Food: Visiting Girlfriend Damimi, I Was Left Behind

In the early morning, the sun shines through the glass windows on the floor, and the soft and warm light envelopes the entire big bed, creating a quiet and peaceful scene.

Suddenly, a low groan sounded, breaking the peace.

Yang Mi opened her sleepy eyes and stretched, only to find that there was no one around her.

So, he got up and walked out.

"Wake up, wait a moment, the noodles will be ready soon!" Lin Xiu, who was cooking noodles in the kitchen, saw Yang Mi waking up, so she said.

Looking at Lin Xiu who was busy in the kitchen, Yang Mi felt warm in her heart and wanted to continue like this.

She walked gently to the kitchen, slowly put her hands around Lin Xiu's waist, and pressed against his back.

This scene looks so warm!

"What's wrong?" Lin Xiu felt that something was wrong with Yang Mi at this time.

"nothing?"

"Mumu, will you always make breakfast for me like this?"

Yang Mi asked quietly.

"Of course!"

"Okay, it'll be ready soon. Go wash up and then you can eat!"

Lin Xiu said dotingly.

After dinner, Zhou Wen came over to pick up Yang Mi and go to the Piaoxiang Milk Tea headquarters to discuss the contract. She originally planned to take Lin Xiu with her. But Lin Xiu felt that she couldn't help much by going, so she stayed.

After everyone left, Lin Xiu was going to go out and buy some ingredients in the evening. The empty kitchen made him feel uncomfortable.

A person was walking aimlessly on the streets of Kyoto, looking at this ancient capital of the Five Dynasties and the ancient city of the year before last. Although most areas are now filled with high-rise buildings, the old Beijing city within the Second Ring Road is still full of rich historical heritage.

While walking, he saw Fengzeyuan not far ahead, and Lin Xiu thought to try the sea cucumber roasted with green onion there. Although Lin Xiu had a systematic recipe, the thing is, the systematic recipe is also an improvement on traditional Chinese dishes. Upgraded.

Braised sea cucumber with green onions is a famous Dongshan dish and one of the representative dishes of Shandong cuisine. It was once rated as one of the top ten famous dishes in Dongshan.

This dish uses steamed sea cucumber and scallions as the main ingredients. The sea cucumber is fresh, soft and smooth, and the scallions are fragrant, leaving no juice left after eating. One of the "Eight Treasures of Ancient and Modern Times", green onions have a mellow aroma, are rich in nutrients, and nourish the lungs and kidneys.

Fengzeyuan was built in 1930 and is one of the eight buildings in old Kyoto. It specializes in Dongshan cuisine and has Master Wang Yijun, one of the top ten famous chefs in Dongshan, as its director.

Now that we have come this far, how can we let go of this "roasted sea cucumber with green onion".

Entering the hotel, the entire hall is a combination of modern and ancient culture. Here, you can feel both the weight of ancient culture and the passion of modern culture. The overall layout gives people a sense of tranquility and comfort.

"Hello! How many guests are there?" the waiter asked politely.

"One."

"Please come this way."

Lin Xiu followed the waiter to a seat by the window and sat down.

"This is the menu, what would you like to order?"

"One portion of sea cucumber roasted with green onion and one cup of water. Thank you!"

Lin Xiu came to Fengzeyuan just to taste the famous sea cucumber roasted with green onions, and didn't order anything else.

After a while, the sea cucumber and sea cucumber roasted with green onions arrived.

Sea cucumbers, a marine treasure, have been cooked since ancient times. However, due to their sandy content and fishy smell, they are often cooked improperly, resulting in a waste of ingredients.

Yuan Mei talked about the difficulty of cooking sea cucumbers in "Suiyuan Food List", "Sea cucumbers are useless, have a lot of sand and smell, and are the most difficult to please. However, they have a strong nature and cannot be simmered in clear soup." There are many ways to cook sea cucumbers, but it is difficult to really cook sea cucumbers to be salty and delicious. If you are not careful, sea cucumber dishes will be numb and bitter.

Wang Shizhen, an older generation famous chef at Beijing Fengzeyuan Restaurant, adopted the cooking method of "attacking thickness with thick" in view of the characteristics of sea cucumbers, which are "sandy, fishy and naturally strong". Green onions are used to remove the fishy smell of sea cucumbers, and the rich marinade is soaked in the sea cucumbers. It does not destroy the nutrition of the sea cucumber itself, and makes the sea cucumber full of color and fragrance.

Lin Xiu looked at the sea cucumber roasted with green onions in front of him. The soup was indeed rich and fragrant, so he picked up a piece and tasted it carefully.

After a long time, Lin Xiu swallowed it, frowned slightly, took a sip of water, and picked up a piece again!

This time, the frown deepened.

Fengzeyuan's sea cucumbers are indeed well-deserved, but when I tasted them at Lin Xiu, the chef's cooking was still a little off. The sea cucumbers tasted salty and soft at first, but after a closer taste, you can still taste the fishy smell in the sea cucumbers.

Maybe it was because the chef didn't cook enough, or maybe it was for other reasons. Lin Xiu stopped worrying and was ready to pay and leave.

Just when Lin Xiu was about to get up and leave, an old man diagonally opposite walked over.

"Little brother, I'm sorry for disturbing you!"

The old man said to Lin Xiu with a smile.

"I saw that my brother came to Fengzeyuan and only ordered a portion of sea cucumber roasted with green onions. He should try this famous dish that is famous in Beijing!"

"But, old man, I saw that my brother's brows were furrowed and he seemed not very satisfied."

Lin Xiu looked at the kind old man in front of him and said:

“It’s not that I’m dissatisfied, it’s just that it’s a little different from the roasted sea cucumber I expected, so I’m a little disappointed!”

"Oh, have you ever tasted a better "roasted sea cucumber with green onion"?"

the old man asked in surprise.

[Ding, random missions are released. 】