After opening the door, the pressure in the back kitchen is not so great.

All the shabu-shabu base has been processed, and most of the ingredients have been processed, as long as someone orders it, the base is served, and then the ingredients are served on a plate.

There were only sixteen tables in the vestibule.

In order to maximize the reception of more diners, Huang Xiaoming and Wu Lei both came to the door of the restaurant and arranged tables according to the number of people.

And the diners outside also began to spontaneously form a line, and if they gathered enough ten people, they could get a number plate and wait for the meal.

The diners who entered the restaurant sat down excitedly and began to look at the menu.

The menu is played on a screen hanging on the wall, with ten basic pot bases on one side and various side dishes on the other.

There are pictures for each pot bottom on the screen, and the price is also marked below, from the cheapest 10 yuan clear water pot to the most expensive 688 yuan golden soup pot, the price of each pot bottom is different.

Viewers in the live broadcast room can also see the price of the menu.

But after seeing the most expensive golden soup pot, some viewers couldn't help but make a barrage of ridicule.

"Good guy, a soup base of 688 is enough for my family to eat Haidilao."

"The bottom of the pot of 688, I really haven't seen it."

"I hope the rich guys will order a few more copies and help me get the flavor."

"Produced by Brother Yi, it must be a high-quality product, and the taste should not be bad."

"Boutique is definitely boutique, but boutique is not cheap!"

In the live broadcast room, the audience made jokes.

In the restaurant, no one paid attention to the barrage, and they were all ordering their own food.

Although it is a shared table, the restaurant provides a small pot for one person, which is heated with alcohol, so there is no need to worry about hygiene.

But in order to taste more of the pot base, most diners choose at least two pot bases, and some even choose four pot bases.

If it weren't for the restaurant's restriction that each person could order a maximum of four pot bases, some diners would even want to order all ten pot bases.

After the diners entered the restaurant, Huang Xiaoming arranged for Linghua to take Liu Yifei and Zhao Jinmai to the front hall to order, while Zeng Yi was in charge of serving the dishes.

In the back kitchen, the socially fearful Daolang buried his head in cutting the ingredients, and Erken was in front of the printer, reading the things ordered on the receipt to Li Yi in cumin-flavored Mandarin.

And Li Yi was in front of the desk according to the list of orders, with the bottom of the pot.

He arranged the small pots neatly on the table, put all the base materials on the stove next to the desk, and then scooped the base materials from the bottom barrel in turn.

After hearing Erken's continuous "brocade soup leaning", Li Yi brought a large soup pot over.

Although the golden soup is the most expensive of the ten types of pot bases, the diners who order the golden soup are the most.

Obviously, many diners are willing to spend money with the idea that "if you come here, you have to eat something good".

After putting the soup pot away, Li Yi removed its heavy lid and removed the bamboo paper that was clinging to its mouth.

Suddenly, a rich aroma wafted out.

"Wow! This soup stock tastes so good! ”

Lin Yilun, who was busy cutting beef slices, smelled this smell, and immediately raised his head and looked at Li Yi with a smile.

Li Yi took the frying spoon, poked into the soup pot, and scooped up a spoonful of thick soup with the residue.

There is a layer of golden and bright chicken fat floating on the surface of the soup, which is why the soup is called golden soup.

The so-called golden soup is a thick soup in Cantonese broth.

The main ingredient of Cantonese soup is chicken, and it must be at least two and a half years old free-range hens.

The fat of this old hen is golden brown, and the soup will also have a shiny golden layer of oil.

Use this soup to shabu-shabu, blanch the freshly killed hen, you can not only taste the tender taste of the chicken, but also taste the fresh and thick taste of the old hen, which is most suitable for the appetite of the people of Guangdong Province.

In addition to the old hen, there are also pork cavity bones and lean pork to increase the flavor.

There is also a pair of pork stick bones to make the soup thicker.

In addition, there are chicken feet, pig's trotters, and pork knuckles to increase the gum.

Therefore, the soup scooped up by Li Yi was in a straight line after it fell, and it was extremely thick, as if it had been hooked through the thickener.

But in fact, there is no starch in it, and it is all gelatinous from various ingredients that have been simmered for a long time.

However, Li Yi did not put it directly into the pot, but poured the soup into the wok on the side.

Then, he turned on the heat, boiled the soup, took a pot of gourd puree that had already been processed, scooped up a spoonful, and added it to the pot.

Li Yi turned the bottom of the frying spoon side down and pushed the thick soup in the pot around.

Soon, the gourd puree in the spoon gradually melted into the soup, dyeing the soup a beautiful golden brown.

Lin Yilun has been paying attention to Li Yi's operation, and when he saw the golden and attractive soup in the pot, he immediately exclaimed: "Beautiful!" This color! Absolutely! ”

He wasn't patting on the back, the color of the golden soup in the pot was indeed like goose yellow, and it was a little golden bright, and it looked extremely transparent.

These gourd purees were all steamed by Li Yi himself, and then filtered out, only pure melon meat puree, without any silk wool.

As a result, it melts very well and has an outstanding color.

The golden gourd puree does not have a special role, just for the color matching, so that the color of the soup base is more golden and looks better.

The taste of the soup still depends on good raw materials and long simmering.

After boiling the pumpkin puree, Li Yi went to the steamer and took out the clay pots from it.

The mouth of the clay pot is sealed with plastic wrap and the lid is covered.

Li Yi opened a jar and after removing the plastic wrap, a fresh smell of seafood wafted out.

Lin Yilun finished cutting the beef at hand, wiped his hands, and walked over.

"What is this? Buddha jumping over the wall? ”

He looked at the ingredients in the jar curiously, and counted them all: "Abalone snails, sea cucumbers, dried scallops, shark fins, fish maw, abalone, hoof tendons, fish maw, skirts, oops, I'll go!" It's really a Buddha jumping over the wall! ”

"Golden Buddha jumps over the wall."

Li Yi smiled, and easily poured all the ingredients in the jar into the pot and mixed them with the golden soup.

After turning on the fire and stirring it to a boil, he poured the soup into a small pot on the side.

After that, he continued to boil the next pot of golden soup.

Looking at a small pot full of soup ingredients, Lin Yilun exclaimed: "No wonder you sell 688 at the bottom of a golden soup pot, this is obviously a whole serving of Buddha jumping over the wall!" ”

The cameraman also came close and focused the camera on the soup base.

Seeing the abundant ingredients in the pot, the barrage in the live broadcast room was full of barrages.

"I'm sorry, I'm superficial, I didn't expect the bottom of the golden soup pot to be a whole golden soup Buddha jumping over the wall..."

"! It's really not expensive to sell 688 at the bottom of this pot! These materials alone are worth the cost, right? ”

"I'm sorry, I take back what I just said, this pot is really worth it! If I go, I'll have to order a copy! ”

3

(End of chapter)