Chapter 227: Ah Yi (3)

Good ingredients, for the chef, are the gun in the soldier's hand, the mirror in the woman's bag, the mother-in-law in the farmer's house......

Whether it is for the Fulin Hotel or other high-end restaurants in Hong Kong, dried abalone from Japan is a must, not only because of the deep sea in the northern part of Japan, where the sea is deep and the water is clear, and the abalone grows particularly delicious. The most important thing is that Japan has a special technology for drying abalone, and its secret recipe is not passed on, so even if there are excellent quality fresh abalone in other places (such as South Africa, New Zealand, etc.), the effect of dried abalone in Japan cannot be dried.

This is a very interesting thing, China is the country that eats the most abalone and likes to eat abalone, but Japanese dried abalone is the best abalone made in the world, and the signature dish of Fulin Hotel "Ah Yi Abalone" is always made of high-quality Japanese abalone. However, as people eat more and more abalone, the volume of abalone has become smaller and smaller, a three-headed dried abalone needs 3 catties of fresh abalone to dry, such a large net abalone, normal growth in the sea, at least 30 years.

Although the weight of abalone used in Fulin Restaurant is also decreasing year by year, as a chef, whether it is Li Wenji or Yang Guanyi, I still hope to use better abalone for cooking.

In his fax to the Fulin Hotel, Liu Ziqing claimed that there were hundreds of three-headed net abalones, which Li Wenji originally didn't believe, but even if there were only ten, it would not be a loss to come on a trip, and the master asked him to come, so he came.

For Li Wenji, although 10 or 100 three-headed net abalone are precious, the three-headed abalone that has passed through his hands is unknown, and it is not that he did not do one abalone and two abalone in his early years, and this time it is just a bigger business.

But when he really saw the net abalone that Liu Ziqing took out, he was shocked.

That's right, it's shock.

This is more shocking news than knowing about 911 and hearing about the rise in oil prices, second only to cuckolding.

Li Wenji calmed down, picked up the tea, moistened his throat, and then asked Liu Ziqing: "Your boss, where did you get these abalones?" ”

Liu Ziqing has been working in the auction house for 20 years, and he immediately knows what kind of emotions a person has, so he said with a smile: "I am a part-time worker, and the boss tells me to do whatever I do, where can I ask so much." ”

Speaking of the roots, Li Wenji is a chef, no matter how big a chef is, he is also a chef, and if he is a chef, he should be in the kitchen, and he doesn't have to learn how to hide his expression, the more famous he is, the bigger his style will be, and the less he has to hide himself. Therefore, as a chef, it is impossible for Li Wenji to hide his surprise from Liu Ziqing.

In the auction house, this expression means that your treasure has appreciated by another 15%.

Li Wenji's city is shallow, but his vision is deep, and he is also a chef, he can easily distinguish the primary and secondary guests at the dinner table, of course, he also knows what Liu Ziqing is playing, he snorted the tea, and said: "Tell me, what is the charter of this abalone you sell?" ”

Liu Ziqing secretly rubbed his hands and said with a smile: "My boss has a family background and has saved some precious abalone, and now he wants to sell it at a good price, but there are too many of them, and after thinking about it, I think I should still ask Master Yang Guanyi." ”

"Are there really 100 of them?" Li Wenji couldn't help but pick up the abalone in the incubator again, although he knew that it was inappropriate to do so.

"Not just 100, I'm afraid there are 1,000." This is what Huang Xuan told him, although Liu Ziqing was apprehensive, he still said this, in the negotiation, it is still very important to take the lead.

Li Wenji scoffed and said, "Young man, abalone and abalone are not the same. ”

As he said this, he glanced at Liu Ziqing contemptuously.

Liu Ziqing is also middle-aged, and Li Wenji, who is only 10 years older than himself, said that he is a "young man", and he has a little temper, but he can't mess up today's affairs, so he just said with some resentment: "Then ask Mr. Li Wenji, what is the difference between this abalone and ordinary abalone?" ”

Li Wenji snorted lightly, pushed the cup in his hand to the middle of the table, beckoned, and said, "Preserved eggs, come and take a look at this abalone, and tell your brother Liu." ”

Yeung Kwan Yi is best known for abalone, and Lee Man Kee has not only learned the true taste of it, but has also pondered a lot of new dishes over the years, calling himself "Wan Chai Family", and his apprentices have also been divided into two and learned one of the crafts respectively. The original name of preserved eggs was Pi Shouzhou, and when I entered the restaurant, it naturally reminded people of preserved egg and lean porridge. He learned abalone cooking, and he has won Li Wenji's three points of popularity, and he is quite appreciated, and now in addition to his master, other cooks will also call him Brother Pi.

Preserved Egg was just thirty years old, still in the prime of life, originally sitting behind Li Wenji, sticking his head out to look, but now he was called to the front, his eyes looked at the abalone in the incubator without blinking, and then he took it in his hand and looked at it for a long time, and picked it up and smelled it, before saying: "This is the net abalone made by the Huagu family." ”

"Oh?"

Preserved Dan glanced at the master before continuing: "When drying abalone, the fresh abalone should be washed away with clean seawater to remove the sediment and other dirt on the surface. Nowadays, many people either don't understand, or don't pay attention to it, wash abalone with clean water or tap water, abalone meat is tender, wash with tap water, it is easy to absorb water, and the quality is much worse. ”

"It's like using normal saline for an infusion." Liu Ziqing said that he understood very well.

Li Wenji coughed, and the preserved egg continued: "When removing the shell, different masters are different, generally holding a round-headed knife from the front end of the shell from the thick part of the meat, along the flesh wall of the shell 'inserted', cut off the meat column to take the meat out of the shell, remove the connected internal organs, and wash the flesh. This step is not difficult to say, but it is not easy to take out the whole abalone. However, the reason why I say that it is dried by the flower valley family is because of the knife edge. ”

"Knife edge?" Liu Ziqing lay on his stomach and looked at the abalone in the box, but he didn't find it.

Preserved egg clicked with his finger and said: "This abalone is already very large, if it is directly dried, it dries too slowly, and it is easy to deteriorate, so it is necessary to cut two to four knives obliquely on the back of the abalone, and it is necessary to cut it continuously, keep the piece large and the flesh intact, and the knowledge in this is great, such as cutting a few pieces, such as where to cut it, each abalone is different, and the position of this cut is different." ”

When he said this, Li Wenji stretched his brows and said, "Young man, do you understand now?" The same thing, the quality of cutting two knives and cutting four knives is different, and the taste is different when cooking, and there is this cutting and continuous, the master who can do this hand is also counted in Japan, the times are different, the older generation of Japanese masters, dead, not dead, almost no longer can do it. ”

When he said this, he said with emotion: "The current abalone, not waiting to grow to 3, was caught and eaten, and if you want to see two abalone in the future, it is basically impossible, even if there are three abalones, it is also very rare." Today's young generation in Japan, not to mention the three-headed abalone, there are not many people who have the opportunity to cut 500 four-headed abalone, and the craftsmanship can only be practiced by hand, what kind of hand can only be practiced in 500? Those who only practice on the mat can only dry abalone, not abalone. ”

Liu Ziqing didn't resonate with the feelings of this generation of abalone masters, and said with a smile: "So, the price of 5 abalone here is much more expensive than ordinary abalone?" ”

"You're not afraid." Li Wenji tasted the tea again and said: "These 5 abalones must be made by the master of the Huagu family, maybe, it is the 'master of the Heavenly King' of the previous generation, just with the name of the Huagu family, I will let you bid as you like." ”

Li Wenji's smile did not make Liu Ziqing feel much pressure, he has seen people with big spending, millions, tens of millions or even hundreds of millions of yuan have been contacted, hearing Li Wenji say this, he was angry, and he was not polite, he raised a finger and said: "1.5 million each." 5 is 750. ”

"How dare you ask for it?" Li Wenji still smiled, Yang Guanyi's apprentices are in quite good condition, 1.5 million abalone is rare, but it is by no means small, so he still smiled and said: "Preserved eggs, take it." ”

As he spoke, he leaned down and wrote the check.

Liu Ziqing, who was originally waiting for the other party to admit it, didn't expect to meet such a character, and before his mood began to be lost, he instantly became ecstatic, Huang Xuan's request was to ask for a price from one million, 50 is enough, he increased the price by 3 times, which can be described as a smooth teacher.

Li Wenji blew a seven-digit check, handed it to Liu Ziqing, and said with a ruddy face: "If Mr. Liu still has abalone, I can still write such 10 checks." ”

After determining the value of these net abalones, Liu Ziqing was not in a hurry, he was the No. 4 person in Sotheby's China, and the contract given by Huang Xuan was the vice president of the trade department of Hexin Industry, and he was also said to be a member of the high-level, but he knew in his heart that if he only relied on his relationship with Huang Xuan, when the factory on the Chinese side was completed, his workplace value would be reduced to the minimum, so he also restrained his emotions and smiled: "If Master Li doesn't mind, wait for me for a few minutes?" ”

"Okay."