Another World’s Fruit Tycoon

　　 Just when Qian Lina and Zheng Mengruzheng were discussing the sales plan for this batch of water chestnuts, Xu Yang took the lead in getting a batch of water chestnuts from Zhou Kun, and it has quickly become a delicacy on the table.

　　Xiangyan, as a private kitchen, has its own requirements even for a free cup of tea. In summer, it is a refreshing lemonade, but in winter, the tea they serve customers becomes special horseshoe root water.

　　 In previous years, Xu Yang also bought a batch of horseshoes from Zhou Kun’s fruit shop, so Zhou Kun contacted Xu Yang as soon as he brought horseshoes back.

　　 But the taste of this batch of horseshoes is only limited to deliciousness, so Xu Yang did not prepare to fry the horseshoes for a high price as before, but directly pulled them to the kitchen and began to prepare winter special drinks.

"First, give us a bunch of signature red date milk, and then tell your Chef Wei that today we are here to eat a new dish." Seeing those familiar little yellow hairs, the waiter no longer has this group of young men. The first panic, after all, after a period of contact, they are not bad guys, but they just like the excitement. As long as they provide services normally, these brothers will not embarrass their waiters.

The only interesting thing is that these people always seem to like to make fun with Chef Wei. If you want to eat this today, you will change to something else tomorrow. In short, since they knew that Chef Wei can take orders without ordering the dishes, they have worked hard every day. Chef Wei can't make it through.

　　 "Master Wei, those guests are here again today."

"Let's talk, what did they order again?" Chef Wei seems to be used to it. Every day these young men take turns to make things difficult for him and give him different problems. Today's fish can't have bones, and tomorrow's fish can't be smelly. Soup The fried, fried, and steamed foods have been changed, but Chef Wei saw that they were conquered by his own cooking skills every day, and finally rushed to eat the next day. He felt a sense of accomplishment, so Both you and me find it very interesting.

　　 "The guest said today that they want to eat something light, but they must have meat."

　　 "Light meat?"

　　 "Master, how about white soup lamb? Winter happens to be the time to eat lamb. Recently, a batch of lamb from Inner Mongolia is very good."

"No, even after processing, customers who don't like mutton can still taste the mutton in the first place. Moreover, if the white soup mutton wants to be cooked well, the mutton bone stock must be boiled for at least three hours. Time is too late. "

　　 For unfamiliar guests, serving lamb at will is a very risky behavior. After all, many people do not eat lamb by nature.

　　 "Use fish meat, choose a large head fish, and use the fish body to make fish meatballs while the fish head is stewed in the soup."

　　 After choosing the plan, Chef Wei started to do it. After the fish is chopped off, start to scrape the fish paste to make balls. In order to maintain the taste of the fish, a small amount of ice is added to the fish, and stir clockwise until it becomes vigorous and then start to squeeze the fish balls.

　　Snow white and tender fish **** are squeezed into the hot water of about 90 degrees from the position of the tiger's mouth. When they are solidified, they are taken out for use.

　　 After the fish head is fried in a frying pan, it is put in a casserole, and the soup gradually turns milky white over time. Finally, the seasoning is put into the fish balls, and a huge pot of fish head soup is ready.

　　 Chef Wei took a bite. The fragrant fish soup and the soft fish **** like tofu make the whole soup just one word: fresh.

　　 "Take it out!"

Originally, after Chef Wei had settled this order, he had already begun to process the next order, but soon the little girl at the front desk ran in panic again: "Master Wei, the guest said that fresh is enough, but it is not enough to talk about. They stayed with Tang."

　　 Chef Wei frowned slightly. Although the fish soup was not retreated, it was obvious that the fish **** he made did not meet their psychological expectations, which made the proud Master Wei very uncomfortable.

　　 "How did you say the first request of the guest?"

　　 "The guests said they want to eat lighter, but the meat must be omitted."

　　 Chef Wei pondered carefully and found that the meat in the customer's mouth might be pork, because some people don't count the white meat like fish and shrimp as big meat.

　　 "Pork, the list to do!" Chef Wei began to mutter, after all, the previous fish ball soup did not satisfy the customers. If he can't conquer the customers' taste this time, then his signature will be smashed.

　　 Just as Chef Wei continued to meditate on the dishes, the kitchen helper caught his attention. Isn’t this a horseshoe?

"Manager Xu, where did you get these horseshoes? Or did you send them from before?" Chef Wei was very sure that there were no horseshoes in his purchase order, and he added that the chef said that these are horseshoes for tea. I tasted the raw horseshoes and found that the taste of these horseshoes was amazing.

　　 Horseshoe, also known as water chestnuts, is a very strange fruit. It has two completely different tastes when it is ripe and when it is raw.

As a fruit, water chestnuts are crispy and sweet, but not as sweet as sugar cane, and the taste is not as delicate as pears, and peeling is more troublesome, so it is a relatively small fruit. People who like it like the water chestnut juice to be squeezed out The refreshing taste, the starch in the raw water chestnuts has a astringent taste, it is this complex taste that makes people want to stop.

　　 But Horseshoe has a great development in the catering field, and even cooking in some parts of Southeast Asia cannot do without Horseshoe.

　　 After having tasted this refreshing and sweet horseshoe, Chef Wei suddenly thought of a Huaiyang dish on the list, horseshoe meatballs.

　　 Chop the horseshoe, if it is the kind of small diced particles, then add the minced meat and stir evenly. The meatballs made will have meaty taste at the same time. UU看书www. uukanshu. The crispy taste of com horseshoe makes the meatballs richer and can absorb the oil in the pork well, making the cooked meatball soup clear and not turbid.

　　 Add large pieces of carrots, as the casserole slightly boils, the horseshoe meatballs continue to roll in the pot, the meat is full of aroma and the taste is not greasy at all.

　　 When the waiter carried a pot of meatballs into the private room, there were a lot of taunts.

　　 "I just served fish balls, and now I have meat **** again. The chef of the Xiang banquet doesn't seem to be of high level." It was a guest from Jincheng invited by Ma Gongzi today.

　　 "Don't look at the simplicity of this meatball, maybe there is something famous, you can taste it after hearing the jade."

　　 "Pork has a stinky smell, I don't like it." Pork is easy to deteriorate after being chopped, so it often has a strange smell if it is not handled properly. Shi Wenyu directly chose to refuse to be safe.

　　 "Isn't there a piece of bean sprouts here? Don't eat pork and try the bean sprouts."

　　 When the bean sprouts are blanched in the meatball soup until they change color, the green and astringent taste of the bean sprouts with the meatball soup overwhelms the fish soup in the private room.

　　 The fish soup just now was full of flavour, but it was too white, causing Shi Wenyu to now want to eat some vegetables to change the taste, so he barely caught a chopsticks bean sprouts.

　　 After the tender bean sprouts were in the mouth, the bean sprouts wrapped in broth made Shi Wenyu appetite, which was the light meaty taste he had requested before. After hesitating, Shi Wenyu picked up another meatball.

　　 This meatball is tender and has no peculiar smell, why is it still crispy?