Space-time Gastronome

C119

Of course, this is not the emperor's new soup. After Xu Feng stirred it twice on the plate with a spoon, they found that the color of the soup is almost the same as the bowl!

Soup bowl, is not pure white, but milky white, and soup cooked with the same color, that has been cooked for quite a long time!

Jiang Nan said: "no wonder in the afternoon when I peeked, I found that there was heat in the kitchen all the time. It turned out that brother Feng had lived all afternoon!"

I tasted it in the afternoon and nodded, "it's delicious."

Xu Feng served everyone soup.

Every one is careful to drink, and then everyone can't say a word.

If we can describe their mood at this moment, it is that they are all taken away by this bowl of soup.

This soup, can't drink extra seasoning, maybe it doesn't need seasoning at all, but it can drink absolutely strong seafood, and even think of the amazing smell of the sea! Vigorous and powerful, a little salty, with the right amount of white pepper, stimulate everyone's appetite!

"This soup is really good. I feel it's made from fish bones." Jiang Nan actually opened his mouth, "and after boiling, it is estimated that the fish bone has been boiled rotten. Filter it with filter cloth, heat it again, and then slightly season it."

Jiang Nan's analysis is very convincing, so Xu Feng is very pleased: "what, don't do criminal police, mix with me, you can leave the army!"

"Well, I'm right?" Jiang Nan asked.

Xu Feng's eyes are like teasing her: "of course, that's absolutely right!"

Jiang Nan can't help but open his mouth: "is it true or false?"

"What are you doing?"

Fei felt the warm current rising in his heart as he drank it. To be honest, it was a bit cold today. He had just had a rain, had a little wind, and had a weak constitution. Fei was afraid of catching a cold. But after drinking this bowl of soup, he felt much more comfortable. Moreover, he had a big appetite and was looking forward to the following dishes.

And the next dish is today's side dish, braised tuna tail.

Tuna tail with brown sauce is the most delicious, with skin on it. After a big pot stew, the taste has completely penetrated into it. After a bite, the skin and meat taste very good. The bigger the fish, the worse the skin is, but the better the taste is. This way of cooking is obviously very good!

Next, today's main course - sashimi!

It's sashimi again. Isn't it new?

No, I still have my heart!

Xu Feng was a little slow in serving this dish. He was obviously making the final arrangement. When he served it, everyone was in front of him.

In fact, it's not that this dish has plug-in and light effect on, but that the light in the living room lights up the dish!

The whole dish is in the shape of a pagoda, which is divided into five layers. Each layer is pasted with sashimi. The shape is very unique.

It's definitely ice, and it's an art of ice sculpture. It's a kind of knife work, but it's not easy to be so beautiful.

As for the light, it's reflected from the gap that the sashimi can't be pasted, which is full of aesthetic feeling.

In the face of this main course, people's views are actually the same. Qi Qi handed out chopsticks on the bottom layer, one by one, dipped them in ordinary mustard sauce and put them in his mouth.

For a time, a wild, tough taste began to cover the mouth, set off the first storm!

So chewy, so sensual, this is the meat from the tip of the dorsal fin and tail! Because of frequent sports, the meat quality of these places is special. Generally speaking, it's not easy to be taken down as a whole. However, Xu Feng not only did it, but also cut it with great force, making everyone feel like eating it!

Cool, the first layer is cool, chewy!

Then, people couldn't wait to eat the second layer. Xu Feng pointed to another kind of seasoning and said, "try this. I feel that sashimi shouldn't just be eaten with mustard sauce. It should have a sense of hierarchy!"

This sauce is dark brown and even blackened, which is a bit similar to soy sauce in color. There are also some floating objects and fine particles in it, which makes people feel strange. The meat they put together is very red and special. It is cut into thick slices.

Obviously, it's still bluefin tuna meat.

The meat with this special sauce in the mouth, is not chewy and refreshing, but a sense of fullness in the taste, this sauce contains a very strong ocean atmosphere, is pure seafood sauce, but with this kind of meat slightly light collocation together, really wonderful!

Fei Beibei, as the chief nutritionist of Huizhi group, immediately made an accurate analysis: "I didn't expect that the combination of naked body, oyster sauce and yaozhu sauce is so delicious."

Yao Zhu, scallop sauce made by special processing, is a specialty of Xiangcheng, the southernmost developed city in China. It's full name XO Yao Zhu sauce. It's delicious with cold dishes and rice. It can also be used to stew some seafood to improve the taste. Its perfect seafood makes many people linger.Oyster sauce, the most common condiment, is usually available in the market.

However, Xu Feng's oyster sauce is different from ordinary oyster sauce. His oyster sauce is pure. After he asked the Gaul chef to collect fresh oysters, he made a reasonable mix of them in the way he gave them. There is no artificial addition.

This kind of oyster sauce is purer than any oyster sauce on the market.

The perfect combination of the two, the lighter taste of bareness, really makes the taste of bareness more heavy, not greasy to eat!

The third layer of meat is not necessarily good, but it needs to be chewed in the middle. The new combination of mustard and soy sauce brings us into another dimension. Of course, you can also continue to match oyster sauce and yaozhu to increase the taste.

The fourth layer is big belly meat, which is almost the life meat of tuna. It is the belly meat of the first half of tuna. It is rich in deep-sea DHA, and tastes greasy and melts in the mouth! On the market, tuna belly meat can be sold to 1800 soft coins a Jin.

It's an ultimate enjoyment. You can only eat it with mustard sauce. No matter what the taste or taste, it's very good. Even if Zeng Xiaochun's soy sauce is too much, he would rather be washed to tears by mustard. You have to taste the dual taste of stimulation and freshness.

"It's really Kung Fu today!" Feinan north end of the glass, and Xu Feng after a clink, drink, today's wine is French brandy, is particularly suitable for seafood with wine, "really tuna meal."

Everyone nodded in agreement.

Jiang Nan said with a smile: "usually I don't dare to eat sashimi, but unexpectedly, it's so delicious!"

Zeng Xiaochun said: "it's too fresh. If there's no accident, the last layer should be the cheek meat. I want to try it again. I feel that today's cheek meat is totally different from the usual!"

This is the truth. Usually, even if you go to a high-grade neon restaurant, the chef will not make lighthouse shaped ice sculptures to match five different positions of sashimi, so he can't eat five different levels of taste.

And today, not only to eat, and eat very enjoyable!

The fifth, cheek meat, is also the last layer of food storm, thin but not wood, fat but not greasy, layered!

Although it is the main course, and cut into large pieces, the amount is still not very large, so we are still full of expectations for the later dishes!

……

Then there is the salad,

salad sauce, shredded lettuce with sashimi and shredded meat, and then seasoned with fresh milk. The greasy is neutralized by lettuce, which is crisp and delicious to chew.

And the last dish, dim sum, as the last dish, played a final role.

Xu Feng's way of doing this dish is very special. He actually chose labonot potatoes with tight fish skin to make a fragrant fried dish! After draining the oil out, put in the tomato sauce to eat, eat up in the general feeling of French fries, but also have the special soft high-grade potatoes, fish skin golden crisp appearance, inside is soft waxy, there is a feeling of bone collagen, very enjoyable!

After eating all of them, Fei Nan Bei had another drink with Xu Feng, and then drank it in one gulp. This is the first time in 20 years for him, who is usually very self disciplined. He is really happy today: "Xiao Feng, you really love this line of people, thank you, today I am very happy!"