Approaching the New Year's Festival, Lao Wu's duck farm is much more lively than usual.

He contracted all the nearby wasteland, and I don't know where he learned the management skills, so he built a half-large ecological park, receiving individual tourists to come and play, and by the way, he retailed the ducks and geese that were raised. It's just that the opening hours are uncertain, and it depends on his mood.

Yu Jian walked around the ecological park for a long time, and really felt that the thinking of modern people is broad, if this is left in the Tang Dynasty, it is a proper daily income and gold making a living, and those princesses and nobles in the palace and the mansion have to step on this door every day.

The fifth child is now in high spirits, pointing to the country he has laid and saying, "If it goes on like this, I can double the size next year!"

Yu Jianguo nodded in agreement: "I think it's okay, but you have to increase the variety of poultry."

Lao Wu had already made a plan: "The rabbit breed and the deer breed have been booked, and the spring will arrive. At the very least, you'll be able to serve new dishes in May!"

Rabbit? Deer?

Yu Jian was delighted, if Lao Wu could really cultivate excellent meat species, there would really be high-end ingredients on the menu of the Yu family's restaurant.

The wealthy fifth boss once again showed his strong financial resources at the checkout, decisively erased the fraction on the bill, and asked people to drag out a huge snakeskin bag from the slaughtering base, and winked at Yu Jian: "It's all good things, you go back and taste it."

Yu Jian straightened his face: "You won't be ......."

Lao Wu hurriedly explained: "I am a good citizen and never do anything illegal and undisciplined. This is the first batch of rabbits and sika deer, I think it's a bit of a mistaste, but it's already the best time to eat, they are all slaughtered, and there are not many of them, so I can only taste fresh......

Only then did Yu Jian put a heart back in her stomach. Turning his head, he took out his mobile phone, snapped out another bill, and handed it to him: "Lan Tingxuan's account, do you see it, I'll give you the money directly."

Lao Wu glanced at it and didn't speak.

"Look, I have to go back!" Yu Jianguo had already looked at her from the rearview mirror, and Yu Jian urged.

Lao Wu also took out his mobile phone and looked at it for a long time, and said, "Where is Old Tang? I've already paid for it......

Paid?

Yu Jian was confused. She only let the financial accounts be reconciled a few days ago, how could she have paid it.

Seeing that she didn't believe it, Lao Wu directly showed her the payment record: "Lao Tang transferred money directly, and gave more. Remember to help me tell him that next time I won't allow it. Brothers, settle accounts. Next time, I won't do Lan Tingxuan's business......

The payment was due yesterday afternoon, just in time when she was busy.

Don't......

Yu Jian's heart moved, she took back her mobile phone and ran to the passenger seat, shouting, "Then I'll go first, thank you...... Wild game!"

……

"Hey! Wrong wrong! You can't do that! Have you ever learned Western food?!" In Lan Tingxuan's kitchen, after a burst of pots and pans, there was a sound of angry scolding.

Before business hours, Xiao Lin, who was whispering to the front desk, shrunk his neck, a cold air came out of his body, and asked in a low voice, "Who is this person?" Why did you point fingers at Lao Yang as soon as you came?"

The young lady at ......the front desk "shh

As he spoke, he found a magazine out of nowhere, pointed to the character on the cover and said, "Oh, isn't that him?"

Xiao Lin looked over, but he had a fairly handsome face, showing a warm smile, dressed fashionably and in a fashionable manner, but with yellow hair, which was a little nondescript.

And also...... The one in the kitchen, except for the yellow hair, didn't have anything to do with the gentleman in the magazine.

Xiao Lin stuck out his tongue and asked again, "What about Chef Tang?" I didn't say I came back yesterday, why didn't I see it?"

The young lady at the front desk spread her hands: "You ask me, how do I know? I'm not a roundworm in the chef's stomach."

Kobayashi: "You've changed. You used to have a sticky vision

Chef Tang was reluctant to leave, but now that the boss is back, he doesn't even care?"

The young lady at the front desk sneered and pushed him away to take back her magazine: "Now the little boss is the goddess in my heart!" Stinky men or something, get out of the way!" Don't hinder us women from thriving!

Xiao Lin wanted to say something, but the stinky man pushed the door in, carrying a suitcase that looked a little quaint. Seeing the two of them, he smiled slightly: "Thank you for your hard work."

Xiao Lin was suddenly in awe, stood up straight and replied, "No hard work, no hard work!"

The young lady at the front desk looked at him and smiled bitterly. What are you working on? If it weren't for the small boss, you wouldn't even have the opportunity to work as a waiter at the door now!!

There is also the stinky man, who said that if he abandoned them, he would abandon them, if everyone hadn't insisted on waiting for the little boss to come, they would have to roll up and go home.

Thinking about it, the young lady at the front desk became a nameless fire, and glared at Tang Yuan fiercely.

Tang Yuan didn't notice her burning gaze, and the constant scolding from the kitchen caught his attention. He shook his head helplessly and headed to the back kitchen.

Huang Mao has completely lost his patience, where did this second chef come from, and why is it so ...... Stupid! I've told him countless times, Western food should have orthodox Western food practices, why do you always look at him with that kind of ignorant eyes?! It just drove him crazy.

"Xiao Yang."

Yang Jianxin finally heard the voice that made him feel like he was on the verge of amnesty, and turned his head and shouted with a crying voice: "Chef Tang!"

Tang Yuan chuckled, waved his hand, asked him to go out to take refuge first, and walked into the kitchen by himself.

Huang Mao was still panting desperately, on the cooking table, there was a plate of colorful seafood risotto, Tang Yuan probed his fingertips, and there was still a trace of temperature.

I picked up a spoon and scooped a spoonful into my mouth, the rice grains were a little hard, but they were delicious, and they would not be subjected to such a big training.

"It's delicious." He raised his spoon.

Huang Mao glanced at him angrily: "You don't even know how he did it, so he almost served me a big spatula of Chinese food!"

As he spoke, he used his body to resist Tang Yuan, who was blocking the cooking table, pinched the plate with one hand, poured the rice into the trash, grinned and showed his white teeth, and smiled: "Let me see, what is a real seafood risotto!"

Traditional seafood risotto uses short-grain rice, which is highly absorbent and retains a moderately firm texture even if it is cooked for a long time.

Huang Mao first soaked the rice grains in water, and then added water to start boiling after all the rice milk on the surface was leached.

The most important ingredient in seafood risotto is seafood. Boil clams and mussels in boiling water, remove them after they are opened, and then dip them in ice water to maintain their taste. Then hold the knife in your left hand, chop the garlic grains, cut the parsley into the foam, put the olive oil in the pot, first fry the garlic until fragrant, pour in the boiled rice grains, fry until golden brown, and then add the diced carrots and onions, and stir-fry to bring out the fragrance.

White wine should be added to the risotto to preserve the best taste of the rice grains, then squid stock and boiled until sticky, then clam meat and mussels, a few peeled shrimp tails were added, and the stock was added again to reduce the juice.

Served on a plate, sprinkled with chopped celery leaves, drizzled with olive oil and sprinkled with black pepper, this is the most traditional seafood risotto.

Huang Mao is in one go, and his movements are smooth, at this moment, it really embodies the skills that a Michelin chef should have.