I Know Everything

　　　　 Lei Chushuang and Long Yuqing, who came over to serve, both laughed.

　　 "Thank you for saving face." Long Yuqing said with a smile, "This gives us a lot of confidence!"

　　 "That's not it?"

Old man Ke patted the table, "In these years, the Huajing restaurant I went to has no ten thousand but eight thousand. It’s the first time you have seen you cooked cold dishes so delicious! Prosperous, it's simply intolerable."

　　 Two schools. Hua smiled happily.

　　 Looking at Long Yuqing’s smile, the grandson couldn’t help but swallowed his saliva, whispering: "Student Long..."

　　 "Oh, hello, is there anything else?" Long Yuqing asked.

　　 "I...Which school do you come from?" the grandson asked.

　　 "I, from Beihang University." Long Yuqing said.

　　 The eldest grandson was held back all at once.

　　 After this ordinary person answered, don’t he have to ask "Where are you"?

　　 Why does Long Yuqing not ask?

　　 Ke Shu looked at and shook his head, don’t you understand? People only treat you as a guest who comes over for dinner, they don't plan to have any intersection with you at all!

　　 Long Yuqing turned around and Lei Chushuang left.

　　 In a short while, the four girls one after another served the hot dishes.

In addition to the previous Beijing sauce shredded pork, yuanbao meat, and braised sea cucumber, there are also fried whitebait, fried mutton with green onions, fried kidneys, golden leeks, fried celery, fried tomatoes, mahjong winter melon and dried winter bamboo shoots .

　　 A total of 11 hot dishes, 6 meat 5 vegetarian.

　　For the 10 people who came today, such dishes are already very rich.

　　Although the main dish is only braised sea cucumber, the rest cannot be regarded as expensive dishes, but taste is the root of everything.

　　 Whether it is meat dishes or vegetarian dishes, whether it is expensive or cheap, each dish is processed with a unique technique and flavor.

　　 For example, fried lamb with scallions, this is a dish that many Lao Hua Kyoto likes, and it is basically a must on the table.

　　 You want to do well, but it is not easy.

　　 The key is how to deal with the mutton smell.

　　 Don’t be too fishy, ​​it will make you feel uncomfortable before eating.

　　 but not too clean.

　　 If it is too clean and has no taste, it is not like eating lamb.

　　Similarly, too much green onion will hinder the taste of lamb, while less green onion can't play a good role as a supplement.

　　 How to combine better?

　　 How can I make it tender and delicious?

　　 This is where the chef’s skills are tested.

　　Usually, if you can cook this scallion roast lamb, you can basically be a chef in a big restaurant. Just cook this dish and you will be able to eat and drink.

The cook of this private kitchen is very authentic. In addition to ensuring the smell of lamb, it doesn’t make the green onion smell very nasty, but it blends in well. It’s a little bit spicy, but Bringing a sense of sweetness again.

　　 Even Granny Ke, who doesn't like meat, ate two clips in a row.

　　 Except for this dish, every other dish is very delicious. It doesn't have the effect of home cooking at all, but it is as refined as a refined artwork.

　　 In the words of Mr. Ke, "I am afraid that the emperor back then enjoyed this kind of cooking."

　　 In this year, when everyone eats out, it is usually impossible to finish the meal. Firstly, it is because of the weight. Secondly, I also feel that it will be indecent after eating.

　　 But at this table today, 10 members of the Ke family licked all the plates-well, it was mainly made by two children, and the grandson was not embarrassed to do it, although he wanted it very much.

　　 Seeing that they had finished eating, Xu Qiao and An Nianchun came in again with two large plates.

Inside 　　 are a dozen large and small bowls and plates.

　　 There are meat cakes with door nails, pea yellow, green onion cakes, and three small bowls of marinated noodles.

　　 "Hehe, I'm full here, do you still serve food?" Old man Ke smiled very kindly, "You guys, take care!"

　　Hua Jing people are most about face.

　　 Old man Ke brought his family to eat, he was bragging, saying that he rented the house to the little girls, and the restaurant he opened was delicious.

　　 When I got here, I found it was much better than I thought.

　　 Seeing his wife and children and grandchildren are very satisfied, Mr. Ke naturally thinks that Beier has face.

　　 Therefore, he likes these little girls more and more.

　　 "Grandpa Ke, you are polite." An Nianchun's mouth is also sweet, "This is the last meal. If you can eat it, you can eat it, and you can also take it back if you can't eat it... But it's best to eat it while it's hot."

　　 "How can I still look at something so delicious?" Old man Ke is not hypocritical, "Come on, let me have a meatloaf with a door nail and a bowl of marinated noodles!"

"Ok."

　　 An Nianchun put both copies by his side.

　　 In fact, the portions of these two portions are very small. Mending meat patties are only the size of an egg, and the noodles are just one or two bites.

　　 Otherwise, Mr. Ke can't eat it.

　　 "I like both of them very much." Old man Ke picked up the door nail meat pie, but first took a sip of the thick broth of the noodles, "Well, fresh! Fragrant! Beautiful!"

　　 He is also a veteran, and then he took a small bite of the door nail patties to let the heat inside spread out a little before eating.

　　 "Hmm... the skin is very crispy and the meat is firm and elastic. You can smell it and you will know it is a good ingredient..."

　　While eating while commenting, there are not a few bites, and Mr. Ke finished the meatloaf and the noodles.

　　 But obviously, he hasn't finished his words, and he hasn't eaten enough.

　　 As a result, he looked at the table, a dozen large and small plates and saucers, all empty.

　　 was all eaten by family members.

　　 Old man Ke smiled unconsciously, "Hey, you guys are really cheering!"

"That's not it?" Ke Shu also praised with thumbs up, "Little girl, your table of dishes is really amazing! Even if I am in Shangri-La's high-end Chinese restaurant, I eat Chinese food for 800 yuan per person. Standard, the taste and ingredients of the dishes are not as good as yours!"

　　 "Yes, how much is a table for such a table of dishes and a normal banquet?" The boss also asked with interest.

"According to the different tastes of the guests, the standards are different, and naturally they will not be the same." Xu Qiao said raw, "Our price for such a table is 30,000 yuan. If you want more high-end, the ingredients need to be specially prepared. , 80,000 yuan per table."

　　 Old man Ke and his family have their eyes widened.

　　 The table of dishes I just ate was 30,000 yuan?

　　 Here, there is no such thing as a big dish? !

　　 Old man Ke gave a light cough and said, "Girl, we are not outsiders. Uncle UU reading www.uukanshu.com tells you a few words, don't think I am verbose!"

　　 "Say it!" Xu Qiao said with a smile.

"It stands to reason that your private kitchen, the taste is really good, it is definitely not comparable to ordinary private kitchens. But at this price, I am afraid it is a bit not good." Old man Ke said, "If you set a table of 10,000, That didn’t say, there must be people in line every day, but for 30,000..."

　　 Then he won't say anything.

　　 An Nianchun lightly tapped Fenzhen, "You are right to think so. But our chef just sets the price. If we don't do it, he just won't do it! So let's do it first!"

　　 "Hey, you are the boss, how can you be caught by him?" Old man Ke was upset, "Come on, call him over, I will help you scold him!"

　　 Xu Qiao and An Nianchun looked at each other and smiled, "We don't dare, or we have to be scolded when we go home!"

　　 Old man Ke misunderstood their meaning and thought that the cook was the elder of the four girls, so he was embarrassed to mention it again.

　　 Otherwise, isn't this also not giving face to the four girls?

　　 However, when he walked out of this private restaurant, he unconsciously sighed secretly.

　　 What a pity!

　　 Such a mess, where can there be business!

　　 Please remember the domain name of the book’s first publication:. The fastest mobile version update URL: