Qian Chen returned to the kitchen and began to prepare the materials. (There should be BGM here)

First of all, the main ingredients are flour, carrots, onions, cream, tomatoes, and a kind of lobster with a metallic appearance that is pure black on the outside.

This lobster is the Iron Ridge Lobster used by Qian Chen's former opponent, Sijing Longtai, that is, the current Master of Yuan Li.

At that halberd, Master Yuan's cooking of iron-ridged lobster made a deep impression on Qian Chen.

Afterwards, Qian Chen also tried to make this fantasy ingredient from the Mariana Trench in the dream training space.

Tender, extremely tender, bouncy, more elastic than QQ gummies.

The taste of this fantasy lobster is really not comparable to ordinary lobsters.

Then there are the accessories, mainly some spices: parsley, holy basil, lemon, garlic, fennel, saffron, thyme, orange peel.

Seasonings Qian Chen prepared: white wine, Pernod (green ouzo from France), salt flowers, butter made from cream cow.

First, the lobsters are processed.

Due to the huge water pressure and the trace metal elements inside the shell, the shell of the iron-ridged lobster is extremely hard, almost comparable to the armored shell of the 'Persian Cat' (the nickname of the battleship Bismarck).

If the knife skills are not up to the mark, the only way to do this is to use an electric cutter to counter violence.

However, in doing so, the high heat generated by the high-speed rotation of the cutting blade and the friction of the shrimp shell will seriously damage the taste of the lobster meat.

At this time, Qian Chen's Ichino Tai Knife came in handy.

Just a light knife, the shrimp shell, shrimp head, shrimp meat, and shrimp intestines are perfectly separated.

Throw away the shrimp intestines, set the shrimp meat aside, and dice all the other ingredients you prepared earlier, such as carrots and onions.

Then put butter in the pot and turn on the fire, when the butter melts and begins to foam, add the shrimp head and shrimp shell and stir-fry, then add carrots, onions, tomatoes, and finally add parsley, fennel and other spices, and keep stir-frying until it begins to gradually exude fragrance.

Set aside the garlic, holy basil and lemon separately.

Then, Qian Chen did not put water in the cooking pot, but added the broth specially made with chicken bones before, directly spread all the ingredients, and began to simmer for half an hour.

During this period, Qian Chen began to do other work.

For example, the garlic is pureed and the holy basil is ground into powder.

Then he took out a powder that faintly glowed golden in the light.

This is wheat flour made from glitter wheat made from fantasy ingredients.

When the glitter wheat is ripe, it gives off a distinct golden glow throughout, hence the name.

Not only is the flavor of wheat several times that of ordinary wheat, but the nutritional value is also very high, and the dough that comes out is extremely fluffy and soft when making pastry, which is a perfect match for pastry chefs.

Ferment the wheat flour with water, salt and yeast powder to make a dough, then stretch the dough into long strips, make several cuts on the surface, and put it in the oven on high heat for 15 minutes.

Qian Chen put a plate of water on the lower layer of the oven to make water vapor, which can make the baked baguette more crunchy.

The seafood soup on the stove is not yet cooked, and the baguette is still baked in the oven.

Qian Chen used this time to start making Rouille, a French-Provençal garlic sauce.

Process the garlic puree, breadcrumbs, peppers, saffron and egg yolks into a paste, then remove a few spoonfuls of the seafood broth from the pan and add to the paste, stirring as you go until a mayonnaise-like paste is formed.

Mix the almost boiled seafood broth with the Rouille and put them together in a blender and stir slowly until they are completely mixed and form a thick liquid like porridge.

The thick liquid is then strained through a fine strainer until only pure seafood broth remains.

Throw away the residue and bring the seafood soup back to the pot to a boil, squeezing in a few drops of lemon juice.

Then turn off the heat, then toss the whole shrimp into the pot and simmer for one minute while the soup is still warm.

Then remove from the pan and place in a soup plate and sprinkle some holy basil powder on the surface of the soup.

Then slice the baked baguette and place it on a plate as well.

This is the result of a French Provençal style lobster seafood bisque with glittering wheat baguette.

Qian Chen casually opened the system to check the degree of completion, and found that the completion rate of this blue-grade dish was as high as 85%, and as long as it was slightly improved, it could immediately reach the level of luminous cuisine.

This is also the most finished blue dish he has done so far.

And the inspiration for this dish is the French simplified version of the orange dish 'Royal Glory' that Qian Chen blatantly learned from Artoria.

When Qian Chen brought the plate to Claudia, the restaurant was suddenly filled with an elegant fragrance.

Seafood, cream, and mystical spices alone play a gorgeous overture with the aroma alone.

In the restaurant, those who play cards put down their cards, those who chat are stuck, and those who eat put down the spoons in their hands...

Almost all diners act like trained monkeys, with their heads held high and their noses snorted.

Suck~~!!

As a result, the restaurant was full of stars with a heart-like light.

To Qian Chen's surprise, although Claudia's cheeks were slightly rosy and her expression was confused, she was not deeply involved, knowing that she herself was the closest person to Tang.

Qian Chen suddenly felt in his heart, it seems that this person has a strong will that does not match his appearance.

Qian Chen placed the plate in front of Claudia.

"Please."

At this time, the diners slowly recovered.

"The boss actually has such a good thing!"

"That's it, boss, you can't be so partial!"

"We're going to eat too!"

Some diners immediately began to heckle.

Claudia was stared at by so many people at once, and she suddenly felt very embarrassed, and the spoon she had just picked up in her hand couldn't help but stop.

Seeing this, Qian Chen glanced around expressionlessly, and then spit out a sentence lightly.

"It's available in limited quantities."

Most of the diners were taken by Qian Chen's deterrent power and died down.

Only a small number of people, under the leadership of a certain arms merchant, did not relent, as if they wanted to put pressure on Qian Chen in this way.

"We want equality!"

"No to sexism!"

"Boss, you're going to lose us like this!"

The expression on Qian Chen's face did not change, he just spit out a sentence lightly.

"Whoever makes any more noise, will be blacklisted directly."

In an instant, the entire restaurant was silent, as if even a pin could be heard falling on the ground.

The reason why the 'blacklist' is so powerful is entirely because the guests on the blacklist will not be able to enter the restaurant in another dimension for life unless Qian Chen takes the initiative to remove him from the blacklist.

As the fame of the restaurant grows, so does the number of customers. As the saying goes, when the forest is big, there are all kinds of birds, and the restaurant occasionally encounters customers who feel good about themselves, such as arrogant aristocrats, bad criminals, or some high races that don't take humans seriously.

That's where the restaurant's blacklist system works wonders.

Read the URL: m.