kind of busy cooking for some days, although he was a little tired, but Wang Ming's eyes were shining.

In the private room on the second floor, along with the dishes ordered, one by one is served on the table, on the glass turntable, spicy and fragrant boiled fish, stir-fried crab with green onion and ginger, steaming steamed seafood, and a seemingly ordinary cured fried rice, in addition, there is a dragon prince soup and a garlic kale.

Rich and luxurious, the fragrance is mixed so that even if the window of the private room is opened, there is an irrepressible aroma.

"Come on, the dishes are all ready, try the craftsmanship of our little six, and don't let the senior brother say that we are not here to support the scene."

Ma Minglei said nonchalantly, as his voice fell, Zhu Liye shook his head helplessly, and the senior brother Mi Jidong also showed a look of displeasure, as for Duan Na and Bian Daqing, they nodded.

"Okay, okay, every time I get together because of some trivial things, I quarrel and quarrel, people who are dozens of years old, I really don't understand you, eat vegetables and eat vegetables."

Seeing that the face of the senior brother Mi Jidong was a little ugly, Zhu Liye shook his head and smiled bitterly, and when he opened his mouth, he took the lead in picking up a piece of boiled fish, put it on the plate in front of him to cool it, and then put it in his mouth.

"Huh?"

At the entrance of the fish fillet, a rich spicy and fragrant taste was first transmitted to the brain center through the tongue, so that Zhu Liye sighed lightly, and then chewed it slowly, the fish meat was fresh and smooth, the meat was soft and elastic, and the spicy and fragrant taste was accompanied by the fragrance of the fish body, and it spread rapidly in the mouth during the mixing, so that when Zhu Liye groaned slightly, as the fish in his mouth was swallowed, he took out a piece again and put it in the eating plate, and then looked up at a few people.

"Second brother, you are good at cooking fish and seafood, how about you try this boiled black fish made by Xiao Liu?"

The surprise on Zhu Liye's face flashed away, and at this moment, when he climbed up with a light smile, he said to the second senior brother Ma Minglei on the side, as his voice fell, Ma Minglei nodded, but the eyes that looked at the boiled fish were with a trace of disdain, and then, when the chopsticks in his hand reached out, he gently flipped over, gently clamped a piece of fatty fish fillet, and put it in front of him to eat butterflies, and then picked up a piece and slowly put it in his mouth.

The entrance of the fish, the spicy and fresh fragrance accompanied by the fresh flavor of the fish spread rapidly, and then, with the chewing, the smooth and tender perception made Ma Minglei's heart slightly stunned, not showing the slightest on the surface, but there was a touch of surprise in his heart, the seasoning of the boiled fish and the umami of the fish itself were perfectly integrated, whether it was the selection of materials or pickling, or the boiling of the oil soup, it had reached an extremely perfect point, and even the indescribable fragrance faintly mixed in it, even Ma Minglei was shockedHe asked himself if he could cook it to this extent, and the answer he gave was also no.

"It's okay."

After giving a pertinent evaluation, Ma Minglei's attitude has also changed invisibly, several people here are their own brothers, and they have been immersed in the catering industry for many years, and if they want to deceive their taste buds and senses, they are undoubtedly slapping themselves in the face.

Listening to Ma Minglei's evaluation, Duan Na and Bian Daqing also tasted the boiled fish, and their attitudes in their hearts also quietly changed slightly, and they also had some understanding of Xiaoliu Wang Ming's craftsmanship.

"Come on, come on, everyone eat."

Zhu Liye greeted with a smile, and the atmosphere gradually eased down, whether it was steamed seafood or fried pike crab with green onion and ginger, after several people tasted the taste, the surprise in their hearts was quite strong.

"Xiaoliu's dish is good, at least, no one in my master there can do it to this extent, so it seems that the price is not too expensive, and this Meijiang community is a well-known rich area, if the price of the dish is set cheap, maybe no one will come to eat, and now this rich man has a bit of a bad temper."

Zhu Liye said in a timely manner, as his voice fell, except for the senior brother Mi Jidong, the other three were also silent, but the chopsticks in their hands were not put down, and the dishes on the plate were sandwiched from time to time.

"This little guy, without too much teaching from the master, can make such a delicacy, these dishes, even if I do it wholeheartedly, it is not necessarily better than him, these dishes do not seem to be too complicated, from the selection of ingredients to preservation, pickling, cooking, the mastery of the heat, the method of frying, there is a mistake, the quality of the dishes will be greatly reduced... This little six is simply a natural dry catering material, no wonder the master values him so much, and now it seems that it is not unreasonable. ”

Seeing that the three of them fell silent, but the senior brother Mi Jidong nodded slowly, as if he had recognized what he said, Zhu Liye chuckled, threw the scallop shell in his hand on the table, and said with a smile again.

"Come, we brothers don't often get together and drink."

As Zhu Liye's voice fell, Mi Jidong nodded, raised the old flower carving in his hand, and when he said to a few people, he took the lead in drinking the rice wine in the cup.

In the midst of a few people feasting, in the kitchen, Wang Ming stir-fried the last dish out of the pot, looked at the empty cooking table, breathed a sigh of relief, raised his eyes and looked at the time, it was already close to half past noon, and at this time, except for the customers who were already ordering, the rest of the diners who came to eat were no longer within the scope of reception.

After a simple tidying up on the stove, Wang Ming's eyes looked at the two woks beside him, there were not many dishes left behind them, and the passenger flow at noon was a little unexpected, which made Wang Ming a little tired.

After washing his face with cool water, feeling a little better, Wang Ming walked to the food mouth, looked at the hall that was still full, and explained to the master who was on fire before going out to the kitchen.

Dressed in snow-white overalls and wearing a tall hat with the unique gold rimmed top of the head chef, Wang Ming walked all the way through the hall, and when he came to the direction of the bar, he asked the private room where the five people were, and was just about to go upstairs, when the glass door of the crab was pushed open.

"What's that, order." (To be continued.) )