Chapter 35 The first element of opening a restaurant
Under the threat of beheading, the chef inside prepared four dishes within fifteen minutes.
A palace maid came out with four dishes: "Your Majesty, please have a meal!"
All the busy and standing guards and maids said together: "Your Majesty, please have a meal!"
Ye Gui: "..."
For first-time visitors, this is really interesting.
The hotel's environment, lighting, and architecture are very good.
The service attitude of the waiters is also excellent.
But these can only serve as the icing on the cake.
The most important thing when opening a restaurant is always the taste.
Among the three dishes and one soup in front of you, the soup is in the middle, and the three hot dishes surround the soup.
Ye Gui first checked the tomato and egg soup with a spoon.
Although tomato and egg soup is easy to make, boil the water, throw the tomatoes in, add the egg liquid after it is cooked, add an appropriate amount of salt and MSG, sprinkle in chopped green onion and serve.
But making it delicious requires knowledge.
The tomatoes should be cooked just right, and the egg yolks should just take the shape of flowers.
If the egg liquid is cooked for a long time and the position of the egg liquid when entering the water is wrong, the egg blossoms will become egg lumps.
Ye Gui once had a super delicious tomato and egg soup. First, cut the surface of the tomato with a cross, put it in boiling water, boil it for a while, and tear off the skin of the tomato.
Then cut the tomatoes into hobs, put them in the pot and fry for a while, then add a little sugar.
When the tomatoes are fried and become a little soft, add boiling water, and after boiling, add the egg liquid along the edge of the pot.
Remember to stir the soup at this time.
Otherwise the egg liquid will turn into lumps.
Let the water flow actively drive the egg liquid to flow.
Only in this way can you form beautiful egg flowers!
Wait until the egg flakes are formed, then add salt and MSG, sprinkle in a handful of chopped green onions and it's done.
Although the egg liquid from this store is in the shape of egg blossoms, the color is much lighter than our home version.
Ye Gui knew at a glance: the egg liquid was right for the water.
The tomatoes are well cooked and the taste is just right.
Next is the easy dish, which is stir-fried chicken with crispy bones.
The crispy chicken bones are tender and golden in color and fried just right.
The aroma of sesame is very strong, which just dilutes the irritability of chili pepper.
After eating, have a sip of ice coke.
This feeling should never be forgotten in this life!
But the only problem is that there are too many dried chili peppers.
This plate is thirty-five centimeters in diameter, which is pretty big.
There is a layer of chicken crispy bones on the surface. You can use chopsticks to stir it up, but only the chicken crispy bones are on top.
Everything underneath is dried chili!
Ye Gui looked at the third dish: passing it through my hair and through my hands.
That is, roasted kelp with pig's feet.
The first is the texture of kelp. When I poked it with chopsticks, it was very elastic.
Pig's feet are also very elastic.
This dish takes a good time to stew, combining pig's feet and kelp.
What kind of sparks will this wonderful combination produce?
Ye Gui was a little curious.
He resisted his inner impulse towards this dish and came to the last dish.
The last dish is the famous Qianlong cabbage.
The fresh cabbage hearts are spread flat on the plate, and are garnished with a little coriander and millet.
Get close and smell it gently. The fragrance of cabbage is mixed with coriander.
But no, there is a third smell in it!
Ye Gui completely forgot that he was still live broadcasting. He took out his chopsticks and picked out a piece of cabbage.
After chewing it carefully, Ye Gui's eyes lit up: "So the third flavor is this!"