"I've seen it too, I've seen it! In other words, Boss Fu is not only good-looking, but also has a great figure! ”

"My little boss Fu is good-looking and talented, and he is still so young. Pen, fun, pavilion www. biquge。 infoShe must have a lot of suitors in school, right? ”

"I heard that those people in the Ganzhou University forum have chosen Boss Xiao Fu as the new round of school flowers of their school, but Boss Xiao Fu has never responded, do you think she knows about this matter?"

"Really? I really don't know! One day, I have to take the time to go to the forum of Ganzhou University! ”

"You are too unprofessional chasing stars, you want to know the information of Boss Fu, it is useless to only pay attention to the official Weibo of Yongji Restaurant, or you can only know the most gossip by getting the forum of Ganzhou University!"

“…… I said, are you still in the mood to gossip? Didn't you see another dish served?! ”

As soon as these words came out, no one remembered what they were talking about just now, and hurriedly clenched the chopsticks in their hands, staring closely at the waiters for another round of serving.

If it weren't for the fact that these waiters had been professionally trained, I was afraid that they would have been frightened by the hungry wolf-like eyes of these people.

This time, it was a meat dish from a cold dish.

Garlic white meat, colorful pork skin jelly, sauced beef, and drunk shrimp are also four dishes.

Everyone put down their chopsticks one after another, and after a while, the four meat dishes were only empty plates.

The sliced sauce beef is made from the anterior tendon meat of the cow, and it is very firm and has a perfect flavor. The whole plate of beef is red in color, oily and shiny, and you can tell that it is the best sauce beef at a glance.

This kind of sauced beef is easier to maintain the integrity of the meat slice when slicing, it will not collapse loosely, and the appearance is very good-looking.

Of course, although color is a major element of food, what can really conquer people's hearts is still relying on taste.

The sauce beef of Yongji Restaurant is not only rich in sauce, but also salty and suitable to eat, not hard or woody, but also with an indescribable chewiness, which is called a fragrant, so that people can eat a plate unconsciously!

It's a pity that the amount of beef in sauce on this plate is actually quite a lot, but there are ten people at each table, and all of them are very eaten. Slowly, as soon as I ate one or two slices of beef in sauce, the whole plate was already empty. There are those who try other dishes first, and when they come to their senses, the sauced beef is not even gone!

Many people beat their chests and feet, and even if they love a delicacy no matter how much they love a delicacy, they don't dare to stare at a dish, but quickly taste all the dishes, for fear that if the movements in their hands are slow, some dishes will not have their own share!

Garlic white meat and colorful pork skin jelly are also delicious, but the most intoxicating thing for everyone is the drunken shrimp.

Drunken shrimp is a traditional famous dish that is very famous, but not too many people have eaten it.

The main thing is that this dish is difficult to make to everyone's satisfaction.

Everyone knows that drunk shrimp is a rare delicacy, but because the method of drunk shrimp is close to eating raw, if the process is not handled properly, it is easy for diners to get sick because of the parasites carried by the seafood itself. To make this dish delicious and reassuring, it is really a test of the chef's skill.

Whether or not to put this dish of drunken shrimp in the menu of this running water table is actually controversial in the kitchen of Yongji Restaurant.

In the end, it was Fu Yonghan who personally made the decision to get the idea, so that the diners who came to dine had this blessing.

This drunken shrimp was made by Fu Yonghan personally with two apprentices, as well as several other people in the kitchen.

Fu Youxuan also participated in the preparation of this flowing water banquet, but she has only been in Yongji Restaurant for a few days, and she is not proficient in many things in the kitchen, and she has not even memorized all kinds of commonly used ingredients, so she is still only in a state of chores, and it is impossible for her to be able to plug in on such an important occasion.

This time for the drunken shrimp, Fu Yonghan chose sea shrimp, and the reason is naturally because compared with freshwater shrimp, sea shrimp is so safe. Every shrimp used in this dish was picked out one by one by the kitchen according to Fu Yonghan's strict requirements.

The selected sea shrimp are very similar in appearance, not too big and not too small, which is not only convenient for taste, but also can meet everyone's requirements for meat quality when eating.

When making drunken shrimp, you should first put the shrimp in clean water for two days to let the shrimp spit out the dirt in the mouth. During the period, the water has to be changed several times, and the shrimp in each pot can not be too much, which is very particular and cumbersome.

After all, to fill the flowing water table for seven days, the demand for fresh shrimp is really not small.

Fortunately, the shrimp to be served don't have to be soaked all at once, otherwise, it will really make people collapse.

After spitting out the dirt in the stomach of the shrimp, the appearance should be cleaned. After the fresh shrimp are cleaned, the live shrimp are directly thrown into the wine jar that has been prepared long ago and sealed, and when the time comes, you can take them out and eat them directly.

Of course, the jar will not be filled with simple wine.

In addition to the aged wine specially found by Fu Yonghan and Ji Xiulang, spices such as chili, pepper, vinegar, ginger and garlic are also added. There are a lot of these things, and the proportion of blending is even more important. The slightest mistake can lead to the loss of the entire dish.

In fact, if it weren't for the fact that he couldn't find a suitable aged wine, Fu Yonghan would not be willing to add so many ingredients to the wine jar, adding so many messy flavors to a good drunken shrimp.

In the past, when he was in the imperial dining room, he made drunken shrimp for the emperor, and Fu Yonghan used the tribute wine sent from Dali. The tribute wine made there is not the same as the ordinary wine, and there are many medicinal materials added to it, which cannot be made or imitated in other places, and it is unique in the world.

The probability of failure in the brewing of this kind of wine is also very high, even the emperor who is high above can only get five jars of wine every year, and he is reluctant to give even a drop to others, but he can proudly let Fu Yonghan take it to cook, which shows how much he trusts Fu Yonghan's craftsmanship.

Fu Yonghan herself can make wine, and she even tried the medicinal materials in the emperor's private treasury in private, but she has never been able to make wine exactly the same as that tribute wine. It can be seen that there is a shortage of manpower, and she is not able to do everything.

In modern society, Fu Yonghan has Ji's huge connections to help inquire, and he has not been able to find that kind of wine again. It is very likely that the wine has been lost because of the difficulty of making it.

For this reason, Fu Yonghan also sighed several times.

This time, in order to make this drunken shrimp dish, the corner of the new warehouse of Yongji Restaurant is full of wine jars. Fortunately, this new warehouse is large enough, otherwise, so many materials prepared for this flowing water mat may not be able to be accommodated. (To be continued.) )