As the Chinese New Year approaches, Lao Wu’s duck farm is much busier than usual.
He also contracted all the nearby wasteland, and he didn’t know where he learned the business skills. He built a half-sized ecological park, where he received individual tourists and retailed the farmed ducks and geese. However, the opening hours were not fixed, so there was a lot to see.
his mood.
Yu Jian walked around the ecological park for a long time. She really felt that modern people's thinking is broad. If this were left in the Tang Dynasty, it would be a proper livelihood of making money every day, just like the princesses in the palace.
Noble man, you have to break down this door every day.
Lao Wu is now very high-spirited, pointing to the country he has built and saying: "If this continues, I can double the size next year!"
Yu Jianguo nodded in agreement: "I think it's okay, but you have to increase the variety of poultry."
Lao Wu has a plan for a long time: "The rabbit seeds and deer seeds have been ordered and will be available in the beginning of spring. At most, you will be able to serve new dishes by May!"
Rabbit? Deer?
Yu Jian was delighted. If Lao Wu could really cultivate excellent meat varieties, high-end ingredients would really appear on the menu of Yu's restaurant.
The wealthy fifth boss once again showed his strong financial resources when paying the bill. He decisively wiped off the small change on the bill, and even had a huge snakeskin bag pulled out from the slaughtering base. He winked at Yu Jian and said, "It's all
Good stuff, you go back and try it."
Yu Jian made a serious face: "You can't be..."
Lao Wu quickly explained: "I am a good citizen, and I never do anything illegal. This is the first batch of rabbits and sika deer. I feel a little bit embarrassed, but they have already reached the best time to eat, so I slaughtered them all.
The quantity is not much, I can only try something fresh..."
Only then did Yu Jian put her heart back in her stomach. She turned around and took out her mobile phone, clicked out another bill, and handed it to him: "Lantingxuan's account, do you think it's right? I'll give you the money directly."
.”
Lao Wu glanced at it but said nothing.
"Look, I have to go back!" Yu Jianguo had already looked at her in the rearview mirror, Yu Jian urged.
Lao Wu also took out his mobile phone and looked at it for a long time before saying: "Old Tang's place? I've already paid for it..."
Paid?
Yu Jian was confused. She had just asked the finance department to reconcile all the accounts a few days ago, how could it be possible that she had just paid it?
Seeing that she didn't believe it, Lao Wu directly showed her the payment record: "Old Tang transferred the money directly and gave him more. Please remember to tell him for me that he won't allow it next time. Brothers, please settle the account tomorrow. What's more?
Next time, I won’t do Lantingxuan’s business..."
The payment date was yesterday afternoon, which happened to be a time when she was very busy.
Could it be...
Yu Jian's heart moved, she took back her phone and ran to the passenger seat, shouting: "Then I'll leave first, thank you for the...game!"
…
"Hey! That's not right! You can't do this! Have you ever learned Western food?!" In Lan Tingxuan's kitchen, after the sound of pots and pans, there was an angry voice.
Before business hours, Xiao Lin, who was whispering to the front desk, shrank his neck, a chill came out of his body, and lowered his voice and asked: "Who is this person? Why is he pointing fingers at Lao Yang as soon as he comes?"
The lady at the front desk said "Shhh" and looked inside. Seeing that everyone was busy with their own affairs, she said to him: "Chef Tang's friend came from abroad with him. He seems to be some Michelin chef...
…”
As he said this, he pulled out a magazine from somewhere, pointed at the character on the cover and said, "Well, isn't that him?"
Xiao Lin looked over and saw a rather handsome face with a warm smile. He was dressed in a fashionable and stylish manner, but his hair was yellow, which made him look a little nondescript.
And... the one in the kitchen, apart from having the same yellow hair, doesn't seem to have anything to do with the gentleman in the magazine.
Xiao Lin stuck out his tongue and asked again: "Where's Chef Tang? I didn't tell you that he came back yesterday, why didn't you see him?"
The lady at the front desk spread her hands: "You ask me, how do I know? I'm not a roundworm in the chef's belly."
Xiao Lin: "You have changed. You used to have your eyes glued to Chef Tang and were reluctant to leave. Now that the boss is back, you don't even care?"
The lady at the front desk sneered, pushed him away and took back her magazine: "Now the little boss is the goddess in my heart! Get out of here, all the stinky men!" Don't hinder us women from growing up!
Xiao Lin wanted to say something else, but the smelly man pushed open the door and walked in, carrying a suitcase that looked a bit quaint. When he saw the two of them, he nodded and smiled slightly: "Thank you for your hard work, everyone."
Xiao Lin was immediately in awe, stood up straight and replied: "It's not hard, it's not hard!"
The young lady at the front desk looked at his useless look, raised her forehead and smiled bitterly. Why are you working so hard? If it weren't for the little boss, you wouldn't even have the chance to be a waiter at the door!!!
And that stinky man abandoned them as soon as he said he would abandon them. If everyone hadn't insisted on waiting until the little boss came, they would have packed up and gone home.
As he thought about it, the young lady at the front desk became angry and glared at Tang Yuan fiercely.
Tang Yuan didn't notice her scorching gaze, but the constant yelling and cursing from the kitchen caught his attention. He shook his head helplessly and walked to the kitchen.
Huang Mao has completely lost his patience. Where did he find this second chef? Why is he so... stupid! I have told him countless times that Western food must be made in the orthodox way. Why do you always use that ignorant way?
Looking at him?! It was driving him crazy.
"Xiao Yang."
Yang Jianxin finally heard the voice that made him feel like he was being pardoned. He turned around and cried out: "Chef Tang!"
Tang Yuan chuckled, waved his hand, asked him to go out and take refuge first, and walked into the kitchen.
Huang Mao was still panting desperately. On the cooking table was a plate of colorful seafood risotto. Tang Yuan probed it with his fingertips, and there was still a trace of warmth.
He picked up the spoon and took another spoonful and put it into his mouth. The rice grains were a little hard, but they were still delicious and would not be punished by such a big meal.
"It's delicious." He raised his spoon.
Huang Mao glanced at him angrily: "You don't even know how he did it, but he almost served me Chinese food with a big spatula!"
As he spoke, he resisted Tang Yuan who was blocking the cooking table with his body, held the plate with one hand, poured the rice inside into the trash can, grinned with his white teeth, and smiled solemnly: "Let me show you, what is real food?"
Seafood risotto!”
Traditional seafood risotto requires the use of short-grain rice, which has strong water absorption and will maintain a moderately hard texture even if it is cooked for a long time.
Huang Mao first soaks the rice grains in water. After all the rice slurry on the surface is leached out, he adds water and starts cooking.
The most important ingredient in seafood risotto is seafood. Put clams and mussels in boiling water, cook until they open, take them out, and then immerse them in ice water to maintain the taste. Then hold the knife in your left hand, mince the garlic, and chop the parsley.
Add olive oil to the pan, stir-fry the minced garlic first, add the cooked rice grains, and stir-fry until golden brown, then add the diced carrots and onions, and stir-fry until fragrant.
Add white wine to the risotto to fragrant it to retain the best texture of the rice grains, then add squid stock and cook until it becomes thick, then add clam meat, mussels, and a few peeled shrimp tails, then add stock again to reduce the juice.
.
After putting it on the plate, sprinkle with chopped celery leaves, drizzle with olive oil, and sprinkle with black pepper. This is the most traditional seafood risotto.
Huang Mao finished the job in one go and his movements were smooth and fluid. At this moment, he really demonstrated the skills that a Michelin chef should have.